What are your favorite fermented foods?
Options
BT_rescuemom
Posts: 284 Member
I like sauerkraut. Homemade is quite easy to make. Kombucha and kefir are also ones that I like, and have made myself previously, although I haven't eaten either so far on Keto. Right now I have a jar of Meyer lemons fermenting. I plan to use them in chicken dishes.
2
Replies
-
That sounds good! I like sauerkraut, kefir and kim-chee myself. Haven't tried to make any of them because I am the only person in the house that will eat any of them.0
-
BT_rescuemom wrote: »I like sauerkraut. Homemade is quite easy to make. Kombucha and kefir are also ones that I like, and have made myself previously, although I haven't eaten either so far on Keto. Right now I have a jar of Meyer lemons fermenting. I plan to use them in chicken dishes.
Cool. Got a site or guidebook you like?0 -
My gut seems healthy so I've never targeted eating fermented foods. I eat yogurt and sauerkraut. I like them. I'll try kimchi sometime. Cabbage and spicy is appealing to me. When I was a kid we always had a crock of sauerkraut fermenting but I've not made it yet. I did make my own yogurt back in my hippie days. Pickles are fermented. I make my own salt water pickles just like my Grandma's. She always had a crock in the basement especially during "pickle season" in the garden.0
-
BT_rescuemom wrote: »I like sauerkraut. Homemade is quite easy to make. Kombucha and kefir are also ones that I like, and have made myself previously, although I haven't eaten either so far on Keto. Right now I have a jar of Meyer lemons fermenting. I plan to use them in chicken dishes.
Cool. Got a site or guidebook you like?
Pinterest is my friend. I think I have a book at home but I can't remember the name offhand. I'll check later. But mostly I just look up recipes on the internets.1 -
I love making kraut, but I've just been too busy lately. I've been thinking about making soymilk kefir or yogurt for my oldest son who can't have yogurt due to lactose intolerance. The soy yogurt they sell is full of sugar and ridiculously priced.0
-
I make homemade whole milk yogurt and sauerkraut. They are delicious and so healthy! Good digestive flora even supports mental health and mood.0
-
I love sauerkraut, kefir, and kimchi (not too spicy, though). I make my sauerkraut and started making milk kefir (ridiculously easy, imo). Kimchi I buy, but haven't since moving to Nevada; haven't found a Korean market close to me.0
-
Oh kimchi. Yum. I want to make that too. Pretty soon I'll have jars of random fermenting things all over my counters.0
-
I've never thought about making sauerkraut but now I'm intrigued..0
-
-
I love sauerkraut. I eat it everyday. I drink the juice like some people drink pickle juice. We don't make it though. I buy Bubbies Sauerkraut at sprouts usually.0
-
I mean, do I just toss salt and cabbage in a jar and stuff it down? I'm not sure what's involved, haha.0
-
Sauerkraut, kimchee, yogourt, and fermented fish sauce if you want to count that, because we only use it to season recipes - we don't dunk food in it as a condiment, lol. I am intrigued by Iceland's hakarl (fermented shark meat) and súrir hrútspungar (sour ram's testicles) and hvalspik (whale blubber cured in lactic acid) but I'm pretty sure I will never try them.0
-
I mean, do I just toss salt and cabbage in a jar and stuff it down? I'm not sure what's involved, haha.
Stupid Easy Sauerkraut
https://stupideasypaleo.com/2012/05/16/make-your-own-sauerkraut/
My method deviation is that I don't use that much salt. And I divide the cabbage smashings into four rounds instead of 2. I find it easier to break it up like that personally. I almost never add water. I mash that cabbage until it gives me enough of its own juice.
1 -
We love sauerkraut and kimchi in my house! I also use fermented black soy beans, miso paste and gluten free soy sauce.1
-
Kimchi is definitely my favorite, with saurkraut as a close second. They both pair amazingly well with eggs. Until I started my runs of CKD and now RFL, that was my breakfast every morning. 6-8 scrambled eggs, with Kimchi dumped on it. The textures work well together, and the fact that I always liked hot sauce on my eggs made it all the better.1
-
Kefir, sauerkraut, kimchi and pickled fish. I am Norwegian so we love our pickled fish mmmm think rollmops but 100% better!1
-
Lutefisk? Or is that something different?0
-
In Laotian cuisine, they use this fermented fish sauce called padek and it is the stinkiest thing ever. But it makes things taste really good! It imparts an umami flavour onto food.
But it is one of the smelliest things I have ever dealt with. My mom used to keep it in a margarine tub and young me would go into the fridge to grab the margarine for my toast (pre-LC of course lol), open up the container, and get hit with a wretched smell. Blegh.
But I do like it in food!1 -
Catawampous wrote: »Lutefisk? Or is that something different?
Oh Jesus Christ... it is fish in lye... there is a reason it is served with potatoes, bacon, butter and as much mustard as your taste buds can handle! Any fish that looks like jello gone bad should make you all run for your lives!
Sursild is the word you are looking for and OMG it is yummy!
0
