As always you give the best information! I was gifted a couple of small pumpkins and my first thought was to cook them, my second thought was to ferment them either raw or cooked.
Wonderful! I just received 2 field pumpkins as well. Am going to dehydrate them to make pumpkin powder for future recipes. Just another tip I thought you might like. God bless. 🥰
Like someone else stated, you should have a book! I understand things are hard when you’re doing them on your own though. Awesome video! Great ideas!!😊
Thanks. Somewhere in my head I think I have to do it all myself. It's possible if I approached a publisher willing to publish my work they would also help with a lot of the grunt work (editing, design, etc). Maybe then I would follow through. god knows I have more than enough recipes to fill a few books.
I was wondering about fermented pumpkin. Thank you for the video.... You also answered my question about putting the pumpkin and pumpkin spice in my water and mill kefir. I've already tried pumpkin spice in my water kefir and love it, the pumpkin will give it that something extra. Now to try and find a fresh pumpkin to use.
Proportion fermented pumpkin do you add to the milk kefir? A couple tablespoons? A half cup? I know it's to taste but give me a starting point and I can always adjust later if it's not strong enough or too strong.
1/4 cup pumpkin to 1 litre milk kefir should give you a nice taste especially if you sweeten it with xylitol, erythritol or monk fruit and add a little pumpkin pie spice.
I know many people like pumpkin in milk kefir; however, that's not to my tastebuds. Btw, if you really love pumpkin, fresh pumpkin is also delicious in second ferment kombucha!
@@TheIntuitiveBodyFoodieNetwork thanks a lot for your reply! I just tried raw pumpkin in milk kefir. And also raw sweet potato in milk kefir. (All are mashed in food processor first). They smells great, the texture is soft like hummus 😋
I love roasted pumpkin seeds and also squash seeds. Right now I don't have an oven so I just do them in the microwave with a tiny bit of oil and seasoning. It only takes a minute or two. Good way to get the nutrition from them while feeling like you're not wasting anything.
Oh how I'd love to come to your house and ferment stuff! I really love your tips! I'm sure I'll subscribe to your channel. I have recently gotten back into fermenting, I've dabbled in it several years ago. I'm currently on the GAPS protocol and honey is the only approved sweetener. What I've been fermenting is milk kefir, kefir cream, kraut juice, a few varieties of fruit kvass, purple cabbage kraut, and I've made two batches of yogurt. I have a few small pie pumpkins to use up and I have about a quart of milk kefir to use up, to bad the raw pumpkin takes 3-4 months to ferment tho. I also have a can of cooked pumpkin that I will definitely ferment now! 😊
I usually ferment pumpkins and papayas since they have quite a high glycemic index and carb content. This way while on a keto diet I can enjoy them without being out of ketosis. Now, in terms of kombucha, i actually stopped drinking it because it contains sugar. As such am struggling to find an alternative for sugar to do my Kombucha again. Any idea? I have tried it with stevia and gosh that went bad and got rotten!
Fermented papaya? Great idea!! As for kombucha, are you talking about first or second ferment? If first ferment, real sugar or honey are your only viable options. If second ferment, have you tried monk fruit sweetener or Erythritol or a combination of the two? Neither of these elevate insulin levels and are quite sweet so make a deliciously sweet second ferment. As you know, I'm not a fan of anything sweet which is why I leave my kombucha to sit for more than 30 days (until it's vinegar) to ensure the least amount of sugar and then make a second ferment using fresh wild fruit (ie: wild grapes, wild blueberries, wild blackberries, wild raspberries, etc) but no extra sugar. I find the sweetness of the wild fruit is enough to add flavor without excess sweetness. And now, not only do I refrigerate my second ferment after it's been fermenting 2 weeks, I also use SodaStream to transform it into an effervescent carbonated beverage. Hope this helps. Btw, how are you enjoying Keto? Have you considered or tried carnivore yet, even if only for a week? Might help to eliminate the craving for sweet.
@@TheIntuitiveBodyFoodieNetwork Thank you so much for your great reply. Noted about all the points you mentioned about Kombucha and sweeteners. I love KETO and have never felt better on any diet in my life before. Believe it or not, I don't crave sweet stuff anymore, rather want to eat fatty foods and that is quite a different approach for me. I do eat a lot of meat on the KETO diet with the addition of healthy fats of course. All is well and am enjoying it. I even made my mom, dad and brother follow the KETO diet. My father is diabetic and his diabetes is much much better now. He takes less insulin injections and even forgets about them from time to time eheheheheh :) I think this KETO thing is not a fad rather a healthier choice that most people should follow. Lots of love from cloudy Los Angeles :)
@@bassamal-kaaki3253 Delighted to hear Keto resonates with you as well as it does. And if you're feeling better than ever, no need to change. Even more happy to hear your sweet tooth is a thing of the past. Bet your family is feeling better than ever too! Nice that they trust you to also do Keto. Not surprised to hear your dad takes less insulin. Soon enough he'll probably not need it. Keto diet prevented my first husband from ever taking meds. And even though he will always wear the medical label his blood work reveals a very different story, one of low insulin and vibrant health. Agreed. Healthier choices can often dictate diet but they aren't the same thing. Loving you back from the Great White North. 🙏🏼💜
All those ideas you have given for recipes do you have a book or know of a book I can purchase. I’ve never fermented before and have been unsure of how to go about it I’m diabetic and epileptic it’s confusing about what I can and can’t use thank you so much
One of the first things I'd recommend you start putting into your diet on a daily basis is 1-3 tablespoons of MCT Oil C8. It works wonders for epilepsy and various other neurological & brain damage issues, even in animals. As for diabetes, always aim for longer ferments, much longer than the traditional 3-5 days everyone claims is sufficient. To answer your question, I am currently working on book but unfortunately because I am a one-person operation with limited time, energy & resources, it will be a while before it's finished. The thing is, no matter how many books you read, at some point you just have to dive in and try and allow for whatever successes & failures you have. I do have a playlist with quick & easy basic recipes (ie: vegetables, water & salt) if that helps. Otherwise, "The Idiot's Guide to Fermentation" and "Fermentation for Dummies" are two of my favorite very basic introduction books.
I wonder Der if blanching them real quick like people do to potatoes and peaches etc. Black boil for just a few minutes then throw them into some ice water to stop the cooking process
Good point Mimi; blanching works. So too does steaming & baking. In fact steaming & baking helps retain the nutrients of the pumpkin in its meat, meaning you get more of the nutrients in your body. Of course you can always ferment it raw too, as it ends up soft & mushy similar in texture to boiling it.
I love making yogurt or sour creme, wey with milk kefir grains best, I find it smells way nicer (I just put it back in the bottle to Seperate a bit more, after I strain my grains like normal)
Yes you can. Personally, I like to add it to cream cheese cake for a festive holiday dessert. It's also delicious in warmed bone broth or add to pickled beets!
