Learn how probiotics can help you boost your immune system, improve digestion and heal your gut, while enjoying the amazing flavours of natural probiotic foods. Edible Alchemy offers DIY workshops and techniques to show you how to ferment your own probiotics!
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What exactly does „10% old” mean at end of video?
The flower head dress is so beautiful..! 😍
How did it turn out? Do you still do this interesting kombucha variation?
My water kefir bottle exploded last night, it woke us up. We are still finding the pieces of glass 20ft away from the explosion. It is dangerous 😮😮 I will still keep fermenting though 😅
what a waste
Interesting, thanks ✨💪
is this the hawk tuah girl?
Oh man, I can't imagine the farts after eating picked eggs 😳 🤣🤣😷🤢😝😝 Never tried one, and I don't think I would either 🥵
Where's the link to that online page?
So not add too much caraway I accidentally did that last time
I totally stirred mine before testing. 🤦♀️
Tepache
Great explanation, very accurate about water kefir.
Is that moldy miso compostable?
Great idea! I would eat my sauerkraut with mayo and bread 🍞
Do you have a tutorial for fermentation of sauerkraut? I would love to learn!
on our online academy : ediblealchemyacademy.com
Mine risen and has bubbles BUt didnt float. Help!
it could be that your ratio of water to flour is not 1:! and its runny so the bubbles come out?
Be sure to use strong bottles made to bear the pressure of carbonation and not the cheaper type found in hobby stores. That is, unless you like exploded bottles.
👍👍👍
I've always wanted to learn to do this. Danke!
＊ Hi! I’m a beginner forager and I’ve found plenty of these and decided to make a small jar. I’m a little late in the season and it’s been rather dry here. Do I need to peel these if the outer skin is being a bit stubborn? Each little ball seems to have a tough outside. Maybe I’m a bit too late and I’ll just have to try next year when they’re greener??
ooh I would say that is far too late in the year. these are now hard seeds ready for next year. :)
This article i read said you have to open the jar a 1-2 day to let go of gasses.
opening it too early will allow other things in and gives a higher chance for getting a kahm Hefe infection. I would say nope - 5 days closed :)
Great question, I learned from you, thank you 👍🏻
@@EdibleAlchemy yeah I haven't opened mine. I was sceptical about the article. Thanks for ur response. Im just leaving it the jar for 4 weeks then opening it.
So what do you do after it ferments… throw it away?
ew
Imma try it out. Is it watermelon wine?
She said kids love it?
I like sticks
Yes ik wil not eat dis thank you
My great aunt lost both arms in a farm accident, but she didn’t let that stop her sourdough bread making… she used her bare feet to stretch and fold the dough. It cleared up her toenail fungus too.
Never say "delicious calories" again
What is wrong with “delicious calories”?
@@Magicpotato-zv7fq It doesn't make sense
@@sundigest1121 why not?
@@Magicpotato-zv7fq My brother is christ, "calories" aren't food. They are IN food but they're not food thus why saying "delicious calories" doesn't make sense. You've never heard someone say "I could totally go for some tasty savory calories right now" have you?
@@sundigest1121 no
Do I hear a Dutch accent?
Undeniable. Seems the Dutch never can get rid of their accent.
German
Is there any alternative for sugar that could work the same? By the way this is amazing.
Delicious calories?
Friend's saliva?
celery root brine?
Thank you! Do you have to add water or salt during the 2-3 weeks of waiting? Should the jar be completely closed? 🫶
Fermenting is a really good way to preserve food. BUT its definitely not the safest way! You can do a lot of things wrong while fermenting. Freezing correctly or freeze drying is much saver. Especially for people without experience in fermenting. Fermented foods can go bad really fast, if you dont use sterile equipment. Correctly freeze dried food can be stored up to 25 years, if you store them correctly. Fermenting is still a good way to preserve food. But like I said, not the safest way.
Do you need to add sugar ?
But yeast doesn't really produce acid though, right? That would be the lactic acid bacteria. Yeast makes CO2 and/or alcohol, depending on the conditions. Please tell me if I'm wrong.
When done correctly SOOOOO good for your stomach!!
Amazing!!👌👌❤️❤️
Love your content sister
You are not a goddess, you're not a baby goddess, you're not a small goddess, you're not a big goddess, you're not THE GODDESS. You did not create this Earth, the flora, the fauna, you did not create The Moon, The Sun, The Stars = You are not GOD/DDESS. Please go ahead and look up the definition of the word goddess.
What about the acidity ???
This video is probably not going to convince people to change.
wow
So can you ever make a dairy free “milk” kefir?
Wow this looks really good! This is probably going to be the first thing I'll make whenever I get around to fermenting stuff!
🍒🍑🍐
Can water kefir be produced somehow at home?
I love your explanation ❤❤❤
Not really. There are Acidophiles that show optimal growth in highly acidic environments. Most commen example: e coli. Also the pickle making process needs bakteria that can harm humans if not managed carefully. Yeast example is over simplified and without the yeast you can't fermantate. Chemistry or chemicals isn't scary, they define the world but also has so many different sides.
Just because fermented food is less likley to give you botulism doesn't mean the food is sterile
She didn't say it was sterile she said it was safer to eat, those are two very different things You can eat certain types of bacteria and nothing will happen, meanwhile other types of bacteria will get you sick
No food is sterile
Safer than freeze drying?
No