Beyond Cabbage — The Fermentistas Show Us How

By Janaia Donaldson, originally published by Peak Moment Television

November 26, 2014

Society

Let’s cultivate fermented food not only because it’s healthy, but for the wonderfully rich diversity of flavors! That’s what Kirsten K. Shockey and Christopher Shockey encourage. These food entrepreneurs show us how easy it is to make sauerkraut: slice and salt cabbage, scrunch it to get brine, press into a jar, weight it down, let it sit for a few days. We taste-tasted several of these live raw foods whose recipes are in their colorfully photographed book Fermented Vegetables: Creative recipes for fermenting 64 vegetables and herbs in krauts, kimchis, brined pickles, chutneys, relishes and pastes. [fermentista.us]

P.S. from taste-tester Janaia: YUM!

Janaia Donaldson

Janaia Donaldson is the host and producer of Peak Moment TV conversations showcasing grass roots entrepreneurs pioneering locally reliant, resilient communities during these challenging times of energy and resource decline, ecological limits, and economic turbulence. We tour North America in our mobile studio, taping on location. Peak Moment Conversations are online at www.peakmoment.tv/conversations. Produced bi-weekly, there are over 200 half hour programs as of 2012.

Tags: building resilient food systems, fermentation

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