rhubarb juice pickling is out. What about lacto-fermentation? Fermentation is as old as humanity. Think beer, cheese, sauerkraut and kimchi. Lacto-fermentation of vegetables, such as sauerkraut and kimchi, takes advantage of the naturally occurring good lactic acid bacteria on the surface of the vegetables, which helps transform the juice of the vegetable into an acid that essentially ‘pickles’ the veggies. There are lots of experts in lacto-fermentation in the Yukon including Kim Melton here in Dawson. I recently took a wonderful fermentation workshop by Kim at Yukon College. However, the fermentation of vegetables calls for a brine, made from salt. And I have no local salt. Not to worry, the ingenuity of northerners prevails! Leslie Chapman, who spent many years living in the Yukon bush near Dawson, ferments without salt. She uses celery juice. I also consulted Kim Melton’s copy of the fermenting bible, The Art of Fermentation by Sandor Katz, a very large book with a very small paragraph on fermenting vegetables without salt. It mentions the option of using a starter culture of whey. I have celery. I have whey. So I tried a new experiment. I made sauerkraut, kimchi, and dill pickles, fermenting one jar with celery juice and another jar with whey. No salt. Stay tuned and I’ll tell you how it goes.