Did you know that cashews are a fruit? They are also part of the poison ivy family. When farmers pick them they have to wear gloves to protect their skin from burning. Imagine putting that in your stomach....
Yeee! :3 There's no vegan kimchi at the store, just vegan kimchi chips. I've been wanting kimchi, and other fermented stuff. The pickles at the store aren't even fermented. They took away jalapeno slices from the store that I used to get. I also want to make ginger beer (no alKILLhol), fermented sodas, and kombucha. I found ferment kits on Lazada and I'll get the fancy tall drink glass bottles for my beverages.
Normally veggies are fermented in a 2% brine or 3% for veggies more at risk of mould like peppers and chillis. Home-made fermented hot sauce is addictive.
In pickling, there’s a brine- which contains vinegar, and makes product shelf stable. In fermentation, it’s just salt water, not considered brine bc of the absence of vinegar. It is not shelf stable, but refrigerator stable up to 1 month, and can typically be left out for up to 3 days in the beginning of the fermentation process. Hope this helps.
@@annbarry I got you. Ferment hot peppers (banana peps are tasty), blend with some vinegar salt garlic onion powder etc to your liking and blend until smooth. Mark down exactly what you added and make a recipe, share it here!
There are tons of videos on youtube about fermenting. Just search and you will find! I use 20 grams of Himalayan salt for 1 L of water, which is 0.02%. How do the Brits calculate their percentages?????🤔🤔🤔🤔🤔
Brilliant video following for more tips... So I've been fermenting kombucha and kefir for over 10 year . I put it on sleep mode a lot . Some times my kids can't get enough then others no one wants it. So recently I had serious stomach issues and I began gut cleanse with inulin prebiotic and just sipping on my kefir that was literally like champagne when I opened it. It had been left too long. The taste was amazing. So I began to grow my kefir again after sleep mode for about one year out and in of fridge. The grains are unstoppable. Amazing. Started a fab ginger bug then another few. Made loads of kimchi and sauerkraut that my younger kids love. So in total of about 10 months maybe one year of all this. But in short terms the changes were fast. Honestly my gut heath has never been better and this was in a short time. Inulin and then probiotics. Set your stomach lining up then feed it with good bacteria and clean eating. Amazing
Back in the 70s they made a fruit compote that was fermented on your counter and used with sugar and fresh fruits and fermented continuously, you would add kinda like a sourdough except it was all with fruit apples whatever I'd like to hear about whether you've heard anything like that the fruit compote was used, was quite alcoholic, and it was used on ice creams and inbiscuits and bread and all sorts of things back in the 1970s This kind of thing was popular>
That makes a lot of since, years ago before we had the technology to preserve food (fridges, chemicals, other preservatives, etc.) they had to use salt.
:3 Shalom. There's no vegan kimchi at the store, just vegan kimchi chips. I've been wanting kimchi, and other fermented stuff. The pickles at the store aren't even fermented. They took away jalapeno slices from the store that I used to get. I also want to make ginger beer (no alKILLhol), fermented sodas, and kombucha. I found ferment kits on Lazada and I'll get the fancy tall drink glass bottles for my beverages.
I have a question please I'm an old dude trying to eat healthier. And i'm trying to incorporate more vegetables Do you have any videos on how to ferment sweet potatoes for beats? Or red cabbage, please.
This looks interesting to learn. I need some experience with this so that the stuff I make won't go bad. I can't tell if stuff I made went bad or not. The chocolate pie looked good. Cashew cheese I think that sounds interesting. I'd like to try fermented tofu.
Hi, my mother and bro have been eczema for 1 years, and we still find the food to cures it such as fermented food, but i don't know how to make one. Could you make a playlist for fermented food? It could really helps a lot, thanks ❤❤
Hi there! I have a question. Since not all the brine water you added was able to fit, does that mean you don't have all the salt you need in the fermenting jar? just curious.
It’s been a month, but yeah they will still have the right amount. The amount of salt is like a percentage or concentration so they just need to make sure they use the right amounts in the beginning and it will work with any size jar.
Usually fermentation with yeast yields alcohol with byproducts. The video in question relies on fermentation using BACTERIA ( not yeast) which doens't produce alcohol(may produce some alcohol but is very little 1%
mam pls send me ur video of ur fermented food.i start to ferment cabbage or called sauerkraut well its success so i like to ferment more vegetable like cucumber etc ty
It's better for the general public not professional chefs to send your recipes up online and things like cups and tablespoons tablespoons of salt everyone has a tablespoon not everyone has a scale
Please don’t do a 1.5% brine, 2% is the minimum and standard for most ferments. 1.5% is not really enough salinity to really hinder harmful pathogens. It will probably be okay, but just go with 2%. To add on, do 2%+ of the produces + water weight, not just water or produce weight.
Oh yes, DO show us how to make the fermented cashew cheese, please & thank you!!
Agreed!!! all the fermented things!
I want to know this and more!
Did you know that cashews are a fruit? They are also part of the poison ivy family. When farmers pick them they have to wear gloves to protect their skin from burning. Imagine putting that in your stomach....
Cashews are healthy, and are safe. Vegan.
Yeee! :3 There's no vegan kimchi at the store, just vegan kimchi chips. I've been wanting kimchi, and other fermented stuff. The pickles at the store aren't even fermented. They took away jalapeno slices from the store that I used to get. I also want to make ginger beer (no alKILLhol), fermented sodas, and kombucha. I found ferment kits on Lazada and I'll get the fancy tall drink glass bottles for my beverages.
Normally veggies are fermented in a 2% brine or 3% for veggies more at risk of mould like peppers and chillis. Home-made fermented hot sauce is addictive.
In pickling, there’s a brine- which contains vinegar, and makes product shelf stable. In fermentation, it’s just salt water, not considered brine bc of the absence of vinegar. It is not shelf stable, but refrigerator stable up to 1 month, and can typically be left out for up to 3 days in the beginning of the fermentation process. Hope this helps.
@@thenerdrules The word "brine" denotes salt not vinegar, but that's not really important
@@thenerdrules fermented veg last far longer than just 1 month
How do you make fermented hot sauce please?
@@annbarry I got you. Ferment hot peppers (banana peps are tasty), blend with some vinegar salt garlic onion powder etc to your liking and blend until smooth. Mark down exactly what you added and make a recipe, share it here!
I would love a bunch of easy videos on how to make my foods fermented to have a healthy gut 😊 yum
There are tons of videos on youtube about fermenting. Just search and you will find! I use 20 grams of Himalayan salt for 1 L of water, which is 0.02%. How do the Brits calculate their percentages?????🤔🤔🤔🤔🤔
Finally after viewing many uploads , I found one that showed how much fluid to use for brining...so simple yet so helpful🎉🎉🎉
Brilliant video following for more tips...
So I've been fermenting kombucha and kefir for over 10 year . I put it on sleep mode a lot . Some times my kids can't get enough then others no one wants it. So recently I had serious stomach issues and I began gut cleanse with inulin prebiotic and just sipping on my kefir that was literally like champagne when I opened it. It had been left too long. The taste was amazing. So I began to grow my kefir again after sleep mode for about one year out and in of fridge. The grains are unstoppable. Amazing.
Started a fab ginger bug then another few. Made loads of kimchi and sauerkraut that my younger kids love. So in total of about 10 months maybe one year of all this. But in short terms the changes were fast.
Honestly my gut heath has never been better and this was in a short time.
Inulin and then probiotics. Set your stomach lining up then feed it with good bacteria and clean eating. Amazing
Fermented chocolate tarts ? Oh, I do want that recipe video ! ❤
Yes I would absolutely love to learn more fermentations. Thanks so much for sharing
Back in the 70s they made a fruit compote that was fermented on your counter and used with sugar and fresh fruits and fermented continuously, you would add kinda like a sourdough except it was all with fruit apples whatever I'd like to hear about whether you've heard anything like that the fruit compote was used, was quite alcoholic, and it was used on ice creams and inbiscuits and bread and all sorts of things back in the 1970s This kind of thing was popular>
Yes please show us how !❤
Bonjour, I'm writing from France! Fermenting food sounds great and so easy. Do you have other recipes,e g with cheese?
Bravo, merci et a bientôt
Yes, please post all those recipes 😆
Yes more recipes, also how does it store and for how long ??
Yes please ! I’d be delighted to see what you have learned !
Thanks ❤
Yes I would love to learn more.
I love to learn how ferment all foods
That makes a lot of since, years ago before we had the technology to preserve food (fridges, chemicals, other preservatives, etc.) they had to use salt.
Fun fact, preservatives used to be called non digestives
Yes!! I’d love to see how all of them are made!!
Doing this right now, i think im just a natural at this. Im making Orange and grape Champagne 😊
How do you make that?
Followinh for recipe
Bangin ! Would love to see more
How can you ferment pomegranate seeds and cranberries or any fruit thank you
❤love this idea of fermentation is so healthy thanks.
Would love to learn !!
Also, to be clear, do not use iodized salt.
And don't use tap water. If you can't get filtered water just boil the water first then cool
Amazing. So simple. Thanks.
I would love to see how it's made
Yes I'd love to learn more .
Would love to know how to ferment food!
:3 Shalom. There's no vegan kimchi at the store, just vegan kimchi chips. I've been wanting kimchi, and other fermented stuff. The pickles at the store aren't even fermented. They took away jalapeno slices from the store that I used to get. I also want to make ginger beer (no alKILLhol), fermented sodas, and kombucha. I found ferment kits on Lazada and I'll get the fancy tall drink glass bottles for my beverages.
Yes!! I would love to make these
Yes Please Share your knowledge and techniques
I would love to see you make fermented black soybeans. Thank you 😅
I have a question please
I'm an old dude trying to eat healthier. And i'm trying to incorporate more vegetables
Do you have any videos on how to ferment sweet potatoes for beats? Or red cabbage, please.
I would love to learn, Thank you so much!!!
Welcome !!
You are supposed to weigh the fruit/vegetables then add 2% to 3% salt to them. 1.5% is too low & you have a higher chance of mold!
Now this is a class i would like to join
Fermented recipes please.
❤❤❤ and I'm a Hackney 😁 I'm going to try!
Yes, please on the instructions to make the foods shown in the video. I am new to fermenting.
This looks interesting to learn. I need some experience with this so that the stuff I make won't go bad. I can't tell if stuff I made went bad or not. The chocolate pie looked good. Cashew cheese I think that sounds interesting. I'd like to try fermented tofu.
Hey, cashew cheese 🧀 I would love to make?
Where are the videos for the other recipes??? Can’t find it anywhere, please and thank you 🙏
No one ever answers the question on “water”. Can one use tap water or do you need to boil the tap water first and let cool before use? ❤
These are fermented, but do they have probiotics in them?
Yes, can you please give us one for Kimchee that is not TOO spicy?
Thank you
Yes, please post recipes.
"1.5% salt per litre of water" insert confused Asian meme
Yes plz
Fermented cashew cheese sounds delicious
Can we boil the fermented water before drinking.. Plz
What is the name of the school where you learned how to ferment foods?
She says it twice in the video -- once at the beginning & again at the end 😉
@@LaydeeLia not very helpful, English maybe isn’t their first language.😉
The place is called Made In Hackney.
Hi, my mother and bro have been eczema for 1 years, and we still find the food to cures it such as fermented food, but i don't know how to make one.
Could you make a playlist for fermented food? It could really helps a lot, thanks ❤❤
Try fermented millets, ambali,indian recipe
After fermentation, how do you store the food and how long does it keep good?
Hi there! I have a question. Since not all the brine water you added was able to fit, does that mean you don't have all the salt you need in the fermenting jar? just curious.
It’s been a month, but yeah they will still have the right amount. The amount of salt is like a percentage or concentration so they just need to make sure they use the right amounts in the beginning and it will work with any size jar.
Keifer yes
Yes plz!
Please slow how to make kombucha
-buy starter tea
-brew tea
-add together in 6:1 ratio or less
-????
-kombucha profit
More please
Please show us!
How does it ferment without yeast?
Exactly what I was wondering. Seems like salt curing more so than fermentation
@@forresternick agreed
Usually fermentation with yeast yields alcohol with byproducts.
The video in question relies on fermentation using BACTERIA ( not yeast) which doens't produce alcohol(may produce some alcohol but is very little 1%
How long(estimate)can it be kept in fridge?
2% by weight.. not 1.5% brine
Great vidoe A+
Do you know if those foods also have yeast other than the probiotic bacteria. Also can you do a video of all the recipes
How to make kefir water please x
Show us please!!!
Try to use a high quality sea salt and organic veg if possible 👍
You're KINDA meant to keep them in the dark as they ferment.
They can go on the counter if they are draped with a solid cloth.
How
Yes yes yes please
Can you give me the course details.
How
What is 15 grams salt
Do we have to leave it 2 weeks to ferment
mam pls send me ur video of ur fermented food.i start to ferment cabbage or called sauerkraut well its success so i like to ferment more vegetable like cucumber etc ty
Looks incredible, was the small white cubes Chesse?
I was thinking eggplant idk
How I ferment carpet going mouldy
Hi there.. I am interested in creating gluten free, egg free, and nut free fermented foods if possible.
Literally what she just showed you
YES YES YES YES P L E A S E
Show us how to make kimchi,!
Great clip, yes please for me videos
The amount of salt that I used when first I started is not something you want to know
Let's replace brine with liquid sourdough starter.
Very interested. Especially, interested in gut health leading to healthy elimination.
It's better for the general public not professional chefs to send your recipes up online and things like cups and tablespoons tablespoons of salt everyone has a tablespoon not everyone has a scale
Wonna know
Cashew cheese vote
1.5 % thank so easy
Kimchi is too spicy for me
❤
That look more that 15 grams
Fermented plastic chemicals .. So good , right .
🎉
Please don’t do a 1.5% brine, 2% is the minimum and standard for most ferments. 1.5% is not really enough salinity to really hinder harmful pathogens. It will probably be okay, but just go with 2%. To add on, do 2%+ of the produces + water weight, not just water or produce weight.
Good gut health good mental health
Pretty sure that's pickeling
So it's pretty much rotten food
So as easy as it is you went to school for this
Why TF did you stir water with a fork?
Why right she could stir with her hand instead
How is this fermenting if yeast isn’t used???
2 tears ago WE ALL wanted to learn how to, but guess what, they never made a video about it. That's irresponsible. Not subscribing.