My Top Fermentation Recipes 🧀

[@BATgirl57]

A huge “Yes!!!” to a kombucha tutorial video! Your dishes made my mouth crave all those tastes! I love the beauty in everything you do, Gaz❤Thank you for creative inspiration❤

[@gabrielakuczorska5617]

Yes to kombucha tutorial. Maybe yoghurt making as well 😜

[@Jenny-mq8uj]

​@@gabrielakuczorska5617 Absolutely yesss! 😍😍🙏❤️

[@rosas5624]

Kombucha video yes please 😊

[@cocoayo3]

YES to the Kombucha tutorial video!!! 👍

[@TG-ki9zf]

Yes to kombucha from sratch

[@jordancullenphoto]

What the hell, I was watching a video earlier from Spanian where he mentioned a kebab shop in Sydney had fermented chilli sauce and I thought "I should really make some" and here Gaz is just delivering the goods. Legend.

[@crankiemanx8423]

You tube picks up key words of things you search or watch then puts them in your feed.

[@sassycakes811]

You don't strain your hot sauce?

[@fmcgarry9449]

Fantastic I’m definitely going to have a go a making these.

[@thatsalt1560]

Tabasco is a fermented hot sauce. Nothing new. But I have homemade fermented hot sauce and it's just standing in my fridge. I think my chili was too spicy. It does have a much deeper and richer flavour than fresh chilis, of course, but it's so spicy I have no idea what to use it for

[@chompers11]

Bro gimme that haut sauce

[@hilaallnaturalsoaps9628]

The beauty and professionalism is evident from every corner of the house, from the photography angles, from the music, from the natural enviroment you live in, you are constantly just progressing more and more

[@hayden118118]

Man I can’t wait for you to write a ferments cookbook

[@beth___morse]

id love this as well!!

[@kristycarrington9413]

agreed!!!

[@Ahlia1967]

Eight years ago, I was a Jamie Oliver fan (big time) but when I decided to be joyfully vegan I struggled with watching my favourite cooking shows... I'm so grateful I found your channel when you first started and you continue to surpass by JO expectations...

[@jane5789]

Perhaps your next book should be about fermenting. I would buy it in a flash.

[@UnfurlWithYu]

I love how you incorporate those moments of "slipouts" like the parsnips slipping out the basket or the grater slipping off 😄💚 it feels kind of more relatable and accessible to feel connected to what cooking processes look like haha

[@TheSimpleHobbit]

These all looked so good, perfect timing because I'm intentionally focusing on fermentation this year! YES, please do a kombucha video! Thanks for these recipes, and all the others. Loving your cookbooks and can't wait for more!🥂

[@theperipateticaccrescent]

Need more Fermentation Recipes

[@TechOutAdam]

This man is just living his best life!

[@riss6647]

Gaz, the music in this one is SO LOVELY. It's like folky meditation. LOVE IT. I adore fermentation to of course. My chickpea miso is about ready after 2 years. Lovely, informative, and artistic as always.

[@sadssddsd2926]

yes , can anybody identify the track @ 10:30 it's not in the description

[@junkiecat9514]

Oh my gosh i just love the look of your videos. So aesthetic and all the footage of the beautiful Welsh landscapes.. Truly a magical escape :)

[@dualcyclone1]

Came here to see if you've made Kimchi yet - please do a video! But this fermented hot sauce, I am definitely going to do this. I bet a fermented tomato ketchup for those who can't stomach heat would be lush too!

[@bluetinsel7099]

Yes, you should do your version of kombucha. The recipes in this episode were good to see. It’s always good to see your content.

[@AlreadyAUser]

You've found it Mr. Oakley. The key to life! Enjoying what you do.☮

[@marinaagathangelou4049]

I’ve just discovered you after watching truckloads of videos on fermenting and by far you are the best. Love the way you experiment with fermenting and adding flavours. My gosh I could just watch you all day, your voice and your fermenting is so relaxing! I’ve subscribed! 😊

[@Sarah_Apgar]

Your spiced parsnip sauerkraut was the first food I’ve ever fermented. It came out so good too!! 😊

[@Hannahchannahyisrael]

My 4 year old says when he turns 10 he's going to go to Wales to help you make a green shell taco and compost with you. He loves you so much!!! He's been watching you since he was 3 years old, he'll be 5 in two months. He says he loves to learn about your food, compost, burgers, and Welsh water. He's been plant based since birth🤍✨

[@mariannewolf57]

Sounds like you got an exceptional boy 😇

[@typhoon420]

A huge “Yes!!!” to a kombucha tutorial video

[@amylouise3624]

I've never heard someone pronounce 'cashew' that way before :D Parsnip recipe sounds fantastic!

[@ballhockey10]

I'd like to see how the Miso paste is made. I make various Koji ferments and I think they're similar but would like to know how that paste is made.

[@susanw8440]

Just found your page. Oh my gosh been sitting here for hours watching. Thankyou for sharing your talent and the beauty around you. Yes, teach us your kombucha technique. Going to be watching all your videos! Kudos!

[@Msfinable2]

15:01 the lighting and colors here are incredible!

[@celiaguimaraes6610]

I would love a kombucha recipe video! Thank you.😊

[@jasonderr8156]

Take the dregs of your ferment - the stuff left at the bottom of the jar - OR ferment a batch for this purpose - dehydrate, grind it up and BAM you have a great new seasoning.

[@CassTaz]

I dehydrated some 'past it's best' kimchi. Oh my the seasoning is wonderful sprinkled on my home grown eggs.

[@paulinerenkema4110]

I just love the way you close your eyes when you are tasting your creations - you are so in the zone!

[@elmkindltd6838]

Yes, yes, yes please 🙏 to a kombucha recipe. We just made your spiced parsnip kraut recipe which we can't wait to try, the fermented chilli sauce and cheese is on the list too 🙌🏽 thank you for your great videos.❤

[@mrpebble6433]

More of this please Gaz! So super awesome and inspiring.

[@IAmSherry12]

Using the large onion piece under the weight to keep the ingredients under water is genius.

[@along1130rsm]

Please show us how you make kombucha!!! Everything you make is awesome and spot on delicious!!

[@alisonhendry2928]

Yes please for kombucha!!! This video was beautiful! The visuals you and your team create are like art! Yes, loving the lovely curls and hair! AG1 going on my list for next trial of greens. ( not really my cuppa, but the older I get the more I think I should help the body…) and fermenting food! Thank you! It’s like you read the minds of your groupies! Dying to make sauerkraut! You are the best! And where DO you buy your jumpers??? ❤😂

[@charliegrass3351]

Yes please! Id love to see you make kombucha, I'm starting all of this as well and I've been following and admiring you for years. You've come a long way with your journey and it's beautiful to see. You've inspired me a lot

[@sarahtrew9331]

I made your radish kimchi in the summer and I was a bit sceptical because the radishes had been exposed to too much heat and they were very bitter an inedible as they were but I had so many of them I didn’t want to waste them, but this was amazing, fermenting them mellowed them out and I had loads of jars for my family and we loved it! Super tasty, not bitter and no waste, what more can you ask for 😊

[@ine-marijesnel7969]

You really inspired me to eat more plant based food and I’m definitely going to recreate these recipes!! Thankyou so much ☺️

[@jwilli7434]

Oh wow, you've got me very interested in fermenting. I have made a lot of vegan cheese using a similar method but used Rejuvelac made from sprouted wheat berries for fermenting instead of probiotics. I find you do get a tangier, cheesier flavor from it. But it's true that the longer you leave it, even after you've added the flavoring, the tangier it gets. Also, I have sometimes let my homemade cheeses harden to the point where I can grate them. Cashew parmesan is one of my favorites to use in my home cooking. And a little bit goes a long way! Would definitely love to see a kombucha video.

[@bee_jack]

Thanks Gaz, this video like all the other is real honey for the ears, the eyes and the mouth. Quite interested for a kombucha video man !

[@lilndnfeather]

I love fermentation! I’ve made sauerkraut and water kefir as well as sourdough bread with my homemade starter. I love the process and the waiting. I love the health benefits.

[@rewoodly]

Yes please made kambouha plan and fruit blends

[@jessicahartmoore1072]

“Pleasantly spicy” …can’t wait to grow some peppers this year and give this a go

[@wesleydavis8786]

I would definitely love to see a Kombucha recipe video! 🙏👌

[@Exquiziteeatzofficial]

You already know I want to learn Kombucha! I love fermented foods! Let’s go Gaz!❤

[@katarzynagnyp626]

In Poland we have few National sports, one of them is myshroom Hunt, but two others are souer crout and fermented cucumbers. But we have different kind of cucumbers- they are shorter and smaller.

[@tanja666]

Brilliant video. Thank you❤Adding some ginger, peppercorns and mustard seeds to that chili sauce works really well for more depth of flavour. You can also make a similar ferment to gerkhins...with watermelon skin. Love the nasturtium leaves idea in the kraut

[@MsAndrealOrtiz]

Looove the homestead videos!

[@marierhodes4735]

Yes please make a video of how to make kombucha… this year I’m starting my first garden and I’m sure I will have a lot of veggies, so I’ll need to figure out what to do with them all.

[@deirdrequinn-allan2262]

Just discovered your channel today - a real treat. I'm looking forward to exploring it further.

[@garyabell3456]

I was making kombucha way before it was cool! Yup like in 1985 it was fun to do and you knew you were doing the extra and felt better! Keep everything super clean and free of contaminates! God bless

[@coreybass3760]

My mum does a lot of vegetarian cooking for not just us but also for church. We love the cheese recipe and we definitely would love the miso and kombucha ones as well. Our denomination promotes as part of the health message, vegetarianism. The problem is with people, they think that vegetarian food doesnt taste good because people dont really understand how to cook this stuff. Mum makes really nice stuff because she tries all this 'alternate' style things like adding miso and different spices and ingredients into the food. Vegetarian food CAN taste nice. BTW we have got every single one of your books (As Far as I know)

[@ninaweiss9995]

Your Videos are like medicine for my Soul, thank you so much for sharing your light and your passion with all of us. Greetings from Switzerland

[@mccartstudio3949]

Hi! I love these recipes! Three years ago I got into fermentation and I have been in love with it ever since. I have one suggestion: try making cheese with sunflower/pumèpkin seeds! They are both grown closer to Europe than cashew nuts and have an amazing taste as well. My go-to recipe for making fermented cheese with them includes a pre-fermentation with rejuvelac and is the following: In a jar set some wheat berries to sprout. As soon as they produce the little white root, cover them in water and set them aside for 3 to 5 days, until you see some bubbles forming. This is rejuvelac. Once the rejuvelac is done, separate the berries (you can include them in a bread loaf) from the fermented water. In a jar, pur the seeds you want to ferment (sunflower/pumpkin), some spices to taste and cover with the rejuvelac water. Add 2% of the total weight of the ingredients in salt and let it ferment at room temp for up to 2 weeks. Strain the seeds and blend them until smooth. Enjoy the cheese! Another (vegan) fermented cheese option, is the poor man's cheese, or keshek el foukara. I haven't tried doing it yet, but I've heard it tastes super nice!

[@mariedavis3888]

Rejuvelac with both Sunflower & Pumpkin seeds is an excellent starter for nondairy cheeses & sourdough!

[@mccartstudio3949]

@@mariedavis3888 So true! I've never used it for sourdough purposes, but sounds like a great idea! I'll try next time I bake bread :)

[@mariedavis3888]

You can also empty the contents of a probiotic capsule into your ferment. That's what I do if I've forgotten to make rejuvelac or am feeling lazy

[@Deedeevenice]

I just saw you with Rick Stein on ‘Food stories’ ! Well done you, more people need to see your vegan cooking, and what better way to reach more youngsters? 👏👏👏👏👏👏

[@jodiehellyer]

Definitely going to try the chilli sauce. Yes please to the kombucha video !!

[@taniamew]

I would love to see your kombucha recipe 😍

[@Vanessa_Sharma]

Nasturtium! My favourite snack in my grandmas garden. I need to have this on my balcony. Thanks for the reminder! I love the flowers too.

[@linahasselgren4726]

I really appreciate the way you made it a point to talk about the fact that the fermentation process really isn’t that complicated. That’s helpful to me and I’m sure many others. Thanks!

[@Madi-sun207]

Amazing! It's always great to touch down on what's available today for bettering the ways we can nourish.

[@HappyNesquik]

Another amazing video, Gaz!! Your passion and love for the produce you grow and the things you create are just so inspiring. Your optimism really extends beyond and out from the screen -- what a great way to start my day with some Welsh wholesome positivity and love for life! Thank you :)

[@respect78able]

I just did put the cheese to first fermentation. So excited🎉 will update!

[@katrinavillanueva8091]

How beautiful, the cooking process looks like easy alchemy Mr G O.

[@anacvija5513]

Gaz! This ist wonderful😊 my partner loooves hot sause so I decided to try your recipe out, my chilies are fermenting! I can post you how it went . Much love from a little village in Germany. ❤

[@laurieharnicker5451]

This was a very lovely well put together video. I thoroughly enjoyed it. I really miss seeing you do your cooking like you did before you moved to your country house. A Kombucha video would be great. You must be incredibly busy because your videos are few and far between. Hope to see more of them.

[@debbybrady1246]

I love making my sauerkraut with cabbages but this is one I will have to try. Sounds delicious.

[@laurajackson6860]

Oh Gaz, this brought back so many memories for me of my grandmother always serving something pickled or fermented in a relish tray as an appetizer before every meal. Thank you so much for sharing your secrets to fermenting with such wonderful results....and I sure would love to learn how to make kombucha!!🍷🍷

[@lmgtulsa]

Thanks for this vid! I’ve been wanting for it for a while. What a lovely place this garden center is. Such quintessential UK charm! Please do make a vid on the kombucha. It seems like a bit overwhelming and things can go wrong. Cheers!

[@Naomiling84]

This was perfect timing Gaz, im obsessed with sauerkraut and kimchi at the moment. Love using them in so many dishes. I hadn't tried them till a couple of months ago. So delicious, great video thoroughly enjoyed it thanks again :)

[@donnabrooks1173]

I did vegan kimchi and it was great. I love kimchi, but it is expensive to buy and so much more cost effective to make. A little jar is 5-6 dollars interest supermarket.

[@crudu8228]

you inspire me. I myself have been working as a cook in vegan establishments for 9 years, including as a chef. I’ve made some of your recipes many times and it’s incredibly cool. thank you for discovering new tastes and interesting solutions

[@gazoakleychef]

That is awesome!

[@carissa4081]

Love the look of all of these as I’ve just started getting into fermentation. Would love a kombucha recipe too! By the way, I couldn’t find a link to the probiotic you use for the cheese in the description or in your Amazon lists, could you post a link please or could someone else? Thanks 😊

[@shinylittlepeople]

Love love love this video ! Yes I want kambucca video!!! I have been making it on and off for years and aI have a scoby that has multiplied ..... but I made a kombucha by mistake that was absoulely delicious from raspberry tea, fresh ginger, turmeric, lemon and honey..... my friend was visiting from out of town and asked what it was and we tried it after it sitting in the fridge for months and thinking we were going to be drinking tea... it was a beautiful lightly sparkling refreshing drink... we drank it all and I started another for her and me ... thank you for all your knowledge and information its so inspiring and educational! xo

[@bonniepoole1095]

I'm so happy to see anything garden related at the end of January. My seed trials begin on Ground Hog Day, Feb 2. Thanks!

[@rumi885]

Please make a video explaining how you made your miso paste plz plz! (and your kombucha) 😁

[@VickyCohen]

So excited to see the kombucha happen in your new kitchen!

[@jaymayhoi]

this video quality is insane!! everything is movie like, props to the sound editing in this too

[@tinyapothecarykitchen]

Thanks for the inspiration! I'm definitely going to try to ferment hot sauce this coming summer. I never weigh my ferments.😬I just add 2 tablespoons if I'm using a quart jar and 3-4 tablespoons if I'm using a half gallon jar. Thankfully, I've only made one ferment that seemed too salty. I dumped some of the brine and added filtered water and it seemed to balance itself out. Thank you again! Love your channel. Keep up the great work! 👏👏👏

[@softasyarn]

Love this! Such great content Gaz! YES, please do a kombucha video!!

[@maureenlayden3639]

Gosh-- how wonderful, love this! Thank you my gentle teacher! Yes please Kombucha!

[@mynciee]

Yo Gaz, I injured my hand on an immersion blender right as seed starting time is beginning. But I gotta keep pushin' and recover so I can get the balcony garden growing - I started my seeds with one hand, while watching your videos for company. Thanks for keeping me inspired and looking forward to the months ahead :)

[@GreenWitch1]

I enjoy making kombucha. I’d love to see some of your fruit/spice additions 😅

Hi Gaz! I bought a book of yours few years ago, and haven't forgot the nice recipes in there! I'm glad I've found you here!!!

[@linzertube]

All the things you can produce from your garden, including fermented products! HOW EXCITING! Absolutely, 👍 YES, PLEASE, to a kombucha lesson!❤. Thanks, Gaz!

[@shamypiper]

Yes for kombucha 🎉🎉🎉🎉 thoroughly enjoyed this episode ❤

[@anapaulatutui3646]

Definitely we want to learn the kombucha ❤❤❤❤

[@Plantanka]

Thanks for this inspiring video. I love fermented food, I've been doing my own sauerkraut and pickled cucumbers. I'm going to try your ideas too. I use only plants in my kitchen and fermentation is a must for adding more flavors to the veg and preserving them for winter too! :)

[@gazoakleychef]

Wonderful!

[@flyingfreeAus]

Awe..thank you Gaz. I’m super keen learning fermenting from your vids. They are so inspiring! Letting you know, but I grew garlic for the first time in 2023 and harvested enough to last us in 2024. I’m in the process of storing it to last in our rather hot climate. You asked us to let you know. Cheers

[@PooPooBanana2]

love your videos, so fun to watch even if I'd never make the stuff because I'm too lazy lol

[@carlapicoulet1387]

My favourite channel ! And favourite cook ! Thank you for this video !! 😋

[@plant2183]

Love this Video! Commenting for a Kombucha video! I’d be excited to see a hibiscus ginger kombucha recipe! ❤

[@nikkibigger]

This video is incredible! You should have so many more views! Can't wait to try out these recipes asap.

[@gazoakleychef]

Thank you so much!

[@WillowsGreenPermaculture]

Fantastic video. I haven't finished watching it yet! But I loved the fermentation of the hot peppers. We got so many this year that I'm going to try this! We're just starting this year with fermentation, but we haven't done it with hot peppers yet! I love that, what was it? - hubbard squash at the beginning of the video!

[@samanthaelliott9487]

Yes! Can’t wait for your Kombucha video! I hope you make a bunch of different recipes and then try them to say which one is your favourite just like your nut milk video! I make your almond oat milk recipe all the time as my only milk in the fridge

[@freshandfire]

You are my favorite new YT. Awesome premiere! Yes and yes for that kombucha recipe please.👍🏽

[@shinrarango]

gonna make this tonight. Made a sprout kraut a last month with a glut from the allotment which turned out delicious

[@BethGrantDeRoos]

Great video! Here in California various peppers are one of the biggest items we grow, and a day literally does not go by with some type of hot sauce on something. We even joke our homemade hot sauces and homemade elderberry syrup is why we don't get sick in winter. And yes, we make kombucha too! 🙂

[@deedee-hx1yf]

oh j ai tellement appris avec cette vidéo, et ce lieu est vraiment magnifique digne d un conte de fées. OUI a la recette du kombucha et à d autres expérience culinaires et visuelles comme celle-ci!!!!

[@HappyHungryHibby]

I’ve covered the fermented chilli recipe too, it’s bloody epic, isn’t it! Totally inspiring to see you cover fermented foods, I’ve become obsessed with this lately. Keep up the great work Bro 👊🏼

[@TheLecieyek]

Oh yes a kombucha recipe would be amazing 💚

[@weehillywinky1]

Every bit of that was b-eautiful in every way! Gorgeous scenery, fabulous gardens, delicious looking food… I’ve some of the cheese enjoying a rest in my kitchen as we speak… and just all around good vibes! Thanks Gaz. Keep on keeping on, because this is what we all need at the moment. ✌️

[@Jenny-mq8uj]

Yes, can't wait for the combucha recipe! I have planed to try and make some this year so perfect timing 👏😍🙏

[@WiltshireVeggies]

Great video! Chilli's are such productive plants it's great to have more ideas on how to use them 😊

[@jessicayang4686]

Thanks for so many useful fermentation tips ❤ I wish there’s a love button to click for your videos. And yes I can’t wait for your kombucha recipe!

[@rachaelthompson6305]

Fantastic recipes, your so inspiring ! I would love to watch you create kombucha as i really want to learn how to make it. I have a scooby at home waiting to be used 😊 x