Its a great explaination on why use brown sugar orver molasses. Most of my readings recommends either brown sugar or molasses, but there are some that recommends only brown sugar but they did not explain why.. this video fill in the gap. Thank you...
Thank you! Never knew how brown sugar was made. Nice that a brief sugar history was included at the beginning of the video. *Funny how the rooster is louder than the speaker.🌝
I have been watching your videos for couple of days now. And I stumbled this video where you are having sessions in one of the provinces here in our country. Great content :)
You all probably dont care but does any of you know a trick to get back into an Instagram account..? I somehow lost my password. I would appreciate any tricks you can give me.
@Juelz Sutton Thanks for your reply. I found the site thru google and I'm in the hacking process atm. Seems to take a while so I will reply here later with my results.
Thank you for this video. I was getting very frustrated because I couldn't find the Yellow D brown sugar here in the states. Now I know I can use raw sugar or Muscovado, which is available.
Nice one! Im thinking which would be the best preservation for my diy probiotics for my chicken. Molasses or brown sugar but i guess i go for brown sugar now. Thank you for this content. 👌
When LAB is stored in the fridge does it need to have a breathable lid and how long can it be stored for before adding brown sugar to make it shelf stable? Thanks. Great video.
If molasses takes two weeks to do the fermentation process, How about the brown sugar? How many days will it take? Another thing is, why did say that brown sugar last a lifetime? I appreciate your response bro. Godbless 😇
I asked this because I need to use a supersaturated solution of LAB, FFJ and FPJ for my livestock drinking water and feed fermentation but confused how best to do it
Not sure if you've found a solution as of yet but I would recommend starting a worm bin and begin making a compost pile. Sand is good for aeration so you can us it as a base. 1 part sand 1 part compst and 1 part castings is a great soil.
@@lvrsvid yeah I raked my yard last year of oak leaves and put grass clippings and went to beach for sea weed and made a nice compost. And now have 2 worm bins about to turn an old jacuzzi into a large worm bin. Worm poo ftw
having a hard time finding unsulphered blackstrap...I live in the south of Spain...there is a factory that makes sugar cane juice...on their website it says similar to blackstrap molasses....is this still ok to use?..im thinking it will be fine..it has the nutrition info....i just hope this is fine for now?..citric acid is the only other ingredient ....
In my country sugar is made out of sugarbeet, and not cane. Brown cane sugar cost around 4 times more then beet sugar. Can I use white beet sugar in some way?
Brown sugar costs twice as much as white ones here in my location. it is more economic to buy white sugar and molasses and mix them into brown sugar. but i guess it' d be less dry than store bought brown sugar? would that be a problem? thanks.
@@HaCubbee i dont recall the whole video right now. but my comment not comparing brown sugar vs white sugar. was he saying something on store bought brown sugar vs homemade brown sugar in the video? if not what the f you talkin about?
deja, I think it would work fine. Different plant material would have different amounts of moisture so it shouldn't matter, IMO. Chris Wilson gave a recipe for making brown sugar. Try a small amount to start and see how it does.
@@deja5072 You might be able to dry it out a little more by putting it in the oven on low for an hour or two. Stir it around so it stays free flowing a few times while it's drying.
Good One . But I need to ask a question. When we supersaturate. The microbes slows down . Goes to rest and thus the solution is inactive at that storage stage. Which in effect means to get the solution back to active forms, The water molecules needs to be loose for the microbes to be active again. At this point cant direct adding of water or molasses be the sufficient to bring the solution to been active.
very useful info for why I should go with brown sugar over the expensive raw sugar. I am just starting with KNF and was wondering if you knew of good places to source angelica root? I see angelica sinensis easily available but not angelica gigas, are those interchangeable or the same? Thank you for your help!
Other names Korean name "Nakai" Giant Angelica, Purple Parsnip, Korean Angelica. I haven't found any satisfactory sources yet but I'm still looking. I have found seeds though and it will tolerate zone 4 - 8, which is good in the U.S.
@@peterheinz3375 Hmm, Jaggery actually is raw sugar from the sugar cane, it is very common throughout India and other eastern countries. I am not sure that raw coconut sugar is considered jaggery, but it could be!
@@kriyakey ok, the ppl told me it was Coconut sugar in the part of india i was in (assam). I did just read that its most commonly suger cane, but it can be date or palm sugar too. Anyway raw sugar is good^^
@@suchandradasi one cup of unrefined or white sugar and one tablespoon unsulfured blackstrap molasses. Want light brown sugar use less. Want dark brown sugar use more. That's what 99% of what is in the stores anymore anyway. Easiest way to tell is to take some of the store-bought brown sugar put it into a white paper towel fold it and rub it vigorously. If it stains the towel, then it was made with molasses. That's the cheapest and most of cost-effective way to make brown sugar.
Hello, In the region where i live, white sugar is very cheap in comparison to brown sugar (very expensive and hard to find). For my KNF products preparation, i use white sugar with a little bit of salt. is that a good thing ? if not, can you help me out find a solution ? thank you
Its a great explaination on why use brown sugar orver molasses. Most of my readings recommends either brown sugar or molasses, but there are some that recommends only brown sugar but they did not explain why.. this video fill in the gap. Thank you...
Making your own brown sugar is easy. Just combine the two (white sugar and molasses). 1 cup of sugar to 1 tablespoon of molasses
Where i live now white sugar is made only from sugar beet.
Thank you! Never knew how brown sugar was made. Nice that a brief sugar history was included at the beginning of the video.
*Funny how the rooster is louder than the speaker.🌝
Was live in the Philippines!
I have been watching your videos for couple of days now. And I stumbled this video where you are having sessions in one of the provinces here in our country.
Great content :)
You all probably dont care but does any of you know a trick to get back into an Instagram account..?
I somehow lost my password. I would appreciate any tricks you can give me.
@Richard Paul Instablaster =)
@Juelz Sutton Thanks for your reply. I found the site thru google and I'm in the hacking process atm.
Seems to take a while so I will reply here later with my results.
@Juelz Sutton It worked and I now got access to my account again. Im so happy:D
Thanks so much you saved my account !
@Richard Paul happy to help xD
27:23 somebody took a picture of the cars 😂
I love to watch these vids over and over thank u
Enjoy
@@PureKNFDrake appreciate u Drake
Well spoken explanation. Thank you🤙
AMAZING VIDEO AS ALWAYS ❤❤❤
Thank you for this video. I was getting very frustrated because I couldn't find the Yellow D brown sugar here in the states. Now I know I can use raw sugar or Muscovado, which is available.
Nice one! Im thinking which would be the best preservation for my diy probiotics for my chicken. Molasses or brown sugar but i guess i go for brown sugar now. Thank you for this content. 👌
When LAB is stored in the fridge does it need to have a breathable lid and how long can it be stored for before adding brown sugar to make it shelf stable? Thanks. Great video.
Can be sealed. Does for a month for sure
If molasses takes two weeks to do the fermentation process, How about the brown sugar? How many days will it take?
Another thing is, why did say that brown sugar last a lifetime? I appreciate your response bro. Godbless 😇
Curious as well regarding brown sugar's shelf life?
@@chris432t6 Because of it's dryness. Molasses adds more water so it doesn't completely stop the microbe activity.
Well explained sir Drake
I asked this because I need to use a supersaturated solution of LAB, FFJ and FPJ for my livestock drinking water and feed fermentation but confused how best to do it
Right on the button! Just what I needed to find out about sugar! Thanks man!
is himalaya salt better than seasalt ? sorry for sidetracking..
ive been wondering this question for weeks.. 🙏
🔥👑
I'm in Florida and basically have beach sand for soil. What methods of KNF would you use to bring the soil and organisms to a better grow medium?
Organic matter=humus
Try some biochar and organic matter.
Not sure if you've found a solution as of yet but I would recommend starting a worm bin and begin making a compost pile. Sand is good for aeration so you can us it as a base. 1 part sand 1 part compst and 1 part castings is a great soil.
@@lvrsvid yeah I raked my yard last year of oak leaves and put grass clippings and went to beach for sea weed and made a nice compost. And now have 2 worm bins about to turn an old jacuzzi into a large worm bin. Worm poo ftw
@@kydenj28 right on, glad to hear it, good job.
Just regretting eating that bit of cake right now. lol
Ever heard of dry molasses would that work ?
Do korean farmung used sugar or mokasses ????
Drake, you explained really
What about neither sugars? Jadam book says neither are natural cheap inputs
what's the alternative then?
@@suchandradasi water.
1st, Drake good to see you
having a hard time finding unsulphered blackstrap...I live in the south of Spain...there is a factory that makes sugar cane juice...on their website it says similar to blackstrap molasses....is this still ok to use?..im thinking it will be fine..it has the nutrition info....i just hope this is fine for now?..citric acid is the only other ingredient ....
Brown. Sugar.
What about using demerara / turbinado? Thanks!
Yes. That is unrefined sugar
does it matter if it;'s light brown sugar vs dark brown sugar? or which one is recommended?
In my country sugar is made out of sugarbeet, and not cane. Brown cane sugar cost around 4 times more then beet sugar. Can I use white beet sugar in some way?
Can I, for example, mix up white beet sugar with muscavado or molases to get a cheap brown sugar? Or cane sugar is better?
And mollases costs even more the brown sugar, and I can not even find one where It's clerly says It's unsulfured.
Brown sugar costs twice as much as white ones here in my location. it is more economic to buy white sugar and molasses and mix them into brown sugar. but i guess it' d be less dry than store bought brown sugar? would that be a problem? thanks.
Did you watch the video? The car with tires metaphor? Yes it costs more. But don't you want a car with tires?
@@HaCubbee i dont recall the whole video right now. but my comment not comparing brown sugar vs white sugar. was he saying something on store bought brown sugar vs homemade brown sugar in the video? if not what the f you talkin about?
deja, I think it would work fine. Different plant material would have different amounts of moisture so it shouldn't matter, IMO. Chris Wilson gave a recipe for making brown sugar. Try a small amount to start and see how it does.
@@deja5072 You might be able to dry it out a little more by putting it in the oven on low for an hour or two. Stir it around so it stays free flowing a few times while it's drying.
good explanation mate
Good One . But I need to ask a question. When we supersaturate. The microbes slows down . Goes to rest and thus the solution is inactive at that storage stage. Which in effect means to get the solution back to active forms, The water molecules needs to be loose for the microbes to be active again. At this point cant direct adding of water or molasses be the sufficient to bring the solution to been active.
yes, once you have free water molecules in the solution, the microbes will become active/replicate again.
very useful info for why I should go with brown sugar over the expensive raw sugar. I am just starting with KNF and was wondering if you knew of good places to source angelica root? I see angelica sinensis easily available but not angelica gigas, are those interchangeable or the same? Thank you for your help!
Other names Korean name "Nakai" Giant
Angelica, Purple Parsnip, Korean Angelica. I haven't found any satisfactory sources yet but I'm still looking. I have found seeds though and it will tolerate zone 4 - 8, which is good in the U.S.
Thks !
Great Video!!!!
Took the extra time to edit an augment
Awesome
How about organic coconut sugar?
If it has the same properties as cane sugar, good.
You would make a good car salesman. Car with the tires for me please 😆.
Hm.
1$ kilo for white sugar.
5 to 6$ per kilo for brown sugar.
15$ for 25kg of molasse at feed store.
Well, time to mix both white sugar and molasse.
Here in quebec white sugar is much cheapr than brownsugar...
Ah, they have dried up molasse, too.
3x the price of molasse.
Knowledge can save you $
@@PureKNFDrake Funny how the dollar sign has the shape of a human spine...
We use Jaggery... any thoughts?
Another name for raw sugar
Gur? It's so nice...tastes very different from any sweetener that I have ever tasted. Actually kind of tastes like maple sugar! It must be different
Jaggery is raw coconut sugar
@@peterheinz3375 Hmm, Jaggery actually is raw sugar from the sugar cane, it is very common throughout India and other eastern countries. I am not sure that raw coconut sugar is considered jaggery, but it could be!
@@kriyakey ok, the ppl told me it was Coconut sugar in the part of india i was in (assam).
I did just read that its most commonly suger cane, but it can be date or palm sugar too.
Anyway raw sugar is good^^
Brown is way more expensive than white.
Cheaper to make your own brown sugar.
how?
@@suchandradasi one cup of unrefined or white sugar and one tablespoon unsulfured blackstrap molasses. Want light brown sugar use less. Want dark brown sugar use more. That's what 99% of what is in the stores anymore anyway. Easiest way to tell is to take some of the store-bought brown sugar put it into a white paper towel fold it and rub it vigorously. If it stains the towel, then it was made with molasses. That's the cheapest and most of cost-effective way to make brown sugar.
Hello,
In the region where i live, white sugar is very cheap in comparison to brown sugar (very expensive and hard to find).
For my KNF products preparation, i use white sugar with a little bit of salt.
is that a good thing ? if not, can you help me out find a solution ?
thank you
You can make your own brown sugar by mixing white sugar and molasses
all the bokashi guide use molasses in our place!
Start k gumswa