On the previous post – What is Kosher to eat anywhere – Part 1 – I gave a list of foods which can be purchased anywhere without a Hechsher (Kosher certification). This list is valid even in the most remote outposts. but there are a few instructions for insuring the Kosher status of each type.
So here is the short list of guidelines for keeping kosher:
- Fish – only Kosher type of fish of course and when you buy them frozen or fresh there are a few rules to insure your fish is and remains Kosher.
- Eggs – need checking for blood spots.
- Fruits & Vegetables – It is easier (from a religious point of view) to get only fruits and vegetable grown out of Israel. Anything grown in Israel is subject to the Laws concerning agricultural produce including Trumot & Maasrot (tithing), Orla and Shmitta. If you know how to handle these issues, great – but when you’re far out its better to make things simple.
- Leafy vegetables (including lettuce, cabbage, parsley, dill etc) need careful checking for bug infestation. It’s not overly complicated but it has to be learned.
- Rice and beans – need inspection for bugs too. Rice, lentils, barley and a few others need only visual checking. but white or brown beans need soaking for a few hours in room-temperature water and after they swell up, you’ll check for bugs INSIDE the bean (after they swell up from the water, they’re a bit translucent).
- Flour – needs sifting with a fine sifter to insure no bugs.
There is more to discuss so I’ll be dealing with the specific Halachic issues of each food type in detail in later posts.
Stay tuned… 😆