Pearl Sutton wrote:
Joseph Lofthouse wrote:One of my neighbors does waterbath canning on lactofermented cabbage, which turns it into a shelf-stable food,
Does it? I was told I had to keep it in the fridge, I have one section of the fridge full of ferments. I'd LOVE to be able to get them on the shelf.
Amanda Heigel wrote:I've seen all the options for greens that involve the fridge, freezer or drying. I'm going to have a ton of greens in a couple months and I'd like some shelf stable options.
So far all I can find is just plain pressure canned greens. Just water and maybe a pinch of salt. But I don't want to make up a bunch of flavorless green mush that we'll never eat.
I've scoured the internet the last few days and come up mostly empty save a recipe for pickled kale stems. It's either ferment and use quickly or can with water.
Am I missing a shelf stable option here?
Shawn Klassen-Koop wrote:Hi Rosa and welcome to Permies!
I think J is talking about Rob & Michelle Avis in Calgary. They have a bunch of good resources at their website (http://vergepermaculture.ca).