goodeats Posted September 16, 2010 Share Posted September 16, 2010 Fementation: A wild way to make food come to life. Interesting article. Makes me wonder what are some of the things y'all ferment? Link to comment Share on other sites More sharing options...
chaofun Posted September 16, 2010 Share Posted September 16, 2010 Not as interesting as the article but milk (for yogurt), cabbage (for sauerkraut), and cucumbers (for pickles). I've also made mexican crema from heavy cream. Link to comment Share on other sites More sharing options...
edenman Posted September 17, 2010 Share Posted September 17, 2010 After the success of DC Sour Barrel, I recently started a barrel brew with some homebrewing buddies in SF. An Oud Bruin in a barrel that previously house Teroldego (some obscure Italian grape) from a winery in Oakland. Excited. Link to comment Share on other sites More sharing options...
grover Posted September 20, 2010 Share Posted September 20, 2010 Kimchi, definately. Link to comment Share on other sites More sharing options...
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