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I recently found your videos and I love it!! Just made my first jar of Coconut milk kefir, all coming out as you said. Later on I will taste it🙏🏼 I can't have dairy nor lectins, so Coconut is a good choice for me, perhaps hauled hemp seeds too I have to research it Thank you !!

Thanks!

Whew! I knew this video was out there as it was the first thing I thought of when I saw the disappearing brine. It happened right after I checked the fermentation ( green cabbage) at the one week point for mould, and pH. I put the lids back on and gave them a few pumps to suck out the air. The next time I looked the brine was no longer above the weights, so a little panic set in. I did not add anything just pushed as hard as I could down on the sauerkraut and lids back on and pumped . I live in hot humid Houston so ALWAYS worry about mould everywhere. Today still no brine above weights, but this video has made me confident to know it will all work out. ( sorry Mel Robbins I forgot the mantra “ What if it all works out?” 😂)Thank you for this and all your videos! You are a breath of fresh air. Would love to come and stay at your farm and help out and breathe that air. 😂😂😂

I don’t have any seeds can i not use them?

My grains are not multiplying at all, so even though ultra pasteurized milk was fermenting just fine (overnight) I decided to switch to pasteurized milk to see if it would encourage my grains to increase. It has not. I ferment almost daily, but the quantity of grains remains at about a tablespoon. Any advice?

Dear Adrienna, I make your sourdough recipe. It is so sticky that i can’t handel it properly. Can I use less water, and how many cc less? I hope you answer my question, with love Marian

You don’t need to stand corrected because the ultra pasteurized milk does kill off the good strains in the Kiefer, So while it may produce thick Kiefer for some and nothing happens to their grains they still will be making a low quality milk with not much healthy benefits and strains which leaves the question are they actually producing real Kiefer? IMO, no,

So fermentation is the way to go!

I guess that you know that you are living doll.

Ma'am you made a great presentation, and don't ever redo your kitchen. I appreciate the simplistic look of days gone by. Thanks

Last time I fed the starter was Friday. Made bread Sunday and starter has been in refrigerator ever since. Question: 1. Only feed starter every 7 days? 2. Or can i feed starter earlier than 7 days if I have time to prep/bake? I hope this makes sense.

I just received my Florida Sun grains (active) in the mail and it says I need to use unsulphured molasses to help get them started. I don't have the molasses so do I put the grains in the refrigerator until tomorrow when I can get some molasses or can I restart them now without the molasses? Thanks.

I read somewhere that Redmonds is high in lead. Is that something you looked into?

Is gray celtic better than the white version?

Can mix both types of cabbage when juicing

FYI: thinner cabbage is easier to ferment. You cut yours very thickly. There's a ratio of salt to cabbage.

How do you make fermented okra?

one more amazing video with a thorough information. thank your ))

GREAT info!!! THANK YOU!!!!❤

Can I use tahini with this humus? I love your recipes and after know your Chanel I always make fermentation for my family. The onions fermented are amazing!

Wow!!! My garden is starting to be at the point I can start preserving its harvest, I did a bit of fermenting last year and want to ferment more of it this year. I came over to your channel because I trust the advice, procedures and recipes and you have a video for everything I need!! Thank you again for making such informational videos :)

My little serema got coccidiosis while quarantining in my house (she went on field trips outside where she picked it up). I started brewing fairly strong oregano tea and giving this as her drinking water (cold) and adding some dried oregano to her food. It’s been a week and she is making huge improvements 💕

Thanks for this great video I am homeless at the moment and I don't own a lot like scales so two level tablespoons of salt was what I was looking for

This is such an informative video presentation. As a new comer to Kefir, I really found it so useful. Thank you so much. ❤

Deeply grateful for this video and explanation. Tried soo many video recipes, even bought a book..and was still getting mixed results. I have now used your recipe and guidance twice and it has turned out perfectly. I am so excited about my sourdough starter again that I even named her. Thank you 🙏

You bring happiness to my day

Can you ferment honey? Some years ago, I wanted to infuse some honey I had with lemon and ginger, so I just added slices of lemon and ginger into the honey. However, the honey soon changed in character, became all runny and started to taste fermented, almost alcoholic, which was not very enjoyable. Do you know what it was that could have happened? A similar thing happened when I added bottled lemon juice to some honey I had recently; it made the honey change slightly in character, but not at all as much as the time before. It still became runny, but only acquired a mild taste of fermentation and still tasted very good. I'm thinking that maybe it would be possible to turn honey into vinegar, but I'm not sure what would be needed in order for that to happen. Do you have any idea whether that would be possible and in that case how to do that?

Thank you! This video answered my questions precisely.

What a great video! I’m not sure I’ve ever seen so much useful information packed into a single video before :)

Again and again ... very organized informative video .. thank you

Looks very good! Have you tried adding sage to your fermentation?

This is a great video, thank you. Going to try the water kefir with soymilk.

I was given a jar of fermented cabbage leaves, the last of a Bulgarian family's recipe. The jar sat unopened in my fridge for 7 years before I got around to tasting it. While it was slightly more sour than it would have been fresh the only drawback was the leaves had lost almost all their crispness. I added the leaves and brine to salads over a period of weeks with no ill effects.

Hi CFL, i have never come across a YT video where someone has explained so clearly. Thanks a lot! I made my first suaerkraut, on day 5 PH is 2.8...is it too low? I am in a typical tropical humid weather. Thanks again!

hey great video! I have my 1st batch of fermented pickles going. Question about mold: I have a magenta colored mold that has appeared on the surface. Is this a dangerous mold or can it just be removed & flushed? thanks

My kefir had a little trouble at the very start with ultrapasteurized milk, that was years ago. For the last 7 or so years, I've been making fine kefir with (organic) ultrapasteurized milk. In fact, I've given kefir grains to people to rescue their kefir that they were feeding raw milk and having problems, until they used the healthy kefir grains I gave them. Can it be a problem - maybe. But it's not for me.

My kefir grains died when I used ultra pasteurized milk. Now with ordinary milk, they are doing fine for more than a year.

I let a friend try some of my fermented sauerkraut and beets, and they tasted so good, he didn't realize how different the store bought stuff tasted. Homemade is always better. I also make water kefir, milk kefir, and greek yogurt at home. I strain it and use the whey for my next batch of fermented vegetables

I strain the greek yogurt that i make, and use the whey for my fermented vegetables with a little salt. I use it when I make pickles. I also make my own pickling spice

i've done my first sourdough following your guide. it turn out great..thank you for your video! helps a lot and couldnt make it without your help.

That's how i make my sauerkraut. It's called dry salting. I put mine in a half-gallon jar, and leave about 4-5 inch head space, as the,cabbage and liquid expand

Hello your voice is so soft.😊 Question if I don't have the weights you mentioned. Is it still ok without the weights thanks

Great info! ❤

I followed the recipe and waited four days to test with PH tester you recommended. The brine was between 4.27 and 4.29 Is this okay since you said 3-4 is the sweet spot. When I pulled the glass weight and cabbage cover, the PH of the cabbage was 4.5 Is this okay to eat?

Excellent instructions! Thanks

I do pickles with vinegar, salt and water almost to a boil then pour it over the bottle with raw vegetables and then refrigerate. Is this fermentation? The vegetables is not cooked or goes to pasteurization. Eat it within a month.

My dough was still sticky during the last “pull/stretch-for the final shaping stage. It was difficult to create tension since it was sticky. I did sprinkle more flour then just put it in the proofing bowl. It’s now in the refrigerator and my fingers are crossed it turns out. This video is the most concise/with thorough explanation.

Do NOT Ingest UHT EVER

If milk Kefir does well in coconut milk, do you have to store it in cows milk ?

Some people don’t suggest using sugar? What’s the benefit of adding sugar- is it needed ?