I’m curious what you like and how you use them in food.
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Canada, Mostly imports. We do a lot of sauerkraut which is used as topping (sauce adjacent), same with kimchi.
For true sauces it’s a lot of fermented hot sauces, or sauces with butter milk.
Most sauerkraut is pasteurized which, as I understand it, makes it not fermented anymore.
not fermented anymore? Is that like getting your virginity back?
Microbes are dead, so …ya.
fermentation almost always ends with dead microbes. beer kills itself from CO2. bread dies from being baked. they are both still fermented.
Fermentation is the process, right? Having undergone fermentation, you can’t really be un-fermented, right?
My understanding is fermented foods have good microbes in them. They are, essentially, alive.
If you pasteurize them, it kills off those communities. The heat won’t distinguish between good and bad microbes so it’s all dead after fermentation.
We pasteurize milk to kill the bad microbes (feacal colliforms, food poisoning, etc.) for mass production. It works well, …very well. It’s needed at that scale, period. But if you are looking for the living microbes, it can’t be pasteurized.
Fermented foods have good microbes in them while they are fermenting up until something kills them - they are still very much fermented though regardless of whether the microbes are alive or not. The fundamental alteration has already happened.
Now, if you’re looking to eat them specifically for the microbes, and not for the flavour, then you’d have to look for something that has not had the microbes killed off, for sure.
I didn’t know that. Neat!
i wonder if there is a simple risk free way to do some partial fermentation.
My girlfriend is a professional fermenter, so I have endless amounts of fermented sauces in my immediate surroundings.
I would say the most hyped one in her network is this strawberry gochujang she’s making.
My girlfriend is a professional fermenter
Wow, rough comment about your GF, hope she doesn’t read this. 😛
I had to check urban dictionary to get the joke lol
Tabasco! Good on beans and rice. Good as an ingredient instead of vinegar in savory things.
Salsa Yucateca, the natural color one. Good on beans and rice,on eggs, on cheese and crackers.
I still miss Lan Chi. That stuff was amazing.
Sriracha is also popular here.
Henderson’s Relish - it’s similar to Worcestershire but hyper local to Sheffield (and it’s vegan cos no anchovies) and we’re all weirdly proud of it
When I was working in the Barnsley area I used to pick it up to bring it home to the south. The last time I was there I made sure to stock up on it, now you can just get it anywhere - they sell it in my local Sainsbury’s and Waitrose now.
Fish sauce is used in curry a lot. A lot of hot sauces are fermented too. Worcestershire is used in a lot of dishes and sauces as well.
Fire cider! It’s an immune boosting tonic. I’m not big on hippie woowoo remedies but I actually find this helpful. Here’s a recipe.
I don’t know if it counts but I make my own fermented hot sauces. Use them on pretty much everything.
vinegar. everywhere
Worcestershire sauce… use on and in anything you want.
