#fermentation #ferment #shedwarsfermenting from harvest to the start of fermentation. We'll clean and prepare beets to ferment in canning jars. 2% brine solution. let's get started!
Finally a decent fermentation video where you give the quantity of salt ratio to beets. Ive looked at several other videos that just say 1or two tablespoons! I appreciate that you are meticulous and give us the correct recipe. Great video liked and subscribed
I'm with you on the measurments .. i messed up too many things until i finally went to weights. I have quite a few fermentation vids. BTW if you ever figure out how to consistantly get cucumbers to be fizzy/effervescent I'd appreciate the trick. I used to believe it was keeping the lid on tight (during fermentation) and burping a couple times a day but that hasn't consistantly worked...and I love a good fizzy pickle....anyway, thanks for dropping in I have quite a few fermentation vids...thanks for dropping by.
@@OldSchoolPrepper So far I've only done fermented cabbage and about to do beets, I have no clue for cucumbers but will be trying them in late summer when they come out of the gardens!
Almost all my beets each year go to pickled beets. But I'm going to do this with half my harvest this year cause fermented is so much healthier. Looking forward to an update.
Here in Poland we use 1 tablespoon of salt per 1 litre of water. That's about 2%, but it does not include the weight of the vegetables. Isn't your brine much too salty?
I know people sometimes use weights (like I do) and sometimes use volume (like you do). I don't think it's too salty. I even do my pickles around 4%....but I will do sauerkraut at 2%...for me the harder the veg (or fruit) the higher % of salt to water brine ratio. But that is only my experience, your less salt maybe very good too. This is the first time I fermented beets and I really liked them and didn't find them too salty. Perhaps next time I'll try a 2% and see what happens.... it's all part of the learning process! What % do you use for your sauerkraut and cucumbers?
@@OldSchoolPrepper Also a tablespoon/about 20 g salt per 1 litre of water for cucumbers. That's a 2% brine in my book. What you are doing seems to be about 5%. Which is of course fine if you like it that way. Maybe I'm misunderstanding something though.
Do they ever get soft enough to eat...i peel mine and cut up into small pieces...i love fermented cabbage abd and cauliflower...but i love pickled beets. Im anxious to try my beets...
so, they didn't really ever get small enough...I have found that beets and radish are better left to be pickled...radish gets soft but smells horrible...the beets never really turned into much. I'll even eat beets raw, I love them...but I won't ferment them again.
Finally a decent fermentation video where you give the quantity of salt ratio to beets. Ive looked at several other videos that just say 1or two tablespoons! I appreciate that you are meticulous and give us the correct recipe. Great video liked and subscribed
I'm with you on the measurments .. i messed up too many things until i finally went to weights. I have quite a few fermentation vids. BTW if you ever figure out how to consistantly get cucumbers to be fizzy/effervescent I'd appreciate the trick. I used to believe it was keeping the lid on tight (during fermentation) and burping a couple times a day but that hasn't consistantly worked...and I love a good fizzy pickle....anyway, thanks for dropping in I have quite a few fermentation vids...thanks for dropping by.
@@OldSchoolPrepper So far I've only done fermented cabbage and about to do beets, I have no clue for cucumbers but will be trying them in late summer when they come out of the gardens!
Those beets look good 👍😋yummy awsome job thank yu my friend God bless much love
Thanks so much, as you know from experience it is best when you grow it and then preserve it yourself! ☮️
@@OldSchoolPrepper thank yu my dear friend much love God bless you guys stay safe
I’m going to have to try some beets. Fermented beets are very very good for you.
I really like fermented food!
Good video , thanks for sharing , God bless !
Thanks Michael
Almost all my beets each year go to pickled beets. But I'm going to do this with half my harvest this year cause fermented is so much healthier.
Looking forward to an update.
I'll be doing an update this week... they are good!
I sure do love me some beets. I love them boiled, grilled, pickled, and if it tastes anything like beet kvass, I'm sure I'd destroy them fermented.
they are very good, i'm adding this to my repertoire.
Just got back in Idaho
Glad u r home safe
Here in Poland we use 1 tablespoon of salt per 1 litre of water. That's about 2%, but it does not include the weight of the vegetables. Isn't your brine much too salty?
I know people sometimes use weights (like I do) and sometimes use volume (like you do). I don't think it's too salty. I even do my pickles around 4%....but I will do sauerkraut at 2%...for me the harder the veg (or fruit) the higher % of salt to water brine ratio. But that is only my experience, your less salt maybe very good too. This is the first time I fermented beets and I really liked them and didn't find them too salty. Perhaps next time I'll try a 2% and see what happens.... it's all part of the learning process! What % do you use for your sauerkraut and cucumbers?
@@OldSchoolPrepper Also a tablespoon/about 20 g salt per 1 litre of water for cucumbers. That's a 2% brine in my book. What you are doing seems to be about 5%. Which is of course fine if you like it that way. Maybe I'm misunderstanding something though.
@@Ula-Ka you're numbers are solid. I don't think you are misunderstanding. I'm just using a lot more salt for the harder vegetables....
Do they ever get soft enough to eat...i peel mine and cut up into small pieces...i love fermented cabbage abd and cauliflower...but i love pickled beets. Im anxious to try my beets...
so, they didn't really ever get small enough...I have found that beets and radish are better left to be pickled...radish gets soft but smells horrible...the beets never really turned into much. I'll even eat beets raw, I love them...but I won't ferment them again.