@@jordandiskin6119 thank you! Growing your own definitely makes a difference! Though many people prefer the smaller leaves flavor/texture. I like both!
this is such a high quality video and also has a pretty good recipe but has so less views i also enjoy these types of sanwitches, umm, some toasted whole grain bread, with some butter, lettuce, tomatoes, cheese and fried eggs. yum
Im Egyptian and we dont eat this with pork. Pork is lsnt even allowed in Egypt. Please stop trying to change my culture into your own opinion for your own personal gains. Thank you
I have zero interest or intentions of changing your culture. Feeding my family is the only personal gain I receive, and they vote on what they want to eat out of the options that we have at home. We use what we have and get creative with it. We are not a traditional household. Also, I do not monetize from these videos. I simply enjoy cooking. Thank you.
You would need to add at least 2% salt for safe lactofermentation. Hope this helps! Ex: let's say there's 100g of water, 50g of ginger, and 50g of garlic. 100g + 50g + 50g = 200g total weight 200g x 0.02 = 4g of salt (this would be 2%)
You must have unrealistic expectations of life if you think that was a "hard fail" 😬 I hope you develop a more positive outlook for your own benefit 💜 no one is perfect on their first try
I just finished making it. I hope I didn't fill one of the jars too high. I planned to use it for winter time, coughs and such. Looking forward to the results. Thanks for your post. 😊
How much of a head space did you leave? I would leave at least an inch from the rim of the jar. It'll bubble and expand a little for the first week but settle back down. Just remember to "burp" the jar! 💜
Yes! I currently have 2 jars with ginger, garlic, sweet yellow onions, and ceylon cinnamon stick going for the past year. It's so good to cook with and easy to eat by the spoonful! The ginger still has a bit of a bite but that's likely because I continue to add to it as I use it!
And to clarify: I keep a small jar in the fridge that I use for cooking recipes for my young children. The larger jar, I use for myself and husband, is left out on the counter. I know there are some concerns for food poisoning that are out there, but personally I haven't had any issues in my family and it's been going for a year! But as a precaution, I do keep my kids jar in the fridge 💜
This natural remedy will be better for you than any medicine in the drug store. I eat 2-4 cloves of garlic soaked in honey and ginder at least 4 days a week for the past 3 years, and in that time I've had one minor cold and have never got covid, not yet anyway. If you like garlic, ginger and honey, this is a must. Cheers
Birria Ramen & the BEST side dish! -Instant Ramen, big bowl -2 cups Birria Consume -Oaxaca Cheese, optional -Chives or Green Onion, chopped -Cilantro -Egg, fried -Chili Oil, mine is homemade with orange zest to compliment the consume! -Baek Kimchi, homemade (recipe video is posted but will be posting an updated version soon!!) Prepare the Ramen by adding the ramen packet (optional but gives that ramen flavor alongside the birria), then boil the Birria Consume, pour it over the noodles, cover, and let sit for 5 minutes. Meanwhile, chop Chives/Onion and Cilantro. Fry an egg to your preference. Once the noodles are done, top it with the Chives/Onion, Cilantro, Egg, and Chili Oil. Grab a bowl of baek kimchi aka white kimchi with the juice and enjoy! Take a bite of kimchi with the noodles and consume, and chase the heat with a refreshing sip of the kimchi juice! #birria #ramen #noodles #birriaramen #baekkimchi #whitekimchi #fusionfood #foodie #recipe #foodtrend
The garlic will be pretty spicy after a few weeks. I'd say 6 months min before the garlic goes from bitter to sweet, but the longer the better. I had a rotation stockpiled that was about 2 years old and it was amazing, almost like candy, but my wife started giving it away to friends. Now I'm working on stuff that's about 8 months and it's alright, but not as good. Keep it in small mason jars with airtight lids out of the light and it'll basically last forever. They've found jars of honey in Egyptian tombs that are still edible.
The full recipe is in the description 😊 I left it on the counter for about 6 hours to kickstart the fermentation and in the fridge for 2 days before I felt the flavor was right for me. But taste it each day and even fresh so you know how you like it!
Health benefits are good. Other videos said leave it for 2 weeks to a month. 2 tea spoons a day. Don't forget to release the gases daily. I've just made my 1st batch. 5 minutes ago
Yes! I have several variations that have been fermenting for months and get stronger overtime. I just top them off with more ingredients when I get down to half a jar. They're great for cooking with but also for the health benefits ❤
@@NigelCornell_camping_travel oh wow, It’s ok, weir still learning. I just learned you’re not supposed to use a metal spoon when mixing. Only wood or plastic. I’m sorry to hear your suspicions about the un pure honey. Maybe try a farmers market. That’s where I’m gonna buy mine from next time.
