Fermented Harvest - How to Ferment Beets
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- Опубликовано: 6 окт 2018
- A complete demonstration of how to ferment beets. Large beets are perfect for fermenting and the process is very easy. It is ideal to harvest your own beets and ferment them, but you can easily ferment beets from the farmers market or store.
The recipe is basic and easy. For each quart of beets, cover with brine; the brine is two cups of water and one tablespoon of salt.
Here are the cool tools Gardener Scott uses in the video:
Fermentation Glass Weights: amzn.to/2ApKxF5
White Fermentation Lids: amzn.to/2KeYlld
Ball Jar Storage Caps: amzn.to/2M60522
Pyrex 4-cup measuring cup: amzn.to/2pFqrhR
While I put text in the video to say beet greens are delicious, I failed to state that I had already harvested a large number of beets and greens and that we had been enjoying them over a few days. While filming, I had fresh beets in the refrigerator and we enjoyed raw greens in a salad that night. The beet greens in this video are wilted because they had been sitting out for a few days and I felt it best to compost them. I recommend eating these delicious and healthy part of the plant at every opportunity.
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Hello Scott, my name is Kevin. I have been watching your fermenting videos. This video made me say "Oh No". Only because you were tossing the beet greens in the compost pile. If I were your neighbor I would sneak over to your compost pile and take the greens. I would clean them and saute or roast them in the oven. Then I would visit you and ask you to try my greens. Beet greens are soooooo good. Just try them once and see what you think. In a pan or in the oven: olive oil, salt and pepper. Cut the greens and stems into bite size pieces. Amazing.
Kevin, I completely agree. While I put text in the video to say they are delicious, I failed to state that I had already harvested a large number of beets and greens and that we had been enjoying them over a few days. While filming, I had fresh beets in the refrigerator and we enjoyed raw greens in a salad that night. The beet greens in this video are wilted because they had been sitting out for a few days and I felt it best to compost them. I'll add commentary about that in the video description. Thanks for watching and thanks for the comment.
I pick them and use them for BLT's...;)
Also steamed beet greens eaten with butter salt and pepper. Yum!
I totally agree..I steam them and just eat them as they are, well, maybe a little salt!
I was about to post about the same, just «how could you let all those greens go to waste?», they had gone all sad and wilted... 😢 I just can’t get such greens and I would probably pay $10, if not more, for that amount of kale - which is why I think it is awful to waste those wonderful greens. Lots of onion, some garlic in the pan, then in with the greens in strips and the stalks in fine pieces. YUM❣️😋
Mr Rogers of gardening 👩🌾 thanks for making great simple easy listening videos
No effing around, no agenda, straight to the point, great ideas, and good teacher. Thanks Scott!
It is very cool that you did this raw, lacto-fermentation. I absolutely prefer lacto-fermentation to vinegar for all veggies. It tastes better and it is more healthy. Over the past couple weeks I’ve been binge watching your gardening videos, now I need to watch your videos in the kitchen! Thank you and take care.
my mom always adds horse radish to beets as well as cloves🥰 nice easy recipe well explained thank you
Lovely idea to add the star anise. I am doing it with cloves by adding enough yet not too much and it always comes out fantastic!
That sounds delicious.
Thank you Scott. I did not know it was so easy.
lol. Beats for the heart. Walnut meat for the brain.
Beet greens are my favorite greens to use like ANY other greens 👍😋
I love beets and am going to try this, ready to harvest! I’ve said it SO MANY TIMES, but you really are a GOOD teacher Gardner Scott! Thanks for all your vids!
OMG .. your composting the best part.
I ran across this video and I'm fermenting a jar of beets. I never had fermented beets before only pickled. I need to look up the rest of your cooking videos. Thanks Scott!! 😊
Very helpful. Thanks very much, Gardener Scott!
Thanks for sharing! Will try this soon!
Another great video. I've done this one and love fermented beets.
Thanks for sharing this recipe
What a simple, delicious way to store beets. I hope to have this on the Thanksgiving relish tray this year.
That's one of the ways I serve them too. Quite a treat.
Great video Scott, I am going to do beets and cabbage this weekend. I have ordered all the weights and lids from Amazon last year and your video jump started me.
Glad to hear that, Greg. Have fun!
Hi Scott, thank you for the video! I'll try your recipe today without anis start first. Thank's to your way to speak, it's very good for a foreign.
You are welcome, Evaldo. I am glad you enjoyed the video.
Can't wait to try this.
Thank you v much. شكراً جزيلاً. اlam syrian lady
Loved the video Scott
Thanks Justin.
Such a great tutorial and easy to follow this will be my 1st time fermenting beets you really helped me thank you!!!❤
Thanks for the video, I got my organic beets today at Sprouts Market, doing this tomorrow 🌵✌🏼
Great! Enjoy them.
Thank you for the great video. I drink the beet juice as well. It is very very good for your cardiovascular system.
You're welcome. My wife likes to add beets to her vegetable juice. I use the greens for salads and cooking.
This is true ,, beets are very good for the heart
Thank you for sharing.
Cumin seeds works great too. Very complimentary.
Mediterranean cook here. We make "red pickle" in a similar method. We mix hard vegetables (carrots, turnips cauliflower) about 2 parts of each with 1 part of beets. Submerge them with a similar salt solution but we add 1 or 2 table spoons of vinegar to each jar to jumpstart the process.add plastic bags and lids to keep the vegetables covered in liquid and let them sit for 1 to 2 weeks depending on the temperature. The result is a perfect bright hot pink colored pickle with amazing flavor and crunch.
Sounds yum!
I am a new subscriber and very big fan of your channel. I decided to back all the way up to the beginning and watch your videos in order. I'm seeing many videos that I will return to rewatch, perhaps multiple times because the information is EXCELLENT.
I am very pleased with the canning and cooking videos. Just now you're working on garden design and construction, which I'm also loving, so please continue to share these tutorials. But, dare I ask, might you continue to share garden produce preparation from time to time? I find I'm learning a lot from these videos as well.
Thank you for sharing your knowledge and enthusiasm. I'm sure there are many gardeners like me who are just as delighted to have found your channel!
Best wishes and happy digging!
Thank you. I am planning more produce preparation videos. So glad you enjoy them.
Thanks for sharing I love beets sure gonna gv this s try ur video was nice n well presented
Thank you. Enjoy them.
I think this will be a great way for me to include more beets into my diet.
Thank you!
I eat the green tops either on their own, or mixed with spinach. I usually steam them. I always fold the leaves from the stem and strip out the stems which go to the compost. Less stem, less oxalic acid.
Doing this today, thanks!
Hope you like it!
very exelant
I fermented the stim and I was surprised it turned out quite good ❤in winter, with 2 table spoons Celtic salt to quart.i don't remember what spice i used tho
Thanks for the video! I also liked your sauerkraut video. I may try to find a smaller glass crock instead of just using a mason jar with the fermentation lids.
Thank you I like this
I steam the beet greens and use them as I would use spinach. I am not surprise that others have stopped when you said you were putting them out in the compose.
I had many beet greens in the refrigerator already. The ones in this video were wilted and that's why they were going into compost.
Thank you.
You're welcome.
Nice
Thankyou
Hopefully you can do some of these with your harvest this year!
Absolutely! This year I'm growing a red and white striped beet and I'm looking forward to seeing how they ferment.
Hi Scotty thanks for that information l will try this cause my garden is overflowing with beets
Enjoy it!
New subscriber here. So happy to see this simple method for fermenting beets. Probably healthier than beets “pickled” in vinegar. Question for gardener Scott: where did you find the glass weights to hold your beets under the brine? My previous experience with fermenting was a mess because I couldn’t keep the veggies under the brine. Thanks!
Welcome to the channel, Karen! Here are the weights I use: amzn.to/3xBj2nG
Great video. Thanks. I love beets and I will try with cinammon, also I want to know if I can do the same process with carrots?
Thanks. You can do the same process with carrots. They come out very tasty too.
Thanks for the video, Scott. Very informative compared to other shorter videos on RUclips on this subject, as you explain everything. My question is, what kind of salt do you use for the brine ? In other videos, they said only use Kosher salt, sea salt, or the pink rock salt. Never use the common iodized table salt. Is that true ?
You're welcome, Fred, and yes it's true. I usually use a sea salt, canning salt, or kosher salt for the brine. Just about any salt can be used, with the exception of common table salt. You may know that most kitchen salt has additives like iodine and anti-caking agents. Avoid those when fermenting; they can discolor the final product, affect the flavor, and defeat the intend of making a completely natural food. I will use basic, inexpensive salt and always check that the only ingredient on the box is "salt". While I have multiple types of fancy salt in my kitchen and enjoy trying different types to finish off a dish at home, the bacteria that ferment vegetables don't care what type it is. Expensive Himalayan Pink Salt will yield the same results as cheap, generic boxed kosher salt and I challenge anyone to detect a difference in taste when a tablespoon of any salt is diluted in two cups of water and two pounds of veggies. There is also some concern about the size of the salt particles. Some of the specialty salts have very large crystals and that can throw off measurements; a tablespoon of fancy, gourmet salt has fewer salt particles in it than a tablespoon of standard kosher salt and that can affect the brine and whether the fermentation is effective. Most recipes, including mine, are based on measurements of salt that are the size of typical brands of sea or kosher salt. I'm not a salt snob and focus on keeping costs low, but if you have a favorite type feel free to try it. Thanks for the comment and the nice words.
Gardener Scott - Thanks a lot, great video❣️ I read somewhere that kosher salt just is a certain coarseness of salt, that it originally was called «koshering salt», which is why it has nothing to do with being kosher or not. I have never seen it in any Scandinavian grocery store, so I never know how much to use when the recipe calls for kosher salt. I end out just winging it and hoping for the best... ☺️😋
Can you add onions to make it more like the sweet pickled beets you would find in a jar in the store?
Absolutely.
Mine turned brown and they were peeled. There was also an oil-looking skim on top. Is that normal? I'm in Co as well. Not sure if I am doing something wrong.
Hi Scott
Greetings from the UK
I have got my first fermentation on as I write.
Could you please answer this question?
Once vegetables have fermented, can you just keep eating from the jars? If so do vegetables continue to ferment whilst doing so, if you want to store vegetables from the garden all through the winter when do you seal jars to enable this and why do they not explode.
Hope you can help me to begin this new journey
Thank you
Greetings to you, Kenneth. Vegetables will continue to ferment as long as the bacteria are alive and as long as they have sugars to feed upon. You can continue to eat from the jars at any stage of the fermentation. Some people prefer the taste of young fermentation and others prefer an aged fermentation. I recommend tasting at different stages to see which you prefer. At some point the growth of bacteria will slow because the food source has dissipated. You can also stop fermentation by slowing or killing the bacteria with a change in heat. The bacteria are most active in the temperature range of 4 - 60 degrees C. If you store your fermented vegetables in a refrigerator below 4 degrees, you stop fermentation and the release of carbon dioxide. When the fermentation and taste have reached your satisfaction, you can use a high-heat process, like water bath canning, to kill the bacteria, stop the fermentation, and seal the jars. I do that when I make big batches of sauerkraut; I process the jars in a boiling water bath and the sealed jars are shelf-stable for months with no concern about exploding. Enjoy the new journey.
On beet greens....pick and eat some of the young leaves. They are so tasty that way and so dense in nutrients!
Absolutely. When I made this video my refrigerator was filled with beets and greens. I fermented the beets with wilted greens. That's why I composted them.
@@GardenerScott Great idea! This is prolly a dumb question, but were the greens wilted due to fridge while waiting to ferm the beets?
No. Actually they were wilted because I had so many that I couldn't fit any more into the refrigerator and they were left on the counter for a day.
Thank you..After 2 weeks ,how can you keep the fermented veggie...can you leave it on the pantry for winter long? Or you absolutely put it in the fridge?
It's best to keep it in the refrigerator as you eat it. You can leave it in the pantry for a few months but it will continue to ferment and soften and change flavor. Once it reaches the flavor you like, put it in the refrigerator and that will stop fermentation and keep the texture and flavor relatively consistent.
I’ve got a 1.3 gallon fermentation crock o need a lot of beets🤔
Have you experimented with fermenting a shredded beets/cabbage mixture? Would the longer fermentation time for the cabbage be problematic?
I haven't, but I have noticed the beets soften when fermented longer and I prefer firmer, crunchier beets. I have no doubt they could be fermented together but it would probably be a soft kraut.
Do I need to refrigerate the beets or any other fermented vegetables after they're fermented or are they safe to cap and store with canned goods?
You don't need to refrigerate them. They can store for months in a cool, dark spot, but the flavor will continue to change. If you refrigerate them they can last longer and it helps :lock in" the flavor by stopping fermentation.
Hi, by the way can u add some sugar as I don't like the sour taste plz advice, thanks
Yes, you can add sugar after the fermentation is complete and it will change the flavor. Adding it before or during fermentation can affect the process and the pH.
Hi, so fermented beets are not the same as pickled beets? I like the pickled beets you buy but would love to make with my own beets. These beets are soft not crunchy.
Hi, Michaela. There is some confusion about all of that. While the whole process of preserving vegetables in an acid base is generally referred to as pickling, it is now commonly understood that pickling uses a vinegar solution and fermenting uses a brine. Almost all of the pickled beets you buy in a store will be preserved in vinegar. You're right. They tend to be soft and the fermented beets I make have a good crunch.
I didn't catch if you could store the beets in the food pantry or must they be refrigerated? Thanks
If they're processed and sealed properly they can be stored in the pantry, but once opened they should be refrigerated.
👍
I am harvesting a heap of Beets at the moment and this came in handy just at the right time.
I usually cook, peel and jar in Apple Cider Vinnegar but it is a lot of messy 'bloody looking' work and I am probably discarding a lot of good vitamins by peeling ............so I'll give this a try.
If I am putting regular lids on the jars after the Fermentation period and before putting them in the fridge do I need to release the gas periodically?
I recently was given some glass jars that had been used for fermentation which had tin lids with a single slit cut into each of them apparently for releasing the gas.....recommended?
How long will Fermented Beets remain edible if kept in the fridge?
Once the jars are in the fridge the fermentation will stop so the gas shouldn't be a problem, but you can open them a few times to release any residual pressure. The cut lids can be used or get some lids specifically designed for fermentation. Six months is a general guideline because the flavor can change over time, but they should last well beyond that in the fridge.
@@GardenerScott Thanks and Cheers.
Great video!
Isn't there a risk that the total salt% in the jar will vary wildly depending on how well the beets get packed though? Since you don't weigh the beets and then add salt to them it seems the salt% could vary more between batches and jars.
Or is it to simplify the recipe so people don't need to calculate the salt% and can get an awesome snack in easier steps?
Thanks. The brine stays pretty consistent and is the key to the easy fermentation. If the beets are packed full and very close together the fermentation might be affected because enough brine isn't present. A loose pack will ensure the beets ferment properly. There will be slight variation in salt levels with the amount of beets used, but it shouldn't be enough to notice. The measured brine keeps it simple.
@@GardenerScott Makes sense. I made some beets a few weeks ago an they really work well with a lacto fermentation. The earthiness and the lacto-zing is soo tasty :)
Thank you a lot, where I can save it ? In a refrigerator ?
Yes, it stores well in the refrigerator.
Hi Gardener Scott.
Do you have a good book I could refer to for fermemting
I’m in Québec and dont mind an english version.
I also wanted to know: do you always mesure salt for your brine by volume or you could go by weight?
Thanks again for the answer.
François
I don't have a favorite fermenting book because I follow basic brine guidelines. The more I do it, the more I use weight to determine a specific percentage of salt.
@@GardenerScott do you weight the vegetable only, or the water AND the vegetables?
All the vids i have watched claim that co2 gas is produced.I made sauerkraut that turned out very good and there were no bubbles.I find in wikipedia that a lacto ferment produces only lactic acid and no co2.Are the bubbles from yeast?
There are two basic types of lactic acid fermentation. The lactobacillus bacteria involved in food fermentation will produce CO2. en.wikipedia.org/wiki/Lactic_acid
After you've fermented, can you seal them for long term storage? Or is that more a canning process?
You can seal them using a water bath canning method.
@@GardenerScott I don't think that's safe. If the lactobacillus haven't killed all the Clostridium botulinum (and they may not have reached the upper parts of the jar, for example) then you are F:ed.
Have you published a recipe for your vinegar pickled beets?
I haven't. It's a typical pickle recipe of vinegar, water, salt, and sugar.
Have you ever made beets with dill and garlic in them? Or Pickling spice?
Since this video, I've used dill and garlic and like the flavor.
I am confused... some people suggested not to cover the jars. Some - cover with a regular lids, you are doing with a fermentation lid... which one method is correct?
Larisa, it is usually best to cover the jars, but it isn't absolutely necessary. Covering the jars helps keep dust, insects, and wandering spores out of the jars. You can cover with a loose regular lid, but need to avoid tightening the lid too much. The fermentation process releases carbon dioxide gas which can build up and possibly cause a jar to explode if it can't vent. That's why some fermenters advise not covering at all. The fermentation lid I use keeps out any contaminants and also releases any gas that builds up. Without a lid, you can expect some mold and scum to grow on the surface during fermentation and that can easily be skimmed off. I find that the fermentation lids also cut down on that scum skimming step of fermentation. I hope that helps clear up the confusion. Thanks for the question.
If you cover them tightly, you may eventually need to burp them (after 3 or 4days - but by then they’ll probably be ready). But they ferment slowly and explosions aren’t a real threat. If you use fermentation lids you don’t need to burp them. Either way is fine for this particular ferment. I cover them tightly because I watch my ferments, and I want to keep gasses in.
You raise good points, Tim. Keeping a close eye on the fermentation and planning to release the gas buildup regularly allows for a tighter lid.
Don't throw the beet stems into the compost bin! Eat them instead. Steam, microwave or cook them. The stalks and leaves are an excellent vegetable callaed "Beet Greens" by some folks.
Butter adds flavour - for some folks who are non-vegan. Otherwise Canola/Olive oil and a squeeze of lemon
Ken, you are definitely correct. I normally eat the beet greens and enjoy them. I like to saute' in olive oil with just the addition of salt and pepper; sometimes I'll spritz with balsamic vinegar. I left the beets I fermented in this video on the counter a little longer than usual and they had begun to wilt. I had already harvested a great number of beets with unwilted greens and put them in the refrigerator. I didn't have a great need to save and eat the wilted greens so I mentioned putting them in the compost.
Thank you. The intro is not necessary in my opinion. Your video is already realy nice.
Sir, I have made kanji four times so far. Every time everything was fine, but when I went to prepare the fifth batch, after four days I saw that the fungus had fallen off, the first two days I poked the lid of the jar a little (with a clean dry chop stick). Only on the third day the lid was not opened. Now, can Kanji with fungus be eaten or should I throw it away? Please let me know. I know, I bother you a lot, ask a lot of questions. Please forgive me.
I’ve never made kanji and cannot give you a good answer. Ask a local expert near you and they can help you
How do I avoid the fermentation to transform sugar in alcohol?
Good question, Anna. Fermentation for food preservation is a different process than fermentation as part of alcohol making. Fermentation uses bacteria to create lactic acid, which preserves food. To make alcohol, yeast converts the sugars. They are two different organisms at work. The bacteria used in fermentation only live and work in an environment free from oxygen. That's why it's important to keep the beets submerged. If they're exposed to oxygen, then yeast can take over and create alcohol. Be sure to keep the food submerged in the brine and there's no chance you'll create alcohol.
@@GardenerScott you're great, thank you soo much! I'll try it soon. Just need to find the right jar. Do you think it's also possible to lacto-ferment a pre-packed organic beet juice as well? Maybe by adding some probiotic starter? It would be awesome for busy times.
Thanks, Anna. It's possible to lacto-ferment just about any vegetable and fruit. Even juice. Kombucha is fermented tea and is made primarily by adding a SCOBY (a symbiotic culture of bacteria and yeast) to basic green or black tea. I haven't done it, but there's no reason you couldn't do a similar drink from beet juice. I'm sure with a little research you can find a recipe and have fun with it. :)
Do they contain alcohol after fermentation?
Not at all.
Are these crunchy when done or soft like the canned sliced beets?
They are crunchy. They will soften if you leave them in the brine for a longer time, but they don't get as soft as canned beets.
@@GardenerScott Cool, Thanks for the reply!
Do you store fermented beets with brine?
Yes, I do.
Scott, can you drink the brine?
Absolutely. I like to use the brine to make salad dressing.
Can I come and eat dinner at your place? Lol
A very informative video but I always believed the pronunciation of star anise is staa uh nees
Hi Scott, what's your take on adding other spices and herbs such as whole peppercorns, dill, or other traditional pickling spices to a ferment. Thank you and I enjoyed the video, keep it up.
Thanks, Paul. I think spices and herbs add an exciting component to fermentation, but it all comes down to personal preference. Dill pickles wouldn't be the same without adding dill and I almost always add peppercorns and mustard seed to my cucumber pickles. But I seldom use "traditional pickling spices" in everything I ferment; I don't always want the allspice or cloves that are common. In my zucchini pickle video I add onion and cayenne peppers ruclips.net/video/Vn2iaDLcnnY/видео.html
In my fermented snap peas video I add garlic ruclips.net/video/OnY6QOEkSGY/видео.html
Following a recipe is always a good idea but it's okay to switch up the flavorings if you want.
@@GardenerScott Thank you for the insight! I watched your zucchini video just a little bit ago and it was great! Looking forward to seeing more.
So glad to hear that, Paul.
can i make these beets with sauerkraut? I mean, can i just add beet pieces in sauerkraut?
You can, but the results may be uneven. They will ferment at different rates and you'll need to add brine for beets. You might get better results if you ferment them separately and then mix afterward.
@@GardenerScott Thats a great idea. I will let you know how they come out :)
Can we add sugar also for taste?
Absolutely.
@@GardenerScott thank you for quick reply. I watch your vlogs from Bharat (India). I wish one day I get my own garden !
What temperature in the basement?
Dan, when I did this video the temperature was about 68 F (20 C).
@@GardenerScott So 50 is just too cold, Ontario Canada, thanks
@@dancuff666 it will still ferment at 50 but it will take much longer, maybe three weeks. If you have a warmer location on a kitchen counter or in a closet near a heat source, you can give it a try.
Gardner Scott, I'm a little confused, with the term fermentation. I think of making a product, with an alcohol content. Can you tell me what exactly is fermentation. Thank you
It can be confusing. Fermentation is the process where microorganisms, like yeast and bacteria, convert the carbohydrates (sugars) in organic material into alcohol or acid. There are two primary types of fermentation: alcoholic and lactic acid. In alcoholic fermentation the sugars are converted by yeast into carbon dioxide and ethanol. This is how beer and wine are made. When fermenting food, bacteria produce lactic acid and that is what preserves the food. The key is recognizing that different organisms are involved. The salty brine, when fermenting food, discourages the growth of yeast and encourages the bacteria that produce lactic acid. Hope this helps.
@@GardenerScott got it! Thank you
What about the liquid
Can we drink 🍷 ❓❓is there any alcohol produced ❓❓
You can drink it. The fermentation is done by bacteria and not yeast so there is no alcohol.
Thanks. can we make kvass from Carrot ??
Why are you not eating the beet tops??
I do and I love them. I had a lot of beets with the harvest in the video. I had a refrigerator full of beet tops and that's why I was going to put the rest in the compost. I apologize for not being clearer and talking about the benefits of beet greens. They're great.
Can you boil beets before to make them softer?
If you allow the beets to ferment for a longer period it will soften them. The bacteria feeds on the sugars in the beets and the process is intended for raw vegetables. I think boiling them ahead of time will change the process and I don't know what the results would be.
The best tips or greens are very good when wilted with fresh hot bacon drippings and bacon crumbles, to throw them in the compost pile seems to be such a waste.
That's good advice. I failed to mention that I had a refrigerator full of green and that's why the ones in the video were going in the compost. Served with bacon is excellent.
Steam the Swiss Chard and eat it rather than composting.
You are using too much salt. For beets, a 2% brine solution is recommended. For two cups of water, that means 9 grams of salt, about 1.6 teaspoons. For 4 cups of water, that would come out to 3 1/2 teaspoons roughly. Two tablespoons is 6 teaspoons, which is why you got that too salty flavor in the beet pickles.
It would have been a perfect video, if y had abstained to put that repetitive noise in the back ground that some call music, what a pity ! Thanks for the recipe!
Thanks. I experimented with that background and haven't repeated it since. I appreciate the feedback.
My focus was listening to Gardener Scott, not the background noise. Didn't bother me. I've watched other videos with other noises , like animals or machinery and Didn't bother me. Guessing I'm good at focusing 😌
Watching people use knives makes me nervous. I'm thinking a larger and sharper knife would make the job easier...faster....maybe...
You might be right.
Two wrongs don't make a right. First you grew the beets which is dirt abuse and then you suggested it was ok to eat beets. .....these are both a hard NO.
@Garden Dove. because beets are disgusting and not fit for maggot food
Thank you!
You're welcome. Thank you for the nice comment.