FERMENTED BEANS & LENTILS - delicious probiotic beans with a zing!

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How to make probiotic fermented beans and fermented lentils! Fermented black beans, fermented red beans, fermented white beans.... you choose the bean you wish to ferment and turn it into fermented probiotic goodness!
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⭐Fermented Sauerkraut Recipe:
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⭐Fermented Red Kraut Recipe:
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➡️ CHAPTERS:
00:00 Intro
00:55 How To Cook The Beans
01:50 Brine Method #1 Kombucha
02:10 With Added Vegetables Recipe
04:33 Brine Method #2 Vegetable Brine
04:55 Beans Only Recipe
07:22 What To Expect
07:44 How To Clean Kahm Yeast
08:25 Successful Fermentation??
10:45 Lentils
11:10 Taste Test
12:25 How To Eat Fermented Beans
13:08 Troubleshooting
14:00 Other Starter Cultures
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NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links, there is absolutely no additional charge to you. There is no an obligation to use the links. Thank you for your support!
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving RU-vid Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

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2 июн 2024

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Комментарии : 519

@achillemazzini5026 Год назад

Dear kind lady, I thank you for all the time you took to deliver us these wonderful videos.... You deserves 5 stars+++ ******THANK YOU********

@donnastormer9652 Год назад

One of the things that works for me to avoid the white yeast is to top the jar completely off with brine and then use a fermentation lid that has the water seal. As it ferments the brine will bubble out of the water seal lid, so put your jar in a bowl to catch the overflow, but it keeps your product from getting the white yeast.

@CleanFoodLiving Год назад

Great tip!

@tiarianamanna973 Год назад

Thank you 🙏

@graceaidoo5756 11 месяцев назад

How is soya beans fermentation done Pls..?

@tiarianamanna973 11 месяцев назад

@@graceaidoo5756 they maybe fermented as miso or soy sauce. Also soy milk can be fermented for ex with kefir grains, or with vegan yogurt cultures. Theres also traditionally fermented tofu, but thats a risky recipe as far as my understanding goes (food poisonings).

@YeshuaKingMessiah 7 месяцев назад

@@graceaidoo5756miso, natto, tamari or shoyu

@verafransiska3257 Год назад

I used pineapple as starter It works and really yummy

@Bioluvskatz Год назад

😮

@Zbee167 8 месяцев назад

How???

@anjo169 Год назад

i love your channel 😍 i have learned so much my mom had problems with her gut flora and this has made her healthy 🙌🏼 i'm so happy . I'm from Sweden 🇸🇪

@nadiabel1654 Год назад

I'm also from Sweden and love this wonderful channel.

@fatimayahia3522 Год назад

I love Sweden.please could you help me to visit it?

@fatimayahia3522 Год назад

If you want to visit our nice country u're welcome....I am a retired woman by the way

@edithattreed4762 Год назад

I’ve learned how to prevent floaters in any of my fermentation when I put spice like garlic,cold pressed olive oil,powdered annatto seeds,cracked pepper,turmeric,salt,bananas,apples or pears,just use 3 fruits of your choice to help feed bugs ,if you want it hot just add chillies 🌶️ which is also good for activating your brown fat to help burn the white fat in Willian Li’s book of eat to beat your diet.

@royjohnson465 Год назад

How about putting ‘sauerkraut’, the sauerkraut juice brine, salt, and water all into a blender, liquify it. Then use this for a probiotic fermenting starter culture for the bean mix.

@CharGC123 Год назад

I do this when fermenting vegan nut or seed cheeses, it adds a rich flavor reminiscent of some dairy cheeses, as does the addition of miso in place of some of the salt.

@sculpturegrl1 3 месяца назад

Thanks for this excellent video. Do you think it has the same probiotic properties as Natto? Also, do you think water Kifir could be used for the starter culture?

@sculpturegrl1 3 месяца назад

Ha! I hadn’t finished the video. Thanks!

@1rmoreynd 8 месяцев назад

I love this presentation. You are a Great presenter; scientific and understandable. The topic of legumes is timely. Any way to eliminate the production of intestinal gas, (which is a sign of poor digestion), is a plus. Your content is comprehensive, well organized and easily understood, making a Gold-level format. Your focus on health is socially and culturally important. Too many people are making themselves sick by eating poorly. Your proactive approach is necessary to a better world. My profession is GITract health, and I consider you a valuable ally. Thank you!

@BiNumLi 6 месяцев назад

what changes? is it just the starch digested by the culture that ensures no intestinal gas?

@cupidok2768 28 дней назад

I have brine from sauerkraut. Can i use that? How long can keep the brine before using it?

@Heracleetus Год назад

Lentil tip. If you add acid (ie, vinegar, i like balsamic) to lentils as they cook they will stay al dente and not get tender or overcooked. This tendency should be taken advantage of if you're going to try to ferment the lentils. This may also work for all beans, I'm not sure

@royjohnson465 Год назад

Also when poaching eggs, add about 1 tablespoon of white vinegar to boiling water just before adding the eggs. It makes the eggs much more firm and together, and not fall apart.

@Corridors9 Год назад

But won't the vinegar using during the cooking phase kill the bacteria during the fermentation phase?

@Heracleetus Год назад

@@Corridors9 good question. I'm not positive, but i don't think it would be a problem. The end result we are looking for is a pH of around 4.5. The good bacteria themselves create that low pH environment that kills off the bad bacteria and is hospitable to the good bacteria. I'm not sure what the bottom end of the pH range is for the good bacteria, but the amount of vinegar you would need to keep the lentils al dente would be around 1tsp to 1tbsp, and i don't think that would push the pH of the ferment any lower than it would naturally go. You could also rinse the lentils after cooking to remove any excess vinegar.

@CharGC123 Год назад

Speaking of lentils, I was wondering how sprouted lentils would turn out, I might have to try. I love them on salads and added probiotics would be awesome.

@tiarianamanna973 Год назад

@@Corridors9 no it wont 😊 we may think the acidity of vinegar would kill the bacteria. And yes its detrimental, in high enough concentrations, for many pathogens and even parasites. Though the lactic acid bacteria and such, aceto bacteria from kombucha, these wont mind even high concentration of acidity. Acid is what these beneficial bacteria make themselves as well 🙃

@vfran838 Год назад

I make my own Natto - fermented soy beans - they eat this in Japan and other asian countries. It is a very good source of vitamin K2 that is good for your bones and being fermented its good for your gut. I make the Natto in my instant pot - I soak for 6 hours - then cook it - then drain and add 1 package of frozen/store-bought Natto - then cook on yogurt setting for 21 hours in the instantpot - no acids needed (good for your stomach) --

@YeshuaKingMessiah 7 месяцев назад

Good for u getting that snot stuff in ur mouth I can not handle it

@wideawakenow 2 месяца назад

What temp is your yogurt setting at please? There is usually more than one temp for yogurt on Instant Pot.

@maryblushes7189 Год назад

I will simply use a "starter" from my fermented veg. Adding cold water to boiling beans causes the skins to burst😘 notice the picture beside my name. My first fermented veg mix. Yummy!

@jennyt5176 10 месяцев назад

Clever thinking. Thank you.❤

@causmogroov3764 Год назад

So cool. Thank you sooo much!!

@Oddishhly Год назад

I'm soooo excited to try these recipes this weekend!

@kathleenvendetti4049 Год назад

I'm so excited to try this! Thank you :)

@wisehiker Год назад

love your videos. Thanks

@Bangle9 Год назад

Excellent video! Thanks!

@jinshasnam Год назад

Nice one!

@SeventhSamurai72 Год назад

Awesome, thank you so much!

@weepeeteeee Год назад

Thanks for sharing. Your how to videos are on my hurricane season checklist. BTW, I love your narrative, and have adopted some of your method of delivery.

@jennyt5176 10 месяцев назад

What a great idea. I had never thought of that for our cyclone season. Thank you ☺️

@Connie4580 Год назад

Again, Thank you so much! You're a rockstar!

@lindab34 Год назад

Looks good. Great we can use up our leftover brine. I have a big jar in the fridge door which must look like an alchemists pot of magic to the uninittiated fermenters!! Thanks again for your health giving videos.

@dlynnmorse 11 месяцев назад

Thank you ❤

@GeorgeAlexa Год назад

I must try the beans but will need to get kombucha. I’m new at this as I only did green and red cabbages for two mason jars. I love the fennel and the ginger in the other one. Of course both had the carrots, garlic. And I did cucumbers from your video. I was having stomach problems but not anymore. I owe you big time.

@CleanFoodLiving Год назад

Wonderful!

@melodyrisingstar Год назад

If you buy a water kefir starter they are easy to maintain (water + sugar) and you will have a buttload of probiotic water ready to drink or use for fermentation

@wandakattmckinney9609 Месяц назад

Can't wait to try, thanks again

@drtmasdon4838 Год назад

Hello! I am a doctor in private practice and thoroughly enjoy your videos on fermentation. I'm curious: is it possible to ferment beans without cooking? Also are you familiar with nattokinase, which is the enzyme resulting from fermented soybeans? Two recent robust studies have shown that a 28 day consumption of a total of 4000 F/U of nattokinase, completely eradicates any/all spike protein (from COVID) out of the body. Would you be familiar with how to ferment soybeans? Thank you!

@CleanFoodLiving Год назад

I am familiar with Natto, but it is a much different fermentation process that is quite smelly in addition! I definitely value it's high end nutrients including Natto (I'm familiar), but I don't have current plans to do a video on natto at this time. Thank you for being a part of my channel and appreciate your writing in, blessings~ 😊

@belieftransformation Год назад

V Fran, in above comments, tells how she makes Natto.

@drtmasdon4838 Год назад

@@belieftransformation Oh, hello! It seems you are letting me know that "V Fran" tells how she makes Natto. I do not see a link. Please advise.

@joelw2023 Год назад

You can cook the beans in whey and then use either kombucha or fermented vegetable brine afterward. Also use whey to make sourdough bread...or sourdough tortillas with fermented beans, fermented salsa, fermented fresno and jalapeno hot sauce and farmhouse cheddar.

@lindajam8202 Год назад

Remember...cooking the fermented product kills the beneficial probiotics. So don't cook it..or bake it. Just a waste.

@atulpatel2850 Год назад

Thank you, great ideas.

@Nemo-yn1sp 7 месяцев назад

I'm so excited to come across this. I LOVE fermented veggies and adore beans. I've got some black beans cooling right now and juice from a green/red cabbage ferment and a little from fermented garlic for a starter. Can hardly wait to taste this! THANK YOU!

@brendacrissman3074 10 месяцев назад

Thank you! I printed off the recipe and plan to ferment some beans tomorrow!

@ginamitembe8935 Год назад

Highly appreciated your clean, healthy alternative on your channel 💯👍💖

@justinw1765 Год назад

Some years back, I would blend up beans and add real (dairy) kefir to it, and it worked very well. Healthy kefir grains are some pretty potent stuff.

@RootsOfEden911 Год назад

This sounds like a base for a great dip! Thanks.

@nicobucci3465 9 месяцев назад

Thank you, I’m learning a lot from you

@patriot2195 Год назад

Thank you very much. I enjoyed learning about this and will be trying it! ❤️👍

@stevebryan2710 3 месяца назад

You are a living doll.

@AarushiJain-ej2bk Год назад

Nice one

@annettep.1605 Год назад

I just subbed & looking forward to learning from more from you.😊🌼🍄🌺🌸🌻🦋. PS I love your cabinets, in the back of ground. Keep up your great work.😊🎉

@SQLUniversity 4 месяца назад

You provide the most amazing videos, I can't wait to do this!

@lindawiedemann5014 Год назад

Thank you, thank you! I just started fermenting last summer, and I'm so excited to try beans!

@ruthlieberman7157 8 месяцев назад

I ❤your voice, demeanor, and energy. Thank you!

@sunnyshealthcoaching Год назад

Just the right amount of science, THANK YOU!

@myjourneytotruth Год назад

Lady, I can listen to you all day & I'd be learning way more I did all of high school 😂 ty for the recipe 👍🏻

@angelapriddy6308 6 месяцев назад

I don't know if iv ever eating ferm beans. Can't wait to try.❤

@jeancampbell4341 Год назад

MANY THANKS FROM SOUTH AFRICA

@stephanygates6491 Год назад

This is the first “new” bean recipe I’ve seen! I love pickled beans, only green beans before.

@truth2792 Год назад

Your voice is a joy to hear,! And love the informative demo. & caption summaries at end. NICELY DONE!

@ZhangLee. Год назад

thank you so much for the recipe , it WAS what i was looking for

@JUARA8 6 месяцев назад

Thank you for your sharing. I love the fermented beans very much, tasty healthy foods. From you I learnt the science behind fermenting and troubleshoots my fermentation. ❤

@kseniagalina4290 Год назад

love legumes, had no idea you can ferment them. defo will be trying this out, thanks for posting!xx

@ekbalhussain8973 Год назад

Nice to get it

@MRBSimpleWays 7 месяцев назад

Hi , I love the way you present your topics. ... very well explained and practical.... keep up and I am always looking forward to your new videos....for me you are the best😉

@chrish9155 Год назад

Wow thank you for these useful information

@user-hx3yr3fc3y Год назад

We succeeded fermenting soaked but uncooked Lupini beans in salt brine. I add rice- or corn dried leaves and some probiotic powder out of a capsule as I do not have starter germs. Edible. Leaves contain bacillus subtilis.

@noraluzcalugas2731 Год назад

Cooked 🫘🫘🫘🫘🫘 Beans, Very Well Done!

@philphilphil Год назад

Thank you so much for showing this. I've been avoiding pulses because of digestion issues, but I will give this a try!

@kathrynkastner6064 Год назад

Really appreciate these educational videos. Thanks

@alainalhelaly167 Год назад

God bless you 🙏 I love the way you present your knowledge ❤

@AwhanKumarNayak-ss6ks Год назад

Good recipe

@narniadan Год назад

never had fermented beans. Thank you. I'll try.

@brad2548 Год назад

Yummy

@davidertzinger6294 Год назад

Thank you so much for your in-depth recipes and commentary can't wait to try

@chowdercook5705 7 месяцев назад

Eveything was so well presented in this video

@Zbee167 8 месяцев назад

YOU ROCK! I've seen lots of fermenting videos, but, yours are the BEST! Have you written a fermenting book? If so, I want to buy one. Thanks for sharing. :-)

@spicencens7725 Год назад

This sounds delicious! I've got a qt of leftover brine that I couldn't bear to dump too! Excellent!

@XxxXxx-rh5ux Год назад

Beautiful voice, great video ☺️ Hi from 🇫🇷

@asifashad 7 месяцев назад

Sir salaam hai aapko... May you live 100years... ❤

@anitarichards1740 Месяц назад

Wow! Thank you! ♥️ I’ve wondered about bean ferments for a while now and you’ve just answered all my questions. Looking forward to having a go with these techniques. Thank you. ♥️

@A.OConnor 2 месяца назад

Great video. Well explained and illustrated. You have a very calming voice. I especially appreciate that you don't overlay you video with music! Also appreciate imperial and metric.

@TheRealHonestInquiry Год назад

Looks great, I will have to try with my favorite legume, chickpea aka garbanzo beans :)

@aboutdawntoday 7 месяцев назад

My mouth watered the entire video and I am going to try this, in my van. Spillage is the enemy so i am going to need to build a rack of sorts hmmmm.

@oreradovanovi5204 Год назад

Sounds gr8, I'm in India now, and i ferment everything thanks to this channel, it's perfect since I'm on keto diet...Here mango is fermented, but I don't know how...

@richricogranada9647 Год назад

Thank you for staying in India, which is a great country, with a huge potential. I admire the Indians for the respect they have for the Holy Cow, and for being vegetarians.

@arpitsharma8947 Год назад

@@richricogranada9647 i am an indian, and we consider every animal as holy

@YvesStOnge 27 дней назад

Love fermenting food and thanks for your teaching my friend 🧡

@thinkfirstt Год назад

This is terrific unintentional ASMR.

@RajumalagiSpecies Год назад

Very simple explanation and easy recipe

@jondacrutcher7301 11 месяцев назад

Wow, you have inspired me soooooooo much. Today, fermenting beans, asian slaw and hummus. Have a get together later this week, looking forward to sharing this goodness. Thank you for sharing your journey with us.

@banzaiburger9589 Год назад

Thank you for these wonderful videos which are so clearly and eloquently explained. You briefly mentioned natto (which this is not), so I am wondering if you have or plan to make natto? I personally love eating it and the K2 benefits are great.

@ravenartist8 Год назад

I loved this video! Thank you ! My question …It is okay to add some red kimchi juice to the kombucha recipe for flavouring? I like the idea of this addition to the beans…

@AlexanderMalyugin 11 месяцев назад

"ohh, that's yammy" - like a child, cute, i like that reaction ))

@glennsmythe8566 8 месяцев назад

I've made salad dressing with that yeast never had a bit of problem from it

@accordingtoyourfaith3451 4 месяца назад

Your videos are informative and enjoyable. Thank you. Is it okay to use the brine from a bean ferment as the starter in this recipe?

@yvonnelim2317 Год назад

Thanks! It’s my 1st time coming across fermented beans. Can I ferment sprouted beans?

@akashajayogaydesarrollohum5889 Год назад

Thanks for your great work. I have one question: can I sprout lentils (three days and of course raw) and then do the fermentation process with them ? Thanks 🙏🏾🕉️

@spanishpeaches2930 11 месяцев назад

Subbed the other day. Fascinating channel. I drink a lot of homemade kefir, which i love...using organic whole milk. Must start to do some fermented veg as well.

@YeshuaKingMessiah 7 месяцев назад

Where do u get organic that’s not UHT?

@spanishpeaches2930 7 месяцев назад

@@YeshuaKingMessiah i live in England. Organic milk is available everywhere..skimmed ..whole etc

@ima7333 6 месяцев назад

Thank you for visiting Heng dian in my stead. I’m not so sure i could walk all those steps in the middle of the blistering heat.

@richricogranada9647 Год назад

Beautiful idea, as I love beans, especially, now, fermented! Yum…never heard of a such a thing before…but we keep evolving as humans leaning to the wise plant base alternative, which should be the only alternative

@YeshuaKingMessiah 7 месяцев назад

It’s the alternative for starving times The norm we were designed for is meat, eggs & dairy

@Travelingwithabbc Год назад

I'm typing this in my whispering voice... thank you for sharing about Lacto Fermentation. (Please do not, I repeat, do not read this comment in a loud voice). I fermented a drink and then had mucus issues, you've explained very well where I went wrong

@RRaucina 11 месяцев назад

I buy L. Plantarum from Swanson, capsules you can open and add to your ferment starts. Cheap and never a failure yet.

@arturoobscuranader1710 Год назад

felicidades por tu video, gran aportación, soy de la ciudad de México y las legumbres son parte de nuestra dieta basica, ahora sabiendo que se pueden fermentar no solo se pueden almacenar por mas tiempo también se potencializan sus propiedades y crear probioticos naturales..

@OpenHandFarm Год назад

Thank you so much for this video. I have never heard of probiotic beans. I just started eating raw this week, and I am so excited to make some of these. You are such a blessing!

@Wee162 Год назад

Gotta cook the beans first, though!

@k.h.6991 7 месяцев назад

Raw beans are not safe (green beans are the exception).

@YeshuaKingMessiah 7 месяцев назад

These are not raw

@14arjun14 Год назад

nice

@Liam-bq4rn 6 часов назад

Hi, I love your channel, thank you, could I sprout the beans and then ferment them instead of having to cook them first?

@AniKaiReiki 2 месяца назад

Thank you so much for this! This is very detailed, and the information is solid. I followed your instructions, but my stomach kind of took over and I just started throwing things together, based on this knowledge you have shared. I used A LOT more beans and vegetables! But after watching this video I was confident enough to wing it. No exact measurements were made, but I most certainly did not skimp out on anything! My concoction turned out AMAZING!!!! I used great northern beans, and the "Trilogy" synergy GT Kombucha with "Flower of the Ocean" Celtic sea salt and fennel bulb, shallot, yellow onion, garlic, fresh ginger and turmeric root, curly parsley, leek, red pepper, baby bok choy, some smoked paprika and cayenne pepper. I blanched all the veggies before putting them in and... This is incredible... again, Thank you so much for your time and wisdom! 😊

@CleanFoodLiving 2 месяца назад

It sounds amazing and you did a great job adventuring in your own creation! My only advice is next time, don't blanch the vegetables since that kills the beneficial bacteria that is naturally present on their surface. The beans ya gotta cook, but the veggies don't need it😊 🌸

@AniKaiReiki 2 месяца назад

@CleanFoodLiving Is it OK to blanch them just for a few seconds just to kill of any harmful bacteria, bugs, dirt, and/or critter droppings (in some cases)? Sometimes, I let veggies sit in water with food grade hydrogen peroxide and then rinse again, but the concentrated solution (hydrogen peroxide) I use is rather expensive. I thought maybe I could get away with a quick dip in HOT water.

@philsaliba3668 Год назад

I love your channel. I love all the fermentation videos. I've had a lot of success making my own fermented foods based on things I learned on your channel. Outside of the actual subjects of your videos, you make excellent content. Your videos are so thorough and easy to follow. Almost every question I ever have, you address and are so clear. I wish the auto repair videos I watch would would take notes from you.

@georgiosladas3106 Год назад

So true for me too.

@garthwunsch Год назад

Just happily found your channel. I have LOTS of garbanzo beans, large and small. Any issues using them? Do I cook them to same doneness as “normal” beans? Subscribed!

@CleanFoodLiving Год назад

They must be super well done and be cracked open like what I talked about in the video. If not, the bacteria will not be able to access the starch inside as food. I recommend adding vegetables as well to the garbanzos, it will help with the fermentation taking hold.

@fionn5305 Год назад

Great I never thought of beans. I love following you truly the best instructional and educational on the internet (better than Sandor Katz) I bought online saukraut juice but was very saddened that it was pasteurized, I believe you cannot heat fermented foods over the temperature of 120F . I wasted $5.00 per 80z glass. Then I went looking for a recipe for sauerkraut juice but very unsatisfactory information. I really would love a real recipe for this juice. I think you are the only person for this task 🍄🍄🍄🍄Thank you dear sweet lady Professor!

@CleanFoodLiving Год назад

Good video idea, thank you 🙂

@fionn5305 Год назад

@@CleanFoodLiving WOW That will really be awesome!!!!!! THANK YOU.

@RRaucina 11 месяцев назад

I layer my sauerkraut with the beans themselves and add a 3% brine or juice from the sauerkraut to top off

@DrManhattan308 8 месяцев назад

Please make video how to cook Natto or fermented soy beans. Thank you dear ❤😊

@noreen54 Год назад

I love your videos. I've been watching you now for at least a year, give or take a month or two. You look so beautiful and wholesome. Can you ferment tofu? I'm' not sure how to do it but I have purchased it in some Asian stores. Your channel is very inspiring and you make me want to look forward to your next episode. Even your older videos are worth watching again because often I miss something I overlooked the first time. Thank you for all of your videos. Thank you again for your knowledge and your experience. I've enjoyed every video of yours.

@CleanFoodLiving Год назад

I have not tried fermenting tofu, interesting idea! Blessings and thank you!

@DutchmanAmsterdam Год назад

I prefer natto, can be made from several beans as well.😊

@ismaelmannheim 8 месяцев назад

thanks for your Video, please: Have you tried fermenting soybeans in this way?

@mihaellolmihaellol7238 Год назад

Thank You very much for the video, it's so kind of You to share your experimentation with us. One question: can we ferment spouted lentils, chickpeas?

@CleanFoodLiving Год назад

I have not done it. If you give it a try, let me know how it goes.😊