Hi darling,thank you for sharing this information, my name is Selam. I am struggling with my stomach issues for over years. I tried different things it doesn't worked. I believe definitely I do have mucoid plaque. Because I feel like I have plastic material in my stomach. I was watching all your videos and it interesting. Do you mind to give me more information how I can get rid out the mucoid plaque .I live in uk.i can't wait to hear from you Many thanks Selam
Wow! This was absolutely excellent. I can’t believe there aren’t more views and likes and comments. Maybe they will increase over time since this is perhaps technical for some but not really. You did such an amazing job of summarizing and covering a lot of territory in a very cohesive presentation. This goes in my favorites file. Thank you for the time and care you dedicated to this. 🙏🏻
This is the best I've seen on fermentation and I've looked hard, very hard. Glad you finally popped up. I love the clear English and well organized presentation. You could do a Ted Talk!
THANK YOU! I own several huge books on fermentation. I've been doing sugar water Kefir for 8 years and have successfully (and unsuccessfully) fermented veggies but THIS video has better, more helpful info on fermentation than any of the books I own.
Very well explained--- the video really cleared up a lot of the confusion about fermentation---just subscribed and look forward to seeing more of your videos. Thanks!
My understanding about fermentation was not correct due to which I was worried, then watching your video cleared all the worries. You are my benefactor. God bless you.
Great video, thank you. Excellent presentation of fermentation processes. Very clear and concise & full of information. By far the best video Ive seen on fermenting
I’m so EXCITED!!! I have wanted to ferment veggies for YEARS now but was actually afraid to try. You have explained the whole process so well and taught the skills so precisely and concisely that I am going to go for it!!!! thank you so much! may I also say your voice, your smile and your body language give me a peaceful feeling. You should go to the top of the RU-vid charts. 😊
Adrianna, this is so new to me !!! I've only been aware of two out of five of these fermentation processes you so well explain. You are a blessing and a gift to us all :) I think for me, the hardest part of fermenting is knowing how to pair it with the meals. If you ever write a book, please put me on your pre-book sale. You are one amazing lady !!
You are spot on with your delivery, presence, and content--and a joy to watch and listen to. I have several ferments going. I am so happy to have an easy way to enjoy so many good foods.
I love your videos. I’m already into fermentation but it’s so nice to be part of your community. How about coming up with a way to ferment Jicama so i can have it on hand to add to my green salad. Jicama is supposed to be a great prebiotic so I’m guessing fermenting it would make it a super food. Thanks
WOW! I am so happy to have found this channel! You are absolutely wonderful! Your information is both concise and accurate, and you are an excellent presenter. I want to thank you for your hard work in the preparation and presentation oof the information. You have taken so much time to get it right, and so you are way above a lot of other presenters. Thank you and well done! You have me firmly and happily supporting your channel all the way from Salem in the Eastern Cape of South Africa.
I have never wanted to even TRY Kimchi but now I'm wanting to make it without even knowing if I like it! SOOOO I'm going to try and find some to taste. I'm going to try it at a Korean Restaurant or maybe buy some at the grocery store. I'm on day 14 of my purple cabbage and carrots and have enjoyed the process. Can't wait to make some fermented carrots! Thank you! Loved your video on how you eat your fermented foods as well. Funny but I love a big spoon full of kraut in the morning as well. My GUT is loving all this!
Red kimchi and white kimchi taste very different. The red is spicy and the white is not. In the US, you'll only find the red version at restaurants or stores. BUT! if you want to be brave and make your own, I have a white kimchi recipe here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fFAp1005SyY.html (If you like other fermented foods like you mentioned, I think you'll really enjoy the white kimchi) Let me know if you go for it!
Thank you so much! Your videos are so professional and informative! I'm just starting out on fermenting vegetables and have used all your suggestions and keep coming back to your videos over the others on RU-vid. Keep them coming and God Bless you.
Thanks for laying this all out so clearly. It has worked my mind what the overlap is and isn't. Not enough to do the actual research mind you, but more than enough that I'm sure glad to hear yours!! Thank you.
Thank you for your channel. I am in my 70's and love learning how people do things differently. Your channel is EXCELLENT, and you are delightful. Please clarify, I need to know if I understood correctly. VIP... Is Wild Ferment done WITHOUT salt? I have A BP health issue that prohibits salt. Tried whey but it caused Kham yeast and prefer crispy salt veggie texture. I totally LOVE salt fermentds, but just can't process the salt in my body. Have been wondering about Raw Probiotic capsules with prebiotics. WILL the additional bacterias in the 100 billion CFU capsules cause off flavors to my veggies? Could I leave on shelf??? How long is longest I could store on shelf VS refrigerator. I am space limited. BTW, I started with salt ferment and during past 3 months have not felt better in years, at least 20. Only bad effect was high blood pressure, so must cut the salt What I want to share is that unexpectedly, I also lost 20 lbs of STUBORN belly weight I could not lose, not even on a 100% rice diet. I LOVE SALT ferments with spices but must give up. If u can handle the salt, BE BRAVE... TRY THEM and get creative with spicing. They are delicious!
A wild ferment means that no starter culture is used. It doesn't refer to whether or not salt being used. I have heard from many writing in about bp issues and the salt used with fermentation. I'm working on a no-salt kraut video coming in the future months so stay tuned there. The probiotic capsule when being used as a culture starter has it's place, but it's not for all fermentations. I don't recommend using it for any vegetable ferment since vegetables contain their own. Nor would the starter culture be used for water kefir since kefir grains have their own as well. The probiotic used as a culture starter is best for things that don't have any to start with. For example, as used in my fermenting water video (which is not the same as water kefir using kefir grains), fermenting nut and seed milks such as my fermenting hemp milk video, or fermenting oatmeal. Those kinds of things need the jump start of a culture, but not vegetables, kefirs or kombuchas. Whether or not the probiotic bottle needs to be stored in a fridge or if it can be on the shelf depends on the manufacturer. The bottle will state if it needs to be refrigerated or if it is shelf stable. Thanks for writing in!😊
I’m just learning about fermentation and ordered the meter you said to use. Can you please do a demonstration on how to use it? I’m up in years and can’t figure it out. I’m not good at pushing buttons for those type of things. Thank you so much for your videos and blessings to your family.
There are 2 ph meters on my channel that I demonstrate. I'm not sure which one you have, but here are links to each demo video: 1. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2ZmSBKKINEc.html 2. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5NdkRqEewCA.html
Thank you. Another great video presentation. I have plans for another lacto cabbage fermentation. I also learned about other fermented vegetables. In a prior video you demonstrated the fold and snap technique as a quick test of fermentation readiness. I now employe that technique. ❤🎉😂😢😅😮
Such a great video!! Talking of ferments - we just bottled our first black tea kombucha today and my jars to make our sauerkraut just arrived. I can't wait to follow along with your video. :) We also plan to make some sheep's yoghurt this week too.
I thank you very very much excellent video thanks for sharing. I think people who have high blood pressure prefer to use the one mix with vinegar and less salty.
Thank you! Where searching everywhere for info about different types of fermentation. I now only wish a video that can divide different foods in to those categories. I've done a lots of kombucha and kefir in the past but am interested in trying fermenting with sugar/honey and salt. But I'm the experimental type of person. Just doing a lemon ginger honey fermenta... But then I wonder if I could add tumeric in to it. What isn't good to ferment with sugars and what fermentation isn't good with salt? Is it possible to ferment red onion with honey? I'm really in to experimenting. I also out of mistake discovered that strawberries are awesome to pickle! 😅👌
I really enjoyed your presentation. I am interested to see if adding fermented foods to my diet will have health benefits. I have joint pain and inflammation from Lupus (SLE) and take Hydroxychloroquine and prednisone to help with this condition. I don't have experience in fermenting foods and how often to eat them. Do you have any recommendations on how to start? Thanks for your time Tim
Start small and build your way up such as a tablespoon a day. All my videos are beginner friendly. Some recommendations: fermented carrots or fermented onions, easy, mild & delicious! I will have my master sauerkraut video (for beginners) coming out in January. Bless you! carrots: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Edb8aadupiY.html onions: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pRQzusfirJ8.html
You should seek documents about "clay" antibacterial , anti cancer effects (pubmed...). There are e lot of studies last years about the healing clay (3 layer clay like french green illite, smectite, other types of volcanic clays...). Very powerfull mineral.
I have made a honey fermented garlic and an apple cider vinegar fermented garlic. I got information from other youtube videos. The honey one takes about 4-6 weeks (depending on your taste preference), the acv version took a year. I think both versions are tasty and gut beneficial.
Greetings. I have a question about fermenting white potatoes . My question is “can I ferment white potatoes in their own “juice?” It seems everyone uses filtered water/salt brine. Is potato liquid safe to ferment in ? Thank you, any advice would be much appreciated
Very informative and well-summarized video. I would love to hear more examples for each fermentation type, though. Out of curiosity, bacillus subtilus fermentation would fall into its own fermentation type, right? I am actually planning my first attempt at fermenting natto this weekend. Also, tempeh would fall into both the mold and symbiotic type, right? I have plans to get into tempeh fermentation in the upcoming months. Lastly, are there any forms of mold fermentation that are safe to eat live or is it always important to cook/pasteurize these.
Yes, I would consider bacillus subtilus fermentation to be it's own thing. Yes, correct on tempeh. The cheeses are a safe mold ferment to eat live so long as it's made by someone with experience who knows what they're doing so it's done correctly! The French have mastered the cheese/mold fermentation art form in my opinion. 😊 The Asian cultures also have mastered many symbiotic mold ferments that are also not cooked/sterilized beforehand.
Hello! Can you elaborate on the fermentation that happens in many Arabic dishes lika makdous, makdous Al facolie etc. In these the fermentation seems to happen in oil instead of water. Do you have any recipe on how make this?
Great videos. What happens if From the start of the fermentation I put it in the fridge? Does it need to be out on the counter for 3 days first? Thank you
The cold temperatures of the fridge inhibit bacteria growth, including the good ones. By allowing it to be on the counter for 3 days first, that allows the lactobacillus to grow and multiply and do their fermenting thing. Then once in the fridge after that, fermentation is substantially slowed. But the colony numbers will at least be there, where they wouldn't if it went directly into the fridge.
Hi, I made a video about mold growing on ferments to help people navigate what's ok and what isn't 👍 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-m_cVb-4n5Gw.html
Question? If vegetables dont need oxygen to lacto ferment, they why do almost all of the tutorials for pickles and sauerkraut use a breathable lid like coffee filter or cloth? Shouldn't you just be able to burp them?
Hey I think I need your help. Can I send you a pic of my ferment? Idk if it is bad and I am super worried. I may be over thinking things but I would feel better if you could check it out. This is my 2nd batch, 3rd day.
