Lactic Fermentation

[Monel]

I have not seen this discussed here. I got interested in it this last summer. This is how vegetables have been preserved for thousands of years. In the last hundred years or so pickling with vinegar has become the norm. Mostly because the industrial revolution made it easier and faster to use vinegar. I think Lacto-fermentation (think sauerkraut, and old fashion dill pickles) should be looked at as a good long term survival skill. It is actually easy, especially if you use a fermentation pot that incorporates a water seal. I have been experimenting and have made sauerkraut, kim-chi, pickled carrots, and pickled habanero mash for hot sauce. The sauerkraut is so much better than what you can buy. I don't even like the store bought kraut. Most any vegetable can be pickled using this method and the resulting product is higher in vitamins than un-fermented vegetables. Have you ever heard the term Pro-Biotic? This is the same bacteria that is in yogurt and it has health benefits.

http://www.amazon.com/Harsch-Gairtopf-Fermenting-Crock-Pot/dp/B000H6UYVW

[Blowmax10]

As a brewer I have to say more power to you

I know nothing about using lactic for food but I do for making a style of beer called a Lambic. This is one of the most challenging styles that i know because of the attention to detail required

I would love to hear more about this as a way to preserve food

[Monel]

You don't use lactic acid like you would use vinegar per-say. Lactic acid is formed by the good bacteria. The bacteria is already present naturally. A small amount of non iodized salt is used which inhibits the growth of non beneficial bacteria. Basicaly you make a salt water solution to cover your vegistables, or in the case of leafy vegies like cabbage you slice it up and salt it and the celular fluid is released. The vegies are heald below the surface of the brine with weighting stones and the fermentation begans with in a day or two. A quick Google search will lead to a lot of information. I can recommend a book "Wild Fermentation", by Sandor Katz. Besides the German pickling crocks, Polish crocks are available, and can be had in much larger sizes for the homestead garden.

[Monel]

Here is an article I just came across. http://www.rodale.com/fermented-foods
It would seem that many people are not inclined to consider this method of preserving food.
Consider this another survival skill to have in your knowledge base.
It would also be a good idea to study making sour dough bread. Particularly how to get a starter going. If you store wheat for long term you might not always have yeast packets to make bread long term.

The idea is to learn as much as you can!
Be Prepared

[Boyd]

We have used it to make Kimchi which lasted about a month in the fridge (cuz I made so much) I wouldn't think twice about canning it after its fermented to make it last even longer.

[Monel]

It will last a long time in the fridge. If you can it it will kill off the beneficial bacteria tho.

[Monel]

I just started carrots and cauliflower with Dill, garlic, and hot peppers in the crock. It makes a healthy snack!