The Guide to Lacto-Fermentation: How To Ferment Nearly Anything
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- Опубликовано: 8 мар 2019
- I get that this sounds weird, but this is a super easy way to ferment nearly any vegetable in your kitchen. All you need is a vegetable, salt, and some water, and you are good to go. It's that easy. Also, this is not the most perfect day to upload my new series "fermentation Friday" because well...It's not Friday! Hope you guys can forgive me on that start off. These are supposed to be (and will be from now on) on Friday. With that said, welcome to Fermentation Friday Episode 1!
Fermentation Weights for Mason Jars: shop-links.co/173636735732363...
Noma Guide to Fermentation: shop-links.co/173636741472044...
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Ingredients you'll need:
Salt
Water
Vegetables 
Хобби
Hey I know it’s saturday guys, just gonna have to pretend it’s Friday. There was an rendering error on my premiere pro so I had to just make do with what I had and upload the following day 😭. Hope you still love the video!
misozuke plzzz or sichuan pickled vegetables thank you or cunning or smoke or curing preserved plzzz make something chinese vegetable packs thank you
ruclips.net/video/UyNrm9TAuHQ/видео.html chinese vegetables in packs
We still love you 😘 (and the video 😉)
Don't worry ❤️❤️
Hate when that happens. Forgiven - great video!
Cool video. Can you please make a series on homemade kombucha, kimchee and saurcraut. I really love the channel. You always leave a little information for further referencing and where you got your information from. This is both respectful and humble and I appreciate this as well as the "edutainment" value of your videos. Great content, great presentation and awesome subject matter!!!
Just saw the kimchee video 👍👌👍
If you use a zip-lock bag with water to weight down your veggie's, don't forget to add salt to that water as well! If it breaks, it won't affect your weight-salt ratio :B
I sincerely hate commenting on videos despite how much I enjoy the comment section; however, I felt the need to say that this series is intensely exciting and I hope you continue for a few months at least. I've been fermenting things for awhile with a moderate amount of caution and have been wanting to learn more about it before I try anything particularly difficult and end up poisoning myself
lol, once you understand the process, you realize it is nearly impossible to poison yourself with your ferments, as long as you dont go to easy on the salt. The salt protects you from bad bacteria and if something doesnt go well, the smell alone will keep you from eating it. The one thing I have not manage to properly ferment, of all things, is cucumbers (aka pickles) they always get moldy. No idea why because I know Im using enough salt, but they are either mushy, slimy, or mold appears. Just remember to do small batches so you can try a variety of spices and seasonings, plus if something doesnt work out your not having to throw out a big batch.
@@ophiuchusoversoul1785 One downside of making small batches is that small variations in spices and seasonings can have a much bigger impact
I wonder if the problem with your cucumbers is either a) you are leaving on the flower tip of your cucumber rather than shaving that end off . There seems to be something at that end that encourages mold growth. The other thing that you need to do is b) add tannin to the brine to help keep cucumbers firm when they pickle. You can get tannin from oak leaves or horseradish leaves or from black tea (not herbal) Just add a tea bag to the pickle jar - or if you are into wine making you can purchase (usually chestnut derived) tannin powder from your LHBS (local homebrew store).
@@kb2vca I have tried cutting the flower end off, as well as both ends. That particular batch went mushy faster than previous ones. It was like cutting the ends off did help the brine absorb deeper faster into the cucumber, but it still went mushy instead of staying crisp the way Im wanting them to. Even carrots soften some, but at least they stay crunchy. I have a batch of fermented asparagus from last year in my fridge that is still mostly crunchy. No idea why cucumbers seem to be so stubborn. For now I just make quick pickle style cucumber spears (vinegar).
You are much more likely to poison yourself eating anything in a jar you buy from the grocery store.
Just a little tip (pun intended): I read that when fermenting asparagus, it helps to put it in the jar with the tips down, so you don't destroy them when you're fishing them out to eat them. :)
I love it how there’s someone who loves asparagus enough to think about this, and I love how you shared the tip (two years ago) and I’m definitely going to try this next spring as I am one to totally love asparagus in all of its delicious forms!
@@Msfinable2 Amazing Guys! I would suggest 1 more step to protect the structural integrity of asparagus. Yes, first put the asparagus with the tip down and then I store the bottle upside down so that the tip will be on top and wont hit the bottom of the bottle which might disfigure the tip while going soft.
Love your videos, this is one of my new favorite channels! I feel like you know your stuff, and you make very interesting videos! Keep going!
Thank you , Josh. This is the video I keep returning to every time I make my pickles. For me, 2.5% is the magic number for perfect garlic dill pickles.
Thank you for explaining the fermentation process to me so clearly! I've had a few fails, but I've got my food scale and I feel ready. BTW I love your humor! So glad I found you
The B-roll! Joshua, you balance time and essential information perfectly. A-roll = crisp and solid. Thanks, man.
Would be great to also see recipes where you use these fermented vegetables (:
Try his kimchi recipe. It's GREAT!
My recipe is open jar by the light of the refrigerator, eat several pieces, return jar, close frig.
I wanna try fermented catsup.... supposed to be real good
Agreed😉
Mayara S. Melo I fermented prunes to make rum cake with my grandma we left it in some rum witch has alcohol in t but when u bake it kids can have it
Just the video i was waiting for!! Timing couldn’t be more perfect!
I've watched multiple videos on lacto-fermentation. This video offered the most clarity on the salt measurement. Thank you!
Great video!!! I have a low level of experience with fermenting foods so I am still searching for some good tutorials. I can't thank you enough for showing pictures of what mold and yeast look like. Everyone mentions them, but nobody else actually shows them as examples. This has relieved a ton of anxiety from me.
@F P Same here.
Crazy that this is only 2 months old and you’ve done so much already. Loving your videos on this series especially
I've had great success with 1 tbsp salt per cup of water, plus pickling spices (coriander seeds, mustard seeds, bay leaves). Kirby cucumbers with dill, garlic and hot peppers are the best (the juice is a hangover cure), I've done all kinds of garden grown peppers, cauliflower & cherry tomatoes is awesome too.
Interesting. I had heard 1 tablespoon/quart and I didn't think that was enough. I will try your method as well as weighing it out to compare.
I’ve done the same ratio.. it’s cool proof!
No one cares. Your measurements are bullshit.
I have been fermenting veggies for years, but your technique of weighing the veggies and water in the jar blew my mind! Soooo much easier! Thank you so much.
I found out of your channel not a week ago and I love it. Seen many of these recipes before (with minor differences) but I just live the feel and the quality of the video. Great content.
Oh my god I am so glad you're doing fermentation Friday!! I'm so obsessed with fermentation I'm gonna love this 😂😍
This video is amazing! I often want to ferment odds and ends from my vegetable garden (a small batch of peppers here, a little batch of carrots there, etc.) and this make that so much easier! Thank you for the book rec too. I know I'm a little late coming to this video, but better late than never. Love your content.
I LOVE fermented veggies and ferment my own from what I grow in the garden (daikon, greens...etc ) This is a great tutorial. Lactobacilli are soooo good for gut health. Thank you Joshua
My Noma guide just came in today, this channel taught me so much and I have a new hobby.
Dude your my new favorite cooking channel!great job
I did carrots for this... for 8 months... tasted a little wonky but I'm alive
Same thing for my 1 year old peppers
7.5 months too long 😄
I found your videos by chance looking up black garlic recipes, watched a few more and dude....I love it.
Your videos have inspired me to be more experimental with cooking seeing as I'm not a chef but have always wanted to try something new. I love your presentation; it's to the point, not overly flashy and you're a great teacher.
SUBBED.
Thank you! I wanted to make some fermented carrots, and this was a good, clear, precise and simple guide.
+1 for "The Noma Guide to Fermentation"
Keep em rolling buddy!
An important distinction (which Noma makes) is that using this method for creating a brine solution means you don't actually have a 2% solution. The percentage is only calculated using the water weight. The benefit of weighing both the subject of the fermentation and the water for the calculation is that you can then use the brine to salt/season the subject, while ending up at a ~2% brine solution once salt is absorbed into the subject and water is drawn out (which dilutes the brine). This may be getting too technical, but it means you'll have a saltier end product (which may be desired).
Ryan Nevius that’s correct. It’s technically something like a 4-5 percent brine I believe they said.
19gram salt on 1kg Veg/fruit, don't make it to complicated :) put it in a Vacuum bag,seal it. Much more flavors at the end result.
you don't need to be fancy, just add 2 tablespoons of salt to a quart
you won't get botulism
you can apparently use even less salt if you add a lactobaccili starter inoculation into the process, such as whey. Worth checking out.
@@AlFredo-ci9yo what about the water
@@jimmullins4007 through the fermentation water will transform into a probiotic juice.
Tbh I don't think it'd matter what the subject of your videos were, I'd still watch because of you. Your energy, your humour, your editing, your format, and the crispiness of your videos since the camera upgrade (still think there's a gap in the market for a 4k HDR food channel, and with your B-roll ability you're half way there but whatever you can cut me in later), I'd happily watch and enjoy anything you put out. Keep up the good work, love literally everything about this channel, and THAT IS IT. That's all I wanted to say. Thanks.
I love the simplicity. Once I had just a few small hot peppers grow and I had an empty pickle jar (no pickles just brine). I tossed the peppers in and they were preserved fine for many months! We don't need a pressure cooker to make pickled things but maybe it would be even better....
“It’s fermentation Friday”
*uploads on a saturday*
Everyone's a critic
Daylight savings :v
Breaking barriers.
It's already Sunday in Australia ^_^
Have you heard of "Timezone"? Or are you a blued-eyes blond?
So clear and simple - thank you! It would also be cool to see some of the specific ways you incorporate fermented things into other dishes.
not simple at all, what of ppl dont habe kitchen weighing tool?
@@abdulqureshi5851 measurement is an accurate way to get info on things, especially things that can get dangerous. Proper brine is important to prevent dangerous bacterial growth.
If you are interested in cooking in general,get a scale.
But for now you can try using volume aka measuring cups. Google cup to grams of the amount of brine water you are using and use appropriate gram to volume conversation of salt. add 4% of the weight of the water to account for any errors, besides this video's recipie does end up being 4% brine as the method takes in water and food weight.
Hi, I use sterilized flat rock to hold mine down. I LOVE this!!! Have made it several time and always amazing! Thank you!
You know what I love? Videos with great advice. Thank you so much
Absolutely love the series! Maybe a vid on homemade Sriracha? Or cashew cheese? Thanks for the great content, well shot, simple, funny and you learn something every time...
I liked that subtle american cheese call out.
I’d love to see a video of some ideas of what to do with these. Maybe some favorite vegetables and what you eat them with. I’m so excited about this new series!
Great video series. I’m just starting to ferment. These videos will help me on my way. I love all the technical details on why too. Thanks for sharing. Have a fantastic day..!!
"unless you are eating American 'cheese' in which case you are just eating plastic" - love it
😂 string cheese omg. Texture like plastic, taste like plastic 😂😂
American cheese is awful, except on burgers, where it's essential
Fun fact, American cheese actually is real cheese. They just shred it and add preservatives and emulsifiers to get that plastic/creamy texture
Nonsense, nothing wrong with American cheese, it's food.
Once you try European cheese its hard to stomach the American. Mind you, the small boutique cheese makers do ok!
So excited for this! You can also take shots of the brines too! They have all the probiotics from the ferments, they taste amazing, and they're full of electrolytes, like a super-gatorade thats actually good for you.
Yea if you do tomatos this way the juice is amazing
Yes! And so important for a healthy gut and therefore healthy mind.
How likely is it to poison myself while trying this? Why did that mold show up in that one picture? How common is that?
@@jimmythe-gentThe vegetables probably weren't submerged enough.
This was the best video I have found on measuring the salt and water. THANK YOUUUU!!!
My daughter and I have been tuning in to what we can of your videos, I don’t normally comment on anything but you sir are a certified badass very informal/fun/nutty channel you have with what you do, your work and craft is inspirational and you have my respect.
Want some (lacto-fermented) slaw? :) Buckethead rules!! 🤘
I liked the video before even watching it because I knew it would be good 😂
And I was right! We need to bring fermentation back 🙌
My favourite thing to ferment - beside sourdough - is grated ginger and garlic carrots 👌
I love all the pretty color combos-especially the peppers! This would be fun to do with some of our farmer’s market purchases-once that starts up again-or those that have a great big garden!
Thank you! Great video! I made fermented garlic dill pickles last year with cucumbers and dill from my garden. They were soooo good! I hope to use your instructions to ferment some other goodies from the garden this year.
Great video and right to the point! I love the idea of using the exact amount of brine needed. The garden is producing a ton of cucumbers and jalapeños so I will be trying this.
Learning how to ferment things, by Not Heath Ledger. Thanks for a great channel!
Josh, you got me into fermenting peppers to make my own sauces. I've got a mixed blend and a habanero sauce under my belt and am about to make a giant batch of Datil pepper sauce. Thank you for having an incredible channel that is far more informative than any other. I'm actually watching this video again to make sure my brine percentage is lined up.
Yay! This feels extremely GREAT! thanks for such a good series!
I saw a vid from another YT'er (CFL) and (EC) now this video. Just finished mixing my 2nd batch. I love this method. So great!! Good luck to all.
Great to see a young guy being into the whole fermentation game! I am excited for what is to come, maybe a fermented hot sauce?
I do three things different...
1) 1 little spoonful of yogurt liquid. Make sure it has live cultures. Just helps guarantee the reaction.
2) I use an airlock. Get it at brewing store (less than a buck). Put a hole in the top. It helps prevent mold and locks in the smell (nice when you ferment sauerkraut)
3) For cucumber pickles, I add a fresh grape leave to hold them under the brine. It helps keep them crisp.
Have fun!
I love your videos dude, they're very informative and beautiful. Please keep it up!
It was a very special day considering this was the first of your videos I watched! I've been hoped since!
I find adding balsamic vinegar, Worcestershire sauce, or regular vinegar and sugar along with salt makes great deep flavors for fermenting. I also use fermented shrimp paste too sometimes into the mix which makes crazy good fermented condiment especially with chili peppers.
Vinegar kills all beneficial and useless bacteria.
That is a different type of pickling process. The purpose of using the brine is to promote a natural fermentation process to make the pickle.
aah no, shrimp is not food. It is forbidden by the Creator.
@@Mr2TIMOTHY4V2you met the creator?
And the thing they told you was not to eat shrimp?
Things to do to avoid mold growth:
1. The glass and the lid should be put in boiling water for at least 15 minutes to kill any fungal spores. And no, putting it in dishwasher doesn't count.
2. For the fermentation water, use boiled water or treated water which is guaranteed to be germ free.
3. After applying the lid loosely, stick a paraffin strip between the lid and the bottle (effectively, sealing), which you can find at any chemical store. This prevents the contaminated air outside to seep into the bottle. This will NOT affect the excess gases generated inside, they will still permeate through the crevices in the seal.
I need some help to make fermented food because i suffer ulcerative colitis. What is the elements of it?
This is hilarious. Germs? You mean bacteria, which you are literally introducing on purpose to your ferments. Bacteria are not harmful, they are incredibly intelligent and necessary for a healthy gut.
@@phaedradawn6367 some bacteria will kill you too. All bacteria aren't good or bad. You don't want botulism do you?
#2 is just horrifically incorrect. You're describing pickling/canning, fermenting foods wants to promote the growth of Lactic-Acid Bacteria so you don't want to treat your water. The salt and lack of oxygen in your ferments is what keeps them safe.
@@genieinthepot2455 don't forget that fungus grows more rapidly than Bacteria when the weather is hot or places like tropics....
Even the lid of the jar can get more unwanted organism outside and spoil the completed mixture as these organisms tend to compete each other by making colonies....
The point 2 is valid for such weather conditions.
I'm very very excited for this series! Would love to see if the procedure is any different with nuts & seeds
I CAN'T BELIEVE THAT YOU DON'T HAVE MILLIONS OF SUBSCRIBERS UGH. All the love towards you and the channel!❤️
Great video and method! I was having issues with variability in my kimchi using the recipe from “the art of fermentation.” I guessed the issue was that I wasn’t factoring in the water in the veggies, so I started using this method and have not had any extra funky batches since! What are your thoughts/experiences using brine to start other ferments?
I would love to see some videos on Aspergillus oryzae fermentations!
Thanks for sharing, I’m trying to heal my gut this is really helpful
What’s wrong with your gut
you can't just ask people what's wrong with their gut
TyrantLizardKing it’s basically how we say hello where I’m from
I've been making Honduran cabbage slaw ( curtido ) for about a year, and it's been turning out delicious but I had a few questions about the process. This video answered my questions . Thanks
Trying this with fermenting grains. Specifically rice on my first try on fermenting grains. On a raw live foods diet. Made purple cabbage sauerkraut which is delicious. Thank you so much!
Some of these would be great as a garnish or side for that sultry and savory Tonkatsu ramen
If I could, I'd give you 2 thumbs up for that comment, lol! ;-)
Once I get a desired fermentation I add a tea spoon of olive or clarified butter just to avoid any yeast growing. Plus it help reduce the fermentation and prolongs your preservation. Hope this helps
I understand the oil, but the butter doesn't make an easy environment to grow unwanted things?
@@GonzaloD1812 it's not butter it's clarified butter which is an oil.
Now I get it, thanks for answering
In India we use oil in our pickles to make them last longer.👍
Omg I'm so happy, I started with this Great to see some confirmation.
I keep coming back to these videos. What a great channel!
Could you do a guide to apple cider vinegar from scratch?:)
From scratch meaning from cider or from apple? :D
@@gewreid5946 Would love to see the proces from the very start, so the apple :)
@Med dy RUclips has video's of about everything... Still doesn't stop Joshua from posting these tutorials
@Med dy Kind of wondering if I should even reply to this comment, it's not turning into a nice conversation this way.
Anyways, I never said I wasn't going to attempt making some after seeing Joshua do a video about it. Before I try a new recipe, I like to watch and read up on as many information/video's as possible to pick out the best bits to apply for my own proces. This way I can make the dish "my own" and not exactly copy it from someone else. Like I said, I was just looking for some inspiration and I love the way these video's come together. I have recently adapted several techniques from these video's and succesfully combined them with others. This is why I love cooking: the experimenting and not following someone else to the tooth. You don't learn effectively by copying, but you do when you take some piece of information and apply it with your own twist. For me that is learning and being creative.
Kind of a shame that I feel like I have to defend a simple answer to a question Joshua asked the community. Pretty sad to be honest.
dont!!! i created fart bomb
Chooo chooooooo we're all aboard, and the next stop is Fermentation Station.
Thanks man! Exactly what I was looking for. FYI for viewers: Click on the little SETTINGS sprocket on right bottom of screen > Playback Speed > Choose 2X . That way you can watch the video in like 3 minutes.
Quality video.
Explain the benefits behind each vegetable/fruit info is key ✌🏼
Hey @joshuaweissmann! Thank you so much! Can you explain how this traditional kimchi pots work? They dont seem to have any weights. And then... you wanna make a kimchi video 🤓?
DUUUDE! I threw away few batches of kvass because i thought that kahm yeast was mold... Why haven't you made that video earlier?!?! :D But still thanks!
Love that this came to me on a friday, at the end of a week when Ive been thinking bout learning to pickle things
Let me tell you something pal,I looked at the "watch later" thing on my little machine and saw one and only one video and this is the one.Thank you!
Love it my dude!! Would this work with hard boiled eggs?
A guy named brad does on a youtube series called Alive. They were tasty. But you can't leave them in the brine, it gets to salty.
I want to see you make kim chi. It is fermented and spicy it is just a wonderful Korean dish
Been watching you for a while, still surprised by your subscriber count not being in the millions considering the incredible quality of your videos. But the number doesn't matter so much, the quality and satisfaction we get is more important idk how to say
Keep it up, you're in my top 5 RUclipsrs imo
2 years later
Brilliant. Absolutely brilliant. Just subscribed. Won’t miss anything! Thanks!
Learned more from this six minute video than from three hours of audio books. Thank you! 🙌
What is the benefit of weighing the vegetables along with the water? I've read on a few lacto-fermentation websites that you can just create a bulk solution (ex: 1,000g of water + 25g salt = 2.5 brine solution) This method is appealing because you can create one large batch of brine instead of weighing, measuring, and mixing for every jar.
I'm wondering if your method take into consideration the liquid in the vegetables already? What if any benefit do you find?
Love the videos. Thanks!
I have been waiting to learn how to ferment things, thank you for the video.
Thanks so much Joshie 😁 I lacto fermented wax beans, green beans, peppers, and carrots. Delicious!!! I eat them on salads, as a small side for breakfast (my natural daily probiotic), or just as a snack.
Adding a tablespoon of fresh whey to your fermented veg really boosts the process!!
Thank you 😘👍🇦🇺🐶🦘✌️
Am a vegan
Yes!,,,!,,,,!
_“It’s Alive Friday”_
Thank you for this interesting information and tips. Cant wait to get started.
Amazing breakdown Josh, and very clearly explained. Thanks!
The way I learned it is to sterilize the jars and lid, and to use a hot brine. That pretty much kills the nasties and lets the lactobacillus grow.
Thats how you kill all the bacteria. Fermenting is Controlled activation of bacteria, not killing Them. I think what you mean is pickling
@@Matzes Well I know. It's just good start with a blank canvass so you an control what goes in the jar.
Do it properly you won’t kill the bacteria inside the veggie, you even don’t need salt so you can reduce the sodium intake. ruclips.net/video/SJY6af1jBdo/видео.html
"Nearly anything"
I tried fermenting cherries, so I'd like to put a little more emphasis on the "NEARLY"
you can do cherries, but I would suggest doing sugar instead of salt, and starting with a culture to kickstart it so it doesn't have time to spoil. water kefir or a ginger bug would work since they both use sugar. you can also use a little sauerkraut juice or even a pinch of bread yeast in a pinch. or throw in some organic raisins, I consistently get good yeast from those.
ALSO in my experience, cherry juice is somewhat prone to exploding so make sure air can escape.
Fermented cherries are really good, the process is just different cuz it's a fruit
Cherries want to be wine. Fruit fermentation is protected more by pH than salt. If you want to preserve cherries without alcohol, you must do one of the following:
1. add acid, so2 and potassium sorbate to cherry mash or juice. Wont work whole
2. Add sugar beyond 35% and make preserves
3. Cook and can them the old fashioned way
4. Add acid and keep refrigerated
Salted natural cherries will undergo lactic and alcoholic fermentation simultaneously, but the salt will cause the yeast to release compounds that you ought not eat. Be cautious when preserving food. Cheers
Adding to the great advice already given. You can also ferment fruits in kombucha!
1) What's to prevent botulism?
2) What if it's left outside the fridge?
3) How long is "a very long" time that it is safe in the fridge?
4) Great job on the video!
Thanks Josh! Very well packaged intro .
"Today is a special day. It's friday."
Me: how did he know
Lol... Me too 😂 It's actually Friday today!
this is the better Josh, I don't watch any of the new material, goes way too fast now pushing too much at once, the popularity ruined himself
Love this! Id like to see vids on fermentating seasonal produce, fruits and vegetables, please.
Thank you for this and all of your other videos. I am totally new to canning!
I have done less than 10 ferments but I've had pretty good results at just using 1 tsp per cup of water. I don't know what percent that is though.
Lucky you, I would go by the formula. It is science!
When will it stop producing gas?
When is it safe for me to actually properly close the jar?
Anytime after 3 days to a week. Whenever they taste the way you want them to.
After you decide they're acidic enough and store them in the fridge. The cold will (almost) stop the fermentation. And if you don't have loose fitting lids you can just "burp" the jar by slightly opening the container for a moment to release the excess gas. Do this once or twice a day, depending on the temperature and on the intensity of the "fizz" sound.
Just watched your chicken sandwich video and I like the way you format your videos and the care you take editing them I'm subscribing!
Props for being the first youtube chef that actually understands anaerobic respiration.
God I miss Josh's old content
Hmmm well since it's not 'Fermentation Friday', would that make this 'Sour Saturday' ehhhh? Sorry if that's cringey.
(acid->sourness)?
1 its cringy*
2 yeah it is
I may found this video really late.....BUT MAN I RUNNING TO DO IT RIGHT NOW!!!! Thanks a million
How important is room temp to this process? Like you I live in Texas (H-E-B). I heard that ferments are best around 60 to 65 degrees. Terrific job as always