Fermented Foods - Alexanders Lacto Pickle, Sourdough Bread, Fake Cheese 

I was just thinking the same

I think it probably deserves a video to answer that in full, but just a few things... I'm incredibly lucky that the things I like doing have collided with the way I can make enough money to live. I made that happen, somewhat, but there was a fair bit of luck in the success. But part of it is that there are just a whole load of things that almost anyone can do, that will make us happy when we do them. Things that don't require permission; things that are not expensive to do (and indeed might end up saving money) ; things that don't require us to stop thinking about the big stuff or what needs to happen in the future. We can do things on purpose - sometimes silly little things - that will make us happy. It doesn't mean the future is all roses and marshmallows, but there are ways to choose happiness right now. (I also find that doing these silly little happy trivial things sets my mind up better for facing and dealing with the big, tough things)

What a lovely answer. If more people thought like that, then maybe, just maybe, the world might be a better place.

@@AtomicShrimp I started tearing up not gonna lie ♡♡♡ , KEEP GOING YOU MARVELOUS ATOMIC SHRIMP , I wholeheartedly wish you all the best, as you are the best !!🫶🫶

@@brianartillery I agree, his whole mindset is one fluffy cloud but not too fluffy because that can get annoying haha, hope you understand what I meant by that :P

Happiness definitely comes from the things we do, our reaching out to others and not from money nor many possessions.the accomplishment of being at peace with our lives is also contributing to our healthful state. Gratitude for the small “miracles “ in everyday life such as foraging, growing things fermentation invention keeps us sane. More power and success to you Shrimpxx

It is a comfort to know I'm not the only one that gets teary-eyed while watching.

Very well said! 🤗

I wouldn't say I get teary eyed, but I, like many other probably would say that Shrimp's videos portray what we all would prefer the world to be like in this current age of dismal news and grimness where we get some kind of relief and perhaps something of what the world could and should be, given the chance. Simple pleasures and gentle living that we all deserve and should aspire to

the video didnt make my eyes sweaty but this comment did

You wouldn't believe how many people do similar things. But it's hard to become successful with content like this. RU-vid also has channels of people walking around in nature and picking up garbage others left somewhere. The sensationalized content just gets much more views and therefore a lot more recognition by the algorithm. I don't say this to put Shrimps content down in any way. There is just a lot to discover you didn't even notice, because it doesn't get recommended to you, as it's lacking clicks.

I agree. The community around the comment section here is such a nice place. Maybe not so much on the scambaiting videos but, even there, is so good compared with other channels 😅

Laba garlic (Chinese pickled garlic 腊八蒜）is meant to be that colour for the same reason!

That is a really cool trick. Also a fun way to shock unsuspecting guests. 'Want to try some fermented food?' *presents glass with discolored garlic cloves randomly dispersed in between the veggies* 😅

Not entirely sure how well that works as I have some commercially-fermented (and pasteurized post-fermentation) polish pickles with garlic in them and the garlic is just brown.

@@Aubreykun they probably add something to the commercial stuff to prevent the blue colouration. As I don't think many people like to eat blue/green foods.

@@seraaron Not that I can tell unless it's covered under the "spices" label. From a quick peek online it may be due to the specific variety of garlic, they might pre-heat the garlic to prevent it, or they might be using distilled water. Some discussions I saw also (anecdotally) mentioned that very fresh garlic rarely turns blue, and that some people who regularly pickled garlic only had it turn color in a few of their batches.

Hahaha...love the sneaky little pickle 'disclaimer' 😅

Samuel, Shrimp has some older videos of him cooking healthy, nutritious, and cheap meals- I think these might be for you too! They are worth seeing anyway. Have fun and good luck with your studies!

@@bittehiereinfugen7723 best of luck with them studies lad

If you have a little money to spare, I would really recommend getting a (used) Airfryer. Just about every vegetable out there (including inexpensive root vegetables) tastes great airfryed. Roasting intensifies the flavor and sweetness, making them much more of a culinary delight. You can make potatoe wedges in there for meals or as snacks for friends. Chicken, meatballs...all very economic stuff. And there's no oil splattering, less smell, it's quick and easy and almost foolproof. I've been living in a studio apartment for quite a while now and I love mine. That thing just makes it way easier to eat healthy on a limited budget and with little space.

Airfryers are great. I use the one at home to make roast potatoes for a naughty snack.

This is a great idea! I’m 23, about to graduate in December, and I still struggle to cook for myself like an adult. Best of luck at university! It’s a very unique time in your life; feel free to shoot me a message if you want any advice.

I don't know about that specific cider, but in general if the fermentable sugars are gone the yeast will stop fermenting, no sparkling will result. I think the sourdough did start relatively quickly, so there might be some left in the sediment?

I was wondering about that as well.

Oh, did I forget to mask it?

Traditional sauerkraut is just salt and cabbage fermented in a stoneware crock. We actually made some in our Microbiology lab - under the stern tutelage of an elderly German lab assistant. It turned out well.

​@@jasondrummond9451 Yes, real sauerkraut is delicious and wonderful and is also good to eat raw! It can also be used "medicinally": eaten raw during diarrhea (e.g. due to antibiotics) it has a constipating effect and helps the intestinal microbiome to rebuild, if eaten cooked, on the other hand, it boosts the intestinal function quite properly; helpful for everyone who has problems with longer "meditations on the porcelain throne".

@@bittehiereinfugen7723 I actually enjoy cold uncooked sauerkraut-particularly during very hot weather. It is quite refreshing.

Might be a weird combo but I enjoy eating it with sriracha.

Tapioca flour is better for this too :)

Not shortening, shortening is terrible for you. Coconut oil would be a better idea.

@@AubreykunIt depends on the shortenig and what its made from. Also its health effects are overstated based on what Crisco used to be in the US. Modern formulations are no worse than any other vegetable oils. I guess you could use Lard but that would make the faux cheese taste ... interesting!

@@IanSlothieRolfe Cultured butter would probably give the best flavor, and should be easy to procure in the UK. That aside, I just generally would never reccommend hydrogenated vegetable oils (or non-hydrogenated either). They're "better" now because they use a blend of hydrogenated and non-hydrogenated oils, but they still can contain small amounts of trans fats due to the tolerances of production, as well as the fact that the non-hydrogenated vegetable oils can be rancid from both the high heat processing and storage. Rancid oils are just terrible for you, and there's little reason for shortening to be made from a high quality oil, and a short shelf life defeats the point.

Whey cheese is very sweet, since it’s got most of the lactose from the milk, and Norwegian _brunost_ (that’s the general term, “gjetost” or “geitost” means “goat-cheese”, and also applies to white goat cheeses) in particular is made by caramelising the whey. The Swedish call it “sötost” which literally means “sweet-cheese”.

​@@ragnkja Thank you. I can never remember which to use - 'Brunost', or 'Gjetost'. I had some, years ago, labelled as 'Gjetost', and I've always thought of it as such. I recently heard of 'Brunost'. Thank you for setting me straight. I also didn't mean an exact comparison - simply that of one thing created from the remains of another, if you see what I mean.👍👍👍

@@brianartillery There is brunost made of just goat milk, but the most popular kind in Norway is made of a mix of cow and goat milk.

​@@ragnkja I'm curious as to how caramelization in a liquid would work. Isn't that something, that happens as you roast something? Are you sure it's not something Iike an enzymatic reaction? Like they do for lactose free milk - which also tastes noticeably more sweet then regular milk, because most of the lactose has been split into Glucose and Galactose? Just curious, I always like to understand, how these things actually work.

@@raraavis7782 Essentially, you boil it for a long time, same as you would to caramelise sucrose syrup.

I've already attempted fake tomato sauce and fake pepperoni in the past, so the crust is the last hurdle

@@AtomicShrimp I realized this shortly after I left the comment but forgot to update it! I'm quite keen to see what you think up regarding a fake crust. The closest approximation I can immediately think of (which isn't inedible Throw Dough) is perhaps a gluten-free option, but I have to imagine there's a much simpler answer I'm failing to consider. Either way: Good luck and cheers!

@@TheNerdySimulationive heard people make a baked cauliflower type crust?

That does sound good. I mean it's cured pork and red peppers, just arranged differently it absolutely should work

Oh yeah I like this idea!

Hahaha. On his first video introducing the new property, I also commented about the 'prettyish kind of wilderness'. I don't know why, but it immediately reminded me of that scene from P&P.

Poor Lady Catherine. Didn’t stand a chance that day.

@@raraavis7782 Yeah, my memory is going. You definitely have the quotation correct.

@@janetbean1994 Oh, I must have watched the 1995 version at least 10 times over the years. Mostly way back when, before streaming services and RU-vid were a thing. And unlike many other old tv series, I still find it very 'watchable' today. It's just so well made. I actually 'hear' this quote in Lady Catherine's voice, when I think about it. What a scene 😅

I only have two items - the big lidded jug and the flour sifter with a lid. Most of the other products seemed like solutions looking for a problem

@@AtomicShrimp Can you write that last line in a letter to my wife?