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Lacto Ferment Vegetables! Old School Way Of Preserving Food 

Country Living Experience: A Homesteading Journey
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Lacto Ferment Vegetables! Old School Way Of Preserving Food. ALL OF OUR SOLAR EQUIPMENT...CLICK HERE: www.signaturesolar.com/?ref=c...
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16 фев 2022

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Комментарии : 800   
@elenaperroni2119
@elenaperroni2119 Год назад
Simple, on one liter of boiled cool water put one full teaspoon of salt,- done! I also add 1 teaspoon of organic apple cider vinegar. Depends on vegetables and room temperature, your vegetables in this mix need to be on the table 3-6 days.Also, you can add spice and leaves of horseradish, grapes, garlic, black pepper…
@youaregodspursuit
@youaregodspursuit Год назад
Thank you! I was wondering how anyone did this in 1879 without a scale?
@battleware6800
@battleware6800 Год назад
Any size jar?? I’m not necessarily trying to be lazy, but I’m just trying to find an easier way to do this in a big batch.
@user-hx3yr3fc3y
@user-hx3yr3fc3y Год назад
Probiotic fermentation is only salt. Vinegar ruins good bacteria. And you need 3-4 teaspoons of coarse salt (2%) per 1 liter water. Not as you said.
@esemmanuel6603
@esemmanuel6603 Год назад
I don’t like the scale process….. much simpler just using a liter and 1/2 pint (1/2 tbsp); What does Apple cider vinegar do, how does it change the ferment outcome ? I was wondering how long they stay out, you said 3-6 days but he said the cucumbers can stay out for 6 months ……..
@abivikramam439
@abivikramam439 Год назад
How to keep thoes things 6 months
@maggiegoossens1894
@maggiegoossens1894 Год назад
I absolutely LOVE carrots and cucumber, but the most delicious to me are onions and garlic! I eat fermented veggies every friggin day as in between snack, from morning to evening. I make sure I always have a jar of fermented veggies ready. Don’t worry too much about the brine: I use the same solution for ALL my veggies and it worked just fine up to now. It’s super easy: 1 liter of water and 20 grams of salt, that’s a 0,02% brine. Just don’t use regular kitchen salt, use seasalt of a good quality. Spend some more money on that, it will last long because you can re-use the brine a couple of times. I’m at my 3rd go now for a used brine and it still works fine. I also burp my jars every day, since here in Europe those special lids are not easy to get and they are expensive. So I use regular lids and check daily. Another thing: when fermenting garlic 😋😋😋😋😋😋, don’t startle when the garlic changes colour. My latest jar (onion and garlic) that is still ripening, is green presently. Nice vibrant green! 🤷‍♀️😂 Wonder if it will turn darker or blue-ish. It seems that really old garlic can turn black. I think mine won’t last that long. What I like about fermented veggies, is not only that they are probiotic, but almost 30 times more nutritional, have a great mild sour taste and I LOVE the crunch they keep! Can’t eat a salad anymore without fermented veggies in it. I’m hooked! I hope you like sour, pickled stuff and wish you success!!!! 👊
@CountryLivingExperience
@CountryLivingExperience Год назад
Cool
@twinfin8571
@twinfin8571 Год назад
Hahahaha. I always have fermented onions and garlic as well. I top almost everything I need onions for with the fermented onions. They are so delicious.
@muskanjain4624
@muskanjain4624 Год назад
Thank You for sharing your way. How many days we keep this outside for this to be ready to eat? And then store in fridge?
@maggiegoossens1894
@maggiegoossens1894 Год назад
@@muskanjain4624 I’m not an expert (yet😈) but I keep my new jars at room temperature, out of the sun, for 2 weeks. Then they are ready to eat. That’s when I transfer the jar to the fridge. It stays there until it’s empty. You can keep fermented veggies for 6 months they say, and if you store them cool and dark, like in a cellar, longer up to a year. But I just make them to eat as soon as ready, so I don’t intend to keep them that long. Enjoy!
@muskanjain4624
@muskanjain4624 Год назад
@@maggiegoossens1894 For Me Your comment helped a lot. I will be doing this for the first time and Your comment made me feel confident. Watching videos wasn't giving me that so THANK U AGAIN for posting and Replying to my Query.
@chrisnotap
@chrisnotap Год назад
I also wanted to say what a great and informative job you did on this video! All of the videos I watched before this would not say an actual amount of salt to put in. They were all willy nilly. You actually gave a way to get the exact amount of salt needed and in doing that enables me to replicate the process the exact same each time. Thanks for taking the time to do that!!
@CountryLivingExperience
@CountryLivingExperience Год назад
Thank you. I appreciate it!
@Vixenventures
@Vixenventures 2 года назад
This really reminded me of the episode of Magic School Bus where Ms. Frizzle made pickles in large barrels in the classroom. I might try to make pickles this summer, we eat them like crazy.
@CountryLivingExperience
@CountryLivingExperience 2 года назад
Very cool.
@practicingpreparedness100
@practicingpreparedness100 2 года назад
😂 I miss watching that show with my kids.. it was very educational
@1N2themystic
@1N2themystic Год назад
This video seemed made for children too.
@hopefullyitgetsbetter
@hopefullyitgetsbetter Год назад
Qq
@catsrule8844
@catsrule8844 2 месяца назад
@@1N2themystic let’s fight
@JSears-io3rd
@JSears-io3rd Год назад
You've explained this better than Anyone I've listened to. Including how long the last unrefrigerated. That was driving me crazy. Nobody would say. Now I'm ready! Thanks.
@CountryLivingExperience
@CountryLivingExperience Год назад
Awesome! Glad it was helpful.
@helensosa3791
@helensosa3791 Год назад
you are the 10th video about fermentation i watch, but you are the easiest to understand, thank you.
@CountryLivingExperience
@CountryLivingExperience Год назад
You're welcome. Glad it was helpful.
@AtlantaPrepper
@AtlantaPrepper 2 года назад
Love this channel. I bought my scale at Aldi's and my Ball Fermenting Jar at Walmart. If you have Ulcerative Colitis like me this is a must diet! I drink a glass of Kefir milk or buttermilk in the morning and have my fermented veggies at night with a meal. My health has never been better. Believe me, if you wind up in the hospital for a week like I did you will stick to this diet. Thank you, @Country Living Experience: A Homesteading Journey
@CountryLivingExperience
@CountryLivingExperience 2 года назад
Thank you so much! I appreciate it. Glad you are feeling better.
@te7931
@te7931 2 года назад
Look at adding NAC or glutathione to your regimen, both help rebuild the epitheal look4ing of your gut. Also, solaray makes Mineral max that also is very helpful. Remember to eat jicama, barley, oats or sunchokes, raw honey as the good bacteria eat that. Oh I forgot, garlic fermented in honey is also helpful.
@1N2themystic
@1N2themystic Год назад
Look into colostrum. It's a bit expensive but I buy it from a farm when I can get it. It also comes in supplement form if you prefer that.
@meenaljain6561
@meenaljain6561 Год назад
For how long do u keep them before consuming? Thanks for sharing this
@AtlantaPrepper
@AtlantaPrepper Год назад
@@meenaljain6561 7 - 10 days. Try after 5 days and use your judgement.
@Budgetmeright
@Budgetmeright 2 года назад
This reminded me of my grandmother. I am frugal so definitely have to start doing something like this on a smaller scale.
@mazesmcfarlane6131
@mazesmcfarlane6131 Год назад
You made this incredibly simple for me to understand!
@CountryLivingExperience
@CountryLivingExperience Год назад
Glad we could help
@crenaud641
@crenaud641 Год назад
Me too
@abrahamites5441
@abrahamites5441 2 года назад
Thank you for the simple no nonsense approach it really is appreciated.Shalom Aleichem
@CountryLivingExperience
@CountryLivingExperience 2 года назад
You're welcome
@Havilah_Springs
@Havilah_Springs Год назад
So far, this was the best and most detailed video I have seen on the topic of fermenting, Great Job!!!!!!!
@CountryLivingExperience
@CountryLivingExperience Год назад
Thank you. I appreciate it.
@amyk6028
@amyk6028 Год назад
Great video! I have a 2 gallon fermentation Crock and I LOVE it ❤️
@CountryLivingExperience
@CountryLivingExperience Год назад
Thank you! That’s awesome
@rovon4275
@rovon4275 Год назад
Possibly one of the clearest and simplest explanations or how to vids I've seen. Thanks
@CountryLivingExperience
@CountryLivingExperience Год назад
Glad it was helpful
@Inlinetodie
@Inlinetodie Год назад
This is very great, the idea of keeping vegetables longer is good with prices increasing on fresh food 😀 Thank you for this information 🙏 😊
@gailpurcell3209
@gailpurcell3209 2 года назад
Thank you for explaining how to figure out the salt. You are appreciated.
@CountryLivingExperience
@CountryLivingExperience 2 года назад
You are so welcome!
@skunk69x29
@skunk69x29 Год назад
with the wrong percentage written down. extremely confusing. delete that part, and do it right.
@dngz0r
@dngz0r 10 месяцев назад
Best fermentation video out there. Amazing. Great job! Thank you very much!
@CountryLivingExperience
@CountryLivingExperience 10 месяцев назад
I appreciate the kind words. Thank you.
@vgmtab
@vgmtab Год назад
Finally! A video that explains the process and not just the recipe! Deserves a follow!
@CountryLivingExperience
@CountryLivingExperience Год назад
Thank you
@donnavorce8856
@donnavorce8856 Год назад
Hey thanks. I never knew I could do this. My huge garden can now be harvested and utilized more efficiently. It's always a pleasure to eat from the homestead when December cold is outside. Cheers
@CountryLivingExperience
@CountryLivingExperience Год назад
Your welcome. You will love this method.
@onekerri1
@onekerri1 9 месяцев назад
You have a huge garden and don't know about fermentation? WOW
@tiffanyake9215
@tiffanyake9215 2 года назад
Thank you so much for this education!!! ❤️
@CountryLivingExperience
@CountryLivingExperience 2 года назад
You are so welcome!
@georgeverghese2343
@georgeverghese2343 Год назад
Great stuff . Very clear and precise instructions . Thank you.
@CountryLivingExperience
@CountryLivingExperience Год назад
You’re welcome
@ThatBritishHomestead
@ThatBritishHomestead Год назад
I love fermenting. I want to get more and more into to it. It is so good for your tummy. I get a lot of harvest at once and this would be an amazing way to keep them
@CountryLivingExperience
@CountryLivingExperience Год назад
It is so very good for your gut health.
@J-D248
@J-D248 Год назад
Great video and information thank you! One minor thing though, the fermenting process actually has more salt than those store bought pickles cause they aren't using salt as a preservative.
@broomhag
@broomhag Год назад
Thank you! I found fermented cukes in the supermarket and I'm loving them. Want to do myself. Was looking for a class or something but you made it sound doable for me. (I've done regular water bath canning before). Can't wait!!
@CountryLivingExperience
@CountryLivingExperience Год назад
Awesome! Hope you enjoy
@chrisnotap
@chrisnotap Год назад
Can the "weight" on top of the veg be removed after fermenting has finished to make it easier to get stuff out of the jar or do you need to put it back in each time?
@CountryLivingExperience
@CountryLivingExperience Год назад
You can remove it as long as they stay submerged after taking it out.
@donnastormer9652
@donnastormer9652 Год назад
Thanks for the video. I have found that you can use a 4 ounce jelly jar as a perfect weight for a widemouth jar for fermenting and that way you know that you have no lead in your glass
@CountryLivingExperience
@CountryLivingExperience Год назад
You're welcome
@trainingolives3370
@trainingolives3370 2 года назад
Great and informative video on this process. I have a huge garden planned this year ( my biggest ever) and I’m trying to think through what to do with all of the harvest. This was so helpful.
@CountryLivingExperience
@CountryLivingExperience 2 года назад
Very cool. Glad it was helpful.
@lisahill2154
@lisahill2154 Год назад
Wow, what a great informative video. Thanks so much!
@CountryLivingExperience
@CountryLivingExperience Год назад
Glad it was helpful!
@fratini.
@fratini. 8 месяцев назад
The tip about the amount of salt was a life saver. Thanks a ton!
@CountryLivingExperience
@CountryLivingExperience 8 месяцев назад
Glad it helped!
@darisanshanger1616
@darisanshanger1616 2 года назад
These are wonderful ideas!!
@CountryLivingExperience
@CountryLivingExperience 2 года назад
Thank you
@samouhnour4512
@samouhnour4512 Год назад
Easy and detailed explanation. Many thanks from France.
@CountryLivingExperience
@CountryLivingExperience Год назад
You’re welcome. Happy New Year
@larryharvey7709
@larryharvey7709 2 года назад
Grrrr. I just bought three dozen glass pucks. Love those tops but haven’t seen them anywhere. Great video thanks. 👍
@CountryLivingExperience
@CountryLivingExperience 2 года назад
You're welcome. The glass pucks work as well. It was not a wasted purchase.
@MinisterHenry-jc3vk
@MinisterHenry-jc3vk 9 месяцев назад
I make my brine with salt and apple cider vinegar. I just wing it. 1 table spoon sea salt to 4 cups water and 1/8 cup apple cider vinegar. I always put lots of garlic cuz I like garlic it's healthy. then spice it up
@living4jesuschrist843
@living4jesuschrist843 9 месяцев назад
Finally! Thanks!👍
@OTseven
@OTseven Год назад
I've been wondering what the heck happened to preservation by salt. Lol. Old School books told stories of Several hundred years ago food being preserved on ships crossing oceans. Also in America, beef and bison were preserved by using salt. Yet, I've not found anything on RU-vid regarding non-canning preservation except vinegar. Thank you so much. For me, This is a great gift idea for family and friends. Good luck to you .thank you for making this video posting it.
@CountryLivingExperience
@CountryLivingExperience Год назад
Salt is amazing. It certainly should be used by more people. I think everyone got scared of it in the past 40 years.
@Tennesseemomtho
@Tennesseemomtho Год назад
I accidentally lactofermented greenbeans about 12 years ago while canning. They were delicious.
@nickmclaughlin1395
@nickmclaughlin1395 10 месяцев назад
I found that a half a tablespoon per cup of water works just fine as long as the salt is fine.
@yugoyankoff-vh7in
@yugoyankoff-vh7in 3 месяца назад
Use Redmonds Real Salt from Utah ! It’s all natural from Mother Earth with all of the minerals that your body needs.
@Americansikkunt
@Americansikkunt Месяц назад
Including iodide?
@oneconsc3333
@oneconsc3333 Год назад
Small cup is a great idea. You can wash and boil a rock and place that inside the cup as well. 🙏🏼🇨🇦💜
@CountryLivingExperience
@CountryLivingExperience Год назад
Thanks. The rock may not work because of it's potential mineral makeup. If it has any iron in it, it will react with the salt.
@reneelandis1067
@reneelandis1067 Год назад
Great Idea‼️👍😊
@qayumtariqkhan871
@qayumtariqkhan871 Год назад
Thanks for your very pedagogic admirable vidéos. All my admiration the way you explain step by step. Thanks a lot
@CountryLivingExperience
@CountryLivingExperience Год назад
Thank you
@avwel3827
@avwel3827 4 месяца назад
Truely a very helpful video!! Thank you so much!!❤❤
@CountryLivingExperience
@CountryLivingExperience 4 месяца назад
You're very welcome.
@Gaygardening
@Gaygardening 11 месяцев назад
Great video. I'm buying a scale tomorrow.
@antonuccifrank
@antonuccifrank Год назад
Thanks for this Eric!!
@CountryLivingExperience
@CountryLivingExperience Год назад
You're very welcome brother
@cautious1343
@cautious1343 4 месяца назад
Excellent video! About weighting down the veggies ... you didn't mention the glass weights that are made for this. Also a coffee filter works good for the outgrowing time. The ring will screw on over it, and keeps out anything while letting Gass out. Don't use the bag of water since we are keeping plastics out of our bodies.
@gwenbryanarnott7077
@gwenbryanarnott7077 2 года назад
Great information. Thanks for sharing
@CountryLivingExperience
@CountryLivingExperience 2 года назад
Glad it was helpful!
@SingingForTheCreator
@SingingForTheCreator Год назад
Teah that's very helpful and well explained. Thanks ❤️
@CountryLivingExperience
@CountryLivingExperience Год назад
You're welcome
@MQ-cw9qx
@MQ-cw9qx Год назад
if you use the plastic bag to hold your veggies down, fill the bag with the brining solution instead of plain water--in case of leakage.
@carolsanborn5332
@carolsanborn5332 Год назад
Hey, that's an excellent suggestion. Thanks for mentioning it !
@OldSchoolPrepper
@OldSchoolPrepper Год назад
hi Country Living, great video, i'm a long time fermentation lover and I'm a fan (of course) and since I"m old school, very familiar with the process. Just an FYI to you and your viewers, those 'seedless' cucumbers have quite a bit more water in them than pickling cukes...so if you want a 2% salt solution you'll want to increase the salt brine % to around 3% because of the water those seedless cukes will dispell..that's why they aren't great for canning or fermenting. I'm sure you just needed an example to use in the video and you bought at the grocery...so I get it, something to mention and think about.... take care.
@CountryLivingExperience
@CountryLivingExperience Год назад
Thank you. I appreciate the heads up.
@unmeaninglessly143
@unmeaninglessly143 Год назад
How about.. A. Google the water content % in those cucumber and top up the salt based on it B. Use a food processor & draw out all the juices to calculate the water weight manually.
@OldSchoolPrepper
@OldSchoolPrepper Год назад
@@unmeaninglessly143 yea, you could do that...but you would be getting an average water content not the specific water content of the actual cukes you are using. I personally think it's much more exacting and beneficial (not to mention easier) to just use pickling cukes. of course i'm just a random poster on YT doesn't mean I'm right, it's just the way I do it...and I grow my own cucumbers for fermenting every year (heritage/heriloom types). Love a good real Kosher DIll!
@howiewill
@howiewill 5 месяцев назад
Good information. Thank you. I love my fermented broccoli and honestly had no issues with it.
@CountryLivingExperience
@CountryLivingExperience 5 месяцев назад
Cool. You’re welcome
@lauramccament1381
@lauramccament1381 Год назад
Wow love the cheap bag of water tip!!! Thanks!
@CountryLivingExperience
@CountryLivingExperience Год назад
You're welcome!
@marrlena947
@marrlena947 Год назад
Thanks for the video. I totally agree with the comments that you complicated the process with the fancy scale and computations. My grandma never used one and had a cellar of beautiful jarred fermented veggies.
@CountryLivingExperience
@CountryLivingExperience Год назад
They were fermented with vinegar or salt?
@marrlena947
@marrlena947 Год назад
@@CountryLivingExperience She did both. My grandma was born in Poland where food cellars are common.
@CountryLivingExperience
@CountryLivingExperience Год назад
@@marrlena947 These are pro-biotic rich fermented veggies. If the salt too high it will kill the pro-biotics or too low it will not be enough to properly ferment. Ask her how they measured the salt.
@marrlena947
@marrlena947 Год назад
@@CountryLivingExperience I'd love to ask her but she passed away decades ago. I remember watching her in the kitchen and she always used her fingers, rarely a measuring spoon or cup. I even asked her why she used her fingers, I was 8 years old, but she laughed it off. She did write recipes for locsl newspapers and fairs. She was known for her cooking, canning and baking.
@CountryLivingExperience
@CountryLivingExperience Год назад
Sounds like a great and talented lady. I am blessed to still have mine. She is 98.
@minttea3973
@minttea3973 Год назад
Thanks 🙏 you made it so easy to understand 😊
@CountryLivingExperience
@CountryLivingExperience Год назад
You're welcome
@waffle6925
@waffle6925 Год назад
omg im going to ferment okras tomorrow im so excited lol its my first time wish me luck
@micheleminnaar8025
@micheleminnaar8025 2 года назад
Such a great video. I loved the home-made cheap options to weigh down the veg! 👍🌟
@CountryLivingExperience
@CountryLivingExperience 2 года назад
Thank you
@theoldmanreed8818
@theoldmanreed8818 Год назад
Im allergic to sea salt and iodized salt. Can i use plain salt?
@donaldjones8920
@donaldjones8920 Год назад
Enjoyed the video. Thank you.
@CountryLivingExperience
@CountryLivingExperience Год назад
Thank you
@1charlastar886
@1charlastar886 Год назад
Adding a few grape leaves interspersed in fermented cucumbers or squash keeps them crispy.
@CountryLivingExperience
@CountryLivingExperience Год назад
Cool. Thanks for the tip.
@danielalzaga1249
@danielalzaga1249 5 месяцев назад
Ty vry mch for that very clear guide. God Bless and wish you more blessings for your family...
@CountryLivingExperience
@CountryLivingExperience 5 месяцев назад
You’re welcome. Blessings to you as well.
@patriciatay7480
@patriciatay7480 2 года назад
Your lesson make me interested of homemade Sauerkraut.I will try it and hope it will help me to get better with my gut problems,thanks
@CountryLivingExperience
@CountryLivingExperience 2 года назад
Wonderful. Hope it helps you.
@aliceouyang898
@aliceouyang898 2 года назад
wow, I like your video so much, looks very delicious😍
@CountryLivingExperience
@CountryLivingExperience 2 года назад
I appreciate it. Thanks.
@attiaamine9107
@attiaamine9107 2 года назад
You such a good person.
@CountryLivingExperience
@CountryLivingExperience 2 года назад
Thank you
@sassyherbgardener7154
@sassyherbgardener7154 9 месяцев назад
I would not use plastic in my brine, or my veggies!! Man, your ferments looked beautiful! I like the way you sliced the peppers across into rings. Most of the ones I have seen are sliced long ways. I'm going to try the rings. Thanks!
@sobizzr
@sobizzr 8 месяцев назад
I like the way you shut these vinegar fermented/ pickles😅. LACTO fermentation is the go. My brine is 1.5 tbsp himalayan salt to 1 liter spring water.❤
@danizzaclemons356
@danizzaclemons356 Год назад
Thank you for the information
@CountryLivingExperience
@CountryLivingExperience Год назад
You're welcome
@wolfmoonrising2280
@wolfmoonrising2280 9 месяцев назад
Thank you; this was a great informative video.
@CountryLivingExperience
@CountryLivingExperience 9 месяцев назад
You’re welcome
@triciachancey1955
@triciachancey1955 Год назад
Thank you so much for clear, precise and no nonsense video! I have tried so many others sites but they are too long winded and somewhat confusing.
@CountryLivingExperience
@CountryLivingExperience Год назад
You're welcome. Glad it was helpful.
@gruv2nz
@gruv2nz Год назад
very informative, thank you.
@CountryLivingExperience
@CountryLivingExperience Год назад
You’re welcome
@caitesmith7
@caitesmith7 11 месяцев назад
I really like Redmonds salt. They even have different flavors of salt. My fav is the hickory smoked salt.
@StatmanRN
@StatmanRN Год назад
Interesting...I already have some experience with fermenting veggies and letting the gas escape.
@lincolnwages9245
@lincolnwages9245 Год назад
Thank you very much excellent information
@CountryLivingExperience
@CountryLivingExperience Год назад
You’re welcome
@COWELLGIRL
@COWELLGIRL 2 года назад
Yum ! Thanks !
@CountryLivingExperience
@CountryLivingExperience 2 года назад
You're welcome
@entertainmentquiz2826
@entertainmentquiz2826 Год назад
Very well explained... thank you
@CountryLivingExperience
@CountryLivingExperience Год назад
You’re welcome
@scetchport
@scetchport Год назад
Great tip weighing the contents to calculate the salt needed. Many vids are hit and miss.
@CountryLivingExperience
@CountryLivingExperience Год назад
Thank you
@jasonwright8546
@jasonwright8546 4 месяца назад
Try fermenting sweetcorn. Cut it in "slabs" off the cob. I grew up with this as a treat made by my grandmother. Excellent.
@CountryLivingExperience
@CountryLivingExperience 4 месяца назад
That sounds awesome.
@rojerww
@rojerww 2 года назад
Clear and concise - that's very nice. Thank you. As I understand it - citrus can be done this way as well, esp. limes, lemons, mandarins and tangerines. I've done two varieties of limes but haven't used them yet - and the person I learned that from didn't salt the brine first - so mine are WAY salty. AH - that's a good point - what happens to the process if one uses too much salt?
@CountryLivingExperience
@CountryLivingExperience 2 года назад
You're welcome. Too much salt will kill the good bacteria present that are doing the fermenting process. The proper percentage of salt kills the bad bacteria and leaves the good ones.
@shellz1104
@shellz1104 11 месяцев назад
bag full of water! yes! awesome
@charlesgageeb4284
@charlesgageeb4284 8 месяцев назад
yahoo!!!! thanks very much!
@seanproinsias
@seanproinsias Год назад
Excellent. Thanks.
@CountryLivingExperience
@CountryLivingExperience Год назад
You're welcome
@everythingisaworkinprogres5729
Omg, I want that egg rack, lol.
@CountryLivingExperience
@CountryLivingExperience Год назад
lol
@brent8994
@brent8994 Год назад
Amazing information Ty
@CountryLivingExperience
@CountryLivingExperience Год назад
You're welcome.
@gettem6341
@gettem6341 Год назад
I never realized they make the lid in 2 parts so it can let the air out if not fully twisted shut
@zuzax1656
@zuzax1656 2 года назад
I've done a little canning before (tomatoes, pumpkin, applesauce), but those were all 'hot' canned, or cooked. This will make a great addition to my skills. One question, tho. Are there any extra steps needed when you want to cook these veggies? I'm thinking of something like the asparagus or peppers being used in, for instance, an omelet. Is it just rinse and use?Since they have been pickled, I would think they might be softened a bit and so, cook faster. Any differences there? Thanks for another great video!
@CountryLivingExperience
@CountryLivingExperience 2 года назад
Thank you, I appreciate it. You would actually just eat them raw from the jar after the process. I suppose there are some from the store that I cook like olives or pepperoncini on a pizza. There is no real additional step accept rinsing off the extra salt brine if you don't want your final dish too salty.
@good-timeshomestead2183
@good-timeshomestead2183 2 года назад
I rinse my onions and peppers off when frying in a pan, to salty. Great with eggs.
@jack0903
@jack0903 Год назад
Pickle pipes you can use also.
@user-gb2fl9xj6o
@user-gb2fl9xj6o 4 месяца назад
This is the first time I have seen one of your videos and I am really impressed! You are informative, precise, and easy to listen to. I would like to know what part of the country you live in because that would let me know if any gardening advice you give would be relevant for me. Thank you for sharing your knowledge.
@CountryLivingExperience
@CountryLivingExperience 4 месяца назад
Thank you for the kind words. We are in Texas in zone 8b.
@MikeTheByzantine
@MikeTheByzantine Год назад
A natural way to keep veggies submerged is to cover them with two (or more) clean lemon leaves held by a small lemon twig bent downwards on the top. Thanks for this video.
@CountryLivingExperience
@CountryLivingExperience Год назад
Cool. Thanks
@661Justice
@661Justice 2 года назад
Great video.
@CountryLivingExperience
@CountryLivingExperience 2 года назад
Thank you
Год назад
Hello! Does anyone know if I can just make the salt brine racio in a big sterillised container and then pour over the veggies to speed up the process, or if there´s any risk of contamination, not maching the racio etc? I started growing my own veggies a year ago and so far I´ve been using the vinigar brine (the czech recepies do recommed it a lot for some reason), so I´m really curious about this one and plan on trying it out this year! Thank you for the lovely video! I´ll be def checking out more of these on this channel
@row1479
@row1479 2 года назад
Thank you for better Homesteading, I've notice on your counter your egg holder where can I purchase one.
@CountryLivingExperience
@CountryLivingExperience 2 года назад
Thank you! This is the link to our egg holder....amzn.to/3FiAP59
@AugustaWilliamsJr
@AugustaWilliamsJr 5 месяцев назад
Simple and great
@CountryLivingExperience
@CountryLivingExperience 5 месяцев назад
Thanks
@MuhamedRahman
@MuhamedRahman 2 года назад
Excellent
@CountryLivingExperience
@CountryLivingExperience 2 года назад
Thanks
@ameliasantorobarata2925
@ameliasantorobarata2925 Год назад
Thank you! Maybe would be easier to just prepare the wanter with salt aside and then pour it into the jars... Then the jars are kept in the dark or warm sunny room?
@duaazaidan6074
@duaazaidan6074 Год назад
Thanks alot💚
@CountryLivingExperience
@CountryLivingExperience Год назад
You’re welcome
@Bellatutu1927
@Bellatutu1927 2 года назад
2 tablespoon per quart of water and keep it simple and easy
@ML-ks2lj
@ML-ks2lj Год назад
Going to start doing this with for pickled beets and homemade shawarmas
@CountryLivingExperience
@CountryLivingExperience Год назад
awesome
@hangnguyenthi7037
@hangnguyenthi7037 2 года назад
Cảm ơn chuyên gia hướng dẫn , video tuyệt vời
@CountryLivingExperience
@CountryLivingExperience 2 года назад
You're welcome
@mamabearC879
@mamabearC879 Год назад
Thank you.
@CountryLivingExperience
@CountryLivingExperience Год назад
You’re welcome
@florentinaehceru5731
@florentinaehceru5731 Год назад
You can also use clean unbroken stones to hold your vegetables down that's what we learn from our great grandparents
@CountryLivingExperience
@CountryLivingExperience Год назад
The stones must not have any ferrous material in them or they will rust. Be careful.
@yellowdog762jb
@yellowdog762jb Год назад
Well done video.
@CountryLivingExperience
@CountryLivingExperience Год назад
Thank you!
@esemmanuel6603
@esemmanuel6603 Год назад
Love the video and especially the visuals !! How long do they ferment on the counter ? You said the cucumbers can stay out for 6 months… fermenting ? And when you add garlic, ginger or fennel seeds, how much should go in 1/2 pint, 1 liter, and 1/2 gallon of vegetables ? Thanks !! 🙏🎚
@CountryLivingExperience
@CountryLivingExperience Год назад
I ferment for about 5 days on the counter and then put them in the refrigerator. I don't know how much spice to add.....however much you like.
@jeanninesbeans
@jeanninesbeans 2 года назад
I've had good luck with filling the jars with my veg then making brine of 1+1/4 to 1+1/2 teaspoons salt per 1 cup of water. Daikon radish spears is my absolute favorite so far. (Sauerkraut of course, goes without saying...yummm). I would be reluctant to use any glazed ceramic or pottery weight, especially colored glazes (black saucer, green cup) because of potential for lead in the glaze. Just a thought.
@CountryLivingExperience
@CountryLivingExperience 2 года назад
I haven't tried the Diakon yet. Those sound good. Isn't lead in glazed pottery outlawed?
@jeanninesbeans
@jeanninesbeans 2 года назад
@@CountryLivingExperience I recommend you do a search online for your specific brands of dishes. Lead in glaze was banned in the USA in 1971, but even Corelle suggests using their pre-2004 pieces as decorative only. I was shocked to learn this. Pyrex too tests positive, even unglazed "glass" baking dishes. And if it was manufactured outside the USA it is questionable. I avoid acidic foods like ferments, tomato product or things with vinegar. And if they are chipped or cracked in any way it adds to the risk. Personally I have been using mason jars with glass fermenting weights, and silicone pickle pipes for my ferments, but I love your method with the spring and airlock-type lid. I just avoid anything glazed bc who wants to go to the trouble of testing all their dishes for lead or trying to determine where or when it was manufactured. But seriously folks, avoid things like older fiestaware and vintage glazed pieces.
@CountryLivingExperience
@CountryLivingExperience 2 года назад
Thanks for the heads up!
@carolsanborn5332
@carolsanborn5332 Год назад
@@CountryLivingExperience Question: Other than taste preference, does it ruin anything process wise if you use way more salt than recommended? I like things more on the salty side, so I would prefer to just double what I think is the right amount to ferment the contents. I know there is a big concern for some about salt being bad for blood pressure, but I intend to cut back on salt in other areas +go heavier on the ferments. How much I'd considered a healthy amount portion wise of fermented vedgies per day, does anyone have info on that?
@carolsanborn5332
@carolsanborn5332 Год назад
For some unknown reason, my spell check on my phone keeps changing when I type is to I'd so sometimes it slips by my notice, as it did in the above comment/question. Sorry, I don't know why it does that, but I have to correct it's correction nearly every time.
@freakydeaky-ic6wo
@freakydeaky-ic6wo Год назад
I think a lot of folks have suggested just making a batch of 2% brine and top off the jars be done with that. A DANGEROUS move. Unfortunately that doesn't take the weight/or displacement of the vegetables into account. For instance, lets say you were doing pickles in a 1 quart jar. Cucumbers displace a lot of water. If the cucumbers only leave room for a pint of brine (because they are displacing the other pint), then your effective salt percentage is now 1% if you filled with the 2% brine. There is a shortcut that works well though. Figure out how much salt to use for the SIZE of your jar. So, a quart would need ~20 grams. Load the jar with veggies. Fill with water. Pour that water out and mix the 20g salt into it, mix it and pour it back into the jar. Then proceed as normal. This can be done without a scale and will get you much closer than just filling with a 2% pre-made solution. An even shorter version would be to skip pouring the water out. Just add the salt directly to the water and vegetables, close lid tightly, shake like hell until the salt is dissolved. Then proceed as normal. Still, the scale method he demonstrates is by far the best method! Great video!
@CountryLivingExperience
@CountryLivingExperience Год назад
Thank you and thank you for pointing those facts out for everyone.
@reneelandis1067
@reneelandis1067 Год назад
Thanks for the “rock” correction‼️‼️👍
@CountryLivingExperience
@CountryLivingExperience Год назад
You're welcome
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