Fermenting foods

Discussion in 'Preserving Food' started by Yooper, Aug 11, 2018.

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  1. Aug 11, 2018 #1

    Yooper

    Yooper

    Yooper

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    One of my favorite ways to preserve food (and increase the vitamin content as well as the healthy bacteria) is fermenting them. I make sauerkraut, pickles, kimchee, etc, and I love the flavor and the good probiotics in it. Something I found out during my research for a talk I was giving at a homebrew conference was that fermenting cabbage can increase the Vit C content by up to 400%!

    I haven't fermented some of the things I forage for yet, like mushrooms (which I dry). But I've done carrots, peppers (for hot sauce), cucumbers, garlic, cabbage, etc, and even made my own gochujang (a spicy fermented condiment) and kimchi.

    Do you ferment foods as well? What's your favorite food item to ferment?
     
  2. Aug 11, 2018 #2

    Dani

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    I have fermented sauerkraut and bell peppers. It's something I think I would enjoy doing more of.
     
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  3. Aug 11, 2018 #3

    Meerkat

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    My friend likes to pickle these foods too.
    And they are good fro you but I can't take the anticipation of the wait.
     
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  4. Aug 11, 2018 #4

    Meerkat

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    So do I but they are in a can. Y'all have my respect for sure.:great:
     
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  5. Aug 11, 2018 #5

    Amish Heart

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    Sauerkraut for me. I always have some "brewing".
     
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  6. Aug 12, 2018 #6

    Caribou

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    It is almost time to do kraut again. Just the other day I told the wife to look out for cabbage at a good price. A month or two from now would be perfect.
     
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  7. Oct 13, 2018 #7

    GrannyG

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