For anyone interested in preserving their own food naturally without canning or freezing The nourished kitchen website has a great challenge going on for August.
From the website:
Over the course of 5 weeks we’ll cover sun-drying, oil curing, freezing, fermentation and salt-curing – traditional techniques that optimize nutrition and don’t heat up the kitchen like canning. Plus we’ll have some great prizes for participants! You’ll receive an email once a week covering a specific technique for traditional methods of preserving the harvest. So sign up, share it with a friend and hit up the farmers market! Who’ll preserve the most?
nourishedkitchen.com/preserve-the-bounty/
I will be following this challenge and blogging about it as I go. Week 1 challenge of the challenge is Fermentation. As of right now I am planning on trying sour kraut and Beet kavass. My first try at sauerkraut a few years ago was a major disaster so hopefully this goes a little better! I went out and bought a new 3 gallon crock yesterday because my old one has a hairline crack and I have a feeling that may have been the problem, wish i knew how to fix it it's such a beautiful old crock!
Preserving Summer's Bounty: Week #1: Fermentation
