November 21, 2024

VIDEO: Ferment Everything!


Catch the excitement of making fermented foods at home. Learn the basic processes that will help you find creative ways to ferment many different things. Boost your gut health and add tantalizing flavors to your everyday dishes by pairing them with ferments of all kinds. Meredith Leigh and Pat Battle give us insights and ideas to round out our diet with a variety of ferments the whole family can enjoy.

28 thoughts on “VIDEO: Ferment Everything!

  1. I love this show. I've been taking notes left, right and center, but when I seen that jellyfish thing, I have to agree with her husband.

    I took some Vegemite to a friends house in the States, (I'm Australian) and he wouldn't go near it. He said, "Don't you dare open that jar, it looks like engine grease! And at night it's going to escape and eat my eyeballs or cause some kind of other horrific death…" I didn't understand it, because Vegemite (speaking of fermentation) is one of our favourite spreads. Now I understand what he meant, after this young lady just pulled a bacteria, cellulose jellyfish thing out of her vinegar. Don't get me wrong, I know how to prepare squid for calamari, which is all kinds of ugly, but that vinegar squid is all kinds of 'I'm going to suck your face off when you least expect it.'

    Jason, from Friday the 13th could use that thing as a Halloween mask…

    And what scares me the most is that she continuously holds it throughout the segment, while talking, almost as if she doesn't want it to fall out on the floor and escape…

  2. You have a lot of experience with Umm. Yes Ums the word. So Uhm, like I'm, gosh I'm
    I'd really like to watch this video and un get the important info but um I'm not sure I can get past all of your Ums! Uhm yano what I mean.?

  3. Um I tried I can't do it.
    Do you enjoy what you're doing. Ewe! You are so fermented I can't stand to watch you! I suggest you take a look and listen to how you come across your toxicity would have had me up and out of my chair. I definitely choose to learn this from someone else.

  4. I'm feeling very who knew.. I live in a tiny no storage space apartment but I'm thinking about how to make space for fermented foods, especially pickles. Thank you for this post.

  5. if only people would wake up to the oxygen lie. we breathe air. plants breathe air…
    oxygen is a manmade gas with a shelf life. this is a fundamental truth.

  6. Fabulous video on ferment. I do large batches of lacto Tabasco, and whey was never on my radar. However, your video has inspired some homemade mayo, with much apprehension 🙂

  7. My Germanic grandmother used to make kraut by the 45 gallon barrel full, and sold it as farm gate sales. OMG, it was good stuff… and I make my own now too. BTW, she NEVER used sea salt. I used it once and my kraut went south! My current mentor, an ancient Austrian born foodie (and trained old school sourdough baker), says NEVER use sea salt because it is 20% potassium chloride, 80% sodium chloride… hope I’m remembering those names and percentages correctly. thanks for all the great videos from you and LWF.

  8. I bought cheap $2 bail capped bottles for homemade kombucha. Some burst from the pressure build up after 2 weeks. I may have neglected to burp the bottle. The survived batch was delicious though

  9. Thank you so much for your wisdom! It is so much fun as a food adventure and a new food advocate! This video helped me so much to get over the fear. I am exploring new healthy ways to become self sufficient and this is by far my favorite way to preserve food!

  10. I am planting Shiso as y'all are talking about perilla. I planted it as a microgreem but it grew too slow so it's going in the garden. Glad you brought it up.

  11. I make blueberry kefir put a paper coffee filter in a sieve and put that over a bowl in the frig. By the next morning I have blueberry cream cheese that is soooo good, it doesn't make it to the toast.

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