Spinach and cilantro come to mind. Jump to popular topics here: Propagating Morels! Read More. I will sometimes harvest with roots for fridge keeping, or keep the remaining plant in a glass of water with a paper towel around it. Julianna Holden Mohler. It all fit snugly in a single dollar-store 3. MasonTops Pickle Pipe.
I got a lacto-fermentation from Seattle-based Erica Strauss of the.
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It's very easy: Your basic ingredients are the vegetable, the jar and the. Erica Strauss of NWEdible dot com and I discussed how—plus we're each offering.
I can mine because I'm feeding a family of four and we're big eaters—it really . Sauerkraut — six quart jars, in the fridge, not processed. See more ideas about Sauerkraut, Making sauerkraut and Canning recipes. including the nutritional benefits of homemade sauerkraut and other fermented foods. lacto-fermentation and making sauerkraut, with erica strauss - A Way To.
Obviously, you lose a lot of the more delicate and lively enzymes and vitamins that way.
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You get all the enzymes and antioxidants and you get all the probiotic for free. We had grass and chickweed year-round in Oregon, more in the winter than the summer in fact, so preservation wasn't a big issue.
Thanks for sharing! The choice comes down to price and materials.
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Fermenting foods like cabbage and other vegetables make nutrients more This kit was inspired by blogger Erika Strauss of NW Edible Life.
The kit also comes with glass weights to keep food submerged.
Preserving leafy greens (food preservation forum at permies)
This summer I did this with the produce of my little chives patch. One preservation method that I do not see mentioned is freezing juice.
Kraut Source. In a milder maritime climate, I would most likely preserve greens by using cold frames or cloches.
I think the long history of dysentery, typhoid, and cholera in both London and the British colonies explains a lot about why the British boil every vegetable to a grey paste and consider it "comfort food" that way.
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|Experiment with it.
So moving from that, I preserve my leafy greens, including herbs, in one of two ways.
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Which you choose to use is a matter of taste. One preservation method that I do not see mentioned is freezing juice. It came out pretty darn good, and didn't last long!