Ferment Everything!

Catch the excitement of making fermented foods at home. Learn the basic processes that will help you find creative ways to ferment many different things. Boost your gut health and add tantalizing flavors to your everyday dishes by pairing them with ferments of all kinds. Meredith Leigh and Pat Battle give us insights and ideas to round out our diet with a variety of ferments the whole family can enjoy.

[kellymueller]

I wish I lived by you guys. Over the last two years you have been so inspirational to me and the video of Dan Kittredge literally changed the direction of our life. I'm a clean addict and was recently diagnosed with adhd and I am using food as medicine to deal and we hopefully will have a place here to teach as we.

[matmar]

This is a great class and very informative. I can't help but think of the Portlandia sketch "Pickle It".

[wmluna]

Worth watching at least 2x (I did 😊). Wish the handout doc was attached or provided somewhere though.

[cariloves]

This was incredibly helpful! I’m just researching now to start making more fermented foods. The closest I’ve come before this has been pickled cucumbers or red onions. Thank you for sharing the info. I appreciate your sharing of the info because with the scientific explanations help me feel more prepared for my own fermentation adventures! I would honestly go to any workshop Meredith conducted!!

[mauricebruet]

Wow Mary, you’ve got all the angles covered. I’m a new fermenter and I really appreciate the depth of your experience.
Thanks

[madelinemardigan]

She's a good teacher. I wasn't even looking for videos like this, it just came on when i left the videos to come up and ended up watching the whole thing and now I'm interested in this topic.

[geolites]

Really good demonstration. I'm visiting your website to learn more. I've been fermenting my own vegetables for a couple of years and went through a lot of iterations using different methods. It was interesting to me to see that what I ended up settling on as the best thing for me, is what I saw you demonstrate.

[teodorojaranilla]

THANK YOU ...for explaining so clearly....what fermentation is. SO educational..! Thank you

[GreenheartGal]

I’m super comfortable with the way she shares information. Thank you to both of you. May I have a direct link to what/how she shares information please? We all learn in different ways. Peace. Thank you for this valuable information. 💚

[beesbuzzin]

i love when people have a passion for sharing there knowledge and for

[johnshankster]

If the culture acquires air, early-on, it will breed yeast (very small particles compared to mold. It’s white).
Yeast just changes the taste a little. Yeast grows on everything that accesses air.
I ferment something similar to humus, and leave it liquidy on top so the yeast will not grow.
I once put a vinegar dilution in a pint of hot peppers. It would have grown yeast, but being on the inner shelf of the moving door, it did not. After six weeks I pour out the vinegary juice and replaced with brine. It turn-out tasting like Peppercinos—fabulous!

[brittanyash]

Wow, what a great video. This answered all of my questions. I'm excited to get going on fermenting.

[FM-qmxs]

I've used alot of different sugars making water kefir but I have heard to never use honey because of the natural anti bacterial properties that honey has. I might try experimenting a little once I have my store of grains built up again. I also love making ginger flavor kefir. I made one with a little molasses in the first ferment and then added pear juice and ginger for the fizz stage. It was amazing. Like ginger beer. Another great one was using raw sugar with slices of lemon in the initial ferment and then a little vanilla stevia to flavor. Just two slices of lemon but the flavor was very lemony.

[dancingcedar]

Excellent. This answered a lot of questions for me....I trust you all as reliable info sources. So I feel confident that I can do more fermenting processes without making myself sick. This opens up a lot of possibilities. Blessings :)

[vadimion]

We just put two cabbage leafs on top of the kraut or any other thing you are trying to ferment. You tuck em in from all the sides and pour brine over it. Boom.Done.

[nancyduncan]

I really love your demonstration and I personally don’t have a problem with her tank top and. His aggression ( as they said ) Doesn’t bother me I think he’s just trying to cover a lot of material and a small mountain he wants to be able to get through everything.
A lot of people mistake my tones of my voice when I don’t mean anything by it . Just my opinion.
I hope y’all keep up the good work and enjoy it

[NomadicGearhead]

Pretty cool. I appreciate y'all recording the entire class like this! I've been fermenting my own saurkraut and kimchi for 15 years, but never considered any chutneys etc. I'll have to experiment.

[jeanetteevans-ktgp]

Do you or can you help me understand how to ferment for my raw fed dogs ? Is their gut flora like ours at all ? I feed kefir and kraut and I’m learning to ferment foods so I’m curious if thru can also eat most of the same things as is for gutt support or I’m afraid it’s too much salt ? Thank you you are awesome to follow !

[platinumlk]

This Video was very informative helped me out a lot. Thank you!

[kchassa_]

You're superb lady! Thanks for this another awesome knowledge video! Hope you and your family is safe! Thanks!