Thousands of generations of families have sliced, diced, shredded, pour or mashed fruits, vegetables, grains, milk – even meat – packing each into salt-water filled vessels, stored for weeks, even months, in caves or earthen pits. Amazing, spontaneous, natural microbial transformations occurred – vitamins became more available, soluble-fiber was created, as were numerous probiotic bacteria. Perishable foods became imperishable, their flavors more complex!
In every corner of the globe, knowledge and techniques of the “pickling” process – also known as brine-cured, fermented, lacto-fermented, cultured and aged – were learned through the immersion of the senses. There were no recipe cards or books that were as precise or instructive, as the familiar complex flavors, mouth-watering aromas, and textures of perfectly aged foods, created using small-batch, artisan-style pickling methods. The senses of seeing, touching, smelling and tasting were the trusted standards of knowledge, passed from one generation to the next.
Centuries-old traditions of the seasonal rhythm of planting, growing, harvesting and preserving – the ancient paths of survival – continue to exist in some parts of the world today. Koreans still cherish their kimchi, Japanese have their traditionally-aged soy sauce, and much of Europe values several forms of sauerkraut. Eating naturally-cured sausage in parts of Italy, is to taste the foods of generations past.
For most modern societies, however, processed food lured people away from traditions, its promise of more free-time, an easier life, as well as flavors “Just Like Mom’s Food!” too tempting to resist.
“In another generation the woman who knows how to make bread or an apple pie will be as distinct as a dodo.“ – Carrie Chapman Catt, “An Eight-Hour Day for the Housewife – Why Not?”, Pictorial Review (Nov 1928)
Thankfully, we’re not yet there! Today, more than any other time in the past 200 years, people are turning back to the ancient paths of food, reclaiming lacto-fermentation techniques. While many people have never seen real sauerkraut being made, or are familiar with its flavor – we may be two, three, even four generations removed from such experiences – recapturing the skills are still within our reach!
Thanks to the teaching organization, Weston Price Foundation, Slow Food and books like “Nourishing Traditions”, as well as “Wild Fermentation”, children are standing next to parents, learning time-honored traditions, enjoying the incomparable benefits of lacto-fermented foods.
Pickl-It has paired the basic *Salt + Water = Lacto-fermentation” – formula with high-quality toxic-free components that take little more than loading, locking and walking away. No fuss! No muss! Great taste, made easy!
|by Kathleen in Research | Permalink|
Did you know...
Gundruk is an important source of minerals during the off-season (Karki, 1986). Mustard, radish and cauliflower leaves, wilt for one or two days, and then shredded with a knife or sickle, tightly packed in an earthenware pot and warm water, and the pot kept in a warm place. Unlike sauerkraut, no salt is added to the water. After five to seven days, a mild acidic taste (lactic-acid from the lactic-acid bacteria) indicates the end of fermentation. The gundruk is removed and sun-dried. It is served as a side dish with the main meal and is also used as an appetiser.
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