Fermentation

Food Preserving Guidelines
summer

Food Preserving Facts: Do You Have Them in the Can?

For every minute that I cling more desperately to the idea of Summer produce, I can feel it further slipping away.
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For every minute that I cling more desperately to the idea of Summer produce, I can feel it further slipping away. My soon-to-be saving grace? A frenzy of food preservation as the days get shorter and the nights grow colder. Who knows; perhaps I'll host a canning and pickling party or make a fruit jam of my own!

But before I share ideas and recipes with you, I want to find out just how versed you are on food preservation. One of the best-known methods of treating food is heat processing, or forming airtight seals around food in jars — but there's also fermenting, jellying, pickling, salting, and curing. Do you have the basics in the can? Let's find out when you take this quiz!

Take the Quiz
What Is Funazushi? Japanese Fermented Sushi
Poll

Would You Eat Fermented Sushi?

I was watching the Japan episode of Bizarre Foods With Andrew Zimmern the other day, wherein Zimmern samples funazushi, an ancient preparation of sushi that involves packing a fish (eggs intact) with salt, then aging it for up to six years.
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I was watching the Japan episode of Bizarre Foods With Andrew Zimmern the other day, wherein Zimmern samples funazushi, an ancient preparation of sushi that involves packing a fish (eggs intact) with salt, then aging it for up to six years. Even the show's host wasn't a big fan, and he's enjoyed some unconventional meals. Still, he could appreciate the historical value of this Japanese delicacy. Are you adventurous enough to try it?

Source: Flickr User Kida Yasuo

Home Fermentation: Cool or Gross?
Poll

Have You Experimented With Home Fermentation?

Ever since learning more about food fermentation in last week's Food Section Sampler, I can't take my mind off the concept of trying it at home.
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Ever since learning more about food fermentation in last week's Food Section Sampler, I can't take my mind off the concept of trying it at home. After all, there's nothing that I love more than a batch of super-spicy, tangy sauerkraut — although I'll have to get over the fizzing and hissing bacterial cultures, for sure. Have you ever taken a stab at home fermenting?

This Week's Food News: June 10, 2009
News

Food Section Sampler — June 10, 2009

Five fishery experts weigh in on the difficulty of making sustainable seafood choices.
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