Chilli | The ULTIMATE Fermented Chilli Sauce | VEG HACKS
We've turned up the heat for this weeks Veg Hack: James focuses on chillies ????️
First he ferments them to make a cracking chilli sauce, then uses the leftover pulp to make a harissa paste, and finally shows how to turn the fermented chilli sauce into sriracha.
#LiveLifeontheVeg
LACTO FERMENTED SALSA | Pico De Gallo Salsa Recipe | Easy-Simple-Delicious!
This lacto fermented salsa recipe is so yummy! It's a fresh, raw, chunky pico de gallo salsa that's probiotic hearty because the salsa is fermented! The fermentation also brings out the wonderful flavors of the veggies... so watch and make this fabulous fermented salsa recipe!
➡️WATCH NEXT:
⭐Sauerkraut Recipe:
⭐Everything Fermentation Playlist (recipes + education):
bit.ly/3DGKhR7
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➡️BUY NOW:
• FERMENTING WEIGHTS, lead-free & heavy (4-pack):
• FERMENTING WEIGHTS, lead-free & heavy (6-pack):
• FERMENTING WEIGHTS, lead-free & heavy (9-pack):
• DIGITAL PH READER:
⭐Watch - How To Calibrate the PH Meter:
⭐SHOP ALL MY FAVORITE FERMENTING PRODUCTS
⭐WEBSITE
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MUSIC CREDIT:
Track: Chill Acoustic
Music provided by Oak Studios
NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links, there is absolutely no additional charge to you. There is no an obligation to use the links. Thank you for your support!
Why I always have Pickled Onions in my fridge.
A day without pickled onions in my fridge is a sad day.
Links & Stuff
► Join our Cooking Community:
► RECIPE:
SOURCES:
► Salt, Fat, Acid, Heat by Samin Nosrat:
►Music by Epidemic Sound (free 30-day trial - Affiliate):
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► Connect with me on social:
- Instagram:
- TikTok:
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► Useful Kitchen Gear
- Budget Whetstone for sharpening:
- Salt Pig:
- Scale:
- 8-inch Chef's knife:
- Nicer 8-inch Chef Knife:
- Magnetic Knife Rack:
- Cast griddle:
- Baking Sheet:
- Wire Rack:
- Saucepan:
- Wood cutting board:
- (NOT cheap) Amazing Pan:
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #PickledOnions
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
FERMENTED BEANS & LENTILS - delicious probiotic beans!
How to make probiotic fermented beans and fermented lentils! Fermented black beans, fermented red beans, fermented white beans.... you choose the bean you wish to ferment and turn it into fermented probiotic goodness!
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????BUY ME A CUP OF TEA!
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➡️PRINTER FRIENDLY RECIPE:
➡️WEBSITE:
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➡️DIGITAL PH READER:
⭐How To Use & Calibrate Digital PH Meter:
➡️SHOP ALL MY FAVORITE FERMENTING EQUIPMENT:
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➡️ MENTIONED + SUGGESTED VIDEOS:
⭐DIY Fermentation Weight Ideas If You Don't Have Glass Weights:
⭐How To Use & Calibrate Digital PH Meter:
⭐Everything Fermentation Playlist (recipes + education):
bit.ly/3DGKhR7
⭐Fermentation Funk Playlist:
bit.ly/3PIVeFK
⭐Fermented Pickles:
⭐Mak White Kimchi (sliced cabbage version):
⭐Fermented Sauerkraut Recipe:
⭐Fermented Red Kraut Recipe:
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➡️ CHAPTERS:
00:00 Intro
00:55 How To Cook The Beans
01:50 Brine Method #1 Kombucha
02:10 With Added Vegetables Recipe
04:33 Brine Method #2 Vegetable Brine
04:55 Beans Only Recipe
07:22 What To Expect
07:44 How To Clean Kahm Yeast
08:25 Successful Fermentation??
10:45 Lentils
11:10 Taste Test
12:25 How To Eat Fermented Beans
13:08 Troubleshooting
14:00 Other Starter Cultures
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NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links, there is absolutely no additional charge to you. There is no an obligation to use the links. Thank you for your support!
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.
Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
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.
Noma Guide to Lacto Fermented Pickles
Support my work on Patreon:
- Noma Guide to Fermentation:
Today, I'm going to be cover the Noma guide to lacto fermenting in a brine, or simply put, how to pickle. And the coolest thing about this process is that it can be used to pickle anything you please, so experiment away.
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--- BASIC Noma LACTO PICKLE PROCESS ---
1. Place empty crock or jar on a scale and tare or zero the scale.
2. Fit the vegetables snugly into the vessel
3. If you want to add any additional spices (bay leaves, mustard seeds, peppercorns, etc.). See the video for ideas.
4. Add enough water to submerge the vegetables and note the weight down.
5. Calculate 2% of that weight, and weigh out that much salt into a bowl. (MAKE SURE you calculate and weigh exactly for safety, you can go above 2% but do not go below.)
6. Pour the water out from the vessel and mix the salt until it’s dissolved.
7. Pour the saline solution back over the vegetables.
8. Cover with the cap, and lightly screw on the cap, allowing nothing to enter, but loose enough that gas produced from fermentation can still escape.
9. Now it is time to wait. Normally, just leave them at room temperature, though Noma does their ferments at 82 F. You can ferment in the fridge, though it will ferment at a much slower pace.
10. If fermenting at room temperature, you want to start checking on the pickles after 2-3 days and monitor the progress for sourness.
11. Once the pickles have reached the desired sourness. Move to the fridge, screw the cap tight, and it will store in the brine for several months for you to enjoy.
Fermentation seen in this video:
--- Fermented Hot Giardiniera ---
Equal parts (all diced)
- Celery
- Carrot
- Onion
- Red pepper
Spices
- 2 cloves garlic
- 2 red hot chiles
- 5 grams oregano
- 5 grams peppercorns
--- Golden Beets & Garlic ---
- 2 Golden beets, julienned
- 2 cloves garlic, crushed
--- Onions & Poblanos ---
- 1/2 large white onion, sliced
- 2 poblano peppers, julienned
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OTHER DETAILS
All sources used:
PROCESS- The Noma Guide to Fermentation
BOTULISM -
BOTULISM - Noma guide to fermentation (Pg 62)
BOTULISM -
KAHM YEAST -
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Rode Video Micro
Edited in: Premiere Pro #NomaFerments
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.