Fermenting & Root Cellaring
Two old methods that need almost no equipment: lacto-fermentation turns sugars into preservative acids and gases (kraut, kimchi, sour pickles), and root cellaring holds whole vegetables in cold, humid storage through the Canadian winter.
How it works
Lacto-fermentation uses naturally occurring lactic acid bacteria in a salt brine (usually 2 % by weight) to outcompete spoilage organisms. Root cellaring just exploits a cold, humid space — historically a Canadian winter staple.
When to use this method
Ferment: cabbage (kraut), cucumbers (sour pickles), carrots, beets, radish, kimchi vegetables, hot sauce. Root-cellar: potatoes, carrots, beets, turnips, parsnips, onions, garlic, winter squash, apples, cabbage.