The mainstream and alternative media are reporting upcoming food shortages. This is a great way to prepare, along with gardening, hydroponics, microgreens and sprouting.
Thank you for this great video! I’m new to fermenting, so I wanted to make something my husband would like also. My first try was salsa with the last of the garden produce. Tomato, onion, pepper, cilantro. So simple! My husband loved it for its longevity. It tasted freshly made for months. I’ll be making more this garden season.
I have been fermenting for about 1 year now & it encouraged me to try many other things also like sour dough bread etc My conclusion, all of these things are very good & nice for health but I believe they are tools to help us realise that when we take self responsibility for what we consume made by our own hands and not outsourced to a big corporation whose only aim is profit. It is here in the intention & realisation & in your influence under your hands that the real magic happens. Food made by strangers far away = more preservatives = ..... more ignorance less self Responsibility and out of touch with health. simples ! (I do not need anyone to agree with any.of my ideas or thoughts as it is my lived experience from which I have gained insight however I love to share 🙏💗🎶)
Thank you so much! I started my fermented journey last year because chemotherapy made me feel so toxic and irregular. I was no longer able to eat onions and as a southern woman, that absolutely hurt me to my very core!!! Fermented onions have been my pure delight! I've also fallen deeply in love with beet Kvass! The beets were delicious and I decided to add a few to my current onion ferments and I can't wait to taste them! I also added previously fermented ginger carrots to my currently fermenting sauerkraut and after 5 days, it's delicious already!
Cortido is a wonderful ferment made up of shredded cabbage, carrot, sliced onions, chile to taste, and a little oregano. It’s my favorite, thank you for your video and ideas.
I find that when I talk to my friends (all non-fermenters) about my fermentation efforts, they show a fair amount of interest. I also find that when I offer them samples, they tend to back off. From that, I have learned to talk to them about the pickles I make instead. Then they are more interested in samples. If they like them, I explain that there is more than one way to make pickles and the advantages of fermenting.
Explain that we aren't supposed to eat grains, we don't have the digestive properties to break down the tough cellulose. But fermented grains are different. Soy is bad for man and women as it has Estrogenic properties. Fermented, it does not. Your Guys like their Moobs?
@@hardikkunkalagunta2173 A most excellent question. If you are making fermented vegetables for the health benefits, by all means consume the pickle juice. It is just as full of that beneficial bacteria as the vegetables themselves. It might be useful as the acid and salt component of a salad dressing. Might be good in potato salad, and so forth. Or just plain. I read about fermenters selling their wares at farmers' markets. Some customers want to actually pay for "brine shots." For us fermenters, they are a free bonus.
Thank you, I enjoyed your video. My husband bought a bottle of fermented "gut shot" from a market we were visiting and I would like to make my own. Do you think it is simply the brine from the fermenting jars that has been re-bottled and perhaps topped up with water? Or do you have any other suggestions on making a healthy gut shot please? I'm definitely going to try to ferment vegetables though because watching these videos has show me, that I need to eat some for myself! Subscribed!
It could be the brine, though it's hard to say without seeing the jar and the ingredients. It's qualities will differ depending on WHAT was fermented in it. It could be beets, cabbage, turmeric, herbs and spices, or even grains like barley .... The combinations are endless, depending on what you want to achieve and what your tummy likes.
Thank you for the inspiration! I started making ferments last year and your advice on how to eat them fits right in. When you mentioned adding them to soups I had one of those uh-oh moments, but right after you said to wait till the soup cools down beforehand, I could see that you know that heat kills the good bacteria. I subscribed!
Hi, I'm new, been canning and pickling for long time, looking into fermentation, does everything taste like sauerkraut? I'm not sure because can't try? Make a lot of relishes, saw can ferment relish, but idk taste lol, tyvm
Khichdi is an internationally known dish, especially among healthy eaters! We eat it at least a few times a month. It tastes excellent when adorned with pickles and ferments.
@@HappyBellyfish i never knew that khichdi is an internationally popular dish. I am glad to know it. For me, being an Indian and that too from Gujarat, khichdi is our staple dish, almost 5 days a week khichdi is made in our homes in different styles and tastes. The game changer in making a good khichdi is the selection of right type of rice. In my home since our grandma's time we use 'krishna kamod' variety of rice which has a distinct flavor. We don't enjoy our khichdi much in other types of rice.
The gas builds up as a part of the fermentation process. It can only be dangerous if you don't let the air escape, then the jar might explode. Just make sure you open a jar regularly at the beginning, or use an airlock
Do i have to keep the brine on my cabbage & mixed veggies once they to the taste that I want? Or can I replace the brine with something else and keep it in the fridge?
Couple of questions. I fermented some colliflower and it tasted great. But it made me burp sulfer flavored burps. Is that normal? Also, did you ferment in those jars, or did you use some other container and transfer into those jars? Nice video, thank you.
Which other ingredients you added to the cauliflower? Did you add lots of garlic as well? It's possible, that your body is not doing very well with one of the ingredients, it should not be the result of fermentation. And for the jars - yes, I do my ferments in these jars, unless I need a bigger batch, and then I use much bigger, 3-5 L jars
I have no problems finding ways to eat it. But I would love for you to tell me why it never sours the way it’s supposed to. I have done everything right but it never smells sour. It smells like it’s starting to go bad. No mold just smells wrong.
Yes, because they become mushy very quickly, and hence not palatable. The best way to ferment them is to do in yoghurt, or to include them in the fermented sauce. We teach it in our online school if you want to check it out! Otherwise, drying or freezing are better preservation techniques for gentle greens. Fermenting the harder part of the vegetables, like stalks of Swiss chard, is quite common.
