My Top Fermentation Recipes 🧀
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- Опубликовано: 21 сен 2024
- I make cheese from scratch using the power of fermentation 🧀 Go to drinkag1.com/g... to get started on your first purchase and receive a FREE 1-year supply of Vitamin D3+K2 and 5 travel packs. Thanks to AG1 for sponsoring today's video!
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#fermented #homestead #hotsauce #cheesei
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
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
Man I can’t wait for you to write a ferments cookbook
id love this as well!!
agreed!!!
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!🥂
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🤍✨
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...
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
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 :)
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.☮
This man is just living his best life!
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!
More of this please Gaz! So super awesome and inspiring.
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!
Yes please made kambouha plan and fruit blends
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.
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'd like to see how the Miso paste is made. I make various Koji ferments and I think they're similar but would like to know how that paste is made.
15:01 the lighting and colors here are incredible!
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 😊
Your spiced parsnip sauerkraut was the first food I’ve ever fermented. It came out so good too!! 😊
“Pleasantly spicy” …can’t wait to grow some peppers this year and give this a go
I just did put the cheese to first fermentation. So excited🎉 will update!
Yes, can't wait for the combucha recipe! I have planed to try and make some this year so perfect timing 👏😍🙏
You really inspired me to eat more plant based food and I’m definitely going to recreate these recipes!! Thankyou so much ☺️
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??? ❤😂
yes, pls ! kombucha tutorial video pls :)
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!
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.❤
Can’t wait your kombucha fermentation recipes!!!
That cheese board looked unreal! Definitely giving that a go!
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.
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 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.
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'm so happy to see anything garden related at the end of January. My seed trials begin on Ground Hog Day, Feb 2. Thanks!
Please show us how you make kombucha!!! Everything you make is awesome and spot on delicious!!
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.
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
Thanks Gaz, for these incredibly easy fermentation recipes. YES, Please, to a kombucha video! BTW, you make veganism sound so romantic😘 and it is - a romance with plants!
I love making my sauerkraut with cabbages but this is one I will have to try. Sounds delicious.
I would love a kombucha recipe video! Thank you.😊
So excited to see the kombucha happen in your new kitchen!
Fantastic! I defenately gonna try that parsnip kraut and the Cheese! It looks so delicious… I can almost smell it! I made my Chili Sauce pretty similar, but I added a peach for sweetness and strained it, because I wanted it thicker and not too salty… It turnrd out phenomenal!
I would definitely love to see a Kombucha recipe video! 🙏👌
Definitely going to try the chilli sauce. Yes please to the kombucha video !!
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! 👏👏👏
Love this Video! Commenting for a Kombucha video! I’d be excited to see a hibiscus ginger kombucha recipe! ❤
I cannot wait to see this new kitchen!
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
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.
You already know I want to learn Kombucha! I love fermented foods! Let’s go Gaz!❤
All the things you can produce from your garden, including fermented products! HOW EXCITING! Absolutely, 👍 YES, PLEASE, to a kombucha lesson!❤. Thanks, Gaz!
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
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!!!!
How beautiful, the cooking process looks like easy alchemy Mr G O.
Great content! Can’t wait for the kombucha recipe!❤
Looove the homestead videos!
Fantastic video. I haven't finished watching it yet! But I loved the fermentation of the hot peppers. We got so many this year that I'm going to try this! We're just starting this year with fermentation, but we haven't done it with hot peppers yet! I love that, what was it? - hubbard squash at the beginning of the video!
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!
Would LOVE a kombucha video!!
love your videos, so fun to watch even if I'd never make the stuff because I'm too lazy lol
Yes to kombucha recipe video!!!
Yes for kombucha 🎉🎉🎉🎉 thoroughly enjoyed this episode ❤
Lovely video Gaz! Look forward to your video about kombucha 😊
All your video's are so relaxing and inspiring! Would love to see a Q&A one day. The long hair looks good on ya!
Definitely we want to learn the kombucha ❤❤❤❤
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 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!
A huge “Yes!!!” to a kombucha tutorial video
Oh I would love that kombucha recipe! 😊
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. ✌️
I ferment cashew cheese with kimchi juice and salt only. It ferments in 1 day beautifully 🌱
You should have a tv show, love your videos
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 !
fermented hot sauce ... interesting 🤔
never thought about that ...
one very important tip though ... I don't recommend using mason jars for fermenting because of the metal lids - the acid in the ferment will corrode the metal (especially if you use the jar more than once).
most people who use metal lid jars often add a layer of plastic - like a ziplock - before screwing down the jar for that reason.
so if you're not into plastic, glass bail-top jars are a great option or enamelled crock pots.
I grew up on everything fermented and my slavic grandma literally fermented everything - she usually just reused an old plastic ice cream pail, reused a heavy duty plastic bag (lovingly washed and dried so many times), and a dinner plate weighted with a rock or a jar of something.
you don't need anything fancy to ferment. just a reminder ;) that you likely have everything you need already ;)
I would love to see your kombucha recipe 😍
Oh yes a kombucha recipe would be amazing 💚
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 I could scoby interested in a kombucha recipe!
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, please please please on the kombucha! ❤
I'm soooo inspired by this and love your videos! I already make kombucha, but would love your perspective on how to make it! 💚
gonna make this tonight. Made a sprout kraut a last month with a glut from the allotment which turned out delicious
Gaz! This ist wonderful😊 my partner loooves hot sause so I decided to try your recipe out, my chilies are fermenting! I can post you how it went . Much love from a little village in Germany. ❤
My favourite channel ! And favourite cook ! Thank you for this video !! 😋
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!!🍷🍷
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.
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!
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!!!
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!
Yes, please!! Definitely would love a kombucha tutorial!
Fantastic recipes, your so inspiring ! I would love to watch you create kombucha as i really want to learn how to make it. I have a scooby at home waiting to be used 😊 x
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 !!!!😊
Hi love your videos!!!!!!!! So inspiring, educational, wholesome and beautiful!! YES please to Kombucha recipe video
The thorough blending makes the cashew mixture hot, most likely hot enough (> 40ºC) to kill the probiotics in the mixture. I would suggest to only add the probiotics after blending untill smooth to keep the probiotics alive.
Yes to a kombucha tutorial!