My family uses field cucumbers it's different cucumbers than those from the market. Secret ingredients of the family recipe for long-fermenting cucumbers are: horseradish root, dill, a few mustard seeds cucumbers will be hard and crunchy if you put a few oak leaves in each jar. You can also make a delicious soup from these long-fermenting cucumbers, if anyone is interested, I can give you the recipe
Yes horseradish is very popular to add in fermented veggie’s & cucumber. But that’s not easily available here . I try to use minimum ingredients keep it simple so that easy to get and follow :)
@@gmas807 cucumber soup ingredients: - jar (1 liter) of fermented cucumbers - 1.5 liters of broth (vegetable, chicken or beef as you like) - 3 carrots, - 4 potatoes, - 2 onions, - sour cream 18% 150g, - a little olive oil or butter , - chives or parsley a handful (about 3 tablespoons) recipe: dice the onion and fry in butter, dice the potatoes, pour the broth into the pot, add onions and potatoes, grate the carrots, add to the rest, also grate the cucumbers from the jar and give to the soup (4-5 cucumbers), season the soup with e.g. pepper, if it is too thick and not acidic enough, I add water of fermented cucumbers as much as you like, cook at the end, season with cream and add chives to the plates. This is how this soup is made in my family, everyone has a slightly different recipe at home, if you want to see how to do it, type (copy) on RU-vid: "zupa ogórkowa" I am sure you will find a recipe you will like
it has to be 3% salt because it is 2% salt per liter of water but the cucumbers are 90% water so you have to adjust the concentration for the cucumbers moisture content.
I am in Malaysia. Loving your channel. New subscriber! I tried to make fermented cucumber. But they turn mushy on 3rd day. Then to save them, i submerge in vinegar and put in the fridge. Our temperature here is abt 30C average. Humidity abt 80%. Shld i try to ferment in a cooler box for a few days with some small ice packs to gv it a lower temperature? What do u think? Thanks for ur expert advice ☺
@@BrewNourish Yes I was thinking to do that. I grow cucumbers for own consumption but the long type. Japanese cucumbers. Hv to go & buy the small ones for fermenting. Thank you so much for your reply. Btw where are you at?
Hi thanks for sharing this video first of all guru purnima is coming please accept my sincere thanks for giving me confidence to experiment with ingredients
I wanted to do something about fermentation but not much clarity your videos are very good source regarding this field they are helping me a lot ❤ thanks again love you
Very happy for you 😊💐. Best wishes with your experiment and do share with us so that we can also try at home . There are unlimited combinations and options you can try . For a single person like me it’s hard to show everything because it takes time to finish a product unlike cooking recipe which you can just finish in an hr . I just want to give you all confidence and basic knowledge of fermentation so that you all can do it confidently and get health benefits of fermented food. I will be the happiest person if I can be any help in this journey 🙏😊.
We do use sometimes 2% salt of ingredients + water but in this case only 2% of water I have used . Afraid it will be too salty for sandwiches but also depends on individual taste bud. If you use 2% of ingredients + water needed also should be ok . But I am just trying to use less salt in my fermentation process because too much salt is one drawback of fermentation .
কেমন আছো মামানি, ছোট্ট সোনামণি কেমন আছে, বিধাতা তোমাদের ভালো রাখুন। অনেক দিন পরে আসলাম আমি অসুস্থ ছিলাম তাই, ভিনেগার এবং মাদার গাছে কি ভাবে ব্যাবহার করতে হয় তা জানাবে প্লিজ।
Asa kori apni o apnar poribar bhalo achen . Amra bhalo achi . Mother khubi acetic tai sudhu matro sei jach gulo te deben je gulo te mati r PH matra kom thakte hoy . Jemon gondhoraj phooler gach e low PH thakle bhalo . Gardening e obhiggyo lokeder poramorso neben ora bole debe kon kon gach e dewa jabe. Mother take choto choto kore kete gacher kando theke 2 inch distance rekhe gol kore choriye deben .
If it’s the white layer nothing to worry that’s called kham yeast . It’s harmless. However if you don’t want to eat just scrap from top and remaining you can consume without any worry .
You can keep with water but it would be mussy . Better use whole cucumber instead of cutting . Remember to cut out one slice from top and bottom if using whole cucumber . It will take longer to ferment fully but both are equally beneficial and tasty .
You can but if you don't it will be still ok since we will only keep few days only . If fermentation is active it won't let any bac bad bacteria grow . Cucumber start fermenting very fast unlike other vegetables hence it will be ok in tropical weather .
Ha ha why you think so 😀? If you are in doubt always test the PH level of your ferment if it’s less than 4.6 bad bacteria can’t survive in that environment.
@@BrewNourish Brine Sara vegetables gola ki nosto hoie Jabe? R eta kotho din refrigerator rekhe khawa Jabe,Ami Bania se, reply ta dile onek opokrito hobo.thanks Apu.
It kills me that many people say pickling cucumbers in vinegar , sugar, salt soultion is fermenting for probiotics😢. I myself ferment veges and raw fruits, i also pickle for the appetizing side of it.
@@comprehensive6952 dude. You pickle with vinegar, you ferment with salt solution. If you can use youtube app, you should understand the differences 😀😀😀.
@@BrewNourish Tahole ami Nije lagiye korbo ba organic khujbo. Tumi pls erom easy edible probiotics recipe ro post koro . Ami vegetarian dudh o khai na tai B12 ta jno tno prokareno newar chesta kori
