Fermented Foods page

[fidelity]

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

[jermicide]

beer.. scot's whisky, wine/mead.... thems my favs..

[Willow_NyteEyes]

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

[Molecular Grokologist]

Kombucha, sauerkraut, kimchee, whiskey. Each about one or two servings per week.

[Diana Renata]

I like all fermented foods practically. I only make kombucha and dandelion wine at the moment.

[MeatMe216]

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

[NorthernMonkeyGirl]

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"?

[Danimal]

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!

[PrimalWannabeGirl]

Yogurt, kefir, LF red cabbage and LF ginger carrots. THE BEST.

Sooze

[FairyRae]

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...