Preserve your own raw vegetables in a method that INCREASES nutrition and does not use cooking. (personal opinion echoed from gardening posts - seeking out a higher nutrient density yields a superior product)
My original introduction to fermented veggies: http://www.westonaprice.org/food-features/lacto-fermentation
video summary: http://www.westonaprice.org/beginner-videos/fermented-foods-and-beverages-video-by-sarah-pope
overview/ideas: http://www.wildfermentation.com/resources.php?page=vegetables
I've done sauerkraut, I am currently doing pickles for the first time... peppers are next:
http://www.pickl-it.com/blog/410/3-way%20pickled%20peppers/
http://wellpreserved.ca/2011/08/18/naturally-pickled-fermented-jalapeno-peppers/
http://www.woodwifesjournal.com/2010/10/marinated-peppers.html
http://realfoodlittlerock.blogspot.com/2010/06/peck-of-pickled-lacto-fermented-peppers.html
2 years ago
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