LAURA LEE ALICE
COOKS 

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​​Fermented Foods

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When I was much younger, fermenting foods was a regular part of food preservation.  Just about any fruit or

 

 

 

vegetable was preserved in some way.  Kraut, pickled beans, and cucumber pickles were all preserved in large

 

 

 

crocks.  Beans and hot peppers were strung up to dry.  And onions and garlic stalks were braided and hung, so

 

 

 

that they could be used when needed.  I like the idea of getting back to basics, both in food and lifestyle.  

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