This is the absolute BEST intro to food fermentation! I have been looking for a scientific explanation to guide my practical applications. I will sub and buy book. BTW, I came to love idli during my travels in India. Glad my experience helped me follow your explanation too.
@@Alcooliques_sans_frontieres Look it up. Room temperature by differs by area, so it was better that he did not specify. Here in the USA, it is 68-72 degF.
@@kimfleming8097 are you a fool? If you make sourkraut, you better make it at 20 degC. Not everything works well at high temperatures although if that guy is Indian his room temperature might be much higher. American standard is no standard. That guy should not say room temperature but at what temperature he has made his fermented vegetables.
My parents time left over rice and curd was morning meal. I used to feel sorry that they didn't have proper breakfast. Both lived to ripe old age. My grandkids start their day with rice Krispies or Choco puffs with zero nutrition . Your video was very informative. Thank you
Those cereals have plenty of nutrition. That's not to say they are good for you, but they are some of the most nutrient dense foods on Earth, not only packed with carbohydrates in the form of sugar, but also vitamins and minerals added as per regulations set by the FDA to qualify it as "part of a healthy breakfast". However it's not complete nutrition and the macronutrient profile is no where near what we should be starting our day with.
@@Nanamowahow much of it is absorbable in this form of crispies ? Besides it is again processed food & not completely natural with added sugar , flavour , preservatives, artificial vitamin... , isn’t it better we eat traditionally for better health & environment ( free from plastic pr paper cover each time we use breakfast)
@@NanamowaThe problem is there not the nutrients you need youd be better off taking a multivitamin or liver, You don't need carbohydrates and they dont keep you full, your body priotizes protein and fat not carbohydrates when you don't get enough protein and fat, your body makes you eat more this is the reason americans are getting fat, you'd have no trouble sholveing down a cereal bowl but having the equivalent amount of steak will keep you much fuller, Also high carbohydrate leads to insulin resistance and metabolic disease which causes visceral fat which is deadly.
@@NanamowaAll they do is toss a multivitamin in there, They don't care about your health they just want to keep you alive long enough to sell you crap.
@@preethishetty6179 " artificial vitamin" lol too many conspiracy theories and whatsapp forwards huh. Preservatives are neither harmful nor toxic. The main problem with having those as breakfast is they have too much sugar, very low fibers and protein! the sugar is the only unhealthy part
Estheir(81 yrs) from lndia. Son, thnq 4 the wealth of knowledge u'v shared w/ me taking me step by step thru yr video...was such a pleasure listening 2 u. I bless u, 11Son in the name of YESHUA HAMASHIACH .
The last part especially is gold. Everytime someone said, our ancestors knew this when the rest of the world were in caves, I would audibly groan. In accumulating tacit knowledge, perhaps several million people died, but understanding the scientific knowledge can save lives and feed millions and move onto the next stage.
True. And we don't have to lose that tacit knowledge at all! Just recognising the difference between that and taking the next step to see if it can be validated with experiments will actually help ensure that we don't lose tacit knowledge accumulated over centuries
Why can't our schools and colleges give us knowledge of this depth and clarity? Every successive government brings new education policy and adds complications only. Standard of graduate electrical engineer is such that a fresh pass out can't use multimeter even. We need to improve on quality of education.
because the goverment is controlled by a small group of beings who have an agenda to control the 99% of us, so everything has been weaponized against the people.
Why? Because government controlled 'education' primarily aims for compliance through indoctrination. Unfortunately, until we are freed from hierarchical institutionalised control then home-schooling or privately controlled community schooling is necessary. As is, we have a lot of misinformation to navigate. We need to apply critical thinking to everything.
Excellent job Sir. Wish you millions of subscribers. If you're a student watching, tell your friends. If you're a teacher watching this. This is the real art of teaching. Going from known to unknown, keep it simple, get excited and enjoy the subject and circle back .
Who knows about the Paniwala bhat of Odisa? This is the fermented rice with its rice water , and added plain water. The Adivasis do not discard the rice water ,but add plain water in it and let it ferment till little sour, which is then taken with some pickles, green leafy vegetables curry, chutneys, dry fish burnt in fire then crushed with onion, chilly,salt, and few drops of mustard oil and chicken fry or fish fry and so on. It helps tolerate the heat and , the people eating it never become fat bcz of no carbohydrates left in it. If you take it you never feel thirsty. This rice is now a days flavoured, and it's also offered to the Lord Jagannath.
This 10 minute video taught me so much about things I'm passionate about - Food and Science. Your simple, informative and "science is cool" approach to explain confluence of these two areas really resonates with most people who find such things worthwhile and relaxing. Have ordered your book and waiting for the fun and to learn more. Thank you and more power to you sir for making more of such videos.
Big fan of yours already sir! This is the first time I'm watching your video. What a wealth of information and such simplicity in presentation that anyone can easily understand!
Million dollar gold worth starts at 19:50 onwards "Oh our ancestors already knew this" Having a Tacit knowledge of getting healthy-benefits doesn't mean they (our ancestors) understood underlying "complex-microbial-interactions with water/oxygen etc" -- to exploit science of fermentation, you don't have to know the scientific interactions/working-knowledge of microbs --you just know fermented food gave-good health & you repeat it over generations
One of the best videos or channels on UA-cam. I would happily pay any amount of money just to listen to this guy speaking about food & the cooking techniques! Awesome stuff Krish! ⭐️✨
very nice video. Thanks for explaining the science behind Idly and Dahi. Missed one point about how the balance of Good bacteria vs Bad bacteria in body is of importance. All the nutritional experts in US started saying this in last 10-20 years. and I go...aha! that's what my ancestors are eating for thousands of years. small portion of yogurt rice after every meal and Idly/dosa for breakfast. Your recipe of Yogurt and idly batter is perfect. It is useful to use heat (especially in colder regions of USA/Europe or Northern India to help fermentation. Keeping batter in oven with light bulb on, OR keeping a light bulb on on top of batter gives small heat in colder region. This is hardly a problem in India though. Thanks for a nice video.
I have seen some of your videos in ig reels. They were also good, i don't know why you don't have much subscribers. The dialogue delivery , camera work all are good and content is just pure gold just like that fermented water ;)
To be honest I bumped into this accidentally and I wasn’t quite watching closely but when it was about to finish I was hoping it was longer. Very pleasant, interesting, and captivating video to watch. I immediately watched for the second time.
It's the first video that I'm seeing from your channel. In love with the way you're describing the microbial process with the recipe... ♥️ I've a request to you...can you suggest me some books on ancient fermentation recipes !
It is exactly what I had been looking for since I started cooking during the pandemic. No chef tells why we have to do the way we do. It seems like rote learning with no understanding. Thank you for coming to the rescue of people like me. I have ordered your book. Why don't you make more such videos?
Less than 1/3 the video in - and I'm in love with the presenter. Forget the Hindi accent I like too... but the presentation is SO GOOD. So concise, so educating, so "putting things into proportions" so helpful in building a coherent view of the world we live in. Thank you. Now I'll press "play" again.
@@krishashok Shame on me. I should have recognized. Once (1998?) I spent 8 months wandering throughout India, alone, and found the only country in the world I would settle in, except for my home-land... Anyways, I liked the south more than the north, and Tamil Nadu in particular. So... I should have remembered.
@@MottiShneor As an accent of english that is generally not considered to be "proper" (unlike scottish, australian or even South African accents), I'll take any compliement :)
@@krishashok Well... as proper as the English accent of your Tamil, I guess :) no complaints here. However - is there a sequel to this video? A book? course? some practical guidance and recipes? I'm not new to fermentation, in the sense that we fermented things at home for decades since I was a child - but usually limited to pickling tiny cucumbers, beetroot, carrots and cauliflower, olives, garlic, tiny eggplants green tomatoes, water-melon shells etc. etc... and of course in making dow and rarely buttermilk or soft-cheese. But never with exact recipes, never with any theoretic understanding of what goes on in the jar, and of course - not enough understanding to CONTROL the process. Sometimes it goes right, and sometimes it goes wrong - and it's more or less - based on luck.
this video is packed with facts and i love the way you talk and the pervasive sense of humor, as well as the awesome grinder machine @9:10-- where can i pick up one of those puppies? one point of disagreement: you say that scientific knowledge is not the same as tacit knowledge. but what if all knowledge is the same? a birthright accessible through intuition? and what if your story about ancient people is wrong, that they incrementally 'learned' through trial and error? what if it did not happen that way and they just knew?
You can get these anywhere in South India. And the point re: scientific knowledge is often misunderstood. There is nothing inherently inferior about practical/tacit knowledge. In fact that is what got us here. Science is merely the peer-review/formalization of it. No value judgment attached to it!
Thanks Krish for making us aware of fermentation process. There was common practice in villages where they boil down the rice during evening and leave it for 8hrs for the bacteria to develop. And the next day morning they will have that as food. Whatever local food practice that i mentioned above is it a fermentation? What is difference b/w probiotic and fermented food? Is fermentation only happens with lactobacillus?
That was interesting from start to finish... captivating narrative. BTW - the selfie angle feels a bit too close.. maybe bcos we've been conditioned by other youtubers to expect a different framing/staging.
This video is excellent. It cuts through all the "fluff" of so many other videos about yoghurt and other lactofermented foods in a very clear and comprehensive way. Thank you!
I enjoyed this tremendously. Hugely informative. Could you explore the science behind sprouting, & also how best to consume (cooked or uncooked). Thank you. Namaste from Singapore
one of the best ever video on fermentation I have come across along with the science behind it. Thank you, will surely go for Masala Lab at the earliest
Finally an easy to understand video about fermentation that goes beyond the obvious. Thank you, I finally got it and even know now why salts important. You‘re a great teacher!
The best video I have seen on the process of fermentation. It helps that you come from my part of the world - I could relate to your examples. And thank you so much for ending the video with the difference between tacit knowledge and the kind of smugness that we experience from reactionary ideologies. Fermentation is the perfect example where tacit knowledge came first and then we have explicit knowledge. We need both.
Hello there! I had a doubt...what kind of temperatures can a bacteria in idly batter withstand? R 5hey yet available and active after they r steamed or made into dosas? Please throw some light . Loved the video.... thank you for sharing this knowledge
Bacteria start dying at 50C, so yeah, idlis and dosas do not have living bacteria. What they have is the byproducts of their short and glorious life when they were busy breaking down starches and proteins in the batter. This category of food is called post-biotic
Thank you for this video! very informative and clarifies well the science of fermentation, i want to consume more fermented foods but i am always concerned with safety if it, now i will try this with some extra carrots instead of letting them go bad in fridge and throwing them out :D I also want to eat fermented/ sour wheat dough rotis but it is just so scary to do it on your own because there is always fears around pathogens, i have found this recipe that uses instant yeast, instant yeast+ warm milk+sugar to bloom and then added to flour and then let the dough ferment for 2 hours, I tried it but the dough had a smell of acetone, looked it up and found out that it can happen and is safe to eat, but i am just concerned with safety of using yeast in general and also instant yeast, what do you think? and what is the safest and healthiest way of fermenting the dough, also that doesnt require you to have a jar on the counter where you keep the cultures alive as in sourdoughbread? i want to have an easy and healthy way of making khameeri roti on daily basis. I am concerned about the yeast overgrowth in body as a consequence if any
In addition to your extremely well presented dissertation, you have touched on a basic truth - everything has an explanation and the corollary - just because we may not be able to explain something, doesn't mean it isn't true.
Hello there ! Thank you so much for this great video ! I tried my first lactofermentation last week. 1 with purple radish and 1 with carrots and cabbage. They were both very filled with the vegetable's water (made by maxing them with salt before putting in jar) First days I saw few bubble in the carrots jar and some water went out. But this morning, so 6 days later, I just realized that my carrots jar isn't filled with water anymore !! It's like the water has evaporated! I don't know what to do as the fermented process should be 2 weeks minimum normally. Is it okay? Is something bad ? Please can you give me your feedback in this issue 🙏🥺 Thanks so much in advance Bye
The vegetables should always be fully submerged in water. If they are not, it's not safe to consume since aerobic microbes may have colonized them. It's always best to add enough salty water to submerge them and use some fermentation stones to keep them submerged.
This was so far the clearest video , can you tell if kept in freeze does it slow down the fermentation or actually kills all the bacteria ? Also idli is fermented but then we cook it , so how we get the benefits of probiotics in it if we heat and kill it all .
I've always looked at 'satvik' or vegetarian lifestyle as not hurting another being that can feel and show pain/fear before you kill them. We, as humans have a symbiotic relationship with many things in nature.
What a presentation, WOW. Very lucid , informative and sufficient material presented to engage a person’s curiosity . I have become a FAN. Thanks a lot .
@@krishashok You're welcome! I discovered your channel tonight, and subscribed immediately! I love your content and started watching your other videos. I really like the one you did on coffee filter. I have chicory and and look forward to trying the 85/15 coffee/chicory ratio you mentioned in the video. I promise to leave a like on each video I watch:-)
Thank you so much for this information. We have just started with fermentation. It is a little scary though. We have stopped eating store bought yogurt since we now make kefir which has more healthy bacteria than yogurt. I am going to try to ferment carrots, onions and cabbage but I am a little nervous about it. One problem is how to prepare it for eating since cooking fermented food destroys the good bacteria. Eva
Thanks Ashok ji. I have been advocating in favour of fermented food since 1995. I had major surgeries vegatomy ,GJ ( Duodenum bypass) and Gallbladder removal 30 years ago.
Thanks for the explanation regarding heating the milk. I've made yogurt many times but was not aware of the actual importance of that part of the process.
To kya fermentation se protein and vitamin D ki requirement fullfill krne me kafi help milti h ?? MP , Rajasthan taraf makke or buttermilk se ek dish banti h jise MP me maheri or mathura side Rajasthan side maawri type kucch bolte hn , jise doodh se khate hn or ise bahut hi powerful food mana jata h. Or ye 2-3 din rakhne k baad to or bhi jyada acchi lgti h khane me .
1). What's the shelf life of fermented pickles or how we can make them last long 2). Is adding a dahi or old pickle culture safe? 3). How to prevent fungus and moulds on fermented broth. And in case of it being there weather it's to be thrown away or salvaged 4). Can the fermented pickles be canned?
Very nice video. Thank you for making it. I am sharing it with my parents as well as it is pretty useful. Loved you style of explaining stuff. Thank u so much. Looking forward to viewing more videos from you
Informative video Krish! I am vegan and I made yogurt out of soaked ground almonds. I strained and boiled the almond milk and used 2 tsp of culture from store bought yogurt. Even though it was in my Instapot the yogurt did not come out good. Any tips on making yogurt from seeds:nuts.
I think it is the protein content of the nut milk. Try making it soy milk. I use soy milk and it turns out well. I reduce the store bought soy milk to 75% original volume to get thicker yoghurt. I personally like add a little bit of coconut milk to the soy milk after heating and cooling the soy milk. I find the coconut helps to neutralize the soy flavour and odor. I use 80% soy milk and then add 20% coconut milk. I put my mixture in an unglazed(helps to draw out water) earthenware container inside the oven with the oven light on overnight. The next day, tasty thick cruelty free yoghurt is ready! I have heard peanut milk works well also.
That was fun and elucidating it bought together a lot of my scattered knowledge and fleshed it out with new stuff in a very pleasant format. I like the clever editing so that the change in visual background kept you interested and focused on what you were saying. Nice work man. Ooh, I like your content. Subbed.
Ashok....its by chance I came across ur video I find all of them so informatory that every day I'm stuck searching for ur other videos Thank u soo much Please go on There's loads to learn from u
I bought your book "Masala Lab" when I went to India recently and started reading it while traveling (didn't finish yet, though) but I must tell you that this must be the first published book on regular Indian cuisines explaining those their scientific backgrounds. My mother, like all other's mothers, knew the best recipes - all right - but they probably don't know the science behind it; and then only this marvelous book comes. Please get this book (or watch his videos). [btw, Kris Ashok doesn't know me, nor do I, personally]
Do you know anything about the vitamin K2 that is produced during the fermentation of beans like black gram and soya? Is idli a good source of vitamin k2 (mk-7)?
So informative! I had read about lactobacteria and fermentation of milk into curds ages ago in forgotten biology classes. You bring back some good memories, but also clarify so much which i had not understood as a young student. This video is not simplified enough for all and sundry to understand but gives enough explanation and clarity for those of us who are curious and have some basic idea of the world of microorganisms. Wait till I tell my granny friends that they are smelling and relishing alcohol almost on daily basis after all😂
This is the absolute BEST intro to food fermentation! I have been looking for a scientific explanation to guide my practical applications. I will sub and buy book.
BTW, I came to love idli during my travels in India. Glad my experience helped me follow your explanation too.
No, it isn't. He didnt define room temperature. In India room temperature can be 30 degC and it can be 20 degC.
@@Alcooliques_sans_frontieres Look it up. Room temperature by differs by area, so it was better that he did not specify. Here in the USA, it is 68-72 degF.
@@kimfleming8097 are you a fool? If you make sourkraut, you better make it at 20 degC. Not everything works well at high temperatures although if that guy is Indian his room temperature might be much higher. American standard is no standard. That guy should not say room temperature but at what temperature he has made his fermented vegetables.
@@Alcooliques_sans_frontieres He did. Figures appear on screen. Why you feel the need to attack is curious.
@@victoriabaker4400 are you a troll? Go and troll someone else.
Recipes:
- Onions, garlic, chilli, fruit (e.g. pineapple) - 3 weeks = hot sauce
- Cabbage, salt - few weeks = sauerkraut
- Cabbage, spring onion, chillies, radish, carrot, salt (squeeze cabbage so water covers all) - 2-3 weeks = kimchi
@@ashokkumar-se5sl WHY YOU SO CONCERNED?
My parents time left over rice and curd was morning meal. I used to feel sorry that they didn't have proper breakfast. Both lived to ripe old age. My grandkids start their day with rice Krispies or Choco puffs with zero nutrition . Your video was very informative. Thank you
Those cereals have plenty of nutrition. That's not to say they are good for you, but they are some of the most nutrient dense foods on Earth, not only packed with carbohydrates in the form of sugar, but also vitamins and minerals added as per regulations set by the FDA to qualify it as "part of a healthy breakfast".
However it's not complete nutrition and the macronutrient profile is no where near what we should be starting our day with.
@@Nanamowahow much of it is absorbable in this form of crispies ? Besides it is again processed food & not completely natural with added sugar , flavour , preservatives, artificial vitamin... , isn’t it better we eat traditionally for better health & environment ( free from plastic pr paper cover each time we use breakfast)
@@NanamowaThe problem is there not the nutrients you need youd be better off taking a multivitamin or liver, You don't need carbohydrates and they dont keep you full, your body priotizes protein and fat not carbohydrates when you don't get enough protein and fat, your body makes you eat more this is the reason americans are getting fat, you'd have no trouble sholveing down a cereal bowl but having the equivalent amount of steak will keep you much fuller, Also high carbohydrate leads to insulin resistance and metabolic disease which causes visceral fat which is deadly.
@@NanamowaAll they do is toss a multivitamin in there, They don't care about your health they just want to keep you alive long enough to sell you crap.
@@preethishetty6179 " artificial vitamin" lol too many conspiracy theories and whatsapp forwards huh. Preservatives are neither harmful nor toxic. The main problem with having those as breakfast is they have too much sugar, very low fibers and protein! the sugar is the only unhealthy part
Estheir(81 yrs) from lndia.
Son, thnq 4 the wealth of knowledge u'v shared w/ me taking me step by step thru yr video...was such a pleasure listening 2 u. I bless u, 11Son in the name of YESHUA HAMASHIACH .
The last part especially is gold. Everytime someone said, our ancestors knew this when the rest of the world were in caves, I would audibly groan. In accumulating tacit knowledge, perhaps several million people died, but understanding the scientific knowledge can save lives and feed millions and move onto the next stage.
True. And we don't have to lose that tacit knowledge at all! Just recognising the difference between that and taking the next step to see if it can be validated with experiments will actually help ensure that we don't lose tacit knowledge accumulated over centuries
Why can't our schools and colleges give us knowledge of this depth and clarity? Every successive government brings new education policy and adds complications only. Standard of graduate electrical engineer is such that a fresh pass out can't use multimeter even. We need to improve on quality of education.
because the goverment is controlled by a small group of beings who have an agenda to control the 99% of us, so everything has been weaponized against the people.
Why? Because government controlled 'education' primarily aims for compliance through indoctrination. Unfortunately, until we are freed from hierarchical institutionalised control then home-schooling or privately controlled community schooling is necessary. As is, we have a lot of misinformation to navigate. We need to apply critical thinking to everything.
then what u will do on UA-cam?
You just don't remember it 😅, they have thought us.
Excellent job Sir. Wish you millions of subscribers. If you're a student watching, tell your friends. If you're a teacher watching this. This is the real art of teaching. Going from known to unknown, keep it simple, get excited and enjoy the subject and circle back .
Thank you
@@krishashokexcellent video. Can you please share how to make natto as easily as dropping carrots in water? It seems to have some great benefits.
Who knows about the Paniwala bhat of Odisa? This is the fermented rice with its rice water , and added plain water. The Adivasis do not discard the rice water ,but add plain water in it and let it ferment till little sour, which is then taken with some pickles, green leafy vegetables curry, chutneys, dry fish burnt in fire then crushed with onion, chilly,salt, and few drops of mustard oil and chicken fry or fish fry and so on. It helps tolerate the heat and , the people eating it never become fat bcz of no carbohydrates left in it. If you take it you never feel thirsty. This rice is now a days flavoured, and it's also offered to the Lord Jagannath.
Excellent! Wish we had teachers like you to teach science / microbiology.
This 10 minute video taught me so much about things I'm passionate about - Food and Science. Your simple, informative and "science is cool" approach to explain confluence of these two areas really resonates with most people who find such things worthwhile and relaxing. Have ordered your book and waiting for the fun and to learn more. Thank you and more power to you sir for making more of such videos.
How to order his book ? How to know list of his books? Pls reply
Big fan of yours already sir! This is the first time I'm watching your video. What a wealth of information and such simplicity in presentation that anyone can easily understand!
Best video about fermentation I have ever seen.
The part about tacit knowledge and scientific understanding is very vital.. Probably more than the concept of fermentation! Very well done ❤
one of the most educating videos I have ever come as far as fermentation is concerned, and to understand the value of fermented food
Thank you
साधेपणा आणि सरळपणा भावतो आणि आपल्या व्हिडिओची सुंदरता वाढवतो! छान माहिती उत्तम सादरीकरण!
Thank you!
Million dollar gold worth starts at 19:50 onwards "Oh our ancestors already knew this"
Having a Tacit knowledge of getting healthy-benefits doesn't mean they (our ancestors) understood underlying "complex-microbial-interactions with water/oxygen etc" -- to exploit science of fermentation, you don't have to know the scientific interactions/working-knowledge of microbs --you just know fermented food gave-good health & you repeat it over generations
One of the best videos or channels on UA-cam. I would happily pay any amount of money just to listen to this guy speaking about food & the cooking techniques! Awesome stuff Krish! ⭐️✨
Thank you!!
very nice video. Thanks for explaining the science behind Idly and Dahi. Missed one point about how the balance of Good bacteria vs Bad bacteria in body is of importance. All the nutritional experts in US started saying this in last 10-20 years. and I go...aha! that's what my ancestors are eating for thousands of years. small portion of yogurt rice after every meal and Idly/dosa for breakfast. Your recipe of Yogurt and idly batter is perfect. It is useful to use heat (especially in colder regions of USA/Europe or Northern India to help fermentation. Keeping batter in oven with light bulb on, OR keeping a light bulb on on top of batter gives small heat in colder region. This is hardly a problem in India though. Thanks for a nice video.
Loved that ending note differentiating "tacit knowledge" and "scientific understanding".
I have seen some of your videos in ig reels.
They were also good, i don't know why you don't have much subscribers.
The dialogue delivery , camera work all are good and content is just pure gold just like that fermented water ;)
To be honest I bumped into this accidentally and I wasn’t quite watching closely but when it was about to finish I was hoping it was longer.
Very pleasant, interesting, and captivating video to watch. I immediately watched for the second time.
Thank you!
It's the first video that I'm seeing from your channel. In love with the way you're describing the microbial process with the recipe... ♥️
I've a request to you...can you suggest me some books on ancient fermentation recipes !
IDLI, Curd is our daily food especially in South India. Please add butter milk also into this video.
Loved every part of this video....and the finish with a flourish ....tacit understanding vs scientific explanation....that was epic
Wonderfully explained
This is incredible! Will be happy to see more of this, in addition to what's there on your book!
Science is not just what’s done in labs and published in papers!!!! Wisdom can’t ignore science…. Thanks for rest of the highly helpful stuff
thank you!
This is high quality knowledge with practicality engrained.Thank you for this amazing work
thank you
Best in depth explanation of the food.
Best part explained is how the food science is EVOLVED, not necessarily invented.
It is exactly what I had been looking for since I started cooking during the pandemic. No chef tells why we have to do the way we do. It seems like rote learning with no understanding. Thank you for coming to the rescue of people like me.
I have ordered your book. Why don't you make more such videos?
Less than 1/3 the video in - and I'm in love with the presenter. Forget the Hindi accent I like too... but the presentation is SO GOOD. So concise, so educating, so "putting things into proportions" so helpful in building a coherent view of the world we live in. Thank you. Now I'll press "play" again.
Thank you! Also - it't not a North Indian (Hindi) accent. It's a South Indian (Tamil) accent of English 😊
@@krishashok Shame on me. I should have recognized. Once (1998?) I spent 8 months wandering throughout India, alone, and found the only country in the world I would settle in, except for my home-land... Anyways, I liked the south more than the north, and Tamil Nadu in particular. So... I should have remembered.
@@MottiShneor As an accent of english that is generally not considered to be "proper" (unlike scottish, australian or even South African accents), I'll take any compliement :)
@@krishashok Well... as proper as the English accent of your Tamil, I guess :) no complaints here. However - is there a sequel to this video? A book? course? some practical guidance and recipes? I'm not new to fermentation, in the sense that we fermented things at home for decades since I was a child - but usually limited to pickling tiny cucumbers, beetroot, carrots and cauliflower, olives, garlic, tiny eggplants green tomatoes, water-melon shells etc. etc... and of course in making dow and rarely buttermilk or soft-cheese. But never with exact recipes, never with any theoretic understanding of what goes on in the jar, and of course - not enough understanding to CONTROL the process. Sometimes it goes right, and sometimes it goes wrong - and it's more or less - based on luck.
this video is packed with facts and i love the way you talk and the pervasive sense of humor, as well as the awesome grinder machine @9:10-- where can i pick up one of those puppies? one point of disagreement: you say that scientific knowledge is not the same as tacit knowledge. but what if all knowledge is the same? a birthright accessible through intuition? and what if your story about ancient people is wrong, that they incrementally 'learned' through trial and error? what if it did not happen that way and they just knew?
You can get these anywhere in South India. And the point re: scientific knowledge is often misunderstood. There is nothing inherently inferior about practical/tacit knowledge. In fact that is what got us here. Science is merely the peer-review/formalization of it. No value judgment attached to it!
@@krishashok right on, brother
I love how simply you explain things
Wow I hv got hooked to this guy, how knowledgeable and the way he explains is just wow and such good topics ❤
Thank you
Hello
Excellent information about fermentation, I doubt what happens to the bacteria of idli or dosa batter during steaming or frying?
Thanks Krish for making us aware of fermentation process.
There was common practice in villages where they boil down the rice during evening and leave it for 8hrs for the bacteria to develop. And the next day morning they will have that as food.
Whatever local food practice that i mentioned above is it a fermentation? What is difference b/w probiotic and fermented food? Is fermentation only happens with lactobacillus?
That was interesting from start to finish... captivating narrative.
BTW - the selfie angle feels a bit too close.. maybe bcos we've been conditioned by other youtubers to expect a different framing/staging.
This video is excellent. It cuts through all the "fluff" of so many other videos about yoghurt and other lactofermented foods in a very clear and comprehensive way. Thank you!
I enjoyed this tremendously. Hugely informative.
Could you explore the science behind sprouting, & also how best to consume (cooked or uncooked). Thank you.
Namaste from Singapore
one of the best ever video on fermentation I have come across along with the science behind it. Thank you, will surely go for Masala Lab at the earliest
Thank you!
Finally an easy to understand video about fermentation that goes beyond the obvious. Thank you, I finally got it and even know now why salts important. You‘re a great teacher!
Thank you
The best video I have seen on the process of fermentation. It helps that you come from my part of the world - I could relate to your examples. And thank you so much for ending the video with the difference between tacit knowledge and the kind of smugness that we experience from reactionary ideologies. Fermentation is the perfect example where tacit knowledge came first and then we have explicit knowledge. We need both.
Such an interesting presentation answering all the unanswered 'whys'. Hats off ! Subscribed and coming back for more😊
CLEAR and CONCISE - Beautifully delivered - I am enthused and motivated - CHEERS
Thank you!
Hello there!
I had a doubt...what kind of temperatures can a bacteria in idly batter withstand? R 5hey yet available and active after they r steamed or made into dosas? Please throw some light . Loved the video.... thank you for sharing this knowledge
Bacteria start dying at 50C, so yeah, idlis and dosas do not have living bacteria. What they have is the byproducts of their short and glorious life when they were busy breaking down starches and proteins in the batter. This category of food is called post-biotic
Thank you for this video! very informative and clarifies well the science of fermentation, i want to consume more fermented foods but i am always concerned with safety if it, now i will try this with some extra carrots instead of letting them go bad in fridge and throwing them out :D I also want to eat fermented/ sour wheat dough rotis but it is just so scary to do it on your own because there is always fears around pathogens, i have found this recipe that uses instant yeast, instant yeast+ warm milk+sugar to bloom and then added to flour and then let the dough ferment for 2 hours, I tried it but the dough had a smell of acetone, looked it up and found out that it can happen and is safe to eat, but i am just concerned with safety of using yeast in general and also instant yeast, what do you think? and what is the safest and healthiest way of fermenting the dough, also that doesnt require you to have a jar on the counter where you keep the cultures alive as in sourdoughbread? i want to have an easy and healthy way of making khameeri roti on daily basis. I am concerned about the yeast overgrowth in body as a consequence if any
Superb video. Your last point about tacit wisdom hits the nail on its head.
Absolutely fantastic and FUNDAmentally fun 😁
In addition to your extremely well presented dissertation, you have touched on a basic truth - everything has an explanation and the corollary - just because we may not be able to explain something, doesn't mean it isn't true.
Hello there ! Thank you so much for this great video !
I tried my first lactofermentation last week. 1 with purple radish and 1 with carrots and cabbage. They were both very filled with the vegetable's water (made by maxing them with salt before putting in jar)
First days I saw few bubble in the carrots jar and some water went out.
But this morning, so 6 days later, I just realized that my carrots jar isn't filled with water anymore !! It's like the water has evaporated!
I don't know what to do as the fermented process should be 2 weeks minimum normally.
Is it okay? Is something bad ?
Please can you give me your feedback in this issue 🙏🥺
Thanks so much in advance
Bye
The vegetables should always be fully submerged in water. If they are not, it's not safe to consume since aerobic microbes may have colonized them. It's always best to add enough salty water to submerge them and use some fermentation stones to keep them submerged.
😊😅😊
This was so far the clearest video , can you tell if kept in freeze does it slow down the fermentation or actually kills all the bacteria ? Also idli is fermented but then we cook it , so how we get the benefits of probiotics in it if we heat and kill it all .
fermentation comes to a complete stop in the freezer, but not in the fridge
Very informative video. Being a chemistry student, with the enthusiasm of cooking this channel is perfect for me. Thank you very much.
Thank you Arpita!
This is eye opener for vegetarians. No body is vegetarian!!!
eating meat vs eating bacteria isn't the same thing.
@@blpabhishek call it what you want, can't change reality
Even if a vegetarian is silent, those who are not vegetarians are fussing over the vegetarian
I've always looked at 'satvik' or vegetarian lifestyle as not hurting another being that can feel and show pain/fear before you kill them. We, as humans have a symbiotic relationship with many things in nature.
Have you seen any bacteria bleeding when a vegetarian prepare food 😂😂😂
What a presentation, WOW. Very lucid , informative and sufficient material presented to engage a person’s curiosity . I have become a FAN. Thanks a lot .
Thank you
Thank you for the excellent video! Your primer on fermentation was awesome!
thank you!
@@krishashok You're welcome! I discovered your channel tonight, and subscribed immediately! I love your content and started watching your other videos. I really like the one you did on coffee filter. I have chicory and and look forward to trying the 85/15 coffee/chicory ratio you mentioned in the video.
I promise to leave a like on each video I watch:-)
@@polymathematics5837 Thank you!
Thank you so much for this information. We have just started with fermentation. It is a little scary though. We have stopped eating store bought yogurt since we now make kefir which has more healthy bacteria than yogurt.
I am going to try to ferment carrots, onions and cabbage but I am a little nervous about it. One problem is how to prepare it for eating since cooking fermented food destroys the good bacteria. Eva
WOW THIS IS TREASURE!
THANKS GOD I FOUND YOUR CHANNEL.
Thank you!
Thank you for explaining the fermentation process in a digestible and simplified manner.
Thank you
We watched your video again since we starting to ferment some food.
The Sumerians fermented their food thousands of years ago. Eva
The knowledge you bring in while explaining the viewers what’s good vs bad is very much appreciated. 👏👏
Thank you!
Thanks Ashok ji. I have been advocating in favour of fermented food since 1995. I had major surgeries vegatomy ,GJ ( Duodenum bypass) and Gallbladder removal 30 years ago.
Damn!..this is great stuff..loaded with fundamentals and deeply soaked in science, splendid work!!
Clarity at it's best
நன்றி நண்பரே🙏🙏🙏🙏❤️
Man..your narration and teaching skills are amazing i wish i seen this channel way before...now i have to binge watch your videos now
Thank you!
This was explained so well, I had to stop to write you a thank you comment! Thank you! Well done!
Thank you!
One of the best videos I have watched on UA-cam. Thank you and so much love.
Wow what a clear, concise and enjoyable video to watch about fermentation. Look forward to seeing more of your videos
Thank you!
Wow! An excellent explanation! Well done sir!
Thank you!
This video clarifies many of my concepts regarding fermentation
Thanks for the explanation regarding heating the milk. I've made yogurt many times but was not aware of the actual importance of that part of the process.
In fact, the general milk boiling algorithm here in India is. Boil fully for yoghurt and tea. Do not let it come to a boil for coffee
This gentleman is a brilliant teacher because he has the genius to simplify complex concepts into easy to understand language
For 10 years old
Lots of good information! I just started my fermentation journey last month. I love your garden also!
To kya fermentation se protein and vitamin D ki requirement fullfill krne me kafi help milti h ??
MP , Rajasthan taraf makke or buttermilk se ek dish banti h jise MP me maheri or mathura side Rajasthan side maawri type kucch bolte hn , jise doodh se khate hn or ise bahut hi powerful food mana jata h. Or ye 2-3 din rakhne k baad to or bhi jyada acchi lgti h khane me .
Not enough. YOu will still need sunlight exposure
1). What's the shelf life of fermented pickles or how we can make them last long
2). Is adding a dahi or old pickle culture safe?
3). How to prevent fungus and moulds on fermented broth. And in case of it being there weather it's to be thrown away or salvaged
4). Can the fermented pickles be canned?
Very nice video. Thank you for making it. I am sharing it with my parents as well as it is pretty useful. Loved you style of explaining stuff. Thank u so much. Looking forward to viewing more videos from you
Thank you!
Informative video Krish! I am vegan and I made yogurt out of soaked ground almonds. I strained and boiled the almond milk and used 2 tsp of culture from store bought yogurt. Even though it was in my Instapot the yogurt did not come out good. Any tips on making yogurt from seeds:nuts.
I think you need more starter culture
I think it is the protein content of the nut milk. Try making it soy milk. I use soy milk and it turns out well. I reduce the store bought soy milk to 75% original volume to get thicker yoghurt. I personally like add a little bit of coconut milk to the soy milk after heating and cooling the soy milk. I find the coconut helps to neutralize the soy flavour and odor. I use 80% soy milk and then add 20% coconut milk. I put my mixture in an unglazed(helps to draw out water) earthenware container inside the oven with the oven light on overnight. The next day, tasty thick cruelty free yoghurt is ready! I have heard peanut milk works well also.
I appreciate you taking time to share this information with us ❤
Welcome!
That was fun and elucidating it bought together a lot of my scattered knowledge and fleshed it out with new stuff in a very pleasant format. I like the clever editing so that the change in visual background kept you interested and focused on what you were saying. Nice work man. Ooh, I like your content. Subbed.
Thank you
Ashok....its by chance I came across ur video
I find all of them so informatory that every day I'm stuck searching for ur other videos
Thank u soo much
Please go on
There's loads to learn from u
Thank you!
The way you explain is absolutely a treat❤ This is the best detailing on fermentation
Thank you!
I bought your book "Masala Lab" when I went to India recently and started reading it while traveling (didn't finish yet, though) but I must tell you that this must be the first published book on regular Indian cuisines explaining those their scientific backgrounds. My mother, like all other's mothers, knew the best recipes - all right - but they probably don't know the science behind it; and then only this marvelous book comes. Please get this book (or watch his videos). [btw, Kris Ashok doesn't know me, nor do I, personally]
Thank you!
This was a mouth watery and eye feast video.. Thanks for the knowledge
Fabulous skill in communication in a simple and interesting way
Thank you
Does fermentation holds good if we cook the food. Does idly or dosa really work when it’s pipping hot?
Do you know anything about the vitamin K2 that is produced during the fermentation of beans like black gram and soya? Is idli a good source of vitamin k2 (mk-7)?
Nailed it! 1,000 blessings lil brother. My hope is others will listen. Cheers to your good health!😊
Great video explaining the science behind our fermentation process. Thanks for making this video.
Glad it was helpful!
What a way to package great information with awesome story telling. Thanks!
Thank you!
Pranaam Guruji 🙏
Aaj se aap mere food guru bane ☺️
Honestly, I didn't want the presentation to end..
More please! But how do I measure 2% of a litre of water? How much salt would that be in practical terms? A tablespoon?
it's 2% of the weight of water + whatever you are fermenting. So if that's 100g, it's 2g of salt. If that's 1 kg, it's 20g of salt
Wow..can't believe that I found this channel... Awesome.
Spot on regarding the difference between tacit knowledge and scientific understanding.
Thank you for precising the difference between tacit understanding and science knowledge. Subscribed to your channel.
Thank you so much for this video! Immediately became your fan!
Thank you
Fantastic presentation! I love,love,love,this video. Fun & informative. Thank you!
Thank you!
These knowledge is just gold thank you❤
Thank you!
This was such a delightful presentation, love the practicality, the wisdom, the humour. 🙏😊
So informative!
I had read about lactobacteria and fermentation of milk into curds ages ago in forgotten biology classes. You bring back some good memories, but also clarify so much which i had not understood as a young student. This video is not simplified enough for all and sundry to understand but gives enough explanation and clarity for those of us who are curious and have some basic idea of the world of microorganisms.
Wait till I tell my granny friends that they are smelling and relishing alcohol almost on daily basis after all😂
Dude,
You are an encyclopaedia of Indian cooking! Thanks for the awesome video.
Thank you!
Very underrated channel, subscribed right away
Excellent video on the practical aspect and scientific aspects of fermentation. Thank you.
Thank you!