You can even use an narrow Crock Pot to ferment and use a bowl or plate to hold the contents down under the brine. How often do we leave those Crock Pots in the cupboard for months or even years unused? I pour boiling water into the crock to sterilize (putting a big metal spoon in first) and let it sit for a while. Then dump, cool, then fill, and I put a mixing bowl on top and fill it with water to weight it down. It works really well.
Ok so I researched it out. The crockpot is porcelain or China so if you pour boiling water in it, it will cause it to expand too rapidly and make it crack. The metal spoon deflects the heat because it absorbs the hear first which allows the crockpot to heat up slower which should prevent cracking. The same thing happens with a China teacup. Whew!! Hope that helps everyone. Now we can rest our minds. Lol Hope y’all have a great week.
I ferment in glass gallon and glass quart jars. I also made a massive batch of apple vinegar from the scraps of 20 lbs of apples, so I used a 5 gallon food grade plastic bucket for that.
If you have a Goodwill or other thrift store nearby, check them every time you're in town, just go straight to the few shelves that have that type of dishes, you can make a quick trip in and out. Look for large jars, old crock pots, just the crock liner of the old crock pots because something happened to the housing of the electrical part. Look for glass lids that don't have any additional material on a handle, so you can turn it upside down and place on top of the fermenting food in the crock. You can also get a lid that covers the crock, but this is a lid large enough to cover most of the material, yet small enough to fit down inside the crock itself. I can get the Crocs for under $6, and the lids are usually 99 cents or 1.99. Also check yard sales. Flea markets are going to be a little pricier, because the person selling is in the mode for profit!
Just FYI, and let me know if this is not allowed...a FB group called Fermenting for Beginners has a member, Mark Campbell, that makes beautiful ceramic crocks. Made to order in whatever colors you choose.
I love fermenting. I started with just a couple of things about 2 years ago due to some health issues. I want to learn more about it. I have done the sauerkraut, fermented Carrots, honey and garlic, cauliflower, and a green tomato relish (since my tomatoes never all get ripe before cold weather kicks in.)
Have you tried starting the seeds earlier? You may also need to put them where they get more sun? They need at least 6 hrs of sunlight per day. Hope this helps! 🙏🏻
@@sandrabulluck1896 The last couple of years we have had some really messed up weather. By the time all the snow and ice melts then the rain hits which makes it hard to plant early on. Our summers are not long enough. Each year is different. I talked to others that had gardens near me and they dealt with the same issues.
Have you ever used the vintage fermenting jars ? The kind that clamp the lid down. They look like canning jars but they’re not. They are fermenting jars by Ball
Thank you for your wonderful fermenting videos. You gave me the knowledge and confidence to try fermenting for the first time. I used your videos to start sauerkraut, curtido, and carrot sticks yesterday. I can’t wait to try them ❤️❤️
I have started some limes fermenting after watching your video. My question is, can you add limes to the ones already fermenting as you make room by taking some out or do you need to start a new ferment jar?
If you’ve got a local H-mart, you may have much closer access to all kinds of varieties of Asian fermenting vessels than you realize. Definitely check to see if your nearest city has an H-mart nearby.
I first watched this video a bit ago and came back to share that while I was in our local Asian grocery noticed they had the big glass fermenting jars you have there. They were $25, which I though was pretty reasonable. I think the box said made in the USA. I was in a hurry and didn't have time to look carefully.
That is a great price ! I paid $58 for a small one, from China. Frankly, the glass was poor quality, you can see stress fractures through the glass. And being made and imported from China, I would not be surprised if there was a trace of lead in the glass.
… I saw a video where you used whole limes WITHOUT slicing them … your made a solution of distilled water with 2 tablespoons of salt to every quart of water … this would be a whole lot easier than your video where you sliced and salted your lemons individually before stuffing them into the container … is there any reason you can’t do the same with lemons … ?
I try to like fermented veggies but I can't do the taste 😝 Still make them for hubby but I'll stick to yogurt & sourdough for my fermented foods. Maybe one day I'll be able to handle the sour!
… I think running a cleaned container through the dishwasher without adding soap would be a good way to sterilize them if it is set with the dry mode on … what do you think?
The water from your dishwasher is only as hot as your hot water tank temp. Which is not boiling water temp. So unless your dishwasher has a setting that will increase the water temp to boiling temp, and some dishwashers do have this setting, then no it is not considered sterilised. The video says boiling water for 12 min. My Mum never had a dishwasher, we used to turn jars upside down in the bottom of a large roast pan & then fill the pans with water & boil them on top of the stove for 12min. And never had a problem.
I am new to fermenting. Wondered if you could give me some advise please one brought the glass jar you are shown. Do I have to lift the lid off to burp it still also do you have to transfer to another jar to be able to put it in the fridge. Does it have to be put in the fridge also do you make the cabbage the same way or chop it up then add the salt water after. Just confused lol Thank you 🙏
… can you add to an existing batch if you rotate the older produce to the top with the new addition on the bottom … ? … if so … I would use a second container to transfer the existing produce into and then add to the top … what about adding more salted solution … ?
Just looking at the last one ( Chinese) with air lock. If you are checking and lift the lid, does that not just allow 'bad' air in ? So I curious, you must 100% keep the lid on until fermentation has finished ? Then, if you want to use some veggies ect, again the air gets in, wont mould etc then have a chance to grow. Really confusing.
I am wanting to purchase a fermenting vessel with the airlock. I’ve done a lot of research and ALOT of the reviews say the glass is very thin and over 70% arrive Brocken or cracked. Some are misshaped. May I ask where you purchase yours. I’m looking for a 2 gallon and a 1 gallon. Thank you. I love watching all your videos.
I just got 2 of the Chinese jars, but all the instructions were in Chinese. Are there any special instructions I need to know ? Do you need to change the water in the lock, to keep it fresh and clean ? After the fermentation is complete, if you keep the food in that jar, do you still need to keep water in the lock ? I have bought two books on fermenting veggies, and neither go into detail on how to use the jars, even though the photographs in the books show the jars. I am having trouble finding information.
Fermenting question...i made sauerkraut for the first time about a week ago, i left over the weekend and when i came back the liquid had i guess evaporated and the top had no liquid and the leafs were under no liquid, my lid wasn't super tight. I used cabbage leafs as my "weight". I hurry and added some filtered water to fill it up but wasn't sure what i should do or if it is completely ruined???
Limes will be ready to start using after two weeks, but they will be shelf-stable for up to six months. It’s important to realize the better you sterilize your jar and only allow impeccably clean utensils into the jar when getting limes out, the longer they’ll last.
I’ve just started fermenting my own sauerkraut. My question is, can you can (using hot bath method) your fermented kraut? I keep some in the fridge to eat, but would like to have a few jars that are shelf stable. Thanks!
Can I ferment cucumbers in salt brine and not pickle them? My grandmother used to just put them in salt brine. How would you do this and they be safe to eat?
Good morning. Do you use the glass weight with the last vessel you showed or does the design lend itself to keeping the food under the liquid? Thank you
If you want the fermenting glass jars do not order them from amazon. I ordered 3. Received 2. They were packed in an obviously reused, previously damaged box that had been poorly patched up and barely held together. Additionally. They were packed side by side in plastic bags - the equivalent of what you would get in a grocery store and NOT ONE SINGLE PIECE OF INSULATING PACKING MATERIAL in the box! No paper, no bubble wrap...nothing! Predictably they arrived smashed into dozens and dozens of pieces. I have never seen anything like it from an online seller. A 5cyear old would have known these items would not survive the way they had been packed.There are other sources out there. Use them!
I enjoy my spring! I pack my jar, out a large leaf from cabbage on top, or a large layer from half an onion, Sit the spring in, twist on the lid. Easy!
I got 2 off of Amazon. The glass is poor quality, and all the literature is in Chinese. I was thinking the same thing about the lead. I know you can get a testing kit. It is a wipe of some kind that detects lead. I am going to get one next time I see them. I think I saw them at Bed Bath and Beyond, years ago. I’ll let you know what I find out, if I can find the testers.
Barbara, it might upset your tummy because you might have an imbalance of good and bad micro-organisms in your digestive system. If you wish to correct that you would have to start off consuming very small (very small, teaspoon small or 1/2 tsp) amounts of fermented foods every day. Then increase gradually if you don’t have bad effects. Your body will balance out eventually. You can start out with kombucha or kefir from the store. Or sauerkraut if you like it. I had to do that with my daughter because she was so out of whack. Also try lemon juice in water everyday that worked for me. Watch Dr Berg. He has great videos on that subject. I hope you can heal yourself. Fermented foods are very nutritious. ☺️
This is how you know you've entered affluent people's bubble.. Food ferment naturally buried in the ground.. Think fermented potatoes in the ground. You can ferment foods in leaves, yes in fresh leaves..
Wow you have my attention! Can you explain more about buried food fermentation? I’ve been browsing for other methods of keeping foods especially raw vegetables and meats..
@@Vscustomprinting I don’t understand why you commented on this thread if you refuse to associate with certain people. Good luck with fermenting in leaves in the ground. Be sure to have an ambulance on speed dial. You are going to be so ill consuming that tainted food. Botulism is both painful and deadly. Just sayin’.
Every time I buy vegetables and fruit and even meat and other good food, people keep stealing it or throwing it away or giving it away and I'm so beyond frustrated 😤🤯😤🤯😤😤... I wish I could have a home like all the drug addicts I know who also get free tax dollars😤🤯🤬😤😤😤.... To tired of being homeless
G P, Hi. I understand your concern. I make it a point to not buy “stuff” (esp. food lol) made in China. I have a question, though. Do you think glass could be adulterated? I was just wondering if glass items could be safe even though made in China. I assumed glass might be relatively safe because there is a universal recipe and method for manufacturing it. I only wanted your or anyones opinion. Thanks, if you answer. 😃
@@evlynealeshire5850 I'm not smart enough to know that 😉 I get gorgeous crocks from Germany and Poland that I feel much better about using. Plus they're gorgeous and quite affordable.
