Saturday, July 11, 2009

Raw Food Delights....Pickles and other Fermented Raw Foods.

When was the last time you had a really great Pickle?

Raw? Vinegar-Free? Fermented by a method that dates form the Great Wall of China?

Real Pickles is a small, independent business producing pickled products that are raw, vinegar-free, and 100% organic.

Sometimes you come across something that sounds so good you just have to try it.

But There is a small problem...

Dan Rosenberg won't sell you his "Real Pickles"
... or his sauerkraut, red cabbage, Asian-style cabbage, ginger carrots and tomatillo hot sauce. When Dan adds beets and garlic sauerkraut later this year, you can't get them unless you live in a few states in the Northeast

From his mission statement: "

We are committed to promoting human and ecological health by providing people with delicious, nourishing food and by working toward a regional, organic food system.
We aim to produce the highest quality, traditional pickled foods available, using natural fermentation. We buy our vegetables only from Northeast family farms and sell our products only within the Northeast. Our ingredients are 100% organic."

The more I read about Dan's pickles the more I wanted one...or two or three!

Dan Rosenberg started his Pickle Business for all the right reasons...

Benefits of a regional food system...

* Fresher, healthier food, raised with an emphasis on flavor and nutrition, rather than shelf life and transportability;

* Strong rural communities with profitable, sustainable family farms and plenty of green open space;

* Vast reductions in fossil fuel use for long-distance transport, resulting in less pollution and a more stable global climate;

* Strong local/regional economies, with more money circulating within our communities and regions, and more jobs created;

* A more democratic food system, in which people have more power to decide what food is available and how it is produced, resulting in a cleaner, safer, more diverse food supply.

Benefits of an organic food system...

* Cleaner, safer food, free of pesticide residues, growth hormones, and genetic engineering;

* Living, fertile soil, which leads to higher nutrient levels in our food and is essential to agricultural sustainability;

* Healthy ecosystems, rich in biodiversity and with clean waterways unpolluted by pesticide and fertilizer runoff.

Here I sit in Florida and I can't have one of Dan's Pickles! After reading about Dan's process for fermenting I wonder if I have EVER had a "Real Pickle" A Pickle that uses only basic ingredients, vegetables, herbs and spices, sea salt, and water. No additives and no chemical preservatives. 100% certified organic. What no Vinegar?

Real Pickles Naturally Fermented and Raw is the name of his business. "Real Pickles is one of a small handful of businesses in the United States producing raw, fermented (or naturally fermented) pickles. This traditional pickling process went out of favor with the advent of industrial food production. Modern pickling methods, including use of vinegar (usually in place of fermentation) and pasteurization, produce a uniform, shelf stable product suitable to the needs of the large food corporations. Unfortunately, modern pickles do not offer the authentic flavor or health-promoting qualities of traditional pickles."

More from The Real Pickles site "Dan Rosenberg started making traditional pickles in 1999, after attending a workshop at a Northeast Organic Farming Association conference. Fresh out of college, Dan was apprenticing at an organic vegetable farm and excited about the benefits of locally grown food. He started pickling cabbage, turnips, greens, and other vegetables as a way to keep eating local through the winter."

You may not want to visit The Real Pickles site if you love pickles and don't live in the Northeast. It made me want to sample all of the products...RIGHT NOW! I wonder if Dan is open to a bribe for a special shipment to Florida? Probably not. When I get up that way I will certainly be searching for one of Dan's Real Pickles!

Check Out Real Pickles

...ever had one of Dan's Real Pickles? How about a review?


Macro Bios said...

First of all, this is a great blog! I came across this post via google, I have no idea if it's a recent post because i can't find a date on it.
Anyway, I would like to tell you that you don't need a company on the other side of your country to have great pickles. Macrobiotics make pickles all the time, also just with seasalt. Just press fresh, finely cut vegetables (a great combination is cabbage with carrot) with some salt, and wait for it to pickle. You have great pickle presses (just google it), but its also possible to use a regular bowl, and place a plate with extra weight on the veggies.


Casey said...

If you aren't opposed to dairy (as macrobiotics is), you can also use whey and less salt (a process known as lacto-fermentation).

You pretty much just need dill and mustard seeds on top of that. You can also add bay leaves, rosemary, cinnamon, peppercorns, sliced chiles, garlic, or whatever else floats your boat! All the pickles I've made are lacto-fermented and have been absolutely wonderful.

Here is the original recipe I used: