Archive for the ‘Food Preservation Without Canning’ Category

Do you feel sad about how much of your food gets wasted?

Do you ever wonder what to do with those  “end of the fridge”  fruits and vegetables before it is too late?

You know, the ones that get away on you and end up going to waste. At the end of the day, not consuming the food we grow or buy becomes so much time, energy, money and precious resources down the drain!

Do you ever wonder if there is a quick solution to this problem (besides managing your kitchen, your meal planning and food purchasing better)?

Or maybe you can’t keep up with all the bounty if you belong to a local CSA (community supported agriculture)! You might be feeling terrible having to compost so much of the delicious food that your local farmer worked so hard to grow for you!!

If you are a gardener, you might be scrambling last minute to finish harvesting your garden and you wish there was an easier, simpler way than slaving over the stove canning?!

At one time or another, like most people, I bet you can see yourself in one or more of these scenarios!

If there was a simple, accessible and affordable solution that actually saves you $ and prevents food waste and spoilage, and at the same time boosts your health, would you want to know about it?

Want to discover how you can turn simple, every day foods into probiotic condiments and bubbly beverages?

If you said YES! Then I would love to share with you how you can learn to do this from the comfort of your own home in my NEW online course Cultured Kitchen (co developed with Adrienne Percy, food journalist, foodie and Domestic Diva extraordinaire)!

It is the perfect solution for when you don’t have a lot of time to harvest your garden, or when you notice those fruits and veggies on their last leg in your fridge or root cellar!

Click here to learn more about how you can use the ancient art of lactic acid fermentation to eliminate waste and to harvest your garden in a hurry!

Or maybe you’ve known for a while that you want to learn the lost art of lactic acid fermentation and you are SUPER excited to discover how you can learn to turn simple, every day foods into probiotic condiments and bubbly beverages online from the comfort of your own kitchen!

Click here then to learn all about this exciting new course that includes not only Video Demonstrations,  but online Nutrition Classes, Monthly Q & A calls (where you can get your fermentation and digestive health questions answered) and so much more!!

In addition you’ll be excited to discover that we have created an online forum where you can connect with other health conscious and like-minded men and women who are making probiotic foods a part of their everyday meals! It will become a special place to house the probiotics revolution, where you can share the joy of fermentation with others and we can all
Fermentation Forward!

Looking forward to sharing my love of probiotics and digestive wellness with you!

Warmly,

Sherry

p.s. FYI I am offering an incredibly reduced Pre Launch Investment for my
“Whole Foods Family” readers and private clients, but it ends  Sept.23rd at midnight!

Probiotic “Diet” Immersion Weekend Workshop!

A little video about what we do at the Probiotic “Diet”  Immersion Weekend Workshop! 

Discover just some of the surprising nutritional and practical benefits of learning the skill of lactic acid fermentation! Find out why fermentation is not only more affordable, but also more sustainable than probiotic pills and how learning this skill has the potential to be life saving in the event of a power outage!

The Top 5 Reasons that I Love Making Ferments!

#1 Delicious, Healthy and Satisfying!
Fermented foods are so freakin’ good for us!!  Our microflora serve both as the frontline of our immune system AND they optimize our digestion….problems with our digestion and our immunity are at the root of many chronic conditions. Digestion is said to be the root of good health, while death is said to begin in the colon. Two sides of the same coin my friends! In addition, as we feed ourselves the sour flavour, our cravings to consume excessive amounts of sweets begins to dimish…no willpower necessary!

#2 Simple, Affordable, Accessible
Ferments are cheaper, more effective and more nutritious than probiotic pills. Eating fermented condiments is one of the ways that our ancestors cultivated and sustained proper microflora ratios! Ferments are not just a source of good bacteria, but they are also a source of lactic acid (which creates ideal living conditions for our good bacteria and is antagonistic to harmful bacteria). Finally, probiotic pills are just good bacteria- they don’t come with added nutritional value that ferments do! Ferments are simple, accessible and sustainable, compared to probiotic pills, which require scientific formulation, manufacturing and transport. 

#3 Making the Fruit of our Work Visible
Work hard once, but eat for months! 1 quart of fermented vegetables will take me no longer to make,  than the time it takes to bake cookies, yet the cookies disappear overnight! Momma, how more satisfying could it be to spend a little time in the kitchen and have lots to show for it, for months? Finally ladies, some work in the kitchen that isn’t invisible!

#4 Life Saving Skill
Learning the simple skill of preparing lacto fermented foods has provided me with a skill that enables me to store food without the need for sterilization (sure you could slave and sweat for hours over those canned tomatoes, but why bother when you could ferment and store them as a living food!). In the unfortunate event of a power outage in summer or in the dead of winter, I can preserve the fruits and vegetables that I do have from freezing or going rotten, through fermentation! Having this skill that could be life saving, not to mention empowering!

#5 Domestic Goddess “ness”
Another reason that I love making ferments, is because they look so darn pretty sitting on my counterop! Not to mention how much I enjoy feeling like a domestic mother  goddess while the whole house comes alive with my little bacteria babies! Making ferments is such a lovely way to bring nature inside, all year round!

Check out my probiotic website for more details about making ferments, to register for your “probiotic diet immersion”  in Winnipeg, MB or to start envisioning  how you can bring my family to yours, for a probiotic immersion in your community!
http://probioticfoods.homestead.com/

Oil Curing-Super Simple Way to Store the Harvest Quickly!

This past week at Nourished Kitchen’s Challenge: “Preserve the Bounty”, I learned about oil curing.

http://nourishedkitchen.com/preserve-the-bounty/

Wow! I was suprised at how simple it was. It just took me a few minutes to chop up some basil, garlic, zucchini and tomatoes and voila with some oil and cider vinegar.

It was recommended that although rare, botulism can grow on low acid food such as garlic. Therefore, it was recommended that one should add a 1/4 cup cider vinegar to keep botulism at bay and refridgerate after a month at room temp (during which time you would periodically shake the bottle to keep the cider vinegar evenly distributed).

I intend to do a little more research about oil curing, just to be sure about the botulism thing. I am curious why salt is not part of the recipe which I would think would also reduce the possibility of contamination. In the meantime, here’s a photo of my little kitchen project!

While eggplant would have been more traditional for oil curing, I used  zucchini (because that is what came this past week in our CSA box)!  I really appreciated how easy this was, because we needed to hurry to head out to a friends cabin this past weekend. I didn ‘t want my extra basil and tomatoes to go bad while we were out of town!

So all I did was layer each veggie and herb and then poured the 1/4 of apple cider vinegar in. Then filled the rest of the air space with olive oil. Voila!

At first I was concerned that this was not a cost effective way of preserving food with the cost of unrefined certified organic olive oil. But then it occured to me that now I had two foods! A seasoned olive oil and oil cured vegetables. Yummy!

Stay tuned, next we are preserving food in vinegar!