What is your most DELICIOUS ferment?

[Orange]

I haven't made a fermented anything yet.

I sure don't want a variety of dishes, just one fermented item. A sure winner.

So what do you make that is Sooooo Delicious?

Thank you kindly

[DebB]

The only thing I've fermented so far is sauerkraut. I don't know if I would call it delicious, but I enjoyed it a lot (wink!) *Ü*

[SevenKindsOfCookie]

The fruit in my stomach :D

I've only made it once so far but I really liked fermented cashew cheese. But as far as veggies goes, I suppose carrots is the one since it's so good to just snack on.

[Orange]

I'm getting the sense that nothing really is DE-licious. Not like 500 varieties of different tasting cheese, or sweetened yogurt SIGH.

You really liked fermented cashew cheese, but that aint LOVE. I'm looking for LOVE in a fermented food. Maybe I am being ridiculous. Years ago I made Kombucha didnt want to keep that up, wasn't all that. I made cabbage sauerkraut, meh, not so much. I want something as great as cheese. Or true sourdough bread.

[Stina]

Actually, I do want to avoid LOVING food like I used to as an addict. I don't want that opiate-like affect on the brain anymore at all that dairy and grains would enslave me over.

However, after many many failures I have perfected sauerkraut and truly enjoy it, crave it every day in a healthy way. I made it with slices of apple in with the cabbage and it's very delicious.

Check out Sandor Katz's book Wild Fermentation. He's got a great recipe for sour dough with sprouted grains. You could dehydrate it instead of bake it and it would be raw.

[SevenKindsOfCookie]

I have to agree with Stina here. And for me and many others cheese and bread was the hardest things to give up since they are seriously addictive.

I really do crave things like sauerkraut and kimchi, but not in an unhealthy addictive way. And I feel very satisfied after eating it. But would I call it reaaally delicious? Perhaps not in that sense.

[Orange]

Can you give me your exact way of making the sauerkraut with the apples that you have finally figured out? I'd love to make something so teeming with life that would be a keeper.

I also used to make beet kvass, again I was unimpressed.
I used to make my own tempeh and I loved it---a lot of work though.

I had the Wild Fermentation book for awhile through interlibrary loan, I don't own it.
I do have Nourishing Traditions and should find where that is, I got the ferment recipes from there, maybe there is something new to try.

Orange

[katchmoleen]

I have heard many people say that coconut water kefir is out of this world. I haven't tried it due to the shortage of young coconuts in this part of the world. Ditto for coconut yogurt. I HAVE eaten that and would love to eat it every day if I could.