I do a straight brine fermentation (no vinegar) with beets or tomatoes and it’s glorious. Both are very Eastern European and healthy. Tangy, salty, fermenty!
@@TeachaMantoFish No relation except you both have great videos! I'm going to go ferment me some homegrown pickling cucumbers. Probably won't carve anything fancy out of 2X4's though.
At 8:37 you contradict yourself saying that it’s not a healthy bacteria but that it is a healthy bacteria, why didn’t you reuse the fermented juice to fill the wide mouth mason jars . I’m doing my first batch so if you could please respond
What’s in the new pickle brine? Just water and salt? Do you always remove the pickles in 7 days and lastly if I’m only making a 1 gallon size, do I cut the amounts in half?
Nice video short sweet and to the point
thank you for posting
Definitely gonna have to try these!! And great work on all these videos
I do a straight brine fermentation (no vinegar) with beets or tomatoes and it’s glorious. Both are very Eastern European and healthy. Tangy, salty, fermenty!
I like the probiotic benefits of a ferment too, just a bonus to that flavor.
Ohhhh man, I’m gonna try this for sure. Nicely done 👍🏻
Thanks! Let us know how it goes.
Do you have to water bath/seal lids?
Great video!!!
Looks good
The pickle juice works as an electrolyte. Good to drink.
can you tell me the song from 4:00 to 4:20, please.... anyway nice video
Not sure, I get it from the RUclips copyright free audio library
Can you just store the crock in the fridge and eat from that instead of rejarring?
Yes
Just wondering if you're related to Bobby Duke from Bobby Duke Arts (on RUclips as well). You look like you two could be brothers!
Nope, but I'll check it out.
Ha! I see what you are saying, I could be his older brother.
@@TeachaMantoFish No relation except you both have great videos!
I'm going to go ferment me some homegrown pickling cucumbers. Probably won't carve anything fancy out of 2X4's though.
At 8:37 you contradict yourself saying that it’s not a healthy bacteria but that it is a healthy bacteria, why didn’t you reuse the fermented juice to fill the wide mouth mason jars . I’m doing my first batch so if you could please respond
It is healthy. I use new pickle just because it looks better IMO.
@@TeachaMantoFish thank you God bless…❤️🇺🇸👏🏻
These are not fermented pickles they vinegar pickles. You don’t use vinegar to ferment only use salt water brine. Two totally different processes
Yeah, that was a flub on my part.
Why don't you pour the fermented bribe on your pickles?
I like the look of the clear new pickle brine.
What’s in the new pickle brine? Just water and salt? Do you always remove the pickles in 7 days and lastly if I’m only making a 1 gallon size, do I cut the amounts in half?