In autumn, when the garden harvest is in, people start thinking about how to preserve what they’ve grown for the winter. This has been the case in Latvia for centuries – and many Latvians still continue this tradition today.

Preserving or fermenting cabbage, cucumbers, and other vegetables not only helps keep food through the colder months, but also gives dishes that familiar, Latvian “taste of home.” Today, it’s well known that fermented foods aren’t just traditional – they’re also beneficial for digestion and overall health. Apparently, our ancestors already knew this!

So this month, as autumn settles across the Northern Hemisphere, we’ll explore how Latvians around the world ferment cabbage, pickle and preserve cucumbers, and how they forage for mushrooms and prepare them for winter.