Eat The Weeds: Lacto-Fermentation Video: 146
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- Опубликовано: 7 сен 2024
- www.eattheweeds...
www.eattheweeds...
www.eattheweeds...
In this video Green Deane shows you how to so basic lacto-fermentation using roots of the Florida Betony. Like this video? 135 of Green Deane's You Tubes are available on DVDs: www.eattheweeds....
Wish you would come back... really miss your teachings... i have followed for yearrrrs Deano 🤗👍💝
Great to have you back Dean!
So nice seeing your channel up and running again!!
YOU'RE BACK!!! YIPPE!
Ashley Casey has anyone been able to look on his website it. When i look it comes up in error.
Nevermind I looks on his Facebook page
I live in Texas and travel around on foot, while I am a Survivalist, I never got too into the eatable plants and now watching your videos, I'm inspired, espescially about the weeds. I always wondered about curative properties of weeds. can you recomend videos and books? ...also, common food veriaties of Yams, beats, tubers or roots.
Dean please make more videos. they are always so interesting
Thank you for a wealth of information and education. Tomorrow is my first foraging class in largo!
I hope the class worked out for you. It was a pleasant group.
"quality control" lol! Thanks for a great video, i have lambs ear right outside in my front yard for years and i never knew what i could do with it. i looked up stachys for nc and there it was, stachys byzantina! love learning new things
You sir, are an inspiration :) I would love to see more regular videos!
Welcome back!
Been foraging weeds and leaves all summer. There are so many!
It's good to see you back.
Nice to see you again.
looks just like a witchetty grub :)
Good to have you back.
What a wonderful channel. Thanks for all your work.
So happy you've returned and were just on hiatus. I thought you may be finished making videos. Thank you for posting.
Thank you for all the work you have put into Eat the Weeds. I am preparing to go completly green..well as close as I can for now. And your videos inspire me...
You are doing a lot of good work, sir. I tip my hat..
Outstanding video. This video is packed with information and the guy is totally likeable.
Thank you for your kind words.
My wife and I just discovered these the other day by attending a local foraging class. They are so amazing. This would be a wonderful idea. I think I may try to make some stachys Kimchi. mmmm mmmmm. Glad to see you're back!
I hope you make more videos. If you've run out of weeds to do, make them about anything. How are you doing lately? Hope all's well. Good luck and thanks.
You are an awesome person, Green Dean. Keep up the good work sir.
We all need a more self-sustainable lifestyle. Your videos definitely inspired others to do the same, or at least acknowledge the possibilities with the knowledge you have provided. Truly, thank you.
/Eatingtheweeds
Thanks, Dean! Where have you been!? Is everything okay? Thanks for posting again, we waited almost a YEAR!
Lacto fermented food is very easy to make, tastes great and is good for you.
glad you are back.
Love lacto fermented veggies. I am going to have to find out if we have any of those plants locally.
Welcome back :) Thanks for the video on pickling.
Welcome back!!!!! Thanks for making a new video
Welcome back! excellent video
Glad to see you back!
Missed your videos, glad your back.
So glad to see you back! By the way, I've recently gathered and tasted some Sonchus Oleraceus, and I got quite impressed!
welcome back, always enjoy your videos
Congrats on the new place!
Glad to see a new episode, I really enjoy this channel.
I miss your videos and you, :( hope you come back hope all is well. God bless :D
Looks good ,i never done it with salt but i am definitely going to try this out .
Thank you
Hi I'm a friend of Jungle Jay's I think I'm gonna love your channel I been on a surch for edible plans and roots, I'll defantly be spending some time on your channel. 😆
Thank you. You make it so simple.
Welcome back!!!
Excellent video. Thanks for sharing this.
This is exceptionally cool!
another great video!
Great videos Dean,
I always love watching other people enjoy wild edibles.
Thanks and look forward to more!
-N
I'm in The Florida Native Plant Society and actually give foraging walks at my condo. I have yet to find stachys floridana. Dying to stumble across it someday.
Welcome back.
shiney blueberries, huckleberries, blackberries and soon muscadine grape is ripening here in Florida! Thanks man you got me into this passion many years ago when i saw some of your earlier videos. Now when im out in the great outdoors of florida I'm always on the look for edibles or interesting finds! Congrats on your downsize I hope its what you need now. Pools are big wastes of water and energy anyways take care
Psillytripper I fell in the pool more than I swam in it.
Love the lacto-fermentation vs. vinegar pickling explanation. I really appreciated the preparation details for the recipe but was wondering: what is the general temperature of the brine as you pour it into the jar - boiling? hot to the touch? warm to touch? cool?
Thanks so much!
Heather
Oh I am so excited to forage for these!!
thanks! I am trying to make some now, since my yard if full of it. btw I love your videos, I have watch them all.
Awesome video! I love lacto fermenting. Thanks for sharing :)
Welcome back. Love the videos.
Talk as you go. Now-I would have really liked to have you find/pick/dig, walk in and wash, and explain all in a nice smooth continuum!
awesome video , great Job
EatTheWeeds Can you please do a video on Chaya?
Your website/blog is pretty much the only place to obtain information on the Chaya plant, and I would really like to learn more about the plant and the different ways to prepare it, as my research is motivating me to explore dehydration.
doloinc Hmmm.. Chaya.. haven't thought about that. Thanks...
+EatTheWeeds you can use acorn, I use just 1/quart
They grow so easily and fast.
Greene Deane! I love your videos ^_^
turmeric grows quite well here in zone 9b. I use it in many smoothies.
Good grief I've missed your videos, always a treat watching one. Those roots aren't just incredibly tasty, but also very beautiful, at least to my eyes.
Why no updates lately Green Dean? Got us worried you finally misidentified a plant and ate it.
+Sherrick Duncan He still sends out newsletters every few weeks. But a new video would be nice.
+PirateOfTheInternet The website seems to be down, dont know why.
@@EdwardBerryy Just put a new video out today....
Are you aware that you are playing the music that John @ Food Wishes uses on his RUclips Food Prep videos.or is John using Greene Dean's Pickle your forage music ? Great video. Thanks
.
hey guy, cool to see a new video from ya. i think my favorite kind of pickle so far is cucumber. and i'm leaving this comment to remind future me that i left off on 5:00
Glad to see another video. And this one came at a perfect time. Can Red Mangrove leaves be substituted for the Grape leaves for the tannin?
Don Francis Interesting question... their tannin has been used for tanning hides and the like. I would like to know what other chemicals are in the leaves first.
Green Deane Since your website mentions about Red Mangrove "Its dried leaves make a nice tea with tannin." And "The same leaves have also been used as tobacco and make wine." It seems they are safe. Could there be other properties that would cause lacto-fermentation problems?
Don Francis If they make a safe tea with tannins the I don't see why not.
I miss you!!!!
Have you done a video on Dill? Just wondered that while watching your pickling video. I'm in the process as I type of making pickles with wild garlic! Love your videos!
The people want you Green!
yaaaay you're back
Fascinating. Thank you.
Is Pilea microphylla safe to eat for a healthy person? That little weed grows anywhere that's moist but well drained in Florida. It looks delicious lol I'm always tempted to nibble on it.
Would be great to see some new videos❤️
Hi Green Dean. I enjoy watching your videos. Do you have any episodes above 146 on this series? Thanks.
one reason why people bother with vinegar and canning it saves on refrigerator space :) when my cuces come in, i ferment any where between 1 and 4 jars at a time, then they need to go in the fridge, now i run into a problem - yes they keep for 6 months, but only refrigerated.... but it is all worth it!!!!
where does one get those neat glass weights?
Miss you green dean! When can we get a new video? Hey are sedums edible? I work with them a lot, and they look so delicious.
What took so long to make a video.
Like to see your videos
I really like that man!
What does the stachys plant look like? Curious are the roots of any stachys like the one you use today?
long time no see!
you are awesome i would love to see more you do
Thank you for this video, I've already made some "half-sour pickles" and am hoping to try other vegetables. I'm curious as to making the Dijon mustard you mentioned in this video....where can I find more info/recipe instructions for that? I ran a search on your forum and did not locate an article. Thanks!
Your channel makes me want to change my major.
Vegetables pickled using this method must be stored in the refrigerator?
Why you don't make New videos please we miss you
I'm confused, I thought when fermenting you had to vent it somehow but keep the air from coming back into it. I thought that's why crocks have the weights and some with water troughs around the rims so the gases could escape but the air couldn't come back in to the crock or jar. Help, I'm about to make my first cabbage saurkraut.
Saw the video and thought - that's rattlesnake weed! I live in south Al and all I've ever heard is how terrible this weed is and how hard it is to eradicate. Glad to know that rattlesnake weed is Stachys floridana and is really a 'good guy' and not a 'bad weed'.
I live in Arizona. Any idea if it will grow here? We don't have a shortage of sand here. HAHAHA. Seriously though, can I buy these anywhere?
Thank you!!
Hi Green Dean, Most, most importantly, be sure to prepare yourself spiritually. From the beginning of time, it has been shown that this earthly existence is extremely temporary. And no one has ever been able to take their material possessions (i.e. preps) with them to the other side. This earthly body is fleeting. But, the Soul and Spirit live forever. So, most importantly, primarily be sure to get your spiritual house in order. Best wishes always, Lord-Jesus-Christ dot
Where can I find jars like these. Also how do I find my local Stachys?
I dry all my weeds. then i powder them. then i use the powder to go into bread. and pancakes and flat breads and noodles. any type of grain prepared product.The food value holds better than if you canned them.
Is the salt really needed?
I sometimes wonder about priming with ACV actually (maybe a few tbsp in the jar), and some starter bacteria (to ensure the good bacteria dominate)
without sophisticated complications, yes. It inhibits bad bacterial and fosters the good lacto-bacteria. In other way it keep the material from rotting and turns it into tart food.
I have access to LARGE quantities of pigweed and want to turn it into compost for my soil but don't want the seeds. Can I ferment pigweed before adding it to my compost for that purpose? I don't want to risk not getting my compost hot enough to kill the seeds.
Can't seem to find any info on our native stachys cordata
Anyone have any info on the website? It's been down for a couple of days now.
He was back a year ago..where is he now?
Thank you! Looks lovely! I like to use these pickles in a sushi roll!
Hello! Love your videos. Just wondering, your jar appears like it would contain all the off-gassing carbon dioxide. If that's correct, do you need to vent it every so often, or is the CO2 build-up not a problem? Or, is the CO2 able to leak out of the jar? Thanks.
I was just talking about lacto-fermentation yesterday.. gotta give it a try! I have a head of cabbage I'm going to start with..
Maybe a house tour is in order? Congrats on the 'downgrade' it sounds like the perfect 'greene' place!
travisrhaley Once you get your first batch of sauerkraut done, set aside a portion to use as a "starter" for other veggies. My favorite recipe is (by volume) Jicama, Granny Smith Apples, Carrots, Celery, chopped Parsley (or Cilantro or Mint). Then take 1/2 cup of your starter kraut, 1/2 cup of your chopped veggies, additional sea salt and Ginger root in a blender. It's awesome. Good luck!
Thanks you!!!
Well, I want to be you when I grow up--if I ever do, which at this point seems highly unlikely. Love your videos. I always end up taking a walk with scissors afterwards!
Have you by chance been able to grow this at home? I was thinking of trying to start some in a pot.
You mean Florida Betony? I don't have to... it's common here.
Hey Green Deane, can you do this lacto-fermentation technique with any wild edible weeds, and do you know any wild edible substitutes for salt? Just curious if it is possible to concoct a primitive version of this method? Thanks again!
+B Charron Salt is wild and is often not processed (i.e. sea salt, salt from salt flats, mined salt without additives, etc)
Patrick Smith Too bad I don't live near the ocean or natural salt mines! :(
OK, but can you can buy unprocessed salt, and it's arguably 'primal' since it has been traded far and wide for tens of thousands of years. Also, keep in mind that at least three of the plants used in this video are wild foraged and the others grow in the wild