Has anyone experimented with fermenting foods (like kimchi) or sprouting?

Question

I made some kick-azz kimchi and sauerkraut, along with mixed veggies (like cauliflower). It was really good, had lots of enzymatic activity along with friendly bacteria and made me feel really good! I also sprout sometimes. My main ones are alfalfa, clover, and French lentils. They are so easy to grow (jar) and cheap!

Answer 1

I haven't done fermenting before (sounds good), but I sprout occasionally. I use black mustard and alfalfa, and I tried mung beans once!

I've heard soy sprouts are very, very nutritious.

Answer 2

Yes I love sauerkraut.  I like to use kefir grains to ferment then I don't have to add salt.  Also can add kefir grains to vegetable juice to make fermented juices.  (tomato/pepper/carrot + mixed veg, fermented = v8)

Beet Kvass is another good drink.

Rejuvelac is supposed to be really good for you.

I like Anne Wigmore's energy soup =

3 cups sunflower greens (sprouted until 2 leaves on top)

1 cup sprouted lentils

1 apple or papaya

1 tbs dulse

enough rejuvelac to blend

optional extra greens

It really gives you a buzz.