Did you know that there’s an ancient technique for preserving fresh fruits without any chemicals? It’s called Kangina, and it originated in the north of Afghanistan. With Kangina, fruits like grapes, apricots, and figs can be stored for up to a year without losing their taste, texture, or nutritional value.
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How does it work? First, the fruits are carefully handpicked and washed. Then, they’re layered in special containers made of clay or ceramic, called Kangina pots. The pots are sealed with a mixture of mud and straw, which creates a natural airtight seal. Finally, the pots are buried underground in a cool and dry place, where the temperature and humidity are constant.
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Over time, the fruits undergo a natural fermentation process, which transforms their sugars into organic acids, such as acetic acid and lactic acid. This process also creates natural preservatives, such as alcohol and carbon dioxide, which prevent the growth of harmful bacteria and fungi.
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