Last year at the end of the season I had 6 dozen green cherry tomatoes. Fermented them and gave them out as Christmas presents. Everyone is asking for more. This year I'm putting in more tomatoes so I can ferment more.
Love the channel! I grew two types of green tomatoes this year specifically so I could pull them off early and make this recipe. I usually do it at the end of the season, but I want them earlier as well!!
We don't have oak trees where I live. We use grape leaves, which also have lots of tannins and do the job, I imagine, just as well. Not many people grow grapes here either, but our vines produce more than enough to supply everyone we know with leaves.
Appreciate the clear and easy instructions. Just harvested 10 lbs. of green tomatoes. Very glad the preserving doesn`t have to be complicated. How would dill or basil work in this recipe. Also, in the past I have used grape leaves to maintain crunchiness, works well. Thank-you very much.
I've been watching your fermenting video's thanks so much, last year I made some pickles, and the white was in the jar, I thought it went bad, so didn't think it was good, I did however try a wedge, and tasted good and smelt like a pickle, but wasn't sure on the white cloudy stuff on the bottom...? But after looking at your video's I guess they were ok! Boo Hoo.. Will have to try it again, I also used grape leaves in it! TFS
I am all about the fermenting! Loved you garlic and honey video btw... I was watching another channel's fermenting video and she didnt use as much salt as you - when I did my brine I followed her recipe and I noticed on my ferment a white filmy layer on the top of my liquid in the jar... do you think it is because of that? It tasted fine - I just scooped it off - I was told the white stuff is yeast?
MJ Healthy Living (Miss Judy) Yep! Just yeast. You may have been able to control it with salt. I've been experimenting with using less salt and things don't always stay as crisp or I get mold. Both not a big problem. But sometimes to much salt is just too salty.
No offense but there are some flakes on here. I really appreciate your down to earth approach based on actual knowledge and especially EXPERIENCE. Thank you. I will check out some of your other shows now.
Do you own your own restaurant or just ferment for fun? So happy you're the second person from Maryland I've subscribed to! Thanks for the tip about the oak leaves.... can get them for free from our backyard. I've been using Bay leaves which are expensive dried at the store. Thanks for the helpful videos, so far I'm fermenting cucumbers and making a ginger bug. Once later this summer when my Cherokee Purples are really going I'll be fermenting them too.
Question: for the ziplock bag weights. Must they be freezer bags or do regular sandwich bags work? Does it have to be the brine or can I just add tap water to the bag for weight? The pickle stone gizmo you found does look useful and less messy than the bag method. I'm using "Baline" salt, non-iodized seasalt. I'm so excited for fermenting, this is my first time.... and it's really training my patience. :)
I think the reason he used brine in the bag was so if it leaked it wouldn't dilute the mix. Yes, you could use reg baggies, especially if filled with brine.
Grape leaves work as well. And they are edible, healthy, and delish! They also carry more natural yeast. Celtic Sea Salt is yummy, Pink Himalayan is much more pure than any other whole salts. Again, NEVER eat potato leaves... they are poisonous! However, Sweet Potato Leaves are NOT poisonous. The leaves of sweet potatoes are actually a very health green to add to your diet.
I find that removing the blossom end of a cucumber before fermenting dill pickles results in a better product - crunchier and longer lasting. I think it's because the blossom end contains the majority share of the enzymes that help the fruit decompose so that the seeds can germinate once the fruit falls off the vine (assuming they aren't eaten by animals). Do you do this with the tomatoes when you ferment them?
Hi and thank you for sharing this amazing recipe with us... I have a question about the salt, can people with high blood pressure eat fermented veggies as much as they like? Thank you.
I’ve been told by several people that using the Himalayan Pink salt is the best. Supposedly, it’s only about 3% sodium chloride and the rest is other minerals. I asked my doctor and discovered that doctors are not trained in nutrition. Even my dietician claimed cluelessness! Some people claim that most of the salt in fermented foods stays in the fermented liquid. I don’t know.
Oh yeah! I forgot - sorry for two comments - I have lots of apples that Im not eating fast enough - can I ferment apples? I searched through your videos and didnt see anything on it... oh also - I have grape vines - can I use grape leaves as the tannin?
MJ Healthy Living (Miss Judy) Yes and yes! Grape leaves work great for fermenting as they have lots of tannins. Fermented apples are delicious! Add some mint leaves, citrus zest, or cinnamon to the brine and let them go for a couple days. I think you just inspired another video!!!
OH Good! Thank you! I sure hope you do yours before I do mine - cuz I'd sure like to follow you - lol... too insecure in my fermenting and I was thinking of adding ginger and orange peels? but I gotta get them fermented quick - cuz I dont want to lose any apples - thanks again - I really have learned SO much from your channel - thank you!
Thanks, I've got to try fermenting green tomatoes. Is there a certain kind of red oak leaf to use. And if I can't find the oak leaf, what other kind of leaf will work? Maybe olive leaf? Thanks for all your ideas.
Would adding these tannin based leaves work on pickled okra as well? I made a large batch of them and the only issue was that they were soft. I don’t like soft pickled ANYTHING 😔
Grape leaves, horseradish leaves... Someone told me that they use maple leaves. I've seen people use bay leaves, which are nice because you get a little extra flavor.
I had to giggle wondering if you were going to get your hand stuck when you was trying to remove a chunk of tomato out of the jar. I've been told/showed the way to catch a monkey is to put an orange that is very close to the size of the opening of a jar. Along comes the monkey he reaches into the jar grabs the orange n now he is running around with his hand/arm stuck in the jar. He won't let go of the orange be cause he wants the orange. I've seen scientist test videos of this. Monkeys has a slow learning scale he may carry the jar around for a day or two until he just gives up n let's go of the orange. Then the scientist picks up the jar while the monkey is watching n turns the jar upside down. Of course the orange falls out. Then when the test is repeated it takes a little time for the monkey to figure it out but he don't just reach into the jar ever again. He bats the jar around he may have spent n hour or more batting the jar around until the orange rolls out. He finely learns to pick up the jar n turns it up side down once that is learned it only takes the monkey seconds form then on to get his reward. . Sorry but I had a video flashback of the orange test. When you almost got your hand stuck in the jar your facial expression was priceless now I'm wondering if you saw the same video I did.
Last year at the end of the season I had 6 dozen green cherry tomatoes. Fermented them and gave them out as Christmas presents. Everyone is asking for more.
This year I'm putting in more tomatoes so I can ferment more.
Adding a bay leaf would add a nice subtle dimension to these.
Love the channel!
I grew two types of green tomatoes this year specifically so I could pull them off early and make this recipe. I usually do it at the end of the season, but I want them earlier as well!!
Can't wait to try this one too! I live on a grape farm so will use grape leaves
We don't have oak trees where I live. We use grape leaves, which also have lots of tannins and do the job, I imagine, just as well. Not many people grow grapes here either, but our vines produce more than enough to supply everyone we know with leaves.
You can also use horseradish leaves.
Thank you very much for giving us such a wonderful scientific method. I hope your video will surely prevent food wastage and benefit people
Please post them when finished and taste them too! Great video.
Done: ruclips.net/video/KgXavVQSVrU/видео.html
@@BetterDoneYourself Thank you 😊
So easy! Thanks! Russians always fermented green tomatoes.
Appreciate the clear and easy instructions. Just harvested 10 lbs. of green tomatoes. Very glad
the preserving doesn`t have to be complicated. How would dill or basil work in this recipe. Also, in
the past I have used grape leaves to maintain crunchiness, works well. Thank-you very much.
Thank, you!
The zip-lock resource is excellent!
I've been watching your fermenting video's thanks so much, last year I made some pickles, and the white was in the jar, I thought it went bad, so didn't think it was good, I did however try a wedge, and tasted good and smelt like a pickle, but wasn't sure on the white cloudy stuff on the bottom...? But after looking at your video's I guess they were ok! Boo Hoo..
Will have to try it again, I also used grape leaves in it! TFS
I am all about the fermenting! Loved you garlic and honey video btw... I was watching another channel's fermenting video and she didnt use as much salt as you - when I did my brine I followed her recipe and I noticed on my ferment a white filmy layer on the top of my liquid in the jar... do you think it is because of that? It tasted fine - I just scooped it off - I was told the white stuff is yeast?
MJ Healthy Living (Miss Judy) Yep! Just yeast. You may have been able to control it with salt. I've been experimenting with using less salt and things don't always stay as crisp or I get mold. Both not a big problem. But sometimes to much salt is just too salty.
Oh really good to know - I might add more salt cuz I had a problem with mold too - so I think I am using way too little... thank sso so much!!! :)
I'm planning on doing this with our green tomatoes, thanks for the video and follow up!! Love your channel! ....Vicki
Thank you, perfect receipe for those tomatoes!
This is why I love your channel.
No offense but there are some flakes on here. I really appreciate your down to earth approach based on actual knowledge and especially EXPERIENCE. Thank you. I will check out some of your other shows now.
Do you own your own restaurant or just ferment for fun? So happy you're the second person from Maryland I've subscribed to! Thanks for the tip about the oak leaves.... can get them for free from our backyard. I've been using Bay leaves which are expensive dried at the store. Thanks for the helpful videos, so far I'm fermenting cucumbers and making a ginger bug. Once later this summer when my Cherokee Purples are really going I'll be fermenting them too.
No, I'm a professionally trained cook, but I am a computer systems engineer by day.
Restaurants are way too much work. I only cook for fun.
Christmas is coming, ask Santa for a Bay Tree, you'll have your own to pick from!
As a wine maker, powdered grape tannin is used in making wine. Is that something I can use in fermenting my veggies?
Buddy Mc definitely worth experimenting with!
well, i'm giving it a shot on two quarts of cucumber pickles. i'll tell you results later.
I used 1/16 teaspoon of grape tannin per quart. It definitely made for a crisper pickle. Much easier than finding grape leaves.
Question: for the ziplock bag weights. Must they be freezer bags or do regular sandwich bags work? Does it have to be the brine or can I just add tap water to the bag for weight?
The pickle stone gizmo you found does look useful and less messy than the bag method.
I'm using "Baline" salt, non-iodized seasalt. I'm so excited for fermenting, this is my first time.... and it's really training my patience. :)
I think the reason he used brine in the bag was so if it leaked it wouldn't dilute the mix. Yes, you could use reg baggies, especially if filled with brine.
Grape leaves work as well. And they are edible, healthy, and delish! They also carry more natural yeast.
Celtic Sea Salt is yummy, Pink Himalayan is much more pure than any other whole salts.
Again, NEVER eat potato leaves... they are poisonous!
However, Sweet Potato Leaves are NOT poisonous. The leaves of sweet potatoes are actually a very health green to add to your diet.
Cheryl Taylor Yes. Yes. All true. Thanks for the comment and helping with the things I forgot to mention.
I find that removing the blossom end of a cucumber before fermenting dill pickles results in a better product - crunchier and longer lasting. I think it's because the blossom end contains the majority share of the enzymes that help the fruit decompose so that the seeds can germinate once the fruit falls off the vine (assuming they aren't eaten by animals). Do you do this with the tomatoes when you ferment them?
Michelle Hurt No. Because they're not ripe and haven't developed the enzymes yet
Hi and thank you for sharing this amazing recipe with us... I have a question about the salt, can people with high blood pressure eat fermented veggies as much as they like? Thank you.
Magnoliasy That's not really a fermenting question. That sounds like something you should discuss with your doctor.
Your body is self-regulating as long as you drink adequate water Harrison's Tetbook of Medicine states so. Your body is self-sustaining.
I’ve been told by several people that using the Himalayan Pink salt is the best. Supposedly, it’s only about 3% sodium chloride and the rest is other minerals. I asked my doctor and discovered that doctors are not trained in nutrition. Even my dietician claimed cluelessness! Some people claim that most of the salt in fermented foods stays in the fermented liquid. I don’t know.
Oh yeah! I forgot - sorry for two comments - I have lots of apples that Im not eating fast enough - can I ferment apples? I searched through your videos and didnt see anything on it... oh also - I have grape vines - can I use grape leaves as the tannin?
MJ Healthy Living (Miss Judy) Yes and yes! Grape leaves work great for fermenting as they have lots of tannins. Fermented apples are delicious! Add some mint leaves, citrus zest, or cinnamon to the brine and let them go for a couple days. I think you just inspired another video!!!
OH Good! Thank you! I sure hope you do yours before I do mine - cuz I'd sure like to follow you - lol... too insecure in my fermenting and I was thinking of adding ginger and orange peels? but I gotta get them fermented quick - cuz I dont want to lose any apples - thanks again - I really have learned SO much from your channel - thank you!
Thank you SO much for all your videos! I am putting everything you teach to practice and it is so much joy :)
Hello again... Can I use the same method with red hard tomatoes.
Magnoliasy Sure! Worst thing that would happen is that they would come out too soft.
Silver Chopsticks hey cool I have some tomatoes getting a bit too ripe, I'll see how they come out
Please, when you will upload the part 2 ? Thanks so much in advance
Pedro Macías ruclips.net/video/KgXavVQSVrU/видео.html
Better Done Yourself Thanks very much!!!
Thank you
Than k you very much for making it easy
Grape leaves work too
Would this be just as good and crunchy without the leaves?
I dont think so. Can add some bay leaves or a green tea bag on the bottom also
Great! I'll do it! 👌
Hi, Can you use maple, beech or hickory leaves for the tannins?😀
Thanks, I've got to try fermenting green tomatoes. Is there a certain kind of red oak leaf to use. And if I can't find the oak leaf, what other kind of leaf will work? Maybe olive leaf? Thanks for all your ideas.
Rebecca Freeman any type of oak or maple leaf is good
In Russia, we use horseradish foliage (and often root too), dill and mustard seeds, black pepper and allspice besides garlic and salt.
I have white oak, pin oak, and post oak, will those leaves work?
ATesia E You bet. Take your pick.
Have you ever had issues with your garlic changing colors I have done a couple with red tomatoes but the garlic has a blue tint ?
Cory Spainhour That's actually a very common occurrence! The acid from the fermentation reacts with the sulfur to create blue compounds.
Love the video
One thing - cut back on Caffeine!!! 😂 Thanks for a good educational video.
Pavel Sluka Something about these fermented foods in my diet. I just get so wired!
The passion for fermentation that he has is what kept me from zipping through the video- he’s an excellent teacher
As I don't have any oak leaves, what could I use to replace them ? Thanks.
rita pedulla maple leaves. Bay leaves. Maybe a tea bag?
Does it matter what kind of oak leaves to use?
No.
Do you have to heat/boil the salt water brine first- then let it cool to room temp ?
No. Just stir in the salt.
@@johnmacdowall4641 Thank you, Sir!
Would adding these tannin based leaves work on pickled okra as well? I made a large batch of them and the only issue was that they were soft. I don’t like soft pickled ANYTHING 😔
It certainly wouldn't hurt to try!
Do you know if green tea tannins work the same as black tea?
Deborah Tofflemire Yes. Tannins are tannins.
What can you replace the red oak leaves with?
Grape leaves, horseradish leaves... Someone told me that they use maple leaves. I've seen people use bay leaves, which are nice because you get a little extra flavor.
Looks yummy. I have a maple tree. Are there tannins in maple leaves too? That would be so conveninet. :)
Yes, that will work! Might taste a little better, too...
You are awesome 👍
🤔 I think 6 Tbsp of salt that you added to half gallon of water makes 4.5 % brine , not 3%
John Smith good catch! You’re right. Oops....
Yes, I followed your recipe here yesterday but now have to drain my jars and make new brine. I thought it was too much salt.
@@BetterDoneYourselfSo what's the new calculation?
Could just put all my green tomatoes into a bowl with a plate on top? And brine of course.
Yes, if they’re completely submerged.
Do we get to see you eat them?
GordonjSmith1 If you watch part two ruclips.net/video/KgXavVQSVrU/видео.html
Oak leaves don't grow on trees.. I can't remember the last time I saw an oak tree.
You should try to get outside. It's really nice and it's good for your health.
Thank you for your kind reply.. This is mushroom season.
I had to giggle wondering if you were going to get your hand stuck when you was trying to remove a chunk of tomato out of the jar. I've been told/showed the way to catch a monkey is to put an orange that is very close to the size of the opening of a jar. Along comes the monkey he reaches into the jar grabs the orange n now he is running around with his hand/arm stuck in the jar. He won't let go of the orange be cause he wants the orange. I've seen scientist test videos of this. Monkeys has a slow learning scale he may carry the jar around for a day or two until he just gives up n let's go of the orange. Then the scientist picks up the jar while the monkey is watching n turns the jar upside down. Of course the orange falls out. Then when the test is repeated it takes a little time for the monkey to figure it out but he don't just reach into the jar ever again. He bats the jar around he may have spent n hour or more batting the jar around until the orange rolls out. He finely learns to pick up the jar n turns it up side down once that is learned it only takes the monkey seconds form then on to get his reward. . Sorry but I had a video flashback of the orange test. When you almost got your hand stuck in the jar your facial expression was priceless now I'm wondering if you saw the same video I did.
I put the oak leaf's on top and weigh them down so they are covered with brine. For me it keeps things from coming to the top.
The leaf is not longer a unitasker!