WEBVTT Kind: captions Language: en 00:00:00.659 --> 00:00:40.930 align:start position:0% hello breathe in now I took me you step forward I know hello and welcome to the ladies room my guest today is Nadia ernestis I think a lot of us know Nadia because she's been creating the most wonderful fermented products for years and years first person I knew that got into it and she's keeping us all healthy with her fermented foods and I was just asking you um why we weren't rinsing the vegetables well anyway today we're going to make sauerkraut yeah and the sauerkraut we're gonna make today we called it the Christmas craft because it's going to be white sauerkraut red berries cranberries and green kale kale Nadia is the Kraut Queen so this is sauerkraut 101 folks that's right we can all do it it's easy and yeah if you can chopped cabbage you can make sour cream start with a small one or you should for the big one okay we'll give you this big one okay so anyway Judy was asking why we don't drink vegetables we want the bacteria on the vegetables what ferments the vegetables right and why are we even doing it I cut this off and throw it out for the deer we're gonna save some leaves because we're gonna need them later so fermentation is a process where bacteria digest the sugars in the vegetables or in the fruit and they release lactic acid and lactic acid makes the ferment progressively more sour and that's acidity kills all the bad bacteria oh so all the bad bacteria is killed anyway good bacteria our bodies are made of trillions and trillions of bacteria and this little thin skin keeps it all inside right so you put some leaves and we're gonna save them okay so in our intestines there is three to four pounds of bacteria wow it's 10 times more bacteria there than the than the cells in your whole body there is 10 times more of them than there is a view wow and that is what makes you healthy that is exactly those guys so during fermentation the lacto fermentation because we're trying to get lactobacilli the probiotics the lactobacteria first we're going to chop it and we're going to mix it with salt and salt I I rest some pathogens some bad bacteria and kill some others and in the absence of that bad bacteria the good ones start to flourish right so we'll be creating the environment for that bacteria that they like okay so you can chop it any which way okay and we're going to put it in a bowl together with other things so why do did I not rinse anything I mean I do rinse vegetables from dirt for sure I mean yeah they have beets or something well before they put the carrots put the vegetables in the store and then so where does bacteria come in there how does it even how does it get there like some people say you have to add the ferment old brine to start the process some people add um probiotic pills but this bacteria is everywhere even if you have something sterilized the moment you take it out the sterilizer it already has bacteria on it it's all around us it's everywhere so we want to have this bacteria on those vegetables and all those fruit and also think about that those vegetables and go through are sitting in your kitchen right and your refrigerator or in this store in our area so they get local bacterial on them how about that oh yeah and this is something to be said about that that's because there might be my constraints that are just particularly Okay so which of that and then we're going to add other things and you can of course everyone surely is talking about probiotics now why is everybody talking about probiotics Nadia well because about 12 years ago we're gonna now peel the apples about 12 years ago the scientists learned how to Sequin bacteria DNA because each bacteria has DNA right and before that they could only study bacteria that grew in the petri dish and less than one percent of all bacteria grows in the petri dish so after they learned how to sequence the bacterial I mean the DNA of which bacteria they could grow enough bacteria to study it after that right and they started studying it and they quite freaked out when they saw the results they started putting all the results in a few databases have you probably heard about human microbiome projects yeah right yeah so they start like human microbiome project if people study all bacteria that lives on human body and in human body right so they started putting it all in and they started looking at the results and it turns out that um I mean yes bacteria completely control a lot of areas of your health I mean they directly responsible I mean I'm sure you were reading the Articles they're directly responsible for the digestion directly for the immune system because the immune cells are in the lining of your intestines so if the bacterial balance layers correct then your immunity is higher right and on and on when you are born you're born with your own genetic setup with your genome right right that you get from your dad and your mom and your Uncle Pete and you have blonde hair and you have blue eyes I don't have an uncle Peter okay if you have predisposition to something okay right and all those zillions of bacteria in your intestinal tract have their own DNA and that's your second genome because they are in such tight symbiosis with you you don't exist without them they don't exist without you they are you they are us so that is second genome and the in the lifespan of those bacteria is much shorter so if you feed the one that make you healthy they start growing and you can substantially increase your health you can change your second genome absolutely makes sense yes let's chop the Apple okay I chop it in quarters I pour it wow okay yeah your knife is sharper than mine oops yeah I probably would have but you can so that is why it is so important now how do we eat I'm trying to get all the information into you yeah what is the best yeah we're so busy shopping we can't talk how long is the topic we'll have to go back to silent movies um I'm gonna act it out um so so what is the best source of a probiotic fermented vegetables and I mentally believe it or not sauerkraut in my opinion okay because it is something in the sugars of the cabbage that create like this perfect I know that bacteria like the best because they have the most the biggest town and the biggest variety of bacteria are in South Africa but other ferments have other bacteria okay so mg more often how often should you eat it you should live again a little bit but never done every day there is no science on how many units you need to have you know how it always says zillions of units on your probiotic pills right yeah three million five billion of something right units right but um it's so funny that it'll say 200 billion and it'll be like a teaspoon of ingredients or something I know but there is no doubt on how much you need the whole idea of putting millions and zillions in there is because it's a very American thing you know it's something sounds really good it's something worse than 10 times something got to work yeah yeah and then in fact it's not true so a lot of it did guess what you're typing it pretty small huh I'm so good I'm chopping it from sort of like long thingies like that so it's almost indistinguishable yeah any which way you can chop the Cabbage yes you can make your syrup cut any which way as long as you make it make it and eat it so eat it a little bit every day and you're peel right and your pill would be how many maybe three or four oh they won't get it they want you to take six a day how many strings are in there usually five like how many different bacteria five three five seven so in sauerkraut you'll be up to 900. wow why not just because in the naturally occurring product there are all kinds of microscopes that are other things not just bacteria there are enzymes there is viruses that God knows what else is there there's spores they don't even know but they all work immunity they all work in tandem right yeah and that's why they get all those good things get delivered exactly when they need to cook wow the human body has the incredible intelligence I am just adding a random amount of cranberries no chopping of The Cranberries yeah unless you have nothing to do in the afternoon okay here we go here oh boy I got a lot of cranberries a lot of cranberries and I also because I had some kale I decided to use some of that now what happens with kale is very interesting I don't know if you know that um a lot of nutrients in vegetables in interest I inside the fiber there are tight fiber sort of strands that sort of angelic woven in it so like you know that with spinach unless you cook it you don't get any iron it's super high in iron but you have to clear that some vegetables are better for you cooked and some are better because it really they get released from the fiber carrots are better for you cooked because the fiber holds them and you know how the the crunchy yeah and then we cook them they're soft because that's how they get destroyed but so so vitamin C will be destroyed by heat but the iron becomes bioavailable so you need to use them both ways right that's the conclusion you you did it wrong the same thing with care balance people balance kale is super nutritious like a Powerhouse of all kinds of good things I don't get to chop anything okay that is also In Crowd vitamin K there aren't that many things that have vitamin K you know there's 90 trace minerals that we should have every day even what trace minerals okay and the Kale's loaded with minerals cabbage is loaded with minerals there was a time when the Himalayan salt but also quite healthier okay so we're going to put a handful grassy okay so I am giving you sort of the recipe right guys so this is a random amount as you can see so that amount is not um it doesn't matter that's what matters so I'm giving you the amount of salt per volume of your job okay and how much cabbage your stuff in it yeah makes no difference okay same amount as well buy volume not by weight okay okay okay so first we're going to do so it is four to six tablespoon per gallon we're going to use four in four and a half so this is half a gallon so we're going to use two or two and a half tablespoons of salt and this is the salt we're using kosher salt kosher salt okay is it saltier than other salt it is not that it's salty it's not a salt but because of this particle cost so does not have any additives do you know that there are ingredients in salt oh they wash it they put ammonia on it they do it bleach it aluminum so it doesn't Clump with you by salt don't buy regular salt it's a regular salt but when you buy salt look at the ingredients and one it will be one ingredient has a salt that's all yeah yeah okay so I put two they put two okay and then I'm going to sort of massage it a little bit with my hair rounded or heaping too semi semi-rounding yeah it is not an exact time right we remember that every farmer's wife in Eastern Europe all right for you know Century we made food made sauerkraut uh and um those women are so beautiful so anyway my hands are already wet you see because the salt you know with salt that's right we need some moisture yes if you want to make tomatoes taste better slice them and salt them and all that runny stuff comes out they taste better we're making the mess foreign so this this way of getting probiotics is way better than just taking a pill correct way better than thinking but you can still take a pill why would you though it's because there are other they put other strains in it that are not in in cabbage okay all of a sudden they come up and they say these bacteria that is really good for that you know you keep seeing okay right you keep seeing articles that's it some kind of you know but and um so just vary also also it's great to take all kinds of um fermented products and milk products if you if you're eating dairy absolutely milk it's not good for you after you're 12 years old okay but um bacteria pre-digested if you don't eat milk coconut milk you can have coconut milk there's all kinds of things actually I was telling you did that up next time we're going to have a problem Julie we're going to have a show next time when I'm going to teach you how to make honeycombats yay honey ferments garlic in honey is a fantastic expectorant and it gives away vampires yeah yeah okay I'm going to show you how to pack it yeah the honey and the garlic get all the mucus out of you right out of your throat foreign and it's all going to fit it is that's not all gonna fit that's all gonna fit no how did you get it look at this with a little bit and then you Tamp it on the side oh okay stamp it on the side takes care of itself okay but also after it sits a little bit it gets way softer okay a little bit of Jar yeah well we we made kimchi with you I think and we we made a big jar it goes fast sat on the stove for what two weeks sit downstairs first half of this nothing happens right it's when the salt deals with the pathogens right and then the good the first wave of good bacteria comes is called the counterstar the kind of stock is the first of the probiotic bacteria that comes in it's the first strain and it's tons of them and the whole thing is that bubbling remember yes pity yeah and and you need something you need to put your jar in the bowl or in a plate to catch the spill out yeah because they're gonna have it looks like the whole thing swells up and that happens for maybe a week yeah the bubbles go on and on and then didn't stop at the point when after they stopped that you can consider the crowd fully fermented okay at that point see that's it all my cranberries are going to be on top let's stir it let me so um then this those first the frustrated bacteria is so that they die down they digest whatever they need for them they die down and then other streams the other strains start coming they digest the byproduct of that first string so each success each strain prepares it for the next one yeah so they come overlapping one after another overlap nature is unbelievable so after that bubbling huge bubbling crazy bubbling stops it is considered fermented and after that that means that the acidity is safe to eat okay that would say facility do we know when it stops bubbling but what is a pH you know oh I don't remember no it's supposed to be under 4.3 okay myself crowd that time that I sold was 2.8 super safe super safe and super sour CE definitely I'm unbelievable that'll fit yeah I am blown away as usual by you [ __ ] you made a dessert here in two seconds one I said oh we have a minute and a half late left and you said I'm gonna make this dessert and you said you uh Shredded it was so delicious oh my God yeah that was a good idea oh you needed more you want to take some back oh please it's so good yeah that was a good one maybe we should do a bobcat because this is like part of my weight loss tricks yeah I'll just read the things maybe we should do weight loss oh weight loss are you kidding everybody's it wants that at some point yeah I'll teach you because now because we don't care about bacteria I'm taking it all off the kitchen so Judy and I are both slim so we can teach you all the tricks we learn how to space how did you grow old and fabulous in the Hamptons stock okay all right so now see how we save those things can you can you ferment any kind of cabbage absolutely any kind of candy does red cabbage taste a lot different that tastes a little different and also red cabbage the texture is a little different but this is a little hotter so the leaves that we say now we're going to also well I can do the most important thing we're going to do now can I have that picture of water oh yeah so those bacteria are anaerobic bacteria it means they hate oxygen so the most important thing and the biggest thing that people do wrong is that all the solids in the ferment have to be submerged at all times oh and when I say submerged they have to have that much clear water under them brine I mean right under them are on top on top on top and we're going to do that can you ever get sick from this kind of bag you cannot get sick from that kind of considering it's very healthy very healthy and you should eat it every day a bit of it every day so this we're going to add it keeps your whole immune system healthy and also eat your bowels the bacteria that are already in your intestine yeah the function at this best yeah the bacteria that you eat from the ferment does not implant right okay but to digests the food and it creates your intestines just because if your intestines the back all the bacteria you need are already there you just need to feed the good ones and not the bad ones okay so now we're going to put a little bit like maybe less on top and on top now we're going to add water to the top to the top top oh it's warm and then we're going it's getting warm already that's funny then you can take a leaf the one that was safe and make it look pretty on top it's not because we need to feel pretty on top but because we want to again protect it from oxygen oh okay so we'll put this so nothing floats up this sort of cover and then whatever happens is if something gets a little bit compromised that's what's going on okay okay because in commercial software production they throw away about 10 from the top because oxygen still is more oxygen than the double layer of it in there wow so we're trying to prevent that so you can pile the whole bunch of leaves right yeah yeah it's amazing they fit a little bit more of this okay and now when you come home you're going to take a jar like this yeah or another or a glass glass or a small jar or anything with a glass okay and that's going to be your weight oh fill it with water fill it with water if you need to you can fill it with more water it goes on right because remember when you but it becomes all bubbly instrumented you lose the whole bunch because it's going to spit it out remember right and then at one point it looks as if all the liquid gets absorbed back in that means that that swelling that first bacteria that is so bubbly that all those swells up that that swelling goes down and it looks like the It absorbed like soaked up absorbed all the liquids it didn't you have to then perfect then you just press it down you press it down with this thing you can add more water to it so it's heavier it's in the top or not you can if you want to and then it will then whatever liquid will be there will will come up okay because it has to be submerged okay right that is the main thing if you can have anything it could be a little if whatever bad thing can happen it will happen on top on the surface and if they do if something you see a little bit um of the white it's called calm yeast sometimes happens which is it's not toxic nothing you cannot get sick from it already because the acidity is you have to refrigerate it after it's done you refrigerated when you close it because bacteria keep working and they keep off gassing now you keep it on your counter for what one or two weeks a couple of weeks two weeks and it it's just it's a matter of taste but then it's delicious more in the refrigerator when you put it in the fridge it will taste better in there I mean your salted Apple it won't taste like that yeah it's salty Noah's on the side here okay we're our show's over our Sizzle no but keep talking anyway this is everybody should do this super good for your health easy to eat because it's delicious and you are the crowd Queen yep she knows everything about it we're going to keep doing these shows because we want to get you really healthy if you have any questions Nadia crowdqueen.com Nadia at crowd Queen k r a-u-t -k-u-w-e-e-n yeah Queen with K anyway ladies thank you for joining us and gentlemen who are lucky enough to see us thank you for joining Lily's room and stay well and uh give yourself lots of room for Fun For Love to go and to grow and you grow healthy with this stuff thanks again see you next week thank you and me couldn't stop me good and stuff couldn't stop foreign 00:00:40.930 --> 00:00:47.869 align:start position:0% 00:00:47.869 --> 00:00:57.049 align:start position:0% 00:00:57.049 --> 00:00:57.059 align:start position:0% 00:00:57.059 --> 00:00:59.990 align:start position:0% 00:00:59.990 --> 00:01:13.990 align:start position:0% 00:01:13.990 --> 00:01:15.890 align:start position:0% 00:01:15.890 --> 00:01:18.890 align:start position:0% 00:01:18.890 --> 00:01:22.730 align:start position:0% 00:01:22.730 --> 00:01:24.530 align:start position:0% 00:01:24.530 --> 00:01:26.510 align:start position:0% 00:01:26.510 --> 00:01:28.969 align:start position:0% 00:01:28.969 --> 00:01:31.969 align:start position:0% 00:01:31.969 --> 00:01:34.010 align:start position:0% 00:01:34.010 --> 00:01:35.569 align:start position:0% 00:01:35.569 --> 00:01:39.530 align:start 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