Previously in This Series:
So many of the wonderful properties of cultured foods are interrelated. The lactic acid in them has been found by modern day science to have many benefits, but that is also what preserves the kraut, which saves you the energy output needed for canning or freezing the cabbage instead.
And so, I thought I’d wrap this series up by discussing two more of the benefits cultured foods can bring to any food system – health and energy savings. Let me start by asking you this: what is it like to live without refrigeration and all of the other conveniences that electricity has brought to the kitchen? And what would make such a feat possible?