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Fermented foods

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  • 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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