Ooh Maddy, the Collab we needed

Idli/dosa/uttapam - all made from fermented lentil-rice batter. Easy to digest, good for the tummy - easy breakfast foods

@keya1110

Жыл бұрын

I love dosa

@justicespaeth7700

Жыл бұрын

My favorite is dosa and idli!

@sarahroberts7374

Жыл бұрын

I tried all these at a Sri Lankan restaurant near me 😍

@Dave_en

Жыл бұрын

Also dhokla is one of the fermented foods of western india. Then there is Kanji made from black carrots. I like the cultural diversity of India and never run out of options despite being a vegetarian. I make different types of dosa too at home.

Tho u represent Indian foods well, u miss a huge opportunity in not exploring North east Indian food. My home state Assam, has awesome fermented bamboo shoots recipes and the other Northeastern states do as well! We are very overlooked even in India, so hope u explore this side of India too!

@moubhattacharyya1141

Жыл бұрын

ppl need to share their recipes and videos, when she requests for different theme on her Insta account.

@Aramissheaaloe

Жыл бұрын

@@moubhattacharyya1141 people might have already sent recipes but it didnt make to the video? How would u know? Can u check her inbox? She also does videos without collabs.

@kaonashi93

Жыл бұрын

Ohh yess I have heard of fermented bamboo shoots. My sister is currently in the N. E. I hope they can expand its production so that it gains more popularity.

@AyaanAlfaizAhmed

Жыл бұрын

hello,Assam Is My Favourite Place

@user-zm5ms7go6x

Жыл бұрын

im from Assam too! and some people says that we northeastern indian dont consider ourselves as Indians, i hope this misunderstanding gets solved 😞

Something my family loves is chow chow. It's a ferment that originates in the western areas of the appalachian mountains but has become very popular all throughout the deep south. It is shredded cabbage, carrots, garlic, and onions fermented in vinegar. It can be mild or very spicy. A popular use for it is on hot dogs or sandwiches

I’m from Ukraine and my family is absolutely obsessed with kvasna kapusta, we usually make it with thinly sliced cabbage and carrots.

One fermented food from Nepal is gundruk also known as dried fermented spinach or leafy greens. It’s my favourite dish growing up and we used to eat it on everything.

I love fermented foods. Pickled cod milt, and ryazhenka are two of my favorite underrated and not talked about enough fermented foods. The process of making the baked milk overnight for preparing ryazhenka has a lovely smell.

"Tape" is an Indonesian dessert made by fermented cassava or sticky rice

dude is literally speaking russian and the caption makes it seem like it’s a dish from cyprus 💀

Sorrel, a fermented hibiscus 🌺 drink we make in the Caribbean; usually around the holidays.🎄

@justmini8361

Жыл бұрын

We have it in Malanad side of karnataka india and it’s called as kokum

@Dave_en

Жыл бұрын

​@@justmini8361I have been to karnataka and know that kokum is a kind of fruit and its drink is very delicious. Hibuscus is a flower we have at our home. Both are different things.

I for my part could eat sauerkraut any day of the week, its just the perfect side dish for anything savoury

@Emerald.She-Ra

Жыл бұрын

Krakus is the best sauerkraut for me. It's the only one I can eat without having an asthma attack! Lol. My grandpa was Yugoslav (or Serbian as he'd be classed today). He taught me how to make sauerkraut and how opening to check too often would ruin the fermentation. My first few attempts were terrible, and expensive. I forgot about one jar, and was woken by a BANG! and sound of breaking glass in the middle of the night. Rushed downstairs to find pungent cabbage hanging from cabinet handles, and broken glass all over the place. I'd forgotten about one of the sauerkraut, and the fermentation "fizz"/gas had built up and boom. Cabbage bomb.

@Dave_en

Жыл бұрын

​@@Emerald.She-RaI am picturing the entire scene in my mind that you mentioned. 😂😂😂 More so if you close the bottle while making wine.

@Emerald.She-Ra

Жыл бұрын

@@Dave_en omg, especially if it was red wine...🤣🤣🤣 My dad used to home brew lager, and he once got the yeast measurement wrong...BOOM! It was summer, so you can imagine what our home smelled like in the aftermath.🤮

@Dave_en

Жыл бұрын

@@Emerald.She-Ra Any kind of wine you might want to prepare, always use blow off tube or an airlock on the lid. Pressure must be released constantly. Else you are making potentially dangerous bottle bomb. First 4-5 days of fermentation is vigorous, so use large glass container and fill upto only 70% of its volume. Carry on with the rest of your process. You will never regret making your own wine by these safety measures.

@Dave_en

Жыл бұрын

@@Emerald.She-Ra I remember one incident 5 years ago when i filtered my red wine after first stage of fermentation. Since i had only kitchen equipments, i used a big plastic strainer and dumped the grapes skins in the open bin. Didnt have much time to put on the lid. The doorbell rang and two of my colleagues' wives came at our doorsteps. My wife welcomed them and offered tea. I was silently standing there while one of them smelled something funny and looked at the other. I guessed that they knew it was wine. Wine is a social taboo at our place but most people like to drink.🤣🤣🤣 Later the news spread like wildfire and everyone discussed that i make wine at home. Few of them even asked me to bring a bottle for them. Wine is evil but everyone secretly loves it.🤣🤣🤣

in Chile we have the Escabeche, that means pickle , usually we make onion escabeche but also hot chili peppers escabeche and its so simple to make, you just take a jar put the vegetables inside and fill with vinegar ✌🏽🇨🇱

Korea has so much more than kimchi in terms of fermented food. I love 된장 fermented soy bean paste especially in stew/soup

Kwaśna (or rather kwaszona) kapusta is a Polish dish - if there's a regional variety from Cyprus It most likely isn't called that.

Kvashenaya kapusta from Cyprus? What?

@anastasiyakolodiy4101

Жыл бұрын

I know right!!!!😂😂😂😂

@orange_cherry

Жыл бұрын

Traditional Cyprus dish, didn't you heard?) Edik seems like a 100% native not ruzian boy

I haven’t had one of the most famous fermented dishes in the world, which is from my country, but I absolutely love its pickled brethren, the Sill. I absolutely love sill

Cafe Maddy 💖😊

As a Russian, Kvashanaya Kapusta is a must! To use to do a meat fermented cabbage soupe OR to enjoy as a salad with some plant oil and onions, this is always delicious !

Ive been working with fermented Pickled vegetables because my ancestors were german, i LOVE pickled onion, it takes away the Bitter and makes it sweet

오이 김치 is the bomb. Cold, refreshing, but spicy is an uncommon combination, but give it a shot. For real!

Your videos make me aware about various dishes of my own country to which I've been unaware all my life and it feels great to know that all households have their own different recipes which are indeed magnificent

Fermented stuff are not limited to pickles and side dishes. In my state, Manipur, we have this fermented fish , which is used in our traditional cuisines . Really hope you include some northeastern recipes.

I really love makdous! it's a Lebanese fermented small eggplants. they're usually stuffed with minced red bell pepper and walnuts. they can be spicy too. I love the spicy version :)

Kanji tamilnadu traditional food term for fermented rice /millet drink

You can try mavadu from tamilnadu it literally have lots of taste......best served with curd rice

Wow Cafe Maddy is here 🥳

You have to check fermented foods from North East India. They are very famous

Kvashenaya kapusta from the last one man!!👍👍

සිංහල අච්චාරු or we 'sinhala achcharu' It is young papaya, green chillie, small onion with many more like young jack fruit to lotus root (it is different from province to province sometimes) fermented in vinegar mustard sauce.

@nadeeshanigamage4198

Жыл бұрын

@gilfhound69 i'm from Sri Lanka. Here we speak Sinhalese and Tamil. Most of us are fluent in english too.

Fermented cucumbers (sour pickles) and sauerkraut. I also ferment cauliflower and I loved it.

That hot sauce sounds so good

Can't wait to try all of them!

You can also try neragaram

forget the sourdough starter i want to sleep snuggled up with the strawberry habanero jam

Coconut chutney made with fermented mangos 😍😍😍😍😍😍

From Québec we have to pickel or transform in sauce our garden for winter. My favorite recipe is green tomato pickel in half-water half-vinegar with conservation spice and onion.

Brit here. - pickled onion and pickled eggs… absolutely foul 😂

Kunu is a fermented millet drink made in Nigeria. It usually contains warm spices like ginger and can be served cold; sweetened or unsweetened.

Fermented herring, and I think you should try it. Not alone, but in Sweden where someone can guide you through the simple way to how to make it taste good. Don't open it in your car (some youtubers are really not going for the food, rather for the views). It doesn't smell that bad, we just had "surströmming" in our house, and you can't smell it. It's canned and never out of "season". Care toi try it properly?

Ogi baba fermented corn guinea corn and or millet. Blended into a paste and cooked on the stove. The end result is like custard like texture and eaten for breakfast with moi moi (bean pudding) or akara (bean fritters) - Nigeria 🇳🇬 😊

In Poland: - Kiszona kapusta - Kiszone ogórki - Kiszone pomidory - Kiszone buraki

Paanta bhat Or fermented rice from Bengal

I made homemade sirachia, it was good and relatively stress free but it was also the spiciest thing I've ever had

Look through south india's great variety of fermented rice-lentil breakfasts, every state has its own food to provide

In tamilnadu,we have been taking fermented rice at every day morning with shallot .

Idli and dosa My mum use to make it for almost every day

The last one sounds so so so polish. Kwaśna kapusta.

@oswwalt_0828

Жыл бұрын

I think it's Russian tho, accent too

@magdasajdak8656

Жыл бұрын

I'm native polish speaker and it is polish.

@Yoggoth

6 ай бұрын

I am native Russian speaker and it's Russian. Seriously, no joke.

I love 甜酒 (tian jiu) a fermented rice drink!

Indian pickles are on next level. u should try that as well

here in my country we have pickled watermelon, we eat it next to steak, and its usually sweet but sour

As German Austrian Sauerkraut of course. 😊

Beryl! Did you not wear gloves making this stuff?! You are playing with fire, I respect it tho

Anything that’s fermented is healthy as it contains probiotics. Looks good.. thnx

Bwer is my favorite fermented food 🍺

Spicy pickled okra!

Philippines 🇵🇭 buro specifically fish

Maddy’s voice sounds a bit different/louder here compared to her videos!

Kanji is very helthy drink

Aaaye cafe maddy

Meanwhile Indian Idli is like "am I a joke to you??"

me who is been watching you and great big story for some months ,wait ! aren't you the one from great big story

Pickled beetroot in Scandinavian way.

My newest obsession is cucumber kimchi. I put it on toast for breakfast, top it with a poached egg and for my morning juice I have a shot of pickle brine. It’s amazing. I get mine from “Olive My Pickle.”

Maddyyyy 😍

❤Maddy❤

MADDDYYYYYYY

:D Maddy!!

Kenkay from Ghana

What about Walrus flipper it is fermented in the ground for like almost a year

Ooruga here in the south of India

Green olives

Where the recipes at ?

Fermented Black Soybean! India china has these

I like suibum it's a fermented bamboo shoots form manipur

@Dave_en

Жыл бұрын

can you tell me the recipe? I would be happy trying your local recipe. I'm from Delhi.

Basi pakhal from odisha india

Does pepperoni and cheese count Or yogurt

Rice kanji orissa

Pickled red onion not cut to thin sand pickled watermelon

Achar from Afghanistan

Sautkraut

Pazhankanji

Dude from Cyprus is slavic

kvasna kapusta (or sauerkraut in other regions) is surely not cyprus's dish🤨

Fermented fish

Beer.

I’m Canadian - what?

Beer

Maqdous

Eastern European countries are the the way to go, like Poland and Ukraine ❤

3rd

Tempoyak, Cencalok,

Korea is famous for how common fermented ingredients are! there is so much more than kimchi

Tempe

So sad you missed Japan!

Pekasam

ehhhhh, preserving foods in canada goes way further back than just fur traders. that's a load of whitewashing. (before the inevitable, yes we did ferment things and yes i am indigenous thanks)

second

Wtf is that Indian drink? I'm an Indian and I've nevet heard of that drink You shoult have featured some other dish