EAT: Preserving Plenty
This session will be conducted by Namrata Sundaresan (Co-Founder, Kase)
PRESERVING PLENTY
Preserving seasonal produce was one of those dying arts that is now being revived with great enthusiasm.
If you trace back this was how seasonal produce was made to last year long.
When you grow your own, you often end up with plenty, the same vegetable might appear at lunch, dinner with a different seasoning and become a tad monotonous. Preserving some for the months to come is be a great solution.
Think of blink and you miss appearance of mango ginger, swallow root, green peppercorns, fresh turmeric and the one pod garlic - how can you make them last?
Sometimes it could be exotic seasonal vegetables like artichoke, aparagus or some gorgeous jalepenos, or even bamboo shoot that make an appearance and you want them to last.
We will look at 6 techniques:
- Drying
- Canning
- Pickling
- Fermenting
- Oil packing
- Salting
- Freezing
We would be working with:
- Tomatoes
- Bell peppers
- Bitter Gourd
- Chillies
- Cucumber
- Ginger
- Fresh Turmeric
- Lime