"Reclaiming traditional fermentation practices has a key role to play in shifting towards a degrowth food system"
My family has always been making preserves. Cabbage, cucumbers, zucchinis. Apple juice, cherry jam. Tomato sauce. A cellar full of jars was a normal, everyday thing in my childhood.
And I am continuing this, making the same things, and adding new ones. I just made a new batch of kimchi.
Making your own food is awesome.
Edited 82d ago