A huge “Yes!!!” to a kombucha tutorial video! Your dishes made my mouth crave all those tastes! I love the beauty in everything you do, Gaz❤Thank you for creative inspiration❤
What the hell, I was watching a video earlier from Spanian where he mentioned a kebab shop in Sydney had fermented chilli sauce and I thought "I should really make some" and here Gaz is just delivering the goods. Legend.
Tabasco is a fermented hot sauce. Nothing new. But I have homemade fermented hot sauce and it's just standing in my fridge. I think my chili was too spicy. It does have a much deeper and richer flavour than fresh chilis, of course, but it's so spicy I have no idea what to use it for
The beauty and professionalism is evident from every corner of the house, from the photography angles, from the music, from the natural enviroment you live in, you are constantly just progressing more and more
These all looked so good, perfect timing because I'm intentionally focusing on fermentation this year! YES, please do a kombucha video! Thanks for these recipes, and all the others. Loving your cookbooks and can't wait for more!🥂
I love how you incorporate those moments of "slipouts" like the parsnips slipping out the basket or the grater slipping off 😄💚 it feels kind of more relatable and accessible to feel connected to what cooking processes look like haha
Gaz, the music in this one is SO LOVELY. It's like folky meditation. LOVE IT. I adore fermentation to of course. My chickpea miso is about ready after 2 years. Lovely, informative, and artistic as always.
Eight years ago, I was a Jamie Oliver fan (big time) but when I decided to be joyfully vegan I struggled with watching my favourite cooking shows... I'm so grateful I found your channel when you first started and you continue to surpass by JO expectations...
Just found your page. Oh my gosh been sitting here for hours watching. Thankyou for sharing your talent and the beauty around you. Yes, teach us your kombucha technique. Going to be watching all your videos! Kudos!
Came here to see if you've made Kimchi yet - please do a video! But this fermented hot sauce, I am definitely going to do this. I bet a fermented tomato ketchup for those who can't stomach heat would be lush too!
Yes please! Id love to see you make kombucha, I'm starting all of this as well and I've been following and admiring you for years. You've come a long way with your journey and it's beautiful to see. You've inspired me a lot
I love fermentation! I’ve made sauerkraut and water kefir as well as sourdough bread with my homemade starter. I love the process and the waiting. I love the health benefits.
I really appreciate the way you made it a point to talk about the fact that the fermentation process really isn’t that complicated. That’s helpful to me and I’m sure many others. Thanks!
I made your radish kimchi in the summer and I was a bit sceptical because the radishes had been exposed to too much heat and they were very bitter an inedible as they were but I had so many of them I didn’t want to waste them, but this was amazing, fermenting them mellowed them out and I had loads of jars for my family and we loved it! Super tasty, not bitter and no waste, what more can you ask for 😊
Yes, yes, yes please 🙏 to a kombucha recipe. We just made your spiced parsnip kraut recipe which we can't wait to try, the fermented chilli sauce and cheese is on the list too 🙌🏽 thank you for your great videos.❤
Yes please for kombucha!!! This video was beautiful! The visuals you and your team create are like art! Yes, loving the lovely curls and hair! AG1 going on my list for next trial of greens. ( not really my cuppa, but the older I get the more I think I should help the body…) and fermenting food! Thank you! It’s like you read the minds of your groupies! Dying to make sauerkraut! You are the best! And where DO you buy your jumpers??? ❤😂
Hi! I love these recipes! Three years ago I got into fermentation and I have been in love with it ever since. I have one suggestion: try making cheese with sunflower/pumèpkin seeds! They are both grown closer to Europe than cashew nuts and have an amazing taste as well. My go-to recipe for making fermented cheese with them includes a pre-fermentation with rejuvelac and is the following: In a jar set some wheat berries to sprout. As soon as they produce the little white root, cover them in water and set them aside for 3 to 5 days, until you see some bubbles forming. This is rejuvelac. Once the rejuvelac is done, separate the berries (you can include them in a bread loaf) from the fermented water. In a jar, pur the seeds you want to ferment (sunflower/pumpkin), some spices to taste and cover with the rejuvelac water. Add 2% of the total weight of the ingredients in salt and let it ferment at room temp for up to 2 weeks. Strain the seeds and blend them until smooth. Enjoy the cheese! Another (vegan) fermented cheese option, is the poor man's cheese, or keshek el foukara. I haven't tried doing it yet, but I've heard it tastes super nice!
Oh wow, you've got me very interested in fermenting. I have made a lot of vegan cheese using a similar method but used Rejuvelac made from sprouted wheat berries for fermenting instead of probiotics. I find you do get a tangier, cheesier flavor from it. But it's true that the longer you leave it, even after you've added the flavoring, the tangier it gets. Also, I have sometimes let my homemade cheeses harden to the point where I can grate them. Cashew parmesan is one of my favorites to use in my home cooking. And a little bit goes a long way! Would definitely love to see a kombucha video.
My 4 year old says when he turns 10 he's going to go to Wales to help you make a green shell taco and compost with you. He loves you so much!!! He's been watching you since he was 3 years old, he'll be 5 in two months. He says he loves to learn about your food, compost, burgers, and Welsh water. He's been plant based since birth🤍✨
Take the dregs of your ferment - the stuff left at the bottom of the jar - OR ferment a batch for this purpose - dehydrate, grind it up and BAM you have a great new seasoning.
Brilliant video. Thank you❤Adding some ginger, peppercorns and mustard seeds to that chili sauce works really well for more depth of flavour. You can also make a similar ferment to gerkhins...with watermelon skin. Love the nasturtium leaves idea in the kraut
So excited for when this goes live. We need more fermented foods in western diets 👌 13:17 same, the measuring of this and that was intimidating for me aswell. Eventually you can get into a rhythm of eyeballing it which is nice 😊 I still haven't been able to crack homemade kombucha though 😮💨 so yes, please make a video on that!
Thanks for this vid! I’ve been wanting for it for a while. What a lovely place this garden center is. Such quintessential UK charm! Please do make a vid on the kombucha. It seems like a bit overwhelming and things can go wrong. Cheers!
Awe..thank you Gaz. I’m super keen learning fermenting from your vids. They are so inspiring! Letting you know, but I grew garlic for the first time in 2023 and harvested enough to last us in 2024. I’m in the process of storing it to last in our rather hot climate. You asked us to let you know. Cheers
yes to the buch! love this - thanks so much for such thoughtful insight. It's one of my resolutions to ferment more this year so i'll def be following along!
Every bit of that was b-eautiful in every way! Gorgeous scenery, fabulous gardens, delicious looking food… I’ve some of the cheese enjoying a rest in my kitchen as we speak… and just all around good vibes! Thanks Gaz. Keep on keeping on, because this is what we all need at the moment. ✌️
you inspire me. I myself have been working as a cook in vegan establishments for 9 years, including as a chef. I’ve made some of your recipes many times and it’s incredibly cool. thank you for discovering new tastes and interesting solutions
All the things you can produce from your garden, including fermented products! HOW EXCITING! Absolutely, 👍 YES, PLEASE, to a kombucha lesson!❤. Thanks, Gaz!
Thanks for the inspiration! I'm definitely going to try to ferment hot sauce this coming summer. I never weigh my ferments.😬I just add 2 tablespoons if I'm using a quart jar and 3-4 tablespoons if I'm using a half gallon jar. Thankfully, I've only made one ferment that seemed too salty. I dumped some of the brine and added filtered water and it seemed to balance itself out. Thank you again! Love your channel. Keep up the great work! 👏👏👏
Awesome, I have been making kombucha since 2016 and love it. I started making sourdough bread in 2019, and a few other ferments. I also decided that 2024 would be a year where I tried more types of fermentation. I was going to start with sauerkraut. I’m very much looking forward to making traditional sauerkraut but so happy to see your parsnip/apple sauerkraut. Looking forward to more fermentation videos this year. Thanks!
Thank you for this. It's as though you've read my mind because I've been contemplating about fermentation. I'm starting my garden in WV, despite last year being completely unsuccessful. I'm not deterred, in fact I'm so excited to start my seeds indoors and hopefully I will have a harvest so that I can make many fermented concoctions. I absolutely love kimchi and kombucha - please make a class about kombucha. Either way, you're an inspiration even with my failed attempt from last year I'm looking forward to 2024. Thank you Gaz !!!!😊
Yes please I've been wanting to try making kombucha but I've been apprehensive... You have a knack for making these things accessible so I would love to see you make a video and your recipe. Thanks for all your hard work and time into making these!
That was really helpful and interesting too. Fermenting seems accessible to me now. Thank you. Yes, I'd love the follow-up fermenting video too, please.
My mum does a lot of vegetarian cooking for not just us but also for church. We love the cheese recipe and we definitely would love the miso and kombucha ones as well. Our denomination promotes as part of the health message, vegetarianism. The problem is with people, they think that vegetarian food doesnt taste good because people dont really understand how to cook this stuff. Mum makes really nice stuff because she tries all this 'alternate' style things like adding miso and different spices and ingredients into the food. Vegetarian food CAN taste nice. BTW we have got every single one of your books (As Far as I know)
Oh Gaz, this brought back so many memories for me of my grandmother always serving something pickled or fermented in a relish tray as an appetizer before every meal. Thank you so much for sharing your secrets to fermenting with such wonderful results....and I sure would love to learn how to make kombucha!!🍷🍷
I was making kombucha way before it was cool! Yup like in 1985 it was fun to do and you knew you were doing the extra and felt better! Keep everything super clean and free of contaminates! God bless
This was perfect timing Gaz, im obsessed with sauerkraut and kimchi at the moment. Love using them in so many dishes. I hadn't tried them till a couple of months ago. So delicious, great video thoroughly enjoyed it thanks again :)
I did vegan kimchi and it was great. I love kimchi, but it is expensive to buy and so much more cost effective to make. A little jar is 5-6 dollars interest supermarket.
I think this is my fav video! I love fermentation!! Yes please re Kombucha!!! I think you’d love the immediate brine veggies also…Giardinera…esp with the garden. Just finished a batch and also my kraut and also my garlic honey and onion honey. Can’t wait to try the parsnips! That garden translates to heaven on earth for me…GORGEOUS!!!
Yes please make a video of how to make kombucha… this year I’m starting my first garden and I’m sure I will have a lot of veggies, so I’ll need to figure out what to do with them all.
Another amazing video, Gaz!! Your passion and love for the produce you grow and the things you create are just so inspiring. Your optimism really extends beyond and out from the screen -- what a great way to start my day with some Welsh wholesome positivity and love for life! Thank you :)
Thanks for this inspiring video. I love fermented food, I've been doing my own sauerkraut and pickled cucumbers. I'm going to try your ideas too. I use only plants in my kitchen and fermentation is a must for adding more flavors to the veg and preserving them for winter too! :)
I got into fermenting last year. Cheese and apple cider vinegar. I made soft cheeses to start with as they are a great addition to pasta, and even just eating as is, but I also made some hard cashew, fermented, cheeses following Connies Rawsome Kitchen ideas using Sauerkraut to add to the ferment and it really gives a tangy taste. I made 6 and still have 4 left as they are so potent you don't need very much. I also started growing veggies on my terrace last year, and as I live in Southern Spain, I had an abundance of chillies so I'm definitely going to try your hot sauce as it looks amazing! I'd love to see how you make your kimchi as it's quite expensive here and I love it. I just want to thank you for your channel as it was thanks to you I have become fully vegan. I ventured into plant based foods for health reasons but had absolutely no idea of the suffering involved in the meat and dairy industry. As an animal lover I couldn't be a hypocrite and am now happy knowing I'm in alignment with what is right. Thanks again x
In Poland we have few National sports, one of them is myshroom Hunt, but two others are souer crout and fermented cucumbers. But we have different kind of cucumbers- they are shorter and smaller.
Hi Gaz, Robyn & I have watched many of your videos and love them. I’m just about to embark on fermenting for sauerkraut, kimchi and sourdough so any of your tips are very much appreciated + we love the look of your gardens. Cheers from Townsville, Queensland, Australia
Really enjoying your content lately, both the style and subject matter. Each new video has been an educational treat! You've inspired me to start fermenting this weekend. Would love to see a kombucha tutorial as that's something I've want to do but have been too intimidated. It seems like a lot of the commercial kombuches have a lot of sugar in them, so hoping I can control that with homemade batches. Looking forward to your next video! Thank you!
We love and appreciate your channel so much, Gaz!!!! I’m a pepper fanatic so hot sauce is my love language. I’m extremely excited to make these recipes. I just recreated your Thai green curry recipe for probably the 12th time & it never gets old! Anytime I get a compliment on my food, I tell them “you can thank Gaz Oakley!!” because seriously, I have you to thank for all of my cooking skills. . Thank you for the link for AG1! I am ordering more today. I hope your day is going beautifully. Enjoy!
Great video! Here in California various peppers are one of the biggest items we grow, and a day literally does not go by with some type of hot sauce on something. We even joke our homemade hot sauces and homemade elderberry syrup is why we don't get sick in winter. And yes, we make kombucha too! 🙂
oh j ai tellement appris avec cette vidéo, et ce lieu est vraiment magnifique digne d un conte de fées. OUI a la recette du kombucha et à d autres expérience culinaires et visuelles comme celle-ci!!!!
Yes! Can’t wait for your Kombucha video! I hope you make a bunch of different recipes and then try them to say which one is your favourite just like your nut milk video! I make your almond oat milk recipe all the time as my only milk in the fridge
This was a very lovely well put together video. I thoroughly enjoyed it. I really miss seeing you do your cooking like you did before you moved to your country house. A Kombucha video would be great. You must be incredibly busy because your videos are few and far between. Hope to see more of them.
Thanks for this! I have been wanting to try my hand at fermentation because of the health benefits. The cheese recipe was a huge bonus. I'm definitely making the cheese first❤ And, yes to the kombucha vidoes❤❤ Many thanks
Gaz your production values just get better and better. Any suggestions for a low allergy alternative to cashews for making a home fermented vegan cheese? In most recipes we substitute sunflower seeds but they’d probably end up with a pretty unappetising looking grey paste.
You don’t need to burp those clip top jars Gaz. There is just enough give in the hinge for them to let out some of the CO2 without letting in any air which risks also letting in mould. But do stand them in a dish when they’re active as they’ll overflow a little. Tyntesfield is fab, my choir sang there in the chapel at Christmas.
![YoungBoy Never Broke Again - Sneaking [Official Video]](http://i.ytimg.com/vi/1ILUps2zDFU/mqdefault.jpg)
A huge “Yes!!!” to a kombucha tutorial video! Your dishes made my mouth crave all those tastes! I love the beauty in everything you do, Gaz❤Thank you for creative inspiration❤
Yes to kombucha tutorial. Maybe yoghurt making as well 😜
@@gabrielakuczorska5617 Absolutely yesss! 😍😍🙏❤️
Kombucha video yes please 😊
YES to the Kombucha tutorial video!!! 👍
Yes to kombucha from sratch
What the hell, I was watching a video earlier from Spanian where he mentioned a kebab shop in Sydney had fermented chilli sauce and I thought "I should really make some" and here Gaz is just delivering the goods. Legend.
You tube picks up key words of things you search or watch then puts them in your feed.
You don't strain your hot sauce?
Fantastic I’m definitely going to have a go a making these.
Tabasco is a fermented hot sauce. Nothing new. But I have homemade fermented hot sauce and it's just standing in my fridge. I think my chili was too spicy. It does have a much deeper and richer flavour than fresh chilis, of course, but it's so spicy I have no idea what to use it for
Bro gimme that haut sauce
The beauty and professionalism is evident from every corner of the house, from the photography angles, from the music, from the natural enviroment you live in, you are constantly just progressing more and more
Man I can’t wait for you to write a ferments cookbook
id love this as well!!
agreed!!!
These all looked so good, perfect timing because I'm intentionally focusing on fermentation this year!
YES, please do a kombucha video! Thanks for these recipes, and all the others. Loving your cookbooks and can't wait for more!🥂
I love how you incorporate those moments of "slipouts" like the parsnips slipping out the basket or the grater slipping off 😄💚 it feels kind of more relatable and accessible to feel connected to what cooking processes look like haha
Gaz, the music in this one is SO LOVELY. It's like folky meditation. LOVE IT. I adore fermentation to of course. My chickpea miso is about ready after 2 years. Lovely, informative, and artistic as always.
yes , can anybody identify the track @ 10:30 it's not in the description
Yes, you should do your version of kombucha. The recipes in this episode were good to see. It’s always good to see your content.
You've found it Mr. Oakley. The key to life! Enjoying what you do.☮
Oh my gosh i just love the look of your videos. So aesthetic and all the footage of the beautiful Welsh landscapes.. Truly a magical escape :)
Your spiced parsnip sauerkraut was the first food I’ve ever fermented. It came out so good too!! 😊
Eight years ago, I was a Jamie Oliver fan (big time) but when I decided to be joyfully vegan I struggled with watching my favourite cooking shows... I'm so grateful I found your channel when you first started and you continue to surpass by JO expectations...
Need more Fermentation Recipes
Just found your page. Oh my gosh been sitting here for hours watching. Thankyou for sharing your talent and the beauty around you. Yes, teach us your kombucha technique. Going to be watching all your videos! Kudos!
You really inspired me to eat more plant based food and I’m definitely going to recreate these recipes!! Thankyou so much ☺️
This man is just living his best life!
Came here to see if you've made Kimchi yet - please do a video!
But this fermented hot sauce, I am definitely going to do this. I bet a fermented tomato ketchup for those who can't stomach heat would be lush too!
Yes please! Id love to see you make kombucha, I'm starting all of this as well and I've been following and admiring you for years. You've come a long way with your journey and it's beautiful to see. You've inspired me a lot
More of this please Gaz! So super awesome and inspiring.
I love fermentation! I’ve made sauerkraut and water kefir as well as sourdough bread with my homemade starter. I love the process and the waiting. I love the health benefits.
I really appreciate the way you made it a point to talk about the fact that the fermentation process really isn’t that complicated. That’s helpful to me and I’m sure many others. Thanks!
I made your radish kimchi in the summer and I was a bit sceptical because the radishes had been exposed to too much heat and they were very bitter an inedible as they were but I had so many of them I didn’t want to waste them, but this was amazing, fermenting them mellowed them out and I had loads of jars for my family and we loved it! Super tasty, not bitter and no waste, what more can you ask for 😊
Yes, yes, yes please 🙏 to a kombucha recipe. We just made your spiced parsnip kraut recipe which we can't wait to try, the fermented chilli sauce and cheese is on the list too 🙌🏽 thank you for your great videos.❤
Yes please for kombucha!!! This video was beautiful! The visuals you and your team create are like art! Yes, loving the lovely curls and hair! AG1 going on my list for next trial of greens. ( not really my cuppa, but the older I get the more I think I should help the body…) and fermenting food! Thank you! It’s like you read the minds of your groupies! Dying to make sauerkraut! You are the best! And where DO you buy your jumpers??? ❤😂
Hi! I love these recipes! Three years ago I got into fermentation and I have been in love with it ever since.
I have one suggestion: try making cheese with sunflower/pumèpkin seeds! They are both grown closer to Europe than cashew nuts and have an amazing taste as well.
My go-to recipe for making fermented cheese with them includes a pre-fermentation with rejuvelac and is the following:
In a jar set some wheat berries to sprout. As soon as they produce the little white root, cover them in water and set them aside for 3 to 5 days, until you see some bubbles forming. This is rejuvelac.
Once the rejuvelac is done, separate the berries (you can include them in a bread loaf) from the fermented water.
In a jar, pur the seeds you want to ferment (sunflower/pumpkin), some spices to taste and cover with the rejuvelac water. Add 2% of the total weight of the ingredients in salt and let it ferment at room temp for up to 2 weeks. Strain the seeds and blend them until smooth. Enjoy the cheese!
Another (vegan) fermented cheese option, is the poor man's cheese, or keshek el foukara. I haven't tried doing it yet, but I've heard it tastes super nice!
Rejuvelac with both Sunflower & Pumpkin seeds is an excellent starter for nondairy cheeses & sourdough!
@@mariedavis3888 So true! I've never used it for sourdough purposes, but sounds like a great idea! I'll try next time I bake bread :)
You can also empty the contents of a probiotic capsule into your ferment. That's what I do if I've forgotten to make rejuvelac or am feeling lazy
15:01 the lighting and colors here are incredible!
A huge “Yes!!!” to a kombucha tutorial video
I'm so happy to see anything garden related at the end of January. My seed trials begin on Ground Hog Day, Feb 2. Thanks!
Oh wow, you've got me very interested in fermenting. I have made a lot of vegan cheese using a similar method but used Rejuvelac made from sprouted wheat berries for fermenting instead of probiotics. I find you do get a tangier, cheesier flavor from it. But it's true that the longer you leave it, even after you've added the flavoring, the tangier it gets. Also, I have sometimes let my homemade cheeses harden to the point where I can grate them. Cashew parmesan is one of my favorites to use in my home cooking. And a little bit goes a long way!
Would definitely love to see a kombucha video.
Amazing! It's always great to touch down on what's available today for bettering the ways we can nourish.
I've never heard someone pronounce 'cashew' that way before :D Parsnip recipe sounds fantastic!
My 4 year old says when he turns 10 he's going to go to Wales to help you make a green shell taco and compost with you. He loves you so much!!! He's been watching you since he was 3 years old, he'll be 5 in two months. He says he loves to learn about your food, compost, burgers, and Welsh water. He's been plant based since birth🤍✨
Sounds like you got an exceptional boy 😇
Take the dregs of your ferment - the stuff left at the bottom of the jar - OR ferment a batch for this purpose - dehydrate, grind it up and BAM you have a great new seasoning.
I dehydrated some 'past it's best' kimchi. Oh my the seasoning is wonderful sprinkled on my home grown eggs.
Your Videos are like medicine for my Soul, thank you so much for sharing your light and your passion with all of us. Greetings from Switzerland
I just did put the cheese to first fermentation. So excited🎉 will update!
Nasturtium! My favourite snack in my grandmas garden. I need to have this on my balcony. Thanks for the reminder! I love the flowers too.
Brilliant video. Thank you❤Adding some ginger, peppercorns and mustard seeds to that chili sauce works really well for more depth of flavour. You can also make a similar ferment to gerkhins...with watermelon skin. Love the nasturtium leaves idea in the kraut
So excited for when this goes live. We need more fermented foods in western diets 👌
13:17 same, the measuring of this and that was intimidating for me aswell. Eventually you can get into a rhythm of eyeballing it which is nice 😊 I still haven't been able to crack homemade kombucha though
😮💨 so yes, please make a video on that!
“Pleasantly spicy” …can’t wait to grow some peppers this year and give this a go
Thanks for this vid! I’ve been wanting for it for a while. What a lovely place this garden center is. Such quintessential UK charm! Please do make a vid on the kombucha. It seems like a bit overwhelming and things can go wrong. Cheers!
Awe..thank you Gaz. I’m super keen learning fermenting from your vids. They are so inspiring! Letting you know, but I grew garlic for the first time in 2023 and harvested enough to last us in 2024. I’m in the process of storing it to last in our rather hot climate. You asked us to let you know. Cheers
yes to the buch! love this - thanks so much for such thoughtful insight. It's one of my resolutions to ferment more this year so i'll def be following along!
Every bit of that was b-eautiful in every way!
Gorgeous scenery, fabulous gardens, delicious looking food… I’ve some of the cheese enjoying a rest in my kitchen as we speak… and just all around good vibes!
Thanks Gaz.
Keep on keeping on, because this is what we all need at the moment. ✌️
you inspire me. I myself have been working as a cook in vegan establishments for 9 years, including as a chef. I’ve made some of your recipes many times and it’s incredibly cool. thank you for discovering new tastes and interesting solutions
That is awesome!
All the things you can produce from your garden, including fermented products! HOW EXCITING! Absolutely, 👍 YES, PLEASE, to a kombucha lesson!❤. Thanks, Gaz!
Thanks for the inspiration! I'm definitely going to try to ferment hot sauce this coming summer. I never weigh my ferments.😬I just add 2 tablespoons if I'm using a quart jar and 3-4 tablespoons if I'm using a half gallon jar. Thankfully, I've only made one ferment that seemed too salty. I dumped some of the brine and added filtered water and it seemed to balance itself out. Thank you again! Love your channel. Keep up the great work! 👏👏👏
Awesome, I have been making kombucha since 2016 and love it. I started making sourdough bread in 2019, and a few other ferments. I also decided that 2024 would be a year where I tried more types of fermentation. I was going to start with sauerkraut. I’m very much looking forward to making traditional sauerkraut but so happy to see your parsnip/apple sauerkraut. Looking forward to more fermentation videos this year. Thanks!
Definitely going to try the chilli sauce. Yes please to the kombucha video !!
Thank you for this. It's as though you've read my mind because I've been contemplating about fermentation. I'm starting my garden in WV, despite last year being completely unsuccessful. I'm not deterred, in fact I'm so excited to start my seeds indoors and hopefully I will have a harvest so that I can make many fermented concoctions. I absolutely love kimchi and kombucha - please make a class about kombucha. Either way, you're an inspiration even with my failed attempt from last year I'm looking forward to 2024. Thank you Gaz !!!!😊
Yes please I've been wanting to try making kombucha but I've been apprehensive... You have a knack for making these things accessible so I would love to see you make a video and your recipe. Thanks for all your hard work and time into making these!
You already know I want to learn Kombucha! I love fermented foods! Let’s go Gaz!❤
Hi Gaz! I bought a book of yours few years ago, and haven't forgot the nice recipes in there! I'm glad I've found you here!!!
That was really helpful and interesting too. Fermenting seems accessible to me now. Thank you. Yes, I'd love the follow-up fermenting video too, please.
Looove the homestead videos!
My mum does a lot of vegetarian cooking for not just us but also for church. We love the cheese recipe and we definitely would love the miso and kombucha ones as well. Our denomination promotes as part of the health message, vegetarianism. The problem is with people, they think that vegetarian food doesnt taste good because people dont really understand how to cook this stuff. Mum makes really nice stuff because she tries all this 'alternate' style things like adding miso and different spices and ingredients into the food. Vegetarian food CAN taste nice. BTW we have got every single one of your books (As Far as I know)
I would love a kombucha recipe video! Thank you.😊
Oh Gaz, this brought back so many memories for me of my grandmother always serving something pickled or fermented in a relish tray as an appetizer before every meal. Thank you so much for sharing your secrets to fermenting with such wonderful results....and I sure would love to learn how to make kombucha!!🍷🍷
I was making kombucha way before it was cool! Yup like in 1985 it was fun to do and you knew you were doing the extra and felt better! Keep everything super clean and free of contaminates! God bless
How beautiful, the cooking process looks like easy alchemy Mr G O.
This was perfect timing Gaz, im obsessed with sauerkraut and kimchi at the moment. Love using them in so many dishes. I hadn't tried them till a couple of months ago. So delicious, great video thoroughly enjoyed it thanks again :)
I did vegan kimchi and it was great. I love kimchi, but it is expensive to buy and so much more cost effective to make. A little jar is 5-6 dollars interest supermarket.
I think this is my fav video! I love fermentation!! Yes please re Kombucha!!! I think you’d love the immediate brine veggies also…Giardinera…esp with the garden. Just finished a batch and also my kraut and also my garlic honey and onion honey. Can’t wait to try the parsnips! That garden translates to heaven on earth for me…GORGEOUS!!!
Yes please make a video of how to make kombucha… this year I’m starting my first garden and I’m sure I will have a lot of veggies, so I’ll need to figure out what to do with them all.
Another amazing video, Gaz!! Your passion and love for the produce you grow and the things you create are just so inspiring. Your optimism really extends beyond and out from the screen -- what a great way to start my day with some Welsh wholesome positivity and love for life! Thank you :)
I would definitely love to see a Kombucha recipe video! 🙏👌
Yes please to the kombucha video!!!
This was super interesting and really engaging, loved it and can't wait for more. Thank you! 🎉
Yes, please!! Definitely would love a kombucha tutorial!
Thanks for this inspiring video. I love fermented food, I've been doing my own sauerkraut and pickled cucumbers. I'm going to try your ideas too. I use only plants in my kitchen and fermentation is a must for adding more flavors to the veg and preserving them for winter too! :)
Wonderful!
I got into fermenting last year. Cheese and apple cider vinegar. I made soft cheeses to start with as they are a great addition to pasta, and even just eating as is, but I also made some hard cashew, fermented, cheeses following Connies Rawsome Kitchen ideas using Sauerkraut to add to the ferment and it really gives a tangy taste. I made 6 and still have 4 left as they are so potent you don't need very much. I also started growing veggies on my terrace last year, and as I live in Southern Spain, I had an abundance of chillies so I'm definitely going to try your hot sauce as it looks amazing! I'd love to see how you make your kimchi as it's quite expensive here and I love it. I just want to thank you for your channel as it was thanks to you I have become fully vegan. I ventured into plant based foods for health reasons but had absolutely no idea of the suffering involved in the meat and dairy industry. As an animal lover I couldn't be a hypocrite and am now happy knowing I'm in alignment with what is right. Thanks again x
Please show us how you make kombucha!!! Everything you make is awesome and spot on delicious!!
In Poland we have few National sports, one of them is myshroom Hunt, but two others are souer crout and fermented cucumbers. But we have different kind of cucumbers- they are shorter and smaller.
Perhaps your next book should be about fermenting. I would buy it in a flash.
Hi Gaz, Robyn & I have watched many of your videos and love them. I’m just about to embark on fermenting for sauerkraut, kimchi and sourdough so any of your tips are very much appreciated + we love the look of your gardens. Cheers from Townsville, Queensland, Australia
I love making my sauerkraut with cabbages but this is one I will have to try. Sounds delicious.
Yes please made kambouha plan and fruit blends
Really enjoying your content lately, both the style and subject matter. Each new video has been an educational treat! You've inspired me to start fermenting this weekend. Would love to see a kombucha tutorial as that's something I've want to do but have been too intimidated. It seems like a lot of the commercial kombuches have a lot of sugar in them, so hoping I can control that with homemade batches. Looking forward to your next video! Thank you!
Thanks Gaz, this video like all the other is real honey for the ears, the eyes and the mouth. Quite interested for a kombucha video man !
Incredible! Great way to use up fresh chillies
We love and appreciate your channel so much, Gaz!!!! I’m a pepper fanatic so hot sauce is my love language. I’m extremely excited to make these recipes. I just recreated your Thai green curry recipe for probably the 12th time & it never gets old! Anytime I get a compliment on my food, I tell them “you can thank Gaz Oakley!!” because seriously, I have you to thank for all of my cooking skills. .
Thank you for the link for AG1! I am ordering more today.
I hope your day is going beautifully. Enjoy!
My favourite channel ! And favourite cook ! Thank you for this video !! 😋
Love this! Such great content Gaz! YES, please do a kombucha video!!
Yes, can't wait for the combucha recipe! I have planed to try and make some this year so perfect timing 👏😍🙏
Great video again. Love the humor injected along with the lesson. Yes please on the kombucha recipe!
Great video!
Here in California various peppers are one of the biggest items we grow, and a day literally does not go by with some type of hot sauce on something. We even joke our homemade hot sauces and homemade elderberry syrup is why we don't get sick in winter. And yes, we make kombucha too! 🙂
Thanks for so many useful fermentation tips ❤ I wish there’s a love button to click for your videos. And yes I can’t wait for your kombucha recipe!
I loved this!! Would also love to see more about the kombucha 😊
I think I could scoby interested in a kombucha recipe!
this video quality is insane!! everything is movie like, props to the sound editing in this too
The garden architecture is stunning.
oh j ai tellement appris avec cette vidéo, et ce lieu est vraiment magnifique digne d un conte de fées. OUI a la recette du kombucha et à d autres expérience culinaires et visuelles comme celle-ci!!!!
Yes! Can’t wait for your Kombucha video! I hope you make a bunch of different recipes and then try them to say which one is your favourite just like your nut milk video! I make your almond oat milk recipe all the time as my only milk in the fridge
100% yes to the kombucha & miso vids!!!! Loved this one.
I ferment cashew cheese with kimchi juice and salt only. It ferments in 1 day beautifully 🌱
Oh yes a kombucha recipe would be amazing 💚
Yes for kombucha 🎉🎉🎉🎉 thoroughly enjoyed this episode ❤
This was a very lovely well put together video. I thoroughly enjoyed it. I really miss seeing you do your cooking like you did before you moved to your country house. A Kombucha video would be great. You must be incredibly busy because your videos are few and far between. Hope to see more of them.
Oh please! KOMBUCHA ❤
THANK YOU for all of your beautiful recipes!
Thanks for this! I have been wanting to try my hand at fermentation because of the health benefits. The cheese recipe was a huge bonus. I'm definitely making the cheese first❤ And, yes to the kombucha vidoes❤❤ Many thanks
Gaz your production values just get better and better. Any suggestions for a low allergy alternative to cashews for making a home fermented vegan cheese? In most recipes we substitute sunflower seeds but they’d probably end up with a pretty unappetising looking grey paste.
You don’t need to burp those clip top jars Gaz. There is just enough give in the hinge for them to let out some of the CO2 without letting in any air which risks also letting in mould. But do stand them in a dish when they’re active as they’ll overflow a little. Tyntesfield is fab, my choir sang there in the chapel at Christmas.
gonna make this tonight. Made a sprout kraut a last month with a glut from the allotment which turned out delicious