LACTO-FERMENTED CABBAGE ASIAN SALAD with Peanut-Ginger Dressing - Probiotic Salad, YUM!
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- Опубліковано 12 чер 2024
- This is a different and fun fermented cabbage, Asian slaw recipe! It's a quick 24 hour fermented cabbage with fresh and flavorful vegetables... plus a peanut-ginger dressing to live for! Get some gut healthy probiotics with this delightful and easy fermented cabbage Asian salad recipe!
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➡️WRITTEN RECIPE: cleanfoodliving.net/fermented...
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➡️FERMENTATION WEIGHT NOTE: I no longer recommend using a rock as a fermenting weight since some rocks have a softer mineral content and/or have 'grit' that can dissolve in water. Please watch this video:
⭐DIY Fermentation Weight Ideas If You Don't Have Glass Weights:
• DIY FERMENTATION WEIGH...
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➡️WATCH NEXT:
⭐DIY Fermentation Weight Ideas If You Don't Have Glass Weights:
• DIY FERMENTATION WEIGH...
• DOES HONEY OR GALIC KILL THE PROBIOTICS?
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• FERMENTATION PLAYLIST: • Video
• LACTO-FERMENTED CABBAGE SAUERKRAUT (beginner friendly): • Best Sauerkraut Recipe...
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CHAPTERS:
Intro 00:00
Brine 00:43
Vegetables 01:47
Peanut-Ginger Dressing 02:29
Toasted Peanuts 04:40
Packing the Jar 05:15
Fermentation Time 07:28
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NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links, there is absolutely no additional charge to you. There is no an obligation to use the links. Thank you for your support!
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving UA-cam Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Just wanted to say thank you for sharing your knowledge. I've done fermenting for years but haven't been very active at it. I've watched many videos but never seemed to get the full picture until I found your channel. I've watched all of your videos now and passed them to my family and advised them to pay attention to what you say as you know what you're talking about. You've motivated me to get back at it. Many thanks from Layton, Utah.
Good Goddess!
I'm on day 3 of fermenting this slaw, and it is the Best Salad I've ever tasted! Addiction has already set in...
Gratitude sister for this Amazing recipe!!!!
It's hard not to eat the whole jar in one setting!
This looks so amazing; it’s right up my favorite flavor profile. I can’t wait to try this ferment! Thanks for all of your great videos. You have given me great confidence to create healing foods at home.
My God you are.....??????.... No capable words sufficiently say what I think of these videos!!! YOU have made a difference in my thoughts and prayers.
My God!!!!
Thank you very much. I love the calmness that you have. Much love :)
LOVE what you do! Clear and concise:))
You have a good teaching voice; it's easy on the ears and fluent without excessive pitch change.
What a pleasure to watch your videos and learn new things. I'm making sauerkraut for many years now but I learnt so much more. Thank you
I just appreciate learning from you so very much. Your teachings are healing my gut and colon health. God bless you!
Love the recioe, really new approach to classic lacto-fermentation, creative and beautiful. Trying it tonight. Thank you!
I really like your videos. They are straightforward and informative and always provide good ideas, many of them new to me. I especially like the coffee filter as a fermentation airlock. (I did already buy silicone pickle airlocks, but if I had seen your videos I could have saved some money and had what looks like a better solution.)
I think when I make this recipe - which I certainly will - I'll use raw redskin peanuts since the pellicle has good nutritional value (just as, say, a bean's skin or an apple's peel is high in nutritional value).
My daughter has been telling me about peanut butter powder. This recipe has pushed me to order some.
Loved this.
This looks amazing. Can’t wait to try.
I just love channel n you are awesome thanks so much for sharing God bless you and your family
This looks so good! will definately try this one!
This looks so good thank you 😊
Wonderfully done thank you for all that you share 👍
Love the way you do tutorials!
Looks delicious. I'll definitely be trying this one.
This looks fab, must try
Hi . Many thanks for this recepie.🌼
I WILL TRY THIS
that looks delicious. I will definitely make
Just the written recipe sounds utterly divine!!
YUMMO
Mouthwatering looks really delicious and very tasty recipe 😋👌
I LOVE LOVE LOVE LOVE LOVE this salad!! Thank you so much for this!
It's hard not to eat a whole jar in single sitting😁
Oh my goodness, this ferment looks so incredibly yummy‼️
I'm going to try this today and add some Vietnamese garlic-chili paste for kick. Thank you! I love your emphasis on gut health!
Sounds good!
Love this channel, healthy and peaceful, greetings from Taiwan.
This looks amazing! And I've got all the veggies growing in our organic garden, and this will be the first recipe I'll be making soon!!
Can't wait!
Thanks to you, I'm venturing into the fermenting world, one baby step at a time.
Thanks for all you do!! This looks so yummy!! After learning how long some ferments can last, I am mad at myself for tossing some that had been in my fridge for a year. I just was afraid of it, even though it smelled ok. 😒🤥 I love the idea of a stone. I'm using a small jar as a weight, but I will be on the look out for a nice stone.
OMG that looks good
It is!😀
I’m a new clean living fan. I enjoy your videos and am inspired daily. Thank you so very much. I love all your content. Can’t wait to start fermenting. Just collecting my jars. ❤️🦋
I've been searching something like this for a long time and now i get it as i'm nit a fan of premixed salad dressing stuffs. Wonderful channel . Thank you very much for sharing knowledge
That looks amazing and awesome💚💚It must be yummy💚💚Thank you for sharing💚💚Keep in touch💚stay connected💚
Love your videos. Do you think you would be making a kimchi tutorial any time soon? I know there are loads of videos on UA-cam but you make everything seem so simple and lovely 🙏
January!😀
We call it ah char in Singapore.
Can we leave out tbe PB and honey, ferment it, and tha add the PB as we want a serving?
Hi. I just finished making this salad following your recipe. However, instead of making separate brine out of water and salt, I had the cabbage making its own brine(based on another lacto-fermented sauerkrauts recipe of yours) and used that brine to make the salad dressing. Also, since I don't like having added sugar into my foods, I just skipped the sweeteners altogether. And because I didn't have either peanut butter or peanut powder, I just used roasted peanuts instead. What do you think about such improvisations?
I'm all for them! Fermenting is a fluid art form, not a regiment. You made this according to your taste and preferances, that's great!
Love all your recipes, and would love to try this one but I am allergic to peanuts can I use cashew butter? thanks
Sure can👍🙂
Recently found your UA-cam channel. Very well done. Such a pleasant style. I do wish you'd provide an easy way to print the recipe. Others seem to have a print button after clicking on the link. Yours requires printing on 5 pages which seems wasteful. But, recipe looks delicious. Just now getting into fermenting beets, cabbage.
Hmmmm.... I will look into how to do a print friendly format with the platform I've been using. Thanks for letting me know.
❤
I love your channel and have made nearly everything. The fermented salsa and kimchi are my favourites :) However, I recently passed a kidney stone, one of the most painful things imaginable, and after about a month of research I've discovered that the most common cause is calcium build up. Calcium build up is caused by excess sodium in the diet. From what I understand through further research is that salt-fermented food remains high in sodium unlike sugar-fermented food which doesn't remain high in sugar. Just a warning - don't over-eat fermented food like I did. Any thoughts and knowledge on the subject is appreciated.
👋 hey there , new subscriber. Love the channel 🤌🫵you rock!
I do have one question 🙋♀️
Do I need to worry about prebiotics if I’m making my own probiotic concoction from fermentation?
No, you sure don't 👍🙂
@@CleanFoodLiving wonderful 😊🥳
what kind of water purification do you use?
Love your instruction for this slaw. Quantity, video shows 1 pint but print recipe indicates 1 quart, double ingredients for a quart?
I will fix that ! Yes, double for a quart.
She’s cute very childlike.
Do you have a recipe for radish/daikon, eggs or kefir?
I dont, sorry!
👍🏻😋😎
May I know if wash the cabbage do I need to completely drain out the water ?
It does not need to be dry before using 🙂
Question my slaw has overflowed on 3rd day there is no brine left will this slaw be ok like this or do I need to eat quickly thank you
It will be ok.🙂 This is a fast ferment though because of the added sugar from the honey and peanut butter, so put it in The fridge and still eat quickly 👍
I followed the writer recipe that you have on this page and it states a tablespoon of grated garlic which I used.. on replaying this video you state a teaspoon I hope mine isn’t ruined! I guess I will have to wait and see
Thank you for letting me know the discrepancy, I will fix that! Should be 1 tsp.
Why no airlock for this ferment ? Please explain...
Airlock lids are optional, not mandatory 👍
@@CleanFoodLiving But why?
as i get older, i'm having trouble with peanuts. could i use almonds?
Absolutely!
@@CleanFoodLiving thank you❣️
Any suggestions for replacing the cilantro? I am one of the 5% of the people that only smells dirty socks when working with cilantro and cannot stand to have it in my food. I was trying to think of something Asian to add in place of it, but cannot think of anything.
Right! Hmmm... I can't think of a complimentary herb that would be a good sub... I think just skip it without a replacement. Truly the peanut ginger dressing it so good, you won't miss it!
@@CleanFoodLiving Sounds good and delicious. I will give it a try without the cilantro.
A ziplock sandwich bag with same water in it works as a weight too
that looks gunky and yummy!
best to use mined salt, all sea salt contains plastic.
Actually this is incorrect. Himalayan pink sea salt does not come from any modern sea. It is mined in Pakistan in mines that were seas long before the invention of plastic. Also Celtic sea salt is tested regularly and has been found to not contain any plastic for some unknown reason.
But lot of jar peanut has salt
Ho we contact you