Preserving

It's one thing to harvest, it's another to keep it the rest of the year. There are mainly three ways of preserving that we use : drying, fermenting and freezing.
Here you'll find all our secrets and tricks to preserve food from the garden and the forest.

Fermenting

Since 2020 we have successfully experimented on lacto-fermentating vegetables.

Drying

A lot of plants, flowers and vegetables can simply be dried and them consumed as they are or re hydrated.

Freezing

Unlike common belief, besides meat and raw vegetables, almost everything that is cooked and put into jars can be frozen for months.

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Fermenting

Since 2020, we’ve been successfully experimenting with lacto-fermentation, which is a fancy word for water and salt fermentation.

Before we get down to business, let us explain why we’ve been looking into it in the first place.

First of all, fermentation is a rather old method of preserving that doesn’t require electricity or energy neither for cooking nor keeping.
Second, none of the nutriments from the vegetables are lost in the process or over time.

Third and last, you can ferment almost any vegetable (and fruit apparently, though we haven’t tried that yet). There are a few exceptions, amongs them potatoes

Preserving

It's one thing to harvest, it's another to keep it the rest of the year. There are mainly three ways of preserving that we use : drying, fermenting and freezing. Here you'll find all our secrets and tricks to preserve food from the garden and the forest.

Fermenting

It's one thing to harvest, it's another to keep it the rest of the year. There are mainly three ways of preserving that we use : drying, fermenting and freezing.
Here you'll find all our secrets and tricks to preserve food from the garden and the forest.