Lacto-fermented Vegetables at Flack Family Farm

Delicious, unheated, raw, organic, cultured vegetables are one of the richest sources of healthful lactobacilli and enzymes. Lacto-fermentation is a natural poetic food preservation method that enhances the life in the vegetables and the eater.

Studies repeatedly have shown that daily consumption of lacto-fermented vegetables helps in reestablishment and maintenance of beneficial intestinal flora, and aids immune function. These raw fermented vegetables aid digestion, relieve constipation and are associated with decreased allergies and infections. Fermented cabbage is an excellent source of a protective factor called DIM, which is lost by standard cooking methods. Raw unfermented cabbage and its relatives depress thyroid function.

Flack Family Farm makes lacto-fermented vegetables from cabbage and other vegetables in small lots by the barrel. No water or vinegar are added, only high mineral grey Celtic seasalt. Each batch varies in taste, color and juiciness. Through the winter and spring the mixtures age, adding variety of tastes and texture. We sell our kim-chi and sauerkraut by the quart.

People who visit our cabbage patch in late summer or fall see and feel the energy, life and vitality that radiates from the growing plants. Years of cover crops, composted animal manure, biodynamic preparations and our care are evident. The impact of such food on ones spirit and body is remarkable.

Our fermented vegetables were inspired by Grandfather Joseph Flack, an 1880's immigrant to Syracuse, New York. He fermented cabbages and made wine in his cellar, to which my father, Vincent, had free access as a child. Dad attributed his long life to such simple live food and in turn raised us on sauerkraut, pork, black bread, which we kids supplemented with sugar and other junk. Daughter, Gwyneth worked in Korea for 17 months and returned in vibrant health, praising Korean food and eating Kim-Chi, raw, fermented vegetables, several times a day. All of these things caused a re-awakening! Fermented foods show up in virtually all cultures in the world and for good reason, they are an essential part of a complete diet.

Peter Young and Nancy Everhart, makers of Hill Farm of Vermont Sauerkraut, generously shared ideas and practical methodology. Louise Swift stimulated us with her writings and a lecture on lacto-fermentation many years ago. Sally Fallon and her lectures in Vermont jump started a food revolution taking many of us back to our diverse cultural roots and live whole foods. Here we are! Join us, please.

Flack Family Farm sells pasture raised meats, including beef, lamb, and pork. We continue to build a herd of American Milking Devon cows, a triple purpose pre-industrial/post industrial breed. Our medicinal herbal tinctures include hawthorn berry, in a Happy Heart mixture, St. Johsnwort and black cohosh. Pork and lamb sausage, sheepskins and farm fresh milk are also available on farm.

1. Buy and use Nourishing Traditions by Sally Fallon and Mary Enig Ph.D.
Phone 877-707-1776

2. Join the Weston A Price Foundation and tap into their extensive information and food network, and magazine. Phone 202-333-HEAL or www.WestonAPrice.org

3. Join the Price-Pottenger Foundation to access practitioners and thoroughly researched books on nutrition and health. Phone 619-462-7600 www. price-pottenger.org

4. See also, Keeping Food Fresh - Old World Techniques, Chelsea Green Publisher,
Phone 800-639-4099.

C. The Milk Book, by William Douglass, MD, Phone 619-462-7600 or 800-366-3748, see also www.RealMilk.com or www.abe.com (used book site)

D. The Fourfold Path to Healing by Thomas Cowan, MD available Spring 2001,
Phone 877-707-1776

E. Nutrition and Physical Degeneration, Weston A. Price, Phone 800-366-3748 or
619- 462-7600