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How to ferment cider, wine, and beer

Apples (C.Cancler)

Fermenting is one of the oldest and simplest forms of food preservation. No one invented it. As sure as the sun sets every evening, fruit juice left unattended will slowly ferment. Most fermentation processes are anaerobic. That is, they occur without air, in closed containers. The process produces acids that inhibit spoilage microorganisms and other components that improve texture and… …click to read more…

Try salting. It’s an easy way to ferment, pickle, and store vegetables

Salting is an old-fashioned fermenting or curing method for preserving vegetables. This technique was a popular food preservation method in the early twentieth century, especially during the first and second World Wars. Layering food with salt to preserve seasonal vegetables was promoted as an alternative to canning in order to conserve glass, metal, and fuel needed for the war effort.… …click to read more…

How to ferment half-sour cucumber dill pickles in brine

If you love crunchy pickles, be sure to try this recipe for Half-Sour Pickles, which are extra crisp, refreshing, and not too salty. So why are they called “half sour”? To make pickles by the traditional method, a weak brine of about 6% is used and the cucumbers are allowed to fully ferment, a process that takes 1 to-4 weeks.… …click to read more…

Lightly fermented Latin-style pickled Cole slaw

This zesty cole slaw is a Latin style cabbage salad found all through Latin America. There are many delicious variations ranging from tangy to spicy and mild to hot. They go by names such as curtido (El Salvadoran) and pikliz (Haitian). Latin-style Cole Slaw Recipe Makes about 4 cups Ingredients 4 cups thinly sliced cabbage (about ½ medium head) 1… …click to read more…

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