Видео

The bubbles are not coming from fermentation. The bubbles are coming from when you're pressing down on them in the liquid because you poured the liquid on them and the bubbles got trapped between the flakes that you created when shaving down everything and then adding it to the container.

Good call on the black pepper im going to try this. I did 50 pounds of kraut this year just plain . But I also did a bunch of cranberry orange ginger whey ferment in a coarse relish and also whole berries which i cracked by hand to allow the bacteria culture to access inside the berries. I also do a raw honey garlic clove ferment if you wait a couple years the garlic tastes very very mild and is almost like candy. I wonder if the acidic ph of the pineapple benefits the bacteria culture

Wow amazing how do you eat it? I definitely want to try as I love all the ingredients you used to make this ❤

Moroccan here 🇲🇦what you made is a traditional KBM . It’s typically Moroccan, not North African or middle eastern. Plz no cultural appropriation .

Does the percentage of salt needed, change due to the addition of the pineapple?

where do the probiotic properties come from?

yes please

Keep your hair away from food 😢

Why are you whispering?

Can anyone tell me that can i just put it at room temperature without putting it into fridge😊? 🙏🙏

Thank you for this quick summary. I've done this twice, now starting on my 3rd batch. Luckily my Zojirushi rice maker has a GABA setting. Even though the rice obviously has soaked for 3 days, the Zojirushi still seems to soak it for a couple of hours before cooking it. The rice turns out great, whether dry (store-bought GABA rice) or home-made soaked germinated rice. It's a bit of extra work to germinate the rice in advance, but it's worth it.

Do you open it every day to release bubbles or how often

I would use celtic sea salt or himalyan salt! For any kind of digestive issue involving salt , I would think they would be the best choice !

Nice reviews, love how honest you are about how you feel about everything, some people tend to overpraise or exaggerate not liking the food. and you keep the setting in mind as well. Good range of choices you and your family made so the critique covers more too. ^-^

Making mine now I infused my butter 3 times as I got more bud so I hope it’s potent

“Maybe Im just too good a person for this world” Or maybe you need therapy

For full recipe, search “healthy cranberry sauce” on yangsnourishingkitchen.com or use this link: www.yangsnourishingkitchen.com/healthy-cranberry-sauce-cranberry-juice/

What about putting weight n all that all other videos says for suarkarat?

Oh yeah. Don’t forget the lead and dye in that porous dyed “glass”.

Nice way to introduce micro plastics into that Horrible idea. Granny never used this crap 💩

Have 1 batch plain sauerkraut "brewing" in glass about 64 oz jar. Ditched the plastics I was using , something about fermentation using plastics not right. But love the looks of your recipe coming back shortly after finishing last batch. Had the idea tumeric plus the black pepper and pineapple. See you have already done that! So healthy looking with black pepper and tumeric. W/O pepper might as well for go tumeric, shown to have thousands of times more curcumin. Also I bought a small scale for 2.5 to 3 percent salt per cabbage, or it came out bad. Big help. See u again. Water -Doug.

Your video gave me a great ideas mixing pineapple with apple sidee vinegar. I have been researching online about combining this two and it makes a drink with some impressive health benefits. There seems more options like mixing it with other juices and tea. I only knew it can be mixed with herbs and spices.. Thank you for inspiring me 💡

Pl. blanch and shallow fry/roast the Gobi before putting it at last in the curry. It adds extra dimension to the whole flavour and that's how it's done in Bengal.

How. Long do u keep in outside in open area? How long do we need to open n burp the jar daily?

Can I use canned pineapple?

Jung lu mao fi Chang Ching?

Ok this makes sense

How long does it last in the fridge?

How many days required to ferment

Does it even occur to you to tie your hair back? Your arm is actually touching your hair when you're preparing the food. What is it with people online who hang their hair into their food they are cooking? It's just awful. It's in almost every video.

I made this recipe! Sooooo delicious with the pineapple. It sat out for over a month, and then I tasted it, "Yep...time to jar it." Into the fridge, and I eat a little every day. Thank you very much ❤ To me, this golden recipe is precious!

This looks amazing

Wow, ive never heard of this recipe!

For full recipe, search “lamb meatball shakshuka” on yangsnourishingkitchen.com or use this link: www.yangsnourishingkitchen.com/lamb-meatball-shakshuka/

How many days for fermantaation

Pineapple, interesting! I'm totally going to try this.

Great idea. What's the lid/filter you put on before you metal lid? Would you recommend? Thanks!

No fermenting weight?

Can you use it at one week or it's too early?

I was always making fun of my Italian friends about pinapple on pizza, but now I kind of understand them. It's not bad on its own, it just doesn't sound right... My family usually adds carrots, about 10% by weight of cabbage, for sweetnes and colour. Don't get me wrong, I'll make a small batch just to see how it tastes like. Might be interesting,

🎉 great job! 👏

OMG🎉 this is the most amazing recipe thank you so much!!

Eat papaya

I can already tell you the type of cook that always taste test while cooking. Them eyes aint lying lo😅

Great way to get the micro plastic into your food.

This looks delicious. Can fruits be fermented as well? Newbie here 😊

Looks so delicious

Im going to need her to marry me! She probably won't, but I need it! 😂😂❤

Shall I use a beater or spatula is fine?

Nice and easy