My Top Fermentation Recipes 🧀 

A huge “Yes!!!” to a kombucha tutorial video! Your dishes made my mouth crave all those tastes! I love the beauty in everything you do, Gaz❤Thank you for creative inspiration❤

What the hell, I was watching a video earlier from Spanian where he mentioned a kebab shop in Sydney had fermented chilli sauce and I thought "I should really make some" and here Gaz is just delivering the goods. Legend.

The beauty and professionalism is evident from every corner of the house, from the photography angles, from the music, from the natural enviroment you live in, you are constantly just progressing more and more

Man I can’t wait for you to write a ferments cookbook

These all looked so good, perfect timing because I'm intentionally focusing on fermentation this year! YES, please do a kombucha video! Thanks for these recipes, and all the others. Loving your cookbooks and can't wait for more!🥂

Gaz, the music in this one is SO LOVELY. It's like folky meditation. LOVE IT. I adore fermentation to of course. My chickpea miso is about ready after 2 years. Lovely, informative, and artistic as always.

Yes, you should do your version of kombucha. The recipes in this episode were good to see. It’s always good to see your content.

Oh my gosh i just love the look of your videos. So aesthetic and all the footage of the beautiful Welsh landscapes.. Truly a magical escape :)

My 4 year old says when he turns 10 he's going to go to Wales to help you make a green shell taco and compost with you. He loves you so much!!! He's been watching you since he was 3 years old, he'll be 5 in two months. He says he loves to learn about your food, compost, burgers, and Welsh water. He's been plant based since birth🤍✨

You've found it Mr. Oakley. The key to life! Enjoying what you do.☮

Eight years ago, I was a Jamie Oliver fan (big time) but when I decided to be joyfully vegan I struggled with watching my favourite cooking shows... I'm so grateful I found your channel when you first started and you continue to surpass by JO expectations...

This man is just living his best life!

I've never heard someone pronounce 'cashew' that way before :D Parsnip recipe sounds fantastic!

“Pleasantly spicy” …can’t wait to grow some peppers this year and give this a go

Just found your page. Oh my gosh been sitting here for hours watching. Thankyou for sharing your talent and the beauty around you. Yes, teach us your kombucha technique. Going to be watching all your videos! Kudos!

More of this please Gaz! So super awesome and inspiring.

Yes please! Id love to see you make kombucha, I'm starting all of this as well and I've been following and admiring you for years. You've come a long way with your journey and it's beautiful to see. You've inspired me a lot

Your spiced parsnip sauerkraut was the first food I’ve ever fermented. It came out so good too!! 😊

I really appreciate the way you made it a point to talk about the fact that the fermentation process really isn’t that complicated. That’s helpful to me and I’m sure many others. Thanks!

I'm so happy to see anything garden related at the end of January. My seed trials begin on Ground Hog Day, Feb 2. Thanks!

Take the dregs of your ferment - the stuff left at the bottom of the jar - OR ferment a batch for this purpose - dehydrate, grind it up and BAM you have a great new seasoning.

You really inspired me to eat more plant based food and I’m definitely going to recreate these recipes!! Thankyou so much ☺️

Yes please for kombucha!!! This video was beautiful! The visuals you and your team create are like art! Yes, loving the lovely curls and hair! AG1 going on my list for next trial of greens. ( not really my cuppa, but the older I get the more I think I should help the body…) and fermenting food! Thank you! It’s like you read the minds of your groupies! Dying to make sauerkraut! You are the best! And where DO you buy your jumpers??? ❤😂

yes to the buch! love this - thanks so much for such thoughtful insight. It's one of my resolutions to ferment more this year so i'll def be following along!

15:01 the lighting and colors here are incredible!

I love fermentation! I’ve made sauerkraut and water kefir as well as sourdough bread with my homemade starter. I love the process and the waiting. I love the health benefits.

Your Videos are like medicine for my Soul, thank you so much for sharing your light and your passion with all of us. Greetings from Switzerland

We love and appreciate your channel so much, Gaz!!!! I’m a pepper fanatic so hot sauce is my love language. I’m extremely excited to make these recipes. I just recreated your Thai green curry recipe for probably the 12th time & it never gets old! Anytime I get a compliment on my food, I tell them “you can thank Gaz Oakley!!” because seriously, I have you to thank for all of my cooking skills. . Thank you for the link for AG1! I am ordering more today. I hope your day is going beautifully. Enjoy!

Yes, yes, yes please 🙏 to a kombucha recipe. We just made your spiced parsnip kraut recipe which we can't wait to try, the fermented chilli sauce and cheese is on the list too 🙌🏽 thank you for your great videos.❤

Thank you for this. It's as though you've read my mind because I've been contemplating about fermentation. I'm starting my garden in WV, despite last year being completely unsuccessful. I'm not deterred, in fact I'm so excited to start my seeds indoors and hopefully I will have a harvest so that I can make many fermented concoctions. I absolutely love kimchi and kombucha - please make a class about kombucha. Either way, you're an inspiration even with my failed attempt from last year I'm looking forward to 2024. Thank you Gaz !!!!😊

I just love your videos and recipes! Thank you!

Oh wow, you've got me very interested in fermenting. I have made a lot of vegan cheese using a similar method but used Rejuvelac made from sprouted wheat berries for fermenting instead of probiotics. I find you do get a tangier, cheesier flavor from it. But it's true that the longer you leave it, even after you've added the flavoring, the tangier it gets. Also, I have sometimes let my homemade cheeses harden to the point where I can grate them. Cashew parmesan is one of my favorites to use in my home cooking. And a little bit goes a long way! Would definitely love to see a kombucha video.

Yes please I've been wanting to try making kombucha but I've been apprehensive... You have a knack for making these things accessible so I would love to see you make a video and your recipe. Thanks for all your hard work and time into making these!

Every bit of that was b-eautiful in every way! Gorgeous scenery, fabulous gardens, delicious looking food… I’ve some of the cheese enjoying a rest in my kitchen as we speak… and just all around good vibes! Thanks Gaz. Keep on keeping on, because this is what we all need at the moment. ✌️

Awesome, I have been making kombucha since 2016 and love it. I started making sourdough bread in 2019, and a few other ferments. I also decided that 2024 would be a year where I tried more types of fermentation. I was going to start with sauerkraut. I’m very much looking forward to making traditional sauerkraut but so happy to see your parsnip/apple sauerkraut. Looking forward to more fermentation videos this year. Thanks!

Incredible! Great way to use up fresh chillies

Another amazing video, Gaz!! Your passion and love for the produce you grow and the things you create are just so inspiring. Your optimism really extends beyond and out from the screen -- what a great way to start my day with some Welsh wholesome positivity and love for life! Thank you :)

I made your radish kimchi in the summer and I was a bit sceptical because the radishes had been exposed to too much heat and they were very bitter an inedible as they were but I had so many of them I didn’t want to waste them, but this was amazing, fermenting them mellowed them out and I had loads of jars for my family and we loved it! Super tasty, not bitter and no waste, what more can you ask for 😊

Nasturtium! My favourite snack in my grandmas garden. I need to have this on my balcony. Thanks for the reminder! I love the flowers too.

So excited for when this goes live. We need more fermented foods in western diets 👌 13:17 same, the measuring of this and that was intimidating for me aswell. Eventually you can get into a rhythm of eyeballing it which is nice 😊 I still haven't been able to crack homemade kombucha though 😮‍💨 so yes, please make a video on that!

Gaz, thank you so much for making these beautiful videos for us!

Yes please to the kombucha video!!! This was super interesting and really engaging, loved it and can't wait for more. Thank you! 🎉

Yes, please!! Definitely would love a kombucha tutorial!

My favourite channel ! And favourite cook ! Thank you for this video !! 😋

That was really helpful and interesting too. Fermenting seems accessible to me now. Thank you. Yes, I'd love the follow-up fermenting video too, please.

100% yes to the kombucha & miso vids!!!! Loved this one.

I think I could scoby interested in a kombucha recipe!

I loved this!! Would also love to see more about the kombucha 😊

All the things you can produce from your garden, including fermented products! HOW EXCITING! Absolutely, 👍 YES, PLEASE, to a kombucha lesson!❤. Thanks, Gaz!

You already know I want to learn Kombucha! I love fermented foods! Let’s go Gaz!❤

Yes, can't wait for the combucha recipe! I have planed to try and make some this year so perfect timing 👏😍🙏

Looove the homestead videos!

Thanks for this! I have been wanting to try my hand at fermentation because of the health benefits. The cheese recipe was a huge bonus. I'm definitely making the cheese first❤ And, yes to the kombucha vidoes❤❤ Many thanks

Definitely going to try the chilli sauce. Yes please to the kombucha video !!

I had a lovely time watching such a piece of art!

I’ve been waiting for a video like this for a while. Love it!

Great video again. Love the humor injected along with the lesson. Yes please on the kombucha recipe!

Yes to the kombucha! Thank you yet again Gaz!

Thanks for this vid! I’ve been wanting for it for a while. What a lovely place this garden center is. Such quintessential UK charm! Please do make a vid on the kombucha. It seems like a bit overwhelming and things can go wrong. Cheers!

Yes for kombucha 🎉🎉🎉🎉 thoroughly enjoyed this episode ❤

Awe..thank you Gaz. I’m super keen learning fermenting from your vids. They are so inspiring! Letting you know, but I grew garlic for the first time in 2023 and harvested enough to last us in 2024. I’m in the process of storing it to last in our rather hot climate. You asked us to let you know. Cheers

Awesome Gaz, you and the Spicy Moustache have got this covered. Definitely got my thinking cap on with what I can come up with. Many thanks.

Thank you!!! I can’t wait to try your cheese recipe.

I cannot wait to see this new kitchen!

I think this is my fav video! I love fermentation!! Yes please re Kombucha!!! I think you’d love the immediate brine veggies also…Giardinera…esp with the garden. Just finished a batch and also my kraut and also my garlic honey and onion honey. Can’t wait to try the parsnips! That garden translates to heaven on earth for me…GORGEOUS!!!

Oh please! KOMBUCHA ❤ THANK YOU for all of your beautiful recipes!

Simply spectacular!

Yes, for kombucha! I loved this video. Thank you.

Love this! Such great content Gaz! YES, please do a kombucha video!!

Hi Gaz! I bought a book of yours few years ago, and haven't forgot the nice recipes in there! I'm glad I've found you here!!!

Thanks for the recipes! I really learned SO much today. This was great.

I never thought to ferment parsnips!! Im soo excited to see more fermentation!! And I brew my own booch but would love to watch you do it!! Amazing as always❤❤

This was perfect timing Gaz, im obsessed with sauerkraut and kimchi at the moment. Love using them in so many dishes. I hadn't tried them till a couple of months ago. So delicious, great video thoroughly enjoyed it thanks again :)

Really enjoying your content lately, both the style and subject matter. Each new video has been an educational treat! You've inspired me to start fermenting this weekend. Would love to see a kombucha tutorial as that's something I've want to do but have been too intimidated. It seems like a lot of the commercial kombuches have a lot of sugar in them, so hoping I can control that with homemade batches. Looking forward to your next video! Thank you!

Oh Gaz, this brought back so many memories for me of my grandmother always serving something pickled or fermented in a relish tray as an appetizer before every meal. Thank you so much for sharing your secrets to fermenting with such wonderful results....and I sure would love to learn how to make kombucha!!🍷🍷

The longer hair looks nice on you Gaz

Simply the best!!! 💚

this was perfect. my goals this year was to learn to ferment and can this year

I would definitely love to see a Kombucha recipe video! 🙏👌

Lived this video, quality content as always. Would love to see more like this xx

Hi! I love these recipes! Three years ago I got into fermentation and I have been in love with it ever since. I have one suggestion: try making cheese with sunflower/pumèpkin seeds! They are both grown closer to Europe than cashew nuts and have an amazing taste as well. My go-to recipe for making fermented cheese with them includes a pre-fermentation with rejuvelac and is the following: In a jar set some wheat berries to sprout. As soon as they produce the little white root, cover them in water and set them aside for 3 to 5 days, until you see some bubbles forming. This is rejuvelac. Once the rejuvelac is done, separate the berries (you can include them in a bread loaf) from the fermented water. In a jar, pur the seeds you want to ferment (sunflower/pumpkin), some spices to taste and cover with the rejuvelac water. Add 2% of the total weight of the ingredients in salt and let it ferment at room temp for up to 2 weeks. Strain the seeds and blend them until smooth. Enjoy the cheese! Another (vegan) fermented cheese option, is the poor man's cheese, or keshek el foukara. I haven't tried doing it yet, but I've heard it tastes super nice!

Yes please to the Kombucha tutorial 👍😊 the cheese looks amazing

You are my favorite new YT. Awesome premiere! Yes and yes for that kombucha recipe please.👍🏽

Gaz, you´ve outdone yourself again! Each video you (and the team) put out is an absolute stunner! Huge inspiration!

Brilliant video. Thank you❤Adding some ginger, peppercorns and mustard seeds to that chili sauce works really well for more depth of flavour. You can also make a similar ferment to gerkhins...with watermelon skin. Love the nasturtium leaves idea in the kraut

Yes please for the Kombucha. I'm soooo happy you did this fermentaiton video. I requested one a while back. You probably never saw my comment, but the universe heard me and you delivered, lol. It was a great video. Thank you, and Happy New Year, Gaz;.

Kombucha ❤. Yes please Gaz. You’re taking your channel to a whole new level lately! 2mil soon come🎉

Love all you are sharing Gaz!! 🌻 looking forward to the miso and kombucha recipes 💓 plus all the fermented action to come! Good on ya mate! Sending love from NZ ~ Ali & Craig 🥝

Love to learn more about fermented non alcoholic drinks. Great video as always Gaz

what a lovely video. thanks Gaz

Gosh-- how wonderful, love this! Thank you my gentle teacher! Yes please Kombucha!

Hi Gaz, Robyn & I have watched many of your videos and love them. I’m just about to embark on fermenting for sauerkraut, kimchi and sourdough so any of your tips are very much appreciated + we love the look of your gardens. Cheers from Townsville, Queensland, Australia

How beautiful, the cooking process looks like easy alchemy Mr G O.

Yes definitely interested - need all the help with fermenting!

this video quality is insane!! everything is movie like, props to the sound editing in this too

A huge “Yes!!!” to a kombucha tutorial video

Why are the comments turned off on the new videos?

So excited to see the kombucha happen in your new kitchen!

Fantastic! I defenately gonna try that parsnip kraut and the Cheese! It looks so delicious… I can almost smell it! I made my Chili Sauce pretty similar, but I added a peach for sweetness and strained it, because I wanted it thicker and not too salty… It turnrd out phenomenal!

Great content! Can’t wait for the kombucha recipe!❤