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FMTV - Fermenting Basics with Kirsty Wirth

Fermenting Basics with Kirsty Wirth

Exclusive on FMTV

Series: Kultured Kitchen with Kirsty Wirth | Episode: 1 | Runtime: 08m 08s | Release date: 2017

Did you know that a lot of your hormones are made in your gut and that the food you eat affects how they operate in your body? Fermentation Basics with Kirsty Wirth will provide you with the basics of fermentation and information about how ferments work, why they are so good for our health and how to implement this into your daily life. Kirsty will run through the basics of starting your own culture, delve into the scientific process of how fermentation works and discuss how we can use our fermented foods as functional gut-healing medicine.

In this tutorial, Kirsty will show you how easy it is to start fermenting at home which will help us learn all facets of the fermentation process. As long as you invest in a good quality fermenting jar, you can make a probiotic drink which can be that simple. No elaborate equipment and only a small investment of time.

Notes*

  • You may use a starter culture of choice. You can purchase starter cultures from health food stores or online.

Featuring:
Kirsty Wirth

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More From Kultured Kitchen with Kirsty Wirth:

Comments / 21

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Desiree Butzer | 4 months, 2 weeks ago
i made beetroot recently, did not intend to ferment it, boiled it first, then poured liquid over it in the jar.....I think when i tried opening the jar, i let some air in? After trying to unsuccessfully open it, i put it back into the cupboard....my beetroot is now gassy, is this ok? I have put it in the fridge since....
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Cathy McIntyre | 1 year, 1 month ago
Hi there I've really enjoyed watching these videos thankyou! I'd like to ask a couple of questions please? I've been fermenting kombucha, water kefir and ginger beer plant for about 6 months and enjoying all of them but I've loads to learn beyond the basics. I use large kilner jars but I thought that during initial fermentation the covers had to be loose fitting as opposed to a tight seal therefore I removed the lids and I cover jars with muslin secured with elastic bands. Would it be best to replace lids? Thank you. Cathy
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Jasmin Habelito | FMTV | 1 year, 1 month ago
Hi Cathy! The less fresh oxygen you let into your fermenting vegetables, the less chance there is of mold growing on the surface. One of the best ways to seal up is by using an airlock which allows excess pressure to escape, while not letting any new air in. However, you can also ferment veggies using tight weave dish towels or fabric, multi-layered tight-weave cheesecloth which should be secured with a tight rubber band so ants and fruit flies can’t sneak under it. Hope this helps! ~ Jasmin
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Cathy McIntyre | 1 year, 1 month ago
Thanks Jasmin!
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cathy beveridge H | 1 year, 2 months ago
Hi What makes the fermenting jar different to an ordinary glass bottle jar?
Thanks
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Jasmin Habelito | FMTV | 1 year, 2 months ago
Hi Cathy! It's recommended that you use a fermenting jar which utilises an airlock as a means of allowing the carbon dioxide from fermentation to escape whilst not allowing air to get back in. Using a fermenting jar will allow you to make fermented fruits or vegetables while greatly reducing and often eliminating the threat of a harmless yeast. Hope this helps. ~ Jasmin
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Jeanette Massey | 1 year, 3 months ago
Thanks I found the recipes duh lol
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Iris Aguanta | FMTV | 1 year, 3 months ago
Hi Jeanette, thanks for letting us know! Enjoy! :) ~ Iris
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Jeanette Massey | 1 year, 3 months ago
Hi I can't seem to find the recipes for the fermented series with Kirsty Wirth.
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Linda Freeman | 1 year, 3 months ago

Thanks Iris, yes that is what I am doing, just warming slightly. Its delish!
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