January 06, 2013

Salt - Easy Preserving Vegetables - Fermentation - Survival Homestead

We are all preparing for the uncertain future ahead of us.  Food shortages and price increases are inevitable. We are not helpless, the world will not die when this generation does,  We must look forward with confidence and optimism that we can not only survive but thrive as the healthy productive humans we were meant to be.  
Food Preservation 

This blog is going to delve into the activity of living sustainable.  Like there are laws of nature, there are laws that rule our bodies survival. Of these things, nutrient intake is one of the most vital to health.  Being able to preserve food from a time of abundance to a time of lack is imperative.

Salt is impossible to grow.  It could be difficult to come by if food distribution is disrupted.  Not only is  it necessary for safe fermentation, it is necessary for health and a flavor enhancer second to none.  Stock up on sea salt for dining and kosher salt for preserving food for later.

beans, cabbage and garlic preserved only with salt

Freezing and canning traditionally have been used to preserve food.  In fact there are posts on this blog detailing how easy it is to prepare food for freezing.  There both require electricity, one storage and one in production respectively, and nutrients are diminished in the process.  Fermentation preservation has neither of these problems.  In fact nutrition is enhanced by eating pickles, sauerkraut  and other vegetables.

Kosher Salt is the first thing you should stock up on as it alone will preserve your food for later dining.  The salt must not contain iodine like most table salt.  Buy several boxes and store it in the back of a cupboard, it won't go bad.

This is a link to my post for making sauerkraut.  I use this for preserving garlic, hot peppers, cabbage, cucumber pickles and spicy pickled beans.


  1. Well, the salt might not go bad, but here in the humid Southeastern U.S. it is likely to turn into a brick. That doesn't mean I haven't put some away in bucket with one of those special sealing lids, though. In my dreams, it stays dry!

    When my house was smashed by a tree this past summer and we had to find other freezer space for as much of our frozen food as possible (God Bless My Amazing Neighbors!), I realized that I am going to have to do without a larger freezer. Our current, 25-year-old freezer is the size of a standing oven/stove combo (not large), and even with that small amount of frozen food we had to toss some. I had been thinking about buying a larger freezer, but now we are just more committed to canning and dehydrating. Sometimes life hands us some good, but tough, lessons! Hope you and your little family are well.


  2. Hi Amy I am so sorry to hear about your hardship. The irony is not lost on me either and know your will be blessed for your devotion to nature. Will come visit tomorrow, looks like i have lots to catch up on. Thanks for the note, peace