For the past few years I’ve been increasingly interested in traditional ways of preserving food. I’ve been experimenting with a few, the most recent of which is fermenting.
You create an environment for lacto-fermentation to occur in which the good bacteria (lactobacillus) ferment the ingredients, preserving them in their raw state, and making them more digestible too. It’s the same process used to make sauerkraut and kimchi.
Whether you have a glut of vegetables left over from the autumn harvest, or even shop bought food which is going to spoil regardless of the time of year you can give this simple method a go.