[MegaDeKay]

"Hint: do not throw away mature leaven, keep it in a jar in the fridge, it makes awesome waffles." So much this!!! This recipe is my goto and my lunch for today (might as well just shred my other waffle recipes). Which is your tried and true?

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.

[ddaa10]

Here's the recipe I use:

https://www.byacb4you.com/gaufres-au-levain.html

Yeah, it's in French.

Thanks for the kraut advice!