Kertalukuma

Kertalukuma is a term originating from the Inuit language, primarily used to describe a traditional method of food preservation. It refers to the process of fermenting certain types of meat, most commonly seal or whale blubber. This fermentation is a natural process that occurs when the meat is stored in a cool, anaerobic environment, often within a skin bag or a natural pit.

The fermentation process breaks down fats and proteins, resulting in a distinctive, strong aroma and a tender, almost gelatinous texture. The taste is often described as pungent and gamey, an acquired taste for those unfamiliar with traditional Inuit cuisine. Kertalukuma was an essential practice for survival in the Arctic, allowing for the storage of food through the harsh winter months when hunting opportunities were scarce.

The specific preparation and duration of fermentation could vary depending on the type of meat and the desired outcome. It was not merely a method of preservation but also a way to enhance the nutritional value and palatability of certain foods. While modern refrigeration has reduced the necessity for this traditional technique, kertalukuma remains an important part of Inuit cultural heritage, representing a deep understanding of their environment and resourceful food management practices. It is a testament to the ingenuity of Indigenous peoples in adapting to challenging climates.