While everyone is freaking out about the possibility of Hurricane Sandy, (and you can count me amongst those who’ve been filling empty half-gallon glass milk jugs with filtered water for the past couple of days) I am definitely feeling fine about the possibility of losing the power that keeps my perishables cool and safe for consumption.
The cheeses I have have all definitely undergone the fermentation process and will be more than fine (probably happier) sitting at a cool room temperature.
Juices will become water kefir, or allowed to ferment into vinegar.
Fruits we can’t eat will be made into fruit vinegars or fruit wine or used to flavor water or milk kefir via secondary fermentation.
And all of this can be done by candlelight or flashlight with again, no heat or cold. All you need is elbow grease and a little bit of faith that the storm will soon be over.