wow is about all I can say at this point. I have 4 eggplants outside just waiting in my garden for me to do a science project and I can't wait. I'm so glad I found your channel by accident I might add you're amazing. Thank You for teaching me.
Thank you for this. Gonna try the salad one. I think I will love that!!!... Would love to see some different brussel sprout ideas other than plain and kraut.
Hi you mentioned that the amount of carbs and sugar and fiber are reasons enough to ferment eggplants. Does the process of fermentation break down the carbs and sugar and fiber. Thanks for the awesome video
Yes. Fermentation consumes sugar and in the process creates probiotics. Too, fermentation is essentially a process of healthfully rotting food. Thus during this process, fibers, fats & proteins also break down.
I live in South Central Texas and I keep my inside temperature at 77 Degrees June, July, August and September (our summers are very hot). How long should I ferment the vegetables on my counter? In the fridge? With a brine starter? with only Salt? Thanks.
Depends on the type of veggie you're fermenting. For example, zucchinis, onion, garlic, cucumbers, bell peppers, tomatoes will ferment quite quickly (1-3 days) at 77 degrees. Probably best to ferment these on the counter for the day then put them in the fridge. Carrots, beets, kraut and most legumes, however, will be fermented within 3 months. In those temperatures it's best to only use salt & water, as brine will make it ferment too quickly.
@@TheIntuitiveBodyFoodieNetwork Thanks. May I ask one more question. Yesterday I prepared cucumber and dill with 2% brine but I've since read that cucumbers require 3.5% or more. Is 2% no good and dangerous?
My experience is different. I find so long as I use a starter I don't need salt. That said, if your experience teaches you differently, by all means do what works for you.
I don’t put salt in my ginger bug… though I do use honey. I think the salt is supposed to inhibit mold. I have heard whispers of fermentation based with seeds instead of salt or sugar.
Not sure what you're asking. However, if you're asking how to make fermented whey, you first need to make milk kefir. Fermented whey is what you get when you separate the curds from the whey. This video will help explain how you do that. ua-cam.com/video/3KC9e09zOQU/v-deo.html
I am cheese maker, making Kefir as well! You also can take sweet way and leave it on your counter for 48 hours to ferment! However, I always prefer to do my fermentation only with salt! Good lack!
Random question : Do you have an opinion on eating raw meat? It seems to be a new trend with channels like Sv3rige and Frank Tufano becoming popular. Have you ever tried raw meat?
The closest I've come to eating raw meat is between rare & medium rare. An opinion? No, I don't have one. That said, however, when I look at this trend from an astrological perspective I see how planetary energies & house placements are contributing to creating this carnivore & raw meat phenomenon. I also see how this trend will continue to grow in popularity over the next 8 years. The planets also reveal the current trend of vegans leaving veganism and returning to meat-eating as well as the fear & stubborn resistant this is & will continue to create in other vegans, and how it is & will continue to bring to attention to quality food sources including grass-fed meats & dairy, which will help to provoke & change the landscape of farming. Over the next 8 years interest in indigenous peoples, hunting & food preservation practices, back-to-basics, homesteading, hunting, pioneering ways, will also continue to increase. Issues & healing of blood and bones including menstruation cycles & fertility, the colon, adrenals, and bowels & elimination will become topics of concern. A new (old) wave of alternative healing modalities that are aimed at eradicating root causes, as well as an increased interest in heritage, ancestry, past life healing, ancestral healing ... astrologically speaking, ketogenic, paleo, carnivore and raw meat diets are all favored at this time. There's so much more I can speak about on this subject, but I'll reserve myself on this issue as I'm not sure this is the proper forum for discussing it. Great question btw!
wow is about all I can say at this point. I have 4 eggplants outside just waiting in my garden for me to do a science project and I can't wait. I'm so glad I found your channel by accident I might add you're amazing. Thank You for teaching me.
I love it when that happens!! 😄
Very well done video. I got a ouple new ideas for my mad fermenting kitchen. Thank you!
Yay! Glad you were inspired!
Amazing! Thank you!
Glad you liked it!
Fantastic! Love it.
Thanks 👏
I am so excited to try all the recipes😀
Thank you for this. Gonna try the salad one. I think I will love that!!!...
Would love to see some different brussel sprout ideas other than plain and kraut.
YW! Let me know what you think once you've tried it and what you did differently.
Brussel sprouts? Ok. The idea is officially on my flip chart!
I realize I'm kinda off topic but do anybody know of a good website to watch newly released tv shows online ?
Thank you so much!
THANK YOU!
Hi you mentioned that the amount of carbs and sugar and fiber are reasons enough to ferment eggplants. Does the process of fermentation break down the carbs and sugar and fiber. Thanks for the awesome video
Yes. Fermentation consumes sugar and in the process creates probiotics. Too, fermentation is essentially a process of healthfully rotting food. Thus during this process, fibers, fats & proteins also break down.
I live in South Central Texas and I keep my inside temperature at 77 Degrees June, July, August and September (our summers are very hot). How long should I ferment the vegetables on my counter? In the fridge? With a brine starter? with only Salt? Thanks.
Depends on the type of veggie you're fermenting. For example, zucchinis, onion, garlic, cucumbers, bell peppers, tomatoes will ferment quite quickly (1-3 days) at 77 degrees. Probably best to ferment these on the counter for the day then put them in the fridge. Carrots, beets, kraut and most legumes, however, will be fermented within 3 months. In those temperatures it's best to only use salt & water, as brine will make it ferment too quickly.
Thanks!
❤️❤️❤️❤️❤️
How was the cooked eggplants preserved before it was blended. How long will that baba ganoush last?
The eggplants you're referring to were canned using a pressure cooker. The baba ganoush will last for several months in your refrigerator.
@@TheIntuitiveBodyFoodieNetwork Thanks. May I ask one more question. Yesterday I prepared cucumber and dill with 2% brine but I've since read that cucumbers require 3.5% or more. Is 2% no good and dangerous?
You defenetly need to put salt in any ferment.
My experience is different. I find so long as I use a starter I don't need salt. That said, if your experience teaches you differently, by all means do what works for you.
I don’t put salt in my ginger bug… though I do use honey. I think the salt is supposed to inhibit mold. I have heard whispers of fermentation based with seeds instead of salt or sugar.
Did you create your own Garam masala?
Actually I did! It'll be part of the Spice Series I create.
Is it okey to peel the eggplant?
Yes. In fact, it's better consistency with the peel removed.
Did you said fermented whey? if so, how is that?
Not sure what you're asking. However, if you're asking how to make fermented whey, you first need to make milk kefir. Fermented whey is what you get when you separate the curds from the whey. This video will help explain how you do that. ua-cam.com/video/3KC9e09zOQU/v-deo.html
I am cheese maker, making Kefir as well!
You also can take sweet way and leave it on your counter for 48 hours to ferment!
However, I always prefer to do my fermentation only with salt! Good lack!
Random question : Do you have an opinion on eating raw meat? It seems to be a new trend with channels like Sv3rige and Frank Tufano becoming popular.
Have you ever tried raw meat?
The closest I've come to eating raw meat is between rare & medium rare. An opinion? No, I don't have one. That said, however, when I look at this trend from an astrological perspective I see how planetary energies & house placements are contributing to creating this carnivore & raw meat phenomenon. I also see how this trend will continue to grow in popularity over the next 8 years. The planets also reveal the current trend of vegans leaving veganism and returning to meat-eating as well as the fear & stubborn resistant this is & will continue to create in other vegans, and how it is & will continue to bring to attention to quality food sources including grass-fed meats & dairy, which will help to provoke & change the landscape of farming. Over the next 8 years interest in indigenous peoples, hunting & food preservation practices, back-to-basics, homesteading, hunting, pioneering ways, will also continue to increase. Issues & healing of blood and bones including menstruation cycles & fertility, the colon, adrenals, and bowels & elimination will become topics of concern. A new (old) wave of alternative healing modalities that are aimed at eradicating root causes, as well as an increased interest in heritage, ancestry, past life healing, ancestral healing ... astrologically speaking, ketogenic, paleo, carnivore and raw meat diets are all favored at this time. There's so much more I can speak about on this subject, but I'll reserve myself on this issue as I'm not sure this is the proper forum for discussing it.
Great question btw!
I am interested to follow you on the proper forum.
Bubba ganush? No?