Ferment Everything! 

🤚 Adult ADHD-er here. Diagnosed a few years ago in my early 40's. Made my whole life make sense. I've been off meds for a year. More so due to events more than by choice (insurance changes, etc). It's always a PIA effort to get back on them so I just took an unofficial break. I'm also prepper "adjacent" so decided to use this time to see how I can manage without potential access to meds and not default to drinking during times of stress & 'overwhelment' with some CBT approaches. My world started falling apart when both my kids were in school. I could not keep up. Mornings were/are hell. I've known about the gut/brain biome connection for some time, but never really dived in. I figured it'd be a good time as any at the beginning of 2023. It's been a little over a solid month of consuming homemade yogurt, kefir, and kombucha and my sleep is so much better and I do feel a leveled out feeling of well-being that's different than being on the meds. I was surprised how soon I started to feel the change take place. Don't get me wrong, I still think I do need the meds, but I feel more 'steady eddie' now. No doubt part of that is getting better sleep. Most I usually get is 4-6 hrs with waking up during that period. This has been the case for literally decades. I have an order for a sleep study and other tests, but have yet to get to them. I can see how ADHD affects health badly by not getting these necessary things done. My next integration is making the L.Reuteri yogurt. Kind of a PIA because of the 36 hr culturing, but we will see. I just completed a big push of 8 quarts of various fermented vegetables yesterday. Have 2.5 gallons of DIY kombucha going, and the kefir grains I bought a couple of weeks ago have finally doubled so I can cut back on the $tore $tuff. My project today is to ferment garlic in honey and do a new batch that lemon, honey, garlic, cayenne, pepper drink concentrate mix. The latter can be offensive in your immediate vicinity at work though. 😅

How are things going for you in this area, Kelly?

Woww

@@ashiquemukundan5528 j

Carmen's burritos in Gering Nebraska makes their own salsa. Very good. Fresh. I've left the little tub out overnight and next day it was fermented. Didn't know what to do with it so chucked it. What could I do with it?

Have you ever fermented sausage? Had a package in the fridge for a couple weeks. Started to balloon. Opened it and it was starting to ferment. Chucked it but was very curious about it. Googled it but not brave enough to try it.

Odis Shead also so the video viewers know what you’re talking about

MJ Cubo I’m in total agreement with both and other reply. I have to work out the question from the answer as I just can’t hear it.

I agree. Make it a practice of always repeating every question before you answer it. That way, all of your listeners have a better chance of being clued in to everything said.

I can't believe I'm watching this under quarantine

Those recipes sound so tasty. Thanks for the tips. My qty of grains have not increased. Had 'em 6 months already. I refresh every 3 days. What do you do?

Can ocean water work?

veta b - where Is your farm? I have one near dallas tx and would like to do the same. how would you market this way o life

@@natpainter8185 antideath lifestyle☠️

Yeah we need a living web farms on the west coast.

Also add fresh ginger 👍

Good to know! Thank you. I am brand new to fermenting.

The fermentation process ceases once you place it into the fridge.

@@lxmzhg the prices slows down but does not cease in the refrigerator.

@@GratiaHomestead Correct! I've learned much since my first comment while researching the subject..

Question. Can u use brine from a ferment that has been in the fridge for awhile? I fermented some cucumbers a couple months ago and am making Curtido and saurkraut tomorrow.

​@@JennySimon206 What did you end up doing?

@@wmluna381 I used optional brine. I didn't use old brine. I used glass weights designed for fermenting in jars and those silicone lids that allow venting. I did have to make more brine because so much bubbled out. It looked dry inside though the top was still submerged so I looked it up and stuck a knife into the side of the jar and pushed out some of the bubbles and added more brine. Apparently those bubbles are totally fine though as long as the top is still submerged under the brine. I think the curtido was packed too tight? Not sure. Is it possible to pack it too tight? Not enough space for the bubbles? I didn't pack the saurkraut as tight.

wonderful idea.

Catherine Crossland Wouldnt the metal interfere with the fermenting?

if it is stainless steel it would not be a problem. thanks for your query

Catherine Crossland ok cool! I'll have to try that then :D

Excellent idea 👍🏼

Filing cabinet

​@@livingjoy3607 Good idea.

Shelves. Kitchen table.

So what kind do you use? I just tried with kosher salt

@@livingjoy3607 I use Pickling Salt. I think Kosher will work. You just need to ensure there’s no iodine in it. All the best...

Hello trying to learn how to ferment feed for my live stock. Between sea salt and table salt which one is better. Pink salt will be very expensive for me

@@hayfordsomuah1134I get pink salt at the Dollar Tree.

Can you let us know how to make pineapple vinegar?

@@katherinawarren1523 Abuela learned it from her I age it a lot longer ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rXDAwCFq6I4.html

The grains I got off of Etsy finally acclimated after their delivery transit and doubled. Took between 2-3 weeks. I'm still in the middle of in Michigan now so it was slow going. I worry about having this problem come spring/summer. We will see.

Heather Willcockson I would do a half white and half black/green at first. See what happens and introduce more white next time

Ihz

The jars with the hinged lids are Fido jars. So wonderful for ferments without having to make a huge batch in a crock!

Fido is one brand name of bail type jars. There are other brands. I'd just not get the ones that are made in China. The glass is thinner, the gaskets rot quickly are are seldom thick enough, and the metal bands rust, or bend which causes a floppy ill fitting lid.

The fermented cabbage is sour kraut.

Looks like they don't have time to answer questions Anyway, you may have found out by now, yes it's ok. Though try not to have more than 3 in a jar, I just put my oldest in the compost, kept the other 2 in for the next batch.

I must admit I have a little cabinet of horrors too, LOL 🤣

I have made kefir cheese with milk kefir strains

I have kept it over a year in the fridge. It tastes different, but still yummy.

As someone who has actually had balut, it is a fertilized duck egg 🐣 🥚 that is about 25 days old and just about ready to hatch. You boil it like a hardboiled egg, peel it, and eat the mini duck, feathers and all, with a dash of salt. ❤ quite good

yes thank you... one more question ... the vinegar is still sweet and not vinegary

EXACTLY.. HER SKIN IS INCREDIBLY FLAWLESS AND TONED..

Wondering if he was stressed for the same reason he was late...

very harsh word, agressivr....how rude I think he,s great, no bla bla, passionate...taught me lots. Many thanks