My family makes sauerkraut for years now, from soups to "pierogi" with sauerkraut and mushrooms. I could eat that in any form, and will give a shot for those recipes of yours! That turmeric one may be a nice twist :)
Whenever I make fermented veggies I also like to puree and ferment some separately to use as a starter liquid for making fermented vegan cheeses. I was always draining too much liquid from my ferments for this and drying them out, but no more! The cheeses taste so much better than using a bought starter too! I love that little helping hand you have there!!!
Many Eastern European and Asian countries use sauerkraut/fermented cabbage a lot. It can be added to soups, dumplings or salads as well. It's a staple in our household, but we don't use anything fancy, just regular glasses etc.
Those little hands👶❤. So what can we do with that liquid? And can we use this fermented veggies to salads.? My people might go crazy if i introduce in the kitchen let's see. I love all your videos especially about spices and some healthy recipes.Informative and inspirational!! 😊
This can be eaten in salads very well 😊 The extra liquid can be used as a "starter" for other ferments. You could ferment nut/seed paste with it, or cooked beans/chickpeas, etc. Many recipes online, google for example "fermented vegan cheese", "fermenting beans" etc 👍
Just discovered your channel. Thank you. Brand new to fermentation and not tried it yet.How do you prepare the jar for fermenting p,ease? Do you still have online pickling and fermenting classes as not on the website. Thanks
Thanks for the recipe and the explanation. Shall make a small batch. Could You pls show how to make Lactobiacillus Reuteri yoghurt which is fermented FOR 36 hrs AT 29 °C OR 99.6°F( body temp.)( NOT 12 HRS OR 6 HRS) WITHOUT A CURD MAKER . SAW IT ON DR BERG'S PODCAST . ITS HOME MADE LACTOBACILLUS REUTERI YOGHURT..GOOD FOR SIBO/ DEPRESSION, SOCIAL BONDING AND PUTTING THE GOOD BACTERIA BACK IN THE GUT ...better than store bought probiotic capsules . He had put 2 tbsp inulin also as prebiotic for the Reuteri to thrive while the curd was fermenting for 36 hrs . Request if You could make.a video of that. Regards . Your way of explaining SAURKRAUT making is good as was worried of botulism and hence hadn't tried making it.
I only rinse the whole cabbage with water before shredding it. So that dirt or soil residues are washed away, and that is because I am using the outer leaves to cover the contents in the jar, I would not like any soil contaminating the ferment.
You can use red cabbage too, but it may not give so much juice like white cabbage when you rub it with salt. In that case, prepare additional brine and use some of it to submerge the content when bottling it.
She loves Sauerkraut, so she was really excited to be a part of the process and was also looking for the perfect opportunity to run away with the food. 😄
Please edit immediately! HELP! You are on double speed! We want to watch your video and make thisBut you’re talking way too fast dude! Hope you get this message
So happy you are teaching us how to make sauerkraut. Our family spends too much money on store bought. Thank you
Great video with the right amount of info. Thank you
Your subtle humor is great. Thanks for the kraut with turmeric recipe!
My family makes sauerkraut for years now, from soups to "pierogi" with sauerkraut and mushrooms. I could eat that in any form, and will give a shot for those recipes of yours! That turmeric one may be a nice twist :)
Whenever I make fermented veggies I also like to puree and ferment some separately to use as a starter liquid for making fermented vegan cheeses. I was always draining too much liquid from my ferments for this and drying them out, but no more! The cheeses taste so much better than using a bought starter too!
I love that little helping hand you have there!!!
Many Eastern European and Asian countries use sauerkraut/fermented cabbage a lot. It can be added to soups, dumplings or salads as well.
It's a staple in our household, but we don't use anything fancy, just regular glasses etc.
Made the turmeric version few weeks ago, just tried it today. Oh, I'm a convert, very good.
VERY INTERESTING AND EXCITING VIDEO ❤ I WILL MAKE ONE TO SEE HOW IT WILL BE ❤ THANK YOU SO MUCH ❤
Those little hands👶❤. So what can we do with that liquid? And can we use this fermented veggies to salads.? My people might go crazy if i introduce in the kitchen let's see. I love all your videos especially about spices and some healthy recipes.Informative and inspirational!! 😊
This can be eaten in salads very well 😊
The extra liquid can be used as a "starter" for other ferments. You could ferment nut/seed paste with it, or cooked beans/chickpeas, etc. Many recipes online, google for example "fermented vegan cheese", "fermenting beans" etc 👍
Excellent srikanth ....who is that little hand helping you
I subscribe 👍👍 Love from Pakistan 🇵🇰❤
Can it keep it in normal temperature without putting in the fridge ? Or it will go bad.
Just discovered your channel. Thank you.
Brand new to fermentation and not tried it yet.How do you prepare the jar for fermenting p,ease?
Do you still have online pickling and fermenting classes as not on the website. Thanks
Well explained sir
Thank you :)
Thanks for the recipe and the explanation. Shall make a small batch.
Could You pls show how to make Lactobiacillus Reuteri yoghurt which is fermented FOR 36 hrs AT 29 °C OR 99.6°F( body temp.)( NOT 12 HRS OR 6 HRS) WITHOUT A CURD MAKER . SAW IT ON DR BERG'S PODCAST .
ITS HOME MADE LACTOBACILLUS REUTERI YOGHURT..GOOD FOR SIBO/ DEPRESSION, SOCIAL BONDING AND PUTTING THE GOOD BACTERIA BACK IN THE GUT ...better than store bought probiotic capsules . He had put 2 tbsp inulin also as prebiotic for the Reuteri to thrive while the curd was fermenting for 36 hrs .
Request if You could make.a video of that. Regards .
Your way of explaining SAURKRAUT making is good as was worried of botulism and hence hadn't tried making it.
Which other vegetable can be used to ferment?
Bravoooo
I can't have salt bcse of high blood pressure. Can u suggest a substitute? 😢
Salt is not a trouble, it's made too look like villan. Go with low carb diet, and if you are non veggie it's more easy
That’s a cool accent you have. Are you from India?
Thank you :) Yes, I am from India :)
😂😂😂😂 such a cute baby
Dear Srikant. Do you not wash and dry the cabbage before shredding it.!
I only rinse the whole cabbage with water before shredding it. So that dirt or soil residues are washed away, and that is because I am using the outer leaves to cover the contents in the jar, I would not like any soil contaminating the ferment.
I love all your recipes. Could you please tell me what we do with the juices. Are we suppose to drink it or throw it out.
can I use red cabbage?
You can use red cabbage too, but it may not give so much juice like white cabbage when you rub it with salt. In that case, prepare additional brine and use some of it to submerge the content when bottling it.
@@HappyBellyfish thanks for the advice:)
This is the first time I ever heard of such a thing!
Btw, is that your daughter's hand helping you? ❤
She loves Sauerkraut, so she was really excited to be a part of the process and was also looking for the perfect opportunity to run away with the food. 😄
@@HappyBellyfish 😊❤
What a dish, and I don't mean the sauerkraut!
Don’t we need to wash the cabbage pls.?
Please edit immediately! HELP! You are on double speed! We want to watch your video and make thisBut you’re talking way too fast dude! Hope you get this message
Please check the settings in your player. You can slow down the speed in the bottom right corner