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  Topic Review (Newest First)
10-09-2012 05:37 PM
Ragana

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
caiesmommy

Right now I've got

 

pickled beets

pickled garlic w chilis

pickled carrots

Carrot saurkraut w ginger garlic and chilis

cabbage saurkraut

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
dovey

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
mamayogibear

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...


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