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Today we are going to discuss the fascinating world of lacto-fermentation, one of mankind’s oldest and most trusted forms of food preservation. This ancient technique, which has been used for thousands of years across various cultures, is not only a reliable method to extend the shelf life of food, but it also offers numerous health benefits. From enhancing the bioavailability of nutrients to introducing beneficial probiotics into our diet, lacto-fermentation has much to offer beyond preservation.

Lacto-fermentation is a natural process that harnesses the power of beneficial bacteria to convert sugars into lactic acid. This lactic acid acts as a natural preservative, inhibiting the growth of harmful bacteria and thus preserving the food. But the magic of lacto-fermentation doesn’t stop at preservation. The process also enhances the nutritional profile of the food, making it a powerhouse of probiotics and other beneficial compounds.

What’s even more remarkable is that this powerful preservation technique requires nothing more than salt and time. With just these two simple ingredients, you can transform a wide variety of foods, from vegetables to dairy, into delicious, nutritious, and long-lasting fermented goods. This simplicity and accessibility make lacto-fermentation a particularly valuable tool for homesteaders and permaculturists seeking food self-sufficiency.

In this episode, we’ll delve deeper into the science behind lacto-fermentation, explore its myriad benefits, and provide a step-by-step guide to getting started with your own lacto-fermentation projects. Whether you’re a seasoned fermenter or a curious beginner, we hope to inspire you to harness the power of this ancient technique in your own kitchen.

Join Me Today to Discuss…

• Lacto-Fermentation Basics
  • Lacto-fermentation explanation
  • Brief history
  • Science behind it
  • Benefits of Lacto-Fermentation
• Nutritional benefits
  • Sustainability benefits
  • Taste benefits
  • Lacto-Fermentation for Homesteaders/Permaculturists
• Why it’s useful
  • Food examples
    • Salsa
    • Garlic (I almost always make some whole garlic in everything)
    • Eggplant
    • Mushrooms (haven’t tried this one yet, requires a pitch back)
    • Long beans
    • But I don’t want it cold
  • Contribution to self-sufficiency
  • Lacto-Fermentation Basic Process
• Equipment and ingredients
  • Help with following recipes or formulating your own
    • A TBS of salt is about 17 grams – kitchen scale
    • Shoot for 2-5% salt but do not over think it for a brine
    • Start with something simple like sauerkraut
    • Using a kickstarter of lactobacillus (think sour dough)
    • The Single Best Getting Started Book on the Subject – link
  • Fermentation tips
  • Some Stuff that is Quite Helpful
    • Glass weights – link
    • Pickle Pipes – link
    • Easy Fermenter Lids – link
• Troubleshooting and Safety
  • Common issues
  • Limp “pickles” etc.
  • Signs of failed fermentation
• Remember if millions of illerterate people can do this every day, so can you

Resources for today’s show…

• My Nostr Pub Key – npub15879mltlln6k8jy32k6xvagmtqx3zhsndchcey8gjyectwldk88sq5kv0n
• Article Explaining the GrowNostr Initiative
• Join the Members Brigade
• TspAz.com
• TSPC on Discord
• TSPC Group on Telegram (group chat)
• TSPC Telegram Channel (just messages from me)
• Jack on MeWe
• Join Me on Odysee
• All My Recommend Bitcoin Tools and Resources

Sponsors of the Day

• Ridge Wallet – Awesome EDC Gear that Looks and Works Great
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• Get Your Tickets to the TSP 15 Year Celebration
• Join the MSB Here
• Redneck Hippy Duck Farmer T-Shirts at TspSwag.com
• The Black Flag Non Toxic Fly Trap – Item of the Day (from yesterday)
• Easy Fermenter Wide Mouth Lids – Item of the Day (for today)

Video Version of this Episode

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