12-02-2020 11:42 PM - edited 12-09-2020 03:14 AM
In my previous articles, I talked a lot about food, edible plants, recipes for various dishes and many other things related to food. You can click my signature below to read more about them!
However, I want to talk about how do we preserve our food for a long time use, for example meat and vegetables?
Some can last up for days, months and for years too. How do we do that? Many family in the rural areas do not have refrigerators and our ancestors did not have it too but they passed these knowledge to us. It means that the way they preserved food was here long time ago!
I admire Cambodian ancestors; my ancestors; who found ways to keep food without using refrigerator at all for a long time use. I will come up one by one how they preserve it! The process can make them last for months and some last for years.
Meats
Vegetables
Fruits
Juice
I have seen my mom and elders in the village do it a lot and keep for using at home.
12-03-2020 12:01 AM
@Sophia_Cambodia Very interesting post indeed. I love fermented and preserved food, and when done fully naturally in traditional methods with salt/sugar, should be very good for health with apparently a lot of probiotic capabilities. Unfortunately at the moment because of some digestive ailments, I am missing my kimchi and such a lot. Hopefully I can get back to eating some of these. And I will definitely try some of these when I get to Cambodia.
I won't say all preserved food is good though, especially those done in an industrial scale where possible chemical flavorings and preservatives are used to have speed and scale to market.
12-03-2020 12:06 AM
Yea @StephenAbraham you are right there. I love it when it is done naturally or using traditional method but it is very difficult to know which ones unless you have a loyal seller to whom you trust. I love to buy them from farmers who produce small scales only and I can ensure that they do it traditionally unlike from big markets with big products where we don't really know the sources.
12-03-2020 12:30 AM
Hey @Sophia_Cambodia
What a wonderful and educative post. You clearly discussed all the best practices to preserve foods in your country. To my best of knowledge almost all these you wrote are applicable in my own country. Just a few are new to me.
Thank you for sharing this amazing post with us here on connect.
Best regards.
12-03-2020 12:35 AM
Hey @Sophia_Cambodia
I am curious to know more about palm juice. Here in Nigeria, we have palm wine, it is gotten from palm tree and it is white or will I say light milky in color. it usually has yeast. I guess I have to write a whole full post about it now🙂😁
12-03-2020 02:11 AM
It is interesting to know that we have similar ways of doing things @Austinelewex especially in food preservation.
May you share what are new to you?
12-03-2020 02:15 AM
@Austinelewex the wine is two. One is because we keep the palm juice for a long time so it become very sour and alcohol too, drink more you will get drank. It is called ទឹកត្នោតជូរ read as Teouk Thnot Ju (Sour Palm Juice but it is treated as alcohol) I think this is what you said about yeast and color!
Another one, they have a different way to make it into the wine [like Western wine but produced from palm juice]. In Cambodia, we have rice wine, banana wine and this palm wine.
12-03-2020 05:34 AM
phat and Pa-Ok are new to me. @Sophia_Cambodia
By the way I would love to taste rice and banana wine. 🤭🤭
12-03-2020 05:36 AM
They are quite strong @Austinelewex
Oh, I see.. amazing how you have everything and do it the same way here which is far away from each other. Maybe people in the past also learnt from each other?
12-03-2020 05:41 AM
Even until now people learn from each other @Sophia_Cambodia
Are you saying that Rice and banana wine are very strong alcohol?🙂