Just a suggestion to once you have eaten the garlic flowers to use the brine in a marinade or something, i use good pickle brine and buttermilk to marinate for fried chicken
@@Zula_The_Squid did i @ you? and this is most definitely not race-irrelevant as black americans have perfected fried chicken and have spread our recipes throughout asia via the US military and more. so no babe. why is it that asians can have their traditional meals but when a black american lays claim, its “race-irrelevant.” and i was joking in the first place.
@@fairygodbrotherr You didn't @ me. Did OP @ you? Being @'d is not a prerequisite towards writing a reply. I wrote my comment because it's mainstream basic kitchen knowledge for all people nowadays and amongst the first things you learn upon googling for fried chicken recipes. I appreciate OP sharing this cooking hack but it's just as much of a non-secret as proper fried rice techniques and ideas. Not trying to attack your culture or saying that it ain't black American. I do not have the qualifications to argue for or against it. American Culinary history is a complex mess. Just thought the "black secret" label was silly and a bit over the top because everybody's aware of it. If you have any non-trivial and actually secret culinary knowledge from the black community to share, I'm always open for it. I love cooking. Thanks for clarifying that it was a joke. I always take everything literal.
For anyone who hasn’t had garlic scapes before, try them. They’re really good sautéed in a pan. The times I have had them they have been similar to green beans in texture but with a nice garlicky flavor.
this is brilliant. My parents farm garlic and the scapes are always excessive, we usually end up with shitloads of scape pesto. This will be amazing as a caesar garnish at the very least
I made some pickled (in apple cider vinegar brine, the spices similar to his - black pepper, red chili flakes and coriander seeds) this year and they are great, too! I wanted also to collect more and dry them and blend them into fine green garlic powder, but got busy, missed the window and they hardened. And curled scapes stir fried with soy sauce, chili flakes and sesame seeds are delicious as a meal or side dish. I also made garlic scapes puree soup, but 1:1 ratio of scapes to everything else was too garlicky (not in the sharpness sense, just too intense / aromatic) even for those who snack on single raw garlic cloves. 😅
Looks like good beer food. We also put pickles like this out at parties, on the snacks table. I'm glad they turned out pleasant, I'm interested in what you end up doing with them.
I always get my salinity percentage by multiplying by, for example, 1.03 for a 3% solution so you don’t have to tare the scales. Cheaper scales struggle with the lower values and become more accurate after adding more weight
Fried garlic "arrows" (as it's called locally) are traditional folk delicacy in Ukraine! My mom tried pickling them once, but I didn't like it that much lol
You could try a quick pickle method using white vinegar, water, salt and spices. Boil and pour into a jar over the scapes. For ratios try recipe for "no can dill pickles".
Aw man I made fermented scapes last year. They smelled soooo amazing but the top went moldy before I got a chance to eat them 😭 Even dumping them out in the compost, the brine still smelled so good. Someday I’ll have them for real! I like to add coriander seeds to mine…. But looking back maybe the floating seeds caused the mold 😬
For an inexpensive fermentation weight use a clean smooth stone that is sterilized by boiling in water or fill a plastic bag with water and place on top of ferment. Another method is to use a small glass jar as a weight as long as it fits into the larger jar opening. If using a standard half gallon or quart sized wide mouth canning jar (usa) Ball makes a stainless steel spring that goes into the jar on top of the ferment. The spring adds tension to hold everything under the brine. All of these options need to be checked periodically as food that ferments can soften and slip around the weight.
@@vinlagostones will still leach off their minerals and I probably don’t need to explain what thin flimsy plastic does in prolonged contact with acidic salty water
That’s not a 3% Brine, that’s salt by weight, you need to add in an amount of salt, according to the volume of water you have for the correct percentage.
I boiled vinegar water sugar and soy sauce. Chopped the garlic shoots and poured the sauce on boiling hot. Kept for months in the fridge. Make a great side with meat and rice.
My family have always fermented snake/long beans in vinegar salt sugar and sichuan peppecorns and then chop them roughly to stir fry with pickled chilli and pork mince (along with garlic ginger etc) should try it out.
Question: I had a fermentation go bad recently, there was no mold and the cucumbers looked normal, but were slimy to the touch and smelled vaguely of raw sewage along with the normal fermentation smell..... what could have gone wrong?
Disclaimer: I have no idea about making food It's so bizarre, but my dad would shun me out of kitchen when preparing cucumbers or cabbage for fermentation if I'd be on my period that day. Some sort of old -ladies tail- wives tale about it going bad
@@rexevans100 so did I, never had a chance to touch and test it. My dad was making barrels of them, as in 50l litres as a minimum so he made sure to not risk it. And I made sure to not get in trouble 😂 But if there is a chance such coincidence happened in your case, I'm out of words. Part of my brain is 'nonsense', the other is like 'but did it?' If it's not too personal, please let me know. If it's too personal, I gotta test it myself when the time is right. Forgot about that tale for a good decade. Now I'm genuinely curious, did all that shunning have merit
@@TurningTesting No, it's just very old beliefs across many cultures that menstruating women are unclean. Clean hands and clean equipment are all you need. Your father was just working with an old superstition, I guess I don't blame him, he had priorities, a high risk and he grew up that way, but it needs to end as a thing that there's something fundamentally "wrong" and "dirty" about a woman's entire person during her period.
If you take the weight of the volume and multiply it by .03, it does not make a 3% solution. Just some quick maths. The salt also takes up volume therefore it would be 3 parts salt to 103 total volume. Remember to account for the salt volume by total volume (e.g 97 + 3 g salt = 100 total volume = 3% brine)
I just did similar with vinegar instead of water on a fluke, as I didn't know how to keep them. Awesome snipped into foods as scallions are. The flower heads are like huge capers inside.
Correct me if I'm wrong, but wouldn't that not be a 3% brine? Because 1 + 0.03 = 1.03, so it would be .03/1.03 = ~2.9%. That .1% probably wouldn't make a difference, but I dont have any real experience fermenting, so i dont know if having a solution with ~3% less salt than expected would do anything or not. I imagine it's just negligible.
Every lacto fermentation recipe I have even seen, even from universities and government resources, uses this same method and calls it the same, you need the salt to be 3% of the weight of the water and vegetables combined(or whatever percentage salt you want, it can be as low as 1.5% or up to 5-10% for industrial pickles or peppers like Tabasco), it doesn't matter if adding 3% in more weight in salt means the final brine is not exactly 3%. Your measuring of the water and salt will probably have a larger error than that 0.1% difference would be.
Omg i have those in my fromt yard.i hate the way they smell when a warm summer breeze hits them but i had no idea i could use them to make a good snack or use them for canning.
Just for semantics, that’s not how to calculate a 3% brine. 3% means 3% of the weight is salt, but you added 3% more weight to your solution, so it’s actually less than 3%. Doesn’t really effect anything here but at higher percentages it counts.
Every lacto fermentation recipe I have even seen, even from universities and government resources, uses this same method and calls it the same, you need the salt to be 3% of the weight of the water and vegetables combined(or whatever percentage salt you want, it can be as low as 1.5 or up to 5-10% for industrial pickles or peppers), it doesn't matter if adding 3% in more weight in salt means the final brine is not exactly 3%.
bruh this video unlocked a memory for me. dilly beans. its not the same thing but very similar. my nanny used to make them. not sure why she stopped though they slayed
I discovered garlic scapes about a year ago... at an Asian market my little city. Their supplier closed their business, retired and went back to Korea! I don't know where I'm going to get them now!? ps. PLEEEEZ tell us where to get them? Even raw ones... I'll try to make my own!! They were that unbelievably good!
I'd like to believe that this is how the first ever jar of pickles was made, some dude just left cucumbers with seasonings and water in a jar and forgot about it.
I didn't see any pressure release valves or water locks on that top, and I thought you needed those for doing ferments, to vent the gas that's produced...
These make an amazing pesto if you’re a garlic fiend. Basically taste like 90% raw garlic pesto and decently chunky, you could probably get a better texture with a mortar and pestle
Looks good but that's pickling, not fermenting. Fermentation specifically relies on the breakdown of a food with a microbe of some kind, such as yeast in beer. One way you can tell it's not fermenting is because you completely sealed the jar. If fermentation had taken place in any large measure, even if just by the residual bacteria on the food, the jar would have been pressurized.
Do celery, purify the water, then add salt. No spice, no pepper etc. Else it won't work. You get these huge chunks of crunchy sweet celery. Don't know why it goes sweet, but it's actually delicious.
The best thing ive ever eaten was pickled wild leaks. Unfortunately i dont talk to the fruend that gave me them and gavent had them in years. Hope you do a video on that.
This one is a laco ferment rather than a vinegar brine. The sour comes from a pH drop during fermentation rather than acid from vinegar. Definitely different than vinegar pickles. Seems like fermentation is more popular in countries other than the US
When I was a child, we had a garlic bush growing behind our garage. The only garlic we'd ever used was garlic powder, which was cheap ! Sharp t tasting , and nasty !!!! So we were scared 😱 of trying fresh garlic. Especially since when we moved it over, it smelled horrible !!!!! Now that I'm old, I ❤️ love❤ fresh garlic. It's really easy to grow. Once you get a bed of it growing, you can't hardly kill it. There is no need for water or fertilizer or any kind of special care. Hell, you can mow it down, and it'll grow right back.
Garlic scapes are the the flower stem of hardneck garlic. They need to be cut off or the garlic plant will expend too much energy into the flower rather than growing the bulb where the cloves are. Young garlic looks like a chonky green onion, they're also very good.
My mom has fermented those before, I wasn’t a fan at first but they’re actually good.
I’ll ferment ur mom
I’m sorry
@@nahcuh9140for what lol???
@@Braindeadthegoatim sorry
I'm sorry
Just a suggestion to once you have eaten the garlic flowers to use the brine in a marinade or something, i use good pickle brine and buttermilk to marinate for fried chicken
lol that’s a black secret. you must be black. why are you telling them this 😭
@@fairygodbrotherr OH STFU, stop gate-keeping food, you're not mother nature.
@@fairygodbrotherrI'm half Aaiam and this is race-irrelenant home cooking 101 lol
@@Zula_The_Squid did i @ you? and this is most definitely not race-irrelevant as black americans have perfected fried chicken and have spread our recipes throughout asia via the US military and more. so no babe. why is it that asians can have their traditional meals but when a black american lays claim, its “race-irrelevant.”
and i was joking in the first place.
@@fairygodbrotherr You didn't @ me. Did OP @ you? Being @'d is not a prerequisite towards writing a reply.
I wrote my comment because it's mainstream basic kitchen knowledge for all people nowadays and amongst the first things you learn upon googling for fried chicken recipes.
I appreciate OP sharing this cooking hack but it's just as much of a non-secret as proper fried rice techniques and ideas.
Not trying to attack your culture or saying that it ain't black American. I do not have the qualifications to argue for or against it. American Culinary history is a complex mess.
Just thought the "black secret" label was silly and a bit over the top because everybody's aware of it.
If you have any non-trivial and actually secret culinary knowledge from the black community to share, I'm always open for it.
I love cooking.
Thanks for clarifying that it was a joke. I always take everything literal.
For anyone who hasn’t had garlic scapes before, try them. They’re really good sautéed in a pan. The times I have had them they have been similar to green beans in texture but with a nice garlicky flavor.
this is brilliant. My parents farm garlic and the scapes are always excessive, we usually end up with shitloads of scape pesto. This will be amazing as a caesar garnish at the very least
I made some pickled (in apple cider vinegar brine, the spices similar to his - black pepper, red chili flakes and coriander seeds) this year and they are great, too!
I wanted also to collect more and dry them and blend them into fine green garlic powder, but got busy, missed the window and they hardened.
And curled scapes stir fried with soy sauce, chili flakes and sesame seeds are delicious as a meal or side dish. I also made garlic scapes puree soup, but 1:1 ratio of scapes to everything else was too garlicky (not in the sharpness sense, just too intense / aromatic) even for those who snack on single raw garlic cloves. 😅
Oh, they make an excellent stirfry too! My fav dish.
Looks like good beer food. We also put pickles like this out at parties, on the snacks table. I'm glad they turned out pleasant, I'm interested in what you end up doing with them.
I always get my salinity percentage by multiplying by, for example, 1.03 for a 3% solution so you don’t have to tare the scales. Cheaper scales struggle with the lower values and become more accurate after adding more weight
10 minutes ago i learned what garlic scapes are and now i know you can pickel them
I'm gonna get my garlic PhD on RUclips 😂❤
No wonder people are stupid because they tend to follow what internet said so
Player haters degree? Awww hell YEA!
I swear same thing happened to me right now
Fried garlic "arrows" (as it's called locally) are traditional folk delicacy in Ukraine! My mom tried pickling them once, but I didn't like it that much lol
You could try a quick pickle method using white vinegar, water, salt and spices. Boil and pour into a jar over the scapes. For ratios try recipe for "no can dill pickles".
Just to let you know. I tried some of Recipes in fermenting. I am very happy with it. Sooo thank very much Johnny ❤
these are my favorite thing from the garden. Both fermended or fried (usually with scrambled eggs), just amazing
One of my favorite projects you’ve done. ❤
LEARNED SOMETHING NEW TODAY. THANK YOU.
Thats one of my favourite veggies. Stir fry those with chilli paste and shallot, I would eat soo much of it.
Sounds good! I love that there’s finally a fermentation done without nasty vinegar!
You cant ferment with vinegar
It's the crunch that amazes.
Aw I love scapes. So underrated!
Aw man I made fermented scapes last year. They smelled soooo amazing but the top went moldy before I got a chance to eat them 😭 Even dumping them out in the compost, the brine still smelled so good. Someday I’ll have them for real! I like to add coriander seeds to mine…. But looking back maybe the floating seeds caused the mold 😬
Add a fermentation weight
Yup, everything has to be submerged. Otherwise there would grow some mold.
For an inexpensive fermentation weight use a clean smooth stone that is sterilized by boiling in water or fill a plastic bag with water and place on top of ferment. Another method is to use a small glass jar as a weight as long as it fits into the larger jar opening. If using a standard half gallon or quart sized wide mouth canning jar (usa) Ball makes a stainless steel spring that goes into the jar on top of the ferment. The spring adds tension to hold everything under the brine.
All of these options need to be checked periodically as food that ferments can soften and slip around the weight.
You can just scrape off the mold. White mold is normal and not hamrful.
@@vinlagostones will still leach off their minerals and I probably don’t need to explain what thin flimsy plastic does in prolonged contact with acidic salty water
This guy goes on vacation every week. Must be nice
This is always be the best way to preserve this
That’s not a 3% Brine, that’s salt by weight, you need to add in an amount of salt, according to the volume of water you have for the correct percentage.
I’ve only ever had curled garlic scales but they’re delicious!
Koreans make something similar but it's spicy. Also nice Korean Kimchee jar!
These look like they could be so good
Try adding mustard seeds as I've heard that they are used to retain the snappy crispiness of the pickle
Usually Asians don’t measure the ingredients when cooking. But this guy is doing calculus
The best part is he did it wrong. For a 3% brine you only take the weight of the water, not the other stuff.
@@OutsiderLabs the programming for this Asian is faulty
It's safest to do it that way when you're fermenting.
@mhm6 he's going to have to hand in his card.
calculating the brine is important if you haven't pickled something before
How did this fermented jar didn't crack? Don't you have to regularly burp fermentation jar?
I wonder the same
i love watching your videos but this one is my favourite - i can only imagine how tasty this is
Damn. My mind wants these.
That makes me think of my grandma's pickled green beans. Man, I miss that woman 😢
I love how that jar basically opened itself.
I boiled vinegar water sugar and soy sauce. Chopped the garlic shoots and poured the sauce on boiling hot. Kept for months in the fridge. Make a great side with meat and rice.
This looks amazing for my ramen bowls I make 😮
I'm a picky eater but I think this could break me out of my selective eating habits
Looks delicious.
Can you do this with green onions or would they just mush?
My family have always fermented snake/long beans in vinegar salt sugar and sichuan peppecorns and then chop them roughly to stir fry with pickled chilli and pork mince (along with garlic ginger etc) should try it out.
i feel like this would be a good substitute for the greens in sinagang. looks 10/10 imma try it tho
Use that brine to make a buttermilk marinade for fried chicken.
yes! love fermenting scapes. you're better off for having forgotten them imo, takes a while to break down the fibrous part.
You can also stir fry the garlic stem with sliced pork/beef & bell peppers🫑! My mom often does that!
lol i always forget some food when i go on vacation lol😭
This looks so good 👍🏻I will have to try this!
I love garlic scapes!!! Making them into a pesto type thing is so yummy!!! Grind it with some nuts and oil so yummy
Lol my mouth started watering involuntarily
Question: I had a fermentation go bad recently, there was no mold and the cucumbers looked normal, but were slimy to the touch and smelled vaguely of raw sewage along with the normal fermentation smell..... what could have gone wrong?
Disclaimer: I have no idea about making food
It's so bizarre, but my dad would shun me out of kitchen when preparing cucumbers or cabbage for fermentation if I'd be on my period that day. Some sort of old -ladies tail- wives tale about it going bad
@@TurningTesting I've heard something similar but figured it was an old wives tale.
@@rexevans100 so did I, never had a chance to touch and test it. My dad was making barrels of them, as in 50l litres as a minimum so he made sure to not risk it. And I made sure to not get in trouble 😂
But if there is a chance such coincidence happened in your case, I'm out of words. Part of my brain is 'nonsense', the other is like 'but did it?'
If it's not too personal, please let me know.
If it's too personal, I gotta test it myself when the time is right. Forgot about that tale for a good decade. Now I'm genuinely curious, did all that shunning have merit
@@TurningTesting No, it's just very old beliefs across many cultures that menstruating women are unclean. Clean hands and clean equipment are all you need. Your father was just working with an old superstition, I guess I don't blame him, he had priorities, a high risk and he grew up that way, but it needs to end as a thing that there's something fundamentally "wrong" and "dirty" about a woman's entire person during her period.
@@TurningTesting well I don't think I can test it properly.... I am a single man.
I’ve never heard of these things…where on earth do you even find them?? Sounds amazing!
Imagine these in a shawarma my brain would cook in my skull from the flavour calamity occurring within my hypothetical taste buds.
my mom used to do this all the time, it was amazing, i gotta get into doing this again.
This looks really good
My mom mixes water/vinegar/soy sauce/sugar and then brings it to a boil before pouring it in the jar. It’s the only flavor I like to eat them in now.
What amounts?
앗 마늘쫑! 진짜 좋아하는데 최근에 그 톡톡한 느낌이 알러지 반응인걸 알게 되었죠...
간장절임을 젤 좋아했습니다... 이젠 못 먹지만...
garlic stem kimchi is one of my favorites!
I thought he was dantdm for a second
It didn't explode? Or was the lid not screwed on very tight?
If you take the weight of the volume and multiply it by .03, it does not make a 3% solution. Just some quick maths. The salt also takes up volume therefore it would be 3 parts salt to 103 total volume. Remember to account for the salt volume by total volume (e.g 97 + 3 g salt = 100 total volume = 3% brine)
Love your videos. ❤
Makes me want garlic scape kimchi
I just did similar with vinegar instead of water on a fluke, as I didn't know how to keep them. Awesome snipped into foods as scallions are. The flower heads are like huge capers inside.
This isnt fermentation though if you use vinegar, just straight pickled.
1 month of fermentation shoulda blown that cap clean off, no?
Correct me if I'm wrong, but wouldn't that not be a 3% brine? Because 1 + 0.03 = 1.03, so it would be .03/1.03 = ~2.9%.
That .1% probably wouldn't make a difference, but I dont have any real experience fermenting, so i dont know if having a solution with ~3% less salt than expected would do anything or not.
I imagine it's just negligible.
Every lacto fermentation recipe I have even seen, even from universities and government resources, uses this same method and calls it the same, you need the salt to be 3% of the weight of the water and vegetables combined(or whatever percentage salt you want, it can be as low as 1.5% or up to 5-10% for industrial pickles or peppers like Tabasco), it doesn't matter if adding 3% in more weight in salt means the final brine is not exactly 3%. Your measuring of the water and salt will probably have a larger error than that 0.1% difference would be.
Similar to how sauerkraut is made! Thanks for the idea 😊
Omg i have those in my fromt yard.i hate the way they smell when a warm summer breeze hits them but i had no idea i could use them to make a good snack or use them for canning.
definitely gonna try making it👌
I want some of that,,,2nd video I've seen about growing garlic...i wonder if some alum would make it even crispier
Just for semantics, that’s not how to calculate a 3% brine. 3% means 3% of the weight is salt, but you added 3% more weight to your solution, so it’s actually less than 3%. Doesn’t really effect anything here but at higher percentages it counts.
Every lacto fermentation recipe I have even seen, even from universities and government resources, uses this same method and calls it the same, you need the salt to be 3% of the weight of the water and vegetables combined(or whatever percentage salt you want, it can be as low as 1.5 or up to 5-10% for industrial pickles or peppers), it doesn't matter if adding 3% in more weight in salt means the final brine is not exactly 3%.
Oh, these are popular in Russia. We call it cheremsha. Amazing flavor.
I was waiting on him adding the vinegar😆
Beautiful ❤❤❤
bruh this video unlocked a memory for me. dilly beans. its not the same thing but very similar. my nanny used to make them. not sure why she stopped though they slayed
I tried garlic scapes raw, and it’s stringy and hard to chew through. I did like the garlic head with little miniature white bulbs.
I often just want to visit you just to try your ferments before i commit to making any myself...
So how do you use them? In cooking? As garnish? Blend into a sauce?
Not the accent i expected 😂😂😂
Oooh! Swap out the chilies for dill seed. That'd slap!
Have you ever made high meat ? Like liver ? It's amazingly good and so healthy.
I discovered garlic scapes about a year ago... at an Asian market my little city. Their supplier closed their business, retired and went back to Korea! I don't know where I'm going to get them now!?
ps. PLEEEEZ tell us where to get them? Even raw ones... I'll try to make my own!! They were that unbelievably good!
This is my favorite one I've seen you do this looks amazing I live pickles and garlic 😭👌
I'd like to believe that this is how the first ever jar of pickles was made, some dude just left cucumbers with seasonings and water in a jar and forgot about it.
Cause fermentation is healthy and really tasty ❤
How did you ferment it though completely closed?
I didn't see any pressure release valves or water locks on that top, and I thought you needed those for doing ferments, to vent the gas that's produced...
you definitely should. the off gas can break the glass if it's sealed
These make an amazing pesto if you’re a garlic fiend. Basically taste like 90% raw garlic pesto and decently chunky, you could probably get a better texture with a mortar and pestle
Looks good but that's pickling, not fermenting. Fermentation specifically relies on the breakdown of a food with a microbe of some kind, such as yeast in beer. One way you can tell it's not fermenting is because you completely sealed the jar. If fermentation had taken place in any large measure, even if just by the residual bacteria on the food, the jar would have been pressurized.
Do celery, purify the water, then add salt. No spice, no pepper etc. Else it won't work.
You get these huge chunks of crunchy sweet celery. Don't know why it goes sweet, but it's actually delicious.
Do you refrigerate them to pickle them?
Probably the best way to ferment something is to start and just forget about it.
Month long vacation? Must be nice
Wouldn't the fermentation produce CO2? A month without purging it wouldn't make the jar explode?
Have you ever gotten fermentation that tastes almost apple-y and almost sweet? I've made sauerkraut 2x now and each time it's oddly apple-y.
The best thing ive ever eaten was pickled wild leaks. Unfortunately i dont talk to the fruend that gave me them and gavent had them in years. Hope you do a video on that.
For how long can you store them?
Wish I saw this video yesterday! I just added to our compost a bunch of those. Next time..
Niceee! Gonna try this out soon! :) Also, can we get some cheong updates soon? ^.^ ❤️
Seems like it would be better pickled in vinegar. Never heard of using water before. Struggling to believe it works well.
This one is a laco ferment rather than a vinegar brine. The sour comes from a pH drop during fermentation rather than acid from vinegar. Definitely different than vinegar pickles. Seems like fermentation is more popular in countries other than the US
When I was a child, we had a garlic bush growing behind our garage. The only garlic we'd ever used was garlic powder, which was cheap ! Sharp t tasting , and nasty !!!! So we were scared 😱 of trying fresh garlic. Especially since when we moved it over, it smelled horrible !!!!! Now that I'm old, I ❤️ love❤ fresh garlic. It's really easy to grow. Once you get a bed of it growing, you can't hardly kill it. There is no need for water or fertilizer or any kind of special care. Hell, you can mow it down, and it'll grow right back.
I WANT THEM!!!! I have no clue what they even are but I want these so bad rn
They're young garlic plants.
Garlic scapes are the the flower stem of hardneck garlic. They need to be cut off or the garlic plant will expend too much energy into the flower rather than growing the bulb where the cloves are. Young garlic looks like a chonky green onion, they're also very good.
These are really good as jangajji
Yum these look great
okay i would love to see you ferment betony root.
Is it safe to ferment these with no vinegar? Often people use acid to prevent botulinum growth
I believe the salt is being the antibacterial/fungal here
Fermentation is a wild thing for humanity to have stumbled upon.
From “Ah, shit, it went bad,” to “Oh… shit… it’s pretty good.”