Hi darling,thank you for sharing this information, my name is Selam. I am struggling with my stomach issues for over years. I tried different things it doesn't worked. I believe definitely I do have mucoid plaque. Because I feel like I have plastic material in my stomach. I was watching all your videos and it interesting. Do you mind to give me more information how I can get rid out the mucoid plaque .I live in uk.i can't wait to hear from you Many thanks Selam
Wow! This was absolutely excellent. I can’t believe there aren’t more views and likes and comments. Maybe they will increase over time since this is perhaps technical for some but not really. You did such an amazing job of summarizing and covering a lot of territory in a very cohesive presentation. This goes in my favorites file. Thank you for the time and care you dedicated to this. 🙏🏻
This is the best I've seen on fermentation and I've looked hard, very hard. Glad you finally popped up. I love the clear English and well organized presentation. You could do a Ted Talk!
THANK YOU! I own several huge books on fermentation. I've been doing sugar water Kefir for 8 years and have successfully (and unsuccessfully) fermented veggies but THIS video has better, more helpful info on fermentation than any of the books I own.
Very well explained--- the video really cleared up a lot of the confusion about fermentation---just subscribed and look forward to seeing more of your videos. Thanks!
Great video, thank you. Excellent presentation of fermentation processes. Very clear and concise & full of information. By far the best video Ive seen on fermenting
I’m so EXCITED!!! I have wanted to ferment veggies for YEARS now but was actually afraid to try. You have explained the whole process so well and taught the skills so precisely and concisely that I am going to go for it!!!! thank you so much! may I also say your voice, your smile and your body language give me a peaceful feeling. You should go to the top of the CZcams charts. 😊
My understanding about fermentation was not correct due to which I was worried, then watching your video cleared all the worries. You are my benefactor. God bless you.
I love your videos. I’m already into fermentation but it’s so nice to be part of your community. How about coming up with a way to ferment Jicama so i can have it on hand to add to my green salad. Jicama is supposed to be a great prebiotic so I’m guessing fermenting it would make it a super food. Thanks
Adrianna, this is so new to me !!! I've only been aware of two out of five of these fermentation processes you so well explain. You are a blessing and a gift to us all :) I think for me, the hardest part of fermenting is knowing how to pair it with the meals. If you ever write a book, please put me on your pre-book sale. You are one amazing lady !!
You are spot on with your delivery, presence, and content--and a joy to watch and listen to. I have several ferments going. I am so happy to have an easy way to enjoy so many good foods.
WOW! I am so happy to have found this channel! You are absolutely wonderful! Your information is both concise and accurate, and you are an excellent presenter. I want to thank you for your hard work in the preparation and presentation oof the information. You have taken so much time to get it right, and so you are way above a lot of other presenters. Thank you and well done! You have me firmly and happily supporting your channel all the way from Salem in the Eastern Cape of South Africa.
I have never wanted to even TRY Kimchi but now I'm wanting to make it without even knowing if I like it! SOOOO I'm going to try and find some to taste. I'm going to try it at a Korean Restaurant or maybe buy some at the grocery store. I'm on day 14 of my purple cabbage and carrots and have enjoyed the process. Can't wait to make some fermented carrots! Thank you! Loved your video on how you eat your fermented foods as well. Funny but I love a big spoon full of kraut in the morning as well. My GUT is loving all this!
Red kimchi and white kimchi taste very different. The red is spicy and the white is not. In the US, you'll only find the red version at restaurants or stores. BUT! if you want to be brave and make your own, I have a white kimchi recipe here: czcams.com/video/fFAp1005SyY/video.html (If you like other fermented foods like you mentioned, I think you'll really enjoy the white kimchi) Let me know if you go for it!
Thank you so much! Your videos are so professional and informative! I'm just starting out on fermenting vegetables and have used all your suggestions and keep coming back to your videos over the others on CZcams. Keep them coming and God Bless you.
Thanks for laying this all out so clearly. It has worked my mind what the overlap is and isn't. Not enough to do the actual research mind you, but more than enough that I'm sure glad to hear yours!! Thank you.
Thank you for your channel. I am in my 70's and love learning how people do things differently. Your channel is EXCELLENT, and you are delightful. Please clarify, I need to know if I understood correctly. VIP... Is Wild Ferment done WITHOUT salt? I have A BP health issue that prohibits salt. Tried whey but it caused Kham yeast and prefer crispy salt veggie texture. I totally LOVE salt fermentds, but just can't process the salt in my body. Have been wondering about Raw Probiotic capsules with prebiotics. WILL the additional bacterias in the 100 billion CFU capsules cause off flavors to my veggies? Could I leave on shelf??? How long is longest I could store on shelf VS refrigerator. I am space limited. BTW, I started with salt ferment and during past 3 months have not felt better in years, at least 20. Only bad effect was high blood pressure, so must cut the salt What I want to share is that unexpectedly, I also lost 20 lbs of STUBORN belly weight I could not lose, not even on a 100% rice diet. I LOVE SALT ferments with spices but must give up. If u can handle the salt, BE BRAVE... TRY THEM and get creative with spicing. They are delicious!
A wild ferment means that no starter culture is used. It doesn't refer to whether or not salt being used. I have heard from many writing in about bp issues and the salt used with fermentation. I'm working on a no-salt kraut video coming in the future months so stay tuned there. The probiotic capsule when being used as a culture starter has it's place, but it's not for all fermentations. I don't recommend using it for any vegetable ferment since vegetables contain their own. Nor would the starter culture be used for water kefir since kefir grains have their own as well. The probiotic used as a culture starter is best for things that don't have any to start with. For example, as used in my fermenting water video (which is not the same as water kefir using kefir grains), fermenting nut and seed milks such as my fermenting hemp milk video, or fermenting oatmeal. Those kinds of things need the jump start of a culture, but not vegetables, kefirs or kombuchas. Whether or not the probiotic bottle needs to be stored in a fridge or if it can be on the shelf depends on the manufacturer. The bottle will state if it needs to be refrigerated or if it is shelf stable. Thanks for writing in!😊
I’m just learning about fermentation and ordered the meter you said to use. Can you please do a demonstration on how to use it? I’m up in years and can’t figure it out. I’m not good at pushing buttons for those type of things. Thank you so much for your videos and blessings to your family.
There are 2 ph meters on my channel that I demonstrate. I'm not sure which one you have, but here are links to each demo video: 1. czcams.com/video/2ZmSBKKINEc/video.html 2. czcams.com/video/5NdkRqEewCA/video.html
Such a great video!! Talking of ferments - we just bottled our first black tea kombucha today and my jars to make our sauerkraut just arrived. I can't wait to follow along with your video. :) We also plan to make some sheep's yoghurt this week too.
Thank you. Another great video presentation. I have plans for another lacto cabbage fermentation. I also learned about other fermented vegetables. In a prior video you demonstrated the fold and snap technique as a quick test of fermentation readiness. I now employe that technique. ❤🎉😂😢😅😮
I thank you very very much excellent video thanks for sharing. I think people who have high blood pressure prefer to use the one mix with vinegar and less salty.
I have made a honey fermented garlic and an apple cider vinegar fermented garlic. I got information from other youtube videos. The honey one takes about 4-6 weeks (depending on your taste preference), the acv version took a year. I think both versions are tasty and gut beneficial.
Greetings. I have a question about fermenting white potatoes . My question is “can I ferment white potatoes in their own “juice?” It seems everyone uses filtered water/salt brine. Is potato liquid safe to ferment in ? Thank you, any advice would be much appreciated
I really enjoyed your presentation. I am interested to see if adding fermented foods to my diet will have health benefits. I have joint pain and inflammation from Lupus (SLE) and take Hydroxychloroquine and prednisone to help with this condition. I don't have experience in fermenting foods and how often to eat them. Do you have any recommendations on how to start? Thanks for your time Tim
Start small and build your way up such as a tablespoon a day. All my videos are beginner friendly. Some recommendations: fermented carrots or fermented onions, easy, mild & delicious! I will have my master sauerkraut video (for beginners) coming out in January. Bless you! carrots: czcams.com/video/Edb8aadupiY/video.html onions: czcams.com/video/pRQzusfirJ8/video.html
You should seek documents about "clay" antibacterial , anti cancer effects (pubmed...). There are e lot of studies last years about the healing clay (3 layer clay like french green illite, smectite, other types of volcanic clays...). Very powerfull mineral.
Thank you! Where searching everywhere for info about different types of fermentation. I now only wish a video that can divide different foods in to those categories. I've done a lots of kombucha and kefir in the past but am interested in trying fermenting with sugar/honey and salt. But I'm the experimental type of person. Just doing a lemon ginger honey fermenta... But then I wonder if I could add tumeric in to it. What isn't good to ferment with sugars and what fermentation isn't good with salt? Is it possible to ferment red onion with honey? I'm really in to experimenting. I also out of mistake discovered that strawberries are awesome to pickle! 😅👌
Very informative and well-summarized video. I would love to hear more examples for each fermentation type, though. Out of curiosity, bacillus subtilus fermentation would fall into its own fermentation type, right? I am actually planning my first attempt at fermenting natto this weekend. Also, tempeh would fall into both the mold and symbiotic type, right? I have plans to get into tempeh fermentation in the upcoming months. Lastly, are there any forms of mold fermentation that are safe to eat live or is it always important to cook/pasteurize these.
Yes, I would consider bacillus subtilus fermentation to be it's own thing. Yes, correct on tempeh. The cheeses are a safe mold ferment to eat live so long as it's made by someone with experience who knows what they're doing so it's done correctly! The French have mastered the cheese/mold fermentation art form in my opinion. 😊 The Asian cultures also have mastered many symbiotic mold ferments that are also not cooked/sterilized beforehand.
Hello! Can you elaborate on the fermentation that happens in many Arabic dishes lika makdous, makdous Al facolie etc. In these the fermentation seems to happen in oil instead of water. Do you have any recipe on how make this?
Question? If vegetables dont need oxygen to lacto ferment, they why do almost all of the tutorials for pickles and sauerkraut use a breathable lid like coffee filter or cloth? Shouldn't you just be able to burp them?
Great videos. What happens if From the start of the fermentation I put it in the fridge? Does it need to be out on the counter for 3 days first? Thank you
The cold temperatures of the fridge inhibit bacteria growth, including the good ones. By allowing it to be on the counter for 3 days first, that allows the lactobacillus to grow and multiply and do their fermenting thing. Then once in the fridge after that, fermentation is substantially slowed. But the colony numbers will at least be there, where they wouldn't if it went directly into the fridge.
Hey I think I need your help. Can I send you a pic of my ferment? Idk if it is bad and I am super worried. I may be over thinking things but I would feel better if you could check it out. This is my 2nd batch, 3rd day.
Wow an excellent teacher and presenter!
The Five types:
1) Lacto-Fermentation
2) Alcohol Fermentation
3) Aceto-Fermentation
4) Mold Fermentation
5) Symbiotic Fermentation
Hi darling,thank you for sharing this information, my name is Selam. I am struggling with my stomach issues for over years. I tried different things it doesn't worked. I believe definitely I do have mucoid plaque. Because I feel like I have plastic material in my stomach. I was watching all your videos and it interesting. Do you mind to give me more information how I can get rid out the mucoid plaque .I live in uk.i can't wait to hear from you
Many thanks Selam
Wow! This was absolutely excellent. I can’t believe there aren’t more views and likes and comments. Maybe they will increase over time since this is perhaps technical for some but not really. You did such an amazing job of summarizing and covering a lot of territory in a very cohesive presentation. This goes in my favorites file. Thank you for the time and care you dedicated to this. 🙏🏻
Isn't she great? Just found her too.
This is the best I've seen on fermentation and I've looked hard, very hard. Glad you finally popped up. I love the clear English and well organized presentation. You could do a Ted Talk!
I'm so glad you liked it, thank you!
the best video ever for the fermenatated food lovers
.
Very pleased to have found you today. Currently on your third video. Happy you left the corporate grind. I too want to move onto distressed property.
you do a great job explaining
I appreciate that!
A very good teacher, I am surprised that these channel doesn't have millions of subscribers.
I am so pleased to have found your channel. I am on day 4 of my fermenting green cabbage. 2/9/23
great video!
Great video. Must watch this one ya'll! Thank you for sharing 💐🙏
Some great material, I'll have to watch these vids a few times to take it all in , Cheers
THANK YOU! I own several huge books on fermentation. I've been doing sugar water Kefir for 8 years and have successfully (and unsuccessfully) fermented veggies but THIS video has better, more helpful info on fermentation than any of the books I own.
Very clear besides the beauty, of your speech and presence. Thank you.
I appreciate your extensive, but yet clearly understandable explanations of ferments. Thankyou for your gifts.
Your channel is amazing please keep posting great to have a source like your's in time's like these.
So informative! Thanks
I’ve been looking for a video like this for hours. Thank you for the thorough explanation.
Very well explained--- the video really cleared up a lot of the confusion about fermentation---just subscribed and look forward to seeing more of your videos. Thanks!
Great video, thank you. Excellent presentation of fermentation processes. Very clear and concise & full of information. By far the best video Ive seen on fermenting
Totally agree 👍
I’m so EXCITED!!! I have wanted to ferment veggies for YEARS now but was actually afraid to try. You have explained the whole process so well and taught the skills so precisely and concisely that I am going to go for it!!!! thank you so much!
may I also say your voice, your smile and your body language give me a peaceful feeling. You should go to the top of the CZcams charts. 😊
Thank you for your kind words 🙂 I'm so glad you're going to give it a go!
My understanding about fermentation was not correct due to which I was worried, then watching your video cleared all the worries. You are my benefactor. God bless you.
Thanks a lot! So detailed, profound, informative, perfectly presented, useful, crucial! And a beautiful robe!
MARVELOUS. YOU MAKE YOUR VIDEOS BOTH EDUCATIONAL AND IMPELLING.
I think I need to listen to this a few more times, but WOW that's helpful. Thank you very, very much.
Thank you for your hospitality. Always a pleasure.
I love your videos. I’m already into fermentation but it’s so nice to be part of your community. How about coming up with a way to ferment Jicama so i can have it on hand to add to my green salad. Jicama is supposed to be a great prebiotic so I’m guessing fermenting it would make it a super food. Thanks
A fermented jicama slaw is a great idea😀
Extremely educational. Thankyou!!!
I’m learning so much from you and your videos. Thank you soooo very much.
Very informative and helpful. Thank you 🕊
love these videos
Adrianna, this is so new to me !!! I've only been aware of two out of five of these fermentation processes you so well explain. You are a blessing and a gift to us all :) I think for me, the hardest part of fermenting is knowing how to pair it with the meals. If you ever write a book, please put me on your pre-book sale. You are one amazing lady !!
Excellent video! Thank you! You have a new Subscriber here!
New here too, very approachable lady, great info and easy to understand!
OMG! Adrienna is soo adorable! I’ve been into fermentation for quite awhile. This and all presentations are Golden! Thank you...
You are spot on with your delivery, presence, and content--and a joy to watch and listen to. I have several ferments going. I am so happy to have an easy way to enjoy so many good foods.
Brilliant
You are very expert. You are also a very good teacher. Your teaching method is very good. God bless you!!
Very very useful and interesting information.
You’re a terrific teacher. Thank you.
WOW! I am so happy to have found this channel! You are absolutely wonderful! Your information is both concise and accurate, and you are an excellent presenter. I want to thank you for your hard work in the preparation and presentation oof the information. You have taken so much time to get it right, and so you are way above a lot of other presenters.
Thank you and well done!
You have me firmly and happily supporting your channel all the way from Salem in the Eastern Cape of South Africa.
❤💯
you are a testimony to what you teach! thanks
What a great video, excited to subscribe.
I'm sharing this video. Alcoholics don't crave alcohol. They crave fermented foods. Thus, staving off alcohol abuse
Proper nutrition for the brain is a limiting factor for people in recovery. Amino acids in particular. The book “the mood cure”details this finding.
It was very helpful and im going ferment everything thanks
Excellent
most informative
may God bless u
I have never wanted to even TRY Kimchi but now I'm wanting to make it without even knowing if I like it! SOOOO I'm going to try and find some to taste. I'm going to try it at a Korean Restaurant or maybe buy some at the grocery store. I'm on day 14 of my purple cabbage and carrots and have enjoyed the process. Can't wait to make some fermented carrots! Thank you! Loved your video on how you eat your fermented foods as well. Funny but I love a big spoon full of kraut in the morning as well. My GUT is loving all this!
Red kimchi and white kimchi taste very different. The red is spicy and the white is not. In the US, you'll only find the red version at restaurants or stores. BUT! if you want to be brave and make your own, I have a white kimchi recipe here: czcams.com/video/fFAp1005SyY/video.html (If you like other fermented foods like you mentioned, I think you'll really enjoy the white kimchi) Let me know if you go for it!
Thank you so much! Your videos are so professional and informative! I'm just starting out on fermenting vegetables and have used all your suggestions and keep coming back to your videos over the others on CZcams. Keep them coming and God Bless you.
Thanks for laying this all out so clearly. It has worked my mind what the overlap is and isn't. Not enough to do the actual research mind you, but more than enough that I'm sure glad to hear yours!! Thank you.
Love your environment you live in. And growing and eating so healthy, tells me you will hopefully live the age over 100❤ bless.
Thank you for your channel. I am in my 70's and love learning how people do things differently. Your channel is EXCELLENT, and you are delightful. Please clarify, I need to know if I understood correctly.
VIP... Is Wild Ferment done WITHOUT salt?
I have A BP health issue that prohibits salt. Tried whey but it caused Kham yeast and prefer crispy salt veggie texture. I totally LOVE salt fermentds, but just can't process the salt in my body. Have been wondering about Raw Probiotic capsules with prebiotics. WILL the additional bacterias in the 100 billion CFU capsules cause off flavors to my veggies? Could I leave on shelf??? How long is longest I could store on shelf VS refrigerator. I am space limited.
BTW, I started with salt ferment and during past 3 months have not felt better in years, at least 20. Only bad effect was high blood pressure, so must cut the salt What I want to share is that unexpectedly, I also lost 20 lbs of STUBORN belly weight I could not lose, not even on a 100% rice diet. I LOVE SALT ferments with spices but must give up. If u can handle the salt, BE BRAVE... TRY THEM and get creative with spicing. They are delicious!
A wild ferment means that no starter culture is used. It doesn't refer to whether or not salt being used. I have heard from many writing in about bp issues and the salt used with fermentation. I'm working on a no-salt kraut video coming in the future months so stay tuned there.
The probiotic capsule when being used as a culture starter has it's place, but it's not for all fermentations. I don't recommend using it for any vegetable ferment since vegetables contain their own. Nor would the starter culture be used for water kefir since kefir grains have their own as well. The probiotic used as a culture starter is best for things that don't have any to start with. For example, as used in my fermenting water video (which is not the same as water kefir using kefir grains), fermenting nut and seed milks such as my fermenting hemp milk video, or fermenting oatmeal. Those kinds of things need the jump start of a culture, but not vegetables, kefirs or kombuchas.
Whether or not the probiotic bottle needs to be stored in a fridge or if it can be on the shelf depends on the manufacturer. The bottle will state if it needs to be refrigerated or if it is shelf stable. Thanks for writing in!😊
@@CleanFoodLiving Many thanks for the comprehensive answer. You cleared up my questions perfectly!
excellent. I learned so much.
I’m just learning about fermentation and ordered the meter you said to use. Can you please do a demonstration on how to use it? I’m up in years and can’t figure it out. I’m not good at pushing buttons for those type of things. Thank you so much for your videos and blessings to your family.
There are 2 ph meters on my channel that I demonstrate. I'm not sure which one you have, but here are links to each demo video:
1. czcams.com/video/2ZmSBKKINEc/video.html
2. czcams.com/video/5NdkRqEewCA/video.html
This video is excellent thank you!
How did you thoroughly learn all this good information? Do you have easily understandable resources?
Love your videos, but I have a question. What besides cabbage leaves can be used to cover the fermented items before weighting ?
Thank you for your beautiful education 🌹
Such a great video!!
Talking of ferments - we just bottled our first black tea kombucha today and my jars to make our sauerkraut just arrived. I can't wait to follow along with your video. :) We also plan to make some sheep's yoghurt this week too.
Fantastic!
Great explanation!
super helpful thank you
Knowledge 👊
Thank you for all this great information. My question is. Is it possible to ferment without salt? Can different herbs or spices be used?
I'm on your second video, have subbed and will be spending time with you!
So glad to have found your channel. Good Night.
Thank you. Another great video presentation. I have plans for another lacto cabbage fermentation. I also learned about other fermented vegetables. In a prior video you demonstrated the fold and snap technique as a quick test of fermentation readiness.
I now employe that technique. ❤🎉😂😢😅😮
I thank you very very much excellent video thanks for sharing. I think people who have high blood pressure prefer to use the one mix with vinegar and less salty.
awesome! thank you so much
THIS IS FIRE KEEP UP THE GOOD CONTENT
Thank you very much.
Very good!
Have you made and used fermented garlic?
I have made a honey fermented garlic and an apple cider vinegar fermented garlic. I got information from other youtube videos. The honey one takes about 4-6 weeks (depending on your taste preference), the acv version took a year. I think both versions are tasty and gut beneficial.
@@kenhamasaka2524 yum. Great ideas.
Greetings. I have a question about fermenting white potatoes . My question is “can I ferment white potatoes in their own “juice?” It seems everyone uses filtered water/salt brine. Is potato liquid safe to ferment in ? Thank you, any advice would be much appreciated
I really enjoyed your presentation. I am interested to see if adding fermented foods to my diet will have health benefits. I have joint pain and inflammation from Lupus (SLE) and take Hydroxychloroquine and prednisone to help with this condition. I don't have experience in fermenting foods and how often to eat them. Do you have any recommendations on how to start?
Thanks for your time
Tim
Start small and build your way up such as a tablespoon a day. All my videos are beginner friendly. Some recommendations: fermented carrots or fermented onions, easy, mild & delicious! I will have my master sauerkraut video (for beginners) coming out in January. Bless you!
carrots: czcams.com/video/Edb8aadupiY/video.html
onions: czcams.com/video/pRQzusfirJ8/video.html
You should seek documents about "clay" antibacterial , anti cancer effects (pubmed...). There are e lot of studies last years about the healing clay (3 layer clay like french green illite, smectite, other types of volcanic clays...). Very powerfull mineral.
Wow you're such a knowledgeable cutie. Glad to have found your channel.
L❤ all your educational videos. Thank you. Love your dress it's beautiful. You look great!
Thank you! Where searching everywhere for info about different types of fermentation. I now only wish a video that can divide different foods in to those categories. I've done a lots of kombucha and kefir in the past but am interested in trying fermenting with sugar/honey and salt. But I'm the experimental type of person. Just doing a lemon ginger honey fermenta... But then I wonder if I could add tumeric in to it. What isn't good to ferment with sugars and what fermentation isn't good with salt? Is it possible to ferment red onion with honey? I'm really in to experimenting. I also out of mistake discovered that strawberries are awesome to pickle! 😅👌
i do love your channel
Very informative and well-summarized video. I would love to hear more examples for each fermentation type, though. Out of curiosity, bacillus subtilus fermentation would fall into its own fermentation type, right? I am actually planning my first attempt at fermenting natto this weekend. Also, tempeh would fall into both the mold and symbiotic type, right? I have plans to get into tempeh fermentation in the upcoming months. Lastly, are there any forms of mold fermentation that are safe to eat live or is it always important to cook/pasteurize these.
Yes, I would consider bacillus subtilus fermentation to be it's own thing. Yes, correct on tempeh. The cheeses are a safe mold ferment to eat live so long as it's made by someone with experience who knows what they're doing so it's done correctly! The French have mastered the cheese/mold fermentation art form in my opinion. 😊 The Asian cultures also have mastered many symbiotic mold ferments that are also not cooked/sterilized beforehand.
@@CleanFoodLiving Thank you! I appreciate the detailed response.
What about ENZYMATIC fermentation, like when making fish sauce from whole small fish, relying on the fish guts enzymes.
? ?
Does this meant fermented food is very salty, and ppl who of medical reason must stay away from salt, cannot eat this?
Don't forget fish, like haring and the swedish surströmming. They are fermented fish.
Just, wow
What about alkaline fermentation?
Question, does the alcohol fermentation comes about in our gut when eating apples and grapes?
EXCELLENT
What time of fermentation is non alcoholic ginger beer?
Awesome
I like your stuff
ኢየሱስ ጌታ ነው🙏
Is it possible to make sweet pickles thru fermentation or only dill pickles?
酱油、豆腐乳、豆豉、豆瓣酱/甜面酱/黄豆酱/味增酱属于哪一种发酵啊？
Hello! Can you elaborate on the fermentation that happens in many Arabic dishes lika makdous, makdous Al facolie etc. In these the fermentation seems to happen in oil instead of water. Do you have any recipe on how make this?
Hi, I do not have any oil fermentation recipes. But I will keep it in mind. Sorry I cannot help you further with your questions at this time!
How to Ferment almond flour?
Question? If vegetables dont need oxygen to lacto ferment, they why do almost all of the tutorials for pickles and sauerkraut use a breathable lid like coffee filter or cloth? Shouldn't you just be able to burp them?
is natto a form of fermentation?
Natto is a bacteria fermented food. Specifically by the bacterium Bacillus subtilis.
Great videos. What happens if From the start of the fermentation I put it in the fridge? Does it need to be out on the counter for 3 days first? Thank you
The cold temperatures of the fridge inhibit bacteria growth, including the good ones. By allowing it to be on the counter for 3 days first, that allows the lactobacillus to grow and multiply and do their fermenting thing. Then once in the fridge after that, fermentation is substantially slowed. But the colony numbers will at least be there, where they wouldn't if it went directly into the fridge.
@@CleanFoodLiving thank you for your reply. My son thinks that it is unsafe to leave it out of the refrigerator, that is why I asked. Thanks so much
My sauerkraut has little mould on top !!! Is it fine to throw top layer and keep rest in fridge
Hi, I made a video about mold growing on ferments to help people navigate what's ok and what isn't 👍
czcams.com/video/m_cVb-4n5Gw/video.html
I have a problem with my sauerkraut.
The colour is different on the top of the jar, to the bottom. Do I need to throw it all away ?
I did a video on that here: czcams.com/video/ohjut6IiuzY/video.html
Are honey ferments yeast ferments?
A honey mead is a yeast driven alcohol fermentation
Hey I think I need your help. Can I send you a pic of my ferment? Idk if it is bad and I am super worried. I may be over thinking things but I would feel better if you could check it out. This is my 2nd batch, 3rd day.
Yes, send the pic to Cleanfoodliving@yahoo.com
what is your age maam