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Vegetable Fermentation
Introduction
What is the Microbiome and Why Should You Care? (3:36)
Fermentation - What is it and why should you care (2:20)
Aerobic Vs Anaerobic Fermentation (1:50)
SALT - which one is the best? (0:47)
Kraut Weights (0:50)
Pickeling Vs Fermenting (1:11)
Blue Garlic - Good or bad? (0:35)
Vegetable Fermentation
Introduction to Vegetable Fermentation (0:49)
Benefits of Lacto Fermentation (1:35)
The Bacterial Succession Explained
Food as a Medicine
Tutorial - Mixed & Massaged Technique (24:00)
Tutorial - How to make Brined Veggies (14:09)
Tutorial - How to make a Dry Ferment (7:31)
Hot Sauce - the original technique (7:58)
BONUS: Fire Cider from our immune booster course!
Preserved Lemons & Probiotic Salad Dressing Ideas
Wild Garlic Pesto with Salted Lemons
Mustard - yes... real living mustard. BOOM = flavor bomb
Lacto Fermented Fruit Chutney
Lacto-Fermented Salsa
Fermented Vegetable Lingo: A to Whey
Fusion Spice Pickles (0:27)
BRINE- what is it & how to use it (1:52)
Pickles and Tricks to keep them crunchy (0:56)
Probiotic Pickled Eggs
Relish
Golden Kraut - Mixed & Massaged
Lacto-Fermented Sourdough Green Beans
Umeboshi - Salted Fermented Dried Plums
Salted Oranges and Peels
Fermented Watermelon Rinds (0:43)
Spoilage & Safety (1:04)
More recipes always coming...
FAQ - Frequently Asked Questions
FAQ - White stuff on veggies? Mold or Yeast? Good / Bad?
What is that white scum at the bottom of my fermented veggies?
Ask your questions!
Kahm yeast - what did I do wrong?
How to use a crock with a moat?
Botulism? (1:05)
Diversity is key
Pickles and Tricks to keep them crunchy
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