I hope this video inspires you to make & eat more fermented food and to keep your gut healthy. They are simple & inexpensive, plus there’s not much waste that goes to the landfill afterward. Stay safe & healthy, with love from GVK!
Gourmet Vegetarian Kitchen i just love everything that you do! I just made 6 weeks ago the cashew roquefort cheese, it’s unbelievable goooood ! Thank you so much !
Hi, Thank you so much for your beautiful and detail videos all the time xD may i ask about how to preserve this probiotic? How long will they stay active? Do we need to feed them or such? Anyway, I wish you and your family all the best and good health 🥰
I don't really keep track of the shelf life seriously, but I can share it from my experience. ACV last as long you let it, the cultured apple juice last very long in the fridge but the flavor gets stronger over time. I usually use rejuvelac within a week, but I left it in the back of the fridge over 3 weeks once and it was still good. For yogurt, I eat it in a week. For cultured tofu, I usually eat it right away. However, sometimes leave it in the fridge up to 2 days. (not under water) I let water kefir in the fridge about 4 weeks once and it's still good. To be on the safe side, I think 2 weeks is better. Rice koji last for a long time in a glass jar if it's completely dry, but I tend to use it up within a month. Amazake last a few weeks in the fridge, the flavor becomes richer and tastier after a week. I usually eat it in 2 weeks. As for the Kimchi and the lacto fermented vegetable, I usually make a big batch of them and keep them in the fridge up to 2 months. I think I get it all :) thank you so much for your kind words!
Thank you, very concise! And once again, delightful music. I take my fruit mash from apple juicing and combine it with rum-soaked citrus peel, stew it slowly, add honey, and have a wonderful variation of marmalade for my toast. Very tasty.
I mixed rejuvelac with soy milk the other day then changed my mind. I put it in the fridge hoping to use the milk for something else in the morning, but it made yogurt. I now know that making yogurt is very easy. I hope you make koji, form what I learn the health benefits are amazing. I have to have a jar of amazake on hand all the time :) I love drinking plain rejuvelac too-- it's so refreshing. Thanks for your comment!
Delightful music, beautiful video. I followed your instruction made ACV, the first is now 3 months plus one week old. There’s a thick mother on top since a month ago 👏, do I take it out and drain the vinegar. Do I keep the mother in the fridge? But the second one made 2 months ago, no mother appears yet. Would appreciate to hear your comment. Thank you for your time. Thank you in advance. ❤️🙏
Thank you so much for your kind words! How wonderful to hear about your vinegar, I'm so glad you have a mother now. You can separate the mother and feed fresh apple juice to it to make more vinegar or leave it in there while using the vinegar. However, make sure to keep enough vinegar to cover it. Be patient, a new mother will develop on your second batch soon. Mine usually takes a few weeks after the 2nd ferment to see a mother.
Hi . Could you please give more info on the rejuvelac? When you say fermented rice.. how long does is it soaked? Is it rinsed daily? Left on the counter? Etc etc can you actually break the process down
I have another video on how to make rejuvelac here, please check it out. ua-cam.com/video/gvyB5eT8fts/v-deo.html The written recipe for it: gourmetvegetariankitchen.com/2020/04/09/cultured-tofu-yogurt/
Hi Great channel and videos. How much salt did you add to the lacto-fermented vegetables? I think the advice is 2% salt to the total weight of vegetables being used? Does the fermentation process take longer when the vegetables have not been cut down in size? Thank You = )
how much time does rejuvelac last? Does it get bad? Can you keep it in the fridge? At room temperature? I want to make my own soy yogurt often now at home so i would love to know a bit more about rejuvelac please! ❤️ I love your videos and find them really usefull for me that i don't have enogh money to buy vegan, so instead i made it myself
I made Sauerkraut for the first time and it turned out perfect to me after leaving for about 5 weeks, it was perfect crunchy with no mold at all, but my mom who was the primary consumer says its hard for her to chew. How can i make it softer? Can i leave it outside again even after i opened it already and air went in? It wont go bad?
Hmm... Did you use red cabbage? Red cabbage sauerkraut is very tough to chew. If you use green cabbage and it's still hard, you might want to try chopping it finer. I have never leave sauerkraut out to make it's softer before so I can't tell if it's safe to do so, sorry.
@@GourmetVegetarianKitchen I used organic green cabbage and I did chop in small pieces before i put it in the jar from the beginning! Idk if the organic is the reason of toughness. To me the texture was not tough, it was only for my mom who is a senior!
Thank you Jeem...Indeed to go on your blog for red...and translate ..all this recipes...I love fermented vegetables, before I had Kefir but , unfortunately, it died...and I need probiotic...I'm interesting by the recipe with rice...is it something similaire (for probiotic)?...but I'm surprised by your fermented apples juice...it's what we call cider in france.and you vinaigre is so clear and no "mother"?...rooo strange...I need to go to read and ask to my friend "Google translate"to help me 🤭😄😄...take care 🙏🏼
Violette, rice koji is amazing, I was overwhelmed withe the health benefits when I first learned about it. I'm so happy that I can make it so easily at home now. I use it for making amazake and miso. I found this article about koji for you, but not sure if you already read it-- just in case here it is sciencemeetsfood.org/koji/ The fermented apple juice is very tasty-- too tasty:) it's a perfect mix of sweet and sour! The vinegar looks clear in the video as I strained it through layers of cheesecloth. It's developed a mother after I let it sit for a month. Good to hear from you as always!
I have questions, if you put the rejuvelac in the fridge, how long it would be lasted? I have a difficulties to find the koji starter, is that similar to the yeast for Tempeh? I thank you in advance
Rejuvelac lasts very long in the fridge--probably up to a month. No, koji starter is not the same as tempeh starter and I know it's not easy to find. Have checked online, amazon might have it?
I don't even know if someone will read this but I'm desperate at this point. I've been a very thin person for almost my entire life and I usually eat way less than a thousand calories a day, so I decided to change that. I got an app to check my calories and ended up gaining weigh after a week. Problem is: I found the wonderful world of nuts. Those and whole grain contained so many calories that I could eat in one sitting so I started eating those in huge amounts night and day after a life of barely touching them at all. Not surprisingly, I got sick after a week of ingesting twice the calories I'm used to (over 2000 a day) and nuts all the time. Now even if a week has passed and I stopped my crazy diet, my stomach doesn't seem to be able to take vegetables, fruits or any type of "raw food", I have to cook everything and still I feel bad most of my digestions and go to the bathroom way to much. I keep hearing fibre is good and still it seems to have killed all of my probiotics or something and they don't seem to work anymore, I'm scared I fucked up my stomach basically and I have no idea how to get it back to normal. Does anyone know anything that could help?
Good question, actually. I don't really know, will have to do some research. I have been drinking all kind of probiotic drinks without thinking about over do it, and I'm fine :)
I have learned so much from your videos, they are very easy to follow. I have my first batch of cashew Camembert on it's last week before putting it in to age. I'm going to attempt the blue cheese today. There is such a variety of things you make, is there anything you CAN'T do??? ;o)
Wow! The ideas seem SO SO great! Cultured tofu?! Colourful kimchi?! Beyond my creativity :D Also I have to finally make myself a tofu press...my soy beans are waiting too long now to be turned into something delicious! Tempeh is already in the freezer but I have never attempted yoghurt, milk or tofu. Will definitely use your videos for this! Anyways, sending you loads of love for this hard time! Hope you and your closes ones are doing okay! Stay safe an optimistic! P.S. Can anything extra (e.g. spices) be added to homemade tofu? Just not sure about that so wanted to ask using the opportunity!
Thank you so much for your kind message, I'm so happy to read it. My husband loves adding fermented hot sauce (sriracha) on the tofu-- he said it's amazingly good :) Thanks for your well wishes, I wish you the same!
Some are an aquired taste, but I like them all, personally. I am especially fond of kimchi, I add it to almost all my salads or simply a side with a sandwich or soup.
I make so many things as I like them all, but kimchi is very special for me too. I'm so glad you eat fermented food. Thanks for answering the question!
I hope this video inspires you to make & eat more fermented food and to keep your gut healthy. They are simple & inexpensive, plus there’s not much waste that goes to the landfill afterward. Stay safe & healthy, with love from GVK!
Gourmet Vegetarian Kitchen i just love everything that you do! I just made 6 weeks ago the cashew roquefort cheese, it’s unbelievable goooood ! Thank you so much !
Hi, Thank you so much for your beautiful and detail videos all the time xD may i ask about how to preserve this probiotic? How long will they stay active? Do we need to feed them or such? Anyway, I wish you and your family all the best and good health 🥰
Thank you so much for your kind words and for letting me know about the cheese. I'm so happy you like it!
I don't really keep track of the shelf life seriously, but I can share it from my experience.
ACV last as long you let it, the cultured apple juice last very long in the fridge but the flavor gets stronger over time.
I usually use rejuvelac within a week, but I left it in the back of the fridge over 3 weeks once and it was still good.
For yogurt, I eat it in a week. For cultured tofu, I usually eat it right away. However, sometimes leave it in the fridge up to 2 days. (not under water)
I let water kefir in the fridge about 4 weeks once and it's still good. To be on the safe side, I think 2 weeks is better.
Rice koji last for a long time in a glass jar if it's completely dry, but I tend to use it up within a month. Amazake last a few weeks in the fridge, the flavor becomes richer and tastier after a week. I usually eat it in 2 weeks.
As for the Kimchi and the lacto fermented vegetable, I usually make a big batch of them and keep them in the fridge up to 2 months.
I think I get it all :) thank you so much for your kind words!
GVK, I can't thank you enough for your videos! 🙏
Dear u are an artist of your own kind.
Bless you.
💚👍
Thank you so much for your kind words!
Thank you, very concise! And once again, delightful music. I take my fruit mash from apple juicing and combine it with rum-soaked citrus peel, stew it slowly, add honey, and have a wonderful variation of marmalade for my toast. Very tasty.
Ahh that sounds really good, I have to try it. Thank you so much for sharing the idea and for your kind words!
@@GourmetVegetarianKitchen you have class mam🙏🙏🙏
All your videos are so peaceful!! Love from Brazil!! 🥰
Thank you so much for your kind words, I'm so glad you like my videos!
that kimchi salad looks divine ! would love the recipe for it ;)
I'm editing the kimchi's video and will post it soon, please check back!
@@GourmetVegetarianKitchen I definitely will ! love all your videos ! learned so much ! made my own milk, tempeh, tofu 💗 thank you
It would be nice if you explain how to make
Love it!, thanks for your dedication!
Thank you so much, I'm glad you enjoy it!
I haven’t had luck with making yogurt yet, and I have yet to try koji. I drink sprouted rice rejuvelac every day :-)
I mixed rejuvelac with soy milk the other day then changed my mind. I put it in the fridge hoping to use the milk for something else in the morning, but it made yogurt. I now know that making yogurt is very easy.
I hope you make koji, form what I learn the health benefits are amazing. I have to have a jar of amazake on hand all the time :) I love drinking plain rejuvelac too-- it's so refreshing. Thanks for your comment!
Gourmet Vegetarian Kitchen I have to try yogurt again.
Delightful music, beautiful video. I followed your instruction made ACV, the first is now 3 months plus one week old. There’s a thick mother on top since a month ago 👏, do I take it out and drain the vinegar. Do I keep the mother in the fridge? But the second one made 2 months ago, no mother appears yet. Would appreciate to hear your comment. Thank you for your time. Thank you in advance. ❤️🙏
Thank you so much for your kind words!
How wonderful to hear about your vinegar, I'm so glad you have a mother now.
You can separate the mother and feed fresh apple juice to it to make more vinegar or leave it in there while using the vinegar. However, make sure to keep enough vinegar to cover it.
Be patient, a new mother will develop on your second batch soon. Mine usually takes a few weeks after the 2nd ferment to see a mother.
Gourmet Vegetarian Kitchen thank you soooo much. ❤️🙏
You've got to be kidding me!!! Where have you been?!!! Amazing!!
That is beautiful... The whites, the almost yellow white, and vibrant purple.
Btw, the drink that made at the end, is it sweet at all? Reminds me of a korean rice drink that's very sweet. You may be familiar with it
Thank you so much for your kind words!
No, it's not sweet at all. The combination of some sweet amazake and apple cider vinegar diluted with rejuvelac is so perfect!
What a beautiful presentation. It’s everything I’ve wanted in one video thank you endlessly
Wow
Thank you!
Hi . Could you please give more info on the rejuvelac? When you say fermented rice.. how long does is it soaked? Is it rinsed daily? Left on the counter? Etc etc can you actually break the process down
I have another video on how to make rejuvelac here, please check it out. ua-cam.com/video/gvyB5eT8fts/v-deo.html
The written recipe for it:
gourmetvegetariankitchen.com/2020/04/09/cultured-tofu-yogurt/
Awesome but how do you dry and capsulizeable these . I’m trying to help someone who will not eat most of the fermented food I make but needs them.
What juicer are you using?
It looks more efficient and less cleaning and maintenance compared to other juicers.
I use Omega Juicer. I have been using it for so many years and I'm very happy with it.
Hi Great channel and videos. How much salt did you add to the lacto-fermented vegetables? I think the advice is 2% salt to the total weight of vegetables being used? Does the fermentation process take longer when the vegetables have not been cut down in size? Thank You = )
This video was so relaxing to watch with the calming music ❤️
So super nutritious
I'm so glad you think so!
Gourmet Vegetarian Kitchen I make a lot of probiotics food too. Gut microbiome is most important
Nice information
Very interesting...
Thank you for sharing...
Thank you so much and you're welcome!
how much time does rejuvelac last? Does it get bad? Can you keep it in the fridge? At room temperature? I want to make my own soy yogurt often now at home so i would love to know a bit more about rejuvelac please! ❤️ I love your videos and find them really usefull for me that i don't have enogh money to buy vegan, so instead i made it myself
So weird.. sensual music. Im hypnotised as well
Hey , i have iron deficiency. I'm now looking for best option for food . wondering this probiotics will help.
I made Sauerkraut for the first time and it turned out perfect to me after leaving for about 5 weeks, it was perfect crunchy with no mold at all, but my mom who was the primary consumer says its hard for her to chew. How can i make it softer? Can i leave it outside again even after i opened it already and air went in? It wont go bad?
Hmm... Did you use red cabbage? Red cabbage sauerkraut is very tough to chew. If you use green cabbage and it's still hard, you might want to try chopping it finer. I have never leave sauerkraut out to make it's softer before so I can't tell if it's safe to do so, sorry.
@@GourmetVegetarianKitchen I used organic green cabbage and I did chop in small pieces before i put it in the jar from the beginning! Idk if the organic is the reason of toughness. To me the texture was not tough, it was only for my mom who is a senior!
Thank you Jeem...Indeed to go on your blog for red...and translate ..all this recipes...I love fermented vegetables, before I had Kefir but , unfortunately, it died...and I need probiotic...I'm interesting by the recipe with rice...is it something similaire (for probiotic)?...but I'm surprised by your fermented apples juice...it's what we call cider in france.and you vinaigre is so clear and no "mother"?...rooo strange...I need to go to read and ask to my friend "Google translate"to help me 🤭😄😄...take care 🙏🏼
Violette, rice koji is amazing, I was overwhelmed withe the health benefits when I first learned about it. I'm so happy that I can make it so easily at home now. I use it for making amazake and miso.
I found this article about koji for you, but not sure if you already read it-- just in case here it is sciencemeetsfood.org/koji/
The fermented apple juice is very tasty-- too tasty:) it's a perfect mix of sweet and sour!
The vinegar looks clear in the video as I strained it through layers of cheesecloth. It's developed a mother after I let it sit for a month.
Good to hear from you as always!
@@GourmetVegetarianKitchen thank you for the link...it's very interesting🤔😊🙏🏼💖
How about a Mexican Tepaché (sans sugar to avoid making #ethanol) probiotic demo?
Hmm... I have never thought about that. Thanks for the idea!
Very nice but I wouldn't use a metal spoon it's not good for the bacterias
Thank you for the suggestion about not using a metal spoon, I'll try to remember it from now.
Thank you for this informative video, as alway to the point, great job 👍
You're welcome. Thank you so much for your kind comment!
Thank you for the video. How many times can one use the cultured apples to make cultured apple juice?
I have questions, if you put the rejuvelac in the fridge, how long it would be lasted? I have a difficulties to find the koji starter, is that similar to the yeast for Tempeh? I thank you in advance
Rejuvelac lasts very long in the fridge--probably up to a month. No, koji starter is not the same as tempeh starter and I know it's not easy to find. Have checked online, amazon might have it?
Thanks again for your explanation.
Wow. So nice
Thank you so much!
Gourmet Vegetarian Kitchen it’s my pleasure
How long can Rejuvelac be stored in the refrigerator?
I don't even know if someone will read this but I'm desperate at this point. I've been a very thin person for almost my entire life and I usually eat way less than a thousand calories a day, so I decided to change that. I got an app to check my calories and ended up gaining weigh after a week. Problem is: I found the wonderful world of nuts. Those and whole grain contained so many calories that I could eat in one sitting so I started eating those in huge amounts night and day after a life of barely touching them at all. Not surprisingly, I got sick after a week of ingesting twice the calories I'm used to (over 2000 a day) and nuts all the time. Now even if a week has passed and I stopped my crazy diet, my stomach doesn't seem to be able to take vegetables, fruits or any type of "raw food", I have to cook everything and still I feel bad most of my digestions and go to the bathroom way to much. I keep hearing fibre is good and still it seems to have killed all of my probiotics or something and they don't seem to work anymore, I'm scared I fucked up my stomach basically and I have no idea how to get it back to normal. Does anyone know anything that could help?
Silly question .. can we over drink probiotics? 🍁
Good question, actually. I don't really know, will have to do some research. I have been drinking all kind of probiotic drinks without thinking about over do it, and I'm fine :)
Can you use some of these probiotics instead of the capsules that you use in cheese?
I have learned so much from your videos, they are very easy to follow. I have my first batch of cashew Camembert on it's last week before putting it in to age. I'm going to attempt the blue cheese today. There is such a variety of things you make, is there anything you CAN'T do??? ;o)
👍
Wow! The ideas seem SO SO great! Cultured tofu?! Colourful kimchi?! Beyond my creativity :D
Also I have to finally make myself a tofu press...my soy beans are waiting too long now to be turned into something delicious! Tempeh is already in the freezer but I have never attempted yoghurt, milk or tofu. Will definitely use your videos for this!
Anyways, sending you loads of love for this hard time!
Hope you and your closes ones are doing okay!
Stay safe an optimistic!
P.S. Can anything extra (e.g. spices) be added to homemade tofu? Just not sure about that so wanted to ask using the opportunity!
Thank you so much for your kind message, I'm so happy to read it. My husband loves adding fermented hot sauce (sriracha) on the tofu-- he said it's amazingly good :) Thanks for your well wishes, I wish you the same!
You can add anything you like herbs etc;
I wanna drop by and taste it all 😋
I hope you make it soon!
@@GourmetVegetarianKitchen will, I like to easy the easiest way to make kimchi
good morning and have a great coming week 😁
Perfect. Subscribed!
Thank you so much for you support!
Perfect !!!
thank you!
Super
Thank you!
Whale kind of book you have read for did fermentation?
I have read so many books about fermentations for so long.
@@GourmetVegetarianKitchen
which titles do you recommend most?
Does any of this taste good
Some are an aquired taste, but I like them all, personally. I am especially fond of kimchi, I add it to almost all my salads or simply a side with a sandwich or soup.
Jack Strubbe good to know thank u
I make so many things as I like them all, but kimchi is very special for me too. I'm so glad you eat fermented food. Thanks for answering the question!
Thanks :)
you're welcome!
Love your recipes, stay safe.
Thank you so much. You too!
Rejuvalac, cultured apple's ? What is that? 😅
🙏👍
Kg có tiếng việt thôi chịu chết kg biết cách làm
'콩 요구르트'? @@ 아니고, '연두부'!
Post recipe from scratch rather than like this. ... am sure many would be wondering abt it
I have posted the links to original video of each in the description area too.
All that just show off.... it could be anything realy, what is the point