From lactic acid fermentations of produce (such as kimchi and sauerkraut), to fermenting of dairy (cheese, yogurt, etc.), to the curing and smoking of fish and meat are all proven, effective methods and technologies humans have relied on through the ages to alter the intrinsic properties of foods and extend their consumability.

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Although preserving food can seem time consuming and old-fashioned, freezing and pickling your produce is an easy way to save money and avoid food waste.

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