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I read your pod piece on raw milk and fermented foods and then I read your profile.
What a good thing to do, to bring back real food. Years ago, I heard someone say, “if you want to be healthy, eat what your grandparents ate:,
I grew up with real food. My Baba (Ikrainian) made sauerkraut and dill pickles). My parents canned and preserved food of all sorts. My Dad made the sauerkraut. The barrel used to sit in the kitchen until it got “ready” all fermented and foamy. I really didn't like it when I was a teenager and a boyfriend would come to pick me up for a date. Didn't want him to smell the “Kapusta”.
I get a sauerkraut delivery almost every day from my Yugoslavian neighbour. She has the barrel out on her balcony in the next apartment. I like to eat it raw with a splash of olive oil, and lots of pepper. Great as a side salad ,
My Baba and parents made dill pickles with NO VINEGAR. Lots of people say you can't make dill pickles without vinegar. My Baba would put a piece of real rye bread in each jar to help them ferment. No one died!
I would love to join in and learn more about the old food - I remember when a real farmer would bring fresh eggs, sour cream, buttermilk. to your house. I remember my mother putting milk on the sunny window to make it sour. Nowadays, milk doesn' get sour. It just goes baaaad! foul tasting.
What in heck are we really eating?
cheers,
mimi
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