Tuesday, October 6, 2015

Slowly Learning the Art of Fermentation

I am slowly learning the art of fermentation and the many health benefits that come along with fermented foods. 

For years I have been canning and preserving food and learning the many ways and techniques.  Some with lots of sugar, hot water baths, dehydrating, freezing.   Most recently I have been experimenting with fermentation.   Fermentation is one of the ways my grandmother used to preserve food.  She didn't have all the modern conveniences we have in our kitchens today and often the way to preserve food was to ferment in a glazed crock.    I have inherited her crock, still in excellent condition. 

My first experiment with fermentation was making Apple Cider Vinegar.   This is apple season and after peeling a bushel of apples for sauce, pies and apple crisps found I had a sink full of peels.  Since I am one of those people who do not like to waste anything, I searched the internet to see what I could do with all those peels, before dumping into the compost bin.   I found a great website called "A Return to Simplicity" where she goes into detail on how to make your own apple cider vinegar from apple peels.  I have given it a try and am now in the second fermentation stage. 

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