Lacto-Fermentation for Preservation, Flavor & Health – Epi-3326 — 1 Comment

  1. On a previous episode salted eggs was mentioned; I refer to it in this episodes comments as I have had fermented/preserved duck eggs, a southeast Asia delicacy; they were traditionally fermented by burying them in sand in the salty waters of the ocean for a year. My guess is that this is how fermented foods began, fish, vegetables preserved in salty ocean water puddles.

    Here’s another curious observation from nature; squirrels bury nuts, why don’t they eat them? It is said for storage, but why bury them? I have a hunch that they ferment and make them more palatable. I know it sounds nuts, but hey…