What about fermenting cooked food?

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What about fermenting cooked food?

Postby Fourth Horse on Sun Sep 29, 2019 7:22 am

I never thought of that before but I've just read that some ferment cooked sweet potatoes. Seems appetizing! We have a whole lot of garlic around more than we need to keep fresh. I thought of baking some of course: so good. Then I thought to make some black garlic: yummy too. I will ferment garlic pureed into a paste. And then, fatally, I wondered about what would happened if I fermented baked garlic and/or black garlic.

Anyone who tried this already? Any thought about what good or bad could come out of it?

Thanks for tagging along and discussing my crazy ideas.
Cheers.
Jean
Fourth Horse
 
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