[ms] · Est. May 2002
One durable person. One social graph. Many communities—and every way people speak, share, listen, write, gather and remember.
So the world of fermented foods is rather foreign to me, but I am really interested in learning more about it and plan to buy a book.... but I thought, why not get trolled a little on MS and perhaps learn a few things from the 2 members that might possibly respond to this thread with something worth while :lol:.
I love kombucha (fermented tea). But that's the only fermented food I currently consume. Besides kimchi, what else is out there that you lot recommend.
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Interesting topic I don't know anything about. I can only say I use soy sauce (Tamari) often and enjoy miso soup with leeks. ;)
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Kimchi..fuck wait...Kimchi anyway...
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try kefir. It´s very good for the digestive system, and it tastes good, like fruit juice with beer :D:D:D:D that´s the only fermented food I sometimes take.
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^^^ Now that I'd be willing to try....
So far Kimchi is only one I know and like.
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[url="http://www.thefermentedman.com"]THE FERMENTED MAN[/url]
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^^ Cool blog, thanks! (except for the century egg tasting... ya, ewww :shock: won't be trying that)
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[QUOTE=Jenks;1138670][URL="http://www.thefermentedman.com"]THE FERMENTED MAN[/URL][/QUOTE]
thanks J :)! have you tried any of these
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zusushi (spelling?)
fermented sushi...
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my favorite kimchi is made with cucumbers and not cabbage. kimchi is pretty shit though
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nm
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^lol.
i ferment a lot of stuff, mostly beer and kombucha. lacto fermented hot peppers are the shit too.
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dude - you make your own kombucha? I'm a little afraid to try it simply because I've read so many warnings about messing it up and having it turn toxic.
how do you make it and flavor it? how long did it take you to perfect it? how's yours taste? If I could get some batches going I'd be stoked, I love that shit. Have you tried including chia seeds? I want a lacto fermented hot pepper ffs!
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so I posted "recommend a good Korean restaurant in Orlando" on FB and my friend who owns a salon and is easy on the eyes responded:
[COLOR=#d3d3d3][QUOTE][FONT=Helvetica]If you are really interested in fermented food, go down edgewater just passed Lee Rd on the right hand side behind racetrack. There is a Korean store called WooSung. They have all of the banchan (spiced/seasoned veggies aka kimchee). They don't start o[/FONT][FONT=Helvetica]ff fermented when you buy them (neither at the restaurants) but if you leaving it in your fridge for a couple of weeks then it will be right on point. I would start with the cabbage (which is most common), radish and cucumber. If you need me to go with you I can.[/FONT][/QUOTE][/COLOR]
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[QUOTE=floridaorange;1138934]so I posted "recommend a good Korean restaurant in Orlando" on FB and my friend who owns a salon and is easy on the eyes responded:
[/QUOTE]
yeah that's what you want. look out for:
some kind of shredded dried squid thing candied in honey hard black beans with some sesame sauce thing some kind of leaf with red pepper sauce, maybe grape leaves? yeolmu kimchi is pretty decent too
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[QUOTE=floridaorange;1138904]dude - you make your own kombucha? I'm a little afraid to try it simply because I've read so many warnings about messing it up and having it turn toxic.
how do you make it and flavor it? how long did it take you to perfect it? how's yours taste? If I could get some batches going I'd be stoked, I love that shit. Have you tried including chia seeds? I want a lacto fermented hot pepper ffs![/QUOTE]
It's super easy to make once you grow your own mother. People sell mothers on craigslist all the time, but i think it's fun to grown your own. Every new batch of Kombucha grows an additional mother so it's kind of a cool thing to pass mothers along to friends as you go through batches. Selling them kinda ruins the vibe of the whole thing imo. I've never had a toxic batch, and honestly don't even think it's possible unless you're a dumbs. If you're too afraid to experiment and try something outside your comfort zone you're never going to have any fun at all.
How to make it is a google search away. It's basically just water, sugar, black tea and time. Perfecting flavoring is another story- some work, some don't, but that's just a trial and error process based on your tastes. We use our Omega juicer to extract juice from ginger, citrus, strawberries, etc. Favorite combos so far have been just plain strawberry, and citrus ginger. I'm sure you drink the GT brand kombucha- we just use those as guides for flavor ideas. Less is definitely more in this case, as I actually like the funky flavor of plain kombucha, so I don't want to dilute the taste too much with fruit, which also adds sugar. The bottling process is no big deal either, you just have to be sanitary and take care in the amount of sugars you're adding to each bottle else you'll have bottle bombs.
Lacto fermented peppers- same deal, easy peasy. With anything fermented, the most difficult part of the process is waiting. Let those microbes do their thing.
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florida, is your objective to have something that tastes good or does fermented food have added benefits over unfermented? (i know kombucha is good for you... love the tea)
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[QUOTE=Garrick;1139042]florida, is your objective to have something that tastes good or does fermented food have added benefits over unfermented? (i know kombucha is good for you... love the tea)[/QUOTE]
Fermented food tastes good. Aside from that, you should eat some on a regular basis because gut health is important to the overall health of your body, most importantly, your belly and digestive tract. You can achieve a healthy belly by taking a daily probiotic, or eating a little live culture yogurt on an empty stomach, but since fermented food tastes awesome, it's another way to introduce healthy microbiota to your digestive tract.
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^this @garrick
I want the microbe health benefits and I'd like to stop taking probiotics, which I have read can cause brain fog, although I don't think I experience that, I would rather get those little bugs in my gut more naturally.
And I am no stranger to experimenting with foods and life, so it's not a problem, I just didn't want to get super sick, but if you say it's not that big a deal, then that's great. I'm going to get on it. I have green tea, but will buy some black tea shortly.
Thanks J - I also enjoy the taste of regular Kombucha. My favorite flavor is the Black Cherry with Chia seeds and this one:
[img]http://agratitudepilgrimage.files.wordpress.com/2013/04/img_1749.jpg?w=660&h=880[/img]