I started fermenting onion, shallot, garlic, peppers, and carrots last year. I ferment them separately in 5 gallon buckets and make hot sauce. I have recently started doing garlic honey and it's so delicious on everything!
So happy to see Emily and excited that she'll be in more videos. You are a natural at this! Looking forward to your videos and I would love to learn to make sauerkraut. The bloopers at the end were great.
I've been fermenting green beans from my garden every year. I add garlic, onion, carrot sticks, cayenne, black peppercorn and bay leaf. Let it finish bubbling in salty water and put it in the fridge.
Oh guys, that was awesome. You two are so cute together. It was a hit in my book! Nice way to add another dimension to gardening.....the final step from farm to fork! I loved it. Can't wait to see some more of you two together in the kitchen.
Wow, as someone who has never fermented anything, this was very informative and seems quite easy! I think I'll try this, as I need another preservation method. Very nice to see Emily in a video! Looking forward to more fermenting videos.
I'm currently on day 2 of fermenting onion slices, garlic cloves, sliced carrots, cauliflower, and jalapenos. So pretty in the jar! I only have 3 cucumbers on my plants, so far - southwestern WA. BTW, I didn't hear you say how much salt to add for the brine.
Great job on this you two! One small item I noticed you missed was explaining the brine salt and water ratio. I do ferments myself but for new folks to this, it would definitely be beneficial! ;-)
I do my own ferments but you two did an awesome job together explaing the process and the science behind the lacto fermentation process also. Never knew about the tanins in the Bay Leaf, thanks for that Emily.. I can't wait to see more from Emily and or you Brian. I also now see where your son gets his good looks from LOL...Way to go Emily, you rocked this video!
I always ferment cabbage and make sauerkraut. I store it in the fridge for months. I have also fermented pickles and salsa. I did not know about the bay leaves and will add them next time. I use pickle-it air locks on my lids and they are a game changer. I would like to know the name of and where to purchase the lids you used in this vidoe, also the glass weights. Thanks for the informative video.
WHOA! This is not working for us. This is worst than eating a spoonful of salt out of the shaker! Anyone else? I read to soak the pickles in water for 20 min. taste test and then keep soaking till desired flavor! whew, won't be doing this again.
I tried this for the first time last week and I must have done something wrong. 😅 It's been about 9 days and they just taste salty. I missed the part about putting them in a dark place. should I wait longer or try again? My water is cloudy though.
I just discovered this channel, I e been watching your gardening channel and I’m very grateful for your gardening knowledge. You might give your instructions for your brine. I’m fermenting, but others may not know how much salt to use. Looking forward to more! 👏🏻
QUESTION: do you use the vacuum extractor on the lid after you test for the amount of pickle flavor you like? It's on the directions for the lid, just not sure if it is necessary since you didn't mention it.
I have made quarts of sauerkraut. Worked well! I also make pickled jalapeños, sliced lengthwise so they stay on a sandwich! They are fabulous! I have gorgeous fermentation weights, hand blown by an artisan. Must try some dill pickles next!
I'm not sure that the probiotics you get from the fermenting process can survive freezing??? You'd lose the nutritional benefits of fermentation if they don't.
Fermented pickles, yummy! I've done sauerkraut at home, easy-peasy and so fresh. So, I already have the stones and the lids. Now if only my cukes would cooperate.
I have a problem in the U.K. picking up fermenting lids to fit my jars. They are either too small or too large. I have wasted pounds ordering the wrong sizes.
Love the outtakes...lol. Definitely want to try that next season! Had to dismantle this years garden due to an unexpected chance to move. You guys are awesome 💜
I ferment cukes, green peppers, jalapeños, onions, garlic, fennel bulb. As cukes get out of season I start adding alum to keep them crisp. I use pickling spice, and a breather contraption like used on beer, wine etc. I pickle in a gallon jar and when finished, 7-10 days, I split them into two half gallon jars and then into fridge.
fermenting is the easiest and quickest way to preserve vegetables. literally just wash, throw in a jar add salt water. Only takes minutes of your time and no energy. Although I do disagree with the overly health safety precautions. In my many years of fermenting carrots, Sauerkraut, eggs, kimchi, kefir, etc I always just let them sit out in the garage for up to 2 years. After that they are still good and tasty but lose a bit of crunchiness. Yes you can ferment soft-boiled eggs (runny yoke) for an extended period of time. just keep the PH below 3.5
I add pieces of horseradish root to my fermented pickles, to preserve the crispiness. I don't cut my cucumbers though. I leave up to 1cm space in the jar, close it tight. Within day or two jars get vacuumed by themselves and I keep them at room temperature for a whole year. However to preserve benefiting fermenting bacteria in abundance for months, temperature should be 15C or lower. As I don't have my own garden, I'm on hunt to find good, small cucumbers right now 😊
Why didn’t you use the plunger and pump the air out of the fermentation lid? I got that kit last year but have only used a couple times. Great video! Thanks!!!
I love ferment hot sauce too! It is so easy! I ordered hot sauce bottles from Amazon . Once it’s done I just blend it up and bottle it. Then put in fridge.
Here in California bay leaves are abundant on bushes and trees. I hope you add one to your homestead. I cringed at the brown bay leaves. Fresh green bay leaves will change your life.
Yes ive been fermenting. Didnt know you can freeze it. Do you freeze water too or veggies that have feemented? I love radish & garlic. Ive also fermented with honey with cranberries. Yum. Tgat takes alot longer than a few days.At least a month.
I recently tried this for the 1st time. It was a fail. I'd like to try again following your recipe. I didn't know how much salt you used in the brine? Mine were sooo salty and just kinda funky tasting and smelling. I composted it. Help please with the brine! Thanks
An easier way is just to re use the fluids in a bought pickle jar. Put your fresh veggies or fruits in them, fill them right to the top, tighten the top and put them in your fridge upside down. Weeks later you have delicius pickled veddgies or fruits.
Hah! I started fermenting last summer and along with cold pickling am now running out of fridge room. A lot of scientific study suggests that the standard American diet needs more fermented foods: as a live culture it's a probiotic and the partial breakdown of fermentation makes more of the nutrients bio-available to the microbes in our gut.
Ya got me! Joyce has been our "chief pickler" in the past, but now i wanna learn to pickle cukes, beets, carrots watermelon rind and even tomatoes. i guess it will be helpful if i first learn to grow those things a little better...🤔 thanks for the help both ways on that. meantime... 2 tblsps of salt per cup for the saline water?
For the very first time two weeks ago I fermented carrots, cauliflower and onions. They are a new taste and ok. I want to learn how to use spices and how much. Also other things to ferment. Look forward to your series!
I watched it more than once. Did I miss something, no salt was added. Unless the brine was made and you called it water. Did you add salt if so how much and when?
You two make a terrific team and I love seeing Emily in the videos!! It really makes me want to try out pickling since I'm seeing more & more cucumbers in the garden. This is my first year of raised bed gardening, thanks to Bryan and his fabulous informative videos! Question: Can I pickle zucchini? And how long will the pickles last in the jar after being pickled before they need to be eaten or can I freeze them? Thanks so much!
I love that this allows you guys to share and use your skills and I love how normal you guys are. Thanks for the wisdom! Got your book and as I’m planting this fall been referencing it for bugs and helpful companion plants! 😉
