Fermented Foods

What are your thoughts on fermented food? What are your favorite fermented food recipes? Pic related is better than any sauerkraut I've made.

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  1. 2 weeks ago
    Anonymous

    >buy huge jar pickles
    >eat pickles
    >add some vinegar and salt
    >pickle eggs
    >buy another jar
    >have pickles and pickled eggs
    >repeat cycle

    • 2 weeks ago
      Poor Investor

      are pickled eggs good? are they good for you?

      • 2 weeks ago
        Anonymous

        Pickled Eggs are one of the most nutrient rich foods on the planet.

        • 2 weeks ago
          Fledgling Investor

          Imagine boiled eggs but
          >nice firmness
          >flavored
          >peeled
          >patiently waiting for you
          You don't even have to wait weeks, about three days in they already have flavor and firmed up.

          I'm sold. How do I make it

      • 2 weeks ago
        Anonymous

        Imagine boiled eggs but
        >nice firmness
        >flavored
        >peeled
        >patiently waiting for you
        You don't even have to wait weeks, about three days in they already have flavor and firmed up.

    • 2 weeks ago
      Anonymous

      that's just pickled not fermented i think

      • 2 weeks ago
        Anonymous

        YES YOU ARE RIGHT I AM A FOOL however vinegar is fermented so I'll just pretend

  2. 2 weeks ago
    Anonymous
    • 2 weeks ago
      Poor Investor

      Yummy

    • 2 weeks ago
      Anonymous
  3. 2 weeks ago
    Anonymous

    there is zero chance that goyslop is better than homemade. the vaccine has ruined your mind

    • 2 weeks ago
      Anonymous

      Reminder: this is Culinaly
      There is a non-zero chance that someone here has made sauerkraut so wrong they accidentally killed a kid at a barbecue with it
      Realistically it's a zero chance but now that I've said this there is a non-zero chance that someone's going to try to make sauerkraut so bad to try to kill someone with it and they just give themselves food poisoning once a week for the next six months before they give up and start doing voodoo origami over on /po/

      • 2 weeks ago
        Anonymous

        if they were trying to make lethal sauerkraut dont you think they wouldnt test it on themselves?

        • 2 weeks ago
          Anonymous

          That's what the neighbor's dog is for.

    • 2 weeks ago
      Anonymous

      I just reuse brine (and the jar) from pickles and add more vinegar and salt. Boil eggs, peel, bring brine to a boil and cover eggs with it. They should be completely submerged (use a stick or something, they will sink on their own in a day or two). If you don't want to use pickle brine just use whatever spices you want, currently I'm making some with chili flakes.

    • 2 weeks ago
      Fledgling Investor

      >goyslop
      it's really good and there's no shit in it other than cabbage, water, and salt. I've made my own sauerkraut but it's too squeaky compared to Bubbies. Maybe I need to use more water and thinner cabbage slices

      • 2 weeks ago
        Anonymous

        They must be really good, because some Anin keeps posting a Bubbies thread with this image every couple of days. Only the highest quality brands inspire such loyalty and enthusiasm.

        • 2 weeks ago
          Anonymous

          anon, that's a pajeet getting paid to advertise on the internet. a quick google will find you many street shitting companies who will do this for your product for a small fee

      • 2 weeks ago
        Anonymous

        well one of the biggest factors is how long you let it ferment for. if you let it go longer it will get more sour and intense flavored. i'm sure it has some effect on texture too but i'm not sure exactly what. might make it more tender and less squeaky.

  4. 2 weeks ago
    Fledgling Investor

    SAURKRAUT

  5. 2 weeks ago
    Anonymous

    have this in my fridge right now mucho deliciouso

    • 2 weeks ago
      Rich Investor

      it's good, right? But what's their secret? The ingredients just say salt water and cabbage but other brands don't come close to bubbies

  6. 2 weeks ago
    Anonymous Mogul

    awesome way to die from botulism

  7. 2 weeks ago
    Anonymous

    Homemade Sauerkraut is the only way to go. I love fermented foods though. Anything pickled is automatically amazing.

  8. 2 weeks ago
    Anonymous

    I recently made pigs in blankets from croissant dough and lil' smokies that were WAYYYY too old and had become fermented. They had a tangy spur flavor. While it was different, it wasn't bad.

    • 2 weeks ago
      Anonymous Mogul

      damn
      how old is too old? ive got a package sealed and refrigerated of lil smokies that expired jan 23 so like two months ago you think they are ok to eat still?

      • 2 weeks ago
        Anonymous

        Mine has developed a white fluid inside the package. I rinsed them before cooking. If yours is like that then expect some tangy smokies.

        • 2 weeks ago
          Anonymous Mogul

          ill try it tomorrow ireally dont want to throw them out. they dont have a white film build up yet, if you dont check tghe date you cant eveb tell theyee expired
          did you boil them before puttibg them ib tge oven

  9. 2 weeks ago
    Anonymous

    fermented spicy honey is so good

  10. 2 weeks ago
    Anonymous

    God I love Achaar! It's some mysterious pickled Indian stuff. I've only ever found it in fancy Indian restaurants.

    It's tangy and salty. Its hot with a unique spicyness to it. It has a distinct pine-like flavor too. Like other pickled veggies, it's eaten cold.

  11. 2 weeks ago
    Aspiring Investor

    Old World Sauerkraut recipe
    You’ll need four large cans of ‘kraut, 3/4 tablespoon of Caraway Seeds, pork on the bones (must be cheap and fatty, I use ribs), and quarter cup of Pearl Barley. Large ass pot on the stove to thoughbeit.
    >boil the barley, drain water
    >add the ‘kraut
    >add the caraway seeds
    >add the pork on the bones
    >add some water so it doesn’t dry out thoughever and bring to a boil
    >cook 5-6 hours until the pork falls right off the bone, take out the bones, and then 4 more hours on a boil, then simmer
    Simple as.

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