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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Fermented Foods Health Benefits and Side Effects
What are the health benefits of fermented foods? Are there any side effects and risks when eating fermented foods and drinks? Why are probiotic foods so good for our gut?
You'll find the answers to these questions in our new video, where Anastasia explains in detail why fermented foods are good for you, backing her points with multiple scientific studies made on the subject.
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Fermentation Challenge:
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CHAPTERS:
00:00 What are the best superfoods?
00:46 Let’s talk about fermented foods, health benefits and risks
01:03 What are fermented foods exactly? Are all pickles fermented?
01:50 How fermented foods are made
02:25 What fermented foods are praised for
02:39 How fermented foods improve your gut health and digestion
02:56 How fermented foods support our immune system
03:33 How fermented foods make it easy to digest and absorb the nutrients
03:58 Fermented foods may reduce anxiety, ease depression and boost your mood
04:23 Fermentation increases bioavailability of vitamins and minerals
05:29 How fermented foods can control blood pressure, blood sugar and cholesterol levels
06:05 Why fermented foods are great for bone health
06:26 Fermented foods can be a source of Vitamin B12
07:01 How much fermented foods should you eat daily
07:27 Why the way the fermented foods were prepared maters, and how it can affect your health
07:52 Which fermented foods to choose
08:25 Who is allergic to fermented foods?
08:35 Fermented foods and histamine intolerance
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Studies mentioned in this video:
1)
2) Vitamin K synthesis:
3 )Probiotic food and depression:
4 )Studies on depression and fermented foods with mice:
5) Fermented foods and stress response:
6) Fermented foods and cholesterol decrease:
7) Fermented food and blood pressure:
8) Fermented foods fight inflammation:
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PAPAYA SALAD | fresh + easy salsa recipe
This fresh and juicy Papaya Avocado Salsa is perfect paired with some grilled fish or chicken and is also great as a relish with fresh veggies or corn chips!
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PAPAYA AVOCADO SALSA RECIPE
1 ripe papaya
1 firm avocado
1/2 a small red onion
1 large handful of cilantro
The juice of one lime
Salt and pepper to taste
Peel and deseed the papaya and dice into small cubes. Do the same for the avocado.
Finely dice the onion and put everything into a serving bowl.
Chop the cilantro and add to the bowl, then add the lime juice, salt and pepper and mix well.
Serve with chicken, fish, or simply on its own with some corn chips or raw veggies.
Enjoy!
SERVES 4-6
Nutrients per 1/4th of recipe: Calories: 93; Total Fat: 5.3g Saturated Fat: 0.8g; Cholesterol: 0mg; Carbohydrate: 12.3g; Dietary Fiber: 4g; Sugars: 5.5g; Protein: 1.4g
Sending you lots of love & deliciousness!! xo - Dani
How to Make Mango Papaya Chutney | The Frugal Chef
This mango papaya chutney is easy to make and absolutely exquisite. It is great to make when mangoes are in season and at a good price.
This mango papaya chutney goes beautifully with pork but it is also delicious on crackers with cream cheese or a croissant with goat cheese.
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Makes about four cups
3 large mangoes, peeled and chopped
1 small Latin American papaya, peeled, seeded and chopped
2 cups brown sugar
½ small red onion, finely chopped
½ small yellow onion, finely chopped
½ cup cider vinegar
1 cup water
¼ cup minced fresh ginger
1 jalapeno pepper, chopped
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
2 limes juiced (1 teaspoon zested)
Place the chopped fruit in a bowl. Add ½ cup brown sugar and set aside to let fruit render juice.
Place the vinegar, water, onions, ginger, nutmeg, cinnamon and cloves in a heavy pot. Bring to a boil. Reduce heat and simmer slowly for 20 minutes.
Add the fruit and jalapenos to the vinegar. Bring to a boil, reduce heat and simmer for 30 minutes.
Mash the fruit with a potato masher and cook for an extra 15 minutes. Add the lime juice and zest and turn off heat. Preserve it in hot jars as per instructions. Enjoy!
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#chutney #papaya #mango
Fermented Carrot Pickle | Traditional Recipe from India
Easy recipe of a tradtiional Indian carrot pickle, one of the healthiest fermented foods. Even though it's called a pickle, it's made through the lacto-fermentation process, without any vinegar or oil. It's a traditional Indian recipe, which is well known in many households across the country. Enjoy it on the side of any dish! It's a wonderful way to preserve caroots, boost the nutrition and flavour of your meals. The spiciness and intensity can be adjusted to your taste buds.
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Written Recipe (Carrot Pickle):
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[English SUB] Fast LaBa Garlic Recipe | How to Cook Chinese LaBa Garlic Pickle - Simple Chinese Food
Hello everyone, Today I show how to cook LaBa garlic pickled easily and quickly. Laba Garlic Green Pickled tastes sour and slightly spicy. This recipe is a modern way that the added sugar and salt balance the sourness.
▶ Ingredients :
● Garlic, 1.00kg
●●Salt, 1tbsp (for marinade)
● White Vinegar(5% Distilled Vinegar), 700ml
● Sugar, 200g
● Salt, 2tbsp
● Water, 700ml.
▶Method:
1. Peel the skin of the garlic, then cut the bottom ends and damage off
the garlic cloves if there are any.
2. Sprinkle the salt and strongly massage the garlic to reduce the unpleasant taste(bitter). Marinate the garlic for 20 to 30 minutes.
3. Rinse the garlic in the water 2 or 3 times to ensure it's clean.
4. Put the garlic in the glass jars.
5. In a large pot, pour the white vinegar, and add the sugar, salt, and water. Stir until the sugar is melted.
6. Bring it to a boil, for 8 to 10 minutes. Pour the boiling water into the jars.
7. Store the pickled Laba garlic in the low-temperature room.
8. The garlic turns to green after one day. The longer, the greener. DONE!
More Video links:
» PICKLED LIMES:
» PICKLED PIG EARS:
» PICKLED EGG YOLKS:
» PICKLED SWEET CUCUMBER:
» PICKLED CUCUMBER:
Prep Time: 2 - 3 hrs.
Cooking Time: 2 – 3 days
Total Time: 3 days
Serving: 10 – 15
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Music: Summer Smile - Silent Partner
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Hope you loved this Food and will try to make it. If you have any feedback or suggestions please drop a comment to let us know. Thanks and Enjoy Your food !!!