Did you know …
The U.S. Department of Agriculture has a Fermentation Lab. And on their website is Farmers’ Bulletin 881, Preservation of Vegetables by Fermentation and Salting, dated August 1917. This form of food preservation has existed for hundreds of years and is still valuable today especially for the production of the good bacteria that our bodies need. Salt fermenting is a great way to put up vegetables when we have lots of extra. Many salt fermentation recipes are available at our libraries and online. Bon Appetite! Happy Thanksgiving!
Information provided by ReGroup, a nonprofit educational group, formed in 1989 to develop public awareness of waste reduction, reuse, and recycling benefits on Alaska’s Kenai Peninsula. ReGroup meets September through May, every third Monday of the month at 6:30 p.m. at Hope Community Center on Princeton Avenue off Kalifornsky Beach Road. Find ReGroup on Facebook or contact at regroupkenaipeninsula@gmail.com.
