3 Ways to Ferment Vegetables at Home (for Probiotics and Gut Health)

Рет қаралды 99,381

Күн бұрын

It's easy to ferment vegetables at home, and make your own probiotic foods that will support your gut health, digestive system, and immunity. It's important that the fermented vegetables that you consume were made through the lacto-fermentation process, because it's the only type of fermented foods that keep all the good bacteria, and hence the health benefits, that's fermented foods are so praised for.
In this video, Anastasia is teaching 3 methods to ferment any vegetable you want. These fermentation methods are very simple and have been followed in traditional kitchens for, literally, thousands of years. When fermenting vegetables at home, you can control the amount of salt and the exact ingredients that you add, as well as ensure that your fermented vegetables are fresh and non-pasteurized.
********************************
Subscribe to weekly recipes and healthy eating videos: happybellyfish.com/subscribe/
*******************************
FOLLOW US:
Instagram: / happybellyfish
Pinterest: www.pinterest.de/happybellyfish/
Facebook: / happybellyfish

Пікірлер: 75

@HappyBellyfish 2 жыл бұрын

Join fermentation challenge: school.happybellyfish.com/p/art-of-fermented-foods

@raeannewoodman9375 11 ай бұрын

Thank you for your no nonsense instructions. I am so tired of being told I have to buy endless special equipment. I have been pickling beets for ever, but never thought of drinking the juice. That will be next on my list of experiments! And I also have to try fermenting more things.

@cRaZyLaMa84 Жыл бұрын

The best explanation iv found on utube simple and easy to follow thanks so much i look forward to trying this

@OyaRevolutionary 4 ай бұрын

Thank you! I was so put off many years ago by too much elaborate equipment. This was simple i appreciate. I come from a west Afrikan background and we ferment everything milk (kefir) butter beans and other indigenous food for centuries, there were no fridges so of course😅

@telmoancisar7895 Жыл бұрын

Very well explained, thanks a lot!😁

@emryspendragon2710 2 жыл бұрын

Wonderful. Thank you for sharing, LOTS of information, easy. I just started some sour kraut two weeks ago and it is ready and delicious.!!!!!. I used the dry method and it's so much fun seeing and watching the science behind this. I look forward to your other videos.

@SonniesGardenPA Жыл бұрын

Awesome video. Thank you!

@catharsis3083 14 күн бұрын

i have very poor gut health AND I'm also a huge picky eater so I'm scared to try new stuff lol but the instructions were very clear and it made it look pretty easy so i will give it a try! who knows? perhaps I'll find more things i like to eat

@samdub Жыл бұрын

Some great tips thank you

@fragranthills Жыл бұрын

EXCELLENT FERMENTATION SUMMARY! ❤

@milamujib1877 Жыл бұрын

You are awesome. I was looking for healthy bread recipe , that’s how I found you . Thankyou 🙏

@HappyBellyfish 2 ай бұрын

Thank you for watching! If you'd like to support this channel, please join one of our online courses, it keeps us going: school.happybellyfish.com/

@tezeu960 2 жыл бұрын

Gonna try all of them

@juliaseymour1947 Жыл бұрын

Thank you for your videos

@EuphroseneLabon Ай бұрын

Thanks for that nicely simple list. Very straightforward. (Not sure my attempts when I get round to it will also be!)

@BeaunaturelleFeb11 11 ай бұрын

This was very well explained. However I would have LOVED to have seen a demonstration of the 2-2.5% brine solution, because I couldn’t quite understand what you were saying about weigh the water and vegetables and make the solution. Can you please clarify? Most people I’ve seen on KZfaq make a basic brine with 32oz of water and 2tbsp of salt. So what percentage is that? It’s all very confusing..... 🤔

@AndrewN75 9 ай бұрын

Take total weight of veg and water (fill the jar with both, then drain out the water). Calculate 2-2.5% of total weight. Add that amount of salt to the water, mix, add back to the jar. Make sure you use clean containers.

@BeaunaturelleFeb11 9 ай бұрын

@@AndrewN75 Thank you Andrew! Much appreciated. 👍🏾

@cautious1343 9 ай бұрын

Me too. For a moment I thought she was going to.

@buttermilkbaysoap9416 6 ай бұрын

@BeaunaturelleFeb11 6 ай бұрын

@@buttermilkbaysoap9416 Thank you.

@juliefrith1219 6 ай бұрын

Demonstration would have helped!!

@tambian9130 Ай бұрын

She's useless

@nimck6642 10 ай бұрын

Really good video

@beverleybrangman2191 5 ай бұрын

Excellent video, thank you so helpful, you have opened my eyes.

@HappyBellyfish 4 ай бұрын

You are so welcome!

@benjamindsouza6736 9 ай бұрын

Great information! Thank you!🙏🤍🙏

@testedrecipes8742 Жыл бұрын

Nice 👍

@markchilluffo9638 Жыл бұрын

5⭐️ videos

@Zarathustra851 7 ай бұрын

Great video do you have the link of the dry salt method of lemons? Thanks

@eilyl Жыл бұрын

Do we leave the brined veggies outside or put them in the fridge?

@Mike_Greentea 10 ай бұрын

Don’t sleep next to an open flame after consuming these delicious foods. 💥💥💥💥

@erh3196 Ай бұрын

Like farting into a candle light not be so good of an idea?

@debbyshapiro2125 10 ай бұрын

Hi tx so much Says video page doesnt exist?

@juancitojuana 3 ай бұрын

Please show us what you saying , the jar , the water, the sslt, visuals help. Thanks

@EuphroseneLabon Ай бұрын

That's what the courses are for.

@calvinkalmon6746 11 ай бұрын

You mentioned that varying levels of salt in the ferments affect flavor, texture and color. I would like to refine my skills more as a fermenter I have been fermenting for many years but would love a discussion about what you suggested if you've already done that video could you tell me where I could find it? If not would you consider doing one on that subject?

@jaysilverheals4445 8 ай бұрын

too little salt like 1% you can have bad bacteria issues. Too much over 3% you then have a salt brine with less fermentation and good probiotics.

@gracydsouza9513 4 ай бұрын

Amen

@eilyl Жыл бұрын

About the formula is it like 1000 ml of water + 1000 gr of veggies = 40 gr of salt??

@sudeshrajpal5724 2 ай бұрын

How to use the brine can we take it or not ? Kindly guide

@miar600 10 ай бұрын

Are there various ways to consume fermented foods? Can I go eat by you guys please? Ill be such a happy bellyfish 😬😬😬

@TheRobmcnair 11 ай бұрын

❤

@lynel2765 Жыл бұрын

hi. I just made some lemons with honey & ginger. It wasn't tightly packed cus I only have one lemon and it nade very little juice and the next 2 days didn't improve. I am using it now and didn't see any mold so I suppose it's safe. Why didn't more juice come out ? Is pickled food ( eg daikon, pickles) have the same health benefit or same but just less or very different benefits ( not sure cus very salty and/or sour and worry about it harminv teeth)? thx

@HappyBellyfish Жыл бұрын

When you ferment lemons, the technique and proportions differ from vegetables ferments, like cabbage, radish, etc., it's a very different topic. You'd have to follow a recipe and a technique very closely, when it comes to lemons, so mostly you had little juice because the proportion was not correct. You'd have to balance it with salt, or with brine, or with raw vinegars. Pickles will have the same benefits only if they were fermented, following lacto-fermentation method, not just preserved in vinegar, like many pickles are.

@rakshamoodley6410 Жыл бұрын

@@HappyBellyfish thanks so much for this videos.

@TropicalRedFlower Жыл бұрын

I love how kimchi looks but I don't like spicy foods, can it be made without Chile?

@HappyBellyfish Жыл бұрын

Yes, there there are variants of kimchi without chilli, but it tastes very different, more like sauerkraut

@WildlifeUKNatureByGlenO Жыл бұрын

Chile is a country.

@cautious1343 9 ай бұрын

I've been thinking a lot about fermented foods. A few people posted videos about how to heal your gut, and fermented vegetables was always the center of it. And now I live off grid and I keep hearing that fermented foods last a long time without refrigeration. Is that true? May I beg the favor of commenters? Share your knowledge. Point me in the right direction to learn this stuff. Thank you!

@HappyBellyfish 9 ай бұрын

Yes fermented foods can last for every long time without a refrigerator, literally years, in appropriate storing conditions. But keep in mind that they will keep fermenting, fermentation doesn't stop - so they will be gradually becoming more sour.

@miriammokgatle7812 Жыл бұрын

How to fement tons green mango

@hmmm..2733 2 ай бұрын

You need to demonstrate.

@LEFTASS91 4 ай бұрын

whats the simplest way to let gases/the air out ?

@HappyBellyfish 4 ай бұрын

Just open and close the jar

@OyaRevolutionary 2 ай бұрын

Sorry but this has been done on afrika for millenia and no fancy gadgets

@j0hnnydoe 9 ай бұрын

какой знакомый акцент

@headhunter2513 2 ай бұрын

With all this salt I assume these would not be good for diabetics or people with high blood pressure?

@nashvegaspimp Ай бұрын

Assumption: completely wrong

@TheInternete Жыл бұрын

How many hours veggies should be fermented please say that

@tiffanysalerno Жыл бұрын

Usually at least 1-2 weeks

@TheInternete Жыл бұрын

@@tiffanysalerno so 14th day I can start eating right?

@tiffanysalerno Жыл бұрын

@@TheInternete yes. However, you’ll get even more probiotics and sour flavor if you wait another week. I have heard it said that three weeks is optimal. But two weeks is fine and you can go ahead and eat them at that time if you want.

@michellefanter4671 Жыл бұрын

@@tiffanysalerno Are the jars refridgerated or outside?

@tiffanysalerno Жыл бұрын

@@michellefanter4671 they are not refrigerated while they’re fermenting. Refrigeration stops, or at least drastically slows, the fermentation process. So while you’re fermenting them, you just keep them in a cool, dry place like a pantry, but not somewhere so cold as refrigerator. When the fermenting is done, you can start storing them in the fridge.

@j0hnnydoe 2 жыл бұрын

почти без акцента

@gertieemorrison5447 11 ай бұрын

Page does not exist

@AdrianskiASMR Ай бұрын

how come you should avoid oxygen when bacteria needs oxygen to live?

@erh3196 Ай бұрын

You don't want pathogens to come to live in your jar. Plus alcohol contains oxygen in it, just like water does. Lots of life grows underwater obviously, life grows under alcohol as well but it's completely different. Just make sure all the vegetables are completely submerged under the solvent and that they won't expand over it in time.

@beebeej1 Жыл бұрын

Does a starter really make it ferment faster?

@HappyBellyfish Жыл бұрын

Normally yes, it does

@Lorna.Bowman Ай бұрын

Not really very helpful for me. If you're doing a video for beginners then surely you realise many of us need step by step guidance. Not a general overview.