Excellent video! I love that you are not yelling at me while educating me. I am a 20 year veteran teacher and I will be changing my approach this year due to the affect your calm soft voice has had on my desire to learn your topics. Thank you.
I love the taste of seaweeds! Some of our hawaiian varieties are very strong and adds to the flavors of other foods. Others are so succulent and juicy that they are served by themselves.
5:25 Thank you for this video. TH-cam recommended your channel today. Fyi, that isn't used for sushi. That is what Korean children have been eating for centuries. Yes, for centuries. That is a very Korean style seaweed paper that is lightly oiled, lightly toasted, and then salted. It was specifically made for wrapping plain white short grain rice with and fed to children, usually starting at age 1 or 2. It's definitely not sushi. Sushi uses vinegared rice and raw fish. I'm Japanese and Korean. 😊 We eat seaweed in those two countries like Americans eat sliced bread. It's a staple. Lol.
Wow! This is the best channel ever about food. I’m new at fermentation ( last year I successfully made vinegar out of red wine but that’s it) and your videos are so inspiring and make me to want to start lacto-fermentation. ❤
I became interested in iodine when I stopped using iodized table salt and switched to Himalayan salt that has less iodine. Plus I have to limit my sodium intake so only get what is naturally occurring in my food. I'm also a vegan eater, so don't get much from most foods I consume. It was good to get this comparison, thank you for discussing this source!
@@Rabbitunderground rock salt is sea salt from ancient evaporated oceans. Same difference but without the plastic and other petrochemical and heavy metal pollution.
Love this overview, and love sea weed! I snip kombu to add when I'm cooking beans, and soak and add wakame to a bowl of soup ... In the late 80s, our herb class teacher arranged a field trip to visit herbalist and sea weed master Ryan Drum on Waldron Island! We wildcrafted herbs and gather seaweed from the clear San Juan waters - he told us to look for areas where at least 5 varietys were growing, and he line dries what he collects (Kristy Bredin of Mermaid Botanicals carries on his work) This summer i harvested a nice batch whilst visiting tide pools with gal friends, and laid them out to dry when I returned home. (I do have an id book - but only a couple of sea weed varieties are not edible - mostly they don't taste good!) The sea lettuce was abundant (slippery!!) ... Ryan suggested rinsing the salt off in salt water, which i did at the ocean. 🌊
Thank you for this. We have been eating seaweed for many years and generally use it in Japanese style dishes. Unfortunately my favourite, hijiki, is no longer on the menu because of high arsenic levels. Not all seaweeds are created equal ☹️
I was one of those woman blessed by your message on WOMAN THOU ART LOOSED. God bless you richly and abundantly my dear Bishop Jakes. You always minister to my life. Today I am a Pastor for His☝️ glory.
You are a doll and I'm Soo glad I found your channel.....I just completed my first time ever sauerkraut fermentation after watching your video, it's perfect, lol, I will be watching more videos and developing this craft......Thanks to you!🌹💥
I really appreciate this one in particular, as I take a nascent Iodine supplement daily. I have been using Kombu seaweed, purchased from a local Asian market, for making soups. As the weather has gotten warmer, I don't use my Kombu anymore. I'll use the links you've provided. Thanks!
"Local Market"..... I've seen people gathering seaweed/kelp in the local harbours and beaches, in quantities far greater than personal use. Given the pollution levels in near-shore waters, you might want to think twice about "buying local". Anything for a buck these days.
Fantastic video. I use the white variety of Irish Sea Moss in my green drinks, which makes them thicker. Delicious. No idea of its iodine content but I generally get through 100 grams (dried weight) every week to 10 days. Maybe need to lower the amounts i use after seeing this video!
The body holds 1500mg of iodine and potassium iodide. Check out Dr Jorge Flechas TH-cam videos on iodine. Dried seaweed might not contain the amount of iodine they claim as iodine is super volatile even from closed jar with lid on!
The average Japanese woman living in Japan consumes 13.8 MILLIGRAMS or 138 THOUSAND MICROGRAMS (mcg talked about in this video). The USDA recommendation of 150 micrograms of iodine is often not enough to prevent goiter, much less other illnesses and cancers caused by lack of iodine.
Kelp wasn’t enough for me (daily use, about 1/2 t total) Plus used dulse & kombu Finally admitted it Now I’m in Lugol’s 5% 2 drops daily (it’s water soluble, like Bvits, no worries)
Lugols drops have served me and my family well. Dr. Berg has self diagnostic steps to determine if you're deficient in iodine. The sad truth is that most people are.
Lugol’s for the win! But seaweeds are still high mineral source Plus I eat carnivore now so that has changed my life Srsly (still use seaweeds too, yes)
Can you please cover fermentation of seaweed. My concern is falling water tables in Punjab threatening food supply for billion people and similar problems in USA. Essentially aqifiers thousands of years old have been depleted for crops so we need to farm and eat sea plants. You might help us. Pairs well with over 300,000 kilometres of coastline of North America.
Hi 🙂, many thanks for the information. Ever thought of using them in your lacto fermentation? I tried to find any information in this regard on the Internet but couldn't find it, did you try it? Thanks again
Hi, I love your videos ! I have a question/ request and could not see another place to ask. I would like more information fermenting using an airlock. Specifically best practices e.g. pickles and whole vegetables should the weights fully submerged as well, should I try to fill it with brine virtually to the top or a little air vs lot a air no difference. I get the basics but what is my best route to success ? I like this option because you can diy them very cheaply (I have the glass weights you recommend and many canning jars). Allowing many (small and large) ferments going at the same time. Thank you, Richard
Got it. Since the air isn't immediately pumped out (like with the Easy Fermenter system)... the air is slowly pushed out as the carbon dioxide gasses push upward and push the oxygen out. Therefore I recommend filling the jar as much as possible so there's less air that needs to be pushed out. Did you see my fermented carrots video? That's the level of full I recommend. This type of lid won't stop kahm yeast however, especially with pickles. But Kham yeast is harmless, just ugly.
Thank you this very helpful. I see you use this airlock similar to loose lid. Everything under, little headspace (for air). I got interested in this type of airlock for the price but more importantly I also have some (food) jars with wider mouths. I can drill a hole in and insert these. I am very dubious of Easy Fermenter. How much air can that cheap plastic pump pull out of a solid jar (not a plastic vacuum bag). I would be amazed if it could take more than 50%. Again, thank you for your quick and helpful response. If I have other questions I can't find in your existing videos can I add it to a newer video or where is the best place ? Please keep making videos. How about fermented whole red or green tomatoes.
Hi Richard, sorry to hear you feel dubious about the Easy Fermenter. I personally love it and feel it outperforms the other specialty lids out there. I use the cylinder type with my gallon jars because the Easy Fermenter does not make that size.... But if they did, I'd use it! Anyhow, glad you're happy with the cylinders.. all is good! You can find all my fermentation videos here in this single playlist: bit.ly/3DGKhR7 Best of fun with fermenting, blessings!
Hi i am from India and in my state which is goa it's normally 27 degrees Celsius (80.6 Fahrenheit) in the morning than by afternoon it gets 34 degrees Celsius which is (93.2 degrees Fahrenheit) the by evening it gets to 28 degrees Celsius (82.4 degrees Fahrenheit) can I do fermentating of cabage at this temperature or it won't work coz of more heat in the climate. Please do reply and making a video on this will be a great help if you can . Thanks alot
You can ferment at your temperatures, it will just speed up the process considerably. If you make sauerkraut or fermented carrots, etc., You may need to transfer to the refrigerator between days 8 - 14 instead of 21-30 days.😊
@@CleanFoodLiving I tried sauerkraut once and it was successful it tasted amazing also and smelled something like viniger but than I tried again several times but it smelled like rotten vegetables so I didn't take the risk to eat. Till 3 days it smelled like viniger from outside the jar 🫙 than on 4th day it smelled like rotten vegetables (even though I take extra measures to keep everything clean the way it should be done). If I fermet it for 3 days only will it have good quality of probiotic in it and will it be well fermented like it's for you .
Excellent video! I love that you are not yelling at me while educating me. I am a 20 year veteran teacher and I will be changing my approach this year due to the affect your calm soft voice has had on my desire to learn your topics. Thank you.
Oh yes! Yelling doesn't work neither on humans nor on dogs! We all shut down and go into stress mode.
I love the taste of seaweeds! Some of our hawaiian varieties are very strong and adds to the flavors of other foods. Others are so succulent and juicy that they are served by themselves.
I also putchased a seaweed blend from Maine seaweed co. Years ago. Well good quality.
5:25 Thank you for this video. TH-cam recommended your channel today. Fyi, that isn't used for sushi. That is what Korean children have been eating for centuries. Yes, for centuries. That is a very Korean style seaweed paper that is lightly oiled, lightly toasted, and then salted. It was specifically made for wrapping plain white short grain rice with and fed to children, usually starting at age 1 or 2. It's definitely not sushi. Sushi uses vinegared rice and raw fish. I'm Japanese and Korean. 😊 We eat seaweed in those two countries like Americans eat sliced bread. It's a staple. Lol.
It was likely a random stock photo she used just as a reference for "sheet" style product. Seaweed in a sheet form is used for Sushi.
This really is an excellent overview. Thank you.
Very informative. Love your videos. Very educational.
Wow! This is the best channel ever about food. I’m new at fermentation ( last year I successfully made vinegar out of red wine but that’s it) and your videos are so inspiring and make me to want to start lacto-fermentation. ❤
I became interested in iodine when I stopped using iodized table salt and switched to Himalayan salt that has less iodine. Plus I have to limit my sodium intake so only get what is naturally occurring in my food. I'm also a vegan eater, so don't get much from most foods I consume. It was good to get this comparison, thank you for discussing this source!
I've been told to never eat rock salt (including Himalayan) as it scratches our insides. Only to eat sea salt.
@@Rabbitunderground rock salt is sea salt from ancient evaporated oceans. Same difference but without the plastic and other petrochemical and heavy metal pollution.
@@Rabbitundergroundcorrect . I only utilize pink salt when doing a hot salt water flush to clean out my digestive track
Please make a video on Beet Khavas and other probiotic drinks, made using vegetables. Thanks a ton. Love all your videos❤
I love Dulse. It's the most accessible seaweed for me.
Have you ever fermented seaweed? I'm considering trying it.....most likely with cabbage. 😊
Good idea!
Love this overview, and love sea weed!
I snip kombu to add when I'm cooking beans, and soak and add wakame to a bowl of soup ...
In the late 80s, our herb class teacher arranged a field trip to visit herbalist and sea weed master Ryan Drum on Waldron Island!
We wildcrafted herbs and gather seaweed from the clear San Juan waters - he told us to look for areas where at least 5 varietys were growing, and he line dries what he collects (Kristy Bredin of Mermaid Botanicals carries on his work)
This summer i harvested a nice batch whilst visiting tide pools with gal friends, and laid them out to dry when I returned home. (I do have an id book - but only a couple of sea weed varieties are not edible - mostly they don't taste good!)
The sea lettuce was abundant (slippery!!) ... Ryan suggested rinsing the salt off in salt water, which i did at the ocean. 🌊
Love Maine Coast Sea Vegs!
Been eating them for couple decades.
Kelp powder
Kombu fronds
Dulse flakes
Nori sheets & “seaweed snax”
Thank you for this. We have been eating seaweed for many years and generally use it in Japanese style dishes. Unfortunately my favourite, hijiki, is no longer on the menu because of high arsenic levels.
Not all seaweeds are created equal ☹️
Gratitude, as you do inform us in the wisest ways. Thank you for what you do for us 😊
I was one of those woman blessed by your message on WOMAN THOU ART LOOSED. God bless you richly and abundantly my dear Bishop Jakes. You always minister to my life. Today I am a Pastor for His☝️ glory.
Wrong vid lol
You are a doll and I'm Soo glad I found your channel.....I just completed my first time ever sauerkraut fermentation after watching your video, it's perfect, lol, I will be watching more videos and developing this craft......Thanks to you!🌹💥
That is wonderful!
Just subbed when a child in belfast i ate lots of dulce would you or have you done a vid on picking your own from the coast....merci👌🏼
I really appreciate this one in particular, as I take a nascent Iodine supplement daily. I have been using Kombu seaweed, purchased from a local Asian market, for making soups. As the weather has gotten warmer, I don't use my Kombu anymore. I'll use the links you've provided. Thanks!
I will have to check them out. Just ordered Korean gold seaweed sheets for my sushi rolls yesterday.
Buy from clean source. Oceans are so polluted!
"Local Market"..... I've seen people gathering seaweed/kelp in the local harbours and beaches, in quantities far greater than personal use. Given the pollution levels in near-shore waters, you might want to think twice about "buying local". Anything for a buck these days.
You’re so encouraging. Thank you for doing the homework.😊
I use the Maine Coast Sea Vegetables and add a small piece of it to cook beans.
I bought Ceres Natural Kelp Salt today. It's a mix of sea salt & certified organic Kelp powder. Comes from NZ. I've not tested it yet.
I love the taste of Dulse on its own
When I fly Korean Air to Seoul, I always request the Korean meal because his has seaweed soup…..OHHHHHHHH!!!! SOOOOOOO!!!! Delicious!!!!
Fantastic video. I use the white variety of Irish Sea Moss in my green drinks, which makes them thicker. Delicious. No idea of its iodine content but I generally get through 100 grams (dried weight) every week to 10 days. Maybe need to lower the amounts i use after seeing this video!
The body holds 1500mg of iodine and potassium iodide.
Check out Dr Jorge Flechas TH-cam videos on iodine.
Dried seaweed might not contain the amount of iodine they claim as iodine is super volatile even from closed jar with lid on!
@@shantinaturechild3239 Thank you, i will look into that.
The average Japanese woman living in Japan consumes 13.8 MILLIGRAMS or 138 THOUSAND MICROGRAMS (mcg talked about in this video). The USDA recommendation of 150 micrograms of iodine is often not enough to prevent goiter, much less other illnesses and cancers caused by lack of iodine.
Kelp wasn’t enough for me (daily use, about 1/2 t total)
Plus used dulse & kombu
Finally admitted it
Now I’m in Lugol’s 5% 2 drops daily (it’s water soluble, like Bvits, no worries)
why not enough ? kelp is overdosed with iodine
@@gicuneagu it’s not overdosed lol
Lugols drops have served me and my family well. Dr. Berg has self diagnostic steps to determine if you're deficient in iodine. The sad truth is that most people are.
Lugol’s for the win!
But seaweeds are still high mineral source
Plus I eat carnivore now so that has changed my life
Srsly
(still use seaweeds too, yes)
Can you please cover fermentation of seaweed. My concern is falling water tables in Punjab threatening food supply for billion people and similar problems in USA. Essentially aqifiers thousands of years old have been depleted for crops so we need to farm and eat sea plants. You might help us. Pairs well with over 300,000 kilometres of coastline of North America.
Hi 🙂, many thanks for the information.
Ever thought of using them in your lacto fermentation? I tried to find any information in this regard on the Internet but couldn't find it, did you try it?
Thanks again
Fermentation enhances that seaweed taste and makes the whole fermentation taste like seaweed, I dont care for it.
Hi, I love your videos ! I have a question/ request and could not see another place to ask. I would like more information fermenting using an airlock. Specifically best practices e.g. pickles and whole vegetables should the weights fully submerged as well, should I try to fill it with brine virtually to the top or a little air vs lot a air no difference. I get the basics but what is my best route to success ?
I like this option because you can diy them very cheaply (I have the glass weights you recommend and many canning jars). Allowing many (small and large) ferments going at the same time. Thank you, Richard
What type of airlock do you have.... An Easy Fermenter with pump, silicone nipple top or water cylinder top?
@@CleanFoodLiving the cylinder top. The kind that has the floating piece in the cylinder and a small hole vented cap.
Got it. Since the air isn't immediately pumped out (like with the Easy Fermenter system)... the air is slowly pushed out as the carbon dioxide gasses push upward and push the oxygen out. Therefore I recommend filling the jar as much as possible so there's less air that needs to be pushed out. Did you see my fermented carrots video? That's the level of full I recommend. This type of lid won't stop kahm yeast however, especially with pickles. But Kham yeast is harmless, just ugly.
Thank you this very helpful. I see you use this airlock similar to loose lid. Everything under, little headspace (for air). I got interested in this type of airlock for the price but more importantly I also have some (food) jars with wider mouths. I can drill a hole in and insert these.
I am very dubious of Easy Fermenter. How much air can that cheap plastic pump pull out of a solid jar (not a plastic vacuum bag). I would be amazed if it could take more than 50%.
Again, thank you for your quick and helpful response.
If I have other questions I can't find in your existing videos can I add it to a newer video or where is the best place ?
Please keep making videos. How about fermented whole red or green tomatoes.
Hi Richard, sorry to hear you feel dubious about the Easy Fermenter. I personally love it and feel it outperforms the other specialty lids out there. I use the cylinder type with my gallon jars because the Easy Fermenter does not make that size.... But if they did, I'd use it! Anyhow, glad you're happy with the cylinders.. all is good! You can find all my fermentation videos here in this single playlist: bit.ly/3DGKhR7 Best of fun with fermenting, blessings!
what about using fresh seaweed, right from the ocean.
Please make a video on Tepache
Hello , have you written a book and where can I buy it?
No book🙂 ... Hopefully some day
I have a question......What to do if you're on a Sodium restricted diet should you be eating fermented foods????
You need to eat different types of fermented foods that don't use salt such as yogurt, kefir, kombucha...
Hi i am from India and in my state which is goa it's normally 27 degrees Celsius (80.6 Fahrenheit) in the morning than by afternoon it gets 34 degrees Celsius which is (93.2 degrees Fahrenheit) the by evening it gets to 28 degrees Celsius (82.4 degrees Fahrenheit) can I do fermentating of cabage at this temperature or it won't work coz of more heat in the climate. Please do reply and making a video on this will be a great help if you can . Thanks alot
You can ferment at your temperatures, it will just speed up the process considerably. If you make sauerkraut or fermented carrots, etc., You may need to transfer to the refrigerator between days 8 - 14 instead of 21-30 days.😊
@@CleanFoodLiving
I tried sauerkraut once and it was successful it tasted amazing also and smelled something like viniger but than I tried again several times but it smelled like rotten vegetables so I didn't take the risk to eat. Till 3 days it smelled like viniger from outside the jar 🫙 than on 4th day it smelled like rotten vegetables (even though I take extra measures to keep everything clean the way it should be done). If I fermet it for 3 days only will it have good quality of probiotic in it and will it be well fermented like it's for you .
There will be probiotics at day 3, but not like it would if it were able to ferment longer.
@@CleanFoodLiving
Thanks for the reply 😊
Can you use seaweed in ferments?
Yes but I don't think it tastes good.
Be very careful with kelp, it is very east to get Iodine poising. I would personally avoid it.
You’re a real one for this 🥹🤌🏼