I really believe than you are the nr.1 in fermenting almost anything: greens, vegetable, fruits and nuts. Usually, soon as I open your video, even before you start talking you already have my positive feedback. You're the most amazing busy expert woman regarding any fermentation from this planet. In about two weeks from now I will taste my first ever sauerkraut. By then will be a full month of waiting. (I just found out from this video than I'm supposed to wait three months instead of only one. My bad...I wrote the rest of my comment before I even start to learn something new. You're a good teacher and I always admired your passion. Great job and many blessings!
Bless you & thank you for such loving kindness. If it helps, three months is optimal, but you can eat it anywhere from 3 days to 9 months. Dive in & enjoy!! 😉
@@TheIntuitiveBodyFoodieNetwork I really didn’t know about those “frames” (3 days, 3 months, 9 months) but I just found out today. Great teacher! It looks like, besides of lot of experience you also have a lot of knowledge to share without any struggle. Thank's again!
That's definitely inspiring. My first and recent fermenting effort (a whole 40-day cabbage) both surprised and converted me. This recipe ls a hot contender for the next project. As a secondary point, your thumbnails are the best possible advert for the health benefits :)
Bless you & thank you for the feedback and congrats on fermenting a whole cabbage! Pretty amazing, right! Ah yes, this one is uber delicious. 😋 Enjoy!!
Yes, Jicama, and miso with some little pieces of lime, and black sesame seed, toasted. bit of jalapeño. Would be nice on a bed of arugula... a balsamic, evo and dijon dressing.
GREAT video on a vegetable I've never heard of before now. It will be on our next grocery list so that I can try this wonderful ferment. Thank you dear sister, thank you. Sending energy ripples of happy day.
Thank you for giving us such great ideas, I know I can get these ingredients. I live in a small rural area and hard to get some of the more exotic veggies and fruits like the black radish. However found some seeds so gonna try growing them.
I get it Rose. I grew up 5 miles outside a tiny rural town (pop 1,200) with very limited access to certain foods. Still, in spite of living in a major metropolis for the past 30 years, I didn't know about things like mangos, guava, dragon fruit, durian fruit or passion fruit until I was well into my 40's lol! I think it's a matter of the eyes can't see what they've never been introduced or conditioned to see. Glad to hear you have all the ingredients for this particular recipe. That said, feel free to substitute with other ingredients where & when you don't have access to what's being called for. Good luck with growing your seeds!
I really believe than you are the nr.1 in fermenting almost anything: greens, vegetable, fruits and nuts.
Usually, soon as I open your video, even before you start talking you already have my positive feedback.
You're the most amazing busy expert woman regarding any fermentation from this planet.
In about two weeks from now I will taste my first ever sauerkraut. By then will be a full month of waiting. (I just found out from this video than I'm supposed to wait three months instead of only one. My bad...I wrote the rest of my comment before I even start to learn something new.
You're a good teacher and I always admired your passion.
Great job and many blessings!
Bless you & thank you for such loving kindness. If it helps, three months is optimal, but you can eat it anywhere from 3 days to 9 months. Dive in & enjoy!! 😉
@@TheIntuitiveBodyFoodieNetwork I really didn’t know about those “frames” (3 days, 3 months, 9 months) but I just found out today. Great teacher! It looks like, besides of lot of experience you also have a lot of knowledge to share without any struggle.
Thank's again!
That's definitely inspiring. My first and recent fermenting effort (a whole 40-day cabbage) both surprised and converted me. This recipe ls a hot contender for the next project. As a secondary point, your thumbnails are the best possible advert for the health benefits :)
Bless you & thank you for the feedback and congrats on fermenting a whole cabbage! Pretty amazing, right! Ah yes, this one is uber delicious. 😋 Enjoy!!
Yes, Jicama, and miso with some little pieces of lime, and black sesame seed, toasted. bit of jalapeño. Would be nice on a bed of arugula... a balsamic, evo and dijon dressing.
GREAT video on a vegetable I've never heard of before now. It will be on our next grocery list so that I can try this wonderful ferment. Thank you dear sister, thank you. Sending energy ripples of happy day.
Bless you & thank you 🙏🏼
Enjoy!
Thank you for giving us such great ideas, I know I can get these ingredients. I live in a small rural area and hard to get some of the more exotic veggies and fruits like the black radish. However found some seeds so gonna try growing them.
I get it Rose. I grew up 5 miles outside a tiny rural town (pop 1,200) with very limited access to certain foods. Still, in spite of living in a major metropolis for the past 30 years, I didn't know about things like mangos, guava, dragon fruit, durian fruit or passion fruit until I was well into my 40's lol! I think it's a matter of the eyes can't see what they've never been introduced or conditioned to see. Glad to hear you have all the ingredients for this particular recipe. That said, feel free to substitute with other ingredients where & when you don't have access to what's being called for. Good luck with growing your seeds!
6:49 Why use water whey for beans over using salt water brine?
People like having choices. Use what works for you.
i’m thinking some dried apricot pieces in here would be wonderful.
Great idea!
I’m stunned you would use cabbage leaves with kahm yeast and transfer that to your new ferment. Kahm yeast is harmless but tastes terrible.
I guess I'm used to the taste. I even add it to my sourdough starter.