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Fermented foods

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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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