What foods?

mominpa

What fermented foods and how often are you eating them?

We have fermented ketchup everyday (bad habbit of my kids for their eggs)
I have a gallon of saurkraut in the fridge-- I NEVER remember to get it out-- MUST EAT that much more regularly..... Does it ever go bad?
I have made the ginger carrots-- they were good

I make yogurt daily...my family cannot hanle the kefir yet, I wish they could. We have our own goats so we get fresh yogurt daily...YUMMMM

I make Kombucha weekly... Ymmmm

I feel like I am missing something, not sure what!?!

Pickles-- UGH I have yet to make a good batch... they are actually TERRIBLE

PaleoPath4Lyfe

Water or Milk Kefir.................

I am purchasing some water kefir grains in the very near future and going to try my hand at culturing some coconut water kefir.

List of fermented foods:

To add probiotics to your diet, choose from among these fermented foods:
Yogurt

Yogurt is milk which has been fermented by live cultures so as to enhance its nutritional value and digestibility. The best yogurt is low fat with a creamy, slightly sweet texture which has been fermented with one part L. bulgaricus to seven parts S. thermophilus, these being the best yogurt cultures. Yogurt which has been pasteurized after the addition of probiotics will not contain live cultures and will not provide the same benefits. Pasteurizing live yogurt is forbidden in some states including New York.


To test whether or not the ‘live’ yogurt you buy is really live, mix a tablespoonful with a cupful of milk which has been heated but not boiled. Leave overnight in a warm place. If the mixture has thickened by morning, you have live cultures present.
Kefir

Kefir is a fermented milk product originating in the Caucausus. The word kefir (which rhymes with ‘see-her’) means ‘pleasure’. Kefir is tangy like yogurt, and contains a mix of cultures such as Saccaromyces kefir, Torula kefir, Lactobacillus brevis and Streptococcus lactis, amongst others. True kefir has a slightly alcoholic content due to the presence of yeast, which gives it its unique flavor (and presumably its name).



Aged cheese

Symiots, Hunzakuts, Sardinians, and Campodimelani all eat traditionally fermented cheese made from sheep’s, goat’s, or cow’s milk. Hunzakuts also enjoy maltash, a fermented butter which is wrapped in birch bark and buried underground for years or even decades and served at weddings, funerals, and births.

If you want to eat cheese, choose high-quality matured cheeses which have been made in a traditional way, rather than processed cheese.
Crème fraiche

Crème fraiche is cream which has been soured with bacterial culture. It is thick with a slightly tangy taste and is popular for making sauces in French cuisine.
Traditionally fermented soy products

miso, tempeh, traditionally brewed soy sauce
Fermenting soy products raises their levels of isoflavones, the beneficial plant estrogens thought to protect against breast cancer and osteoporosis. It also makes them much more digestible than modern processed soy products, which are an invention of the West and are not eaten by long-lived Japanese or Chinese populations such as the Okinawans or people of Bama.
Sauerkraut

This pickled cabbage dish is popular in Eastern Europe. Its origins trace as far back as the 13th century, when Genghis Khan fed fermented vegetables to his plundering hordes. Captain Cook also used sauerkraut to prevent scurvy in sailors.
Traditionally fermented pickled vegetables

capers, olives, pickles
Capers are traditionally preserved by the Symiots and used as a relish and for stomach ailments. Modern pickled foods such as capers and olives are mass-produced and do not contain beneficial bacteria. However, traditionally marinated and fermented vegetables such as olives, artichokes, peppers and mushrooms can be obtained in specialist delicatessens.
Sprouted foods

Soaking a bean, grain, or seed in water causes the outer hull to be broken down by probiotics—fermented—which enables the sprouting process. Foods treated in this way have higher, more easily absorbed nutrient contents. Sprouting also reduces the content of antinutrients, such as phytic acid, which inhibits the absorption of minerals such as iron and zinc from these grains.

Sprouted wheat or rye bread can be obtained from good health food shops. Some delicatessens make sourdough rye bread from dough which has been fermented with lactic acid. These breads are much more digestible than ordinary bread.

You can make porridge by buying organic whole oats and soaking them overnight, then adding yogurt after cooking for a creamy texture. This will make a filling breakfast which is far more digestible than packaged cereals which are processed in a modern way and contain anti-nutrients such as phytates.
Umeboshi plums

These are small, reddish-purple, wrinkled, salty and very tangy pickled plums which are sometimes eaten in Japan after a meal as they are thought to aid digestion. Good umeboshi plums are left for six months to ferment in a mixture of salt and shiso leaves. They are sometimes referred to as ‘The King of Alkaline Foods.’ Japanese scientists studying umeboshi plums have found them to contain probiotics with powerful antibiotic properties and they are also thought to be beneficial for hangovers and bad breath. They are very potent (and salty) and two or three a week is enough!
Thai fish sauce

Known as Nam Pla in Thailand, is a fish sauce made from fish (often anchovies, but sometimes whatever comes up in the net) which have been allowed to ferment and is popular in Asia as a dipping sauce and for use in cooking. Nam Pla which has been allowed to ferment for a long period has a slightly nutty, cheesy flavor whereas sauce which has fermented for only a short time tastes more fishy.
Tofuyo (fermented tofu)

Also called “the cheese of the east,” it’s an Okinawan delicacy made from tofu which has been fermented for three to four months in awamori (rice wine) and malted rice. It is prized for its medicinal properties, mellow flavor, and succulent texture. Okinawans will eat a single cube while sipping awamori and watching songs or dances; they describe this as Nuchi-gusui—”the medicine of life.”

When tofuyo was given to hypertensive rats, it was found to significantly lower blood pressure and cholesterol due to its angiotensin I-converting enzyme (ACE) inhibitory activity (1).

momof8munchkins

Right now we brew Kombucha 2-3 times a week and make pickles
I have not gotten a good handle on kraut yet.. I tried a batch and it was terrible extremely salty ick
I alo did homemade fermented soda that did not turn so well- tasted good but only one carbonated- I am thinking there was not enough sugar in the other 2.
My next plan is ketchup and more kraut

I wish we had a jersey cow..I would make yogurt all the time..but as is stands right now half my my family can not handle commercial dairy.. raw only and that is hard to come by in my area

TheDoctorDana

I like kimchee. I have made it a few times but it is never as good as my besties I would like to learn how to make other pickled items. I enjoy kraut and would like to try that soon. Don't know about the kombucha. I looked it up and I don't think I can do it.