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RE: Another frosty Spring day
They are delicious! I have a friend from Bangladesh. He claims they are is favorite vegetable and he eats the roots AND the leaves. Strangely, he is not very interested in radish pods, which are a very big deal around here.
I went to a Korean house warming once, and most of what they served was fermented! They love their kimchi, and I had some made from radishes...it was wonderful! Once I get to the homestead, I will try to duplicate some!
♡♡♡♡I quite like Korean food.
They told me I made a very good impression on the Koreans, because I went back for seconds! It was wonderful, and I'm moving toward fermented food myself partially because of this. It's also a much easier method to preserve food, since you don't need a pressure cooker.
:)>You do not need a pressure cooker for jams and pickles, either. Do you like pickles?
It is a big step for me, I have canned most everything under pressure. I have four large pressure cookers, and 6 smaller ones, including three electric units.
I will pressure can some still, but fermenting is going to be a much larger part of my preservation.
Jams and jellies are planned, and I love pickles!
♡♡♡♡I may use one of the big pressure cookers in the freezer, and see it I can freeze dry some things. All I have to add, is a vacuum pump and a hose.
♡♡♡♡I have not heard of this method!
Freeze drying is the process most of the long term storage food uses. Home units cost In the $3500.00 range, but I think I can make my own. The food is frozen first, then a vacuum is applied for 10 to 12 hours. The vacuum reduces the boiling point below freezing, and the water outgasses through the pump; leaving the food dry, and in the original configuration.
I just can't justify the the expense, especially if I can make it myself. The commercial pressure cooker I already have will make a good vacuum enclosure!
♡♡♡♡Sounds fun. How long term are you hoping to keep your food?