FERMENTED BEANS & LENTILS - delicious probiotic beans with a zing!

Рет қаралды 207,664

Күн бұрын

How to make probiotic fermented beans and fermented lentils! Fermented black beans, fermented red beans, fermented white beans.... you choose the bean you wish to ferment and turn it into fermented probiotic goodness!
====================
🫖BUY ME A CUP OF TEA!
www.buymeacoffee.com/cleanfoo...
====================
➡️PRINTER FRIENDLY RECIPE:
cleanfoodliving.net/fermented...
➡️WEBSITE: www.CleanFoodLiving.net
=====================
➡️DIGITAL PH READER: amzn.to/3Q5tETN
⭐How To Use & Calibrate Digital PH Meter:
• CALIBRATE A PH METER (...
➡️SHOP ALL MY FAVORITE FERMENTING EQUIPMENT:
cleanfoodliving.net/product-c...
======================
➡️ MENTIONED + SUGGESTED VIDEOS:
⭐DIY Fermentation Weight Ideas If You Don't Have Glass Weights:
• DIY FERMENTATION WEIGH...
⭐How To Use & Calibrate Digital PH Meter:
• CALIBRATE A PH METER (...
⭐Everything Fermentation Playlist (recipes + education):
bit.ly/3DGKhR7
⭐Fermentation Funk Playlist:
bit.ly/3PIVeFK
⭐Fermented Pickles:
• FERMENTED PICKLES - Th...
⭐Mak White Kimchi (sliced cabbage version):
• WHITE KIMCHI (Korean B...
⭐Fermented Sauerkraut Recipe:
• Best Sauerkraut Recipe...
⭐Fermented Red Kraut Recipe:
• FERMENTED RED CABBAGE ...
=====================
➡️ CHAPTERS:
00:00 Intro
00:55 How To Cook The Beans
01:50 Brine Method #1 Kombucha
02:10 With Added Vegetables Recipe
04:33 Brine Method #2 Vegetable Brine
04:55 Beans Only Recipe
07:22 What To Expect
07:44 How To Clean Kahm Yeast
08:25 Successful Fermentation??
10:45 Lentils
11:10 Taste Test
12:25 How To Eat Fermented Beans
13:08 Troubleshooting
14:00 Other Starter Cultures
=====================
NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links, there is absolutely no additional charge to you. There is no an obligation to use the links. Thank you for your support!
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving KZfaq Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

Пікірлер: 533

@achillemazzini5026 Жыл бұрын

Dear kind lady, I thank you for all the time you took to deliver us these wonderful videos.... You deserves 5 stars+++ ******THANK YOU********

@donnastormer9652 Жыл бұрын

One of the things that works for me to avoid the white yeast is to top the jar completely off with brine and then use a fermentation lid that has the water seal. As it ferments the brine will bubble out of the water seal lid, so put your jar in a bowl to catch the overflow, but it keeps your product from getting the white yeast.

@CleanFoodLiving Жыл бұрын

Great tip!

@tiarianamanna973 Жыл бұрын

Thank you 🙏

@graceaidoo5756 Жыл бұрын

How is soya beans fermentation done Pls..?

@tiarianamanna973 Жыл бұрын

@@graceaidoo5756 they maybe fermented as miso or soy sauce. Also soy milk can be fermented for ex with kefir grains, or with vegan yogurt cultures. Theres also traditionally fermented tofu, but thats a risky recipe as far as my understanding goes (food poisonings).

@YeshuaKingMessiah 9 ай бұрын

@@graceaidoo5756miso, natto, tamari or shoyu

@anjo169 Жыл бұрын

i love your channel 😍 i have learned so much my mom had problems with her gut flora and this has made her healthy 🙌🏼 i'm so happy . I'm from Sweden 🇸🇪

@nadiabel1654 Жыл бұрын

I'm also from Sweden and love this wonderful channel.

@fatimayahia3522 Жыл бұрын

I love Sweden.please could you help me to visit it?

@fatimayahia3522 Жыл бұрын

If you want to visit our nice country u're welcome....I am a retired woman by the way

@1rmoreynd 10 ай бұрын

I love this presentation. You are a Great presenter; scientific and understandable. The topic of legumes is timely. Any way to eliminate the production of intestinal gas, (which is a sign of poor digestion), is a plus. Your content is comprehensive, well organized and easily understood, making a Gold-level format. Your focus on health is socially and culturally important. Too many people are making themselves sick by eating poorly. Your proactive approach is necessary to a better world. My profession is GITract health, and I consider you a valuable ally. Thank you!

@BiNumLi 8 ай бұрын

what changes? is it just the starch digested by the culture that ensures no intestinal gas?

@cupidok2768 3 ай бұрын

I have brine from sauerkraut. Can i use that? How long can keep the brine before using it?

@ginamitembe8935 Жыл бұрын

Highly appreciated your clean, healthy alternative on your channel 💯👍💖

@ruthlieberman7157 10 ай бұрын

I ❤your voice, demeanor, and energy. Thank you!

@truth2792 Жыл бұрын

Your voice is a joy to hear,! And love the informative demo. & caption summaries at end. NICELY DONE!

@Nemo-yn1sp 9 ай бұрын

I'm so excited to come across this. I LOVE fermented veggies and adore beans. I've got some black beans cooling right now and juice from a green/red cabbage ferment and a little from fermented garlic for a starter. Can hardly wait to taste this! THANK YOU!

@davidertzinger6294 Жыл бұрын

Thank you so much for your in-depth recipes and commentary can't wait to try

@patriot2195 Жыл бұрын

Thank you very much. I enjoyed learning about this and will be trying it! ❤️👍

@lindab34 Жыл бұрын

Looks good. Great we can use up our leftover brine. I have a big jar in the fridge door which must look like an alchemists pot of magic to the uninittiated fermenters!! Thanks again for your health giving videos.

@lindawiedemann5014 Жыл бұрын

Thank you, thank you! I just started fermenting last summer, and I'm so excited to try beans!

@philphilphil Жыл бұрын

Thank you so much for showing this. I've been avoiding pulses because of digestion issues, but I will give this a try!

@edithattreed4762 Жыл бұрын

I’ve learned how to prevent floaters in any of my fermentation when I put spice like garlic,cold pressed olive oil,powdered annatto seeds,cracked pepper,turmeric,salt,bananas,apples or pears,just use 3 fruits of your choice to help feed bugs ,if you want it hot just add chillies 🌶️ which is also good for activating your brown fat to help burn the white fat in Willian Li’s book of eat to beat your diet.

@jondacrutcher7301 Жыл бұрын

Wow, you have inspired me soooooooo much. Today, fermenting beans, asian slaw and hummus. Have a get together later this week, looking forward to sharing this goodness. Thank you for sharing your journey with us.

@verafransiska3257 Жыл бұрын

I used pineapple as starter It works and really yummy

@AnneluvsKatz Жыл бұрын

😮

@Zbee167 10 ай бұрын

How???

@SQLUniversity 6 ай бұрын

You provide the most amazing videos, I can't wait to do this!

@Oddishhly Жыл бұрын

I'm soooo excited to try these recipes this weekend!

@stephanygates6491 Жыл бұрын

This is the first “new” bean recipe I’ve seen! I love pickled beans, only green beans before.

@anitarichards1740 3 ай бұрын

Wow! Thank you! ♥️ I’ve wondered about bean ferments for a while now and you’ve just answered all my questions. Looking forward to having a go with these techniques. Thank you. ♥️

@philsaliba3668 Жыл бұрын

I love your channel. I love all the fermentation videos. I've had a lot of success making my own fermented foods based on things I learned on your channel. Outside of the actual subjects of your videos, you make excellent content. Your videos are so thorough and easy to follow. Almost every question I ever have, you address and are so clear. I wish the auto repair videos I watch would would take notes from you.

@georgiosladas3106 Жыл бұрын

So true for me too.

@MRBSimpleWays 9 ай бұрын

Hi , I love the way you present your topics. ... very well explained and practical.... keep up and I am always looking forward to your new videos....for me you are the best😉

@myjourneytotruth Жыл бұрын

Lady, I can listen to you all day & I'd be learning way more I did all of high school 😂 ty for the recipe 👍🏻

@arturoobscuranader1710 Жыл бұрын

felicidades por tu video, gran aportación, soy de la ciudad de México y las legumbres son parte de nuestra dieta basica, ahora sabiendo que se pueden fermentar no solo se pueden almacenar por mas tiempo también se potencializan sus propiedades y crear probioticos naturales..

@spicencens7725 Жыл бұрын

This sounds delicious! I've got a qt of leftover brine that I couldn't bear to dump too! Excellent!

@JUARA8 8 ай бұрын

Thank you for your sharing. I love the fermented beans very much, tasty healthy foods. From you I learnt the science behind fermenting and troubleshoots my fermentation. ❤

@kathleenvendetti4049 Жыл бұрын

I'm so excited to try this! Thank you :)

@ZhangLee. Жыл бұрын

thank you so much for the recipe , it WAS what i was looking for

@brendacrissman3074 Жыл бұрын

Thank you! I printed off the recipe and plan to ferment some beans tomorrow!

@royjohnson465 Жыл бұрын

How about putting ‘sauerkraut’, the sauerkraut juice brine, salt, and water all into a blender, liquify it. Then use this for a probiotic fermenting starter culture for the bean mix.

@CharGC123 Жыл бұрын

I do this when fermenting vegan nut or seed cheeses, it adds a rich flavor reminiscent of some dairy cheeses, as does the addition of miso in place of some of the salt.

@sculpturegrl1 5 ай бұрын

Thanks for this excellent video. Do you think it has the same probiotic properties as Natto? Also, do you think water Kifir could be used for the starter culture?

@sculpturegrl1 5 ай бұрын

Ha! I hadn’t finished the video. Thanks!

@YvesStOnge 3 ай бұрын

Love fermenting food and thanks for your teaching my friend 🧡

@kathrynkastner6064 Жыл бұрын

Really appreciate these educational videos. Thanks

@sunnyshealthcoaching Жыл бұрын

Just the right amount of science, THANK YOU!

@user-hx3yr3fc3y Жыл бұрын

We succeeded fermenting soaked but uncooked Lupini beans in salt brine. I add rice- or corn dried leaves and some probiotic powder out of a capsule as I do not have starter germs. Edible. Leaves contain bacillus subtilis.

@alainalhelaly167 Жыл бұрын

God bless you 🙏 I love the way you present your knowledge ❤

@Bangle9 Жыл бұрын

Excellent video! Thanks!

@chrish9155 Жыл бұрын

Wow thank you for these useful information

@kseniagalina4290 Жыл бұрын

love legumes, had no idea you can ferment them. defo will be trying this out, thanks for posting!xx

@RajumalagiSpecies Жыл бұрын

Very simple explanation and easy recipe

@weepeeteeee Жыл бұрын

Thanks for sharing. Your how to videos are on my hurricane season checklist. BTW, I love your narrative, and have adopted some of your method of delivery.

@jennyt5176 Жыл бұрын

What a great idea. I had never thought of that for our cyclone season. Thank you ☺️

@nicobucci3465 Жыл бұрын

Thank you, I’m learning a lot from you

@wisehiker Жыл бұрын

love your videos. Thanks

@atulpatel2850 Жыл бұрын

Thank you, great ideas.

@causmogroov3764 Жыл бұрын

So cool. Thank you sooo much!!

@SeventhSamurai72 Жыл бұрын

Awesome, thank you so much!

@Connie4580 Жыл бұрын

Again, Thank you so much! You're a rockstar!

@banzaiburger9589 Жыл бұрын

Thank you for these wonderful videos which are so clearly and eloquently explained. You briefly mentioned natto (which this is not), so I am wondering if you have or plan to make natto? I personally love eating it and the K2 benefits are great.

@OpenHandFarm Жыл бұрын

Thank you so much for this video. I have never heard of probiotic beans. I just started eating raw this week, and I am so excited to make some of these. You are such a blessing!

@Wee162 Жыл бұрын

Gotta cook the beans first, though!

@k.h.6991 9 ай бұрын

Raw beans are not safe (green beans are the exception).

@YeshuaKingMessiah 9 ай бұрын

These are not raw

@soulscry 14 күн бұрын

You are a WONDERFUL presenter! Thank you so much for your instructions here. I did not know that beans could be fermented...now I know. Exciting!

@CleanFoodLiving 13 күн бұрын

Glad it was helpful!

@chowdercook5705 9 ай бұрын

Eveything was so well presented in this video

@maryblushes7189 Жыл бұрын

I will simply use a "starter" from my fermented veg. Adding cold water to boiling beans causes the skins to burst😘 notice the picture beside my name. My first fermented veg mix. Yummy!

@jennyt5176 Жыл бұрын

Clever thinking. Thank you.❤

@Heracleetus Жыл бұрын

Lentil tip. If you add acid (ie, vinegar, i like balsamic) to lentils as they cook they will stay al dente and not get tender or overcooked. This tendency should be taken advantage of if you're going to try to ferment the lentils. This may also work for all beans, I'm not sure

@royjohnson465 Жыл бұрын

Also when poaching eggs, add about 1 tablespoon of white vinegar to boiling water just before adding the eggs. It makes the eggs much more firm and together, and not fall apart.

@Corridors9 Жыл бұрын

But won't the vinegar using during the cooking phase kill the bacteria during the fermentation phase?

@Heracleetus Жыл бұрын

@@Corridors9 good question. I'm not positive, but i don't think it would be a problem. The end result we are looking for is a pH of around 4.5. The good bacteria themselves create that low pH environment that kills off the bad bacteria and is hospitable to the good bacteria. I'm not sure what the bottom end of the pH range is for the good bacteria, but the amount of vinegar you would need to keep the lentils al dente would be around 1tsp to 1tbsp, and i don't think that would push the pH of the ferment any lower than it would naturally go. You could also rinse the lentils after cooking to remove any excess vinegar.

@CharGC123 Жыл бұрын

Speaking of lentils, I was wondering how sprouted lentils would turn out, I might have to try. I love them on salads and added probiotics would be awesome.

@tiarianamanna973 Жыл бұрын

@@Corridors9 no it wont 😊 we may think the acidity of vinegar would kill the bacteria. And yes its detrimental, in high enough concentrations, for many pathogens and even parasites. Though the lactic acid bacteria and such, aceto bacteria from kombucha, these wont mind even high concentration of acidity. Acid is what these beneficial bacteria make themselves as well 🙃

@jeancampbell4341 Жыл бұрын

MANY THANKS FROM SOUTH AFRICA

@annettep.1605 Жыл бұрын

I just subbed & looking forward to learning from more from you.😊🌼🍄🌺🌸🌻🦋. PS I love your cabinets, in the back of ground. Keep up your great work.😊🎉

@TheRealHonestInquiry Жыл бұрын

Looks great, I will have to try with my favorite legume, chickpea aka garbanzo beans :)

@A.OConnor 4 ай бұрын

Great video. Well explained and illustrated. You have a very calming voice. I especially appreciate that you don't overlay you video with music! Also appreciate imperial and metric.

@narniadan Жыл бұрын

never had fermented beans. Thank you. I'll try.

@wandakattmckinney9609 3 ай бұрын

Can't wait to try, thanks again

@XxxXxx-rh5ux Жыл бұрын

Beautiful voice, great video ☺️ Hi from 🇫🇷

@dlynnmorse Жыл бұрын

Thank you ❤

@jinshasnam Жыл бұрын

Nice one!

@justinw1765 Жыл бұрын

Some years back, I would blend up beans and add real (dairy) kefir to it, and it worked very well. Healthy kefir grains are some pretty potent stuff.

@RootsOfEden911 Жыл бұрын

This sounds like a base for a great dip! Thanks.

@oreradovanovi5204 Жыл бұрын

Sounds gr8, I'm in India now, and i ferment everything thanks to this channel, it's perfect since I'm on keto diet...Here mango is fermented, but I don't know how...

@richricogranada9647 Жыл бұрын

Thank you for staying in India, which is a great country, with a huge potential. I admire the Indians for the respect they have for the Holy Cow, and for being vegetarians.

@arpitsharma8947 Жыл бұрын

@@richricogranada9647 i am an indian, and we consider every animal as holy

@AwhanKumarNayak-ss6ks Жыл бұрын

Good recipe

@GeorgeAlexa Жыл бұрын

I must try the beans but will need to get kombucha. I’m new at this as I only did green and red cabbages for two mason jars. I love the fennel and the ginger in the other one. Of course both had the carrots, garlic. And I did cucumbers from your video. I was having stomach problems but not anymore. I owe you big time.

@CleanFoodLiving Жыл бұрын

Wonderful!

@melodyrisingstar Жыл бұрын

If you buy a water kefir starter they are easy to maintain (water + sugar) and you will have a buttload of probiotic water ready to drink or use for fermentation

@angelapriddy6308 9 ай бұрын

I don't know if iv ever eating ferm beans. Can't wait to try.❤

@vfran838 Жыл бұрын

I make my own Natto - fermented soy beans - they eat this in Japan and other asian countries. It is a very good source of vitamin K2 that is good for your bones and being fermented its good for your gut. I make the Natto in my instant pot - I soak for 6 hours - then cook it - then drain and add 1 package of frozen/store-bought Natto - then cook on yogurt setting for 21 hours in the instantpot - no acids needed (good for your stomach) --

@YeshuaKingMessiah 9 ай бұрын

Good for u getting that snot stuff in ur mouth I can not handle it

@wideawakenow 5 ай бұрын

What temp is your yogurt setting at please? There is usually more than one temp for yogurt on Instant Pot.

@joelw2023 Жыл бұрын

You can cook the beans in whey and then use either kombucha or fermented vegetable brine afterward. Also use whey to make sourdough bread...or sourdough tortillas with fermented beans, fermented salsa, fermented fresno and jalapeno hot sauce and farmhouse cheddar.

@lindajam8202 Жыл бұрын

Remember...cooking the fermented product kills the beneficial probiotics. So don't cook it..or bake it. Just a waste.

@AarushiJain-ej2bk Жыл бұрын

Nice one

@alsetwheats Жыл бұрын

You are such an inspiration on so many levels. Trying to convince people close to me to bring fermented foods into their daily diets has been a struggle but your channel and videos keep me going. I hope you are doing ok too and don't burn yourself out. Btw I will try fermenting sprouted beans and will let you know how it goes. Preparing for a spectacular failure but lots of fun in trying!

@CleanFoodLiving Жыл бұрын

Lol, keep me posted!

@laramccully3272 11 ай бұрын

I too, would love to know if your sprouted beans ferment successfully!☺️🙏💕

@chowdercook5705 9 ай бұрын

Im just commenting for the updates 😅

@blessme-ng9gu 9 ай бұрын

Kindly stress on use of seperate clean spoons each time ...thanx dear Can i use a dash of a gud oil & whole spice & herbs into de ferments .? What about ginger & Curumin fresh turmeric/ or powder..,? thnx ❤

@blessme-ng9gu 9 ай бұрын

Can I use Sprouted moon beans, raw or boiled for they're excellent for health, eyes gut etc , also proven anti cancer.

@ravenartist8 Жыл бұрын

I loved this video! Thank you ! My question …It is okay to add some red kimchi juice to the kombucha recipe for flavouring? I like the idea of this addition to the beans…

@Travelingwithabbc Жыл бұрын

I'm typing this in my whispering voice... thank you for sharing about Lacto Fermentation. (Please do not, I repeat, do not read this comment in a loud voice). I fermented a drink and then had mucus issues, you've explained very well where I went wrong

@stevebryan2710 5 ай бұрын

You are a living doll.

@fionn5305 Жыл бұрын

Great I never thought of beans. I love following you truly the best instructional and educational on the internet (better than Sandor Katz) I bought online saukraut juice but was very saddened that it was pasteurized, I believe you cannot heat fermented foods over the temperature of 120F . I wasted $5.00 per 80z glass. Then I went looking for a recipe for sauerkraut juice but very unsatisfactory information. I really would love a real recipe for this juice. I think you are the only person for this task 🍄🍄🍄🍄Thank you dear sweet lady Professor!

@CleanFoodLiving Жыл бұрын

Good video idea, thank you 🙂

@fionn5305 Жыл бұрын

@@CleanFoodLiving WOW That will really be awesome!!!!!! THANK YOU.

@sisterfrennn Ай бұрын

Adrienne! I love your channel & have learned so much from you! I just did your fermented pickle recipe with cucumbers from my garden! Absolutely delicious! I also did your fermented beets recipe! My husband hates beets but he said if I keep making them the way you suggested, he likes em! He even asked for some before bed last night 😂🤦🏾‍♀️ Adrienne! I am really into soy right now! I’d love to see you do a video on Natto! They say this is like the best thing in the world for you!!! 😍 I am trying to make it myself!

@CleanFoodLiving Ай бұрын

That is wonderful to hear about your fermenting success! No natto video planned at this time (but I agree with you about it's health benefits!).... If you're really into soy, you could make a milk from it (or buy) and ferment it with water or milk kefir grains 😊 Get inspired with this video (same method applies to soy milk kefir) kzfaq.info/get/bejne/ldWfpJCLrNG-pok.html 🌸

@yvonnelim2317 Жыл бұрын

Thanks! It’s my 1st time coming across fermented beans. Can I ferment sprouted beans?

@aboutdawntoday 9 ай бұрын

My mouth watered the entire video and I am going to try this, in my van. Spillage is the enemy so i am going to need to build a rack of sorts hmmmm.

@noraluzcalugas2731 Жыл бұрын

Cooked 🫘🫘🫘🫘🫘 Beans, Very Well Done!

@AW-sp5io Жыл бұрын

Tried this recipe. Made too many beans so had 2 quarts of bean to ferment. Turned out amazing! I used some brine from prior ferments as a starter. My wife even liked them. She seems to think I’m trying to poison her with my ferments 😂. I used the instant pot to cook the beans. How long do you normally cook your beans for this recipe in the instant pot? Mine were overdone I think but still worked well. Thank you for your time and educational information.

@CleanFoodLiving Жыл бұрын

I followed the manual's suggested time for the specific bean then added 3 minutes as to be sure they cracked open. Fantastic to hear yours turned out delicious!

@richricogranada9647 Жыл бұрын

Beautiful idea, as I love beans, especially, now, fermented! Yum…never heard of a such a thing before…but we keep evolving as humans leaning to the wise plant base alternative, which should be the only alternative

@YeshuaKingMessiah 9 ай бұрын

It’s the alternative for starving times The norm we were designed for is meat, eggs & dairy

@drtmasdon4838 Жыл бұрын

Hello! I am a doctor in private practice and thoroughly enjoy your videos on fermentation. I'm curious: is it possible to ferment beans without cooking? Also are you familiar with nattokinase, which is the enzyme resulting from fermented soybeans? Two recent robust studies have shown that a 28 day consumption of a total of 4000 F/U of nattokinase, completely eradicates any/all spike protein (from COVID) out of the body. Would you be familiar with how to ferment soybeans? Thank you!

@CleanFoodLiving Жыл бұрын

I am familiar with Natto, but it is a much different fermentation process that is quite smelly in addition! I definitely value it's high end nutrients including Natto (I'm familiar), but I don't have current plans to do a video on natto at this time. Thank you for being a part of my channel and appreciate your writing in, blessings~ 😊

@belieftransformation Жыл бұрын

V Fran, in above comments, tells how she makes Natto.

@drtmasdon4838 Жыл бұрын

@@belieftransformation Oh, hello! It seems you are letting me know that "V Fran" tells how she makes Natto. I do not see a link. Please advise.

@AniKaiReiki 4 ай бұрын

Thank you so much for this! This is very detailed, and the information is solid. I followed your instructions, but my stomach kind of took over and I just started throwing things together, based on this knowledge you have shared. I used A LOT more beans and vegetables! But after watching this video I was confident enough to wing it. No exact measurements were made, but I most certainly did not skimp out on anything! My concoction turned out AMAZING!!!! I used great northern beans, and the "Trilogy" synergy GT Kombucha with "Flower of the Ocean" Celtic sea salt and fennel bulb, shallot, yellow onion, garlic, fresh ginger and turmeric root, curly parsley, leek, red pepper, baby bok choy, some smoked paprika and cayenne pepper. I blanched all the veggies before putting them in and... This is incredible... again, Thank you so much for your time and wisdom! 😊

@CleanFoodLiving 4 ай бұрын

It sounds amazing and you did a great job adventuring in your own creation! My only advice is next time, don't blanch the vegetables since that kills the beneficial bacteria that is naturally present on their surface. The beans ya gotta cook, but the veggies don't need it😊 🌸

@AniKaiReiki 4 ай бұрын

@CleanFoodLiving Is it OK to blanch them just for a few seconds just to kill of any harmful bacteria, bugs, dirt, and/or critter droppings (in some cases)? Sometimes, I let veggies sit in water with food grade hydrogen peroxide and then rinse again, but the concentrated solution (hydrogen peroxide) I use is rather expensive. I thought maybe I could get away with a quick dip in HOT water.

@susanfreeman6350 Жыл бұрын

Your videos are so informative and your delivery is mesmerizing. I am definitely one of those people who has questions, but I always know you’ll be addressing them. In this case, I wondered about using my yogurt whey. I always have so much on hand and hate to waste it. I may give it a try anyway. I wish there was a way to find out if the fermentation of the beans reduces the carbohydrates to a level compatible with a ketogenic or low carb diet. Thanks for another great video.

@CleanFoodLiving Жыл бұрын

In my research the probiotics break down the oliosaccharides in the beans, the carbohydrate that causes gas due to being indigestible to humans.... but I dont believe they reduce the overall carbohydrate levels, at least not significantly enoughfor keto. ( they just make them easier to digest). 🙂

@susanfreeman6350 Жыл бұрын

Thanks so much for the explanation.

@YeshuaKingMessiah Жыл бұрын

There’s lady on YT who ferments like everything. She thinks it reduces the carbs. She’s keto. Intuitive Foodie I think is the name

@YeshuaKingMessiah Жыл бұрын

Whey is great to soak grains in to acidulate the water. Grains need soaking like beans. Save ur yogurt for eating!

@Zbee167 10 ай бұрын

YOU ROCK! I've seen lots of fermenting videos, but, yours are the BEST! Have you written a fermenting book? If so, I want to buy one. Thanks for sharing. :-)

@ht8259 Ай бұрын

I too would LOVE a recipe / information book from her too 🙂 I hope she will consider making one someday

@jojow8416 Жыл бұрын

What a GREAT video. I love the manner in which you teach. Thank you. QUESTION: Can the left over brine from the fermented beans be used for future fermentations. THANK YOU & GOD BLESS!

@CleanFoodLiving Жыл бұрын

Yes, however the kahm yeast will most likely develop heavier than using fresh brine. If that doesn't bother you, then give it a go 🙂

@jojow8416 Жыл бұрын

Thank you, I will try it soon. Oh, can sprouted beans be used and would that boost the nutrient level? Sorry that I didn't ask this before.

@akashajayogaydesarrollohum5889 Жыл бұрын

Thanks for your great work. I have one question: can I sprout lentils (three days and of course raw) and then do the fermentation process with them ? Thanks 🙏🏾🕉️

@Gary65437 10 күн бұрын

Thanks for the excellent instructions. I'm waiting for my PH meter order. I can use it for my fermentation jobs and my urine. I won't tell anyone......lol

@asifashad 9 ай бұрын

Sir salaam hai aapko... May you live 100years... ❤

@ekbalhussain8973 Жыл бұрын

Nice to get it

@AlexanderMalyugin Жыл бұрын

"ohh, that's yammy" - like a child, cute, i like that reaction ))

@mihaellolmihaellol7238 Жыл бұрын

Thank You very much for the video, it's so kind of You to share your experimentation with us. One question: can we ferment spouted lentils, chickpeas?

@CleanFoodLiving Жыл бұрын

I have not done it. If you give it a try, let me know how it goes.😊

@glennsmythe8566 10 ай бұрын

I've made salad dressing with that yeast never had a bit of problem from it

@accordingtoyourfaith3451 6 ай бұрын

Your videos are informative and enjoyable. Thank you. Is it okay to use the brine from a bean ferment as the starter in this recipe?

@thinkfirstt Жыл бұрын

This is terrific unintentional ASMR.

@RRaucina Жыл бұрын

I buy L. Plantarum from Swanson, capsules you can open and add to your ferment starts. Cheap and never a failure yet.

@brad2548 Жыл бұрын

Yummy

@ima7333 9 ай бұрын

Thank you for visiting Heng dian in my stead. I’m not so sure i could walk all those steps in the middle of the blistering heat.

@bengtal Жыл бұрын

I came back here to rewatch, as I have my next/second batch ever of fermented beans (after the first which was inspired and kicked of by your wonderful video) to be put into jars now, I hope, and though I didn't mark when I started this batch, I needed to see how many days you recommended, so I could now know if I think I have let them ferment long enough, and can put them into jars. I think it has actually been about a week, if my recollection serves me, and so I think they will be ready to go. I have been fermenting each batch, all-together in one stock-pot, weighed down by a ceramic plate, and then open the pot when ready, remove kahm yeast, and start to spoon it all into jars, filling in with their brine as needed. I have been adding my salt during cooking actually, and not measuring but using an abundance beyond what I would normally eat, which protects the fermentation from what I understand, keeping it mostly bacterial and encouraging the beneficials moreso if I'm correct. Probably I will be eating more sodium than I should, but maybe not so bad considering the distribution throughout the entire batch, and just eating modest amounts, BUT I am wondering now if maybe your method of only adding the salt to the starter culture and brine would save me from so much salt, as there would be less salt internal to every bean and veggie perhaps, and more just in the brine they are swimming in. Is that why you add the salt only to the starter liquid that you pour in, after the beans are cooked? The first batch, and this one as well actually, contain some veggies, but bean-wise are comprised of 3 beans that I consider to be of similar class or character. Mung beans, moth beans, and black urad dal. I wanna say they all lend well to sprouting, like mung beans, and all retain most of their structure and snap much more so than lentils do, so there is very little risk of cooking-to-mush. When I soak them for a day prior to cooking, they also sprout which I think is a plus and interesting nutritionally perhaps. This last batch, which I'm hoping is good and ready when I check in a few minutes, maybe could have cooked longer, as I was conservative this time for some reason, not remembering that you recommended a well-done cooking. Their skins did break though, I am pretty sure, so maybe all is good. Sorry for writing such a long stream/description of my current progress on this bean-fermenting journey that you inspired me too 😂🙏I am very grateful for your videos, thank you for guding us to these wonderful things, that I think are a boon to health! I can't always buy a lot of finished probiotic products, as they can be pricey, but I can buy organic beans in bulk, using my EBT, and then start the fermentation with whatever starter I DO have, and affordably expand my supply of probiotic foods. Bless you. Thank you for your awesome content!!! 💗💚🧡

@CleanFoodLiving Жыл бұрын

Great to hear about your fermenting beans adventure!