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Fermenting Veggies at Home: Follow Food Safety ABCs

Friday, September 16, 2016

Fermentation has long been part of human history. In fact, food scientists say that it played a vital role in human survival in the days before stoves and refrigerators simply because it allowed people to preserve food in a nutritional and safe way. Think foods such as cheese, yogurt, sauerkraut, kimchee, olives, salami, jerky and even bread. And think beverages such as wine and beer, not to mention coffee and hot chocolate. All of these - and many more - are examples of fermented foods.

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Member Comments About This Blog Post
    Thanks for the link. I've been learning new methods and recipes for lactofermentation and have several things "in process" right now. I made sauerkraut last fall and have lactofermented apple sauce, dill pickles and salsa going right now. My apple sauce will need to sit in the fridge for a couple of months before it's developed the right flavors but everything else is ready to go. It's a kind of scary process to undertake but I'm practicing to see what my family will eat and won't eat.
    947 days ago
    Yum, I'm hungry now.
    947 days ago
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