this post was submitted on 22 Feb 2024
79 points (97.6% liked)
Asklemmy
43864 readers
1457 users here now
A loosely moderated place to ask open-ended questions
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- [email protected]: a community for finding communities
~Icon~ ~by~ ~@Double_[email protected]~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Canada, Mostly imports. We do a lot of sauerkraut which is used as topping (sauce adjacent), same with kimchi.
For true sauces it’s a lot of fermented hot sauces, or sauces with butter milk.
Most sauerkraut is pasteurized which, as I understand it, makes it not fermented anymore.
I didn’t know that. Neat!
Fermentation is the process, right? Having undergone fermentation, you can't really be un-fermented, right?
My understanding is fermented foods have good microbes in them. They are, essentially, alive.
If you pasteurize them, it kills off those communities. The heat won’t distinguish between good and bad microbes so it’s all dead after fermentation.
We pasteurize milk to kill the bad microbes (feacal colliforms, food poisoning, etc.) for mass production. It works well, …very well. It’s needed at that scale, period. But if you are looking for the living microbes, it can’t be pasteurized.
Fermented foods have good microbes in them while they are fermenting up until something kills them - they are still very much fermented though regardless of whether the microbes are alive or not. The fundamental alteration has already happened.
Now, if you're looking to eat them specifically for the microbes, and not for the flavour, then you'd have to look for something that has not had the microbes killed off, for sure.
not fermented anymore? Is that like getting your virginity back?
Microbes are dead, so …ya.
fermentation almost always ends with dead microbes. beer kills itself from CO2. bread dies from being baked. they are both still fermented.
i wonder if there is a simple risk free way to do some partial fermentation.
Buttermilk sauces, sounds good. I am Dutch and never heard or thought of using buttermilk for a sauce. Any Canadian sauce recipe you like to share?
Not Canada specific but here is a good example https://www.seriouseats.com/buttermilk-ranch-dipping-sauce-for-fried-chicken-recipe