I eat fermented veggies everyday. Mostly kimchi, but often sauerkraut, natto, pickles, olives...
I make lacto-ferments of varios veggie combos along with 24hour yogurt. I don't do kefir (cause feeding them grains is a pain ). I do get a "boost" from eating fermented veggies. I'm not sure if it is the cayenne pepper I've been using lately or not though.
I'm new here but I thought I'd add that this blog has a lot of great fermented food tutorials:
I'm working on preserved lemons right now, and I plan on trying out some of her other recipes. I've made my own kombucha in the past but with 2 kids that like to help in the kitchen, it's become more of a science experiment.
Enjoyed that website. Silly question, what do you do with the fermented lemons? I was reading and you can eat rind and all but wondering what to do with them? OH I see other ideas for uses, but will still post my question and get more ideas
Originally Posted by avocadogirl
I bought a dehydrator last year, for when things like lemons go on sale I can take advantage of it, (even though I forget about it and have never tried lemons) but I am liking the idea of fermenting some things also.