Survemad

Survemad is a term used in culinary and ethnographic contexts to refer to a family of sour, preserved foods designed for long shelf life and practical use in austere or travel settings. It encompasses lacto-fermented vegetables, salted or brined products, dried and smoked items, and breads or porridges produced with sour cultures.

The name derives from Danish and Norwegian roots, with sur meaning sour and mad meaning food, and is used to distinguish sour preservation techniques from non-fermented preserves. The term is not universally standardized and usage varies by region.

Production methods include fermentation, pickling, brining, and drying. Acidity inhibits spoilage and deters pathogens. Common ingredients are cabbage and other vegetables, root vegetables, fish, dairy products, grains, and legumes. Packaging ranges from glass jars to metal tins or sealed pouches, designed for durability and extended usability.

Historically, survemad appears in military field rations and in rural communities with long winters or limited access to fresh foods. In contemporary times, it is discussed within hobbyist fermentation circles and among survivalists. Availability is mainly through specialty markets, online retailers, or DIY home preparation.

See also: fermentation, pickling, shelf-stable food, survival food.