This is the absolute BEST intro to food fermentation! I have been looking for a scientific explanation to guide my practical applications. I will sub and buy book. BTW, I came to love idli during my travels in India. Glad my experience helped me follow your explanation too.
@@Alcooliques_sans_frontieres Look it up. Room temperature by differs by area, so it was better that he did not specify. Here in the USA, it is 68-72 degF.
@@kimfleming8097 are you a fool? If you make sourkraut, you better make it at 20 degC. Not everything works well at high temperatures although if that guy is Indian his room temperature might be much higher. American standard is no standard. That guy should not say room temperature but at what temperature he has made his fermented vegetables.
My parents time left over rice and curd was morning meal. I used to feel sorry that they didn't have proper breakfast. Both lived to ripe old age. My grandkids start their day with rice Krispies or Choco puffs with zero nutrition . Your video was very informative. Thank you
Those cereals have plenty of nutrition. That's not to say they are good for you, but they are some of the most nutrient dense foods on Earth, not only packed with carbohydrates in the form of sugar, but also vitamins and minerals added as per regulations set by the FDA to qualify it as "part of a healthy breakfast". However it's not complete nutrition and the macronutrient profile is no where near what we should be starting our day with.
@@Nanamowahow much of it is absorbable in this form of crispies ? Besides it is again processed food & not completely natural with added sugar , flavour , preservatives, artificial vitamin... , isn’t it better we eat traditionally for better health & environment ( free from plastic pr paper cover each time we use breakfast)
@@NanamowaThe problem is there not the nutrients you need youd be better off taking a multivitamin or liver, You don't need carbohydrates and they dont keep you full, your body priotizes protein and fat not carbohydrates when you don't get enough protein and fat, your body makes you eat more this is the reason americans are getting fat, you'd have no trouble sholveing down a cereal bowl but having the equivalent amount of steak will keep you much fuller, Also high carbohydrate leads to insulin resistance and metabolic disease which causes visceral fat which is deadly.
@@NanamowaAll they do is toss a multivitamin in there, They don't care about your health they just want to keep you alive long enough to sell you crap.
@@preethishetty6179 " artificial vitamin" lol too many conspiracy theories and whatsapp forwards huh. Preservatives are neither harmful nor toxic. The main problem with having those as breakfast is they have too much sugar, very low fibers and protein! the sugar is the only unhealthy part
Excellent job Sir. Wish you millions of subscribers. If you're a student watching, tell your friends. If you're a teacher watching this. This is the real art of teaching. Going from known to unknown, keep it simple, get excited and enjoy the subject and circle back .
This 10 minute video taught me so much about things I'm passionate about - Food and Science. Your simple, informative and "science is cool" approach to explain confluence of these two areas really resonates with most people who find such things worthwhile and relaxing. Have ordered your book and waiting for the fun and to learn more. Thank you and more power to you sir for making more of such videos.
The last part especially is gold. Everytime someone said, our ancestors knew this when the rest of the world were in caves, I would audibly groan. In accumulating tacit knowledge, perhaps several million people died, but understanding the scientific knowledge can save lives and feed millions and move onto the next stage.
True. And we don't have to lose that tacit knowledge at all! Just recognising the difference between that and taking the next step to see if it can be validated with experiments will actually help ensure that we don't lose tacit knowledge accumulated over centuries
Big fan of yours already sir! This is the first time I'm watching your video. What a wealth of information and such simplicity in presentation that anyone can easily understand!
Estheir(81 yrs) from lndia. Son, thnq 4 the wealth of knowledge u'v shared w/ me taking me step by step thru yr video...was such a pleasure listening 2 u. I bless u, 11Son in the name of YESHUA HAMASHIACH .
One of the best videos or channels on RUclips. I would happily pay any amount of money just to listen to this guy speaking about food & the cooking techniques! Awesome stuff Krish! ⭐️✨
It's the first video that I'm seeing from your channel. In love with the way you're describing the microbial process with the recipe... ♥️ I've a request to you...can you suggest me some books on ancient fermentation recipes !
I have seen some of your videos in ig reels. They were also good, i don't know why you don't have much subscribers. The dialogue delivery , camera work all are good and content is just pure gold just like that fermented water ;)
Why can't our schools and colleges give us knowledge of this depth and clarity? Every successive government brings new education policy and adds complications only. Standard of graduate electrical engineer is such that a fresh pass out can't use multimeter even. We need to improve on quality of education.
because the goverment is controlled by a small group of beings who have an agenda to control the 99% of us, so everything has been weaponized against the people.
Why? Because government controlled 'education' primarily aims for compliance through indoctrination. Unfortunately, until we are freed from hierarchical institutionalised control then home-schooling or privately controlled community schooling is necessary. As is, we have a lot of misinformation to navigate. We need to apply critical thinking to everything.
This video is excellent. It cuts through all the "fluff" of so many other videos about yoghurt and other lactofermented foods in a very clear and comprehensive way. Thank you!
very nice video. Thanks for explaining the science behind Idly and Dahi. Missed one point about how the balance of Good bacteria vs Bad bacteria in body is of importance. All the nutritional experts in US started saying this in last 10-20 years. and I go...aha! that's what my ancestors are eating for thousands of years. small portion of yogurt rice after every meal and Idly/dosa for breakfast. Your recipe of Yogurt and idly batter is perfect. It is useful to use heat (especially in colder regions of USA/Europe or Northern India to help fermentation. Keeping batter in oven with light bulb on, OR keeping a light bulb on on top of batter gives small heat in colder region. This is hardly a problem in India though. Thanks for a nice video.
Million dollar gold worth starts at 19:50 onwards "Oh our ancestors already knew this" Having a Tacit knowledge of getting healthy-benefits doesn't mean they (our ancestors) understood underlying "complex-microbial-interactions with water/oxygen etc" -- to exploit science of fermentation, you don't have to know the scientific interactions/working-knowledge of microbs --you just know fermented food gave-good health & you repeat it over generations
To be honest I bumped into this accidentally and I wasn’t quite watching closely but when it was about to finish I was hoping it was longer. Very pleasant, interesting, and captivating video to watch. I immediately watched for the second time.
The best video I have seen on the process of fermentation. It helps that you come from my part of the world - I could relate to your examples. And thank you so much for ending the video with the difference between tacit knowledge and the kind of smugness that we experience from reactionary ideologies. Fermentation is the perfect example where tacit knowledge came first and then we have explicit knowledge. We need both.
Finally an easy to understand video about fermentation that goes beyond the obvious. Thank you, I finally got it and even know now why salts important. You‘re a great teacher!
It is exactly what I had been looking for since I started cooking during the pandemic. No chef tells why we have to do the way we do. It seems like rote learning with no understanding. Thank you for coming to the rescue of people like me. I have ordered your book. Why don't you make more such videos?
That was fun and elucidating it bought together a lot of my scattered knowledge and fleshed it out with new stuff in a very pleasant format. I like the clever editing so that the change in visual background kept you interested and focused on what you were saying. Nice work man. Ooh, I like your content. Subbed.
this video is packed with facts and i love the way you talk and the pervasive sense of humor, as well as the awesome grinder machine @9:10-- where can i pick up one of those puppies? one point of disagreement: you say that scientific knowledge is not the same as tacit knowledge. but what if all knowledge is the same? a birthright accessible through intuition? and what if your story about ancient people is wrong, that they incrementally 'learned' through trial and error? what if it did not happen that way and they just knew?
You can get these anywhere in South India. And the point re: scientific knowledge is often misunderstood. There is nothing inherently inferior about practical/tacit knowledge. In fact that is what got us here. Science is merely the peer-review/formalization of it. No value judgment attached to it!
What a presentation, WOW. Very lucid , informative and sufficient material presented to engage a person’s curiosity . I have become a FAN. Thanks a lot .
That was interesting from start to finish... captivating narrative. BTW - the selfie angle feels a bit too close.. maybe bcos we've been conditioned by other youtubers to expect a different framing/staging.
Less than 1/3 the video in - and I'm in love with the presenter. Forget the Hindi accent I like too... but the presentation is SO GOOD. So concise, so educating, so "putting things into proportions" so helpful in building a coherent view of the world we live in. Thank you. Now I'll press "play" again.
@@krishashok Shame on me. I should have recognized. Once (1998?) I spent 8 months wandering throughout India, alone, and found the only country in the world I would settle in, except for my home-land... Anyways, I liked the south more than the north, and Tamil Nadu in particular. So... I should have remembered.
@@MottiShneor As an accent of english that is generally not considered to be "proper" (unlike scottish, australian or even South African accents), I'll take any compliement :)
@@krishashok Well... as proper as the English accent of your Tamil, I guess :) no complaints here. However - is there a sequel to this video? A book? course? some practical guidance and recipes? I'm not new to fermentation, in the sense that we fermented things at home for decades since I was a child - but usually limited to pickling tiny cucumbers, beetroot, carrots and cauliflower, olives, garlic, tiny eggplants green tomatoes, water-melon shells etc. etc... and of course in making dow and rarely buttermilk or soft-cheese. But never with exact recipes, never with any theoretic understanding of what goes on in the jar, and of course - not enough understanding to CONTROL the process. Sometimes it goes right, and sometimes it goes wrong - and it's more or less - based on luck.
I enjoyed this tremendously. Hugely informative. Could you explore the science behind sprouting, & also how best to consume (cooked or uncooked). Thank you. Namaste from Singapore
Who knows about the Paniwala bhat of Odisa? This is the fermented rice with its rice water , and added plain water. The Adivasis do not discard the rice water ,but add plain water in it and let it ferment till little sour, which is then taken with some pickles, green leafy vegetables curry, chutneys, dry fish burnt in fire then crushed with onion, chilly,salt, and few drops of mustard oil and chicken fry or fish fry and so on. It helps tolerate the heat and , the people eating it never become fat bcz of no carbohydrates left in it. If you take it you never feel thirsty. This rice is now a days flavoured, and it's also offered to the Lord Jagannath.
Thanks Krish for making us aware of fermentation process. There was common practice in villages where they boil down the rice during evening and leave it for 8hrs for the bacteria to develop. And the next day morning they will have that as food. Whatever local food practice that i mentioned above is it a fermentation? What is difference b/w probiotic and fermented food? Is fermentation only happens with lactobacillus?
Thank you for this video! very informative and clarifies well the science of fermentation, i want to consume more fermented foods but i am always concerned with safety if it, now i will try this with some extra carrots instead of letting them go bad in fridge and throwing them out :D I also want to eat fermented/ sour wheat dough rotis but it is just so scary to do it on your own because there is always fears around pathogens, i have found this recipe that uses instant yeast, instant yeast+ warm milk+sugar to bloom and then added to flour and then let the dough ferment for 2 hours, I tried it but the dough had a smell of acetone, looked it up and found out that it can happen and is safe to eat, but i am just concerned with safety of using yeast in general and also instant yeast, what do you think? and what is the safest and healthiest way of fermenting the dough, also that doesnt require you to have a jar on the counter where you keep the cultures alive as in sourdoughbread? i want to have an easy and healthy way of making khameeri roti on daily basis. I am concerned about the yeast overgrowth in body as a consequence if any
one of the best ever video on fermentation I have come across along with the science behind it. Thank you, will surely go for Masala Lab at the earliest
Hello there ! Thank you so much for this great video ! I tried my first lactofermentation last week. 1 with purple radish and 1 with carrots and cabbage. They were both very filled with the vegetable's water (made by maxing them with salt before putting in jar) First days I saw few bubble in the carrots jar and some water went out. But this morning, so 6 days later, I just realized that my carrots jar isn't filled with water anymore !! It's like the water has evaporated! I don't know what to do as the fermented process should be 2 weeks minimum normally. Is it okay? Is something bad ? Please can you give me your feedback in this issue 🙏🥺 Thanks so much in advance Bye
The vegetables should always be fully submerged in water. If they are not, it's not safe to consume since aerobic microbes may have colonized them. It's always best to add enough salty water to submerge them and use some fermentation stones to keep them submerged.
I've always looked at 'satvik' or vegetarian lifestyle as not hurting another being that can feel and show pain/fear before you kill them. We, as humans have a symbiotic relationship with many things in nature.
@@krishashok You're welcome! I discovered your channel tonight, and subscribed immediately! I love your content and started watching your other videos. I really like the one you did on coffee filter. I have chicory and and look forward to trying the 85/15 coffee/chicory ratio you mentioned in the video. I promise to leave a like on each video I watch:-)
Your explanations of the process kept me hooked. You are amazing. I just came across your channel, and will be watching more of your videos. Your knowledge 🙌
I agree with all the lovely comments which others have already written here. Just want to add: This video is precious ♥️ Insight and delight! Thank You.
Very nice video. Thank you for making it. I am sharing it with my parents as well as it is pretty useful. Loved you style of explaining stuff. Thank u so much. Looking forward to viewing more videos from you
Came across this channel just now. Love the explanations of 'why' behind cooking in general and Indian cooking in particular. Wish there were more such explanatory videos to augment the tacit understand that cooking channels on YT provide!
In addition to your extremely well presented dissertation, you have touched on a basic truth - everything has an explanation and the corollary - just because we may not be able to explain something, doesn't mean it isn't true.
So informative! I had read about lactobacteria and fermentation of milk into curds ages ago in forgotten biology classes. You bring back some good memories, but also clarify so much which i had not understood as a young student. This video is not simplified enough for all and sundry to understand but gives enough explanation and clarity for those of us who are curious and have some basic idea of the world of microorganisms. Wait till I tell my granny friends that they are smelling and relishing alcohol almost on daily basis after all😂
You are a great teacher. Learned so much from your video. I especially like fermentation but was only introduced to it via experimentation. I like to learn more about it and your explanation is by far the best. Only that I find it challenging to understand your pronunciation/intonation. Thank you! Subscribed to your channel. I am happy to see people experimenting for good and not bad.
Fantastic! I've been doing this for some time, but i just have to give you credit for an excellent primer. I've never heard this subject explained so well for a new audience. :-)
Ashok....its by chance I came across ur video I find all of them so informatory that every day I'm stuck searching for ur other videos Thank u soo much Please go on There's loads to learn from u
Beautifully explained, Sir actually saying what you learnt and explaining it to people the way they understand is a great art. You have imbibed it. Its need a lot research work to speak on facts. This is the first video i have seen of yours. But every video has its worth i think .... depth in the video is more... the work you do before saying which makes u confident
Sir actually saying what you learnt and explaining it to people the way they understand is a great art. You have imbibed it. Its need a lot research work to speak on facts. This is the first video i have seen of yours. But every video has its worth i think .... depth in the video is more... the work you do before saying which makes u confident
@@krishashok sir i have a doubt regarding maggie..... my kids around 5 and 2 years love to it maggie. But i wont prefer because of the fear of ajinimoto or MSG .. taste maker masala in it. It's not good for health is it true can you help me
@@sreejaramanakol2444 there is no MSG in tastemaker, and if you are giving maggi with lots of vegetables, cheese or egg, it is OK once in a while. And also, tiny amount of ajinomoto is SAFE for consumption. Dont believe the nonsense on social media
@@krishashok thank you. I have seen your video on MSG. As you said It is present naturally.. mother's milk too i felt eye opened. But if i start they will ask daily. Can it be once a week.
Lovely, simply explained science and nonintrusive background music about one of my favorite topics (i.e. food xD esp the fermented kind) Glad my friend Antony shared this with me. Super enjoyable and super watchable (despite the usual low attention span even I have on RUclips)
Thanks for the house tour Krish Ashok ji. But jokes apart, a great video! Had started following you on Instagram and it's amazing how you simplify the info so well. Thanks again 🙏
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
This is the absolute BEST intro to food fermentation! I have been looking for a scientific explanation to guide my practical applications. I will sub and buy book.
BTW, I came to love idli during my travels in India. Glad my experience helped me follow your explanation too.
No, it isn't. He didnt define room temperature. In India room temperature can be 30 degC and it can be 20 degC.
@@Alcooliques_sans_frontieres Look it up. Room temperature by differs by area, so it was better that he did not specify. Here in the USA, it is 68-72 degF.
@@kimfleming8097 are you a fool? If you make sourkraut, you better make it at 20 degC. Not everything works well at high temperatures although if that guy is Indian his room temperature might be much higher. American standard is no standard. That guy should not say room temperature but at what temperature he has made his fermented vegetables.
@@Alcooliques_sans_frontieres He did. Figures appear on screen. Why you feel the need to attack is curious.
@@victoriabaker4400 are you a troll? Go and troll someone else.
Recipes:
- Onions, garlic, chilli, fruit (e.g. pineapple) - 3 weeks = hot sauce
- Cabbage, salt - few weeks = sauerkraut
- Cabbage, spring onion, chillies, radish, carrot, salt (squeeze cabbage so water covers all) - 2-3 weeks = kimchi
@@ashokkumar-se5sl WHY YOU SO CONCERNED?
My parents time left over rice and curd was morning meal. I used to feel sorry that they didn't have proper breakfast. Both lived to ripe old age. My grandkids start their day with rice Krispies or Choco puffs with zero nutrition . Your video was very informative. Thank you
Those cereals have plenty of nutrition. That's not to say they are good for you, but they are some of the most nutrient dense foods on Earth, not only packed with carbohydrates in the form of sugar, but also vitamins and minerals added as per regulations set by the FDA to qualify it as "part of a healthy breakfast".
However it's not complete nutrition and the macronutrient profile is no where near what we should be starting our day with.
@@Nanamowahow much of it is absorbable in this form of crispies ? Besides it is again processed food & not completely natural with added sugar , flavour , preservatives, artificial vitamin... , isn’t it better we eat traditionally for better health & environment ( free from plastic pr paper cover each time we use breakfast)
@@NanamowaThe problem is there not the nutrients you need youd be better off taking a multivitamin or liver, You don't need carbohydrates and they dont keep you full, your body priotizes protein and fat not carbohydrates when you don't get enough protein and fat, your body makes you eat more this is the reason americans are getting fat, you'd have no trouble sholveing down a cereal bowl but having the equivalent amount of steak will keep you much fuller, Also high carbohydrate leads to insulin resistance and metabolic disease which causes visceral fat which is deadly.
@@NanamowaAll they do is toss a multivitamin in there, They don't care about your health they just want to keep you alive long enough to sell you crap.
@@preethishetty6179 " artificial vitamin" lol too many conspiracy theories and whatsapp forwards huh. Preservatives are neither harmful nor toxic. The main problem with having those as breakfast is they have too much sugar, very low fibers and protein! the sugar is the only unhealthy part
Excellent job Sir. Wish you millions of subscribers. If you're a student watching, tell your friends. If you're a teacher watching this. This is the real art of teaching. Going from known to unknown, keep it simple, get excited and enjoy the subject and circle back .
Thank you
@@krishashokexcellent video. Can you please share how to make natto as easily as dropping carrots in water? It seems to have some great benefits.
This 10 minute video taught me so much about things I'm passionate about - Food and Science. Your simple, informative and "science is cool" approach to explain confluence of these two areas really resonates with most people who find such things worthwhile and relaxing. Have ordered your book and waiting for the fun and to learn more. Thank you and more power to you sir for making more of such videos.
How to order his book ? How to know list of his books? Pls reply
Excellent! Wish we had teachers like you to teach science / microbiology.
The last part especially is gold. Everytime someone said, our ancestors knew this when the rest of the world were in caves, I would audibly groan. In accumulating tacit knowledge, perhaps several million people died, but understanding the scientific knowledge can save lives and feed millions and move onto the next stage.
True. And we don't have to lose that tacit knowledge at all! Just recognising the difference between that and taking the next step to see if it can be validated with experiments will actually help ensure that we don't lose tacit knowledge accumulated over centuries
Big fan of yours already sir! This is the first time I'm watching your video. What a wealth of information and such simplicity in presentation that anyone can easily understand!
Estheir(81 yrs) from lndia.
Son, thnq 4 the wealth of knowledge u'v shared w/ me taking me step by step thru yr video...was such a pleasure listening 2 u. I bless u, 11Son in the name of YESHUA HAMASHIACH .
One of the best videos or channels on RUclips. I would happily pay any amount of money just to listen to this guy speaking about food & the cooking techniques! Awesome stuff Krish! ⭐️✨
Thank you!!
The part about tacit knowledge and scientific understanding is very vital.. Probably more than the concept of fermentation! Very well done ❤
It's the first video that I'm seeing from your channel. In love with the way you're describing the microbial process with the recipe... ♥️
I've a request to you...can you suggest me some books on ancient fermentation recipes !
Best video about fermentation I have ever seen.
I have seen some of your videos in ig reels.
They were also good, i don't know why you don't have much subscribers.
The dialogue delivery , camera work all are good and content is just pure gold just like that fermented water ;)
The knowledge you bring in while explaining the viewers what’s good vs bad is very much appreciated. 👏👏
Thank you!
Why can't our schools and colleges give us knowledge of this depth and clarity? Every successive government brings new education policy and adds complications only. Standard of graduate electrical engineer is such that a fresh pass out can't use multimeter even. We need to improve on quality of education.
because the goverment is controlled by a small group of beings who have an agenda to control the 99% of us, so everything has been weaponized against the people.
Why? Because government controlled 'education' primarily aims for compliance through indoctrination. Unfortunately, until we are freed from hierarchical institutionalised control then home-schooling or privately controlled community schooling is necessary. As is, we have a lot of misinformation to navigate. We need to apply critical thinking to everything.
then what u will do on RUclips?
You just don't remember it 😅, they have thought us.
one of the most educating videos I have ever come as far as fermentation is concerned, and to understand the value of fermented food
Thank you
This is high quality knowledge with practicality engrained.Thank you for this amazing work
thank you
This video is excellent. It cuts through all the "fluff" of so many other videos about yoghurt and other lactofermented foods in a very clear and comprehensive way. Thank you!
Wow I hv got hooked to this guy, how knowledgeable and the way he explains is just wow and such good topics ❤
Thank you
Loved that ending note differentiating "tacit knowledge" and "scientific understanding".
very nice video. Thanks for explaining the science behind Idly and Dahi. Missed one point about how the balance of Good bacteria vs Bad bacteria in body is of importance. All the nutritional experts in US started saying this in last 10-20 years. and I go...aha! that's what my ancestors are eating for thousands of years. small portion of yogurt rice after every meal and Idly/dosa for breakfast. Your recipe of Yogurt and idly batter is perfect. It is useful to use heat (especially in colder regions of USA/Europe or Northern India to help fermentation. Keeping batter in oven with light bulb on, OR keeping a light bulb on on top of batter gives small heat in colder region. This is hardly a problem in India though. Thanks for a nice video.
Million dollar gold worth starts at 19:50 onwards "Oh our ancestors already knew this"
Having a Tacit knowledge of getting healthy-benefits doesn't mean they (our ancestors) understood underlying "complex-microbial-interactions with water/oxygen etc" -- to exploit science of fermentation, you don't have to know the scientific interactions/working-knowledge of microbs --you just know fermented food gave-good health & you repeat it over generations
To be honest I bumped into this accidentally and I wasn’t quite watching closely but when it was about to finish I was hoping it was longer.
Very pleasant, interesting, and captivating video to watch. I immediately watched for the second time.
Thank you!
This is incredible! Will be happy to see more of this, in addition to what's there on your book!
I love how simply you explain things
Loved every part of this video....and the finish with a flourish ....tacit understanding vs scientific explanation....that was epic
WOW THIS IS TREASURE!
THANKS GOD I FOUND YOUR CHANNEL.
Thank you!
Such an interesting presentation answering all the unanswered 'whys'. Hats off ! Subscribed and coming back for more😊
The best video I have seen on the process of fermentation. It helps that you come from my part of the world - I could relate to your examples. And thank you so much for ending the video with the difference between tacit knowledge and the kind of smugness that we experience from reactionary ideologies. Fermentation is the perfect example where tacit knowledge came first and then we have explicit knowledge. We need both.
Finally an easy to understand video about fermentation that goes beyond the obvious. Thank you, I finally got it and even know now why salts important. You‘re a great teacher!
Thank you
IDLI, Curd is our daily food especially in South India. Please add butter milk also into this video.
It is exactly what I had been looking for since I started cooking during the pandemic. No chef tells why we have to do the way we do. It seems like rote learning with no understanding. Thank you for coming to the rescue of people like me.
I have ordered your book. Why don't you make more such videos?
साधेपणा आणि सरळपणा भावतो आणि आपल्या व्हिडिओची सुंदरता वाढवतो! छान माहिती उत्तम सादरीकरण!
Thank you!
That was fun and elucidating it bought together a lot of my scattered knowledge and fleshed it out with new stuff in a very pleasant format. I like the clever editing so that the change in visual background kept you interested and focused on what you were saying. Nice work man. Ooh, I like your content. Subbed.
Thank you
this video is packed with facts and i love the way you talk and the pervasive sense of humor, as well as the awesome grinder machine @9:10-- where can i pick up one of those puppies? one point of disagreement: you say that scientific knowledge is not the same as tacit knowledge. but what if all knowledge is the same? a birthright accessible through intuition? and what if your story about ancient people is wrong, that they incrementally 'learned' through trial and error? what if it did not happen that way and they just knew?
You can get these anywhere in South India. And the point re: scientific knowledge is often misunderstood. There is nothing inherently inferior about practical/tacit knowledge. In fact that is what got us here. Science is merely the peer-review/formalization of it. No value judgment attached to it!
@@krishashok right on, brother
This was such a delightful presentation, love the practicality, the wisdom, the humour. 🙏😊
Fabulous skill in communication in a simple and interesting way
Thank you
Does fermentation holds good if we cook the food. Does idly or dosa really work when it’s pipping hot?
What a presentation, WOW. Very lucid , informative and sufficient material presented to engage a person’s curiosity . I have become a FAN. Thanks a lot .
Thank you
That was interesting from start to finish... captivating narrative.
BTW - the selfie angle feels a bit too close.. maybe bcos we've been conditioned by other youtubers to expect a different framing/staging.
Less than 1/3 the video in - and I'm in love with the presenter. Forget the Hindi accent I like too... but the presentation is SO GOOD. So concise, so educating, so "putting things into proportions" so helpful in building a coherent view of the world we live in. Thank you. Now I'll press "play" again.
Thank you! Also - it't not a North Indian (Hindi) accent. It's a South Indian (Tamil) accent of English 😊
@@krishashok Shame on me. I should have recognized. Once (1998?) I spent 8 months wandering throughout India, alone, and found the only country in the world I would settle in, except for my home-land... Anyways, I liked the south more than the north, and Tamil Nadu in particular. So... I should have remembered.
@@MottiShneor As an accent of english that is generally not considered to be "proper" (unlike scottish, australian or even South African accents), I'll take any compliement :)
@@krishashok Well... as proper as the English accent of your Tamil, I guess :) no complaints here. However - is there a sequel to this video? A book? course? some practical guidance and recipes? I'm not new to fermentation, in the sense that we fermented things at home for decades since I was a child - but usually limited to pickling tiny cucumbers, beetroot, carrots and cauliflower, olives, garlic, tiny eggplants green tomatoes, water-melon shells etc. etc... and of course in making dow and rarely buttermilk or soft-cheese. But never with exact recipes, never with any theoretic understanding of what goes on in the jar, and of course - not enough understanding to CONTROL the process. Sometimes it goes right, and sometimes it goes wrong - and it's more or less - based on luck.
I enjoyed this tremendously. Hugely informative.
Could you explore the science behind sprouting, & also how best to consume (cooked or uncooked). Thank you.
Namaste from Singapore
The way you explain is absolutely a treat❤ This is the best detailing on fermentation
Thank you!
Who knows about the Paniwala bhat of Odisa? This is the fermented rice with its rice water , and added plain water. The Adivasis do not discard the rice water ,but add plain water in it and let it ferment till little sour, which is then taken with some pickles, green leafy vegetables curry, chutneys, dry fish burnt in fire then crushed with onion, chilly,salt, and few drops of mustard oil and chicken fry or fish fry and so on. It helps tolerate the heat and , the people eating it never become fat bcz of no carbohydrates left in it. If you take it you never feel thirsty. This rice is now a days flavoured, and it's also offered to the Lord Jagannath.
This is by far one of the best videos I've watched in a long time. Thank you so incredibly much for such a fun and educational experience 🙏💙💯
Absolutely fantastic and FUNDAmentally fun 😁
I appreciate you taking time to share this information with us ❤
Welcome!
Thanks Krish for making us aware of fermentation process.
There was common practice in villages where they boil down the rice during evening and leave it for 8hrs for the bacteria to develop. And the next day morning they will have that as food.
Whatever local food practice that i mentioned above is it a fermentation? What is difference b/w probiotic and fermented food? Is fermentation only happens with lactobacillus?
Damn!..this is great stuff..loaded with fundamentals and deeply soaked in science, splendid work!!
Thank you for this video! very informative and clarifies well the science of fermentation, i want to consume more fermented foods but i am always concerned with safety if it, now i will try this with some extra carrots instead of letting them go bad in fridge and throwing them out :D I also want to eat fermented/ sour wheat dough rotis but it is just so scary to do it on your own because there is always fears around pathogens, i have found this recipe that uses instant yeast, instant yeast+ warm milk+sugar to bloom and then added to flour and then let the dough ferment for 2 hours, I tried it but the dough had a smell of acetone, looked it up and found out that it can happen and is safe to eat, but i am just concerned with safety of using yeast in general and also instant yeast, what do you think? and what is the safest and healthiest way of fermenting the dough, also that doesnt require you to have a jar on the counter where you keep the cultures alive as in sourdoughbread? i want to have an easy and healthy way of making khameeri roti on daily basis. I am concerned about the yeast overgrowth in body as a consequence if any
Man..your narration and teaching skills are amazing i wish i seen this channel way before...now i have to binge watch your videos now
Thank you!
Very informative video. Being a chemistry student, with the enthusiasm of cooking this channel is perfect for me. Thank you very much.
Thank you Arpita!
one of the best ever video on fermentation I have come across along with the science behind it. Thank you, will surely go for Masala Lab at the earliest
Thank you!
Hello there ! Thank you so much for this great video !
I tried my first lactofermentation last week. 1 with purple radish and 1 with carrots and cabbage. They were both very filled with the vegetable's water (made by maxing them with salt before putting in jar)
First days I saw few bubble in the carrots jar and some water went out.
But this morning, so 6 days later, I just realized that my carrots jar isn't filled with water anymore !! It's like the water has evaporated!
I don't know what to do as the fermented process should be 2 weeks minimum normally.
Is it okay? Is something bad ?
Please can you give me your feedback in this issue 🙏🥺
Thanks so much in advance
Bye
The vegetables should always be fully submerged in water. If they are not, it's not safe to consume since aerobic microbes may have colonized them. It's always best to add enough salty water to submerge them and use some fermentation stones to keep them submerged.
😊😅😊
Nailed it! 1,000 blessings lil brother. My hope is others will listen. Cheers to your good health!😊
This is eye opener for vegetarians. No body is vegetarian!!!
eating meat vs eating bacteria isn't the same thing.
@@blpabhishek call it what you want, can't change reality
I've always looked at 'satvik' or vegetarian lifestyle as not hurting another being that can feel and show pain/fear before you kill them. We, as humans have a symbiotic relationship with many things in nature.
Have you seen any bacteria bleeding when a vegetarian prepare food 😂😂😂
@@shankerhs9667Have you seen plants oozing out the sap like the way animals bleed?
There is a whole new science around that
This was explained so well, I had to stop to write you a thank you comment! Thank you! Well done!
Thank you!
One of the best videos I have watched on RUclips. Thank you and so much love.
Best in depth explanation of the food.
Best part explained is how the food science is EVOLVED, not necessarily invented.
Thank you for explaining the fermentation process in a digestible and simplified manner.
Thank you
Superb video. Your last point about tacit wisdom hits the nail on its head.
CLEAR and CONCISE - Beautifully delivered - I am enthused and motivated - CHEERS
Thank you!
This video clarifies many of my concepts regarding fermentation
When knowledge meets creativity....I am so amazed by your way of explaining, the content and script u hv made is amazing 😍😍😍
Wonderfully explained
Thank you for precising the difference between tacit understanding and science knowledge. Subscribed to your channel.
Clarity at it's best
நன்றி நண்பரே🙏🙏🙏🙏❤️
Thank you for the excellent video! Your primer on fermentation was awesome!
thank you!
@@krishashok You're welcome! I discovered your channel tonight, and subscribed immediately! I love your content and started watching your other videos. I really like the one you did on coffee filter. I have chicory and and look forward to trying the 85/15 coffee/chicory ratio you mentioned in the video.
I promise to leave a like on each video I watch:-)
@@polymathematics5837 Thank you!
These knowledge is just gold thank you❤
Thank you!
Wow what a clear, concise and enjoyable video to watch about fermentation. Look forward to seeing more of your videos
Thank you!
Pranaam Guruji 🙏
Aaj se aap mere food guru bane ☺️
Honestly, I didn't want the presentation to end..
Your explanations of the process kept me hooked. You are amazing. I just came across your channel, and will be watching more of your videos. Your knowledge 🙌
Thank you!
What a way to package great information with awesome story telling. Thanks!
Thank you!
I agree with all the lovely comments which others have already written here. Just want to add: This video is precious ♥️
Insight and delight! Thank You.
thank you!
10 on 10 for the video across all parameters. Pure Gold. 😊
Very nice video. Thank you for making it. I am sharing it with my parents as well as it is pretty useful. Loved you style of explaining stuff. Thank u so much. Looking forward to viewing more videos from you
Thank you!
Came across this channel just now. Love the explanations of 'why' behind cooking in general and Indian cooking in particular. Wish there were more such explanatory videos to augment the tacit understand that cooking channels on YT provide!
In addition to your extremely well presented dissertation, you have touched on a basic truth - everything has an explanation and the corollary - just because we may not be able to explain something, doesn't mean it isn't true.
So informative!
I had read about lactobacteria and fermentation of milk into curds ages ago in forgotten biology classes. You bring back some good memories, but also clarify so much which i had not understood as a young student. This video is not simplified enough for all and sundry to understand but gives enough explanation and clarity for those of us who are curious and have some basic idea of the world of microorganisms.
Wait till I tell my granny friends that they are smelling and relishing alcohol almost on daily basis after all😂
Very underrated channel, subscribed right away
You are a great teacher. Learned so much from your video. I especially like fermentation but was only introduced to it via experimentation. I like to learn more about it and your explanation is by far the best. Only that I find it challenging to understand your pronunciation/intonation. Thank you! Subscribed to your channel. I am happy to see people experimenting for good and not bad.
Fantastic! I've been doing this for some time, but i just have to give you credit for an excellent primer. I've never heard this subject explained so well for a new audience. :-)
Lots of good information! I just started my fermentation journey last month. I love your garden also!
OMG. I am mind blown by the facts you gave. Your new sub and fan...
Thank you!
This is a great first episode of a masterclass on fermentation. Thank you
Ashok....its by chance I came across ur video
I find all of them so informatory that every day I'm stuck searching for ur other videos
Thank u soo much
Please go on
There's loads to learn from u
Thank you!
Beautifully explained, Sir actually saying what you learnt and explaining it to people the way they understand is a great art. You have imbibed it. Its need a lot research work to speak on facts. This is the first video i have seen of yours. But every video has its worth i think .... depth in the video is more... the work you do before saying which makes u confident
Thank you!
Sir actually saying what you learnt and explaining it to people the way they understand is a great art. You have imbibed it. Its need a lot research work to speak on facts. This is the first video i have seen of yours. But every video has its worth i think .... depth in the video is more... the work you do before saying which makes u confident
@@krishashok sir i have a doubt regarding maggie..... my kids around 5 and 2 years love to it maggie. But i wont prefer because of the fear of ajinimoto or MSG .. taste maker masala in it. It's not good for health is it true can you help me
@@sreejaramanakol2444 there is no MSG in tastemaker, and if you are giving maggi with lots of vegetables, cheese or egg, it is OK once in a while. And also, tiny amount of ajinomoto is SAFE for consumption. Dont believe the nonsense on social media
@@krishashok thank you. I have seen your video on MSG. As you said It is present naturally.. mother's milk too i felt eye opened. But if i start they will ask daily. Can it be once a week.
Great video explaining the science behind our fermentation process. Thanks for making this video.
Glad it was helpful!
Lovely, simply explained science and nonintrusive background music about one of my favorite topics (i.e. food xD esp the fermented kind) Glad my friend Antony shared this with me. Super enjoyable and super watchable (despite the usual low attention span even I have on RUclips)
Thank you Farhan (and Antony)
This gentleman is a brilliant teacher because he has the genius to simplify complex concepts into easy to understand language
For 10 years old
Fantastic presentation! I love,love,love,this video. Fun & informative. Thank you!
Thank you!
Thank you so much for this video! Immediately became your fan!
Thank you
just sooo in love with you and the content...thank u, so much!
Science is not just what’s done in labs and published in papers!!!! Wisdom can’t ignore science…. Thanks for rest of the highly helpful stuff
thank you!
Thanks for the house tour Krish Ashok ji. But jokes apart, a great video! Had started following you on Instagram and it's amazing how you simplify the info so well. Thanks again 🙏
Thank you Anant
Wow..can't believe that I found this channel... Awesome.
This video explanation should a entire separate series.
You are a gifted teacher. Would truly enjoy meeting you in the future. Gtg South Korea.
Thank you!
Excellent video on the practical aspect and scientific aspects of fermentation. Thank you.
Thank you!
world class content.😊
manner of explantion was precise AND entertaining.