I absolutely love you! You introduced me to cultured vegetables and milk kefir, Celtic sea salt and I have never looked back! Great thing is my husband has been given the ultimatum from his heart surgeon, he needs to eat kefir and cultured vegetables for his health!! Ha ha ha, I have been trying for 4 years to get him to eat this way. Oh and by the way I always put goats milk kefir as his smoothie base, unbeknown to him ;) but now that he is enjoying it all for himself I feel like I have come full circle with food for health and brining cultured foods as the main event in all our meals xoxo
Woow! Donna has to have a big fridge 😄 I love my cultured veggies too, thanks to you, Donna! You also tought me to make kombucha, sourdough and now I have your yogurt culture on the way! I'm so grateful for your work!🎉 Love you, Donna!
Just finished making my first batch of cabbage/apple kraut. You are so tidy! I have cabbage everywhere. Ha ha. Thank you for sharing your wonderful knowledge.
Somewhere along the way I heard someone say that the core of the cabbage (and probably anything else with a core) has the most nutrients. I use the core in the ferment for that reason.
apples have over a hundred million healthy bacteria (Atlantic scientific) and many of them are in the core and seeds. takes over 200 seeds to make a healthy adult sick so don't worry about a few in your creation, they have a ton of healthy bacteria health benefits :)
Went to a kraut making party, everyone chopping and adding to the big five gallon bucket. They talked about "hand taste" being unique to every batch depending on who was helping. A lovely idea especially if you have hard working in the garden hands.
I love your videos! I've learned so much already. And I love that you use Cutco knives. I used to sell Cutco years ago and I always recognize them. Thank you for making these videos! Can't wait to see more!!
Hi Donna, my twin sister has introduced me to the Kefir which I love. also the kombucha. Now introducing myself to your veggie videos. Many thanks for your help. Vanessa Parrigin
I've just started watching your videos and can't wait to get your books and get things going. Thank you very much for all your study and hard work, you have done a great work for the human race.
I'm fully committed to bringing these foods to the market, when I've finished my current work and after I've studied/practised them to proficiency - I have family help. When the time comes I hope we may call on your expertise and advice ? I have no interest in money Ma'am, I only work to be the best I can be and do the best I can do for other people; however, that does not mean that you have to follow suit, or that you can financially afford too, so we can talk about money later if you were then interested to get involved in any way. I'll speak to you again. Kindest regards.
love your channel... you're warm and friendly... helpful when healing to have someone so calm and caring. a lot of channels I was listening to previously oused anxiety and made me feel on edge! I think I will be healing now thanks to you xxx
Great video with very good information. Thank you so much for putting this together. I am going to use your method to make some fermented vegetables soon. Thank you again.
Great Video! You are so right! I love kimchi and make it myself. When I stop eating it in winter I instantly get a cold from my toddler. When I eat it everyday everyone around me can be sick and I stay healthy. My sauerkraut is store bought and pasterized so it does not have the same effect on my health.
The cultured veggies are oh so powerful. I always have some in my fridge. Glad you've found the benefits out for yourself. Thanks for watching Angelika!
What are the ratios if someone wants to make lots of much smaller jars? I don't think I could fit that large of a jar in my fridge and as much as my little ones love cultured veggies, I don't think they could manage that large jar by themselves. I'd love to see a video where you use one sachet to make lots of littler jars.
Yes, this is the 3rd video of hers that I've watched, and I just keep thinking "wow, her skin looks great!" She's a walking advertisement for the skin benefits of probiotics.
Love your videos, love your enthusiasm! Looks wonderful. I've tried my hand at sauerkraut, starting Kombucha next week. Now I'd like to try these! Beautiful kitchen as well!
Thank you so much. This gives me more confidence to make this as I have been suffering with Ulcertive Colitis for some time and apparently this is a great food for me. Bless you for sharing your knowledge. Cheers from Melbourne Australia
You are most welcome Mariam! I have a lot more information on my website culturedfoodlife.com as well. Also you should look for Dr. John Bergman on UA-cam he talks about Ulcertive Colitis and many other health issues and has amazing health talks
Hello DonnaWatched your Kefir, Kombacha and Cultured Vegetables videos tonight. Brilliant and very clear. Thank you very much. What I would like to know is in the Cultured Vegetables video you use your "little buddies" to get everything going, but in your Kefir video you mentioned that the Kefir Cheese Whey can be used to make Cultured Vegetables. Could you show or let me know how using the Kefir whey differs for a starter pack and the benefits the Whey provides?Once again, thanks for some very instructional videos and will endeavour to watch the rest of them as I have now subscribed.
Donna Schwenk 1 second ago I personally don't use weights, because I want to make this easy and inexpensive for you guys. I found them more work and some of the veggies can still float. You dont have to use an airlock (although I love them) I simply open the jar every day or every other day and push down the veggies so the ones floating rotate. Been doing this for 16+ years :)
Thanks Donna, I appreciated your response, my wife is not a fan of my interest in, the microbiom. I know that items like kamboocha, fermented food and kyifer are the answer to so many things.
Good morning Donna, my question is, does it always have to be with cabbage. I have to be honest, I am not a kraut lover at all. I want to do this for my health and to see if it will help me lose weight as well. I have had a thyroidectomy and recently a hysterectomy and it is hard to lose weight. I figure it should benefit me more than hurt me st this point. I ordered your book and was wondering if you have more than one book?
After you have your veg cultured and refrigerated about a month. Is it normal not to have any bubbling or fizz to your jars? It smells delicious and taste very good!🥰
Yes it is! Sometimes it will still be bubbly and sometimes it wont .The bacteria mostly goes dormant in the fridge. But it can last several weeks if not months in the fridge.
Sauerkraut has its own juice if you squeeze it after the salt is added. Water will rot the kraut, as will not adding enough salt. and also has natural probiotics without adding starter.
Water will not rot the kraut. I use water every single kraut and cultured veggie I make, been doing it for 16+ years. This way you get a brine which is also extremely beneficial and easy to consume on top of the kraut itself. If you do not use a starter and want to just use salt you just add more salt then what I mention in my recipes to balance out the ph. The kraut will have its own natural probiotics. But the starter will increase them and it will last for longer in your fridge. You can find that information here: www.culturedfoodlife.com/do-cultured-veggies-need-a-starter/ That being said I want people to make these foods however they can. If you don't have a starter that is perfectly fine! Just add more salt :)
I definitely want to try this, I have a hard time getting my kids to eat it, one likes the store made one, but with apples, it just might do the trick. Thank you so much, you're videos are awesome!!
Great info! I am using your cutting edge Cultures .have had super results with the reuteri culture packets i cook them at 98 degrees in my Levele yogurt maker for 36 hrs.. what is the maximum temp for Reuteri cultures? at what temp does it kill the reuteri/ I see people cooking SIBO reuteri /gasseri/coagulans at 106 to 110 ? what is the safest temp? I am starting a SIBO batch when my cutting edgd order arrives on friday aug. 9... Dr davis says keep temperature lower than that ? dont want to waste a batch...thanks ...would appreciate some feedback.
I have a food sensitivity to cabbage an all mustard plants. Can I make this with spinach,kale, or even sprouts? Also, would you include the peel of a mango ,orange, or lemon when shredding the fruit? Thank you for your leadership and expertise.
I would make a different cultured veggie if you have trouble with cabbage. Spinach and kale and sprouts do not ferment very well because they are already soft veggies and fermentation cause them to be more soft, so they just turn to mush. But here are a bunch of other cultured veggie recipes to try: www.culturedfoodlife.com/recipes/#pw+recipe-category:cultured-vegetables
If I want to culture carrots onions and jalepenos together would I go about it the same way you have done here and in the same amount of time? Thank you.
I ferment most krauts for about 6-7 days. Almost all other cultured veggies I ferment for 2-4 days. They continue to slowly ferment in the fridge as well. Carrots have a higher sugar content then cabbage so 3 days should be perfect.
Donna, I’ve been listening to your podcasts and trying to figure out what is going on with me. I’ve been drinking my kefir for a year now and love it. It seemed to heal a gut issue I had. I’ve made kombucha on and off for years and seemed to handle it fine. Then I started making fermented veggies and eating them more regularly 2 months ago as well. However I think I might be reacting to them. I’ve been getting terribly dizzy and vertigo surges after eating them. I’m currently trying to balance my blood sugars with an all whole food and healthy fat diet. I seem to be tolerating the kefir still fine but one sip of kombucha makes me feel weird. Today after eating a salad with bell peppers and cabbage fermented I became dizzy the rest of the afternoon and evening. Have you ever heard of this? I’m also trying to hydrate with ACV in my water. Perhaps I’m over doing it? I’ve given up caffeine thinking it could be that but still experience dizziness. Thank you for your time.
Hey Donna. Lovely video. It's something new to add extra flavors from fruits which i was looking for. I usually put cumin, turmeric and garlic to my sour krowt. But these Appels and oranges looks great. Like it. 👍👍 But how many days should i wait to be able to eat the krowt if i don't have these starters or suger or honey. I usually wait for 40 days to be able to consume 🤔🤔 is it too much? Does the good bacteria in this case are died.?? 🤔 Another thing please, would you please make videos on fermenting fruits?? Thank you sooo much. Regards from Sweden
Hi Amani, I only ferment my kraut for 6-7 days. Longer isn't necessarily better with fermentation. The good bacteria will run out of food if the veggies are fermented for a very long time, which means the probiotics will start to die and the veggies will turn more into a vinegar ferment. This isn't harmful and will preserve the veggies still, but you'll get the most benefits with shorter fermentation times. I don't have many recipes on all fruit ferments. This is because fermenting just fruit will create more of an alcoholic ferment. There is so much sugar in fruit that fermenting in closed container will create a higher alcohol content and the fruit is soft so it will just become mushy and no longer be sweet. I do add fruit to cultured veggie recipes, but i almost never ferment all fruit.
@@CulturedFoodLife that was really helpful, appreciate your answer. But how about apple cider vinegar, I mean isn't consider ferment fruit? Does it go close to alcohol? And yes, my purpose beyond fermenting fruits is to get red of the suger in it. But your answer was clear. Thank you Donna.
So in my case, and because i don't have starters and i live in a cold country , so does it need like 3 weeks to be fermented? You made me think again of the life of these probiotics when they don't have food.
@@amanis3614 Apple cider vinegar is made from apple juice and starter culture. It turns into vinegar and is still a raw ferment, but it's not probiotic in the same way that the other cultured foods i speak of are. If you aren't using a starter culture for your cultured veggies you just need to use more salt to help balance out the ferment. If you are following my recipes you'll need to double or triple the salt if you aren't using a starter culture. I still suggest the same amount of fermentation time. (around 6-7 days) if your home is exceptionally cool you can go a little longer. But I would still do a shorter ferment overall.
Dear Donna, I’ve been watching your video on cultured vegetables I wonder if you know how to make cultured celery powder. I need this powder to make a pastrami, to cure it naturally, and the recipe calls for this ingredient. I’ve been all over looking for this but no luck. The only video I can see is yours. Thank you very much if you are able to respond!
Donna: I am new in cultured food, I brought water Kefir grains from your websuit, just start making water kefir, I love it, I drink a least two cup per day! I feel good, also, I making coconut kefir yogurt too! Now I starting learn cultured vegetables, because we live in topical island, we got a lot of organic food or non-pesticides fruits, veggies! But I would like introduce those good stuff in Asia, such China, but the problem is they did not had real organic food, everything is pesticides, GMO, if I use fruits they had that I make pesticides cultured food for my family, I do not know what is solution on that? Pls kindly reply that!
Do you us organic apples and cabbage?Thank you for your videos I just love them! One more thing what is the name brand of the water you us Thanks Elaine
Not always. I do when I can, but I often use non organic as well. I have used all kinds of water. Mostly spring or lightly filtered water that retain minerals. I don't use distilled. I've used brita filters, pur filters and i've gotten local mountain spring water as well :)
Hi Donna I watched your video last night and fall in love with kefir but little confuse how I can start please recommend me your video for new comers thanks a lot
Hi Shaila, I actually reccommend my website for getting started: www.culturedfoodlife.com/ We have a start here section and a free getting started ebook for signing up for our emails!
Hello Donna I am new to your channel and I love your videos.. thank you . Could you please tell me if I can use some whey for a starter to ferment vegetables. If so.. if i am making 1 quart jar of carrots with ginger.. could you please tell me how much whey, and how much salt. I appreciate all you are teaching through your videos. I have signed up on your website. They whey I have is from making yoguet
In stead of apples - add beets, the kraut turns out a pretty pink color. That salty pink brine water is the best liquid to drink for hangovers the next day☝️😅
As someone starting out on this journey of healthy eating and cultured foods, kefir , etc I would like to know how one would go about preparing a meal and eating these foods? Do you eat the cultured veggies cold or do you heat them up? What other foods would you prepare with these veggies? Do you eat meat, if so what is the best type to eat?
Hi Paulette! I have HUNDREDs of recipes on my website and in my books. A lot of them are for meal type foods. I make dressings, dips, desserts, I eat them as sides, I drink smoothies! There are so many ways to eat cultured foods.I always eat the cultured foods cold or room temp as high heat will kill the probiotics. I do eat a "normal" diet as well. I do eat meat and regular meals but also try to eat healthy (lots of veggies!) I try to eat organic when I can. You can find most of my recipes here :www.culturedfoodlife.com/recipes/ There are more in my books as well.
are cultured vegetables the same as fermented vegetables? It pretty much looks like the same process except for adding that packet. I just happened onto your channel for the first time I have subscribed.
I wanted to share with everyone out there in similar situations to me for a few years * I can't get a garden going my health is so bad right now you all will find this interesting my ex and I share a house so he is all work home sleep savings for his future thus the divorce lol ! He loves salsa I love salsa I have made salsa and added raw kombucha to the salsa about 1 tablespoon * I cook and boil tomatoes 🍅 onions 🌰 1 jalapeño FROM A CAN of jalapenos we had fresh salsa for 3 weeks & diced tomatoes from a can * and cilantro & organic chips nachos * I added the 1 tablespoon when the salsa cooled down * One time we have bought salsa cheap organic * Pico de Gallo no flavor what so ever this particular salsa no joke it said Pico de Gallo it had like a speck of jalapeño all onion tiny amounts of tomatoes I took it rinsed it grabbed a can of organic diced tomatoes my organic white onion choped it in half a little garlic powder onion powder tiny amount cilantro in the blender * cooked it to a boil with 1 cup spring water * put it in a blender * waited for it to cool* added 1 tablespoon raw kombucha * DEE LISCIOUS 😋 YUM!! WITH NACHO CHIPS I MADE SOME FRESH BEANS ON THE SIDE SPRINKLED THE WARM BEANS WITH shreded CHEESE POPPED IT IN THE MICROWAVE POOF*! IM EATING PROBIOTIC SALSA !! With cheesy beans YUM!! APPLE KRAUT * I HAVE ADDED MY KOMBUCHA RAW TO THE APPLE KRAUT * FERMENTED * I HAVE MADE COLESLAW AND ADED RAW KOMBUCHA * 1 tablespoon * NOONE NOTICED * I've added 1 tablespoon to my potatoes salad * When I thought how can I was not geting enough prebiotic to my diet when I thought simple easy ideas * I am eating it all the time no garden due to health reasons * 😅 I love ❤️ it !! I feel so healthy !! Even though I'm not * Hope these ideas help send me a thumbs up * I almost wondered for those of us that don't have gardens if we can add it to our sweet organic black cold teas or iced cofffes the veggies culture water ??
I thought that cabbage needs to sit in the salt first and then you have to squeeze it to get its own juices out? I'm new to all this and would love some encouragement. Thanks for your beautiful and peaceful videos.
Do you have to put something in the jar to keep the vegetables under the water (like a pickle pebble)? Also I have seen some recipes that don't add a culture, just vegetables and salt. I have kefir whey when I make milk kefir cheese, but I have not seen a recipe that says the ratio of how much to use for how much vegetables.
My kitchen? This is the kitchen from my old house. I have an extra pretty new kitchen at the new place I moved to in California. But I haven't filmed a video in this style yet!
Hi. I am a fermentation noob and have a question. You mentioned in this video that this will last a good 9 months in the fridge. On your website under the veggie starter section you say "Over the course of a few weeks, these probiotics diminish quickly as they run out of food". If that is the case why would you want to eat fermented foods after a few weeks if the probiotic effectiveness is mostly gone?
My sourkrout rose up after I made it. I took lid off and pushed sourkrout down. It all rose again. Not much room on top. If I have to I will take some out. Is it bad that I let air in. How come u dont use weight in this video? If I get yeast on top, can I just scoop it out?
Hi Donna, are there any recipes were you add sugar to your fermented vegetables? Asians have some recipes that are sweet and sour pickled veggies where fish sauce, sugar, and vinegar are used that keep in the refrigerator for weeks. But are they considered "fermented"?
If a recipe requires sugar and vinegar (or heat) it is not lacto fermented. This is a canning method designed to make things shelf stable. The vinegar and sugar act as a preservative. Which you natural get when you do lacto fermentation the way I talking about above. While all cultured foods are fermented not all fermented foods are cultured. Meaning the canning method using vinegar, sugar and high heat has no probiotic benefit. But is technically still fermented. Same goes or traditional ketchup and canned foods etc. This is one reason I use the term cultured more often. I have a whole blog on this: www.culturedfoodlife.com/what-are-cultured-foods-restorative-foods-for-the-body/ PS: Sorry for the late response! We are a very small company and doing our best to keep up with the hundreds of questions I get every day.
When the veggies float to the top of the brine, do they still stay submerged? All the videos I've seen regarding fermenting veggies use things to hold the veggies down below the water line. I'm going to order some 1 gallon jar lids and the culture. Thanks!
I think because she uses a air lock, it doesn't matter as much. I could be wrong, but that's my understanding. I have only done it with regular jar lids, so I always make sure mine is held down under the brine.
I don't use weights, because I want to make this easy and inexpensive for you guys. I found them more work and some of the veggies can still float. You dont have to use an airlock (although I love them) I simply open the jar every day or every other day and push down the veggies so the ones floating rotate.
I am going to get Donna`s1/2 gallon fermenting jar with airlock, does she have larger sizes or have just airlock lids so you can get your own larger ( gallon ) jars seperatly?
Can I add seaweeds like Kelp and Dulse to my vegetables? Will these iodine rich foods stop the fermentation, since I read iodine inhibits fermentation? Can I ferment seaweeds? Please advise.
@@babymacbean Mine is quite old, I'm not sure on the model. But it's a larger one so it can hold more veggies. Any food processor should work great though!
You can just close it normally. It shouldn't be loose. But you don't have to screw it on so tight you wont be able to undo it. Just screw it on like you would anything that you store in a mason jar.
Thank u I like ur videos but I just started drinking kombucha and I'm having heartburn!! What should I do with that ? Or what kind of kombucha flavored should I try ? Any suggestions pls ? Because my doctor really advised me to drink that since I'm on health issue!
Hi! This can be a detox/healing crisis reaction. IF you have some major gut imbalances/healing to do then you can have some symptoms of a healing crisis. I would decrease the amount and gradually increase. Also check out more about the healing crisis here: www.culturedfoodlife.com/the-healing-crisis-and-cultured-foods/
You need the salt to keep the fermentation balanced and the veggies crisp. So less salt is not usually recommended. But make sure you use good salt like Celtic sea salt or Himalayan which is not overly processed and is very high in minerals.
Distilled water has no minerals (its great benefit) but adding the good salt balances this out right? Are you sure the bugs remove chlorides and fluorides and radioactive chems etx? Distillation does. I am adding apples to my next batch for sure, thanks again.
Hi Your cultured veggies (and you) need the minerals in the water as well as the salt to function properly. Your cultures will turn out better if you use lightly filtered or spring water. Been doing this for 16+ years and happy as a clam.
I personally don't use weights, because I want to make this easy and inexpensive for you guys. I found them more work and some of the veggies can still float. You dont have to use an airlock (although I love them) I simply open the jar every day or every other day and push down the veggies so the ones floating rotate. But a cabbage leaf on top is just fine if you want to use it!
Hi Mark, The calories, sugar and carbs will all reduce as the good bacteria consume sugar/lactose etc for food to make the probiotics with. It's different for each food. : www.culturedfoodlife.com/low-carb-cultured-foods/
@@CulturedFoodLife thank you. I also wonder about possible bad effects I hear from whey protein including carcinogenic and gut wall lining reaction. Thinking of restarting home kefir
I never do! I try to keep things easy and I've loved this method! Since I add water the culture I dont need to pound it to get the moisture from the cabbage itself.
I absolutely love you! You introduced me to cultured vegetables and milk kefir, Celtic sea salt and I have never looked back! Great thing is my husband has been given the ultimatum from his heart surgeon, he needs to eat kefir and cultured vegetables for his health!! Ha ha ha, I have been trying for 4 years to get him to eat this way. Oh and by the way I always put goats milk kefir as his smoothie base, unbeknown to him ;) but now that he is enjoying it all for himself I feel like I have come full circle with food for health and brining cultured foods as the main event in all our meals xoxo
That's wonderful Vanessa!! I love it when people share their stories of success. It helps everybody. Happy Fermenting!
Woow! Donna has to have a big fridge 😄
I love my cultured veggies too, thanks to you, Donna! You also tought me to make kombucha, sourdough and now I have your yogurt culture on the way!
I'm so grateful for your work!🎉
Love you, Donna!
Just finished making my first batch of cabbage/apple kraut. You are so tidy! I have cabbage everywhere. Ha ha. Thank you for sharing your wonderful knowledge.
Hi, Donna! I so enjoy your enthusiastic energy. It’s a pleasure to watch you. Thank you for taking the time to share one of your passions with us!
Thank you so much for the kind words. I really appreciate you taking the time to spread kindness! I'm so glad you liked the video!
Somewhere along the way I heard someone say that the core of the cabbage (and probably anything else with a core) has the most nutrients. I use the core in the ferment for that reason.
I literally felt that bounce into my core when I read that. Have you ever tried the core of a lettuce? Sooo goood...
🌿💦👣🐝
I find lettuce cores too bitter, but I think the core/root of celery is the tastiest part!
@@sandrastreifel6452 I haven't tried it. Will keep an eye out thanks
Wow thanks.. I always cut the core out.. !
apples have over a hundred million healthy bacteria (Atlantic scientific) and many of them are in the core and seeds. takes over 200 seeds to make a healthy adult sick so don't worry about a few in your creation, they have a ton of healthy bacteria health benefits :)
Went to a kraut making party, everyone chopping and adding to the big five gallon bucket. They talked about "hand taste" being unique to every batch depending on who was helping. A lovely idea especially if you have hard working in the garden hands.
Kathleen Gustafson check my vacuum sealed kraut
It is always good to wear gloves and sterelize the gallons you put your Kraut into prior to fermentation.
I bought all your book and I learn a lot from it . The best channel about cultured food.
I love your videos! I've learned so much already. And I love that you use Cutco knives. I used to sell Cutco years ago and I always recognize them. Thank you for making these videos! Can't wait to see more!!
Hi Donna, my twin sister has introduced me to the Kefir which I love. also the kombucha. Now introducing myself to your veggie videos. Many thanks for your help. Vanessa Parrigin
Awesome to see you Donna 💕
I've just started watching your videos and can't wait to get your books and get things going. Thank you very much for all your study and hard work, you have done a great work for the human race.
Thank you very very much! I happy to have you on board and I hope you enjoy these foods as much as I do, once you get started!
I'm fully committed to bringing these foods to the market, when I've finished my current work and after I've studied/practised them to proficiency - I have family help. When the time comes I hope we may call on your expertise and advice ? I have no interest in money Ma'am, I only work to be the best I can be and do the best I can do for other people; however, that does not mean that you have to follow suit, or that you can financially afford too, so we can talk about money later if you were then interested to get involved in any way.
I'll speak to you again.
Kindest regards.
love your channel... you're warm and friendly... helpful when healing to have someone so calm and caring. a lot of channels I was listening to previously oused anxiety and made me feel on edge! I think I will be healing now thanks to you xxx
Aww thank you!! I'm so happy to hear this! I hope I make things seem easy to you. Sending you all the love from my kitchen!
Great video & I love the idea of apples with the cabbage.
YOU ARE AWSOME. Thank you for all of your videos.
Great video with very good information. Thank you so much for putting this together. I am going to use your method to make some fermented vegetables soon. Thank you again.
Thank you thank you , I am sooo thankful for all the information . I am starting my fermented vegetable for sure this week.
Good job, well done Donna.
Great Video! You are so right! I love kimchi and make it myself. When I stop eating it in winter I instantly get a cold from my toddler. When I eat it everyday everyone around me can be sick and I stay healthy.
My sauerkraut is store bought and pasterized so it does not have the same effect on my health.
The cultured veggies are oh so powerful. I always have some in my fridge. Glad you've found the benefits out for yourself. Thanks for watching Angelika!
It would be so cool if there was a restaurant or grocery store that focused on cultured foods and drinks.
There are some local "market" stores in areas across the country that do this! We really love the Fermentation Farm here in Southern California!
Just found you. I appreciate you so much thank you.
Thank you Donna for sharing, can we use the fermented juice after eating the veg?
What are the ratios if someone wants to make lots of much smaller jars? I don't think I could fit that large of a jar in my fridge and as much as my little ones love cultured veggies, I don't think they could manage that large jar by themselves. I'd love to see a video where you use one sachet to make lots of littler jars.
Would I need to keep buying starter packs to get the same bacteria? Or could I start a new batch by seeding it with a spoonful of the previous batch?
Donna, your skin and eyes are absolutely beautiful. Flawless. Thank you.
Yes, this is the 3rd video of hers that I've watched, and I just keep thinking "wow, her skin looks great!" She's a walking advertisement for the skin benefits of probiotics.
And super smooth vocal tones. If you know anybody with hyperacusis or sensitive ears, Donna's vocals are a fantastic frequency.
Love your videos, love your enthusiasm! Looks wonderful. I've tried my hand at sauerkraut, starting Kombucha next week. Now I'd like to try these! Beautiful kitchen as well!
Jill Long I
Thank you so much. This gives me more confidence to make this as I have been suffering with Ulcertive Colitis for some time and apparently this is a great food for me. Bless you for sharing your knowledge. Cheers from Melbourne Australia
You are most welcome Mariam! I have a lot more information on my website culturedfoodlife.com as well. Also you should look for Dr. John Bergman on UA-cam he talks about Ulcertive Colitis and many other health issues and has amazing health talks
I love watching you on your video's have a bless day
Hello DonnaWatched your Kefir, Kombacha and Cultured Vegetables videos tonight. Brilliant and very clear. Thank you very much. What I would like to know is in the Cultured Vegetables video you use your "little buddies" to get everything going, but in your Kefir video you mentioned that the Kefir Cheese Whey can be used to make Cultured Vegetables. Could you show or let me know how using the Kefir whey differs for a starter pack and the benefits the Whey provides?Once again, thanks for some very instructional videos and will endeavour to watch the rest of them as I have now subscribed.
cool I didn't know u can use kefir culture to ferment veges,i have some kefir culture in my freezer.
Sheldon Scott She said you could but should actually keep them separate to get the most benefit of the good bacterias from the cultured vegetables
There is still cabbage above the water. That can mold.
To create the anaerobic environment no air can touch the food.
Donna Schwenk
1 second ago
I personally don't use weights, because I want to make this easy and inexpensive for you guys. I found them more work and some of the veggies can still float. You dont have to use an airlock (although I love them) I simply open the jar every day or every other day and push down the veggies so the ones floating rotate. Been doing this for 16+ years :)
Thanks Donna, I appreciated your response, my wife is not a fan of my interest in, the microbiom. I know that items like kamboocha, fermented food and kyifer are the answer to so many things.
Thanks for the excellent video. Have you ever tried using dried fruits?
Can you use the juice from one batch to start another batch?
Good morning Donna, my question is, does it always have to be with cabbage. I have to be honest, I am not a kraut lover at all. I want to do this for my health and to see if it will help me lose weight as well. I have had a thyroidectomy and recently a hysterectomy and it is hard to lose weight. I figure it should benefit me more than hurt me st this point. I ordered your book and was wondering if you have more than one book?
Excellent 👏👏
After you have your veg cultured and refrigerated about a month. Is it normal not to have any bubbling or fizz to your jars? It smells delicious and taste very good!🥰
Yes it is! Sometimes it will still be bubbly and sometimes it wont .The bacteria mostly goes dormant in the fridge. But it can last several weeks if not months in the fridge.
Sauerkraut has its own juice if you squeeze it after the salt is added. Water will rot the kraut, as will not adding enough salt. and also has natural probiotics without adding starter.
Water will not rot the kraut. I use water every single kraut and cultured veggie I make, been doing it for 16+ years. This way you get a brine which is also extremely beneficial and easy to consume on top of the kraut itself. If you do not use a starter and want to just use salt you just add more salt then what I mention in my recipes to balance out the ph. The kraut will have its own natural probiotics. But the starter will increase them and it will last for longer in your fridge. You can find that information here: www.culturedfoodlife.com/do-cultured-veggies-need-a-starter/
That being said I want people to make these foods however they can. If you don't have a starter that is perfectly fine! Just add more salt :)
You are a smart lady!
Thanks for your videos!!!!!!
Hi Donna, How much salt and Cutting edge starter culture, do you use for 1/2 Gallon jar? Also for 1 quart jar? Please and thank you.
I definitely want to try this, I have a hard time getting my kids to eat it, one likes the store made one, but with apples, it just might do the trick. Thank you so much, you're videos are awesome!!
Great info! I am using your cutting edge Cultures .have had super results with the reuteri culture packets i cook them at 98 degrees in my Levele yogurt maker for 36 hrs.. what is the maximum temp for Reuteri cultures? at what temp does it kill the reuteri/ I see people cooking SIBO reuteri /gasseri/coagulans at 106 to 110 ? what is the safest temp? I am starting a SIBO batch when my cutting edgd order arrives on friday aug. 9... Dr davis says keep temperature lower than that ? dont want to waste a batch...thanks ...would appreciate some feedback.
I can do that 😊. You are a inspiration thank you!!
I have a food sensitivity to cabbage an all mustard plants. Can I make this with spinach,kale, or even sprouts? Also, would you include the peel of a mango ,orange, or lemon when shredding the fruit? Thank you for your leadership and expertise.
I would make a different cultured veggie if you have trouble with cabbage. Spinach and kale and sprouts do not ferment very well because they are already soft veggies and fermentation cause them to be more soft, so they just turn to mush. But here are a bunch of other cultured veggie recipes to try: www.culturedfoodlife.com/recipes/#pw+recipe-category:cultured-vegetables
If I want to culture carrots onions and jalepenos together would I go about it the same way you have done here and in the same amount of time? Thank you.
I ferment most krauts for about 6-7 days. Almost all other cultured veggies I ferment for 2-4 days. They continue to slowly ferment in the fridge as well. Carrots have a higher sugar content then cabbage so 3 days should be perfect.
How does the LG products compare to Dr. Davis’s L?Reuteri capsules? Is it the same strain?
Thank you for this wonderful video!!!
Love fermented carrots!
Very nice, Donna! Thank you! I am really enjoying your videos.
What is the make of that water filter you have on the counter?
I would like to get one.
so fermentation right
Would it be safe to use some of the brine from one completed fermented jar to mix with the culture starter to make the next batch?
Donna,
I’ve been listening to your podcasts and trying to figure out what is going on with me. I’ve been drinking my kefir for a year now and love it. It seemed to heal a gut issue I had. I’ve made kombucha on and off for years and seemed to handle it fine. Then I started making fermented veggies and eating them more regularly 2 months ago as well. However I think I might be reacting to them. I’ve been getting terribly dizzy and vertigo surges after eating them. I’m currently trying to balance my blood sugars with an all whole food and healthy fat diet. I seem to be tolerating the kefir still fine but one sip of kombucha makes me feel weird. Today after eating a salad with bell peppers and cabbage fermented I became dizzy the rest of the afternoon and evening. Have you ever heard of this? I’m also trying to hydrate with ACV in my water. Perhaps I’m over doing it? I’ve given up caffeine thinking it could be that but still experience dizziness. Thank you for your time.
Elena, did you ever figure out what was going on with you? Did your issues resolve?
Hey Donna. Lovely video. It's something new to add extra flavors from fruits which i was looking for.
I usually put cumin, turmeric and garlic to my sour krowt. But these Appels and oranges looks great. Like it. 👍👍
But how many days should i wait to be able to eat the krowt if i don't have these starters or suger or honey. I usually wait for 40 days to be able to consume 🤔🤔 is it too much? Does the good bacteria in this case are died.?? 🤔
Another thing please, would you please make videos on fermenting fruits?? Thank you sooo much.
Regards from Sweden
Hi Amani, I only ferment my kraut for 6-7 days. Longer isn't necessarily better with fermentation. The good bacteria will run out of food if the veggies are fermented for a very long time, which means the probiotics will start to die and the veggies will turn more into a vinegar ferment. This isn't harmful and will preserve the veggies still, but you'll get the most benefits with shorter fermentation times. I don't have many recipes on all fruit ferments. This is because fermenting just fruit will create more of an alcoholic ferment. There is so much sugar in fruit that fermenting in closed container will create a higher alcohol content and the fruit is soft so it will just become mushy and no longer be sweet. I do add fruit to cultured veggie recipes, but i almost never ferment all fruit.
@@CulturedFoodLife that was really helpful, appreciate your answer.
But how about apple cider vinegar, I mean isn't consider ferment fruit? Does it go close to alcohol?
And yes, my purpose beyond fermenting fruits is to get red of the suger in it. But your answer was clear.
Thank you Donna.
So in my case, and because i don't have starters and i live in a cold country , so does it need like 3 weeks to be fermented?
You made me think again of the life of these probiotics when they don't have food.
@@amanis3614 Apple cider vinegar is made from apple juice and starter culture. It turns into vinegar and is still a raw ferment, but it's not probiotic in the same way that the other cultured foods i speak of are. If you aren't using a starter culture for your cultured veggies you just need to use more salt to help balance out the ferment. If you are following my recipes you'll need to double or triple the salt if you aren't using a starter culture. I still suggest the same amount of fermentation time. (around 6-7 days) if your home is exceptionally cool you can go a little longer. But I would still do a shorter ferment overall.
Dear Donna, I’ve been watching your video on cultured vegetables
I wonder if you know how to make cultured celery powder. I need this powder to make a pastrami, to cure it naturally, and the recipe calls for this ingredient. I’ve been all over looking for this but no luck. The only video I can see is yours.
Thank you very much if you are able to respond!
Donna: I am new in cultured food, I brought water Kefir grains from your websuit, just start making water kefir, I love it, I drink a least two cup per day! I feel good, also, I making coconut kefir yogurt too! Now I starting learn cultured vegetables, because we live in topical island, we got a lot of organic food or non-pesticides fruits, veggies! But I would like introduce those good stuff in Asia, such China, but the problem is they did not had real organic food, everything is pesticides, GMO, if I use fruits they had that I make pesticides cultured food for my family, I do not know what is solution on that? Pls kindly reply that!
could you please name what brand of food processor are you using ? thank you.
Would you mind telling us what kind of food processor you have?
Do you us organic apples and cabbage?Thank you for your videos I just love them! One more thing what is the name brand of the water you us
Thanks
Elaine
Not always. I do when I can, but I often use non organic as well. I have used all kinds of water. Mostly spring or lightly filtered water that retain minerals. I don't use distilled. I've used brita filters, pur filters and i've gotten local mountain spring water as well :)
Do you have to keep buying the culture for the veges or does the juice become the culture?
Hi Donna I watched your video last night and fall in love with kefir but little confuse how I can start please recommend me your video for new comers thanks a lot
Hi Shaila, I actually reccommend my website for getting started: www.culturedfoodlife.com/
We have a start here section and a free getting started ebook for signing up for our emails!
Thank you for the great information and presentation as always.
Hello Donna I am new to your channel and I love your videos.. thank you . Could you please tell me if I can use some whey for a starter to ferment vegetables. If so.. if i am making 1 quart jar of carrots with ginger.. could you please tell me how much whey, and how much salt. I appreciate all you are teaching through your videos. I have signed up on your website. They whey I have is from making yoguet
In stead of apples - add beets, the kraut turns out a pretty pink color. That salty pink brine water is the best liquid to drink for hangovers the next day☝️😅
Hi. I was wondering if you don’t use the airlock lids but a regular lid or latch, do you have to burp the fermenting vegetables daily?
Donna, you are cute in a gazillion ways!! Thanks for the work you do.
As someone starting out on this journey of healthy eating and cultured foods, kefir , etc I would like to know how one would go about preparing a meal and eating these foods? Do you eat the cultured veggies cold or do you heat them up? What other foods would you prepare with these veggies? Do you eat meat, if so what is the best type to eat?
Hi Paulette! I have HUNDREDs of recipes on my website and in my books. A lot of them are for meal type foods. I make dressings, dips, desserts, I eat them as sides, I drink smoothies! There are so many ways to eat cultured foods.I always eat the cultured foods cold or room temp as high heat will kill the probiotics. I do eat a "normal" diet as well. I do eat meat and regular meals but also try to eat healthy (lots of veggies!) I try to eat organic when I can. You can find most of my recipes here :www.culturedfoodlife.com/recipes/
There are more in my books as well.
are cultured vegetables the same as fermented vegetables? It pretty much looks like the same process except for adding that packet. I just happened onto your channel for the first time I have subscribed.
I wanted to share with everyone out there in similar situations to me for a few years *
I can't get a garden going my health is so bad right now you all will find this interesting my ex and I share a house so he is all work home sleep savings for his future thus the divorce lol !
He loves salsa I love salsa I have made salsa and added raw kombucha to the salsa about 1 tablespoon *
I cook and boil tomatoes 🍅 onions 🌰 1 jalapeño FROM A CAN of jalapenos we had fresh salsa for 3 weeks & diced tomatoes from a can * and cilantro & organic chips nachos * I added the 1 tablespoon when the salsa cooled down *
One time we have bought salsa cheap organic * Pico de Gallo no flavor what so ever this particular salsa no joke it said Pico de Gallo it had like a speck of jalapeño all onion tiny amounts of tomatoes I took it rinsed it grabbed a can of organic diced tomatoes my organic white onion choped it in half a little garlic powder onion powder tiny amount cilantro in the blender * cooked it to a boil with 1 cup spring water * put it in a blender * waited for it to cool* added 1 tablespoon raw kombucha *
DEE LISCIOUS 😋 YUM!! WITH NACHO CHIPS I MADE SOME FRESH BEANS ON THE SIDE SPRINKLED THE WARM BEANS WITH shreded CHEESE POPPED IT IN THE MICROWAVE POOF*! IM EATING PROBIOTIC SALSA !! With cheesy beans YUM!!
APPLE KRAUT *
I HAVE ADDED MY KOMBUCHA RAW TO THE APPLE KRAUT * FERMENTED * I HAVE MADE COLESLAW AND ADED RAW KOMBUCHA * 1 tablespoon *
NOONE NOTICED *
I've added 1 tablespoon to my potatoes salad *
When I thought how can I was not geting enough prebiotic to my diet when I thought simple easy ideas * I am eating it all the time no garden due to health reasons * 😅
I love ❤️ it !! I feel so healthy !! Even though I'm not *
Hope these ideas help send me a thumbs up * I almost wondered for those of us that don't have gardens if we can add it to our sweet organic black cold teas or iced cofffes the veggies culture water ??
Good information 🥰
I thought that cabbage needs to sit in the salt first and then you have to squeeze it to get its own juices out? I'm new to all this and would love some encouragement. Thanks for your beautiful and peaceful videos.
IT s so interesting Donna but the only thing I am wondering about dies packages you advertise for , haw I can get them in Europe ?
Hi Dana, I believe you can order them from happy kombucha in Europe check out this link: cuttingedgecultures.com/international-orders/
Do you have to put something in the jar to keep the vegetables under the water (like a pickle pebble)? Also I have seen some recipes that don't add a culture, just vegetables and salt. I have kefir whey when I make milk kefir cheese, but I have not seen a recipe that says the ratio of how much to use for how much vegetables.
I miss this venue.
My kitchen? This is the kitchen from my old house. I have an extra pretty new kitchen at the new place I moved to in California. But I haven't filmed a video in this style yet!
Love your videos very informative well done.Gary
Thank you
wondering when do you open the overs so it does not burst. Is it safe.
Do the fruits and vegetables have to be organic?
Hi. I am a fermentation noob and have a question. You mentioned in this video that this will last a good 9 months in the fridge. On your website under the veggie starter section you say "Over the course of a few weeks, these probiotics diminish quickly as they run out of food". If that is the case why would you want to eat fermented foods after a few weeks if the probiotic effectiveness is mostly gone?
My sourkrout rose up after I made it. I took lid off and pushed sourkrout down. It all rose again. Not much room on top. If I have to I will take some out. Is it bad that I let air in. How come u dont use weight in this video? If I get yeast on top, can I just scoop it out?
How many CFU are in the l reuteri? Package ?
Hi Donna, are there any recipes were you add sugar to your fermented vegetables? Asians have some recipes that are sweet and sour pickled veggies where fish sauce, sugar, and vinegar are used that keep in the refrigerator for weeks. But are they considered "fermented"?
If a recipe requires sugar and vinegar (or heat) it is not lacto fermented. This is a canning method designed to make things shelf stable. The vinegar and sugar act as a preservative. Which you natural get when you do lacto fermentation the way I talking about above. While all cultured foods are fermented not all fermented foods are cultured. Meaning the canning method using vinegar, sugar and high heat has no probiotic benefit. But is technically still fermented. Same goes or traditional ketchup and canned foods etc. This is one reason I use the term cultured more often. I have a whole blog on this: www.culturedfoodlife.com/what-are-cultured-foods-restorative-foods-for-the-body/
PS: Sorry for the late response! We are a very small company and doing our best to keep up with the hundreds of questions I get every day.
Can you do a how to on making kimchi using that same process
Can you culture meat, in my culture they have a process similar but they make this seasoned sausage for cooking what's your thoughts
I haven't ever done this. I know you can some fish. But I dont have any research on it sorry!
When the veggies float to the top of the brine, do they still stay submerged? All the videos I've seen regarding fermenting veggies use things to hold the veggies down below the water line. I'm going to order some 1 gallon jar lids and the culture. Thanks!
I think because she uses a air lock, it doesn't matter as much. I could be wrong, but that's my understanding. I have only done it with regular jar lids, so I always make sure mine is held down under the brine.
I don't use weights, because I want to make this easy and inexpensive for you guys. I found them more work and some of the veggies can still float. You dont have to use an airlock (although I love them) I simply open the jar every day or every other day and push down the veggies so the ones floating rotate.
I am going to get Donna`s1/2 gallon fermenting jar with airlock, does she have larger sizes or have just airlock lids so you can get your own larger ( gallon ) jars seperatly?
Yes I do! You can get the airlocks for any size jar :)
Where do you get the glass jar?
Can I add seaweeds like Kelp and Dulse to my vegetables? Will these iodine rich foods stop the fermentation, since I read iodine inhibits fermentation? Can I ferment seaweeds? Please advise.
I have a great recipe I make often!
You can certainly add seaweed www.culturedfoodlife.com/scary-delicious-seaweed-dip/
THANK YOU!!!
I’m on a salt restricted diet, can I reduce the amount of salt to be safe?
What kind of food processor do you use?
Cuisinart!
Donna Schwenk Is there a particular model
@@babymacbean Mine is quite old, I'm not sure on the model. But it's a larger one so it can hold more veggies. Any food processor should work great though!
Donna Schwenk Thanks
👋🏼 Donna ! I’m using a regular lid ,Do I have to have it tightened or slightly tightened !? Thanks
You can just close it normally. It shouldn't be loose. But you don't have to screw it on so tight you wont be able to undo it. Just screw it on like you would anything that you store in a mason jar.
👍🏽
Thank u I like ur videos but I just started drinking kombucha and I'm having heartburn!! What should I do with that ? Or what kind of kombucha flavored should I try ? Any suggestions pls ? Because my doctor really advised me to drink that since I'm on health issue!
Hi! This can be a detox/healing crisis reaction. IF you have some major gut imbalances/healing to do then you can have some symptoms of a healing crisis. I would decrease the amount and gradually increase. Also check out more about the healing crisis here: www.culturedfoodlife.com/the-healing-crisis-and-cultured-foods/
Seble, did your kombucha heartburn reaction level out?
This is a wonderful video. Thank you!
Question: can it be made with less salt? 🧂
You need the salt to keep the fermentation balanced and the veggies crisp. So less salt is not usually recommended. But make sure you use good salt like Celtic sea salt or Himalayan which is not overly processed and is very high in minerals.
Donna Schwenk Thank You 😊 that is what I thought, but was hoping for a different answer. 😂
what's the difference between this and lacto fermented Kraut which h just uses also.
This is lacto fermented. All fermented foods made WITHOUT high heat or vinegars are lacto fermented.
Distilled water has no minerals (its great benefit) but adding the good salt balances this out right?
Are you sure the bugs remove chlorides and fluorides and radioactive chems etx?
Distillation does.
I am adding apples to my next batch for sure, thanks again.
SBS man I
Hi Your cultured veggies (and you) need the minerals in the water as well as the salt to function properly. Your cultures will turn out better if you use lightly filtered or spring water. Been doing this for 16+ years and happy as a clam.
love it
Do you not put cabbage leaf on top to keep Vegas down?
I personally don't use weights, because I want to make this easy and inexpensive for you guys. I found them more work and some of the veggies can still float. You dont have to use an airlock (although I love them) I simply open the jar every day or every other day and push down the veggies so the ones floating rotate. But a cabbage leaf on top is just fine if you want to use it!
how does culture effect the PUFA in many foods, what of the sugar/carbs content and calories? Thanks!
Hi Mark, The calories, sugar and carbs will all reduce as the good bacteria consume sugar/lactose etc for food to make the probiotics with. It's different for each food. : www.culturedfoodlife.com/low-carb-cultured-foods/
Thank you, do you have a comment on the PUFA polyunsaturated fatty acids?
@@markj2305 Hi Mark, I don't have any research on this so I can't say for sure what happens to them during fermentation.
@@CulturedFoodLife thank you. I also wonder about possible bad effects I hear from whey protein including carcinogenic and gut wall lining reaction. Thinking of restarting home kefir
Donna, Is there no need to pound the cabbage?
I never do! I try to keep things easy and I've loved this method! Since I add water the culture I dont need to pound it to get the moisture from the cabbage itself.
Can you do this without the packaged starter?
I’m subscribing 😃
where to get active and fresh kefir grains
Hi there. What starter for fermented vegetables would you recommend in Canada ? Thank you .
Sorry for the late response! You can email me at support@culturedfoodlife.com I have a list of places to get them in Canada!