Have you Heard of These 5 Fermented Foods From Around the World

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Thank you so much to Alex, Ranu, Jay, Maddy, and Ed for sharing your recipes with us!

My friend Maddy’s socials:
YouTube: @CafeMaddy
Instagram: https://www.instagram.com/cafemaddy/
Website: https://www.cafemaddy.com/
TikTok: https://www.tiktok.com/@cafemaddy

First artist behind me is @claudiamelchor2948
Instagram: @_claudiamelchor
Website: https://claudiamelchor.com/
Etsy: https://www.etsy.com/shop/LittleSpiderMonkey

Second artist behind me is Rachel Yumi Chung or @yumiincolor
Instagram: @yumiincolor
Website: https://yumiincolor.com/

Third artist behind me is Ana Maria Lozano
Instagram: @haymuchasanas
Website: https://anamarialozano.com/

Jay’s author page on Amazon: amazon.com/author/jamesboden

Link to buy the A-Sha noodles I made: https://ashadrynoodle.com/products/tainan-thin-noodles-sesame-paste-flavor-pack-of-5
Link to buy Gochugaru (Korean red chili flakes): https://umamicart.com/products/chungjuneone-gochugaru-coarse

RECIPES
Fermented Longbeans: https://youtu.be/YBPZ4xM4rj8
Cucumber Kimchi: https://www.cafemaddy.com/blog/cucmber-kimchi

Kanji Ka Pani
Ingredients:
Water - 1 liter
Rai (yellow mustard seeds, coarsely ground) - 1.5 tsp
Salt - 1.25 tsp
Red Chilli Powder - 0.25 tsp
Carrots (black preferably, thick matchstick cut) - 2
Directions:
Add and mix everything in a sterile jar. Close the lid loosely for air to allow escape, or tie a cloth on the mouth of jar, and keep it near a sunny window for a week. Please stir contents everyday with a clean sterile spoon, or gently swirl the jar. It'll be sour in a week or so, and then ready to serve by itself as a fermented drink, or with small fried vada(s) / boondi dipped in it.

Strawberry-Habanero Hot Sauce
Ingredients:
300g strawberries
300g hot peppers (We used 80% jalapenos plus 3 red habaneros)
2-4 cloves garlic
30ml salt
3/4 cup white wine vinegar
Directions:
To make the mash: in a food processor, pulse strawberries, peppers, and salt in a food processor until berries release liquid and mixture is coarsely pureed, about 12 to 15 pulses.
Transfer mash to wide-mouth, 1-quart canning jar. Tap jar lightly on palm to remove any air pockets. Leave at room temperature for 9-14 days. Burp and shake jar daily.
To Finish the Hot Sauce: Transfer mash to a blender. Add vinegar, and blend on high speed until smooth and emulsified, about 1 minute. Strain sauce through a fine-mesh strainer, pressing on solids to extract as much liquid as possible. Transfer strained hot sauce to glass bottles or jar, cover, and keep refrigerated until ready to use. Will keep in the fridge for 6 months to a year.


Fermented Cabbage, just add apples to follow Ed's suggestion!: https://natashaskitchen.com/homemade-sauerkraut-recipe-kvashenaya-kapusta/

CHAPTERS
00:00 Intro
02:03 Chinese Suan Jiangdòu (Fermented Longbeans)
03:16 Trying Suan Jiangdòu
05:32 South Korean Oi Sobagi (Cucumber Kimchi)
07:36 Trying Oi Sobagi
10:20 Indian Kanji Ka Pani (Probiotic Drink)
12:13 Trying Kanji Ka Pani
14:33 Canadian Strawberry-Habanero Hot Sauce
16:14 Trying Strawberry-Habanero Hot Sauce
19:33 Cyprus Kvashenaya Kapusta (Fermented Cabbage)
21:09 Trying Kvashenaya Kapusta

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Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156

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#fermentedfoods #pickle #healthyfood #probiotics