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Power to the microbes: Reclaiming traditional foods for a degrowth food future (www.resilience.org)

submitted 5 months ago by solo@slrpnk.net to c/food@slrpnk.net

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Traditional fermentation practices, essential for self-sufficiency, embody a form of everyday resistance and quiet sustainability, countering the homogenization and commodification of food.

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[–] Akasazh@feddit.nl 3 points 5 months ago (1 children)

I've done some pickeling and for small cucumbers it works if you put them in a salt water bath for about a day. Makes the pickles more snappy and I've never had fungal issues.

[–] poVoq@slrpnk.net 2 points 5 months ago

Ah, that might work as well. With the larger cucumbers I have been using only the very outer layer gets hot enough so they stay snappy inside, but I agree that this could be an issue with smaller ones.