Melinda's Garden Moment Radio Tips
Melinda Myers
Nationally known gardening expert, TV/Radio host, author & columnist with over 30 years of horticulture experience and tons of gardening information to share! www.melindamyers.comMelinda's Garden Moment videos will help you create that beautiful landscape you’ve always wanted. Each week throughout the growing season, a new gardening video will be added right here, so be sure to stop back. You can also watch Melinda’s Garden Moments on your local network TV station affiliate.
Fermentation is a traditional way of preserving food that has gained new popularity due to the health benefits. Fermented foods add live cultures, probiotics, to our foods.
Lacto-fermentation uses non-chlorinated water, non-iodized salt and vegetables. You’ll need a one-gallon container for each 5 pounds of fresh vegetable. Cucumbers for pickles and sliced cabbage for sauerkraut are some of the more popular fermented vegetables and foods.
This metabolic process converts sugars to acids, gases and in some cases alcohol. The key is keeping the vegetables submerged in the salty brine to keep out oxygen while allowing carbon dioxide and other gases to escape.
Once complete, move the fermented food into the refrigerator. Fermented foods can be canned, but you will lose the live probiotics during the canning process.
A bit more information: Cucumbers are believed to be the first fermented food. Written accounts from 2000 BC mention cucumber pickles.