Have you Heard of These 5 Fermented Foods From Around the World

[@CafeMaddy]

Heheee I LOVE THIS video SO MUCH BERYL!!!! thank you for trying my recipe. Next time I bring you a jar

[@BerylShereshewsky]

Eeeee a maddy original kimchi I will be in heaven!!!

[@thatsclownshit3145]

slay

[@Priimess]

Yes I was hoping that cucumber kimchi would be included in the video! It is my absolute favorite! I feel like the freshness of cucumber balances out the punch of the fermentation beautifully, and I'd eat it every meal if I could haha

[@joinmeonajourney4462]

I was sooo surprised to suddenly see Maddy. :D

[@Bbanjahk]

Since when does cucumber kimchi have vinegar or soy sauce? This isn't right

[@CLB30ROX]

I love how graceful Beryl was even though she didn't like the fermented drink😁

[@jennit.i.murphy118]

Even though she didn't like it, how she handled it was great 👍 and I'm very curious to try it too. But I do love funky flavors, (although I have to agree with Beryl about bitter melon 🍈🤢) so I might actually like it 😉

[@BerylShereshewsky]

@@jennit.i.murphy118 its honestly worth a try cause its so easy to make and Ranu said to me that you can try regular salt (she uses pink himalyan salt), instead of black rock salt and also omit asafoetida. She also said to try a coarser ground and half the amount of mustard seeds...AND haha at the end you can add water to dilute it a bit!

[@jennit.i.murphy118]

@@BerylShereshewsky thank you ☺️ I actually use pink salt too.

[@noone-zl2di]

Most indian food sucks except the popular one invented by Mughals and few southern Indian dish.

[@anniemarie2044]

One of my favorite things about her. She is never disrespectful. No matter how much she dislikes something.

[@jbodenauthor]

Hi Beryl! Thank you so much for featuring my hot sauce! I will say with hot sauce the reason mine is bright red is because I used all red/orange peppers, and left them whole while they initially fermented. Your way isn't wrong, it's a way to do fermented salsa too (which is REALLY good!) But glass fermentation weights are how I usually weigh down stuff. I don't use airlocks either (the gaskets you mentioned) I just leave the lid on loose 😂 I'm glad you liked it, and thank you for featuring me!

[@BerylShereshewsky]

ahhhhhhh thank you!!!! I think I am def gonna get some weights, I loved doing this episode.

[@TheCotzi]

like your taste of books

[@Hailyzeuh]

I would love to know your own exact recipe if you'd feel like sharing it ! What do you mean "fermented whole" ? Very intriguing and your sauce looks fabulous !

[@JamesBoden]

@@Hailyzeuh I snap off the stem of the pepper, and leave it whole. I do this because that way no loose seeds float to the surface and ruin the ferment by leading to mould :) I tend to make up my recipes as I go, but a rough recipe is the following: equal parts hot peppers and strawberries by weight - I used a mix of red habaneros, paper lantern, and flaming flare peppers. Flaming flare are a type of fresno peppers, so any mild pepper will do. strawberries are hulled, and left whole, but of course you can cut them smaller if you like 2-4 garlic cloves 3% kosher salt water brine (I know the percentages confuse a lot of people, so what I do is dissolve 3 tbsp salt into 4 cups of water and repeat the measurement until I cover the peppers. I weigh everything down and leave it for minimum 9-14 days (or longer, if you prefer), then blend with a mix of white wine vinegar* and brine until I reach my desired thickness *= I've quickly learned that adding vinegar to my ferments at the end is a bit of a point of contention, as it kills the probiotics, but I do fermentation for fridge-stable food and not the probiotics. if you want to skip this part, that's your call! If you give it a try, I hope you like it!

[@Hailyzeuh]

@@JamesBoden Thanks a lot ! Definitely making this when strawberries will be back in season !

[@iwantnod]

Few notes on russian fermented cabbage: - cabbage is not grated but sliced into thin strips. The authentic rustic way is to load cabbage into a trough and chop it with a hatchet. - traditionally, when fermentation was done in barrels, apples were put whole. AFAIK, only the special breed of apples were used, called Antonovka, very hard, very tart with strong lemon-ey, pineapple-ey aroma. These fermented apples were a standalone treat with its own name. - a water-filled jar put on top of upside down plate is a convenient fermentation weight.

[@fabulousfaith6886]

Thanks, I live in Canada and have an old apple tree that grows small, lemony, tart apples that fall off the tree when ripe. I needed recipes since they are sour, I will try this recipe in fall 😊

[@TheBusyJane]

You can't get Antonovka, or anything close to it that i'm aware of in the US.

[@colleenuchiyama4916]

I made Russian style fermented apples with golden delicious apples and they turned out ok. By the way, antonovka is one of the main rootstocks used for apple trees in the US.

[@MisanthropyFerret]

о да, моченые яблоки. но их не обязательно в капусте квасить, можно и самостоятельно залив рассолом

[@winstonng2841]

Omg it's CafeMaddy, never thought this collab would exist ❤️

[@mahmeme]

Haha Kanji is definitely an acquired taste, emphasis on acquired for me. When I was a kid I had no idea why my dad loved this funky carrot drink. But of course, adulthood develops palates further. I went to Pakistan last year and my dad took me to get some street-side Kanji and this time, it was so delicious, and we ate the fermented carrots as snacks. So who knows, maybe you might like the carrots instead or the drink after a few tries.

[@huseyinmehmetaltun2046]

in turkey we had almost identical drink called şalgam and it is one of the local delicacies of Adana city. şalgam also contains turnip en.wikipedia.org/wiki/Turnip_water

[@MelvisVelour]

Beryl knows how adventurous of an eater/enjoyer I am but when I had Kanji for the first time at a dear friends house in Bangalore, I literally did a double-take. My very understanding friend who'd just endured the less than great Singaporean Durian Debacle the week before smiled and said "...well, it is an acquired taste which you'll probably never acquire". I love it now...Durian? No.

[@Rosa-mj5mt]

Lol! Durian has multiple variants some sweeter than others. Others are known for being more bitter as well. When making someone try durian for the first time we usually make sure to get the sweeter variant. Try it a second time ask the seller which variant they have and which is sweeter! Durian definitely tastes kind of like rum and custard a bit though lol

[@RosieNawojka]

On my Malaysian friend's advice I am fermenting durian as I type. At least my house doesn't smell like cabbage, I guess.

[@Rosa-mj5mt]

@@RosieNawojka ive never tried that! Is it good? Hahaha i wonder how to make it

[@tamanna4697]

Like 7-8 years ago I had a friend and I used to visit her house quite often, her mother sometimes gave me that Kanji ka Paani but they used to call it something else I forgot but yeah the first two times it was horrible tasting but I didn't want to offend her mom I was 10 lol so I had it few more times and 4-5 drinks later I kinda started liking the taste, I never had it after we moved away but this video, everything came flashing back and just refreshed my memories about her. 💗

[@MrWordcat]

I feel like Beryl leveled up recently and I'm living for it! CafeMaddy collab, nonbinary representation, self empowerment, PLUS OI GIMCHEE! Keep this trajectory going home girl!!!

[@itsgonnabeanaurfromme]

Was she against self empowerment and nonbinary representation before?

[@BerylShereshewsky]

@@itsgonnabeanaurfromme omg no hahah I was never against!!! I think that person was just listing things they enjoyed!

[@Natalie-hi9gc]

Beryl experiencing a Latine childhood while making the strawberry habanero hot sauce 😂 when the peppers were being toasted that was our queue to play outside 😂

[@lidialondres]

As a Spanish person I grew up without any fermented foods other than bread and cheese/yogurt. Our gastronomy has some pickled foods like olives or green peppers, but it's not something that we cook a huge variety of dishes with. The way we kept our food for longer time was smoking, salting or drying. We have a huge background in salted fish and meats, and I would love to learn more about how other cultures used the salt to preserve their food. 😊💜

[@maalwin]

In Poland we have something which is called "żur". It is made of fermented rye flour with the adding of garlic, bay leaf and marjoran. We use it to make a soup which is very comforting winter dish worth to try.

[@momentarilylapse]

This sounds so good!

[@aam13431]

Would love to see a video about this!

[@paradox31]

Yep, as Pole I can confirm. Żurek is one of best soups ever, and definitely favorite for many of my foreign friends

[@themeltedchocolate]

Beryl definitely needs to make a video about various central and Eastern European soups, there are so many amazing one. I wonder if she would like sorrel soup.

[@bakekay21]

Ooh! Yes plz... @Beryl

[@returntohades]

Beryl, what I appreciate most about your channel is that you try everything earnestly and even when you may not care for something you're so positive about it. We all need to be more adventurous and open-minded like you. You never know when you will find the unexpected dish you will fall in love with. There are some things that I hated as a child that I somehow love now. I used to think Kalles creamed smoked roe was too fishy scented for me - but now I go overboard at IKEA. I used to perceive intestine and tripe as unpleasant - now I order them once a month at least.

[@snorkan4362]

Kalles Kaviar as it is called in swedish is great on swedish crisp bread (knäckebröd like wasa crackers) topped with a boiled and sliced egg. Eggstra tasty with some good butter first and some sprinkled microgreens/chives etc on top 🤤

[@murphymcbride6863]

Pandemic boredom sent me to fermenting. I make tepache (Mexican pineapple drink), sima (Finnish lemon drink), kimchi, ginger garlic paste (Brad Leone creation) , carrots and anything else I find. I'll have to try some of these.

[@GrapevineTexas111]

Start ur own KZbin channel, so that we can learn from u 😁

[@21972012145525]

Gg paste is fermented?

[@Ginatus]

Sima

[@murphymcbride6863]

Last time I let mine go a little long and it was pretty alcoholic.@@Ginatus

[@Ginatus]

@@murphymcbride6863 Yeah, that can happen :D. I've heard a few tales of accidentally tipsy children haha.

[@kamanama3671]

I skip through every ad on everyone’s channel. But because of your storytelling skills, I know all about Angry Birds. They were smart to pick you as a voice. Good job.

[@kuleczka10]

Oh! In Poland we also love fermented cabbage! Another dishes I recommend are fermented cucumbers (ogórki kiszone) and delicious soup that we make from these cucumbers (zupa ogórkowa). Worth to try them!

[@lordmysticlaw1991]

I honestly didn't think those long beans were going to fit in that jar 😅 Also, I love the Ducktales t-shirt!

[@taraoakes6674]

I always let my husband knew what shirts she’s wearing because he doesn’t watch Beryl. I loved the “space explorer” shirt, and the pickle earrings.

[@jsun1754]

Beryl, I always appreciate how you try to make your evaluations of new things you try as objective as possible. Your take on commentary is so refreshing and I really enjoy your videos!

[@alainadacosta1222]

I loved the excitement of the guy sharing the cabbage recipe - when I tried sauerkraut I wasn't fan but maybe I should try it again

[@goosecin4420]

Hi Beryl! Firstly i wanted to say I love your videos soo much and you inspire me to go out of my comfort zone and try different food everyday! As a Cypriot, I was so very excited to see that you will be trying a recipe from Cyprus in this episode because our cuisine is soo good and I rarely see it in videos!! But I was so confused because I didn't recognise the dish at all, it was my first time hearing of it. So I looked it up and it is indeed a Russian dish, maybe there was a confusion because Ed is a Russian person living in Cyprus. I hope in the future you can try actual Cypriot food too! It's really good I promise you won't be disappointed! Also - it was a nice little surprise to see Maddy in this video, I love all her recipe videos

[@lisahinton9682]

I loved this episode and didn't want it to end! Thanks, Beryl. I laughed out loud several times and what a wonderful way to start my very busy, task-filled day. Thank you so much, my dear!

[@jennit.i.murphy118]

The Strawberry 🍓 hot sauce gave me an idea for a hot sauce I could create with huckleberries. Huckleberries are popular in Montana where I live. And maybe even a cherry 🍒 version too with Flathead Cherries which are grown in Montana.

[@Rose-jz6sx]

Yes I've definitely seen a hotsauce with cherries in it before, definitely worth a try!

[@bhavnavaish8820]

When we were children my grandma used to make black carrot Kanji every winter. All the adults in the family would love it while we kids found it really funky in taste. Every lunch was preceded by Kanji for them and they used to be all excited about it. editing to add that they didn't have more than around a 100 ml or so each time.

[@theresahoward7216]

I remember making my own Habinero BBQ sauce when I lived at home still. My Mom came home and said that she could smell the heat from her car when she pulled up and I got in trouble for making the air in the house essentially feel like someone had sprayed Pepper Self Defense Spray inside. Lol Your comments on making the hot sauce brought that back.

[@alexwang3282]

thanks for featuring me on the channel😆. I'm glad to share interesting food with people😊

[@gailtempleton1249]

How fun! I love that you don't "pre-sample" your dishes so we got your true reactions. I've been drinking pickle juice for probiotic benefits. I don't think I'll make the pretty pink probiotic drink! Thanks for all your videos! They're terrific!

[@fawnfawn]

If you don't want to buy a weight, you can also fill a (new, clean) smallish ziplock bag with either brine or water and place it on top of your ferment. Just leave it open, wrapping the edges around the top of the jar - this also serves as a non-airtight cover so gas can escape easily. The weight of the water helps keep things submerged - and you can add a rock or ramekin to help weigh it down further if you need to, without the object actually touching the food. I would recommend putting the jar on a saucer or in a small bowl in case of spillage. Has worked for me for years!

[@tanjij]

Being from North India , Kaanji is a must around the time of Holi I.e. March . Kaanji reminds me of home as my mom loves making kaanji. Other than black carrot, we also put vada in the Kaanji pani, which are fried lentil balls. The fried balls soak up kanji water and that combination also tastes very well. Other than carrot, one can also add radish, cauliflower and peas.

[@liam7657]

In the north-east of India we eat a lot of fermented food like fermented mustard leaf, bamboo shoot, soybean, dried fish and another popular one is fermented rice beer

[@mrsdiaz614]

I definitely need to make that cucumber kimchi. I’ve made pa kimchi (green onion kimchi) twice before following Maangchis recipe and I love it.

[@AnniCarlsson]

Radish kimchi is good. My asian store sell it in bags

[@jhumberstone6452]

Love fermented foods, thanks for all the new ideas to try! I loved Jay's info about trappers sleeping with their ferments to keep them at the right temperature!

[@FusionDelAcier]

Re Québec strawberries : one of my favourite things about living here is how we collectively go nuts when it's strawberry season

[@CaroLMilo-yz7fk]

🤭🤣 oui

[@preesi1403]

Id like it if Beryl and Maangchi meet up.

[@AuntyJack123]

Yes Maangchi is who I learned to make napa cabbage kimchi from, which I make in a 5 litre bucket with a lid then the whole bucket goes in the fridge once it's brewed enough.

[@JelenaBraum]

Yeah, obviously, with sauerkraut, you make a hot dog :D I didn't know that was even a thing until I was an adult. Ale we eat fermented cabbage all the time in the Czech republic :D

[@martakowal4938]

Please make more episodes with fermented foods 🤗 You got to try making Polish Biały Żurek !!! It's fermented sourdough bread soup served with potatoes, boiled eggs, horseradish, dill and more... One of my all time favorite meals 💖

[@komal146]

I love Kanji Drink. Didn't grow up with it so it was a surprise for me to love it instantly. Also had it as gin cocktail.

[@TheNinnyfee]

If you like pink sauerkraut try it with red cabbage, the colour is amazing. ❤️

[@ninetailedfoxie]

Turkish Boza is a one of my favorite fermented drinks along with Kefir. Boza is a thick fermented malt drink made from corn, wheat or bulgur; served with cinnamon and roasted chickpeas :)

[@maalwin]

Fun fact: in Poland we do have a drink called "buza". It is known only in the area of city Białystok. The drink is made of fermented millet and it was brought by Macedonian immigrants but ofcourse the origin is from Turkey. Cheers :).

[@Rose-jz6sx]

Oooh that sounds delicious!

[@21972012145525]

Anyone know if any good kefir brands in us?

[@fpoiana]

Netflix should pick up your channel to make a series! Beryl you are amazing! Keep up the amazing work you are doing. Cheers from Argentina. Fede

[@juanitacarrollyoung2979]

Hey Fede, I went to high school in Berkeley California with a Fede from Argentina. The most handsome kid in our school! He went home and became a musician in the 90's - Federico Gil Sola/ Divididos. Good for him, and I definitely look forward to seeing Argentina someday 🇦🇷

[@fpoiana]

@@juanitacarrollyoung2979 Juanita! how cool is that? Divididos is a legendary band in Argentina, so you should take the time to come and visit your friend and go to one of his concerts, I'm sure you will not be disappointed :) (and all the Federicos are handsome, it comes with the name) hhahaha just kidding :) cheers from Argentina!

[@christineb8148]

You can use a plastic bag full of brine/salt water as a weight. It smooshes out to cover the top of the ferment pretty airtight and if it were to leak, the brine would be compatible with the brine in the jar already.

[@waterjade4198]

I've never thought of that. What a brilliant idea!

[@ranjanagupta9487]

Just when you were making Kanji ka Paani,my mouth STORMED with water,like you know when you know the taste you get it in your mouth And yes IT IS FUNKY lol,but it takes time to develop the taste. You see it is a strong flavour that not everyone likes even here in India. So,just maybe try again and yes try putting a lil more lemon juice and more black salt (only when you are putting it in glass,like for a single serving) and chill it. We in here drink it like that and yes eat that carrot, IT'S SO DAMN GOOD TO EAT. I love that I am talking about it lol. Best of luck with next time haha. Love you Beryl💕

[@mariaandjams]

My favourite fermented food is kvashenaya kapusta (fermented cabbage) with cranberries, love this thing to death, ready to eat it all day every day

[@adedow1333]

That sounds really fun!

[@Rose-jz6sx]

Oooh yeah that sounds fab!

[@kasiapek7575]

Im my family home, my dad makes sour crout by barrels, lol. Barrels are big enough to fit adult human being, haha. He use ony cabbage, salt and carrot. At the end he put big stone on top of the cabbage. Few weekes after my mum tranfer sour crout to smaller jars. And then for whoooole year we have delicius Kiszona Kspusta :)

[@itsdragherjade]

we love tape here! it's basically cassava or sticky rice that's been fermented with ragi or yeast, it has sweet flavours with hint of alcohol. it's so good

[@kimberlyplayswithkarma]

After a really difficult week I saw you on my feed and thought I Need me some Beryl! Thank you for always bringing me joy every time I see you. I helped create an International Club back in 88-89 in my high school and our goal was to combine food and culture and bring people together. After all, we All just want to be loved and share our meals with those loved ones. Your the Bestest Beryl!!! A personal Thank you today. You impact so many people in the GREATEST WAYS POSSIBLE...to love, Be in awe of each other and to break bread together. Looking forward to the next video!

[@iovanzaim125]

hey beryl! in turkey we have the same drink as 'kanji ka pani' called ŞALGAM. it is a unique fermented drink from adana which is the city i was born and raised. it is definitely a challenging drink for the people who are not used to it but i sincerely love it! we usually drink it while we eat kebap! cheers.

[@ultronhere4356]

We do that too in East India . Although, only the older generation like it

[@ultronhere4356]

And salgam is turnip , i know

[@lisapop5219]

Get the weights with the nob, trust me. You can also take a zip lock bag with some brine and put it on top. It works best if the jar is full. For more info, #fermented February just started yesterday on KZbin. A bunch of creators are doing a collab. Every day of the month different people will be putting out a video on fermented food.

[@ariellev9185]

I’m watching this as I eat some homemade kimchi (shout-out to Seonkyoung Longest, who has the BEST kimchi recipe) 🤤 Seriously, fermented foods are the best and they make you feel so good.

[@xanderpeloquinbardier4284]

Fun fact: Lot of peoples, enjoy strawberry hot sauce in the summer, over vanilla ice cream! ( Yes i'm from Mtl, Qc, Ca) Friend of mine love hot sauce..he made other version like, mango, raspberry or blueberry hot sauce! Love the blueberry one, because it was less hot... But maybe you don't wait enough time ( we use to wait 2 weeks) and it was...really strong! And...we're not suppose to blend before fermenting them...You blend them after the 2 weeks...so..i'm a bit confuse! ( You cut habanero in 2, put the whole strawberry, whole garlic...wait 2 weeks...and you blend and filter)

[@pallavi3]

Long beans are also cooked in India it cut into small size steamed and garnished with red chillies

[@coltonratey2210]

I just want to say that you making a point to use they/them for Jay was noticed and appreciated

[@themeltedchocolate]

I've been watching your videos since almost the beginning of this channel and with every video I can't get over just how expressive your face is! I love it!

[@reneeallen3569]

My favorite fermented food is sauerkraut! I can drink the juice. In fact I do when I’m sick to my stomach. It makes me feel better almost immediately.

[@dixieAQHA]

I have always been intimidated to try fermentation at home, but I think I will give it a try!

[@BerylShereshewsky]

You should!!

[@kelsey5471]

I really enjoyed this episode today! My grocery list is made. Perhaps buy the fermented weights and use them in future fermented food episodes? I'm all for a "Live, Love, Ferment" series of videos! :)

[@notreyf]

The effort and time you put into your videos is incredible. Thank you.

[@sachi4728]

The probiotic drink definitely was meant to have that taste, my family call black salt 'fart' salt because of its smell hahaha. Honestly kudos for giving it a try.

[@21972012145525]

Omg I hate that smell…even amchur powder smell I don’t like but it’s tastyish. Still farty though

[@introtwerp]

Nah smells even worse like a gutter

[@bebooo0]

bro i hate black salt lol, i wonder how it would taste without the spices since it would still be fermented!!

[@21972012145525]

@@bebooo0 all Ramadan I separated my own fruit chaat before adding the fruit chaat masala because I didn’t want the farty smell

[@errollleggo447]

There is a restaurant in Montreal that serves fermented dill pickles. The best pickles I have ever eaten. Gibbys is the place if you are in the area. It's expensive, but it was a twice a year treat for me and fiancee at the time.

[@KGSully-yt9ul]

My Chinese mother in law makes the fermented long beans for us all the time. My husband makes a fried rice with the long beans and pork and it's amazing.

[@onedaysai0]

That sounds so good

[@Lillskank]

Fermenting has become an obsesssion for me for a few years now. It started with a love for saurkraut. Now it's a great adventure. Everything doesn't work out great but sometimes you find those recipes or experiments that become essentials. Still so saurkraut but prefer red cabbage with a bir of garlic and cloves (the spice) or even better ordinary cabbage with ginger, blackpepper and tumeric for a yellow, fresh ferment. But I ferment most things I find as a way to perserve them, increase the nutrition or the flavor. If you don't have a weight, fill a plastic bag with water or brine to keep everything away from the air.

[@riversider681]

I'm making the strawberry - Habanero hot sauce. It's fermenting on my kitchen counter now. Day 3. hoping for the best.

[@ac4896]

👍Excellent episode Beryl👍. Fermentation has many health benefits for the digestive system. Goes well with an individual's favorite carbs.

[@itsgonnabeanaurfromme]

Just a warning. Eating fermented foods also have an increased risk of gastric cancer. This is from multiple researches including a systematic review of over 60 studies showing most have an increased risk of gastric cancer with only one article showing a decreased risk. Be careful where you get your evidence for "health benefits"

[@ac4896]

@@itsgonnabeanaurfromme Thx & moderation is the key. That applies to anything

[@Serenity_Dee]

My spouse is from Singapore, I'm American, and the first time we ate restaurant fried rice, she watched me trying to eat it with a fork and asked me why I was doing it that way and that I should just use a spoon. So ever since then I've eaten my rice with a spoon (except for when I make sticky rice, which you ball up with your fingers and use as a utensil) and I've been much less frustrated.

[@crushivintage]

I love this channel so much! Beryl is a real food and flavor traveler.

[@mak3960]

I suppose you could call it a New Year’s resolution but it happened in December. I’m working on eating more fermented foods and more mushrooms. I just tried kimchi and it was delicious making me excited to try more fermented foods. I’ve also tried eating mushrooms in several ways and they’re becoming more appealing as someone who doesn’t love the taste or texture which is really exciting for me

[@margueritemitchell1829]

Hello from British Columbia Canada 🇨🇦🖐👍♥️🌳🌲🚍🚐🛣🚐🚍🌲🌳♥️👍🖐🇨🇦 The colour is beautiful!

[@sumanh9750]

Hi beryl since you found kanji ka pani too intense there's a more milder option that you might definitely like! I don't know if you have come across this but we have this simple fermented dish made of JUST cooked rice and water in south india called palaya choru. Take some cooked rice in a bowl and fill it water(and a pinch of salt if rice is not salted already) cover and leave it for 12-24 hours or until you see tiny bubbles on top indicative of fermentation. Mash it with hands/spoon, salt it to taste, enjoy it with pickles/onions/ green chillies etc. Its such a refreshing yet simple fermented dish.

[@mynameis999]

I just found out dill pickles were originally not made with vinegar, they were fermented. Later they recreated them with vinegar as it's faster for commercial production, thus the modern versions of today. Food science is fascinating.

[@jasmine5453]

How about an episode about cocktails/mocktails from different countries in the world? 😂

[@vonlipi]

So I learned something about early Quebecers! I did not know we slept with our sourdough starters! Thank you Jay!

[@kachnickau]

You can use smaller glass container filled in water in place of fermentation weight - it just needs to be smaller than the fermenting container :) (and can not have anything on outside, like paper etc) This is meant for the open air part of fermentation :)

[@fergustheragamuffin5091]

YAS! Thank You, I need to eat Fermented foods because I have Gastro Paresis aka "a Lazy Stomach" and Fermented foods and drinks helps increase the helpful stomach bacteria so that my food digests and doesn't ferment, itself, in my stomach.

[@catpalmer2093]

I've heard of noodles with bite before, but never of noodles with bark. (Hello, Beryl's dog!)

[@azalor3223]

I'm so glad for your videos, I'm about to start my fermentation/pickling journey not sure where to begin. I will just pick some from your videos. Thanks Beryl 😁❤️

[@sallycormier1383]

Mmmmm the cucumber kimchi looks really good! I love kimchi, and I love cucumbers so I’m gonna have to give that a try!

[@Kalmdownhema]

Quick question, did you try speeding up the process of fermentation or did these recipes not require long fermentation periods

[@BerylShereshewsky]

No this was a loooong episode the hot sauce was 14 days!

[@Kalmdownhema]

@@BerylShereshewsky oh cool! I believe we'll need a video sometime later to compare and contrast the flavour profiles. Love your videos❤

[@benniboop752]

This why I love this show!! I love trying new foods, flavors & I love preserving (dried, fermented). Learned of a few new things to try & some that are considered traditional to cultures, and looking forward to incorporating what may have not been easily available in area for produce herbs or spices to the origin, for our own version & taste.

[@Emily-nj3bz]

omg cafe maddy !!!!! I love when my fave food creators overlap 🥹

[@summerf3022]

Omg when Asha barked and you froze I literally loled And MADDY! Ahhhhh!!!!! So cooooool !!! What a fun surprise!!!

[@rokieandsurf]

Fermented foods are so good with rich dishes - love it! And kimchi is such a good one to mention, it even goes well in cheese toasties which I really recommend! :) Also, seeing you make the cucumber kimchi makes it seem a lot less daunting. I love kimchi but I'm put off making it as it seems complex, but I'll definitely give it a go now.

[@slumber8120]

there are sooo many different types of kimchi, many of which i think are as simple to prepare at home as the one beryl made in this video! there's also baek-kimchi or "white kimchi," which doesn't have gochugaru and isn't spicy, for people who don't like spicy food.

[@Daydreamer1311]

In Bulgaria we do the same fermented cabbage only we keep the cabbages whole and some people add a few heads of purple cabbage. The result (apart from the sauerkraut ofc) is a bright pink brine that is often used to cure hangovers - your pink sauerkraut made me think I should share, haha. Great episode!

[@laurareynolds1332]

Loved the ideas thanks! When I have made kraut before I have taken a large cabbage leaf and put it over everything then I dump in the clear glass marbles that you get at a craft store for floral arrangements and aquariums and other crafts. Works great and cleans up easy!

[@jaerosenfeld6456]

I've totally had that pepper problem before--I went to put some cayenne in a dish and accidentally dumped half the jar in the pot and all over the stove 😂 we were coughing and sneezing all evening, even after vacuuming it up

[@21972012145525]

I just opened a bag of Chex mix seasoning to put on popcorn. I wasn’t expecting to cough abd yet here I am (while eating the popcorn!)

[@Cecilpedia]

Beryl, you NEED to make a part 2 of this episode. Appalachia has a very fascinating history with pickling and fermentation that people need to know about

[@caseygreyson4178]

AHHH MADDY!!! I love her!

[@battlegirljess]

I had never had kimchi before but the cucumber recipe seemed easy enough! i tried it out and it worked so great. I really loved it. Thanks for showing so many recipes!

[@missjohri]

I grew up seeing a big glass jar of Kanji. Thank you for the feature. Yes it tastes very funky ,smells funny ( acquired taste). Extremely good for human health. Thank you for the mild respectful reaction . You are a sweet heart . Love from North India.

[@debbielyons1704]

Hey beryl this video reminded me of a recipe I saw recently. Taco pickles. Basically just add taco seasonings to a jar of pickles. I can't remember where I saw it but I'm sure you can find it. Can't decide if I'd like it or not. Love your videos!

[@PriyankaKhanna20]

Hi Beryl, I'm from India and Punjabi living in Mumbai. As your mother-in-law said Kanji is an acquired taste, that's definitely true. For me since childhood kanji has always been a cold refreshing spicy sour drink for the humid summer. My mom and grandmothers made it during every winter so that we could enjoy it till the end of summer. As kids my cousins and I were asked to peel the carrots, which was a fun game for us.(Also very smart of the elders to keep us busy during sleepovers and get their job done). We at home stil relish this drink every year. I have introduced this to my friends, some have fallen in love with it immediately, the others don't understand the drink. My neighbours are from West and South India, my mom had introduced them this drink 3 years ago. They also wait for this drink every year. Like you, we share home cooked food with each other, which started during lockdown. Your channel really shows how food cooked with love and the right recipe (😋) can connect people from different cultures and backgrounds. ❤️

[@akshayarohatgi6230]

First of all I love your ducktales shirt! So nostalgic! And Literally my house currently has a full big container of kanji ka paani right now coz it’s the perfect season. As soon as i saw the title, i knew it would be here 😋 thanks for trying it out

[@keithsadler5260]

The look on your face with the Kanji was priceless! 😂 The other recipes seem to be edible!

[@tanyah.9131]

inspiring 😁 Those are quicker ferments than I've done, most of mine have been weeks! I went through a phase of fermenting - sourdough, milk kefir, cultured butter, kimchi, pickles, sauerkraut, tepachi, even a quince thai chili hot sauce! I want to try natto someday but haven't gotten up the nerve!

[@diannaclark4252]

I fermented a lot of the vegetables I grew, and some long beans I bought at our local farmers market from my friend who comes from Hong Kong China. Yesterday I cleaned out my fridge and found the jars in the back. All filled with aged to perfection fermented mixed veggies. Can't wait to eat them. They all tasted great, even the cukes were crunchy!

[@errollleggo447]

Always a good morning when Beryl posts and you get to go on a food adventure from around the world!

[@aphexon.]

and evening.

[@AmallieGames]

Ball Canning has really nice fermenting kits, highly recommend them for beginners.

[@PixelRuzt]

Beryl you have yet to try the most bitter drink from India it's called 'Kadkoyen ka Paani' (couldn't find an English word for the herb)... It is the most soul quivering drink I've had and have to have after most festivals because of all the sweets. The taste lingers for almost half a day. They say it's helpful in controlling blood sugar levels. I can guarantee the thought of it alone makes me eat less sweets.

[@RayF6126]

I used leftover pickled watermelon juice from pickling watermelon rinds, and put it into mixed veggie sauerkrat and it's an amazing Dumpling filling. I will permanently add this to rotation of fermented foods.

[@akankshagupta95]

Aww Beryl its okay to not like Kaanji. It really IS an acquired taste. My mother makes Kaanji every winters, with beetroots and carrots cut up, and it's honestly the best thing about winter foods to me. Its suuuuper tart and sour and a bit spicy, and really shakes your system up a bit (in a good way). I don't know how many homes did it, but my mum would also add in Vadas sometimes to the massive jar of Kaanji she'd make, and it would taste sooo good, we'd have a nice little snack with a glass of Kaanji. And the carrots and beetroots would taste super nice and tart and a bit pickle-y since they would also absorb the taste of the water. If any of you happen to like super sour and tangy drinks, Kaanji is the way to go.

[@Pammellam]

Beryl, there are weights for 1 qt mason jars that fit perfectly and if you get the fermentation tops, the CO2 will flow out the little hole at the top naturally, so you don’t have to shake the jars nor open them. Then you can leave them on your counter top in a shady place without any worries. And you can ferment anything that will fit into the Mason jars.

[@bm1709]

i dont know if this recipe also exist in other island, but in Borneo Indonesia, we usually fermented Wombok/Mustard with Rice Water, or fermented fish with baked garlic+rice+sald. some people say we can eat it fresh but personally its safe if you cook it before eat😅