Author Topic: Fermented foods  (Read 87 times)

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Offline Zanick

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Fermented foods
« on: December 09, 2014, 07:06:25 AM »

I've enjoyed kefir for a few years now. For those who aren't familiar, it's a fermented dairy beverage with a consistency somewhere between milk and greek yogurt, though with greater probiotic cultures. The most popular brand is Lifeway, but after producing my own I've come to realize that commercial brands really have little value by comparison.

I've been culturing whole milk using kefir grains for almost four months, and it's much better. It takes some trial and error to get the process down, plus the smell is similar to yeast while the taste is sour and tart, but it's easy to mask and I've become accustomed to it anyway.

This is really getting me interested in the science of fermentation. I've been incorporating miso and sauerkraut into my meals lately as well. I'd like to make a vegan kefir using hemp milk or almond as a substrate, but I don't understand enough to ensure the bacteria would have a proper food source.

Offline Sirfearoth

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Re: Fermented foods
« Reply #1 on: December 09, 2014, 07:20:16 AM »
Fermented foods are fucking awesome. If you haven't yet go pickup a book called The Art of Fermentation. I don't remember the author though, but it is an easy book go find.  It covers pretty much everything about fermenting foods, and beverages.

Offline Zanick

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Re: Fermented foods
« Reply #2 on: December 09, 2014, 07:26:12 AM »
I heard about that book from a coworker, actually. I'm hoping to pick up a copy after my next paycheck comes in, I'm really excited to begin working on some fermenting projects!

Offline Sirfearoth

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Re: Fermented foods
« Reply #3 on: December 09, 2014, 07:35:39 AM »
We regularly keep kefir, kombucha, and sourdoughs on hand in my house. My wife recently started fermenting sunflower seeds. Also we will be trying to ferment over veggie seeds for storage. Hopefully that all goes good.

Offline John Smith

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Re: Fermented foods
« Reply #4 on: December 09, 2014, 07:40:50 AM »
Have you tried kimchi? It's great topped on corned beef.