The Archive
15 solutions documented and sourced.
Showing 1–12 of 15 · Page 1 of 2
Mursi and Suri Cattle Blood-Milk Nutrition
Mursi, Suri, Hamar, Dassanech and other lower-Omo valley pastoralist peoples of southwestern Ethiopia
A pastoralist nutritional practice — bleeding live cattle and mixing the blood with milk — that provides concentrated …
Indigo Dyeing and the Aniline-Resistance West African Dye Tradition
Yoruba (adire), Bamana/Bambara (bogolan-overlay), Tuareg (tagelmust), Hausa (kano-pit dyeing)
Fermented Indigofera tinctoria and Lonchocarpus cyanescens leaf dyeing — the blue-textile technology that connected West Africa to India …
Lacto-Fermentation for Vegetable Preservation
Korean (kimchi), German (sauerkraut), Russian/Eastern European (rosolniki), Chinese (suan cai), Japanese (tsukemono) — independently developed across most agricultural societies
Salt-water and lactobacillus-driven anaerobic fermentation of vegetables — the dominant pre-refrigeration preservation method for fresh produce, with documented …
Korean Kimjang — Communal Winter Kimchi Making
Korean Household Tradition (UNESCO Intangible Cultural Heritage)
The late-autumn communal production of a winter's supply of kimchi by extended family and neighbors — a Korean …
Japanese Miso Fermentation — Aspergillus oryzae Koji
Japanese Traditional Fermentation
Soybeans, salt, and a koji culture (Aspergillus oryzae grown on rice or barley) aged 6 months to 3 …
Smoke-Curing in Northern European and Indigenous American Traditions
Scandinavian, Eastern European, and Indigenous North American
Cold-smoking fish, sausage, and ham at 65–85 degrees Fahrenheit over alder, hickory, or apple wood smoke for 12 …
Root Cellaring — Below-Ground Cold Storage Without Electricity
Northern European and North American Vernacular Practice
Storing potatoes, carrots, beets, apples, cabbages, and squash through winter in a below-ground cellar at 32–40 degrees Fahrenheit …
Slavic Kvass — Bread and Beet Fermented Drinks
Slavic (Russian, Ukrainian, Lithuanian) Folk Fermentation
Lightly fermented drinks made from stale rye bread (bread kvass) or beets (beet kvass), with documented presence in …
Seed Savers Exchange — Heirloom Seed Preservation
American Heirloom Seed Movement (Diane Ott Whealy, Kent Whealy, 1975)
A member network founded in 1975 that preserves and shares open-pollinated and heirloom vegetable, fruit, and grain varieties …
Sandor Katz's Wild Sauerkraut — Lacto-Fermentation from First Principles
Central European Folk Fermentation (Sandor Katz lineage)
Shredded cabbage and salt packed in a crock and left to ferment for two to six weeks — …
Sourdough Fermentation for Bread Digestibility
Ancient Egyptian and Mesopotamian; ubiquitous European, Caucasian, and Andean adaptations
Wild-yeast and lactobacillus leavening of bread dough — predating commercial yeast by at least four millennia — that …
Air-Drying Fruits, Mushrooms, and Herbs
Mediterranean, Andean, and Asian Folk Practice
Drying figs, apricots, grapes (raisins), tomatoes, mushrooms, and herbs in low-humidity sun or a screened drying box — …
15 total solutions across 2 pages