Thank you for your no nonsense instructions. I am so tired of being told I have to buy endless special equipment. I have been pickling beets for ever, but never thought of drinking the juice. That will be next on my list of experiments! And I also have to try fermenting more things.
Thank you! I was so put off many years ago by too much elaborate equipment. This was simple i appreciate. I come from a west Afrikan background and we ferment everything milk (kefir) butter beans and other indigenous food for centuries, there were no fridges so of course😅
Wonderful. Thank you for sharing, LOTS of information, easy. I just started some sour kraut two weeks ago and it is ready and delicious.!!!!!. I used the dry method and it's so much fun seeing and watching the science behind this. I look forward to your other videos.
This was very well explained. However I would have LOVED to have seen a demonstration of the 2-2.5% brine solution, because I couldn’t quite understand what you were saying about weigh the water and vegetables and make the solution. Can you please clarify? Most people I’ve seen on RU-vid make a basic brine with 32oz of water and 2tbsp of salt. So what percentage is that? It’s all very confusing..... 🤔
Take total weight of veg and water (fill the jar with both, then drain out the water). Calculate 2-2.5% of total weight. Add that amount of salt to the water, mix, add back to the jar. Make sure you use clean containers.
i have very poor gut health AND I'm also a huge picky eater so I'm scared to try new stuff lol but the instructions were very clear and it made it look pretty easy so i will give it a try! who knows? perhaps I'll find more things i like to eat
You mentioned that varying levels of salt in the ferments affect flavor, texture and color. I would like to refine my skills more as a fermenter I have been fermenting for many years but would love a discussion about what you suggested if you've already done that video could you tell me where I could find it? If not would you consider doing one on that subject?
For the salt brine method. I’m trying to find an easy formula I’ve tried before and loved. An example is it was something like 2 tsp per quart of water or 2 tablespoons of salt per gallon of water. Can anyone help me with this? Is anyone familiar?
I've been thinking a lot about fermented foods. A few people posted videos about how to heal your gut, and fermented vegetables was always the center of it. And now I live off grid and I keep hearing that fermented foods last a long time without refrigeration. Is that true? May I beg the favor of commenters? Share your knowledge. Point me in the right direction to learn this stuff. Thank you!
Yes fermented foods can last for every long time without a refrigerator, literally years, in appropriate storing conditions. But keep in mind that they will keep fermenting, fermentation doesn't stop - so they will be gradually becoming more sour.
hi. I just made some lemons with honey & ginger. It wasn't tightly packed cus I only have one lemon and it nade very little juice and the next 2 days didn't improve. I am using it now and didn't see any mold so I suppose it's safe. Why didn't more juice come out ? Is pickled food ( eg daikon, pickles) have the same health benefit or same but just less or very different benefits ( not sure cus very salty and/or sour and worry about it harminv teeth)? thx
When you ferment lemons, the technique and proportions differ from vegetables ferments, like cabbage, radish, etc., it's a very different topic. You'd have to follow a recipe and a technique very closely, when it comes to lemons, so mostly you had little juice because the proportion was not correct. You'd have to balance it with salt, or with brine, or with raw vinegars. Pickles will have the same benefits only if they were fermented, following lacto-fermentation method, not just preserved in vinegar, like many pickles are.
@@TheInternete yes. However, you’ll get even more probiotics and sour flavor if you wait another week. I have heard it said that three weeks is optimal. But two weeks is fine and you can go ahead and eat them at that time if you want.
@@michellefanter4671 they are not refrigerated while they’re fermenting. Refrigeration stops, or at least drastically slows, the fermentation process. So while you’re fermenting them, you just keep them in a cool, dry place like a pantry, but not somewhere so cold as refrigerator. When the fermenting is done, you can start storing them in the fridge.
You don't want pathogens to come to live in your jar. Plus alcohol contains oxygen in it, just like water does. Lots of life grows underwater obviously, life grows under alcohol as well but it's completely different. Just make sure all the vegetables are completely submerged under the solvent and that they won't expand over it in time.
Not really very helpful for me. If you're doing a video for beginners then surely you realise many of us need step by step guidance. Not a general overview.
The title does not imply that this is a beginner's guide. She did mention that she has several videos for beginners but I don't believe this is one of them
i have very poor gut health AND I'm also a huge picky eater so I'm scared to try new stuff lol but the instructions were very clear and it made it look pretty easy so i will give it a try! who knows? perhaps I'll find more things i like to eat