Fermentation for Preservation - Carrots, Peppers, Garlic, Honey

Today Marti is preserving the harvest using fermentation. A neighbor shared some carrots with us, and we still have jalapeño peppers from our garden. Those two can be converted using the bacteria that are present in the environment. We place them in salt water, and use an air lock to prevent oxygen from getting in. All that is need then is time; a few weeks to allow the bacteria to prepare the food for long term storage. The flavor is amazing. A similar technique can be used to produce a garlic infused honey that also gives a great immune boost for the winter. This one is even easier. Place raw garlic cloves in a jar, and then cover them with raw (unfiltered) honey before sealing the jar. Naturally occurring yeast will transform the honey into a thick black substance with an amazing flavor that provides some extra immune protection for those cold winter days to come.