Fermented Foods

/ck/, I want to get into fermented foods for my health, but I've been a picky eater my whole life and have hated the sourness of fermented foods growing up.

What are the most beginner palate friendly fermented foods?

Sounds like kimchee is the final boss. Is sauerkraut easier to eat?

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  1. 4 weeks ago
    Anonymous

    I'm gonna stick my food up your fermenting hole

  2. 4 weeks ago
    Anonymous

    Best fermented food is alcohol
    Start drinking

    • 3 weeks ago
      Anonymous

      What a life

      • 3 weeks ago
        Anonymous

        NTA
        Whotta World!...
        Brew beer and mead and never rely on glowie Sneeds.
        That said..
        I've been trying a few different ferments and pickles lately.
        Sauerkraut is by far the easiest--hardest part is truly getting the best contained for it.
        >Mandolin a whole quartered cabbage or 3
        >put in a BIGFOOKIN'BOWL and macerate with 3Tbls. of sea salt or pickiling salt per cabbage(or moar) NOT IODIZED
        >with clean hands sqeeze and mix it at room temp for a few hours
        >pack tightly into a good glass comtainer, covering with liquid and topping it off with water so the cabbage is covred by at least ½" of liquid.
        >keep between 50° and 70°F in a cool dark place for 1-4 weeks until it suits your taste.
        >Then refrigerate in clean sealable jars.
        Did 3 kinds of pickled eggs and tried a batch of kraut innoculated with a nice juicy chunk of Kimchi--was FAIL, did not keep.
        I did radish slices too, more pickled then fermented, but much better than I thought.
        They were excellent instead of pickle chips on sandwiches.
        My camera is failing, so Apologies about the
        >pic

  3. 4 weeks ago
    Anonymous

    Natto is what you want to start with. If you cannot handle that then fermented foods are just not for you.

  4. 4 weeks ago
    Anonymous

    >chop up a cooking apple
    >saute in butter until slightly soft
    >add sauerkraut with juice
    >simmer for like an hour
    Start there, it's delicious and has only a slight tang- but you're also missing out on like 90% of sauerkraut's benefits. Shorten the time as you get accustomed to it, until you're only heating it to warm the sauerkraut up (or not at all)

  5. 4 weeks ago
    Anonymous

    >I want to get into fermented foods for my health
    Fermented foods are bad for you health.
    Don't eat them.

    • 3 weeks ago
      Anonymous

      Bullshit.
      While eating fermented foods ALL the time is counter productive to your gut flora, a little bit goes a LOOOONG way to a healthy gut-biome and in turn, digestive system, immune system AND Brain function.
      Keep eatin' that SySco slop, FOOO!
      https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4259177/

  6. 4 weeks ago
    Anonymous

    I like fermented cabbage, we eat it a lot here in Azerbaijan, but I'm not sure if it's made same way as Germans make sauerkraut. I think they ferment it longer and it looks way softer/mushier than ours, we keep it crunchy, like pickles.

    • 4 weeks ago
      Anonymous

      Nobody actually ferments cabbage anymore. Its all just shredded cabbage with vinegar heat treated so it survives until the end of the universe.

      • 3 weeks ago
        Anonymous

        >Nobody actually ferments cabbage anymore.
        LOLOLOLOL!!
        1-800-C'MON NOW!!
        You must be a fellow Ameritard(embrace it)

  7. 4 weeks ago
    Anonymous

    People change taste as they age. Krauts are the simplest made from one of the cheapest veggie. Cut, salt, let it sit in its own water and crush out some more, and it should be ready in a week.

  8. 4 weeks ago
    Anonymous

    Black garlic, pixian style doubaijang or any similar product with that deep, chocolaty, almost leathery note is amazing.

    If you can manage to forage any gourmet mushroom without killing yourself then fermenting them is amazing. Porchini, chanterelle, sweet tooth/hedgehog mushrooms or what ever you can find.

    • 3 weeks ago
      Anonymous

      >fermenting mushrooms
      Teach me your ways

  9. 4 weeks ago
    Anonymous

    kombucha and kimchi. if you can't handle it then I don't know what to tell you.

  10. 4 weeks ago
    Anonymous

    so you want fermented food or pickled food?

    • 4 weeks ago
      Anonymous

      Fermented garlic, pickled onion, fermented chillies, fermented chunky vegetables (think celeriac, radishes, carrots). These tend to be ferments that make flavors more mild, and they can be used very generally so you can use them in dishes like stews to 'hide' the taste a bit. Sauerkraut is the sauerkraut of fermented foods, dont even bother

      The flavor profile is similar, so the distinction isnt that important

      https://i.imgur.com/PdG3KmI.jpeg

      Natto is what you want to start with. If you cannot handle that then fermented foods are just not for you.

      THIS homie EATIN BEANS

  11. 4 weeks ago
    Anonymous

    Tepache

  12. 3 weeks ago
    Anonymous

    Start with pickled cucumbers OP, and find the variety you like the most. Then try to make your own to match the store bought ones, or beat them. From there, work over into onions - try store bought then work recipes. Then for cabbage, try out kimchi and sauerkraut, then try t pickle and ferment them.

    Do basic refrigerator pickles first, then move into fermenting. Don't use distilled vinegar, use actual vinegars.

  13. 3 weeks ago
    Anonymous

    Check out Maanchi on YT

  14. 3 weeks ago
    Anonymous

    Cabbage kimchi is great WTF? I home-make that shit. I love mixing kimchi with my scrambled eggs in the morning. Look up Korean Banchan (side dishes) if you want different versions of fermented veggies and seafood.

    • 3 weeks ago
      Anonymous

      >I home-make that shit.
      RECIPE NAO!!
      I love a good fermented Bok Choi, but RADISH STRITS is where it's at for my pauvre pallat.
      No srsly...I WANT/

      • 3 weeks ago
        Anonymous

        https://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390

        Followed this recipe. Might try using shrimp paste next batch instead I'd just fish sauce

        • 3 weeks ago
          Anonymous

          >Might try using shrimp paste next batch
          sounds based.
          Depth and all.
          >3 Tbls. seafood flavor or water
          I'd assume that's where the bugpaste goes.
          sounds great. I'm still looking for good containers with the ability to weight them.
          DO NOT buy the Dollar store swing-top jars--they are ASS.

          • 3 weeks ago
            Anonymous

            I was able to find a couple big mason jars from my local thift store for cheap.
            You can probably find Fish sauce in the Asian section of any grocery store. I also put Jullianed Carrots along with the daikon in there. If you have extra daikon left over and are unsure what to do with it make this. Will just eat this straight out of the jar I like it so much.
            https://www.maangchi.com/recipe/chicken-mu

            • 3 weeks ago
              Anonymous

              Nice..TY
              I already have fish sauce(I'm partial to 3 Crabs), and the last batch of kraut that I made had the julienned carrots, but even though I "Innoculated" it with some other kimchi(costco) it never took off.
              i LOVE daikon too.
              On a whim I bought one of those 3-1 peelers because it was $4, and came with a potato spirallizer. The julienne side of the peeler does carrots PERFECTLY.

    • 3 weeks ago
      Anonymous

      BTW(samegayging)
      Loose recipe is FINE recipe.

  15. 3 weeks ago
    Anonymous

    just marinate cucumbers, daikon and carrots in shio koji. no sour tartness

    • 3 weeks ago
      Anonymous

      >shio koji
      SHit brah...That's some 2rd order shit dere,YO!

      https://www.seriouseats.com/shio-koji-marinade-recipe

      • 3 weeks ago
        Anonymous

        I get the cold mountain kind, get a good yield that'll last me a couple of months. I make the tsukemono every week so I'm shitting good in the neighborhood

        • 3 weeks ago
          Anonymous

          Good sauce...
          How do you find the taste?
          What are the notes?
          IYDM.(If You Don't Mind)

          • 3 weeks ago
            Anonymous

            very savory, with a mild hint of sweetness that perfumes the mouth. it's great on both veggies and meat (the poor man's dry age funk flavor adder)

            • 3 weeks ago
              Anonymous

              >very savory, with a mild hint of sweetness that perfumes the mouth.
              Sounds amazing.
              A Steal for $12.95+ᵗₓ
              Will try when I can.
              TY anon.

              • 3 weeks ago
                Anonymous

                no prob man, happy fermenting

              • 3 weeks ago
                Anonymous

                I NEED MO' BETTA CROCKS DAMMIT!!
                sry...just venting.
                Captcha=RAR 2R

              • 3 weeks ago
                Anonymous

                I just keep mine in several large mason jars, then in smaller ones the veggies, they only need like 2-3 tbs to get the job done

        • 3 weeks ago
          Anonymous

          >tsukemono
          Also...
          MMMMmmmmmmm...
          Nip Pickles...
          LUV 'EM.

  16. 3 weeks ago
    Anonymous

    DAT...

    (scandalous Pl*bbit spacing)

    >tHE MOLD FLAVORS IT from slightly sweet sake to nutty miso to intensely savory soy sauce

  17. 3 weeks ago
    Anonymous

    Fermented foods are an awesome way to expand your palate, but if you're not feeling adventurous and are only looking for a boost to your health then the obvious answer is kéfir.

    It's brain-dead easy to make, seriously, it's almost impossible to mess up, and has one of the best ratios of bacteria-per-volume and strain variety of any ferment out there, it's also decently nutritious since it's made with whole milk. Even lactose intolerant people can have it since the cultures "eat" the lactose in milk and turn it into lactic acid.

    The taste is also pretty inoffensive compared to other ferments, imagine Greek yogurt but less "rich" and slightly tangier. If that still sounds too unappealing just blend it with something sweet like a banana or some berries and a teaspoon of sugar. It's also an amazing base for making dips. I can personally vouch for its effectiveness in boosting digestion, I started having two cups a day a few years back to see if it helped with acid reflux and that shit went away in a couple of weeks and has stayed gone.

    Good luck.

    • 3 weeks ago
      Anonymous

      Mix with protein powder and fiber powder for optimum shits

    • 3 weeks ago
      Anonymous

      >It's brain-dead easy to make, seriously, it's almost impossible to mess up
      what about them suckas that got botulism? kinda unlucky if someone where not have completely sanitized materials

  18. 3 weeks ago
    Anonymous

    kimchi is super easy to make and among the least complicated things you can do. so it's kreat to start with. it usually also takes less time to make than sauerkraut, as with sauerkraut you will generally wait longer until it's finished.

    i am currently looking for a rack to store my ferments and empty jars and vessels. what are you using?

  19. 3 weeks ago
    Anonymous

    >sauerkraut
    depends on the sauerkraut; some are more sour than others, some are mellow, some just can't be eaten alone because they're that sour. I mean i don't think it's a bad start though; if your palate is unaccustomed to fermented tastes you're gonna want to let it ferment for a shorter amount of time so that it would be quite mellow
    if you want to get rid of the farts after fermented cabbage, apparently caraway reduces those farts, either seeds or ground

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