I've been using jalapenos all my life, deseeding and deveining all wrong😮 you've changed my life. No more useing a spoon to scoop out the seeds. Juice spitting out everywhere. And no more touching the hot pepper juice. THANK YOU.
Fermented pico and just plain tomatoes are wonderful. Yes, lasts a while, still working on a quart i did in late September !!! Sooooo good, soooo healthy
Seems quite interesting! I'd be curious to try it, for sure. That book doesn't seem to be in print anymore, but the kindle version is just 15, so that's awesome. Still, I do like a physical book, so ordered it and will give it a good peruse when it gets here. Always enjoy your videos, Carter. Hope the kitchen stuff is all done now and you're getting back to your normalcy.
Good to see you, Dahlia! Interesting that the book's not in print anymore. Thanks for the scoop. I agree with you about preferring physical books. As of last week, the kitchen is done except for the fridge. I'm now told to expect it late April. Once it's in, I'll do a new kitchen tour. I am so happy with it!
Question: when your ferment was done and it was time to remove the weight, there were some bits of vegetable floating. That is, they weren't under the weight. I'm assuming they floated up during the ferment, propelled by bubbles or something I suppose. You didn't remove those floaty bits. So those few bits are okay to eat? Just nervous nelly here, wanting to try.
There's a great yt channel called Clean Food Living. She has many videos on food safety and fermenting in great detail. You'll be a former nervous nelly soon. :)
They floated up as I brought the jars over to the canner. If you do have something float up during the fermentation process, just scoop it out with a spoon.
Looks good! I really like pico digallo! And happen to need fermented foods in my diet big time right now, I am excited to learn this. Thank you for sharing! I also look forward to the other things from that book you hope to share 😊
I love this. Thank you, Carter. I hope you do more fermenting videos. Do you leave the jar on the counter or put it in a dark room? I have the same fermenting kit you do, and I am so excited to try some new recipes. I will try this pico recipe. Hope you and your family had a wonderful Easter.
Good to see you, Lori! I'm planning several fermenting videos this Summer as I stock my fridge. So excited about it! I move the jars to a counter out of the way. It's not dark, but the lights aren't on as much over there either.
@@growandpreserve@growandpreserve Thank you, Carter! I purchased all the items for the PIco fermenting recipe, and I'm so excited to make it. I'm looking forward to more Fermenting videos.
I can't wait to try this. I started making fermented cabbage a while back, and I love it. Of course, we love sourdough and everything fermented that way... ❤ thanks for all you do. I love the inspiration ❤
I am definitely going to try this! Carter do you eat this like a salsa with chips or/and do you use it in other recipies? I actually watched you twice because I found this so interesting. I will be growing everything I need including the limes this year. Happy Easter Cynthia
i experimented with fermenting last summer and made a couple of jars of Pico - loved it and was really sorry I hadn’t made more. Definitely pinning this video as a reminder to bump up my production this summer.
I could smell every ingredient you put in your bowl.. Now I am not a fan of cilantro HOWEVER I know that certain recipes call for it and the recipe would not be the same without it and so I do put it in but cut in half. I have been pushing myself to increase it in foods as I love to cook all types of foods. I make samosas with puff pastry and baked and the sauce I make for them is just lime/mint/garlic/ginger and cilantro. Devine.. so I am getting there. Certainly going to try this especially when the weather gets hotter and your eating lighter. I love pico on eggs... Thank you Carter. Happy Easter to all.
Good to see you Carter. Looks delicious. How did you use? Over grilled meats and veggies? or with chips as a dipping salsa? I love fermented vegetables, cabbage, etc but have never fermented myself. My new project. Thanks for the recipe. Will you give a review on the cookbook after you do a few more recipes please? Would this be the cookbook for first time fermenting? Thanks. Wishing you and your family a Blessed Easter.
Good to see you, Donna! Definitely with chips. Also on avocado, chicken, steak, on a quesadilla, taco/burrito bowl. Anywhere pico sounds good to you, this would be perfect. I will review the cookbook once I've done a few more recipes from it. It's not primarily focused on fermenting though, so I have a couple cookbooks specifically focused on fermenting that I'll also be testing this Summer. Hopefully one of those will be excellent. I will definitely keep you posted. Happy Easter to you as well.
Sorry folks! I have no idea why this video loaded with a long period of nothing at the end! 😱
I would definitely research the Apeel before buying any of the fruit with that on it
Agreed!
I've been using jalapenos all my life, deseeding and deveining all wrong😮 you've changed my life. No more useing a spoon to scoop out the seeds. Juice spitting out everywhere. And no more touching the hot pepper juice. THANK YOU.
Yes! Don't let them fight back!
Fermented pico and just plain tomatoes are wonderful. Yes, lasts a while, still working on a quart i did in late September !!! Sooooo good, soooo healthy
Nice! I'm so glad to hear you've gotten so many months out of it!
Seems quite interesting! I'd be curious to try it, for sure. That book doesn't seem to be in print anymore, but the kindle version is just 15, so that's awesome. Still, I do like a physical book, so ordered it and will give it a good peruse when it gets here. Always enjoy your videos, Carter. Hope the kitchen stuff is all done now and you're getting back to your normalcy.
Good to see you, Dahlia! Interesting that the book's not in print anymore. Thanks for the scoop. I agree with you about preferring physical books. As of last week, the kitchen is done except for the fridge. I'm now told to expect it late April. Once it's in, I'll do a new kitchen tour. I am so happy with it!
Question: when your ferment was done and it was time to remove the weight, there were some bits of vegetable floating. That is, they weren't under the weight. I'm assuming they floated up during the ferment, propelled by bubbles or something I suppose. You didn't remove those floaty bits. So those few bits are okay to eat? Just nervous nelly here, wanting to try.
There's a great yt channel called Clean Food Living. She has many videos on food safety and fermenting in great detail. You'll be a former nervous nelly soon. :)
They floated up as I brought the jars over to the canner. If you do have something float up during the fermentation process, just scoop it out with a spoon.
Looks good! I really like pico digallo! And happen to need fermented foods in my diet big time right now, I am excited to learn this. Thank you for sharing! I also look forward to the other things from that book you hope to share 😊
Excellent! We'll stock up together.
I love this. Thank you, Carter. I hope you do more fermenting videos. Do you leave the jar on the counter or put it in a dark room? I have the same fermenting kit you do, and I am so excited to try some new recipes. I will try this pico recipe. Hope you and your family had a wonderful Easter.
Good to see you, Lori! I'm planning several fermenting videos this Summer as I stock my fridge. So excited about it! I move the jars to a counter out of the way. It's not dark, but the lights aren't on as much over there either.
@@growandpreserve@growandpreserve Thank you, Carter! I purchased all the items for the PIco fermenting recipe, and I'm so excited to make it. I'm looking forward to more Fermenting videos.
I can't wait to try this. I started making fermented cabbage a while back, and I love it. Of course, we love sourdough and everything fermented that way... ❤ thanks for all you do. I love the inspiration ❤
You're welcome, Nicole. Thanks for being here!
I'm doing it. Thank you for showing what it looks like after. I've tossed so many fermented foods cause I was unsure.
This one is so awesome, Christian, that I have planned my garden around it. Let me know what you think!
I am definitely going to try this! Carter do you eat this like a salsa with chips or/and do you use it in other recipies? I actually watched you twice because I found this so interesting. I will be growing everything I need including the limes this year.
Happy Easter
Cynthia
Happy Easter, Cynthia! We eat it with chips, on avocados, on steak or chicken, fajitas, taco bowls. Anything you would add pico to, is perfect.
i experimented with fermenting last summer and made a couple of jars of Pico - loved it and was really sorry I hadn’t made more. Definitely pinning this video as a reminder to bump up my production this summer.
Great!
I could smell every ingredient you put in your bowl.. Now I am not a fan of cilantro HOWEVER I know that certain recipes call for it and the recipe would not be the same without it and so I do put it in but cut in half. I have been pushing myself to increase it in foods as I love to cook all types of foods. I make samosas with puff pastry and baked and the sauce I make for them is just lime/mint/garlic/ginger and cilantro. Devine.. so I am getting there. Certainly going to try this especially when the weather gets hotter and your eating lighter. I love pico on eggs... Thank you Carter. Happy Easter to all.
Sheila, I'm so glad you're finding a work around for cilantro. Your samosa sauce sounds divine! Happy Easter to you, Sheila!
I so love to learn about all this and I also love ;fermented' foods although I think I ever thought of them as fermented like sauerkraut
Hope you'll make some with me this Summer!
I bought an extra fridge just for ferments!
This will be in it come July...or August.
Come on peppers! Hang on cilantro!
😂🌱😋
I'm with you, Janice! I can't wait to have fridge full of ferments.
This video was perfect timing I had forgotten about this and I wanted to try it. Looking forward to trying it should have tomatoes coming in in June.
You were on my mind when I was thinking about timing, Dani!
Good to see you Carter. Looks delicious. How did you use? Over grilled meats and veggies? or with chips as a dipping salsa? I love fermented vegetables, cabbage, etc but have never fermented myself. My new project. Thanks for the recipe.
Will you give a review on the cookbook after you do a few more recipes please? Would this be the cookbook for first time fermenting? Thanks.
Wishing you and your family a Blessed Easter.
Good to see you, Donna! Definitely with chips. Also on avocado, chicken, steak, on a quesadilla, taco/burrito bowl. Anywhere pico sounds good to you, this would be perfect. I will review the cookbook once I've done a few more recipes from it. It's not primarily focused on fermenting though, so I have a couple cookbooks specifically focused on fermenting that I'll also be testing this Summer. Hopefully one of those will be excellent. I will definitely keep you posted. Happy Easter to you as well.
@@growandpreserveYum good on all the food I like. Thank you
I love fresh pico.. hopefully one day iwill have the skill to try this without poisoning myself. Lol
I get that fermentation is a bit scary in the beginning. You'll be a pro in no time!
I will be trying this for sure. Thank you for sharing.
You are so welcome!
Sorry I must’ve missed it. Do you leave them on the counter or do you put them in the refrigerator while they’re fermenting for the five days or so?
Sorry. I probably wasn't clear. Leave them on the counter while fermenting. When done to your liking, put them in the fridge.
So you can stire this in your pantry after fermented. Or do you need to store in refrigerator?
Store in the fridge unless you have a cold storage room. I keep mine in an old fridge in the garage and move a jar at a time into the kitchen fridge.
Wow. Thanks for the video💙
You're welcome 😊 Thanks for being here!
If you eat eggs try them fermented. You can add tumeric, dill, etc. They are a short ferment of about 2 days and are good in salads and sandwiches.
Interesting!
❤
There is supposedly a sticker on the products with "a peal". I will NOT be buying anything with that !!!
You cannot wash it off!
Yes, Apeel doesn't appeal to me either!
Carter that won’t last 3 weeks in your house. lol
So true! I'm going to need to stock the fridge!