Surviving on sauerkraut and kimchee: Eating local in winter
Fall (or autumn) is really a wonderful time for local produce in temperate climates. The grapes in our garden are crying out to be picked every day, we still have a couple of late zucchini, and the markets are overflowing with winter squash, heirloom apples, pears, and more. In a couple of months though most of that will be gone, and we’ll be very limited in what we can eat that’s grown locally. Unless it comes from greenhouses of course, and, while there may be exceptions commercial greenhouses aren’t usually that energy efficient.
I am a moderate in most things, including eating, so am not a dedicated locavore. If I were though, and I did not live in a four-season growing area like most of California, my winter choices would be severely limited.
If we truly ate like our ancestors, who were limited to locally grown foodstuffs, we’d be eating a lot of preserved foods in the winter months. A lot of those foods have disappeared from modern pantries, but a few do survive: jams, pickles, preserves; dried or salted meats like sausages and hams and corned beef; salt cod. (In Japan there are lots of salt-cured and dried foodstuffs ranging from fish to seaweed to vegetables.) Two of the best examples are both cabbage based: sauerkraut, and kimchee. The lactic-acid fermented cabbage retains quite a lot of its nutrition, and probably kept legions of people from dying of malnutrition.
I’d really like to see those dedicated, evangelical locavores to try living on a diet based on these traditional preserved foods in the winter months, because that would show a true dedication to the cause. No cheating on tropical imported fruits. I’m thinking of trying it out on a short term basis (like a week) myself, just to see if it’s possible.