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  • Pickles, dilly beans, etc. (different veggies, same technique)
  • Kombucha
  • Sauerkraut
  • Kimchi
  • Yogurt
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closed as too broad by rumtscho Jun 21 at 22:13

There are either too many possible answers, or good answers would be too long for this format. Please add details to narrow the answer set or to isolate an issue that can be answered in a few paragraphs.If this question can be reworded to fit the rules in the help center, please edit the question.

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5 Answers 5

Fermentation is simply a metabolic reaction that occurs in the absence of oxygen.

In food, the process usually outputs lactic acid which produces some sourness. This process is generally carried out by yeast or bacteria.

One of the simplest fermentation you can get at home is yogurt. Kefir is also an easy one. Bread and cheese are also fermented and can be made at home. There are also fermented meat products such as salami but require a little bit more effort.

There are some types of pickles made using fermentation. One of them is Sauerkraut which is a sour cabbage pickle.

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I'm sure you already know but making something dilly beans, which are pickled and something like kimchee, which is fermented, is a little different. When something is fermented, such as Kimchee, the brine used only contains the vegetable matter, salt and water. Whereas pickling brine usually contains sugar and vinegar, also.

In Korea they tend to use the Kimchee process to ferment a wide selection of vegetables, such as cucumbers, spring onions and of course cabbage.

With regard to pickling, you can choose just about any vegetable you like. The process is usually fairly similar, with the differences being down to such things as choice of vinegar, and additional ingredients added to the mix. You can also pickle things like eggs, cheese, fruits and meat.

The basic process for pickling is pretty easy, it's simply a matter of cleaning the vegetable then cutting to the desired size. Some people like to salt their vegetables for 24 hours, it's a matter of personal choice. Once prepared add the vegetable to your sterilised jars and cover with your brine mixture. Label and leave in a cool dark place for at least a week before opening. Personally, I'm still using last years pickles.

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They are drinks and not foods, but I think it's close enough:

  1. Ginger ale is something I like to make.

  2. Apple Cider and Apfelwein. Though this one is alcoholic.

  3. Also home-made beer. But this process is more complex.

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Homemade Crème fraiche is tasty and pretty easy to make. For an extra kick, you can crumble some blue cheese into the cream, and let its fungus compete with the bacteria from the butterkmilk.

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