I love that I'm seeing more fermenting happening again. I taught some friends how to make sauerkraut, gingered carrots and fermented honey garlic last year. I'm obsessed with the flavors!
Great review of the process. I grew up in the 50s/60s helping my mother can and ferment. I never knew anything about ratios of salt to product until last 10 years or so! We just packed the jars, each layer getting a salt cover. As to the weight, nearly 60 years ago, I picked some nice round flat stones from my garden, washed and sanitized them, and they have worked successfully ever since. I bought The Self-Sufficiency Garden book that you 2 collaborated writing. Lovely book which has taught this old gardener many new tricks.
I would love to see more videos with Sam!! I would also really like to see how he prepares dishes with all his ferments, I feel like we really lost that way of cooking nowadays.
I woke up this morning in Northern California looking at my garden and thinking it’s about time to get serious about preserving some of the abundant harvest. I was wondering about preserving some kale similar to sauerkraut and then I opened up my computer and there was your video top of my list! Thanks
I have been making my great grandmothers 14 day crock sweet pickles for 40 years. My daughter and granddaughter made them this year. Fermentation is fun and delicious! Apple vinegar is a great place to start while you build confidence in the process. PS. Great grandma hand written pickle recipe is framed on our wall. It starts 'with cold water and salt to float an egg'.
Pre-ordered only 2 minutes into the video. I have enjoyed Sam's content every time you have him on. I already bought The Self-Sufficiency Garden and I love it. Looking forward to he release in November. Good luck to both of you!
Don't throw away the juice i it's the best part! In Poland, you can buy drinks like sauerkraut, sauerbeetroot, or sauergherkin juice in shops. They are delicious, and I regularly purchase them in Polish stores in the UK when they're available. They're also very healthy. Traditional Eastern European cuisine features a lot of fermentation, and there are several good fermentation cookbooks available if you're willing to translate them. Looking forward to Sam's book!
that's what I was saying too! I'm Polish and use the brine in several different ways, plus just drinking it. But only from natural fermentation, not pickles with vinegar.
I've had the fermenting jars all ready for a year, but haven't gotten around to it. I have experience making sauerkraut (which I don't eat) for someone else, but that's it. My unsophisticated palate is interested in the zucchini/dill idea - I already use dill relish in tuna salad sometimes, so it's a way for me to ease into the newness. Lovely book and lovely presentation of it! Chef Sam is inspiring.
I can’t wait for my copy to arrive! Sam, you are so knowledgeable about this subject. Your passion really shines through. The only fermentation I’ve ever done is wine & cider, which I don’t drink myself, kombucha and kefir. I’m looking forward to consuming some fermented food from my plot that’s also good for me. You guys are a great combo - keep up the great work! 🌱💚🌱
Thank you for explaining what makes this safe! LAB's salt tolerance, and the diverse environment of microbes -- fermentation finally makes sense to me instead of being a sketchy mystery! This may help me get over my fear of trying. 😊
Just pre-ordered this... Great, approachable presentation which chimes perfectly with Huw. Looking forward to preserving the products grown under Huw's tutelage 😊
Hi Sam thanks for the inspiration. Btw clip top jars are self burping its the hinge that does the job. So safe as long as it's a round jar not a squareish one which may explode. Gu pudding glass pots or other makes are good weights for pushing the contents under the brine. There is a great fb group for UK fermenting friends that is super useful for tips like this.
Great timing - I was just about to start my fermentation journey, and this has given me a nudge to get on with it, particularly as I have a lot of nearly-ripe plums! The book looks great.
ill be pre ordering this book for 2 reasons , firstly to support what you guys do, but mainly as a retired chef that already uses fermentation to preserve produce, im very excited to get another british chefs perspective and ideas on the subject, i live in france and am not a fan of the food bar 1 local chef who i rate very highly
Thanks, I really appreciate it. And I hope you enjoy the book! I set out to write what I hope is a great contribution to the culinary world, so it makes me very happy to see another chef on a similar path.
Lovely tutorial - Chef Sam is a natural teacher. I've experimented more with ferments for awhile - my mom used to make watermelon preserves with the rind (way to sweet for me - though I like sweet!) and last year I tried a salt preservation I liked a lot better.
Well. I have grieved over my daikon, who grow more green tops than roots. But if I follow Sam's process, I can be happy with those beautiful tops. Thankyou
As a German, I have been making my own sauerkraut for a few years now from homegrown and bought cabbage. I use screw top jars, just lightly closed during the ferment process with a saucer underneath the jar to catch whatever liquid escapes. Haven't tried fermenting anything else ...yet.
Sauerkraut was one of the first ferments I learned to make back in restaurants. One place I worked at banished a chef to the cellar kitchen once a year to process all the cabbage. It was so much fun!
@@chefsamblack Like in imaging strangling whoever annoyed one during the day. "Me being violent? I am just giving the shredded cabbage a good massage" 🧑🍳
What a wonderfully clear explanation of fermentation. I am a fermentation fan and follow Sam's Instagram - I will be ordering the book! Sam is a natural presenter and teacher too 👏👏👏
I love the courgette idea, trying it! As for the left over brine, I use it in soups, salad dressings, as a marinade for meat, or just have a sip. It's full of probiotics, vitamin C, anti-oxidants and iron - mainly from suaerkraut but also pickles and gardinierre.
My mom ferments cucumbers in a salty brine. She closes the jar and lets them ferment closed. The jars never expload, but the cucumbers get slightly fizzy. Delicious. The salty brine becomes milky white after a few months and is absolutely *DELICIOUS* to drink❤
Lovely little video. We’re been fermenting for years here U.K. I’m so surprise many more people don’t do this. I have to have this with every meal. 😋 just made some chard and beetroot. You. also do this in a big brewers bucket! Then you’ve no need to burp!! No chlorine in the water !
Wow, that sounds very exciting! Where can I find more information on the types of edible weeds I could use and their preservation, until I can get Sam's book? I have 6 acres in NW Washington State in temperate rainforest. Thanks so much for your comment!
@@l.l.2463 I'm a master gardener and work with my county extension. I haven't been able to find much. I'm aware of most all of the "weed" species here. I'm interested in the plants and their fermentation uses that you use. Books from the UK (I came here from Ireland) won't have specific information for us in the PNW. So far I use fermented stinging nettles, comfrey, dandelion, dock as soil/plant feed. In spite of the resources UW has, it seems like Oregon comes up in my searches more often.
@@erinobrien8408 That is hugely disappointing! But I guess we are more of an "agricultural" state than WA. But using fermentation is so non-mainstream that may not mean much. The big push is for the BIG operations and the rest of us just have to nibble around the edges. :( There is one fellow I can suggest that you look into who might be helpful. His name is Matt Powers. He's on RUclips. He's really into soil regeneration etc. I think he moved to Texas recently. I know he (and a few others) recommend some rice-based fermentations. Not quite what you're looking for, but these fellows are all aware of each other and it may lead somewhere for you. I vaguely recall running into a fellow who was part time Hawaii and part time here who had similar approaches. There is a word for it that I don't remember. Another thing that might interest you is biodynamic gardening. I have one book that is quite fascinating. I have no idea how "scientific" it is and I have no interest in moon phases and all that. But the concoctions they make out of plants/weeds (which are, basically, a type of fermentation) sound very applicable to other types of gardening. The only one I can remember is using horsetail because it's high in silica. Wouldn't it be awesome if you did the research and found yourself in a position to pioneer this field for the benefit of gardeners everywhere?? I suspect a lot of it would involve pulling together esoteric info from all over the place and experimenting. It will take some time, but I'll buy your book! :)
Very happy to preorder the book will be a great study through the winter and fun experimenting especially next year. Thanks loads been meaning to make stuff like that - inspiring .
Problem.... looks a really great book, and I have Pre Ordered... However... My beds are already full of veggies (its been a good year in Argyll)... I need the book now... 😊
Very interesting, kinda full circle for me, I make a lot of ferment extractions with LAB for the garden to feed plants, which mite well get fermented! Just made 12 pints of LAB serum this weekend, we're experimenting with adding different things to the cheese, a bit of added butter and cream mashed up with a potato masher makes perfect pilladelphia cheese spread, trying garlic, chives, and spring onion cheese this time.
your zucchini chutney, is what us Canadian's call relish. Yes it's BRILLIANT on burgers. The recipes we use, for the most part, came over with my wife's Grand parents. A long time ago. As is the peppers and tomatoes we grow every year. seed saving is another thing.
LOL a self-burping jar - Huw what a nickname!! 😂 Great video Sam, thank you for reminding me to attempt fermentation again this year. I did some last year but it was a bit rubbish, not sure what I did wrong. I will try again this year!
I preordered before the video finished! I really must make better use of whats in my garden....carrot tops, who knew! Bummed Ill have to wait until February for the book release, tho 😢
I've put Sam's book on my to-buy list. But did you know that there is another book on the same topic that has the same title? That is probably going to confuse some people!
If you have a problem with snails, you can get yourself some Indian runner ducks. Keep them in a separate enclosure and let them explore whilst you are gardening.
I do so love the concept of fermentation... but my white-bread tastebuds struggle with anything more funky than yogurt, or maybe grocery-store sauerkraut. 😅 even kombucha is too strong! Natto is right out. Any ideas on how to acclimate myself or less funky recipes?
Lactofermentation this is. When its done with 3% salt per produce weight. I process a lot of closed head cabbages this way. Its lovely in layered baked dishes with meat and rice.
I have 2 questions: can we use tap water? Becouse that contains chlorine, which kills bacteria. Or should we stick to filtered water when it comes down to fermentation? 🤔 Also, is it cool if we use Celtic or Himalayan salt? 🙂
Great questions! You can use tap water if you live somewhere with good quality tap water. Here in Wales, we're lucky enough to have very clean water. If not, filter it or use spring water. You can also boil water and let it cool, as this breaks down a lot of chemicals used in filtration. As for salt, you can use both Celtic or Himalayan! Exploring different salts in fermentation is a favourite past time of mine! Smoked salt is particularly good.
I realise ferments are always going to be salty to some degree, but do some fermented ingredients taste more sweet? I know my early efforts just yielded salty ferments which I could only stomach in small doses.
I totally agree, and I too am not a fan of overly salty tastes. As a ferment ages the flavours become more mellow, including that of salt. You can also pair it with other flavours in meals that balance this, or use smaller amounts of overly salty ingredients. I shared a recipe for lacto honey strawberries (on my Instagram account) a while ago for this reason. The addition of honey sweetness paired beautifully with the salt of the ferment in a similar way to salted caramel.
I have made sauerkraut and I have also done canning into jars but for some reason I don't trust what I have made. Ended up chucking the sauerkraut out and giving away the ratatouille in jars. How do I get over this please Sam because I know fermented foods are so good for you.
Vegetables like cucumbers, carrots, cauliflowers will definitely last more than 6 months :) Not long ago I ate carrots made 7 years ago and they were perfectly fine :)
Make umeboshi! Or lacto ferment them just like this recipe but remove the woody stems first. Pop them in whole and let them ferment for a month, then dry them out and use as a savoury, fruit ingredient in casseroles and salads.
When I've tried fermenting with garlic or maybe pepper corns they end up floating above the glass weight and are no longer fully emerged and I fear that has contaminated the whole jar..is there a way to avoid & or is the jar still safe to eat or don't add spice/ herbs????
It’s generally good practice to make sure nothing floats above the liquid for that very reason, however, a workaround is to shake the jar up once or twice a day. Disturbing the surface and changing up with ingredients float at the top. This sends any surface microbes down into an acidic, salty sea and kills them off. This works for the same reason a river never goes stagnant but still water can.
So there is always a degree of salt used in lacto fermentation (but not in many other fermentation techniques). If you're doctor advised you stop then by all means I would never go against medical advice and you may have a sensitivity. However, my approach is to change how I use fermented ingredients in my meals. For example, ferments foods offer BIG flavours, so you don't need so much of them to make a meal delicious. When using a fermented ingredient, I skip additional seasoning altogether, so avoid excessive salt. So if a recipe like the one in this video uses 2% salt (which was 28g), and then you use just 1-2 spoonfuls of the finished ferment in a meal (roughly 4% of the fermented ingredients) then that's 1.12g of salt in the final meal. Let's say you're sharing it with someone, that halves the amount to less than 1g per person. So it's not always about a blanket rule (such as no fermented food) and instead about reframing how you use it. I hope that helps!
That doesn't happen. Normally, in a wild ferment like this (where we use all the mircobes on the ingredients themselves) it's a window in the first 3 days when something unwanted might cause a problem. At this stage it starts to smell bad or develop an obvious biofilm on the surface (which is usually kahm yeast, harmless but gross tasting). So, if unsure, get a pH metre and test the acidity at day 3-4. If the pH has dropped to 4.5 or lower then you can be relatively certain the ferment is safe. But always trust your nose.
You know...those that argue against the old Imperial system of measurement are lazy. Ya...it's easy to understand anything divided by ten...I got ten fingers duh. Ask any mathematician about the old measurement or old money system and they will tell you it is much more accurate, even precise. You just need to use more brain to use it. Young people, please stop disrespecting it because you might not understand it. After all, the Maya used a base 6 system of math, and were for their time, the best astronomers on Earth.
This isn’t an argument against anything, it’s a demonstration of beginner friendly fermentation. If you like doing things one way then go for it, but sometimes fermentation calls for small amounts such as 5 grams of salt, which I find easier to say than 0.17637 ounces.
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Massive congratulations to Sam on creating such an incredible book. You can pre-order a copy here: geni.us/TheFermentationKitchen
Done! Also picked up your book, that I’ve been procrastinating about,
and pre-ordered your next one...
I love your work-all of you!.
So relieving sounds , ❤, chopping these 💚
I love that I'm seeing more fermenting happening again. I taught some friends how to make sauerkraut, gingered carrots and fermented honey garlic last year. I'm obsessed with the flavors!
Gingered carrots!?! Oh! That sounds lovely!
You and me both! I started out 10 years ago and most of the chefs I worked with thought I was mad!
I’m about to give it a go for the first time this weekend!
They sound delicious!
@@midwestribeye7820 I thought that too
Great review of the process. I grew up in the 50s/60s helping my mother can and ferment. I never knew anything about ratios of salt to product until last 10 years or so! We just packed the jars, each layer getting a salt cover. As to the weight, nearly 60 years ago, I picked some nice round flat stones from my garden, washed and sanitized them, and they have worked successfully ever since. I bought The Self-Sufficiency Garden book that you 2 collaborated writing. Lovely book which has taught this old gardener many new tricks.
I would love to see more videos with Sam!! I would also really like to see how he prepares dishes with all his ferments, I feel like we really lost that way of cooking nowadays.
Charming and smart! Definitely interesting! Love learning how to waste less food!
Thanks Jennifer!
I woke up this morning in Northern California looking at my garden and thinking it’s about time to get serious about preserving some of the abundant harvest. I was wondering about preserving some kale similar to sauerkraut and then I opened up my computer and there was your video top of my list! Thanks
I have been making my great grandmothers 14 day crock sweet pickles for 40 years. My daughter and granddaughter made them this year. Fermentation is fun and delicious! Apple vinegar is a great place to start while you build confidence in the process.
PS. Great grandma hand written pickle recipe is framed on our wall. It starts 'with cold water and salt to float an egg'.
I’d love to see that recipe 😋
I will definitely be buying Sam's book. Loved his chapters in the Self-sufficiency book
YESS! exciting book, And I fully welcome the culmulation of gardening and cooking om your channel. Congratulations, gentlemen
Glad you enjoyed! :)
Pre-ordered only 2 minutes into the video. I have enjoyed Sam's content every time you have him on. I already bought The Self-Sufficiency Garden and I love it. Looking forward to he release in November. Good luck to both of you!
Don't throw away the juice i it's the best part! In Poland, you can buy drinks like sauerkraut, sauerbeetroot, or sauergherkin juice in shops. They are delicious, and I regularly purchase them in Polish stores in the UK when they're available. They're also very healthy. Traditional Eastern European cuisine features a lot of fermentation, and there are several good fermentation cookbooks available if you're willing to translate them. Looking forward to Sam's book!
They have vital minerals and can stop a leg cramp in a hurry!
that's what I was saying too! I'm Polish and use the brine in several different ways, plus just drinking it. But only from natural fermentation, not pickles with vinegar.
I've had the fermenting jars all ready for a year, but haven't gotten around to it. I have experience making sauerkraut (which I don't eat) for someone else, but that's it. My unsophisticated palate is interested in the zucchini/dill idea - I already use dill relish in tuna salad sometimes, so it's a way for me to ease into the newness. Lovely book and lovely presentation of it! Chef Sam is inspiring.
I can’t wait for my copy to arrive! Sam, you are so knowledgeable about this subject. Your passion really shines through. The only fermentation I’ve ever done is wine & cider, which I don’t drink myself, kombucha and kefir. I’m looking forward to consuming some fermented food from my plot that’s also good for me.
You guys are a great combo - keep up the great work! 🌱💚🌱
Unusual, interesting, and professional explanation of a very healthy way of eating plants. Great demonstration.
Thank you for explaining what makes this safe! LAB's salt tolerance, and the diverse environment of microbes -- fermentation finally makes sense to me instead of being a sketchy mystery! This may help me get over my fear of trying. 😊
Just pre-ordered this... Great, approachable presentation which chimes perfectly with Huw. Looking forward to preserving the products grown under Huw's tutelage 😊
So glad to see this video and Sam speaking at length about fermentation. So much knowledge in this short video! Can't wait for the book ❤
Hi Sam thanks for the inspiration. Btw clip top jars are self burping its the hinge that does the job. So safe as long as it's a round jar not a squareish one which may explode. Gu pudding glass pots or other makes are good weights for pushing the contents under the brine. There is a great fb group for UK fermenting friends that is super useful for tips like this.
Such an incredibly informative video 😍 Thank you so much. Love the bits of banter between you and Sam too 😂
Great timing - I was just about to start my fermentation journey, and this has given me a nudge to get on with it, particularly as I have a lot of nearly-ripe plums! The book looks great.
Fermented plums are a delight!
ill be pre ordering this book for 2 reasons , firstly to support what you guys do, but mainly as a retired chef that already uses fermentation to preserve produce, im very excited to get another british chefs perspective and ideas on the subject, i live in france and am not a fan of the food bar 1 local chef who i rate very highly
Thanks, I really appreciate it. And I hope you enjoy the book! I set out to write what I hope is a great contribution to the culinary world, so it makes me very happy to see another chef on a similar path.
Lovely tutorial - Chef Sam is a natural teacher. I've experimented more with ferments for awhile - my mom used to make watermelon preserves with the rind (way to sweet for me - though I like sweet!) and last year I tried a salt preservation I liked a lot better.
Well. I have grieved over my daikon, who grow more green tops than roots. But if I follow Sam's process, I can be happy with those beautiful tops. Thankyou
I pre-ordered Sam’s book this week from my local bookshop. Can’t wait!
Pre-ordered! Many thanks to you both for all your efforts, both in writing and here on RUclips, your work is very much appreciated!👍
As a German, I have been making my own sauerkraut for a few years now from homegrown and bought cabbage. I use screw top jars, just lightly closed during the ferment process with a saucer underneath the jar to catch whatever liquid escapes. Haven't tried fermenting anything else ...yet.
Sauerkraut was one of the first ferments I learned to make back in restaurants. One place I worked at banished a chef to the cellar kitchen once a year to process all the cabbage. It was so much fun!
@@chefsamblack Like in imaging strangling whoever annoyed one during the day. "Me being violent? I am just giving the shredded cabbage a good massage" 🧑🍳
I was going to ask if screw top lids can be used, clearly they can!
@@ren8240 They have to be vinegar/acid proof tho.
What a wonderfully clear explanation of fermentation. I am a fermentation fan and follow Sam's Instagram - I will be ordering the book! Sam is a natural presenter and teacher too 👏👏👏
I love the courgette idea, trying it! As for the left over brine, I use it in soups, salad dressings, as a marinade for meat, or just have a sip. It's full of probiotics, vitamin C, anti-oxidants and iron - mainly from suaerkraut but also pickles and gardinierre.
That was certainly new to me. Now I need to watch this 3 more times
My mom ferments cucumbers in a salty brine. She closes the jar and lets them ferment closed. The jars never expload, but the cucumbers get slightly fizzy. Delicious. The salty brine becomes milky white after a few months and is absolutely *DELICIOUS* to drink❤
Very inspiring indeed!
🙏
Lovely little video. We’re been fermenting for years here U.K. I’m so surprise many more people don’t do this. I have to have this with every meal. 😋 just made some chard and beetroot.
You. also do this in a big brewers bucket! Then you’ve no need to burp!!
No chlorine in the water !
Just ordered the book from Australia. Love these videos with great ideas for using the garden produce.
Pre-ordered the book, can't wait to get it ❤
I started fermenting edible weeds like chickweed and its wonderful. Looking forward to the book
Wow, that sounds very exciting! Where can I find more information on the types of edible weeds I could use and their preservation, until I can get Sam's book? I have 6 acres in NW Washington State in temperate rainforest. Thanks so much for your comment!
@@erinobrien8408 Your local extension office (at least, that's what they call them in Oregon) should have resources for your area.
@@l.l.2463 I'm a master gardener and work with my county extension. I haven't been able to find much. I'm aware of most all of the "weed" species here. I'm interested in the plants and their fermentation uses that you use. Books from the UK (I came here from Ireland) won't have specific information for us in the PNW. So far I use fermented stinging nettles, comfrey, dandelion, dock as soil/plant feed. In spite of the resources UW has, it seems like Oregon comes up in my searches more often.
@@erinobrien8408 That is hugely disappointing! But I guess we are more of an "agricultural" state than WA. But using fermentation is so non-mainstream that may not mean much. The big push is for the BIG operations and the rest of us just have to nibble around the edges. :(
There is one fellow I can suggest that you look into who might be helpful. His name is Matt Powers. He's on RUclips. He's really into soil regeneration etc. I think he moved to Texas recently. I know he (and a few others) recommend some rice-based fermentations. Not quite what you're looking for, but these fellows are all aware of each other and it may lead somewhere for you. I vaguely recall running into a fellow who was part time Hawaii and part time here who had similar approaches. There is a word for it that I don't remember.
Another thing that might interest you is biodynamic gardening. I have one book that is quite fascinating. I have no idea how "scientific" it is and I have no interest in moon phases and all that. But the concoctions they make out of plants/weeds (which are, basically, a type of fermentation) sound very applicable to other types of gardening. The only one I can remember is using horsetail because it's high in silica.
Wouldn't it be awesome if you did the research and found yourself in a position to pioneer this field for the benefit of gardeners everywhere?? I suspect a lot of it would involve pulling together esoteric info from all over the place and experimenting. It will take some time, but I'll buy your book! :)
Top presentation. Congrats.
Thanks very much! All that WITHOUT a coffee haha.
nothing more to say then WOW!!!!
Very happy to preorder the book will be a great study through the winter and fun experimenting especially next year. Thanks loads been meaning to make stuff like that - inspiring .
Really good video great explanations! Has actually persuaded me to try fermenting as previous put off by complexity and potential for it going wrong
Problem.... looks a really great book, and I have Pre Ordered... However... My beds are already full of veggies (its been a good year in Argyll)... I need the book now... 😊
Very interesting, kinda full circle for me, I make a lot of ferment extractions with LAB for the garden to feed plants, which mite well get fermented! Just made 12 pints of LAB serum this weekend, we're experimenting with adding different things to the cheese, a bit of added butter and cream mashed up with a potato masher makes perfect pilladelphia cheese spread, trying garlic, chives, and spring onion cheese this time.
Good to know that fermentation trick for IBS
The video isn't even over and I already pre-ordered.
Thank you!
I'm ordering now! I've been looking for this type of book. Thanks!
Great video :) I look forward to getting a copy of the book. (I loved The Self-Sufficiency Garden!) Thanks chaps
your zucchini chutney, is what us Canadian's call relish. Yes it's BRILLIANT on burgers. The recipes we use, for the most part, came over with my wife's Grand parents. A long time ago. As is the peppers and tomatoes we grow every year. seed saving is another thing.
I'm unaccustomed to calling zucchini 'relish,' lol. Here it's only cucumbers.
We want more Huw :)
Yay for some face time with SAM!!
Bạn chia sẻ rất hay ,cảm ơn về những chia sẻ của bạn với mọi người .
LOL a self-burping jar - Huw what a nickname!! 😂
Great video Sam, thank you for reminding me to attempt fermentation again this year. I did some last year but it was a bit rubbish, not sure what I did wrong. I will try again this year!
Also I love lashings of vinegar on stuff, so I can imagine this being a favourite once I get the hang of it
Just ordered mine. 😊
pre-ordered!
Book pre-ordered, can't wait to read it ❤
Pre order done 🎉
I preordered before the video finished! I really must make better use of whats in my garden....carrot tops, who knew! Bummed Ill have to wait until February for the book release, tho 😢
Excellent explained and showed 😊
I've put Sam's book on my to-buy list. But did you know that there is another book on the same topic that has the same title? That is probably going to confuse some people!
"Huw ate most of them "😂😂😂❤❤❤ you know these two get along 😂
Thanks😊
Can’t wait to get this
Very informative, thank you. I will be ordering the book when it comes out. 👍
"Self burping jar". 🤣
wonderful! Great video!
If you have a problem with snails, you can get yourself some Indian runner ducks. Keep them in a separate enclosure and let them explore whilst you are gardening.
Awesome job chaps. What are the jars with the breathing top called?
I find Lock-Eat jars let the gas out nicely.
@@chefsamblack thanks, just found them.
I do so love the concept of fermentation... but my white-bread tastebuds struggle with anything more funky than yogurt, or maybe grocery-store sauerkraut. 😅 even kombucha is too strong! Natto is right out.
Any ideas on how to acclimate myself or less funky recipes?
Book ordered.
Can a person consume too much salt when eating a lot of fermented foods ? 🤔😊
Lactofermentation this is. When its done with 3% salt per produce weight. I process a lot of closed head cabbages this way. Its lovely in layered baked dishes with meat and rice.
I ordered mine!!!
Great video & so pleased that grams & kilos are used. Will the book be available in Australia?
Yes! The link should redirect you to wherever the book is available in your location. Thank you!
@@chefsamblackThanks Sam, pre order is done 😊
Huw is a self burping jar? 😂😂😂 So are my daughter, son and husband!
I have 2 questions: can we use tap water? Becouse that contains chlorine, which kills bacteria. Or should we stick to filtered water when it comes down to fermentation? 🤔 Also, is it cool if we use Celtic or Himalayan salt? 🙂
Great questions! You can use tap water if you live somewhere with good quality tap water. Here in Wales, we're lucky enough to have very clean water. If not, filter it or use spring water. You can also boil water and let it cool, as this breaks down a lot of chemicals used in filtration. As for salt, you can use both Celtic or Himalayan! Exploring different salts in fermentation is a favourite past time of mine! Smoked salt is particularly good.
@@chefsamblack Straight from the man himself! Thank you Chef Sam! 🙂
I use tap water, with no problems.
I realise ferments are always going to be salty to some degree, but do some fermented ingredients taste more sweet? I know my early efforts just yielded salty ferments which I could only stomach in small doses.
I totally agree, and I too am not a fan of overly salty tastes. As a ferment ages the flavours become more mellow, including that of salt. You can also pair it with other flavours in meals that balance this, or use smaller amounts of overly salty ingredients. I shared a recipe for lacto honey strawberries (on my Instagram account) a while ago for this reason. The addition of honey sweetness paired beautifully with the salt of the ferment in a similar way to salted caramel.
I made a "white kimchee" (no chili) and it's not salty. The flavour is mostly gingery.
I have made sauerkraut and I have also done canning into jars but for some reason I don't trust what I have made. Ended up chucking the sauerkraut out and giving away the ratatouille in jars. How do I get over this please Sam because I know fermented foods are so good for you.
It's great❤
What can we do if we dont like the taste of fermentation ?
Vegetables like cucumbers, carrots, cauliflowers will definitely last more than 6 months :) Not long ago I ate carrots made 7 years ago and they were perfectly fine :)
Absolutely, but health and safety means I can't recommend that... There's a lot of fun that health and safety gets in the way of 😂
@@chefsamblack I haven't thought of that :) I've just shared my experience :)
@@chefsamblack By the way, greetings from Poland :) Fermentation is our traditional way of preserving vegetables
I have so many plums I don’t want wasted! 😞
Make umeboshi! Or lacto ferment them just like this recipe but remove the woody stems first. Pop them in whole and let them ferment for a month, then dry them out and use as a savoury, fruit ingredient in casseroles and salads.
Ibag my plums in kilos and freeze for winter use in puddings, but also add to various dishes such as woodburner curry
@@darv66 that sounds great too! If you ever run out of room in the freezer though, you know what to do :)
Wow! Thanks guys! Much appreciated 🙏🙏🙏
@@chefsamblack ferment them , heres a good one for excess raddish, slice thinish pickle in sweet white vinigar, ready to use in around one hour
Does anyone know if all this salt is safe for people with high blood pressure?
When I've tried fermenting with garlic or maybe pepper corns they end up floating above the glass weight and are no longer fully emerged and I fear that has contaminated the whole jar..is there a way to avoid & or is the jar still safe to eat or don't add spice/ herbs????
It’s generally good practice to make sure nothing floats above the liquid for that very reason, however, a workaround is to shake the jar up once or twice a day. Disturbing the surface and changing up with ingredients float at the top. This sends any surface microbes down into an acidic, salty sea and kills them off. This works for the same reason a river never goes stagnant but still water can.
I been learning to cann my harvest I want to learn to fermentation but was told by doctor to stop doing it because of salt so I confused what to do
So there is always a degree of salt used in lacto fermentation (but not in many other fermentation techniques). If you're doctor advised you stop then by all means I would never go against medical advice and you may have a sensitivity. However, my approach is to change how I use fermented ingredients in my meals. For example, ferments foods offer BIG flavours, so you don't need so much of them to make a meal delicious. When using a fermented ingredient, I skip additional seasoning altogether, so avoid excessive salt. So if a recipe like the one in this video uses 2% salt (which was 28g), and then you use just 1-2 spoonfuls of the finished ferment in a meal (roughly 4% of the fermented ingredients) then that's 1.12g of salt in the final meal. Let's say you're sharing it with someone, that halves the amount to less than 1g per person. So it's not always about a blanket rule (such as no fermented food) and instead about reframing how you use it. I hope that helps!
💙💙💙
Gonna need more jar space...
Is it available in Australia?
The link Huw shared should direct you to wherever the book is available for your location 😊
@@chefsamblack thanks - preordered through Amazon - can’t wait!
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With fermentation, how can you tell if it’s gone bad enough to make you ill but not bad enough to smell obviously off? Or does that not happen?
That doesn't happen. Normally, in a wild ferment like this (where we use all the mircobes on the ingredients themselves) it's a window in the first 3 days when something unwanted might cause a problem. At this stage it starts to smell bad or develop an obvious biofilm on the surface (which is usually kahm yeast, harmless but gross tasting). So, if unsure, get a pH metre and test the acidity at day 3-4. If the pH has dropped to 4.5 or lower then you can be relatively certain the ferment is safe. But always trust your nose.
@@chefsamblack perfect. Ta. 💪 Book pre-ordered. 😉
You know...those that argue against the old Imperial system of measurement are lazy. Ya...it's easy to understand anything divided by ten...I got ten fingers duh. Ask any mathematician about the old measurement or old money system and they will tell you it is much more accurate, even precise. You just need to use more brain to use it. Young people, please stop disrespecting it because you might not understand it. After all, the Maya used a base 6 system of math, and were for their time, the best astronomers on Earth.
*Laughs in picograms*
This isn’t an argument against anything, it’s a demonstration of beginner friendly fermentation. If you like doing things one way then go for it, but sometimes fermentation calls for small amounts such as 5 grams of salt, which I find easier to say than 0.17637 ounces.
Good stuff! What's his Instagram handle?
@chef.sam.black 👍
@@chefsamblack Thank you