In terms of nutrition, one of the best preserving choices fermented raw foods. If you love dill pickles, tang and salt, you’ll love these recipes! If kept in a cold room, they will store well throughout the winter months and offer you easy-to-digest nutrition!
Apple Cider Vinegar -this technique makes the best tasting vinegar ever! Also see notes on bottling and continuous ferments.
Grape Vinegar -made from freshly pressed grapes, this is a light and delightful choice
Raspberry Vinegar-easy to make and even easier to ferment! Can be make with blackberries or mulberries.
Frugal Berry Vinegar-making syrups? Save the leftovers and make frugal berry vinegar! Raspberries and blackberries may be used.
Cabbage & Carrot Kraut-an all-time favorite made from green cabbage, carrots, dill & garlic!
Chunked Root Vegetables-carrots, beets, radishes or other, ferment and store in a cold place. Eat all winter long for nutritional benefits!
Green Tomato Salsa-need to do something with those green tomatoes? Ferment away!
Purple Kraut-a delicious ferment made of purple cabbage, beet, ginger and apples!
Tomatoes (whole) -ferment year-end tomatoes and serve on winter cottage cheese or slice for salads and sandwiches.
Tomato and Parsley Salsa-year end tomatoes can be used in this recipe, but don’t let it ferment for too long!
Turnips & Dill-if you like turnips and dill, you’ll love this unusual dish!
PRESERVED IN VINEGAR
Garlic N’ Vinegar-submerge raw garlic in raw apple cider vinegar for preservation and use liquid as a tincture to ward off winter sickness!
Onions & Peppers-place onions and peppers in white or apple cider vinegar and store away in cold temperatures for winter soups