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Preserving the harvest from local farms or your own garden is a community resilience skill. Doing so with healthy, long-storing fermentation goes way beyond dilling pickles. In early September, the BP Food Resilience Team's Veg Club recently took a field trip to Iggy’s Alive & Cultured in Kingston where participants got a master class in the ancient anaerobic preservation process.
The experts at Iggy’s taught Veg Club members what produce to use, how to achieve the best flavors, and ways to use fermented foods.
Iggy’s Alive & Cultured was founded in 2012 by Ilgvar “Iggy” Daga on Bainbridge Island. The company makes a popular line of Kombucha as well as pickled foods and hot sauce. They also operate a popular food truck in downtown Kingston.
Their website sports a tagline that could be used for emergency prep as well:
ALONE WE ROT. TOGETHER, WE FERMENT.
To join Veg Club foody preparedness fun, get on the Veg Club notices list.
