Secret to Make Apples Even Healthier to Eat!
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- čas přidán 24. 08. 2017
- Warning: This video contains a tasting session where I chew with my mouth open and smack my mouth excessively. Proceed with caution. This is necessary to perceive the retro-olfactory aromas present in the ferments.
How to ferment apples with spices and brine. Follow along as I recipe test 5 different combinations of apple varieties and spices.
It's Always Better Done Yourself:
/ betterdoneyourself
betterdoneyourself.com
/ betterdoneyourself
/ johnmacdowall
Where did I learn all of this? I read. I read books, not spurious crap on the Internet, but real, honest to God books!
Here's the reading list:
Wild Fermentation, 2nd Edition by Sandor Ellix Katz
amzn.to/2qMq5XE
The Art of Fermentation by Sandor Ellix Katz
amzn.to/2BP75eL
Vinegar Revival Cookbook by Harry Rosenblum
amzn.to/2K2W3qA
Nourishing Traditions by Sally Morrel Fallon
amzn.to/2BGzsez
True Brews by Emma Christensen
amzn.to/2B6vcsz
Real Food Fermentation by Alex Levin
amzn.to/2jkoFQb
The Big Book of Kombucha by Hannah Crum
amzn.to/2B7CrQH
New York Times Cookbook by Amanda Hesser
amzn.to/2kt5W8D
Pollan on Food Boxed Set by Michael Pollan
amzn.to/2BOecEt
Charcuterie
amzn.to/2kq3Zd7 by Michael Ruhlman
On Food and Cooking by Harold McGee
amzn.to/2ktFawY
The Moosewood Cookbook by Mollie Katzen
amzn.to/2jmwu87 - Jak na to + styl
If it was not for your accent, you could swear blind, that you were an Outback Aussie Bushmen! You are so down to earth, full of passion, Zest to life, you love what you do, real hands-on kinda bloke... Little loud, little heavy-handed, you get right in there and make a mess, cut and chop, you throw the tablespoon in the sink ( we hear the metal crash of the spoon hitting the sink "clunk")...
NON of that TV crap, of placing it down nicely just because you are on camera, you are like ALL in!!! or not at all, I love it love it love it!! It exactly what we all do at home. Steve Urwin of the kitchen USA!... Anyways I'm sure any other Aussies watching this would agree with me! You mate were definitely an Aussie in another life LOL!! or Maybe An honorary Aussie now!
( And if anyone doesn't like Aussies or is offended tough! ha! ) It awesome to have found your chanel. Thank you and just keep keeping on mate!! O,.@
Amy hilarious but accurate description. ;D
I recently cut into a mango that wasn't ripe. Instead of throwing it away, I fermented it (thanks to your videos I felt brave) with some chilis and it turned out amazing! My young daughter even loves them. Thanks! I'll be trying apples next!
Sarah Brian Good job!! Glad you were paying attention!! :)
Sarah Brian - me too! I have unripe pears from my tree. I put some in a jar to ferment a week ago, skins included. tasted them today and they are awesome. I also would never have had the courage without these vids.
Alison Jane My wife gets nervous that someday I'm going to try to ferment her!!! Ha ha!
Better Done Yourself Hahahaha
Better Done Yourself good one! 😈😅
I make mine with filtered water and whey, no salt, keep them covered tightly and weighted down inside the jar. They never get mold and taste great and very fermented after 3 days.
lowcarbkitchen curious to know if you ferment them on the counter or fridge when using whey? TIA
@@laneajorgensen5608 I don't know if you'll see this, but to answer your question, my Mom uses this method, using whey from kefir and no salt. She just puts them on the kitchen counter for 2 to 3 days during the summer, and about 4 or 5 days during the winter. The whey is full of good bacteria, so it ferments much quicker.
What percentage of whey? A fifth?
Hey man I love watching your videos. You really care about what you're doing and you seem like such a genuinely kind, good hearted person.
I just bought a bunch of fermenting supplies and am about to start my first ferment now! Thank you for the motivation and instructions 👍🏼
Thank you. I'm glad you like them. Good luck on your new journey! Feel free to post your questions in the comments!
love your videos i learned alot about fermenting fruits and veg from your channel - keep up the good work:)
Great video and learned a lot thanks you always do a good job!
what a great idea! keeping all the vitamins and minerals and getting rid of all the sugars... That is an awesome idea for us, low carbs and IF people!!
Mellon baller is an excellent idea!
Nice video.
Very informative video, thanks!
YOU Rock with life and happiness! Totally Subscribing to your channel!!! Thank You for being YOU n doin what YOU DO!
This weekend when I go to the Farmers Market I will buy organic apples to see if I can ferment them.
excellent recipe thank you
Awesome Carcassonne shirt!! I dig it.
I appreciated your warning, but I still had difficulty watching the tasting part. I made it, though, and am looking forward to trying some of you combos. Thank you for all the info!
evryone thats discussing your chewing,has never been to a tasting..no matter if wine or coffe or tea...there is nois and stuff i dont have the english words for,because i am german ...just thinking about your smaking makes my mouth water...lol, i did ferment some green apples because of this video and we loved them ;-) keep on,i love your videos
I just finished fermenting my 2 jars of lemon apples
Absolutely delicious!
Your channel rocks
If it's under the brine l it's fine lol
Awesome! Share the recipe on your social media. Get the good word out!
A poet. lol
How long can you keep fermented foods? Must they be refrigerated?
OMG!!!! I love your shirt!!! Meeple. Carcassone is one of my favorites. Thanks for the great videos.
Nathan Bursac Carcassonne rules! Check out the Gamefluent channel!
Love it. Thanks so much!
how much salt do you add depending on the amount of apples? Is there a formula to follow?
Thanks for sharing your knowledge
I liked when you tasted the result Open mouth because there are the same buds as in the nose. Well done!
That's how we taste wine as well with a weird sound that could be misinterpreted by the non educated in the field of tasting... :-)
Definitely interesting and entertaining.
I scored a big bag of mixed apples at the market for just $2 US. I immediately thought of this vid. I like to cut them in chunks like you do. That way they are sour on the outside and that makes the inside taste really sweet. Also, being diabetic, I can eat a big serving of these and they don't make my blood sugar spike! Yeah!!
While reading comments while watching, I couldn't wait to get to the end and experience the smacking!🤗😂 Great video! I'm going to ferm Macintosh Apple's 2mor! Thank you!😊
Be blessed!
Shanna🍏
Thank you for eating the specimens
Can you dry out the cinnamon stick and reuse it ?
If you add ginger to cardamom, the cardamom tastes even better. And I wonder what a chai-seasoned ferment would be like. That’s cardamom, ginger, cinnamon and black pepper together. Sorry I don’t have an exact recipe, but will have fun experimenting. Thanks for great ideas!
Don't forget cloves!
Hello :)
I wanted to start making fermented fruit juices, do think that fermenting them in chunks like this or whole and then juicing them right before drinking is the way you will choose to do so?
Also, Is it possible that some alcohol will be created because of the high sugar content? I just want to know if it is safe to consume if it does happen
Thank you 😊
Tom ChimeraLove it doesn't matter when you juice the fruit. Yes, some alcohol is produced but not enough to get you drunk. You would need lots more sugar and weeks of time.
What do you cover your jars with? Mine would be full of gnats if I just sat the smaller jars into the other jars and left them open.
Deborah Rose you could rubber band a napkin or a coffee filter over the top. I have the same trouble. They're actually fruit flies and they're harmless.
I'll try this when it's apple-picking time.
I do not understand anything, I only see with my eyes but I love your videos. Apple (fruit) with salt ... new knowledge for me. Thanks and many greetings from Berlin
O I loved your video again. You sure got good and fast as the jars went along - ~smile~
I loved all of your ideas. I had tried the one jar but did not peel them so the skin is so darn tough I can barely bite through it. My mistake. Thank you for doing this one! I will try again without the peels.
Interesting that you should try that. We used to sometimes bury an apple in the sauerkraut crocks when I was growing up. They would preserve quite nicely, but you had to peel and cut them up to eat them!
Wow -I am surprised that you have these memories. You are awesome.
webbsway thanks for great ideas
Why do you not use lids that seal like others do? Love your videos. Especially ginger ale and bug making.
Because a lot of carbon dioxide is created by fermentation. If you seal the jar, you risk explosion from the gas pressure inside the jar. I prefer vented lids so I don't have to worry about glass shrapnel flying through my kitchen.
Would covering the open jars with a clean cup towel or a coffee filter held with a rubber band help prevent the mold?
No. You can't really prevent it. Just skim it off. Covering the jars just keeps out the dust and the insects.
You just ate with spoon that you picked up mild, is it safe ?
What you should do is have videos where you have a series of all your chewing from one ferment to another!😊🐒😁
Oh good lord, the smacking and slapping and chewing was just too much for me to stand. I can guarantee the bacteria from your lips is going to make more mold in your Apple ferments. You shouldn't put anything back into the ferment that you put in your mouth. Ugh...
THANKS for the warning! That Shit drives me crazy! I DO understand the reason for IT in this case, I would do the same with the ones I make. ! Thank you for sharing your knowledge and where to find it for myself!
yummy flavors. when buying Golden Delicious and Granny Smith apples in the US, look out for the new GMO varieties called Arctic Golden and Arctic Granny.
Cheryl Taylor--Thanks for heads-up!
and avoid it like the plague
Fun fact. ALL apples are GMO. originally, apples were more like potato.
Yummy but is it a good idea to be using the same used spoon in all the jars?
Thinking the same.
In my country it would be inappropriate 😉😉😉
Wow, , so it’s still ok to eat with mold growing on top?
great stuff! funny and professional. if you aren't a teacher in real life you were surely one in a past life
Ian Clark Busted!
I love watching you taste the apples.
stop smacking..... damn who raised you
UBER WEIRD I love hearing him experience the flavors. Keep smacking and sharing!
Will the fermentation process get rid of the sugar? I ask because I dont tolerate fructose and other sugars well. Would love to try this, but am afraid of landing in the bathroom for a week!
MacacoMonkey Yes! Just let them go for a while until they get quite sour. They might get a little alcoholic tasting which is fun too. But yes you can get the bulk of the sugar out of them.
Fantastic video, i have a question. First time fermenting, I'm doing peppers. Its been 3 days the bottom 1/3 of liquid is a little cloudy above all clear. Smells ok. Is this normal?
bobvise7 Yes, watch my eating tomatoes video where I talk about that. That's good. That's a really good sign your ferment is well under way.
bobvise7 Sounds like you're well on your way! Let your nose be your guide - just like you already are!
Better Done Yourself m
Do all fermented foods have the same strains of beneficial bacteria? Or do they all differ from the type of fruit or veggies that are used?... Could a probiotic supplement be added to the process if certain strains are wanted? Like for instance a woman may want all the L.Reuteri RC-14 and L.rhamnosus GR-1 we can get naturally so could we add that into our fermentation process?
The bacteria varies based on what is on the fruits and vegetables that we are wild fermenting. Yes, you can add your own. People add probiotic pills to milk or coconut water to make their own custom yogurt or Kevita type drinks. The trouble is that the tablets contain stains that might need very exacting conditions that you're not replicating in your ferment.
Love the meeple shirts! :)
Hi, when you say a quarter of water, how many litres are there? Sorry, I am not familiar with the U.S. measures. Your channel is amazing! Great video! Cheers!
Camila Gomes Victorino Just a little less than a liter. Don't sweat the details. Close is fine!
nice job
What size are the little jars that you are putting in the pint jars?
4 oz.
Would it not be better to cap the fermented apples to help prevent the mold from forming?
Yeah. A bag of water or a Masontops would have done a lot of good...
i was wondering if i could use a vinalia bean, if it would mold?
maplesden I think that would be a great addition!
I get a lot of apples and I was wondering about fermenting them. Thank you for the experiment on the different ones. I was wondering, what do you do with them after they are fermented? Can you make pies and cakes and such with them? Will they be funky?
They just get pretty sour. I just snack on them. IF you bake them you loose all the probiotic goodness.
Better Done Yourself - That was what I thought.
Awesome video! Can i use sugar instead of salt?
Oscar Retana No. You need the salt to control the fermentation. Sugar would ferment and potentially mold.
@@BetterDoneYourself Thank you for the quick response. I love your videos. Keep up the great work!
You must be the chef in the family. ; ) Great video! : )
Haha! Thanks. No. That would be my wife! She's the professional chef. I'm just the cook with way too much food knowledge.
Has she ever made a cooking video? I would love to see some of her recipes. ; )
Tell me about double dipping? No problem?
I know it's been over 3 years but, PLEASE, tell us how they tasted together?
Can frozen veggies be used for fermenting?
Bev Border Yes, but I wouldn't. They'll most likely come out mushy. Another problem is that most veg are blanched before freezing which kills off the wild bacteria that are needed to culture the vegetables.
Does anyone know how many of the carbs are consumed in the fermentation process?
Kube Dog It depends on how active the ferment is and for how long.
Well, yes. I guess I was looking for a "for instance." For instance, if you ferment for a week at room temperature about half the carbs are used up in the process, and half of the remaining in the following week, and so on. Some sort of informative statement like that. Thank you for your video and quick reply.
omg I wanted to jump thru the screen and taste them too! The higher speeds and talking while chomping were hysterical. Your eating the apples using the same spoon you removed the mold etc with without really rinsing it (yes I know you had water in that jar) made me cringe for a bit but then I relaxed realizing this was in my head only. Really enjoyed this just as is. I fermented 2 small jars of garlic and honey inspired by your vid on that and LOVED them. Omg my mouth is watering now!!! I am going to ferment apples as well now. I am thinking that putting garlic in with them might be nice too. Hmmmm...
Please don't jump through the screen. You might get hurt and I'm not always ready for company!
Better Done Yourself good reply ! 😅😈😝
Yea !!/:) Mixing them together with maybe some raisins might make a wonderful Chutney.
Sure! Add them to the ferment when you cut up the apples.
Hi !!/:)
So I tried my own experiment. I only tried apples two different ways, but I followed your recipe.
The first was snow apples with a cinnamon stick and raisins, and the second was small red delicious with cinnamon stick, cardamom, and star anise. I fermented them for about 10 days and the snow apples were way to soft, but the delicious apples were spot on.
I mashed up the snow apples and added some brown sugar and they were very tasty with some potato pancakes. Very Tasty !!/:P
I'm also fermenting garlic for sauces, salad dressings, and dips. I am also fermenting lemons. And I fermented some beets. YUM !
I love your vids, they are easy to follow and have a lot of information
I just tried Italian peppers. Thanks
Thankyou
Could you make this with unpeeled organic apples?
jaya wilder Yes but the skins are tough
@@BetterDoneYourself Thanks for that! There is a lot of chatter currently about how one should eat apples with skin on because the extra pectin helps the gut biome. I can't stand to eat a raw apple per day but could happy glug a helping of your recipe every day. If the tough skin becomes a problem I suppose one could peel the apples and include the peel in the jar. That way you would get the benefits but could pick out the peel before serving. I appreciated your very prompt reply. Keep up the good work!
Can people who are allergic to apples eat fermented apples?
Check with your medical provider.
What if i let mine ferment for 6 months? Thank you.
They’ll just be a little more sour. Make sure you scrape off the mold occasionally.
@@johnmacdowall4641 Thank you so much.
"secret russian variety of apply" is propably antonovka, you can use granny smith instead. In russian recipes apples are not peeled, also you should use firm varieties otherwise apples will become mushy. Its very convenient to use crabapples whole for recipes like this.
Lol 😂 tasty Apple good job !!! Ty
In fermented foods I'm looking for probiotics and enzymes. How are you sure you're getting these benefits and not just salted veggies and fruits?
Ava Maria You can taste the difference in the finished product. The lactic acid is the finished product is a sure sign that the lactobacillus is multiplying!
Makes sense. So just keep tasting until it's more sour-tangy than salty. Thank you.
Tanks to a number or proceedings with thé sa me strates mixture, y ou will cet a 1/1000th salted mixture :) y ou can dilute if you feel like.
Could you try your tepache recipe with unpeeled apples?
??? What do you mean?
Your tepache is made by fermenting the rinds etc. of pineapple. Could you ferment apple peels and cores in the same way?
No, unfortunately, you'll more likely get vinegar. Search for make cider vinegar on here and you'll see what happens.
says "Makes sense. Must be something in the pineapple, like the ginger bug, that make a fizzy drink rather than vinegar. I have lots of apples this year, so I'll check out your methods for that. Great videos by the way!"
Thanks, Ron! Yes, there's lots of wild yeast on the skins that make the tepache work. There's lots of bromelain IN the skins that make it good for you too!!
Thank you. I've been on a Carnivore diet for a few months, only because I slipped up for a while. I've actually been doing carnivore over a year now. I am having trouble putting weight on so I thought I could mimic nature by consuming fall fruits and veggies which, as it turns out, are usually quite fermented by the time animals and birds get to consume them. The sugars will help me put fat where it needs to go and the probiotics make sure there isn't too much sugar and are good for handling the heavy lifting of a healthy gut.
My first book on fermentation was: "truly Cultured" by Nancy Lee Bentley, then I got the first "Wild Fermentation" book by Sandor Katz, and "Nourishing Traditions" by Sally Morrel Fallon. I love that you put up a list for people to try out books they might not have.
Which of those 3 books do you like best?
@@typower9 They each have their place, but I have to say the one I refer to most is "Nourishing Traditions" by Sally Morrel Fallon. She has the most basic, almost common, home-made foods that are fermented. When I want to do, (or have done) something I think might be a little out of the ordinary I check "Wild Fermentation" by Sandor Katz to see if he's tried it, (over-fermenting kefir comes to mind here). The "truly Cultured" book by Nancy Lee Bentley, is very colorful and is great for inspiration, and it has the first Beet Kvass recipe I ever tried, and I still use that recipe, I also got the inspiration for my Fermented Cranberry Relish from its recipe for Cranberry Chutney which itself is not fermented. So it has a mix of fermentation's and recipes that use fermented products in their preparation. I have to say "Nourishing Traditions" it gives you the most bang for your buck with a good mix of traditional recipes every kitchen should have backed by the traditions and stories that founded them.
@@evvie01 Thank you so much for your appraisal. I had been wondering about getting Nourishing Traditions ever since I first heard about it. I have watched a few Sandor Katz videos and liked his style. Have taken a break of a few weeks from making kefir after makjng it continuously for 2 years. About to revive my grains today. I make yogurt every so often and during my break from kefir have made it regularly. I have made kefir cheese a few times and want to focus more on that. I ferment my müsli in kefir.
@@typower9 I do love fermenting grains in Kefir. I also start my vegetables and fruit ferments with kefir whey, when I'm in a hurry. I watch every Sandor Katz video I come across, love the guy.
I am trying an experiment, (you spoke of reviving your grains); I let a batch of kefir over ferment then put it in the refrigerator where it sat for two months. I am on batch 4 of reviving it. The grains looked fine but the kefir smelled sort of like vomit, I'm thinking that is how the milk alcohol smells flavored with all the other bacteria's that are common to kefir. So far it looks very promising, the puky smell is gone and the rich yeasty kefir aroma is back. so I will taste it tomorrow after it's chilled about 24 hours.
When the Hollywood studios wanted James Stewart to put on weight when they hired him ( thought he was too thin), they made him eat tons of bananas!
Will go good on my morning oatmeal
You bet!! Soak your oatmeal overnight to ferment that too!
Why leave it open like that, why not use a closed top or air lock?
What I do on any ferment is final thing I do is salt the top! Think about it! Where the salt water is at the lid! Mold is disgusting and II have never had a spot of mold!
What a great idea!
If I had mold, I’d put the jar in the sink, top it with regular water and let the mold float over the edge. Salt water is probably better, to keep it fermenting at the same rate.
Can you teach how to make sourdough bread please.
Yours' is not the first request for this! I've done sourdough in the past and I've got a great method for making a starter. Trouble is that my wife is a pastry chef and only likes sweet dough. I guess she doesn't have to eat it!
You did not compare apples with apples
you compared cinnamon, cloves, ginger etc.
🤣🤣🤣🤣🤣
Great meme
🤣🤣🤣🤣🤣
BTW, in some cultures, not smacking your lips when eating is considered rude. You looked like you were really enjoying those apples and it made my mouth water. I must confess, I've sometimes been known to moan when I eat something I really love. Wonder what those complaining about the lip smacking would say about that?
Moaning is good. I like moaning at the table. It's a nice reward after working in the kitchen for hours.
ha! knew it - a little fruit mold discarded does not kill ya
What happens if you ate some mold by accident? That's what's keeping me from trying this
Kyle Croft It won't kill you. Fermented foods are very safe.
Hiii have not heard/ seen any videos since the past year ... hope all well
I know. Making these videos is a lot of work! Maybe in the future.
@@BetterDoneYourself
Glad to hear from you. ... happy you are well .... I am from India ... thanks for all your valuable information 🙏
Just take the mold off and eat?
can't wait to try these! I love how you call them victims....thought i was the only one who said crazy things like that.
I thought if dark mold grew in the ferment then the whole jar must be discarded.
Lola M. If you get it all off very quickly, you should be ok. If it’s been growing there for a while, yes, pitch it. It’s the spores that are poisonous. I was checking these every day.
You'll do well here in Thailand with your gob smacking eating habits, they also eat at the pig trough...great example for kids watching this video.
YIKES.. double dipping your spoon friom your mouth can that be safe???
Sick here. Jus trying to feel better
I kno I shud see a dr. But kinda not into western meds right now.
Cute👍☺️
Mold goes in the brine as well.
Better use Fido jar's or close the lid.
Oxygen is never good news.
Informative but eating with mouth open is not. Don't think I'd eat it if mould had been part of the jar and not good hygiene using same spoon to eat with and put in each jar
Yes, it's actually quite informative. Count the number of videos on CZcams where people make a fermented food and don't show themselves eating AND enjoying it. Much of communication is nonverbal. Showing myself smiling and enjoying my "rotted" fruit proves these are delicious. Eating with the mouth open also allows you to smell the food. Breathing through the mouth while eating also opens the retro-nasal pathway so more scents can be perceived. I'm tasting food--I'm not seated at a formal table. There's a difference.
Natural lacto fermentation turns your concept of hygiene on it's head. The lactic acid produced kills any germs in from my mouth that might go back into the jar. Double-dipping and throwing away moldy foods are modern concepts people adopted when they started subsisting on overly processed mass produces dead foods in boxes and boiled in jars. These apples are a living food that have tremendous antibacterial and healing properties.
Meme Smith yes... totally disappointed with the spoon to mouth to jar.... although the wile soon didn't seem to go into his mouth, its still gross. but maybe he figures it's more good bacteria????😝😜
Why is it gross? The bacteria will kill the "germs" from the spoon. This is an active, living food. This is not a jar of sterilized applesauce and chemicals from the supermarket.
so what ? its his food not yours to be upset over....
Nice job, but I wish the lemon is organic.
And it's easy to choose a really sealing lid ☺
+Bienvenu Thomas I wish everything was organic... :(
Bienvenu Thomas What do you mean?
You can't please everyone so you might as well please yourself as one lyric sings! Keep on eating on camera: classy! I am offended at hoity toity comments.
William Hegg Agreed! Thanks William!!!
Better Done Yourself I have not decided: I grate all my product for ferments like cabbage and anything hard very fine! I think I will grate the apple on the front side of the 4-sided grater! I saw a gal today use celery cut to form a raft to hold down product under brine! Then on top I will sprinkle good amount of salt. Pink. Note: studies have been done and pesticides go into entire apple! Skin too thin! Keep doing what you do! And how you do it! You would think you had food dripping from your mouth from the comments--a hold over from when mommy told them not to eat and talk.
I've been reading about peeling and coring the apples, blending to applesauce, culturing and then fermenting the applesauce!
If you purpose is to please yourself not to give insight or to educate why put videos on youtube, oh yea ad money
Thank you, I’ve been looking for a good video on how to ferment fruit. My goal is sweet fermented peaches, someday ☺️ As for comments on your technique demonstrating how crunchy ( vs. mushy) the apples turned out, I thought it was just right. Why are all these girls so fixated on what you are doing with your mouth? Gross.
I would not double-dip or put a spoon that touched your mouth back into your jar. Sure way to spoil the batch.
What concerned me more than the smacking was the double dipping!! . lol . Are you sure that's ok???
The combination of lactic acid, salt, and probiotics in these apples won't harbor any bacteria from my mouth.
What is your t-shirt about? "If you like it than you should have put a ...... red stain?.... on it" Somebody help me out, it's driving me crazy, lol.
Edit: And now a green thing on your shirt? What's going on?
It's a game player token. Specifically for the game Carcasson. In the game, you place a "meeple" on the tiles that will yield the most points.
@@BetterDoneYourself Thank you! I actually used to play that game, the old nondigital version, lol.
more probiotic drinks
Fret not! I've got some new ferments in the works. Any requests?
coffee kombucha! "koffucha?"
urm... I was thinking maybe jun. I don't really drink much coffee anymore...
Better Done Yourself YES! I'd love to see one on jun too!
what is jun
You’re fabulous! When you chew with your mouth open you are aerating the food and you get more flavor. 😉. Are you single? 😇
Bev Border Please explain that to the other comments and Don't keep me to yourself! Share me on your social media! Did you see my wedding ring?
could u smack just a little more........
innovision777 next time!
Close your mouth when you chew
Please read my other replies in the comments. This has been discussed at length.
I was following along and then you kept dipping the SAME SPOON down into your jars. OMG. I hope nobody is eating that except you!
The Silver Crown - Natural Grey Hair Why? Is that bad?
@@BetterDoneYourself Because if one of your jars was contaminated, you infected all of the rest of them by using the same utensil in all of them. Once you used that spoon to extract that mold, it would have been wise to use a different spoon to test the other jars. Also, using the utensil to eat with and then dipping down into the jars........?? Why would you do that? lol Unless YOU are the only one eating it. Cross contamination is a "real thing".
The Silver Crown - Natural Grey Hair Yes. A real thing in a world of sterile food. Naturally fermented food really is probiotic. It is preserved. It has living bacteria that kills off pathogens. It can protect itself. I think you’ve been living with food that’s been packed into jars and boiled and has no means of protecting itself and you go through great pains to try to keep it sterile.
Better Done Yourself Then what’s the reason for removing the mold in the first place? Just eat it. Should be safe, right? It’s alive also. 🤔
The Silver Crown - Natural Grey Hair I don’t think it tastes good with apples.
don't smack your mouth when eating or take off mic
Barry Shrimpton Why? What's wrong? Have you eaten these successfully without smacking?
@@BetterDoneYourself yes I have it doesn't sound nice to hear bro
but I like your videos