I'm continuing to play around with lactic acid fermentation at home. The saurkraut came out pretty well, although next time I think I'll let it go a bit longer to see if I can manage a stronger flavor. The second experiment was fermented bean paste. Both recipes and suggestions around same came from Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, which I've been reading a lot lately. It has some very interesting things to say about what we eat as compared with what our ancestors ate, and why their way was probably better, which resonates well with me.
For the beans, I cooked up a batch of black beans, after soaking them overnight with some whey, as per the instructions. The cooked beans got mashed in the food processor with most of an onion, some salt, and 4 tbl. of when left over from the skyr. The resulting goo went into a mason jar, which sat atop my fridge for 3 days. It didn't seem to do much until the third day, when it grew about an inch taller in the jar, and looked a bit fizzy.
As no mold was in evidence, I went for it. The resulting bean mash is quite sour, and is excellent (if you like that kind of thing) on nachos along with some piima cultured cream, and also in wraps with some lettuce, cream cheese and pickled jalapenos. Good eating.
Next experiment... sweet potato. And another batch of cabbage, since we tore through the first batch with some brats in beer last night.