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Fermented foods

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  • S Offline
    S Offline
    Steve Miller
    wrote last edited by
    #1

    There is a growing body of evidence showing that eating fermented foods has any number of health benefits, including weight loss and a reduction in inflammation. Can’t hurt, might help.

    But what to try? Sauerkraut is fine but not something I could eat a lot of. Kimchi is a fave - need to find some place that sells it. I read that commercial pickles aren’t actually fermented these days, just brined. Not sure I understand that.

    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?

    Do you like fermented foods? What are your favorites?

    1 Reply Last reply
    • A Away
      A Away
      AndyD
      wrote last edited by AndyD
      #2

      I have natural yoghurt with blueberries, raspberries and banana, which makes a nice snack or desert

      1 Reply Last reply
      • wtgW Offline
        wtgW Offline
        wtg
        wrote last edited by wtg
        #3

        Costco has a brand of kimchi by Jongga. $7.99 for a huge jar.

        LIke @AndyD I do fruit in my yogurt.

        Kefir can be used in cold borscht instead of buttermilk. Recipe here:

        https://wtf.coffee-room.com/topic/12/wtf-cookbook/94?_=1754146881265

        edit: I should edit that recipe. I don't use the Manischewitz anymore, not because I don't like the way the soup turns out but because I don't usually have it in th epantry. And I use the Gefen beets from Costco instead of canned. Shred up some cooked beets (save the juice from the package and add to the soup). If the beets and kefir combo seems too thick, add a little water. Great summer soup.

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

        1 Reply Last reply
        • 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

            1 Reply Last reply
            • 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 Online
                              dolmansaxlilD Online
                              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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