Great video! It's so cool to see all the things you were experimenting with. I am currently home brewing water kefir and kombucha and have some lemons fermenting as well. I am looking forward to making kimchi and sourdough and pickles and all sorts of good healing foods! Thankyou for sharing your experience!
I too had been fermenting kombucha and kefir for a while. I'm trying to make some sourdough today which I innoculated with kefir and kombucha. Haven't made it to fruit and veggies yet though. Have made some hombrewed beer too, although it's not all that nutritious :D
I just got into fermenting veggies! I have been making beer for the past 3 years and decided to ferment other things like pickles and cabbage! Its healthy and fun!
The reason why I think your channel is so interesting and very important is that the fermenting-, and compostingprocesses are the anaerobic and aerobic BEGINNING OF ALL LIFE for us human beings!!
Without bacteria, microbes and worms there would be no human life! They "convert" death into new LIFE!
I do not recommend fermenting Meat Archos. That is some pretty serious stuff, I wouldn't do it unless I had a way to test it for pathogens. YOu can do a youtube search on fermented fish, they eat it in Northern Europe. But as far as trying it out, I'm not sure if I would take that on.
:D - don´t worry HomesteadProvocateur, I´ve a litte experience of fermenting before! But we´ve moved to a house since then and here the possibilities are much greater!
I know of "surströmming". They eat it in northern Sweden (I live in south/middle Sweden)), but I haven´t tried it. I smells quite strong!
OH! ok, then you are already familiar with this?! If you are going to ferment meat, a book called Nourishing Traditions recommends using Kefir Whey to do it. I believe there is a recipe for fermented liver patte that I would like to try, it is only fermented for like a day, so I imagine nothing like Surstromming.
Every year in september it is "surströmmingspremiär" here in Sweden, when it is "officially" ok to eat this fermented fish. I´ve been to partys when I was little when the grown up people ate surströmming. It´s recommended that you eat it outside though and open the can under water because it REALLY smells! :-)
You eat it with with "tunnbröd" (hard thin raybred) and sliced almondpotaoes and sliced red onion and something like kefir.
One thing I did grow up eating and I love is pickled herrings! But that is different than fermented fish.. Quite a bit different. I have like 3 jars of herrings in my fridge right now. ANd I'm eating tuna right now, I need to move near the ocean! :)
I don't think they can? Because of the pressure? I heard somewhere that they blow up in the planes.. Can you imagine? Anyways, thanks for the offer, wouldn't that be a good video for my youtube audience?! ROFL
One nice bonus with fermenting alcohol is that no known pathogens can survive in alcohol. I make a lot of cider, fermented cider and cyser which is a cider liquid base with honey then fermented like wine. It can store indefinately. It also tastes really good. I know quite a bit about fermenting alcohol but some of your experiments are beyond my knowledge.
OH ok, good to know, because I just opened that fruit enzyme and it reeks of alcohol! But there is this flimy stuff in the fruit, which kinda freaked me out, but if what you say is true, that is probably just fruit stuff.. So that cyser is like a combo of cider/mead? Sounds yum!
Cyser cider/mead is rarely found in the store which makes it more of a treat. The concentration of alcohol in the liquid needs to be, don't quote me on this, about 2.5% for the pathogens to be destroyed and it takes time. A few hours at that concentration should be fine. When I prepare beer or cyser etc. I try to be like a surgeon in an operating room. The room is as sterile as possible because if foreign air born bacteria or yeasts get in the brew they can impart some pretty funky flavors.
Interesting! I agree with you that we crave soda because we are craving the fizz from fermented stuff. I thought that about kombucha. I got into making kombucha for a while. I liked it fizzy on the sweet side which aggravated a really bad fungal infection so I have stopped making it. Last year I tried making fermented mustard, ketchup and jam and even yogurt, with little success.
You are totally rad!!! I am glad you are still at it. I got some alcohol from old beer. To run small engines. Let me know if you want the lowdown on the tech of alky.
I have a girlfriend who ferments kefir into green coconut water regularly - it makes a drink that tastes like champagne! Great for the digestion of her littlest boy, who suffers from Autism, but will not act "drunk" on wheat or sugary foods, if given a bit of kefir right afterwards.
I would be most interested in learning how to make sauerkraut. The commerical stuff has chemicals - and I understand lactic acid is important to a healthy diet. Can kraut be made w/out Salt?
Kraut can be made without salt, but you would have to use whey in its place which is the result of kefir fermentation. You should try it, I have several videos about it and you can check out my traditional food preparation playlist for variations on a theme. The salt isn't so bad, and if you want to lower the sodium content of the kraut, all you do before you eat it is soak it in some water and drain the water off. That is what the Japanese people do to get rid of excess salt.
Wow, this all looks very ambitious! Kudos to you for trying new things! I'm sure I'd wind up with something vile and nasty if I tried this sort of thing.
Thanks for the inspiration! . Soon enough i'll have more fruit than i know what to do with and those bubbly fruit drinks and chutneys could just be the cure.
Now if we can only get Oprah to follow your lead and promote the KFC (Kombucha & Fermented Condiments) line of value added products then we might just turn the corner as a society.
Thanks Paul! What fruits will you be so lucky to encounter? I'm really looking into getting some water kefir grains, that might be a good alternative to using the whey to preserve the fruit..
LOL on KFC, you know, I wrote Oprah a letter about that, and it wasn't very nice.. I say kombucha and people look at me like I'm speaking in a foreign language! I think just getting some recognition to this very fine art is a step in the right direction..
I agree, recognition is key, that's why your a heroine in my eyes. Keep being the change girl!
Ya totally do a video on using kefir medium to preserve. I'm very interested in that because i cant eat dairy. Somehow i think it could lead to decay of plant matter though?
We have an abundance of various apples, pears, apricots and plums, as well as, peaches, elderberries, cherries, blue berries, mulberries, black berries and more.
I still have to get you a bottle of my elderberry wine.
So I was thinking I would utilize secondary fermentation with fruit puree. That is, take out the grains from whatever sugary liquid they convert into lactic acid rich substance, and then add fruit puree, let ferment for like a day, and then consume, as opposed to incorporating the grains into a fruity mushy drink? You can't eat dairy? It gives me excess mucous, if I can get my fingers on some raw dairy, might be better..
Hey,I will PM you with an alternative email, and we can barter! LOL
I agree completely. I have not looked after myself generally. In fact I have been drawn to those thing which have been detremtal to my health. Though now, I am really trying to live a life which is free from intoxicants, (sober/clean 3 years). Also, aspertame, caffine, white bread/rice etc etc. It's been hard at times but I am strong in my determination. I feel better, mentally, emotonally. Sorry to blab to you likethis but you seem to be someone that I aspire to be. Peace from Plymouth, UK.
Most of those "detrimental" things are addictive, sugar, alcohol is essentially sugar. Eating whole untreated grains neutralizes enzymes in the digestive system, leaving them to putrefy and ferment in the gut which also produces alcohol, people are walking around perpetually intoxicated and they don't even know it! Sounds like you are trying to make a difference in your health, props to you! It is hard, make sure to include healthy fats, it might make it easier, I like coconut oil, butter etc.
Not a bad read IMO, I would also recommend The Body Ecology Diet and Nourishing Traditions. The last book will change your life I think. Maybe, who knows? It changed mine. Good luck!
Thanks for taking us along for the ride. This is exactly the kind of information we need, people's experiences with these things. I've tried krauts, kefir, alchoholic beverages and in betweens, and I've think we've read the same books (your presentation of the information was near impeccable) but your recipes and experiences are unique, and that's the kind of stuff I want to see on YouTube. Thank you.
Oh wow! Thanks for the encouragement, I really appreciate it. Next on my list is getting some Water Kefir grains, they can transform any beverage into a lactic acid rich liquid, would like to make coconut kefir, experiment with even like nut milks, make fermented smoothies, the applications to this "age old technology" are abundant if you exhibit creativity, which I think most of us here on youtube are very good at that! LOL!! OH, and rootbeers of course, burdock, milk thistle, even lemon balm.
Hers, and also Sandor Katz from wild fermentation and also some of my own brainchildren.. The fruit enzyme is something new, I've never heard of it, so I'm kinda deviating from the norm with that... Will see how it turns out.
"Cooked foods should not be held at temperatures 40 degrees F to 140 degrees F for greater than four hours. Boiling food for 10 minutes before eating destroys any toxin present."7 The spores, however, cannot be destroyed unless heated to very high temperatures, which can only be done using a device such as a pressure cooker.22 This is the reason why canning must be done so carefully.
Liked your vid. Just be careful and don't produce botulism. It happens very easily messing with fermentation. Bacteria can feed on fungus and so on . But if you're too far off the grid that hospital may as well be 100 miles away. Otherwise keep up the good work.
I am not sure if that would be a good idea, because the silver may also kill the beneficial bacteria.. Although there is some evidence to suggest it only kills certain bacteria, not sure.
I think eating fermented food helps with gas problems as well. You have to regularly eat fermented foods in order to build up a healthy flora in your gut. My grandmother who is German, has been eating "Sauer" foods all of her life (cabbage, veggies, beef, pork. etc) She says she never has gas or any digestive problems.
You are welcome I also think you are right here, but consistency is key. When you first start incorporating these foods into your diet, your digestive system adapts to it.
I know this sounds crazy but do you realise how many of us dudes would actually eat all that stuff if you gave us a plate of it, simply because your so fricking hot! You could probably put a turd on a plate and somebody here would eat it! LOL!!! JK!
LOL, I wasn't BORN this way! I had to start somewhere too, and I've still got a ways to go there.. Ok, maybe not.. J/K!!! Hehe, really, if it is fun then it isn't work.. I just wish my microbiology teacher had taught us how to apply our knowledge instead of teaching out of a boring old textbook. Blah...
very interesting, but if you're trying to get off the grid, (suddenly) and you're from the city but have never even heard of this natural AND healthy stuff, where do you recommend a start. we've never been exposed to foods like this before.
I'm not exactly sure, I think I started by just going to the health food store and looking around. I would try to make some sauerkraut first, cabbage is not all that expensive and all you need is salt and maybe some filtered water and a bucket. At the health food store, you can probably get your fingers on some whole grains and you can use a simple mason jar to sprout em. Dried legumes, peas and beans are good to sprout too. These typically comprise the majority of peoples diets and are healthy
And they are good storage items, which if you want to get off the grid, you are going to have to learn to preserve a harvest and store food for times when it isn't readily available. Maintaining health is not as complicated as everyone makes it out to be. This stuff may seem hard, but if you keep practicing and don't give up, you can get it right. I'm still practicing with my sourdough!! The outside turned hard and the inside didn't cook all the way.. You know how many times I've tried?!! LOL
Awesome video! I hope I can follow in your footsteps and learn some of the more advanced fermenting skills from here! Especially since I have had some initial success with my first sauerkraut project. This video is great and very informative like always... Thank you for posting it!
Thank you! I have a feeling this will come easily to you Ugadawgs. ;) You should check out the video in my favorites Titled, Obsessive Pickles.. Very interesting indeed..
For which product? The veggies? I don't know if it is necessary, I have considered doing that with the fruit enzyme though, except I know for a fact it would turn into alcohol, so.. Just experimenting!
super interesting. I guess I meant the 1 with the 'scum' . do you recommend some reading ,youtube folks or sites where I can find info on this? Currently I have various wines going but turning sugars into digesting enzymes instead of alcohol is exactly something I need .
Scum=Veggies! LOL.. I have a book called Nourishing Traditions which is pretty indispensable. It discusses chutneys and other various methods of traditional food prep. Fascinating stuff!!! I also really like The Body Ecology Diet, and have a book called Drinks from the wild. which teaches how to make root beers and herbal concoctions.. Anyways, the fruit enzyme stuff I just winged it, I really don't know what I'm doing with that stuff! Hehe, hopefully I will figure it out.. Oh, the scum is ok..
Oh CRAP!!! I forgot, the best book I have is WILD FERMENTATION.. LOL, of all the ones I could offer you, this is the one you should def. buy.. Everything fermentation you will need is in that book. Of course, Nourishing traditions is still highly recommended... Lemme know whatcha think!
it's too bad you probably don't live near me. i didn't even know the difference between bake and broil until i started repairing electric ovens. the bake element is on the bottom, and the broil element is on the top.
Hey Homestead...I highly recomend making some kim chee if you like fermented foods...its the best. Old timers made pickled beans and pickled corn here where i live in WVa.If you want my old time recipies drop me a line.
Wow you really are on a rampage! Fascinating, especially Ms. Monica's Hard Fruit Juice, er, I mean fruit enzyme. Curious if the whey works in preventing alcohol (or vinegar, ultimately). Good stuff, you mad scientist. You have to love it when you see the bubbles. :)
That is what I'm wondering too Mike! I think there is a battle here between the Alcohol producing yeast and the lactic/acetic acid producing bacteria. Which ever one is more abundant will likely win, and this is why I'm also going to take some of the Hard fruit juice and mix it with some Kombucha, because there are already acetic acid producing bacteria in there, so what alcohol is produced will just turn into vinegar.. Of course, a little alcohol never hurt anyone.. (Squeezes fingers) Wee bit.
Regarding the 'barrier' you describe, separating your food from the scum... is the barrier the liquid? If so, do I understand that the scum requires air and thus forms at the waters edge and the open air space in the jar?
If all that is true, why not take the water all the way to the top of the jar which limits the space and air the scum has to form?
Well, it isn't water, rather it is the juice that has extracted from the veggies due to osmosis by the salt. If I were to add water, I would in fact have to add more salt. It is totally feasible but as you dip into the fermented product, you take fluid out in addition to the solids and it just keeps sinking anyways, you would have to keep adding water and diluting the solution. The scum isn't all bad. I would liken it to the skin of cheese, a slightly moldy pungent entity. Not really harmful.
WOW Kefir!!!! It arrived! Great job. Remember, don't tighten that cap :-) Maybe use a rubber band and a cloth to allow it to breathe.
Keep us posted on the Kefir project I'm super curious about this and hope to actually do Kefir on my own but I can't get raw milk in my area (not easily anyway).
I'm not using Raw Milk, I can only get pasteurized and those kefir grains still get the job done. I will only consume dairy if it has been cultured or fermented, because I have adverse reactions to pasteurized dairy products. It causes my body to form an abundance of mucous. I'm sure if I used raw milk, this would not be the case. Anyways, the bacteria produce enzymes which consume the lactose, so even if it has been pasteurized, those enzymes lost to heat are reintroduced through kefir grains.
I am gratified Homestead.. to see you into all this, esp the Kombcha.
But if there is one thing that has changed my health & supercharged my immune system the most It is Dr Schulze intestinal clense #1 and #2. I found a cheaper but equal alternative if interested. If I had to give up everything else, that would be the one thing I would keep. With it, I fear no sickness disease or poison!
You've gone fer-mental.I read somewhere that I could get Lactic Acid Saturation Syndrome(L.A.S.S.)from overindulgence in fermented foods& liquids.They called it "Lactic Shock". Is that true?Allegedly the side effects include an unreasonable fear of refrigerators and a loss in olfactory sensitivity due to all the bacterial gasses or "microfarts"as they are technically called. Should I be concerned? Lastly, does Lacto-fermentation give me a larger carbon footprint? I'm a size 10 if it matters.
Oh yes, there is cause for concern!The phenomenon to which you allude is quite common amongst those in fermentation circles. It's probably better to be part of a fermentation square if you are going to embark on this journey, the occurrence is less frequent there.
Mmmm, that sourdough bread looks like it will be excellent!
You'll be glad you figured this all out; if shit goes to hell in a hand basket. very informative! I've said it before; you would be one hell of an asset in anyone's camp!
home, could I use this process for peppers; green, yellow, red, hot & banana or not? Are there items you would not want to lacto-ferment?
I'm kind of sick of last year's pickled stuff. I can't do any more pickled items & you can't jerk vegetables (i don't think)
Munch num yum.... Yes, Signzit, this sourdough is good! I am having problems getting the middle of the loaf to cook all the way through though.. Every freaking time!!! (Sigh) I guess keep trying huh?
Thanks for the compliments about me being an asset, who knows.. Uh, lacto fermenting with peppers, I would make sure I did it with whey, not just salt, I don't think it would be enough..
Yeah, now I have all this kraut, better put it in jars and give it away as birthday presents! LOL
this is all great!,i have been fermenting also,yesterday,hooch,and today,ginger beer,and a month ago,beet's,your not alone,fermenting IS fun,and a useful skill to have,
Tasha, my kefir is Delicious!! But I eat it with fresh fruit and sweeten it with stevia and add some vanilla to it while I'm at it. Of course, I grew up eating weird foods like butter milk and pickled herrings, so I think I just like weird tasting food in general.
sweetening mine may be a good thing to try I do put it in my smoothies but it's not that good...I eat weird stuff too but only started recently. take care!
I was suprised to see you purposly expose yourself to possible risky foods . I do the same thing. It would take a lot to give me food poisoning at this point.
Yes! I'm trying to develop a strong immune system. Really our culture is far to germaphobic, and the abuse of antibiotics is what has led to "super bugs" amongst other things, (ie. GMO's etc.) It hasn't been without side effects however, my digestive system has reacted to some of the food and I'm still getting used to some of these fermented products..
Great video! It's so cool to see all the things you were experimenting with. I am currently home brewing water kefir and kombucha and have some lemons fermenting as well. I am looking forward to making kimchi and sourdough and pickles and all sorts of good healing foods! Thankyou for sharing your experience!
2prevail 1 month ago
WOW! can i come over an eat the sprouted an fermented chia flax grains with u at candle light.
thallious9876 5 months ago
I too had been fermenting kombucha and kefir for a while. I'm trying to make some sourdough today which I innoculated with kefir and kombucha. Haven't made it to fruit and veggies yet though. Have made some hombrewed beer too, although it's not all that nutritious :D
Fermentation for life.
MusicMyBlanket 2 years ago
How'd that fruit beverage turn out?
Also, isn't honey somewhat anti-bacterial, which could inhibit the fermentation process? (don't ask me how mead is made).
4trahasis 2 years ago
Do you Pasteurize the liquid after?
dashen 2 years ago
I just got into fermenting veggies! I have been making beer for the past 3 years and decided to ferment other things like pickles and cabbage! Its healthy and fun!
bm5447 2 years ago
Hey, if it turns into alcohol, don't throw it out! Just leave it out longer and you'll have a really nice, exotic vinegar.
dazigg 2 years ago
Thanks, will do!
HomesteadProvocateur 2 years ago
The reason why I think your channel is so interesting and very important is that the fermenting-, and compostingprocesses are the anaerobic and aerobic BEGINNING OF ALL LIFE for us human beings!!
Without bacteria, microbes and worms there would be no human life! They "convert" death into new LIFE!
FANTASTIC!! :-)
Archos72 2 years ago
I find this VERY interesting HomesteadProvocateur!
Will try this myself!
Fermenting meat!?!.. Maybe I´ll try some cheap meat!.. :-)
Archos72 2 years ago
I do not recommend fermenting Meat Archos. That is some pretty serious stuff, I wouldn't do it unless I had a way to test it for pathogens. YOu can do a youtube search on fermented fish, they eat it in Northern Europe. But as far as trying it out, I'm not sure if I would take that on.
HomesteadProvocateur 2 years ago
:D - don´t worry HomesteadProvocateur, I´ve a litte experience of fermenting before! But we´ve moved to a house since then and here the possibilities are much greater!
I know of "surströmming". They eat it in northern Sweden (I live in south/middle Sweden)), but I haven´t tried it. I smells quite strong!
I´ll be careful if I try meat, I promise! :-)
Archos72 2 years ago
OH! ok, then you are already familiar with this?! If you are going to ferment meat, a book called Nourishing Traditions recommends using Kefir Whey to do it. I believe there is a recipe for fermented liver patte that I would like to try, it is only fermented for like a day, so I imagine nothing like Surstromming.
HomesteadProvocateur 2 years ago
Yes I´m familiar with surströmming.
Every year in september it is "surströmmingspremiär" here in Sweden, when it is "officially" ok to eat this fermented fish. I´ve been to partys when I was little when the grown up people ate surströmming. It´s recommended that you eat it outside though and open the can under water because it REALLY smells! :-)
You eat it with with "tunnbröd" (hard thin raybred) and sliced almondpotaoes and sliced red onion and something like kefir.
Archos72 2 years ago
One thing I did grow up eating and I love is pickled herrings! But that is different than fermented fish.. Quite a bit different. I have like 3 jars of herrings in my fridge right now. ANd I'm eating tuna right now, I need to move near the ocean! :)
HomesteadProvocateur 2 years ago
We have a LOT of pickled herring here in our "foodstores" with all kinds of flavours!
You would love it! ;-)
Archos72 2 years ago
Some people LOVE this, but I have yet to try this myself, maybe I´ll try it in september!.. :-)
Archos72 2 years ago
Umm, sounds good! I would try it too if I lived in Sweden! LOL
HomesteadProvocateur 2 years ago
I can send you a can if you like!
Let´s hope customs don´t find it suspicios and opens the can!!... LOL! :-)
Archos72 2 years ago
I don't think they can? Because of the pressure? I heard somewhere that they blow up in the planes.. Can you imagine? Anyways, thanks for the offer, wouldn't that be a good video for my youtube audience?! ROFL
HomesteadProvocateur 2 years ago
Yes the cans are in pressure bacause of the fermentingprocess! It would probably expolde in an aeroplane!.. :-)
A video on that subject would be great! :-)
It´s been interesting "talking" to you HomesteadProvocateur, but now gardenwork is waiting!.. :-)
Archos72 2 years ago
YOu too! Good luck friend!
HomesteadProvocateur 2 years ago
Good luck to you too worm, bacteria and microbe growing/loving partner!
I bet my worms and microbes will have multiplied more than yours in the end of the season! ;-)
Archos72 2 years ago
Thank you for bookrecomendation HomesteadProvocateur!
I find your channel really interesting and informative btw! :-)
Archos72 2 years ago
You are welcome, I hope you find something useful here! :)
HomesteadProvocateur 2 years ago
One nice bonus with fermenting alcohol is that no known pathogens can survive in alcohol. I make a lot of cider, fermented cider and cyser which is a cider liquid base with honey then fermented like wine. It can store indefinately. It also tastes really good. I know quite a bit about fermenting alcohol but some of your experiments are beyond my knowledge.
davecros 2 years ago
OH ok, good to know, because I just opened that fruit enzyme and it reeks of alcohol! But there is this flimy stuff in the fruit, which kinda freaked me out, but if what you say is true, that is probably just fruit stuff.. So that cyser is like a combo of cider/mead? Sounds yum!
HomesteadProvocateur 2 years ago
Cyser cider/mead is rarely found in the store which makes it more of a treat. The concentration of alcohol in the liquid needs to be, don't quote me on this, about 2.5% for the pathogens to be destroyed and it takes time. A few hours at that concentration should be fine. When I prepare beer or cyser etc. I try to be like a surgeon in an operating room. The room is as sterile as possible because if foreign air born bacteria or yeasts get in the brew they can impart some pretty funky flavors.
davecros 2 years ago
Interesting! I agree with you that we crave soda because we are craving the fizz from fermented stuff. I thought that about kombucha. I got into making kombucha for a while. I liked it fizzy on the sweet side which aggravated a really bad fungal infection so I have stopped making it. Last year I tried making fermented mustard, ketchup and jam and even yogurt, with little success.
Good video!
researchfiend 2 years ago
You are totally rad!!! I am glad you are still at it. I got some alcohol from old beer. To run small engines. Let me know if you want the lowdown on the tech of alky.
donsevere 2 years ago
Have you tried Tibicus (water Kefir)?
88simran 2 years ago
Fascinating!
I have a girlfriend who ferments kefir into green coconut water regularly - it makes a drink that tastes like champagne! Great for the digestion of her littlest boy, who suffers from Autism, but will not act "drunk" on wheat or sugary foods, if given a bit of kefir right afterwards.
I would be most interested in learning how to make sauerkraut. The commerical stuff has chemicals - and I understand lactic acid is important to a healthy diet. Can kraut be made w/out Salt?
MzProgressive 2 years ago
Kraut can be made without salt, but you would have to use whey in its place which is the result of kefir fermentation. You should try it, I have several videos about it and you can check out my traditional food preparation playlist for variations on a theme. The salt isn't so bad, and if you want to lower the sodium content of the kraut, all you do before you eat it is soak it in some water and drain the water off. That is what the Japanese people do to get rid of excess salt.
HomesteadProvocateur 2 years ago
That's great to know. I just made my first batch of Kraut a couple weeks ago and was wondering about the salt. It's great, but salty.
Never thought of using kefir! love it.
portland454 2 years ago
If your kraut is too salty, you can soak it in water and strain it before eating, that will get rid of some of the salt. Cheerio!
HomesteadProvocateur 2 years ago
Wow, this all looks very ambitious! Kudos to you for trying new things! I'm sure I'd wind up with something vile and nasty if I tried this sort of thing.
Blinkazoid 2 years ago
Thanks for the inspiration! . Soon enough i'll have more fruit than i know what to do with and those bubbly fruit drinks and chutneys could just be the cure.
Now if we can only get Oprah to follow your lead and promote the KFC (Kombucha & Fermented Condiments) line of value added products then we might just turn the corner as a society.
PaulChekLive 2 years ago
Thanks Paul! What fruits will you be so lucky to encounter? I'm really looking into getting some water kefir grains, that might be a good alternative to using the whey to preserve the fruit..
LOL on KFC, you know, I wrote Oprah a letter about that, and it wasn't very nice.. I say kombucha and people look at me like I'm speaking in a foreign language! I think just getting some recognition to this very fine art is a step in the right direction..
Always love your comments! ;P
HomesteadProvocateur 2 years ago
I agree, recognition is key, that's why your a heroine in my eyes. Keep being the change girl!
Ya totally do a video on using kefir medium to preserve. I'm very interested in that because i cant eat dairy. Somehow i think it could lead to decay of plant matter though?
We have an abundance of various apples, pears, apricots and plums, as well as, peaches, elderberries, cherries, blue berries, mulberries, black berries and more.
I still have to get you a bottle of my elderberry wine.
Ciao
PaulChekLive 2 years ago
So I was thinking I would utilize secondary fermentation with fruit puree. That is, take out the grains from whatever sugary liquid they convert into lactic acid rich substance, and then add fruit puree, let ferment for like a day, and then consume, as opposed to incorporating the grains into a fruity mushy drink? You can't eat dairy? It gives me excess mucous, if I can get my fingers on some raw dairy, might be better..
Hey,I will PM you with an alternative email, and we can barter! LOL
HomesteadProvocateur 2 years ago
I agree completely. I have not looked after myself generally. In fact I have been drawn to those thing which have been detremtal to my health. Though now, I am really trying to live a life which is free from intoxicants, (sober/clean 3 years). Also, aspertame, caffine, white bread/rice etc etc. It's been hard at times but I am strong in my determination. I feel better, mentally, emotonally. Sorry to blab to you likethis but you seem to be someone that I aspire to be. Peace from Plymouth, UK.
CelticReject 2 years ago
Most of those "detrimental" things are addictive, sugar, alcohol is essentially sugar. Eating whole untreated grains neutralizes enzymes in the digestive system, leaving them to putrefy and ferment in the gut which also produces alcohol, people are walking around perpetually intoxicated and they don't even know it! Sounds like you are trying to make a difference in your health, props to you! It is hard, make sure to include healthy fats, it might make it easier, I like coconut oil, butter etc.
HomesteadProvocateur 2 years ago
Your healthy living/eating system is certainly paying off. You look the picture of health and are very beautiful. Peace.
CelticReject 2 years ago 3
I'm just reading "The Maker's Diet." Maybe in a week or so I'll understand more about what this is all about.
RodneyHampton 2 years ago
Not a bad read IMO, I would also recommend The Body Ecology Diet and Nourishing Traditions. The last book will change your life I think. Maybe, who knows? It changed mine. Good luck!
HomesteadProvocateur 2 years ago
Thanks for taking us along for the ride. This is exactly the kind of information we need, people's experiences with these things. I've tried krauts, kefir, alchoholic beverages and in betweens, and I've think we've read the same books (your presentation of the information was near impeccable) but your recipes and experiences are unique, and that's the kind of stuff I want to see on YouTube. Thank you.
feralkevin 2 years ago 3
Oh wow! Thanks for the encouragement, I really appreciate it. Next on my list is getting some Water Kefir grains, they can transform any beverage into a lactic acid rich liquid, would like to make coconut kefir, experiment with even like nut milks, make fermented smoothies, the applications to this "age old technology" are abundant if you exhibit creativity, which I think most of us here on youtube are very good at that! LOL!! OH, and rootbeers of course, burdock, milk thistle, even lemon balm.
HomesteadProvocateur 2 years ago
There is no telling where the madness will end!! Wahahaha!
HomesteadProvocateur 2 years ago
Great video, I'm inspired! Did you get all the ideas from Sally Fallon's book?
skym90029 2 years ago
Hers, and also Sandor Katz from wild fermentation and also some of my own brainchildren.. The fruit enzyme is something new, I've never heard of it, so I'm kinda deviating from the norm with that... Will see how it turns out.
HomesteadProvocateur 2 years ago
something i read about botulism:
"Cooked foods should not be held at temperatures 40 degrees F to 140 degrees F for greater than four hours. Boiling food for 10 minutes before eating destroys any toxin present."7 The spores, however, cannot be destroyed unless heated to very high temperatures, which can only be done using a device such as a pressure cooker.22 This is the reason why canning must be done so carefully.
dontblamethemessenge 2 years ago
Liked your vid. Just be careful and don't produce botulism. It happens very easily messing with fermentation. Bacteria can feed on fungus and so on . But if you're too far off the grid that hospital may as well be 100 miles away. Otherwise keep up the good work.
9thincarnation 2 years ago
I'm not off the grid, it would take me 10 minutes to get to a hospital, maybe less time.
I will be careful, if it doesn't smell right, I won't eat it.
HomesteadProvocateur 2 years ago
would it be smart to add some silver colloid when the whole process is finished, maybe some hours before eating.
Because then the silver will kill many bad bacteria. You have a silver colloid maker....
dontblamethemessenge 2 years ago
I am not sure if that would be a good idea, because the silver may also kill the beneficial bacteria.. Although there is some evidence to suggest it only kills certain bacteria, not sure.
HomesteadProvocateur 2 years ago
I think eating fermented food helps with gas problems as well. You have to regularly eat fermented foods in order to build up a healthy flora in your gut. My grandmother who is German, has been eating "Sauer" foods all of her life (cabbage, veggies, beef, pork. etc) She says she never has gas or any digestive problems.
Informative video, thanks for sharing! 5 stars!
EbolaV1rus 2 years ago
You are welcome I also think you are right here, but consistency is key. When you first start incorporating these foods into your diet, your digestive system adapts to it.
HomesteadProvocateur 2 years ago
I know this sounds crazy but do you realise how many of us dudes would actually eat all that stuff if you gave us a plate of it, simply because your so fricking hot! You could probably put a turd on a plate and somebody here would eat it! LOL!!! JK!
martykean1967 2 years ago
Hahahahaaha that is probably true !!!
Well said sir !
neb967 2 years ago
Well, I make my b/f eat it! Hehe
HomesteadProvocateur 2 years ago
Ok here comes the 7th grader in me! Your talking about the food right??? LOL!!!
martykean1967 2 years ago
Yes the food! What the heck else?! Oh, I get it..
HomesteadProvocateur 2 years ago
martykean1967
OMG that's so funny dude! That's the best laugh I've had all day!
vention4wh 2 years ago
I know she is advanced!
Ipluckithard 2 years ago
LOL, I wasn't BORN this way! I had to start somewhere too, and I've still got a ways to go there.. Ok, maybe not.. J/K!!! Hehe, really, if it is fun then it isn't work.. I just wish my microbiology teacher had taught us how to apply our knowledge instead of teaching out of a boring old textbook. Blah...
HomesteadProvocateur 2 years ago
very interesting, but if you're trying to get off the grid, (suddenly) and you're from the city but have never even heard of this natural AND healthy stuff, where do you recommend a start. we've never been exposed to foods like this before.
queenwinterkat 2 years ago
I'm not exactly sure, I think I started by just going to the health food store and looking around. I would try to make some sauerkraut first, cabbage is not all that expensive and all you need is salt and maybe some filtered water and a bucket. At the health food store, you can probably get your fingers on some whole grains and you can use a simple mason jar to sprout em. Dried legumes, peas and beans are good to sprout too. These typically comprise the majority of peoples diets and are healthy
HomesteadProvocateur 2 years ago
And they are good storage items, which if you want to get off the grid, you are going to have to learn to preserve a harvest and store food for times when it isn't readily available. Maintaining health is not as complicated as everyone makes it out to be. This stuff may seem hard, but if you keep practicing and don't give up, you can get it right. I'm still practicing with my sourdough!! The outside turned hard and the inside didn't cook all the way.. You know how many times I've tried?!! LOL
HomesteadProvocateur 2 years ago
beautiful inside and out :)
Ipluckithard 2 years ago
Aww, thanks!
:P
HomesteadProvocateur 2 years ago
Awesome video! I hope I can follow in your footsteps and learn some of the more advanced fermenting skills from here! Especially since I have had some initial success with my first sauerkraut project. This video is great and very informative like always... Thank you for posting it!
ugadawgs1984 2 years ago
Thank you! I have a feeling this will come easily to you Ugadawgs. ;) You should check out the video in my favorites Titled, Obsessive Pickles.. Very interesting indeed..
HomesteadProvocateur 2 years ago
Wonder if the addition of an airlock would eliminate mold growth. I'm certainly wanting to try this stuff .
NWforager 2 years ago
For which product? The veggies? I don't know if it is necessary, I have considered doing that with the fruit enzyme though, except I know for a fact it would turn into alcohol, so.. Just experimenting!
HomesteadProvocateur 2 years ago
super interesting. I guess I meant the 1 with the 'scum' . do you recommend some reading ,youtube folks or sites where I can find info on this? Currently I have various wines going but turning sugars into digesting enzymes instead of alcohol is exactly something I need .
NWforager 2 years ago
Scum=Veggies! LOL.. I have a book called Nourishing Traditions which is pretty indispensable. It discusses chutneys and other various methods of traditional food prep. Fascinating stuff!!! I also really like The Body Ecology Diet, and have a book called Drinks from the wild. which teaches how to make root beers and herbal concoctions.. Anyways, the fruit enzyme stuff I just winged it, I really don't know what I'm doing with that stuff! Hehe, hopefully I will figure it out.. Oh, the scum is ok..
HomesteadProvocateur 2 years ago
Oh CRAP!!! I forgot, the best book I have is WILD FERMENTATION.. LOL, of all the ones I could offer you, this is the one you should def. buy.. Everything fermentation you will need is in that book. Of course, Nourishing traditions is still highly recommended... Lemme know whatcha think!
HomesteadProvocateur 2 years ago
It was a great ride. :)
Looking foward to showing this to my wife.
overclkr 2 years ago
it's too bad you probably don't live near me. i didn't even know the difference between bake and broil until i started repairing electric ovens. the bake element is on the bottom, and the broil element is on the top.
themarkmarcus 2 years ago
LOL!! You better get acquainted with it!
HomesteadProvocateur 2 years ago
Hey Homestead...I highly recomend making some kim chee if you like fermented foods...its the best. Old timers made pickled beans and pickled corn here where i live in WVa.If you want my old time recipies drop me a line.
Gunnarsguns 2 years ago
Heck yeah I want some recipes!!! OH, I LOVE Kimchee, but damn it is spicy!! Makes me cry when I eat the darned stuff.
HomesteadProvocateur 2 years ago
I love kimchee!
Wivanunu 2 years ago 2
Wow you really are on a rampage! Fascinating, especially Ms. Monica's Hard Fruit Juice, er, I mean fruit enzyme. Curious if the whey works in preventing alcohol (or vinegar, ultimately). Good stuff, you mad scientist. You have to love it when you see the bubbles. :)
mike29571 2 years ago
That is what I'm wondering too Mike! I think there is a battle here between the Alcohol producing yeast and the lactic/acetic acid producing bacteria. Which ever one is more abundant will likely win, and this is why I'm also going to take some of the Hard fruit juice and mix it with some Kombucha, because there are already acetic acid producing bacteria in there, so what alcohol is produced will just turn into vinegar.. Of course, a little alcohol never hurt anyone.. (Squeezes fingers) Wee bit.
HomesteadProvocateur 2 years ago
Regarding the 'barrier' you describe, separating your food from the scum... is the barrier the liquid? If so, do I understand that the scum requires air and thus forms at the waters edge and the open air space in the jar?
If all that is true, why not take the water all the way to the top of the jar which limits the space and air the scum has to form?
anyusmoon1 2 years ago
Well, it isn't water, rather it is the juice that has extracted from the veggies due to osmosis by the salt. If I were to add water, I would in fact have to add more salt. It is totally feasible but as you dip into the fermented product, you take fluid out in addition to the solids and it just keeps sinking anyways, you would have to keep adding water and diluting the solution. The scum isn't all bad. I would liken it to the skin of cheese, a slightly moldy pungent entity. Not really harmful.
HomesteadProvocateur 2 years ago
Oh and yes the barrier is the liquid, but I also have a lid beneath a freezer bag full of water to weigh down the contents of the bin.
HomesteadProvocateur 2 years ago
WOW Kefir!!!! It arrived! Great job. Remember, don't tighten that cap :-) Maybe use a rubber band and a cloth to allow it to breathe.
Keep us posted on the Kefir project I'm super curious about this and hope to actually do Kefir on my own but I can't get raw milk in my area (not easily anyway).
anyusmoon1 2 years ago
I'm not using Raw Milk, I can only get pasteurized and those kefir grains still get the job done. I will only consume dairy if it has been cultured or fermented, because I have adverse reactions to pasteurized dairy products. It causes my body to form an abundance of mucous. I'm sure if I used raw milk, this would not be the case. Anyways, the bacteria produce enzymes which consume the lactose, so even if it has been pasteurized, those enzymes lost to heat are reintroduced through kefir grains.
HomesteadProvocateur 2 years ago
Rock!
Can see in you that it's fun
wreckerpecker 2 years ago
Absolutely! I'm quite enjoying myself here. Glad you can tell.
HomesteadProvocateur 2 years ago
Yes yes gas is part of the fermentation process.. My body is a fermentation machine... PULL MY FINGER LMAO
dsarti1 2 years ago
I am gratified Homestead.. to see you into all this, esp the Kombcha.
But if there is one thing that has changed my health & supercharged my immune system the most It is Dr Schulze intestinal clense #1 and #2. I found a cheaper but equal alternative if interested. If I had to give up everything else, that would be the one thing I would keep. With it, I fear no sickness disease or poison!
blackblade789 2 years ago
ok,,this one was gross,,dont think i could be doing that haha
vigilantvillan 2 years ago
You've gone fer-mental.I read somewhere that I could get Lactic Acid Saturation Syndrome(L.A.S.S.)from overindulgence in fermented foods& liquids.They called it "Lactic Shock". Is that true?Allegedly the side effects include an unreasonable fear of refrigerators and a loss in olfactory sensitivity due to all the bacterial gasses or "microfarts"as they are technically called. Should I be concerned? Lastly, does Lacto-fermentation give me a larger carbon footprint? I'm a size 10 if it matters.
loopywheat 2 years ago 2
Oh yes, there is cause for concern!The phenomenon to which you allude is quite common amongst those in fermentation circles. It's probably better to be part of a fermentation square if you are going to embark on this journey, the occurrence is less frequent there.
HomesteadProvocateur 2 years ago
Mmmm, that sourdough bread looks like it will be excellent!
You'll be glad you figured this all out; if shit goes to hell in a hand basket. very informative! I've said it before; you would be one hell of an asset in anyone's camp!
home, could I use this process for peppers; green, yellow, red, hot & banana or not? Are there items you would not want to lacto-ferment?
I'm kind of sick of last year's pickled stuff. I can't do any more pickled items & you can't jerk vegetables (i don't think)
Signzit 2 years ago
Munch num yum.... Yes, Signzit, this sourdough is good! I am having problems getting the middle of the loaf to cook all the way through though.. Every freaking time!!! (Sigh) I guess keep trying huh?
Thanks for the compliments about me being an asset, who knows.. Uh, lacto fermenting with peppers, I would make sure I did it with whey, not just salt, I don't think it would be enough..
Yeah, now I have all this kraut, better put it in jars and give it away as birthday presents! LOL
HomesteadProvocateur 2 years ago
this is all great!,i have been fermenting also,yesterday,hooch,and today,ginger beer,and a month ago,beet's,your not alone,fermenting IS fun,and a useful skill to have,
shebacupcake 2 years ago
Sweet Sheba!! I am going to try some ginger beer too, love me some ginger ale!!
HomesteadProvocateur 2 years ago
oh and I use a whole cup of kefir in my s/d bread it rises sooooooooo well I don't even drink the kefir anymore I just use it in my bread.
tashantx 2 years ago
my kefir tastes so rank how is yours?
tashantx 2 years ago
Tasha, my kefir is Delicious!! But I eat it with fresh fruit and sweeten it with stevia and add some vanilla to it while I'm at it. Of course, I grew up eating weird foods like butter milk and pickled herrings, so I think I just like weird tasting food in general.
HomesteadProvocateur 2 years ago
sweetening mine may be a good thing to try I do put it in my smoothies but it's not that good...I eat weird stuff too but only started recently. take care!
tashantx 2 years ago
good video. lol your making me die of hunger though..
satanic6ritual 2 years ago
hey hun dont put the lid on tight with that stuff,, the pressure will build and it will explode stinky stuff everywhere.
llshamelessll 2 years ago
Oh I leave it on loose. Believe me, I've learned! :)
HomesteadProvocateur 2 years ago
oh my god!!! your a mad scientist. i saw those brains in the jars!!!
was it labeled abby normal?
llshamelessll 2 years ago
I was suprised to see you purposly expose yourself to possible risky foods . I do the same thing. It would take a lot to give me food poisoning at this point.
bonzaibb12 2 years ago
Yes! I'm trying to develop a strong immune system. Really our culture is far to germaphobic, and the abuse of antibiotics is what has led to "super bugs" amongst other things, (ie. GMO's etc.) It hasn't been without side effects however, my digestive system has reacted to some of the food and I'm still getting used to some of these fermented products..
HomesteadProvocateur 2 years ago