Learn how to start making fermented foods with Meredith McKissick. Ferments are a key to healthy immune system function that maximize nutrient benefits and help maintain a healthy gut. Gain the tools and knowledge to begin adding delicious fermented foods to your diet and discover different methods for fermenting at home like how to make kombucha, your own vinegars, kimchi, sauerkraut, salsa and chutney. Access the workshop handout with recipes at www.livingwebfarms.org under our Resources tab.
VIDEO: Introduction to Vegetable Fermentation
Learn how to start making fermented foods with Meredith McKissick. Ferments are a key to healthy immune system function that maximize nutrient benefits and help maintain a healthy gut. Gain the tools and knowledge to begin adding delicious fermented foods to your diet and discover different methods for fermenting at home like how to make kombucha, your own vinegars, kimchi, sauerkraut, salsa and chutney. Access the workshop handout with recipes at www.livingwebfarms.org under our Resources tab.
Very awesome class!!!! Thank you for recording and sharing.
Its the second time that I ferment,but the both time I get some white cloudy like somethings though the vegetables.any help please
Totally awesome thank you
should….nonono . 🙂 awesome presentation. pretty mind widening (y)
can u fermented eggs?
food education should be a school subject ….I feel sorry for fastfood people :/…especcialy Americans .
Thank you for the information.
If we are not refrigerating the fermented vegetable, what is the shelf life of this vegetable in room temperature ?
Where exactly under the Resources Tab is the workshop handout ?
just some info .. Most of the bacteria on the planet are not free but live in tiny ecosystems, usually with other species, called biofilms. Their behavior is very different than free bacteria, including sensitivity to EMF. Many bacteria are now known to produce "nanowires" which conduct electric current. http://www.oscillatorium.com/id79.html
Dr. Barrie Trower – Humanity At The Brink – Home | Facebook great info on EMF. bacteria
I made a cucumber fermentation once, but I didn't punch it. it still came out delicious.
This little video is a power house of knowledge thank you so much !
Can you please instruc me on fermenting sweet potato glass noodles?
Thank you for sharing all of this. I'm just embarking on the fermenting journey but am well bitten by the bug (pardon the pun). I recently made a batch of sauerkraut but forgot to wash the cabbage first. I live in Mongolia, so the standard of hygiene here is not quite UK standard. After a few days, I went to burp the jars and there was a minor Vesuvius thing going on. Indeed, both had actually leaked slightly in the cupboard (and reacted a little with the metal lids). They're now much more settled. I've been reading about botulism recently and I don't fancy trying it. Do you think the kraut is safe to eat? Many thanks in advance.
great tutorie leson. Here in Germany even Bio lebeled apples are waxed, are the apples safe for ferment apple cider veingar?
can too much salt kill the anerobic fermenting?
can use bread to ferment? can old spice seeds safe to ferment?
3:25 – the current most well informed estimates of the ratio between the number of members of a microbiome and the number of cells constituting its human host have since been placed at much closer to 1:1. The 10:1 have become rather outdated. Doesn't take away from the sheer wonder.
Your body does belong to you
Wow this is really great information. Thank you !
I heard that sometimes people use a couple bay leaves instead of black tea or red wine for the tannins when making fermented vegetables, maybe it would work when making the white wine vinegar. Worth a try
Hi Meredith,for us to benefit from our fermentations the bacteria must still be alive, so the end product must have a shelf life, because the bacteria will at some stage run out of things to eat, so my question is 'how long can we store our fermented products?'
Over 2,500 good bacteria in gut with more to be discovered.
All plemorphic
She's wrong on the other ratios such as fungus.
Dr klinghardt on the latest.
And
We make vitamin c in our gut
Tweeted
Introduction to vegetable fermentation by http://www.livingwebfarms.com
https://youtu.be/1ZEtmmEZmWE
lady, you're overwhelming those poor old people with TMI.
Hello we are from Turkiye 🙂 Can you open subtitles your all videos pls. Thank you
Lots of good informations smattered with a little misleading information.
Her passion for explaining bacteria and her love for the trillions of good critters in our bodies is as healthy as the fermentation and bacteria itself. Great stuff.