Fermented foods are some of my favorites to make as well as to eat. I'm very fond of all sorts of fermented pickles, kraut, beverages, and dairy products. Lactic acid fermentation supposedly produces healthful foods. I just know they are tasty.

The link doesn't include kimchee, which I like very much.

It does include corned beef however, which is cured, not fermented. But curing is a method of preservation which also alters flavors in a good way and is easy to do. So it has the same appeal as fermentation.

I think there is a clear difference between canning and fermentation. In canning, fermentation is prevented by heat processing and exclusion of air. In fermentation, air is neeeded and growth of bacteria and/or yeast is encouraged.

Tsukemono is a category covering many types of Japanese pickles, some of which are very briefly fermented.

BTW, even bread is a fermented product. But that, along with beer and wine, is a specialized area of fermentation.

Jim

I ferment (milk) kefir all the time with real kefir grains and use it daily in our breakfast smoothie, as well as a good substitute for buttermilk, and when drained substitutes for plain yogurt, sour cream or cream cheese. I also use the milk kefir grains for fermenting coconut milk. When I get a bunch of extra kefir grains I'll ferment grape juice. I make sauerkraut by-the-quart and consider it almost an elixir.

This year I've planned my garden (especially the fall crops) around more fermented foods and will follow information and recipes from the books "Nourishing Traditions" and "Wild Fermentation". The DVD "Fermentation Workshop" that goes along with the book "Wild Fermentation" is a great tutorial for a beginner. I've also invested in some fermentation jars (see link below).

I use the whey from the kefir for lacto-fermentation, and when I drain the kefir curd I use the whey for making "lemonade" - better than a sports drink after a workout or working in the garden/yard. Whey as a beverage, and also used for medicinal purposes, can be traced back to 460 B.C. "As late as the 1940's, in spas in Central Europe, dyspepsia, uremia, arthritis, gout, liver diseases, anemia and even tuberculosis were treated with the ingestion of up to 1500 grams of whey per day." (Source: "Whey Beverages: A Review" by V.H. Holsiger.)

Another fermented drink I make is Rejuvelac - made famous by Anne Wigmore - which is made with wheat and water.

When the sweet potatoes are ready I will be fermenting some of them. I understand you use it as a spread (like cream cheese). You can also ferment cooked white potatoes and make "Potato Cheese".

Another one on my list to try will be Salsa that is lacto- fermented. There's also lacto-fermented mustard and ketchup. Who knew??? Now that the mint is prolific I'll try Mint Chutney - lacto-fermented. I'm going to use some of my dried apples from last fall to make lacto-fermented Apple Butter. And that just scratches the surface..... I've got cucumbers, green beans, carrots, and a variety of cabbages.

Don't forget, you use fermentation to make homemade Root Beer and Soda/Pop. ;-) I got my bottles out the other day so I can make some homemade Root Beer for Independence Day celebrating.

-Grainlady

Here is a link that might be useful: Pickl-It

I am going to love this. I have moved on to a Naturopath and she suggested the same book Wild Fermentation. Because of a strict diet change for the next three months and possibly six I am amazed at the options I still have. I did the diet for 6 weeks straight and the results were astounding. Can't wait to read more info. Thanks Jim and Grainlady the perfect positive responses is making me very excited for the process as I was all "aw, no canning for me this year". Guess I have a book to buy.