Fermentation

[puglogic]

What a wonderful foodie event we had here in Denver last night. Sandor Katz, the fellow who wrote Wild Fermentation and now a new book, The Art of Fermentation, came out and talked to a super-interested (and interesting) group of about 50 people about the health benefits of consuming cultured/fermented foods (sauerkraut, sourdough, kefir, beer, tempeh, pickles, kombucha, miso, you name it).

The talk was coupled with a visit to a local urban farm, and then we all sat down and enjoyed a feast of different kinds of foods involving fermentation, from homemade tempeh and fermented yogurt to kombucha to beer to sourdough-crust pizza to khamen dhokla. It was all so delicious. All a benefit for Denver Urban Gardens, our big community garden nonprofit.

Does anybody make their own fermented goodies? I have some sauerkraut on the way, and am thinking of learning how to start kombucha and miso. Pretty excited now that I've had a chance to taste some things and learn that they are scrumptious.

[SteveinMN]

Very cool! I'd like to see Sandor Katz sometime!

I've been making salt-fermented pickles for the last few years now. I much prefer them to vinegar-brined pickles. I've also found a simpler recipe for sauerkraut which will wait until next week (when I can pick up what I need at the farmer's market). We don't eat much bread or drink much beer here (carbs, carbs!) and I don't think I can sell kombucha and miso to the rest of the family, but I would be interested in learning how to ferment my own tempeh.

[herbgeek]

OOOO OOOO I do! I mentioned in another thread how I just learned lacto fermenting over the weekend. I've made 2 kinds of relishes and a batch of pickles already, and want to try making some kimchee later in the fall. I was shocked at how easy it is! I thought you had to do things in big 5 gallon crocks and that it would stink up the house.

In addition, I just bought some various starters to try making sour cream and creme fraiche. I've tried doing yogurt, and I've made soft cheese before too. I've done sour dough bread one winter when we had a wood stove, but I don't make bread all that regularly now.