Alright, I usually ignore this stuff but let me set something straight. I said Twice in the video that this technique is from The Noma Guide to Fermentation. I’ve also been playing with this technique and working on a video for months and have proof on my instagram from posts that date far enough back. So no, I’m not copying BA. And honestly it’s super annoying to spend so much time as a newer to TH-cam guy to make something like this only to see another multi million dollar company happen to post it (because they used the same book as reference) and then me be told I’m copying them. So please just try and be nice bc it is kinda funny (in a comedic way) that BA has posted recipes after I’ve already done them and vice versa (like the pop tart recipe that I did first). And I think it’s just a testament to the current trends of food. And I take it as a humongous compliment that could even happen by coincidence when I am only ONE PERSON pushing to build something truly authentic, and Bon Appetit is a staff of over 200 people. I’m not mad just wana set the record straight. Love you guys and I love Brad Leone a lot and I hope to maybe work with him one day.
Joshua Weissman you shouldn’t give a shit about those people. We love you man❤️ keep it up with the content. Also, when you are going to make a miso video? 👀
@@JoshuaWeissman If we really want to take the "simpsons did it" approach then no one can have a cooking show cause everything has been done at least once somewhere by someone. There was a time in the early to mid 2000's that every food network chef put cayenne in everything. Did anyone accuse them of copying each other? Did anyone accuse same chefs if they all did an apple pie in the same week? Just do you, there will always be haters.
Y’all crazy Josh has posted videos before BA makes theirs, like his Yuzu Kosho about a week before Brad posted one and his homemade pop tart before Claire’s gormet makes. He’s doing this full time, it takes longer than just a simple afternoon to test recipes, prep, record, and edit. When you have two channels with similar topics (especially Fermentation Friday and It’s Alive) you’re bound to have some rhyming.
Honestly I think you should have over 1 million subscribers by now, but I think that’ll happen soon because you make amazing videos! Keep up the good work and the always appreciated jokes
I'm new!! :-)........ trying to learn all I can to improve my gut health...also a good way for me to consume more salt .....I'm the kinda person who never uses salt on my food I really need to remember to eat some especially in the summer when we sweat alot of it out
In his defense.... I remember watching him start these processes on IG before BA dropped their video... I just think him and Brad share the same host 🤔
I remember when Claire's Gourmet Poptart video came out, there were a bunch of annoying comments asserting Josh did it first. People just LOVE to point out when two TH-cam channels cover the same topic, even if there are clearly different approaches.
@@ThisIsTheInternet If we really want to take the "simpsons did it" approach then no one can have a cooking show cause everything has been done at least once somewhere by someone
@@ThisIsTheInternet its like they don't watch the whole video to where he mentions that fact. Like a person can take inspiration from something and mention it at the end of the video. But I agree with tyler as well
Thanks Papi... Im a 53 year old semi retired chef, and I am loving your channel and content.. and I amreally enjoying this fermentation section.. Cheers Papi you absolute champion..😘😘
I was very skeptical about putting fermented blueberry on top of pancakes. After 6 days of fermenting the blueberries, mine was still slightly salty and smelled like wine. Still not sure about it, but I put them on my pancake and put maple syrup on top. The saltiness somehow added great depth of flavor. It was delicious! Thank you, Joshua.
Thanks so much Josh, about 8 years ago I started getting interested in fermentation. I'm in my mid 60's & wish I had started sooner. I first started with kombucha, kefir then finally fermented veggies. I really see the benefits. But all of a sudden I thought is there a reason to ferment fruit? So I popped the question on you tube & you were the 1st on the list. You really have a really enjoyable & funny way to explain complicated stuff. So, keep up the video, our household loves learning from you.
I've been fermenting for years. If it fits in a jar it has a good chance of being fermented. But I've never seen it done in a sealed bag! I laughed and then subbed. Expecting great things from your channel! You seem to have an amazing sense of humor that I enjoy very much.
Do they retain all the good stuff, enzymes, amp probiotics?I would imagine they lose some. can imagine pureeing some of the finished stone fruits, mixing it up, and making some jerky with added miso. Mixed with shiitakes?
The recipes I've been finding MAKE it complicated. I had to search and search before finding this, to find out how to figure out how much salt to use, so if I didn't have *exactly the same amount* of fruit to ferment as the recipe called for, it was a no-go.
Thanks for showing this method. I have been lacto fermenting lemons for about 8 years, but haven't tried this method. I want to encourage you to use those stone fruit pits to make a liqueur. It's freaking awesome. I roast the pits and then crack them (with a vice) and steep them in vodka for 30-60 days. I sometimes drink it as an infused vodka, but most of the time I make a stone fruit scrap simple syrup and make a liqueur - 3 to 1 vodka to syrup. (or whatever you like) It's like Grand Marnier, but peachy (or cherry or a mix). Great mouth feel and delish! I adore your videos and truly appreciate the care and methods you use to teach. I've learned a LOT from you! (except on your mozzarella video, I'm too short at 4'-11 to do that stretching method, on any of my counters or tables lol -- how is that for a kitchen challenge?)
Great video! Pay no attention to the critics. I for one, prefer your content vs the over-polished commercial kitchen stuff. Your edginess and delivery are great, and the quality of your ideas is right up there with any other cooking content I've come across!
Alright ! Now to start another experiment in my kitchen....I never imagined I could use my vacuum sealer to ferment! I wish I'd seen this when stone fruits were in season,maybe apples and pears or even citrus?I have ACV and sauerkraut fermenting at present,my house smells like a twisted distillery and it's about to hit a new level.Thanks for this video,I love fermenting !
Because it's cherry season in Australia, I got my hands on some fresh red ones and fermented a batch. They were done pretty quickly, but I put them in the fridge to develop more flavour. And they taste a little alcoholic now. They go really well in my smoothies or with some nice yoghurt and honey in the morning.
Wow! This was amazing! I live off grid in Montana and always looking for ways to keep food other than in a refrigerator. I did not expect to find such mouthwatering originally creative ways to use what I ferment! Incredible! And thank you!
Dang - the fish with the olive/peach topping looks amazing! So did the shrimp....and the pancakes.... 🤔 And the bruschetta..... I should've just said it ALL LOOKS AMAZING! Yummo 😋
this is probably the first video of Joshua that escapes my understanding, maybe because I've never worked with lacto-fermented fruits, especially for savoury dishes
I'm so late, but on time. I finally found someone fermenting blueberry. The tomato is a plus. I have some plans for that one myself. Watch out for them haters, bro. Nice video and B-roll.👍🏾
That sounds exciting! I love gose and I read that originally it used to get it's sourness only from spontenous fermentation, and that they started using lactic acid with it later. The idea of combining lacto fermented fruit and beer seems super cool.
@@julli281 ye that's correct, it was done the same way as Belgian sours where you would brew the beer then hold it in massive copper baths and allow the outside air to blow over it during the night allowing all the wild yeast to settle in it and ferment. The German side of things would use 2 year old hops and that would get the ferment "spontaneously" started. Nowadays you inoculate with lacto for about 1-3 days then boil and continue as a normal beer. I'm just worried the plum flavor will be lost during the boil and ferment but if it works i'd says it'll be savage
Great video! Two quick questions- 1. after fermentation is complete, where is the best place to store the fruit? The fridge? 2. How long will it keep? Thanks, I love your videos!
I started the fermentation process, I had a gallon of oranges and juice, after one week it was bubbling, so I added 1 and a half pounds of sugar, it turned into alcohol, so then 'swim' put that in a 5 gallon bucket with an immersion heater, tied a gallon bag over the top of the bucket to catch the steam which the steam btw was white lightning pure alcohol. Thank you for the videos I now know it can be done with all fruits ;) :P even did it with salsa once ;)
you can use a big bowl or tub of water to pretty much vacuum seal a ziplock bag by submerging until just below the zipper. did this in my sous vide days
I also got the NOMA guide as a birthday present recently. I tried fermenting blueberries, but those turned out really weird because they were frozen. I tried again, but this time, I used cherries. After fermenting perfectly for 3 days, the cherries have retained their sweetness but they have the tartness and saltiness of an olive. This really seems to work well and might go very nicely as a garnish with some alcohol. I'm gonna use those cherries with my homemade kefir, and maybe I'll try a soda or lemonade that has these cherries. The leftover brine, I might see if I can turn into a nice salad dressing.
Dear Joshua, I'm so excited for this video and all this fermentation stuff but also I really don't understand how to use these fruits after the job is done. But it's so interesting for me, so I gotta go to watch all your previous videos (again). Thank you
Out of curiosity some time ago I tried an experiment by putting some grapes with sea salt (crushed slightly) in a ziploc bag clipped it with a clothes peg to prevent it exploding open and then for additional saftey I put it in an air tight container...After a few days when I checked I could smell the alcohol fumes. By about almost 2 week I think (memory is bit fadey) It was sooo strong. So even thought I added some sea salt alcoholic fermentation still occured I'm guessing because of the sugar content and since I left it too long...I also live in a warm climate so maybe that speeded up the process even more. Oh well I wasn't really disappointed though...To go a step further I added this to a veg combo of beets carrots and pumpkin that I had previously fermented (lacto fermentation this time) and got an interesting concoction. It tasted great but I don't know what I really created😂😂😂😂😂
Thank you for sharing your knowledge. As someone who isn't working as a chef professionally I really appreciate your introductions to techniques out of the sophisticated cuisine world. I'm cooking a lot more since I found your channel. I even borrowed a dehydrator from a friend to do the cured egg yolks. All the best from Vienna!
Hey Joshua, just wanted to tell you that you deserve alot more recognition and that you are a HUGE inspiration. This video is great since i really needed to learn some fermentation. Thanks for sharing it ❤
Excited to get going on some stone fruit ferments, and grape tomatoes, and lemons, and clementines. and those beautiful cherry popper peppers that taste so fruity.
So excited to find another great youtube channel/creator. Keep up the good work, you make this stuff approachable and fun, while still keeping production value high, with that internet/youtube twist.
I ❤️ my vac sealer. Even when I have ice glazed chicken it eventually freezer burns so I vac seal them for freshness. Also saves dried things that might get bugs and allows you to save space in the pantry.
Are you and BA in kahoots? I swear you both always release similar videos around the same time lol, even though I'm SURE BA record theirs months in advance
So dope,I actually just got the noma book this week! Thanks for making things I always thought looked complicated into something very approachable... even to home cooks!
Ferment lemons! That will open up a whole new world of Mediterranean food. My fave is Moroccan, but many countries use fermented lemons in their cuisines. Fermented lemon peels are like the bass of a song while fresh lemon juice is like the treble. You can use the fermented peels in anything that you would use lemon juice.
Wow that shrimp idea is really intriguing. I wonder how exactly the fermented tomato juice tastes like, actually. Naturally decomposing tomato has one of the horrible smells lol
Rotten potato is worse. And it the smell does not come off easily!! I grabbed a potato out of the basket one time, and my finger went into a mushy spot and squirted this nasty yellow juice all over my hand and the counter. I had to soak my hand in vinegar to get that smell off; just soap and water wouldn't do it.
Its not too hard to fathom that it may actually be decent. Off milk is sulphorous and disgusting by smell, but fermented milk, (i.e. cheese), is one of the best things around.
fermented tomato juice smells amazing, while rotting tomato juice smells absolutely vile. You should try making it sometime, fermented tomatoes taste good on practically everything and it's dead simple to make.
Bro, your channel is killing me. All of these things are so much simpler than I ever expected them to be (not just fermenting). My lazy ass needs to get to work! However, I do vote for a whole new series of grilling videos though.. it looks like you spend a lot of time inside, in the kitchen, and with all the time I spend in front of my grill, I think you could use some of that fresh air. ;)
When Koreans make kimchi, they soak cabbage in salt for some hours (until limp) but rinse it before leaving to ferment. If you keep the whole salt load in there, it can be too salty. After the cabbage (or other) has absorbed the salt solution it is not necessary to keep the remainder.
Wow, thanks for introducing the vacuum sealer method - that is a real game changer I think :) I love fermenting, it has really changed my cooking in a very good way. It's pretty healthy as well. Thank you!
Hi! We have a delicacy in the Philippines called “buro,” made from salted rice and fish. Can you make a video explaining how fermentation occurs in the process of making it?
“Fermentation scares people because it’s expected to be complicated.” When I was 10 I crushed up some fruit, put it in a bag and stuck it under my bed because i wanted a free supply of alcohol to sip on whenever
I added water, honey and packet yeast together - left for a few days - added grapes - left for a few days - drained the liquid - put grapes in a jar, in the fridge. Very nice with cheese. The left over liquid is strong in alcohol. Did I go wrong? Should the liquid be added to the jar of grapes. I think they won't keep so long unless they are submerged in the liquid. On the other hand, will be too strong in alcohol. This was my first attempt at fermentation...
Woooah ! so much great new info there I had to roll back the video 3 times w/ pencil & paper in hand to jot down the facts. Healthy stuff, indeed! Thanks man!
Bought this book couple of months ago, and I became so obsessed with fermentation. More people should buy it ,it’s fucking amazing!!! Love your content keep it on.
Appreciate all the info. Great video! Just my 2 cents, when using a bag as the weight, use brine in case the bag gets a hole, it doesnt dilute and eff up the ferment with water.
Thank you for this great hint using a waterbag as a weight. I want to try fermentation for a while now, but was struggling to find an adequate weight. Sometimes you just don't see the forest for the trees 😅 Please keep on uploading! You make such unbelievable helpful videos! ☺️ Greetings from Germany! 🙋🏻♀️
I used a plastic coffee mug lid the other day. Turned it upside down and pushed it down into the brine so it filled up. It did the trick. I suspect IKEA probably has a whole bunch of glass tea candle holders that might be the right size. I did order actual weights from Amazon many weeks ago, but they were ridiculously expensive so I only got four, and more inportantly, they have yet to arrive.
Joshua.. very interesting method "the vacuum sealed bag"..hummmmm…..I'm gonna have to try this, just because it's a fun science project watching the gas expand in the bag. Exacellent vid!
Even though BA just did this, it isn't an original idea that either of them invented. Brad and Josh are both giving their 2 cents on this particular method.
This is just such an incredible video. By the time he got to poaching shrimp in lactomato juice I could hear the fragments of my skull hitting every wall in my room and see the blood spatter across my laptop screen.
Most excellent! I just got suggestion an hour ago and have, and such a lovely foodie. May the Unami goddess shine on you and may you have abundant success. 🦹🏻♀️👏🏼👏🏼👏🏼
I’m going to grow a Yuzu tree. If I ever get fruit I will send you a box. It worked out really nice. Turns out that it is one of the few citrus trees that can flourish and grow fruit in partial shade. Not a lot of shade. I thought shoot what tree am I going to put here? Bam that happen!!!!
Mohamed TAHIRINE you’d want to use pure salt of some sort- iodized salt has anti-caking agents that can impart an off taste. When you are only using two ingredients, you want to make sure they both taste great.
Eric Martinez oh, right, forgot to mention that part! 😂 Although in one of the many fermenting groups I belong to, there are some people who SWEAR it works, but I’m always like, “how, sway?”
Alright, I usually ignore this stuff but let me set something straight.
I said Twice in the video that this technique is from The Noma Guide to Fermentation. I’ve also been playing with this technique and working on a video for months and have proof on my instagram from posts that date far enough back.
So no, I’m not copying BA. And honestly it’s super annoying to spend so much time as a newer to TH-cam guy to make something like this only to see another multi million dollar company happen to post it (because they used the same book as reference) and then me be told I’m copying them.
So please just try and be nice bc it is kinda funny (in a comedic way) that BA has posted recipes after I’ve already done them and vice versa (like the pop tart recipe that I did first). And I think it’s just a testament to the current trends of food. And I take it as a humongous compliment that could even happen by coincidence when I am only ONE PERSON pushing to build something truly authentic, and Bon Appetit is a staff of over 200 people.
I’m not mad just wana set the record straight. Love you guys and I love Brad Leone a lot and I hope to maybe work with him one day.
They're just salty Josh (and not in a good way)
Keep up the great content mate.
Joshua Weissman you shouldn’t give a shit about those people. We love you man❤️ keep it up with the content. Also, when you are going to make a miso video? 👀
Safa Bishara I appreciate y’all. And yeah it’s in the works ;)
Joshua Weissman your videos are much more enjoyable.. don’t even stress
@@JoshuaWeissman If we really want to take the "simpsons did it" approach then no one can have a cooking show cause everything has been done at least once somewhere by someone. There was a time in the early to mid 2000's that every food network chef put cayenne in everything. Did anyone accuse them of copying each other? Did anyone accuse same chefs if they all did an apple pie in the same week?
Just do you, there will always be haters.
how do i ferment b-roll footage
put salt on top and put it in a jar
LIGHT there ya go
First you need some salt
Get it on a film reel and leave it in a warehouse for 50 years.
@@JoshuaWeissman Bro, should've said Flakey Salt
All the homies on cell block D appreciate this.
el o el
@@skimaskalx
*🤣😂😂😂🤣 Love that. Copying*
I did this with sweet corn recently, then puréed and incorporated into corn tortillas.
that sounds really good!
@@pocketsand5216 También estan buenas las tortillas amarillas, pero mis favoritas son las de mazorca negra y azul
Y’all crazy
Josh has posted videos before BA makes theirs, like his Yuzu Kosho about a week before Brad posted one and his homemade pop tart before Claire’s gormet makes.
He’s doing this full time, it takes longer than just a simple afternoon to test recipes, prep, record, and edit.
When you have two channels with similar topics (especially Fermentation Friday and It’s Alive) you’re bound to have some rhyming.
kleahy55 THANK YOU. Also we both used Nomas method to ferment these . So neither of us even came up with this technique, they did.
Okay I get your argument here, but basically all BA videos are filmed months in advance, and are on a release schedule.
Sam Holden so josh’s videos aren’t?
Austin likes eating potatoes I don’t know if Josh’s are or are not, that’s why I didn’t say anything about them as I am void of information on them.
> Not calling lacto-fermented tomatoes “lactomatoes”
smh
Tomacco
Mathieu Poulin I cringed when he said tomatos
Honestly I think you should have over 1 million subscribers by now, but I think that’ll happen soon because you make amazing videos! Keep up the good work and the always appreciated jokes
I'm new!! :-)........ trying to learn all I can to improve my gut health...also a good way for me to consume more salt .....I'm the kinda person who never uses salt on my food I really need to remember to eat some especially in the summer when we sweat alot of it out
Well now he has nearly 4 mill.
It's been over 1 year, he has 4.3 now. Which is amazing
lmao he has more than 4mil now
@@batoulxoxo4433 5.4 now
In his defense.... I remember watching him start these processes on IG before BA dropped their video... I just think him and Brad share the same host 🤔
BA also films their stuff weeks if not months in advance.
I remember when Claire's Gourmet Poptart video came out, there were a bunch of annoying comments asserting Josh did it first. People just LOVE to point out when two TH-cam channels cover the same topic, even if there are clearly different approaches.
For what it's worth they're all just crimping ideas from NOMA's book
@@ThisIsTheInternet If we really want to take the "simpsons did it" approach then no one can have a cooking show cause everything has been done at least once somewhere by someone
@@ThisIsTheInternet its like they don't watch the whole video to where he mentions that fact. Like a person can take inspiration from something and mention it at the end of the video. But I agree with tyler as well
Thanks Papi...
Im a 53 year old semi retired chef, and I am loving your channel and content.. and I amreally enjoying this fermentation section..
Cheers Papi you absolute champion..😘😘
I was very skeptical about putting fermented blueberry on top of pancakes. After 6 days of fermenting the blueberries, mine was still slightly salty and smelled like wine. Still not sure about it, but I put them on my pancake and put maple syrup on top. The saltiness somehow added great depth of flavor. It was delicious! Thank you, Joshua.
Thanks so much Josh, about 8 years ago I started getting interested in fermentation. I'm in my mid 60's & wish I had started sooner. I first started with kombucha, kefir then finally fermented veggies. I really see the benefits. But all of a sudden I thought is there a reason to ferment fruit? So I popped the question on you tube & you were the 1st on the list. You really have a really enjoyable & funny way to explain complicated stuff. So, keep up the video, our household loves learning from you.
Dude's wit and artsy style is off the charts..👏👏
I've been fermenting for years. If it fits in a jar it has a good chance of being fermented. But I've never seen it done in a sealed bag! I laughed and then subbed. Expecting great things from your channel! You seem to have an amazing sense of humor that I enjoy very much.
I've been fermenting for decades.
Just never on purpose.
de/re hydrated fermentation foods? SO brilliant! thank you.
Do they retain all the good stuff, enzymes, amp probiotics?I would imagine they lose some. can imagine pureeing some of the finished stone fruits, mixing it up, and making some jerky with added miso. Mixed with shiitakes?
I made the tomato fermentation, and OMG it was awesome!!!
It smelled like tomato beer! and I don't even like beer but this was amazing!!
The recipes I've been finding MAKE it complicated. I had to search and search before finding this, to find out how to figure out how much salt to use, so if I didn't have *exactly the same amount* of fruit to ferment as the recipe called for, it was a no-go.
lacto-fermented plums are AWESOME
Thanks for showing this method. I have been lacto fermenting lemons for about 8 years, but haven't tried this method. I want to encourage you to use those stone fruit pits to make a liqueur. It's freaking awesome. I roast the pits and then crack them (with a vice) and steep them in vodka for 30-60 days. I sometimes drink it as an infused vodka, but most of the time I make a stone fruit scrap simple syrup and make a liqueur - 3 to 1 vodka to syrup. (or whatever you like) It's like Grand Marnier, but peachy (or cherry or a mix). Great mouth feel and delish! I adore your videos and truly appreciate the care and methods you use to teach. I've learned a LOT from you! (except on your mozzarella video, I'm too short at 4'-11 to do that stretching method, on any of my counters or tables lol -- how is that for a kitchen challenge?)
Great video! Pay no attention to the critics. I for one, prefer your content vs the over-polished commercial kitchen stuff. Your edginess and delivery are great, and the quality of your ideas is right up there with any other cooking content I've come across!
Alright ! Now to start another experiment in my kitchen....I never imagined I could use my vacuum sealer to ferment! I wish I'd seen this when stone fruits were in season,maybe apples and pears or even citrus?I have ACV and sauerkraut fermenting at present,my house smells like a twisted distillery and it's about to hit a new level.Thanks for this video,I love fermenting !
Because it's cherry season in Australia, I got my hands on some fresh red ones and fermented a batch. They were done pretty quickly, but I put them in the fridge to develop more flavour. And they taste a little alcoholic now. They go really well in my smoothies or with some nice yoghurt and honey in the morning.
Wow! This was amazing! I live off grid in Montana and always looking for ways to keep food other than in a refrigerator. I did not expect to find such mouthwatering originally creative ways to use what I ferment! Incredible!
And thank you!
ummm how did you watch this if you live off grid?
@@person9513 fr lol, bro is using that Starbucks Wi-Fi
Dang - the fish with the olive/peach topping looks amazing! So did the shrimp....and the pancakes.... 🤔 And the bruschetta..... I should've just said it ALL LOOKS AMAZING! Yummo 😋
this is probably the first video of Joshua that escapes my understanding, maybe because I've never worked with lacto-fermented fruits, especially for savoury dishes
I'm so late, but on time. I finally found someone fermenting blueberry. The tomato is a plus. I have some plans for that one myself. Watch out for them haters, bro. Nice video and B-roll.👍🏾
The examples of uses are nearly as valuable as the instruction on how to ferment in the first place. 👍🏼
I’m thinking on making the lacto plums, then using the juice to inoculate a gose (sour beer). Hopefully it’ll hold onto the flavours
That sounds exciting! I love gose and I read that originally it used to get it's sourness only from spontenous fermentation, and that they started using lactic acid with it later. The idea of combining lacto fermented fruit and beer seems super cool.
@@julli281 ye that's correct, it was done the same way as Belgian sours where you would brew the beer then hold it in massive copper baths and allow the outside air to blow over it during the night allowing all the wild yeast to settle in it and ferment. The German side of things would use 2 year old hops and that would get the ferment "spontaneously" started. Nowadays you inoculate with lacto for about 1-3 days then boil and continue as a normal beer. I'm just worried the plum flavor will be lost during the boil and ferment but if it works i'd says it'll be savage
@@gingergandalf4869 did you try this yet? I'd love to hear how it went.
Hey! How it went the sour beer?
I ended up cultivating wild yeast of some plants that were in season and using that to pitch a mango and passion fruit gose
Great video! Two quick questions- 1. after fermentation is complete, where is the best place to store the fruit? The fridge? 2. How long will it keep? Thanks, I love your videos!
Its a little bit late, but it will still help you. Yes the fridge is the best way to store it
I started the fermentation process, I had a gallon of oranges and juice, after one week it was bubbling, so I added 1 and a half pounds of sugar, it turned into alcohol, so then 'swim' put that in a 5 gallon bucket with an immersion heater, tied a gallon bag over the top of the bucket to catch the steam which the steam btw was white lightning pure alcohol. Thank you for the videos I now know it can be done with all fruits ;) :P even did it with salsa once ;)
you can use a big bowl or tub of water to pretty much vacuum seal a ziplock bag by submerging until just below the zipper. did this in my sous vide days
I'm working on a new project for a client where part of the work involves fermented fruit recipes. This was a great video! Thanks hombre.
Is there anything you can‘t ferment? Joshua is the FERMENTATION KING
I also got the NOMA guide as a birthday present recently. I tried fermenting blueberries, but those turned out really weird because they were frozen. I tried again, but this time, I used cherries. After fermenting perfectly for 3 days, the cherries have retained their sweetness but they have the tartness and saltiness of an olive. This really seems to work well and might go very nicely as a garnish with some alcohol.
I'm gonna use those cherries with my homemade kefir, and maybe I'll try a soda or lemonade that has these cherries. The leftover brine, I might see if I can turn into a nice salad dressing.
Dear Joshua, I'm so excited for this video and all this fermentation stuff but also I really don't understand how to use these fruits after the job is done.
But it's so interesting for me, so I gotta go to watch all your previous videos (again).
Thank you
nobody:
josh: F E R M E N T A T I O N
edit: thx so much for heart fermentation god josh
Also Josh: F R I D A Y S
rip edits make hearts go away :(
Out of curiosity some time ago I tried an experiment by putting some grapes with sea salt (crushed slightly) in a ziploc bag clipped it with a clothes peg to prevent it exploding open and then for additional saftey I put it in an air tight container...After a few days when I checked I could smell the alcohol fumes. By about almost 2 week I think (memory is bit fadey) It was sooo strong. So even thought I added some sea salt alcoholic fermentation still occured I'm guessing because of the sugar content and since I left it too long...I also live in a warm climate so maybe that speeded up the process even more. Oh well I wasn't really disappointed though...To go a step further I added this to a veg combo of beets carrots and pumpkin that I had previously fermented (lacto fermentation this time) and got an interesting concoction. It tasted great but I don't know what I really created😂😂😂😂😂
Thank you for sharing your knowledge. As someone who isn't working as a chef professionally I really appreciate your introductions to techniques out of the sophisticated cuisine world. I'm cooking a lot more since I found your channel. I even borrowed a dehydrator from a friend to do the cured egg yolks. All the best from Vienna!
Now I gotta get some bags for my whatchmacallit machine! I LOVE fermentation Fridays!
Tammy Winters oh I cannot use plastics, have alergies, and can taste it in stuff now. sigh, glass for me!
@@carrolannethompson3947 it's not good for you anyway. Glass is definitely better!
I love how short your fermentation videos are. Thank you 🌷.
Every time you open the cabinet I get flashbacks to late nights watching Good Eats, and I’m living for it.
Hey Joshua, just wanted to tell you that you deserve alot more recognition and that you are a HUGE inspiration. This video is great since i really needed to learn some fermentation. Thanks for sharing it ❤
Excited to get going on some stone fruit ferments, and grape tomatoes, and lemons, and clementines. and those beautiful cherry popper peppers that taste so fruity.
So excited to find another great youtube channel/creator. Keep up the good work, you make this stuff approachable and fun, while still keeping production value high, with that internet/youtube twist.
This video actually blew my mind. Incredible
Joshua, when you got all tongue-tied and said, “I’m going a little bit crazy right now” twice, I fell a little bit in love with you. ❤️
Don't worry about mistakes like @:56 You can actually edit those out. We didnt even need to see that, editing is magic!
I ❤️ my vac sealer. Even when I have ice glazed chicken it eventually freezer burns so I vac seal them for freshness. Also saves dried things that might get bugs and allows you to save space in the pantry.
WOW, never thought of fermentation using vacuum sealer! Thanks a million Josh :)
Are you and BA in kahoots? I swear you both always release similar videos around the same time lol, even though I'm SURE BA record theirs months in advance
Ferment time: 3:10 "4-7 days"
BA video on the same thing: 8 days ago
Hmm
Agreed. I enjoy watching both but it is getting pretty obvious lately...
Yeah the last it’s alive is the same too...
what's BA?
@@bowenheinrich Bon Appetit
This is one of your best videos that shows application. So creative
your shooting techniques are really good. fruits seem really tasty.
So dope,I actually just got the noma book this week! Thanks for making things I always thought looked complicated into something very approachable... even to home cooks!
Ferment lemons! That will open up a whole new world of Mediterranean food. My fave is Moroccan, but many countries use fermented lemons in their cuisines. Fermented lemon peels are like the bass of a song while fresh lemon juice is like the treble. You can use the fermented peels in anything that you would use lemon juice.
Kirsten Whitworth i have a vid for preserved lemon :)
@@JoshuaWeissman I'll find it!
Wow that shrimp idea is really intriguing. I wonder how exactly the fermented tomato juice tastes like, actually. Naturally decomposing tomato has one of the horrible smells lol
Rotten potato is worse. And it the smell does not come off easily!! I grabbed a potato out of the basket one time, and my finger went into a mushy spot and squirted this nasty yellow juice all over my hand and the counter. I had to soak my hand in vinegar to get that smell off; just soap and water wouldn't do it.
Its not too hard to fathom that it may actually be decent. Off milk is sulphorous and disgusting by smell, but fermented milk, (i.e. cheese), is one of the best things around.
fermented tomato juice smells amazing, while rotting tomato juice smells absolutely vile. You should try making it sometime, fermented tomatoes taste good on practically everything and it's dead simple to make.
Bro, your channel is killing me. All of these things are so much simpler than I ever expected them to be (not just fermenting). My lazy ass needs to get to work! However, I do vote for a whole new series of grilling videos though.. it looks like you spend a lot of time inside, in the kitchen, and with all the time I spend in front of my grill, I think you could use some of that fresh air. ;)
When Koreans make kimchi, they soak cabbage in salt for some hours (until limp) but rinse it before leaving to ferment.
If you keep the whole salt load in there, it can be too salty. After the cabbage (or other) has absorbed the salt solution it is not necessary to keep the remainder.
That b-roll music is BANGIN'!
Like it before I watch it, that’s how sure I am of every video you put out there
2:48
The text airh the smiley made my day.
Wow, thanks for introducing the vacuum sealer method - that is a real game changer I think :) I love fermenting, it has really changed my cooking in a very good way. It's pretty healthy as well. Thank you!
Hi! We have a delicacy in the Philippines called “buro,” made from salted rice and fish. Can you make a video explaining how fermentation occurs in the process of making it?
Nocellara del Belice olives are the best, in my opinion. I heartily agree with that recipe. Keep up the great work Josh.
Lacto chili powder is the best seasoning ever. Gotta have some at all times.
“Fermentation scares people because it’s expected to be complicated.” When I was 10 I crushed up some fruit, put it in a bag and stuck it under my bed because i wanted a free supply of alcohol to sip on whenever
Did it work?
Mini Williams it tasted like shit, so nah. It definitely fermented though.
@@turntechgodbeheaded Unfortunate haha. Good thing you didn't get sick from it or anything.
@@yuuri9064 well he never said THAT. Lol
🤣🤣🤣
This blew my mind, I knew about fermented vegtables... but fuits?! Gotta try!
My trick for pitting peaches is to have a spoon. Works nice, minimal loss of fruit flesh.
Friggin amazing video. I’ve been on the fermentation train lately, but I haven’t thought to do fruits!!
Keep up the amazing work, brother 💪
You can get the vacuum results by putting the bag under water holding the opening above the water and the air is forced out and you can seal it.
I added water, honey and packet yeast together - left for a few days - added grapes - left for a few days - drained the liquid - put grapes in a jar, in the fridge. Very nice with cheese. The left over liquid is strong in alcohol. Did I go wrong? Should the liquid be added to the jar of grapes. I think they won't keep so long unless they are submerged in the liquid. On the other hand, will be too strong in alcohol. This was my first attempt at fermentation...
Woooah ! so much great new info there I had to roll back the video 3 times w/ pencil & paper in hand to jot down the facts. Healthy stuff, indeed! Thanks man!
Mmmm...so fermenty 😋
Bought this book couple of months ago, and I became so obsessed with fermentation. More people should buy it ,it’s fucking amazing!!! Love your content keep it on.
Appreciate all the info. Great video! Just my 2 cents, when using a bag as the weight, use brine in case the bag gets a hole, it doesnt dilute and eff up the ferment with water.
Oh thats smart, thanks!
banana chunks with a splash of kombucha in one of those vacuum seal bags though, fizzy marshmallows
These recipes are awesome and creative. I am new to eating fermented foods very helpful ideas.
I'm glad I'm caught up on all your videos because now I can watch them as soon as they're uploaded and anticipate more :D
I’m so excited to try the tomatoes…my mouth started wat when you described them! Love your crazy, quirky videos! Time for me to subscribe! ❤
Thank you for this great hint using a waterbag as a weight. I want to try fermentation for a while now, but was struggling to find an adequate weight. Sometimes you just don't see the forest for the trees 😅
Please keep on uploading! You make such unbelievable helpful videos! ☺️
Greetings from Germany! 🙋🏻♀️
I used a plastic coffee mug lid the other day. Turned it upside down and pushed it down into the brine so it filled up. It did the trick. I suspect IKEA probably has a whole bunch of glass tea candle holders that might be the right size. I did order actual weights from Amazon many weeks ago, but they were ridiculously expensive so I only got four, and more inportantly, they have yet to arrive.
4:08 that is very similar to a typical appetizer that we do in spain mostly in catalonia, its called "pà amb tomàquet"
I lctoed some brandy wine tomatoes with onions and garlic and made chili with it it was awesome
Very nice vídeo!! You’re right it’s easy and excellent for Health😍😍😍
Joshua.. very interesting method "the vacuum sealed bag"..hummmmm…..I'm gonna have to try this, just because it's a fun science project watching the gas expand in the bag. Exacellent vid!
Even though BA just did this, it isn't an original idea that either of them invented. Brad and Josh are both giving their 2 cents on this particular method.
I always enjoy your videos brother. Thanks for the lacto-fermentation ideas. You rock. Look forward to your next video.
That vac sealing shot of the tomato's during the broll was money
This is just such an incredible video. By the time he got to poaching shrimp in lactomato juice I could hear the fragments of my skull hitting every wall in my room and see the blood spatter across my laptop screen.
wdym?
Joshua... could you should us your Risotto? Blessings... I'm binge watching your videos daily :)) I became a master at hollandaise because of you.
Most excellent! I just got suggestion an hour ago and have, and such a lovely foodie. May the Unami goddess shine on you and may you have abundant success. 🦹🏻♀️👏🏼👏🏼👏🏼
That shrimp dish looks amazing, I'd love a full-on recipe for that omg. Also, if we chuck this in a jar to ferment, do we need to burp it or anything?
I miss these types of videos!
I never thought about using this method. Great ideas.
I'll try the tomatoes. That shrimp made me hungry and it's midnight here
This is the content youtube was made for
I’m going to grow a Yuzu tree. If I ever get fruit I will send you a box.
It worked out really nice. Turns out that it is one of the few citrus trees that can flourish and grow fruit in partial shade. Not a lot of shade. I thought shoot what tree am I going to put here? Bam that happen!!!!
My current favourite youtuber is Joshua Weissman. But you know what else is my favourite? B roll.
Lot a love here on this page. And it ain't just because he did Lacto-Fermented fruit. (although it looks great)
Bon Appetit: *uploads a fermentation video*
Josh: Hold my yeast
Hi, thnx for the original recip, but I was wondering : why should the salt not be iodized?? BTW I love lactic fermentation, thnx bro
Mohamed TAHIRINE you’d want to use pure salt of some sort- iodized salt has anti-caking agents that can impart an off taste. When you are only using two ingredients, you want to make sure they both taste great.
@@allygirl641 thanx a lot for the detailed answer
Iodine inhibits the fermentation process, so simply put, it doesn't work.
Eric Martinez oh, right, forgot to mention that part! 😂
Although in one of the many fermenting groups I belong to, there are some people who SWEAR it works, but I’m always like, “how, sway?”
Got the same or a very similar japanese petty knife that you cut the plums with at the begining
Something about this b-roll hit different