Her passion for explaining bacteria and her love for the trillions of good critters in our bodies is as healthy as the fermentation and bacteria itself. Great stuff.

"Your body is an ecosystem." My favorite quote! So much to think about. THANK YOU for teaching me along my journey.

I am wondering why anyone would dislike this awesomely detailed video. I love how you get into the why's and how's so people understand why fermenting is such a good habit to get into. I have personal exp with gi problems and skin cancer that I have reversed and started healing thanks to switching diet over to vegetarian with fermented veg incorporated. I used to have a quarter size hole in my back the depth of 1/4" now it is flat with new tissue and some scab. my gi issues used to send me to er. reduce acids and processed foods and meat and dairy.......true story. keep up the awesome videos. spread the truth the major money makers hide ..... :)

Your (above video 12:37 progression counter) explanation of the "Free Radicals" being neutralized via antioxidants to prevent leaky-gut followed by possible cancer is excellent. You summarized a lot of good information in a short concise statement. The average person does not realize the importance of the chemistry related to this simple process. Very good !!!

Great info, really enjoy learning about microorganisms. And love the presenter :) Smart, enthusiastic, passionate.

I had no idea of fermentation and it's benefits.. Geez, now I am going to be obsessed!!! Excellent excellent , presentation.

What a knowledgeable and enthusiastic speaker! I made a start with some Kimchi to-day. Lactose ferments seem to be an excellent form of food.

Thank you so much for this video. I eat a lot of sauerkraut and kimchee, but they are store bought and probably not the best quality ingredients. I've decided to start making my own with organic vegetables and this video is a great starter for me. I look forward to reviewing this several times as well as your other videos.

This little video is a power house of knowledge thank you so much !

Very nicely presented. I've been making kimchi, and kombucha for about a year now. I've made yogurt since the 80's and kefir more recently. Also making homemade tempeh now and then. I had this video playing while I was working on a 5-gallon batch of elderberry wine and will definitely watch it again, when I can give it my full attention, as I'm sure I missed some valuable information. Excellent job, Meredith! Thank you.

so good... i am diagnosed with IBS and can't wait to add ferments to my diet! Keen to learn more. Thanks for sharing and producing those vids. Greetings from London

WOW!!!!! GREAT VIDEO!! Very informative! She sure does know her stuff!! THANK YOU!!

Meredith is beautiful and brilliant! Thanks for the info.

very passionate presentation.. I am inspired to start healing my body

thank you so much for sharing these insights. why isn't the traditional medical community aware of this value about caring for "the group of culture that live with in me". If we can get cooperation from these fellas, we can be more effective with gaining cooperation to keeping our bodies balanced.

that was really interesting.... thankyou! Meredith is full of fascinating knowledge....

I really like this presentation & learned a few things! Thanks a lot. I would however, like to point out that you can actually make your kombucha with the flavored varieties. I usually purchase the Kevita brand. The first time I made kombucha, I poured most of the kombucha I'd purchased into a glass, & just used the 1/4cup or so, with the mother that was at the bottom of the bottle. That went into the jar with my tea mix & shortly after, my scobi was growing. At one point, I couldn't tend to it like before & it seemed to be dormant. I again, recently, added the mother from one of the flavored versions & I have a new scobi going. The finished kombucha from the first batch never tasted flavored at all, as it wasn't a large amount that went in, in the first place. Again, great info - I'll watch again to make sure I didn't miss anything. 😊

This looks like so much fun! I wish this was near me. im newish to fermenting and im hooked

Very cool! Thank you for posting and sharing your awesome knowledge.

I need to attend one of these classes!! Really helpful 👍

Thank you!!! I like to eat fermented veggies especially Chinese mustard. However, that packaged version has food coloring and other things that I do not want. So I decided to learn how make fermented veggies. Now, I have been making fermented Chinese mustard Thai country style. Oh YUM!!

Adding milk products to fermenting vegetables does nothing. The vegetables have all of the carbohydrates (in them) and bacteria (on them) to do everything you need. Just add the salt (3T per 5# of veg) like she states and your ferments will be awesome!

In regards to getting sick, Harvard researchers have proven that bad bacteria have to outnumber the good bacteria in order to do harm. This is why eating fermented foods is essential to good health! I also ad yogurt to my bath water to keep my skin healthy.

Very awesome class!!!! Thank you for recording and sharing.

This is really awesome, thank you.

Fantastic video! Thank you very much!

Awesome! Thank you!!

Thank you for sharing and great presentation

I heard that sometimes people use a couple bay leaves instead of black tea or red wine for the tannins when making fermented vegetables, maybe it would work when making the white wine vinegar. Worth a try

i learned so much. I'm inspired to try it all!

Well done, thank you so much for the information.

Wow this is really great information. Thank you !

Damn! I could listen to you all day! 😍

cool class. I wish I was close to you. I love your place.

thank you!

Great video & really well presented. Thank you.

Thank you!!!

more people should be doing this!

Thank You for helping 🙂

you are awesome thanks so much

Totally awesome thank you

I made a cucumber fermentation once, but I didn't punch it. it still came out delicious.

Thank you for the information.

wow she is so dialed in on this subject!

It says to access the workshop handout under the resources tab, but its actually in the 'Workshops' tab in the 'workshop handouts' section, funnily enough. By the way, thanks for the material LWF.

THANKS DARLIN I LEARNED A LOT SUBBING GOD BLESS

Awesome vid. Thanks for sharing! Much appreciated. :)

This is an excellent lecture

amaaaaazing video, thank you SO MUCH!

Awesome!!!

i love living web farms videos. i have got to get there like soon.

Great Job, Thanks for the Info

Wow! Thank you so much for putting these online.

Thank you for a wonderful video. I learned a lot from listening to you. I can't locate the handout under the website under the Resources tab. Has the location changed?

trying to visit your web site and it is cached as of 14 Dec but can not see it now. FYI!!!!!! This is a great video, interested in your workshops 2016.

You look so healthy, I trust your words

If we are not refrigerating the fermented vegetable, what is the shelf life of this vegetable in room temperature ?

Can you please instruc me on fermenting sweet potato glass noodles?

Thank you for sharing all of this. I'm just embarking on the fermenting journey but am well bitten by the bug (pardon the pun). I recently made a batch of sauerkraut but forgot to wash the cabbage first. I live in Mongolia, so the standard of hygiene here is not quite UK standard. After a few days, I went to burp the jars and there was a minor Vesuvius thing going on. Indeed, both had actually leaked slightly in the cupboard (and reacted a little with the metal lids). They're now much more settled. I've been reading about botulism recently and I don't fancy trying it. Do you think the kraut is safe to eat? Many thanks in advance.

Very good. Not so intimidating now. Thank you.

You're so funny! Excellent lucture. Thanks.

Wonderful infomation Tamkin Media LONDON

very nice i learned things i didnt know.

You mentioned that we can take a Kombusha mother and pour red wine on it...do we wait a week or two and then bottle and add more red wine to maintain it? Or what do we do?

great tutorie leson. Here in Germany even Bio lebeled apples are waxed, are the apples safe for ferment apple cider veingar?

I have a question. I tried to do my 1st batch w/ a recipe that stated that I only needed to ferment for 1 week. Most of the liquid seeped out & it came out dry. It tasted ok, but I decided to re-hydrate 2 of the 4 with fresh brine & place back out to continue to ferment. Any suggestions or recommendations?????

The video does not mention how much salt to add for the mayo recipe? will check the web site too.

should....nonono . :) awesome presentation. pretty mind widening (y)

cool 2 know and i like the way sher explain it thank's

good works

Can you make kambucha with herbal tea?

Namaskar, Thank You! BNK

I think this vid id still highly relevant. time stamp 40:40 on the subject of oil for making Mayo. Is coconut oil ok?

Sailors also ate Limes, hence the term "limeys".

I wanna party with this lady! What a cool place she's at!

Do you peel the beets?

How do I get that handout she gave everyone? It is not on the website.

Hi Meredith,for us to benefit from our fermentations the bacteria must still be alive, so the end product must have a shelf life, because the bacteria will at some stage run out of things to eat, so my question is 'how long can we store our fermented products?'

can use bread to ferment? can old spice seeds safe to ferment?

Ok here's a Question I can't find the answer too...Can you ferment Vegetable or Fruit juice itself without using the whole item just the juice?? Like for example,could you Juice carrots and put the juice into a jar and leave it out to ferment like Sauerkraut?

I always assumed fermented meant pickled... turns out it's not the same thing.. :3

Its the second time that I ferment,but the both time I get some white cloudy like somethings though the vegetables.any help please

My most recent bummer info said Koreans, who ferment a lot of food, also have high rates of stomach cancer. The article suggested the reason is directly related to their fermented foods. Is there a recommended maximum amount of fermented food one should monitor?

Dr. Barrie Trower - Humanity At The Brink - Home | Facebook great info on EMF. bacteria

Hello we are from Turkiye :) Can you open subtitles your all videos pls. Thank you

3:25 - the current most well informed estimates of the ratio between the number of members of a microbiome and the number of cells constituting its human host have since been placed at much closer to 1:1. The 10:1 have become rather outdated. Doesn't take away from the sheer wonder.

Rather than punch the veggies down, might I just put it in a food processor and turn into a puree?

I was unable to find the handout under the Resources tab, has it been moved or am I just not seeing it? Thank you!

I am 83 yrs old .I have a lot of digestive problems.You talked about books and handout material on your video.I'm Canadian and live in Canada. Do you have a phone number or an address that I can order these materials from? Thank you . I was really impressed with your knowledge and easy manner in which you teach. GOOD LUCK in all your endeavors.

very very cool ;)

Nice

Do these quart jars need to be boiled for 10 or 20 minutes or just plain washing soap and water?

Does the high salt content mean this is not advisable for people with high blood pressure? Steve Scott

just some info .. Most of the bacteria on the planet are not free but live in tiny ecosystems, usually with other species, called biofilms. Their behavior is very different than free bacteria, including sensitivity to EMF. Many bacteria are now known to produce "nanowires" which conduct electric current. www.oscillatorium.com/id79.html

can too much salt kill the anerobic fermenting?

Where exactly under the Resources Tab is the workshop handout ?

how can i learn how to do this stuff

I am doing vegetable fermentation & have no problems getting it to ferment ~ acidification , bubbles & so on . . . However , I do have big problems with grey surface mould . . . . Is this serious ? . . . Is this mould deadly ? . . . Shall I get food poisoning if I accidently ingest some of it ? . . . . THANK YOU for any help !

I have heard you cannot use metal with fermented food, they rust the lids and cause some reaction with the foods- but your using metal lids on them. Shouldn't you get the plastic lids and use the silicone seal liners? I just bought online some of those lids with holes in them and the vacuum thing they use on home brewers. The air locks. How long do you have to leave them before you can eat them? And how long with they last? Long term? Thanks for replying!

Wouldn't all that salt make your veggies taste salty after a couple of days?