???? Leek has never been this delicious before ???? You Must Try This Recipe ????
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How to Make Leek Soup?
A list of materials :
2 leeks
3 Tablespoons of olive oil
1 piece chopped onion
2 cloves of chopped garlic
1 piece cube diced carrot
1 piece cube diced potato
1 overfull tablespoon of flour
6 water glasses of cold water
1 water glass of bone broth
Salt
Black pepper
Juice of 1 lemon
1 overfull tablespoon of butter
1 overfull tablespoon of red powdered pepper
#turkishtastyrecipes , #recipe , #recipes
Forget Kombucha, There's a New Bubbly Probiotic Drink In Town
RECIPE...
Strawberry Kvass, a refreshing fermented beverage, carries with it a sense of time-honored tradition and a punch of bright, berry flavor. Originating from Eastern Europe, Kvass is typically made with rye bread or beets, but this strawberry variant brings in a sweet and tart profile that's perfect for those warmer days. Strawberries, those summer gems, are the star of this recipe. We're talking two pounds of these juicy red delights going into a brew that's nothing short of a fruit lover's dream. And it’s not just a wonderful beverage, it’s an experience. Watching the strawberries releasing their ruby-red juices, seeing the bubbles of fermentation, smelling that sweet aroma—it's all part of the journey.
Now let’s talk about the magic of fermentation. We've got sugar, the fuel for fermentation, dissolved into water, and then poured over the strawberries. It's as simple as that. And what follows next is the most beautiful thing: we stir the mixture thrice a day, getting in there, agitating everything, helping the fermentation along. Over 3 to 5 days, you’ll watch as the natural yeasts get to work, turning that sugar into slightly fizzy, deliciously tart kvass. It's a bit of patience, a dash of magic, and a whole lot of flavor payoff. Remember to pour yourself a glass, kick back, and relish the tangy, fruity goodness of your homemade kvass. Here's to the joy of fermentation and the simplicity of ingredients coming together to create something special.
P.S. Try this out with your favorite fresh fruit, too. I really dig strawberries and pineapple. Get creative. ???????? Adam
#Kombucha #Fermentation #Probiotic #SummerDrink #Healthy #HealthyRecipes #QuickAndEasy #Cooking #NoCookRecipe #OmnivorousAdam
You’re going to LOVE these EASY and SIMPLE pickled carrots
Why I always have Pickled Onions in my fridge.
A day without pickled onions in my fridge is a sad day.
Links & Stuff
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► Useful Kitchen Gear
- Budget Whetstone for sharpening:
- Salt Pig:
- Scale:
- 8-inch Chef's knife:
- Nicer 8-inch Chef Knife:
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- Wire Rack:
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- 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.
How To Make Pickles Without A Recipe
This is something everyone should do at least once. I mean come on, these are the easiest pickles you will ever make in your life. With this method you can pickle just about any vegetable with only about 5 minutes of work, plus it's cheap as heck. Never waste money on fancy pickles at the store ever again, and enjoy a better product while you're at it.
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Ingredients you'll need to make the pickle liquid base:
Equal parts white distilled vinegar and water
2/3 tablespoon per cup of total pickle liquid
Aromatics of your choice (fresh garlic, fresh herbs, black peppercorns, coriander seeds, bay leaves, juniper berreis, etc.)
Vegetables of your choice (cucumbers, carrots, onions, green onion whites, hard peaches, radish, etc.)
Example Pickle Liquid Recipe:
2 cups (400g) white distilled vinegar
2 cups (400g) water
2.5 tablespoons (40-45g) kosher salt
???? Quick & Easy Fermented (Probiotic) Hot Peppers & Sauce ????
This recipe ferments hot peppers causing them to create probiotics which are excellent for healthy gut flora. More importantly, you'll create a hot sauce that has no added sulphites. Sulphites cause a wide range of symptoms, some are similar to hay fever, such as a runny nose, itchy eyes and a wheezing cough. while other symptoms include rashes, itching, restricted breathing, asthmatic attacks, hives, anaphylactic shock, fainting and irritation of the digestive system. Unfortunately sulphites are present in most foods we consume including beer, wine, pizza, salad dressings, dried fruits, meats, dairy, flours, cereals, baby food, and packages & processed foods. Not only is this recipe really simple to make, it's uber healthy! Simply put, your body will thank you. ;-)
You'll Need
1 1-litre or 4-cup glass mason jar with lid
a variety of hot peppers
9-20 garlic cloves
2 outer cabbage leaves
salt
water
gloves or vinegar
a sharp knife
kraut pounder
Ingredients
2 ghost peppers, sliced
4-6 habanero peppers, sliced
6 green hots or fingerlings, sliced
any other type of hot peppers (optional)
2 outer cabbage leaves
1 T salt
water
Method
1. Slice peppers. Either wear gloves or use my vinegar technique that I share in the video.
2. Chop garlic, coarsley.
3. Wash mason jar with warm soapy water and rinse well with clear running water.
4, Fill jar with peppers using your hands. Press down with either your fist or a kraut pounder leaving 1-inch head space.
5. Add 1 T salt and fill with water.
6. Fold cabbage leaves and press into jar over top of peppers to create a seal. Make sure water covers cabbage leaves.
7. Add lid but do not fasten tightly. Leave it very loose.
8. Place the jar in a container to catch overflow of liquid.
9. Leave on the counter 7-10 days depending on temperature of your home.
10. Secure the lid so that it's not tight but lightly snug. Place in fridge for 3-6 months.
11. Once ready to make hot sauce, pour entire contents into a blender or food processor and blend until smooth. Return contents to airtight jar and store in fridge for up to 1 year.