In the Northern Hemisphere, the harvest season has come to a close and many parts of the world are awaiting the arrival of the inevitable…

winter(Winter Season)

This time also marks the end of the weekly rush to the farmer’s market to pick up the freshest food choices such as fruits and vegetables. But rather than head over to the grocery store to find imported options, many choose to go a different route to keep the freshness alive…

fermentation(Fermentation) 

This long-standing tradition of preservation is growing in popularity and many are looking towards this ancient technique to maintain a healthy diet over the cold winter months.

For the most part, fermentation is a simple process. All you really need to do is…

  1. Put the fresh items in a jar;
  2. Add salt and water;
  3. Wait.

There is only one necessity. The food has to remain submerged underwater for the entire time. If any of those cabbage shreds, pickles, or other raw items are exposed to air, it can get ugly fast thanks to…

mold-on-sauerkraut11(Fungus)

Contamination is one of the most common reasons batches are ruined. Unfortunately, many of the raw items used happen to be buoyant.

For fermentation experts, this dilemma is easily avoided using weights. Some people like to use rocks, others will use specialized ceramic discs, and then there are those who are somewhat inventive…

plate-fermentatin(I have no idea…)

One of the more interesting ideas came up a few weeks ago. It’s called a Perfect*Pusher and it looks something like this…

pickle-pusher(Looks fairly straightforward)

Basically, the pieces are put together and then pressed into the jar. Once that is complete, a suction is put into place such that the solids remain under water.

If that system sounds familiar, it’s because the mechanism is similar to one many of us coffee drinkers rely on every single day…

howtofrenchpress

(The French Press)

If you ask me, it’s kind of brilliant. Using physics to keep your food safe. Not to mention, it makes it easy to handle and store the jars without having to worry about the weight falling and breaking your toe…

crying(Not that I’m talking from experience…)

The coolest part about the Pickle*Pusher is the actual inventor of the product. It’s a duo of fermenting aficionados…

pickle-jar(Mike and Sheila)

They have been pickling probably for longer than I have been alive, which makes them the perfect people to trust when it comes to new fermenting ideas. Much like those old scientists in the lab who seem to know everything, Mike and Sheila probably know more about fermenting than most people do about life itself.

and-thats-a-good-thing(Indeed it is…)

At the moment, the two are trying to sell the Pickle*Pusher to a wider audience. They are doing this through a Kickstarter campaign. They are hoping for a small amount, only $4,000 to keep production going. You can find the information here: “Pickle*Pusher Small Batch Home Fermenting System”

If you happen to be fermenting or are thinking of experimenting, you might want to give Mike and Sheila’s site a look. I actually discovered this quite late into the campaign so there are only a few more days left.

 

 

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