A couple years ago I tried kimchi for the first time. It was my first experience with fermented foods – I don’t count beer and wine here. You would think that I would have tried sauerkraut first, that being one that most people are familiar with, nope I went with spicy 🙂 And then last year, our winter pantry CSA gave a lot of preserved foods such as kimchi, sauerkraut, and even lacto-fermented green beans. All of which were amazing!
I recently got my hands on Wild Fermentation and have loved going through this gem of a book! The author has recipes from veggies to sourdough breads to even beer and wine. When I think of preserving the summer harvest, I always think of canning or freezing; fermented foods are definitely new to me. I think that lacto-fermented anything is definitely an acquired taste. My husband is not a fan, although I did make this salsa, and he LOVED it…kimchi…not so much. My daughter, on the other hand, cannot get enough of the stuff. And if it helps her to eat veggies, what is not to like. And the benefits are extremely encouraging!
This morning I whipped up a batch of the kimchi that is in this book, and I am hoping for good results…we shall see. Matt was impressed to see the selection of beer, wine, and mead recipes…so I think we may be trying some of those. I also found a recipe for fruit scrap vinegar. I will try and document my experiments, and barring severe sickness, will be back to report on how everything turns out.
What about you? Do you lacto-ferment? Any tried and true recipes you may want to share? Is it something you are interested in, even if you have never done it yourself?