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Fermented Food- Other Sources?

Answered on August 19, 2014
Created July 06, 2013 at 9:46 AM

So we all know about kimchi, sauerkraut, etc. What are some other sources of good bacteria that we might not know so much about?

I'm particularly interested in natto and koji, the bacteria used in miso. There's also shio-koji (literally translated as salt-koji, but I'm sure there's more than that in it) and kome-koji, which is just rice and the bacteria.

What about fermented foods from other cultures? Anyone got any favorites to share?

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3 Answers

1
089dd41b18fbb95ebb5347cded708d98

(5635)

on July 06, 2013
at 10:04 AM

Kefir, cheese, kombucha, and yogurt are the bomb.

0
Ce41c230e8c2a4295db31aec3ef4b2ab

(32556)

on July 06, 2013
at 01:13 PM

Here's a great cookbook that shows a lot of different ferments:

http://www.amazon.com/Real-Food-Fermentation-Preserving-Cultures/dp/1592537847

0
194d8e8140425057fe06202e1e5822a7

(3979)

on July 06, 2013
at 11:50 AM

Apple cider vinegar, umeboshi plums, cured sausage.

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