The Fermenting Gardener: Preserving Beyond the Harvest Season

Fermentation as a Gardening PhilosophyThe productive garden generates gluts — too many tomatoes in February, too much basil in December, more cucumbers than any family can eat. Fermentation transforms these temporary surpluses into preserved foods that will last for months and, in some cases, years. It is the most ancient and arguably the most nutritionally beneficial preservation technique available to the home gardener.Fermented Dilly BeansOne of the best ways to preserve the summer bean har…