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@@antoinettejames4535 correct.. I already took the flowers off for tea, which you will see in the video.

@@marthapetty1008 yes, you can replace it with all ground hemp hearts or psyllium husk

@@laleauacres3630 Thank You

@@marthapetty1008 of course

@@marthapetty1008 psyllium husk has lots of fiber so drink plenty of water when you eat the bread and limit 2 to 4 slices a day or you can do half and half or (3 tbsp p husk and 2 tbsp hemp hearts or reverse it.😃

@@elaineburt5795 thank you

@@cynthiacrawford6147 that's ok you can leave it out

@@day8366 thank you! I hope you can make them and enjoy just as much as we did.

@@wolfielumn864 it is amazing

@@laleauacres3630 good!! I’ll have to try it sometime lol

@@hugh5699 why may I ask? I also have redmonds real salt. Sea salt is best. Table salt is terrible

Too many contaminates just use Maldon sea salt, can’t beat it 👍😎🥰

@@hugh5699 hmm, I will have to look into this, thanks.

Readily available and reasonable price too ❤

@@rewing9384 oh man did I say the wrong time - it's 1 hour and 18 minutes.. I will put it in my description box. And it is fantastic!

@@rewing9384 thank you for letting me know

@@laleauacres3630 LOL! No problem! Thank you for the quick response!

⁠@@laleauacres3630 you said 118 minutes 😊 mahalo for the recipe! It looks great!

@@ConsciousEmaNation I know I'm so embarrassed but I did fix it in the description box

@@066-Eric and simple to make too

@@crise1308 it's so good thank you

So yum

375* temp for 10 minutes.

You can omit the fennel. And replace with Italian herbs, thyme, rosemary and or sage.

Thank you

Thank you

They are so good.

It's so good, definitely recommend.

It's really good, promise. But I understand not everyone likes seafood.

Keto isn't just about the food you eat necessarily- it's about the carbs you eat. Most people get about 20 carbs per day so you would calculate this in.

@@laleauacres3630 yo mama

@@elspencicus7123are you five?

@@moonrox4481 we'll see if it comes up in the tests. But I can say I'm rather sure that they will come back negative. 🌚🌚🌚🌚🌚

@@elspencicus7123 act your age then

Oat flour is really good. You can do 1 cup oat flour with 1/2 cup arrow root. All oat flour is fine it will just be a bit more dense you may need to add 1 full cup of hot water as the oat absorbs more liquid.

I also added ingredients in the description box can't believe I forgot that🤦🏼‍♀️

Sorry about that

They were

@@laleauacres3630 🤣🤣🤣👍👍👍👍👏👏👏👏🔪🐓🍖👍👍👍

Thank you will do

So good! Thanks love

WhiteHouse Organic is the one I use. You can find the big jug at Walmart for a better price than Bragg. Whether or not this one is diluted as well I'm not quite sure, but my goal is to eventually make my own.😊

Thank you for the kind words, I just made another version today. It's on my story at Instagram and Fb 😊

Which part so I can correct my words?

@@laleauacres3630Since the barking frog likes to leave silly comments without specifics and then not reply to your response, allow me: At around 2:02 you start mentioning things about good bacteria and that by cooling the water you won't kill them…which is true… but this, and the “#ferment#pickles#yum#easy” link suggests to me that you consider these to be fermented? They’re certainly pickled, but not fermented. To achieve that end, you are going to need anywhere from a 3.5 to 5 percent brine (by weight of the cucumbers and water together) and no vinegar. Vinegar in the brine will inhibit and/or prevent fermentation from happening at all. After they set for a week or so at room temperature, you can add a little vinegar if you wish to round out the flavor or skip the vinegar altogether. Then store in the fridge. That’s what I got from your video. If there’s more and he ain’t sharin’ , we may never know. Perhaps he's a lame-ass troll that likes to visit refrigerator pickle sites!🤣

@@heliohork9736 thank you I should have specified the longer they sit in refrigerator they will ferment. Mine did! I replied above to another comment. They very much fermented. Bubbles, tang etc.. I do a lot of fermenting of different varieties . But my mistake I'm not being more clear. Hopefully the recipe is what people will love😊 it's our favorite and when you add fresh ginger to the brine with shredded carrots it's an amazing dish!

@@laleauacres3630 Seriously?!? Putting them in the fridge slows down/stops fermentation. This goes against anything I've ever read, viewed, or experienced, and I make both lacto fermented and refrigerator pickles as well as fermented veggies and fermented hot sauces (which I add vinegar to AFTER it's fermented). I've never had my refrigerator pickles ferment nor did I ever expect them to. Are you using Bragg's ACV or equivalent with the "Mother"? Perhaps that's what's doing it vs distilled or ACV with no active cultures. Let me know? I will make your recipe as directed and report back, because now I'm really curious.

@@heliohork9736 yes I always use apple cider vinegar with the mother, which is in the video as well.

I just opens a jar from May and it started to ferment. Not that that is bad, just gave a more tangy flavor and more good bacteria's. With that being said 2 months but the longer you go the more they ferment. They don't last long in our house I just made a LOT.😀hope this was helpful.

Open*

​@@laleauacres3630 A gentle reminder for millenials who didn't get grammar lessons: add an "s" or "es" to make a word plural. Do not use an apostrophe.

@@OceanFrontVilla3 ah, lol. Mistakes happen when typing fast and not verifying. Lucky for you I'm not a millennial so I will be more mindful when typing..😁

@@OceanFrontVilla3 also kind words are appreciated, Grace goes a long way, thank you and have a blessed day.

Thank you

Thanks love

Thank you so much 👍

Thank you for the input. It is so good. I do share the ingredients and measurements in the video but I can also link the recipe as well.

Ya that's crazy and all the chemicals this is far better in cost and health

I just made eight more jars because my family just love them so much and I use the same brine and shredded carrots with fresh ginger and made like a carrot ginger fermented slaw. It was so good!