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Fermented foods

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  • wtgW Offline
    wtgW Offline
    wtg
    wrote last edited by wtg
    #4

    I think some folks do the natural apple cider vinegar.

    Not a fan of kombucha. Haven't tried kvass. Here's a YT video with Boris on how to make kvass. It does have sugar. But watch Boris anyway, he's a hoot.

    Link to video

    When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

    1 Reply Last reply
    • C Offline
      C Offline
      CHAS
      wrote last edited by
      #5

      I drink kefir. I like plain lowfat yogurt.
      Most pickles are pasteurized. Have two jars of homemade pickles and they are fantastic.
      I like kraut and pickles. I save any pickle juice. My stomach likes it. I liked kimchi before acid reflux started.

      "The man that hath no music in himself, nor is not moved with concord of sweet sounds, is fit for treasons, stratagems and spoils;” - Shakespeare

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      • AxtremusA Offline
        AxtremusA Offline
        Axtremus
        wrote last edited by
        #6

        Alcohol is fermented.

        Miso, tempeh, natto, olives.

        wtgW 1 Reply Last reply
        • B Offline
          B Offline
          Bernard
          wrote last edited by
          #7

          Cheese, yoghurt, wine, kombucha, sauerkraut to name a few.

          The industrial revolution cheapened everything.

          1 Reply Last reply
          • AxtremusA Axtremus

            Alcohol is fermented.

            Miso, tempeh, natto, olives.

            wtgW Offline
            wtgW Offline
            wtg
            wrote last edited by wtg
            #8

            @Axtremus said in Fermented foods:

            Alcohol is fermented

            I think technically alcohol is a byproduct of fermentation.

            Distilled spirits wouldn't count, and commercial beer products are probably pasteurized so the good stuff gets killed along with any unwanted microbes.

            I see a home brewing hobby in @Steve-Miller 's future!

            When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

            AxtremusA 1 Reply Last reply
            • JodiJ Offline
              JodiJ Offline
              Jodi
              wrote last edited by
              #9

              You can use whey from strained plain yogurt to kick start fermented veggies in a mason jar. I’ve done it with shredded carrots and cabbage. Add salt and some spices and a pickling weight, get a lid that lets the gas escape and leave it on the counter for a few days til it gets fizzy, then put it in the fridge. Eat a couple of spoonfuls with a meal.

              1 Reply Last reply
              • S Offline
                S Offline
                Steve Miller
                wrote last edited by
                #10

                I’ve never heard of a pickling weight.

                Now I want one. 😳

                1 Reply Last reply
                • wtgW wtg

                  @Axtremus said in Fermented foods:

                  Alcohol is fermented

                  I think technically alcohol is a byproduct of fermentation.

                  Distilled spirits wouldn't count, and commercial beer products are probably pasteurized so the good stuff gets killed along with any unwanted microbes.

                  I see a home brewing hobby in @Steve-Miller 's future!

                  AxtremusA Offline
                  AxtremusA Offline
                  Axtremus
                  wrote last edited by
                  #11

                  @wtg said in Fermented foods:

                  I think technically alcohol is a byproduct of fermentation.

                  Good point.

                  1 Reply Last reply
                  • R Offline
                    R Offline
                    RealPlayer
                    wrote last edited by
                    #12

                    My wife drinks kombucha every day. I like it too, but it’s not an everyday thing for me.

                    I use miso and soy sauce in cooking often. Kimchi now and then. They all seem to be very good for the digestion, for the gut.

                    And sourdough bread.

                    I used to make beer. It was delicious but messy and a lot of work and specialized equipment. That was 20 years ago when good beer was hard to find. Now you can get great beer everywhere.

                    1 Reply Last reply
                    • P Offline
                      P Offline
                      pique
                      wrote last edited by
                      #13

                      "Yogurt works, but plain yogurt tastes awful without a whole lot of sugar which seems to defeat the purpose. I’ve never tried kefir or kombucha -what do you do with it? What else is there?"

                      I only eat yogurt plain and unsweetened. Maybe try some different brands? They aren't all alike. Costco sells Bellewether plain yogurt and I think it is especially yummy.

                      Kefir is just liquid yogurt. I drink straight kombucha only rarely. I usually put the ginger-lemon kombucha from Costco in my pomegranate lemonade to zing it up a bit.

                      Costco also has dried apricots with probiotics in them now. Mr Pique bought it and they are good!

                      I loves me a good dill pickle, but other than that I don't go in much for fermented foods except in very small doses.

                      fear is the thief of dreams

                      B 1 Reply Last reply
                      • dolmansaxlilD Offline
                        dolmansaxlilD Offline
                        dolmansaxlil
                        wrote last edited by
                        #14

                        I love fermented pickles and sauerkraut. Kimchi in small doses only. Yogurt is great. But kefir and kombucha both make my stomach turn. I need to find a savoury yogurt dish for breakfast (is there such a thing?) as I don’t love sweet in the morning.

                        wtgW 1 Reply Last reply
                        • P pique

                          "Yogurt works, but plain yogurt tastes awful without a whole lot of sugar which seems to defeat the purpose. I’ve never tried kefir or kombucha -what do you do with it? What else is there?"

                          I only eat yogurt plain and unsweetened. Maybe try some different brands? They aren't all alike. Costco sells Bellewether plain yogurt and I think it is especially yummy.

                          Kefir is just liquid yogurt. I drink straight kombucha only rarely. I usually put the ginger-lemon kombucha from Costco in my pomegranate lemonade to zing it up a bit.

                          Costco also has dried apricots with probiotics in them now. Mr Pique bought it and they are good!

                          I loves me a good dill pickle, but other than that I don't go in much for fermented foods except in very small doses.

                          B Offline
                          B Offline
                          Bernard
                          wrote last edited by Bernard
                          #15

                          @pique said in Fermented foods:

                          "Yogurt works, but plain yogurt tastes awful without a whole lot of sugar which seems to defeat the purpose.

                          I only buy plain yogurt, the amount of sugar in flavored yogurts is awful. Brown Cow brand is my favorite, comes with a layer of cream across the top. Lots of water leaches out of it though, once the cream layer has been broken. I mix in a few teaspoons of orange marmalade or strawberry jam or top it with maple syrup. I know that adds sugar but at least I can control it.

                          The industrial revolution cheapened everything.

                          1 Reply Last reply
                          • dolmansaxlilD dolmansaxlil

                            I love fermented pickles and sauerkraut. Kimchi in small doses only. Yogurt is great. But kefir and kombucha both make my stomach turn. I need to find a savoury yogurt dish for breakfast (is there such a thing?) as I don’t love sweet in the morning.

                            wtgW Offline
                            wtgW Offline
                            wtg
                            wrote last edited by
                            #16

                            @dolmansaxlil said in Fermented foods:

                            I need to find a savoury yogurt dish for breakfast (is there such a thing?) as I don’t love sweet in the morning.

                            How about Avocado Yogurt Toast?

                            Avocado Yogurt Toast

                            Give your avocado toast a protein boost with this clever twist.

                            Spread Greek yogurt on whole grain toast, then top with mashed avocado, a squeeze of lemon, and a sprinkle of everything bagel seasoning.

                            This toast combines the creaminess of avocado with the tanginess of yogurt for a satisfying breakfast.

                            It’s packed with healthy fats, protein, and fiber to keep you full all morning.

                            https://mykitchenmates.com/yogurt-breakfast-ideas/

                            When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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