The Ancient Art of Fermenting Food II: History, Health and more

The Ancient Art of Fermenting Foods II

After my last post, I realized there needed to be a little more added to this whole fermenting foods topic. Mainly history, health benefits, and a few more recipes. So for those of you who may be interested, read on.....

The art of fermenting foods is truly and ancient one. In my reading and research it appears that the art of food fermentation has been around longer than just about any other food preservation skill, at least 70000 years if not more. That stands to reason. The bacteria that is used to ferment vegetables is naturally in our healthy soils and on the food grown in the soils. (That is why organic produce works best for the fermentation process.) Our ancestors found that using the fermentation process not only gave flavor to their foods, but also allowed the food to be preserved for several months, especially during the colder seasons. Besides being tasty, this method of preserving foods also kept the foods safe for consumption. I suspect food poisoning was known and avoided in old times as well as now. 

It is also interesting to note that each culture had their own favorite type of fermented foods--so this method was "discovered" and used 

by different peoples independently and successfully. A few examples of fermented cuisine include yogurt, kefir, kimchi, chutney, sauerkraut, cheese, natto, kvass, pickles, wine, sourdough, and so on.  The list of foods fermented could include vegetables, fruits, meats, grains, and dairy. Depending on they type of food and method of fermentation used, diets could be tasty and varied and enjoyed by the common man.

The question does arise of how fermentation is able to preserve food? I found several sites that go into the science of fermentation, with big words and lots of chemical explanations. However, I like to keep things simple, so here is my short version:

• Bacteria, molds, and fungus are naturally in our environment
• Food will naturally break down and decay if not preserved in some way, due to these bacterias, molds, and fungi
• When we allow the good bacteria (primarily they lactobacillus kind) to grow, it penetrates the food. This changes the ph of the food so it is inhospitable to bad bacterias, molds, and fungus. These good bacteria also become so plentiful, there isn't enough room for any pathogens to grow.
• Also, often salt is used. It preserves the cell wall structure of the plant--keeping the final product crunchy and tasty. It also acts as a preserver by mixing with the natural juices of the plant, creating a brine that favors the good bacteria, and prevents undesirable bacteria, molds, or fungus from growing.

Bacteria is an interesting thing. It exists all around us. In fact, there are more bacteria residing in your body than your own cells. Interesting thought.  If you want the science of the importance of bacteria in our lives, Bonnie Bassler, a molecular biology professor at Princeton University, gives an amazing presentation at a TED talk:

 https://www.ted.com/talks/bonnie_bassler_on_how_bacteria_communicate

Another recent news article links lack of good bacteria in the gut to food allergies:

http://www.kcet.org/living/food/food-rant/reason-behind-increasing-food-allergies-discovered.html

Now, for some of the health benefits of fermented foods:

1. Fermenting foods improves our digestion. Fermenting our foods before we eat them is allowing the good bacteria to partially digest them before we consume them. In addition, the lactic acid that is created in the fermenting process helps improve stomach acid and other enzymes in our gut, all necessary in the digestive process.
2. Fermented foods restore the proper balance of bacteria in the gut. Many conditions have been linked to a lack of good bacteria in the gut, including lactose intolerance, constipation, IBS, candida, allergies, asthma, and others. It is also true that specialized cells in the intestine make many of our neurotransmitters, including 90% of our serotonin. Low serotonin is linked to depression. There are several medical studies that point to having a gut populated with good bacteria improves not only physical health, but also mental health.
3.  Raw, fermented foods are rich in enzymes. According to the Food Renegade blog, “Your body needs [enzymes] to properly digest, absorb, and make full use of your food. As you age, your body’s supply of enzymes decreases. This has caused many scientists to hypothesize that if you could guard against enzyme depletion, you could live a longer, healthier life.”
4. Fermenting food actually increases the vitamin content, and allows for easier absorption of nutrients. Some of the vitamins produced by those healthy bacteria include B, K, A and D--along with the nutrients supplied by the food itself. For example, sauerkraut is rich in Vitamin C. For that reason, sailers often took barrels of sauerkraut on their voyages to prevent scurvy.
5.  Eating fermented food helps us to absorb the nutrients we’re consuming. You can ingest huge amounts of nutrients, but unless you actually absorb them, they’re useless to you. When you improve digestion, you improve absorption. Healthy probiotics assists in creation of enzymes which helps with the digestive process. In addition, the good bacteria have already started breaking down the food making it easier to digest and assimilate. 
6. Eating lacto-fermented foods regularly may boost your immune system. A John Hopkins website claims at least 70% of the cells that make up our immune system are in our digestive system. Studies have shown that a diet which includes regular intake of fermented foods improves ones immune system, making one less susceptible to illness.  

Now for a few recipes. 

 KIMCHI

2 heads Napa Cabbage
1 head Bok Choy         1-2 cups shredded carrots
1-2 bunches green onions 2 teaspoons salt

Optional veggies:         Marinade:
match sticks of Daikon radish 1-2 jalapeño peppers (use gloves)
rounds of red radish 1/4 cup honey
turnips         1-2 inches fresh ginger sliced
brussel sprouts                 1/4 cup apple cider vinegar
etc.                 1-2 teaspoons paprika
                1-2 cups of water

Coarsely chop Napa Cabbage, and Bok Choy. Cut green onions into 1 inch pieces. Put all veggies in large bowl and toss with salt. Blend marinade ingredients (may add a handful of veggies to blender as well). Pack chopped vegetables into mason jars, or a crock. Pour marinade over vegetables. If needed add additional water until covered. Cover with a cloth or paper towel. Secure with a rubber band. Swirl every day until done, about 3-7 days. Refrigerate until eaten.

 FERMENTED VEGETABLES

Brine:
1 glass quart jar with a plastic lid
1 to 1 1/2 tablespoons sea salt
2 cups filtered water

Any combination of Vegetables:
cauliflower, beets, green beans, bell peppers, radishes, daikon radish, cucumbers, turnips, broccoli, kale, onion, green onion, garlic, cabbage leaves.

Any Combination of Herbs and Spices:
dried chili peppers, black peppercorns, bay leaf, fresh dill, fresh basil, fresh tarragon, fresh mint, fennel seeds, caraway seeds, etc.

Dissolve your salt in water in a glass jar or 2-cup glass measure. Then place you favorite combination of vegetables into a quart jar (you can use a larger cylindrical jar or ceramic crock instead, just double or triple the salt brine keeping the same ratio of salt and water). Add a few layers of herbs and spices too. Make sure you leave about an inch from the top of the jar.

Then cover with your salt brine, leaving about an inch to a half inch from the top. Fold a small cabbage leaf and press it into the brine so the water floats above it and the vegetables are completely submerged. Cover with plastic lid. Don't screw the lid on too tight. You want some space for gasses to release. You should see a bit of bubbling and some liquid possibly dripping out after about day three, depending on the heat level in your home. Place jars into some sort of container, like a rectangular Pyrex dish, to catch any drips. Set your jars in an undisturbed place in your kitchen out of direct sunlight. After 5-8 days, taste. They are done when fermented to your liking. Remove cabbage leaf and store in refrigerator. They should last for several months.

CHOCOLATE MACAROON CAKE

CAKE INGREDIENTS
2 cups sugar
2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons Instant ClearJel® or cornstarch
3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
2 teaspoons baking powder
2 teaspoons espresso powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs + 2 large egg yolks, whites reserved for frosting
2/3 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 cups water
2/3 to 3/4 cup drained, rinsed, squeezed-dry sauerkraut
2/3 cup chocolate chips

CREAMY COCONUT ICING
2 large egg whites, reserved from the cake
1 cup sugar
1/4 teaspoon cream of tartar
1/3 cup water
1/8 teaspoon salt
1/4 teaspoon coconut flavor or 1 teaspoon vanilla extract
2 cups shredded or flaked coconut, sweetened or unsweetened

INSTRUCTIONS
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
2) Whisk together the dry ingredients.
3) Add the eggs, yolks, oil, and vanilla, beating until smooth.
4) Gradually add the water, beating until smooth. Scrape the bottom and sides of the bowl, and beat again till smooth.
5) Combine the sauerkraut and chocolate chips in a food processor or blender, and process till the sauerkraut is no longer stringy. Stir the mixture into the batter.
6) Bake the cake for 35 minutes, until it's nicely domed, feels set in the middle, and a cake tester inserted into the center comes out clean.
7) Remove it from the oven, and set it on a rack to cool. You can turn it out of the pan after about 10 minutes, if you like; but it's much more easier to simply serve it right from the pan.
8) When the cake is cool, make the frosting.
9) Place the 2 egg whites in a large mixing bowl or the bowl of your stand mixer. Beat until the egg whites are foamy and thick; they should mound in the bowl, without holding a peak. Set them aside while you prepare the sugar syrup.
10) Combine the sugar, cream of tartar, water, and salt in a saucepan. Bring to a boil, stirring frequently; the sugar should be dissolved. If the sugar hasn't dissolved, cook and stir a bit more, until it has.
11) Begin to beat the egg whites, and immediately pour the boiling sugar syrup into the egg whites in a slow stream, beating all the while. As you beat, the mixture will thicken.
12) Once all the syrup is added, stir in the coconut flavor or vanilla, and continue to beat till the frosting is thick and will hold a peak.
13) When the icing is very thick and spreadable, fold in the coconut.
14) Spoon the hot icing atop the cooled cake, swirling it decoratively. Garnish with toasted coconut, if desired.
Yield: one cake, about 18 servings.

For more delicious cultured vegetable recipes, go to: 
http://www.culturesforhealth.com/cultured-vegetable-fruit-condiment-recipes

The Ancient Art of Fermenting Foods

Preserving The Harvest: The Ancient Art of Fermenting Foods

First--a bit of Reminiscing

Fall is one of my favorite seasons, and for good reason. It is the time of harvest, the time of gathering, the time of preparing for the long cold days of winter. There is something magical about putting away bottles of fruits, preserves and home canned vegetables on your storage shelves, stepping back, and feeling a deep level of contentment. Preserving the harvest has become one of my favorite things to do. 

I have early memories as a child, sitting on the grass next to my grandmother, mother, and aunts as they snapped beans preparing them for bottling. I loved to run to the storage room in our basement and choose one of the glowing bottles of peaches, anticipating the sweet treat as the cold winds blew outside. I suppose preserving the harvest represents a piece of comfort and security from those early childhood days. 

I was blessed to marry into a family who saw preserving the harvest as a way of life. My in-laws owned a Seed and Garden business, and grew an enormous garden. (In their 80's, they still do. Amazing!) My mother in law, who is an angel in disguise, taught me all the ins and outs of bottling all types of fruits, vegetables and preserves. The art of preserving was gratefully learned, and she gave me the confidence to try my hand at many other modes of preservation in addition to bottling. 

My husband loves sauerkraut. When we were first married, in the area we lived one of the churches held a yearly "Turkey and Sauerkraut Supper" fundraiser. We attended every year without fail, for it was the one place you could get fresh, homemade sauerkraut--something he loved, and something that was new to me. We had the store bought bottled sauerkraut for occasional meals, but nothing quite compared with the real deal. 

Fast forward several years, and I have a garden of my own, with more cabbage than I know what to do with. I decide its time to give it a try, and look up how to make sauerkraut, wondering how difficult it will be, and if I have the time or energy to pull this one off. Imagine my delight to learn it only takes two ingredients, a minimal amount of preparation, a waiting period, and you have homemade sauerkraut. I did it, it turned out delicious, and I make sauerkraut every fall now and love it! 

For those who are really into fermenting foods, there are all kinds of ins and outs to it. Because it has so many healthy enzymes and probiotics, eating home made fermented foods on a daily basis is fast becoming one of the healthier diet additions of our day (ironic, because only a generation or two ago, it was just a normal way of eating.) Whole books are devoted to the science of food fermentation. For those of you who are looking for more in depth information, here are a few links and references:

www.culturesforhealth.com  These guys seem to have it all. When you click on this link, you'll be taken automatically to their storefront. Don't let that keep you from discovering all the treasures of information in this site. Go to the top bar, and pass your curser over "Learn". A new group of information tags will appear below. Click on "Recipes" and a whole new world will appear for you to investigate. For the sake of the information in this blog, click on the "Cultured Vegetables" link for tons of recipes and ideas.

If you are looking for a book that incorporates fermented foods in the diet, two come to mind. "Nourishing Traditions" by Sally Fallon is a great book that has all kinds of scientific information, recipes, and history based on the studies of Dr. Weston Price. I found it full of sound advice, common sense information--backed by science. For more information go to www.westonprice.org.

Another book I really enjoyed was "The Body Ecology Diet" by Donna Gates. It also has some good, down to earth guidelines for eating healthy. Her website is www.bodyecology.com .

For the purposes of this blog--I plan to keep it simple. Lets just start out by making Sauerkraut. If that goes well (and it will, because its so easy!) then take the next step and try out some fermented vegetables, or the salsa, or chutney, or kimchi, or.........

Lets Get Started

How to Make Sauerkraut

You'll need a few supplies to make a good sauerkraut. Make sure everything is squeaky clean before you start, so that no undesirable bacteria are introduced to your mix. 

• Sharp knife
• Measuring spoons
• Scale
• A large bowl for mixing
• Something to pound your cabbage with. A meat mallet, potato masher, or even the bottom of a jar will work.
• Fermenting Containers, such as a crock, or plastic bucket.
• Plate or other device to push shredded cabbage under brine with.
• A weight to keep plate submerged.

Step 1.

Choose fresh, preferably organic, cabbage.

Step 2.

Core cabbage, then finely shred with a sharp knife. You can use a food processor, if you'd prefer.

Step 3.

Weigh Cabbage. For this recipe, we want 5 pounds of shredded cabbage.

Step 4.

Add salt. For 5 pounds of cabbage, we'll add 3 tablespoons of non-iodized salt. The salt does a couple of things. It helps the cabbage retain its crispness. You can make sauerkraut without salt, but you'll end up with a soggy, mushy product. Secondly, it inhibits the growth of undesirable bacteria, but allows the good bacteria (lactobacillus, etc.) to grow. Third, it adds to the overall flavor of your sauerkraut.

Step 5.

Pound the heck out of your cabbage. I used the blunt end of a meat mallet, but a potato masher or even pounding with a mason jar bottom would work. You want to break the cellular structure of the cabbage leaves, allowing the juices to be released. Pound for about 10 minutes, possibly pausing to work the cabbage with your hands to massage it, and fully mix the cabbage and salt together.

Step 6 & 7

This 3 gallon food grade plastic bucket
was also inexpensive, and worked well.
If plastic is used, make sure it has not
stored other foods which could harbor
undesirable bacteria.

Example of using a crock pot insert
for a fermentation vessel. They are
inexpensive and easy to find at the DI.

Put your shredded, salted, pounded cabbage into a container for fermentation. It needs to be glass, ceramic, or plastic. Metal will react with the cabbage and the fermenting process and give you less than desirable results. For this demonstration I tried a couple of things. A 3 gallon food grade plastic bucket, and the inside crock from an old crockpot. Both worked well.

Then cover the cabbage, juice and all, with a clean plate or other object that will cover the cabbage completely, and allow the cabbage to be submerged in the juices as it ferments. Hopefully these pictures demonstrate how to do this adequately. If, after 24 hours, enough juices have not been created to cover your Kraut, mix 1 1/2 teaspoons salt in a cup of water, and pour over the batch until it is covered.

Step 8.

Weigh your plate down to allow everything to be submerged under the brine of cabbage juice and salt.

This is an example of using a
zip lock bag filled with water as
weight

Here I used a very clean and very
heavy rock. It worked wonderfully.

You can use a rock or a brick (scrubbed clean, of course), or a full gallon container, or a gallon zip lock back full of water. If you 

use the last idea, make sure you double bag it, in case it springs 

a leak. You may want to cover everything with a clean towel to prevent undesirable dust or bacteria to enter your fermenting creation.

Step 9.

Put your fermenting vessel in a cool place. The ideal temperature is 65-75 degrees, or thereabout. I'm certain our ancestors didn't have a thermometer to measure things, and it turned out fine for them. You do want it warm enough to grow the bacteria properly, but not too warm. I find the basement storage room to be a great place. If you don't have that option, a closet, or cupboard may do nicely.

Check on your Sauerkraut every 2-3 days. If you find a film or scum on the top, simply skim it off. 

Step 10.

Wait.

How long? Depends on how you like your sauerkraut.

It takes anywhere from 7 days to 4 or more weeks to get your sauerkraut to ferment to the desired level. Personally, I begin tasting it around 10-14 days, just to make sure it is coming along. Usually I find mine done to my liking anywhere from 3-4 weeks. When it tastes "done" to you, put it in the refrigerator, which will slow down the fermentation process. Refrigerated, it will keep for several months. 

I added caraway seeds to this batch of sauerkraut. It
adds a nice bit of flavor, and goes well with a homemade
Reuben Sandwich.

Now your a pro! See, making sauerkraut was easy after all. Not only that, you now have a new tool in your "Preserving the Harvest" toolbox. 

Homemade Sauerkraut Recipe

5 pounds of fresh shredded cabbage

3 Tablespoons non-iodized salt (pickling salt, sea salt, etc.)

filtered water if needed(if chlorinated is all you have, let it sit for 30+ minutes to dissipate the chlorine out. Chlorine kills bacteria....even the good bacteria.)

Shred and weigh cabbage. Place in large bowl in layers, sprinkling with salt a layer at a time. Pound the cabbage with a mallet or other object for several minutes, until the juices in the cabbage are released. Massage with clean hands to thoroughly mix in the salt. Place pounded cabbage, juice and all, into an appropriate container for fermenting (a crock, glass or plastic container). Cover with a clean plate, and press down. The cabbage juices should reach the top of the shredded cabbage. Check back in a day, and if there are not enough juices to cover the cabbage, add one cup of non-chlorinated water with 1 1/2 teaspoons salt dissolved in it. To keep the plate pushed down, place a weight on it. A very clean rock, brick, or a filled gallon container on top of the plate works well. Place the batch in a cooler area and wait for 2-4 weeks. When it tastes like sauerkraut, its done! I place my finished kraut in glass mason jars, and store in the refrigerator. Enjoy!

Dehydration: The Time Tested way of Preserving the Harvest

Dehydrating: The Time Tested Way of Preserving the Harvest

When it comes to putting food away for the season, there isn't a more reliable or nutritional way to preserving your produce than to dehydrate it. Drying foods is a time tested method thats been used as early as 12,000 B.C. Ancient people used the sun and wind to assist in the evaporation of moisture from fruits, vegetables and meat. This allowed them to store food supplies for use during the long cold winters or between growing seasons in more moderate climates. Dried foods also were lighter in weight, and made it convenient for hunters, soldiers, and travelers to carry with them for the journey. 

Drying is still an excellent way to preserve foods that can add variety to meals and provide delicious, nutritious snacks. One of the biggest advantages of dried foods is that they take much less storage space than canned or frozen foods, and retain most of the nutrition of fresh foods. 

Drying or dehydrating foods can be accomplished using several methods. The sun is the oldest way used for this method of food preservation. If the air is dry enough, and the ambient temperature hot enough (98 degrees is ideal), the outdoor method is still a viable option.

Raisins drying in the sun

Using your oven, or an electric dehydrator is also an excellent method of drying your foods. Especially with the dehydrator appliance, one can moderate the temperature to get superior results. In the case of making beef jerky, controlling the temperature makes an easy way to get a tasty, safe product.

With the renewed interest in gardening and natural foods and because of the high cost of commercially dried products, drying foods at home is becoming popular again. Drying is not difficult, but it does take time and some attention. Although there are different drying methods, the guidelines remain the same. Since the information for safely and effectively drying foods requires several pages--a few basics will be outlined here, with references to additional information you can research online.

Foods that can be easily dried with minimal processing:

• Fruits
• Fruit leather
• Most Vegetables
• Herbs
• Baby food
• Kale chips
• Flax seed crackers
• Try Zucchini raisins!

Meat can also be dried into jerky, but does require pre-treatment with brine or marination, and proper equipment for drying. It is suggested you dehydrate jerky at 160 degrees to prevent spoilage. (However, it is true that the Indians and Settlers dried meat for years without electricity.)

Other pre-treatments which are suggested include:

• Blanching (this is one method I will use when drying vegetables such as beans, corn, celery, etc. Blanching will stop enzymatic action in the cells of the vegetables, which stops the food from aging. You will get a better end product, and makes the effort worth it. Since fruit has a naturally high sugar content, it does not seem to require this step. Some still prefer it anyway.)
• Ascorbic Acid pre-soak 
• Fruit Juice Dips
• Saline Dip
• Honey Dip
• Hot Syrup
• Do Nothing (my personal favorite for fruits)

Below are publications you can access which have excellent information for the home dehydrating enthusiast. These links have in depth information covering dehydrating different types of foods, and different ways to do it.

This is a booklet that has the “official” recommendations for dehydrating food. These instructions include pre-treatment methods such as blanching, and sulfuring foods prior to drying. However, keep in mind many foods, especially fruits, will dry just fine without pre-treatment. Even so, this booklet gives you excellent information:

http://extension.usu.edu/files/publications/publication/FN-330.pdf

If you are interested in knowing more about drying foods without electricity, this article gives guidelines on solar drying, and plans for building your own solar drying trays.

http://www.backwoodshome.com/articles/shaffer58.html

Here is an article titled:
“How to Store Home-dried Foods: 13 Tips for Safe Storage of Dehydrated Foods”

http://frugalliving.about.com/od/foodsavings/qt/Storing_Dried.htm

Here is a question and answer page on the basics of drying:

http://www.drystore.com/page/page/1346972.htm

Now, for the sake of simplicity, and to show you how easy dehydrating can be done, Lets do a step by step on dehydrating apricots. I've included both drying the fruit and making leather, as both are easy to do. I prefer my dried foods to be without preservatives, so I have chosen the "do nothing" method for pre-treatment.

For Dried Apricot Halves

1. Wash your produce. If needed peel and core (as in apples). For these apricots, I simply cut in half and removed the pits.

2. Place halved apricots face down on dehydrator sheets.

3. Turn on dehydrator. I usually dry at 120 degrees. Different books have different ideas of which temperature is best. Experiment to see what you like. 

4. Product is finished when fruit is dry with no moist spots. Ideally it will be slightly flexible. If it is potato chip crisp, you probably dried it too long (unless you like it that way.) 

5. Store in air-tight containers. The cooler the storage space the longer it will last. If it is properly dried, your apricots (or whatever you've dried) should remain good for 6 months to a year. Just in time to do it again!

Fruit Leather

Wash and pit your apricots. Then place in blender, and blend until smooth. You can add a little sweetener, or cinnamon, or other fruit if you'd like. I like a little agave or stevia with some cinnamon. Just remember your finished product will be sweeter after it is dried. Once again, experiment to see what you and your family will like.

 Pour your pureed fruit onto dryer sheets. I usually do a like greasing with coconut oil first. This makes it much easier to pull the finished product off the sheets. If your equipment does not come with the flat dryer sheets, you can use food grade plastic wrap spread tight over your dryer racks, and spread the pureed fruit on it. Make sure it is evenly spread. It will dry more uniformly and you'll have a better final product. Avoid areas that are too thin or too thick (if you look in the picture below, you can see where I have a thin area. This will dry faster and be crispy instead of nice chewy fruit leather.)

Once your leather is dry, it will not have any moist spots, and should pull off your dryer sheets rather easily. Once removed, I cut mine into fourths, and wrap in plastic wrap for individual snacks. These can be stored in plastic storage bins, or in large zip-lock bags. They last from 6 months to a year.

Other Dried Foods

Here are some dried tomato slices. These are some of my families favorite snacks. They also double for sun dried tomatoes and are so much less expensive. Simple slice your tomatoes (you can blanch and peel first if you'd rather). Place on dryer sheets. Sprinkle with salt, pepper, dried basil, oregano, and garlic powder if desired. Dry until done. Tomatoes will feel dry, but be flexible. I store mine in plastic zip lock bags in my freezer. 

When using dried tomatoes in a recipe that calls for "Sun Dried Tomatoes", soak in olive oil with garlic for an hour before using in recipe. Yum!

Beef Jerky was so easy to make, and so much less expensive than what you buy in the store.  I figure I spent about $8.00 a pound to make the finished product. That included the meat and all the spices for marinating. The jerky at the store is around $20.00 a pound. That is a big savings. I've included the recipe at the end of this blog. This is one recipe I would encourage you to use an electric dehydrator as it makes it much easier to control the temperature and time, thereby having a superior (and safer) final product.

This was a fun experiment. I blended fresh tomatoes, onion, fresh basil, garlic bulbs, salt, and oregano. Then I dipped sliced zucchini in the mixture. These dried up quite nicely, and reminded me of BBQ potato chips. They didn't last long. 

Drying food has been done for thousands of years, and still remains an excellent option for us today. It:

• Allows you to control the quality of food that is preserved through this method
• Gives you more variety with food storage
• Helps you preserve food which might have gone to waste otherwise
• Preserves most of the vitamins and nutrients
• Once completed, uses less space than other preserving methods
• Is often less time consuming to do than other preservation methods
• Is really fun to do, and delicious to eat!