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Simply Divine Living
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Добавлен 3 янв 2017
Angie Christensen is a passionate educator of holistic health. For over a decade, Angie has taught thousands of people 4 divine keys to activate their body’s innate power to create true health. Angie has been trained in holistic nutrition, herbs, homeopathy, biomedical interventions, neurofeedback, and energy therapy. But what she truly loves is teaching. She has a special knack for simplifying complex subjects and her students leave her classes saying, “You made all the pieces of everything I have been trying to learn finally fall into place and make sense! I can do this!” Through online classes, hands-on workshops, retreats, and mentoring Angie empowers others to heal by making homeopathy, herbs, fermenting, and nutrition SIMPLE. She is also a whiz at being able to “edit” almost any recipe to make it both delicious and healthy. Learn more about all the resources she has available at www.simplydivineliving.com and on her RUclips channel, Simply Divine Living.
Видео
Fermenting 101: Easy Ways to Add Fermented Food into Everyday Meals
Просмотров 3615 месяцев назад
Fermenting 101: Easy Ways to Add Fermented Food into Everyday Meals
Fermenting 101: How to Make Easy Fermented Food in Minutes
Просмотров 10 тыс.5 месяцев назад
Fermenting 101: How to Make Easy Fermented Food in Minutes
Fermenting 101: Heal Your Gut, Boost Immune System & Mental Health
Просмотров 6285 месяцев назад
Fermenting 101: Heal Your Gut, Boost Immune System & Mental Health
How to Create Your Own Herbal "Farmacy"
Просмотров 1455 месяцев назад
How to Create Your Own Herbal "Farmacy"
My Family's Experiences with Mental & Emotional Health Challenges
Просмотров 3472 года назад
My Family's Experiences with Mental & Emotional Health Challenges
How to Use Homeopathy for Family Home Medicine
Просмотров 1,6 тыс.3 года назад
How to Use Homeopathy for Family Home Medicine
How to Build Healthy Food Storage
Просмотров 1,4 тыс.4 года назад
There is no more important time to be healthy than in an emergency. Sadly, most "food storage" foods are highly processed junk food that weaken our health. Learn how to build healthy food storage that will help strengthen your immune system and make you stronger, even in times of stress.
My Favorite Natural Antibiotics (and why they are better than a prescription)
Просмотров 1,5 тыс.4 года назад
My Favorite Natural Antibiotics (and why they are better than a prescription)
The Most Important Thing I Have Ever Learned
Просмотров 9926 лет назад
www.simplydivineeating.com/sugar
Nothing comes up when I go to your site except of the logo on top of a bunch of writing. Nothing scrolls and there are no links...help!
Can a mix of Armenian cucumber and regulate cucumber be used to ferment? If I don’t have a start, the salt and water ratio will ferment?
So to use the food do i take some out then put back in cool room again or refrigerate after opening
Most of the fermenters I read online are militant about making absolutely sure the sauerkraut is completely submerged by an inch or more. And the few times that I've made it, the gas tends to push the cabbage up and out of the brine unless I have a weight on it (and even then I have to keep pushing it back down). Is that somehow unnecessary?
Awesome video thank you so much dear friend.
How do I know if I have a mason jar good for fermenting or not?
@@jackweber2791 mason jars don’t work as well because they don’t keep out the oxygen
Are the mason jar that says crafts & more, safe to use for fermenting
Why not mix the salt properly into the water before pouring into the jar? Putting on top without stirring it in causes uneven distribution of salt.
You can do it either way. Equilibrium will win out.
@@simplydivinelivingThank you for responding xx😊
Love the acidic flavor
I'm horrible in math.. hope i can figure things out. 😂
I like my salsa watery where you could almost drink it
I found two Fido jars in my canning stash ! 😁 Gonna try it with these jars this time. Last time i made it in a crock and covered it with a towel and something else? Not sure ? maybe a tupperware lid. Anyway it got white mold on top and had to throw it out 🙁
That is many people’s experience. The jar makes a huge difference. The mold came because the top was open to oxygen. I’m so glad you found some jars to try!
Is 3 to 4 weeks good to make it sour? I like mine sour but not overly sour.
You can eat it at 3 weeks. There is nothing wrong with trying it at different stages to see what you like best. The longer time simply develops additional probiotic strains.
I've never bought formented veggies
By far the simplest process EVER! Thank you
Does kimchi have to be placed in the fridge or can it be stored in the pantry for long term storage
Pantry is fine
How much salt for the cucumbers?
Do you open them to burp them every day ? Do you not have to keep them in the fridge to slow fermentation after a week or 2 depending on how sour you want it ?
These jars you never open and burp. Close it and forget it. Putting them in the fridge is optional if you want them to taste more mild.
Is pink salt necessary?
Any multimineral salt (see the FAQ video).
What about the threat of botulism
I have a video that will be coming out soon on this topic. But the short answer is there have never been any cases of botulism in the US from fermented veggies. It could only happen if it didn’t really ferment. If you see bubbles, you should be good.
How much salt for three cucumbers?
Can I use a plastic jar?
I wouldn’t. The acid of the fermenting would probably leach chemicals out of the plastic.
I have a Fido jar and it is the best quality! Im sure they still do alot of fermenting in Italy. Thanks so much for the tip. The salsa looks so good!
What is the recommended time for fermenting sauerkraut?
Studies have shown you get the most probiotics after 2-3 months. But you can eat it sooner.
@@simplydivineliving Thanks! I’ve tried the traditional method and always seem to produce an orange mold. After a couple of times I gave up. I’m so excited to try again using this method. I don’t care how much the jars cost! I successfully do all sorts of food preservation but dearly want fermented sauerkraut and pickles.
So should you sterilize your jars?
So my husband cant eat high sodium foods. So does the fermentation convert the sodium or decrease the sodium level?
The sodium stays the same, but it is meant to be eaten as a condiment…just a spoonful or two with a meal. So overall, the sodium is not super significant compared to a normal American meal.
I love making my homemade sauerkraut, it is simply the best. I have a batch going now that is ready to eat. I use the PH strips to insure it's reached the proper recommended level. Its probably not necessary, but I just always have. I also love making the fruit scrap vinegar. Pineapple is my favorite. Thank you for the easy recipe for kimchi, I will certainly try this one!
Great video but the one thing you did not mention was the salt that should be used. Thank you
That is covered in the FAQ video that follows. There is a whole playlist of videos covering the whole subject.
As a newbie, I wouldnt know what to look out for if something went wrong. When shouldn't we eat food in the jars.
If you looked at the other videos in the playlist, they go more into safety, including what to look for.
Would be nice if you put some info on your site……
simplydivineeating.com/recipies/in-the-kitchen/store-it-alive/
This way of fermenting would be great if you could get these jars………can’t find anywhere. Can you do with regular ball jar and lids?
It doesn't work the same with Ball Jars. Here are some available on Amazon at the moment. My favorite size is the 1.5 liter. You can reuse these indefinitely. amzn.to/3WTrjA0
How much salt are you adding! I see the spoon but you don’t say if it is a teaspoon or a half teaspoon! Thank you!
It depends on which recipe you are talking about. If it is the salsa, it is by weight. My cookbook has all the salt math done for you if that is helpful. simplydivineeating.com/recipies/in-the-kitchen/store-it-alive/
@@simplydivineliving This link doesn't take you to the cookbook! Is there another way?
How do I get jars like yours?
Here are some available on Amazon at the moment. My favorite size is the 1.5 liter. You can reuse these indefinitely. amzn.to/3WTrjA0
Can you do fermented bread and butter pickle?
Yes. You can change the spices however you prefer. You can use a recipe you already love and just make sure the water brine is 1.5 t salt/cup. Or I have a recipe for bread and butter pickles in my cookbook here simplydivineeating.com/recipies/in-the-kitchen/store-it-alive/
Thanks, Angie!❤
I love your simple and easy to ff process thank u❤
Thank you so much❤
Best fermentation video I’ve watched yet. Thank you!
Glad it was helpful!
This is the best video on fermentation I have seen. Thank you for being so concise and explaining the details. You're a great teacher!
Thank you!
What about all these videos that say you have to keep the veggies submerged by using weights to hold it down? How come your method doesn't mention this? BTW, I love your approach to fermenting!
These particular jars make weights unnecessary because they get and keep all the oxygen out. They make it simple!
@@simplydivineliving Thanks for responding. What about that gap of air (oxygen?) at the top?
After the food is fermented, and you start eating from the jars, do they have to be oxygen free, i e do phyto jars remain oxygen free after they are opened?
@@juliehorne7933 After you open them to eat, they won’t be oxygen free anymore, so then they need to be kept in the fridge
The question about measurement referred to the sauerkraut.
1 teaspoon per pound
Had you actually meant 4 tablespoons instead of 4 teaspoons? Love the simple instructions on the kimchi!
The salt is 1 t per pound of cabbage.
@@simplydivineliving Thank you!
When you cook, say sauerkraut and sausage. Does the heat destroy the good bacteria in the sauerkraut?
Yes.
Is it Fido or phyto ? Phyto in the transcript
Fido (They are Italian)
Link for phyto jars please?
amzn.to/3WTrjA0
Cannot find the jars please help 😅
amzn.to/3WTrjA0
Hello Thank you for all that information. Do you have a,link for the Phyto jars? I cannot find them anywhere. Thank you
amzn.to/3WTrjA0
After you open the jar, how do you store the fermented food?
Once you open it and let oxygen in, it needs to be refrigerated
For anyone in the US: you can sometimes find fido jars at tj max or home goods.
I got mine at Amazon.
Here are some available on Amazon at the moment. My favorite size is the 1.5 liter. You can reuse these indefinitely. amzn.to/3WTrjA0
Is there a chart or metric system for how much salt you add?
What if you live in Florida and your house sometimes gets up to 80°F in the summer because the AC can't keep up? Can you only ferment in the winter? But even in winter, it is often only cold for 2-3 days and goes back up into the 70s or 80s. Also, no such thing as a basement here, the water table is too high.
My apartment is hot... Even though I'm in the North East - 80+ degrees even in winter. I find fermentation is done quicker.
This is why traditionally in Asia they would bury them. :) But an extra fridge can be an option. I bought an old one off classifieds that I keep ferments in.
At a higher temp don't go bad, but they will ferment more aggressively