6:59 Ranch? I’ll give that a try. I just recently had burgers and put sauerkraut on it. I’m like that lady on Franks hot sauce slogan…I put sauerkraut on everything.
Hi from Australia. I followed your sauerkraut recipe some time ago and absolutely love it. I use it a lot in sandwiches and this video has made me want to try your suggestions. Thankyou for these excellent tips. Bob
Your inner beauty shines on the outside. You should make your own sprouted bread. I sprout everything. I tried to sprout my cat but she escaped. I got one of those $20 vacuum jar sealers on Amazon and it works perfectly. Yu gotta burp it, but I check it every day anyway. Takes 30 seconds to seal, couldn't be easier.
This video is genius! I love making and eating sauerkraut, but usually stick to putting a dollop on our dinner plates. I love using it on a Reuben sandwich, but never thought of grilled cheese! Definitely going to try these… maybe using a wrap though.
Thanks for the ideas! Always looking for new ways to use my favorite purple cabbage kraut. Usually I'll add it to salads, or place it in wraps on on tacos.
Hey !!!! You have not covered fermented Indian delicacies yet. There is a very wide range to cover from drinks to savouries and I think it would be great for you. Some common examples are - beetroot Kaanji, rice Kaanji, idli, handvo etc. But there are so so many recipes. Love your content from India.💗
I sent a Thanks - these are sandwiches I'm looking forward to trying. BTW, I used my sauerkraut in an ad hoc tartar sauce. Rather than dicing up onions and garlic, I added a generous amount of my kraut. Works like a champ.
Here’s something you can do with tomatos that takes them to the next level. Even utterly bland tomatos will be delicious. The first step is to cut the tomato horizontally so you get two halves. Next step is to remove the less firm stuff for which you can use a small knife. Now you put them on baking paper, round side down and add some olive oil and spice like thyme. Finally put them in the oven and set temperature to about 180 centigrades. It will take about two hours before they are ready and the tomatos are now flat and have a much stronger taste. What you took out should be put in a mixer in such that the seeds are not damaged. You just want it to be more of a liquid. Now you can pass it through a sieve and filter out the seeds. and then you can reduce it and you get something akin to ketchup without any sugar
Love the sandwich ideas....TWO questions.....1. I am on day 6 of my pickles and they have kham yeast. Should I wait until tomorrow the 7th day to flush it or should I scrape it off and let it ferment for another day? The PH is at 4.0............2. I purchased the vacume air tight kimchee/kraut airtight container through your link and wondered if you could do a video making kraut and pickles in this container? It does not have really good instructions. Thank you !
Yes you can absolutely use the kimchi container for pickles! I do and love it. It's up to you to end the fermentation on day 6 or 7, doesn't make a difference to the kahm yeast👍 Congratulations on your pickles!
HI, I used two different methods to test the PH of my kraut but was it okay to put the test paper strip directly into the jar of kraut? I saw the little plastic droppers after the fact!! I am hoping I did not contaminate my kraut I am fermenting Thank you!
I'm not the expert, but probiotics are healthy bacteria. There are like billions of different varieties. Fermenting certain foods correctly breeds probiotics, but not all. Milk kefir, for example, contains a ton of probiotics. Some fermented foods don't contain much or any probiotics, and any fermented food which has been cooked, such as bread, has little or none left. Dunno what cultured means, except that I am.
Just found out I cannot tolerate Ezekiel bread. I need to go gluten free but most breads are just filled with yukky ingredients. Can someone suggest a good bread ? Thanks.
Truffle and Sundried Tomato spread, Emu Burger Pattie with Blue cheese on top, Kimchi topped with Zuchinni strips and Caramelized onions in a Brioche burger bun. i know its not sauerkraut but its close and gives it a zing
Fermented foods may have statistically outnumbered just ripe foods. So from an evolutionary biology perspective, life evolved to thrive from fermented foods, or, if single atoms are elementary quantum computers, or, God the Creator made us humans, it doesn't change the numbers. I'd say the numbers of rotten food since life began outnumbered "fresh or just ripe" food 10:1. Everything has to be done on a economic basis: Wilczec
@@CleanFoodLiving thank You! Since watching your channel I've been making fermented vegetables & now I am addicted to them! Thanks for setting the bar of teaching high❤️
Wow! They all look scrumptious. I just need someone to make them for me. I'll do the eating!
I made a batch of your fermented cabbage with ginger and carrots. I love it and so does my daughter. Thanks for all the great info and guidance!
6:59 Ranch? I’ll give that a try. I just recently had burgers and put sauerkraut on it. I’m like that lady on Franks hot sauce slogan…I put sauerkraut on everything.
Another wonderful tutorial - These just keep getting better and better - Thank you
Fantastic information thank you. Also, I love your look without the headband.
I need to try these. Thank you!❤
These look incredible!
This is dope I’m buying jars for this now thank you for having so many videos ✌️
Why the paper towel on the perfect sandwich though!! ahhhhh nooo
Hi from Australia.
I followed your sauerkraut recipe some time ago and absolutely love it. I use it a lot in sandwiches and this video has made me want to try your suggestions. Thankyou for these excellent tips.
Bob
Thank you ❤
I'm thrilled to find this channel. Thanks for your very professional presentation. I'm a fan.
Your inner beauty shines on the outside. You should make your own sprouted bread. I sprout everything. I tried to sprout my cat but she escaped.
I got one of those $20 vacuum jar sealers on Amazon and it works perfectly. Yu gotta burp it, but I check it every day anyway. Takes 30 seconds to seal, couldn't be easier.
This video is genius! I love making and eating sauerkraut, but usually stick to putting a dollop on our dinner plates. I love using it on a Reuben sandwich, but never thought of grilled cheese! Definitely going to try these… maybe using a wrap though.
Delicious Ma'am. You're an angel.
Delicious
Thanks for the ideas! Always looking for new ways to use my favorite purple cabbage kraut. Usually I'll add it to salads, or place it in wraps on on tacos.
They all look so delicious!
Hey !!!! You have not covered fermented Indian delicacies yet. There is a very wide range to cover from drinks to savouries and I think it would be great for you. Some common examples are - beetroot Kaanji, rice Kaanji, idli, handvo etc. But there are so so many recipes.
Love your content from India.💗
Thanks!
Thank you so much!
Ahh..the perfect woman! Kind, courteous, wholesome, talented, resourceful...Does she have any flaws at all?
THANKS!! Do take care. Fl..
yummy
my mouth was watering like pavlov's dogs while i was watching this video. i cannot wait to make these sandwiches. only problem which one first?
I sent a Thanks - these are sandwiches I'm looking forward to trying. BTW, I used my sauerkraut in an ad hoc tartar sauce. Rather than dicing up onions and garlic, I added a generous amount of my kraut. Works like a champ.
Wonderful! And thank you!
Yummmm 😍😍😍 thank you!!!
Yum 👍🏻 😋 Thanks!
I'm moving in...
Here’s something you can do with tomatos that takes them to the next level. Even utterly bland tomatos will be delicious. The first step is to cut the tomato horizontally so you get two halves. Next step is to remove the less firm stuff for which you can use a small knife. Now you put them on baking paper, round side down and add some olive oil and spice like thyme. Finally put them in the oven and set temperature to about 180 centigrades. It will take about two hours before they are ready and the tomatos are now flat and have a much stronger taste.
What you took out should be put in a mixer in such that the seeds are not damaged. You just want it to be more of a liquid. Now you can pass it through a sieve and filter out the seeds. and then you can reduce it and you get something akin to ketchup without any sugar
Thanks for video!I bought store sauerkraut until mine is done fermenting.
Thumbs up on the bread ... that stuff is good
Awesome.
love any sandwich that uses sourdough bread.
I have a lot of green tomatoes in my garden. Can I fermente them same as the cucumbers.
Thank you!
You can give it a try! Personally I did not like the flavor outcome, but perhaps you will!
Thank you 😊
Love the sandwich ideas....TWO questions.....1. I am on day 6 of my pickles and they have kham yeast. Should I wait until tomorrow the 7th day to flush it or should I scrape it off and let it ferment for another day? The PH is at 4.0............2. I purchased the vacume air tight kimchee/kraut airtight container through your link and wondered if you could do a video making kraut and pickles in this container? It does not have really good instructions. Thank you !
Yes you can absolutely use the kimchi container for pickles! I do and love it. It's up to you to end the fermentation on day 6 or 7, doesn't make a difference to the kahm yeast👍 Congratulations on your pickles!
@@CleanFoodLiving thank you!
wow❤❤❤❤❤
Is it possible to ferment vegetables at 33 degrees Celsius?
When it’s necessary to add a starter, does it need to be 100% starter, or is starter added to water? If added, what proportion?
HI, I used two different methods to test the PH of my kraut but was it okay to put the test paper strip directly into the jar of kraut? I saw the little plastic droppers after the fact!! I am hoping I did not contaminate my kraut I am fermenting Thank you!
Oh no, it's all good!
I’m always lacking for use ideas. Thanks a million! Sent you a coffee! PS i can’t find you on Instagram
Do you know much about lectins 😊
Does fermented and cultured and probiotic all mean the same thing? Confused here. Thank you. ❤
I'm not the expert, but probiotics are healthy bacteria. There are like billions of different varieties. Fermenting certain foods correctly breeds probiotics, but not all. Milk kefir, for example, contains a ton of probiotics. Some fermented foods don't contain much or any probiotics, and any fermented food which has been cooked, such as bread, has little or none left. Dunno what cultured means, except that I am.
I packed the sauerkraut super tight to squeeze the liquid out so it would cover it. But now its full of air pockets in the jar
Those are probably CO2 bubbles which is normal.
Is it possible to make a garlic glycerite using fresh garlic?
Yes 👍😊
@@CleanFoodLivingDo you have a recipe for using golden seal root powder in a glycerite tincture?
@@kathym2563 Very sorry, I do not have a recipe🌸🌸
Just found out I cannot tolerate Ezekiel bread. I need to go gluten free but most breads are just filled with yukky ingredients.
Can someone suggest a good bread ?
Thanks.
Truffle and Sundried Tomato spread, Emu Burger Pattie with Blue cheese on top, Kimchi topped with Zuchinni strips and Caramelized onions in a Brioche burger bun. i know its not sauerkraut but its close and gives it a zing
You can dry tomatos in your oven. They won’t be nearly as dry as the dried tomatos you buy. I wrote a top comment where i describe how to do
the buns of my choise? hmmmmm lol
Please could you let me know how someone could leave you a donation in their 'Will'.
Fermented foods may have statistically outnumbered just ripe foods. So from an evolutionary biology perspective, life evolved to thrive from fermented foods, or, if single atoms are elementary quantum computers, or, God the Creator made us humans, it doesn't change the numbers. I'd say the numbers of rotten food since life began outnumbered "fresh or just ripe" food 10:1. Everything has to be done on a economic basis: Wilczec
Thanks!
Thank you so much!
yummy
Thanks!
Thank you so much!
Thanks!
Thank you so much!
Thanks!
Thank you so much!
Thanks!
Thank you so much!
Thanks!
Thank you!
Thanks!
Thank you so much!
@@CleanFoodLiving thank You! Since watching your channel I've been making fermented vegetables & now I am addicted to them! Thanks for setting the bar of teaching high❤️
That's awesome!😃