Just tried my first sugar snap pea ferment with just added chili flakes, one tsp salt per cup of water. It's one of the best pickles you can make, so delicious my son.
Did you just use regular table salt ? I always thought you needed pure salt with no caking ingredients like pickling salt pink or sea salt. Thanks BTW I put my jar on its side so I can line up the peas side by side to put more in to pack the jar.
@@GardenerScott OK thanks for your reply. Not from USA and not familiar with your brands and never have seen a small container for pickling salt before. I know some people do and get away with it and just wondering if you do also
... lactofermented vegetables can last a year in the fridge: They just get a bit more sour. After a year they might get soft, but even then they're edible. (From my experience, and also the opinion of S. Katz "The art of fermentation"...a fantastic resource. )
Just tried my first sugar snap pea ferment with just added chili flakes, one tsp salt per cup of water. It's one of the best pickles you can make, so delicious my son.
what a delightful preservation method, I never thought of doing sugar snap peas😋
Glad I could help with a new idea. They really are delicious.
Thank you Gardener Scott, very nice work.
Thanks.
A clean/sterilized/ boiled rock can also be used as a weight.
I'm going to try a layer of snap peas in my regular cabbage kraut.
I love your videos.
Just followed your recipe.. Well know in 8 days.. thanks so much.
Enjoy it. 🙂
How did you like them?
Thank you so much!
Hi. Can I also drink the juice from the fermentation?
Sure. It's salty and tangy.
please, how long do they last?... do they need to be refrigerated?
Thank you.
They will last a few months and should be refrigerated to retain flavor. Fermentation continues until refrigerating and the taste changes.
I will definitely do this one too. Can you use snow peas? I have some growing. I'm just excited to try :)
Yes, you can definitely use snow peas.
Did you just use regular table salt ? I always thought you needed pure salt with no caking ingredients like pickling salt pink or sea salt. Thanks BTW I put my jar on its side so I can line up the peas side by side to put more in to pack the jar.
I did not. I use canning and pickling salt.
@@GardenerScott OK thanks for your reply. Not from USA and not familiar with your brands and never have seen a small container for pickling salt before. I know some people do and get away with it and just wondering if you do also
Fantastic idea. About how long will these keep for after fermenting?
They should last for about a month in the refrigerator and up to six months with water bath canning.
... lactofermented vegetables can last a year in the fridge: They just get a bit more sour. After a year they might get soft, but even then they're edible.
(From my experience, and also the opinion of S. Katz "The art of fermentation"...a fantastic resource. )
Can these be “canned” for longer shelf life?
Yes they can. I've used water bath canning for my fermented sauerkraut and beets too.
No way you could get botulism? I am a bit scared fermenting legumes for this reason.
Can I do this with normal garden peas? The skins are a bit harder than snap peas
You can. The fermentation will soften the pods a bit, but they may be a little tough when eating and strings will still be there.
@@GardenerScott thanks a mil, I ferment most of my veggies, and would definitely love to try this recipe, you're so good for sharing, God bless
Why on earth did you use iodized salt? Also, no need to heat the brine at all. Smh
I did not use iodized salt. I use non-iodized canning and pickling salt for most of me ferments.