One of the things that works for me to avoid the white yeast is to top the jar completely off with brine and then use a fermentation lid that has the water seal. As it ferments the brine will bubble out of the water seal lid, so put your jar in a bowl to catch the overflow, but it keeps your product from getting the white yeast.
@@graceaidoo5756 they maybe fermented as miso or soy sauce. Also soy milk can be fermented for ex with kefir grains, or with vegan yogurt cultures. Theres also traditionally fermented tofu, but thats a risky recipe as far as my understanding goes (food poisonings).
I’ve learned how to prevent floaters in any of my fermentation when I put spice like garlic,cold pressed olive oil,powdered annatto seeds,cracked pepper,turmeric,salt,bananas,apples or pears,just use 3 fruits of your choice to help feed bugs ,if you want it hot just add chillies 🌶️ which is also good for activating your brown fat to help burn the white fat in Willian Li’s book of eat to beat your diet.
I make my own Natto - fermented soy beans - they eat this in Japan and other asian countries. It is a very good source of vitamin K2 that is good for your bones and being fermented its good for your gut. I make the Natto in my instant pot - I soak for 6 hours - then cook it - then drain and add 1 package of frozen/store-bought Natto - then cook on yogurt setting for 21 hours in the instantpot - no acids needed (good for your stomach) --
Looks good. Great we can use up our leftover brine. I have a big jar in the fridge door which must look like an alchemists pot of magic to the uninittiated fermenters!! Thanks again for your health giving videos.
How about putting ‘sauerkraut’, the sauerkraut juice brine, salt, and water all into a blender, liquify it. Then use this for a probiotic fermenting starter culture for the bean mix.
I do this when fermenting vegan nut or seed cheeses, it adds a rich flavor reminiscent of some dairy cheeses, as does the addition of miso in place of some of the salt.
Thanks for this excellent video. Do you think it has the same probiotic properties as Natto? Also, do you think water Kifir could be used for the starter culture?
Sounds gr8, I'm in India now, and i ferment everything thanks to this channel, it's perfect since I'm on keto diet...Here mango is fermented, but I don't know how...
Thank you for staying in India, which is a great country, with a huge potential. I admire the Indians for the respect they have for the Holy Cow, and for being vegetarians.
Hello! I am a doctor in private practice and thoroughly enjoy your videos on fermentation. I'm curious: is it possible to ferment beans without cooking? Also are you familiar with nattokinase, which is the enzyme resulting from fermented soybeans? Two recent robust studies have shown that a 28 day consumption of a total of 4000 F/U of nattokinase, completely eradicates any/all spike protein (from COVID) out of the body. Would you be familiar with how to ferment soybeans? Thank you!
I am familiar with Natto, but it is a much different fermentation process that is quite smelly in addition! I definitely value it's high end nutrients including Natto (I'm familiar), but I don't have current plans to do a video on natto at this time. Thank you for being a part of my channel and appreciate your writing in, blessings~ 😊
I must try the beans but will need to get kombucha. I’m new at this as I only did green and red cabbages for two mason jars. I love the fennel and the ginger in the other one. Of course both had the carrots, garlic. And I did cucumbers from your video. I was having stomach problems but not anymore. I owe you big time.
If you buy a water kefir starter they are easy to maintain (water + sugar) and you will have a buttload of probiotic water ready to drink or use for fermentation
I'm so excited to come across this. I LOVE fermented veggies and adore beans. I've got some black beans cooling right now and juice from a green/red cabbage ferment and a little from fermented garlic for a starter. Can hardly wait to taste this! THANK YOU!
Thank you so much for this video. I have never heard of probiotic beans. I just started eating raw this week, and I am so excited to make some of these. You are such a blessing!
You are such an inspiration on so many levels. Trying to convince people close to me to bring fermented foods into their daily diets has been a struggle but your channel and videos keep me going. I hope you are doing ok too and don't burn yourself out. Btw I will try fermenting sprouted beans and will let you know how it goes. Preparing for a spectacular failure but lots of fun in trying!
Kindly stress on use of seperate clean spoons each time ...thanx dear Can i use a dash of a gud oil & whole spice & herbs into de ferments .? What about ginger & Curumin fresh turmeric/ or powder..,? thnx ❤
felicidades por tu video, gran aportación, soy de la ciudad de México y las legumbres son parte de nuestra dieta basica, ahora sabiendo que se pueden fermentar no solo se pueden almacenar por mas tiempo también se potencializan sus propiedades y crear probioticos naturales..
Great I never thought of beans. I love following you truly the best instructional and educational on the internet (better than Sandor Katz) I bought online saukraut juice but was very saddened that it was pasteurized, I believe you cannot heat fermented foods over the temperature of 120F . I wasted $5.00 per 80z glass. Then I went looking for a recipe for sauerkraut juice but very unsatisfactory information. I really would love a real recipe for this juice. I think you are the only person for this task 🍄🍄🍄🍄Thank you dear sweet lady Professor!
Thank you for your sharing. I love the fermented beans very much, tasty healthy foods. From you I learnt the science behind fermenting and troubleshoots my fermentation. ❤
Tried this recipe. Made too many beans so had 2 quarts of bean to ferment. Turned out amazing! I used some brine from prior ferments as a starter. My wife even liked them. She seems to think I’m trying to poison her with my ferments 😂. I used the instant pot to cook the beans. How long do you normally cook your beans for this recipe in the instant pot? Mine were overdone I think but still worked well. Thank you for your time and educational information.
I followed the manual's suggested time for the specific bean then added 3 minutes as to be sure they cracked open. Fantastic to hear yours turned out delicious!
Wow! Thank you! ♥️ I’ve wondered about bean ferments for a while now and you’ve just answered all my questions. Looking forward to having a go with these techniques. Thank you. ♥️
Thank you for these wonderful videos which are so clearly and eloquently explained. You briefly mentioned natto (which this is not), so I am wondering if you have or plan to make natto? I personally love eating it and the K2 benefits are great.
Hi , I love the way you present your topics. ... very well explained and practical.... keep up and I am always looking forward to your new videos....for me you are the best😉
Adrienne! I love your channel & have learned so much from you! I just did your fermented pickle recipe with cucumbers from my garden! Absolutely delicious! I also did your fermented beets recipe! My husband hates beets but he said if I keep making them the way you suggested, he likes em! He even asked for some before bed last night 😂🤦🏾♀️ Adrienne! I am really into soy right now! I’d love to see you do a video on Natto! They say this is like the best thing in the world for you!!! 😍 I am trying to make it myself!
That is wonderful to hear about your fermenting success! No natto video planned at this time (but I agree with you about it's health benefits!).... If you're really into soy, you could make a milk from it (or buy) and ferment it with water or milk kefir grains 😊 Get inspired with this video (same method applies to soy milk kefir) th-cam.com/video/_ooq-ZGkZvU/w-d-xo.html 🌸
I'm typing this in my whispering voice... thank you for sharing about Lacto Fermentation. (Please do not, I repeat, do not read this comment in a loud voice). I fermented a drink and then had mucus issues, you've explained very well where I went wrong
Thanks for the excellent instructions. I'm waiting for my PH meter order. I can use it for my fermentation jobs and my urine. I won't tell anyone......lol
What a GREAT video. I love the manner in which you teach. Thank you. QUESTION: Can the left over brine from the fermented beans be used for future fermentations. THANK YOU & GOD BLESS!
I came back here to rewatch, as I have my next/second batch ever of fermented beans (after the first which was inspired and kicked of by your wonderful video) to be put into jars now, I hope, and though I didn't mark when I started this batch, I needed to see how many days you recommended, so I could now know if I think I have let them ferment long enough, and can put them into jars. I think it has actually been about a week, if my recollection serves me, and so I think they will be ready to go. I have been fermenting each batch, all-together in one stock-pot, weighed down by a ceramic plate, and then open the pot when ready, remove kahm yeast, and start to spoon it all into jars, filling in with their brine as needed. I have been adding my salt during cooking actually, and not measuring but using an abundance beyond what I would normally eat, which protects the fermentation from what I understand, keeping it mostly bacterial and encouraging the beneficials moreso if I'm correct. Probably I will be eating more sodium than I should, but maybe not so bad considering the distribution throughout the entire batch, and just eating modest amounts, BUT I am wondering now if maybe your method of only adding the salt to the starter culture and brine would save me from so much salt, as there would be less salt internal to every bean and veggie perhaps, and more just in the brine they are swimming in. Is that why you add the salt only to the starter liquid that you pour in, after the beans are cooked? The first batch, and this one as well actually, contain some veggies, but bean-wise are comprised of 3 beans that I consider to be of similar class or character. Mung beans, moth beans, and black urad dal. I wanna say they all lend well to sprouting, like mung beans, and all retain most of their structure and snap much more so than lentils do, so there is very little risk of cooking-to-mush. When I soak them for a day prior to cooking, they also sprout which I think is a plus and interesting nutritionally perhaps. This last batch, which I'm hoping is good and ready when I check in a few minutes, maybe could have cooked longer, as I was conservative this time for some reason, not remembering that you recommended a well-done cooking. Their skins did break though, I am pretty sure, so maybe all is good. Sorry for writing such a long stream/description of my current progress on this bean-fermenting journey that you inspired me too 😂🙏I am very grateful for your videos, thank you for guding us to these wonderful things, that I think are a boon to health! I can't always buy a lot of finished probiotic products, as they can be pricey, but I can buy organic beans in bulk, using my EBT, and then start the fermentation with whatever starter I DO have, and affordably expand my supply of probiotic foods. Bless you. Thank you for your awesome content!!! 💗💚🧡
I loved this video! Thank you ! My question …It is okay to add some red kimchi juice to the kombucha recipe for flavouring? I like the idea of this addition to the beans…
Beautiful idea, as I love beans, especially, now, fermented! Yum…never heard of a such a thing before…but we keep evolving as humans leaning to the wise plant base alternative, which should be the only alternative
My fermented vegetable batches are always delicious, but fermenting beans is more of a challenge. I have only tried it once or twice, with a little bit of whey as a starter, I think, and it definitely did not work, so thanks for this tutorial!
@@CleanFoodLiving Oh, I never drink kombucha, plus I have a lot of leftover fermentation brine sitting around that I was wondering what to do with. Now I know!
I have looked for unflavored kombucha in several places, including a large Whole Foods, and nobody has it. I will try it with mango flavor. I'll let you know.
This looks so darn delicious and I really want to try it! My problem is for some reason when I cook dried beans, sometimes they come out great and sometimes they never cook completely through. I can’t figure out why that happens. Any tips would be much appreciated. And thank you so much for yet another absolutely wonderful recipe. ❤️😋
@@spicencens7725 I have tried that but had mixed results when I cook them. Sometimes they’re soft and perfect. And sometimes I could cook them for eternity and they never soften up. I can’t figure out why.
I love your channel. I have learn so much. I just did my first sourdough bread following your detailed directions. I have also done your sauerkraut. can you use can beans in this recipe? just curious. thanks and keep up your awesome videos 🙂
My experience is opposite. Gassy foods, such as beans and cruciferous veggies, stink during a good ferment because it's digesting the sulfides and/or indigestible fiber that make them gassy to us. If it's stinky it just means it isn't done yet. Keep it going, the smell will go away, and your beans or whatever will be fart free. But if you like yours, you do you.
I make fermented vegan nut and seed cheeses, so I always have some rejuvelac on hand, which makes a good, neutral tasting starter. Hmmm, wondering what fermented hummus would taste like? It would probably store better too.
Good day! Firstly want to say I love your videos! Thank you! Salt - In South Africa we get common table salt that states “Iodated salt”. Salt with added Iodine. Is this type of salt suited for fermentation purposes? Thank you!
Wow !! I'm really enjoying my fermented food, and I'm thinking about buying a small fridge so that I can have a private space for my jars. About 1% of my fridge is probably not nutrient dense. I'm getting rid of them slowly. Also, after listening to this video yesterday, today I dropped another pound without trying !! I can see that eating this healthy fermented food is miraculously obvious. It's so obvious that common sense says to eat healthily but then we get hijacked by that banana split. I always lived by the saying that if I do one healthy habit every day, it is much better than nothing healthy at all. My new habit is to incorporate more and more fermented foods if only once a day. I lost 2.5 pounds this week not changing my routine by much, but just eating something fermented once a day now. I hope to eat more, and that's where desserts come in. I guess I can search, but while I'm online, I thought I'd ask (because I trust your recipes) how can you possibly make a fermented desert ?? I can't imagine a sour snack :) I'm not much of a snacker, but my husband is. If my weightloss subsides, I know I'm reaching a good weight.
I love your videos. I've been watching you now for at least a year, give or take a month or two. You look so beautiful and wholesome. Can you ferment tofu? I'm' not sure how to do it but I have purchased it in some Asian stores. Your channel is very inspiring and you make me want to look forward to your next episode. Even your older videos are worth watching again because often I miss something I overlooked the first time. Thank you for all of your videos. Thank you again for your knowledge and your experience. I've enjoyed every video of yours.
Why does the bean need to be cooked first, and can't be soaked? Can I soak the beans in room temperature for say 24 hours or as required, deskin, and then follow the same methods?
If they turn to mush, that would be overcooked and not very good. But they do need a little overcooking in order for them to split their skins. They don't need to be that carefully drained since the recipe calls for the bean water to be added.
@@CleanFoodLiving Thank you. In line with my thinking, but wanted to be sure. I can hardly wait to try them. I am so pleased to have found your channel. I've been fermenting off and on for years, but you've inspired me to be more intentional with it. I'm wondering what I can ferment that grows freely in my yard - like chilies, katuk, Chaya, turmeric, lemons, etc. Thank you!
You mentioned that yogurt whey didn't work so well for you fermenting beans which you demonstrate at room temperature. I had whey left from the initial batch of Dr. Wm. Davis' Super Gut SIBO yogurt and others, made at 106 degrees for 36 hours. I supposed I could have used only 2 tbls of whey per quart of beans, as if making yogurt, but had enough available that I covered the beans (soaked, sprouted, cooked chickpeas) with whey with a little leftover sauerkraut brine and 1 tsp pink salt. I put it in my Ultimate yogurt maker at 106 degrees for 36 hours, using a Pyrex loaf pan that fit perfectly. I did not use any additional inulin, as I would have for yogurt, since legumes have this naturally. Bottom line, the chickpeas turned out nicely, still intact, not mushy, and tasting just like the yogurt I had made. My husband took his first bite and proclaimed, "This is good!"
Also, would this be similarly effective and safe to crush up pumpkin and sunflower seeds to get fermented sunflower seed bits/ fermented pumpkin seed bits?
Great video! Thank you. Question. Is it 1 cup regardless of size of the fermentation container or is it 1 cup to THIS size? In that case it would be a relative amount to any container. Please clarify if you can. Thanks again!!!!!!
would like info about natto, are soy beans nessisary. would like to use other beans, not sure about the ferment. bacillus subtillus starter produce the vitamin k2 needed
One of the things that works for me to avoid the white yeast is to top the jar completely off with brine and then use a fermentation lid that has the water seal. As it ferments the brine will bubble out of the water seal lid, so put your jar in a bowl to catch the overflow, but it keeps your product from getting the white yeast.
Great tip!
Thank you 🙏
How is soya beans fermentation done Pls..?
@@graceaidoo5756 they maybe fermented as miso or soy sauce. Also soy milk can be fermented for ex with kefir grains, or with vegan yogurt cultures. Theres also traditionally fermented tofu, but thats a risky recipe as far as my understanding goes (food poisonings).
@@graceaidoo5756miso, natto, tamari or shoyu
i love your channel 😍 i have learned so much my mom had problems with her gut flora and this has made her healthy 🙌🏼 i'm so happy . I'm from Sweden 🇸🇪
I'm also from Sweden and love this wonderful channel.
I love Sweden.please could you help me to visit it?
If you want to visit our nice country u're welcome....I am a retired woman by the way
I’ve learned how to prevent floaters in any of my fermentation when I put spice like garlic,cold pressed olive oil,powdered annatto seeds,cracked pepper,turmeric,salt,bananas,apples or pears,just use 3 fruits of your choice to help feed bugs ,if you want it hot just add chillies 🌶️ which is also good for activating your brown fat to help burn the white fat in Willian Li’s book of eat to beat your diet.
I ❤your voice, demeanor, and energy. Thank you!
I make my own Natto - fermented soy beans - they eat this in Japan and other asian countries. It is a very good source of vitamin K2 that is good for your bones and being fermented its good for your gut. I make the Natto in my instant pot - I soak for 6 hours - then cook it - then drain and add 1 package of frozen/store-bought Natto - then cook on yogurt setting for 21 hours in the instantpot - no acids needed (good for your stomach) --
Good for u getting that snot stuff in ur mouth
I can not handle it
What temp is your yogurt setting at please? There is usually more than one temp for yogurt on
Instant Pot.
Some years back, I would blend up beans and add real (dairy) kefir to it, and it worked very well. Healthy kefir grains are some pretty potent stuff.
This sounds like a base for a great dip! Thanks.
Looks good. Great we can use up our leftover brine. I have a big jar in the fridge door which must look like an alchemists pot of magic to the uninittiated fermenters!! Thanks again for your health giving videos.
How about putting ‘sauerkraut’, the sauerkraut juice brine, salt, and water all into a blender, liquify it. Then use this for a probiotic fermenting starter culture for the bean mix.
I do this when fermenting vegan nut or seed cheeses, it adds a rich flavor reminiscent of some dairy cheeses, as does the addition of miso in place of some of the salt.
Thanks for this excellent video. Do you think it has the same probiotic properties as Natto? Also, do you think water Kifir could be used for the starter culture?
Ha! I hadn’t finished the video. Thanks!
Sounds gr8, I'm in India now, and i ferment everything thanks to this channel, it's perfect since I'm on keto diet...Here mango is fermented, but I don't know how...
Thank you for staying in India, which is a great country, with a huge potential. I admire the Indians for the respect they have for the Holy Cow, and for being vegetarians.
@@richricogranada9647 i am an indian, and we consider every animal as holy
Hello! I am a doctor in private practice and thoroughly enjoy your videos on fermentation. I'm curious: is it possible to ferment beans without cooking? Also are you familiar with nattokinase, which is the enzyme resulting from fermented soybeans? Two recent robust studies have shown that a 28 day consumption of a total of 4000 F/U of nattokinase, completely eradicates any/all spike protein (from COVID) out of the body. Would you be familiar with how to ferment soybeans? Thank you!
I am familiar with Natto, but it is a much different fermentation process that is quite smelly in addition! I definitely value it's high end nutrients including Natto (I'm familiar), but I don't have current plans to do a video on natto at this time. Thank you for being a part of my channel and appreciate your writing in, blessings~ 😊
V Fran, in above comments, tells how she makes Natto.
@@belieftransformation Oh, hello! It seems you are letting me know that "V Fran" tells how she makes Natto. I do not see a link. Please advise.
This is the first “new” bean recipe I’ve seen! I love pickled beans, only green beans before.
I must try the beans but will need to get kombucha. I’m new at this as I only did green and red cabbages for two mason jars. I love the fennel and the ginger in the other one. Of course both had the carrots, garlic. And I did cucumbers from your video. I was having stomach problems but not anymore. I owe you big time.
Wonderful!
If you buy a water kefir starter they are easy to maintain (water + sugar) and you will have a buttload of probiotic water ready to drink or use for fermentation
You are a WONDERFUL presenter! Thank you so much for your instructions here. I did not know that beans could be fermented...now I know. Exciting!
Glad it was helpful!
I'm so excited to come across this. I LOVE fermented veggies and adore beans. I've got some black beans cooling right now and juice from a green/red cabbage ferment and a little from fermented garlic for a starter. Can hardly wait to taste this! THANK YOU!
You provide the most amazing videos, I can't wait to do this!
MANY THANKS FROM SOUTH AFRICA
Highly appreciated your clean, healthy alternative on your channel 💯👍💖
Thank you so much for this video. I have never heard of probiotic beans. I just started eating raw this week, and I am so excited to make some of these. You are such a blessing!
Gotta cook the beans first, though!
Raw beans are not safe (green beans are the exception).
These are not raw
You are such an inspiration on so many levels. Trying to convince people close to me to bring fermented foods into their daily diets has been a struggle but your channel and videos keep me going. I hope you are doing ok too and don't burn yourself out. Btw I will try fermenting sprouted beans and will let you know how it goes. Preparing for a spectacular failure but lots of fun in trying!
Lol, keep me posted!
I too, would love to know if your sprouted beans ferment successfully!☺️🙏💕
Im just commenting for the updates 😅
Kindly stress on use of seperate clean spoons each time ...thanx dear
Can i use a dash of a gud oil & whole spice & herbs into de ferments .? What about ginger & Curumin fresh turmeric/ or powder..,? thnx ❤
Can I use Sprouted moon beans, raw or boiled for they're excellent for health, eyes gut etc , also proven anti cancer.
Dear kind lady, I thank you for all the time you took to deliver us these wonderful videos.... You deserves 5 stars+++ ******THANK YOU********
Love fermenting food and thanks for your teaching my friend 🧡
felicidades por tu video, gran aportación, soy de la ciudad de México y las legumbres son parte de nuestra dieta basica, ahora sabiendo que se pueden fermentar no solo se pueden almacenar por mas tiempo también se potencializan sus propiedades y crear probioticos naturales..
Just the right amount of science, THANK YOU!
Great I never thought of beans. I love following you truly the best instructional and educational on the internet (better than Sandor Katz) I bought online saukraut juice but was very saddened that it was pasteurized, I believe you cannot heat fermented foods over the temperature of 120F . I wasted $5.00 per 80z glass. Then I went looking for a recipe for sauerkraut juice but very unsatisfactory information. I really would love a real recipe for this juice. I think you are the only person for this task 🍄🍄🍄🍄Thank you dear sweet lady Professor!
Good video idea, thank you 🙂
@@CleanFoodLiving WOW That will really be awesome!!!!!! THANK YOU.
Thank you for your sharing. I love the fermented beans very much, tasty healthy foods. From you I learnt the science behind fermenting and troubleshoots my fermentation. ❤
Tried this recipe. Made too many beans so had 2 quarts of bean to ferment. Turned out amazing! I used some brine from prior ferments as a starter. My wife even liked them. She seems to think I’m trying to poison her with my ferments 😂. I used the instant pot to cook the beans. How long do you normally cook your beans for this recipe in the instant pot? Mine were overdone I think but still worked well. Thank you for your time and educational information.
I followed the manual's suggested time for the specific bean then added 3 minutes as to be sure they cracked open. Fantastic to hear yours turned out delicious!
Lady, I can listen to you all day & I'd be learning way more I did all of high school 😂 ty for the recipe 👍🏻
Thank you, thank you! I just started fermenting last summer, and I'm so excited to try beans!
Your voice is a joy to hear,! And love the informative demo. & caption summaries at end. NICELY DONE!
Very simple explanation and easy recipe
Wow! Thank you! ♥️ I’ve wondered about bean ferments for a while now and you’ve just answered all my questions. Looking forward to having a go with these techniques. Thank you. ♥️
Thank you for these wonderful videos which are so clearly and eloquently explained. You briefly mentioned natto (which this is not), so I am wondering if you have or plan to make natto? I personally love eating it and the K2 benefits are great.
Eveything was so well presented in this video
Thank you! I printed off the recipe and plan to ferment some beans tomorrow!
God bless you 🙏 I love the way you present your knowledge ❤
I don't know if iv ever eating ferm beans. Can't wait to try.❤
never had fermented beans. Thank you. I'll try.
Thank you so much for your in-depth recipes and commentary can't wait to try
Really appreciate these educational videos. Thanks
Hi , I love the way you present your topics. ... very well explained and practical.... keep up and I am always looking forward to your new videos....for me you are the best😉
Again, Thank you so much! You're a rockstar!
Adrienne! I love your channel & have learned so much from you! I just did your fermented pickle recipe with cucumbers from my garden! Absolutely delicious! I also did your fermented beets recipe! My husband hates beets but he said if I keep making them the way you suggested, he likes em! He even asked for some before bed last night 😂🤦🏾♀️
Adrienne! I am really into soy right now!
I’d love to see you do a video on Natto!
They say this is like the best thing in the world for you!!! 😍
I am trying to make it myself!
That is wonderful to hear about your fermenting success! No natto video planned at this time (but I agree with you about it's health benefits!).... If you're really into soy, you could make a milk from it (or buy) and ferment it with water or milk kefir grains 😊 Get inspired with this video (same method applies to soy milk kefir) th-cam.com/video/_ooq-ZGkZvU/w-d-xo.html 🌸
I'm typing this in my whispering voice... thank you for sharing about Lacto Fermentation. (Please do not, I repeat, do not read this comment in a loud voice).
I fermented a drink and then had mucus issues, you've explained very well where I went wrong
Wow thank you for these useful information
love legumes, had no idea you can ferment them. defo will be trying this out, thanks for posting!xx
Thanks for the excellent instructions. I'm waiting for my PH meter order. I can use it for my fermentation jobs and my urine. I won't tell anyone......lol
I'm soooo excited to try these recipes this weekend!
What a GREAT video. I love the manner in which you teach. Thank you.
QUESTION: Can the left over brine from the fermented beans be used for future fermentations. THANK YOU & GOD BLESS!
Yes, however the kahm yeast will most likely develop heavier than using fresh brine. If that doesn't bother you, then give it a go 🙂
Thank you, I will try it soon. Oh, can sprouted beans be used and would that boost the nutrient level? Sorry that I didn't ask this before.
I came back here to rewatch, as I have my next/second batch ever of fermented beans (after the first which was inspired and kicked of by your wonderful video) to be put into jars now, I hope, and though I didn't mark when I started this batch, I needed to see how many days you recommended, so I could now know if I think I have let them ferment long enough, and can put them into jars. I think it has actually been about a week, if my recollection serves me, and so I think they will be ready to go. I have been fermenting each batch, all-together in one stock-pot, weighed down by a ceramic plate, and then open the pot when ready, remove kahm yeast, and start to spoon it all into jars, filling in with their brine as needed. I have been adding my salt during cooking actually, and not measuring but using an abundance beyond what I would normally eat, which protects the fermentation from what I understand, keeping it mostly bacterial and encouraging the beneficials moreso if I'm correct. Probably I will be eating more sodium than I should, but maybe not so bad considering the distribution throughout the entire batch, and just eating modest amounts, BUT I am wondering now if maybe your method of only adding the salt to the starter culture and brine would save me from so much salt, as there would be less salt internal to every bean and veggie perhaps, and more just in the brine they are swimming in. Is that why you add the salt only to the starter liquid that you pour in, after the beans are cooked?
The first batch, and this one as well actually, contain some veggies, but bean-wise are comprised of 3 beans that I consider to be of similar class or character. Mung beans, moth beans, and black urad dal. I wanna say they all lend well to sprouting, like mung beans, and all retain most of their structure and snap much more so than lentils do, so there is very little risk of cooking-to-mush. When I soak them for a day prior to cooking, they also sprout which I think is a plus and interesting nutritionally perhaps. This last batch, which I'm hoping is good and ready when I check in a few minutes, maybe could have cooked longer, as I was conservative this time for some reason, not remembering that you recommended a well-done cooking. Their skins did break though, I am pretty sure, so maybe all is good. Sorry for writing such a long stream/description of my current progress on this bean-fermenting journey that you inspired me too 😂🙏I am very grateful for your videos, thank you for guding us to these wonderful things, that I think are a boon to health! I can't always buy a lot of finished probiotic products, as they can be pricey, but I can buy organic beans in bulk, using my EBT, and then start the fermentation with whatever starter I DO have, and affordably expand my supply of probiotic foods.
Bless you. Thank you for your awesome content!!! 💗💚🧡
Great to hear about your fermenting beans adventure!
I loved this video! Thank you ! My question …It is okay to add some red kimchi juice to the kombucha recipe for flavouring? I like the idea of this addition to the beans…
Thank you ❤
Beautiful idea, as I love beans, especially, now, fermented! Yum…never heard of a such a thing before…but we keep evolving as humans leaning to the wise plant base alternative, which should be the only alternative
It’s the alternative for starving times
The norm we were designed for is meat, eggs & dairy
My fermented vegetable batches are always delicious, but fermenting beans is more of a challenge. I have only tried it once or twice, with a little bit of whey as a starter, I think, and it definitely did not work, so thanks for this tutorial!
I had trouble using whey as well. The kombucha produced much better success!
@@CleanFoodLiving Oh, I never drink kombucha, plus I have a lot of leftover fermentation brine sitting around that I was wondering what to do with. Now I know!
Good recipe
Sir salaam hai aapko... May you live 100years... ❤
I'm so excited to try this! Thank you :)
This is terrific unintentional ASMR.
I have looked for unflavored kombucha in several places, including a large Whole Foods, and nobody has it. I will try it with mango flavor. I'll let you know.
It was great! Even if I find unflavored Kombucha in the future, I'm going to use mango flavored.
Yeah i cant find Unflavored either so im going with ginger glad to know it works
@@InternetGodI'll have to give that a try as well
Awesome, thank you so much!
"ohh, that's yammy" - like a child, cute, i like that reaction ))
Nice one
My mouth watered the entire video and I am going to try this, in my van. Spillage is the enemy so i am going to need to build a rack of sorts hmmmm.
Can't wait to try, thanks again
This looks so darn delicious and I really want to try it! My problem is for some reason when I cook dried beans, sometimes they come out great and sometimes they never cook completely through. I can’t figure out why that happens. Any tips would be much appreciated. And thank you so much for yet another absolutely wonderful recipe. ❤️😋
Have you tried soaking beans overnight? I've found the cooking time will be reduced.
@@spicencens7725 I have tried that but had mixed results when I cook them. Sometimes they’re soft and perfect. And sometimes I could cook them for eternity and they never soften up. I can’t figure out why.
When I cook my beans in the instant pot they turn great.
@@LianeRollin Oh that’s a great idea
I think it might happen when using too old dried beans
So cool. Thank you sooo much!!
I would love if you did your own kombucha video
When I hear your voice, my V8, turns on.
I buy L. Plantarum from Swanson, capsules you can open and add to your ferment starts. Cheap and never a failure yet.
I layer my sauerkraut with the beans themselves and add a 3% brine or juice from the sauerkraut to top off
Thanks! It’s my 1st time coming across fermented beans. Can I ferment sprouted beans?
I love your channel. I have learn so much. I just did my first sourdough bread following your detailed directions. I have also done your sauerkraut. can you use can beans in this recipe? just curious. thanks and keep up your awesome videos 🙂
I meant to be " thumbs upping " all these but just forget to. Either of these would be good with shopped beef!!
Nice one!
My experience is opposite. Gassy foods, such as beans and cruciferous veggies, stink during a good ferment because it's digesting the sulfides and/or indigestible fiber that make them gassy to us. If it's stinky it just means it isn't done yet. Keep it going, the smell will go away, and your beans or whatever will be fart free. But if you like yours, you do you.
I make fermented vegan nut and seed cheeses, so I always have some rejuvelac on hand, which makes a good, neutral tasting starter. Hmmm, wondering what fermented hummus would taste like? It would probably store better too.
Had the same thoughts on fermented hummus! I haven't tried yet.
Thank you, nice woman
you can just use previous batch of beans as the starter culture. That way there is never a shortage.
Well. I succeeded WITHOUT cooking the beans. And it was edible.
Got the idee from Spain.
Good day! Firstly want to say I love your videos! Thank you! Salt - In South Africa we get common table salt that states “Iodated salt”. Salt with added Iodine. Is this type of salt suited for fermentation purposes? Thank you!
Have you done the NATTO i heard this is really good for cleaning arteries...this organic soy bean
Wow !! I'm really enjoying my fermented food, and I'm thinking about buying a small fridge so that I can have a private space for my jars. About 1% of my fridge is probably not nutrient dense. I'm getting rid of them slowly. Also, after listening to this video yesterday, today I dropped another pound without trying !! I can see that eating this healthy fermented food is miraculously obvious. It's so obvious that common sense says to eat healthily but then we get hijacked by that banana split. I always lived by the saying that if I do one healthy habit every day, it is much better than nothing healthy at all. My new habit is to incorporate more and more fermented foods if only once a day. I lost 2.5 pounds this week not changing my routine by much, but just eating something fermented once a day now. I hope to eat more, and that's where desserts come in. I guess I can search, but while I'm online, I thought I'd ask (because I trust your recipes) how can you possibly make a fermented desert ?? I can't imagine a sour snack :) I'm not much of a snacker, but my husband is. If my weightloss subsides, I know I'm reaching a good weight.
Your transformation is amazing, congratulations! A good tasting , healthy and fermented dessert is more challenging for sure🙂
Could you post your Instant Pot cooking times for beans? Do you presoak the beans overnight?
I’m wondering the same about presoak for an instant pot cook?
I love your videos. I've been watching you now for at least a year, give or take a month or two. You look so beautiful and wholesome. Can you ferment tofu? I'm' not sure how to do it but I have purchased it in some Asian stores. Your channel is very inspiring and you make me want to look forward to your next episode. Even your older videos are worth watching again because often I miss something I overlooked the first time. Thank you for all of your videos. Thank you again for your knowledge and your experience. I've enjoyed every video of yours.
I have not tried fermenting tofu, interesting idea! Blessings and thank you!
Would it help to keep the jar in the dark as it ferments? Great video and explanations
Why does the bean need to be cooked first, and can't be soaked? Can I soak the beans in room temperature for say 24 hours or as required, deskin, and then follow the same methods?
I just subbed & looking forward to learning from more from you.😊🌼🍄🌺🌸🌻🦋. PS I love your cabinets, in the back of ground. Keep up your great work.😊🎉
Questions, please: How carefully do the beans need to be drained and can they be overcooked?
If they turn to mush, that would be overcooked and not very good. But they do need a little overcooking in order for them to split their skins. They don't need to be that carefully drained since the recipe calls for the bean water to be added.
@@CleanFoodLiving Thank you. In line with my thinking, but wanted to be sure. I can hardly wait to try them.
I am so pleased to have found your channel. I've been fermenting off and on for years, but you've inspired me to be more intentional with it. I'm wondering what I can ferment that grows freely in my yard - like chilies, katuk, Chaya, turmeric, lemons, etc. Thank you!
I prefer natto, can be made from several beans as well.😊
Please make video how to cook Natto or fermented soy beans. Thank you dear ❤😊
You mentioned that yogurt whey didn't work so well for you fermenting beans which you demonstrate at room temperature. I had whey left from the initial batch of Dr. Wm. Davis' Super Gut SIBO yogurt and others, made at 106 degrees for 36 hours. I supposed I could have used only 2 tbls of whey per quart of beans, as if making yogurt, but had enough available that I covered the beans (soaked, sprouted, cooked chickpeas) with whey with a little leftover sauerkraut brine and 1 tsp pink salt. I put it in my Ultimate yogurt maker at 106 degrees for 36 hours, using a Pyrex loaf pan that fit perfectly. I did not use any additional inulin, as I would have for yogurt, since legumes have this naturally. Bottom line, the chickpeas turned out nicely, still intact, not mushy, and tasting just like the yogurt I had made. My husband took his first bite and proclaimed, "This is good!"
best regards from your new subs
Also, would this be similarly effective and safe to crush up pumpkin and sunflower seeds to get fermented sunflower seed bits/ fermented pumpkin seed bits?
?
Great video! Thank you. Question. Is it 1 cup regardless of size of the fermentation container or is it 1 cup to THIS size? In that case it would be a relative amount to any container. Please clarify if you can. Thanks again!!!!!!
For a 1 quart jar: 1 c veg, 2 c cooked beans 👍
But I will use your method.
Hi... have you tried fermenting sprouted beans (raw) ? If you had sucess... please share a video ...
❤ alright, will wait for your coming sourdough bread...
Can you add a bad ferment to your compost?
Yes
would like info about natto, are soy beans nessisary. would like to use other beans, not sure about the ferment. bacillus subtillus starter produce the vitamin k2 needed
Nice to get it
thanks for your Video, please: Have you tried fermenting soybeans in this way?