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Thread: Fermented Foods page

  1. #1
    fidelity's Avatar
    fidelity is offline Junior Member
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    Fermented Foods

    Primal Fuel
    What are your favorites, how much do you eat them and if anyone has got any recipe's lay em on down!

  2. #2
    jermicide's Avatar
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    beer.. scot's whisky, wine/mead.... thems my favs..

  3. #3
    Willow_NyteEyes's Avatar
    Willow_NyteEyes is offline Senior Member
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    Quote Originally Posted by jermicide View Post
    beer.. scot's whisky, wine/mead.... thems my favs..
    LOL, I love me some yogurt, and various wines.... haven't had experience with much else
    ~ I don't talk to people with closed minds; they tend to harbor brain fungus. ~

  4. #4
    Molecular Grokologist's Avatar
    Molecular Grokologist is offline Senior Member
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    Kombucha, sauerkraut, kimchee, whiskey. Each about one or two servings per week.
    Give me liberty. Exploration of other options will be vigorously discouraged.

    Wondering something sciencey? Ask me in my Ask a Biochemist Thread

  5. #5
    Diana Renata's Avatar
    Diana Renata is offline Senior Member
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    I like all fermented foods practically. I only make kombucha and dandelion wine at the moment.

  6. #6
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    i love kombucha! ate allot of tempeh as a vegetarian but havent touched it since i started eating beef again. I bought a jar of spicy kimchee from whole foods, its really good on its own or mixed in with leftovers/salad

  7. #7
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    Ohmygod MEAD!! Had a minor phase when I found some in my old town, to the point of looking up how to brew it. I dread to think of the carb count though.

    I'm assuming "fermented" does not include "pickled"?

  8. #8
    Danimal's Avatar
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    I'm Korean so I get plenty of this in all forms of Kimchi!! Cucumber, cabbage, leaves, radish etc... my mother still makes it from scratch so I stop into her house 1x week and get my fill!

  9. #9
    PrimalWannabeGirl's Avatar
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    Yogurt, kefir, LF red cabbage and LF ginger carrots. THE BEST.

    Sooze

  10. #10
    FairyRae's Avatar
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    This is how I make cultured/fermetned veggies: http://www.bodyecology.com/cveggies.php

    My favorite blend is cabbage, carrots, onions (love to use chives here), garlic (scapes if they are available/in season--mmmm), radishes, and ginger. SOOOOO good!!! Ferment for about 5 days, or until desired tanginess (I ferment longer when it's cool out, shorter when it's hot...)

    Yum yum yum yum yum...

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