Excellent class, thanks a lot 🥳

Here in eastern Canada Raw milk is the most Illegal substance we are only allowed ultra pasteurized

How big is your Jar, cant see it listed in the recipe .

I wish you would tell us, even approximately, how many onions or cups of chopped to use …

How long does this take though?

Mine is too salty 🤢 what do I do

Love how you explain EVERYTHING. Thanks for your great videos

Can I add natural lemon juice into fermented vegetables, and still keep it healthy?

Thank you so much

Thanks!

i love you

Great videos, thank you for sharing your experience and knowledge, and I can’t wait to start using it. 🙏

My starter has finally doubled and I can start on getting ready to bake. I am so excited!

Great great video!!! Just to the point! Thank you so much 🙏 from Greece

Thank you so much Adrienna. I've been waiting for Spring to start my water kefir plant milk experience. I live in southern Tasmania Australia. You put so much information into each video. So appreciated.

Perfect. Just got some water kefir grains.

I made the starter and it doubled in size but I don’t have time to bake today. Should I just put the starter back in the fridge? Thx

Excellent video, Coriander stems are delicious in curries and other foods along with the roots. I never throw them away. Would you happen to know how to make a tomato ferment go for longer, say anywhere between a few weeks and longer? Are there ways that maybe we can stop the ferment for longer life span. The only thing that comes to mind is canning but that obviously kills the good bugs, but at least its shelf stable. Please forgive me I'm quite new to this sort of thing

Hi - I just found your channel and checking out many of your excellent videos. I have been experimenting with soy kefir but will try other plant based ideas. However, adding a whole tablespoon of sugar doesn't sound that healthy. What are your opinions on this? Many thanks, Chris

Your en excemple more women should follow you ,as even i listening to you lol

Another great job

Great video well done definitely going to keep this video

Please can you tell me if you have a video of yogurt made with coconut or other milk not dairy or goat. I’m allergic. Thanks so much.🙏🙏🙏🙏🙏

Great video thank you

Good afternoon. Can we add brewers yeast OR Nutritional Yeast to our bread mix instead of Dry Yeast Or Fast Raisings Yeast for rising purposes? Will it have any nutritional value being baked in high heats? Thank you for your response. Mehran 12/16/2024

Just found your channel and thrilled you make it clean and simple. No need to apologize regarding the "sea salt" I just figured everyone can use what ever is their preference. I now use Redmond Salt as it has natural minerals we need and does not contain man added iodine and is mined right here in USA I have subscribed to your channel and glad I found you :)

Now all the other videos I've watched on making fermented like sauerkraut whatnot... No one mentions a pH balance or the pH handheld meter to check the pH balance😮😮😮

If I am not interested to make a new kefir or if i’m going away, how do I keep the grain alive/store it?

This is indeed a delicious dish. Thanks for sharing with us💯

Can you use shredded carrots?

Should not you boil the mushrooms before fermenting them?

Oops! I have used at least 300 grams of Koshering Sea Salt for a massive cabbage I have hand cut finely. I will have to find out how to get some of the salt out. Rinsing in pure water? When?

Your videos are great, but like many your background music is more than the forefront than your gentle voice. Please consider no music, we’re not here for planking pianos or violins, we’re here for your excellent knowledge! The music is too distracting to hear what you’re saying

I just started making my 2nd batch and have a lot of brine left from the one we just finished eating, can I use the brine for my new batch?

Thank you!

Excellent information. Would sourcing grains from multiple locations increase the number of probiotics over time, if combined?

Thanks!

Thank you! But my situation is a tiny bit different….My cabbage didn’t make enough of its own brine to cover itself (using dry salt lacto method) I let it sit for a day in a jar, smushing it down with pestle every couple hours, and still not enough brine. So I added well water + salt before the fermentation even really started. Is this still not the right thing to do?

Let me see how the rest of your family look because people were born premature so they are not going to look their age and some it’s in the genes we need you to get an person that look old and take us through the transition of her look old and your skin care doing it’s work/miracle! Do you smoke now that would should us your products work!

I only use 1bsp of salt, but add 1 cup of liquid nonfat kefir whey and water. The garlic gets sweeter overtime, so I make a large batch in multiple jars. I stir in 3/4tbsp of salt and 1/4tbsp on top. The key is to ensure the garlic isn't exposed to air and to top off with more whey if the gases force leakage. This is a low salt version. I ferment 2 to 4 weeks on the counter and I've had batches in the fridge for as long as 9 months.

Thank you madam for making this video,which is stuffed with your experience and research.

so basically about stinkier poop.

Can Kahm yeast form on my fresh milled bread after a few days. I often see a white substance form on the bread after about four days. It never turns dark just white ...

The Best tutorial ever thank you

I purchased, Food to Live organic corn flour. The mix doesn't stay together, and doesn't cook well. I hope, you can give me a tip. Thank you.

Best video ever I learned a lot thank you❤

I love everything about Redmonds except the silica. I just can’t eat it like that. It feels like shells in my eggs, dirt on my potatoes. I wish I could get it out.

How to fix over salted sauerkraut?

Whew 😥 I am so glad you had this explanation. I’ve fermented garlic before but this time… the garlic has turned a bluish green. I was of course wondering if I’d done something wrong. Sounds like it’s still good to eat and super healthy. Thank you so so much.

I use the wide mouth regular plastic lids, drill a half inch hole in them with a forstener bit, debur them, install a grommet, then use any bubbler type airlock for anything up to quart sized jars. I've not seen any mold forming and the price is right. I also fermented a couple of batches of sauerkraut in half gallon jars with just cabbage leaves and a glass weight and they didn't form mold either w/o an airlock, only a coffee filter and rubber band over the open top.