Judith, you inspire me to keep fermenting & eat healthy. Thanks 🙏🏼‼️
@TheIntuitiveBodyFoodieNetwork
2 жыл бұрын
Bless you & thank you. Inspiration is the greatest gift we can give each other.
@glennl70
4 ай бұрын
Nice presentation. Very easy to understand. Thanks !
@andreaburchert5238
4 жыл бұрын
Cabbage hotel is a great idea. Since I have never heard of that before I would like to know how you prepared it? Many thanks.
@TheIntuitiveBodyFoodieNetwork
4 жыл бұрын
To make a cabbage hotel from scratch, fill a jar with salt water brine and add an entire cabbage or the whole cabbage leaves separated. To make a cabbage hotel from existing cabbage leaves, fill a jar with salt water brine, add a few fresh cabbage leaves as well as any saved leaves you used as seals for fermenting.
@paullemay3218
5 жыл бұрын
Thank you for sharing. Great idea to have a cabbage hotel. One of my favourite ferments is sprouted lentils with garlic, ginger and onion. Yum. 😎🇨🇦
@TheIntuitiveBodyFoodieNetwork
5 жыл бұрын
YW! I first started a cabbage hotel when I observed cabbage prices rising upwards to $6 for a head in winter months. Sheesh, who can afford that?! Oh yum! I bet pureed sprouted lentils, garlic, ginger & onion would make a nice spread/dip too. Thanks for sharing!
@paullemay3218
5 жыл бұрын
The Intuitive Body Foodie Network ❤️
@BialyEuropejczyk
5 жыл бұрын
Judith I am always impressed with your knowledge and great recipes. Today I am making my Pizza dough starter. Crazy One😀👌. Flour + kombucha+ Guinness Beer. I know already that it will taste as heaven 😀. Judith thank you for all of my inspiration. You're the ARTIST ❤️🌹
@TheIntuitiveBodyFoodieNetwork
5 жыл бұрын
Bless you and thank you for such kindness Troy. 💜 Btw, you had me at Guinness ... Guinness goes well in just about everything lol! ... and kombucha?? Oh my!! Something tells me your pizza dough is going to taste amazing!!
@changeindirection
5 жыл бұрын
Great tips!
@RhondaFairman
4 жыл бұрын
is a cabbage hotel like a SCOBY hotel?
@TheIntuitiveBodyFoodieNetwork
4 жыл бұрын
Yes, except a scoby is stored in kombucha vinegar while cabbage is stored in salt brine.
@paullemay3218
5 жыл бұрын
So another thing I like to ferment is jicama with garlic and or onion. Yum. 😎❤️
@TheIntuitiveBodyFoodieNetwork
5 жыл бұрын
Oh my, I love jicama! Will try your recipe and create a video on my own favorite jicama ferment!
@paullemay3218
5 жыл бұрын
The Intuitive Body Foodie Network ❤️
@isagoldfield7393
2 жыл бұрын
@@paullemay3218 Me too I love jicama. Can’t wait to see your recipe Judith💛
@mmmariam100
5 жыл бұрын
Thank you !
@TheIntuitiveBodyFoodieNetwork
5 жыл бұрын
YW!!
@wesleyvarela4737
4 жыл бұрын
Do you still have to cook it later? or just eat it cold?
@TheIntuitiveBodyFoodieNetwork
4 жыл бұрын
If you cook it later you kill all the beneficial bacteria. If that's your primary purpose of fermentation, remove from fridge (if that's where you store it) and eat it at room temperature.
@bassamal-kaaki3253
5 жыл бұрын
Lovely 😊
@marwansal4175
4 жыл бұрын
Hi. What's the salt to water ratio you use?
@TheIntuitiveBodyFoodieNetwork
3 жыл бұрын
Minimum of 1 tsp to 1T of salt to 4 cups or 1 quart of water.
@deborahtofflemire7727
5 жыл бұрын
How do you make a cabbage hotel
@TheIntuitiveBodyFoodieNetwork
5 жыл бұрын
I made a video 2 years ago where I explain how to make a cabbage leaf hotel using cabbage leaves from your old fermented veggies without actually teaching viewers how to do it. My bad! For that reason I am currently in the middle of making a new video showing you how to make a cabbage hotel using fresh cabbage leaves.
@edifying
5 жыл бұрын
@@TheIntuitiveBodyFoodieNetwork Looking forward to that. As usual another great video.
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