Lacto Ferment Vegetables! Old School Way Of Preserving Food
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- Опубликовано: 16 фев 2022
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Хобби
I absolutely LOVE carrots and cucumber, but the most delicious to me are onions and garlic! I eat fermented veggies every friggin day as in between snack, from morning to evening. I make sure I always have a jar of fermented veggies ready.
Don’t worry too much about the brine: I use the same solution for ALL my veggies and it worked just fine up to now. It’s super easy: 1 liter of water and 20 grams of salt, that’s a 0,02% brine. Just don’t use regular kitchen salt, use seasalt of a good quality. Spend some more money on that, it will last long because you can re-use the brine a couple of times. I’m at my 3rd go now for a used brine and it still works fine.
I also burp my jars every day, since here in Europe those special lids are not easy to get and they are expensive. So I use regular lids and check daily.
Another thing: when fermenting garlic 😋😋😋😋😋😋, don’t startle when the garlic changes colour. My latest jar (onion and garlic) that is still ripening, is green presently. Nice vibrant green! 🤷♀️😂 Wonder if it will turn darker or blue-ish. It seems that really old garlic can turn black. I think mine won’t last that long.
What I like about fermented veggies, is not only that they are probiotic, but almost 30 times more nutritional, have a great mild sour taste and I LOVE the crunch they keep! Can’t eat a salad anymore without fermented veggies in it.
I’m hooked!
I hope you like sour, pickled stuff and wish you success!!!! 👊
Cool
Hahahaha. I always have fermented onions and garlic as well. I top almost everything I need onions for with the fermented onions. They are so delicious.
Thank You for sharing your way. How many days we keep this outside for this to be ready to eat? And then store in fridge?
@@muskanjain4624 I’m not an expert (yet😈) but I keep my new jars at room temperature, out of the sun, for 2 weeks. Then they are ready to eat. That’s when I transfer the jar to the fridge. It stays there until it’s empty. You can keep fermented veggies for 6 months they say, and if you store them cool and dark, like in a cellar, longer up to a year. But I just make them to eat as soon as ready, so I don’t intend to keep them that long. Enjoy!
@@maggiegoossens1894 For Me Your comment helped a lot. I will be doing this for the first time and Your comment made me feel confident. Watching videos wasn't giving me that so THANK U AGAIN for posting and Replying to my Query.
Simple, on one liter of boiled cool water put one full teaspoon of salt,- done! I also add 1 teaspoon of organic apple cider vinegar. Depends on vegetables and room temperature, your vegetables in this mix need to be on the table 3-6 days.Also, you can add spice and leaves of horseradish, grapes, garlic, black pepper…
Thank you! I was wondering how anyone did this in 1879 without a scale?
Any size jar?? I’m not necessarily trying to be lazy, but I’m just trying to find an easier way to do this in a big batch.
Probiotic fermentation is only salt. Vinegar ruins good bacteria.
And you need 3-4 teaspoons of coarse salt (2%) per 1 liter water. Not as you said.
I don’t like the scale process….. much simpler just using a liter and 1/2 pint (1/2 tbsp); What does Apple cider vinegar do, how does it change the ferment outcome ? I was wondering how long they stay out, you said 3-6 days but he said the cucumbers can stay out for 6 months ……..
How to keep thoes things 6 months
I make my brine with salt and apple cider vinegar. I just wing it. 1 table spoon sea salt to 4 cups water and 1/8 cup apple cider vinegar. I always put lots of garlic cuz I like garlic it's healthy. then spice it up
I also wanted to say what a great and informative job you did on this video! All of the videos I watched before this would not say an actual amount of salt to put in. They were all willy nilly. You actually gave a way to get the exact amount of salt needed and in doing that enables me to replicate the process the exact same each time. Thanks for taking the time to do that!!
Thank you. I appreciate it!
you are the 10th video about fermentation i watch, but you are the easiest to understand, thank you.
You're welcome. Glad it was helpful.
This really reminded me of the episode of Magic School Bus where Ms. Frizzle made pickles in large barrels in the classroom. I might try to make pickles this summer, we eat them like crazy.
Very cool.
😂 I miss watching that show with my kids.. it was very educational
This video seemed made for children too.
Qq
@@1N2themystic let’s fight
You've explained this better than Anyone I've listened to.
Including how long the last unrefrigerated.
That was driving me crazy.
Nobody would say.
Now I'm ready!
Thanks.
Awesome! Glad it was helpful.
You made this incredibly simple for me to understand!
Glad we could help
Me too
This reminded me of my grandmother. I am frugal so definitely have to start doing something like this on a smaller scale.
Love this channel. I bought my scale at Aldi's and my Ball Fermenting Jar at Walmart. If you have Ulcerative Colitis like me this is a must diet! I drink a glass of Kefir milk or buttermilk in the morning and have my fermented veggies at night with a meal. My health has never been better. Believe me, if you wind up in the hospital for a week like I did you will stick to this diet. Thank you, @Country Living Experience: A Homesteading Journey
Thank you so much! I appreciate it. Glad you are feeling better.
Look at adding NAC or glutathione to your regimen, both help rebuild the epitheal look4ing of your gut. Also, solaray makes Mineral max that also is very helpful. Remember to eat jicama, barley, oats or sunchokes, raw honey as the good bacteria eat that. Oh I forgot, garlic fermented in honey is also helpful.
Look into colostrum. It's a bit expensive but I buy it from a farm when I can get it. It also comes in supplement form if you prefer that.
For how long do u keep them before consuming? Thanks for sharing this
@@meenaljain6561 7 - 10 days. Try after 5 days and use your judgement.
Thank you for the simple no nonsense approach it really is appreciated.Shalom Aleichem
You're welcome
I found that a half a tablespoon per cup of water works just fine as long as the salt is fine.
So far, this was the best and most detailed video I have seen on the topic of fermenting, Great Job!!!!!!!
Thank you. I appreciate it.
Use Redmonds Real Salt from Utah ! It’s all natural from Mother Earth with all of the minerals that your body needs.
Including iodide?
This is very great, the idea of keeping vegetables longer is good with prices increasing on fresh food 😀
Thank you for this information 🙏 😊
Finally! A video that explains the process and not just the recipe! Deserves a follow!
Thank you
Possibly one of the clearest and simplest explanations or how to vids I've seen. Thanks
Glad it was helpful
Great video! I have a 2 gallon fermentation Crock and I LOVE it ❤️
Thank you! That’s awesome
Best fermentation video out there. Amazing. Great job! Thank you very much!
I appreciate the kind words. Thank you.
I love fermenting. I want to get more and more into to it. It is so good for your tummy. I get a lot of harvest at once and this would be an amazing way to keep them
It is so very good for your gut health.
Thank you for explaining how to figure out the salt. You are appreciated.
You are so welcome!
with the wrong percentage written down. extremely confusing. delete that part, and do it right.
Great stuff . Very clear and precise instructions . Thank you.
You’re welcome
Thank you so much for this education!!! ❤️
You are so welcome!
The tip about the amount of salt was a life saver. Thanks a ton!
Glad it helped!
Easy and detailed explanation. Many thanks from France.
You’re welcome. Happy New Year
Hey thanks. I never knew I could do this. My huge garden can now be harvested and utilized more efficiently. It's always a pleasure to eat from the homestead when December cold is outside. Cheers
Your welcome. You will love this method.
You have a huge garden and don't know about fermentation? WOW
I accidentally lactofermented greenbeans about 12 years ago while canning. They were delicious.
if you use the plastic bag to hold your veggies down, fill the bag with the brining solution instead of plain water--in case of leakage.
Hey, that's an excellent suggestion. Thanks for mentioning it !
I've been wondering what the heck happened to preservation by salt. Lol. Old School books told stories of Several hundred years ago food being preserved on ships crossing oceans. Also in America, beef and bison were preserved by using salt. Yet, I've not found anything on RUclips regarding non-canning preservation except vinegar. Thank you so much. For me, This is a great gift idea for family and friends. Good luck to you .thank you for making this video posting it.
Salt is amazing. It certainly should be used by more people. I think everyone got scared of it in the past 40 years.
Wow, what a great informative video. Thanks so much!
Glad it was helpful!
Thank you! I found fermented cukes in the supermarket and I'm loving them. Want to do myself. Was looking for a class or something but you made it sound doable for me. (I've done regular water bath canning before). Can't wait!!
Awesome! Hope you enjoy
Great and informative video on this process. I have a huge garden planned this year ( my biggest ever) and I’m trying to think through what to do with all of the harvest. This was so helpful.
Very cool. Glad it was helpful.
Thanks for the video. I have found that you can use a 4 ounce jelly jar as a perfect weight for a widemouth jar for fermenting and that way you know that you have no lead in your glass
You're welcome
Great video and information thank you! One minor thing though, the fermenting process actually has more salt than those store bought pickles cause they aren't using salt as a preservative.
Finally! Thanks!👍
Excellent video!
About weighting down the veggies ... you didn't mention the glass weights that are made for this. Also a coffee filter works good for the outgrowing time. The ring will screw on over it, and keeps out anything while letting Gass out. Don't use the bag of water since we are keeping plastics out of our bodies.
Thanks for your very pedagogic admirable vidéos.
All my admiration the way you explain step by step. Thanks a lot
Thank you
These are wonderful ideas!!
Thank you
Adding a few grape leaves interspersed in fermented cucumbers or squash keeps them crispy.
Cool. Thanks for the tip.
2 tablespoon per quart of water and keep it simple and easy
Truely a very helpful video!! Thank you so much!!❤❤
You're very welcome.
Can the "weight" on top of the veg be removed after fermenting has finished to make it easier to get stuff out of the jar or do you need to put it back in each time?
You can remove it as long as they stay submerged after taking it out.
Grrrr. I just bought three dozen glass pucks. Love those tops but haven’t seen them anywhere. Great video thanks. 👍
You're welcome. The glass pucks work as well. It was not a wasted purchase.
Small cup is a great idea. You can wash and boil a rock and place that inside the cup as well. 🙏🏼🇨🇦💜
Thanks. The rock may not work because of it's potential mineral makeup. If it has any iron in it, it will react with the salt.
Great Idea‼️👍😊
Wow love the cheap bag of water tip!!! Thanks!
You're welcome!
Good information. Thank you. I love my fermented broccoli and honestly had no issues with it.
Cool. You’re welcome
Try fermenting sweetcorn. Cut it in "slabs" off the cob. I grew up with this as a treat made by my grandmother. Excellent.
That sounds awesome.
Great video. I'm buying a scale tomorrow.
Thanks 🙏 you made it so easy to understand 😊
You're welcome
Thanks for this Eric!!
You're very welcome brother
Ty vry mch for that very clear guide. God Bless and wish you more blessings for your family...
You’re welcome. Blessings to you as well.
Teah that's very helpful and well explained. Thanks ❤️
You're welcome
I like the way you shut these vinegar fermented/ pickles😅. LACTO fermentation is the go. My brine is 1.5 tbsp himalayan salt to 1 liter spring water.❤
I really like Redmonds salt. They even have different flavors of salt. My fav is the hickory smoked salt.
Great information. Thanks for sharing
Glad it was helpful!
Enjoyed the video. Thank you.
Thank you
Thank you; this was a great informative video.
You’re welcome
You such a good person.
Thank you
I would not use plastic in my brine, or my veggies!! Man, your ferments looked beautiful! I like the way you sliced the peppers across into rings. Most of the ones I have seen are sliced long ways. I'm going to try the rings. Thanks!
Such a great video. I loved the home-made cheap options to weigh down the veg! 👍🌟
Thank you
Im allergic to sea salt and iodized salt. Can i use plain salt?
Thank you for the information
You're welcome
Yum ! Thanks !
You're welcome
Thanks for the video.
I totally agree with the comments that you complicated the process with the fancy scale and computations. My grandma never used one and had a cellar of beautiful jarred fermented veggies.
They were fermented with vinegar or salt?
@@CountryLivingExperience She did both. My grandma was born in Poland where food cellars are common.
@@marrlena947 These are pro-biotic rich fermented veggies. If the salt too high it will kill the pro-biotics or too low it will not be enough to properly ferment. Ask her how they measured the salt.
@@CountryLivingExperience I'd love to ask her but she passed away decades ago. I remember watching her in the kitchen and she always used her fingers, rarely a measuring spoon or cup. I even asked her why she used her fingers, I was 8 years old, but she laughed it off. She did write recipes for locsl newspapers and fairs. She was known for her cooking, canning and baking.
Sounds like a great and talented lady. I am blessed to still have mine. She is 98.
very informative, thank you.
You’re welcome
Thank you very much excellent information
You’re welcome
bag full of water! yes! awesome
omg im going to ferment okras tomorrow im so excited lol its my first time wish me luck
Excellent. Thanks.
You're welcome
yahoo!!!! thanks very much!
Great tip weighing the contents to calculate the salt needed.
Many vids are hit and miss.
Thank you
Thank you so much for clear, precise and no nonsense video! I have tried so many others sites but they are too long winded and somewhat confusing.
You're welcome. Glad it was helpful.
Interesting...I already have some experience with fermenting veggies and letting the gas escape.
Simple and great
Thanks
Very well explained... thank you
You’re welcome
Thank you.
You’re welcome
Your lesson make me interested of homemade Sauerkraut.I will try it and hope it will help me to get better with my gut problems,thanks
Wonderful. Hope it helps you.
hi Country Living, great video, i'm a long time fermentation lover and I'm a fan (of course) and since I"m old school, very familiar with the process. Just an FYI to you and your viewers, those 'seedless' cucumbers have quite a bit more water in them than pickling cukes...so if you want a 2% salt solution you'll want to increase the salt brine % to around 3% because of the water those seedless cukes will dispell..that's why they aren't great for canning or fermenting. I'm sure you just needed an example to use in the video and you bought at the grocery...so I get it, something to mention and think about.... take care.
Thank you. I appreciate the heads up.
How about..
A. Google the water content % in those cucumber and top up the salt based on it
B. Use a food processor & draw out all the juices to calculate the water weight manually.
@@unmeaninglessly143 yea, you could do that...but you would be getting an average water content not the specific water content of the actual cukes you are using. I personally think it's much more exacting and beneficial (not to mention easier) to just use pickling cukes. of course i'm just a random poster on YT doesn't mean I'm right, it's just the way I do it...and I grow my own cucumbers for fermenting every year (heritage/heriloom types). Love a good real Kosher DIll!
wow, I like your video so much, looks very delicious😍
I appreciate it. Thanks.
Excellent
Thanks
Amazing information Ty
You're welcome.
Cảm ơn chuyên gia hướng dẫn , video tuyệt vời
You're welcome
Great vid! Thank you for taking the time to explain ways to do this. Could you also mention how much salt using tablespoons for us Old Timers? I did my own using old spaghetti sauce jars only couldn’t remb how much salt. I could never use a scale. I’m old school. Just use tablespoons etc. I just scrolled down & found 2 Tble spoons per 1 quart of water. Hope this is right. Thanks again
That's the perfect amount of salt, this is how much I've been using for decades, with great results every single time 👍
Thanks alot💚
You’re welcome
Thank you
You’re welcome
How you preserve cabage? .... in our country we add it to ceramic barrel trample on it add salt peper redbeet horseradish some green fast ripe apple. The trample would produce salted water. We pour out the water, only to slightliy to cover it weightdown & covert it.
That is a good method too. There are many good preservation methods from around the world. I love Korean Kimchi.
Great video.
Thank you
thank you
You're welcome
Thanks.
You're welcome
Pickle pipes you can use also.
You can also use clean unbroken stones to hold your vegetables down that's what we learn from our great grandparents
The stones must not have any ferrous material in them or they will rust. Be careful.
Well done video.
Thank you!
This is the first time I have seen one of your videos and I am really impressed! You are informative, precise, and easy to listen to. I would like to know what part of the country you live in because that would let me know if any gardening advice you give would be relevant for me. Thank you for sharing your knowledge.
Thank you for the kind words. We are in Texas in zone 8b.
Omg, I want that egg rack, lol.
lol
Thanks u ..
You're welcome
Thanks for the “rock” correction‼️‼️👍
You're welcome
I just add 78-80 g of salt in1,5 litre bottles of spring water, water with higher ppm levels get less salt, let it sit until salt is desolved and fill up the jars....it really saves time when doing 100+ jars
tnks for aharing
You're welcome
Going to start doing this with for pickled beets and homemade shawarmas
awesome
Clear and concise - that's very nice. Thank you. As I understand it - citrus can be done this way as well, esp. limes, lemons, mandarins and tangerines. I've done two varieties of limes but haven't used them yet - and the person I learned that from didn't salt the brine first - so mine are WAY salty. AH - that's a good point - what happens to the process if one uses too much salt?
You're welcome. Too much salt will kill the good bacteria present that are doing the fermenting process. The proper percentage of salt kills the bad bacteria and leaves the good ones.
I think a lot of folks have suggested just making a batch of 2% brine and top off the jars be done with that. A DANGEROUS move.
Unfortunately that doesn't take the weight/or displacement of the vegetables into account. For instance, lets say you were doing pickles in a 1 quart jar. Cucumbers displace a lot of water. If the cucumbers only leave room for a pint of brine (because they are displacing the other pint), then your effective salt percentage is now 1% if you filled with the 2% brine.
There is a shortcut that works well though. Figure out how much salt to use for the SIZE of your jar. So, a quart would need ~20 grams. Load the jar with veggies. Fill with water. Pour that water out and mix the 20g salt into it, mix it and pour it back into the jar. Then proceed as normal. This can be done without a scale and will get you much closer than just filling with a 2% pre-made solution.
An even shorter version would be to skip pouring the water out. Just add the salt directly to the water and vegetables, close lid tightly, shake like hell until the salt is dissolved. Then proceed as normal.
Still, the scale method he demonstrates is by far the best method! Great video!
Thank you and thank you for pointing those facts out for everyone.