Learn everything from fermenting veggies to making pickles, hot sauce, pretzels, cheese & bagels from Erica at FarmSteady. We make really cool DIY kits to help empower people in the kitchen to learn new skills and discover new ways of appreciating food and ingredients.
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Does anybody know if I can replace the tomatillos with Physalis peruviana (Cape gooseberry, goldenberry and Peruvian groundcherry or how you call them)? Here in Germany tomatillos are almost impossible to get. Or do you think they do contain too much sugar for lacto fermentation? Thanks for the answer and thanks for the awesome video 😊
Oh now you have us wanting to one up ourselves and make the tomato paste from scratch too. But using canned is totally fine and results in a ketchup that is totally delicious and way more nuanced than store-bought!
My friend, Kenny, gave me a jar of home made honey pickled garlic a few months ago. I have always hated the taste of garlic UNTIL I tried this. I have run out now. I need to make my own. The garlic tastes a lot like malt vinegar pickled onions. It is delicious. I have 3-4 cloves per day. Delicious!!!!!!!!!!! You've got to try it, especially if you dislike the taste of fresh crushed garlic. My friends tell me there is NO garlic breath either. That's a win.
If you are enjoying them straight we think they taste best the first 2 weeks refrigerated, after that they tend to burst on their own and we use them more in cooked dishes.
Thanks so much! Depending on the vegetable we recommend a brine vs direct salting - but check out our Fermentation 101 video for all the details: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-iE3xtJQVqdY.html
Update: Three ripe bananas, a bunch of habaneros, half brown onion, and 4 garlic cloves. Water and veggies total weight = 1350g. Used about 30g salt. Fermented for five days. Strained. Half cup of brine. Half cup of white vinegar. Blended. We had a party for son's eighth grade graduation and served tacos. I got a lot of raised eyebrows when I described the hot sauce: "bananas and habaneros". But the sauce was a hit! Very negligible banana flavor, but somehow the combination elevates the habaneros. Thanks for sharing the recipe!
Wouldn't cooking the fermented potatoes kill off any of the positive health-promoting bacteria created in the fermentation process? Guess it adds some flavor though?
Great question! Much like sourdough you don't get the advantage of the live cultures after baking, but fermentation helps break down some of those trickier to digest carbs and adds loads of flavor.
I try to avoid cooking fermented ingredients because you're essentially killing all the beneficial bacteria in the cooking process. But am I still intrigued? Yes. Yes, I am. lol
Totally understand (and we eat most of our ferments raw too!) This is more similar to sourdough where you don't get the advantage of the live cultures after baking, but fermentation helps break down some of those trickier to digest carbs and adds loads of flavor.
I have fermented radishes before but my family says they (radishes) have a strong, unappealing odor. I still eat them because of the fantastic taste. What do you all do about the odor? It is definitely more pungent than any of my many other fermented foods.
Ha. It's so true! It's strongest when you open the fermenter or a jar from the fridge. So we tend to do that away from other people. The individual radishes in a dish or on their own aren't so overpowering (or off-putting). And for less odorous ferments we can't recommend carrots enough (so good!) Here are two of our favorite recipes: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1to4j6mLhBQ.html & ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-o2IFpbWaZSo.html
Yesss, so happy to see a new video pop up in my feed, I last checked your channel for updates just a few weeks ago! Could you maybe include a shot of the fully fermented veggies next time? I would have been curious to see the effects of those beets for example. Cheers, and hope to see more soon!
Thanks so much! And you're 100% right, those pretty pink radishes totally deserve to be in there. We'll snap some photos or create a short and get that up for you!
Thanks for watching! This ferment takes 3-5 days. You can find the full recipe with pics and more information about the fermentation process in the post on our website: farmsteady.com/blogs/field-guide/recipe-fermented-hot-pink-radishes
Oh gosh we'd never want you to make anything you're uncomfortable with! Fermented Honey Garlic is a traditional recipe that's been made for many years. It's really delicious. And totally safe. We recommend using a natural or raw honey (and definitely don't use any honey syrups - should be 100% honey. Honey's pH is well suited to fermenting honey and preventing botulism. Plus honey has antiseptic qualities that can prevent additional bacteria and mold growth. For more info you can check out the full length video here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IxBWusSWP20.html and written recipe here: farmsteady.com/blogs/field-guide/recipe-fermented-honey-garlic
Omg you guys, don't do this without steaming the garlic first, you'll get freakin' botulism! Honey is great at growing botulism, and so is garlic. So make sure the garlic is at least slightly cooked if you aren't putting it in acid.
No need to steam your garlic. Crush your cloves with the side of your knife when peeling, keep them submerged, and ideally use raw honey when fermenting this. Also, check out the longer related video and detailed recipe at FarmSteady.com for more in-depth details.
Both honey and garlic have loads of well-known health benefits. And while it can’t protect you from germs or viruses, a spoonful totally helps soothe a scratchy throat!
Oh gosh we'd never want you to make anything you're uncomfortable with! Fermented Honey Garlic is a traditional recipe that's been made for many years. It's really delicious. And totally safe. We recommend using a natural or raw honey (and definitely don't use any honey syrups - should be 100% honey. Honey's pH is well suited to fermenting honey and preventing botulism. Plus honey has antiseptic qualities that can prevent additional bacteria and mold growth. For more info you can check out the full length video here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IxBWusSWP20.html and written recipe here: farmsteady.com/blogs/field-guide/recipe-fermented-honey-garlic
It can be used as a marinade for meat and poultry dishes, or as a drizzle for vegetable bakes (think roasted pumpkin and butternut). When mixed with a bit of olive oil, it makes a perfect salad dressing, especially when fruits like figs or dried apricots are featured in the salad. You can also drizzle it over herby breads or crispy bacon, and it is absolutely amazing on pizza.
@@FarmSteady oh wow!! I'd never heard of honey garlic before and all the things you mentioned would definitely sound good with honey garlic. My friend gives me honey from his bees, so I'm going to make some for me and him! Thank you very much for responding, I really appreciate it. Now I can't wait to try it. Thank you again and have a beautiful day! 😊
We usually just peel off a layer of our SCOBY to use for the hibiscus and keep our regular kombucha going along side it. You can certainly switch brew it once and then go back to black or green tea but you just don't want to switch constantly (it would stress the culture to change up its food source every week). And the good thing is that the SCOBY produces another layer every batch, so it's pretty easy to just peel on and off when you you want experiment a bit (without plopping the whole culture in the new batch!)
Yes, malt powder works the same as malt syrup-just make sure to stir gently to dissolve. And you can definitely do this without a food processor! Mix by hand until the warm water is incorporated and then knead until your dough forms an elastic ball.
