Fermented Food | SOUR PICKLES | Traditional Food Preservation 

Can you use distilled water?

@@genietillery878 Yes you can, distilled water just doesn't have any minerals in it

@@famousbearer9534 Thanks

Love it! Quick question… did you remove the prickly things around the cucumber? It’s my first year growing them and pickling. Thank you.

I prefer the camera angle where you are looking at your audience. 😉 Where do we find that pickling crock?

I didnt notice. You looked so beautiful!

Hysterical!!! He probably didn't even notice, I know my husband wouldn't...LOL You looked great and are such a delight to watch. Love and blessings to you and your sweet family.

It makes your video feel all the more familial; an ignored hair snarl is a tell-tale sign your husband is the one filming!

Shaye, I couldn't stop staring at your curls! 😍 (JUST finished the latest podcast, again❤) Also, this is like my favorite of your videos! Which is hard for me to say because the content you and Angela share is incredibly wonderful, informational, and just simply inspiring! It's my go to when my heart is not in whatever task I have at hand. Thank you, Shaye! Thank you, Angela! Rayna of Dirt Farm

That's exactly what I was thinking when she said that.....perhaps the oak leaves keep them crispy enough. In any case, absolutely love sour pickles :)

Yes the blossom end does have an enzyme that will make pickles go soft if not sliced off.

I also have read the same about the enzymes in the blossom end making them soft... I am so confused. Lol. Guess its time for an experiment

@@sowmanyseedlings I just made some pickles and forgot to slice off the blossom end and the pickles ended up really mushy. Ick!

Yes, she should put a text correction over that part of the video for people new to pickling. The pickle at the end was really quite bendy before it finally snapped. Cutting off the blossom end would likely have made it much crisper.

That’s super interesting. I’ve always had trouble with my pickles getting sooo soft:(((

Cellery leaveas are also great!

That sounds amazing!!!:)

Great additions! I have read that some where as well. Thinking it has something to do with tannins, but I have to read a reference to recall. Thanks for the idea. I have currants leaves to use! 💗

Oh man that sounds amazing

That's what I've heard.

Totally. The blossom end has enzymes that start breaking down the cucumber. Leaving them always makes for a mushy pickle

Maybe that’s been my problem... I’ve always had trouble with pickles.

I noticed that too and I quite agree that the blossom end needs to come off.

Yes, water crock seals like in kimchi vessels.

Great to know!:)

Yup. She has that part wrong.

I've never made pickles, but I read on our state's extension office website that the blossom end has an enzyme in it that causes soft pickles.

What side is the blossom end? The end with the stem or the opposite?

@@alittleimagination9023 opposite the stem

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Same thought here :)

@Turquoise Cheetah bro , I am not judging your diet , don’t judge mine. God bless .

Being vegan isn’t sustainable though

Please, please go back to a your natural hair color or the red hair color.

Botulism happens under low oxygen conditions, so doesn’t really apply here. Very rare in the US.

Black currant are more aromatic in my opinion and cherry leaves too... Yes, whole Dill stalks with flowers folded and a lot of garlic

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Don’t have grebe paper what should i use to cover .. thanks

Nothing wrong with age (or wisdom and kindness)

That would look so pretty!:)

If you're familiar with sauerkraut, it should taste similar to that, plus some residual fresh cucumber flavor. If you've never had sauerkraut, I could see how the taste might be alarming, but that is basically how any fermented vegetable will taste. If you have had sauerkraut and your pickles taste "bacterial" in a totally different way, I would toss them to be safe, and perhaps next time make sure your salt content is high enough to ensure the salt-tolerant "good" bacteria (Lactobacillus) dominate and the non-salt-tolerant spoilage bacteria cannot grow.

Another note: when I make pickled cucumbers, I only go one week at room temperature. They are plenty sour enough at that point. If you have gone two weeks, it's possible they are just that much "punchier" as she says in the video. It could be good bacteria, but just too much of a good thing for your tastes. Try it again going only for one week, personally I like the sour level at that point, though there is still too much fresh cucumber flavor for my liking, but after even a week or two in the fridge the sour flavor is a little higher and the fresh cucumber flavor has dissipated. And the sour flavor increases a little in the coming months but is still enjoyable. Perhaps that is a fermentation time frame that will yield you results more to your liking.

@Sibel B Thanks for responding, I have made sauerkraut (with too much salt) and the flavor is definitely more...funky. I think I’m gonna sample it one more time, then decide if it’s too bacterial. I guess what my question was is, “should it match sourdough, kimchi, sauerkraut funkiness?” And I guess it should!

@@spawnofjaws In my experience, it should most similarly match sauerkraut funkiness. I'd say a bit more funky than kimchi, which often only goes for a couple days (though kimchi is made by vegetables that have more assertive flavor to begin with). And definitely more funky than sourdough in my opinion. Just because sourdough funk is so diluted by the overall volume of dough. I'd say if you're used to fermented foods and these pickles seem funky in a differently funky way, maybe just try again. Nice thing with cucumber pickles is it doesn't take too long to do a whole nother batch!

What's the name of the podcast?

@@malva4838 Homemaker Chic.

Mikka Alvarez yep, Home Maker Chic podcast

I have been pickling for years and I love adding garlic to my pickles especially right at the top.It prevents mold growth and adds a punch of flavor. And yes it makes a crisper pickle.

I get where your coming from. Don't understand or like the camera movement. Not interesting at all. She's been doing it alot lately, and I'm not in to it.

@@TheSlowens glad it's not just me. Thank you.

No Joyce, not just you. I don't know if they are trying a new camera position or what. I thought it was just me.

Its more commercialized approach, like big cooks do on tv with different angles, but more editing usually is required. hopefully they will fix it.Dont forget she has mentioned that usually these kinds of videos are for paid memberships only. probably was a text drive on regular audience.

My relatives use to pickle whole watermelons and apples. Loved apples!

😂😂

I believe it looks like one from Ace Hardware Store

My question too...

you leave them in the jar until you're finished eating them

Thank you!

You can leave them in the crock or you can transfer into mason jars and lid them and put into the fridge. I found that if I leave in the crock my kids would actually reach in and grab pickles and then instead of using a fork or spoon they just reach in (they are older and adult now and do not just grossly reach in) it makes them go off to reach in with your hands lol

YES!

I have been drooling over that brown crock she showed. They sell in Amazon but oof! Expensive. It actually has a water lock top. I might butcher the name but google Haursh water crocks. Imma go double check the name as im sure I misspelled it Yup editing to add the proper name Harsch fermentation crock. Amazon doesn't seem to have the harsch named ones but they have tons of different fermentation crocks. And the price points seem to be getting a bit better

yes, you have to cover them back up with the leaves to prevent mold from growing on them.

The Israelite Woman Homestead thank you for the answer!

I started with sauerkraut too. Going on to cucumbers from there is so fun! So much less work than shredding and smushing. I just put them in the crock with the salt water and the weights that came with the crock, so super easy. I've tried dill, garlic, etc, but the fermented flavor is always so much stronger than the additions I don't bother so much anymore. I will say I cut off the blossom end unlike what she recommends in the video. But it only takes a few seconds to do that for a whole crock's worth. Also it is done in a week instead of waiting weeks and weeks for kraut so that is fun too.

Yes you can.

Oh definitely you can add garlic but don't freak out if it turns bright blue or even a bright weird green color. Its normal and edible. I did a whole jar of just garlic and garlic scapes and after a month or so some of the blue green color fades out. But it does look funky.

I had the same thing happen to me a couple weeks ago.I used sea salt because I ran out of my haymalian salt and the ferments actually went bad.

No, those stay in the crock for storage in our cold room.

If you are so passionate about fermenting, it might be worth it to you to look into a traditional fermentation crock. It is a ceramic crock with a lid, & the lid sits in a water-filled "moat" of sorts formed by the rim of the crock. It effectively makes it airtight to outside air, which cannot enter through the water, but as carbon dioxide gas builds up on the inside, the increased pressure allows the gas bubbles to exit through the water. You hear a nice little blip every once in a while to let you know it's still going. :) They usually come with a nice set of weights. Most importantly, the interior of the crock quickly becomes airless as the CO2 builds up, and so mold cannot form. We use ours regularly for pickles and sauerkraut and I have never had mold. It is such an improvement upon the mason jar route which formed mold constantly. I know it is safe once removed but it put me off and made the whole process less enjoyable.

Sibel B Have you tried pickle pipes? They are silicone discs you can put on top of mason jars that allow no air in, but do allow gasses out through the “nipple”. I’ve never had mold on my sauerkraut while using them, and it means you can use mason jars again. :)

donna steele wow that’s all I got just wow that’s what you have to say. Just wow