Quote:
Originally Posted by efisakov
Pickled veggies are made with vinegar and salt, plus other spices. Fermented are without vinegar. Natural bacterias are making them taste similar to pickled. Just like sour cream, buttermilk or other naturally made produce. At home people do not purchase special bacteria to make their own sour cream, factories probably do. I grew up eating fermented food. Lately people starting to rediscover old ways. It is healthy too.
Best hot souses are made by fermenting peppers. It smell so much better fermented than pickled.
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Oh cool... like Kimchi I think. Very interesting. Will have to try it.
Ginny