Have you Heard of These 5 Fermented Foods From Around the World
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Heheee I LOVE THIS video SO MUCH BERYL!!!! thank you for trying my recipe. Next time I bring you a jar
In the north-east of India we eat a lot of fermented food like fermented mustard leaf, bamboo shoot, soybean, dried fish and another popular one is fermented rice beer
If you ever had a part 2 of this, you can try Bagoong or fermented shrimp paste. You can cook it with pork (binagoongan), or you can cook a sweet and spicy version that works best as a dipping sauce, especially for raw mangoes!
In North East India Bamboo shoot are fermented and used in cooking
Heyy👋 I was so surprised to see the fermented drink Kanji Ka Panı because in Turkey there's also a fermented black carrot based drink Şalgam thats made either hot n spicy or without chilli. Highly recommend as it's delicious imo🙂
Yeah you can buy a weight, but I kind of like the rock.
I loved the excitement of the guy sharing the cabbage recipe – when I tried sauerkraut I wasn't fan but maybe I should try it again
I think adding the name of the food from it's origin, and how to pronounce it would be very helpful and insightful. 😊
maybe i should be jealous of Beryl's dog? hot doggity!
If I wanted to send you something for a recipe that's locally made (a sauce actually), how would I do so?
The sell a glass weight for fermentation, I have only seen them online
You should try the Norwegian rakfisk (fermented trout).
In odisha , India , kanji is a sour curd pudding of rice with a classic tadka and some coriander. It's a festival side dish , if I remember it correctly 😅 . Understandably I was surprised to hear the same name in the Chinese and North Indian dish.
I would love to see an episode of what people make when they need to go grocery shopping
Oh come on Beryl!
https://en.wikipedia.org/wiki/Surstr%C3%B6mming?wprov=sfla1
The King (questionable) of fermented "food"….
Thanks for the amazing video Beryl!
Angry Birds Friends and South Korean Cucumber Kimchi are two of my favorites 😋
Let's sling together! : https://rov.io/beryl
Kombucha is an acquired taste. Sauerkraut is an acquired taste. I’ll bet it’s delicious if you work your way up to it.
Gundruk from Nepal was one of my favorite things I learned to ferment.
Angry Birds is on a roll. They just donated a ton towards the Wild Green Meme's Charity Battle for conservation.
I make oi sobagi every summer . We can never have too much of it. Don't feel like cooking on a hot summer night? Fried egg, rice, and oi sobagi. I've never boiled the cucumbers, but maybe I should try that (or, if you want to make an already easy recipe easier, just know you can easily skip that step and just salt and rinse the cucumbers instead).
For a weight, you take another jar or bottle small enough to fit in the mouth of the pickling jar and fill it with water.
Though I am Indian I never know about this Kanji recipe.. and making more awful face than you Beryl 😅😅
i recomend not to switch the Goshugaru , Chinese red chilli flakes are way way more hotter than the special Korean red chilli flakes. I love them and use them in daily life for spice up my food, they not so hot but very aromatic.
You can find them in some Asian Foo Markets or Korean Grocery Stores
Abundance of Fresh food – fruits, milk, vegetables etc are a very recent event in human history due to refrigeration and modern logistics. Our ancestors used all kinds of preservation technique, salting, pickling, drying etc. I am sure these foods had unique health benefits.
Rocks mean homemade. Love your adventurous spirit!
When you guys were choking on the hot sauce fumes, did you guys start to feel a little high? Last time I made my ghost pepper sauce, I swear I started to trip out, I started wobbling and my head was swimming like I had drank too much but I also had some mild hallucinations, a bit like salvia.
1980's me: So how do you earn a living in the 21st century. You: basically I sit in my living room and take pictures of me eating toast. 1980's me: That can't be a real job. You: Mu ha ha ha.
Just fill a freezerbag with water, zip it and there you have a flexible weight. Loved this episode ❤
Dosa idli are fermented too