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That's right, some nutrients are lost through heating. But you can leave some uncooked and add it to the dish later.

Yes, I have read it too that the antinutrients (lectins) in lentils could be almost completely deactivated during a fermentation process of 72 hours. Try it out to see if it makes you feel better.

@@kominichi Yes, I've heard that it's unusually hot in Japan. And is it raining a lot where you are? I hope you have still a nice time despite the heat. Autumn is not that far away.

Thank you!

Hi, mine wasn't very sweet because our grapes don't get enough sun. In my experience, it becomes less sweet the longer it ferments. But the sugar is converted into carbon dioxide (as well as a little alcohol). This means it is less like wine and more like sparkling wine.

I'm glad you enjoyed it. I hope you have a good harvest.

Yes, I guess it looks like sakura mochi. I was inspired by it, but the filling is not red bean paste but marzipan, which is more european style.^^

As this is lactofermentation, it is made with salt and you can't omit it. But you can probably ferment oranges in other ways too: with milk or water kefir, for example. Try it out!

Anything that is a little heavy and covers the surface: a small plate, a clean stone, a plastic bag filled with water ...

Thank you. Yes, rhubarb grows in almost every garden in Germany, I think. It is eaten throughout the spring. Mostly in cakes and pastries, but also as a compote. Rhubarb lemonade is a popular drink all year round.

Thank you and glad you want to try it, I think you will love it.

I grew the beans myself. The variety is called "Victoire".

I also like golden beet. :) In terms of taste, the miso is a bit lighter and a little sour compared to regular miso.

@@gardencookbook, thanks!

What is kvass sauce?

@@gardencookbook you put the black bean in beetroot kvaass juice , right? I wanted to know how to make kvaass juice

@@RaviASMR Oh, I see what you mean! You add 3 tsp of salt and 500 to 600g of finely chopped beet to 1 liter of water and leave everything to ferment for 2 to 4 days. The longer, the more sour the kvass becomes. Then strain the liquid and fill it in a airtight bottle with a little of sugar or honey for a bit sweetness and added carbonation.This also works with carrots or even rye bread.

thank you so much! I wanted this recipe because black bean sauce is costly here in India. I wanted to prepare Black Bean paste for Korean Black Bean Noodles. @@gardencookbook

I have to add 3 tsp of salt and 500 to 600g of finely chopped beet to 1 liter of water and leave everything to ferment for 2 to 4 days. @@gardencookbook for fermentation, I just have to leave everything in airtight jar at room temperature? anything else required for fermentation?

I'm glad you enjoyed the video. Yes, the taste of the terrine was savory and refreshing. I liked the variety of colors too.

I'd say that any miso is fine. The salt in it promotes the lacto-fermentation of the onions. However, white miso contains less salt, so I don't know if it's enough to get the fermentation process going. I would give it a try.

We have a lot of snow this year. I'm enjoying it, it looks very pretty.

Thank you for your comment!

Du kannst den Keramiktopf hier kaufen: www.amazon.de/gp/product/B09P196SK4?th=1

@@gardencookbook Danke!

Tu das, es ist einfach und schmeckt gut!

Alcohol is not produced in this way. Instead of sugar, salt is added and a process known as lacto-fermentation begins. Lactic acid fermentation creates an environment in which lactic acid bacteria are stimulated to grow. The lactic acid they produce is the main reason for the long shelf life of these oranges.

Thank you! Are you going to have a Christmas cake this year? Merry Christmas.

@@gardencookbook No, I didn't eat. But I want^^

I'm not very familiar with vinegar mothers. But I think you can store them like the scoby and reuse them at a later date. Yes really, it's fascinating and fun to experiment! Thank you for your comment, Victoria!

@@gardencookbook Hugs to you! Thank you!!

I thought kraut and hummus go together really well. The recipes are noted in the video description. I don't have a book yet. But you can always find recipes for each video in the same place.

Thank you and have a Merry Christmas too!

You're welcome, please try it.

It must have been about 10 avocados that I ate. ^^ Their color is very nice, I think so too. It's exciting to experiment with natural dyes. You're right, the embroidery pattern is Japanese. I think it's called 'Seven Treasures'.

Thank you!

Thank you!

You don't have to do that. I peeled them because they were a bit old.

The variety is called 'Phoenix' and is particularly hardy, so well suited for northern Germany. It is grown both for viticulture and in home gardens for consumption, because it tastes quite good.

Yes, it's a sweet jelly, not too sweet, depending on how much sugar you add. Inside is a fresh grape.

Actually, it is not seaweed tea, but normal green tea. It is fermented with sugar (or honey) and a symbiosis of different yeast cultures to produce a fermented beverage. Here in the West, it was apparently confused at some point with the drink prepared in Japan from kelp, "konbu-cha" (昆布茶), which is not fermented. The fermented drink is called "kōcha kinoko" (紅茶キノコ) in Japan, I believe.

Yeah, this is kōcha kinoko I remembered＾＾@@gardencookbook

Thank you for your recipe! I have some red currants every year and would like to try it. It ends up being a currant sparkling wine of some sort? But maybe it takes longer to carbonate. With my elderberry sparkling wine it takes a few weeks. What do you think about adding sourdough? I've read that some do that with currants kvass.

Thank you!

That seems like a lot. If I had made a brine, I would have used 35 grams of salt to a liter of water. But I didn't add water this time, just a heaping tablespoon of coarse sea salt. I guess I was worried that the tomatoes wouldn't get enough exposure to the salt. The final result was salty, but not too much, I thought.

If you use sugar instead of salt, you can make orange vinegar. To do this, cover the mixture with a cloth so that oxygen gets into the jar. After one or two weeks, the alcoholic fermentation begins. After that, the alcohol decomposes with the help of acetic acid bacteria. The vinegar is ready after about 4 to 6 weeks.