Mei
Region: US
Friday 02 January 2026 13:30:00 GMT
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AbsintheAgaro :
it makes me feel SOOOOO much safer when people making fermented foods know the EXACT species of the mold they're using! excellent job!!!
2026-01-02 19:16:31
3060
Ninnin ☘︎ :
This entire video is so cool and dam the amount of research put behind this is so amazing
2026-01-02 13:56:29
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kmhxv :
respectfully, the sparkling wine comparison is not the best! i would say it's like making your own vegetable oil from scratch - something so commonplace and cheap not many would do it themselves
2026-01-02 21:06:11
592
georgialaurette :
I love including your sources
2026-01-02 13:50:46
405
Desert Mother :
I love the combo of commercial processing, anecdotal home recipes, and scientific papers. It’s such a cool way to combine sources into your totally unique way of making it!
2026-01-03 03:13:24
246
light :
we have something similar in Nigeria. Fermented locust beans, called "Iru" by the Yorubas
2026-01-25 21:15:01
1
Angsty Angstrom :
Oh yeah I’ll take one 2026 Mei fermentation scientific paper pls 🫡🤩
2026-01-02 13:45:07
263
ashiieex_ :
terrifyingly early but this is so freaking cool
2026-01-02 13:41:27
401
Ben :
You are a marvel!
2026-01-02 22:04:38
0
thecrowsnest :
chaste tree leaves for spores? howwwwww did they know? this is so cool. 👏
2026-01-02 18:05:55
44
_secretjul :
This is such excellent content
2026-01-02 14:13:24
29
Pantheralutra :
Is there a brand you recommend (for those of us not making at home) :)
2026-01-03 04:04:42
11
normal_ass_name :
could you talk about how this mold is safe to eat?
2026-01-04 23:35:01
0
Grimalkin :
Is this a similar process to making rice koji? I’ve wanted to try this but I’m nervous about messing it up
2026-01-02 20:51:19
6
HamCrafted :
You’re literally my favorite content creator, I love learning from you!!!! 🥰🥰🥰
2026-01-02 19:35:08
5
Joot 🦭 :
Mei always comes thru with the citations
2026-01-02 23:43:48
9
killuastan :
Wow this is amazing wtf
2026-01-17 02:23:27
2
Jackie Q :
YOU’RE SO COOL
2026-01-06 16:35:16
3
Alisha :
I learn something new everyday—and I love it. Thank you
2026-01-02 13:54:21
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MagsDK3 :
I had such a difficult time finding gluten free doubanjiang. I finally found only one GF doenjang on Amazon, but the flavor just isn'tthe same. I love your video and I'm absolutely thinking about making my own and trying to sub rice flour for the wheat.
2026-01-02 21:05:28
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PrimeRibViking :
This is cool
2026-02-12 00:29:00
2
Gabrielle✨️ :
It's so cool that all these studies exist about this very specific thing. Lovely to have a window into other people's shared interests!
2026-01-16 17:56:43
3
≽^• ˕ •^≼ :
I think this is what we call “tremoço” in Brazil, a savory pickled snack we buy to eat while drinking beer
2026-01-10 02:39:27
4
user5674730200278 :
How are you so so cool 😭
2026-02-12 00:49:37
1
Carmen in the Garden :
So coooool
2026-01-06 17:08:19
1
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