The Accent Actor | Fermented Vegetables Recipe & Benefits @accentactor | Uploaded August 2024 | Updated October 2024, 2 hours ago.
#FermentedVegetables #GutHealth #Probiotics #HealthyRecipes #Fermentation #DIYFermentedFoods #NaturalHealth #HomemadeFermentation #ImmuneBoost #HealthyEating #FermentedFoods
Boost Your Gut Health: Fermented Vegetables Recipe & Benefits | Step-by-Step DIY Guide
Discover the incredible benefits of fermented vegetables and learn how to make them at home with this easy step-by-step recipe and demo! 🥬🥒 Fermented veggies are a powerhouse of probiotics, essential for gut health, improved digestion, and a stronger immune system. In this video, I’ll guide you through everything you need to know, from the benefits to the exact recipe I use to make delicious and nutritious fermented vegetables. Perfect for anyone looking to add a healthy, flavorful twist to their meals!
TIMESTAMPS:
00:00 - Intro
00:08 - Benefits of Fermented Vegetables
04:04 - Fermented Vegetables Recipe and Demo
06:18 - Outro
Fermented Vegetables Recipe:
docs.google.com/document/d/1Njv_hfsJfNI448M3zVztWm5AIKxR7KIz/edit?usp=sharing&ouid=104946039878485463473&rtpof=true&sd=true
What You’ll Need:
Assorted Chopped Vegetables:
2 medium heads of cabbage
3 medium cucumbers
3 medium carrots
3 medium ginger roots
5 bunches of celery stalks (for juicing)
Optional Add-Ins: Radishes, turnips, peppers, or any other veggies you prefer
1/4 cup sea salt (optional)
Celery Juice: Juice the celery stalks to use as your brine
Wide Mouth Jar: 1-gallon size for fermenting
Preparation:
Choose Your Vegetables:
Start with cabbage as your main ingredient. Add cucumbers, carrots, and ginger for variety. Feel free to experiment with additional veggies like radishes, turnips, or peppers. The more variety, the more beneficial bacteria for your gut!
Prepare the Cabbage Leaves:
Before chopping the cabbage, set aside a couple of whole cabbage leaves. You’ll use these to cover the top of your chopped veggies before sealing the jar.
Layer and Salt the Vegetables:
Place your chopped vegetables in the fermentation jar, pressing them down firmly as you go. Sprinkle sea salt over each layer if desired to help draw out moisture and kickstart the fermentation process. Ensure the mixture fills the jar up to about 1 inch below the top to allow room for expansion.
Add Celery Juice:
Pour in enough freshly juiced celery juice to completely cover the vegetables. This liquid acts as the brine, ensuring proper fermentation.
Press and Seal:
Use the cabbage leaves you set aside earlier to cover the top of the chopped veggies. Press them down to keep everything submerged under the celery juice. Seal the jar with a loose-fitting lid or cheesecloth. Regularly check on your ferment to ensure everything is progressing well.
Fermentation:
Place the fermentation jar in a warm spot in your kitchen. Allow the vegetables to ferment at ~68Ëš-75ËšF (20Ëš-24ËšC) for 7 to 10 days, depending on your taste preference. In warmer conditions, the fermentation process will be faster, so check it after about 4 days.
Check for Mold:
- Surface Mold: If you see mold on the surface, particularly on the cabbage leaves or exposed veggies, it’s usually harmless. Mold often appears white, blue, or green and may be fuzzy. Carefully remove it with a clean spoon or spatula.
- Deep Mold: If mold has penetrated deep into the ferment or there’s a strong, off-putting smell, it’s safer to discard the entire batch.
Taste and Store:
Once you're satisfied with the taste, move the jar to the refrigerator to slow down the fermentation process. When refrigerated, fermented vegetables can last for several months, typically between 4 to 6 months.
Sealed Containers:
Store the fermented veggies in airtight containers to prevent them from drying out or absorbing other odors from the fridge.
Disclaimer: I’m not a licensed nutritionist or medical professional. This video is for informational purposes only. Always consult with a healthcare provider before making any changes to your diet.
~Jeff is an ACE Certified Personal Trainer and Nutrition advisor.
EQUIPMENT USED IN THIS VIDEO:
RODE BOOMPOLE Pro Microphone Boom Arm
amzn.to/3nWgP0Z
RODE NTG2 Multi-Powered Condenser Shotgun Microphone
amzn.to/3rfm1zd
ZOOM H4N PRO - 4-Track Portable Recorder, Stereo Microphones
amzn.to/3E2Gue6
OTHER EQUIPMENT USED TO SHOOT THIS VIDEO:
PANASONIC LUMIX GH4 Body 4K Mirrorless Camera
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PANASONIC LUMIX G Leica DG Vario-12-60MM Lens
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NEEWER 3-Pack 660 LED Lights, Barndoors, 6.5 ft Light Stand, Batt
amzn.to/2ZvrHcL
Reach out to me:
INSTA, TikTok, X @accentactor
FB facebook.com/jeff.virkus.31
LI linkedin.com/in/jeffvirkus
jeffreybrettvirkus@gmail.com
IMDB Page
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#FermentedVegetables #GutHealth #Probiotics #HealthyRecipes #Fermentation #DIYFermentedFoods #NaturalHealth #HomemadeFermentation #ImmuneBoost #HealthyEating #FermentedFoods
Boost Your Gut Health: Fermented Vegetables Recipe & Benefits | Step-by-Step DIY Guide
Discover the incredible benefits of fermented vegetables and learn how to make them at home with this easy step-by-step recipe and demo! 🥬🥒 Fermented veggies are a powerhouse of probiotics, essential for gut health, improved digestion, and a stronger immune system. In this video, I’ll guide you through everything you need to know, from the benefits to the exact recipe I use to make delicious and nutritious fermented vegetables. Perfect for anyone looking to add a healthy, flavorful twist to their meals!
TIMESTAMPS:
00:00 - Intro
00:08 - Benefits of Fermented Vegetables
04:04 - Fermented Vegetables Recipe and Demo
06:18 - Outro
Fermented Vegetables Recipe:
docs.google.com/document/d/1Njv_hfsJfNI448M3zVztWm5AIKxR7KIz/edit?usp=sharing&ouid=104946039878485463473&rtpof=true&sd=true
What You’ll Need:
Assorted Chopped Vegetables:
2 medium heads of cabbage
3 medium cucumbers
3 medium carrots
3 medium ginger roots
5 bunches of celery stalks (for juicing)
Optional Add-Ins: Radishes, turnips, peppers, or any other veggies you prefer
1/4 cup sea salt (optional)
Celery Juice: Juice the celery stalks to use as your brine
Wide Mouth Jar: 1-gallon size for fermenting
Preparation:
Choose Your Vegetables:
Start with cabbage as your main ingredient. Add cucumbers, carrots, and ginger for variety. Feel free to experiment with additional veggies like radishes, turnips, or peppers. The more variety, the more beneficial bacteria for your gut!
Prepare the Cabbage Leaves:
Before chopping the cabbage, set aside a couple of whole cabbage leaves. You’ll use these to cover the top of your chopped veggies before sealing the jar.
Layer and Salt the Vegetables:
Place your chopped vegetables in the fermentation jar, pressing them down firmly as you go. Sprinkle sea salt over each layer if desired to help draw out moisture and kickstart the fermentation process. Ensure the mixture fills the jar up to about 1 inch below the top to allow room for expansion.
Add Celery Juice:
Pour in enough freshly juiced celery juice to completely cover the vegetables. This liquid acts as the brine, ensuring proper fermentation.
Press and Seal:
Use the cabbage leaves you set aside earlier to cover the top of the chopped veggies. Press them down to keep everything submerged under the celery juice. Seal the jar with a loose-fitting lid or cheesecloth. Regularly check on your ferment to ensure everything is progressing well.
Fermentation:
Place the fermentation jar in a warm spot in your kitchen. Allow the vegetables to ferment at ~68Ëš-75ËšF (20Ëš-24ËšC) for 7 to 10 days, depending on your taste preference. In warmer conditions, the fermentation process will be faster, so check it after about 4 days.
Check for Mold:
- Surface Mold: If you see mold on the surface, particularly on the cabbage leaves or exposed veggies, it’s usually harmless. Mold often appears white, blue, or green and may be fuzzy. Carefully remove it with a clean spoon or spatula.
- Deep Mold: If mold has penetrated deep into the ferment or there’s a strong, off-putting smell, it’s safer to discard the entire batch.
Taste and Store:
Once you're satisfied with the taste, move the jar to the refrigerator to slow down the fermentation process. When refrigerated, fermented vegetables can last for several months, typically between 4 to 6 months.
Sealed Containers:
Store the fermented veggies in airtight containers to prevent them from drying out or absorbing other odors from the fridge.
Disclaimer: I’m not a licensed nutritionist or medical professional. This video is for informational purposes only. Always consult with a healthcare provider before making any changes to your diet.
~Jeff is an ACE Certified Personal Trainer and Nutrition advisor.
EQUIPMENT USED IN THIS VIDEO:
RODE BOOMPOLE Pro Microphone Boom Arm
amzn.to/3nWgP0Z
RODE NTG2 Multi-Powered Condenser Shotgun Microphone
amzn.to/3rfm1zd
ZOOM H4N PRO - 4-Track Portable Recorder, Stereo Microphones
amzn.to/3E2Gue6
OTHER EQUIPMENT USED TO SHOOT THIS VIDEO:
PANASONIC LUMIX GH4 Body 4K Mirrorless Camera
amzn.to/3nY02L6
PANASONIC LUMIX G Leica DG Vario-12-60MM Lens
amzn.to/32A3eUN
NEEWER 3-Pack 660 LED Lights, Barndoors, 6.5 ft Light Stand, Batt
amzn.to/2ZvrHcL
Reach out to me:
INSTA, TikTok, X @accentactor
FB facebook.com/jeff.virkus.31
LI linkedin.com/in/jeffvirkus
jeffreybrettvirkus@gmail.com
IMDB Page
imdb.com/name/nm7271231/?ref_=nv_sr_srsg_0_tt_7_nm_1_q_jef%2520virkus
