When the garden is kicking in full swing, producing a bounty of fruits and vegetables, you start to run the risk of letting those crops go to waste.
So to combat the risk of waste for centuries we've been doing our best to preserve foods whether that be drying, pickling, or jarring there's plenty of ways to stretch that bumper crop to last longer.
If you're looking for something with a little extra flavor, and a little boost of nutrients, then look no further than the art of fermenting.
At it's most simple it's a way to let simply let produce sit and produce it's own culture of yeast and bacteria which will act as a natural preservative.
One of the key rules in a good ferment is to prevent oxygen from getting into the culture and to do this Rosanne Czarnecki at R2 Postitive Culture has a trick.
"I just use a cabbage leaf on top and cover that leaf with a little liquid," she said.
Once you've got the oxygen sealed off you just let the natural process play out, adding herbs if you're looking for a little more flavor.
As with anything it's not always that simple and Czarnecki recommends doing some additional research before undertaking it on your own, but for the most part fermenting is a natural way to preserve those bumper crops and prevent waste.
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