Homemade fermented foods (only personal experience)

[Sergei Slovenija]

Do you love fermented food as much as I do?

I made 5 kg of pickled crispy white cabbage. And I added some cumin seeds and ground red pepper flakes for variety. In terms of introducing an element of Korean cuisine (spicy Chinese cabbage with pepper and ginger). After 5 days, you can take the first sample. The whole fuss took 30 minutes - chop the cabbage, mash the trimmings with your hands until the juice releases, add salt at the rate of 25 grams of salt per 1 kg of cabbage. Let the juice appear at room temperature (24 hours). Press the cabbage down with a weight so that the juice covers the top. After a day, put it in a cool place for fermentation (cellar, street, refrigerator).

 

[roofman]

Not my thing mate and if i'm honest i can't even see the attraction

 

[Bullet2012]

Nope , definitely not for me.

 

[fizzy]

Do you love fermented food as much as I do?

I made 5 kg of pickled crispy white cabbage. And I added some cumin seeds and ground red pepper flakes for variety. In terms of introducing an element of Korean cuisine (spicy Chinese cabbage with pepper and ginger). After 5 days, you can take the first sample. The whole fuss took 30 minutes - chop the cabbage, mash the trimmings with your hands until the juice releases, add salt at the rate of 25 grams of salt per 1 kg of cabbage. Let the juice appear at room temperature (24 hours). Press the cabbage down with a weight so that the juice covers the top. After a day, put it in a cool place for fermentation (cellar, street, refrigerator).

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Not done much in the UK but apparently very good for the stomach.
Fermented drinks are starting to become more popular over here though.

 

[8ob]

Not into quilt lifting foods

Bob

 

[Sergei Slovenija]

Not my thing mate and if i'm honest i can't even see the attraction

I can’t understand which category your remark belongs to
- “I haven’t read it, but I condemn it” or “I tried it, I didn’t like it”?

 

[6ply]

Do you love fermented food as much as I do?

I made 5 kg of pickled crispy white cabbage. And I added some cumin seeds and ground red pepper flakes for variety. In terms of introducing an element of Korean cuisine (spicy Chinese cabbage with pepper and ginger). After 5 days, you can take the first sample. The whole fuss took 30 minutes - chop the cabbage, mash the trimmings with your hands until the juice releases, add salt at the rate of 25 grams of salt per 1 kg of cabbage. Let the juice appear at room temperature (24 hours). Press the cabbage down with a weight so that the juice covers the top. After a day, put it in a cool place for fermentation (cellar, street, refrigerator).

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Looks good to me.

 

[Sergei Slovenija]

Not done much in the UK but apparently very good for the stomach.
Fermented drinks are starting to become more popular over here though.

A kefir lover has definitely made his mark on this forum.
An excellent snack to go with vodka, as part of a side dish for boiled and baked vegetables, and any meat. If you are prone to headaches after drinking alcohol, a glass of juice relieves a hangover and puts your head in order.

Great taste, nice crunch.

 

[Richiew]

Fermented drinks are starting to become more popular over here though.

D'you mean beer?

 

[tigdlo]

Cheese, yoghurt, bread and beer are all fermented but maybe not obvious to everyone. I've only made bread, seeded sourdough rye crispbread is one of my favourites, tastes like marmite.

 

[daleyd]

Looks very nice , I quite like the Korean kimchi (not sure of spelling) and some of the German sauerkraut is lovely - I’m not sure if that’s actually fermented or just pickled though

 

[6ply]

Looks very nice , I quite like the Korean kimchi (not sure of spelling) and some of the German sauerkraut is lovely - I’m not sure if that’s actually fermented or just pickled though

Yep, kimchi is great. I used to know a few Koreans and they all had dedicated kimchi refrigerators.

 

[Sergei Slovenija]

Looks good to me.

Cabbage cooks quickly, and I make it all the time; I will eat this 5 kg for at least a couple of months, if not more, for two people. It's a pity I can't buy frozen lingonberries to put a handful on. Sometimes I add a little carrot. I haven’t tried the recipe with adding apples, pears, and beets to cabbage. But the so-called “soaked apples” are delicious in themselves. In the old days, in large barrels of sauerkraut, whole watermelons were placed in the middle of the layer. Keeping them fresh, with original flavor, and getting the watermelon out in the middle of winter. Like pickles, barrels were stored under the ice of lakes and rivers, if possible. Unfortunately, we cannot buy the right variety of cucumbers; they sell a pitiful semblance of cucumbers (watery, inflated). I dream of my own piece of land, where the right cucumbers and tomatoes, etc. will grow.

 

[6ply]

My wife has been known to make fermented pork sausage. But then again, she loves eating chickens feet. Fermented cabbage seems tame by comparison.

 

[Sergei Slovenija]

Looks very nice , I quite like the Korean kimchi (not sure of spelling) and some of the German sauerkraut is lovely - I’m not sure if that’s actually fermented or just pickled though

German Kraut cabbage. It is not similar to Eastern Slavic sauerkraut. It goes well as a side dish for pork leg, but I don’t like it on its own. There is a difference and it is significant, in taste and consistency, these are two different products.

 

[julianf]

My partner used to do kefir smoothies every morning.

Just like a fruit / milk drink really. Nothing fearful at all.

I cant remember why it doesn't happen here any more.


As @tigdlo rightfully says, everything from beer to bread is fermentation -

If you're that fearful of it, dont eat salt and vineagar crisps.

 

[Sergei Slovenija]

Yep, kimchi is great. I used to know a few Koreans and they all had dedicated kimchi refrigerators.

The kimchi in the photo is in a rectangular box.

 

[Onoff]

Yummy!

I love kimchi with smoked trout or salmon, crab even, plus a decent cheese and crusty bread with proper butter.

The only fermented food I don't really like is Ethiopian injera bread. Like sourdough on steroids! I've tried it but can't take to it.

 

[voipio]

Kapusta can be lovely.

 

[Onoff]

Not sure my house is warm enough to ferment anything at the moment.