Storing your harvest: the pros and cons of canning and fermentation! - 9/17/26

Monica Corrado opens this week’s In the Kitchen with Monica livestream with a timely conversation about preserving the harvest as autumn approaches. She compares canning and lacto-fermentation, looking at how each method preserves food, how they differ, and why she prefers fermentation when possible.

Highlights include:
-The key differences between canning and lacto-fermentation
-Why Monica describes canned foods as “dead” and fermented foods as “alive”
-How fermentation uses salt and beneficial microbes to break down sugars and plant fibers
-The storage advantages of canning versus the cooler temperatures needed for fermented foods
-How canned foods can later be fermented before eating
-A comparison of fermentation, freezing, and low-temperature dehydrating for preserving food
-A Q&A covering kombucha, fermented beans, sauerkraut, kefir, fermented ketchup, and ways to preserve a bumper crop

Monica closes by encouraging viewers to experiment with lacto-fermentation, find the preservation method that works best for their harvest and storage space, and include fermented foods in their meals regularly.

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