Storing food in a localised low carbon system

Posted Posted in Economy, Energy, Environment, Food, Local economies, Low carbon, Transition, Waste

  Traditional methods of storing food include preservation of food in ice brought from the mountains and kept inside caves & icehouses, low-tech bottling and jam-making, drying of meat & fruit and underground storage at lower temperatures in hot countries. On Monday Mark Shapiro, a Californian reader, sent this link to information about another method: fermentation, a localised probiotic food […]