I've been using jalapenos all my life, deseeding and deveining all wrong😮 you've changed my life. No more useing a spoon to scoop out the seeds. Juice spitting out everywhere. And no more touching the hot pepper juice. THANK YOU.
Seems quite interesting! I'd be curious to try it, for sure. That book doesn't seem to be in print anymore, but the kindle version is just 15, so that's awesome. Still, I do like a physical book, so ordered it and will give it a good peruse when it gets here. Always enjoy your videos, Carter. Hope the kitchen stuff is all done now and you're getting back to your normalcy.
Good to see you, Dahlia! Interesting that the book's not in print anymore. Thanks for the scoop. I agree with you about preferring physical books. As of last week, the kitchen is done except for the fridge. I'm now told to expect it late April. Once it's in, I'll do a new kitchen tour. I am so happy with it!
Fermented pico and just plain tomatoes are wonderful. Yes, lasts a while, still working on a quart i did in late September !!! Sooooo good, soooo healthy
I can't wait to try this. I started making fermented cabbage a while back, and I love it. Of course, we love sourdough and everything fermented that way... ❤ thanks for all you do. I love the inspiration ❤
i experimented with fermenting last summer and made a couple of jars of Pico - loved it and was really sorry I hadn’t made more. Definitely pinning this video as a reminder to bump up my production this summer.
Looks good! I really like pico digallo! And happen to need fermented foods in my diet big time right now, I am excited to learn this. Thank you for sharing! I also look forward to the other things from that book you hope to share 😊
I could smell every ingredient you put in your bowl.. Now I am not a fan of cilantro HOWEVER I know that certain recipes call for it and the recipe would not be the same without it and so I do put it in but cut in half. I have been pushing myself to increase it in foods as I love to cook all types of foods. I make samosas with puff pastry and baked and the sauce I make for them is just lime/mint/garlic/ginger and cilantro. Devine.. so I am getting there. Certainly going to try this especially when the weather gets hotter and your eating lighter. I love pico on eggs... Thank you Carter. Happy Easter to all.
I am definitely going to try this! Carter do you eat this like a salsa with chips or/and do you use it in other recipies? I actually watched you twice because I found this so interesting. I will be growing everything I need including the limes this year. Happy Easter Cynthia
Question: when your ferment was done and it was time to remove the weight, there were some bits of vegetable floating. That is, they weren't under the weight. I'm assuming they floated up during the ferment, propelled by bubbles or something I suppose. You didn't remove those floaty bits. So those few bits are okay to eat? Just nervous nelly here, wanting to try.
There's a great yt channel called Clean Food Living. She has many videos on food safety and fermenting in great detail. You'll be a former nervous nelly soon. :)
They floated up as I brought the jars over to the canner. If you do have something float up during the fermentation process, just scoop it out with a spoon.
I love this. Thank you, Carter. I hope you do more fermenting videos. Do you leave the jar on the counter or put it in a dark room? I have the same fermenting kit you do, and I am so excited to try some new recipes. I will try this pico recipe. Hope you and your family had a wonderful Easter.
Good to see you, Lori! I'm planning several fermenting videos this Summer as I stock my fridge. So excited about it! I move the jars to a counter out of the way. It's not dark, but the lights aren't on as much over there either.
@@growandpreserve@growandpreserve Thank you, Carter! I purchased all the items for the PIco fermenting recipe, and I'm so excited to make it. I'm looking forward to more Fermenting videos.
Good to see you Carter. Looks delicious. How did you use? Over grilled meats and veggies? or with chips as a dipping salsa? I love fermented vegetables, cabbage, etc but have never fermented myself. My new project. Thanks for the recipe. Will you give a review on the cookbook after you do a few more recipes please? Would this be the cookbook for first time fermenting? Thanks. Wishing you and your family a Blessed Easter.
Good to see you, Donna! Definitely with chips. Also on avocado, chicken, steak, on a quesadilla, taco/burrito bowl. Anywhere pico sounds good to you, this would be perfect. I will review the cookbook once I've done a few more recipes from it. It's not primarily focused on fermenting though, so I have a couple cookbooks specifically focused on fermenting that I'll also be testing this Summer. Hopefully one of those will be excellent. I will definitely keep you posted. Happy Easter to you as well.
