Another wild week full of fun and learning took place in Sustainable Agriculture some weeks ago:
This week we learned all about how to pickle the fruits and vegetables we grew on the farm and how to overall maximize its flavor. We were instructed to bring jars from home with a lid and told that we needed to add fruits and vegetables, water, spices, salt and vinegar. These conditions create the perfect environment for lactobacilli which is a big aid in the process of pickling your fruits and vegetables. It also eliminates bad bacteria which will have a negative effect on your fruits and vegetables. Picklingis crucial for many reasons. For one it allows you to preserve a fresh produce for longer. It also like I stated earlier adds flavor to the overall crop. In countries that don't have reliable electricity this could really help them out. Fermenting also encourages microbacteria which creates compounds like lactic acid or achohol which helps preserve food. Fermentation can be utilizied in a variety of foods like miso soup, yogurt, beer, pasta and many other foods. Overall Fermentation is very important for food preparation and it is something that people should use in their everyday lives.
-Zach
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