01/05/2026
It seems the big thing now is to prep the week for easy healthy meals, usually in the fridge or freezer.... BUT! .... have you not been listening !!!
Fermentation has been a shelf stable healthy option, since before refrigeration. In fact, in some granparenty cultures it was an art form and means of providing fine meals for your family
As a Certified Fermentologist, I have been making a plethora of extremely large batches of fermented healthy foods (made and stored at room temperature)
I am more than happy to sell you a small container weekly at exorbitant prices, but if you follow a couple of easy rules you can make your own in bulk (in season, on sale, 1 day, etc) and repackage to smaller preppy containers for your meals efficiently and safely.
Here you go, its simple!
- limit oxygen and temperature exposure to the bulk vessel (have a plan and do it fairly quickly)
- If repackaging in a plastic deli container or repurposed yogurt container, then use oxygen absorbers
- If you use a super sucker seal a meal in plastic bags, then done deal
- If you use glass, the super sucker has a vacuum attachment that seals the lid
Prep away the fermented way or pay our high prices :)
I'm liking these weekly prep options, Its really pretty easy, but I do need the money 8|
