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Nakji87 karma

Hi René! There are a number of "usual suspect" foods such as daikons and cabbages that are very popular and versatile in fermented applications. While they're of course very good (daikon kasuzuke might be my favourite vegetable ferment), I'm curious if there were any relatively common foods that you've tried that stood out as similarly versatile, but just seem to be overlooked by your average fermenter?

Nakji14 karma

Thanks for the reply. I've read a few things about people having great results using different stone fruits to make things similar to umeboshi, so I've been considering giving them a try for a little while, but I think you've given me the final push I needed to start up a couple stone fruit ferments this weekend.