Fermentation

Today I went to a food preservation workshop. I went to one on fermentation, which not only preserves foods from local harvest, but also is a source of beneficial bacteria--very healthy. There were tons of people and I still ended up with a giant jar of sauerkraut, and two of kim chi (which just have to ferment a few days to be ready--the cabbage used in thinner than kraut cabbage). There was also a potluck ("dish to pass" they say here) and I got leftover fruit and baked squash. I am going to learn all this food preservation stuff so I am better prepared for next years harvest.

Other methods--canning, drying, freezing, root cellar. I plan on mucho drying next year with my inefficient 60 watt light bulb method. I still have frozen corn and peppers from the summer that I've been using. I didn't blanch it or anything and it's fine, I usually add it to soup so the texture doesn't matter.