Summary: "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 Books of the Week:
