|Topic Review (Newest First)|
|10-09-2012 05:37 PM|
I have a couple of jars of lacto fermented pickles in the fridge. Not sure if that is the right term - I didn't use whey to ferment, just salt.
|10-07-2012 09:08 AM|
Right now I've got
pickled garlic w chilis
Carrot saurkraut w ginger garlic and chilis
kimchi w kohlrabi and daikon
I've also got a jar of mung beans and a jar of spicy lentil sprouts going....not pickled or fermented foods but live foods
|10-05-2012 07:20 PM|
We've been making lots of fermented pickles - okra, kale, lemon cucumbers, radishes and turnip kimchi. Yum! My kids and I love them, but my sweetie won't even try them.
We also make sourdough bread in the cold months.
I really want to try making some cultured soy products next - tempeh and yogurt.
|09-30-2012 05:06 PM|
What live foods do you culture?
Right now I have nothing going on. I used to make kombucha and vegan yogurts. I am interested in making some vegan keifer with maybe coconut water... I also want to learn more about pickling and fermenting veggies like making kimchi and saurkraut.
I was reading the traditional foods vs veggies thread and it made me think of how many vegetarian foods are also traditional foods and how it'd be nice to have a few ferments around...