I have known you for a long time and i have to say your love your kindness as always been a inspiration and an encouragement to me ......i hope you live forever there is not enough people like you in this world ....thankyou thankyou thankyou for your video😊
John, you do a great job with your videos! No need to go 'hating on' yogurt, though. Like fermented vegetables, the best yogurt is made at home from organically produced milk from happy animals, whether cows, goats, sheep, yak, water buffalo, camel, mare... all have a long tradition of living symbiotically with humans and providing quality nutrition in return for care.. After all, humans have been eating animal products as long as humans have been... human (or at least what we would recognize as human). Most good yogurt sold commercially does contain live beneficial bacteria, like Seven Stats Farm, Butterworks, etc. Those who choose to include fermented dairy products in their diets may want to seek out their local, organic, grass-fed/pasture-based small family run dairy that is producing yogurt, or as a source of milk to make their own. And/or kefir. It's easy, and adds a lot of value to the milk- both nutritionally, and dollar-wise.
John~ Such a rad tip on the fermentation vessel and a great way to ferment. Can you show us what it looks like after and how to process the kraut when this process is complete? Thanks!
I enjoy your videos, but I just want to comment that you need to weigh your veggies first and then calculate your salt and water percentage. So for example, if your total veggies weigh 500g, multiply by .03, so it will be 15 g of salt. For water you need 40% of total veggie weight. I make fermented veggies all the time and I have a book and that's the guide I always follow by. I also put 1.5% of sugar to balance the saltiness and it works well. Hope that helps. Good video!
In case anyone is making this and isn't used to metric, I believe he misspoke on the volume of water. Do not add 60g of salt to 200mL of water lol! Should be 2000mL or 2L
Thanks for putting information at the bottom also describing benefits of the uses. Making those measures and all will keep us informed. Have a great day🇺🇸
John, I always enjoy your thoughtful videos. With fermenting shredded cabbage in glass mason jars it usually takes a bare minimum of 3 weeks but really 6 weeks to get a delicious kraut. How long did it take when you left it hole? Did it take the same 6 weeks or did it take longer?
Wow! You make it look so easy. Please list the name of the seramic fermenter you use. Please do a video when you open the fermenter, and store the fermented veggies!! What a great project. . . for home, schools, day care, college science classes. Too bad Ho,e Economics is not taught in school anymore. You totally rock John!
Angela Perry Your searches may yield better results if you spell that 'ceramic', though Google is pretty good at figuring out what we are looking for even when we misspell words or have a slip of the fingers. Handy, for sure! It would be great to see practical Home Economics taught in schools again! *Let's not depend on someone else to teach our children what we believe they should know.* Maybe more of us could experiment and get our young people involved, learning by doing with the help of books and videos, if classes are unavailable.Liability issues may prevent most schools and other groups from doing this- but it is so worth a try. We should all see if we can get groups in our area to offer a class on home fermenting.
Great video but let's see the product, John! How long did that batch take to finish? How do you store the cabbage after its finished fermenting? Missing some important details buddy.
John, what are your thoughts on fermenting with juices from masticating the shredded cabbage in lemon juice? I love it with garlic and fill. Hate whey fermented. Great video. 😊
This is an unusual way to make sauerkraut. Easier. I don't use salt. I just juice the cabbage, mix the juice with the pulp, pack it down and top it with 1 layer of cabbage leaves, and weigh it down with a huge bottle of water, and let it sit on my kitchen shelf or on top of my water heater for 3 or 4 days. Then put in glass jars topped with a piece of the cabbage leaf to keep out the air in the fridge. Don't stick a spoon that's been in your mouth in the kraut because it will ruin it.
thats the old school way without having to spend $120 on a special container to shove your cabbage in:) i think h should include more videos on how to grow, store/preserve or process your food without buying extra stuff.
Please do a follow up video when you decant your fermented veggies. This was interesting to see it done with whole vegetables, I've only done chopped/shredded veggies.
Ok! Interesting method but I have a question though... when the fermenting is finished... uh... what are you doing with these huge cabbages... it doesn't fit in a Mason jar so... what is your process ot preserved them after the fermentation process? Maybe another little video? :)
I have kind of a silly but honest question..... what do you do at the end when your all fermented.... do you take one cabbage at a time from the crock.... and leave the rest ferment.... do you take it all out at once and then have to store it in the fridge??? that is a lot of fermented cabbage for all at once to have to store... it would fill a lot of my fridge up
You don’t have to refrigerate it, but it will continue to ferment and eventually get mushy and really strong tasting. People in Korea used to bury their kimchi for YEARS and still eat it.
Fermentation is the way to go for veggies...They taste so much better than any other preparation, (in my opinion)...and you save a lot of $ because you don't have to buy so many bottles of probiotics! And nothing spoils! So if you buy veggies in season and put them up in Jars! Enough said, ferment even liquids as Kambucha!!! I have been doing that for 5 years now...and I can have a new batch every single day! No more spending $3 for one little bottle...I drink it all day long!
Great video! Next time show us the finished ferment. I make Kraut all the time and my 2 year old loves it. I think her eating it has helped her stay healthy during the flu season.
It's 2 oz to make a 3% brine with 2 liters of water not 200ml. That is not even one cup! But indeed, l spoke to another producer of pots in Germany who only uses 6g of salt per 1kg of shredded produce.
So do you then put the veggies in jars? Do the little jars need to be topped off with salt water too? How long can you keep them once you've taken them out of the crok and jarred it up?
What is the name of that awesome looking little round cabbage???? please tell........Thrive on John! vvvLOVE YOU VIDEOS. Thank you so much for your time and effort making these vids..
So..... What to do when it all is done? It will probably come out in whole cabbages, so, slice them, dripping wet? How does that work? Curious to hear! Thank you for sharing, by the way, I do like all your videos a lot! You know so much about plants, health, etc...!
So John, I enjoyed your video but you forgot to say how long you should wait until the fermentation is complete. Any clues would be most helpful. Thanks for all the info. I look forward to a reply.
Another question... if we don't have ... or can't afford that beauty of a crock (I'm drooling for it), can it be ok to just separate the leaves, stack them in a mason jar and ferment the just like that? Or it is better not... in your experience?
Amyah Labrèche-Docq fermentation in mason jars works well. Just be sure to prevent the liquid from touching metal including the top of the lid. Metals kill probiotics. Good luck! It’s much easier than it seems. Just takes a little practice and some trial and error but you’ll see it’s pretty easy.
after washing do you have to air dry completely .I buy store bought organic cabbage which i first wash and then cut but don't dry then mix with salt and pickle first time was good this tme had little white mold
You are basically making mool (water) kimchi. It’s also called white kimchi. You can speed up the fermentation by putting in some green onions. If you add carrots, you can add some color to this dish. I never measure salt. I just go by taste. If it taste a little bit salty, then it’ll be the right amount for me. Some people also put some sugar and or ginger. Adding radishes, red or large white ones will also do.
So.........photo-degrade, huh? Must check that out. But the crock? so expensive. Not in my budget. In a second-hand store, I found a couple of ceramic slow cooker liners that do the trick for me.
That looks more like 2 litres instead of 200 millilitres. 250 ml = 1 cup. Could be the camera perspective. John has a lot to say, but it's all important info. He tells the whole story. Nice to know about this particular crock.
Tell your friends about your wholesome kraut and if they want any put some in baggies for them to take home and eat.I all ways share my kraut in this way.
When I was a child, my grandparents used ceramic (smaller and medium size, they are really heavy even when they are empty) and wooden (medium and big size) barrels. They were preparing everything and taking down to two underground cellars where 5-6 barrels were in right place already. Japanese have the same wooden "lids"with wooden handles (for barrels, for fermenting) as my grandparent had. You will need to check on process and scoop the " moldy " stuff from the top. The best fermented food was watermelons, green apples, etc... (thinking...), fermented cooked mushrooms (do not do this one, only people who live in forest and whose parents survived :) until now and who do such things every year all their life do such things).
+Andy Mahoney 2L is ten times bigger. John had to be using a 2L container if you do the math: .03% solution = 60 grams in 2L, not 200ML. Also, note the size visually.
+gorgeousmike What's your point? John misspoke (he called 2L, 2ml). Andy questioned. I explained. Also, the visual clearly shows a 2L, not 2ml. So two clues point to a mistake.
I'm actually really really interested in fermenting/pickling my own produce. I mostly cook vegetarian at home but i can never eat everything fast enough and i really really hate wasting my produce. I'm excited to learn how to ferment, have you tried pickling as well John?
GreyDevil Cauliflower is AWESOME (but you need to divide the inflorescence from the head), carrots, garlic, unripe tomatoes and watermelons, cucumbers (fermented, not pickled). The Romanians John mentioned use unionized salt (from salt mines), dill (for aroma), a bit of horseradish (to prevent the vegetables from softening too much), and some black pepper and mustard seeds. They also make fermented bell peppers filled with chopped cabbage and sliced carrots (I think it's a Bulgarian recipe, but I'm not sure.) The only pickled vegetable I love is the red ruffled pepper. OMG, I'm starting fermenting first thing tomorrow!
Not sure why you don't cut it up before you ferment? Seems like it would be a hassle to cut it up later. I make mine in Mason Jars; there going there anyways. Plus I have only tightened them up loosely and I have never had a mold problem. Instead of salt, try celery juice (fresh). You can also put other hard vegetables in and hot peppers too.
+joshjames76 You can make or buy lids for mason jars wide mouth with grommets for the use of three piece air locks.You can buy air locks at brewing and winemaking supplies stores and if you have a local grange store they some time handle brewing supplies.I use one gallon jars and drill holes in my lids for grommets I get my grommets at the local hard ware store in the electrical department.I make all the ferment veggies from my large garden.You can make fruit chutneys by fermenting all so.Amazon carries all most every thing you need to ferment.You can use wey instead of salt all so.
+joshjames76 ~ agree! i'm wondering if the manufacturer actually meant for whole veggies to be used? maybe it's for more of a large scale use, like restaurants?
I would do the extra work of shredding so I could make a lot more Kraut in the vessel. Also, this has to be chilled after fermentation and kept covered in liquid, so transfer to smaller containers would be possible if all plants were shredded. A ten liter jar is cumbersome to refrigerate/move. You might want to take some with you or give some away. Transfer to smaller jars for long term storage would make this possible, as well as facilitate individual servings (eating straight from the jar).
I've made sauerkraut before and you do it much different. I like the idea of the air lock but wonder about the price. I will check on that. I have never added water to the cabbage. Is the end product watery? Since the cabbage is not cut up, do you have to eat big pieces of sauerkraut? Thanks
I have never done it this way either. When I massage my cabbage, it makes plenty of liquid so I never need to add water. It seems like filling it up with water, once the water comes out of the cabbage, it would overflow. I have seen people make kimchi without cutting the cabbage so I guess you just cut it as you eat it. That seems like MORE trouble to me because I like cutting my cabbage before it's wet and fermented smelling. To each his own, I guess! :-)
John, I know you sell juicers, but do you happen to sell a cider press? If no why not? For anyone who has several apple trees Cidering is fun. and the spent pressed apples work great in the compost bin,
hey, if you could answer this for me. I like many different salts and am wondering if you can use salts other then sea salt as long as it's not table salt. myself I'd like to use pink Himalayan salt as it's my favorite but I also have some clay salts too. just wondering if that makes a difference as this is about also flavoring.
I made my 1st batch using a large mouth large size glass jar and just cling wrap with elastic band over top, the gas did not bubble up the cling wrap and I took it off every couple weeks to smell it. used a heavy shot glass to weight everything down and it worked great. I assume if you use cling wrap and ensure no air flows it should be fine, if the gasses build up like they do when I make Kefir then the cling wrap bulges up until I let the air out, safer than using a lid. Not sure if I trust cramming whole uncut vegies in it, what happens if air gets trapped in the leaves ? Better to do at least some minor chopping... ?
I'm new to this so I don't know a lot...you said you should add a lot of veggies, Q: Is there anything you SHOULDN'T ferment? ie onions? mushrooms?....Q: How long do you let this sit? How do you know when it's READY? and.. Q: What do you do with it when done? (Ill assume cooking it, kills the good bacteria?)
I have a 10l like John and a week later I noticed my crock is over flowing? Are the vetables releasing their liquids? What's causing this? First time fermenting. Anyone have any tips? Thanks!
Can you possibly tell me how many cups of water you have in the video and how many tablespoons of salt? I do want to purchase this container. Thank you for the video.
I have known you for a long time and i have to say your love your kindness as always been a inspiration and an encouragement to me ......i hope you live forever there is not enough people like you in this world ....thankyou thankyou thankyou for your video😊
I love that you just threw everything whole inside! Really saving time.
I still cannot believe that all that cabbage fit in there and then he kept putting more stuff in there. Wow.
I am familiar with fermenting, but have never seen anyone fermenting whole cabbages. This is something I'll have to try.
If nobody else does it, maybe John has it a little wrong.
John, you do a great job with your videos! No need to go 'hating on' yogurt, though. Like fermented vegetables, the best yogurt is made at home from organically produced milk from happy animals, whether cows, goats, sheep, yak, water buffalo, camel, mare... all have a long tradition of living symbiotically with humans and providing quality nutrition in return for care.. After all, humans have been eating animal products as long as humans have been... human (or at least what we would recognize as human). Most good yogurt sold commercially does contain live beneficial bacteria, like Seven Stats Farm, Butterworks, etc. Those who choose to include fermented dairy products in their diets may want to seek out their local, organic, grass-fed/pasture-based small family run dairy that is producing yogurt, or as a source of milk to make their own. And/or kefir. It's easy, and adds a lot of value to the milk- both nutritionally, and dollar-wise.
John~ Such a rad tip on the fermentation vessel and a great way to ferment. Can you show us what it looks like after and how to process the kraut when this process is complete? Thanks!
stop spamming the comments section
Just eat it raw!
Best videos for health!
John, you did a nice job with this video. Thank you
I enjoy your videos, but I just want to comment that you need to weigh your veggies first and then calculate your salt and water percentage. So for example, if your total veggies weigh 500g, multiply by .03, so it will be 15 g of salt. For water you need 40% of total veggie weight. I make fermented veggies all the time and I have a book and that's the guide I always follow by. I also put 1.5% of sugar to balance the saltiness and it works well. Hope that helps. Good video!
In case anyone is making this and isn't used to metric, I believe he misspoke on the volume of water. Do not add 60g of salt to 200mL of water lol! Should be 2000mL or 2L
Thank you. I thought it looked a lot when others have said a teaspoon per cup.
I just figured that out myself and then looked to see if anyone else did too. 200 ML is close to one half cup.
Just looking at the container I knew it had to be more than 200 ml.
Well said
I was just wondering this myself... like wait... that's not 3% lol
Johnny K. for president !!!!!!!!!!!!!!!!!!! At least he cares .Thanks for all of your effort and hard work to teach the people
Yes Romania has been doing this for a long time. My grandmother used to do this every year and she used even bigger containers like 50L.
Thanks for putting information at the bottom also describing benefits of the uses. Making those measures and all will keep us informed. Have a great day🇺🇸
Thanks again John!!! Very awesome information. Really appreciate it and ALL of your videos so far!
Great to see so much more in this vid, like garden to table. Very enjoyable and informative!
Thank you John, I've wanted to try fermenting my own vegetables for a long time. Time to get on and actually try it.
John, I always enjoy your thoughtful videos. With fermenting shredded cabbage in glass mason jars it usually takes a bare minimum of 3 weeks but really 6 weeks to get a delicious kraut. How long did it take when you left it hole? Did it take the same 6 weeks or did it take longer?
They were beautiful cabbages.take care.
Wow! You make it look so easy. Please list the name of the seramic fermenter you use. Please do a video when you open the fermenter, and store the fermented veggies!! What a great project. . . for home, schools, day care, college science classes. Too bad Ho,e Economics is not taught in school anymore. You totally rock John!
Angela Perry here is a crock you may use:
www.lehmans.com/p-3058-european-style-fermenting-crock-5-liter.aspx
I love this website.
Alan Tompkins I just noticed the website I listed is less expensive than the one he shows.
Angela Perry Your searches may yield better results if you spell that 'ceramic', though Google is pretty good at figuring out what we are looking for even when we misspell words or have a slip of the fingers. Handy, for sure! It would be great to see practical Home Economics taught in schools again! *Let's not depend on someone else to teach our children what we believe they should know.* Maybe more of us could experiment and get our young people involved, learning by doing with the help of books and videos, if classes are unavailable.Liability issues may prevent most schools and other groups from doing this- but it is so worth a try. We should all see if we can get groups in our area to offer a class on home fermenting.
Great video but let's see the product, John! How long did that batch take to finish? How do you store the cabbage after its finished fermenting? Missing some important details buddy.
Thanks for a nice and easy recipe, John.
New sublime here. Thanks for sharing this video. I just ordered the 5 liter jug. I can’t wait to get started fermenting.
Great idea to ferment whole cabbage. How did you move the crock after it was full?
Thank you. Iv found this very knowledgeable! Iv learnt so much from watching your video
John, what are your thoughts on fermenting with juices from masticating the shredded cabbage in lemon juice? I love it with garlic and fill. Hate whey fermented. Great video. 😊
I did try making fermented cabbage but not sure it was a great result. This is very helpful.
John, love the videos. Question? How do you eat this fermented cabbage being that it is whole? Perplexed?
Sour leaf cabbage rolls yum 😋
You can always chop the cabbage leaves like Kimchi. Yum!
This is an unusual way to make sauerkraut. Easier. I don't use salt. I just juice the cabbage, mix the juice with the pulp, pack it down and top it with 1 layer of cabbage leaves, and weigh it down with a huge bottle of water, and let it sit on my kitchen shelf or on top of my water heater for 3 or 4 days. Then put in glass jars topped with a piece of the cabbage leaf to keep out the air in the fridge. Don't stick a spoon that's been in your mouth in the kraut because it will ruin it.
thats the old school way without having to spend $120 on a special container to shove your cabbage in:) i think h should include more videos on how to grow, store/preserve or process your food without buying extra stuff.
What variety of cabbage are you growing or can any variety be used and harvested early to get the smaller heads like you picked?
Please do a follow up video when you decant your fermented veggies. This was interesting to see it done with whole vegetables, I've only done chopped/shredded veggies.
Ok! Interesting method but I have a question though... when the fermenting is finished... uh... what are you doing with these huge cabbages... it doesn't fit in a Mason jar so... what is your process ot preserved them after the fermentation process? Maybe another little video? :)
John do you know the books of Sandor Elix Katz, the pope of fermentation?
Thanks John, I'll be visiting your store. I love fermented foods.
John i love you from your juicing videos now i have so much more to watch. Bless you buddy!!
John, is there a particular reason you're using the Harsch style pot? Is there a functional difference, or do you just prefer the aesthetics?
I have kind of a silly but honest question..... what do you do at the end when your all fermented.... do you take one cabbage at a time from the crock.... and leave the rest ferment.... do you take it all out at once and then have to store it in the fridge??? that is a lot of fermented cabbage for all at once to have to store... it would fill a lot of my fridge up
Reebert McJunk I have been wondering about this too. No one really talks about storing long term. You can’t eat all of that in a couple of weeks
Yep, I have the same question. This could be years worth of food for me. Where to keep it? How much to ear in a day?
You can just do this in smaller crocks or jars and store them in a cool, dark cupboard until you're ready to open it up and consume it.
You slow Down fermentation by moving it to The fridge
You don’t have to refrigerate it, but it will continue to ferment and eventually get mushy and really strong tasting. People in Korea used to bury their kimchi for YEARS and still eat it.
Fermentation is the way to go for veggies...They taste so much better than any other preparation, (in my opinion)...and you save a lot of $ because you don't have to buy so many bottles of probiotics! And nothing spoils! So if you buy veggies in season and put them up in Jars! Enough said, ferment even liquids as Kambucha!!! I have been doing that for 5 years now...and I can have a new batch every single day! No more spending $3 for one little bottle...I drink it all day long!
So practical.. i need one of these
Great video! Next time show us the finished ferment. I make Kraut all the time and my 2 year old loves it. I think her eating it has helped her stay healthy during the flu season.
Harbor Freight sells scales like that for around $20 here in Michigan.
"Sixty grams, reminds me of my high school days" 😃 you're crazy, man
It's 2 oz to make a 3% brine with 2 liters of water not 200ml. That is not even one cup!
But indeed, l spoke to another producer of pots in Germany who only uses 6g of salt per 1kg of shredded produce.
Great video! Many explanations followed through.
Cool. I need one of those pots. Thanks.
So do you then put the veggies in jars? Do the little jars need to be topped off with salt water too? How long can you keep them once you've taken them out of the crok and jarred it up?
What is the name of that awesome looking little round cabbage???? please tell........Thrive on John! vvvLOVE YOU VIDEOS. Thank you so much for your time and effort making these vids..
So are you back to using the Aqua-Jet (with proper installation and structural support, in the first place!), and recommending it?
John Lord Interested in that, too. I don't like my current watering system (drip)
So..... What to do when it all is done? It will probably come out in whole cabbages, so, slice them, dripping wet? How does that work? Curious to hear! Thank you for sharing, by the way, I do like all your videos a lot! You know so much about plants, health, etc...!
google "whole fermented cabbage" to learn why People around the world are STILL fermenting whole heads.
I love you John but your so frigin slow in getting to the point!
lol...
oflchen ghanahomenews and
ghanah omenews
Just play him at 1:25 or 1:50. He gets to the point 25% or 50% faster that way. :-)
Beautiful decorated wall behind you😜
So John, I enjoyed your video but you forgot to say how long you should wait until the fermentation is complete. Any clues would be most helpful. Thanks for all the info. I look forward to a reply.
Thumbs up for because cabbage gives you gas, I don't know if it gives me gas...
Whistler Wade I agree.
Yep I was looking for a dead rat the first time. LOL - worth it!
I think caraway seeds can reduce gas or some other seeds I forget which ones
Another question... if we don't have ... or can't afford that beauty of a crock (I'm drooling for it), can it be ok to just separate the leaves, stack them in a mason jar and ferment the just like that? Or it is better not... in your experience?
Amyah Labrèche-Docq fermentation in mason jars works well. Just be sure to prevent the liquid from touching metal including the top of the lid. Metals kill probiotics. Good luck! It’s much easier than it seems. Just takes a little practice and some trial and error but you’ll see it’s pretty easy.
after washing do you have to air dry completely .I buy store bought organic cabbage which i first wash and then cut but don't dry then mix with salt and pickle first time was good this tme had little white mold
bed bath and beyond had some nice digital scales down to grams. so if you need to weight other things in food prep, check them out.
You are basically making mool (water) kimchi. It’s also called white kimchi. You can speed up the fermentation by putting in some green onions. If you add carrots, you can add some color to this dish. I never measure salt. I just go by taste. If it taste a little bit salty, then it’ll be the right amount for me. Some people also put some sugar and or ginger. Adding radishes, red or large white ones will also do.
John you have so much passion for what you do and sharing. That looks like 2 liters. You keep saying 200 ml.
"I like tight fits." Laugh a minute and he doesn't even bat an eye. 😎😎😎
So.........photo-degrade, huh? Must check that out.
But the crock? so expensive. Not in my budget. In a second-hand store, I found a couple of ceramic slow cooker liners that do the trick for me.
Vee Friend nice substitute. I’ll check it out. Thanks!
this is commonly bought to sell other things you weigh by the gram... never change john
Great video
Anyone know if there's a way to ferment without the salt for people with blood pressure issues?
That looks more like 2 litres instead of 200 millilitres. 250 ml = 1 cup. Could be the camera perspective. John has a lot to say, but it's all important info. He tells the whole story. Nice to know about this particular crock.
what do you do when it's fermented? do you put it into smaller jars and into the fridge?
nulezie
You put the crock/pot somewhere cool and only take out what you eat for the day.
Tell your friends about your wholesome kraut and if they want any put some in baggies for them to take home and eat.I all ways share my kraut in this way.
Can you ferment any vegetable in this, how long does it take to ferment and when fermented can you store in the same container until needed
When I was a child, my grandparents used ceramic (smaller and medium size, they are really heavy even when they are empty) and wooden (medium and big size) barrels.
They were preparing everything and taking down to two underground cellars where 5-6 barrels were in right place already.
Japanese have the same wooden "lids"with wooden handles (for barrels, for fermenting) as my grandparent had. You will need to check on process and scoop the " moldy " stuff from the top.
The best fermented food was watermelons, green apples, etc... (thinking...), fermented cooked mushrooms (do not do this one, only people who live in forest and whose parents survived :) until now and who do such things every year all their life do such things).
John, you said .03 or 3 % salt, how comes it's 60grams, instead of 6 ? Can I do .03 percent? will it not so salty ok?
Hello. Thank you for the video. Do you wash whole cabbage or just the outer leaves?
I head washing the cabbage prevents fermentation.
Senegaune I don't mind not to wash organic vegi but I would inspect all the leaves for bugs and worms.
Thank You John!
Good video ! Pd like to see more of these type videos! And if some one else has a channel Id like to see it also... Interesting stuff!
Do you mean a 2L container? That is larger than a 200ML measuring jug!
+Andy Mahoney 2L is ten times bigger. John had to be using a 2L container if you do the math: .03% solution = 60 grams in 2L, not 200ML. Also, note the size visually.
+Don Duncan 16:22 he clearly says 2ML of water. Maybe visuals deceive.
+gorgeousmike What's your point? John misspoke (he called 2L, 2ml). Andy questioned. I explained. Also, the visual clearly shows a 2L, not 2ml. So two clues point to a mistake.
+Andy Mahoney yeah its obviously 2000ML which is also 2 liter
sincerely an european ;P
+gorgeousmike and at 17:24 he clearly says 4 Liters of water. at this point he had added 2 of those cans.
Do you know how to ferment ginger? and sweet potatoes? Tks
I'm actually really really interested in fermenting/pickling my own produce. I mostly cook vegetarian at home but i can never eat everything fast enough and i really really hate wasting my produce. I'm excited to learn how to ferment, have you tried pickling as well John?
GreyDevil
Cauliflower is AWESOME (but you need to divide the inflorescence from the head), carrots, garlic, unripe tomatoes and watermelons, cucumbers (fermented, not pickled). The Romanians John mentioned use unionized salt (from salt mines), dill (for aroma), a bit of horseradish (to prevent the vegetables from softening too much), and some black pepper and mustard seeds. They also make fermented bell peppers filled with chopped cabbage and sliced carrots (I think it's a Bulgarian recipe, but I'm not sure.)
The only pickled vegetable I love is the red ruffled pepper.
OMG, I'm starting fermenting first thing tomorrow!
Hi John, love your videos! You always look young, how old are you:)?
Nery nice John. Thank you.
Not sure why you don't cut it up before you ferment? Seems like it would be a hassle to cut it up later. I make mine in Mason Jars; there going there anyways. Plus I have only tightened them up loosely and I have never had a mold problem. Instead of salt, try celery juice (fresh). You can also put other hard vegetables in and hot peppers too.
+joshjames76 You can make or buy lids for mason jars wide mouth with grommets for the use of three piece air locks.You can buy air locks at brewing and winemaking supplies stores and if you have a local grange store they some time handle brewing supplies.I use one gallon jars and drill holes in my lids for grommets I get my grommets at the local hard ware store in the electrical department.I make all the ferment veggies from my large garden.You can make fruit chutneys by fermenting all so.Amazon carries all most every thing you need to ferment.You can use wey instead of salt all so.
+ryane forgetful thanks.
+joshjames76 ~ agree! i'm wondering if the manufacturer actually meant for whole veggies to be used? maybe it's for more of a large scale use, like restaurants?
too lazy..;)
Sirena Delmar so true.
What's your thoughts on kombucha?
I would do the extra work of shredding so I could make a lot more Kraut in the vessel. Also, this has to be chilled after fermentation and kept covered in liquid, so transfer to smaller containers would be possible if all plants were shredded. A ten liter jar is cumbersome to refrigerate/move. You might want to take some with you or give some away. Transfer to smaller jars for long term storage would make this possible, as well as facilitate individual servings (eating straight from the jar).
Hey John, you really "Rock with that Crock!"
How long you need to wait before is Ferment-it? or how do you know when is ready?
I've made sauerkraut before and you do it much different. I like the idea of the air lock but wonder about the price. I will check on that. I have never added water to the cabbage. Is the end product watery? Since the cabbage is not cut up, do you have to eat big pieces of sauerkraut? Thanks
I have never done it this way either. When I massage my cabbage, it makes plenty of liquid so I never need to add water. It seems like filling it up with water, once the water comes out of the cabbage, it would overflow. I have seen people make kimchi without cutting the cabbage so I guess you just cut it as you eat it. That seems like MORE trouble to me because I like cutting my cabbage before it's wet and fermented smelling. To each his own, I guess! :-)
John, I know you sell juicers, but do you happen to sell a cider press? If no why not? For anyone who has several apple trees Cidering is fun. and the spent pressed apples work great in the compost bin,
Where do i get one of those gadgets? I would love this for my garden veggies!
Love you John
hey, if you could answer this for me. I like many different salts and am wondering if you can use salts other then sea salt as long as it's not table salt. myself I'd like to use pink Himalayan salt as it's my favorite but I also have some clay salts too. just wondering if that makes a difference as this is about also flavoring.
Wouldn't there be air gaps between leaves near the cores?
How your batch turn out? Would like to see it.
John, How long does this need to ferment? 1 week 2 weeks? etc
I made my 1st batch using a large mouth large size glass jar and just cling wrap with elastic band over top, the gas did not bubble up the cling wrap and I took it off every couple weeks to smell it. used a heavy shot glass to weight everything down and it worked great.
I assume if you use cling wrap and ensure no air flows it should be fine, if the gasses build up like they do when I make Kefir then the cling wrap bulges up until I let the air out, safer than using a lid.
Not sure if I trust cramming whole uncut vegies in it, what happens if air gets trapped in the leaves ?
Better to do at least some minor chopping... ?
I'm new to this so I don't know a lot...you said you should add a lot of veggies, Q: Is there anything you SHOULDN'T ferment? ie onions? mushrooms?....Q: How long do you let this sit? How do you know when it's READY? and.. Q: What do you do with it when done? (Ill assume cooking it, kills the good bacteria?)
Clarification: 2 Liter of water is equal to 2000 ml . Calculating : 2000 x .03 = 60 grams of salt. Hope that helps.
Can. I put a little less
I have a 10l like John and a week later I noticed my crock is over flowing? Are the vetables releasing their liquids? What's causing this? First time fermenting. Anyone have any tips? Thanks!
Can you possibly tell me how many cups of water you have in the video and how many tablespoons of salt? I do want to purchase this container. Thank you for the video.
Is filtered sea water a good brine to use?
How did it taste?
you dont show this crock in your website ..can you provide a source?
Hi John, If I put the fermented vegetables in a food processor and drink as a liquid, will this process kill the bacteria?
put also apples there, onions and garlic :) whole for fermentation :)
Can you show the after? I want to see how those big leaves look fermented. 😀
would've liked to've seen what came out of that big-assed pot at the end
can we use Himalayan pink salt instead?
Garlic has antibacterial propertie...Do not think it can interfere with the production of good bacteria ?
salt destroys life aswell
No, garlic contains Prebiotic too. Check what are Prebiotics.
Thanks for sharing...appreciate!