Скачать или смотреть Fermenting, Pickling & Preserving / EPISODE #5 // GREEN&HUNGRY

Learn more about Green&Hungry and how to preserve food!
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In our 5th experiment, we learned new techniques for preserving food: pickling and fermenting. Once we'll grow our own food, we'll need to preserve it to ensure a diverse diet throughout the year. So we visited a local farmer's market in Zurich to buy organic and seasonal winter vegetables.

Back home, we prepared delicious Kimchi, Korean fermented napa cabbage. Next up, we made Sauerkraut – which is a lot of work! We also made pickled pumpkin, preserved horseradish and delicious, girly quick pickled onions.

How do you preserve home-grown vegetables? Let us know in the comments down below!

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Until June, we try to approach a self-sufficient diet: Growing our own food, foraging, fishing and hunting, maybe even begging for food. Is it possible to be self-sufficient when living in a city? What parts of the self-sufficient lifestyle are efficient, fun and actually doable? We post one video every week, write a blog post every week and have instagram, too.

FOR MORE DETAILED RECIPES, GO TO OUR BLOG OR FOLLOW THESE LINKS:

Kimchi: http://www.simple-veganista.com/2014/...
Onions: http://www.thekitchn.com/how-to-make-...
Pumpkin: http://www.seriouseats.com/2011/10/in...
Horseradish: http://www.simplyrecipes.com/recipes/...
Sauerkraut: http://www.thekitchn.com/how-to-make-...

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WHERE TO FIND US
Website/Blog: http://greenandhungry.com/
Instagram:   / greenandhungry  
Subscribe to our channel:    / @greenhungry6253