I am disappointed less than 100 people have watched this terrific interview 👍 helping to spread the wisdom through my share... It's a time to embrace cheap health through gut microbes. Thanks for your work.
Thank you so much for doing an interview with Donna Schwenk! I learn new things everyday about fermenting. Liked ... Subbed... & rang your bell. Looking forward to more of your videos.
I enjoyed you guys. It was like we were all in the living room having a friendly chat. :-) I've been making fermented vegetables for awhile, but I learned a couple of things listening to the video. (1) That white yeast is not poisonous that can form when making fermented vegetables but I do scrap it off. But I do notice, as you said, when the yeast forms, the flavor degrades. (2) The amount of probiotics decrease in fermented vegetables after a period of time, so after 2 or 3 weeks, put it in the refrigerator. Good information! BTW, it seems like fermented vegetables are the easiest to make.
I just started learning about fermentation,an my first video was Donna “how to make kefir”so I started with kefir,Im still learning,I’m always concerned about my grains so appreciate the knowledge shared I’ll be subbing to the channel an following the journey!! Thanks 🙏 god bless
I disagree. When I make cultured vegetables and use the starter, my vegetables turn out way my sheer then if I don’t. If I don’t use one they stay nice and crispy.
I am disappointed less than 100 people have watched this terrific interview 👍 helping to spread the wisdom through my share... It's a time to embrace cheap health through gut microbes. Thanks for your work.
Thank you for your kind support
Awe i see 3000 views and less than 100 reactions..my bad...even so....great interview for more to see! Love ur work
@@cathleenkealey7451 the word is slowly getting out...thank you so much
Thank you so much for doing an interview with Donna Schwenk! I learn new things everyday about fermenting.
Liked ... Subbed... & rang your bell. Looking forward to more of your videos.
Glad you enjoyed
I enjoyed you guys. It was like we were all in the living room having a friendly chat. :-) I've been making fermented vegetables for awhile, but I learned a couple of things listening to the video. (1) That white yeast is not poisonous that can form when making fermented vegetables but I do scrap it off. But I do notice, as you said, when the yeast forms, the flavor degrades. (2) The amount of probiotics decrease in fermented vegetables after a period of time, so after 2 or 3 weeks, put it in the refrigerator. Good information! BTW, it seems like fermented vegetables are the easiest to make.
I just started learning about fermentation,an my first video was Donna “how to make kefir”so I started with kefir,Im still learning,I’m always concerned about my grains so appreciate the knowledge shared I’ll be subbing to the channel an following the journey!! Thanks 🙏 god bless
Thank you so much
Awesome podcast...
thank you so much
Your skin looks so young! Please tell me honestly if this is kefir or do you also use injectable and botox??
Question for Donna?
I disagree. When I make cultured vegetables and use the starter, my vegetables turn out way my sheer then if I don’t. If I don’t use one they stay nice and crispy.
Mushier
In a milk kefir I leaved the top lid tight or loose, please reply.