food

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Ferments and pickle recipes? (keep it vegan!) (hexbear.net)

submitted 2 days ago* (last edited 2 days ago) by insurgentrat@hexbear.net to c/food@hexbear.net

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Hi, I'm curious what ferments and pickles people know/do.

I regularly make kimchi, as vegan kimchi is a bit hard to come by. I tend to add a bit of msg to help fill out the flavour btw so 100% recommend that if you are making it.

Recently I discovered szechuan lactofermented pickles: https://blog.themalamarket.com/sichuans-naturally-fermented-pickles-pao-cai/ (ok site, got sloppified in 2025). They're a tasty way to use the excess hard veggies from the garden, and certain stems of greens ferment ok.

Oh yeah, I've also tried making soymilk yoghurt but it always ends up tasting a bit tofuy. I wonder if anyone has a vegan yoghurt that works?

I want to get more stuff going, and branch out into pickles and fermented sauces. So I'm keen to know what other people to :)

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[–] insurgentrat@hexbear.net 3 points 2 days ago

It's had a slop machine go over it so probably not.

Precise quantities in lactoferments are not important anyway. They're robust and hostile to nasties.