Love this and I am finally understanding the benefits of fermented foods. What is the shortest amount of time you can leave the sour crout before eating it?
I would love to hear more about zero waste shops at the moment! I recently read an article about how they are currently struggling in England post-pandemic and honestly found that so surprising! It's the opposite of what I expected to happen!
Just sitting at home eating my lunch watching this very calming and lovely video. When you said you wanted to take into account struggling incomes into the recipes and videos you share, I felt so much affection for you!! you are one of the most considerate and genuine people I watch on here. Definitely interested in that conversation, thanks for all the energy and love you put into your videos❤️
I really love that you don't fill your videos with music. It's so simple, and I didn't realize how much nicer it is until watching your videos. Every other YouTuber has such noisy videos because of all the music. I always turn the volume way down so I don't have to listen to the music, but then when they speak, I have to turn it back up 🙄 So simple but so nice. It also makes me appreciate my own life in silence.
Manty actually come from Asia, precisely Uzbekistan/ Kazakhstan/ Tadzhikistan etc. From there they came to eastern Europe. Growing up I've always had manty with pork, onions and pumpkin. I love your channel and the content, and extra appreciation for taking on/ incorporating buckweet and borshtsh and pampushki ( pampushka- singular, pampushki – plural) and manty, 🙏👏👏💛💙
We use a lot of buckwheat in Poland. It is very healthy and quite cheap but apparently you should rather buy it eco-certified because of glyphosate used in the "normal" agriculture.
Why do you cut the middle of the cabbage away? I always use the entire thing, I find that the middle ("stem") isn't any less flavorful, it just needs to be cut up a little differently. I'm sure you have a reason, which is why I'm asking.
Hey Immy! I do have a few tips for you for your sourdough.. I used to do mine with rye flour which I found easier than wheat flour. On day six oder seven I put two tablespoons of my dough to another glass jar and used the rest of it to make bread (you need to add extra ingredients). The first few weeks you need to put some extra yeast to ist so the bread can rise (?) properly. At some point you'll recognise when you can bake it without any additional yeast. I hope that comment was helpful and understandable 😀 all the best to you
As a Ukrainian American, seeing you try Ukrainian/Eastern European recipes was incredibly meaningful to me. Honestly made me cry thank you so much
Where is your dress from? It’s gorgeous 😍
Love this and I am finally understanding the benefits of fermented foods. What is the shortest amount of time you can leave the sour crout before eating it?
Loved this one! Thanks that you also share if something does not work out ☺️ your videos are always so calming and inspiration! 🧡🧡🧡
I would love to hear more about zero waste shops at the moment! I recently read an article about how they are currently struggling in England post-pandemic and honestly found that so surprising! It's the opposite of what I expected to happen!
My little Ukrainian heart rn is bursting 🥺💕 you’re joy and respect for food, not just Uki food but all cultures, never ceases to amaze and inspire me
Buckwheat is soooo expensive here in the US. $10/pound.
👍👌🏻
Just sitting at home eating my lunch watching this very calming and lovely video. When you said you wanted to take into account struggling incomes into the recipes and videos you share, I felt so much affection for you!! you are one of the most considerate and genuine people I watch on here. Definitely interested in that conversation, thanks for all the energy and love you put into your videos❤️
The blue and white dress is so beautiful! I love The Zero Waste Chef for sourdough discard recipes 😋
Your videos are my favorite.
I really love that you don't fill your videos with music. It's so simple, and I didn't realize how much nicer it is until watching your videos. Every other YouTuber has such noisy videos because of all the music. I always turn the volume way down so I don't have to listen to the music, but then when they speak, I have to turn it back up 🙄
So simple but so nice. It also makes me appreciate my own life in silence.
Manty actually come from Asia, precisely Uzbekistan/ Kazakhstan/ Tadzhikistan etc. From there they came to eastern Europe. Growing up I've always had manty with pork, onions and pumpkin. I love your channel and the content, and extra appreciation for taking on/ incorporating buckweet and borshtsh and pampushki ( pampushka- singular, pampushki – plural) and manty, 🙏👏👏💛💙
This all looks so yummy ! I wonder why I never gave sauerkraut a try before ?! You look wonderfull in this dress and outfit Imy <3
yes, yes, yes to affordable meals!
Missed your videos – loved all the recipes!
I love that dress!!
We use a lot of buckwheat in Poland. It is very healthy and quite cheap but apparently you should rather buy it eco-certified because of glyphosate used in the "normal" agriculture.
Why do you cut the middle of the cabbage away? I always use the entire thing, I find that the middle ("stem") isn't any less flavorful, it just needs to be cut up a little differently. I'm sure you have a reason, which is why I'm asking.
Love this series so much!!
I love your videos Immy! They bring me such comfort. I have loved watching you and your content grow over the years ✨
Hey Immy! I do have a few tips for you for your sourdough.. I used to do mine with rye flour which I found easier than wheat flour. On day six oder seven I put two tablespoons of my dough to another glass jar and used the rest of it to make bread (you need to add extra ingredients). The first few weeks you need to put some extra yeast to ist so the bread can rise (?) properly. At some point you'll recognise when you can bake it without any additional yeast. I hope that comment was helpful and understandable 😀 all the best to you
Your food prep videos are my favourite!!!
You look lovely, as always! Thanks for the video.
It’s not just the UK that has food crisis. I’m in Cali & the ores are out of a lot of items plus what is there has gone up in price.
Yes, please talk about the zero waste businesses missing out because of a change in culture? I'm not sure what this means…
We appreciate you too! 🥰
Watching after a long day at work and I am the 800th like!
Cooked buckwheat (I boil it in veggie stick) is a great substitute for bulgar wheat in tabouli as buckwheat is gluten free.
Once your sourdough is going strong I highly recommend switching to a dry starter. Check out Elliot Homestead for a wonderful tutorial.