Fermented foods!
annacole94
Posts: 994 Member
So a few months back I got into making fermented foods. I'm not sure I believe ALL the hype, but they're low cost to make and I like the flavours, so if they're good for me at all nothing lost. I do think they've helped with my sugar cravings - eating a carrot pickle serves as a great palate "reset" at least.
Anyone else ferment things? What are you making? Right now, I've got carrot pickles, onion pickles, and homemade greek yogurt in the fridge. Water kefir always on the go. And my newest experiment is black bean dip. It's hanging out on the counter and should be ready in a couple days.
I've done apple slices before and really need to get another batch going.
Anyone else ferment things? What are you making? Right now, I've got carrot pickles, onion pickles, and homemade greek yogurt in the fridge. Water kefir always on the go. And my newest experiment is black bean dip. It's hanging out on the counter and should be ready in a couple days.
I've done apple slices before and really need to get another batch going.
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I have been on a cashew cheese kick recently. I sprout brown rice and then soak the rice for 2-3 days at room temperature to create rejuvilac. I then puree it with some raw cashews and a pinch of salt and let the cheese sit out for a day. The end result is a lot like cream cheese. It continues to develop flavors even in the refrigerator, so it starts out really mild and is pleasingly tangy after a couple of weeks.
I've never thought of fermenting black bean dip. Did you just make the dip as usual and let it sit out for a few days?0 -
You do need to add a starter to the black bean dip - brine from fermented pickles or whey from yogurt. It needs the kick of bacteria to get established properly. I just added some garlic and spices to the squished beans, and then some pickle brine. 2-3 days ferment time (and it will swell, so leave room in the jar!).0
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annacole94 wrote: »You do need to add a starter to the black bean dip - brine from fermented pickles or whey from yogurt. It needs the kick of bacteria to get established properly. I just added some garlic and spices to the squished beans, and then some pickle brine. 2-3 days ferment time (and it will swell, so leave room in the jar!).
I can't wait to try this -- thanks for the tip!0 -
I don't ferment anything; too lazy. But I do love Bubbie's sauerkraut.
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I've made my own sauerkraut for some time. Also just prepared a batch of traditional and white (chlli free) kimchi and have discovered that I like white kimchi the best. Makes a great low cal veggie side for any meal.0
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I really want to try my hand at making some fermented foods. Sauerkraut is delicious, and, while it's not really fermenting, the pickled eggs I made recently amazed me.0
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I love fermented foods but haven't been brave enough to try them on my own. I'm sure I will at some point, in the meantime Bubbies is my friend...LOL....0
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I've tried making kimchi, that wasn't very successful - far too salty. I need to try and refine my technique, but I'll keep trying. I did make kombucha for a while - I loved the taste but i found it was making my teeth really sensitive so I stopped - I felt quite guilty throwing away the SCOBY. Teeth are much bette now. I've just got some milk kefir grains and have literally just started with them. I'm hoping with the milk base it will be kinder on my teeth. We shall see! I keep meening to get a sauerkraut ferment started as well. I do wonder if the temperature of my kitchen is a problem, at this time of year it is often around 16C during the day (temp goes up when the heating is on in the rest of the house). There is always the airing cupboard which is what I used to use for the kombucha, although the temp in there can fluctuate quite a bit depending on whether the boiler is going or not. Any thoughts and advice gratefully received
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Try fermented shark or Hákarl or whale.. real good
Fermented sheep balls
Or even a a fermented sheep head - the eyes are exceptionally good and the tongue is my favourite.
And since it's the month Þorri, the time we make sacrifices to our gods.. You could drink the brennivín or mead from the sheep horn.. then you let your kids play with the jaw from the skull.. we pretend it's a gun.
@Morgaen73 what you think?0 -
Gimsteinn - I'd love to try your Icelandic delicacies but they are a bit tricky to get a hold of in Scotland... (that's my excuse and I'm sticking to it)...1
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I like some fermented foods like kimchi and Kkakdugi or kombucha. But i'm also too lazy to do anything myself. 0
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Tongue is my favorite man. I've only had beef, but nothing beats it.Try fermented shark or Hákarl or whale.. real good
Fermented sheep balls
Or even a a fermented sheep head - the eyes are exceptionally good and the tongue is my favourite.
And since it's the month Þorri, the time we make sacrifices to our gods.. You could drink the brennivín or mead from the sheep horn.. then you let your kids play with the jaw from the skull.. we pretend it's a gun.
@Morgaen73 what you think?
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CooCooPuff wrote: »
Tongue is my favorite man. I've only had beef, but nothing beats it.Try fermented shark or Hákarl or whale.. real good
Fermented sheep balls
Or even a a fermented sheep head - the eyes are exceptionally good and the tongue is my favourite.
And since it's the month Þorri, the time we make sacrifices to our gods.. You could drink the brennivín or mead from the sheep horn.. then you let your kids play with the jaw from the skull.. we pretend it's a gun.
@Morgaen73 what you think?
Yeah tongue is the most fun part.0 -
I make sauerkraut..... Love it! (and so much cheaper than buying it)1
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I mean, I'll ferment the next shark or whale I come across.
In Saskatchewan.0 -
You could save roughly one million dollars if you learn to make kombucha.rainbowbow wrote: »I like some fermented foods like kimchi and Kkakdugi or kombucha. But i'm also too lazy to do anything myself.
Seriously, these things are so easy. I'm doing lactofermented garlic and black bean dip right now. The black bean dip will be done today, and so far it's ridiculously delicious.0 -
I think I'll try my hand at sauerkraut one of these days. What are some red flags I should look out for in a bad batch? I know plenty of people do it, but I'm scared I'll be one of the few dummies that mess it up.0
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As long as you keep it under the brine, you're pretty likely to get a good batch. If it grows a strange colored mold, or generally doesn't smell like sauerkraut, don't eat it. I did actually take a class from a real person in my city to get going, as it is kind of crazy to leave food on the counter for a week or three and then eat it.CooCooPuff wrote: »I think I'll try my hand at sauerkraut one of these days. What are some red flags I should look out for in a bad batch? I know plenty of people do it, but I'm scared I'll be one of the few dummies that mess it up.
And leave a couple inches in the top of the jar, because it expands when it ferments.0 -
CooCooPuff wrote: »I think I'll try my hand at sauerkraut one of these days. What are some red flags I should look out for in a bad batch? I know plenty of people do it, but I'm scared I'll be one of the few dummies that mess it up.
I was scared the first time I made it....thought I might kill myself if I ate it
I've had one bad batch in about 15 - the top few cms went a weird colour, so I binned it.1 -
I just got an email about one in my city tooannacole94 wrote: »
As long as you keep it under the brine, you're pretty likely to get a good batch. If it grows a strange colored mold, or generally doesn't smell like sauerkraut, don't eat it. I did actually take a class from a real person in my city to get going, as it is kind of crazy to leave food on the counter for a week or three and then eat it.CooCooPuff wrote: »I think I'll try my hand at sauerkraut one of these days. What are some red flags I should look out for in a bad batch? I know plenty of people do it, but I'm scared I'll be one of the few dummies that mess it up.
And leave a couple inches in the top of the jar, because it expands when it ferments.
How do you guys do the pressing?
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I haven't done kraut yet, but I'd just follow this: http://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124
Use a big leaf to hold it all under the brine.0 -
Pickled green beans are really easy and delicious. And I really need to make some pickled beets one of these days, they're my favourite. I was making lots of water kefir over the summer, but burned out on it. I'll get it going again when the house is warmer and I'm in the mood again.
I grew up on homemade sauerkraut and have been a little afraid to try making it myself. Especially since I'm the only one that eats it. Though hubby's coming around to it more and more. I'll have to check with my mom if she still has her old crock. Bet if I start making it, I'll have no problem giving away extras to my family.0
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