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Cultivate Simple 43: Intro to Lacto-fermentation

September 2nd, 2013

“Agiculture doesn’t make sense without ways of storing the harvest.” –Sandor Katz

Ana & Roy Antaki from Weeping Duck Farm

What is lacto-fermentation? Traditional preservation of food in a brine solution.

Works through the activity of the lactobacillus family of beneficial bacteria.

  • It’s is lactose-free.
  • Applies to many food items, vegetable, dairy, meat.
  • Suitable for long-term storage.

Benefits:

  • No energy required in the preparation.
  • Long term storage without energy requirements.
  • A method perfected & tested through centuries, millennia.
  • A living food that supports the body’s systems for health, adds beneficial bacteria to the intestinal tract, notably from the lactobacillus family. inhibits & neutralizes numbers intestinal pathogens.
  • It is probiotic. Contains anti cancer agents, rich in anti-oxicdants, detoxifying agents, anti-funagl, immune-system booster & partner.
  • Improves the ability of the body to absorb needed nutrients from food.
  • Increases the nutritional value of the food. Synthesizes vitamins B & K. Protects and preserves heat sensitive vitamins.

Given recent large disease outbreaks trace – from sandor katz book – about safety of fermentation.

She uses Le Parfait jars, you can find them here.
Le Parfait French Glass Canning Jar – 1 Liter

General Rule for Amount of Salt to Use:
For Salting
Use 3 Tablespoons of salt per 5 lbs of veggies
For Brining
Use 2-3 Tablespoons of salt per quart of water

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About

This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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