Storing your harvest: the pros and cons of canning and fermentation! - 9/17/26

Monica Corrado opens this week’s In the Kitchen with Monica livestream with a timely conversation about preserving the harvest as autumn approaches. She compares canning and lacto-fermentation, looking at how each method preserves food, how they differ, and why she prefers fermentation when possible.Highlights include:-The key differences between canning and lacto-fermentation-Why Monica describes canned foods as “dead” and fermented foods as “alive”-How fermentation uses salt and beneficial microbes to break down sugars and plant fibers-The storage advantages of canning versus the cooler temperatures needed for fermented foods-How canned foods can later be fermented before eating-A comparison of fermentation, freezing, and low-temperature dehydrating for preserving food-A Q&A covering kombucha, fermented beans, sauerkraut, kefir, fermented ketchup, and ways to preserve a bumper cropMonica closes by encouraging viewers to experiment with lacto-fermentation, find the preservation method that works best for their harvest and storage space, and include fermented foods in their meals regularly.Website https://www.drcowansgarden.com/ Video Platforms YouTube https://www.youtube.com/@DrCowansGardenSocial Media Facebook https://www.facebook.com/drcowansgarden/ Instagram https://www.instagram.com/drcowanspowders/ LinkedIn https://www.linkedin.com/company/dr-cowan-s-garden/ Pinterest https://www.pinterest.com/drcowansgarden/ Become an Affiliate https://drcowansgarden.goaffpro.com/