Along with dehydration, fermentation has been used for a very long time as a way to harness food preservation. Without refrigeration, canning, or freezing; these means of putting food up were critical for the safety and livelihood of cultures everywhere.
But in our modern day culture where these other high-energy means of food preservation are available, is it even necessary to pursue such a challenge? Is it too good to be true that you can ferment pickles in minutes of hands-on time instead of standing over a boiling canner in the height of summer? Is it possible to preserve food for months with an age-old method? After all, if it doesn’t actually preserve the pickle for long periods then, besides the health benefits, is it a practical solution?
After many years of practicing lacto-fermentation and talking to those who do the same – all without refrigeration – I’ve poked around to find the answer.