Announcement

Collapse
No announcement yet.

Fermented foods.

Collapse

X
Collapse
 
  • Page of 1
  • Filter
  • Time
  • Show
Clear All
new posts
Previous template Next
  • #1

    Fermented foods.

    I was googlin' for info on making kimchi and other fermented foods when this forum came up in the answers.

    So I thought I'd ask what sort of foods have GYOers had success fermenting? I did see a recipe to make fermented tomato salsa. I hope to give that a go when our tomatoes are growing later in the year.

    But for now I am about to start fermenting by making sauerkraut. I've just got to stop myself buying lots of extra kitchenalia paraphenalia to 'help' with the fermenting!

    Edit: just realised, of course we make our own kefir - great for the OHs IBS - forgot that's a 'fermented food'!
    Last edited by smallblueplanet; 02-03-2020, 07:03 PM.
    To see a world in a grain of sand
    And a heaven in a wild flower
    Tags: None
  • #2
    Here's one of several threads...........https://www.growfruitandveg.co.uk/gr...ods_96363.html

    Comment

    • #3
      Friends of mine are raving about their fermented chips - their instructions are to submerge them in a week brine (1tbsp salt per litre water) for 3-4 days at room temperature, in an open container. Rinse, pay dry, freeze. Fry from frozen.
      Will have to try that one day!
      Location: London

      Comment

      • #4
        That's the one that googled @veggiechicken.

        Say wow to fermented chips @MelanieSW. It's something to think about, and as we don't fry stuff much anymore down to OH's IBS, I wonder if they could be turned into oven chips. I found an ordinary 'home oven chips' recipe that I keep meaning to try, very straightforward, but that would push them a bit further.
        To see a world in a grain of sand
        And a heaven in a wild flower

        Comment

        • #5
          Originally posted by MelanieSW View Post
          Friends of mine are raving about their fermented chips - their instructions are to submerge them in a weak brine (1tbsp salt per litre water) for 3-4 days at room temperature, in an open container. Rinse, pat dry, freeze. Fry from frozen.
          Will have to try that one day!
          Thinking about this again, I wonder if it's the brine bringing the water out of the potatoes making them 'more floury' which is better for chips? It's an interesting tip if so as when there's only shop bought in winter the variety choice (for organic) tends to be white or bakers! I presume they ferment them chipped? I was looking longingly after a crinkle cutter on *mazon the other day!
          Last edited by smallblueplanet; 02-03-2020, 07:50 PM.
          To see a world in a grain of sand
          And a heaven in a wild flower

          Comment

          • #6
            Originally posted by smallblueplanet View Post
            Thinking about this again, I wonder if it's the brine bringing the water out of the potatoes making them 'more floury' which is better for chips? It's an interesting tip if so as when there's only shop bought in winter the variety choice (for organic) tends to be white or bakers! I presume they ferment them chipped? I was looking longingly after a crinkle cutter on *mazon the other day!
            Yes they chip them before the fermentation (in the pics I've seen they left the skin on). The brining should make them less watery, and the fermentation remove some of the starch. I haven't tried it, but they say they are tastier than regular chips.
            Location: London

            Comment

            • #7
              Oh and another one I forgot about, sourdough bread! Don't know how cos it knocks spots off commercially yeasted breads.
              To see a world in a grain of sand
              And a heaven in a wild flower

              Comment

              • #8
                For those of you interested in finding out more about fermented foods, and how easy fermented vegetables are to make here are some links.

                These links feature 'the king' of the fermented foods revival Sandor Katz.

                Fermentation Q&A with Sandor Katz:
                https://www.youtube.com/playlist?lis...OjZi4xMBK0szSE

                Skip to these two short videos if you just want to know how easy and simple making sauerkraut is. Three things needed: cabbage, salt and a lidded jar!

                Sandor Katz - How to Make Sauerkraut: Salting & Massaging:
                https://www.youtube.com/watch?v=WkN_J1bQAhk

                Sandor Katz - How to Make Sauerkraut: Packing, Weighting & Venting
                https://www.youtube.com/watch?v=NcJ4rRRFz5k


                For those interested in how fermented foods developed and are still made in great variety (vegetable, meat and fish) in China this is a fascinating serious of short videos with Sandor Katz.

                People's Republic of Fermentation:
                https://www.youtube.com/playlist?lis...4vxx983PEGK9q_
                Last edited by smallblueplanet; 07-03-2020, 12:25 PM.
                To see a world in a grain of sand
                And a heaven in a wild flower

                Comment

                • #9
                  I’ve just bought Miso, Tempeh, Natto by Shockey and Shockey. It really undersells itself because it has way more stuff than that in there. I’ve got the hang of making natto so the next thing I want to try is tempeh. Not that I’ve ever eaten it in my entire life but it looks nice.

                  The high sodium content in kimchi is apparently linked to stomach cancer so maybe go easy on it.

                  Comment

                  • #10
                    Originally posted by Yasai View Post
                    The high sodium content in kimchi is apparently linked to stomach cancer so maybe go easy on it.
                    I presume that somewhat similar to making sauerkraut (or other fermented veggies) that the salt (sodium) can be 'to taste'. As it's actually possible to make sauerkraut without salt, just water which keeps the cabbage anaerobic (ie no oxygen). But without salt the sauerkraut texture is soft and mushy.

                    There's a fermented foods forum, which is quite quiet but has a section on Legume ferments.
                    https://www.wildfermentationforum.com/viewforum.php?f=4
                    To see a world in a grain of sand
                    And a heaven in a wild flower

                    Comment

                    • #11
                      My mum was German so I was raised on Sourdough and sauerkraut ! Will watch this thread with interest as although I made my own sourdough last year (it was delish!) It seems I can’t tolerate much yeast, even home created, so had to give that up. I’d like to try sauerkraut and am hoping to give it a go once I have cabbages to harvest.
                      All at once I hear your voice
                      And time just slips away
                      Bonnie Raitt

                      Comment

                      • #12
                        I made fermented runner beans last year, and fermented cucamelons the year before, I've got a couple of special ceramic fermented jars I had made for me by a potter. They are lovely but, the water well around the edge isn't quite deep enough, so I have to keep topping up often. I wonder if you can make a seal in a different way?

                        Anyway I digress, the cucamelon one is lovely they make awesome burger pickles, the runner bean mixture was a bit chewy if I'm honest.
                        I'm only here cos I got on the wrong bus.

                        Comment

                        • #13
                          Originally posted by Mikey View Post
                          I made fermented runner beans last year, and fermented cucamelons the year before, I've got a couple of special ceramic fermented jars I had made for me by a potter. They are lovely but, the water well around the edge isn't quite deep enough, so I have to keep topping up often. I wonder if you can make a seal in a different way?
                          The 'modern way' seems to be with silicon tops to put on mason jars - they have a 'nipple' that lets CO2 out but doesn't let oxygen in.

                          To see a world in a grain of sand
                          And a heaven in a wild flower

                          Comment

                          • #14
                            Before allowing myself to buy lots of 'unnecessary' kitchenalia last Sunday we decided to have a go at 'kraut.

                            Too lazy to chop and liking the thinner style of sauerkraut we'd tried, the cabbage was grated in a Magimix (at 2mm, probably too fine but not yet got a 4mm disc - it's on it's way!), and as we'd not enough (or too much cabbage for one jar), some carrots were also grated.

                            The amount of salt was slightly more than 2.5% by weight of cabbage (did the maths wrong!) for the all cabbage jar (ie sauerkraut), and less than 2% for the (mostly) carrot and cabbage jar.

                            They were 'capped' with a cabbage leaf from the outer layers, and the jars have been sitting fermenting in a container, as there has been overflow, since Sunday afternoon. I pushed down the grated veggies on Weds afternoon as there were gaps occurring, perhaps due to no weight on the top? Tasted and the flavour is getting there, not sure how sour we want it to be but will taste again tomorrow and decide whether to decant the kraut into smaller jars and put in the fridge to stop/slow the fermentation.

                            Click image for larger version Name: kraut.jpg Views: 1 Size: 121.4 KB ID: 2386537
                            To see a world in a grain of sand
                            And a heaven in a wild flower

                            Comment

                            • #15
                              That looks lovely
                              https://nodigadventures.blogspot.com/

                              Comment

                              Previous template Next

                              Latest Topics

                              Collapse
                              View All

                              Recent Blog Posts

                              Collapse
                              View All
                              Working...
                              X