PICKLING vs FERMENTING - What's the Difference? Quick Grocery Store I.D.
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- Опубликовано: 14 апр 2022
- What is the difference between pickled and fermented? This video explains the difference between pickling vs fermenting as identified in a US grocery store. Is it pickled or fermented?
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NOTES ON THIS VIDEO:
** I would like to add these points to help clear up confusion.
*Re: PASTUERIZATION vs STERILIZATION: I made the mistake of using the words pasteurization and sterilization interchangeably. They are not the same and I should have been only using the word sterilization in regards to canning. This error is acknowledged, my apologies.
*Re: FERMENTED FOODS DO NOT NEED REFERIGERATION: The title of this video says "Quick Grocery Store I.D", meaning it addresses these foods when sold in a U.S. grocery store (and does not address home nor 'traditional' fermentations).
Re: FERMENTED FOODS DO NOT NEED REFERIGERATION: In the United States, by law, a live culture fermented food must be refrigerated when being sold in a grocery store. Again by law in the US, foods like fruits & vegetables (including pickles) that are to be sold on the shelf, must be 'canned'. **OTHER COUNTRIES DIFFER*
Re: FERMENTED FOODS DO NOT NEED REFERIGERATION: Live-Culture fermented foods can have longer term shelf stability (months +) under certain conditions. Home fermenters can experience this. However by law, if a live culture food is to be sold in a grocery store in the U.S., it must be transported via a refrigeration truck and sold in a refrigerator upon store destination. **OTHER COUNTRIES DIFFER*
*WHY DO I SEE SAUERKRAUT & KIMCHI ON THE SHELF AT A GROCERY STORE? If you see these foods on the shelf in a sealed glass jar or metal can, even if at one time is was a live culture fermentation, it has since been sterilized through the canning process. It is no longer a live culture food after the canning process.
*Re: PICKLED FOODS DO NOT NEED TO BE CANNED: The title of this video says "Quick Grocery Store I.D", meaning it addresses pickled foods when sold in a U.S. grocery store (and does not address all home nor 'traditional' pickling methods).
Re: PICKLED FOODS DO NOT NEED TO BE CANNED: By law in the US, foods like fruits & vegetables (including pickles) that are to be sold on the shelf, must be 'canned'. **OTHER COUNTRIES DIFFER* There are non-pickled foods that are canned on the shelf as well. As the video states, read the ingredients and if you see "vinegar" as a main ingredient, it is a pickled food that has been canned.
*Re: PICKLED FOODS DO NOT NEED TO BE CANNED: There is another type of pickle called a "refrigerator pickle" that does not go through the canning process. This type of pickle is not sold on a grocery store shelf and is further addressed in part 2 (the sequel to this video) which can be seen here: • VINEGAR PICKLE vs. FER...
*THIS VIDEO COVERS U.S. GROCERY STORES... Home and traditional style fermentation and pickling is further addressed in part 2 (the sequel to this video) which can be seen here: • VINEGAR PICKLE vs. FER...
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• VINEGAR PICKLE vs. FER...
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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving RUclips Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
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?
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.
@@terrywereb7639 a jar of pickles takes a while to go bad even at room temp
my best guess is that the "refrigerate after opening" label is there only so people wouldn't let it rot for a month and then sue the company when they get sick, kinda like the "do not drink" on bleach jugs
Add mustard seeds and strips of horseradish for extra flavor!
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.
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!
This actually cleared things up a lot, I didnt quite know the difference between pickles and fermented veggies.
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?
You are one excellent teacher and clear speaker. Much appreciated.
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!
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.
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!!
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.
Your cabinet color makes me so happy! Ok, now back to the video….
I was enjoying the color as well as the content, too.
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.
What a great explanation of the two processes. Thanks for your efforts putting this together.
I love your delineation of questioning into categories!!! Such organization of thought. Bravo!
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
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.
This channel is underrated, it deserves a million subscriber.
Thank you!
I just found this video. Instantly subscribed! I’m newer to the gardening process, and am trying to learn how to actually use what I grow. I have just learned how to make refrigerator pickles. I have wanted to learn canning and fermenting, but have been too scared to do so with my lack of knowledge. I cannot wait to check out your other videos!!! I think your teaching style is exactly what I was looking for. I appreciate your information!
This woman is absolutley wonderful, i am so glad she has a channel and that I found it!
Very well explained, now I really understand the difference. Thank you for the clear explanation. Well done.
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.
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!!
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.
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!
Ive been wondering what the difference was for years. Glad I found this video!! Thank you!!
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.
Hands down the best detailed video on YT. First time watching your video and now a new subscriber! Excited in my journey of fermenting. Thank you ☺
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
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!
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.
Subbed and liked. Yours is the best video yet. Time is tight. We don't have time to be waterboarded. We need facts and we need them now. You're the only one I've seen so far who shares my sense of urgency with regard to helping people preserve calories. Yes. Calories buy time.
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.
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!
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
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.
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!
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 have always wondered if pickled and fermented veggies were the same thing. Great info. Thanks a lot.
Thank-you for being so Down to Earth ! I may give it a Try..... miracle right there...
Hi how are you doing?
Thank you, pickling is for long term and fermenting is short term unless you keep cold plus more vitamins
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. 👍🏻
That was first class in depth information. You have a new subscriber my friend. And yes I am intimidated by fermentation in case of poisoning, so I will check out as many of your videos as I can. Death starts in the colon, but so does life if you have the knowledge. So let the learning begin. Blessings on you all.
I love the way you explain the difference between fermented and pickling.. Thank u.
So incredibly helpful! Thanks a million times. So very clear and succinct.
Brilliant yet simple video! Subscribed. Thank you!
Probably the best explanation I've ever come across, BRAVO
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! 👍🧡
Marvelous clear, concise, and understandable explanation. Thank you so much! I’m now subscribing…
Fabulous video! I learned a lot. Thank you for doing this video.
This is so informative....
This lady knows her stuff......Can be trusted.
You are so great as you make it all so clear and comprehensive. If I have heart disease and avoid sodium. I take it there isn't anyway to avoid Fermentation with salt. I only do stove vinegar pickles for the refrigerator. To avoid sugar I add carrots and yellow onions that add sweetness. Thank you so much for your RUclips channel.
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.
Thank you for clear concise information/ instructions👏🏽👏🏽👏🏽. Will surely be working with your vids!!
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.
What a lovely energy you have. I have always loved my gardens and healthy vegetarian food, and have wanted to try fermenting food. You have given me the confidence to give it a try. I am now a subscriber to your wonderful channel
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
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😊
Your delivery and descriptions were on point. Saving this video. A wonderful guide
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
Thank you so much for this Video. Your simple and clear explanation was very helpful for me.
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.
What a useful and positive channel. Breath of fresh air.
Thank you so much for the very good video! Clear cut comparison between canning and fermenting. Excellent!
Great explanations easy to follow. Thanks
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?
thanks for making the differences between pickled and fermented foods so eloquently
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, I found this amazingly fascinating. I can’t believe I never thought to look at the difference of the two.
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!
This video is very informative and I now realize I need to do both of these methods, but it actually makes me more enthusiastic to try! Many thanks 🙂 Yes I'm a noob but this is something I've wanted to try for a long time
This has probably been the most informative video on both processes I've ever seen. Well done.
Great video and explanation. Subscribed! Thank you!
Subscribed and liked. Thanks for the education, eager to go through your videos
Your videos are great. Thank you. Clear, informative and really interesting. Just made my first jar of fermented red cabbage and now just bubble watching!!
This was hands down the most informative video I've seen on the topic
Great explanation - love pickles - now hunting for fermented stuff as well!
Thank you very much for the information and inspiration! How long can fermented vegetables be stored? At what temperature can they be kept safe?
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!
Happy to have clicked on this video. I have been buying the fancy sauerkraut and pickles at Costco, but even though I only buy them when on sale, they are still expensive. Learn something new every day; I will definitely try making my own.
$$$ is one thing, doubt if any live culture in store bought products : they are pasteurized (heat treated), took few emails to get the manufacturer to reveal this (by accident ?!) !
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.
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.
I love your videos so much, they're so wholesome and relaxing 😄 I've watched your kefir videos and I'm now making my own kefir! Thank you so much!
I am so glad i came across your videos!! ❤ I'm so grateful and excited to learn all about fermentation! Your videos are so informative and detailed. Thank you so much!
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.
Thank you for all your teaching about fernenting and pickling clarification! Wonderful video!!
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. 😊
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..
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.
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!
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
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I prefer fermented because I don’t like the vinegary taste… thanks for explaining the difference so clearly.
Just subbed yesterday, binging your vids! Hello from Canada!
I didn’t know the difference till now. Thank you!
Now my question is answered. Could not be more thankful. Very 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.
Thank you so much! 🙂
@@CleanFoodLiving you're very welcome 🙂
Thank you so much! Your explanation of the differences was very clear.
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.
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'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 😊