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Wow that sounds so wonderful 😍

It really was delicious 😊

I just keep mine down in the basement. But if you do not have a cooler place, then I'd keep them in the refrigerator. Try one jar and see how it goes..

@@TheCozyCookhouse awesome thanks. I'm in Quebec so not many options now for cool 5-10c.... Soon it's either insane freezing outside or warm inside 😂 I'm guessing your basement is around 10c?

Oh I know!!! 😄

It is delish ❤

Yes, you definitely should try! It's so easy and so delicious.

Any 8 or 9-inch pan. Doesn't have to be round either; square is okay too. You can slice the cake right in the pan then.

I just had to 😍🥹🤦🏼‍♀️🤣

I keep mine well into spring, so for about 4-6 months, but honestly, they don't get to sit for that long 😄

Awesome! Thank you!

I'll bring a jar or three with me LOL so we can enjoy with your tasty meat you know how to make best 😋

💕✌️Ben said about a week ago that we should prepare some fermented jars of gogonele, they are so delicious. He is in love with them, but for you it’s an added bonus that you get yours fresh and organic from your garden and prepare them nice and healthy in the comfort of your own home knowing exactly what you put inside. 👌

Yes..... homemade and organic is best 💗

Oh I got them just from a local shop that sells glass jars and bottles for canning. But you can also find them on Amazon: amzn.to/4dv99JO Or simply reuse whatever jars you have as long as the lids are not bent or rusty.

My son asked to make another batch a few days later.. and they're gone again! 😄 We warm them up and they make a great breakfast or late snack. 😊

@@TheCozyCookhouse Your son is really lucky 😄

@Orchid-Care 😅😅

Oh no! I'm so sorry to hear that!

I smell a shill. Deet is extremely toxic.

Yes. You can try to fix it by adding another egg yolk and a tsp mustard, and blend again. That usually does the trick.

Thank YOU!❤

@laurahicks6498 you're so welcome! Did it work?

@@TheCozyCookhouse Yes! It worked! wondering if I should use less oil next time.

Oh that's awesome 💖 yes, you could try using less oil next time initially.. then increase it by a thin drizzle to whatever amount you want with the blender still going. 😉

I could never put DEET or Picardin on my skin... but if you don't mind those, then that's awesome. 😊

We have giant mosquitos, so I add a bit more vanilla extract because it isn't toxic. It was working for us while we wee hanging out late last night too.

@@TheCozyCookhouse yay! I live near a river, and swampy areas not far away. I live in Canada so vanilla is expensive, but I have lots that I got from Mexico, so I’m going to try it. Thanks for your video 💕

@DebbieNobodyneedstoknow1 yes vanilla is expensive.. so nice you could get it from Mexico!!!

​@@TheCozyCookhousenope.

I would definitely cover up with coffee filter, or a breathable cloth, so fruit flies won't go in. I made this particular jar when it was still pretty cold outside, so there weren't any fruit flies yet. Also, for the brine, make sure you use something that is of an actual ferment. So, something with live bacteria in it, which will kick off the start of the mayo fermentation process. Without a fermented brine, I would be worried about the mayonnaise and would not leave it out on the countertop, unless it has fermented brine added to it, which is what preserves it from going bad. Hope this helps.

@@TheCozyCookhouse Question about fermented brine. Say for example I make pickles and once done the jar is in the fridge. Is taking brine from that jar after a week or two in the fridge ok? Or would I need to use brine during the 4th or 5th day of the pickle fermentation process? Asking because I would like to know if buying fermented pickles in the grocery store (refrigerated section) would be fine (brine wise) Thanks!

@@apexiumim2741 refrigerated homemade brine is ok. The bacteria is still alive unless it has been processed through heat, cooking, or pasteurization. This is why the store-bought won't really work because that brine is processed and there is no assurance that there is any live bacteria at all.

@@TheCozyCookhouse Ok thanks for the information. I will check the health food store in my area and see if the sell fermented only pickles etc. otherwise I’ll just make as per your recipe and will have to wait 5 days for mayonnaise 😂

For some reason, mosquitoes hate vanilla scent. Who would've known? They hate what we love. So it's a win win for us☺️ and thank you for watching ❤️

If repellant didnt work, salad dressing surely wont.. DEET.. 30% .. thats a min.. 50% works better..

I am so glad you find this recipe helpful. Thanks for stopping by and enjoy 😊

It was 😄

Oh my goodness... these are truly amazing.. we want them again already 😋😅🤦🏼‍♀️😅

Aw I'm so glad yo hear. And thanks for the support 😊 hope you enjoy this one too. It's easy and delicious!

They truly are delicious! I HOPE you give them a try.. the overnight method is my favorite method 😍 and thx for subbing 😁😅🙌

Love you too, my beautiful sis! We gotta have some big family dinners sometime soon ❤️

Yeah we miss going over to your house for all delicious meals we always enjoyed eating. 👌

@benyszucs3006 ❤️

Well we miss your best pizza! No one knows how to make like you! BEST 1 ON THE PLANET!

Aw. Thanks so much ♥️

Thank you! I'm so glad to hear that. I hope you get a chance to try the recipe out soon. Happy cooking!

Cu plăcere, draga mea 😘🤗❤️

It's crazy delicious!

Aw I am so glad, and you're welcome ❤️

Thanks, Christina, for letting me know. :)

Well there is another YT bug I guess. Thanks for the heads-up, my friend xo

They can be added for sure, like I mentioned in the description tips. 😉

I'll measure and get back to you 😊

I'm so sorry for the late answer. I was actually traveling at the time and never got back to your question. 🤦🏼‍♀️ This is a 4 liter (so just a bit of a gallon) size Dutch oven. 😊

It really is! 😊

It's a nice combination!! Crusty top with meaty filling underneath... just perfect!! Let me know how yours turns out 😋

😋😍 Wow she's a tough cookie!!!

​@@TheCozyCookhouse Indeed. She eats them by themself! 😅🤯

Hi there. I can certainly add the recipe to the description box for a quick reference.

@@TheCozyCookhouse That would be wonderful. Thank you.

I updated it in the description box. Hope it works. 🙂

@@TheCozyCookhouse Got it. Thanks

My teenage son eats a loaf in 1 day 😄🤦🏼‍♀️

@@TheCozyCookhouse I can definitely relate to that.There was a time I had to eat portion of poppy seed roll, every day.

😅😂

Nothing fermented sounds safe in our modern times because we've lost touch with the old ways which were so much better, tastier AND healthier. ☺️

I was explaining in the video to do the taste test. If it's too salty amd you wouldn't be able to eat it then it's too much salt. But to be sure, you can use 4 tsp unrefined salt to 1 quart size jar.

👍

It's very important to use any fermented liquid to help preserve this egg based mayo, otherwise it will spoil quickly and it becomes dangerous for health. I recommend any kind of ferment, including sauerkraut, naturally pickled cucumbers (not the vinegar type, in its own brine/ferment), and even kombucha vinegar or apple cider vinegar (with their mothers). So anything with a live culture in it to help preserve this mayo and continue its fermentation process and flavor development.

​@TheCozyCookhouse would water kefir work? I think apple cider may change the flavour too much. But not sure if kefir would work. Thanks for this great video ❤

Water kefir is, in essence, a natural ferment, but from what I know, this fermented mayo recipe requires a lacto-fermented liquid to kick off the start of the fermentation process. So I don't have an actual sure answer regarding the water kefir component.

I hope you give it a try. It is REALLY delicious! Oftentimes I don't have the cream of chicken soup in my pantry, so I simply make it from scratch and it's so tasty too!

@@TheCozyCookhouse I always make my own cream of mushroom soup too! I'm a big proponent of making fresh - too may preservatives and other undesirable ingredients in processed foods! I make my own mayo too!

SAME! We do NOT like or use store-bought mayonnaise. Homemade is so much better, tastier and YES, minus all those preservatives and ingredients we can't even read or pronounce!

Me too! ❤️ ☺️