Sauerkraut, Kimchi, Spiced beets, New York style dill squash and radish, and more besides. Recipes and nutritional information can be found here, and more information can be found on the "Ingredients and Herbs" page.
Sourdough and other breads (including my successful recipe for slow rise sourdough with its neglible gluten content), sprouted grains, porridges and more. Tonic and alcoholic ferments based on grains can be found in the "Fermented Drinks" page.
Tempeh, Miso, Fermented beans, bean dips and pastes, fermented rice, and more.
Fermented ketchup, vinegars, jams and more.
In his book Wild Fermentation, Sandor Katz likens the microbial succession that occurs during most fermentation processes to the natural progression of growth in a forest. As an ecologist specialising in forest ecology and biodiversity, this is an appealing analogy to me.
In a forest environment, the process that ecologists call succession begins with "pioneer" plant species that colonise a newly opened space within the forest. As these pioneers grow, they alter conditions within the soil, and provide the right amount of shade and protection for secondary species to thrive. The secondary species eventually overtake the pioneer species and become dominant, though of course, some pioneers remain. In turn, the secondary species alter conditions to favour tertiary species, those that will become the community dominants, and those species we think of when we think of a particular forest. Eventually, we have what is called the “climax community” – the highest form of expression of that community, and we generally name the community for those that express the highest form.
In keeping with our principle of “as above, so below”, the process of microbial succession within a fermenting vessel is a micro version of the macro forest, and we give a successful ferment the name of the dominant and most desirable species in the fermented climax community: we may call it, for example, Lactobacillic fermentation. Initially in Lactobacillic fermentation, our fermenting vessel, with its saline (alkali) environment, is colonised by Coliform bacteria. As they acidify the environment, it becomes favourable to Leuconostoc bacteria, who in turn prepare the environment for Lactobacillus as the pH drops. In keeping with our principle of "as without, so within", this external community of micro organisms within our fermenting vessel is in perfect balance with the desired community of micro organisms within a healthy human digestive tract. Fermented foods help us acheive balance, and in ecological terms, we can look upon the consumption of fermented foods as a practice that promotes biodiversity and sustainability within our internal environment.
In embracing the replenishment of our natural balance, our bodies are released from damage control mode, and may once more thrive.
Katz, Sandor Ellix (2003) Wild Fermentation: the flavour, nutrition,
and craft of live culture foods. White River Junction VT, Chelsea Green