Hello! **IF YOU ARE HERE TO COMMENT ON PASTUERIZATION - Please see video description before doing so. **IF YOU ARE HERE TO COMMENT ON FERMENTED FOODS NOT NEEDING REFERIGERATION - Please see video description **IF YOU ARE HERE TO COMMENT THAT PICKLED FOODS DO NOT NEED TO BE CANNED - Please see video description. 😊 Thank you!
@@annamulett3376 Water bath/pressure canning is needed for picking but also the acidity (pH), that is why vinegar is used in the pickling process to ensure having a safe food to store for a long time, even more than a year.
I was a microbiologist major, I bottle tomato’s with a little salt and citric acid. Pathogens will not grow in a PH of 4.6 or less. I check my tomato’s with a PH strip. I have been bottling for 45 years.
As a nutritionist, I’m absolutely in love with your videos and how accessible they make information for those that want to focus on healthier eating habits. I think that we should all focus more eating like our ancestors and steering away from modern convenience foods- will continue watching all your videos! 🧡
Well done comparison. Two years ago I made several jars of fermented dill pickles with garlic. They were crispy and delicious, and a year later I was still eating them. I was surprised that a year in the fridge they didn't go bad.
A jar of pickles wouldn't last that long in my house because I'd eat them all in a few days. I just really love pickles so much. Although I never had them fermented before.
Question: historically, stores had pickle barrels. A person could reach in and pull out a dill pickle. Was the pickling brine the reason that barrel could be "open" in the store? Any time I buy a jar of pickles, " refrigerate after opening" is on the label.
@@greengreen110 for pickling using just salt and water there's a need to avoid contact with air after opening. If not ar room temperature any part of the cucumber above the fluid will turn to mush. To prevent that after opening keep it in a cold place. Same for the unopened container. To prevent any mushing I keep down my cucumber with a rack made from thin branches from a sawer cherry tree. About the thickness of a pencil they are flexible and I wedge them underneath the jar neck pushing the cucumbers down and fill the jar carefully so the liquid will be above them. For non-fermented pickles using citric or vinegar there's no reason to keep it in the fridge after opening.
Thank you for sharing. I have never seen fermented cucumbers in germany, didn't know that this is possible. What I realy like about your video is that you speak clearly and in the right speed, so a viewer with english as foreign language can follow.
WOW !!! PERFECT KNOWLEDGE TRANSFER. I've never seen a RUclips video so precise and exactly information that I can put to use. BRAVO Madam. Liked and Subscribed.
I've been live-culture fermenting vegetables for several years and use my carrot kraut with my salads, and offer fermented hot sauce to the customers at my small pizza shop. It's interesting how many people don't know the difference between pickled and fermented foods, the processes, and the health benefits of each. This video was very clear and concise, a very good one on this topic. Well done!
Fermented pickles are hands down the best pickles. Stomachs ache? Eat a fermented pickle it’s gone by time pickle is gone. For my family anyway. My pickles are world famous…. world = neighborhood and family. Jalapeño is the key to a fresh smoky pickle.
Yeah me, I didn't really know the difference. I learned something. Made sauerkraut for the 1st time. Cabbage (mostly) onion, some leftovers carrots and bell peppers . Best sauerkraut I've ever have and it's easy peizy to make .
Last year was my first foray into home fermentation, after very many years of gardening. I made kraut, beet kvass, and fermented a couple of jars of Italian tomatoes with mint leaves and garlic, and also mint leaves with onions. The tomatoes were so darn good they were basically like a sauce all by themselves, not even heated! My favorite kraut included shredded beets. 😋
One thing I particularly like about fermenting vegetables (and also making tempeh) is that I can choose my own combinations. One batch of fermented vegetables I particularly like is beets and leeks. I admit that I chose them because I liked how the name sounded, but it turned out delicious. And I make lots of tempeh combinations I could not buy: black bean and intact whole rye; or chickpea and peanut. Right now I'm eating a black-eyed pea and peanut tempeh that's terrific, and in the fridge I have red cabbage and red onion kraut (with jalapeños). I also have some refrigerator pickles (pickles that were not sterilized (or fermented) of jalapeños and a little red onion.
@@michaelham2366 nice, I especially like the “beets and leeks”😁. I make veg patties and freeze them, and that’s another great opportunity for interesting combinations.
I love this channel. I started fermenting a couple of months ago and can't get enough. My favorites are giardiniera, sauerkraut, and cucumbers. I feel ten years younger.
Thank you, so very much for educating us on the benefits of fermentation. Your presentation is clear and concise. It has inspired me to give it a go.🙏🏽
@@CleanFoodLiving So I always buy the pickles in the refrigerated area are they fermented since they have to be cold? The brand is claussen and they have vinegar in them but have to be cold? or is it a gimmick and they dont need to be?
Claussen is a "refrigerator pickle ", thats actually the technical name of that style of vinegar pickle. it's not fermented. Claussen was the originator of the "refrigerator pickle " in their quest to develop the pickle with the best crunch. They found when a vinegar pickle was super cold, it had better crunch. That's all there is to it with Clausen, zero fermentation going on there as with anything in vinegar. Sorry 😕 You may find this video helpful (I talk about refrigerator pickles) ruclips.net/video/ode-adZVofc/видео.html
@@CleanFoodLiving I believe what you posted here. But I rate all other dill pickles taste and crunch by Claussen. I am a recently retired dentist with too much time on his hands. I get the science and nutritional benefits of fermented foods. How do your fermented pickles compare to Claussen for taste and crunch? I am excited to try your fermented pickle recipe, but I also don't want to be let down by a soggy tasteless pickle.
The refrigerator ruined the American gut, because hardly anybody ferments food today. This is a great video on fermentation vs pickling. I make both, however I feel my best when I consume fermented foods and they are so easy (and cheap) to make. Good job!
It is how I cured my dumping syndrome and IBS and acid reflux. Once I adjusted my diet to include actual fermented foods, I was able to ditch all the crappy meds and felt soo much better.
This is the first of your videos to appear in my feed, and I am *in love* with your kitchen! The little details- switch and outlet plates, tile backsplash, and that *almost tiffany* blue! If you're as smart as you are creative, I think I'm a superfan!
Like others, I thank you for such an in depth but easily understood explanation. I too subscribed immediately after watching this video and intend to go back and watch your fermenting videos. I’m 56 and have been gardening, preserving, and pickling for 35 plus years but fermenting always intimidated me. I hope to learn and try this summer with my garden produce. 👩🌾💙☀️
Thank you for taking the time to clearly break down the difference, along with the benefits, of both fermented and pickled products. We have many years of canning experience. However, I am just beginning to immerse myself in the business of fermentation. Greatly appreciated, my friend and have a great weekend. 👍🏻
Fermented cucumbers are very healthy, the water from these cucumbers contains a lot of needed vitamins. You should eat such a cucumber once a day and drink this water from the jar. Every year, we make about 20 kg of these pickles, fermented. :)
Holy cow, subbed without question. Learned some things here. Love making fermented foods at home. But, your succinctly salient explanations make it so easy to understand why I choose to put forth the effort. Thank you so much🌱
Personally, I liked the use of the word ‘salient’, kind of a clever, pertinent word considering fermenting uses a salt or saline-like solution. If you’re going to get knocked for typing sasinctly initially, you also get credit for using salient.
@@ttb1513 I suppose I need to redouble my efforts and spell check effectively before sending. No excuse being tired before commenting! Fair observation.
Thanks for this. As most people know (or should know), fermented foods have been with us for millennia. That fact alone should indicate that they are healthy and wholesome. Yet nowadays, there's a lot of hype, misplaced enthusiasm, and outright misinformation. Your presentations are informative and well thought-out. Liked and subscribed; looking forward to future videos!
God....i ve never watched a focused informative and pleasant video on the topic like yours respectable Madam....huge thanks from Morocco....i loved the spirit you gave to this video
I am an audience from Fiji 🇫🇯... loved reading about the corrections and legal details on this video description. Loved the lesson... thank you... just started appreciating and doing fermenting and pickling. Vinaka!!
I had never tried to pickle or fermentation ever! And tried your fermentation and it worked, taste delicious. Your channel is one of my favorites! Thank you for all the tips!!
Such a thorough explanation! Thank you for detailing the differences. Your video was well executed and I like your knowledgeable, friendly, and approachable style. I’m subscribing after just this one and will watch your fermentation series next so I can start making my own ferments. You’ve excited me to learn!!
I was on a Sauerkraut kick a few years ago... Cabbage, Salt and minimal spices. I loved Caraway Seeds, it gave a "woody, mellow flavor" then My Son went on to College and my Mom that I take care of, couldn't handle the "fermentation". So I stopped. This is a GREAT Video for anybody wanting info.
I'm blown away by how incredibly coherent and comprehensive your presentations are, far exceeding the quality of content on most other RUclips channels while at the same time being emotionally compelling. It is profoundly tragic that the most successful RUclips channels are built upon a foundation of addictive content having no utility whatsoever (Mr Beast etc) but perhaps you can watch some of that trash and then very carefully incorporate some of those elements into your videos so that you can reach a wider audience. Respect!
Pickling and fermenting are in vogue now. I knew a lot of this, but I hadn't thought through why I always get kimchi and saurkraut from the refrigerated section. Very helpful.
There is a 3rd way, we Pickle our "carrots" with: (1)A "brine" of: 7 cups of water, 1 cup of vinegar, 1/4 cup of salt (1/4 cup of sugar is optional) "ratio". (2)Put the washed "raw garden carrots" (uncooked, not peeled, & usually cut in half lengthwise) in glass Mason jars with dill weed and garlic. (3)Then "BOIL this brine" and immediately pour it into the Mason jars to 'nearly' full to the top. Screw the 2 piece lids on tight. (4) Let the brine cool and the lids will naturally pop down. ~("NO" pressure canning or "NO" water bath canning is required for our "vinegar brine" Pickling.)
That's how we make it, and I guess what she said about the nutritional value of pickles in this video, doesn't apply to the pickles made how you said ? Also, after how long do you open the jar?
Thank you sister for your great explanations. I make lot of pickle both vegetarian and non-vegetarian. But I make Indian style, with lot of hot stuff like chilly and pepper. Our pickle is normally submerged in oil.
Yeah baby! And another closely guarded secret in the West is erucic acid isn't detrimental to primates. If it was, mustard wouldn't be sold for consumption. One of the healthiest and most useful oils is mustard oil, but you hardly find it sold in U.S.
@@kathrynmcmorrow7170 In India most people use mustard oil for cooking and pickling but in south India cooking oil used is ground nut oil and for pickling sesame oil is used.
you're like the most professional basic pro of the basic universe and you just have a video for everything down to the very itty little bitz of everything down to the very atoms of reality, you can keep going and going and going further into complex simplicity.
This is an excellent video! I've wanted to learn about the difference between the two and this is the best explanation I've been able to find! Thank you for creating this and sharing your knowledge.
I was born and grew up in Argentina, Polish descendant, my grandma used to make fermented cucumbers in her farm and I loved them. Now I try to make them because nobody knows them in America
I made sauerkraut for the first time following your other video and it came out great and for only the price of a cabbage and some salt. 🙏 Looking forward to trying more clean food living. I appreciate the way you explain what you are doing and keeping it simple.
I am new to your channel. Your videos are well produced and very educational. You also have a very good delivery. A good friend of mine owned a Korean restaurant for over 30 years. Her cabbage kimchi, dikon kimchi, and her very spicy cucumber kimchi were excellent. All of these were fermented (no vinegar and cured on the counter), I think. I'm looking forward to trying some of your recipes. Thank you! SUBSCRIBED
Lady, you make for pleasant listening! thank you so very much for your sharing. you educated me this morning and now I will go and ferment me jars of veggies on which I shall feast! warmest greetings from New Zealand.
Thank you for this tutorial. Just found your channel today after pondering this subject. Yay! I'll be on the lookout for more from you! Blessings always!
Assuming the information is accurate, it was articulated in very clear, concise, and simple laymen's terms!! With courage and new inspiration, I shall try fermenting! Thanks!! S. Carolina
I love pickled, eggs, and pickles and I especially love the pickles from the refrigerated section but I don't get them often as stated the price is double or triple the shelf bought ones. I think I might try fermenting myself.
Your explanation is wonderful! Growing up I was familiar with Sauerkraut but my family mostly ate fresh or picked veggie. Now I want to eat more fermented vegetables, especially when they're super cheap and in season. Thank you
Great video! I love learning the important things we used to do for food storage and consumption before we got lazy and spoiled. I'm going to let this great information ferment so I can chew on it later!
Sister you're beautiful, inside and out. This was your first video that I watched, showing us the difference between fermentation and pickling. It was awesome, so easy to understand. you do a great job, now I'm watching all your other videos. Thank you so much for a no-nonsense, fact-filled education in this process. Be blessed.
I didn't even think of that question before I saw your video! But.... I just moved house 8 months ago and it's my very first garden. The very first thing my dad helped me to do was build raised bed, and I started planting. I've never even planted a flower before! I had a cactus when I was a kid, and it died. BUT - absolutely everything I planted grew, and I had so much food I literally couldn't give it away in the end, I'd fed every family member, every friend, every neighbour, and the food was going off on my kitchen counter! I hadn't given preserving things a thought 😬. So over the last 3 months I've been researching, and investing, in things that are completely alien to me. I've got cupboards full of glass jars, and things I fermented a month or so ago still sat in the cupboard. There's things in there, everything has a date on it, but I can't remember if it was vinegar or salt water they're sat in 😣. I thought all of this stuff could just sit on the shelves for up to a year. So THANK YOU SO MUCH for this video. I have a pressure canner on the way, and some fermentation weights and lids. I think I'm going to call it a day for this year - I've learnt so much. I know I've made mistakes, and this video has made everything a lot clearer for me. If anybody reading this has any useful advise for me for next years harvest, I would be vet grateful! 🙏
How exciting for you! Thanks for sharing! My tip is not to can a fermented live culture foods becaue the heat will kill all the live probiotics. So go for that canning for long term shelf storage foods in your pantry. ... and have some other live culture ferments going on your countertop(that won't be canned) so you can get those probiotics into your gut microbiom🙂 Hope you subscribe to my channel, I've got an awesome 2023 fermentation line up planned! Blessings!
Have just done a jar of honey and garlic, once we hit three weeks it's mild enough. The cloves that were partially crushed got mild sooner than some I did not get crushed somewhat. The first one I tried at the week mark was kowabunga! Had to quit chewing and just swallow to get the hot out of my mouth, have had them going a month now, delicious even added the juice to a stir fry. 😊
My God, you are a pleasure to watch. ( I just stared at the screen) You are so clear, informative, and to the point. I WILL be watching. Fantastic job!
New subscriber here!!! YT just introduced me to you and I’ve been binging a bunch of your videos. I don’t know how your channel isn’t bigger, you have AMAZING content! So informative, and I loved the personal videos about your home and all the work you have done. My beets are just about ready to start harvesting and looking forward to try pickling them. Thanks for all your content.
If you sterilize the jars and fill them with boiled brine to create a hermetic seal, the fermented vegetables can also be stored long term on a shelf. However, it's recommended to store them in a cellar at a lower than room temperature. You definitely do not need to keep them in fridge, fermentation was used to store vegetables long before refrigerators were invented.
but if you are using boiled water, aren't you killing all the bacteria which means the fermenting process was just a waste, could have just pickled it.
@@hammothw4814 Yes, if you want to store the jars long term it should be boiled water. It doesn't need to be boiling at the time of pouring but it should be preboiled and hot. After pouring salted water into the sterilized jar you close the lid and turn the jar upside down. This creates a hermetic seal when the contents of the jar cool down. After a day or two, when you see visible signs of fermentation, you should move the jars to a cold and dark place like a cellar. After about three weeks the fermentation will be done. Properly steririlized and stored jars will last for over a year.
Wow 😯 first off : what a beautiful kitchen & colour . ❤love it. 2nd : very clear explanation of fermentation/ Pickered food. No wonder : it says kimchi is fermented cabbage 🥬 good for hair and health.
My mother used to ferment the little cucumbers and my father used to do sour craut in a barrel. Both of the product lasted for more then 1/2 a year. Past that, there was usually nothing left. P.S. never refrigerated....maybe after opening the jar....
Its external bacteria contamination that sets things off. Thus why so many things say to refrigerate after opening…. The cold minimizes the growth and cultivation of the airborn bacteria that enters the food upon opening. Im BIG on refrigeration after opening. But, i know what can and cant be stored in a cool dry place. Cured and preserved meats, for example, which i love, alot of the time, dont require refrigeration, but are just nice to have served cold. Its also why workplace hygiene is important when you work in the food packaging industry.
I'm a first-time visitor and I had just watched podcast on fermenting garlic and I thought what's the difference between fermenting and pickling... AND THERE WAS YOUR LITTLE SQUARE ADRESSING JUST THAT... Loved your presentation so clear and to the point... I JUST SUBSCRIBED... Can't wait to visit your fermenting 101 ideas!!! THANKS FOR JUST BEING THERE! 🙋🌹GA USA 👍
Thank you for such a clean clear and honest description of the differentiations you truly are an angel and we are so happy that you're sharing this planet with us for all of the good and abundance of goodness waiting to be discovered.
Thank you for the video! I just traded a bunch of jalapenos with a coworker and wanted to perserve them. I haven't done this before. Your video got to the point and was clear!
Ma'am your video is top quality. I have never watched a video that was so well read, wholesome, and with the right amount of information. I believe both beginners and experienced "canners" can learn from it. Thank you and keep it up. This is my first time on your channel, and I subscribed right away.
Great tutorial. Thank you. I make pickles in small batches so they are consumed quite quickly. I pickle for flavour rather than preservation. I do bring my pickling juice to the boil but do not pasteurise the vegetables after adding the juice. I immediately refrigerate. Any food safety issues with this? I have had none to date, but don’t want to take risks obviously. Thanks for your time.
Sounds like you're making refrigerator pickles! The full steriization is for canning process to create long term shelf stability. Not needed for refrigerator pickles 🙂
since you're probably fermenting the food instead of pickling, there is a good chance for bacteria to grow, and the aerobic ones are what you don't want, and the way to prevent your pickles from going bad early, is just to weigh them down with a weight. U can just get a ziplock bag, fill with drinking water, enough to weigh the pickles down and keep them from coming above the surface of the brine. anaerobic bacteria are what i cultivate in my ferments, and the concept is the same - keep the vegs under the surface of the brine. Soon, i will make my own ceramic weights, because sometimes i find the ziplock bags don't stay zipped and the water can leak out into the ferment material, which isn't good as it dilutes the salt concentration.
Great explanations, thank you! I didn't know this stuff. But I recall as a kid that we'd dump cukes into a 5-gal crock, cover them in brine and keep them submerged with a heavy plate then stick that in the attic for weeks. Voila! Excellent pickles! I remember heavy thick mold on top.
I disagree with the video. Pickling originally meant fermented. All pickling WAS fermentation -- that is until the modern more industrial food system decided they needed a more shelf stable, non-refrigerated option. But yes, the modern lingo calls these "pickles." Also, the video states that fermented vegetables need to be in the fridge after the initial 3-10 day fermentation period. This is untrue. Almost all cultures have practiced fermentation precisely because it doesn't need refrigeration. To do this more effectively, an initial much shorter fermentation period occurs (to make sure the process gets a good jump start), and then it is placed in a cool, dark place to slow ferment for months. This allows fall veggies to be eaten in winter and spring. No refrigeration necessary.
Yap. Like that. Firts part of the process of pickling is the lactic acid fermentation in water-salt solution. Fermentation is the way to do this particular "cooking" of the food, that results crunchy, aour and salty. After that salt content can be adjusted, reduced. Vinegar is added like reinforcement of the low pH, that creates a barrier to pathogens. And only then the product is pasteurized. That is an option for the industry to ensure long term conservation, ad of course, is a process that destroys some nutrients and the lactic acid bacteria, and other bacteria. I don't really know if there are low quality pickles that avoid fermentation substituting this for other industrial fast proces. But the fermentation process is cheap, the industry uses to do this in food containers in outdoor storage. Then, the thiference is only that pickles are fermented food but pasteurized before selling.
@@arrielmc.d9242 No adding vinegar. It changes the taste. Just pasteurise to vacuum seal. Lactofermentation (just like alcohol fermentation) makes the environment mostly sterile anyway since low pH kills other bacteria. You just don't want mould to get there..
This video is probably for European and North American. The rest of the world pickles stuff differently. A lot of countries like south Africa, Mauritius, Fiji, Guyana, suriname and Trinidad all follow pickling styles from India. The atchaars, kulchas and other pickles can last year's without refrigerator. Most people only started buying fridges from 70s and pickling is a thousands of years old, it's all about using right spice and storing in a dark place
Been fermenting cabage, cucumbers and many more for years, never have i thaught about putting them in fridge, they are shelf stable, just for a shorter time than pickled
Wow!! I had no idea about these differences. Actually I was going to prepare a probiotic pickle. I am happy I came across your video. Thanks a lot dear.
Best ever pickling vs fermenting vid.❤❤ There are many vids that thumbnail fermented veges and end up vinegar salt water brine😂. Fermenting is probiotic. Pickling is for taste.❤❤
I just stumbled on your channel. I love cooking and trying new things. I find I also have totally enjoyed and learned from your postings. I will be trying your fermented cabbage very soon. Thank you for having such a good channel. Mike in South Carolina Retired USAF
I watched only 10 seconds of the video before I hit the like button. Your voice and your face is giving me favorite Auntie vibes already. Lol. You have a sweet spirit 😇
I've made fermented sauerkraut. It's very easy to make & delicious! I like to add sliced carrots for color & jalapeno peppers for spiciness to my sauerkraut.
Well, in the Levant, we put vinegar, salt, some sugar, room temperature water, and put the vigis on closed warm environment for few days, typically 5 minimum, then it's ready to be served, no boiling involved, so I don't know what you call this food! It can last without refrigerator for up to six months, but once opened it must be refrigerated. PS. Two or three pieces of raw garlic will make it super delicious. Try it!!
wow, i had no idea there was a difference. great video! gut bacteria, thyroid activity, and metabolic rate are all tied together. keeping that gut biome healthy is the key. i see now how important fermented veggies are. probably the cheapest item at the store is sauerkraut for a dollar or two in those bags.
WoW! Thank you so much for your knowledge! I recently stop taking my heartburn meds and I want to fix my gut issues through these methods. This helps out a lot. I didn't know the difference between the two methods. Thank you again for the Vid! 👍🧡
Thank you so much for explaining this with pros/cons of each. In many regions/situations we need to store food for months to years and people love to hate on shelf stable foods but they are essential for many people as well. Likewise the healthy gut biome also essential :) and equity/ access to healthy food is lacking.
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Hello!
**IF YOU ARE HERE TO COMMENT ON PASTUERIZATION - Please see video description before doing so.
**IF YOU ARE HERE TO COMMENT ON FERMENTED FOODS NOT NEEDING REFERIGERATION - Please see video description
**IF YOU ARE HERE TO COMMENT THAT PICKLED FOODS DO NOT NEED TO BE CANNED - Please see video description.
😊 Thank you!
i here to comment you'r like my mom
thanks mom :)
So I only use water salt in my pickling can I pressure can or water bath or is there a difference to this as well
This was excellent - nice job, thx much ...
@@annamulett3376 Water bath/pressure canning is needed for picking but also the acidity (pH), that is why vinegar is used in the pickling process to ensure having a safe food to store for a long time, even more than a year.
fermented foods are high in Histamine . .
I was a microbiologist major, I bottle tomato’s with a little salt and citric acid. Pathogens will not grow in a PH of 4.6 or less. I check my tomato’s with a PH strip. I have been bottling for 45 years.
Hpl
Jjoi9
Brilliant!
Do you keep them in refrigerator?
Lectins eliminated?
This is one of the best descriptions if not the best between these two processes.
You are one excellent teacher and clear speaker. Much appreciated.
As a nutritionist, I’m absolutely in love with your videos and how accessible they make information for those that want to focus on healthier eating habits. I think that we should all focus more eating like our ancestors and steering away from modern convenience foods- will continue watching all your videos! 🧡
You also have to consider our ancestors didn’t live past 36 so be careful
@@parrisestatessouthernhomec3246on average.. so be careful!
Well done comparison. Two years ago I made several jars of fermented dill pickles with garlic. They were crispy and delicious, and a year later I was still eating them. I was surprised that a year in the fridge they didn't go bad.
A jar of pickles wouldn't last that long in my house because I'd eat them all in a few days. I just really love pickles so much. Although I never had them fermented before.
Question: historically, stores had pickle barrels. A person could reach in and pull out a dill pickle. Was the pickling brine the reason that barrel could be "open" in the store? Any time I buy a jar of pickles, " refrigerate after opening" is on the label.
@@terrywereb7639good question. I don’t have the answer, but I do remember a small store in the center of town having a pickle barrel when I was a kid.
Add mustard seeds and strips of horseradish for extra flavor!
@@greengreen110 for pickling using just salt and water there's a need to avoid contact with air after opening. If not ar room temperature any part of the cucumber above the fluid will turn to mush. To prevent that after opening keep it in a cold place. Same for the unopened container. To prevent any mushing I keep down my cucumber with a rack made from thin branches from a sawer cherry tree. About the thickness of a pencil they are flexible and I wedge them underneath the jar neck pushing the cucumbers down and fill the jar carefully so the liquid will be above them. For non-fermented pickles using citric or vinegar there's no reason to keep it in the fridge after opening.
This actually cleared things up a lot, I didnt quite know the difference between pickles and fermented veggies.
Thank you for sharing. I have never seen fermented cucumbers in germany, didn't know that this is possible.
What I realy like about your video is that you speak clearly and in the right speed, so a viewer with english as foreign language can follow.
WOW !!! PERFECT KNOWLEDGE TRANSFER. I've never seen a RUclips video so precise and exactly information that I can put to use. BRAVO Madam. Liked and Subscribed.
Your cabinet color makes me so happy! Ok, now back to the video….
I was enjoying the color as well as the content, too.
I've been live-culture fermenting vegetables for several years and use my carrot kraut with my salads, and offer fermented hot sauce to the customers at my small pizza shop. It's interesting how many people don't know the difference between pickled and fermented foods, the processes, and the health benefits of each. This video was very clear and concise, a very good one on this topic. Well done!
Do You make Your carrot kraut the same way as a cabbage one?
@@readingsbyAmyWH that's what I was wondering?
Fermented pickles are hands down the best pickles. Stomachs ache? Eat a fermented pickle it’s gone by time pickle is gone. For my family anyway. My pickles are world famous…. world = neighborhood and family. Jalapeño is the key to a fresh smoky pickle.
Yeah me, I didn't really know the difference. I learned something.
Made sauerkraut for the 1st time. Cabbage (mostly) onion, some leftovers carrots and bell peppers . Best sauerkraut I've ever have and it's easy peizy to make .
I am one of those people who didn't know the difference between fermented foods and pickles.
Last year was my first foray into home fermentation, after very many years of gardening. I made kraut, beet kvass, and fermented a couple of jars of Italian tomatoes with mint leaves and garlic, and also mint leaves with onions. The tomatoes were so darn good they were basically like a sauce all by themselves, not even heated! My favorite kraut included shredded beets. 😋
One thing I particularly like about fermenting vegetables (and also making tempeh) is that I can choose my own combinations. One batch of fermented vegetables I particularly like is beets and leeks. I admit that I chose them because I liked how the name sounded, but it turned out delicious. And I make lots of tempeh combinations I could not buy: black bean and intact whole rye; or chickpea and peanut. Right now I'm eating a black-eyed pea and peanut tempeh that's terrific, and in the fridge I have red cabbage and red onion kraut (with jalapeños). I also have some refrigerator pickles (pickles that were not sterilized (or fermented) of jalapeños and a little red onion.
@@michaelham2366 nice, I especially like the “beets and leeks”😁. I make veg patties and freeze them, and that’s another great opportunity for interesting combinations.
Try putting more parsley than Mint, and some chili. That's a marinara sauce Posillipo would host❤️ ah, im from near Rome, greets!
@@rawdata678 Yeah, I think mint + tomatoes needs
cucumbers = tabbouleh!
And tabbouleh = all the above plus parsley and last but not least bulgar but who am I to talk fresh?
I love this channel. I started fermenting a couple of months ago and can't get enough. My favorites are giardiniera, sauerkraut, and cucumbers. I feel ten years younger.
This channel is underrated, it deserves a million subscriber.
Thank you!
Thank you. I hate vinegary pickles and veggies. I'll search for fermented veggies instead. I THINK YOU CHANGED MY LIFE!
Thank you, so very much for educating us on the benefits of fermentation. Your presentation is clear and concise. It has inspired me to give it a go.🙏🏽
Great to hear you've been inspired!❤
@@CleanFoodLiving So I always buy the pickles in the refrigerated area are they fermented since they have to be cold? The brand is claussen and they have vinegar in them but have to be cold? or is it a gimmick and they dont need to be?
Claussen is a "refrigerator pickle ", thats actually the technical name of that style of vinegar pickle. it's not fermented. Claussen was the originator of the "refrigerator pickle " in their quest to develop the pickle with the best crunch. They found when a vinegar pickle was super cold, it had better crunch. That's all there is to it with Clausen, zero fermentation going on there as with anything in vinegar. Sorry 😕 You may find this video helpful (I talk about refrigerator pickles) ruclips.net/video/ode-adZVofc/видео.html
I just started on sour kraut and I'm in love looking for more
@@CleanFoodLiving I believe what you posted here. But I rate all other dill pickles taste and crunch by Claussen. I am a recently retired dentist with too much time on his hands. I get the science and nutritional benefits of fermented foods. How do your fermented pickles compare to Claussen for taste and crunch? I am excited to try your fermented pickle recipe, but I also don't want to be let down by a soggy tasteless pickle.
The refrigerator ruined the American gut, because hardly anybody ferments food today. This is a great video on fermentation vs pickling. I make both, however I feel my best when I consume fermented foods and they are so easy (and cheap) to make. Good job!
It is how I cured my dumping syndrome and IBS and acid reflux. Once I adjusted my diet to include actual fermented foods, I was able to ditch all the crappy meds and felt soo much better.
Can someone with GERD problem eat food that sour?
This is the first of your videos to appear in my feed, and I am *in love* with your kitchen! The little details- switch and outlet plates, tile backsplash, and that *almost tiffany* blue! If you're as smart as you are creative, I think I'm a superfan!
This is exactly what I have been looking for. Never new there was a difference before. I am very into fermented foods. Pickles are the best.
Like others, I thank you for such an in depth but easily understood explanation. I too subscribed immediately after watching this video and intend to go back and watch your fermenting videos. I’m 56 and have been gardening, preserving, and pickling for 35 plus years but fermenting always intimidated me. I hope to learn and try this summer with my garden produce. 👩🌾💙☀️
Wonderful!
Very nice to learn Sister Guyana South America
God bless this channel.
I am Diabetic and having a bad craving in junk foods. Now this is a good alternative. Will try and thank you.
Thank you for taking the time to clearly break down the difference, along with the benefits, of both fermented and pickled products.
We have many years of canning experience. However, I am just beginning to immerse myself in the business of fermentation.
Greatly appreciated, my friend and have a great weekend. 👍🏻
Fermented cucumbers are very healthy, the water from these cucumbers contains a lot of needed vitamins. You should eat such a cucumber once a day and drink this water from the jar. Every year, we make about 20 kg of these pickles, fermented. :)
And you store all of these in the fridge?
@@Anikanoteven In the basement. Read up on what pickling and pasteurization is all about.
That's amazing. I can't wait to try.
Can you give me the recipe please?
Makes an amazing martini as well 😅
But probably kills good bacteria
Either way the fizzy cucumber juice is always a treat 😊
Thank you, pickling is for long term and fermenting is short term unless you keep cold plus more vitamins
I was looking for this explanation for so long, 😢 God bless you 🙏
The most informative and detailed videos that left you with no questions to ask.
Holy cow, subbed without question.
Learned some things here.
Love making fermented foods at home. But, your succinctly salient explanations make it so easy to understand why I choose to put forth the effort.
Thank you so much🌱
Let's see - "sasinctly". I'm guessing "succinctly". If you don't have spell check there is always the dictionary.
Edit fixed, TY
Personally, I liked the use of the word ‘salient’, kind of a clever, pertinent word considering fermenting uses a salt or saline-like solution. If you’re going to get knocked for typing sasinctly initially, you also get credit for using salient.
@@ttb1513
I suppose I need to redouble my efforts and spell check effectively before sending.
No excuse being tired before commenting!
Fair observation.
@@ttb1513
You've succeeded in making me feel better about my mistake, lol🤟
I watched the video in chrome but only to like the video i opened it with RUclips. You just make it super easy.
Thanks for this. As most people know (or should know), fermented foods have been with us for millennia. That fact alone should indicate that they are healthy and wholesome. Yet nowadays, there's a lot of hype, misplaced enthusiasm, and outright misinformation. Your presentations are informative and well thought-out. Liked and subscribed; looking forward to future videos!
God....i ve never watched a focused informative and pleasant video on the topic like yours respectable Madam....huge thanks from Morocco....i loved the spirit you gave to this video
Why am I 69 years old and just learning this? Great, educational video.
I'm 67 and just learning it too.
I imagine for the same reason as I am at 62. Didn't know where to learn before. Would've done this all life long.
It's never too late.
I am an audience from Fiji 🇫🇯... loved reading about the corrections and legal details on this video description. Loved the lesson... thank you... just started appreciating and doing fermenting and pickling. Vinaka!!
Very well explained, now I really understand the difference. Thank you for the clear explanation. Well done.
I had never tried to pickle or fermentation ever! And tried your fermentation and it worked, taste delicious. Your channel is one of my favorites! Thank you for all the tips!!
Such a thorough explanation! Thank you for detailing the differences. Your video was well executed and I like your knowledgeable, friendly, and approachable style. I’m subscribing after just this one and will watch your fermentation series next so I can start making my own ferments. You’ve excited me to learn!!
I was on a Sauerkraut kick a few years ago... Cabbage, Salt and minimal spices. I loved Caraway Seeds, it gave a "woody, mellow flavor" then My Son went on to College and my Mom that I take care of, couldn't handle the "fermentation". So I stopped. This is a GREAT Video for anybody wanting info.
What a great explanation of the two processes. Thanks for your efforts putting this together.
This woman is absolutley wonderful, i am so glad she has a channel and that I found it!
I'm blown away by how incredibly coherent and comprehensive your presentations are, far exceeding the quality of content on most other RUclips channels while at the same time being emotionally compelling. It is profoundly tragic that the most successful RUclips channels are built upon a foundation of addictive content having no utility whatsoever (Mr Beast etc) but perhaps you can watch some of that trash and then very carefully incorporate some of those elements into your videos so that you can reach a wider audience. Respect!
Why does she have to dumb it down for the masses. Let them eat cake
@@myname-uc6gr Adding some extra elements does not dumb it down, it improves watch-appeal.
Unfortunately, this description was not accurate.
Pickling and fermenting are in vogue now. I knew a lot of this, but I hadn't thought through why I always get kimchi and saurkraut from the refrigerated section. Very helpful.
I already subscribed because of your hair and your kitchen color! 😂 50's and teal, I'm in!!!! I wish it was 1954 and I had June Cleaver dresses!
thanks for making the differences between pickled and fermented foods so eloquently
There is a 3rd way, we Pickle our "carrots" with:
(1)A "brine" of: 7 cups of water, 1 cup of vinegar, 1/4 cup of salt (1/4 cup of sugar is optional) "ratio".
(2)Put the washed "raw garden carrots" (uncooked, not peeled, & usually cut in half lengthwise) in glass Mason jars with dill weed and garlic.
(3)Then "BOIL this brine" and immediately pour it into the Mason jars to 'nearly' full to the top. Screw the 2 piece lids on tight.
(4) Let the brine cool and the lids will naturally pop down.
~("NO" pressure canning or "NO" water bath canning is required for our "vinegar brine" Pickling.)
That's how we make it, and I guess what she said about the nutritional value of pickles in this video, doesn't apply to the pickles made how you said ? Also, after how long do you open the jar?
Thank you for sharing your brine process and statement about how no canning process needed with boiling brine.
Probably the best explanation I've ever come across, BRAVO
Thank you sister for your great explanations. I make lot of pickle both vegetarian and non-vegetarian. But I make Indian style, with lot of hot stuff like chilly and pepper.
Our pickle is normally submerged in oil.
Yeah baby! And another closely guarded secret in the West is erucic acid isn't detrimental to primates. If it was, mustard wouldn't be sold for consumption. One of the healthiest and most useful oils is mustard oil, but you hardly find it sold in U.S.
@@kathrynmcmorrow7170 In India most people use mustard oil for cooking and pickling but in south India cooking oil used is ground nut oil and for pickling sesame oil is used.
you're like the most professional basic pro of the basic universe and you just have a video for everything down to the very itty little bitz of everything down to the very atoms of reality, you can keep going and going and going further into complex simplicity.
This is an excellent video! I've wanted to learn about the difference between the two and this is the best explanation I've been able to find! Thank you for creating this and sharing your knowledge.
Wow, I thought I knew the difference but clearly didn't. TYSM for such a detailed explanation! 💕🦋
I was born and grew up in Argentina, Polish descendant, my grandma used to make fermented cucumbers in her farm and I loved them. Now I try to make them because nobody knows them in America
Want authentic Polish recipe?
Can you share the recipe?
I made sauerkraut for the first time following your other video and it came out great and for only the price of a cabbage and some salt. 🙏
Looking forward to trying more clean food living. I appreciate the way you explain what you are doing and keeping it simple.
I am new to your channel. Your videos are well produced and very educational. You also have a very good delivery. A good friend of mine owned a Korean restaurant for over 30 years. Her cabbage kimchi, dikon kimchi, and her very spicy cucumber kimchi were excellent. All of these were fermented (no vinegar and cured on the counter), I think. I'm looking forward to trying some of your recipes. Thank you! SUBSCRIBED
Lady, you make for pleasant listening! thank you so very much for your sharing. you educated me this morning and now I will go and ferment me jars of veggies on which I shall feast! warmest greetings from New Zealand.
Thank you for this tutorial. Just found your channel today after pondering this subject. Yay! I'll be on the lookout for more from you! Blessings always!
Assuming the information is accurate, it was articulated in very clear, concise, and simple laymen's terms!! With courage and new inspiration, I shall try fermenting! Thanks!! S. Carolina
I love pickled, eggs, and pickles and I especially love the pickles from the refrigerated section but I don't get them often as stated the price is double or triple the shelf bought ones. I think I might try fermenting myself.
I've never seen pickled eggs sold in any grocery stores.
@@kathrynmcmorrow7170 That's too bad. There are several options where I live.
Your explanation is wonderful! Growing up I was familiar with Sauerkraut but my family mostly ate fresh or picked veggie. Now I want to eat more fermented vegetables, especially when they're super cheap and in season. Thank you
Great video! I love learning the important things we used to do for food storage and consumption before we got lazy and spoiled.
I'm going to let this great information ferment so I can chew on it later!
Sister you're beautiful, inside and out. This was your first video that I watched, showing us the difference between fermentation and pickling. It was awesome, so easy to understand. you do a great job, now I'm watching all your other videos. Thank you so much for a no-nonsense, fact-filled education in this process. Be blessed.
Thank you so much 🙂
Ive been wondering what the difference was for years. Glad I found this video!! Thank you!!
I didn't even think of that question before I saw your video! But.... I just moved house 8 months ago and it's my very first garden. The very first thing my dad helped me to do was build raised bed, and I started planting. I've never even planted a flower before! I had a cactus when I was a kid, and it died. BUT - absolutely everything I planted grew, and I had so much food I literally couldn't give it away in the end, I'd fed every family member, every friend, every neighbour, and the food was going off on my kitchen counter! I hadn't given preserving things a thought 😬. So over the last 3 months I've been researching, and investing, in things that are completely alien to me. I've got cupboards full of glass jars, and things I fermented a month or so ago still sat in the cupboard. There's things in there, everything has a date on it, but I can't remember if it was vinegar or salt water they're sat in 😣. I thought all of this stuff could just sit on the shelves for up to a year. So THANK YOU SO MUCH for this video. I have a pressure canner on the way, and some fermentation weights and lids. I think I'm going to call it a day for this year - I've learnt so much. I know I've made mistakes, and this video has made everything a lot clearer for me. If anybody reading this has any useful advise for me for next years harvest, I would be vet grateful! 🙏
How exciting for you! Thanks for sharing! My tip is not to can a fermented live culture foods becaue the heat will kill all the live probiotics. So go for that canning for long term shelf storage foods in your pantry. ... and have some other live culture ferments going on your countertop(that won't be canned) so you can get those probiotics into your gut microbiom🙂 Hope you subscribe to my channel, I've got an awesome 2023 fermentation line up planned! Blessings!
Thank you very much for the information and inspiration! How long can fermented vegetables be stored? At what temperature can they be kept safe?
This was very informative and I like your clear, concise delivery. Thank you! I didn't know the difference until now.
Have just done a jar of honey and garlic, once we hit three weeks it's mild enough. The cloves that were partially crushed got mild sooner than some I did not get crushed somewhat. The first one I tried at the week mark was kowabunga! Had to quit chewing and just swallow to get the hot out of my mouth, have had them going a month now, delicious even added the juice to a stir fry. 😊
Fabulous video! I learned a lot. Thank you for doing this video.
My God, you are a pleasure to watch. ( I just stared at the screen) You are so clear, informative, and to the point. I WILL be watching. Fantastic job!
New subscriber here!!! YT just introduced me to you and I’ve been binging a bunch of your videos. I don’t know how your channel isn’t bigger, you have AMAZING content! So informative, and I loved the personal videos about your home and all the work you have done. My beets are just about ready to start harvesting and looking forward to try pickling them. Thanks for all your content.
Love this! Did the same...found this channel today and cannot stop binging. I only stopped now to share this with friends, family and my news feed!
You are or need to be an educator with such clarity and presentation. Awesome.
Marvelous clear, concise, and understandable explanation. Thank you so much! I’m now subscribing…
I love your delineation of questioning into categories!!! Such organization of thought. Bravo!
If you sterilize the jars and fill them with boiled brine to create a hermetic seal, the fermented vegetables can also be stored long term on a shelf. However, it's recommended to store them in a cellar at a lower than room temperature. You definitely do not need to keep them in fridge, fermentation was used to store vegetables long before refrigerators were invented.
but if you are using boiled water, aren't you killing all the bacteria which means the fermenting process was just a waste, could have just pickled it.
@@hammothw4814 The lacto bacteria aren't in the water, they're on the surface of the vegetables and those are not cooked.
@@yarpenzigrin1893 but you're pouring boiling water into the the jar with the fermented vegetables?
@@hammothw4814 Yes, if you want to store the jars long term it should be boiled water. It doesn't need to be boiling at the time of pouring but it should be preboiled and hot. After pouring salted water into the sterilized jar you close the lid and turn the jar upside down. This creates a hermetic seal when the contents of the jar cool down. After a day or two, when you see visible signs of fermentation, you should move the jars to a cold and dark place like a cellar. After about three weeks the fermentation will be done. Properly steririlized and stored jars will last for over a year.
I think you’re killing all the good bacteria with the hot water😊
Wow 😯 first off : what a beautiful kitchen & colour . ❤love it.
2nd : very clear explanation of fermentation/ Pickered food.
No wonder : it says kimchi is fermented cabbage 🥬 good for hair and health.
Thank you for clear concise information/ instructions👏🏽👏🏽👏🏽. Will surely be working with your vids!!
I love the way you explain the difference between fermented and pickling.. Thank u.
My mother used to ferment the little cucumbers and my father used to do sour craut in a barrel. Both of the product lasted for more then 1/2 a year. Past that, there was usually nothing left. P.S. never refrigerated....maybe after opening the jar....
Its external bacteria contamination that sets things off.
Thus why so many things say to refrigerate after opening…. The cold minimizes the growth and cultivation of the airborn bacteria that enters the food upon opening.
Im BIG on refrigeration after opening.
But, i know what can and cant be stored in a cool dry place.
Cured and preserved meats, for example, which i love, alot of the time, dont require refrigeration, but are just nice to have served cold.
Its also why workplace hygiene is important when you work in the food packaging industry.
Same here, homemade sauerkraut stayed in the fermenter in the cellar for months. No refrigeration.
I'm a first-time visitor and I had just watched podcast on fermenting garlic and I thought what's the difference between fermenting and pickling... AND THERE WAS YOUR LITTLE SQUARE ADRESSING JUST THAT... Loved your presentation so clear and to the point... I JUST SUBSCRIBED... Can't wait to visit your fermenting 101 ideas!!! THANKS FOR JUST BEING THERE!
🙋🌹GA USA 👍
Wonderful, welcome and thank you! I've got a fabulous red sauerkraut recipe video coming up Wednesday the 20th 😊
Subscribed and liked. Thanks for the education, eager to go through your videos
Thank you for such a clean clear and honest description of the differentiations you truly are an angel and we are so happy that you're sharing this planet with us for all of the good and abundance of goodness waiting to be discovered.
Thank you, I found this amazingly fascinating. I can’t believe I never thought to look at the difference of the two.
Thank you for the video! I just traded a bunch of jalapenos with a coworker and wanted to perserve them. I haven't done this before. Your video got to the point and was clear!
Great explanation - love pickles - now hunting for fermented stuff as well!
Ma'am your video is top quality. I have never watched a video that was so well read, wholesome, and with the right amount of information. I believe both beginners and experienced "canners" can learn from it. Thank you and keep it up. This is my first time on your channel, and I subscribed right away.
Thank you so much! 🙂
@@CleanFoodLiving you're very welcome 🙂
Great tutorial. Thank you. I make pickles in small batches so they are consumed quite quickly. I pickle for flavour rather than preservation. I do bring my pickling juice to the boil but do not pasteurise the vegetables after adding the juice. I immediately refrigerate. Any food safety issues with this? I have had none to date, but don’t want to take risks obviously. Thanks for your time.
Sounds like you're making refrigerator pickles! The full steriization is for canning process to create long term shelf stability. Not needed for refrigerator pickles 🙂
since you're probably fermenting the food instead of pickling, there is a good chance for bacteria to grow, and the aerobic ones are what you don't want, and the way to prevent your pickles from going bad early, is just to weigh them down with a weight. U can just get a ziplock bag, fill with drinking water, enough to weigh the pickles down and keep them from coming above the surface of the brine. anaerobic bacteria are what i cultivate in my ferments, and the concept is the same - keep the vegs under the surface of the brine. Soon, i will make my own ceramic weights, because sometimes i find the ziplock bags don't stay zipped and the water can leak out into the ferment material, which isn't good as it dilutes the salt concentration.
Great explanations, thank you! I didn't know this stuff. But I recall as a kid that we'd dump cukes into a 5-gal crock, cover them in brine and keep them submerged with a heavy plate then stick that in the attic for weeks. Voila! Excellent pickles! I remember heavy thick mold on top.
I disagree with the video. Pickling originally meant fermented. All pickling WAS fermentation -- that is until the modern more industrial food system decided they needed a more shelf stable, non-refrigerated option. But yes, the modern lingo calls these "pickles." Also, the video states that fermented vegetables need to be in the fridge after the initial 3-10 day fermentation period. This is untrue. Almost all cultures have practiced fermentation precisely because it doesn't need refrigeration. To do this more effectively, an initial much shorter fermentation period occurs (to make sure the process gets a good jump start), and then it is placed in a cool, dark place to slow ferment for months. This allows fall veggies to be eaten in winter and spring. No refrigeration necessary.
Yap. Like that.
Firts part of the process of pickling is the lactic acid fermentation in water-salt solution. Fermentation is the way to do this particular "cooking" of the food, that results crunchy, aour and salty. After that salt content can be adjusted, reduced. Vinegar is added like reinforcement of the low pH, that creates a barrier to pathogens.
And only then the product is pasteurized. That is an option for the industry to ensure long term conservation, ad of course, is a process that destroys some nutrients and the lactic acid bacteria, and other bacteria.
I don't really know if there are low quality pickles that avoid fermentation substituting this for other industrial fast proces. But the fermentation process is cheap, the industry uses to do this in food containers in outdoor storage.
Then, the thiference is only that pickles are fermented food but pasteurized before selling.
Yup, this. I'm glad somebody said it already.
@@arrielmc.d9242 No adding vinegar. It changes the taste. Just pasteurise to vacuum seal. Lactofermentation (just like alcohol fermentation) makes the environment mostly sterile anyway since low pH kills other bacteria. You just don't want mould to get there..
And who are you again??
This video is probably for European and North American. The rest of the world pickles stuff differently. A lot of countries like south Africa, Mauritius, Fiji, Guyana, suriname and Trinidad all follow pickling styles from India. The atchaars, kulchas and other pickles can last year's without refrigerator. Most people only started buying fridges from 70s and pickling is a thousands of years old, it's all about using right spice and storing in a dark place
Came for the pickle info, stayed for the GORGEOUS kitchen 😍 excellent video 💕
Been fermenting cabage, cucumbers and many more for years, never have i thaught about putting them in fridge, they are shelf stable, just for a shorter time than pickled
Lĺĺĺĺĺ
Wow!! I had no idea about these differences. Actually I was going to prepare a probiotic pickle. I am happy I came across your video. Thanks a lot dear.
0:11 let's not miss another beet...
Thank you ma’am, I appreciate your explanation of the difference as well as the benefits, love the color of your kitchen cabinets.
Best ever pickling vs fermenting vid.❤❤
There are many vids that thumbnail fermented veges and end up vinegar salt water brine😂. Fermenting is probiotic. Pickling is for taste.❤❤
I just stumbled on your channel. I love cooking and trying new things. I find I also have totally enjoyed and learned from your postings. I will be trying your fermented cabbage very soon. Thank you for having such a good channel.
Mike in South Carolina
Retired USAF
This is a quality video. Amazing work
How beautifully explained, Thank you Thank you. This is the kind of RUclips video that made me like RUclips.
Now a subscriber. 🇦🇺
I watched only 10 seconds of the video before I hit the like button. Your voice and your face is giving me favorite Auntie vibes already. Lol. You have a sweet spirit 😇
I've made fermented sauerkraut. It's very easy to make & delicious! I like to add sliced carrots for color & jalapeno peppers for spiciness to my sauerkraut.
Well, in the Levant, we put vinegar, salt, some sugar, room temperature water, and put the vigis on closed warm environment for few days, typically 5 minimum, then it's ready to be served, no boiling involved, so I don't know what you call this food!
It can last without refrigerator for up to six months, but once opened it must be refrigerated.
PS. Two or three pieces of raw garlic will make it super delicious. Try it!!
wow, i had no idea there was a difference. great video! gut bacteria, thyroid activity, and metabolic rate are all tied together. keeping that gut biome healthy is the key. i see now how important fermented veggies are. probably the cheapest item at the store is sauerkraut for a dollar or two in those bags.
WoW! Thank you so much for your knowledge! I recently stop taking my heartburn meds and I want to fix my gut issues through these methods. This helps out a lot. I didn't know the difference between the two methods. Thank you again for the Vid! 👍🧡
Thank-you for being so Down to Earth ! I may give it a Try..... miracle right there...
Hi how are you doing?
Thank you so much for explaining this with pros/cons of each.
In many regions/situations we need to store food for months to years and people love to hate on shelf stable foods but they are essential for many people as well.
Likewise the healthy gut biome also essential :) and equity/ access to healthy food is lacking.
I am fairly sure I am in love with this woman. In all seriousness she is a great host and provides valuable information
Thank you for your explanation. Now I know how to buy fermented products from the grocery store refrigerated section.