How to Eat Fermented Vegetables for Gut Health Daily (Recipes and Ideas)
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- เผยแพร่เมื่อ 25 ก.ค. 2024
- Fermented foods, and in particular fermented vegetables are powerful natural foods you can eat to support your gut health, boost immunity and aid your digestion system. If you eat healthy fermented vegetables, even in small amounts, you will not need any type of extra probiotic supplement. Fermented foods are the best natural probiotic supplements on their own.
But how do you eat fermented vegetables, besides simply scooping them out of a jar? In the video, Anastasia is sharing her tips and hacks, how to include more fermented foods in your diet, how to eat them daily, in different variations.
The variety of fermented foods is immense. Some of the most famous fermented vegetables are kimchi, sauerkraut and lacto-fermented dill pickles. Yet they are not the only ones! You can literally ferment everything, and some of the best flavours come with fermented beets, cauloflower, carrots, zucchini, string beans, peppers and mushrooms
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I find that when I talk to my friends (all non-fermenters) about my fermentation efforts, they show a fair amount of interest. I also find that when I offer them samples, they tend to back off. From that, I have learned to talk to them about the pickles I make instead. Then they are more interested in samples. If they like them, I explain that there is more than one way to make pickles and the advantages of fermenting.
Explain that we aren't supposed to eat grains, we don't have the digestive properties to break down the tough cellulose. But fermented grains are different. Soy is bad for man and women as it has Estrogenic properties. Fermented, it does not. Your Guys like their Moobs?
Should we consume the left over water or discard the water after fermentation. Plz tell
@@hardikkunkalagunta2173 A most excellent question. If you are making fermented vegetables for the health benefits, by all means consume the pickle juice. It is just as full of that beneficial bacteria as the vegetables themselves. It might be useful as the acid and salt component of a salad dressing. Might be good in potato salad, and so forth. Or just plain. I read about fermenters selling their wares at farmers' markets. Some customers want to actually pay for "brine shots." For us fermenters, they are a free bonus.
@@jamesvoigt7275 thank you for the reply
I love all the different ways to use the fermented foods. Never thought of many of the ways. Thank you. Much appreciated
I love mixing my fermented veggies with avocado. It mellows out the flavor of the ferments, and the ferments give the avocado a tang.
Should we consume the left over water or discard the water after fermentation. Plz tell
Thank you so much! I started my fermented journey last year because chemotherapy made me feel so toxic and irregular. I was no longer able to eat onions and as a southern woman, that absolutely hurt me to my very core!!! Fermented onions have been my pure delight! I've also fallen deeply in love with beet Kvass! The beets were delicious and I decided to add a few to my current onion ferments and I can't wait to taste them! I also added previously fermented ginger carrots to my currently fermenting sauerkraut and after 5 days, it's delicious already!
Should we consume the left over water or discard the water after fermentation. Plz tell
We eat fermented vegetables every day.
We make a jar full about once a week. What ever we have tomato, onion, carrots, ect.
Should we consume the left over water or discard the water after fermentation. Plz tell
Thank you for this. I have been learning about fermenting foods. I could envision how to use them.
Thank you---I'm inspired!
thank you so much for making this this was super helpful!!!
This is such a lovely presentation with loads of ideas.
How inspiring. Will be watching more often. 👍🏻
Thank you for this great video! I’m new to fermenting, so I wanted to make something my husband would like also. My first try was salsa with the last of the garden produce. Tomato, onion, pepper, cilantro. So simple! My husband loved it for its longevity. It tasted freshly made for months. I’ll be making more this garden season.
Should we consume the left over water or discard the water after fermentation. Plz tell
Wonderful video thank you
My favorite are cucumbers/pickles & red radishes, green onions and cabbage! Love love love it! 😍🙌🏻
Cortido is a wonderful ferment made up of shredded cabbage, carrot, sliced onions, chile to taste, and a little oregano. It’s my favorite, thank you for your video and ideas.
I have been fermenting for about 1 year now & it encouraged me to try many other things also like sour dough bread etc
My conclusion, all of these things are
very good & nice for health but I
believe they are tools to help us
realise that when we take self responsibility for what we
consume made by our own
hands and not outsourced to a big corporation whose only aim is profit.
It is here in the intention & realisation
& in your influence under your hands
that the real magic happens.
Food made by strangers far away =
more preservatives = ..... more
ignorance less self Responsibility
and out of touch with health.
simples !
(I do not need anyone to agree
with any.of my ideas or thoughts as
it is my lived experience from which
I have gained insight however I love
to share 🙏💗🎶)
Should we consume the left over water or discard the water after fermentation. Plz tell
The mainstream and alternative media are reporting upcoming food shortages. This is a great way to prepare, along with gardening, hydroponics, microgreens and sprouting.
Recent study published in Cell: fermented food deacrease 19 inflammatory markers in humans. Inflamations=poor covid outcome, depression, alergies, unstable immune system,...
I could eat sauerkraut on just about anything. A favorite way is in a rice bowl with leftover salmon and some kewpie mayo.
Great video. Can I keep fermented things out of fridge? Upto what extent?
I like fermented raw mango with a few green chillies....like the enriched taste
My favorite is a jar of turnip roots with one head of beets just for the color and the sweetness and that is Mediterranean👍👍🙏😋 also I love sauerkraut
and where in the med are you from mr.abdullah?
I like putting triscuits on the plate with sharp cheddar or Gouda. It helps and reminds me of the scene from ratatouille
Hi, I'm new, been canning and pickling for long time, looking into fermentation, does everything taste like sauerkraut? I'm not sure because can't try? Make a lot of relishes, saw can ferment relish, but idk taste lol, tyvm
Thank you, I enjoyed your video. My husband bought a bottle of fermented "gut shot" from a market we were visiting and I would like to make my own. Do you think it is simply the brine from the fermenting jars that has been re-bottled and perhaps topped up with water? Or do you have any other suggestions on making a healthy gut shot please? I'm definitely going to try to ferment vegetables though because watching these videos has show me, that I need to eat some for myself! Subscribed!
It could be the brine, though it's hard to say without seeing the jar and the ingredients. It's qualities will differ depending on WHAT was fermented in it. It could be beets, cabbage, turmeric, herbs and spices, or even grains like barley .... The combinations are endless, depending on what you want to achieve and what your tummy likes.
Can you ferment roasted red peppers? I also love my sauerkraut with thin slices of sweet peppers
Thanks
Dan Put
yes of course you can ferment them, it's a very popular recipe in the Balkans!
Fermented purple kohlrabi!
What all veggies can be fermented
Can I use a couple of table spoons of organic vinegar in my quart jars of veggies
yes, of course!
do PICKLE vegetables have same or similar benefits?
Do i have to keep the brine on my cabbage & mixed veggies once they to the taste that I want? Or can I replace the brine with something else and keep it in the fridge?
It has to be submerged in a liquid. You can top it up with clean water if brine dries out.
sauerkraut on hamburgers is the best
totally agree on that :)
I just wanted to see how it was done but thanks anyway
sweet
Couple of questions. I fermented some colliflower and it tasted great. But it made me burp sulfer flavored burps. Is that normal?
Also, did you ferment in those jars, or did you use some other container and transfer into those jars?
Nice video, thank you.
Which other ingredients you added to the cauliflower? Did you add lots of garlic as well? It's possible, that your body is not doing very well with one of the ingredients, it should not be the result of fermentation. And for the jars - yes, I do my ferments in these jars, unless I need a bigger batch, and then I use much bigger, 3-5 L jars
Burping is a sign of microbes working!!
Cauliflower I love & fermented myself
but it not to always agree with my
family....
Try home made beetroot pickle it
so amazing....
I have no problems finding ways to eat it. But I would love for you to tell me why it never sours the way it’s supposed to. I have done everything right but it never smells sour. It smells like it’s starting to go bad. No mold just smells wrong.
All I get is they white filmy mold stuff . I can’t scoop it all out. I’m about to give up fermenting vegis
I am surprised that you mentioned 'khichdi' at about 6:00 minutes. How do you know about it? Have you ever tried it?
Khichdi is an internationally known dish, especially among healthy eaters! We eat it at least a few times a month. It tastes excellent when adorned with pickles and ferments.
@@HappyBellyfish i never knew that khichdi is an internationally popular dish. I am glad to know it. For me, being an Indian and that too from Gujarat, khichdi is our staple dish, almost 5 days a week khichdi is made in our homes in different styles and tastes. The game changer in making a good khichdi is the selection of right type of rice. In my home since our grandma's time we use 'krishna kamod' variety of rice which has a distinct flavor. We don't enjoy our khichdi much in other types of rice.
Can I use plastic spoon when serving and eating my ferments?
Yes you can, just don't ferment in plastic, and avoid storage in plastic as well
@@HappyBellyfish Thanks.
when you start using fermented vegetables, there will be a vacuum in the jar, is it harmful or how to manage it
The gas builds up as a part of the fermentation process. It can only be dangerous if you don't let the air escape, then the jar might explode. Just make sure you open a jar regularly at the beginning, or use an airlock
Can you make noodles?
How can I print out recipes
most recipes are on our website happybellyfish.com, you should be able to and print them out from there.🙂
It's rare to see any green fermented vegetables, is there a reason for this?
Yes, because they become mushy very quickly, and hence not palatable. The best way to ferment them is to do in yoghurt, or to include them in the fermented sauce. We teach it in our online school if you want to check it out! Otherwise, drying or freezing are better preservation techniques for gentle greens. Fermenting the harder part of the vegetables, like stalks of Swiss chard, is quite common.
@@HappyBellyfish Thanks for your answer :) I'll check that out!
How to ferment vegetables? Concise explanation please!
Here is the video exactlz about it: th-cam.com/video/aX0f6P-q24s/w-d-xo.html
Coliflowler
actaully the probiotics die @112 degrees. thanks for content
Please get to the point. Very long winded….
I did not find the video long-winded at all. I found it engaging and extremely informative.
Wow, that was rude. No one is forcing you to watch, maybe you should do your own research instead. 🤔