Comments on: These Are A Few MORE Of My Favorite Food Preservation Methods

By: WookieWifey

WookieWifey — Wed, 17 Jul 2013 23:36:00 +0000

Would adore that!

By: Sayward Rebhal

Sayward Rebhal — Wed, 17 Jul 2013 20:37:00 +0000

Oh girl, you gotta make your own! It’s SO easy! Maybe I’ll post a recipe soon . . .

By: WookieWifey

WookieWifey — Wed, 17 Jul 2013 20:23:00 +0000

I like the idea of sauerkraut in dipping sauces and I’ll definitely try the kombucha, there’s a discount store here that has it occasionally for 2/$1 (yay discount stores), so next time I see it I’ll pick it up.

Would adore trying the fermented nut cheeses, but I can’t find them anywhere around here! DAMN YOU, STORES IN SMALL, COWBOY-LADEN CITIES! GAH!

By: Sayward Rebhal

Sayward Rebhal — Wed, 17 Jul 2013 16:45:00 +0000

Hmm, have you tried some of the commercial beverages? Like the flavored kombuchas or the Kevita stuff? There’s a couple different kombucha or water kefir or rejuvelac based drinks out there right now, they might do it for you?

You can also use fermented foods as a component IN things. Like, sometimes I blend some sauerkraut into a raw dipping sauce (like my tahini sauce). it adds the probiotics and a wonderful umami flavor, but doesn’t overwhelm.

Also, fermented nut cheeses. Seriously – life changing.

By: Sayward Rebhal

Sayward Rebhal — Wed, 17 Jul 2013 16:42:00 +0000

The kale chips will last 4-6 weeks or maybe longer, though I’ve never let them go that long because obviously, yummy,

Yay for infusions! I can’t wait to hear how it goes!!!

By: Sayward Rebhal

Sayward Rebhal — Wed, 17 Jul 2013 16:41:00 +0000

The sriracha is the BEST ever.

By: Sayward Rebhal

Sayward Rebhal — Wed, 17 Jul 2013 15:26:00 +0000

I feel like they don’t get soggy? I dehydrate them for a reeeeeally long time and I keep the lid on tight. They last for weeks to months like that. Unless of course I eat them all, which yes, is definitely a whole other issue!

By: Sayward Rebhal

Sayward Rebhal — Wed, 17 Jul 2013 15:24:00 +0000

Between a teaspoon and a tablespoon, depending on what else is going in there to mask the flavor. That stuff is soooo concentrated though, you don’t need much. ;-)

By: Sayward Rebhal

Sayward Rebhal — Wed, 17 Jul 2013 15:23:00 +0000

You really should! it’s so easy and adds all that umami goodness. It’s cucumber/pickle season right now!

By: WookieWifey

WookieWifey — Wed, 17 Jul 2013 12:08:00 +0000

Ok, so here’s my problem: I know the benefits of fermented foods, but I don’t like them. I can handle yogurt MAYBE twice a week, but anything beyond that – sauerkraut, pickles, kimchi – I just don’t care for…Any foods you can recommend for those of us who don’t like the fermenty taste, but are trying desperately to eat better and still want the benefits?