Vermont's Independent Voice
Browse News
Browse Arts + Life
Browse Food + Drink
Browse Cannabis
Browse Music
Browse On Screen
Browse Events
Browse Classifieds
Browse Personals
Published October 17, 2006 at 6:43 p.m.
At the height of last year's bird-flu frenzy, Korean scientists suggested that kimchi might keep the virus at bay. The spicy cabbage-based concoction is preserved by lacto-fermentation, which means that it's chock-full of healthy lactobacillus bacteria. While lacto-fermented foods haven't yet been proven as a pandemic panacea, these traditionally prepared products are frequently touted as digestive aids and immune-system supporters. Even better, they're easy to make.
If you visit the Flack Family Farm in Enosburg Falls on pre-arranged production days, you'll learn how to turn veggies into kimchi and another lacto-fermented treat: sauerkraut. Show up at 8 a.m. wearing cool-weather clothes and a hat - they prefer their products hair-free - and help out until 3 p.m. washing, trimming, chopping and packing veggies into barrels. Doug Flack says it's "very social work - there's lots of talking." Warm up during a midday break that includes a hot "festive lunch featuring farm foods."
Upcoming production dates are October 23, 24, 27 and 31, and November 1. Call ahead to let them know you're coming, and for directions - 933-7752.
More By This Author
About The Author
Suzanne Podhaizer
Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Speaking of Food,
-
Video: Saying Goodbye to Burlington’s Penny Cluse Café
Nov 17, 2022 -
Video: Meet Four Generations of the Allen Family at Allenholm Farm in South Hero
Oct 20, 2022 -
Video: Bob Maritano Has Volunteered in Chittenden County for 35 Years
Nov 18, 2021 -
Texas Company Buys Gluten-Free Brattleboro Biz Against the Grain
Sep 24, 2021 -
Video: Kitty Korner Café in Barre Finds Furever Homes for Felines
Mar 25, 2021 - More »
Comments
Comments are closed.
From 2014-2020, Seven Days allowed readers to comment on all stories posted on our website. While we've appreciated the suggestions and insights, right now Seven Days is prioritizing our core mission — producing high-quality, responsible local journalism — over moderating online debates between readers.
To criticize, correct or praise our reporting, please send us a letter to the editor or send us a tip. We’ll check it out and report the results.
Online comments may return when we have better tech tools for managing them. Thanks for reading.
