LACTO-FERMENTED CABBAGE ASIAN SALAD with Peanut-Ginger Dressing - Probiotic Salad, YUM!

[@Megahieron]

Just wanted to say thank you for sharing your knowledge. I've done fermenting for years but haven't been very active at it. I've watched many videos but never seemed to get the full picture until I found your channel. I've watched all of your videos now and passed them to my family and advised them to pay attention to what you say as you know what you're talking about. You've motivated me to get back at it. Many thanks from Layton, Utah.

[@Andrriusa]

Thank you very much. I love the calmness that you have. Much love :)

[@itsgettingold]

You have a good teaching voice; it's easy on the ears and fluent without excessive pitch change.

[@susanshea8415]

This looks so amazing; it’s right up my favorite flavor profile. I can’t wait to try this ferment! Thanks for all of your great videos. You have given me great confidence to create healing foods at home.

[@kelleestroia5096]

My God you are.....??????.... No capable words sufficiently say what I think of these videos!!! YOU have made a difference in my thoughts and prayers. My God!!!!

[@CougarClan]

LOVE what you do! Clear and concise:))

[@Raindroptherapy]

I just appreciate learning from you so very much. Your teachings are healing my gut and colon health. God bless you!

[@AlreadyImmortal]

Good Goddess! I'm on day 3 of fermenting this slaw, and it is the Best Salad I've ever tasted! Addiction has already set in... Gratitude sister for this Amazing recipe!!!!

[@CleanFoodLiving]

It's hard not to eat the whole jar in one setting!

[@agnestheilmann677]

What a pleasure to watch your videos and learn new things. I'm making sauerkraut for many years now but I learnt so much more. Thank you

[@lidip8700]

This looks amazing! And I've got all the veggies growing in our organic garden, and this will be the first recipe I'll be making soon!! Can't wait! Thanks to you, I'm venturing into the fermenting world, one baby step at a time.

[@TheLeyaKa]

Love the recioe, really new approach to classic lacto-fermentation, creative and beautiful. Trying it tonight. Thank you!

[@rrbb36]

Oh my goodness, this ferment looks so incredibly yummy‼️

[@jeannamcgregor9967]

I'm going to try this today and add some Vietnamese garlic-chili paste for kick. Thank you! I love your emphasis on gut health!

[@CleanFoodLiving]

Sounds good!

[@YeshuaKingMessiah]

Just the written recipe sounds utterly divine!! YUMMO

[@marieroda7219]

Hi . Many thanks for this recepie.🌼

[@dfros1957]

This looks so good thank you 😊

[@MyraLee-c4r]

I LOVE LOVE LOVE LOVE LOVE this salad!! Thank you so much for this!

[@CleanFoodLiving]

It's hard not to eat a whole jar in single sitting😁

[@michaelham2366]

I really like your videos. They are straightforward and informative and always provide good ideas, many of them new to me. I especially like the coffee filter as a fermentation airlock. (I did already buy silicone pickle airlocks, but if I had seen your videos I could have saved some money and had what looks like a better solution.) I think when I make this recipe - which I certainly will - I'll use raw redskin peanuts since the pellicle has good nutritional value (just as, say, a bean's skin or an apple's peel is high in nutritional value). My daughter has been telling me about peanut butter powder. This recipe has pushed me to order some.

[@Kha-FoodTrip]

Mouthwatering looks really delicious and very tasty recipe 😋👌

[@1e0s]

that looks delicious. I will definitely make

[@iDelta77]

This looks so good! will definately try this one!

[@Cherjer113]

Love the way you do tutorials!

[@1957712]

Wonderfully done thank you for all that you share 👍

[@timberline1487]

This looks fab, must try

[@lindajohnson2950]

Thanks for all you do!! This looks so yummy!! After learning how long some ferments can last, I am mad at myself for tossing some that had been in my fridge for a year. I just was afraid of it, even though it smelled ok. 😒🤥 I love the idea of a stone. I'm using a small jar as a weight, but I will be on the look out for a nice stone.

[@MizJaniceResinArt]

Looks delicious. I'll definitely be trying this one.

[@kjb1611tw]

Love this channel, healthy and peaceful, greetings from Taiwan.

[@christinealwayschirping4115]

I just love channel n you are awesome thanks so much for sharing God bless you and your family

[@mairzydotes3548]

This looks amazing. Can’t wait to try.

[@ygalel]

I WILL TRY THIS

[@kathyscott4671]

Can we leave out tbe PB and honey, ferment it, and tha add the PB as we want a serving?

[@mairzydotes3548]

Loved this.

[@VanLe-ex8hr]

I've been searching something like this for a long time and now i get it as i'm nit a fan of premixed salad dressing stuffs. Wonderful channel . Thank you very much for sharing knowledge

[@subliminalfalllenangel2108]

Hi. I just finished making this salad following your recipe. However, instead of making separate brine out of water and salt, I had the cabbage making its own brine(based on another lacto-fermented sauerkrauts recipe of yours) and used that brine to make the salad dressing. Also, since I don't like having added sugar into my foods, I just skipped the sweeteners altogether. And because I didn't have either peanut butter or peanut powder, I just used roasted peanuts instead. What do you think about such improvisations?

[@CleanFoodLiving]

I'm all for them! Fermenting is a fluid art form, not a regiment. You made this according to your taste and preferances, that's great!

[@studio_547]

That looks amazing and awesome💚💚It must be yummy💚💚Thank you for sharing💚💚Keep in touch💚stay connected💚

[@georgewilliam8309]

I have stopped eating sugar and carbohydrates. What is the sugar content after the ferment process? Love the videos and the channel.

[@cynthiadale4234]

I’m a new clean living fan. I enjoy your videos and am inspired daily. Thank you so very much. I love all your content. Can’t wait to start fermenting. Just collecting my jars. ❤️🦋

[@DanteVelasquez]

OMG that looks good

[@CleanFoodLiving]

It is!😀

[@lillyput97]

Love your videos. Do you think you would be making a kimchi tutorial any time soon? I know there are loads of videos on KZbin but you make everything seem so simple and lovely 🙏

[@CleanFoodLiving]

January!😀

[@yolandadavila]

Love all your recipes, and would love to try this one but I am allergic to peanuts can I use cashew butter? thanks

[@CleanFoodLiving]

Sure can👍🙂

[@spiderjump]

We call it ah char in Singapore.

[@jondacrutcher7301]

Love your instruction for this slaw. Quantity, video shows 1 pint but print recipe indicates 1 quart, double ingredients for a quart?

[@CleanFoodLiving]

I will fix that ! Yes, double for a quart.

[@stephenwilliams4406]

Recently found your KZbin channel. Very well done. Such a pleasant style. I do wish you'd provide an easy way to print the recipe. Others seem to have a print button after clicking on the link. Yours requires printing on 5 pages which seems wasteful. But, recipe looks delicious. Just now getting into fermenting beets, cabbage.

[@CleanFoodLiving]

Hmmmm.... I will look into how to do a print friendly format with the platform I've been using. Thanks for letting me know.

[@LoadedLiving]

I love your channel and have made nearly everything. The fermented salsa and kimchi are my favourites :) However, I recently passed a kidney stone, one of the most painful things imaginable, and after about a month of research I've discovered that the most common cause is calcium build up. Calcium build up is caused by excess sodium in the diet. From what I understand through further research is that salt-fermented food remains high in sodium unlike sugar-fermented food which doesn't remain high in sugar. Just a warning - don't over-eat fermented food like I did. Any thoughts and knowledge on the subject is appreciated.

[@Sbannmarie]

She’s cute very childlike.

[@pennyboone9426]

what kind of water purification do you use?

[@tansb4729]

May I know if wash the cabbage do I need to completely drain out the water ?

[@CleanFoodLiving]

It does not need to be dry before using 🙂

[@skip123davis]

as i get older, i'm having trouble with peanuts. could i use almonds?

[@CleanFoodLiving]

Absolutely!

[@skip123davis]

@@CleanFoodLiving thank you❣️

[@diannasmith4908]

Question my slaw has overflowed on 3rd day there is no brine left will this slaw be ok like this or do I need to eat quickly thank you

[@CleanFoodLiving]

It will be ok.🙂 This is a fast ferment though because of the added sugar from the honey and peanut butter, so put it in The fridge and still eat quickly 👍

[@nadinepineault9407]

The % of salt is quite low. Is it ok because it is a short fermentation? I am use to using 2% or 2.5% of salt for the combined weight of water and veggies.

[@CleanFoodLiving]

Exactly, with a ferment that's only 24 - 72 hours, low salt if fine👍

[@Blueclouds161]

Do you have a recipe for radish/daikon, eggs or kefir?

[@CleanFoodLiving]

I dont, sorry!

[@michaelc2644]

Why no airlock for this ferment ? Please explain...

[@CleanFoodLiving]

Airlock lids are optional, not mandatory 👍

[@michaelc2644]

@@CleanFoodLiving But why?

[@diannasmith4908]

I followed the writer recipe that you have on this page and it states a tablespoon of grated garlic which I used.. on replaying this video you state a teaspoon I hope mine isn’t ruined! I guess I will have to wait and see

[@CleanFoodLiving]

Thank you for letting me know the discrepancy, I will fix that! Should be 1 tsp.

[@aCountryVegan]

Any suggestions for replacing the cilantro? I am one of the 5% of the people that only smells dirty socks when working with cilantro and cannot stand to have it in my food. I was trying to think of something Asian to add in place of it, but cannot think of anything.

[@CleanFoodLiving]

Right! Hmmm... I can't think of a complimentary herb that would be a good sub... I think just skip it without a replacement. Truly the peanut ginger dressing it so good, you won't miss it!

[@aCountryVegan]

@@CleanFoodLiving Sounds good and delicious. I will give it a try without the cilantro.

[@gladyssanchezray169]

❤

[@TheGeogirl]

A ziplock sandwich bag with same water in it works as a weight too

[@brandonlasvegas]

👍🏻😋😎

[@danielwiederkehr5163]

best to use mined salt, all sea salt contains plastic.

[@aCountryVegan]

Actually this is incorrect. Himalayan pink sea salt does not come from any modern sea. It is mined in Pakistan in mines that were seas long before the invention of plastic. Also Celtic sea salt is tested regularly and has been found to not contain any plastic for some unknown reason.

[@michaelpardue2400]

But lot of jar peanut has salt

[@qui_etes_vous]

that looks gunky and yummy!

[@farahdeeba1849]

Ho we contact you