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Good for you! NaturalGood for you! Natural fermentation using a salt brine (also called lacto-fermentation) is one of the oldest methods of food preservation. Kimchi (see Sil in Corea's post below) and sauerkraut are two ancient forms of lacto-fermentation still wildly popular today. Fermented vegetables (and fruits) offer many health benefits. You can find recipes online for fermenting just about any vegetable or fruit. After fermentation and kept under refrigeration, these tangy pickles will keep a long time without cooking.

2015 Special Edition Garden GuideCooking Fresh with The Old Farmer's AlmanacThe Almanac Monthly Digital MagazineWhat the heck is a Garden Hod?