Fermented Fenugreek Seeds & How I Eat Them

Health Benefits: 0:18
Two Types of Fenugreek Grains 2:52
Basic Soaking Method: 3:14
Fermentation Methods: 4:14
How I Eat Fermented Fenugreek Seeds: 8:32
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[@gamingwithmoba3303]

I recently thought of eating Fenugreek everyday as they have helped tremendously in terms of health and i thought of fermenting ,im definitely gonna ferment my fenugreek ,its easily available in my country. Cant wait for the ferment to finish off!

[@TheIntuitiveBodyFoodieNetwork]

Enjoy; it's delicious!

[@pkirkey6932]

I had not eaten fermented fenugreek seed before. I followed your instructions for salt water ferment but I did add a bit of whey that I had left over from making labneh. I just ate some with my homemade kimchee and one meat waffle smeared with my homemade beef liver pâté that also contains some whey. This is not a big meal but it is so satisfying it does not need to be big. In case meat waffle is new to you, you just put a handful of meat, raw or cooked, flavoured or plain, in the Ninja with 4 raw eggs and whirl it into a meat smoothie. Cook in an oiled waffle iron until golden, about 10 minutes in my case. I inherited an awesome vintage 4-up waffle iron from my MIL so, every time I make grind meat, I also make 16 or 20 waffles. They keep well in the fridge or freezer and are great with salsa, a veggie side, guacamole, or you name it. Also makes a nice keto sandwich with your sandwich innards of choice. I have been fermenting all kinds of stuff for years but I have learned so much more from binge watching your channel over the past week. Thank you for everything that you have shared.

[@TheIntuitiveBodyFoodieNetwork]

Bless you & thank you for the wonderful feedback and for the meat waffle recipe. I've never heard of it before and now that I have I will definitely be making it. I will use my cast iron waffle maker for this and will probably top it with fermented sour cream. Thank you!! Btw, your meal sounds delicious!!

[@bassamal-kaaki3253]

Thank you so so so so much for the dedication. That made my day :) Hearing my name in your video is such a pleasure and an honor :) you are lovely.

[@TheIntuitiveBodyFoodieNetwork]

Most welcome. And thank you. 💜

[@ollymounara605]

Fenugreek also helps against menstrual pain. I add it to my tea and half an hour later the pain is gone.

[@TheIntuitiveBodyFoodieNetwork]

That is good to know; thanks!!

[@rem3266]

This is an absolutely awesome channel! Thank you!!!!

[@TheIntuitiveBodyFoodieNetwork]

Bless you and thank you. Glad you are enjoying it!

[@mzallthat]

Thank you so much. Almost all the info I found about Fenugreek leave out the soaking process and the fermenting is SUCH and awesome idea.

[@TheIntuitiveBodyFoodieNetwork]

Enjoy!

[@isagoldfield7393]

You’re amazing 😻 Love your channel‼️ Thanks for sharing your wisdom🎑🎏🎸🎐🪅💕

[@RSJ-Texas]

I have sprouted fenugreek seeds many times but never thought of fermenting them. Thanks so much.

[@bassamal-kaaki3253]

I love sprouted fenugreek seeds, they are amazing and anti-cancerous.

[@TheIntuitiveBodyFoodieNetwork]

Oh my, yes. Fenugreek sprouts are yummy! Fermented fenugreek seeds even better!!

[@rasrutin]

Ferment the sprouted fenugreek seeds sounds like healthful idea 😋

[@CharGC123]

I was just going to say the same thing about sprouting them! One of my favorite ferments is sprouted fenugreek and lentils, mixed with grated carrots. Lots of good nutrients and tasty in my salads!

[@star64blanket]

thank you so so much for this and for answering all the questions!

[@TheIntuitiveBodyFoodieNetwork]

Most welcome. 😊

[@ozdoits]

Love this! Even as longtime fermenter, had not come across or thought of this great idea!

[@Sky.country]

This is a fantastic video resource! thank you so much for sharing!!!

[@TheIntuitiveBodyFoodieNetwork]

You're most welcome. Glad you found it helpful. 😺

[@kobalt77]

Some great info in this video, thank you very much

[@TheIntuitiveBodyFoodieNetwork]

My pleasure!

[@sonialundell6438]

You are the best. Thank you for this video.

[@suebrasel2701]

I will start fermenting fenugreek seeds today. I will even make a fenugreek-pumpkin seed ferment. I will bring in the new year with some new tastes!

[@TheIntuitiveBodyFoodieNetwork]

Sounds great!

[@alisondavies6433]

Wondeful!! Thank you for sharing this information 💓💓💓

[@TheIntuitiveBodyFoodieNetwork]

Most welcome!

[@isabelnobre1918]

Thanks! Great video. A question: Is it possible to ferment sprouted fenugreek? Thanks for you attention.

[@TheIntuitiveBodyFoodieNetwork]

Yes it is.

[@isabelnobre1918]

The Intuitive Body Foodie Network thank your for your answer.

[@teresaolofson8187]

fenugreek tea i had a lot of it and had a huge headache...was on an empty stomach i think.....Telling myself what if the Fermented Fenugreek along with foods will be perfectly find for me....im gonna do my best to only taste a small amount at a time and wait and see thank u LOOKS out of THIS WORLD DELIOUS! and how simple is that to soak them in whey? OH God thank you for showing us how they bring off different flavors isnt that the Coolest!

[@davidsingh5673]

Thanks for this link... very informative

[@teresaolofson8187]

@@davidsingh5673 YOu liked it You really Liked it ?

[@Zamal512]

Thank you! Incredible idea!

[@TheIntuitiveBodyFoodieNetwork]

Most welcome!

[@phoiaikonyak8672]

It kinda look like Japanese Natto after fermentation. (Natto soya is the secret ingredient to longevity.. Highly rich in Vitamin K2 1103mg. hence strong bones and also improve cardiovascular )

[@ConstructiveMinds100]

Great video. Thanks for sharing

[@TheIntuitiveBodyFoodieNetwork]

Happy you enjoyed it!

[@johoare6991]

Such a knowledgeable lady 🙂

[@TheIntuitiveBodyFoodieNetwork]

Thanks Jo! Happy you're enjoying the content!

[@RaeZoladawn777]

I just mix with yogurt and honey first thing in the morning and toast and then water or juice ....

[@TheIntuitiveBodyFoodieNetwork]

That sounds yummy!

[@yezidcallejas5069]

Thaks for the information. In TCM fenogreek is considered hot or warming to the body. I wonder how the fermentation modifies its heat so as to be able to use it in gastritis.

[@TheIntuitiveBodyFoodieNetwork]

Great question! Alas, I am uncertain as to how scientific experiments would reveal that. 🤔

[@cristinamacias4079]

Hi Judith! I made the ferment with water kefir and it has been great for my constipation issues. At a temperature average of 70°F, how long can I have them out of the fridge?

[@TheIntuitiveBodyFoodieNetwork]

I've left mine out for upward to 6 months. You'll notice the top layer gets a bit brownish over time. Simply skim it off & toss it. The rest is still safe & edible & full of probiotics. To make it last super long, put it in the fridge. I've had a jar in my fridge for almost a year. No brownish film on top.

[@hassanmoudakkir2063]

great video thank you so much princess but after 10 day fermented must be refrigerator it or not problem to keep out refrigerator because i think fenugreek has contains a natural preservative

[@TheIntuitiveBodyFoodieNetwork]

I wonder how much where each of us lives and outdoor temperatures and how that affects indoor temperatures affects the outcome of each of our ferments. I also wonder what else is possible.

[@chrischris4752]

Hello ! Could you tell me how much salt it needs ? Thank you for your recipes 😘

[@TheIntuitiveBodyFoodieNetwork]

Approximately 1/2 to 1 tablespoon per quart.

[@Rutley7]

I've been crazy about fermenting since I started sourdough bread, but I've never done it with salt (aside from salt to flavour the bread of course).. I made a variety of kombuchas with scobys after buying a can- like a tomato and molasses one- and then worked out how to make wine.. But salt is the enemy of yeast right?.. And it preserves food, so isn't it antibacterial?.. What is the fermentation process going on with salty water? And I heard about the nutrients in apple cider vinegar and it didn't really mention vitamin C, so I got the impression sometimes vitamins are processed and lost by the yeast absorbing them(?) Anyhow, I've just started anbother mead/melomel ferment with fruit juice, fenugreek seeds, fennel seeds and wormwood.. should be interesting.

[@TheIntuitiveBodyFoodieNetwork]

Salt prevents mold and does not inhibit friendly bacteria. Yeah, many scientific reports I've read claims most vitamins & minerals are scant in RACV. All the best on your mead!

[@Rutley7]

@@TheIntuitiveBodyFoodieNetwork Ah right, thank you.

[@BenyaminMentchale]

Hi, Excellent. I was wondering about that myself. My Q: Have you tried fermenting, the grinded seeds? In Israel, and in the near east in general, it is to grind them. Then Soaking in water over night/24 hours. Then changing the water. You end up in something like watery or running mustard. Then whisking it up, you get more of a fluffy n foamy texture. Cladiicaly, goes with soups.

[@TheIntuitiveBodyFoodieNetwork]

Although I have used ground fenugreek in soups & stews to help thicken it, I've never fermented them that way. Sounds delicious. Thanks for the suggestion!

[@marksuccess8391]

Good job, please can you give me the measurement of the fenugreek, water and the amount of salt to use. i really like to try the salt water method. thanks

[@TheIntuitiveBodyFoodieNetwork]

To make 1 cup of fermented fenugreek add 1/4 cup fenugreek seeds to plain water. Let it soak until it absorbs most of the water. Then add more water (to fill to top of jar) and add anywhere from 1 tsp to 1 Tablespoon salt, depending on how salty you want the finished product to be. Leave to ferment a minimum of 7 days. Will last upwards to 6 months in cooler temperatures; 2-3 months in really warm temperatures.

[@wildflower462]

Very interesting. I would just use water to cut out the sodium but I guess I would soak in water for 24 hours. Thank you for the great video.

[@TheIntuitiveBodyFoodieNetwork]

You are so welcome!

[@BintGumby]

OMG mine were done fermenting this week and just had some and it was one of the most delicious things I’ve ever tried...definitely gonna continuously do that and add it to my routine. I always loved the taste of it in Indian food but didn’t know how else to eat it. Guess my body always designated with the taste. Thank u

[@TheIntuitiveBodyFoodieNetwork]

YW! Glad to hear you're enjoying it.

[@lilystarr226]

Which fermentation method did you use?

[@sunshineseaandvitamind8620]

Salt to water ratio please? And how much fenugreek you had in the jar. Thank you

[@TheIntuitiveBodyFoodieNetwork]

1/8 cup of fenugreek per quart plus 1 tablespoon of salt. Add more water if needed after the fenugreek has hydrated.

[@sunshineseaandvitamind8620]

@@TheIntuitiveBodyFoodieNetwork is a quart almost a litre? And how many tablespoon is 1/8 cup of fenugreek. Thank you!

[@curioussrish9481]

Hi, I have fermented these seeds in salt water. When I opened it smells of stale food. Although the smell is not over bearing. I wanted to know what kind of odour comes from your fermented Fenugreek.

[@daijebanks3045]

Fermented fenugreek seeds smell like maple syrup. That’s just water and the seeds no salt

[@hassanmusa6375]

Fenugreek seed is high in Protein and Amino Acid. When protein is fermented or stale, it gives a strong odour or smell, Thats why spoilt milk and meat give strong smell for d same reason.

[@hameedaahmed9026]

I just found your channel. I love your content. I'm Sudan we make a homemade cheese called Mesh. It's made with spoiled milk, roasted black seeds , fenugreek and a small amount of black pepper corns. All of them are roasted together and then you add fresh garlic and a half of onion. I would pour it in cheese cloth and let it hang until all of the liquid drains. Then I keep in the fridge and you can add a little plain yogurt and salt to taste .it's so delicious and I would keep the whey that drained and use it for different things. It was amazing really

[@TheIntuitiveBodyFoodieNetwork]

Wow Hameeda, your recipe for Mesh sounds so delicious that I will give it a try! One question ... do you roast the milk with the spices or do you add the roasted spices to the spoiled/soured milk?

[@hameedaahmed9026]

@@TheIntuitiveBodyFoodieNetwork you add the spices to the spoiled milk. You can also add any cheese , yogurt or butter milk as you have it .U never throw away the base it helps ferment . U also keep adding spices.

[@hameedaahmed9026]

We use they whey to make dough and even wash our faces with or use as a prewash conditioner. It makes your hair soooooo sift and shiny

[@TheIntuitiveBodyFoodieNetwork]

@@hameedaahmed9026 This sounds amazing. Thank you! 🙏🏼💜

[@TheIntuitiveBodyFoodieNetwork]

@@hameedaahmed9026 Never thought to use it in my natural face & hair care routine. What a great idea!! Thank you!

[@patdear80]

Hi what is the safe ph level of lacto fermented fenugreek

[@TheIntuitiveBodyFoodieNetwork]

As is the case with all ferments, aim for below 4. Most foods will start off around 6 and will drop the longer they ferment. Do you use pH strips?

[@ShakuenC]

I accidentally fermented fenugreek by just soaking them in water (no salt) for 48 hours near the sunny window. Good to know its edible i was worried when i saw bubbles in it.

[@TheIntuitiveBodyFoodieNetwork]

That's an accident worth having!

[@teresaolofson8187]

when i drain the soak water from grains beans seed i know its valuable for plants...however what about humans? Should i keep that soak water and use it to submerge my sprouted grains for rejuvelac? im thinking that soak water has vitamins and minerals.....and the fermenting is gonna make them digestable available now to humans?

[@TheIntuitiveBodyFoodieNetwork]

Yes. You can use the water for your rejuvelac.

[@bcaiqs]

Thank you

[@TheIntuitiveBodyFoodieNetwork]

Most welcome. Glad you enjoyed & found value!

[@laurieeyeven9378]

Dear I was reading another video is it true that this fenugreek seed make you lose your hair

[@TheIntuitiveBodyFoodieNetwork]

I still have a full head of gorgeous hair so maybe that information doesn't apply to me. Maybe do a little more online research to see what scientific articles have to say about it.

[@nareshk6655]

Thanks. Do you refrigerate after fermenting or just let it stand at room temperature so it keeps fermenting..

[@TheIntuitiveBodyFoodieNetwork]

Both; it all depends on how much I make at one time, how many other ferments I have on the go, whether or not I have room in the fridge, and how fast or slow I'm eating it. The idea of fermentation is to avoid refrigerating, unless like me you have 24 gallons of the stuff on the go. But then again I'm not normal. No one could possibly eat that much food in a few months. Btw, I think I'm addicted to fermenting lol!

[@NewEyes25]

@@TheIntuitiveBodyFoodieNetwork You are just passionate 😂. I’m glad I found your channel, I’m new to dealing with anemia. 🤗

[@rossclark9155]

@@TheIntuitiveBodyFoodieNetwork I

[@thinkgood7412]

Hi thanks for this. Do you have a recipe for your fermented whey?

[@TheIntuitiveBodyFoodieNetwork]

Most welcome! Here's a video I made in 2016 showing you everything you need to know to make fermented whey, fermented milk kefir, fermented yogurt & fermented cheese. Enjoy! kzbin.info/www/bejne/aXymaphmbt-Ch7c

[@thinkgood7412]

@@TheIntuitiveBodyFoodieNetwork thank you so much:)

[@TheEyesofGlamour]

What if I were to drink just the fermented fenugreek water after 5 days? Will it be safe to drink? I used spring water,

[@TheIntuitiveBodyFoodieNetwork]

So long as you do not fall into the category of people for whom fenugreek is not safe to consume, drinking the brine is perfectly safe.

[@jimmyf2618]

Can I just eat tge seeds after boiling them ? Like add the boiled seeds in a salad and eat it ?

[@TheIntuitiveBodyFoodieNetwork]

Yes you can. In fact, they're quite delicious cooked & unfermented in salads, soups & stews.

[@Jackie_Guti]

I’m confused. I watched the video about fermenting... but some people in their questions mentioned sprouting the fenugreek seeds. How do you sprout them? Is sprouting then different from fermenting them. Also, in your video, when you are fermenting with water, did you add water to the fenugreek seeds and add the salt right then and there after you add the water or do you add the water to the seeds after the seeds have softened, then you add the salt?

[@TheIntuitiveBodyFoodieNetwork]

Yes, sprouting is different than fermenting. To sprout you need to use a sprouting jar or sprouting bag. You first soak the seeds for approximately 24 hours then remove the water and then rinse again every 4-8 hours until they begin to sprout. You don't soak them again, you simply wet/rinse them. Probably best if I create a video on how to sprout using various products to give you a better understanding what I'm talking about. Will put that on my list of videos to create. Fermenting involves using a brine or starter of some sort. In this particular recipe I soaked the fenugreek seeds until they were soft. I added the salt after they were soaked & fully hydrated.

[@Jackie_Guti]

@@TheIntuitiveBodyFoodieNetwork thank you for your answer! I’m trying to use fenugreek to help lower my cholesterol but was getting confused in how to use the fenugreek!

[@alexxdaye1]

What does it taste like?

[@TheIntuitiveBodyFoodieNetwork]

A little bit like nutty maple syrup.

[@Sandrahans]

Can I drink the fermented water

[@TheIntuitiveBodyFoodieNetwork]

If you like the taste of it, yes.

[@MsTanmoi]

is fenugreek seed sprout has the dame nutrients as the fermented fenugreek seeds? Thanks!

[@TheIntuitiveBodyFoodieNetwork]

More nutrients due to the fact that fermentation produces vitamins & minerals not naturally inherent in certain foods as well as increases percentages of nutrients naturally inherent.

[@leahspilchen590]

Great video, Judith. I hadn't thought to store the whey on the counter for further fermenting. Is the whey you speak of Kefir whey or soy milk yoghurt whey or something else. I have soy milk yoghurt whey and would like to use that. I am also curious if these ferments need to get stored in the fridge after the 7-10 days ferment and if so, do you just use the plastic lids, or do you use the sealed lids.

[@TheIntuitiveBodyFoodieNetwork]

I use kefir whey made from fermented goat or sheep milk. Most vegetable ferments do not need to be refrigerated ... ever ... however, if you like to eat your veggies cold, wish to slow down fermentation to ensure a longer shelf life, or simply prefer to refrigerate, by all means do so. Any sort of lid will do. I mostly use the standard plastic & metal lids that comes with the jar.

[@concken1]

What does the fermentation do to the hormone interaction?

[@TheIntuitiveBodyFoodieNetwork]

Haven't found any scientific papers on fermented fenugreek seeds, only germinated fenugreek seeds, which is very different. I guess it depends on which hormone you're referring to. Fenugreek has been purported to help raise lowered testosterone levels, which is a positive hormonal effect. And while some research indicates there may be a risk that fenugreek encourages the growth of hormone-sensitive cancer in women, the evidence is not conclusive. Fenugreek is often used to promote milk flow in women after childbirth, which is also not conclusive. Suffice to say, fermentation makes nutrients more bioavailable so it's possible that the properties responsible for raising low testosterone levels will have a more pronounced impact. And because the evidence for encouraging the growth of hormone-sensitive cancer in women is inconclusive, I can't comment.

[@vickiebell9798]

Do menopausal women need iron? I am thinking it depends on how much red meat is in the diet or? How would we know the fenugreek is too high for us? We could control it by using less of it then the other ingredients, right. Just thinking out loud. Thank you for your time and energy supporting us and our health goals.

[@TheIntuitiveBodyFoodieNetwork]

Wow Vickie, great question; thanks for thinking out loud! Btw, service to others truly is a pleasure for me; thanks, and you're welcome. ❤️ I think you're right. I think regardless of the source of food source of iron control all comes down to other ingredients. For example, when your body has too much ferritin (stored iron as opposed to free floating iron), you'll oftentimes suffer from insomnia. Calcium from dairy products can help balance that out.

[@rajraju1963]

Is fermented fenugreek a good probiotic

[@TheIntuitiveBodyFoodieNetwork]

It is. Just be sure it's safe for you to consume as all foods come with varying levels of safety issues depending on your health. Speak with your family doctor and ask him/her if it's safe for you to consume before proceeding with fermentation.

[@fenugreekqueen6805]

Is it safe to just grinf and eat them? And you said a cup a day!! I thought a teaspoon is the max

[@TheIntuitiveBodyFoodieNetwork]

Yes it is safe to grind & eat. In fact, ground fenugreek is nice on meat, in salads, or in curries. Oh gee, I ate a cup a day of fermented fenugreek seeds for almost 3 years - I think I'm ok lol!

[@findyourpixiedusteveryday6344]

what is krautjuice? is that from sauer kraut?

[@lilyallforhisglory1801]

Yes from your homemade sauerkraut

[@akramgujjer5093]

Great

[@BintGumby]

The ones u added kraut juice..did u not soak them then before fermenting? How many cups of fenugreek and how much salt?

[@TheIntuitiveBodyFoodieNetwork]

No, for both the kraut juice and whey recipes, I used the kraut juice or the whey juice to soak and ferment the seeds. If you're going to use either one of these starters, you don't need to add salt. If you use the water & salt brine, it's 3 parts water to 1 part fenugreek seeds. For example, 1/4 cup fenugreek seeds to 1 cup water plus 1 tsp to 1 T salt. If you add pumpkin seeds to this mix, use 1/8 cup fenugreek seeds & 1/8 cup pumpkin seeds to 1 cup water and 1 tsp to 1T salt.

[@BintGumby]

The Intuitive Body Foodie Network thank u

[@BintGumby]

The Intuitive Body Foodie Network the ones fermented in a brine from a previous ferment do they ferment faster so they’ll be ready in half the time or do they need to ferment the 7-10 days

[@TheIntuitiveBodyFoodieNetwork]

@@BintGumby The brine you use from a previous ferment is called a 'starter'. All starters help ferment foods faster. And yet, while starters help foods ferment faster, it truly does depend on the food as to how long each takes to ferment. When it comes to fenugreek seeds, I find even with a starter 7-10 days is the best time to start consuming them. Of course your taste preferences will be different than mine so try them around day 3 or 4 and see if they appeal to you.

[@BintGumby]

The Intuitive Body Foodie Network thanks

[@annanicole7642]

How much salt to tablespoon of seeds

[@TheIntuitiveBodyFoodieNetwork]

No less than 1/4 teaspoon of salt though you can use upwards to one teaspoon per tablespoon of seeds.

[@WiseLady7]

How much salt did you add to the soaking fenugreek seeds?

[@TheIntuitiveBodyFoodieNetwork]

For a pint jar using 1 Tablespoon of dry fenugreek seeds, I added 1 tsp of salt.

[@WiseLady7]

​@@TheIntuitiveBodyFoodieNetwork Thank you so much. :-)

[@DutchStyleBlacclouDs]

Can I use distilled water to soak and/or ferment?

[@TheIntuitiveBodyFoodieNetwork]

yes you can.

[@devashishsagar7414]

i don’t think distilled water is drinkable

[@jonberger2057]

@@devashishsagar7414 My entire family has been drinking only distilled water for 4 years. In addition, after I distill it I pass it through a Britta filter. I'm still alive. btw, the minerals in water are inorganic & therefore cannot be utilized by our body.

[@teresaolofson8187]

i LOVE leaving my yogurt whey out of the fridge for further fermenting...i've left it to the point where it turned into that same awful not pleasant alcohol taste...this i dont think was more than 1 or 2 months time...do u know why that happened ....i dont want to loose these precious fermented tasty drinks im leaving out purposely for that flavor and knowing its more digestable too....perhaps 1st off it was summer time...

[@TheIntuitiveBodyFoodieNetwork]

Warm temperatures have much to do with how quickly something ferments and turns into alcohol. If your place is consistently warmer than 72 degrees Fahrenheit and you don't have a cold room, cantina, cellar or basement, it's probably best to put your ferments in the fridge.

[@teresaolofson8187]

@@TheIntuitiveBodyFoodieNetwork Ah SO i need a COLD Room...what temp would that be?

[@teresaolofson8187]

@@TheIntuitiveBodyFoodieNetwork Do i need to keep my water kefir in a cool room? during the first or second long ferment?

[@silverranger3532]

Do you KNOW how disgusting this sounds? There are some "foods" we're not meant to consume.

[@obaayaa3233]

I tried fenugreek seeds and it’s too bitter

[@teresaolofson8187]

I have just soaked wheat berries with the intention of sprouting them ...After 1 and a half days the soaking water is active and bubbly...it does not taste like rejuvelac...it looks like it with the bubbles....i want to trust that i can still now rinse them and sprout them...im thinking perhaps once they have active bubbles they have started to ferment and now will not sprout am i right? or am i wrong i hope im wrong and can continue to sprout them

[@TheIntuitiveBodyFoodieNetwork]

Because all food has a consciousness and chooses what it will be & do, it would not be prudent for me to promise you that your grains will now ferment after 1 1/2 days of soaking. That said, however, most grains do tend to sprout after soaking.The best you can do is try. The rest is up to the sprouts.

[@teresaolofson8187]

@@TheIntuitiveBodyFoodieNetwork i loved that all foods has a consciousnes and chooses...😇

[@teresaolofson8187]

@@TheIntuitiveBodyFoodieNetwork No thats not my Question...My Question is im afraid because i soaked over 24 hrs and the water was bubbly now that i have rinsed off the grains want them to now sprout....im afriad becaues it was left too long to soak the fermentation proceess has already started and that would make not impossilbe to sprout am i right? almost like once you damage them etc...its because of how active and bubbly the water was ...but it still tasted like water not rejuvelac

[@coltboy1987]

Loving on the liver ….

[@michellebowen4130]

*

[@maureenchilaka446]

But can't I just cook it? What's the science behind soaking fenugreek? I,d really love to know. Thanks for the video.

[@TheIntuitiveBodyFoodieNetwork]

Yes you can. However, if you wish to include more probiotic foods into your diet, ferment them and add them to salads.

[@maureenchilaka446]

I get it now. Thank you so very much for the explanation. Can't wait to try it out.

[@shree_Gulmohar]

That's why in India we have fermented food like idli. Look west has woken up now.

[@TheIntuitiveBodyFoodieNetwork]

Perhaps. But it's also possible, with such a sweeping generic statement, that you assume too much and know too little.

[@goodgirlsguide]

Waaaarrrrterrrrrrr.

[@matthewwilliams1043]

Can you blend it ?

[@TheIntuitiveBodyFoodieNetwork]

Not sure what you're asking. Do you mean can you blend the fenugreek seeds with other ferments? If so yes. Or, do you mean can you put it into a blender and blend it into a paste? Yes you can.

[@matthewwilliams1043]

Okey thank you

[@obaayaa3233]

How do I eat fenugreek without tasting the bitterness??

[@TheIntuitiveBodyFoodieNetwork]

Unfortunately you don't. You either choose to not eat it or adapt to the bitter taste. Just remember, the more you enjoy bitter & sour the less your body craves sugar!

[@silverranger3532]

Stupid question. If it's too bitter you shouldn't be eating it. Duh !

[@jonberger2057]

*"How do I eat fenugreek without tasting the bitterness??"* Eat it in small quantities together with other foods. The Indian cuisine, which is my favorite, uses fenugreek in many of its recipes & you never taste the bitterness because it's masked by the other spices.

[@silverranger3532]

WHY !!

[@TheIntuitiveBodyFoodieNetwork]

You must be new to fermenting.

[@BintGumby]

im hooked. and feel terrific on it. Check out this recipe. Omit the leaf fenugreek. Make the rice with spices and cool it down. Then add in the fermented fenugreek and maybe a half an avocado, sub out the rice with quinoa and the Boom you have fermented fenugreek meal! www.indianhealthyrecipes.com/methi-rice-recipe/

[@abdulelahkhunji6871]

Why should i ferment it, can't i just take it without fermenting , or fermenting has more benefits, could you please explain. Thanks for your amazing explaining.. 👍

[@TheIntuitiveBodyFoodieNetwork]

Thanks mate! Yes you certainly can consume fenugreek without fermenting them as they contain many health benefits. However, fermentation adds additional properties. For example: 1. PROBIOTICS - help balance gut flora while creating an inhospitable environment for parasites, viruses, and other harmful bacteria. 2. ENHANCED NUTRIENTS - fermentation increases naturally occurring vitamins and minerals that already exist in foods as well as they create vitamins and minerals that don't exist in foods (ie: B12). If optimal gut-brain health and eating nutritiously dense foods is your goal, fermentation might be something you wish to incorporate into your daily diet. Keep in mind you don't need to ferment everything you eat; however, fermenting a variety of foods from both the plant and animal kingdom will provide your body with the full spectrum of beneficial bacteria and yeast your body needs for optimal health. Btw, if you are a vegetarian that eats paneer, you can even ferment that! The list of ways to incorporate fermented foods into any diet is endless. All you need to do is be creative.

[@abdulelahkhunji6871]

Thanks for your fast reply, and excellent information, may God bless you and your family.

[@TheIntuitiveBodyFoodieNetwork]

@@abdulelahkhunji6871 Blessings & gratitude to you as well. 🙏🏼

[@abderahmanedjanati4733]

In my country,its wide used except for pregnant women

[@TheIntuitiveBodyFoodieNetwork]

Yes, definitely NOT for pregnant women!

[@jmt7472]

If using the salt water method, what is the ratio of salt to water? I want to ferment a pint at a time. Also how long on the counter to ferment. Thank you

[@TheIntuitiveBodyFoodieNetwork]

For one pint, only use a teaspoon of salt. Fill the jar with whatever it is you choose to ferment, and fill with water. How long a food or beverage takes to ferment on the counter depends on what it is you are fermenting. Softer veggies (tomatoes, cucumbers, zucchini, onions, garlic, etc) usually only take 3-7 days. Harder veggies (carrots, beets, potatoes, string beans) and most larger legumes (fava beans, chick peas, pinto beans, black beans, etc) can take anywhere from 1-6 months to ferment on the counter. You'll know it's fermented when it begins to taste soured. Please don't hesitate to contact me via email with questions or pics if you ever are unsure. Email is in the description box.

[@jmt7472]

@@TheIntuitiveBodyFoodieNetwork My question was specific to Fenugreek seeds. Thank you