We talked about dehydrating, sun drying and solar cookers and making live culture food as a way to add value and preserve produce.
We made green cabbage apple and carraway sauerkraut, Kim chi, sour pickled beetroots with Rosemary, and preserved lemons with fresh bay leaves and peppercorns. Everyone had a little jar of kraut and lemons to take home and watch ferment/come into their preserved being.
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