Homemade fermented foods (only personal experience)

[Sergei Slovenija]

Neither...ever since i tried fermented fish in Sweden. Swore never again.

I've heard about

Surströmming​

, but sometimes I haven't tried it. Mom ate an analogue of this herring, made from red fish, by reindeer drivers. She said that the smell was terrible, but the taste was divine.

 

[Sergei Slovenija]

yes I make fermented cabbaged and keffir an old polish chef taught me how to make the cabbage years ago just salt and cabbage simples

And how would you describe the taste and everything else? and yes, welcome to the club of fermented welders

 

[JimmyS]

They used to eat a fermented fish thing in Shetland, in my grandfather's time so probably 50 or 60 yrs ago. They would take whole fish and allowed them to ferment for some time, the wind partially dried them I think. I must ask my mother about it. He loved it apparently but it was an acquired taste, mum said it reeked. In the winter up there fresh food would have been scarce I suppose back in the day.

 

[RaceDiagnostics]

To feed my microbiome I've been trying to eat more fermented foods. It's now thought that the bugs in your gut are closely related to your brain and heart health. However I've not been very successful, tried Kieffer and it didn't agree with me, also tried kimchi (fermented cabbage) and I couldn't stand the smell, next I'll need to try kombucha, I'll give that a try after the new year. In the mean time I'll stick to fermented beer.

 

[addjunkie]

They used to eat a fermented fish thing in Shetland, in my grandfather's time so probably 50 or 60 yrs ago. They would take whole fish and allowed them to ferment for some time, the wind partially dried them I think. I must ask my mother about it. He loved it apparently but it was an acquired taste, mum said it reeked. In the winter up there fresh food would have been scarce I suppose back in the day.

Smoked, pickled or salted, all methods to store fish etc in winter when too rough to fish, or as in Norway sweeden etc frozen, and no fridges.

 

[500e]

Hvalspik a whale based dish requires a fairly strong constitution, did not finish the serving!! had a time in Iceland & was tempted to try it and a large shot of Brenyvinn more than one could lead to madness, I think that's now it's spelt sort of Schnaps she told me
I like most smoked things, the fermented cabbage I am not sure

 

[JimmyS]

We used to get a fermented drink called blaand when young. It was pretty good. Think it was a shetland/ Scandinavian thing.

 

[Keith 66]

I love Kimchi & make my own on occasion, Another good one i have made is Duo Jao sauce which is basically fermented Chillis, Ginger & Garlic, I got the recipe from Souped up recipies on you tube. If you like hot stuff it is divine.
A strange one i tried was on holiday on one of the outer islands in the Venetian lagoon, the restaurant had an extremely limited menu basically whatever had been harvested, fished or shot that day. Our host produced a Venetian dish of small flounders that had been placed in a barrel in layers with molasses & salt & left to ferment, Dont know for how long but the fish were quite brown & almost sticky & the bones were soft so you just ate the whole lot. Most people turned their noses up at it because of the strange smell but i thought it would be rude not to try it. It was absolutely superb, Apparently it was a common way of preserving fish for use on ships in the days of the Venetian empire.

 

[123hotchef]

And how would you describe the taste and everything else? and yes, welcome to the club of fermented welders

I love the cabbage it is kinda like juicy sour cabbage, makes for a windy night!
Great thrown in a salad or a stew too, although I am sure by throwing it in a stew u loose the good bacteria which is bennificial.
Keffir is also a aquired taste, I make a batch most days to keep my culture alive, kinda tastes like sour yoghurt, sometimes a little fizzy too.

 

[waddycall]

I had fermented trout in Norway. Had it for breakfast everyday for a week. Couldn’t get enough of it!

 

[beeRS]

I love a bit of kimchi with blue cheese on toast.
The stuff I buy from the oriental supermarket is quite strong and super garlicky. My family can’t stand the smell.
I eat it late at night (like the guy in the R Whites lemonade ad ).

 

[Sergei Slovenija]

Also, in the summer, I make rye kvass. In Slovenia you can’t find the right malt for black bread, so Poland helps out, but delivery is a bit expensive. You can buy it in Lithuania, but a 25 kg bag is a lot. Malt for black bread and kvass is not the same as malt for beer. I also ferment garlic in a slow cooker, which produces a sweet, original taste. Black, soft and has a prune flavor, and looks like a prune.

 

[premmington]

Wifey is a veggy...

She serves us up miso soup (which I think is fermented soybean paste?)

 

[Onoff]

To feed my microbiome I've been trying to eat more fermented foods. It's now thought that the bugs in your gut are closely related to your brain and heart health. However I've not been very successful, tried Kieffer and it didn't agree with me, also tried kimchi (fermented cabbage) and I couldn't stand the smell, next I'll need to try kombucha, I'll give that a try after the new year. In the mean time I'll stick to fermented beer.

Yes I know it's the BBC but it gets a point across.

How modern food can regain its nutrients

There are concerns that in our rush to grow food on ever bigger scales, we have inadvertently caused its nutritional content to wane. What can be done to reverse that?

www.bbc.com

It's like the Gaia hypothesis in action. The Earth is one big microbiome in the grand scheme of things.

 

[Sergei Slovenija]

When I have my own land, I want to try brewing and fermenting soy sauce. The mass-produced sauce is made in an accelerated process using sulfuric acid (charring and "caramelizing" for the black color, I believe). And of course the wine, matured in clay amphorae buried in the ground.

 

[rtcosic]

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).

View attachment 430173 View attachment 430174

Just don't do as Dida does.

He found a cheap source of salt. Big bags of it for salting roads!

The resulting cabbage is rather gritty!

 

[Sergei Slovenija]

Kvevri - Wikipedia

en.m.wikipedia.org

fermentation of wine in Kvevri.

I believe this method is somewhat similar to the ancient Japanese method of fermenting soy sauce (aging the sauce after filtering the soybean cake and primary maturation)

 

[tigdlo]

I forgot fermented black beans for chinese black bean sauce, they are very cheap from chinese supermarkets, also tofu from chinese restaurants often has a slight tangy flavour that can be replicated at home by leaving an open packet of tofu in the back of the fridge for 3 weeks.

 

[Sergei Slovenija]

My black garlic. Yummy and stabilizes the intestines.

 

[Pigeon_Droppings2]

similar to the ancient Japanese method of fermenting soy sauce (aging the sauce after filtering the soybean cake and primary maturation)

I watched a TV show on how soy sauce is made...I think they were saying 2-3 years to ferment.

As an aside...if you have the soy sauce for sushi then you have to go all in and get the sake too!