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Vitamin C is heat sensitive but fermentation is fine and a good reason why fermented cabbage is popular in places with cold winter. See kimchi and sauerkraut, as rice or rye alone would kill you over a long winter. Similar mechanics going on for andean freeze dried potatoes to a lesser extent. Beyond that, it's straight up foraging for greens and berries but that only really works if you're moving a small enough group of people to allow forage to be an option. Plenty of leafy greens from forage allowed enough vitamin c to stave off scurvy for many ancient armies and sailors(though not all). Cook notably would beat sailors who wouldn't eat foraged greens. The other option was uncooked organ meats.
I fucking love kimchi
Just ate a kimchi grilled cheese, and yesterday had some with fried eggs. It is so delicious. I love sauerkraut too. Cabbage of any sort, cabbage is just an amazing food, good raw, burnt, and everything in between, delicious fermented, just good and ever so versatile.
Kimchi grilled cheese sounds amazing. And yeah cabbage is the best, though it's really easy to fuck up when cooking it
I had a kimchi Reuben from a local deli a couple weeks ago. Basically a Reuben but with kimchi instead of ~~coleslaw~~ sauerkraut. Was insane.
That sounds so good! Every time I get a Reuben sandwich at a restaurant it has way, way, too much meat for me - I guess they want to make it worth the price but it is unbalanced. I would make this at home though and perhaps will next week, making sourdough tomorrow, and have rye flour.
Instead of sauerkraut, I meant... But you got the idea
Yes, it was clear from your post. And sounds delicious.
Sauerkraut!
And lots of other fermented products. Possiblities are endless, chances of success are high.
I was also thinking dried fruit/berries, but I'm not sure how well that preserves vitamin C.
Drying can work to a degree if it's cold, but it really depends on how you dry it since vitamin c is water soluble. Anything heat dried(including sun dried, which over temp and time will oxidize the vitamin C) is out and osmosis like salt drying can bring the vitamin C along with the water into the salt. Modern sauerkraut is often pasturized so that's pretty useless for vitamin C. Finally canned preserves are canned under high heat. These industrial processes are a major reason why scurvy was so hard to treat at the beginning of the industrial revolution. Nobody could figure it out because they kept heat treating potential solutions. The British pasturized the lime juice at one point, for example.
Thanks, you make good points. I was thinking about basically room dried berries, not in an oven, not in the sun.
Not where I live!
Nice, thank you!