I 💚 your shirt!! And thank you for conveying this topic so concisely and making it a point to all that we CAN work with what we have despite what others fancy. Blessings to you
Just a note about the old crocks... while I understand your concern with the old glazes on those old cracks, there are crocks being made present day with lead free glazes that are food safe. I will mention Ohio Stoneware as they are made in the U.S. and are subject to U.S. standards for food safety but I'm sure there are other companies/individuals that also use safe products in making their crocks. Other than that, I've watched a number of your videos and there's lots of good information given here that beginner fermenters can really pick up on. Keep up the great work.
I have concerns about the plastic bag and what it could leach out. I agree about the crocks. I never use any old dishes or crocks for food because of the risk of lead being in the glaze. Some old glass has lead in it too. But i have no problem with the new ones. Especially if made in the usa. I hesitate to use the ones from other countries.
I have been fermenting for years and didn’t think I would learn anything but you did bring up quite a few points that I had never heard or thought of! I have coveted the fermenting crocks and look at them all the time at the store, they are expensive and should last forever! You just saved me from making a big mistake. I had trouble getting the pickle pebbles out of the jar so I got one of my grandkids suction cup darts and lifted it right out. I did find another brand that has slots in the pebble that you can lift it with your fingers. This is a very informative video, Thank you!
You are just amazing! Thank you for simplifying the fermenting process. I will definitely be following your videos as I plan on doing a great deal of fermenting beverages and foods for my gut health. Very informative.
Best video I've seen on fermenting yet! Just starting, have 2 jars of sauerkraut and 1 jar of brussels sprouts going for 5 days now. So glad I came across your channel!!
oh my goodness dude, thank you so much for covering all of my questions regarding fermentation. Most people make a big deal out of this and don't give us all the hints! I love your passion for it and your experience, thank you for sharing with all of us ;)
😊👍thank you so much for sharing this wonderful video with everyone 💕 Lots of important detailed information about fermenting and great optional ways and devices to use. I always wonder why everything fermented has to be stored in the fridge because there weren't any fridges way back when most homesteads had no such appliance.
I just found your channel. I have been fermenting for quit a while and you gave me some new ideas for ferments. Your videos are the most complete I have ever seen. Will recommend to anybody interested in fermenting. Thank You!
The outside of your old crocks are Salt Glaze and the into side is a Albany Slip, nothing about those crocks are lead glazed what so ever! I've a potter in USA and Australia now I'm back home here in New Zealand!
I love your channel I recently made garlic dill pickles, in slices..after 3 days they were salty so I poured out a small amount and topped it off with water,on the 4th day I tasted them they were soft so I put them in the fridge,I tasted them today and they are crisp again lol, so I just made 2 jars of apples to ferment. .iam very excited about all of this thank you
Where have you been all my life? Actually just came across you wanted to learn how to ferment. You are just what I was searching for, easy and simple without all the who har.. I need to thank you ever so much, so much info here, exactly what I needed to start my first fermentation of many things to come, happy I am a vegetable gardener also..I will watch all you have put up and edcuate myself fully...Love all your tips.
I learnt how to ferment by trial and error, am now in production for 2 years making & selling at the Shongweni Farmers Market in KZN, South Africa ..but there's always new tricks to learn. It's so refreshing to watch your videos, you're full of knowledge. Thanks.
I make Sauerkraut (plain, no seeds), Beet Kraut (cabbage, beetroot, coriander, green pepper) , Kimchi ( the white version with apple, onion, ginger, garlic) and an oriental cultured ferment ( Pak Choi, carrot. radish, ginger, onion, garlic)) I have just discovered making a cultured carrot with garlic ( yummy). My best seller is the beet kraut as it's naturally sweeter than the rest. Rejuvelac sells the most (my version is with cabbage, beetroot, onion, ginger, celery ) it's a 3 day ferment of the veg, squeezed/strained & bottled, a powerful fermented liquid beverage which can be taken medicinally for replacing those important enzymes and bacteria.(My chickens get to eat the squeezed off veg, they're pretty healthy) I always use filtered water that has been restructured with the GRANDER system we have attached to our plumbing and fulvic acid for that extra mineral boost. It's fun fermenting, I've noticed different tastes, colours and behaviour of the ferments depending on the season. I dabble on Facebook under The Body Balance Products and on Instagram lovejulesculture. Looking forward to watching all your uploads now that I've found you.
Thank you! You are so correct about how unnecessary the starters, whey and junk are. I am always looking for ideas, but it’s rare to find people who prefer this method!
really great info! all my half gallon jars I got free - well - I bought the pickles and got the jar! LOL I was very concerned about the white stuff too! really great great info! Love your channel :)
Wow, you have so much great advice on fermentation, brining, and all around tips on everything related to this topic. Also what a great view from your kitchen and living space area. The kitchen is my favorite room, but with that view, i would just stay there all day. I live in Davis, CA, and we're fortune to have so much greenery around us, being that it's known for its agricultural setting (Go Aggies!). Thank you so much. Finally getting some 80° weather. Perfect time to ferment some kimchi!
I have been going through RU-vid for fermenting for about a month. You take the “mystery” out of it. I have fermented okra several years ago but it was put in the frig to ferment. I think now with you help and episodes I can do this. I’m interested in it for the health benefits. Again thanks.
I realize this is an older video but I just did my first pickle ferment 2 weeks ago. All of the jars had the yeast you are referring to a little on the top. I used dill from my garden and have noticed the white film on the dill at the bottom of the jar. Is that also the yeast? Super exciting hobby! My cabbage is finely ready from the garden so I am doing my first sauerkraut this weekend! Thank you for being a great resource!
I like your ideas with tools. I would also like to suggest the Mason Tops Fermenting Kit. It is really nice. I bought one then bought extras so I have 12 of each thing to use in and on my jars (I use the wide-mouth jars). The beautiful Acacia wood Pickle Packer, the Pickle Pebbles (weights for in the jar to keep the foods below the surface of the brine), and the pickle pipes (used for on top of the jar to let the gas escape but lots no air into the jar). They are awesome in CS too, as I had a chipped pickle pebble and they sent me 8 new ones! WOW! I only wanted one to replace the broken one. Now that is service! This kit makes fermenting soooo easy. Thank you for your show. Have a blessed week!
Yes, since fermenting take about 3-4 weeks I have lots of stuff and jars to continue my fermenting rotation!! Yes, the kit is awesome - hubbs Harry loves the Acacia Pickle Packer, and loves to display it i our kitchen. Happy Fermenting 2 U!
I'm just starting out in fermenting. This was very informative and answered questions I have been thinking about for years. Thanks for sharing your wonderful knowledge with us. I've save this for later reference.
ex catholic I have just fermented some strawberries from a recipe someone gave me: fill your jar with strawberries. Mix 1tblsp of good quality honey (I used New Zealand Manuka honey) with 1tblsp of whey drained from my home-made yoghurt and a large pinch of salt. Shake it or stir well, pour this on top of the strawberries and top up with filtered water. Seal the jar and leave at room temperature for 24 hour but NO LONGER! After this, store your jar in the fridge. Delicious! 🍓👍🏻😀
@@massageomahalisa hi...if I'm not mistaken, re whey When I return to my yogurt-not Greek, for my next serving, there is a grey water I usually pour out rather than stir it back in.....That's your whey.
With so many videos out there, it's easy to get confused. Yours make sense and are very informative. Experimenting with yellow squash (two small batches, different herbs), while the brand new scoby is brewing. Thanks for the tips in Aurora's fresh veggie desert in winter, so also trying frozen and even canned.
I've got a compromise between two weight methods, how about putting those glass "drops" (used to stabilize plants in water) (found in most hobby shops in a net bag), inside your zip bag and this becomes a very malleable weight and it's also easier to remove than the solid glass pucks.
All I have is tap city water. So I did some googling and they say that you can boil 15-20 minutes and let cool and use a coffee filter and ss shiver. What is your opinion about that? What is the idea that you cut up stuff and then put in bowl sprinkle with salt let sit for a little and then put your hands in and mash and work with your hands. It will then make its own water. I knew it had to be more simple to do than some say. Grandma didn’t have all those fancy things they tell you to use. I understand you make a profit from sales so I do have respect for you that you didn’t push fancy stuff. Also must say most important than anything else is that you are a great teacher. You remember when you started and cover almost all the questions that we may have. You don’t take for granted that we know something already
Wow, excellent info! Above and beyond the typical. Much appreciated!!! Question: So a lid is not necessary for the main fermentation process? Just place a weight on the veggies and brine so the veggies stay submerged and leave room temperature with no lid... ?
You got it. The weight keeps the veg out of the air. The lid keeps anything from landing in, like dust, or flying into the jar, like flies. The lid is optional, but the weight is not.
I love your videos. Very helpful. I love your channel. One thing I did want to mention though (for viewers info) is Brita filters DO NOT remove fluoride from the water. ZERO water filters WILL REMOVE FLOURIDE. Ive done lots of research to find this out because fluoride was the exact item I was desperately wanting to filter from my drinking water. ZERO brand water filters & pitchers can be purchased at Bed Bath & Beyond (probably amazon & other places too) & their replaceable filters can run a bit more than a Brita filter but one day I found Zero filters at Walmart for just $13 each (near the hardware department where they stock the air filters, etc for your home.... NOT in kitchen wares dept). So thats about 40% off the price of replacing the filter through Bed Bath & Beyond. So don't let the cost of maintaining a ZERO water filter system put you off... shop around. But Brita will not filter flouride.
LOL, shootin' for 5,000 subscribers? Now over 30,000! You deserve every one of us. I just found this one &, as usual, you give us a wealth of information in an easily understood fashion. Of course I've shared it & added my personal recommendation. 💞👵
I see you haven't posted for some time. But you have some great information on your channel! I didn't know that about the crocks having a lead finish. Thank you for the information.
I wanted to show some pictures on how i learned from ur videos. In our country, fermentation tools is hard to find so i also use that zip plastic bag with brine to make sure all veggies down and covered with water.
Cut a silicone mat into circles the same size as the Mason jar metal inserts and poked center holes with an awl heated with a kitchen flame thrower. Easily washed and no BPA. BTW, read the box for the Brita replacement filter, and it stunned me that it does NOT take out fluoride. Back to the distilled water or doubled coffee filters filled with activated charcoal.
Really a great video lots of practical ways of fermenting! Just subscribed and will be using your info often. I love to ferment stuff! Thanks for all you do😀
Today I am hating myself 01/31/2019 I have been following you Channel since you had 2,000 subscribers today you almost have 22,000 I really don't know how I miss this video I have the notifications turn on. this channel is one of the few that I actually do that, so I won't miss any of your videos you don't have any idea how much I've read how many books I have bought I really don't mind all that but if I would've seen this video I would of understand those books a lot faster and I would have made a lot less mistakes thank-you John this channel is the best and the most instructional. If you would have made this video as one of you first videos you would have saved a lot of questions on your comments thanks a million.
@@BetterDoneYourself my wife call's you Mister fermenter I am fermenting everything I usually have going five or six different ferments at a time nobody in my house eats them but me, I make green juices every day and which ever ferment I don't eat I put them in my green juice it doesn't taste great but I drink it anyways. Thank you for your videos I have learned a lot from them. Eduardo Salcedo Sr.
Planning to do a side by side comparison once a jar or two free up, but I've never had trouble fermenting with municipal water. I've always been on the SRP water supply and have done all my ferments off of that water. Fermenting starts within 24 hours on everything I've tried so far, and I haven't had anything fail. So even if you're running on city water, you can still ferment with tap water. Now I'd still make sure the water is safe (thinking of the situation in Flint here), but otherwise use the water that's available to you.
Can you show how we can get our own Kefir grains? I ordered mine along with my Scoby over 2yrs ago. NOW I know how to grow my own scoby but I'm working on the Kefir grains. Thank you
It really is a shame that you don’t have more subscribers! Happy to have stumbled across you! Excellent videos, excellent production. Keep up the good work!
Nic D Thank you! It's a process but I rely on the voters to click the "share" arrow under the video and spread the word on social media. I'm glad you found me too and I'm reading you with new videos every Thursday!
You certainly DID answer a lot of questions. Good to know that I CAN use my big 'stainless steel' bowl to mash saurkraut in, thank you very much for that assurance among many others. .. I do have one question though after viewing, what do you think of the sauerkraut 'specific' krocs? (besides being Expensive). As far as safety goes, would they leach like yours did?
Better Done Yourself Excellent. They are Expensive, but I like the idea of being able to make it in the same device it will be fermenting in; Especially for big batches.. Thanks for all your great instructional videos.
having read a few fermenting books & watched the fermenting video's on utube, i can honestly say i learned a heck of a lot here. you have awesome information that i have not heard before and will use your site for anyone interested in starting to ferment. am off to check out another of your fermenting video's, atb! have sub'd as well! ps; does elevation &/or latitude affect fermenting?
Tall Cedars welcome aboard! I'm glad you're digging the channel. No, fermenting works the same way everywhere. What does change is the microbiotia that do the work and the temperature at which they do it.
hey that's great! now when i travel anywhere i will ferment whatever i can there and bring it home:) in the meantime you've inspired me to start a rosehip scoby as am enjoying getting to know bacteria and yeast, it's really a ton of fun, thanks!
I've heard over and over not to use tap water but I always use it and have never had any problems with Kvass, or Kimchi, or sauerkraut or cultured lemons tasting off. I'm going to get a Britta filter and see if that makes anything taste different/better. I'm all about cost so don't want to pay for water twice.
Thank you for sharing what to do if your cabbage ferment is too salty. This is my first batch of fermented vegetables and I put too much salt in it after watching someone else.
I’ve been making pickles for 3 years and I watched tons of videos about it and everyone really helped but there was always things I had to experiment I’ve tried pickle crisp before but I wasn’t sure if it was safe and tried looking everywhere to see if you can you in ferments. I didn’t have any flavor problems it seems to help especially if you have to buy fresh but overgrown pickling cucumber or ever Persian cucumbers because both get mushy.
Could you please make a video about using whey in fermentation and if it's the same and what is the logic to whey please? you're just about the only person out there who makes sense!!!
No, you don't need to use whey. Whey can be added to ferments as a culture or inoculant. It's completely unnecessary because it's just adding more Lactobacillus to vegetables that are already covered with Lacto bacteria--unless, of course, you're making money selling little packets of "cultures". Also, whey comes from either soymilk or dairy milk--both are HIGHLY processed foods. I don't eat highly processed foods. I buy only raw food and process it myself.
Better Done Yourself I get whey from milk kefir yoghurt and cream cheese and stuff like that! I use milk from goats, sheep and sometimes cows that I personally know. I'll just keep rinsing my hair with the whey, then!Thank you for such a quick response!
Wow. Must be nice. It's actually illegal to buy/sell unprocessed milk in Maryland/Virginia/DC!!! What a racket! Next step is that it will be illegal to buy raw / non-GMO vegetables, I guess. UGH!
Better Done Yourself Ah Move to Greece! things are pretty much still free here, legally! You can have your own garden, you can find heirloom seeds you can regrow your stuff from you old stuff! They made an attempt to change things here but most of the farmers here are too wild to reign in. Unfortunately they have started using pesticides the past 5 years because they are too wild to look into it so the companies just tell them its better. that's the only downside.
Dora S I'm a fermenter ( whey) I have a starter that looks like a brain ,yes it grows more.I make all my liquid drinks probiotics mainly lemonade out of it.ps I never like milk,or meat.but it makes a difference strain of bacteria that is needed in the stomach for good gut .plus I use The kefir for many things you can use in other vegetables fermenting thing not using salt.I ferment with salt as well it to has a different bacteria strain.best to have a lot,, I looked as if I was having a baby . It took a year my tummy is in great shape .I have made a lot of lifestyle changes live food and drinks.all organic.i took a local class at a health store where I bought my starter from a knowledgeable woman who had a bout with cancer.i paid 10$ for a walnut shaped soft brain looking thing.It worked for me ❤️I make a gal. Every few days add ginger and other juices for different favors.( herbs too) it Allows you more control of your finished product .
Just a minor correction if I may. You said a charcoal filter rids water of chloramine and fluoride. From all my studies, that is incorrect, it will absorb chlorine, but not chloramine (chlorine plus ammonia) or fluoride. Unless the water soaks for a lengthy period in a special media, these latter two will remain in the water for the most part. Anyway, really like your channel, thanks and keep up the great work.
Hey buddy, really great video. No nonsense, great info. Can you touch on how to prevent botchulism? You seem like your the expert and this is the only thing that worries me about fermentation. Thank you!
Oh, I am in love with your way to deliver this info!! BRILLIANT! ✨SO FRESH AND FEARLESS! Thank you so much!!! 🙏🏼😊 You answered so many questions I had and made it even more exciting for me to venture into the art of fermentation... 😃🥰 I am new to this and go mostly by intuition preparing my food and creating new recipes... I bumped into your video (new subscriber BTW ;-)) because I was looking for guidance on what to do about a hummus paste I made, which has grown a thin layer of white/ soft looking mould on top... a little bit like the film on top of camembert cheese... and I don't feel like throwing this hummus away, because I the taste is actually fine and my gut feeling tells me it's good bacteria growing on it... so I was hoping to find info on "fermented hummus" or "fermented raw chickpeas", because I made my hummus with raw sprouted chickpeas/ all only raw vegan ingredients. What would be your take on this soft white film of bacteria growing on it?
Mónica Schütt Mold is usually not good especially if you didn’t put it there. I only East mold is I know exactly what it is because I cultured it meaning I put some specific mold spore on the food. Like in the salumi Video.
@@BetterDoneYourself Thank you so much for your answer! I am left a bit confused now, though, because what really resonated with me from your video is that you mentioned it is not necessary to get and add special probiotics to the food in order for them to ferment... that usually they would naturally attract and culture the right type of bacteria, which is present in the air... and now you are writing in your reply that you wouldn't trust micro-organisms growing in your food that you didn't put yourself in there? I don't know if the misunderstanding comes from the word "mould" I used in my question... as english is not my first language, but I can only describe it as a white thin coat or film over the hummus paste. It's not black or weird, "suspicious" looking.
Love all your videos that I have seen so far. Great information. It’s nice to have all this information collated. I would say that it would be best to avoid using the plastic zip lock bags. Especially in a ferment. I use those Kilner type jars, mine are from Ikea. I remove the rubber gasket as then air can escape easily but very little, perhaps even none, gets back in.
New subbie here, you have so much useful knowledge, so happy I found your channel!! You blew my mind with all the information you have stored in your brain, lol, made my brain jealous, Awesome video!!!!!
Harry MacDowall I'll have to research and experiment and figure out how to ferment those things. I've got a couple things in the pipeline but Stay tuned!!! I can ferment anything!
THAT WAS AMAZING!!! I loved the information. Thank you. What about Potassium Chloride (also known as NuSalt) for the salt brine? I use it in my electrolyte mix. I'm going to check out some of your other videos now. I am very interested in fermenting and you just made it more interesting.
U were great , explaining it all thank u🤗🤗🤗🤗oh by tbe way I tried carrots about 1 mo ago..after sitting on counter about 10 days..I tasted. It ..slime was dripping off the carrots as I pulled a few out😳😳😡..so I had to grow out 2 big jars.. I did another carrot one w/ dill today..take care
Your videos are the best I've found online Thank you. My cabbage is delicious but more just salted rather than fermented. I am using Celtic sea salt and I boil and cool the water that I use. What am I missing? I get no bubbling in my jars. Again, it is good but not great.
Try using bottled water. Maybe there's something in the water that you're using that's preventing the fermentation. You don't need to boil it. That's just extra work.
