As we have limited space aboard Mirrool we rely heavily on fermenting and preserving fresh fish and vegetables so that we stay nourished while being away from civilisation for months at a time.
Preserving fish is a particularly useful technique that we have been developing over the last few years aboard Mirrool. It is a great way to preserve our catch without spoilage when we do not have space for freshly caught fish in our 40L fridge.
Furthermore, there are many health benefits to fermenting foods. We find them easy to digest and enjoy the particularly sour (and in some cases funky) flavours of fermented foods such as kimchi, sauerkraut, preserved lemons and yoghurt.
As we develop and perfect fermentation and preservation techniques aboard Mirrool we will share them below with you so that you can be inspired to ferment and preserve in your own kitchen or galley.