Fermented foods go really good with beef. I eat one meal a day and it's usually a steak or roast and a few spoonfuls of whatever I have fermented. I tried carnivore for a few weeks and felt better than I have in years. All my aches and pains went away and my digestion was actually better without all the fiber. But I don't think eating just meat, or just fruit and/or veggies, for long periods of time is good. So that's why I added fermented foods.
Carnivore as well. Because of Dr. Sean O'Mara I have started a jar of vegetables to ferment and got some milkkefir grains. He says fermenting gets rid of some of the plant toxins/anti-nutrients/phytochemicals. The sourness of ferments and the calcium in kefir can help the clearing out of oxalates.
I've been carnivore 3 years but I am getting stir crazy from lack of flavors. Fermented foods from my garden sounds like the perfect solution, or at least a feasible part of the solution.
I am soooo glad I stumbled upon your videos. You are clear, upbeat, and your recipes look yummy. Tried the cucumber one today! What a healthy way to eat.
I eat the strawberry tops now, they're really good. It was only out of habit I wasn't eating them. Treating food as medicine and medicine as food is bringing me back from the dead. looks great
Thank you so much for your channel and sharing your knowledge. You have influenced me, my brother, and my friends, educating us on the process of making fermenting vegetables part of our daily lifestyle. We not only really love the taste but everyone notices how much better their gut biome functions. I used to eat a lot of steamed veggies, stir-fry, and grilled veggies but now I eat (90% of the time) fermented veggies with every meal. I can't believe how easy it is to make them. I haven't had a bad batch yet. I have never tried the fermented salsa but that is on the list. You have such a nice relaxing style of delivering your videos. Your property looks beautiful as well. I haven't watched the garden tour video yet but I am going to do that tonight. Again, thank you for sharing your wisdom.
I love the way living food is so simple to prepare and so amazing to eat. This is the way we are meant to live. Thank you so much for helping us get there.
WOW lots of fermented food in one day and your meals look yummy. I would really love to see more meals that you make to give me more ideas, I am just starting out with fermenting but not sure how to use them up, except pulling out a gherkin and just eating for a snack. Love watching and learning from your videos. Thank you
Thank you for this video, I love seeing the good things you eat to get ideas for myself and my husband. I’m so glad I found your channel to help on the fermentation journey. You are a great teacher!!
Video request. Please explain the best ways of cleaning vegetable skins you want to incorporate in fermentation like ginger and beet root skins, especially when sourced from vegetable stand or stores where dirt, hygiene and public exposure are concerns.
Just found you and want to ferment again with something other than kraut! I like seeing what you eat every day and would appreciate more recipes to help me to know what to make. I wish I had your garden! It would help making salads easier.
I love all your veggie videos. I did a class on fermentation inspired by you. I'm totally WFPB vegan so there is alot of videos I am totally at home with. Shalom!
Thanks for your videos! I've just started fermenting and I now feel less anxious about it. Please make more videos on how to incorporate fermented vegetables in meals and recipes! 😋
Love your videos! Finally got my kids to eat sauerkraut without hiding it in salad. They prefer a squeeze of lemon on top when eaten alone. Wondering if the citric acid in the lemon juice will kill the probiotic benefits?
Thank you for sharing healthy food recipes, with so healthy daily food you are eating no wonder your face has so beautiful skin you radiate health from inside out. Thank you for being fabulous earthling.
Thank you for sharing you and your knowledge with us! So informative and pleasant to watch. The meals look incredible!! I can’t wait to try fermenting!!
Wow! Thank you! All your meals look so good! I love the tang of so vinegar pickled veggies and I use them in salads, scrambled eggs, sandwiches, etc. But I have tried the fermented cabbage from a friend and I loved it! So no I need to make it. I’m selling my house and then moving so it will be awhile but I really am looking forward to trying it! Thank you for the tutorials! ♥️🙏🇨🇦
I really enjoyed the video. I am going to watch more of them, but right now i am going to eat some supper. You made me hungry wit hall that good looking food !!!!
QUESTION: Is it safe to mix brine? I have yellow squash brine from last year and I want to add some to a newly fermented kale. I think it would be ok, but I would like to hear it from you. Thank you! Your videos are fantastic!
All those beautiful veggies so important, but so is good quality protein sourced from local farmers and ranchers. As fabulous as veggies are they don't build bones or regulate hormones. Super important! And a good amount to keep muscle!
Doing my own book is something I am seriously considering. I've looked into a lot of fermenting books... and as far as the 'recipe' fermenting books, they're all pretty blah in my opinion. I think that's why I strive to make fermentation recipes that are on the fun and interesting side, outside of the box. My best advice is to check out as many as you can find from the library and thumb through them... see what book fits your liking. For straight up information/education on fermenting (not really any recipes) the book "The Art of Fermentation" by Sandor Katz is one of the best out there. He knows his stuff. Thanks for writing in!😊
Hi ....... really enjoying your videos. Yesterday I watched one where you mention the PH meter, but I absolutely cannot find that video to see which brand you use for food testing. Do you have a link for your amazon affiliate program??
I'm a recent recipe Maker with fermented foods. My question to you there's so much salt in fermented food and you use the ferment on top of your salad is that really good for your health all of that salt? To me that's an awful lot of salt.
All these look beyond amaaazing! I've subsribed to your channel and looking forward to making some fermented foods (and the probiotic water) myself! Great idea in adding all the fermented veggies to the garden salad! I eat lots of garden salad and will look to kick them up a few notches.. Only, as someone who myself often doesn't get enough protein, I'm just wondering about that in these meals, as I don't see much there..
Those meals look delicious! what are you consuming for fats to digest of all those wonderful greens. The biorobotics are great but not enough to get all the nutrients out.
Your big forkful of kraut is pretty much how I eat mine...2 big forkfuls every morning. Thanks to you I am fermenting my 4th batch of Kraut...it's become quite the hobby. Thank you.
I just made some of your fermented cabbage. I know I can buy Kimchi and Fermented Cabbage at Costco, where else can I buy any others like beets etc etc
I have a recipe for making bee bread by mixing a small amount of water with bee pollen and honey and let it ferment but am going to try substituting the water for some ginger bug to speed the fermentation ;)
You wouldn't be able to do a full on lacto-fermentation in vinegar of any kind because it does kill off lactobacillus... but adding a dash to a salad that has already matured/completed fermented foods on it would not be detrimental.
Acetic acid in vinegar esp Balsamic and Black rice help nitric oxide production when eaten w/foods rich in nitrate, ie greens and beets. Ginger helps too. Search it online. Maybe she’ll do a video on it.😉 Cite Dr Esselstyn’s studies.
@@CleanFoodLiving Thanks again for your help! My partner only uses cast iron pans but they’re way too heavy me ! So I was using regular non stick pan but they always end up loosing their coating and I don’t want that I my food!
Olive Oil is key to internal health,. It is why Jesus prayed in the Olive groves such as The Mount of Olives and Garden of Gethsemane...it is hidden in the Word.... O live!!!! Hallelujah, Blessings..ELLE.
I'm new to fermentation....today is day 14 on my sauerkraut (your recipe), gonna taste in a little bit. Ya'll may want to check out Dr. Gundry......peas are bad for you, & corn. Check him out.
Have you ever had your microbiome tested? I bet you’d have amazing results. If you ever do please share the results with us. I’ve had my microbiome destroyed by the medical industry and I’m hoping fermented foods will bring me back to health.
I'd like to eat more kimchi/sauerkraut then I do, but the salt content puffs up my veins and leg arteries. Which can be very uncomfortable. Can't some scientist figure out a practical way to ferment without salt like adding a bay leaf or something.
The minimal salt is not going to hurt you. It’s the garbage table salt that most people use that will kill you. Use a good quality salt, in moderation, stop processed foods and you will be able to go off your medication
Thank you for sharing. I highly recommend you add a good amount of fat to your diet if you havent already. Fat has gotten a bad name without proof. There are vegetarian sources of fat like Chia and pumpkin seeds, avocado, olives and olive oil as well as walnuts + more. This might solve your morning voice over time.
Thanks for good advices 🌷Fermented food is so healthy and delicious ! You 💚 all subscribes (vegan and nonvegan). It's so sweet. I'm vegan😊 I ❤ all animals. I DON'T SHARE them into those to love and those to eat ... Pozdrawiam z Polski.
I am a vegan too and I find it non sensical to respect all types of food eaters and get away from it. She must learn to differentiate and state the facts and not simply respect and do with it. Nobody can be forced for their food choices but atleast facts must cleared.
I have a busy day, can I make juices and smoothies ahead of time and put them into the freezer? Also, I don't use processed foods so oatmeal is out except, steel cut, I don't use nut milks from the store because they have stabilizers in them and are heated.
Hi I am trying to start fermenting veggies but I’m terrified of my teeth disintegrating. Please can you tell me how to avoid this issue? Please 🙏🏻 hope you reply. I will be forever grateful.
@@CleanFoodLiving I am trying for my gut to populate and the protocol says that I must eat every time I eat food. It is supposed to be a life long thing. The person who gives this protocol says that his teeth are wearing off. It terrifies me.
TQ SO MUCH for all your generous gd sharing.love those colorful healthy gdness. By the way you looks pretty pretty gd for yr age fr all the healthy food. Sorry how do we address Ms Pretty? Yr name Love yr garden.Tks sweetie
Hello i have just started fermentation of veggies and 2 times now my sauerkraut has come out slimy and i tossed it. Do you have any idea why the brine would come out slimy?
To troubleshoot, more details are needed... to start.... how much salt was added? did the salt contain any other ingredients listed on the label other than salt? what type of water was used? how many days before the slime formed? temperature & average humidity of the fermenting environment?
@@CleanFoodLiving I used the recipe in the book from the mason top kit with the glass weights and the nipple tops. I think it was 2 tbsp for my quart jar,but I did the massage thing with the ball canning salt then packed it, this made plenty of liquid at first. The only thing I can think of that both times was a bit of an issue was the liquid seemed to be fine but toward the one week mark seemed to disappear and i added more water with a little salt to the cabbage by topping it off and I pushed a butter knife in it to get the liquid down into the cabbage. After a week when I checked it , gross snotty slimy brine oozing all in the cabbage. Seems the Sauerkraut fermentation the liquid seems to disappear but when I ferment other veggies like peppers its fine not loosing any liquid even making extra at times.
Sounds like the dry salt method and recipe is all correct as it should be if you followed the recipe from the Mason Top kit. The reason I asked about reading the salt ingredients is because sometimes salts have things added to them such as iodine or anti-caking agents. these extra ingredients can cause a fermentation to fail. Chlorine is also antimicrobial so tap water can cause fermentation fails as well. If you're in the clear for both of these, then here's my 25 cents of input.... 1.) disappearing brine in sauerkraut is normal. And kraut seems to be the only fermented vegetable that experiences this , no worries there. 2.) I will speak truthfully and plainly with you - I have had the worst 'freak' fermentation funks happen when using the nipple tops by the same brand you mentioned. I started experimenting with my usual coffee filter tops, Easy Fermenter tops, the nipple tops, etc and the only ones that went bad were the nipple top ferments. I don't have an explanation, I'm simply sharing my personal experiences. If you're up for it, try again without the nipple tops. In my red kraut video I demonstrate 2 different types of covers for the fermentation video. Try one or both of those. One is the coffee filter top that I've done for years (free) and the other is the Easy Fermenter that I personally vouch for as effective (contrast to the nipple tops). The coffee filter top is good for 10 day or less fermentation periods. If you want to go long term fermenting with the kraut, meaning longer than 10 days ... weeks or months..., as a beginner I recommend the Easy Fermenter simply because it will prevent 'issues' that can arise when going for longer that perhaps a seasoned fermenting vet knows what to do or what not be be worried about, but may cause concern for a newbie. Just a suggestion. Let me know how it goes😊 Red Kraut video (chapters provided in description so you can jump to the lid options): ua-cam.com/video/w5eVFFNQgHo/v-deo.html
Fermented foods go really good with beef. I eat one meal a day and it's usually a steak or roast and a few spoonfuls of whatever I have fermented. I tried carnivore for a few weeks and felt better than I have in years. All my aches and pains went away and my digestion was actually better without all the fiber. But I don't think eating just meat, or just fruit and/or veggies, for long periods of time is good. So that's why I added fermented foods.
Agreed!
Fellow carnivore ❤ I am going to eat fermented cabbage with my meat....helps with my digestion.
Fermented beef is also very yummy
Carnivore as well. Because of Dr. Sean O'Mara I have started a jar of vegetables to ferment and got some milkkefir grains. He says fermenting gets rid of some of the plant toxins/anti-nutrients/phytochemicals. The sourness of ferments and the calcium in kefir can help the clearing out of oxalates.
I've been carnivore 3 years but I am getting stir crazy from lack of flavors. Fermented foods from my garden sounds like the perfect solution, or at least a feasible part of the solution.
"I just respect people, period"❤! New sub!!
I am soooo glad I stumbled upon your videos. You are clear, upbeat, and your recipes look yummy. Tried the cucumber one today! What a healthy way to eat.
i know she is the best :) . truly giving us traditional wisdom and goodness.
I eat the strawberry tops now, they're really good. It was only out of habit I wasn't eating them. Treating food as medicine and medicine as food is bringing me back from the dead. looks great
I was visiting someone and they used the strawberry tops for a cold drink. Made tea out of them, add sweetener if needed. Amazing.
This I didn’t know. Thank you. 🌱
I love to throw whole, frozen strawberries…. Including the tops… into the blender when I make smoothies. Less work, extra nutrition!! Win-win!!
I absolutely LOVE this video. I also love how you are taking such care of your body. Thank you for sharing!!!
your complexion is a good testament to your eating habits...
Thank you so much for your channel and sharing your knowledge. You have influenced me, my brother, and my friends, educating us on the process of making fermenting vegetables part of our daily lifestyle. We not only really love the taste but everyone notices how much better their gut biome functions. I used to eat a lot of steamed veggies, stir-fry, and grilled veggies but now I eat (90% of the time) fermented veggies with every meal. I can't believe how easy it is to make them. I haven't had a bad batch yet. I have never tried the fermented salsa but that is on the list. You have such a nice relaxing style of delivering your videos. Your property looks beautiful as well. I haven't watched the garden tour video yet but I am going to do that tonight. Again, thank you for sharing your wisdom.
wonderful to hear!
She is absolutely adorable.
Thank you so much for all your recipes. I’m really enjoying them.
I love the way living food is so simple to prepare and so amazing to eat. This is the way we are meant to live. Thank you so much for helping us get there.
Really amazing to watch.
How are you doing…
WOW lots of fermented food in one day and your meals look yummy. I would really love to see more meals that you make to give me more ideas, I am just starting out with fermenting but not sure how to use them up, except pulling out a gherkin and just eating for a snack. Love watching and learning from your videos. Thank you
I just finished up with my first batch of fermented cabbage I'm doing it as a side with our meals
No wonder you look soooooo beautiful & healthy!!! Thanks for sharing. 🌻🌻🌻
I ferment. Kefir water and milk, Kombucha, etc... and you have blown my mind away. Thank you. This is pivotal for me
Thank you for this video, I love seeing the good things you eat to get ideas for myself and my husband. I’m so glad I found your channel to help on the fermentation journey. You are a great teacher!!
Video request. Please explain the best ways of cleaning vegetable skins you want to incorporate in fermentation like ginger and beet root skins, especially when sourced from vegetable stand or stores where dirt, hygiene and public exposure are concerns.
Loved the peppers my husband and I fermented! Thanks for inspiring us!
Thank you for the ideas! Would you please consider sharing a weekly meal plan? I’d love more examples of how to eat this way.
Just found you and want to ferment again with something other than kraut! I like seeing what you eat every day and would appreciate more recipes to help me to know what to make. I wish I had your garden! It would help making salads easier.
Glad I found you. Clear instructions and tasty combinations.
Beautiful salad. Definitely wull do. I also used my brine in a kale and garlic saute the other day.....was delicious 😋
I love all your veggie videos. I did a class on fermentation inspired by you. I'm totally WFPB vegan so there is alot of videos I am totally at home with. Shalom!
Thanks for your videos! I've just started fermenting and I now feel less anxious about it.
Please make more videos on how to incorporate fermented vegetables in meals and recipes! 😋
I love all of your info, thank you for sharing your skincare recipes, also!!
Yummy, the only thing I would do different is add some olive oil to the salad and pasta.
Excellent video!
I love the way you eat. It's very inspiring.
wow,it's like heaven seeing what U eat ,so much natural goodness n wholesome home grown n made food.😊☝👍💖
Just found your channel and looking forward to watching more videos! Thanks for sharing!!
Greetings from Cottonwood, California. I love your videos. Thank you for sharing your skills with us. Blessings to you and your family 😊
"I just like food"💖
You are too cute... thank You for some suggestions, and the links, I'm new to fermentation😌
Thank you. I have really enjoyed your video's today.
Love this video 🥰 thank you for sharing
Love your videos! Finally got my kids to eat sauerkraut without hiding it in salad. They prefer a squeeze of lemon on top when eaten alone. Wondering if the citric acid in the lemon juice will kill the probiotic benefits?
Please do a garden walk through.
Thank you for sharing healthy food recipes, with so healthy daily food you are eating no wonder your face has so beautiful skin you radiate health from inside out. Thank you for being fabulous earthling.
A beautiful 'Dish' making beautiful dishes. Great Stuff! Just getting started with fermenting and really love it. Thanks for the video lessons.
Thank you for sharing you and your knowledge with us! So informative and pleasant to watch. The meals look incredible!! I can’t wait to try fermenting!!
WOW! A whole new world I didn't think about thank you!
Wow! Thank you! All your meals look so good! I love the tang of so vinegar pickled veggies and I use them in salads, scrambled eggs, sandwiches, etc. But I have tried the fermented cabbage from a friend and I loved it! So no I need to make it. I’m selling my house and then moving so it will be awhile but I really am looking forward to trying it! Thank you for the tutorials!
♥️🙏🇨🇦
I really enjoyed the video. I am going to watch more of them, but right now i am going to eat some supper. You made me hungry wit hall that good looking food !!!!
That beet looks really cool inside!
QUESTION: Is it safe to mix brine? I have yellow squash brine from last year and I want to add some to a newly fermented kale. I think it would be ok, but I would like to hear it from you. Thank you! Your videos are fantastic!
That should be fine👍 PS: I've got an updated & improved fermented kale video coming out next weekend, Aug. 12th😊
I’m new to fermenting as well. I would love a video that explains how long each ferment keeps.
Noted, thank you!
All those beautiful veggies so important, but so is good quality protein sourced from local farmers and ranchers. As fabulous as veggies are they don't build bones or regulate hormones. Super important! And a good amount to keep muscle!
Looks really good!
Is there a book you recommend for fermenting? Better yet, would you consider putting this information into a book?
Doing my own book is something I am seriously considering. I've looked into a lot of fermenting books... and as far as the 'recipe' fermenting books, they're all pretty blah in my opinion. I think that's why I strive to make fermentation recipes that are on the fun and interesting side, outside of the box. My best advice is to check out as many as you can find from the library and thumb through them... see what book fits your liking. For straight up information/education on fermenting (not really any recipes) the book "The Art of Fermentation" by Sandor Katz is one of the best out there. He knows his stuff. Thanks for writing in!😊
Awesome!!! 💕
I have never tried fermented kale. Does the fermenting process make it more tender? Love your idea of fermented carrot salad.
Over a period of months it does as the microorganisms and their enzymatic byproducts break it down.
Thanks for sharing!
Hi ....... really enjoying your videos. Yesterday I watched one where you mention the PH meter, but I absolutely cannot find that video to see which brand you use for food testing. Do you have a link for your amazon affiliate program??
No prob, here it is 😊 amzn.to/3xcidRp
Thank you! As an independent type, I’m not a big “follower” ….. but am very much appreciating your videos :-))). And Hello from San Francisco !
I think that salad always needs a little olive oil, otherwise all the nutrients will not be absorbed
I'm a recent recipe Maker with fermented foods. My question to you there's so much salt in fermented food and you use the ferment on top of your salad is that really good for your health all of that salt? To me that's an awful lot of salt.
Not unhealthy if you balance your sodium with potassium. These veggies have a lot of potassium so its good.
All these look beyond amaaazing! I've subsribed to your channel and looking forward to making some fermented foods (and the probiotic water) myself! Great idea in adding all the fermented veggies to the garden salad! I eat lots of garden salad and will look to kick them up a few notches.. Only, as someone who myself often doesn't get enough protein, I'm just wondering about that in these meals, as I don't see much there..
Those meals look delicious! what are you consuming for fats to digest of all those wonderful greens. The biorobotics are great but not enough to get all the nutrients out.
What's about protein?🤔
Fermented veggies goes very well with grilled veggies, or grilled meat/fish if you eat meat.
You should collaborate with Dr. Shawn Omara. He is here on UA-cam. He advocates eating a variety of ferments from vegetables, fruits, and dairy.
He buys his ferments.
Your big forkful of kraut is pretty much how I eat mine...2 big forkfuls every morning. Thanks to you I am fermenting my 4th batch of Kraut...it's become quite the hobby. Thank you.
Wonderful!
Do you ever do gardening videos your vegetables are beautiful
I want to live this way! Amazing
I just made some of your fermented cabbage. I know I can buy Kimchi and Fermented Cabbage at Costco, where else can I buy any others like beets etc etc
Looks good! I'd just add bacon.
I have a recipe for making bee bread by mixing a small amount of water with bee pollen and honey and let it ferment but am going to try substituting the water for some ginger bug to speed the fermentation ;)
Sounds amazing!
Wow, this sounds good! Maybe post a video or send her the directions so she can. 🙂
Gorgeous hollyhocks!!
Everything looks great. I would like to try making fermented foods.
Do you have the link to your fermented carrot salad. I have made this before and I can no longer find the video. I love this salad!
It got deleted! If you'd like to give me your email, I can send it to you.
What a day!! 😋😋😋
I now make my own ferments thanks to you. 💚💚💚
Question: Does vinegar (balsamic) in a salad kill the good bacteria added by fermented foods?
You wouldn't be able to do a full on lacto-fermentation in vinegar of any kind because it does kill off lactobacillus... but adding a dash to a salad that has already matured/completed fermented foods on it would not be detrimental.
Acetic acid in vinegar esp Balsamic and Black rice help nitric oxide production when eaten w/foods rich in nitrate, ie greens and beets. Ginger helps too. Search it online. Maybe she’ll do a video on it.😉 Cite Dr Esselstyn’s studies.
You just mentioned that the carrot ferment only sat for 2 days. I thought it needed to sit for min 21 days…?? Can you confirm. Thx!
Yum you sure do know how to pamper your taste buds! .. ✍)))
No Olive oil?
Was that a nonstick chemical treated pan? Stainless steel or cast iron is safer.
Suggest you watch Andrew Huberman's podcasts on the gut microbiome
With blood pressure concerns, what affect will fermented vegetables have on blood pressure?
If anything they should help if plant based and homemade. Just search online for info. Salt was disproved to neg effect BP. Search it too and studies.
Could I ask what type of skillet you’re using? If it’s non stick, what brand please.
The brand is Green Pan, it's non-stick ceramic. I got it from Target
@@CleanFoodLiving Thanks again for your help! My partner only uses cast iron pans but they’re way too heavy me ! So I was using regular non stick pan but they always end up loosing their coating and I don’t want that I my food!
Olive Oil is key to internal health,. It is why Jesus prayed in the Olive groves such as The Mount of Olives and Garden of Gethsemane...it is hidden in the Word.... O live!!!! Hallelujah, Blessings..ELLE.
I would love to know how you get your berries and veggies looking so pretty and healthy.
I'm new to fermentation....today is day 14 on my sauerkraut (your recipe), gonna taste in a little bit.
Ya'll may want to check out Dr. Gundry......peas are bad for you, & corn. Check him out.
Have you ever had your microbiome tested? I bet you’d have amazing results. If you ever do please share the results with us. I’ve had my microbiome destroyed by the medical industry and I’m hoping fermented foods will bring me back to health.
Is there any chance for any stomach related issues, if we consume these mush amount of acidic food on daily basis?
I'd like to eat more kimchi/sauerkraut then I do, but the salt content puffs up my veins and leg arteries. Which can be very uncomfortable.
Can't some scientist figure out a practical way to ferment without salt like adding a bay leaf or something.
The minimal salt is not going to hurt you. It’s the garbage table salt that most people use that will kill you. Use a good quality salt, in moderation, stop processed foods and you will be able to go off your medication
Thank you for sharing. I highly recommend you add a good amount of fat to your diet if you havent already. Fat has gotten a bad name without proof. There are vegetarian sources of fat like Chia and pumpkin seeds, avocado, olives and olive oil as well as walnuts + more. This might solve your morning voice over time.
I don't think someone can have this much food for breakfast 😊
Thanks for good advices 🌷Fermented food is so healthy and delicious !
You 💚 all subscribes (vegan and
nonvegan).
It's so sweet. I'm vegan😊
I ❤ all animals.
I DON'T SHARE them into
those to love
and
those to eat ...
Pozdrawiam z Polski.
I am a vegan too and I find it non sensical to respect all types of food eaters and get away from it. She must learn to differentiate and state the facts and not simply respect and do with it. Nobody can be forced for their food choices but atleast facts must cleared.
I put them in smoothies.
Would an old crock pot work not pluged in?
How do you keep fresh corn silk 😃
In the fridge it will last about a week just like normal produce.
I have a busy day, can I make juices and smoothies ahead of time and put them into the freezer? Also, I don't use processed foods so oatmeal is out except, steel cut, I don't use nut milks from the store because they have stabilizers in them and are heated.
Yes you can freeze🙂
Nut milks are easy to make. Emulsifiers are in far more foods and just as if not more neg to health. Google it and studies.
Hi I am trying to start fermenting veggies but I’m terrified of my teeth disintegrating. Please can you tell me how to avoid this issue?
Please 🙏🏻 hope you reply.
I will be forever grateful.
Easy. Brush your teeth afterwards.
@@CleanFoodLiving I am trying for my gut to populate and the protocol says that I must eat every time I eat food.
It is supposed to be a life long thing.
The person who gives this protocol says that his teeth are wearing off.
It terrifies me.
@@cghrios783can you share who said that?
TQ SO MUCH for all your generous gd sharing.love those colorful healthy gdness.
By the way you looks pretty pretty gd for yr age fr all the healthy food.
Sorry how do we address Ms Pretty? Yr name
Love yr garden.Tks sweetie
so sweet
Nice hollyhocks in the intro
I only eat about a cup of fermented food a day. Thinking I need to eat more👍
Go slow.
how did you sayte your vegetables, water or oil?
Fat. Specifically ghee
Question are all these fermented food have b12 in them ? i know they have good bacteria, Please help
No b12
@@CleanFoodLiving i thought they did had b12, anyways thanks,
Do you ever use olive oil?
Sometimes in certain recipes 🙂
Is too much fermented food bad for the body?
It all looks so yummy, bu I could never eat this much. And I would be chewing all day. You must be a fast eater. I am soooo slow.
Do you have a recipe for fermenting corn silk? May with other ingredients too
Fascinating idea. No I don't 🙂
I wish i could eat so much sourish food 💜
Hello i have just started fermentation of veggies and 2 times now my sauerkraut has come out slimy and i tossed it.
Do you have any idea why the brine would come out slimy?
To troubleshoot, more details are needed... to start.... how much salt was added? did the salt contain any other ingredients listed on the label other than salt? what type of water was used? how many days before the slime formed? temperature & average humidity of the fermenting environment?
@@CleanFoodLiving
I used the recipe in the book from the mason top kit with the glass weights and the nipple tops.
I think it was 2 tbsp for my quart jar,but I did the massage thing with the ball canning salt then packed it, this made plenty of liquid at first.
The only thing I can think of that both times was a bit of an issue was the liquid seemed to be fine but toward the one week mark seemed to disappear and i added more water with a little salt to the cabbage by topping it off and I pushed a butter knife in it to get the liquid down into the cabbage.
After a week when I checked it , gross snotty slimy brine oozing all in the cabbage.
Seems the Sauerkraut fermentation the liquid seems to disappear but when I ferment other veggies like peppers its fine not loosing any liquid even making extra at times.
Sounds like the dry salt method and recipe is all correct as it should be if you followed the recipe from the Mason Top kit. The reason I asked about reading the salt ingredients is because sometimes salts have things added to them such as iodine or anti-caking agents. these extra ingredients can cause a fermentation to fail. Chlorine is also antimicrobial so tap water can cause fermentation fails as well. If you're in the clear for both of these, then here's my 25 cents of input....
1.) disappearing brine in sauerkraut is normal. And kraut seems to be the only fermented vegetable that experiences this , no worries there.
2.) I will speak truthfully and plainly with you - I have had the worst 'freak' fermentation funks happen when using the nipple tops by the same brand you mentioned. I started experimenting with my usual coffee filter tops, Easy Fermenter tops, the nipple tops, etc and the only ones that went bad were the nipple top ferments. I don't have an explanation, I'm simply sharing my personal experiences. If you're up for it, try again without the nipple tops. In my red kraut video I demonstrate 2 different types of covers for the fermentation video. Try one or both of those. One is the coffee filter top that I've done for years (free) and the other is the Easy Fermenter that I personally vouch for as effective (contrast to the nipple tops). The coffee filter top is good for 10 day or less fermentation periods. If you want to go long term fermenting with the kraut, meaning longer than 10 days ... weeks or months..., as a beginner I recommend the Easy Fermenter simply because it will prevent 'issues' that can arise when going for longer that perhaps a seasoned fermenting vet knows what to do or what not be be worried about, but may cause concern for a newbie. Just a suggestion. Let me know how it goes😊
Red Kraut video (chapters provided in description so you can jump to the lid options): ua-cam.com/video/w5eVFFNQgHo/v-deo.html
@@CleanFoodLiving
Thanks for being honest I will try the coffee filter method.