Us making different our shampoo, aroma gabs and essential oils.

It’s made from raw sugar cane juice. 😊

@@happyearthfarm yes i see! but im just saying calling it ‚raw sugar’ would technically not be correct :) because its not raw 🤭

@@carolina.mariiaThank you for sharing your thoughts! It’s an interesting point to consider. The term ‘raw cane sugar’ is often used to describe sugar that undergoes minimal processing and retains more of its natural molasses content. While there are some processing steps involved, like heating, the intention is to preserve the sugar’s natural qualities. The use of ‘raw’ is more about highlighting the level of refinement rather than being completely uncooked. It’s a way for consumers to make choices based on their preferences. I appreciate your comment and hope this helps clarify the distinction. Let me know if you have any more questions! 😊🙏

There is no other way to make sugar from sugarcane except to boil it first, then let it cool and harden. It doesn't affect the rawness of it, therefore you can still say it's raw. ​@@carolina.mariia

From our experience it seems to be working well even 2 years at room temperature after being made thanks to the lime essence and acidic nature of the concoction. With that said, we recommend keeping the bottle in the fridge if not in use to keep it fresh and extend shelf life.

It’s hard to say if it’s good or bad. Overconsumption of any kinds of sugar is not good for you. But comparing to the more processed form of sugar, raw sugar contains more nutrients and minerals than its counterpart. Hope this answer to your question.

@@happyearthfarm ok thanks

ขอบคุณค่ะ ย่าชอบทอดปลาร้าทั้งตัวแล้วทานกับข้าวสวยค่ะ 😊

Please visit our Etsy store at www.etsy.com/listing/668099415/sleep-aid-calming-essential-oil-cold

You might be able to follow the above video for your fermented roach. For us, Pla Rah need to be a little sour, hence the rice is added because it gives that sour complexity to the taste profile. However, if you don’t like it, you can also make salted fish or even fish sauce by omitting the rice. As for the amount of rice used, you can adjust it to your liking.

@@happyearthfarm Thanks for the reply. I'm still interested in trying though a little skittish about it potentially making me sick not knowing 100% how to make it (the Swedish recipe is there to go by ofcourse). This is fresh water or salt water fish being used? When you say remove the organs... Do you also remove the "blood streak"(dk the english word) near the spine or do you leave it intact? Also do you scale it (hard to tell from the video as idk this particular fish)? And do you need to burp the can/open the lid now and then? Sour sounds good.👍🙂

@@SicketMog This is a fresh water fish. When we clean it, we have to remove the scale and other organs but we keep the bones intact which helps when cooking it later. (For big fish, we normally cook it by frying) Since this is salt curing with no water involver, we don’t have to open and close the lid to let the air out. Hope this answers your questions.

@@happyearthfarm It does I think (though might come back with more questions who knows). Thank you very much; I must remember to try it come spring (favoriting the video). 👍

@@SicketMog. Sorry I was going to say dry salt curing given no extra water is added.

Hi there, thanks for your interest, you can place an order on our Etsy store via www.etsy.com/listing/668099415/sleep-aid-calming-essential-oil-cold

how many kaffir lime produce by 10 kg dry skin lemon?

Thank you for your kind words! 🙏🙏😊

🙏😊🌈🌱🦋💚

For us, we don’t use crab paste in papaya salad. We use salted crab instead. People would suck the crab water from the shell and it’s so good. As for crab paste, you would need small crabs from the rice field which unfortunately are very hard to find these days due to chemical overuse! 😢

Hi Eric, sorry for taking so long to get back to you. We got it made from our friends here in Thailand. But I think you can try using other kinds of herb grinder. It should also work! 😊

🙏🙏🙏😊

It is. 😊😊😊

Hi Annu, you can visit our website at happyearthfarm.org. 😊🙏💚

We no longer grow it now at our farm but grandma used to grow them. Although many farmers use pesticides on their industrial sugarcane farms, you can also plant it without as well. :)

🙏😊 thanks so much.

Thanks for watching. :)

In this one we use Pla Sroi, a typ of small fresh water fish. Here's more info. th.wikipedia.org/wiki/%E0%B8%9B%E0%B8%A5%E0%B8%B2%E0%B8%AA%E0%B8%A3%E0%B9%89%E0%B8%AD%E0%B8%A2

@@happyearthfarm thank you for your reply. please show us some recipes with this.

@@ella4399 If the fish is big enough you can pan-fry it and top it up with fried shallots. Else some people also add a little in the curry paste such as this one kzfaq.info/get/bejne/Z814nsd72ZrLmKc.html&ab_channel=HappyEarthFarm.:)

@@happyearthfarm Will fishes avaialble here in north America work in this recipe and does it have any "distinctive" smell while it ferments?

@@ella4399 You can try. We recommend using wild fresh water small fish. The smell is salty and strong similar to shrimp paste/fish sauce or fermented anchovies.

Unfortunately not. We need the juice inside of the fish as it contains natural yeast crucial for fermentation to happen.

ขายจ้าา 😊😊 ถ้าสนใจทักอีเมล์มาได้นะคะ [email protected] จ้า

Thank you so much for the interest. Currently we can only ship to certain countries. Please email us at [email protected] if interested. 😊🙏

can you ship to Ghana now

@@agqueensnaturalghana4144 Hi, you can place an order on our Etsy store. Check out this item in my Etsy shop. 😊🙏 www.etsy.com/uk/listing/668099415/100-pure-kaffir-lime-essential-oil-cold

Yes, but pay attention to how much you put. For us, regular salt is too salty and the added iodine in salt may interfere with the fermentation process. Let us know how yours go. :)

We never try. But we guess it's a bit bitter. But you can definitely put a drop or two in your cocktail for the smell.

Yes I did. It's the rice or some people may use rice bran.

@@happyearthfarm thanks dear 👏

@@brightgogo2400 welcome. Let us know how you like it k. 😊

Thank you soooo much. 🙏🙏😊💚

In this one we use Pla Sroi, a typ of small fresh water fish. Here's more info. th.wikipedia.org/wiki/%E0%B8%9B%E0%B8%A5%E0%B8%B2%E0%B8%AA%E0%B8%A3%E0%B9%89%E0%B8%AD%E0%B8%A2

All is good thanks! :)

Usually, we use around 3-4 handful of salt for about half a kg of fish. But it also depends how salty you want it to be. :)

Yes. We have to add salt. The bamboo shoot will become sour and salty afterwards.

Over time, the top part could turn dark, signifiying the oxidization process. Make sure the lid is closed properly. Regardless, it's still good to eat Enjoy. 😊

😊😊🙏 Hope you enjoy it.

@@happyearthfarm yes...n i tried it also...😊

How was it?

Nice...😊😊😊