fermented foods a-z!!!
amasake
black tea, beer, bourbon
coffee, sometimes AND chocolate
dill pickles
eggplant, the kind my uncle lou makes
frommage, but we don't go there, or hardly even spell there.
garlic kelp pickles from maine coast sea vegetables, hell yeah
hoisin sauce, maybe
instant miso powder, but why bother?
jerky, i suspect, jalapeno peppers in cans
KIMCHEE, kombucha, koji, kefir
lunch, mine and amy's at angelica
miso!
natto in yr nori rolls
oolong tea, olives
probably lunch tomorrow
questionable kombucha?
relish on your tofudog, rejuvalac
sauerkraut, sauerruben, all things sauer, shoyu
tamari, tempeh
umeboshi plums
vinegar, vanilla extract,
wine
xantham gum, according to my dictionary
yogurt, though incubating stuff in jars sounds like a pain in the butthash
zooglea, though i don't think i would eat it or even look at it funny
Subscribe to:
Post Comments (Atom)
1 comment:
We live where it's cold because good drinks like wine come from plants that need a solid winter rest to make delicious grapes!
Post a Comment