Often tossed around is the idea, concept, fear, anticipation? of “What if SHTF!?!?!” Many people spend a great deal of time and effort stock piling, building, prepping if you will, for this exact scenario. Again I’m going to drop the “Skill sets over Assets” concept, because honestly I believe its a worthwhile pursuit over filling up one of my closets with baby corn so I can make my beloved Chinese food if I’m on lockdown at the ol’ homestead. If your really “prepared” for this scenario, then let me ask, what do you know about fermentation?
The chemistry that makes much of our modern world what it is can be overlooked as a viable source of knowledge. The process of fermentation is one of the oldest methods of food and water preservation. It is also a step in the direction of making homemade alcohol, which has many more uses than just knocking back a cold beer on a hot summer day. I implore you to forego your next trip to the supermarket to buy their entire stock of powdered milk to instead stop by your local library, you know that place that still carries real books, or yeah I suppose you could just use google, but take a serious look at the process of fermentation and how you can add that knowledge to your skill set. You could even stop by your local homebrew store and talk to them about beer, wine, and cheese making(all of which require fermentation). You might just pick up a new hobby to offset the ridiculous cost of craft beer, or learn to make some wine for that someone special. Whichever the case, it will be worth your time. With that I’ll leave you with an old world recipe from my homeland for pickles which are reason enough to look into fermentation, because if you don’t like pickles, well we just cant be friends.
3 day sun pickles:
2lbs – pickling cucumbers (yes you have to use the ones for pickling)
2.5 tablespoons of salt
2-4 cloves of garlic
Large bunch of dill
1 slice of sourdough or light rye bread
Sterilize a storage container like a large mason jar, you can do this by boiling it or putting it in the oven. Place half the dill and garlic cloves into the bottom of the jar and pack the cucumbers on top. Dissolve the salt in a little boiling water (skip this if your using pickling salt) Pour the salt water in and add the rest of the dill. Fill the jar to just below the lip with boiling water and place the slice of bread on top. Place your jar in direct sunlight for 3 days. If your water evaporates during this process just top it up, the cucumbers need to stay submerged. After they are pickled store them in the refrigerator, or eat them all in one go!