Lacto Fermented Green Beans
This is a recipe for easy lacto-fermented green beans. A step by step tutorial on how to ferment green beans. They are easy, healthy, and tasty. A great summer snack!
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Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
???? Leek has never been this delicious before ???? You Must Try This Recipe ????
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Leek Recipes / Subtitled Recipes / asmr Recipes. turkish tasty recipes
How to Make Leek Soup?
A list of materials :
2 leeks
3 Tablespoons of olive oil
1 piece chopped onion
2 cloves of chopped garlic
1 piece cube diced carrot
1 piece cube diced potato
1 overfull tablespoon of flour
6 water glasses of cold water
1 water glass of bone broth
Salt
Black pepper
Juice of 1 lemon
1 overfull tablespoon of butter
1 overfull tablespoon of red powdered pepper
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The 4 Easiest Ways to Get Into Fermentation
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00:00 - Intro
1:00 - Fermente Garlic Honey
3:40 - Daikon Kimchi
9:43 - Milk Kefir
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How to make vegetarian crockpot chili | Next level Vegan Meat
Today I'm showing you how I make my vegetarian crockpot chili!
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Caldo Verde Traditional Portuguese Soup + The Vintage Vegetarian American vs Portuguese Soup Collab
Vegetarian Olives And Chorizo Stuffed Bread | Ovo Lacto Vegetarian Snack + Breakfast + Appetizer
**Recipes in this video**
Vegetarian Crockpot Chili
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I used the next level vegan meat from Lidl, but you should be able to use any fake meat you can get your hands on! If you're looking for a quick recipe you can prep before work, this is for you.
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PICKLING vs FERMENTING - What's the Difference? Quick Grocery Store I.D.
What is the difference between pickled and fermented? This video explains the difference between pickling vs fermenting as identified in a US grocery store. Is it pickled or fermented?
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NOTES ON THIS VIDEO:
** I would like to add these points to help clear up confusion.
*Re: PASTUERIZATION vs STERILIZATION: I made the mistake of using the words pasteurization and sterilization interchangeably. They are not the same and I should have been only using the word sterilization in regards to canning. This error is acknowledged, my apologies.
*Re: FERMENTED FOODS DO NOT NEED REFERIGERATION: The title of this video says Quick Grocery Store I.D, meaning it addresses these foods when sold in a U.S. grocery store (and does not address home nor 'traditional' fermentations).
*Re: FERMENTED FOODS DO NOT NEED REFERIGERATION: In the United States, by law, a live culture fermented food must be refrigerated when being sold in a grocery store. Again by law in the US, foods like fruits & vegetables (including pickles) that are to be sold on the shelf, must be 'canned'. **OTHER COUNTRIES DIFFER**
*Re: FERMENTED FOODS DO NOT NEED REFERIGERATION: Live-Culture fermented foods can have longer term shelf stability (months +) under certain conditions. Home fermenters can experience this. However by law, if a live culture food is to be sold in a grocery store in the U.S., it must be transported via a refrigeration truck and sold in a refrigerator upon store destination. **OTHER COUNTRIES DIFFER**
*WHY DO I SEE SAUERKRAUT & KIMCHI ON THE SHELF AT A GROCERY STORE? If you see these foods on the shelf in a sealed glass jar or metal can, even if at one time is was a live culture fermentation, it has since been sterilized through the canning process. It is no longer a live culture food after the canning process.
*Re: PICKLED FOODS DO NOT NEED TO BE CANNED: The title of this video says Quick Grocery Store I.D, meaning it addresses pickled foods when sold in a U.S. grocery store (and does not address all home nor 'traditional' pickling methods).
*Re: PICKLED FOODS DO NOT NEED TO BE CANNED: By law in the US, foods like fruits & vegetables (including pickles) that are to be sold on the shelf, must be 'canned'. **OTHER COUNTRIES DIFFER** There are non-pickled foods that are canned on the shelf as well. As the video states, read the ingredients and if you see vinegar as a main ingredient, it is a pickled food that has been canned.
*Re: PICKLED FOODS DO NOT NEED TO BE CANNED: There is another type of pickle called a refrigerator pickle that does not go through the canning process. This type of pickle is not sold on a grocery store shelf and is further addressed in part 2 (the sequel to this video) which can be seen here:
*THIS VIDEO COVERS U.S. GROCERY STORES... Home and traditional style fermentation and pickling is further addressed in part 2 (the sequel to this video) which can be seen here:
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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving YouTube Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.