August 12, 2023 • 17 mins
Would you drink milk that is over a month old? What about vegetables from two seasons ago? Discover the wonderful world of fermentation and storage without refrigeration. Discover the flavor.
Two books featured in this episode:
- Wild Fermentation by Sandro Katz,
- The Permaculture Book of Fermentation and Human Nutrition by Bill Mollison,
You can extend the life and season of your foods when you learn fermentation. It’s a homesteading skill that helps you get more from each crop. Listen to learn about the culture of food.
For more ideas that help you get more from your land and your homesteading lifestyle, join us at https://www.prosperityhomestea...
#HumanNutrition #WildFermentation #FoodCulture #LocalFoods #TraditionalFoods
Become a supporter of this podcast: https://www.spreaker.com/podcast/prosperity-homestead--3659183/support.
Two books featured in this episode:
- Wild Fermentation by Sandro Katz,
- The Permaculture Book of Fermentation and Human Nutrition by Bill Mollison,
You can extend the life and season of your foods when you learn fermentation. It’s a homesteading skill that helps you get more from each crop. Listen to learn about the culture of food.
For more ideas that help you get more from your land and your homesteading lifestyle, join us at https://www.prosperityhomestea...
#HumanNutrition #WildFermentation #FoodCulture #LocalFoods #TraditionalFoods
Become a supporter of this podcast: https://www.spreaker.com/podcast/prosperity-homestead--3659183/support.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:01):
We're gonna talk a little bit aboutfermentation and the benefits of fermentation. I
got two books in front of meright here. One is The Permaculture Book
of Fermentation and Human Nutrition by BillMullison, and the other one is Wild
Fermentation by Salvador Cats. Now I'mgonna admit right up front, I've got
(00:21):
milk in my refrigerator. It's morethan a month old. It's been in
there for more than a month.It's no longer milk. It's now a
culture. And that's very important fora number of reasons. First off,
I'm just it hit from prosperity homestead. When we have situations of food scarcity,
or we have a limited refrigeration,or we want to get additional nutrients
(00:42):
out of our food, fermentation isa path we can take. And I
mentioned I have milk in my refrigeratorthat was purchased more than several months ago.
So there's a jar in there,and it's a pretty large jar,
and it's a half ga basically,and I pour milk in and I pour
(01:02):
milk out, and it's fermenting inwhat's called kfi are. Now I don't
have actual kfier grains in there.I've just continuously brewed this kfier and I
use it for making pancakes. Whenit separates the way, which is the
clear liquid makes my pancakes nice andfluffy. If I mix the materials up
(01:25):
and I use it in my yeastfermentation for bread, I can use less
dry yeast and still get a nicetextured bread. But essentially I'm fermenting milk,
and as long as I feed thisculture, it will continue to stay
healthy. Now, you do haveto observe it and be aware that if
(01:45):
it changes any color other than white, it's okay to be chunky, it's
okay to smell a little odd,But if it changes any color then white,
it's no good. But there aremany ways to preserve milk. You
can make yogurts right here on pageseven five of the Wet Wild Fermentation book.
It talks about making yogurt itself.Yogurt is a type of a microbial
(02:12):
activity that is solidified the milk andthen it's dehydrated into a kind of a
creamy basically a creamy organism of lactoseBA bacilius, Streptococtus, thermophilius, and
very other mixes, but it's kindof pasteurized at one hundred and ten degrees,
so it's not going to be shelfstable, but it increases the gut
(02:37):
biome and increases the digestive enzymes andthings that you wouldn't normally get from just
plain milk. There's all kinds ofdifferent things, cheeses, cheeses. You
can solidify the milk using a differentprocess by adding an acid to a warm
milk. It starts chunking up,and then you can strain it out at
(02:58):
different stages to make diffferent kinds ofcheeses. The key here is let's not
let things go to waste. Let'sfind out the ancient ways in which food
was preserved without electricity, without sometimesa lot of effort, in order to
make new and quality nutritious products.So the kafier itself that I have is
(03:24):
the source. We drink it directly, we use it in baking, and
baking does kill awful lot of thebeneficial you know, the Lactus spectacilius and
all that other stuff, but overallit is health. It is a reconnection,
(03:44):
reconnection with raw foods, with qualityfoods, with fermentation. Now what
else can you firm it well?I have kombucha and the house, and
that requires a little bit of maintenance. But kombucha takes tea and through a
bacteria fungal relationship, the mother turnsthat into a sparkling drink that is good
(04:06):
for your digestion. Now, whatyou'll notice about a lot of these things
is that the fermentation process freeze upnutrients in foods to make them more digestible.
I make sauerkraut, for example.That's cabbage. If you just take
a leaf of cabbage and start chewingon it and eating on a piece of
(04:27):
cabbage, it's it really doesn't haveit's First off, it's very fibrous,
it doesn't digest well. It mightbe crunchy and have some juices in it,
but that material pulp really doesn't benefityou. You kind of just chew
it up and spit it out.You can cook cabbage, of course,
but once you've cooked the cabbage,it has a very short shelf life.
But if you shred that cabbage,salt it, and then put it in
(04:51):
water, making sure that all thecabbage stays submerged under the water, in
about a week or so, it'llstart fermenting a little bit and you might
be asking, well, what isfermenting. Well, again, it's the
soil biome that has crawled up theplant leaves that doesn't really wash off easily
shred it up. It's the creaturesinside the plant that are now fermenting,
(05:15):
and after maybe two or three weeks, you're going to have a vinegary,
very easy to eat and digest sauerkrautmiso, for example, Miso is excellent,
and there's a number of ways tomake miso, but it is It
can be green bean paste, sowe get you could do miso with soybeans.
(05:36):
You could also do miso with greenbeans. And so what we did
is we fermented the green beans.These aren't green beans like you pick in
the garden. These are a Chinesetype of bean that's in the similar family
soybean. But you soak the beansransom a couple of times and then soak
them in a jar for a coupleof weeks, and they will ferment and
(05:57):
they'll smell like fermented beans, whichto me is not a bad smell.
It's an earthy smell. And thenthose beans can be mixed with after they're
drained, they can be mixed withhot chilies, sesame oil, different types
of herbs, and then ground upinto a paste. It can be used
(06:17):
to cook food as a seasoning forpork, for example. There's ways of
fermenting meat. Now I have notfermented meat in my own home. I
tend to ferment vegetables, mushrooms,Dikeon radishes. I've done a number of
videos Dikeon radishes, will dry them, will ferment them. My mouth is
(06:41):
watering just thinking about this because theflavor is so deep and rich and tasty.
And then to know that you canget a radish, for example,
Dikeon radishes. We use them incover crops and they break up the soil
and you pull out this giant radishinto that you can transform that giant radish
that grows in the spring or inthe summer into a nutritious and tasty food
(07:08):
that you can have during the winter, where you can even have it years
later. Now it's not necessary toto save the food for so long if
you're if you're storing food and it'sthere for two or three years, it's
probably too long. I just tookout some black beans that were a little
bit dusty because they were probably inthere for maybe two years. And that's
(07:30):
not ideal, but again extending thelife of the food. So if you
have an abundance of harvest, andthat's what tends to happen when we use
permaculture techniques and we use the virginitativefarming that we talk about here at Prosperity
Homestead, the prosperity and abundance grows, the food security is there, and
now you end up with thirty fortyheads of cabbage. What are you going
(07:51):
to do with it? Well,you can ferment the cabbage into syra kraut.
If you don't like syer kraut,you can ferment it with beans and
make an Asian style dish. Youcan ferment it with radishes and chili peppers,
adds some chili powder and make kimchi, a Korean dish. But the
(08:13):
dichon radish is so exciting because whenit grows so big and it can it
can ferm it as little as eightdays and it can stay as long as
twelve or fifteen days in a container. I've kept stuffing containers for six months
and it's still been really good edible. But when you take it out,
dry it off, slice it reallythin, salte it in some hot oil
(08:33):
with some chilis. It makes agreat little side dish that gives a pop
a flavor of what your main dishes. You can have it on the side
with some meat, kind of achutney, kind of a relish. But
again, what kind of root cropscan you can you ferment? So I'm
on page seventy six of Bill Mullison'sFermentation and Human Nutrition Error root, pickled
(09:01):
beets, canvas, bulbs, garlic. Oh my gosh, fermenting garlic makes
such an incredibly good tasting garlic sauce. You can ferment potatoes to make vodka.
It's I tried it a couple oftimes. It's it's a little bit
harder than it seems, but it'sit's worth it. Horse radish to make
(09:24):
with sabi, general radishes in general, it can be fermented. I fermented
a lot of these things in here. I don't really know. They don't
really grow in a temperate climate,but I fermented the leaves off of taro,
and they need Now, the leavesoff of taro are stringic, so
(09:48):
you can't just eat them straight out. So some of these things that you
ferment you're gonna then use in anotherdish, but the taro leaf itself you
can use it to wrap meat whenyou're steaming the meat. You can ferment
the vegetable and then flip meat init to get it all over the meat
and then either put it in asteam dish or cooked dish. It has
(10:09):
to be cooked. I fermented bambooshoots. Bamboo shoots are excellent to be
dried, fermented, pickled with alittle bit of vinegar and some sesame oil.
Again, there's a variety of waysto approach this, and the key
is is we're going to extend thelife of our food throughout the seasons while
(10:31):
adding additional nutritious value nutritional value aswell as adding flavor and excitement throughout throughout
the year. One of the waysit's good for this is sauces, tomato
sauce. Everybody knows about ketchup.Well, tomato sauce is simply a fermented
ketchup. Now today we add vinegarto it, we don't have the benefit
(10:54):
of the fermentation when something ferments.So if you take tomatoes and you clean
them up and you put them inyou dice them up everything, put them
in some liquids to and salt thesalt kills the bad bacterias but allows the
good bacterias, the stomach enzymes thatkind of stuff to ferment up. As
(11:16):
that ferments, tomatoes will sometimes turninto a little bit of wine. But
first they'll go through a stage wherethey're very vinegary, and then at that
stage you can drain the water,puree them and literally have ketchup. Now
a lot of folks will add brownsugar to their ketchup. They'll add ginger,
their add a little bit of vinegarbecause you can shortcut some of these
with a little bit of vinegar toget that flavor right. Because I will
(11:39):
admit of some fermented foods smell likegarbage, but they taste just fine.
And there's different ways of doing tomatoketchup. Worceshireshire sauce is fermented soybean,
just with different seasoning in it.Tabasco sauce, it's chilies and tomatoes fermented.
(12:00):
We make a number of hot sauceshere. Will ferment chilies for months
and then drain all the water offof them, mix them with a little
bit of a little bit more salt, a little bit of soy sauce,
mix it with some hot oil andjust keep salting it until everything is kind
of pulpy and kind of broken down, and they will end up with a
(12:22):
chili oil that can be spooned outcape an infrigerator, but it can be
spooned out and put on dishes.It's extremely tasty. But again the value
of fermentation is to extend the season. You can ferment eggs, you can
store eggs underwater. You can fermentdifferent types of things and then dry them.
(12:43):
Now, again, the fermentation,your fermented greens, your fermented radishes,
your cabbage, those are going tobe covered with enzymes that are going
to help your digestive system. They'regonna help your overall emotional stability. They
again, they add flavor to thedish they have, They reduce the fibrous
(13:07):
fibrous nature of some of these vegetables, and they just they just add value.
Now, when you ferment fruits,they actually produce more alcohols because the
sugars will convert into alcohols, andso you can have a flavorable, a
cordial or some other types of alcoholdrinks. So rice fermented, for example,
makes uh sake, and that isa tasty dish. You can pare
(13:33):
the fermented fruits a lot of timesyou can ferment a citrus fruit with your
apples, peaches, pears and geta kind of a refreshing alcohol out of
that. Berries can be fermented.I do like drying things, so that's
another way of preserving food. Andso there are fermented sausages that are actually
(13:58):
dried. Now I've had I've hadthese freshly made, and you think it's
stuff in a bunch of season porkinto it intestine and then hanging it up
to dry while it's fermenting would benot that tasty, but it turns out
it's It's very good. Now inthe United States, we have such a
quick culture of just going to agrocery store and buying something. We also
tend to have pretty reliable power,so we don't often need to store things
(14:24):
without refrigeration. But I would encourageyou to pick up these two books.
There probably is a leak in description. It's probably not going to be an
affiliate link, because these books arejust you know, they're available everywhere.
But the Permaculture Book of Fermentation andHuman Nutrition by Bill Mullison and Wild Fermentation
by Sandoor Cats are too highly recommendedbooks to sit down and just try the
(14:50):
recipes. It does take It's likemaking bread. It takes a little bit
of effort, a little bit oftiming to get these things right. But
the experience, the culture, orthe interaction or around the food, the
seasonality of the food makes it allthat more tasty. And now my mouth
is watering because I'm just reminded ofhow flavorful and how nutritious, and how
(15:16):
in the depths of winter, sowe have four seasons here in the mid
Atlantic region. In the depths ofwinter, I can go on the shelf
down in the pantry, take somethingoff, whether it's dried goods or it's
or it's a fermented kimcheet, forexample, and enjoy some of that with
my dish. It livens up thedish, it makes it more exciting,
and that's what we want for you. I'm just a hit with Prosperity homestead.
(15:39):
I hope this has been a usefulintroduction into fermentation. And when you
open my refrigerator, maybe you won'tbe so disgusted by all the weird jars
of stuff. But again, we'remaking alcohols. We're making flavored drinks and
punches like the kibucha, the fermentedliquids that we can use in baking,
(16:00):
and all kinds of excitement, andI hope you'll you'll investigate that again too.
Great books Wild Fermentation by sand OrKatz and the Permaculture Book of Fermentation
and Human Nutrition by Bill Mullison explorethe world. You will find incredibly flavorful
beverages, foods, nature, andit is about culture. It is about
(16:23):
understanding where these food traditions come from. It's about connecting with your community and
understanding what foods are great and whatfoods are not, and what foods are
helpful and what foods are not,and then extending the season itself. If
you have any questions about what wecovered here today, or you have a
topic that you'd like to hear metalk about, visit us at www dot
(16:45):
prosperity homestead dot org. Go tothe contact page to ask your questions.
There, we have a free newsletterand other resources to help you get more
from your land. Your land whenyou understand these things will be filled with
abundance. When you recognize the mushroomsand you know how to uh prepare the
(17:07):
vegetables and the fermentation and the andthe local milk, life transforms and I
want to hear about your success inthose areas as we take you there and
help you make your homestead prosperous.
We're gonna talk a little bit aboutfermentation and the benefits of fermentation. I
got two books in front of meright here. One is The Permaculture Book
of Fermentation and Human Nutrition by BillMullison, and the other one is Wild
Fermentation by Salvador Cats. Now I'mgonna admit right up front, I've got
(00:21):
milk in my refrigerator. It's morethan a month old. It's been in
there for more than a month.It's no longer milk. It's now a
culture. And that's very important fora number of reasons. First off,
I'm just it hit from prosperity homestead. When we have situations of food scarcity,
or we have a limited refrigeration,or we want to get additional nutrients
(00:42):
out of our food, fermentation isa path we can take. And I
mentioned I have milk in my refrigeratorthat was purchased more than several months ago.
So there's a jar in there,and it's a pretty large jar,
and it's a half ga basically,and I pour milk in and I pour
(01:02):
milk out, and it's fermenting inwhat's called kfi are. Now I don't
have actual kfier grains in there.I've just continuously brewed this kfier and I
use it for making pancakes. Whenit separates the way, which is the
clear liquid makes my pancakes nice andfluffy. If I mix the materials up
(01:25):
and I use it in my yeastfermentation for bread, I can use less
dry yeast and still get a nicetextured bread. But essentially I'm fermenting milk,
and as long as I feed thisculture, it will continue to stay
healthy. Now, you do haveto observe it and be aware that if
(01:45):
it changes any color other than white, it's okay to be chunky, it's
okay to smell a little odd,But if it changes any color then white,
it's no good. But there aremany ways to preserve milk. You
can make yogurts right here on pageseven five of the Wet Wild Fermentation book.
It talks about making yogurt itself.Yogurt is a type of a microbial
(02:12):
activity that is solidified the milk andthen it's dehydrated into a kind of a
creamy basically a creamy organism of lactoseBA bacilius, Streptococtus, thermophilius, and
very other mixes, but it's kindof pasteurized at one hundred and ten degrees,
so it's not going to be shelfstable, but it increases the gut
(02:37):
biome and increases the digestive enzymes andthings that you wouldn't normally get from just
plain milk. There's all kinds ofdifferent things, cheeses, cheeses. You
can solidify the milk using a differentprocess by adding an acid to a warm
milk. It starts chunking up,and then you can strain it out at
(02:58):
different stages to make diffferent kinds ofcheeses. The key here is let's not
let things go to waste. Let'sfind out the ancient ways in which food
was preserved without electricity, without sometimesa lot of effort, in order to
make new and quality nutritious products.So the kafier itself that I have is
(03:24):
the source. We drink it directly, we use it in baking, and
baking does kill awful lot of thebeneficial you know, the Lactus spectacilius and
all that other stuff, but overallit is health. It is a reconnection,
(03:44):
reconnection with raw foods, with qualityfoods, with fermentation. Now what
else can you firm it well?I have kombucha and the house, and
that requires a little bit of maintenance. But kombucha takes tea and through a
bacteria fungal relationship, the mother turnsthat into a sparkling drink that is good
(04:06):
for your digestion. Now, whatyou'll notice about a lot of these things
is that the fermentation process freeze upnutrients in foods to make them more digestible.
I make sauerkraut, for example.That's cabbage. If you just take
a leaf of cabbage and start chewingon it and eating on a piece of
(04:27):
cabbage, it's it really doesn't haveit's First off, it's very fibrous,
it doesn't digest well. It mightbe crunchy and have some juices in it,
but that material pulp really doesn't benefityou. You kind of just chew
it up and spit it out.You can cook cabbage, of course,
but once you've cooked the cabbage,it has a very short shelf life.
But if you shred that cabbage,salt it, and then put it in
(04:51):
water, making sure that all thecabbage stays submerged under the water, in
about a week or so, it'llstart fermenting a little bit and you might
be asking, well, what isfermenting. Well, again, it's the
soil biome that has crawled up theplant leaves that doesn't really wash off easily
shred it up. It's the creaturesinside the plant that are now fermenting,
(05:15):
and after maybe two or three weeks, you're going to have a vinegary,
very easy to eat and digest sauerkrautmiso, for example, Miso is excellent,
and there's a number of ways tomake miso, but it is It
can be green bean paste, sowe get you could do miso with soybeans.
(05:36):
You could also do miso with greenbeans. And so what we did
is we fermented the green beans.These aren't green beans like you pick in
the garden. These are a Chinesetype of bean that's in the similar family
soybean. But you soak the beansransom a couple of times and then soak
them in a jar for a coupleof weeks, and they will ferment and
(05:57):
they'll smell like fermented beans, whichto me is not a bad smell.
It's an earthy smell. And thenthose beans can be mixed with after they're
drained, they can be mixed withhot chilies, sesame oil, different types
of herbs, and then ground upinto a paste. It can be used
(06:17):
to cook food as a seasoning forpork, for example. There's ways of
fermenting meat. Now I have notfermented meat in my own home. I
tend to ferment vegetables, mushrooms,Dikeon radishes. I've done a number of
videos Dikeon radishes, will dry them, will ferment them. My mouth is
(06:41):
watering just thinking about this because theflavor is so deep and rich and tasty.
And then to know that you canget a radish, for example,
Dikeon radishes. We use them incover crops and they break up the soil
and you pull out this giant radishinto that you can transform that giant radish
that grows in the spring or inthe summer into a nutritious and tasty food
(07:08):
that you can have during the winter, where you can even have it years
later. Now it's not necessary toto save the food for so long if
you're if you're storing food and it'sthere for two or three years, it's
probably too long. I just tookout some black beans that were a little
bit dusty because they were probably inthere for maybe two years. And that's
(07:30):
not ideal, but again extending thelife of the food. So if you
have an abundance of harvest, andthat's what tends to happen when we use
permaculture techniques and we use the virginitativefarming that we talk about here at Prosperity
Homestead, the prosperity and abundance grows, the food security is there, and
now you end up with thirty fortyheads of cabbage. What are you going
(07:51):
to do with it? Well,you can ferment the cabbage into syra kraut.
If you don't like syer kraut,you can ferment it with beans and
make an Asian style dish. Youcan ferment it with radishes and chili peppers,
adds some chili powder and make kimchi, a Korean dish. But the
(08:13):
dichon radish is so exciting because whenit grows so big and it can it
can ferm it as little as eightdays and it can stay as long as
twelve or fifteen days in a container. I've kept stuffing containers for six months
and it's still been really good edible. But when you take it out,
dry it off, slice it reallythin, salte it in some hot oil
(08:33):
with some chilis. It makes agreat little side dish that gives a pop
a flavor of what your main dishes. You can have it on the side
with some meat, kind of achutney, kind of a relish. But
again, what kind of root cropscan you can you ferment? So I'm
on page seventy six of Bill Mullison'sFermentation and Human Nutrition Error root, pickled
(09:01):
beets, canvas, bulbs, garlic. Oh my gosh, fermenting garlic makes
such an incredibly good tasting garlic sauce. You can ferment potatoes to make vodka.
It's I tried it a couple oftimes. It's it's a little bit
harder than it seems, but it'sit's worth it. Horse radish to make
(09:24):
with sabi, general radishes in general, it can be fermented. I fermented
a lot of these things in here. I don't really know. They don't
really grow in a temperate climate,but I fermented the leaves off of taro,
and they need Now, the leavesoff of taro are stringic, so
(09:48):
you can't just eat them straight out. So some of these things that you
ferment you're gonna then use in anotherdish, but the taro leaf itself you
can use it to wrap meat whenyou're steaming the meat. You can ferment
the vegetable and then flip meat init to get it all over the meat
and then either put it in asteam dish or cooked dish. It has
(10:09):
to be cooked. I fermented bambooshoots. Bamboo shoots are excellent to be
dried, fermented, pickled with alittle bit of vinegar and some sesame oil.
Again, there's a variety of waysto approach this, and the key
is is we're going to extend thelife of our food throughout the seasons while
(10:31):
adding additional nutritious value nutritional value aswell as adding flavor and excitement throughout throughout
the year. One of the waysit's good for this is sauces, tomato
sauce. Everybody knows about ketchup.Well, tomato sauce is simply a fermented
ketchup. Now today we add vinegarto it, we don't have the benefit
(10:54):
of the fermentation when something ferments.So if you take tomatoes and you clean
them up and you put them inyou dice them up everything, put them
in some liquids to and salt thesalt kills the bad bacterias but allows the
good bacterias, the stomach enzymes thatkind of stuff to ferment up. As
(11:16):
that ferments, tomatoes will sometimes turninto a little bit of wine. But
first they'll go through a stage wherethey're very vinegary, and then at that
stage you can drain the water,puree them and literally have ketchup. Now
a lot of folks will add brownsugar to their ketchup. They'll add ginger,
their add a little bit of vinegarbecause you can shortcut some of these
with a little bit of vinegar toget that flavor right. Because I will
(11:39):
admit of some fermented foods smell likegarbage, but they taste just fine.
And there's different ways of doing tomatoketchup. Worceshireshire sauce is fermented soybean,
just with different seasoning in it.Tabasco sauce, it's chilies and tomatoes fermented.
(12:00):
We make a number of hot sauceshere. Will ferment chilies for months
and then drain all the water offof them, mix them with a little
bit of a little bit more salt, a little bit of soy sauce,
mix it with some hot oil andjust keep salting it until everything is kind
of pulpy and kind of broken down, and they will end up with a
(12:22):
chili oil that can be spooned outcape an infrigerator, but it can be
spooned out and put on dishes.It's extremely tasty. But again the value
of fermentation is to extend the season. You can ferment eggs, you can
store eggs underwater. You can fermentdifferent types of things and then dry them.
(12:43):
Now, again, the fermentation,your fermented greens, your fermented radishes,
your cabbage, those are going tobe covered with enzymes that are going
to help your digestive system. They'regonna help your overall emotional stability. They
again, they add flavor to thedish they have, They reduce the fibrous
(13:07):
fibrous nature of some of these vegetables, and they just they just add value.
Now, when you ferment fruits,they actually produce more alcohols because the
sugars will convert into alcohols, andso you can have a flavorable, a
cordial or some other types of alcoholdrinks. So rice fermented, for example,
makes uh sake, and that isa tasty dish. You can pare
(13:33):
the fermented fruits a lot of timesyou can ferment a citrus fruit with your
apples, peaches, pears and geta kind of a refreshing alcohol out of
that. Berries can be fermented.I do like drying things, so that's
another way of preserving food. Andso there are fermented sausages that are actually
(13:58):
dried. Now I've had I've hadthese freshly made, and you think it's
stuff in a bunch of season porkinto it intestine and then hanging it up
to dry while it's fermenting would benot that tasty, but it turns out
it's It's very good. Now inthe United States, we have such a
quick culture of just going to agrocery store and buying something. We also
tend to have pretty reliable power,so we don't often need to store things
(14:24):
without refrigeration. But I would encourageyou to pick up these two books.
There probably is a leak in description. It's probably not going to be an
affiliate link, because these books arejust you know, they're available everywhere.
But the Permaculture Book of Fermentation andHuman Nutrition by Bill Mullison and Wild Fermentation
by Sandoor Cats are too highly recommendedbooks to sit down and just try the
(14:50):
recipes. It does take It's likemaking bread. It takes a little bit
of effort, a little bit oftiming to get these things right. But
the experience, the culture, orthe interaction or around the food, the
seasonality of the food makes it allthat more tasty. And now my mouth
is watering because I'm just reminded ofhow flavorful and how nutritious, and how
(15:16):
in the depths of winter, sowe have four seasons here in the mid
Atlantic region. In the depths ofwinter, I can go on the shelf
down in the pantry, take somethingoff, whether it's dried goods or it's
or it's a fermented kimcheet, forexample, and enjoy some of that with
my dish. It livens up thedish, it makes it more exciting,
and that's what we want for you. I'm just a hit with Prosperity homestead.
(15:39):
I hope this has been a usefulintroduction into fermentation. And when you
open my refrigerator, maybe you won'tbe so disgusted by all the weird jars
of stuff. But again, we'remaking alcohols. We're making flavored drinks and
punches like the kibucha, the fermentedliquids that we can use in baking,
(16:00):
and all kinds of excitement, andI hope you'll you'll investigate that again too.
Great books Wild Fermentation by sand OrKatz and the Permaculture Book of Fermentation
and Human Nutrition by Bill Mullison explorethe world. You will find incredibly flavorful
beverages, foods, nature, andit is about culture. It is about
(16:23):
understanding where these food traditions come from. It's about connecting with your community and
understanding what foods are great and whatfoods are not, and what foods are
helpful and what foods are not,and then extending the season itself. If
you have any questions about what wecovered here today, or you have a
topic that you'd like to hear metalk about, visit us at www dot
(16:45):
prosperity homestead dot org. Go tothe contact page to ask your questions.
There, we have a free newsletterand other resources to help you get more
from your land. Your land whenyou understand these things will be filled with
abundance. When you recognize the mushroomsand you know how to uh prepare the
(17:07):
vegetables and the fermentation and the andthe local milk, life transforms and I
want to hear about your success inthose areas as we take you there and
help you make your homestead prosperous.
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