Homebrew of fermentation: preparing food for your microbiome

[@tomaitoe]

The airlock lid for mason jars is brilliant!

[@slobomotion]

Cabbage in raw juice form cured my stomach ulcers, so I am not surprised the man's son was helped by the sauerkraut for his ulcerative colitis. It took me a long time, years really, to unlearn my diet and lifestyle habits from the USA and carried on here in the EU. My Slovenian mother was frustrated in the '60s that she had not noted her maternal grandmother's great pickling and home fermenting recipes, so had to snag "old ladies in the farmers' markets" and ask to spend time with them (and I went along with my brother -- we were told to behave, sit and listen and we both remember a lot) so she could learn. After only a few goofs we then had great food, from our garden or bargains we'd found or things we'd gleaned or harvested legally in the wild, for years and years and it was far better than store-bought any time. In France where I now live, my peasant inlaws who'd modernized long ago thought I was nuts for asking for all the crocks and things they had in barns and greniers, unused and abandoned. These things can still be bought here in the country but now I have many for free -- I just had to ask, go get them and bring them back to Paris. This looks as though it was quite a wonderful fair and I've uprated and shared this.

[@shadowfaxx1]

I for one, would love to see your collection and hear more about what you've learned.

[@cortezcortez007]

Cabbage is an excellent source of vitamin C especially red cabbage and the process of fermentation increases the nutritional value of fruits and veggies that are fermented so the comment about scurvy is on point.

[@HellVedaKa]

Really nice vid! They covered a lot of bases. I really appreciate the emphasis on the historical backgrounds of different fermented items. My favorite? sweet and spicy pickled watermelon rinds. Unfortunately ive got to wait til summer to have enough ingredients but eh, its washington.

[@TheMusachioedBrony]

Can you post your recipe? I would love to make it-I had this once, but it wasn't so good : (. Maybe the person just didn't know how to make it well.

[@HellVedaKa]

Geny R. I dont follow much of a recipe though ill try to write how i go about it. -Keep an eye out for the thicker rind. During the pickling process,the outermost part of the rind tends to get a little soft and i like to preserve as much crunch as possible. -cut into desired size/shape.for quick pickling,smaller is better.i often use a grater for quick jobs and cut to 1 1/2" x 1" for overnight. -warm 3 cups apple cider vingar and 1 cup white distilled vinegar -add salt. I use 3 tblspns with about 2lbs of rind -add desired amount of chilies prepped by your choice. (I like to roll them a bit before adding to relase oils but keep seeds in)10-15min -add 1 1/2 cup to warmed vinegar mix and remove from heat and stir until sugar is dissolved. -place cut rind sections into sterilized container and pour over vinegar mix. -depending on what size youve picked,it could take anywhere from an hour to 4 or more hours for the flavors to penetrate as deep into the rinds as you like. Other things can also be added to the brine. Ive used the same ingredients listed above and added ginger slices and it was pretty good. If only making a small amount and you happen to have a profiwhip you can also use that to speed up the process. Just place the rind pieces in your profiwhip with your brine and follow the standard profiwhip instructions. Sorry if thats a bit much to read,i seldom ever write out how i go about things in the kitchen. If you have any questions,feel free to ask and ill try to help out as best i can.

[@sab611]

You don't need fancy air locks, just the clamp and rubber seal on a Kilner type jar works perfectly well.

[@figgynewton8]

I've never been a fan of pickled foods. (I absolutely LOATHE pickles with a passion) But a friend of mine gave me my first SCOBY about a year ago and now I absolutely love making my gallon batches of Kombucha tea. I swear it’s like making your own moonshine, but legal!

[@TrishCarty]

Great job Kristen! Thank you so much for capturing the feeling of last year's fermentation festival!! Thank you! Trish Formerly Optimal Nutrition and Wellness and NOW Keep The Beet INC. I am so glad you were at my digestion talk!

[@JamesScottGuitar]

Oh, man. Jennifer Harris, I am in love.

[@brellynmuldoon8642]

interesting stuff. I just recently starting looking into fermented veggies

[@BethGrantDeRoos]

I have been fermenting food for awhile and even joined the FaceBook group Wild Fermentation, and was overjoyed to see this video in my email today. As for the scurvy comment it is a disease resulting from a deficiency of vitamin C. Now fermented citrus might help but not sauerkraut, unless I have missed information that proves otherwise.

[@SasieSpice]

cabbage has a natural source of vitamin c, so I would assume the sauerkraut would also have a good source of vitamin c. this is good for those with diabetes as it has a lower sugar content then most fruits.

[@GPlusZGaming]

Yes, because cabbage has vitamin c, when you ferment it, it ups the amount of vitamin c to 700 milligrams per 1 cup serving!

[@rongarrett1366]

Scandinavians have made an art of pickling fish. The 1920s and 30s New York Yankees enjoyed Lou Gehrig's mother's pickled eels.

[@AliceswanUs]

Didn't know anything about fermentation. Very interesting video. Thanks!

[@EveDove77]

You find the most amazing intrest to video and share with us. I wait impatiently, lol, for every new video to share. You're amazing and cool. Thanks so much for your hard work. I love your videos. :-)

[@madwonderland5536]

Because the food distribution system is based on cheap energy, we've grown up on pasteurized food and drinks in stores. Once energy prices rise more, it will no longer be as cheap to buy foods shipped from all over, and the older model of self-sustaining local and community food won't just be a niche thing, but a necessity. It's good to see that people are educating others on these older skills to start their own now. At the very least, it's giving people a choice for their own food.

[@amandafletcher4379]

This was a really informative video. The only thing I thought a little weird was the woman's implied comment about bacteria stopping scurvy; since scurvy is caused by Vit C deficiency, sailors would take foods high in Vit C to combat it. I think she may have mixed up the words bacteria and vitamins, which is an easy thing to do when people are filming :-) but I hope people don't think bacteria can do anything for scurvy.

[@wjestick]

The woman was correct. Fermenting cabbage increases the amount of vitamin C. Vitamin C is made from glucose, which is present as cellulose and starch in all vegetables. Most animals have all the enzymes required to do this. Humans are missing one gene, and therefore one enzyme. Fermenting vegetables also preserves them, perfect for long voyages when fruit would spoil. Bacteria if given the right materials also make B vitamins, short chain fatty acids (e.g. Butyric Acid) and amino acids in our gut, providing essential nutrition in addition to that contained in food. Fermentation is your best friend.

[@oilofblessings]

wow! my favorite food tempe is featured, yay!!

[@mbb5496]

Except for Tempe, I don't know how to eat the other fermented food other than using it on sandwich. As for Tempe, i simply chopping it into smal pieces and deep frying them.

[@SpoiledToPerfection]

Looking forward to this year's festival tomorrow! Check out our channel for more videos on Sonoma County fermentation!

[@joesmith7427]

where can I buy those honey comb style glass jars?? for sourkraut , I use a 5 gallon bucket that's food grade. lowe's has them for a few bucks each! so does H.depot.

[@Eternal_Starlight]

Does anyone know where I can get those special jars at 7:21 ?

[@rudylikestowatch]

Poe Bird She is Nicole Kramer Easterday. Visit www.farmcurious.com/ Fermenting Set with ReCAP

[@Eternal_Starlight]

rudylikestowatch Thank you so much! :)

[@joesmith7427]

where was this show at?? is there a list of upcoming shows somewhere on the internet?

[@quigzinator]

This is a great topic. I had some friends that made kraut in a big jar like they talked about. With micro brewing and pickling will we be able to get various microbes like we can for yeast?

[@magicwasshingball]

Where I can buy this glass with both function of airlock and cover ?I want buy big amount.André

[@bjornmundt5801]

Like this. But i miss one think: SOUR DOUGH. to make nice, abdomen friendly, healthy, not molding bred. It takes up 24 h to make. The taste is great.

[@jwwm2]

That woman's comment on scurvy is odd. Most people know scurvy is caused by vitamin C deficiency, not bacteria.

[@amandafletcher4379]

That's exactly what I thought!

[@jwwm2]

Beau Boeye I'm going to look into it. A good book,Two Years Before the Mast (1840), describes a seaman with scurvy who was cured with raw onions. Even though the onions weren't fermented, it makes me wonder why the cause of scurvy wasn't figured out sooner.

[@GPlusZGaming]

You up the vitamin c in cabbage by fermenting it. The fermented cabbage has 700 milligrams of vitamin c per cup serving!

[@KunjaBihariKrishna]

I'd like to understand how that works. Can you list a source?

[@GPlusZGaming]

KunjaBihariKrishna Yes, Cornell University did a study showing that fermenting cabbage boosts the vitamin C in the cabbage. Also, because making sauerkraut preserved the cabbage, it helped people not get scurvy because it was a shelf stable, vitamin c rich food that they could take on their voyages.

[@greggbarber]

Is it possible to get a brine that is less sour , perhaps sweet in flavor .

[@NorthernHomestead]

You need salt, but if you ferment sweet things like watermelon, in just 1-3 days. It is sweet sour. Very yummy! Remember the longer the sour.

[@batbawls]

Wee bit of woo woo at 6:12. And a rational perspective at 11:27.

[@zookaru]

God damn I want a reuben sandwich now.

[@Tresfres]

"The World Health Organization has classified pickled foods as a possible carcinogen, based on epidemiological studies.[14] Other research found that fermented food contains a carcinogenic by-product, ethyl carbamate (urethane).[15][16] "A 2009 review of the existing studies conducted across Asia concluded that regularly eating pickled vegetables roughly doubles a person's risk for esophageal squamous cell carcinoma."

[@yvonneadebola5407]

all things in moderation :)

[@marysmithson6438]

The guy talking at 11:00 saying that bacteria/microbiome/probiotics "aren't well studied" is completely wrong. The microbiome is THE hot topic in medical research. Researchers are studying it in regards to obesity, MS, diabetes, cancer, IBS, Crohns, Parkinsons, and many other conditions. There are projects all over the world studying the human microbiome and its connection to lifestyle, food choices, geography, and genetics. This topic has been exploding for the past 5-6 years. He is so very, very wrong.

[@justgivemethetruth954]

Not so crazy about these fermented things, but a human body has a lot of bacteria in it so it cannot be all bad. Love these videos ... would love to see you make a full blown documentary online or in the theaters to expose a mass audience to some of these different ideas! GREAT!

[@cologist]

Moyashimon

[@vertitis]

If anyone feels like they would like to try fermented herring, I'll send you a can of Oskar's Surströmming :-) On one condition ofcourse, that you upload a vid of you trying to eat it :-)

[@fatcatboy]

h