Thank you!very helpful to us beginners❤

This is the best tutorial I've ever seen for beginners like me. I followed from start to finish and my sourdough bread was a hit with my family and friends! Thank you!

Thanks!

What do you think about researchers stating that fermented foods cause cancer?

I’ve seen some people use beeswax instead of the butters, what is the difference?

Are you in instagram? Do you have a video on how to make wild yam cream? I would love to make it

Definitely going to try sourdough again after watching this and her bread recipe. Very clear instructions!

When dry salting cabbage, is there a different measurement if the salt is coarse instead of fine?

Will this recipe have the same drop in ph that you talk about in your other videos? I'm wondering if I can test the ph to know when its ready?

Glad I watched this! I was about to buy the starter kit with the pickle pipe ... I'm not afraid of a little mold being present - but that was a lot! (like you said - a "takeover")

😉😊❤️

What about adding EPSOM salt to the bath?

Can you make video on how to make Beet KVASS?

Does this process cover soy bean fermentation (Japanese Natto)? If not , can you make a video on Japanese Natto?

Excellent video❤

I got my grains in th mail this week and I revised them for 36 hrs in 2 cups of whole milk, threw away first batch. I made second one with 1 cup of milk, 12 hr later made yummy kefir. Added 2 more cups over and waiting to see how it will be next batch. I used Fushion Tea as well 😍

You say the kefir is good for about 2-3 weeks in refrigerator . The lady I got mine from ( cultured food for life ) said several months

Excellent information and superbly delivered. I always say if you don't learn something new every day then you are sleep walking.

Thanks! I just wanted to thank you for all your wonderful videos and your presentation and your knowledge I just think you're absolutely amazing and I thank you so much for sharing. I also wanted to say that your hair looks extra super cute in this video❤

Thank You

Thank you!! So helpful😊

Thank you. I almost add more sauerkraut. Because it started to dry up!

Wow you are EXTREMELY sexy, thank you for this wonderful info and God bless you ❤❤🙏🏽🥒🥬🥦😘😘

I say they all have value. I use a product called trilogy I get at Walmart. Love your content!

Great info.... I just did a batch of sauerkraut from cabbage that was stored in the fridge for several months. Some mold on the outside, cut it all away, cabbage seemed fine. Chopped it up, used 2% plain salt, put in jars, weights, properly submerged, etc. Stored at room temp 65-69 degrees. It seemed to start fine with some foaming on top, then stopped after a week or so. Now after 2 weeks, it looks ok, but no activity and it's not souring up. pH is around 4-4.5. Tastes like salty cabbage with just a subtle hint of sour. I like it more sour, but it seems locked at this stage. What could be wrong?

Thank you for a smooth information packed segment delivered with a pleasant voice. Sooo refreshing after the explosive presenters whose delivery is harsh, frantic and modelled on TV advertising. I look forward to trying your recipes.

Tried to order from House of Ferments but they are not accepting any online orders

This is eye opening! Homemade kefir is what I make and I am not off of insulin ❤️ Milk kefir is my breakfast and sometimes lunch. Thank you for the information!

Inspiring

U r awesome thanku

Have you ever tried using alum?

Hello, amazing videos, very useful information, greetings from sunny Bulgaria! Is there a way to enrich my kefir grains with more probiotics? For example, if I pour a capsule of different probiotics into the milk where the kefir grains are? Or perhaps by adding a bit of fermented sauerkraut or kimchi?

Is it not working if no bubbles is seen

Thank you! ❣Your information, technique, and presentation are so helpful. I now understand what I did wrong to create liquid Silly Putty instead of sourdough dough.

Thanks

Where do I find that Ph reader?

thank you for your wonderful , informative and entertaining videos. 😘

You didn’t mention its nitrate content which is very high and needed by your body to make nitric oxide (which is critical for good health).

This was so helpful, thank you. I am on day 5 and was surprised to get home from work to see what I thought was Hooch. I have watched countless videos and you were the only one to mention water separation in different variations and ages of the starter.

Such a Great and easy to follow video-thank you!

Hi 👋🏽 I’m doing my first fermentation of carrots and ginger & a few carrots have floated to the top between the glass pickle pebble and the jar. Can I open the lid and take those out? Is it bad, can those floaters ruin my ferment?

Well I need help. This is my first time to try fermentation. Tomorrow will be day 7 of my fermentation. I see very little “bubbles”. I fermented carrot, green beans and cucumbers. It has been cold here but the house is between 65-73. Do I just wait until I see fermentation? Well I feel like this is an epic fail.

Hi thank u for fermenting teaching, question can I use 1 cup of water Keiser as I have begun to make this thank u Susan

😊

Same people that eat garbage then claim they eat healthy. GIVE me a break.

My favorite fermented food is Lebanese makdous . Eggplant with garlic and walnuts preserved in olive oil. THERE IS NO BETTER FERMENT. I learned the original one but I am not willing to use small eggplants ( hard to get and expensive). I use the regular eggplants, peeled and cut to slices. Instead of stuffing the little eggplants, I use lasagna method with salt, garlic and walnuts. I have a few questions around the process. They blanch or partly cook the little eggplants first. Is it necessary if I use soft slices? After they assemble everything, they turn open jar upside down, letting all the good and tasty liquid drip out. Why? Could just eggplants be squeezed BEFORE assembling instead? Then the olive oil is poured in. Does it have to ferment IN THE OIL) and under the oil as a lid?) Or - to ferment it FIRST IN ITS OWN LIQUID NOT POURED OUT and then just put olive oil on the top? I am doing it my own modified way and I am still alive, so it works. But I think there is a lot of room for improvement of my modified method. I would appreciate all advice. Thank you.

My favorite fermented food is Lebanese makdous . Eggplant with garlic and walnuts preserved in olive oil. THERE IS NO BETTER FERMENT. I learned the original one but I am not willing to use small eggplants ( hard to get and expensive). I use the regular eggplants, peeled and cut to slices. Instead of stuffing the little eggplants, I use lasagna method with salt, garlic and walnuts. I have a few questions around the process. They blanch or partly cook the little eggplants first. Is it necessary if I use soft slices? After they assemble everything, they turn open jar upside down, letting all the good and tasty liquid drip out. Why? Could just eggplants be squeezed BEFORE assembling instead? Then the olive oil is poured in. Does it have to ferment IN THE OIL) and under the oil as a lid?) Or - to ferment it FIRST IN ITS OWN LIQUID NOT POURED OUT and then just put olive oil on the top? I am doing it my own modified way and I am still alive, so it works. But I think there is a lot of room for improvement of my modified method. I would appreciate all advice. Thank you.

My favorite fermented food is Lebanese makdous . Eggplant with garlic and walnuts preserved in olive oil. THERE IS NO BETTER FERMENT. I learned the original one but I am not willing to use small eggplants ( hard to get and expensive). I use the regular eggplants, peeled and cut to slices. Instead of stuffing the little eggplants, I use lasagna method with salt, garlic and walnuts. I have a few questions around the process. They blanch or partly cook the little eggplants first. Is it necessary if I use soft slices? After they assemble everything, they turn open jar upside down, letting all the good and tasty liquid drip out. Why? Could just eggplants be squeezed BEFORE assembling instead? Then the olive oil is poured in. Does it have to ferment IN THE OIL) and under the oil as a lid?) Or - to ferment it FIRST IN ITS OWN LIQUID NOT POURED OUT and then just put olive oil on the top? I am doing it my own modified way and I am still alive, so it works. But I think there is a lot of room for improvement of my modified method. I would appreciate all advice. Thank you.

These are excellent and very smart and educated videos. Thank you for your great job!!! ( I come from the Europeans family with generations experience with fermentation.)

Pretty sure it’s pronounced “fight-ick” acid