Fermenting Foods

downshifted

It looks like this is going to be the very trendy next big thing. It's even being talked about on the Archers. But in fact it's old style... I remember my mum salting beans from the garden in pre freezer days.

Lakeland are selling some fermenting jars and I have started with a courgette kraut (I have more courgettes than cabbage in the allotment) and this afternoon I'm doing sliced rather than shredded courgettes in the hope they turn out a bit crunchy. I'm also making kefir (there's another thread on here about that)

My interest is both in the probiotic value and in using up excess produce in a different way. Is anyone else having a go?

russetred

Yes Mr Russetred has been making Kimchi. It absolutely pongs as it gets going but when it is finished it is a lovely accompaniment to a meal and apparently very good for gut flora and fauna.

marygoodwife

You have both intruiged me I'm going to investigate further!:)

VfM4meplse

Yes its supposed to be good for you, but there's no way in tarnation it's entering my gut :eek:

choose_wisely

Yes, started recently. Have made red sauerkraut from Michael Mosely clever guts book and kimchi and yogurt from on line recipes. I don't have any gut problems that I know of, but the science looks good.

[Deleted User]

I grew up on fermented foods and am used to kefir, sauerkraut and sourdough. I have a large fermenting pot and make my own sauerkraut from organic cabbages. Shop bought has been pasteurised, so is useless wrt bacteria. I see that I am now able to buy non pateurised from an organic supplier, so may well give up making my own

Be aware that there could be overgrowths internally and not all fermented foods are safe for everyone, also some people are allergic. There is a lot of hype about these foods and some people are jumping on the bandwagon, starting blogs and the like, with no real knowledge

btw, my sd starter is 14 years old, my last was 18 but I accidentally used it all and forgot to replace. Various probiotics are easily taken by buying capsules from the likes of optibac

juliettet

I would love to have a go but terrified of poisoning myself.

dandy-candy

I went to a permaculture show last year and they showed us how to make fermented cabbage and told us of the health benefits. I made some at home and it was very easy, however I hadn't ever actually tasted it before and it was horrible lol. My friend who likes that stuff said it was just right so I gave it to her

downshifted

I'm glad there is some interest. My Kefir is great. We've just started trying small amounts of the shredded courgette. It seems very salty, but tastes alright in small doses. Not particularly a wonderful gastronomic experience though. I worry that the top layer is a slightly different colour. Apparently it's ok to transfer it to a different jar (or several) so I'm going to do that and make a carrot and ginger one from the Lakeland website.

Has anyone tried using whey instead of salt?

MandM90

Would love to try sauerkraut and kimchi - anyone got any good recipes?

Mr_Singleton

kittie wrote: »

my sd starter is 14 years old, my last was 18 but I accidentally used it all and forgot to replace.

When anyone starts talking silliness about there "20 year old" sourdough starter makes me think of this....

https://youtu.be/s1VNNbSYdt0