Podcasts about lacto fermentation

Today we are going to discuss the fascinating world of lacto-fermentation, one of mankind’s oldest and most trusted forms of food preservation. This ancient technique, which has been used for thousands of years across various cultures, is not only a … Continue reading →

Le kimchi, c'est un peu la choucroute orientale. Learn more about your ad choices. Visit megaphone.fm/adchoices

Drew joins us to talk about the power of living foods and how his group developed a worker owned cooperative to build a business around living foods. They have many sustainable practices that can be scaled and in their view, … Continue reading →

JE CROQUE, DONC JE SUISEmission santé proposée et présentée par Laura LIBESSART / LoraliCoach en nutrition, Laura LIBESSART aide les personnes qui le désirent à retrouver les bases du bien manger. La lacto-fermentation, ces bactéries qui nous veulent du bienLa lacto-fermentation – ou fermentation lactique – est un procédé de conservation des aliments qui consiste à laisser macérer les aliments en l'absence d'oxygène. Cette macération va permettre la prolifération des bactéries lactiques, qui sont des bactéries très bénéfiques pour notre organisme. Le terme de “lactique” n'évoque pas le lactose et n'a donc aucun lien avec le lait. Mais saviez-vous que de nombreux aliments possèdent déjà une quantité suffisantes de bactéries lactiques pour fermenter seuls ? C'est par exemple le cas du lait, des olives, du chou qui fermente en choucroute ou en kimchi, ou encore des cornichons. Des cultures spéciales de bactéries peuvent néanmoins être ajoutées aux aliments pour démarrer le processus de fermentation.

On today's episode we talk about lacto-fermentation.  Can you believe that I am 100 episodes in, and I haven't dedicated an episode to this topic?  I couldn't believe it myself.  So, today we talk about what it is, it's benefits, and how easy it is to get started doing it.Enjoy!!Brianhttp://www.thehomesteadjourney.net/shophttp://www.thehomesteadjourney.nethttps://www.facebook.com/TheHomesteadJourneyPodcasthttp://www.youtube.com/c/3BFarmandHomesteadhttps://www.facebook.com/3BFarmNY/https://www.instagram.com/thehomesteadjourneypodcast/?hl=enhttps://teespring.com/stores/thehomesteadjourneypodcastBrian@thehomesteadjourney.netSupport the show (https://www.buymeacoffee.com/the.hjp)

As soon as I say fermentation most jump to making alcohol.  And yes that is one kind but we are going to do a mile high view of many types of fermentation today. Man has been using fermentation for longer … Continue reading →

As soon as I say fermentation most jump to making alcohol.  And yes that is one kind but we are going to do a mile high view of many types of fermentation today. Man has been using fermentation for longer … Continue reading →

Fermentation is not just for making booze, but you can use it to harness the power of lactobacillus with vegetables and fruits. Come learn more about a way to preserve your harvest and improve your health by learning about good bacteria species.

faites du bien pour vos intestins!

Lacto Fermentation...It’s one of the safest and easiest preservation methods, plus it’s also a great way to boost your immune system and can take your veggies to a whole new level! In this episode of the Pantry Chat, Josh and Carolyn continue with their series on preservation methods with an introduction to fermentation. They cover the different types of fermentation, its numerous health benefits, the six steps you need to follow to get started, as well as other helpful tips you can use to make sure you’re getting the most long-term value from your preservation efforts. In this Episode: Why fermentation is one of the safest preservation methods and can be a great alternative to canning. What are the 4 different types of fermentation? What is “lacto-fermentation” and what are the six steps in the process? What are the pros and cons of lacto-fermentation and how does it benefit your immune system? Why batches can go bad and what are the warning signs? What is that white mold that covers the top and is it safe? Carolyn shares her master brine recipe. How do you know when the fermentation process is complete before you can move it to cold storage and what are the acceptable cold temperatures? What’s the best way to introduce fermented vegetables to your family?What is Carolyn’s #1 tip when it comes to fermentation? Why there could be shortages on some fall produce like canned pumpkin due to COVID. Question of the week: Should you ask about mineral rights when buying homestead property? Resources: MadeOn skincare products (use code “homesteadingfamily” for 15% off your purchase) Homesteading Family How-To VideosFearless Fermenting Mini Course Follow Homesteading Family on InstagramFollow Homesteading Family on FacebookYear of Plenty (for fermentation products)

On today's episode of Ketchup Issues Dave, Nastassia, and The Rest are joined by Arielle Johnson. She talks a bit about her forthcoming book, Flavorama, and answers lots of listener questions about fermentation. Lacto Fermentation! Cold Fermentation! Cacao Fermentation! Plus: hydrocolloids, STEAM vs STEM, dishwasher cooking & how to troubleshoot a barbecue sauce.Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast.

Episode 11 : Lacto fermentation et supers pouvoirs Longtemps délaissées pour des fruits et légumes plus connus, et rassurants, les plantes sauvages font aujourd'hui leur come back dans nos assiettes. Ortie, pissenlit, plantain, lierre terrestre ou églantier. Certains sont connus depuis la nuit des temps, pour leurs propriétés médicinales ou nutritionnelles exceptionnelles Savez-vous que l'ortie, longtemps diabolisé et associé aux potions de sorcières, contenait en réalité plus de protéine, en poids sec, que le soja. Que la consoude, renferme de la vitamine B12, qu'on croyait absente dans la sphère végétale. Les plantes sauvages méritent vraiment qu'on leur redonne la place qu'elles méritent, à juste titre. Elles composaient les repas des premiers hommes sur terre et longtemps, les racines et autres tubercules ont fait partie de l'alimentation primaire de l'être humain. J'accueille dans cet épisode Uyen, paysanne cueilleuse qui est à l'initiative du projet "Born to be wild" avec son mari vigneron. Uyen a l'habitude de faire lacto fermenté ses plantes sauvages, elle nous raconte l'intérêt de cette pratique et nous livre sa recette de Kimchi de poireau sauvages...   ____________________________________________________ Retrouvez Uyen ici @borntobewildet sur son site Born to be Wild Retrouvez moi ici @vilainlevainet sur mon blog de cuisine : Le Coconut Blog >> Contact : contact.vzanon@gmail.com

Cette semaine au micro d'Healthy Living, nous accueillons Jennifer Hart-Smith, naturopathe et pâtissière, entre autres ! Elle nous fait saliver avec ses photos de desserts gourmands et bienveillants, elle nous fait rêver de campagne et de grand air avec ses cueillettes et ses bocaux colorés…Après vous avoir parlé de son livre de recettes “Pâtisserie naturelle”, nous voulions vraiment donner la parole à Jennifer pour aborder un sujet qui se fait, ou refait, une jolie place dans nos assiettes : la lacto-fermentation.Qu'est-ce que c'est ? Quels sont les bienfaits ? Comment faire ? Jennifer nous dit tout et nous glisse même quelques petits conseils et recettes pour en réaliser à la maison…Allez, à vos bocaux, et à vos casques !—Pour en savoir plus sur Jennifer et sa démarche d'alimentation saine, consciente et bienveillante, rendez-vous sur son compte instagram @tookies.gambetta ou sur son site internet.À nouveau, je vous recommande vivement son livre “Pâtisserie naturelle” aux éditions Marabout. Il est truffé de délicieuses recettes qui ne vous feront que du bien !>> DÉCOUVREZ LE TOUT PREMIER PROGRAMME AUDIO D'INITIATION À LA NATUROPATHIE !

Cette semaine au micro d’Healthy Living, nous accueillons Jennifer Hart-Smith, naturopathe et pâtissière, entre autres ! Elle nous fait saliver avec ses photos de desserts gourmands et bienveillants, elle nous fait rêver de campagne et de grand air avec ses cueillettes et ses bocaux colorés…Après vous avoir parlé de son livre de recettes “Pâtisserie naturelle”, nous voulions vraiment donner la parole à Jennifer pour aborder un sujet qui se fait, ou refait, une jolie place dans nos assiettes : la lacto-fermentation.Qu’est-ce que c’est ? Quels sont les bienfaits ? Comment faire ? Jennifer nous dit tout et nous glisse même quelques petits conseils et recettes pour en réaliser à la maison… Allez, à vos bocaux, et à vos casques !—Pour en savoir plus sur Jennifer et sa démarche d’alimentation saine, consciente et bienveillante, rendez-vous sur son compte instagram @tookies.gambetta ou sur son site internet.À nouveau, je vous recommande vivement son livre “Pâtisserie naturelle” aux éditions Marabout. Il est truffé de délicieuses recettes qui ne vous feront que du bien !Si le sujet vous interpelle, n’hésitez pas à découvrir la mine d’informations proposée par Sébastien sur sa page youtube ou sur son compte instagram. Il est également l’auteur de nombreux ouvrages de cuisine vegan, le dernier en date étant “Seitan, quand le blé remplace la viande” aux éditions La Plage.Découvrez la playlist du printemps, qui sent bon l’herbe fraîche et les premiers rayons du soleil… Comme toujours, nous sommes ravis d'échanger avec vous, n'hésitez pas à nous transmettre vos idées, suggestions d'invités, ou votre love à partager sur instagram ou par email, à nous mettre des petites étoiles sur votre application d'écoute de podcasts et à vous inscrire à notre newsletter pour ne rien manquer des good vibes ! À très vite !La musique de la bande son est Alice, d'Hicham Chahidi.

Dans cet épisode, je reçois Julie Maenhout, fondatrice de l’entreprise Jarres Crues, qui transforme des légumes bios et locaux par lacto-fermentation. Nous avons parlé de lacto-fermentation, de ses bienfaits, du lancement de Jarres Crues jusqu’à aujourd’hui, et de tant d’autres choses. J’espère que cet épisode vous poussera à tester les produits lacto-fermentés pour tous les bénéfices qu’ils apportent mais aussi pour leur goût incomparable. https://lesjarrescrues.com/ Restaurant recommandé : Rest’O à Bordeaux : https://www.facebook.com/RestObordeaux/ Vous avez aimé cet épisode ? Laissez une note ⭐⭐⭐⭐⭐et commentaire sur votre application favorite. Votre aide est précieuse pour le référencement du podcast.

In this episode of Coffee With Toastmasters, Wendy Khumalo chats to Adam Hoffman about the importance of proper posture, body functional movement, nutrition as well as the transferable skills from Toastmasters International to business. Adam Hoffman is the owner and head coach of his growing Fitness Company, Hoffman’s Fitness (HF). He is a Certified Personal Trainer, Nutritionist, and Golf Specialist through N.A.S.M. (National Academy of Sports Medicine), a Crossfit Level-1 Trainer, TRX Qualified and a proud Toastmaster member. Adam’s practice in the fitness industry has one enduring goal, and that is to safely provide proper exercise and nutrition guidance for each client. “When training your body in the areas of muscle building, weight control, endurance boost and mobility increase through exercise and nutrition, you also gain the ability to maintain and improve health all while helping to prevent, mitigate, and potentially cure a variety of bodily pains and diseases.” Says Adam. The exercise focus at HF is on total body functional movement. Most of these functional movements mimic how humans move on a daily basis, including: squats, deadlifts, chest press, shoulder press, and many more multi-joint and single joint exercises. Think about picking things off of the ground or lifting things above your head, even getting out of your car. Hoffman’s Fitness teaches how to perform these tasks properly for strength, everyday life, and overall health. Their nutrition focus is on whole foods that are minimally processed with a minimal amount of ingredients. If you’re battling with making a decision between working out, exercising or having better eating patterns or the overall benefits of these remedies, you definitely will want to listen in till the end as Adam gives his professional advice on nutrition and fitness. Connect with Adam at: https://hoffmansfitness.com To find a Toastmasters club near you visit: https://www.toastmasters.org/find-a-club Music : Myk Nich | https://soundcloud.com/myknich Engage with us on Facebook http://www.facebook.com/RadioTMI/ When you're ready to produce your own podcast, contact the podcast experts at

Welcome to this week’s episode of Create Your Holistic Lifestyle, a show dedicated to sourcing and providing you with the best information out there regarding holistic services, practitioners and education in order to give you the results you desire most: A healthy life! This week, Join founder Johnathan Colbert, Dr. Brookh Lyons, Dr. Nathan F Rabb Jr. and Jennifer "Detox Chef" Houst as they discuss what kinds of foods are appropriate for our body, and how we should go about getting the most nutritional impact possible out of what we eat. They also discuss some of the surprising benefits surrounding healthy eating and how it relates to menopause. Curious to hear more? Click play and listen it! Don’t forget to visit the Lifestyle Store for some amazing products to help you on your health journey!   Lacto Fermentation, what is it and why is it beneficial? How can you scan your digestive system and what do you do next? What is meant by cooked when people say 20% cooked, 80% raw. Eating differently as you age can greatly impact your health in every aspect. Great foods to eat to reduce the impacts of menopause on the body. Healthy foods to give your children   “The more living fruits and vegetables you get into your body, the more it flows” “Any time you exceed 130 degrees, it’s dead food” “If you don’t have life in your food, how is it going to help you have life, period?” “We’re eating a lot of things that make the body age faster” “If we can be more gentle about who we are it really changes who we are” “Plant based fats especially have the ability to lubricate the system” “If you want to eat for health, try to make it low glycemic” Check out the Lifestyle Store!  https://createyourholisticlifestyle.com/lifestyle-store/   Check Out Our Website! www.createyourholisticlifestyle.com Like Us On Facebook! https://www.facebook.com/holisticlifestyleshow/  

Today is Wednesday and that means we will talk about a homestead-specific topic. Last week, y'all were so interested in fermentation that I thought we would do a bit of a part two on the topic that outlines how to lacto ferment vegetables both with and without a brine, I will share a few recipes, and we will have some fun! Holler Hat Wednesday Reminder If you want to discuss this further, head over to livingfreeintennessee.com website, or hit the facebook group. Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Facebook Group: Facebook.com/groups/lftncoffeebreak/ Instagram: @Nicolesauce1  

Wardee is back on the podcast for the second time this week! She is going to be sharing how to use traditional cooking and preparation methods for a healthier kitchen. And how, most importantly, you can fit it in to an extremely busy schedule! (You can listen to her first episode here) Listen in here:  Listen to the Podcast: You can listen to the full episode and then find the links and resources below.  And don’t forget to subscribe to the podcast in iTunes. Right click here and save-as to download this episode to your computer. Wardee's Tips & Links for Traditional Cooking:  Wardee's soaked rice instant pot recipe What is Lacto-Fermentation? 7 Fermenting Mistakes You Might Be Making Wardee's recipe for homemade pickles How to Cook Real Food with a Busy Schedule From Jami: Using freshly ground grains in everyday life (how to make it work!) From Jami: How to Use a Grain Mill Q&A From Jami: Bread Making & Healthy Living with Stacy Myers How to Make Homemade Pickles with Wardee:  Here's Wardee's easy tutorial video on making homemade pickels!  Join us for the 2018 Homemaking Ministries Online Conference!  If you want to join us for the 5th annual Homemaking Ministries Online Conference - you will be able to access BOTH of Wardee's full sessions. Throughout these two podcast episodes, you've been able to get bits and pieces of Wardee's advice. But if you want to go deep and get step by step advice, then grab your ticket and join us September 25-28th! Here are the other sessions and speakers in the In The Kitchen portion of the conference. There are 3 other themes we will explore as well: Homemaking Routines, Your Identity in Christ, and Family Life. Come grab your ticket by September 16th to get $10 OFF!! 

Wardee is back on the podcast for the second time this week! She is going to be sharing how to use traditional cooking and preparation methods for a healthier kitchen. And how, most importantly, you can fit it in to an extremely busy schedule! (You can listen to her first episode here) Listen in here:  Listen to the Podcast: You can listen to the full episode and then find the links and resources below.  And don’t forget to subscribe to the podcast in iTunes. Right click here and save-as to download this episode to your computer. Wardee's Tips & Links for Traditional Cooking:  Wardee's soaked rice instant pot recipe What is Lacto-Fermentation? 7 Fermenting Mistakes You Might Be Making Wardee's recipe for homemade pickles How to Cook Real Food with a Busy Schedule From Jami: Using freshly ground grains in everyday life (how to make it work!) From Jami: How to Use a Grain Mill Q&A From Jami: Bread Making & Healthy Living with Stacy Myers How to Make Homemade Pickles with Wardee:  Here's Wardee's easy tutorial video on making homemade pickels!  Join us for the 2018 Homemaking Ministries Online Conference!  If you want to join us for the 5th annual Homemaking Ministries Online Conference - you will be able to access BOTH of Wardee's full sessions. Throughout these two podcast episodes, you've been able to get bits and pieces of Wardee's advice. But if you want to go deep and get step by step advice, then grab your ticket and join us September 25-28th! Here are the other sessions and speakers in the In The Kitchen portion of the conference. There are 3 other themes we will explore as well: Homemaking Routines, Your Identity in Christ, and Family Life. Come grab your ticket by September 16th to get $10 OFF!! 

In this episode Greg and Dave discussed lacto-fermentation, a method of preserving vegetables that predates modern pickling techniques that employ the use of vinegar. Lacto-fermentation uses natural lactic-acid bacteria (LAB) and yeasts that are present in the actual vegetables to create an acidic environment that preserves the vegetables, is probiotic, and results in really tasty …

Kirsten Shockey visits Perfectly Healthy And Toned Radio to discuss her book,"Fermented Vegetables". Kirsten and Christopher Shockey got their start in fermenting foods, first on in their home, and then with their farmstead food company (Mellonia Farm), where they created over forty varieties of cultured vegetables and krauts. When they realized their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. They still experiment with new recipes, help others set up in-house or farmstead “fermentories”, teach classes at their farm and host small farm workshops.  They live on a 40-acre hillside homestead in the Applegate Valley of Southern Oregon, where they have cultivated a handmade life for the last 15 years. Their days are a chaotic combination of parenting, day jobs, writing and navigating whatever the climate and the rural lifestyle throws their way.  Every day is different. Christopher and Kirsten can be found watering, preserving harvests, making cheese, planting trees, chopping firewood, mucking stalls, hiking, dreaming up the next project, reading, or dancing on the porch under the stars.  At the end of the day they go to bed exhausted and knowing life is good. Visit tp://ferment.works to learn more

KIMCHI, KRAUT, KVASS AND KOMBUCHAJoin a class in fermentation hosted by Shane Peterson and Søren Ejlersen We will introduce you to the universe of fermentation! We will look into what fermentation does, the history of fermentation and why it is not common practice (yet) in Denmark. Nothing less than a Masterclass light! The class will start out with an hour-long presentation covering all areas of fermentation. We will be talking about Kimchi, Kraut (sauerkraut), Kvass and Kombucha. Next will be a workshop where everyone prepares either a kimchi or a kraut. You will taste the craft and receive recipes and instructions in order for you to repeat the art at home. Shane Peterson and Søren Ejlersen will take you through an interesting evening. The class is held in English - and possibly a little Danish (Søren speaks Danish). Shane has been working for years with innovation in fermentation. He knows every nook and cranny of the process.Fermentering er Shane s felt - Her går han helt i dybden sammen med Søren Ejlersen og viser vej i universet.

Dan Farella joined me on the podcast to discuss his life and work as a "Plant Monk." We talked about so many things though—the insane war on dandelions, viewing the natural world as an amusement park, eating as entertainment rather than intuitive necessity, the foraging trend in the restaurant world, the culture shock of two Americans visiting India, aaaaand we may have discussed something about wild food foraging in there, not sure, you'll have to listen to find out... Dan Farella is an expert food forager, herbalist, teacher and woodlands guide. Through his teaching Dan awakens our fascination with the natural world inspiring a deeper, more intelligent and respectful connection. He offers classes and video content from his website: returntonature.us WEBSITE: http://www.everydaydetox.org INSTAGRAM @everydaydetox SNAPCHAT @everydaydetox FACEBOOK: https://www.facebook.com/everyday.detox And remember: We’re just talkin’ here! Nothing said is intended to replace medical treatment or the advice of your healthcare provider,

All of the nutrients coming from whole foods would by nature contain major antioxidants, tissue alkalizers, Friendly Microbes (+LAB), Amino Acids, Enzymes, Vitamins, Minerals, & Essential Fatty Acids. Friendly Microbes (+LAB) means that it's sourced from the food in which the product is made, and the true form in which we should get our good bacteria. Friendly, living bacteria repopulate the lining of your GI Tract and help to cleanse away toxic buildup. Years of study and billions of dollars have been spent on trying to find out why we humans have been getting sick since we started cooking our food. It's because cooking your food kills life-giving enzymes and increases your potential for ill health. "Enzyme-deficient bodies are prime targets for cancer, obesity, heart disease, or other degenerative problems." - Dr. Edward Howell (Enzyme Nutrition) Lacto-Fermentation breaks down whole foods, to the very essence of their construction. We call this "predigested" and it's done with friendly microbes so that no digestion is required from your body. All grains and legumes are predigested and contain an active proprietary food sourced lactic acid bacteria culture. http://life-enthusiast.com/usa/genki-foods-m-99.html?pID=4114 Supplementing with good, friendly bacteria - probiotics - aids digestion, promotes natural immunity & resistance to diseases, and is crucial in regaining and maintaining your health and vitality. GOLD repopulates your digestive system with healthy bacteria, and is especially helpful digesting dairy products as it can break down lactose. No more guesswork about getting the cofactors necessary for optimal health. http://life-enthusiast.com/usa/gold-liquid-liter-p-924.html

[audio:http://hughstimson.org/wp/wp-content/uploads/2010/12/AnnArborCalled-ep1-128.mp3|titles=Ann Arbor Called – Episode 1] Jeff, David, and Mark interview Francis Farmer about Dr. Weston A. Price, a UM grad who studied healthy traditional people.  We learn about how the microflora in our guts are an integral part of our lifeforms, that we should eat lacto-fermented foods and properly sourced/prepared saturated fat, and more […]