What is the process you are using? Are you adding vinegar? Or other aromatics? It's beautiful how ao many cultures adapted the Lacto-Fermentation to their taste ❤️
This is a great fermentation video I've been reluctant to start fermenting by weight but you broke it down so well I will try the fermentation by weight, there's a lot of bad fermentation videos on youtube including the most viewed one, it's dangerous in fact. So thank you so much I'm going try fermentation by weight now. It might give me a better result I find sometime I have better ferments and can not recreate the recipe. So hopefully if I make a steady recipe with the same variables it will turn out better.
Thank you for your kind words! Using scale will hopefully help you to get better results. It was very interesting for me to learn about Lacto-Fermentation to prepare this video. And it's so much fun to do it at home. I find myself addicted already 😂 have you tried pickling other things than cucumbers? I hear fermemented beetroots are yummy 😋
The industrialized pickles are even sometimes pasteurized (which kills all the bacteria, also the beneficial ones). Another advantage of making it at home is that you can control how fermented you want the cucumbers. After 3 days they are less solty and firmer. After a longer time they turn more sour but also richer in probiotics and vitamins 😁
Very nicely done video, very informative yet delicious looking. i've heard of horseradish before but never actually seen the real thing, so now i know it does not look like a horse...and i never knew dill stems existed....i thot they were cucumbers, may i ask, what's the difference between dill and cucumber? you are so lucky your Grandma is still around, my Grandma and my Mum are no longer around.
Thank you for your comment ☺️ the Dill that we usually use in Europe is the young green part. But if you let it grow for longer the stems get much stronger and in the top there are seeds. They are a bit like fennel seeds if you know them? Cucumbers is the whole different family of plants (actually same as zucchini and pumpkins ☺️). And yes, I feel very lucky that one of my grandmas is still with us and in good health ❤️
We Indians also have pickles but we do it slightly different. But this looks amazing too! Thanks for sharing the recipe ❤
What is the process you are using? Are you adding vinegar? Or other aromatics? It's beautiful how ao many cultures adapted the Lacto-Fermentation to their taste ❤️
This is a great fermentation video I've been reluctant to start fermenting by weight but you broke it down so well I will try the fermentation by weight, there's a lot of bad fermentation videos on youtube including the most viewed one, it's dangerous in fact. So thank you so much I'm going try fermentation by weight now. It might give me a better result I find sometime I have better ferments and can not recreate the recipe. So hopefully if I make a steady recipe with the same variables it will turn out better.
Thank you for your kind words! Using scale will hopefully help you to get better results. It was very interesting for me to learn about Lacto-Fermentation to prepare this video. And it's so much fun to do it at home. I find myself addicted already 😂 have you tried pickling other things than cucumbers? I hear fermemented beetroots are yummy 😋
I find that store-bought pickles are sometimes mushy and disappointing, but these look firm and delicious! Great video!
The industrialized pickles are even sometimes pasteurized (which kills all the bacteria, also the beneficial ones). Another advantage of making it at home is that you can control how fermented you want the cucumbers. After 3 days they are less solty and firmer. After a longer time they turn more sour but also richer in probiotics and vitamins 😁
Very nicely done video, very informative yet delicious looking. i've heard of horseradish before but never actually seen the real thing, so now i know it does not look like a horse...and i never knew dill stems existed....i thot they were cucumbers, may i ask, what's the difference between dill and cucumber? you are so lucky your Grandma is still around, my Grandma and my Mum are no longer around.
Thank you for your comment ☺️ the Dill that we usually use in Europe is the young green part. But if you let it grow for longer the stems get much stronger and in the top there are seeds. They are a bit like fennel seeds if you know them? Cucumbers is the whole different family of plants (actually same as zucchini and pumpkins ☺️). And yes, I feel very lucky that one of my grandmas is still with us and in good health ❤️
@@Travel4taste oh how very interesting, thanks so much Marta.