I have been reading about the benefit of fermented foods in our diet and want to start adding more into my daily routine. Need some help! We are vegan, so no yogurt.
Miso and sauerkraut I can handle. I often make miso soup and add a bit of tofu, spinach, mushrooms, spring onions etc. Having German heritage and growing up in Wisconsin I can work up a few dishes with sauerkraut as well. Any recipes or suggestions would be appreciated.
Wold love some suggestions on how to use Tempeh and fermented soy products other than miso.
Kim-Chee... I have never had it and have no idea what to serve it with.
Are there any other fermented foods out there beyond my radar?