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@rtjackdaw Ай бұрын
Well, that's one way to make the darned things edible I suppose.
@hermanblinkhoven1856 Ай бұрын
I came for the fermenting advice, but stayed for the top quality camera and editing work.
@gardencookbook Ай бұрын
Thank you for your comment. I'm glad you enjoyed it.
@JoshxIZ 3 ай бұрын
Cool!! But dont u just kill all the good bacteria when u heat it up?
@gardencookbook 3 ай бұрын
That's right, some nutrients are lost through heating. But you can leave some uncooked and add it to the dish later.
@amos4457 3 ай бұрын
I would like to see if it affects my arthritis as bad by fermenting the potatoes cuz they're nightshade. I heard the fermenting breaks down the starches an lecthins that cause the pain in ppl with arthritis.
@gardencookbook 3 ай бұрын
Yes, I have read it too that the antinutrients (lectins) in lentils could be almost completely deactivated during a fermentation process of 72 hours. Try it out to see if it makes you feel better.
@kominichi 3 ай бұрын
It looks like you are having a nice summer time. In Japan, it is so hot. I can't sleep without air conditioning. The Summer Rolls with Chanterelles make me cool down.
@gardencookbook 3 ай бұрын
@@kominichi Yes, I've heard that it's unusually hot in Japan. And is it raining a lot where you are? I hope you have still a nice time despite the heat. Autumn is not that far away.
@omeed9015 3 ай бұрын
Lovely!
@omeed9015 4 ай бұрын
Lovely video, thanks for sharing 😊
@gardencookbook 4 ай бұрын
Thank you!
@martinpepperell8424 4 ай бұрын
Hi, I'm thinking of doing this to make a substitute for wine, was yours is very sweet? have you tried leaving it longer to be more like a wine that might be nice with meals? Thanks
@gardencookbook 4 ай бұрын
Hi, mine wasn't very sweet because our grapes don't get enough sun. In my experience, it becomes less sweet the longer it ferments. But the sugar is converted into carbon dioxide (as well as a little alcohol). This means it is less like wine and more like sparkling wine.
@stevenpage6863 5 ай бұрын
Thank you for this inspiring ode to buckwheat. I will harvest the seeds from my plants in a week or two.
@gardencookbook 5 ай бұрын
I'm glad you enjoyed it. I hope you have a good harvest.
@stevenpage6863 5 ай бұрын
Magical!
@kominichi 5 ай бұрын
It looks like sakura mochi!
@gardencookbook 5 ай бұрын
Yes, I guess it looks like sakura mochi. I was inspired by it, but the filling is not red bean paste but marzipan, which is more european style.^^
@gardencookbook 5 ай бұрын
I don't know if it exists, matcha marzipan, but I thought it tasted good and went well with the mochi. I picked the cherry leaves from our tree last year, salted them and kept them wrapped in cling film in the fridge. They give off a surprisingly delicate fragrance.
@benjaminmolina3456 6 ай бұрын
Can I omit using the salt?
@gardencookbook 5 ай бұрын
As this is lactofermentation, it is made with salt and you can't omit it. But you can probably ferment oranges in other ways too: with milk or water kefir, for example. Try it out!
@kathyhughes4047 6 ай бұрын
what else can i use if i dont have a glass weight?
@gardencookbook 6 ай бұрын
Anything that is a little heavy and covers the surface: a small plate, a clean stone, a plastic bag filled with water ...
@kominichi 6 ай бұрын
Is Rhubarb family with your country? We are not I think. Normay, do you eat? Looks like a nice cpcktail.
@gardencookbook 6 ай бұрын
Thank you. Yes, rhubarb grows in almost every garden in Germany, I think. It is eaten throughout the spring. Mostly in cakes and pastries, but also as a compote. Rhubarb lemonade is a popular drink all year round.
@lifeisgreat8 7 ай бұрын
Thank you for sharing this brillant idea! I'll be trying it this coming week using the mugwort growing in our permaculture garden :-) !
@gardencookbook 7 ай бұрын
Thank you and glad you want to try it, I think you will love it.
@clairefarnell9489 7 ай бұрын
Did you use American black beans or chinese black beans???????
@gardencookbook 7 ай бұрын
I grew the beans myself. The variety is called "Victoire".
@gardencookbook 7 ай бұрын
I still have some savoy cabbage in the garden from last year. They survived the winter well, but now I want to harvest and prepare them. I steamed one of them with a filling of potatoes, carrots and nuts. It was a bit much for moderate eaters, more suitable for a family dinner, but it tasted good.
@vishal-katariya 8 ай бұрын
This is gorgeous
@99Nars 8 ай бұрын
Looks really good!
@Joe_C. 9 ай бұрын
I ❤ golden beets 😋! So what did you think compared to regular miso?
@gardencookbook 9 ай бұрын
I also like golden beet. :) In terms of taste, the miso is a bit lighter and a little sour compared to regular miso.
@Joe_C. 9 ай бұрын
@@gardencookbook, thanks!
@RaviASMR 9 ай бұрын
How to make kvaass sauce?
@gardencookbook 9 ай бұрын
What is kvass sauce?
@RaviASMR 9 ай бұрын
@@gardencookbook you put the black bean in beetroot kvaass juice , right? I wanted to know how to make kvaass juice
@gardencookbook 9 ай бұрын
@@RaviASMR Oh, I see what you mean! You add 3 tsp of salt and 500 to 600g of finely chopped beet to 1 liter of water and leave everything to ferment for 2 to 4 days. The longer, the more sour the kvass becomes. Then strain the liquid and fill it in a airtight bottle with a little of sugar or honey for a bit sweetness and added carbonation.This also works with carrots or even rye bread.
@RaviASMR 9 ай бұрын
thank you so much! I wanted this recipe because black bean sauce is costly here in India. I wanted to prepare Black Bean paste for Korean Black Bean Noodles. @@gardencookbook
@RaviASMR 9 ай бұрын
I have to add 3 tsp of salt and 500 to 600g of finely chopped beet to 1 liter of water and leave everything to ferment for 2 to 4 days. @@gardencookbook for fermentation, I just have to leave everything in airtight jar at room temperature? anything else required for fermentation?
@quichelorraine7 9 ай бұрын
テリーヌの作り方の動画をいろいろ検索していたら、この動画に出会いました。庭先野菜で作れるってこれほど安心かつ安全なことはありません。 彩りもバランスがよく断面も綺麗です。味もおそらく野菜本来の甘みや旨みが楽しめるのでしょうね。
@gardencookbook 9 ай бұрын
I'm glad you enjoyed the video. Yes, the taste of the terrine was savory and refreshing. I liked the variety of colors too.
@careylee2595 10 ай бұрын
Interesting recipe. Can other misos be used? How about white or red rice based miso?
@gardencookbook 9 ай бұрын
I'd say that any miso is fine. The salt in it promotes the lacto-fermentation of the onions. However, white miso contains less salt, so I don't know if it's enough to get the fermentation process going. I would give it a try.
@kominichi 10 ай бұрын
Garden Cookbook! Vegetables become weeter in snow. Nice winter pot.
@gardencookbook 10 ай бұрын
We have a lot of snow this year. I'm enjoying it, it looks very pretty.
@mapuanakupuna3471 10 ай бұрын
Beautifully done & it looks delicious! Mahalo nui loa & Aloha!
@gardencookbook 10 ай бұрын
Thank you for your comment!
@susannehager1092 10 ай бұрын
Wo kann man diesen Kochtopf bekommen?
@gardencookbook 10 ай бұрын
Du kannst den Keramiktopf hier kaufen: www.amazon.de/gp/product/B09P196SK4?th=1
@susannehager1092 10 ай бұрын
@@gardencookbook Danke!
@susannehager1092 10 ай бұрын
Das werde ich nachkochen!
@gardencookbook 10 ай бұрын
Tu das, es ist einfach und schmeckt gut!
@cherryannecortez3547 10 ай бұрын
hi, we'll used this technique for fermentation at school, can you tell me more about it, does it create alcohol?
@gardencookbook 10 ай бұрын
Alcohol is not produced in this way. Instead of sugar, salt is added and a process known as lacto-fermentation begins. Lactic acid fermentation creates an environment in which lactic acid bacteria are stimulated to grow. The lactic acid they produce is the main reason for the long shelf life of these oranges.
@LalaMana-ye6of 10 ай бұрын
Good morning.. Look so beautiful cake for Christmas 😮😮😮😮 Thank for sharing. Big like and new friend 😊😊😊
@kominichi 10 ай бұрын
Nice christmas cookies and decorations. Merry Christmas.
@gardencookbook 10 ай бұрын
Thank you! Are you going to have a Christmas cake this year? Merry Christmas.
@kominichi 10 ай бұрын
@@gardencookbook No, I didn't eat. But I want^^
@Centannicocktails 11 ай бұрын
Oh my goodness this is gorgeous! I made apple cider vinegar. It's still in jar with a very large scoby on top. I need to strain, it been 2 months. What do I do with scoby if I am not going to make anything right now? Is the applecider scoby only good for more apple cider? Scoby is reusable? It appears to be softer than what I see here. All new to me, very fascinating.
@gardencookbook 11 ай бұрын
I'm not very familiar with vinegar mothers. But I think you can store them like the scoby and reuse them at a later date. Yes really, it's fascinating and fun to experiment! Thank you for your comment, Victoria!
@Centannicocktails 11 ай бұрын
@@gardencookbook Hugs to you! Thank you!!
@Centannicocktails 11 ай бұрын
I love this! So pretty! I do make my own kraut and I also make hummus, which your checci bean bread reminds me of. I am definitely going to make that. Thank you! Do you have a book yet??😊❤ If not, you should. I would love your Spinach "tortilla" recipe if you have it handy? Thank you!❤
@gardencookbook 11 ай бұрын
I thought kraut and hummus go together really well. The recipes are noted in the video description. I don't have a book yet. But you can always find recipes for each video in the same place.
@Centannicocktails 11 ай бұрын
Beautiful! Merry Christmas!!
@gardencookbook 11 ай бұрын
Thank you and have a Merry Christmas too!
@mrcheese3981 11 ай бұрын
Apparently the Quechua in Peru traditionally ferment whole potatoes to destroy the toxins (and yes, there are a lot of toxins in potatoes). A lot of the toxins are in the skin, so it's best to peel them. Another benefit is that much of the sugars are converted into lactic acid, so the glycemic index is reduced. This is also the reason why they brown less, because browning depends on the Maillard reaction, which caramelises the sugars. For those interested, I got all that from a really interesting book "Eat like a human" by Bill Schindler. He explains it all a lot better than I can! However, one very important thing here is NOT to fry them in grain oil (so called vegetable oils), because despite what we've been told for the last 50 years, these are REALLY bad for your health (check it out if you don't believe me). The best thing to use is a good animal fat, such as duck fat, lard or tallow.
@abcd543217 11 ай бұрын
Thank you for the presentation of fermenting garlic! I think I will try it.
@gardencookbook 11 ай бұрын
You're welcome, please try it.
@sbrsbr4893 11 ай бұрын
Such a nice rhythm, like a zen experience. And such nice tools, jars, spoons…
@saxazax 11 ай бұрын
theres antioxidants in the peels apparently
@kominichi 11 ай бұрын
How many avocado did you eat^^ What's a nice color avocado produce! I like it. The pattern on that cloth resembles Japanese designs.
@gardencookbook 11 ай бұрын
It must have been about 10 avocados that I ate. ^^ Their color is very nice, I think so too. It's exciting to experiment with natural dyes. You're right, the embroidery pattern is Japanese. I think it's called 'Seven Treasures'.
@クマサバ 11 ай бұрын
This wonderful color comes from the avocado skin. The linen blouse and the video are very attractive.
@gardencookbook 11 ай бұрын
Thank you!
@disconnected7737 Жыл бұрын
This is good videography and ASMR, I hope one of your videos gets big soon.
@gardencookbook Жыл бұрын
Thank you!
@mahinpartovi6070 Жыл бұрын
Why peel the apples.?
@gardencookbook Жыл бұрын
You don't have to do that. I peeled them because they were a bit old.
@JolynJessica Жыл бұрын
Hört sich lecker an, muss ich probieren! Danke.
@kominichi Жыл бұрын
What kind of grape is it? Looks nice sweets.
@gardencookbook Жыл бұрын
The variety is called 'Phoenix' and is particularly hardy, so well suited for northern Germany. It is grown both for viticulture and in home gardens for consumption, because it tastes quite good.
@クマサバ Жыл бұрын
Very good idea! Is it sweet jelly?
@gardencookbook Жыл бұрын
Yes, it's a sweet jelly, not too sweet, depending on how much sugar you add. Inside is a fresh grape.
@Nelli77210 Жыл бұрын
Unique recipe. Looking forward to more posts on food.
@kominichi Жыл бұрын
Grape + kelpp tea? I have never think about it^^ Kelp tea probablly make good umami for the juce.
@gardencookbook Жыл бұрын
Actually, it is not seaweed tea, but normal green tea. It is fermented with sugar (or honey) and a symbiosis of different yeast cultures to produce a fermented beverage. Here in the West, it was apparently confused at some point with the drink prepared in Japan from kelp, "konbu-cha" (昆布茶), which is not fermented. The fermented drink is called "kōcha kinoko" (紅茶キノコ) in Japan, I believe.
@kominichi Жыл бұрын
Yeah, this is kōcha kinoko I remembered＾＾@@gardencookbook
@Kuznecoov Жыл бұрын
Your food always looks so appetizing! I’d like to share my own recipe for red currant kvass. I take about 1 kg of red currants and 3 liters of water, plus around 13 spoons of sugar. I add a handful of raisins for the bacteria and let it sit for 2 days covered with cheesecloth. After that, I strain it, seal the jar, and let it sit for another day
@gardencookbook Жыл бұрын
Thank you for your recipe! I have some red currants every year and would like to try it. It ends up being a currant sparkling wine of some sort? But maybe it takes longer to carbonate. With my elderberry sparkling wine it takes a few weeks. What do you think about adding sourdough? I've read that some do that with currants kvass.
@vishal-katariya Жыл бұрын
Loved this video :)
@gardencookbook Жыл бұрын
Thank you!