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by ddaa10
2704 days ago
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Love this article. I have been doing home sourdough for years. A couple of years ago my partner got kefir grains from a relative, and she's been using it weekly. A few months ago we got a kombucha mother when giving away a rescued kitten, and the second batch (kombucha, not kitten) is in progress. She also started fermenting vegetables (carrots, cabbage, so far), that's great for spicing up salads. Hint: do not throw away mature leaven, keep it in a jar in the fridge, it makes awesome waffles. Really, every household should be doing fermentations. It's easy, tasty, rewarding, safe and very good for your gut microbiome. |
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https://www.seriouseats.com/recipes/2011/01/bread-baking-sou...
Try a kraut of 2/3 cabbage and 1/3 onion with 2% salt by weight and some caraway seeds tossed in (that onion can also be 2/3 white and 1/3 red). I like this a lot better than no onion kraut. Would also highly recommend you look into making your own kimchi. The stuff is freaking delicious and can go on most anything. Baked potato? Check. On Tamago Kake Gohan? Check. Panini? Check. Nachos? Check.
I'm not 100% convinced that ferments are good for the gut microbiome. There is some thought that a lot of the beneficial stuff gets killed off in the stomach and the rest gets simply overwhelmed by the existing gut flora you've already got. But it probably can't hurt (except maybe for the salt that comes along for the ride if you have salt sensitve hypertension - fermenters don't talk about this much). Whatever. I am 100% convinced that fermentation = deliciousness and that is what is most important to me.