The Complete Guide to Fermenting Every Single Vegetable
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It’s August but why am I thinking about winter? Well for thousands of years that’s what humans did in order to survive the colder months of the year. It wasn’t until very recently with the invention of refrigeration and the explosion of the modern food industry have we've departed from the ancient food preservation techniques that were used to preserve and eat nutrient rich food all year round.
Well it turns out, we actually adapted to eat preserved food and not just fresh food all year round. Fermentation unlocks certain nutrients that aren’t available in fresh food that can provide major health benefits by consuming them in your diet.
In this video, I’ll be focusing on one specific fermentation technique called lacto fermentation (yogurt, kimchi, sauerkraut) that converts starches in your food to lactic acid. By learning a simple formula of salt and water, you can pretty much take any fresh veggie you find in the market and preserve it to unlock incredible flavors and health benefits in your food!
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Nice Job! I'm from Bulgaria, and we do ferment veggies as far as anyone can remember. You should definetely try some of the Balkan combinations, I am sure you will love them. The most classic recipe is a mix of Cauliflower, Carrots and Sweet Peppers (a fleshier variety, we use a sort that is round and almost looks like a tomato) as for flavoring, a few straws of Celery are a must (Or maybe a piece of celery root), a few pieces of onion 1-2 cloves of Garlic, and eventually coriander or allspice if you like it. A lot of people add green tomatoes to the mix, but I really hate those, so I prefer to keep them out of the mix. Others like adding gherkins, but they don't fement quite right in this mixture, I prefer them when they are fermented separately (just gherkins and some spices). You can also add ocra, but make sure it is really young and tender. Old ocra sucks in pickled form. Same goes for green beans (I am actually happy they got spoiled :D) Another recipe that I really love is Sour Garlic... which is just pickled garlic. You pickle the whole garlic heads without separating the cloves. You just remove the flaky stuff from outside and proceed with the brine. I just love that. And a small trick I know from older folks, that prevents mold even if some part of the veggies is above water.... You place a tablet of aspirin on the bottom of the jar before adding the veggies, and then another one on top, after you have added the brine. With this addition fermented veggies can last for at least two years. And yet another trick. During the first stages of fermentation it is good to turn the jars upside down every day or two. There are many cool recipes that I haven't even tried. I've heard of pickled grapes, which sounds quite interresting. And also pickled baby watermelons (It turns out, that when you grow watermelons, at a certain point you have to remove some of them from the stem, to provide more nutrients for the others.... So instead of throwing them away, you picjle them) :)
zeoxbg thank you so much I am excited to try a few of your suggestions!
Thanks a lot sharing, I'm interested in making Sour Garlic, but what is the Brine?😊
@@gldistrict I'll tell you the recipe for a 3 litre jar. I hope you can adjust it to your jar size. - Step one remove roots and stems from garlic heads (younger garlic is preferred). - remove some of the loose skin around the heads. - Put them in a jar at top it up with fresh water. Place the lid on top, but do not seal the jar. After 24 hours remove the old water and fill it up again. You repeat this process 3 times! - After you remove the third batch of fresh waterm you add: - 4 table spoons of salt - 4 table spoons of sugar - 4 table spoons of vinegar (you can make it 6 or 8.. depends on your taste) - Add any herbs or spices you might want, like dill and allspice (I prefer it with no extra spices). - Top up with water. - close the lid, but again do not seal it. Leave it in a shady cool place to ferment for 3-4 days (you might use one of those valves to let CO2 excape). - After 3 to 5 days, check how things are going, the initial fermentation should be over and CO2 peoduction should be lower now. At this stage top yp with water if needed and seal the jar. Leave in a shady or dark place. After about 5 days, the brine will get murky. After about a week or so it should start to clarify, and the garlic will get a slight pink/yellow hue, this means it is ready to consumption. Enjoy :)
@@zeoxbg awesome! Thank you so much!
Did Bulgarians invent giardiniera? I thought it was the Italians, but your first paragraph sounds just like it. In general, I feel like the best pickles come from Japan, Eastern Europe and South Korea.
1. Wash your veggies of choice. 2. Cut them up into bite sized pieces. 3. Add the vegetables and water into a jar whose weight has been tared (zeroed out). Weigh them. 4. Pour water into separate jar and add salt equal to 2.5% of the mass. Mix up and then put back into the original jar with the vegetables in it. 5. Weigh it down so the vegetables stay submerged. A glass weight seems to be the easiest. 6. Cover loosely with the lid. 7. Enjoy at your leisure for months if stored properly. Did I miss anything?
Excellent
yes, how long to let ferment before refrigerating
@@jamesnesran2348 It's up to you. The flavor of the veggies continues to change as the bacteria continues to eat them. I forgot about a jar for about 3 months and they tasted more sour than usual, but they were perfectly fine to eat. Technically you don't even need a fridge, just eat the veggies out of the jar, making sure to keep them submerged under water. That's how they did it before refrigerators existed
@@jamesnesran2348 It also depends on how hot your house is. For example, my carrots ferment in two weeks in the summer, and they take a standard month in the winter. I also don't do any complicted math. I put 4 tsp of salt in a quart jar. add about a half cup of water to dissolve. add vegs. add water to the top. stir really good/shake. It has never ever failed. I never do the math and weighing he does. Just an idea.
Should the water ideally be chlorine free
Hello I am a Korean KZheadr who loves fermented foods. I came to KZhead in search of fermented food from abroad. Thanks for the good video. Best wishes for a Happy New Year
Thanks for your comment, Koreans are some of the best fermenters in the world!! So happy to be able to gain knowledge from your wonderful culture
one of the tricks i use to keep the mold away is to invert my jars for at least an hour each day. what was out of the water...is now in the water. what might have had mold started...is not in a salty anaerobic environment. Once I started inverting my jars (after burping) daily...I've never had mold since.
Needs good seals though.
hi , what do you mean after burping daily?
@@akhadmea.2937 Burping means opening the lid for a brief time to allow air to escape, and then tightening it again.
06:05 Understanding the process 12:18 key tips for fermenting 18:27 Pickling timeline u welcome folks
Thank you 👍
Thank you, kind sir! 👍
Tremendous. Well done.
Mike, you should try pickling your own tea leafs and make a Burmese Tea Leaf salad (la phet thok)
Thanks
Ideal temperature 15 - 24°C for anyone interested
Can i refrigerate it?
Marc Christian Bruan no u fridge temperature is around + 3* Celsius approximately Freezer-18 * but don’t know the exact number
Marc Christian Bruan Yes you can refrigerate it if it’s boiling hot summer. It actually increases your success if you refrigerate it than doing it at 35c for example. It will take you a little longer, like instead of 3-4 days to taste sourness it will take you 2.5 weeks until you can taste sourness. But I do fridge method every single time. The first few weeks you can eat the veggies too, it’s just salted brined veggies and it’s not bad. After few weeks in the fridge you can start to slowly taste the sourness. If you’re in a very hot area do it in the fridge. As long as not in a freezer it will make beautiful pickles more successfully as putting it in a too hot area will sometimes encourage bad bacteria growth causing you to fail. People in up north like parts of Korea and parts of Japan (I’m in Japan), we store them outside and it is like 2-3 c throughout the coldest month and it’s the best time to make fermented vegetables. We don’t make it in summer ever as it’s prone to a failure.
@April Hudson what? 😂
What is this in freedom degrees?
For fermentation use rock salt, not iodized. It will help to start fermentation easier and can help avoid mold growing or spoiling. And for those using the Celsius scale 60F = 15C-16C and 75F = 23C-24C
Use pickling salt, it is pure salt with no additives. Rock salt can have minerals in it as well as some heavy metals depending upon the source.
Would Kosher salt work?
@@Welsh_fpv Check on package if it is not iodized. If not you can use it. Iodine kills lactic acid bacteria responsible for the pickling process of vegetables. Therefore, the salt must be non-iodized
Mistake I've made a few times without realizing what was causing the mold - if you use spices like peppercorn, or red pepper flakes, they'll float to the top above the weight and attract mold. So, I'd avoid veggies with seeds, like sliced cucumbers, and using spices that float like that.
East to fix that problem with the spices, you make a sachet of spices in cheesecloth and put it in the bottom of the jar before adding everything else.
UH OH!!! I just did that today making my first fermentation batch. ugh
@@sarahjoost How did that work out?
Matt Cronin, depending on the spice, you could soak them overnight in a little water which might give them the weight they need to stay under the surface of your brine. I am not sure I would put muslin/cheesecloth in a ferment but you could use a stainless steel tea ball if the vessel you are fermenting in is big enough. I'm a fermentation crock girl so there is plenty of room. :). Good luck
Thanks for posting this! I've always wondered why my cut cucumbers tend to mold but when they are whole they don't.
Let's resume 23min of video in a sentence and a half : Add 2.5% of salt to the weight of your veggies + water. Keep your stuff submerged.
But what kind of salt
Not enoug of info, your comment truly is.... pointless, tadaa
@@russianbot1339 non iodine seems to come up in a lot of other videos.
Wrong. It's supposed to be 2.5% salt to water ratio. He screwed it up.
Freddie, slow down and smell the roses
Excellent vid! Unless I missed it, you failed to mention that one must NOT use table salt for fermentation. The iodine inhibits the growth of the good bacteria. Use something like Celtic, sea, Redmon, pink, or pickling/canning salt. I liked this vid because you kept it moving. Your editing kept my interest. Definitely an excellent vid for the fermenting beginner!
You can purchase table salt without iodine.People also say you shouldn't use tap water for brewing because the chlorine will kill the yeast. Yet, I have never had a problem. Does everyone use filtered water to bake bread?
Maybe that's because the clorination of tap water depends on where you live. You should definitely check for ingredients like chlorine and iodine when fermenting food or brewing beer.
To get rid of chlorine, just leave the water in a bottle for one hours, it will evaporate
The real problem is not iodine but the lack of all other trace minerals. Table salt is pure sodium chloride and no salt in nature exists like that. all natural salts have a plethora of trace minerals which quite frankly are helpful for probiotics. The iodine in iodized table salt is very evaporative and most of it will be gone before you get it home from the store. Even the government sponsored research found that it is a failure of a product. It does NOT increase iodine levels in the body. Use real Salt folks. Without salt we die. The minerals are essential micronutrients
@@fishntyme8495 nope filtered water doesn't even belong as boiled water the only real bottled water comes from Mt Shasta
A little tip for covering your pickled vegetables during the fermentation stage is to place a coffee filter on top of the jar and use the lid ring. Set the metal lid insert to the side until it has fermented. This allows it to ferment in the jar and yet release the gas through the screwed on filter while keeping dust/dirt out. After it's fermented, you can then replace the filter with the metal lid to store it properly in the fridge.
8:47
@@lyricderbin1169 If you have it weighted down and submerged, it is not exposed to oxygen. You have to make sure your fermented ingredient is submerged. This is why even with a lid his green beans ended up with mold at 21:07. They weren't submerged. Just make sure that your ingredients are submerged in the liquid and you'll be fine to remove the metal lid and use a coffee filter. I suggest maybe that you watch again the section on Anaerobic Environment to refresh about this. :-) 16:40
Screenshot! Thanks, I'm keeping pics of certain things as I'm learning
Great idea, Thanks!!!
I have never fermented before. So excited to begin.
Mike I just want to say Ive just spend a couple weeks fighting Covid & binge watching your videos.Im a fairly experienced cook & have taught some cooking & basic nutrition classes over the years. Cooking is one of my passions. Its an art. I am Very impressed with what you share. You're interesting,well rounded & have Great content. Thankyou
It’s so fun and refreshing to see someone get to do what they love and get paid for it. Clearly you have found your niche and we get to enjoy and learn. Cheers from Colorado!
I'm obsessed with all things fermented too! My dream is to open a shop developing, selling, & teaching about fermented products. I'll call it "Cultured" 😁
ah i see you're a woman of culture as well 😋
Necessary for stomach, but anaerobic products creates dangerous release of Methane.
@@BaliFoodTreePlanter why didn't you just say fermenting makes you fart more?!😂
I did pickling/fermenting a few years ago here in Malaysia - the challenge I had was the space needed and refrigeration required because I'm in a tropical climate. It was also hard to find the pickle weights, but will try your alternate tips! Planning to start a small pickling business connected to an organic farm that my family runs here. Will see if I can dig deeper underground and actually have a naturally cooler environment without having to use up energy on refrigeration.
Marcus, look into African or Indian non-electric refrigerators. Basically it’s a ceramic vessel used to store items and water evaporation is employed to lower the temperature a few degrees. The drop in just a few degrees might just be what you need for your application.
@@sgnguy2027 Thanks for the tip!! Will definitely look into that. I actually am also looking into using large cement half pipes and packing soil on top of that (with ventilation) and creating a sort of pickling cave, as opposed to digging underground. So I guess a large version of a non-electric fridge.
@@jauipop When you get things working please make a video on the process. Or post links here for what works. Keeping expenses down is important everywhere in these times.
@@jauipopSounds great did you make it? Any videos or pictures on how you did it?
How did it go?
Hi, Do not forget the most important part of Mold growth, some of it is penicillium, which is the stage before it is change to penicillin. To change it to penicillin is easy, just add lemon juice to it to consume naturally. It is an acquired taste, and an outback way of getting penicillin when a doctor is not available. Since September o3, 1928, Fleming discovery dots in his petri dish and it was "Penicillium Notatum". You See the good mold secreted something that inhibited the bad mold. Almost all mold is penicillium based and it easily grown on bread with just some drop of water on in in a mason jar capped, but not sealed. You can also get with in moldy bread Blue cheese mold, This is highly tasty and can be added in any cheese making process that excites the mold. I love using mold in all process in the kitchen and just because mold grow on top of veggies, it does not mean it is bad mold. Penicillin take up to 2 weeks or more to appear, so you could have it in a batch you decided to eat in 3 days. good luck, and learn to use mold, rather than avoid them. Lazaro Michael
Quantum-Entanglement in Magnet Great educational information, thank you. Fleury (part of Fleming's team), had lived in the outback among the Australian Aborigines and learnt how they used mould for healing. So without that knowledge they came up with antibiotics.
@@alinedeleandro123 Yes, I eat bread with mold all the time and use sour dough as it has penicillium in it too, Yeast and penicillium co-exist together. We have been indoctrinated to get and use only fresh fruit, for it is best for us, when if we use fruit the ripens on the tree, then falls, then you use it as God intended. Oh, there also was no refrigerators back then, so we at plenty of fermented food, now we do not. Such a shame the direction we are heading on this planet, we want to extinguish all forms of bacteria as if it our enemy. Happy Holidays, and News Year. Lazaro Michael
@@quantum-entanglementinmagn6728 Thank you so much for your very informative reply. I have a friend who once told me that back in the old country, in the village, people allowed their bread to become mouldy in order to use as a healing tool. I believed her, but I must admit, I imagined it would have done more harm than good. That could be the secret for longevity and good health that these people seemed to achieve. So do you just leave the bread out of the fridge, allow it to become mouldy and then just tuck into it as you would with a fresh piece of bread? I'm interested, as I gave up on allopathic medicine a decade ago. I take Diatomaceous Earth as a cleanser. What are your thoughts on that? I give it to my cat too. Merry Christmas and many blessings for a Happy New Year.
wowwww this is so interesting, thank you!
@@quantum-entanglementinmagn6728 amazing!
So.... I blame you! You got me into sourdough, I am baking every other day. Now I also make a starter pancakes with chives, garlic, sesame seeds, salt and pepper and eat it along side of fried smoked tofu and grilled tomatoes! Now wait.... I blame you even more! Because I just finished setting up radishes of various colours and red cabbage that were going a little softer in the fridge, to ferment the heck out of them! You are the king of home cooking and I bow to your knowledge!
Knowledge is key to many things!.... The old ways are always better as they are tried and true, this knowledge can carry many people through many generations and if tradition is passed down.
@@70washington so true about traditions. I have been making my grandma's recipes for years. I had to change some of the ways she canned to be safer, but love my grandma.
wow, those pancakes sound amazing. Can I have the link to the video in which he makes them?
@@on_my_own_two_feet we used our sourdough starter with almond milk, little vanilla sugar, an egg, and a little flour for crepes that taste like fortune cookies
We did a lot of fermentation and canning at my grandma's when I was little and enjoyed summer fruits and vegetables all winter long. I think canning is different slightly from this because you actually sterilize all your jars/lids, use hot boiling water and scald the produce before you put it in the jars. And also you completely seal the lids with a special implement to prevent air getting in. One good tip for checking if dangerous bacteria has developed in a sealed jar is press the top of the lid - if it has give and you can press it down a little, it's fine. If it feels tight and no give, you might have a problem.
In fermentation, if you scald the veggies, you kill the good bacteria which is necessary for fermentation to take place. It's definitely different from canning.
The salt and the anaerobic conditions are the important things here, not heat sterilizing - it's two completely different processes to preserve food. Fermentation is a much older technique - it was being used long before there were canning baths and bottles to scald.
Since the beginning of this year, I've had the idea of fermenting fruits and vegetables; but I had no knowledge about the process. I've been doing research for the past month on fermentation, and everyone seemed to have a drastically different process from the last. Recently, I stumbled across this channel, and I wish I would've found it sooner (because this channel is life-changing). Today, I can proudly say I learned something useful from KZhead, I can also say I know how to ferment (almost anything) like a pro. I love the visuals and how you go into depth about the dos and don'ts of fermentation. I'm gonna subscribe now, and then start fermenting all the vegetables I can find in the pantry.
Such a straight forward explanation of the process; exactly what I needed. I've been wanting to try fermentation when I have a small harvest from the garden that doesn't warrant the full canning process and to try some new flavor combinations.
I totally agree! I'm going to give it a go myself. Now that it's been a year since you posted this, do you have anything to share?
Thank you so much for this video. I have been so intimidated about starting fermenting, and even though I pretty much knew the basics about it, watching you go through every little step just helped me wrap my head around it better.
Thanks for adding the “why’s” Very helpful to not only understanding, but also remembering. Really great content as usual. 👏🏼👏🏼👏🏼
Thank you for putting this out! We put up several quarts of tomatoes and okra from our garden today using your video as our guide. So excited!! ☺️
I appreciated the visual explanation! Exactly the video I needed to help me learn how to ferment foods and what’s actually happening during the fermentation process that is beneficial to my health. Thanks!
Im so glad i stuck around through those months that the channel was struggling with its direction. You have your mojo back!!
I'm from Eastern Europe. I can smell the jars just by looking at the video :))
I need help
So helpful! Thanks for sharing all your knowledge. I’m just starting my fermentation journey. I’ve always loved sauerkraut and other fermented veggies, but I’ve never tried making them myself. I’m really excited to see how they turn out.
It looks delicious! Thank you so much!
It might be good to include the Celsius conversion for the international audience. I'm frothing this format. The studio is so cool.
RileysFilms what do you need converted?
@@profilepicture828 fahrenheit to celsius
@@skilllessbeast7416 ik but what temperatures
@@profilepicture828 his point wasn't that he couldn't do it himself with a bit of research, he was saying it would be nicer to have them already on screen in the video
Thats something I also thought about. Good EP though!
Best breakdown of basic veggie fermentation I've seen. Thanks so much!
Thank you for laying out the process clearly, especially with how you add your salt to your ferments.
Fermentation discussion starts around 6 minute point. This is an excellent tool for measuring salt and starting to ferment anything. Great video.
Oh man, get to the damn point!
I am so glad to see the proper way to ferment vegetables (using weight) and shown in a simple way to do it. Bravo!
Oh goodness, SO helpful and everything looks so delicious! Ready to grab stuff from the garden and get them fermenting! Thanks, Mike 💚
May I add a couple of things. Keep your fermenting mass in the dark, light inhibits fermentation. Also don't be afraid to ferment for 4 weeks. I just did that with Fresno peppers, I am making rooster sauce. Fermenting for more than 2 or 3 weeks adds more flavor.
thank you!So for 4 weeks outside and then in the fridge?
@@antonellarusso4747 yes!
First time fermenter here, I added the weight of the jar into the salt equation. So my carrots will probably be over salty. Thank you for all the info. Super helpful!
I’m glad I found your channel; I’ve been interested in getting into fermentation because I love sauerkraut but I also love cauliflower and it’s a veg I really want to try and this video just really took the process down to its simplest explanation. You should be a teacher.
Love fermented foods!!! Thanks for bringing it in the spotlight.
idk how this channel always gets dislikes. I really enjoy all of these videos and learn a ton. Just because someone does it different from how you do it, doesn't mean that it is wrong
The way you take your time to explain I truly appreciate it !! some show u what to do but not with the total real life application because they assume you know the rest of the equation or information but this video made me not feel like I was supposed to know something and addressed all that I should know!! you are so great for beginners and also advanced viewers ..you teach so any and everyone can learn both beginner and advanced all in one place .. you are great and unique with what u do and make it your style and not another’s with your wonderful personality ! You communicate so well .. thank you !! Blessings
Love the new channel format! I was sad to see brothers green go but this is such an awesome evolution!
This video came along just when I wanted to start getting into fermenting! Yes!
On Facebook follow a page called wild fermentation uncensored its the best people are great their and answer questions about anything in real time very great group i advise anyone new or even veteran fermenters too follow because its a treasure trove of knowledge
If you are wondering why he doesn't premix the brine for all the jars, it is because the water in each jar is a different salt concentration because the ratio of vege:water in each jar will be a little different. The salt amount has to take into consideration the total mass in the jar including the vegetables. A higher vege:water ratio will need saltier water to get the correct total salinity.
I just wondered why he didn't weigh the veg and water separately and add the numbers rather than pouring back and forth.
Thanks for making this whole process much less daunting. I appreciate your content. Much love.
You forgot about koji fermentation: Proteins and starches into amino acids and sugars. Miso, soy sauce, etc.
Ah fungal fermentation, that would be a great video
Even though I had helped my Bavarian great grandmother do our kraut as a child, my very first batch on my own in half gallon canning jars in college in 1965 BLEW UP! In my eagerness, I screwed the lids too tight and they couldn't burp...lesson learned. Never did that again! All the right info. Thanks for the reminders!
Oops! It makes a great story, though! You were lucky to have memories of kraut making with your Great Grandmother.
Love this content! It helps me a ton when I only get one day off every 1-2 weeks to prep food for a month and it worry about it going bad. Thank you!
Food preservation, fermentation so integral to solving the food crisis we face. Love this - Going back to how we used to do things!
Recently came back to your channel and you have really upped the production quality of these videos. Really impressed and cant wait to watch more.
Since I watched this video the first time, I have found pickle pipes used quite commonly for fermentation processing. I have bought a pack of silicone pickle pipes that fit wide mouth canning jars, I also bought a pack of glass weights/ pucks as they are often called - they come in both regular and wide mouth sizes. I think for novices, these products may make the fermentation process a bit less daunting. I am hoping to try this for the first time this year, my produce is just about ready and I am looking forward to trying this. I have great memories of wonderful Sauerkraut that I had served hot with meals in Germany. Thanks for the combo ideas! Great video, especially love the inclusion of the science!
I love this video. Am so glad it stays up for years. You are a wonderful teacher!
Thank you so much for the information and teaching to us newbies! Because of you I’m inspired to start fermenting my veggies to help preserve food and reduce waste! 😁
I love that you showed what can go wrong too! Putting this on my Save list to refer back to later to try each recipe you shared :)
I think it's so cute that he wrote on the scrap wood for demonstrating
To this day the go to video for fermented vegetables
This is SO valuable to this newby Kim Chee Daikon lover! I've made 6 batches, all different, and now dialing it in for my taste. Mahalo and Aloha from Maui!
I enjoyed seeing the DIY on the fermentation station. I feel very excited to try this, and much less afraid now knowing the major keys
Thank you so much for this. I didn’t know about the fermentation formula - I shall make a note of that. I have been making kombucha and kefir for about a year now and loving it - just discovered how delicious kefir is, made from almond milk! I haven’t done a great deal with veggies but did make some kimchi last year. Great to see you in your new studio, and I love what you’ve done with your fermentation corner! It’s all really cool. Looking forward to seeing lots more going on in that wonderful creative space.
This was the best video on this, thank you for going in depth and talking numbers. A lot of videos are just like put veggies in water, this really broadened my understanding of the topic.
I am trying my first fermentation project EVER!!! Thank you for these videos. Cannot wait for trying my results.
That was great! I would love to see you make a sauce from one of these. Or do another one with the intention of making it into a sauce. I made your cauliflower and peppers recipe. Then I made up a couple myself. I'm excited. Thanks for the inspiration.
Love that you found other ways to utilize your lazed writer thingy☺️.... on your explanation of “Fermentation” boards/visual aids. 🥰
while planning this years garden and reviewing the process, just had toasted home made bread, slice of mozz, slice of ham topped with fermented tomatoes from august, side of spicy fermented green beans, also from august, delicious, thank you for the insight.
I made my first batch of sauerkraut (video on my channel) and I love it. I've made my second batch and have made a couple small batches with celery in one, and in the other I added celery, finely shredded carrots and a clove of garlic, (which tasted amazing on the first day). I'm not planning to go out and ferment a bunch of veggies, but it's so nice to know I can do this. I often buy fresh veggies and can't cook it all up and end up blanching and freezing. Now I can just save it by fermenting. Thanks for the in depth video.
C to F: Multiply the temperature by 2 and then add 30 (actual formula is multiply by 1.8, add 32) ex: 22 C is roughly equal to 74 degrees using my method, actual conversion is 71.6 F to C: Now just work it backwards, subtract 30 from the temp. and then divide by 2
your actual formula is wrong but you are correct in the approximation of conversion. The true formula is C times 9 then divided by 5 add 32 or (C9) \ 5 + 32 F to C is F minus 32 multiplied by 5 divided by 9 or (F-32) x 5 \ 9
@@williscooper7750 1.8 = 9/5; both equations are correct as they're equivalent.
This was absolutely enjoyable, you made it easy and you clearly explained everything, which is important for those of us who are new to fermenting. I have one question regarding the salt, what options are available if your a diabetic, any suggestions is greatly appreciated thank you🥰
toy toy Potassium salt would be your best choice, Himalaya rock salt your next best.
Thanks for making this video. I’m returning to fermenting after a sabbatical and just needed a quick brush up. After watching several other videos yours is the most useful for me. Thanks! Boun Appetito.
thanks this is like a refresher course because I stopped fermenting for a while. You got me excited to do more things than I did before. Great video.
We need a category of youtube for videos just like this.
Thanks for describing the "Tyse" of fermentation!
The fermenting equation and how you made it so easy is a huge help -- thank you.
You make it seem so easy!! Very helpful and I will surely be trying it soon.
Hints: use natural salts (unrefined and not iodized) Use water that is not chlorinated. use a tea bag or pickling bag for spices
Redmond real kosher salt should be good for this.
Mike, those are great tips, thank you!
Mike, what salts do you use?
@@MustangAXF pink himalayan, real salt (Redmond brand)....from dried lake bed, sea salt (mediteranian) These salts have retained all minerals.
@@mikeandrone1026 thank you. Appreciate the response.
As a science student, I'd like to say that I am genuinely impressed with how well you communicate the process behind fermentation. Interesting, yet not intimidating for people without background knowledge. I wish I saw this more on KZhead. Thank you! :)
Suggestion: weight the empty jar. Fill it with your vegetables and water. Weight it again, subtract the weight of the jar and you will have the total weight of the vegetables. Make the calculation and add the salt required. The salt will dissolve in the water anyway. If you feel better, shake it a little. You don't need to pour out the water to mix it with the salt.
Another good fermented vegetable mix is really green tomatoes, kohlrabi's, celery, cauliflower, and carrots. I really liked your videos. I totally agree with you about once you have sauerkraut you will not want it in the store again. Pickled asparagus also rocks. I didn't make my kimchi right, so I am going to be attempting it again in the next couple of days. Have you ever fermented store-bought vegetables?
I will definitely try this but is there anything should I avoid or must do in order to do it right?
I'm form Poland mate :D this was annually routine in my family since I remember. few months ago I started work on this suff on my own, now is time for kombucha! ;)
can you show us some recipies where you use the veggies please? :)
You can google it up
I'm so delighted you showed the mouldy green beans. So we can know what that looks like. Great video.
This is awesome. I like the way you present the lessons, no matter what subject it is. Great job.
Totally digging the “Fermentation Station!”
Trying this out for the second time with beets :) It went moldy the first time but hopefully I have better luck this time. Thanks for a great video on it!
Great video, very educational and easy to follow with the illustrations and explanation. Thanks so much for sharing
This is my passion...love fermenting veggies. Doing some binge watching of your videos today....so cool!
Great video, but repetitive piano chords drove me crazy lol. Maybe I'm the only one though. Thanks! Loving your videos.
Studio is looking awesome man! Keep it up!
Entire presentation is really lovely, just loved n inspired. I was searching for this info. Definitely I want to achieve this. Thank u so much..
Such an excellent explanation. The principles the instructions and the demonstration all wrapped up into one. Cooking Chemistry.
Your videos are super informative - I enjoy your delivery of the “why” behind what’s going on. Keep up the great work - Hardest part of trying all these recipes is finding organic vegetables- I live up at 8600’ in the Rockies - I’ve followed your recipes I’m currently fermenting 4 quarts of red wine - hoping for red wine vinegar in 29 more days.
I am recovering from a bad case of Ulcerative Colitis. One thing I don't think you emphasize enough is that fermenting foods produces good bacteria (probiotics) that is necessary for gut health. I eat kimchi every day to keep up the good flora to fight off the bad invaders in my gut. Even though you don't even mention digestive problems, I link your youtube on my site because of all the healthy foods you make that is great for gut health. Thank you!
Aren't the fermented veggys a pre biotic? A food to feed the probiotics?
The fermentation process produces the good bacteria in food. Thus, they are a good source of probiotics. Prebiotics would be something like blueberries, dates, bananas, flax seed... foods that feed the probiotics. This is why they should be eaten at the same time.
I’ve watched so many videos and this one is by far the best. Thank you!
Very appreciative of how super comprehensive this video was. Wicked good stuff!
I get my jars from thrift stores, they are beautiful, unique, and they tell stories.
That's such a good idea how much do they cost ?
every mathematician cries when seeing his equation xD
omg this cant be real xD
Cooking math isa far far different from your typical math MDAS or 1: to basics thingy!
Glad I wasn't the only one who caught that
what would be the correct equation?
@@GilGaladofNoldor basicly moving the 600g to another equation. Correct would be 400g+200g=600g 600g*0.025=15g salt. Otherwise if you do all the multiplication and addition you have 600g=15g=15g. And yes everyone understands what he wanted to say with his equation, its just math nerds complaint xD
Never thought I will be watching fermentation videos 😁. But this is so good and informative. Thank you 👍
such a great video!! Just getting into fermentation and I will try the recipes you share !! thanks
That green bean was the first on the vid and I was wondering why you didn't submerge it fully when you told us to. :p
I hope you found out later in the video.
@@nyrick999 I sure did and that's why I left this comment too hehe
dawn for life in Switzerland I noticed that too and was gonna comment on it even if it hadn’t molded.
@@albertledesma5173 heheh or maybe he did it by "accident" to show us :p
Omg I thought of the same thing lol
Hi, Really like your videos. Was just wondering hows the smell? I remember my last flat and the neighbour... Lovely russian lady that made sourcrout and some sort of bickeled cucumber and boy did that smell... Like the whole apartment building knew when a patch was under work :)
Lol. Yes that is fermented veggies, but after you close them up they shouldn't have a smell that is that bad.
Omg thank you so much for making fermentation simple! It really is simple! I feel liberated, I’m heading to the garden!! 😁👍
Wow! Fermenting seems to be easier than I thought. I have to try it out. Thanks for sharing your knowledge with us.