Thank you so much for checking it out! I recommend 14 days but I've been known to sneak and try the carrots at about 8-9 days and they're already delicious :)
Hello, you need salt and water that's what the vegetables will ultimately ferment in. Here is the complete recipe for your convenience. calmeats.com/simple-fermented-vegetables/
Daniela thank you so much for this. 👍🏾 Just one quick question, do you not open the jar at all daily to ‘burp’ it and release the carbon dioxide? Or do you just leave it untouched during the fermentation process? I keep reading/watchingso many conflicting things, and it can be so confusing for someone starting out who just wants to heal their gut. 😣 Oh, and finally are your lids screwed on tightly? Thanks ever so much. I look forward to your response.
You are very welcome! So I've learned this from my grandparents who would leave the ferments alone. As these vegetables are fermented for less than two weeks, I don't burp them but you are absolutely welcome to. I think you're safe whichever way you choose to go! :)
@@calmeats-danielamodesto ☺️ Oh Daniela you are an absolute diamond, thank you ever so much! If it worked for your grandparents, it will work for me. I like to do things in the most natural and simplest way, so I’ll omit the ‘burping’. I’m sure that the people who used to leave their ferments in barrels in their cellar during the cold winters for months on end didn’t run down every day to do it.
@@calmeats-danielamodesto Thank you hun. I can’t believe you have so few subscribers! I’ve flicked through some of your vids, especially the Paleo Fudge 😍, and they’re great. You just got yourself a new subbie. 😉
@@BeaunaturelleFeb11 Thank you so much!! And you know that's the life of the algorithm! It picks and chooses. But if my content helps even one person, that's worth it :)
I tried fermenting cucumber twice, after three-four days, I see fungus formation on the top and I had to discard all the cucumber slices. Could you let me know what could be the reason ?
I recommend trying to ensure that your vegetables are completely submerged in the salty water. If they're not and make contact with air, bacteria will form. Also, is your brine at room temperature before pouring it over the vegetables? Everything should be cool or at room temp, and never warm. The other thing is to ensure that your containers and lids are clean and free of bacteria. Feel free to reach out to me via calmeats@gmail.com for additional troubleshooting! Also, here is the full post with additional support. calmeats.com/simple-fermented-vegetables/. Good luck!
That indicates that bacteria got in. It’s possible the jar or the lid were not completely clean. I’d recommend placing your lid and your jar in boiling hot water for a few minutes, remove it and let it come to room temp. Also, very important that the brine (salt water) comes to room temp because you don’t want to cook your carrots. So your brine and your equipment should be room temp. I hope this helps! Feel free to visit the link for additional tips calmeats.com/simple-fermented-vegetables/
@@calmeats-danielamodesto can you please tell me if you have exact recipes how how to do it and also do you use salt? I was just told I don’t need to? I am also afraid of wearing off teeth, is this a problem if I have to have fermented veggies 2 times a day indefinitely? Thank u!!
I’m actually not familiar with a deep refrigerator only a deep freeze. So I’m not sure how to advise you to store them once opened. I would not freeze the vegetables as they will lose their beneficial bacteria
You should be able to. My grandparents kept their fermented vegetables in large jars and stored them on the balcony during winter. You should be fine to keep yours at room temp as long as you avoid temperature fluctuations.
Only once fermenting is finished it goes in the fridge. It ferments at room temperature in a temperature steady environment- so keeping away from stoves and radiators, etc…
Hmmm, I don't think I've ever thought of that but if they did it would be such minuscule amounts that it would be hard to measure. But certainly an interesting thought.
No worries at all! Here is the recipe that goes with the video for your convenience. You make a brine, which is salt and water. calmeats.com/simple-fermented-vegetables/
These will store well in the refrigerator once they're finished fermenting. For the full recipe, you're welcome to visit: calmeats.com/simple-fermented-vegetables/
I prefer peeling the carrots but you can choose to make them however you wish. I'm sure there are plenty of resources for making them in such a way that they accommodate those on a low salt diet...Best of luck!
Nice short video that showed how to ferment vegies without one word, , and a yappy beginning.👍
Well, that is very good to hear! Thank you so much for checking it out!
Thank you so much, im doing a project for my university and i was looking for a simple vegetable combination !
Well, that is fantastic news! Thank you so much for sharing and I hope your project goes well!
I didn't even know it was this easy. Thank you 🙏🏻
You are very welcome! It really is! Miminal effort all around
Wonderful short video I got all what I need in that short video👍👍👌👌🙏
Thank you so much for your kind words! I'm very happy you found it useful! :)
Thanks! Very easy recipe!! 🙂🙏
For how long do we have to let them in the jar before they are ready?
Thank you so much for checking it out! I recommend 14 days but I've been known to sneak and try the carrots at about 8-9 days and they're already delicious :)
@@calmeats-danielamodesto Ha ha! 😆 Okay! Thank you!
@@ginastefanopoulou9068 You're most welcome :)
no need to fridge or put on after the mixing?
Wow thank you sweet and short recipe.. For how long can use it after fermenting
You're so welcome! You can store them in the refrigerator after fermenting and use them as needed :)
No salt? boiled water, right? I need probiotic, will it ferment?
Hello, you need salt and water that's what the vegetables will ultimately ferment in. Here is the complete recipe for your convenience. calmeats.com/simple-fermented-vegetables/
never thought of radishes pickling or fermented definitely gotta try it
Awesome Rob!! I love them! 🙏
Great video.
Naic video ❤
Thank you so much!! 🙏
Daniela thank you so much for this. 👍🏾 Just one quick question, do you not open the jar at all daily to ‘burp’ it and release the carbon dioxide? Or do you just leave it untouched during the fermentation process? I keep reading/watchingso many conflicting things, and it can be so confusing for someone starting out who just wants to heal their gut. 😣 Oh, and finally are your lids screwed on tightly? Thanks ever so much. I look forward to your response.
You are very welcome! So I've learned this from my grandparents who would leave the ferments alone. As these vegetables are fermented for less than two weeks, I don't burp them but you are absolutely welcome to. I think you're safe whichever way you choose to go! :)
@@calmeats-danielamodesto ☺️ Oh Daniela you are an absolute diamond, thank you ever so much! If it worked for your grandparents, it will work for me. I like to do things in the most natural and simplest way, so I’ll omit the ‘burping’. I’m sure that the people who used to leave their ferments in barrels in their cellar during the cold winters for months on end didn’t run down every day to do it.
@@BeaunaturelleFeb11 haha, you are absolutely right about that! That's precisely how my Romanian grandparents went about it! Happy fermenting! :)
@@calmeats-danielamodesto Thank you hun. I can’t believe you have so few subscribers! I’ve flicked through some of your vids, especially the Paleo Fudge 😍, and they’re great. You just got yourself a new subbie. 😉
@@BeaunaturelleFeb11 Thank you so much!! And you know that's the life of the algorithm! It picks and chooses. But if my content helps even one person, that's worth it :)
How many days should we need to leave to get ferment??
At about 8-10 they start to be ready but 2 weeks is the ideal!
I tried fermenting cucumber twice, after three-four days, I see fungus formation on the top and I had to discard all the cucumber slices. Could you let me know what could be the reason ?
I recommend trying to ensure that your vegetables are completely submerged in the salty water. If they're not and make contact with air, bacteria will form. Also, is your brine at room temperature before pouring it over the vegetables? Everything should be cool or at room temp, and never warm.
The other thing is to ensure that your containers and lids are clean and free of bacteria. Feel free to reach out to me via calmeats@gmail.com for additional troubleshooting! Also, here is the full post with additional support. calmeats.com/simple-fermented-vegetables/. Good luck!
@@calmeats-danielamodesto Awesome. Thank you so much for the detailed explanation :)
@@GirijaG-m8m You're very welcome!
My carrots just ended up being really salty carrots. Didn't seem to ferment at all. What did I do wrong. The liquid stayed cloudy too.
That indicates that bacteria got in. It’s possible the jar or the lid were not completely clean. I’d recommend placing your lid and your jar in boiling hot water for a few minutes, remove it and let it come to room temp. Also, very important that the brine (salt water) comes to room temp because you don’t want to cook your carrots. So your brine and your equipment should be room temp. I hope this helps!
Feel free to visit the link for additional tips calmeats.com/simple-fermented-vegetables/
how long it will take for fermentation ?
Typically about 14 days. But they could be ready as early as day 10. I’ve been eager before :)
I thought you need a big ceramic pot and then you put them in jars. I was getting overwhelmed but this is simple. Thanks!!
Oh absolutely! Jars will do the trick! :)
@@calmeats-danielamodesto can you please tell me if you have exact recipes how how to do it and also do you use salt? I was just told I don’t need to?
I am also afraid of wearing off teeth, is this a problem if I have to have fermented veggies 2 times a day indefinitely? Thank u!!
@@cghrios783 Certainly! Here you go! calmeats.com/simple-fermented-vegetables/
@@cghrios783 You have to add 2% salt. It is necessary and gives good microbes the edge.
@@songsofthecentury3909 thanks so much for the advice I will do it
don't have a normal refrigerator , can I keep it in the deep refrigerator and eat it?
I’m actually not familiar with a deep refrigerator only a deep freeze. So I’m not sure how to advise you to store them once opened. I would not freeze the vegetables as they will lose their beneficial bacteria
@@calmeats-danielamodesto Can I eat this fermented food without keeping it in freeze?
You should be able to. My grandparents kept their fermented vegetables in large jars and stored them on the balcony during winter. You should be fine to keep yours at room temp as long as you avoid temperature fluctuations.
WHICH SALT ARE YOU USING
So in the blog post I recommend using pink Himalayan salt, sea salt or even pickling salt would work! I hope that helps!
How many hours should fermented?
At least 8-14 days. Hope that helps!
What kind of salt do you use?
I typically use Hymalayan pink salt, but any sea salt will do!
Hi can we ferment cooked carrots
Hello, cooked veggies can’t be fermented :) raw veggies are your best option!
Organic carrots don’t need to be peeled and your tossing nutrients.
Hi Diana, you can certainly leave the peel on. Whichever works for you!
Whats that green u put and garlic pod we can put in all veggies for fermentation
Hi, I believe you're referring to Dill. That's what the green herb is.
@@calmeats-danielamodestook thanks I'll keep in mind
Rosemary i suppose
Can I just use pink salt only ?
That should be perfectly fine!
I might have missed it but how many days did you leave the vegetables ti ferment
Oh it's totally fine - 10-14 days are good :)
@@calmeats-danielamodesto many thanks. Got yourself a new sub
@@boyking1111 I appreciate each and every one! Take good care!
do we need this tonput on fridge
Only once fermenting is finished it goes in the fridge. It ferments at room temperature in a temperature steady environment- so keeping away from stoves and radiators, etc…
I wonder how much alcohol is in that?
Hmmm, I don't think I've ever thought of that but if they did it would be such minuscule amounts that it would be hard to measure. But certainly an interesting thought.
Sorry what liquid do you pour the text to small ?x
No worries at all! Here is the recipe that goes with the video for your convenience. You make a brine, which is salt and water. calmeats.com/simple-fermented-vegetables/
@@calmeats-danielamodesto 🙏💋
Song please 🙏
It's Escape by Eveningland :)
Thank you!
Formanted food should be eaten by pregnant women?
I ate fermented foods through my pregnancy but of course, it's a conversation to have with your doctor first.
How long will these store for? Do they need to be stored in the fridge?
These will store well in the refrigerator once they're finished fermenting. For the full recipe, you're welcome to visit: calmeats.com/simple-fermented-vegetables/
Wash and leave the skin on the carrots. It’s better for you. Ashamed it can’t be done without salt. I have high blood pressure.
I prefer peeling the carrots but you can choose to make them however you wish. I'm sure there are plenty of resources for making them in such a way that they accommodate those on a low salt diet...Best of luck!
I just discovered fermenting my own food. I'm in the same boat as you with blood pressure. What about using low sodium salt?
Sodium is restricted in BP patients so low sodium will not matter as after fermentation for 21 days the sodium content will be higher enough
Сколько соли?
I wouldn't peel the carrots- just wash them off good.
Ye fermentation kisi ko kuchh bhi Samajh me nahi aaya, Pl bol Krishna bataye
Esi vedios honi cahye jis me fzool bol k time nh waste hota
You forgot the salt.
Brine is made of water and salt.
Use dark colour letters
I'm guessing you're referring to the text? If you need step by step, here is the recipe : calmeats.com/simple-fermented-vegetables/.