The members of the Redwood Sustainable Agriculture farm strive to utilize everything that is produced on the farm in the most efficient ways possible. This week in class, we learned about fermentation, or the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving the production of bio preserving chemicals, carbon dioxide bubbles, vinegar, lactic acid, and/or alcohol. The use of salt in this process creates an unfavorable environment for unwanted organisms and favorable for environment acidifying lactobacilli. It also allows osmosis to occur, which helps to draw out the vegetable juices. There are many benefits to eating fermented foods, like promoting diversity among microbial cultures in your body, which can improve digestive health, and connecting yourself with the life around you. In addition to health benefits, there are also economic and social benefits because it adds value to the food.
To begin the process of fermentation, students added hard vegetables, like carrots, pickles, or beets, to a mason jar. Next, we added added a cup of water, one tablespoon of salt, and other items, such as Apple Cider Vinegar, sugar, and garlic spice for flavor. After sealing the jar, students should allow it to ferment anywhere from five days to five weeks, or until it reaches the desired taste. The longer it sits, the stronger and more sour the taste. Try it and preserve your veggies!
- Olivia Cooke
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