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@@-johnny-deep- thanks Johnny!

@@underchad4388 a little bit of scale, a little bit of eyeball measuring lol

@@veryveganval Wow, well you seem like an excellent baker!

@@surajpoudel3215 yes, both the veggie balls and the plant balls are vegan!

@@underchad4388 almost makes one want to go get a giant curio cabinet...

Congrats! You can now do all our daylily foraging!

@@scubadiva666 I'm a dark chocolate fan myself, but the variety is great!

Absolutely, puddin!

I bet that would be delicious! You could even sprinkle some sesame seeds on top for added crunch!

Or maybe we should just call you Rebecca...

I know the feeling

Thanks!

It was a delicious one!

Yes, thank you! I love natto with mustard ❤

Thanks! I wouldn't recommend adding seasoning before fermentation- my understanding is that the bacteria that makes natto won't grow well in a salty environment.

Interesting! I'll have to give that a try

@@veryveganval you can even make tempeh this way with thin enough layer(tempeh likes his O2) of legumes. No extra pots, no extra sterilization) Just cook some it a pot, keep a spoon in - its gonna be sterile too, than ferment in that sterile pot with sterile cling wrap(it gotta be freshly rolled out - there gonna be condensation on it dripping down on the substrate). Fermented it a 1-2 bit cooler than natto. Maybe open it up for a couple of breaths, but do not stir - could contaminate(usually it yeast). Tempeh really doesn't like any fondling which cause internal bruising in it's structure. Tempeh is the food of Gods too. And I like pre fermenting my grains too, making dosas etc. Really brings in another dimension of nourishment.

​@@veryveganval 2 inch for natto on a puree is pushing it, it's rather 1-1.5 inch

I think some people do, but I'd always been told not to eat the leaves since they're higher and oxalic acid then the stems.

Thanks Owen! Always great to find someone enthusiastic about fermenting foods!

Thank you!

Thank you! I'm also trying to be a little more thoughtful in how I'm spending money, so I get it. We tried on the simple part- it's not really my forte, but I think I did pretty well!

Thanks for the comment! Honestly I never knew I liked cauliflower rice until I tried it like that 😂

I've only ever made these with brown sugar, but white sugar should also work. Hope that helps!

Idk this hummus is delicious- for sure better than roast beast 😂

Thanks!

Absolutely!

Wer liebt sauerkraut nicht?

Such a kind comment, thank you ❤

My pleasure 😊

There is no official "done" time for sauerkraut, it's all up to your taste- I usually ferment mine about a week or two. I have a longer video I just put on my channel that has a lot more information if you're interested!

veryveganval.com/2018/01/29/5-ingredient-vegan-banana-peanut-butter-cookies/

He has to nap sometime... If we were cooking tofu, he might be more concerned with supervising the activities, but plums are just fruit.

@@veryveganval hm. Well if I had plums, I'd make something Dougie would enjoy out of them #treats4dougie

Great question- I used sodium hydroxide here

@@veryveganval oh cool. That's what I used in my last hominy batch. I'm new to cooking hominy and from I can tell, sodium hydroxide has a bad rap. Like I posted a question about it on a chemistry and cooking forum on Reddit and people did not like it. Sodium hydroxide isn't something to be play with which is probably why they downvoted me. But that's the thing, I'm not playing with it. I'm just using it to make food. I guess not a lot of ppl are familiar with the process of making hominy. But if done correctly, sodium hydroxide is definitely a must. Plus there are so many advantages. IMO it's cheap, you don't need that much to make the hominy (literally like 1.5 teaspoons for 2 gallons) and it tastes more natural because it's Sodium not Calcium or ashy. If there is one big disadvantage, it's that it is extremely caustic, even 1 granule can do some damage. That's why I only use this stuff when I'm outside. I make sure to not breathe the dust, or get on my skin, that I don't spill any, I tighten the cap really good after use and I store it somewhere where it won't get touched. Follow those simple rules, sodium hydroxide is definitely worth it. Plus, if you ever have a clogged drain, you can just make your own drano. Talk about win win!

Thanks! I'm sure you could make these using a steamer on a stovetop, but the direct heat of the stove will give a different result.