canning
It is really not that hard. People have been using this method forever and ever - because it makes sense. Especially when living in a four seasons climate, naturally we do not have any food available at all times. Of course - today we do. But we spend heaps of money on out-of-season products and support our crazy world of consumerism. I want everything and I want it NOW.
No. You can do better. Before the winter comes, or, bfore you set out on a big road trip, buy a bunch of glass jars, sea salt, vinegar and your favorite vegetables. If the water out of your tap isn't free of chlorine, get good still water or distill your water.
Now, to ferment, you need salt, water, time and air. The salt prevents the food from growing the wrong bacteria. For preserving, you need water, vinegar and heat. More about all this will be featured in the e-book 'Vegabonding'. Tons of recipes and all about CANNING *sigh*. .
Recipe for fermented Shiitakis
1 bag of dried Shiitake mushrooms
0,5l mason jar, 1/2 tablespoon salt
Pickling Spices, Onion, Garlic, Crushed Chilies
Bamboo Skewers
Soak the mushrooms for at least 2 hours
in water and a bit of vinegar. Wash off lovingly. Cut in half.
Start layering into the jar:
Herbs, Spices, Onion rings, garlic shiitakis, chilies, keep going until the jar is almost full. Fill up with your clean water mixed with the salt.
Break the skewers just as wide as the opening of the jar. Stuff them underneath the rim to build a security net to pretend ingredients from floating up. Top up with more water. Cover with lit, but DON'T screw on. Leave at room temperature for about 2 weeks.
As simple and on-point as the URL to this website, this lady will make you a master of sauerkraut and its besties : makesauerkraut.com/
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