Our family of 4 has finally found a slice of this wonderfull earth to settle and grow a garden of Eden.
Here in a rural area in the Alentejo province of Portugal we found a peacefull place to experiment with sustainable living, self reliance, permaculture and regaining life skills.
We are all about ReTribing and we invite you to become a part of the tribe! We will share our findings along the way so you too can benefit from what we learn or at least be entertained somewhat.
Our updates had a long hiatus and will most likely be completely random when we start creating new video´s again Just so you know what you're getting yourself into :p Welcome to the tribe :)
Hi sir is the probiotic lactobacillus acidophilus?? Is this good for the vaginal health as well for women who gets infections like yeast please let me know thankyou you are very good at elaborating I truly appreciate your time and effort ☺️🤍
Haven’t visited you since you left Thailand. Been doing lacto or E M since 2003 on my farm in Chayiaphum Thailand. Now I have using it in Texas but use RWW and milk plus molasses. Ferment 7 on RWW and 3-4 on milk separation. Make cheese and lacto. Cut down on fungus and odors. Great probiotic. Long time user.
I am very grateful for this efficient and extremely simple recipe. I used to make the rice wash water and milk version, but with your method I always have a large amount of fresh LAB available. 😊
That's amazing to hear!! Warms my heart. Actually we could also make this LAB with just the rice wash but I always used the "advanced method". I hope to finish my kitchen build soon and wish to make more brew8bg videos again at some point
Great question! When the gas production slows down and the brew has reached proper acidity, then it's done. Its also the best time to re-use the rice and some of the liquid to start e new brew 👌 Good luck
How about fermenting like wine without air like using wine cover? When always open laxtic acid is introduced that why it will become acidic?@@healthyrootsstrongwings538
Hi there! Yes you can use an "airlock" aswell to let the gas out but still keep it closed. But you'd have to shake it with another lid then. Happy brewing
Absolutely brilliant! 🌟 Your video seamlessly blends entertainment with education, creating a captivating viewing experience. I'm genuinely excited about the innovative content you consistently deliver. Your channel is a true breath of fresh air, radiating passion for the subject matter. This dedication shines through in every video, making for exceptional and enriching content. Keep up the fantastic work-I can't wait to see what captivating insights you share next! 👏
Nice question cuz, you would either put an airlock on the bottle like with wine making that let's gas out but no air in. OR you could gangster a balloon on top that would fill and you could ofgas every now and again.
Thanks. I just started brewing this in a 1 Liter bottle. How long does it take to ferment for a 1 Liter brew ? You mentioned the fermentation time for a 6 liter brew will take about 7 days.
@@healthyrootsstrongwings538 Thanks mate. I thought since im brewing 1 liter only, it should take about 1 day since im following the math from the 6 liter = 7 days fermentation time.
We are changing the ratios of food together with the volume so in the end it should always take the same time. It's like feeding 1 gold fish or 30. All takes the same time as we adjust the portion size of the food 🤓
@@healthyrootsstrongwings538 Ok. So i finished my 1st batch (after 7 days). Looks exactly like your finished batch. But it has a like a very strong sour/salty/acidic taste. I cant explain it properly. The smell was also very strong and sour like. And the texture fuzzy/bubbly and had small white grain size dots in it. I couldn't drink it so I threw away the entire batch and started a fresh one without adding salt in it this time due to its strong salty taste. I'm hoping it will taste better on the next batch. So my question is, is it suppose to taste this strong and smell this strong ? And I'm concerned about those small white dot in the drink. For 800Ml of water I used: (I Used 1 Liter Bottle Filled it up to 800 ml of water)(So there's a little bit of space from the water surface to the neck of the bottle): 80g organic brown rice 24g organic brown sugar 8g of pink salt
Yes for sure :) Who knows our epidemic lack of magnesium could be caused by a lack of contact with mud 🤔 Gotta say my spine has seen better days though 😆
Ties, I'm so happy to see another video and Shirley looks beautiful (as always) and oh my goodness, how the children have grown. This venture in olives is really exciting.
Hey Tina! So great to hear from you! Yes, Shirley looks smashing :) Even wearing a garbage bag she could win a miss Universe contest 🫠 Hope you are good and the soap business is going well 🤗
Thanks! Total harvest is almost 600kg so we should be good for oil. Can't wait to pick it up because every bottle I have to buy almost makes me cry these days 😅
Hya Dev, Could have several causes I think. First of all there are many different olive variations. Some huge and good for eating and others might be specific for oil pressing. Ofcourse the amount of sunlight and nutrients might also play a role. And also it might be lacking pruning. Hope that helps :)
In Zimbabwe 🇿🇼 Lacto is a commercial name for a traditional food consisting of fermented organic milk. It tastes like a sour creamy lumpy yogurt. We typically eat it with a maize/corn polenta. (Younger generations like to add some sugar to the meal…and l used to be guilty of the same, but it honestly tastes great without). It’s made by placing fresh organic milk in a clay pots and closing the pot opening with folded cloth. Left in a dark place at room temperature for two to three days the milk will curd before fully spoiling. Disclaimer: I’m not an expert…l merely observed my Granma preparing it over a decade ago. These days l buy the commercial version 😩🙈
…also want to add that it must have probiotic characteristics as well because it’s often the go to meal if you have been traveling and eating fast foods, hotel food and suspect food all over the place. It tends to settle the digestive system quite well.
Hi there, I dont use EM and dont know what you mean exactly by "does it work the same" You should be able to make your own bokashi bran by soaking woodchips or shredded news paper. Alternatively you could dilute the liquid and spray on your compost directly
I'd say to start with about a shotglass mixed with some water or juice for starters. See how you feel and react and be your own judge. I take 3 glassses a day now before every mean and bed time :) Happy brewing
Thanks so much for the compliment. Actually I am editing a video at the moment about natural building methods. More tutorials are also in the pipe. Is there any particular field you are interested in? Stay blessed
