@@CleanFoodLiving Thanks for the video I was just wondering why you want people to put it near the window if it it’s not supposed to get direct sunlight
Hi there and thank you so much!!! Good stuff to know. Just a tip for your honey - I noticed you were using a metal spoon….when honey comes into contact with metal it kills the good bacteria - always use wood, glass, or plastic with your honey!!! ❤
I’m going to do this for my wife. She has spent thousands over the years trying different cleanses/ probiotics. The ones she taking now are expensive. This is a win/win. Thank you so much for this video. Look forward to see what you do next.
Simply unbelievable! I’ve been into fermentation for years but I seemed to have overlooked the obvious. I used I tsp manuka honey and 1 full capsule probiotic. 4 days later it’s just a beautiful thing! Thank-you so much! It’s a game changer for me 🤗
I’m really loving the content on your channel! Would you have a recipe for 1) a probiotic for the skin and/or 2) a probiotic for the mouth either a paste or rinse?
You have a great point Alex! I never use honey but I happened to have this on hand 🙃. Isn’t all good quality honey antibacterial? Maybe I’ll use good quality maple syrup for my next batch…any other suggestions?
Wow , I've never heard of probiotic water by itself! (made with a capsule!!!). Now we can save a lot and get healthier because good capsules are 1 dolar each cap or more (I had bought Renew Life with 30 billion live cultures). THANK YOU very much from Monterey, MEXICO.
Honey by itself has got probiotics that activate at being diluted... But it'll sour after a few days, for that I add some fine slices of ginger... Ginger has got natural ferments on its skin... But I add fruit like raspberries, grapes for a really nice flavor...
Hello from Philly! I just found your channel, and I’m really excited to try fermentation. A few years ago, I had septicemia from appendicitis, and was in ICU for almost a week. I was placed on 3 different antibiotics for several weeks. It totally destroyed my gut bacteria. I developed Hashimoto’s, and have never been the same since. I cut out dairy and gluten from my diet about 6 months ago, and it’s helped. I’m hoping adding probiotics to my diet will help me heal even more. Thanks for bringing this wonderful content to the world.
Amazing ! I was just diagnosed with hypothyroidism too, with a decades history of antibiotic damage followed with decades of intestinal damage and blockage. I drank kefir/yogurt for years then noticed that my stomach began to heal when I gave up gluten and dairy (kefir is best tolerated but I find it unneeded as cabbage does much better). Gluthione helps restore the gut lining too; I don’t take Big Pharma drugs for my thyroid, it’s amazing how nutrition and supplements/vitamins work, restoring the actual problem rather then taking poison for symptoms which will later create a need for other pills. So many problems stem from the gut; approx %70 of the immune system is located in the gut as well as, over %90 of our neurotransmitters, this all the problems are integrated. How’s everything working out for you …… ? I’d love to hear an update……… ; )
@@esemmanuel6603 It seems to be helping. I’ve also been making my own kombucha and fermented veggies. I’ve never heard of gluthione before. I’ll check it out. Thanks.
Same, antibiotics tore me up. Hand surgery with no infection at all but the wouldn’t cut without it. I make kimchi and sour cabbage. Eat about a cup a day. I’m doing better after months.
May I suggest that every time that you need to take anti biotics and even the flu vaccine do a series of probiotics ie yogurt and even better kefir to line your gut! I have learnt this by myself for with the children and my elderly parents and they never have adverse symptoms. I AM NOT A DOC just down to earth.
I made a cashew spread the same way. Owernight soked cashew - blend, add probiotic, mix and leave for fermentation during one day. Yoy'll get a tasty and a healthy spread.
@@CleanFoodLivinghii. Technically instead of probiotic pill, can we use a table spoon of yogurt or kombucha to start with? What about my store bought pickles went "bad" forming foams on top smelling bitter, as we so far been told it's going "bad" but I wanna understand is it bad or it is re fermentating indeed? Thanks for breaking it down 🙏🏻 💪🏻
I made a successful jar of white cabbage lactic acid-fermentation, without recipe. Not even stomped it as one shoul, just a little. Seasalt and cumin, boiled, cooled swedish tap water. Started the fermentation on a book on top of the radiator for 3 days, then further in the kitchen for 2-3 weeks. Really good!
Another good additive for fermentation for feeding probiotics is mollases. I think honey may be a healthier option but if you're stuck, molasses will work very well also. Maple syrup is another safe and tasty sugar that can be used.🙂👍🙏🙏🙏
@@DanteVelasquez Plain sugar will also work, yes. But the problem with table sugar is that it is too "processed" and some of the chemicals and processes used to make sugar can make it a lesser option, but still somewhat effective. Table sugar is very clean and purified. Other less processed and natural sugars, such as cane, molasses, and honey do not have to go through as many purification processes and are much more organic in nature and carry certain positive ingredients that might be removed during processing, as sugar is. Brown and more unprocessed sugars, maple sugar (one of my favorite additives) can definitely be used with great success. Processed sugar will do the job but it's kinda like taking Tylenol regular strength for a migraine. It may help but it won't do what other meds will completely. 😉👍🙏🙏🙏
@@PoppaBadger Agreed. I use table sugar for a lot of my fermentations though and it works fine, and I often accompany it with puréed apple or pear depending on what I’m making.
@@DanteVelasquez In terms of wine and ingestible fermentation I would have to say that you're correct as to using sugar because you'd want the cleanest means to ferment something you're going to eat. I'm going to google wine fermentation and see if they use sucrose or something specific,so be right back...OK, hello again.lol Apparently glucose and fructose are the most commonly used "sugars" for stuff you ingest. I have to be honest though, I have a friend who used to make a strawberry wine/liquor with table sugar and IT WAS GOOD!!!🤣👍🙏🙏🙏
@@PoppaBadger Haha I actually do make wine, beer and hard seltzer my self and the plain sugar is what I use for the reasons you said (I add raisin puree though to further feed the yeast). But when I make kimchi or other vegetable ferments like chili sauces or capture yeast water there is always fruit with it. I don't use honey because I don't like stealing Bee food, but I am going to have to try maple syrup and dates for some things. I just made the connection that the raisins are the key factor for making my wined batches more active so table sugar is indeed inferior, but necessary when you don’t want to add other flavors 🙂
I am fermenting since years but this is new for me :) I have 2 types of probiotics, one is a capsule other is a liquid in a small container. For the capsule the description says it contains some lactobacilus which stands acid. The liquid says there are 4 different lactobacilus in there. I started a batch from both, I am curious about the results. Btw, very underrated channel with fine content !
@@hp1117yes, she showed how to do it in the video. She said to save a quarter of the mad one and pour fresh water and honey and leave again for some days.
I'm spreading your channel around here and to all my friends and family in the US because we have toxins being sprayed and they're trying to sneak it in everything we buy or eat, not so much here I can go straight too the best man and fruit man I know, thank you again and I will pass your site around generously
Does it make the water salty? Is that why you think probiotic pills are used instead? I love the taste of sauerkraut, but not sure I’d want water with honey and stuff in it. Lol.
I love water kefir. When my house is too cold I put the jars in the oven with only the light on for warmth. Average 75* is perfect. I do 2nd ferment for flavor the same way.
Back to say thank you for the recipe! i do a few things different, like use a yogurt warmer to hold jars in our colder house and sometimes add freeze dried fruit. But i use the same honey you showed here and love telling others about this inexpensive way to get good bacteria into the gut. i have one question for you...should one always strain the brown floaties at 2:22 or do you reckon they are safe to drink as well? (for us lazy and undeterred folk)
I made my first batch. It is definitely a different taste but so good! I am sooo excited to get my gut healthy. Thank you for sharing your knowledge ❤!
In all my years, I never saw this recipe. I do kombucha, milk kefir and make my own sauerkraut so I'm big on pro-biotics. I will be adding this to my lineup and so thankful for your channel.
Ooooh….. You sound like you e been doing this a while and I’d love your input. I’m looking for a good Kumbacha recipe to start, did you follow hers, or what do you do ? I gave up dairy and kefir has always been very powerful. What’s your take on the strength of the difference of the methods, homemade ? Which is the most powerful with the most strains out of all them you make, kefir, water grains, Kumbacha and/or cabbage .. ?? I’m curious as to know also, certain strains work for different things so I’d like to figure out how many strains of what are in each of these.
@@esemmanuel6603 Making kombucha from scratch takes time so be patient. Buy a bottle of store bought Kombucha (Synergy is the best) with the mother in it, and add it to weak black tea & sugar to start a SCOBI from scratch. #1. Pour filtered water from a large Ball canning jar (or bigger container if you have it) into a large sauce pan and bring the water to a boil. #2. Then steep 3 black tea bags (more if you have a bigger container) and enough sugar to make a sweet tea and let set until it cools down to slightly warm. #3. Pour the bottle of Kombucha in it and cover with a clean cloth and secure with a rubber band. #4. Let set for about a month and you'll see a SCOBI forming on the top. Try not to disturb it so the SCOBI doesn't sink to the bottom but if it does, it's fine. Once you have a good SCOBI, remove it, and toss the old tea that should be quite vinegary. Then begin the process over again and taste test it every week until it ferments to your preferred taste. Just keep repeating the process with the same SCOBI until a new baby develops and then throw out the old and use the new. After the 1st fermentation you can add fruit to it and let sit in the fridge to develop more flavor. If you find it's too sweet cut back on the sugar but remember that the SCOBI needs the sugar to feed on. The black tea adds a bit of flavor and color. You can store your SCOBI in the fridge indefinitely as long as you feed it fresh Kombucha from time to time. With Kefir (water or milk) you have to buy the seeds on Amazon as they're hard to find even in a health food store because they have to be kept alive. RE: info on the different strains, I don't know. I just try to keep several ferments going and hope for the best. Sauerkraut is super easy and while I'm sure there is a recipe here, I find Mary's Nest a good source too. I make a big batch of Cabbage, Carrots and Beets (referred to as Rainbow Sauerkraut) so it lasts a long time. Hope this helps! Enjoy being healthy!
Amazing! In Ukraine we make home made beverage called kvas. It features rye bread and some yeast (I think probiotic will work just great instead of the yeasts). When it's done its so tasty, we finish it very fast! ANd we also use some of the used bread to start a new cycle of fermentation. P.S. You have beautiful malvas (is it mallow in English?) in the background (4:00). My grandma used to grow these
We grow those in our yard too. They are called hollyhocks around here. I make beet kvass, but I have been told I'm calling it the wrong thing. Americans (like me) have a lot to learn.
I'm very grateful for this video and trying out the recipe but I got to wondering, does the gut destroy most, if not all, the probiotics before they can be of any use? And would drinking them on an empty stomach be more or less effective?
Definitely going to add this to my list of homemade fermented foods. I am going to try using a vegan yogurt starter instead of the probiotics pills, which I can purchase much cheaper than most of those pills. If anyone is interested I can post the results here after.
@@CleanFoodLiving Finally got bubbles on my 3rd day and I only used 1/32 of a teaspoon of the vegan yogurt starter. Will be giving it a try tomorrow. So far so good.
This is very good to know! Keep me posted on final results and taste. 👍 With the final results, please also share the specific vegan yogurt starter you used and the vegan sugar as well since you didn't use honey. This way I can share specifics with others who ask. Thank you!
Great presentation- clear, interesting, thorough… with a bit of humor! 💩😂 I will definitely be making some of this immediately, as the cost of my favorite probiotic capsules has increased greatly recently! (As has most everything.😠) Thank you SO so much for this awesome, $ saving tip!!🥳
This was fabulous for me finding this recipe. I have three dogs. Two that get upset stomach quite often. One is OK. So I have to give them probiotics. They’re not really fans of sour Kraut, fermented carrots, yogurt, Kiefer and such. I’m hoping this will work!
I suggest you find some slippery elm powder/tea. I found mine at a health food store co-op. It’s for people and animals. You add water and it makes kind of a thick tea. I added some to my pup’s dogfood or put some in a little dish for him to drink it. You can give daily or as needed. It will stop tummy upset, diarrhea, constipation, vomiting. This very cheap NATURAL alternative replaced the RX dogfood we were buying at $75/bag.
I did this with rhubarb and sugar. Added equal amounts diced rhubarb and sugar, left 24 hours, poured over equal amount boiling water, let cool covered. Added pro-biotic pill, covered/sealed for 4 days. Just starting to get a good bubble and mild alcohol content. Amazing soda taste, with no rhubarb sourness. The diced bits taste like stewed apple, and it smells like wine. I need to dilute that mix with about equal parts water for sweetness, so it goes fairly far.
Great ! i like to sip on the probiotic water after i make fermented pickles. i remove the liquid and replace it with a 50/50 ratio of solution to have the pickles stay in the fridge for a prolonged period of time. The fermented brine is excellent to sip on.
Thank you so much. So far all your recipes I made came out perfectly. I truly appreciate the details. Love and blessings to you and the whole world. ❤️🙏🏻🌍💕
First time here... What a beautiful woman. She's the kind of beautiful that starts from the inside and shines on through outside, for others to see... Thanks for the video..
My first batch brewed for 5 days. I added a pro-bi capsule to start it. No floaties but it smelled a bit like honey and lightly like apple cider vinegar. Does that sound right?
This is one of The Most useful youtube videos which I have seen! The simplicity of it all is amazing! I wish I had known this years ago and I could have saved many pennies. But I find the whole process quite magical and interesting...I will do this tomorrow! So exciting!!! Subscribed of course :)
Thank you so much for this easy fermentation process. Is it to be refrigerated after it has fermented or do you keep it out in room temperature. Thank you
This process is the start of something good for me. This is the first attempt to ferment any single thing I have viewed from your channel. Your fermented hummus seems my next one to perform. Thank you for this. I need to find the correct probiotic capsule to purchase. I will read your show notes & I hope you have a recommendation for that item . I am on a spring fed well & feel this water is a good supply for me. Best wishes to you & thank you.
Thank you so much for this great video! Thank you for your patience answering all questions, including the one answered previously! You are kind, generous, amazing...
WOW, just found your information, and I'm delighted because I don't have kefir grains and I wanted to make some probiotic water....thank you so much...
1. HOW TO STORE? 2. PROBIOTIC BRAND? 3. HOW LONG DOES IT LAST? 4. WATER TYPE? TYPE OF HONEY & ALTERNATIVES? ANSWERS TO THESE COMMON QUESTIONS ARE GIVEN IN DESCRIPTION SECTION OF THIS VIDEO. PLEASE SCROLL UP TO VIEW THE ANSWERS OR WATCH THE VIDEO ENTIRELY (The troubleshooting & tips sections after instructions) CHAPTERS ALSO PROVIDED. Thank you!
I tried ginger water it was good and later i tried adding green tea which was even more easy, I don't use honey because it's not vegan, I used brown sugar instead.
No, its needs the probiotic from the capsule. If you did not want to use probiotic capsules, you could try using water kefir granules instead. Not milk kefir granules, but water kefir granules. Add more honey with the water kefir granules and that will give you a nice probiotic water as well.
Haha that was the absolute cutest left in out take I've ever seen, with the beautiful hollyhocks and serious mood. I love your no nonsense or rambling approach so the occasional hiccup is just dear. Some probiotics are so expensive (and vital) I feel like this info was worth more than gold. It deserves that giggle 🤭
Hi Adrienna, What about adding a starter from other fermented foods like sauerkraut or any other instead of adding from a probiotic capsule? This can give us more variety of probiotic bacteria.
Yes you can try sauerkraut brine. It may or may not take, but give it a try. You'll still need to add a sugar source to feed so the probiotics have a food source to reproduce.
@@CleanFoodLiving Thanks for your feedback. Yes, I made a fermented brine mocktail from sauerkraut, (bell pepper cauliflower broccoli all in one), ginger, and turmeric after they were all fermented separately. Mixed 2 large Tbs from each jar and added some fermented veggies also. Filled the rest of the jar with water and added jaggery (sweetener, that is slow-cooked sugar cane juice till it becomes thick, very commonly used in Indian cuisine) After 3-4 days it becomes fizzy, sour to taste, and Ph less than 3.4.
@@kaushiktilwa2386 If you like the results that you have posted here, you might try another beverage as well. What I am thinking of is beet kvass. Look it up. Kvass is made of other things besides beets, but I love beet kvass for its flavor, tanginess, and blood boosting qualities. I think you're on to something great here. Perhaps Clean Food Living has already done a video on kvass and I don't know about it.
You can use non pasteurisized fermentation foods like Sauerkraut, rejuvelac etc.. Adding sugar is not necessary if you put some grain into the water. If you fermented different vegetables you receive many kinds of probiotic bacteria, which you can cultivate them. You can use the sour liquid of your fermentation products as a starter for yoghurt in milk or soy-bean-juice.
Hi, I love making this probiotic water but was given some homemade water kefir which got me wondering… what’s the difference in probiotic strengths & benefits? Thanks for your wonderful channel. I’m learning so much from you.
Depends on which probiotics you are aiming to grow. I assume that it’s some species of Lactobacillus. In order to culture Bifidus (ubiquitous in colon) you may need a half tsp of black molasses to feed it.
❤❤❤❤ I made a batch with raw honey and distilled water...its sooooo good, sweet and tangy. Thank you for sharing this, its great having a quality probiotic available anytime. Ive been taking 2 tablespoons with 1st meal and 2 more tablespoons in a little water before bed.
I saw a video once on how to make kombucha and it looked very intimidating. This tutorial for probiotic water is insanely simple and effective! Thanks so much for sharing it. I also love the Garden of Life product you mentioned. They have some of the most natural and effective supplements I've ever seen. Sacred Purity has some great products as well. I'll give this a try. It's fall in Canada so I may have to put my jar in the furnace room, but all is well that ends well. 🙂
I read an article about the company "Garden of Life" and they called that company "Garden of Lies" because they stated that their products are WAY over priced and definitely NOT what they propose they are - lots of rice filling in all their products, etc. So I would not purchase this brand.
Making Kombucha is not intimidating because I did it along with 2 friends. Each of ours died in 2 years and we dont know why. It was full of hyaluronic acid and the one thing we all noticed was no one had anymore cold sores. I put my ‘Mother’ in the dining room. It smelled awful, like pure vinegar and every visitor commented. At least try it. Wish we were closer, Id ask for a ‘Mother’ from you.
You said that the probiotic drink was stronger when you added more honey. Does that mean that it will be beneficial to add even more honey or other sugar sources? Is there an upper limit for how much sugar the probiotics can tolerate?
I would personally use distilled water, and maybe boil it then cool it to remove other pre-existing bacteria. The bacteria just feed on the honey. That’s just what I would think though
@@animekittycat95 The reason why I asked is that I use to ferment water kefir, and they would need lots of minerals in their water. Molasses without the sulfur is what they would love to eat. Tap water would kill them because of the chlorine and fluoride, but if you tried to use distilled water they would die on contact of the water. They would thrive on heavily mineralized water, but it had to be clean.
I don't know the contents of probiotic capsules in your country. If it contents some kinds Lactobacterias, you get them from fermentation if you put grains and water in a bottle and fermented them for some days or if you fermented vegetables. You can use the sour tasting liquid as a starter.
My husband is an EXTREMELY picky eater, and has been for his nearly 49 years of life; mostly, it's a texture thing. Because of this, and because of my own previous ignorance on the wonder of fermentation, I used to have a hard time convincing him to try new things. He really enjoys sauerkraut, so I am going to start him with some that is fermented, and perhaps one day we will add a second refrigerator just to keep our fermented products from spoiling and to have plenty on hand to share. He is completely skeeved out by the mere thought of kombucha because I told him it was fermented tea... a rookie mistake that I know better than to repeat. I think I might be able to convince him with the second ferment for kombucha, as long as he has no idea what he is drinking beforehand. The man is a tank with no food allergies, and I am a creative individual; in other words, he is my guinea pig for a lot of recipes made in an effort to find the ways he enjoys eating certain foods he dislikes the texture of. Thank you for all of your wonderful videos on the subject; I am learning quite a bit from you.
I must say, that you pose a question to me about the deceptive nature of how you regard your husband (Guinea Pig). Tell me, how would you feel if you suddenly became aware of the fact that someone else had been doing the same thing to you?
@@davidadausuel4537 Thank you for your comment; I can understand after rereading why you would come to that conclusion. Allow me to clarify: we have been married for almost 20 years, and "Guinea Pig" is a pet name that many culinarily creative people (with a sense of humor) give to their significant other whom they trust the most to tell them the truth about a recipe. My husband is a more than willing participant in this little experiment to increase our nutrient intake, he has been fully informed and given consent. There truly is nothing deceptive about what is happening in my kitchen; we shop together, he knows exactly what is in the cart at check out, and we have an agreement that I can't tell him what is in something until after he has had at least two bites. This is due to the fact that, like a child, the mere mention of certain ingredient will send him running; HE made the decision that I had a better chance of getting him to eat something if he doesn't know what is in the dish. You know what? It has worked gangbusters for my picky eating hunk! He went from being someone who would only eat a few things to now helping me grow a garden filled with fruits and vegetables that he used to despise. I hope that this answered your question; enjoy your day.
@@s.s.9149 thank you, I’ve enjoyed reading your comments. You sound like a good sport. Wishing you both a long and healthy life. God bless you and your tank of a husband!
@@Prinzenelleke Thank you very much for your comment. I have to give the props to my love of this life, he is the good sport for putting up with all sorts of crazy sounding recipes on the chance that he MIGHT enjoy the meal (he does enjoy more recipes than he finds off-putting). God bless you and your family, as well. ❤& ✌
I'm a little late to the party!!!! I just found your channel and am so grateful I did. I'm going 100% into fermenting using your instruction. Thank you so much! One question: It looks like you tightened your lid all the way instead of leaving it loose to let the gasses escape. Am I correct? Should I leave the lid loose?
Thank you for this video! I have been loving the probiotic water. Have you ever used cool homemade herbal tea instead of water to ferment with the probiotic and honey? If not, do you think it would work?
You are just the cutest thing ever. That amazing smile and precious wave at the beginning just totally made my day. Thank you for being sweet and wonderful you! I'm excited about trying to make my own probiotic drinks too. ❤
Thank you for this video! I just found your channel and you are truly wonderful. One question, and I apologize if you mentioned it in your video and I missed it… when fermenting, does the lid needs to be fully closed or partially closed to allow gases to escape? Also, is there a maximum temperature during fermentation? Thanks again.
awesome video, I will try it thanks. Are the waste of the probiotics not supposed to be beneficial (like minerals or some shit lol), why throw them away? I might drink them too
I use dehydrated sugar cane as food for my probiotic (tibicos) drink, as I recall honey has antibacterial properties. Have you tried fermenting with dehydrated sugar cane juice? It also has enzymes and minerals.
I love your fermentation ideas, just new at this and made some cabbage, carrot, ginger sauerkraut in the last week. It's delicious! About your probiotic water, do you leave the little blob of honey in the bottom, or would it be better to shake the water jar until the honey dissolves?
I MADE ANOTHER ONE WITH COCONUT WATER & 1/2 TSP HONEY. CAME OUT DELICIOUS.🙏🏽🌺✌🏾💚🌺
That sounds fantastic!
Where do you store it and do you keep the lid completely sealed or partially loose?
@@kralayne7215 GLASS BOTTLE. I COVER IT W/ A CLOTH AND CLASP IT W/ A RUBBER BAND.
Try sugar cane juice,Even better.
@@CleanFoodLiving Thanks for the video
I was just wondering why you want people to put it near the window if it it’s not supposed to get direct sunlight
Hi there and thank you so much!!! Good stuff to know.
Just a tip for your honey - I noticed you were using a metal spoon….when honey comes into
contact with metal it kills the good bacteria - always use wood, glass, or plastic with your honey!!! ❤
I’m going to do this for my wife. She has spent thousands over the years trying different cleanses/ probiotics. The ones she taking now are expensive. This is a win/win. Thank you so much for this video. Look forward to see what you do next.
do you make kombucha or kefir?
Dry fast 3 days. Fixers everything knowen to man. Makes u look and feel 1o years younger.
Best tip practice omad frist .
stop recommending such dangerous stuff you fool
@@factisstrangerthanfiction4098
@@factisstrangerthanfiction40983 DDF best body reset 👍
How much do you use ? How offen and how many cups ?
Simply unbelievable! I’ve been into fermentation for years but I seemed to have overlooked the obvious. I used I tsp manuka honey and 1 full capsule probiotic. 4 days later it’s just a beautiful thing! Thank-you so much! It’s a game changer for me 🤗
I’m really loving the content on your channel! Would you have a recipe for 1) a probiotic for the skin and/or 2) a probiotic for the mouth either a paste or rinse?
I would not used manuka honey and it is antibacterial.
You have a great point Alex! I never use honey but I happened to have this on hand 🙃. Isn’t all good quality honey antibacterial? Maybe I’ll use good quality maple syrup for my next batch…any other suggestions?
@@audrey3042 I would never use honey just because of that. I would stick with a raw hole sugar or unsulfured blackstrap molasses.
Whats the Name brand of the prebiotic capsules that u bought?
I'm just SO HAPPY that I found this video, everyone else just say to make kombucha with kombucha and I just have the probiotics!
Wow , I've never heard of probiotic water by itself! (made with a capsule!!!). Now we can save a lot and get healthier because good capsules are 1 dolar each cap or more (I had bought Renew Life with 30 billion live cultures). THANK YOU very much from Monterey, MEXICO.
Honey by itself has got probiotics that activate at being diluted... But it'll sour after a few days, for that I add some fine slices of ginger... Ginger has got natural ferments on its skin... But I add fruit like raspberries, grapes for a really nice flavor...
That sounds nice. Do you puncture the blueberry?
I don't want to use that big Pharma probiotic pill
So no need to buy probiotic pills?
@@jessadem2345 did you try that with just ginger?
This channel deserves more than million subscribers ❤
Hello from Philly! I just found your channel, and I’m really excited to try fermentation. A few years ago, I had septicemia from appendicitis, and was in ICU for almost a week. I was placed on 3 different antibiotics for several weeks. It totally destroyed my gut bacteria. I developed Hashimoto’s, and have never been the same since. I cut out dairy and gluten from my diet about 6 months ago, and it’s helped. I’m hoping adding probiotics to my diet will help me heal even more. Thanks for bringing this wonderful content to the world.
Amazing ! I was just diagnosed with hypothyroidism too, with a decades history of antibiotic damage followed with decades of intestinal damage and blockage. I drank kefir/yogurt for years then noticed that my stomach began to heal when I gave up gluten and dairy (kefir is best tolerated but I find it unneeded as cabbage does much better).
Gluthione helps restore the gut lining too; I don’t take Big Pharma drugs for my thyroid, it’s amazing how nutrition and supplements/vitamins work, restoring the actual problem rather then taking poison for symptoms which will later create a need for other pills. So many problems stem from the gut; approx %70 of the immune system is located in the gut as well as, over %90 of our neurotransmitters, this all the problems are integrated.
How’s everything working out for you …… ? I’d love to hear an update……… ; )
@@esemmanuel6603 It seems to be helping. I’ve also been making my own kombucha and fermented veggies. I’ve never heard of gluthione before. I’ll check it out. Thanks.
Same, antibiotics tore me up. Hand surgery with no infection at all but the wouldn’t cut without it. I make kimchi and sour cabbage. Eat about a cup a day. I’m doing better after months.
@@phillydragonfly GLUTATHIONE 😉✊🏾💪🏾🌺☮️💟🌺
May I suggest that every time that you need to take anti biotics and even the flu vaccine do a series of probiotics ie yogurt and even better kefir to line your gut! I have learnt this by myself for with the children and my elderly parents and they never have adverse symptoms. I AM NOT A DOC just down to earth.
I made a cashew spread the same way. Owernight soked cashew - blend, add probiotic, mix and leave for fermentation during one day. Yoy'll get a tasty and a healthy spread.
Sounds amazing 🙂
@@CleanFoodLivinghii. Technically instead of probiotic pill, can we use a table spoon of yogurt or kombucha to start with?
What about my store bought pickles went "bad" forming foams on top smelling bitter, as we so far been told it's going "bad" but I wanna understand is it bad or it is re fermentating indeed? Thanks for breaking it down 🙏🏻 💪🏻
Best part of video is she had replied to every comment, thanks good job.
I didn’t catch the part about storing the probiotic water. Does it need to be refrigerated?
I made a successful jar of white cabbage lactic acid-fermentation, without recipe. Not even stomped it as one shoul, just a little. Seasalt and cumin, boiled, cooled swedish tap water.
Started the fermentation on a book on top of the radiator for 3 days, then further in the kitchen for 2-3 weeks. Really good!
Fantastic! Such a great way to stretch out the probiotic tablets...which are very expensive! Thank you! xxx
Another good additive for fermentation for feeding probiotics is mollases. I think honey may be a healthier option but if you're stuck, molasses will work very well also. Maple syrup is another safe and tasty sugar that can be used.🙂👍🙏🙏🙏
Or even plain sugar
@@DanteVelasquez Plain sugar will also work, yes. But the problem with table sugar is that it is too "processed" and some of the chemicals and processes used to make sugar can make it a lesser option, but still somewhat effective. Table sugar is very clean and purified. Other less processed and natural sugars, such as cane, molasses, and honey do not have to go through as many purification processes and are much more organic in nature and carry certain positive ingredients that might be removed during processing, as sugar is. Brown and more unprocessed sugars, maple sugar (one of my favorite additives) can definitely be used with great success. Processed sugar will do the job but it's kinda like taking Tylenol regular strength for a migraine. It may help but it won't do what other meds will completely. 😉👍🙏🙏🙏
@@PoppaBadger Agreed. I use table sugar for a lot of my fermentations though and it works fine, and I often accompany it with puréed apple or pear depending on what I’m making.
@@DanteVelasquez In terms of wine and ingestible fermentation I would have to say that you're correct as to using sugar because you'd want the cleanest means to ferment something you're going to eat. I'm going to google wine fermentation and see if they use sucrose or something specific,so be right back...OK, hello again.lol Apparently glucose and fructose are the most commonly used "sugars" for stuff you ingest. I have to be honest though, I have a friend who used to make a strawberry wine/liquor with table sugar and IT WAS GOOD!!!🤣👍🙏🙏🙏
@@PoppaBadger Haha I actually do make wine, beer and hard seltzer my self and the plain sugar is what I use for the reasons you said (I add raisin puree though to further feed the yeast). But when I make kimchi or other vegetable ferments like chili sauces or capture yeast water there is always fruit with it. I don't use honey because I don't like stealing Bee food, but I am going to have to try maple syrup and dates for some things. I just made the connection that the raisins are the key factor for making my wined batches more active so table sugar is indeed inferior, but necessary when you don’t want to add other flavors 🙂
i cant express enough how much positive energy and love i get from this lady. thank your for your amazing content
Yes. Positive energy and love
Me too, every time I see any of her videos I get so much joy and thank heavens she quit her corporate job…. I love her joir de vivre!
She looks like Danni Ashe without make-up.
Wonderful solution to making and taking probiotics.
I am fermenting since years but this is new for me :) I have 2 types of probiotics, one is a capsule other is a liquid in a small container. For the capsule the description says it contains some lactobacilus which stands acid. The liquid says there are 4 different lactobacilus in there. I started a batch from both, I am curious about the results. Btw, very underrated channel with fine content !
What liquid brand would you recommend?
@@maureenabraham7241 can you save some of the probiotic water to start a new batch? Just add the honey?
@@hp1117yes, she showed how to do it in the video. She said to save a quarter of the mad one and pour fresh water and honey and leave again for some days.
I'm spreading your channel around here and to all my friends and family in the US because we have toxins being sprayed and they're trying to sneak it in everything we buy or eat, not so much here I can go straight too the best man and fruit man I know, thank you again and I will pass your site around generously
I make my water with another starter, the juice of fermented cabbage or carrots..it works too.
Does it make the water salty? Is that why you think probiotic pills are used instead? I love the taste of sauerkraut, but not sure I’d want water with honey and stuff in it. Lol.
I love water kefir. When my house is too cold I put the jars in the oven with only the light on for warmth. Average 75* is perfect. I do 2nd ferment for flavor the same way.
i simply love your sweet energy and appreciate you taking the time to share this great info with us! Bacteria is fascinating.
Back to say thank you for the recipe! i do a few things different, like use a yogurt warmer to hold jars in our colder house and sometimes add freeze dried fruit. But i use the same honey you showed here and love telling others about this inexpensive way to get good bacteria into the gut.
i have one question for you...should one always strain the brown floaties at 2:22 or do you reckon they are safe to drink as well? (for us lazy and undeterred folk)
I made my first batch. It is definitely a different taste but so good! I am sooo excited to get my gut healthy. Thank you for sharing your knowledge ❤!
If you are still having trouble, look into antimicrobrials and not snacking between meals.
@@MWear-x8t. ¿Antimicrobials? 🙄 Never!
Wow, you are an outstanding instructor.💫
In all my years, I never saw this recipe. I do kombucha, milk kefir and make my own sauerkraut so I'm big on pro-biotics. I will be adding this to my lineup and so thankful for your channel.
Ooooh….. You sound like you e been doing this a while and I’d love your input. I’m looking for a good Kumbacha recipe to start, did you follow hers, or what do you do ? I gave up dairy and kefir has always been very powerful.
What’s your take on the strength of the difference of the methods, homemade ? Which is the most powerful with the most strains out of all them you make, kefir, water grains, Kumbacha and/or cabbage .. ??
I’m curious as to know also, certain strains work for different things so I’d like to figure out how many strains of what are in each of these.
@@esemmanuel6603 Making kombucha from scratch takes time so be patient. Buy a bottle of store bought Kombucha (Synergy is the best) with the mother in it, and add it to weak black tea & sugar to start a SCOBI from scratch.
#1. Pour filtered water from a large Ball canning jar (or bigger container if you have it) into a large sauce pan and bring the water to a boil.
#2. Then steep 3 black tea bags (more if you have a bigger container) and enough sugar to make a sweet tea and let set until it cools down to slightly warm.
#3. Pour the bottle of Kombucha in it and cover with a clean cloth and secure with a rubber band.
#4. Let set for about a month and you'll see a SCOBI forming on the top. Try not to disturb it so the SCOBI doesn't sink to the bottom but if it does, it's fine.
Once you have a good SCOBI, remove it, and toss the old tea that should be quite vinegary. Then begin the process over again and taste test it every week until it ferments to your preferred taste. Just keep repeating the process with the same SCOBI until a new baby develops and then throw out the old and use the new.
After the 1st fermentation you can add fruit to it and let sit in the fridge to develop more flavor. If you find it's too sweet cut back on the sugar but remember that the SCOBI needs the sugar to feed on. The black tea adds a bit of flavor and color. You can store your SCOBI in the fridge indefinitely as long as you feed it fresh Kombucha from time to time.
With Kefir (water or milk) you have to buy the seeds on Amazon as they're hard to find even in a health food store because they have to be kept alive. RE: info on the different strains, I don't know. I just try to keep several ferments going and hope for the best. Sauerkraut is super easy and while I'm sure there is a recipe here, I find Mary's Nest a good source too. I make a big batch of Cabbage, Carrots and Beets (referred to as Rainbow Sauerkraut) so it lasts a long time.
Hope this helps! Enjoy being healthy!
@@shepirate Thankyou for writing all this, very helpful….. God Bless dear ; )
Please tell us how you make kefir
Amazing! In Ukraine we make home made beverage called kvas. It features rye bread and some yeast (I think probiotic will work just great instead of the yeasts). When it's done its so tasty, we finish it very fast! ANd we also use some of the used bread to start a new cycle of fermentation. P.S. You have beautiful malvas (is it mallow in English?) in the background (4:00). My grandma used to grow these
Hollyhocks 🙂
Olena B: Why bread though, is it not dead after the oven? Apparently not, but I have been wondering...
@@Medietos bread is the food for probiotics
We grow those in our yard too. They are called hollyhocks around here. I make beet kvass, but I have been told I'm calling it the wrong thing. Americans (like me) have a lot to learn.
Slava Ukraini :)
i cannot believe this simple way ! ,and i thought i could not afford a probiotic water! Thank you so much !
I'm very grateful for this video and trying out the recipe but I got to wondering, does the gut destroy most, if not all, the probiotics before they can be of any use? And would drinking them on an empty stomach be more or less effective?
Thank you for this!! Is manuka honey acceptable?
Definitely going to add this to my list of homemade fermented foods. I am going to try using a vegan yogurt starter instead of the probiotics pills, which I can purchase much cheaper than most of those pills. If anyone is interested I can post the results here after.
I'm interested in the results.... and if its successful, please post a link to the vegan starter for those who ask for that alternative often. Thanks!
@@CleanFoodLiving I’ve started a batch last night. Will update when done.
@@CleanFoodLiving I'm interested, please let me know.
@@CleanFoodLiving Finally got bubbles on my 3rd day and I only used 1/32 of a teaspoon of the vegan yogurt starter. Will be giving it a try tomorrow. So far so good.
This is very good to know! Keep me posted on final results and taste. 👍 With the final results, please also share the specific vegan yogurt starter you used and the vegan sugar as well since you didn't use honey. This way I can share specifics with others who ask. Thank you!
Thankyou for this great recipe. I've been spending a fortune on kombucha! Very simple. 🌻
Great presentation- clear, interesting, thorough… with a bit of humor! 💩😂 I will definitely be making some of this immediately, as the cost of my favorite probiotic capsules has increased greatly recently! (As has most everything.😠) Thank you SO so much for this awesome, $ saving tip!!🥳
I live in France could you help me to find the name of the prebiotic capsules?
@@coraannetoledo-merritt1220
Oui, tout pareil pour moi!
Si vous trouvez...
@@coraannetoledo-merritt1220acidophilus?
This was fabulous for me finding this recipe. I have three dogs. Two that get upset stomach quite often. One is OK. So I have to give them probiotics. They’re not really fans of sour Kraut, fermented carrots, yogurt, Kiefer and such. I’m hoping this will work!
I suggest you find some slippery elm powder/tea. I found mine at a health food store co-op. It’s for people and animals. You add water and it makes kind of a thick tea. I added some to my pup’s dogfood or put some in a little dish for him to drink it. You can give daily or as needed. It will stop tummy upset, diarrhea, constipation, vomiting. This very cheap NATURAL alternative replaced the RX dogfood we were buying at $75/bag.
Did they seem to like it ?
I did this with rhubarb and sugar. Added equal amounts diced rhubarb and sugar, left 24 hours, poured over equal amount boiling water, let cool covered. Added pro-biotic pill, covered/sealed for 4 days.
Just starting to get a good bubble and mild alcohol content. Amazing soda taste, with no rhubarb sourness. The diced bits taste like stewed apple, and it smells like wine. I need to dilute that mix with about equal parts water for sweetness, so it goes fairly far.
Thank you so much for sharing this recipe.
I have been making this now for a few months and we love it. 🌸
I put some of the probiotics in my smoothies but never thought of doing probiotic water! Thank you for your video, I'll give it a try! 😘🙏
Off topic...but what a cute & cheerful kitchen!!!
This is awesome! I pickled peppers and cabbage for the first time recently. Now I know how to make probiotic water, can't wait!
Omg! This is life changing! I can’t afford for me and my boys to take them everyday and this fixes that for us!
Great ! i like to sip on the probiotic water after i make fermented pickles. i remove the liquid and replace it with a 50/50 ratio of solution to have the pickles stay in the fridge for a prolonged period of time. The fermented brine is excellent to sip on.
Love that kitchen. Interesting content!
I make rejuvelac by Ann Wigmore and it’s ABSOLUTELY amazing!! 😃😃
Thank you so much. So far all your recipes I made came out perfectly. I truly appreciate the details. Love and blessings to you and the whole world. ❤️🙏🏻🌍💕
This is mind blowing 🤯 This is going to save me so much money
Thanks for this video and these great tips. Healthy eating truely does reflect on a person inside and out, you look amazing. 😊
*W Simply Unbelievable Thankx 4r Sharing Ur PrObiOTic Recipe..* 😊
First time here...
What a beautiful woman. She's the kind of beautiful that starts from the inside and shines on through outside, for others to see...
Thanks for the video..
My first batch brewed for 5 days. I added a pro-bi capsule to start it. No floaties but it smelled a bit like honey and lightly like apple cider vinegar. Does that sound right?
Sounds perfect. The slight acidic/tart smell resembling apple cider vinegar is the correct fermentation scent of an active culture! Good Job, enjoy!
Wow, thank you.. I have probiotic capsules in my fridge.. I will rewatch and try this..
This is one of The Most useful youtube videos which I have seen! The simplicity of it all is amazing! I wish I had known this years ago and I could have saved many pennies. But I find the whole process quite magical and interesting...I will do this tomorrow! So exciting!!!
Subscribed of course :)
You still have to buy the probiotic for the water mixture.
thanks for your video, clear and simple.
love your kitchen cabinets color; years ago they called this Nile Green when choosing that color for quilt making. Thanks for the video
I just saw the sugar alternatives below the video. Thank you :)
Thank you so much for this easy fermentation process. Is it to be refrigerated after it has fermented or do you keep it out in room temperature. Thank you
The answer to that question is in the description box. There is a section on how to store.
Thank you! You helped solve a big problem with someone I know keeps losing her very expensive pro/pre-biotics! This will work perfectly.
This process is the start of something good for me. This is the first attempt to ferment any single thing I have viewed from your channel. Your fermented hummus seems my next one to perform. Thank you for this. I need to find the correct probiotic capsule to purchase. I will read your show notes & I hope you have a recommendation for that item . I am on a spring fed well & feel this water is a good supply for me. Best wishes to you & thank you.
Why I never thought about this ??
Sucha a simple and effective
Thank you so much for this great video! Thank you for your patience answering all questions, including the one answered previously! You are kind, generous, amazing...
WOW, just found your information, and I'm delighted because I don't have kefir grains and I wanted to make some probiotic water....thank you so much...
1. HOW TO STORE?
2. PROBIOTIC BRAND?
3. HOW LONG DOES IT LAST?
4. WATER TYPE? TYPE OF HONEY & ALTERNATIVES?
ANSWERS TO THESE COMMON QUESTIONS ARE GIVEN IN DESCRIPTION SECTION OF THIS VIDEO.
PLEASE SCROLL UP TO VIEW THE ANSWERS OR WATCH THE VIDEO ENTIRELY (The troubleshooting & tips sections after instructions) CHAPTERS ALSO PROVIDED. Thank you!
I tried ginger water it was good and later i tried adding green tea which was even more easy, I don't use honey because it's not vegan, I used brown sugar instead.
age urs?
Hi love the videos and all the helpful info given, can probiotic water be made without the probiotic capsule
No, its needs the probiotic from the capsule. If you did not want to use probiotic capsules, you could try using water kefir granules instead. Not milk kefir granules, but water kefir granules. Add more honey with the water kefir granules and that will give you a nice probiotic water as well.
Making a batch of ginger honey probiotic water
Haha that was the absolute cutest left in out take I've ever seen, with the beautiful hollyhocks and serious mood. I love your no nonsense or rambling approach so the occasional hiccup is just dear. Some probiotics are so expensive (and vital) I feel like this info was worth more than gold. It deserves that giggle 🤭
Hi Adrienna, What about adding a starter from other fermented foods like sauerkraut or any other instead of adding from a probiotic capsule? This can give us more variety of probiotic bacteria.
Yes you can try sauerkraut brine. It may or may not take, but give it a try. You'll still need to add a sugar source to feed so the probiotics have a food source to reproduce.
Let us know if this works!
@@CleanFoodLiving Thanks for your feedback. Yes, I made a fermented brine mocktail from sauerkraut, (bell pepper cauliflower broccoli all in one), ginger, and turmeric after they were all fermented separately. Mixed 2 large Tbs from each jar and added some fermented veggies also. Filled the rest of the jar with water and added jaggery (sweetener, that is slow-cooked sugar cane juice till it becomes thick, very commonly used in Indian cuisine) After 3-4 days it becomes fizzy, sour to taste, and Ph less than 3.4.
@@kaushiktilwa2386 If you like the results that you have posted here, you might try another beverage as well. What I am thinking of is beet kvass. Look it up. Kvass is made of other things besides beets, but I love beet kvass for its flavor, tanginess, and blood boosting qualities. I think you're on to something great here. Perhaps Clean Food Living has already done a video on kvass and I don't know about it.
You can use non pasteurisized fermentation foods like Sauerkraut, rejuvelac etc.. Adding sugar is not necessary if you put some grain into the water. If you fermented different vegetables you receive many kinds of probiotic bacteria, which you can cultivate them. You can use the sour liquid of your fermentation products as a starter for yoghurt in milk or soy-bean-juice.
Can you please do skin care routine?
Hi, I love making this probiotic water but was given some homemade water kefir which got me wondering… what’s the difference in probiotic strengths & benefits? Thanks for your wonderful channel. I’m learning so much from you.
Bloopers are nice 🙂. Bless you 😇💕
love this idea, gong to make it tomorrow and also, for the blooper on trouble-sh--ting...loved how you kept that intact
Looks great.l use kefir grains and they work great too.
Depends on which probiotics you are aiming to grow. I assume that it’s some species of Lactobacillus. In order to culture Bifidus (ubiquitous in colon) you may need a half tsp of black molasses to feed it.
Why is that?
Can you expand why this is the case?
Your hollyhocks are so lovely... and thx for probiotic info too.
This is very exciting, I’ve done just about all kinds of fermentation but this is a new one for me. Definitely going to make some!
❤❤❤❤ I made a batch with raw honey and distilled water...its sooooo good, sweet and tangy. Thank you for sharing this, its great having a quality probiotic available anytime. Ive been taking 2 tablespoons with 1st meal and 2 more tablespoons in a little water before bed.
thanks for sharing. I've not heard of this til now. can you comment on how this compares to water kefir?
Water kefir is made using kefir grains. Both methods involve a SCOBY-just different way of doing it.
Thank you great information really helpful. You are an amazing woman
I saw a video once on how to make kombucha and it looked very intimidating. This tutorial for probiotic water is insanely simple and effective! Thanks so much for sharing it. I also love the Garden of Life product you mentioned. They have some of the most natural and effective supplements I've ever seen. Sacred Purity has some great products as well. I'll give this a try. It's fall in Canada so I may have to put my jar in the furnace room, but all is well that ends well. 🙂
Try the kombucha, was so much easier than I thought, you will be pleasantly surprised!
@@barneyrubble4827 came here to say this too! Blame the video maker not the Kombucha 😅 it’s really as easy as making a huge pot of tea ♥️
I read an article about the company "Garden of Life" and they called that company "Garden of Lies" because they stated that their products are WAY over priced and definitely NOT what they propose they are - lots of rice filling in all their products, etc. So I would not purchase this brand.
Making Kombucha is not intimidating because I did it along with 2 friends. Each of ours died in 2 years and we dont know why. It was full of hyaluronic acid and the one thing we all noticed was no one had anymore cold sores. I put my ‘Mother’ in the dining room. It smelled awful, like pure vinegar and every visitor commented. At least try it. Wish we were closer, Id ask for a ‘Mother’ from you.
I have some brewing in my cupboard first time
I thought there must be something dead in there lol
Pleased you mentioned it
I use king coconut and the outcome is pretty good. I have never tested the alcohol content. Alcohol layer is on top. One can discard it.
Thank you for sharing !!! Awesome presentation :) Question have you ever tried using milk kefir grains instead of probiotic caps?
What a lovely video. Thanks so much for sharing.... quick question, does the fermenting process produce any alcohol!?
You said that the probiotic drink was stronger when you added more honey. Does that mean that it will be beneficial to add even more honey or other sugar sources? Is there an upper limit for how much sugar the probiotics can tolerate?
I love your natural beauty! ❤
Great info! Wondering if using milk instead of water, it would become kefir?
Thanks so much for sharing this! Ive never heard of this before. You are adorable!
Can distilled water be used, or does the water need to have a certain amount of minerals? Thank you for taking your time to teach us!
Distilled water is not healthy to drink!!! 🚫
I would personally use distilled water, and maybe boil it then cool it to remove other pre-existing bacteria. The bacteria just feed on the honey. That’s just what I would think though
@@animekittycat95 The reason why I asked is that I use to ferment water kefir, and they would need lots of minerals in their water. Molasses without the sulfur is what they would love to eat. Tap water would kill them because of the chlorine and fluoride, but if you tried to use distilled water they would die on contact of the water. They would thrive on heavily mineralized water, but it had to be clean.
Hello from spokane, I just found u🎉❣ I'm excited to get started. U have the most soothing voice
Great presentation, very clear & concise.
Is there an alternative to using the probiotic capsule? 🙏💜☯️
I don't know the contents of probiotic capsules in your country. If it contents some kinds Lactobacterias, you get them from fermentation if you put grains and water in a bottle and fermented them for some days or if you fermented vegetables. You can use the sour tasting liquid as a starter.
Love the flowers they look beautiful!😊💜✌️
My husband is an EXTREMELY picky eater, and has been for his nearly 49 years of life; mostly, it's a texture thing. Because of this, and because of my own previous ignorance on the wonder of fermentation, I used to have a hard time convincing him to try new things. He really enjoys sauerkraut, so I am going to start him with some that is fermented, and perhaps one day we will add a second refrigerator just to keep our fermented products from spoiling and to have plenty on hand to share. He is completely skeeved out by the mere thought of kombucha because I told him it was fermented tea... a rookie mistake that I know better than to repeat. I think I might be able to convince him with the second ferment for kombucha, as long as he has no idea what he is drinking beforehand. The man is a tank with no food allergies, and I am a creative individual; in other words, he is my guinea pig for a lot of recipes made in an effort to find the ways he enjoys eating certain foods he dislikes the texture of. Thank you for all of your wonderful videos on the subject; I am learning quite a bit from you.
LOL, bless you!
I must say, that you pose a question to me about the deceptive nature of how you regard your husband (Guinea Pig). Tell me, how would you feel if you suddenly became aware of the fact that someone else had been doing the same thing to you?
@@davidadausuel4537 Thank you for your comment; I can understand after rereading why you would come to that conclusion. Allow me to clarify: we have been married for almost 20 years, and "Guinea Pig" is a pet name that many culinarily creative people (with a sense of humor) give to their significant other whom they trust the most to tell them the truth about a recipe. My husband is a more than willing participant in this little experiment to increase our nutrient intake, he has been fully informed and given consent. There truly is nothing deceptive about what is happening in my kitchen; we shop together, he knows exactly what is in the cart at check out, and we have an agreement that I can't tell him what is in something until after he has had at least two bites. This is due to the fact that, like a child, the mere mention of certain ingredient will send him running; HE made the decision that I had a better chance of getting him to eat something if he doesn't know what is in the dish. You know what? It has worked gangbusters for my picky eating hunk! He went from being someone who would only eat a few things to now helping me grow a garden filled with fruits and vegetables that he used to despise. I hope that this answered your question; enjoy your day.
@@s.s.9149 thank you, I’ve enjoyed reading your comments. You sound like a good sport. Wishing you both a long and healthy life. God bless you and your tank of a husband!
@@Prinzenelleke Thank you very much for your comment. I have to give the props to my love of this life, he is the good sport for putting up with all sorts of crazy sounding recipes on the chance that he MIGHT enjoy the meal (he does enjoy more recipes than he finds off-putting). God bless you and your family, as well. ❤& ✌
I'm a little late to the party!!!! I just found your channel and am so grateful I did. I'm going 100% into fermenting using your instruction. Thank you so much! One question: It looks like you tightened your lid all the way instead of leaving it loose to let the gasses escape. Am I correct? Should I leave the lid loose?
Thank you for this video! I have been loving the probiotic water. Have you ever used cool homemade herbal tea instead of water to ferment with the probiotic and honey? If not, do you think it would work?
Yes I have and it works just the same! Pick your favorite tea and go for it😀
@@CleanFoodLiving Thank you!!
This is the most amazing thing I ran across thank you so much! I can't wait to try it😊
You are just the cutest thing ever. That amazing smile and precious wave at the beginning just totally made my day. Thank you for being sweet and wonderful you! I'm excited about trying to make my own probiotic drinks too. ❤
Going to give this a try. Lactobacillus carrots in the making from your method. Thanks for your great videos. P.S. Love the hollyhocks.
Thank you for this video! I just found your channel and you are truly wonderful.
One question, and I apologize if you mentioned it in your video and I missed it… when fermenting, does the lid needs to be fully closed or partially closed to allow gases to escape? Also, is there a maximum temperature during fermentation?
Thanks again.
Loose lid works. I'd say temps over 90F would be too warm. Ideal is 75-88F
Thank you.
Thank you for this brilliant and informative video. I am so glad I found you.
awesome video, I will try it thanks. Are the waste of the probiotics not supposed to be beneficial (like minerals or some shit lol), why throw them away? I might drink them too
Love the hollyhocks and set against the sky blue! Heavenly. Probiotic water recipe sounds great and very good idea.
I use dehydrated sugar cane as food for my probiotic (tibicos) drink, as I recall honey has antibacterial properties. Have you tried fermenting with dehydrated sugar cane juice? It also has enzymes and minerals.
Honey does not kill probiotics, they actually proliferate very strongly when honey is used as a food source for them.
Thank you for answering my questions
I love your fermentation ideas, just new at this and made some cabbage, carrot, ginger sauerkraut in the last week. It's delicious! About your probiotic water, do you leave the little blob of honey in the bottom, or would it be better to shake the water jar until the honey dissolves?
Fennel seed goes nicely in cabbage ferments as well.
Wow! I can't wait to try this 🤩. I wanna do honey, probiotic capsule, purified water, and coconut water.
This is sooo awesome!!! I'm so glad that I found your video! Question. Can you possibly use sorghum syrup or molasses in place of honey?
Yes
Thank you just found your page.. love it!