You Can Ferment a Lot More Than You Think
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YouTubeDishByDavid
You Can Ferment a Lot More Than You Think
Get TRFS 👇(full fermentation system): https://dishbydavid.gumroad.com/l/TRFS People think fermentation is just kraut. It's not. Whole cabbage, red onions, purple cabbage, carrots, hot sauces, whole apples, watermelon, green tomatoes, bananas. All fermenting. All alive. Same process. Same bacteria. Just different ingredients. Once that clicks ...
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Want to learn my fermentation methods? Link in bio 🔗 A lot of people pickle vegetables thinking they're getting probiotics for their gut. They're not. Vinegar kills bacteria. That's how it preserves food. Fermentation grows bacteria. That's the whole point. When you ferment with salt and water, you're creating live lactobacillus. Billions of bacteria. Organic acids. Probiotics. That's what supports gut health. That's what makes it probiotic-dense. Vinegar pickling? You get sour vegetables. But
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fermentation isn’t rotting but these foods from fiber and protein can contain sulfur and when sulfur is fermented it can release hydrogen sulfide gas which is smelly. From fiber foods it’s cool, but when it ferments amino acids excessively it could be because you don’t have enough fiber in your diet not because you need betaine HCl. And yes we all need more stomach acid I can make a second video on that! #fiber #protein #fiberfive #fiberfreak
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