ARE BACK IN THE CARIBBEAN
HOLLOWAY HAD CARED FOR A
COUNTRY HARTLAND MATIBA AND
WE JUST MADE GRANDMAS JENNY'S
STUFFED PAPWORTH AND NOW WE
GET TO PACE IS DONE. AS TIME
WENT TAKE THIS AWAY FROM
BROKERS AND I ALWAYS GET
REALLY GREAT SHOT I REALLY
WANT TO MAKE SURE I GET
THE PEPPER PART IN IT BECAUSE
I DON'T THINK I'VE EVER HAD
STUFFED PEPPERS MADE WITH
BANANA COVERS BEFORE I'M
HAVING A REALLY HARD TIME AND
YOU HAD MENTIONED THAT YOU
ALWAYS. ALMOST ALWAYS USE BUT
ADDED PEPPERS I DIDN'T
REALIZE THERE ARE REDBUD AT
THE PAPER I THINK THAT ONE
JUST A LITTLE OVERRIPE BUT IT
WAS ALREADY SO YOU CAN'T
WRITE I LIKE IT GIVES A
LITTLE CAKE VERY GOOD. I'M
GOING TO FOCUS ON THIS FOR A
LITTLE BIT I DON'T THINK
WE'RE GOING TO MEAN SOMETHING
ELSE ARE ARE ARE ARE YOU
GOING TO SHOW YOU MAKES
ANOTHER ONE OF MY FAVORITES
AND THAT IS PICKLE YES YES.
SO WHAT DO WE HAVE HERE OK SO
THIS IS PRETTY COOL IN
THE LAST FEW YEARS I'VE BEEN
GETTING INTO LACTO
FERMENTATION WHICH IS IT'S
PROBIOTICS SO WE'RE TALKING
ABOUT FOOD THAT IS HAS LIVE
ACT OF CULTURES IN IT SO I
BROUGHT WITH ME TODAY SOME
WATER BECAUSE I KNOW WE'RE IN
THE CITY AND SO THE WATER
HERE WOULD BE CORONATED AND
IT'S REALLY SIMPLE TO DO ALL
WE HAVE TO DO IS POURING THIS
INTO A FERMENTATION CROSS
THAT I HAVE AND YOU DON'T
HAVE TO HAVE ONE IS FANCY IS
THIS. I NEVER EVEN KNEW THERE
WAS SUCH A THING FERMENTATION
FERMENTATION CROC IT'S JUST
SOMETHING THAT WOULD HAVE
BEEN USED TO MAKE PICKLES OR
SAUERKRAUT KIMCHI THOSE SORT
OF THINGS AND THEY'RE COMING
AROUND AGAIN SO I'VE GOT
WE'RE GOING TO ACTUALLY MAKE
FERMENTED PICKLES AND IT'S
I'VE GOT FIVE TABLESPOONS OF
SALT HERE THAT WERE DUMPING
IN ANY PARTICULAR KIND JUST
TABLE SONG THIS IS SEESAW CSL
AND THE ONLY REASON I'M USING
LIKE I SAID WE WANT TO BE
ABLE TO MAKE THOSE LIVE
CULTURES AND THE KOREAN IN
THE WATER WOULD KILL THEM
OTHERWISE ACTION SO ACTUALLY
IF YOU DON'T MIND IN THAT
DRAWER THERE THERE'S A LITTLE
SPOON I TALKED ABOUT AND WE
JUST WANT TO DISSOLVE THAT
SALT IN THE WATER AND THEN WE
NEED SOMETHING WITH SOME
TANNINS AND IT WE COULD USE
GRAPE WEAVES I'VE GOT BAY
LEAVES TODAY. TENANTS AND
THAT HELPS THE FERMENTATION
PROCESS AND THEN WE'RE GOING
TO PUT THOSE RIGHT IN THERE
AND THESE ARE JUST LITTLE
JUST LITTLE YOU COVER
CUCUMBERS AND THEIR BEST WHEN
THEY'RE RIGHT FRESH OUT OF
THE GUARD IN THESE RESPECT
YESTERDAY OK AND I MAY PUT
TOO MUCH WATER IN THERE YEAH
BUT YOU GET THE IDEA WHY
CAN'T I BUT YEAH YOU GET
THE IDEA AND THEN WE WOULD
PUT IN SOME GARLIC CURVES YOU
COULD SEASON THEM WITH SOME
PEPPERCORNS COULD THROW SOME
RED PEPPER FLAKES IN THERE
SOME FRESH DEAL IF WE HAD IT
AND THEN WE'VE GOT THESE
WEIGHTS AND I WAIT THEM DOWN
WHICH AGAIN WE'VE TOO MUCH
WATER IN THEIR FIGHT BUT I
WOULD MAKE SURE THAT
EVERYTHING IS UNDERNEATH
THE AND THEN PUT THIS LID ON
AND AT ABOUT 3 DAYS WHEN YOU
OPEN IT YOU'LL START TO SEE
THAT IT'S KIND OF GETTING
KIND OF CLOUDY KIND OF BUBBLY
AND IT'S STARTING TO FERMENT
THESE ARE ABOUT SEVEN OR
EIGHT DAYS AT THIS POINT.
THEN I TAKE THEM OUT OF HERE
AND PUT THEM IN
THE REFRIGERATOR BUT THEY ARE
ACTUALLY LIVE CULTURE IS KIND
OF LIKE YOGURT WOULD BE AND
IT'S A LITTLE PROBIOTIC
GOODNESS FOR YOUR GUT AND YOU
END UP WITH PICKLES. YEAH.
I'M ALWAYS OR AND PROVIDE
PROBIOTICS ARE SO GOOD FOR
YOU YES BECAUSE THEY ARE
HELPING REPLACED THE GOOD
BACTERIA THAT IS IN YOUR
INTESTINES YOU HEAR ABOUT
LEAKY GUT AND WE'RE LEARNING
SO MANY THINGS NOW ARE SO
MUCH OF OUR IMMUNE SYSTEM
RELIES ON OUR GUT IN OUR GOT
HEALTH RIGHT AND SO THIS IS
HELPING TO REPLACE THOSE
PROBIOTICS THAT MAYBE FROM
OUR DIET NOT BEING AS GOOD AS
IT SHOULD BE OR OTHER
STRESSORS AND THE ENVIRONMENT
AND THIS IS ALL PART OF YOUR
JOURNEY BECOMING THE COUNTRY
BECAUSE YOU HAD GONE THROUGH
A TRANSFORMATION EATING
LOSING A WHOLE LOT OF ON YOUR
WAY YES YEAH I LOST 90 POUNDS
IT'S BEEN PROBABLY ABOUT 10
YEARS AGO YEAH YEAH SO HERE
AND YOU SAID YOU'RE NOW
YOU'RE FOCUSING MORE ON
THE PROBIOTICS AND JUST
NATURAL FOODS AND TRYING TO
JUST KEEP TRYING TO FOR
MYSELF AND MY FAMILY EAT AS
YOU KNOW AS CLEAN AS POSSIBLE
AS CLEAN AS POSSIBLE AND
THAT'S JUST BASICALLY FEWER
INGREDIENTS AND NOT A LOT OF
PROCESSED FOODS AND THINGS
LIKE THAT YEAH I MEAN AND
LABORATORY SURE THING GETTING
AWAY FROM ALL THE FOOD
GIMMICKS LOOKS REALLY GOOD I
LOVE IT NO ONE HERE EXCUSE MY
REACHES BECAUSE THESE ARE
FANTASTIC SO GRAND TOTAL FROM
THE VERY BEGINNING OF
THE VERY END ABOUT HOW LONG
WOULD IT TAKE TO THIS THESE
ARE ABOUT SEVEN DAYS OLD SO
THEY ALWAYS HAVE A MAKING YES
SHE COULD SEIZE THIS THAT AND
THE JAR FOR SEVEN DAYS AND
THEN WE TOOK THEM OUT AND AND
SO THIS IS ABOUT TO COURT
THE WATER FOR FIVE TEASPOONS
TABLESPOONS OF SALT I MEAN
THAT'S REALLY THE MAIN PART
OF MAKING IT ALL WORK AND
THIS LIST IS A LITTLE LOOSE
FITTING IT WHAT SOME OF
THE GOOD BACTERIA IN THE AIR
GET IN THERE THAT STARTS
THE FERMENTATION PROCESS AND
AS LONG AS WE HAVE SOMETHING
WITH SOME TANNINS IN THERE.
I'VE SEEN RECIPES WITHOUT IT
BUT FROM WHAT I'VE READ IT
THE PICKLES DON'T WORK RIGHT
WHEN YOU DON'T DO THAT SO
LIKE SOME BELIEVE SOME GREAT
BELIEVES THROW A FEW OF THEM
IN THERE AND THEN IT JUST
KIND OF ITS MAGIC ON ITS OWN
IN A SEPARATE THINGS TEACH
THE KIDS IT IS WHAT'S COOL
TOO IS KIND OF LIKE
THE PAPERS THIS IS SOMETHING
THAT 100 YEARS AGO PEOPLE
WOULD HAVE DONE WITHOUT
THINKING TWICE WITH
THE GUARDS YEAH MY MOTHER
ALWAYS TALKED ABOUT WHEN SHE
GOT HER GRANDMOTHER'S HOUSE
YOU ALWAYS HAVE A BIG BARREL
SAUERKRAUT YEAH IN
THE BASEMENT AND SHE WOULD GO
AND IT WOULD BE FERMENTING
SHE'D GO EAT IT RIGHT OUT OF
THE BARREL SO IF YOU WOULD
LIKE ANY OF THE RECIPES
MEANING THE STUFFED PEPPERS
OR THE PICKLES JUST SEND US A
SELF-ADDRESSED TAMP DOWN
BELOW 1729 NOR SOLSBURY
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