This 2 Ingredient Recipe Will Change Your Life
ฝัง
- เผยแพร่เมื่อ 1 ต.ค. 2024
- today we talk all things fermentation, and how the use of fermentation particularly lacto fermentation has been done for thousands of years around the world. As a means of preservation, to improve the flavour of ingredients & nutritional profile. With the abundance of my vegetable garden, fermentation as a way of preserving has been vital.
A note on salt percentages based on my experiences using 3% salt based on the weight of just the water offers a consistent salinity that is enough for safe fermentation, leading to a less salty final product that also preserves the flavours of the ingredient you're fermenting. Alternatively often people will do 3% salt based on the combined weight of both the ingredients, but for me it can result in a saltier less palatable outcome, but you will have more of precise microbial control (less chance of your ferment failing - although mine never fail). Using 3% of just the water's weight especially for non dense foods like rhubarb, fruits, wild garlic, tomato, even the thinly slice carrot (seen in the video) is generally sufficient, for me it's the perfect environment for beneficial bacteria to thrive without overly salting the food.
recipes 🌿www.gazoakleyc...
📚SIGNED COPIES OF MY COOKBOOKS www.gazoakleyc...
10% off the whole store using code gaz10plantsonlykitchen
📸 INSTAGRAM: / gazoakley
my cooking & gardening equipment - www.amazon.com...
Directed By Gaz Oakley
Filmed & Edited By Tom Kong
Songs From Artlist
more fermentation recipes which include cheese, hot sauce & kimchi - th-cam.com/video/K7subHR6yPI/w-d-xo.html also a note on salt percentages - based on my experiences using 3% salt based on the weight of just the water offers a consistent salinity that is enough for safe fermentation, leading to a less salty final product that also preserves the flavours of the ingredient you're fermenting. Alternatively often people will do 3% salt based on the combined weight of both the ingredients, but for me it can result in a saltier less palatable outcome, but you will have more of precise microbial control (less chance of your ferment failing - although mine never fail). Using 3% of just the water's weight especially for non dense foods like rhubarb, cabbage, fruits, wild garlic, tomato, even the thinly slice carrot (seen in the video) is generally sufficient, for me it's the perfect environment for beneficial bacteria to thrive without overly salting the food. Happy Fermenting!
Thank you for that explanation, it was the first thing I wanted to question as I have had plenty of success except with cucumbers which needed the 3% and have stayed very bland and no more than salt water slightly remnant of the sae
I LOVE everything about your kitchen! (Sorry to interrupt, I just had to get that out. Back to the video now)
I have noticed for months, when I started watching your channel, that your wardrobe is excellent. Always beautiful textures, fabrics, colors and it fits you really well. Do yo have someone, like a tailor, to help you choose your clothes, or is that just another one of your many talents ? Everything about you and your channel is artistic and beautiful.
Thanks so much! Just another creative outlet I enjoy ❤️
I have rhubarb envy.
officially the Che Guevara of cooking✌
@@gazoakleychef aah, I foresee you having a love affair with nettles, speaking of clothes. Do see the film "the nettle dress". I have been carrying a desire for land and for some of that, which would protect gardens too, being devoted to nettles.
@@solofedericoThat’s not a compliment. Che was a racist butcher. Seriously, check your history before embarrassing yourself.
In Poland we do this with small cucumbers and the longer they stay in the brine the more acidic they get, but for me the best are like 1-2 days in when they are still green and have that crunch to them! We also add garlic cloves, dill and horseradish stalks, sometimes blackberry/cherry leaves for that extra flavour. I am excited to try this with different veggies now :):):)
So you Just Pick the leaves Form the tree dorectly or usw Other leaves?
Also grape leaves have tannins to help with long term crispness
@@lrfolkins6692 Do you mean it helps other ingridients stay crispier like cucumber for example?
@@horhor440 We grow GRAPE VINES which have GRAPE LEAVES; rinse off the leaf in NON-chlorinated water. (see link for leaves you may have access to...)
I make fermented cucumbers for better nutritional.
Here's a great teacher about things that affect your your cucumbers.
th-cam.com/video/eCO5OnUnkKc/w-d-xo.html
@@julianspiegler8252 yes
Gaz, you should experiement with fresh lime juice. I make a cabbage lacto, where i massage pink salt with a bit of vinegar into the cabbage leaves. After the cabbage has soften, I add it to a brine made with fresh lime juic and some water, and you can add more pink salt to taste , but washing the cabbage with vinegar adds a little bit of tang to the brine, without over powering it. It’s delicious and stays fresh for along time.
I will definitely give the fermented rhubarb a try! I use 2 TBSP salt per quart of water… no measuring or weighing, etc - works out well every time!
That’s an easier way to remember things, thanks 👍
Not all salt weighs the same. It's better to go by weight and not by volume.
Your garden, your kitchen, your veggies, your outfits, everything looks beautiful, classy and delicious!!!
I didn’t know Che Guevara was plant based!
Che Guevara was not a vegetarian. Perhaps, had he lived, he would have come to see animal rights as a serious social issue.
Haha , yes the Che "Gaz" Guevara ! Awesome
I was thinking the exact same thing🎉
Literally
I did white asparagus with garlic, black pepper and tarragon spice! It came amazing
Guerilla Vegan Gaz! Thanks so much for bringing such wholesome recipes to me and my family. My three year old is reaping the benefits of your fantastic recipe book and video tutorials.
its awesome i have a che shirt and the resemblance is uncanny
I was visiting some friends up North and we're vegan/vegetarian. They make all sorts of yummy artisan stuff - but they served a 2 years old rhubarb wine they made with dinner last night!!! omg...that's all I'm saying! It was amazing!
was it a cordial type of wine, or more of a dryish rose?
@@Olhamo dry with a lovely clear lemony hue. ❤️
@@darcyroyce sounds wonderful
@@Olhamo I was well impressed with their allotment as well - it's massive and it's filled with every veggie and tons of fruit trees and bushes as well. I am very determined to start growing again. 🌱💚🙂
oh thank you ill try that :D
This is amazing! Please do your hibiscus kombucha next! I want to make it so badly!! 🫶
hibiscus and rhubarb sounds like a lovely combo.
Amazing content! Humanity needs more people like you with your audience that share knowledge on homemade food and a more sustainable life style. Hope we can all transition to there and regain control of our lives.
Thanks so much ❤️
Dear Gaz!
You are the most beautiful inspiration for me. Thank you for being so special❤
Wow, thank you
i have been lacto fermeting for years. I have at least 2-3 jars of different ferments going on everyday because I eat it daily.
Haven't tried fermented rhubarb. Love doing curried fermented cauliflower and cabbage. Rhubarb wine 🍷 next!?! Hat looks great with your dark features. Handsome gent. Love the mesh sweater shirt.
Yes, curried fermented cauliflower is my very favourite of all ferments! 😊
I hope your next cookbook will feature many fermented foods!!
Eating your rhubarb with your fingers reminds me of when, as a child in the summer, my friends and I used to stop for a snack of pickles or sometimes rhubarb dipped in sugar and sit on the front porch together and eat it.
Really enjoy your videos! One of the best channels on youtube
This two ingredient recipe has indeed changed my life. Thanks Gaz!
Gaz stealing neighbour's rhubarb every other video damn
Che Guevara ferments!
Asta la fermentation, siempre!
When will your book on "LACTO FERMENTATION" hit the book shelves?
Great video! Would it last on the side or does it have to be in the fridge to keep long term as I thought the brine would preserve it? Thanks
Best time of the week when a new gaz video is uploaded!
The Rhubarb looks delish. And you are looking like Che Guevara's clone in this video. :o)
Love your videos and generosity of information.
Love your clothing style too. Beautiful textures and colours that suit you, your personality and lifestyle. Love the beret with your longer hair too.
Makes me want to make the lifestyle change long long overdue, to a big garden with more room to grow food.
Love your kitchen too and your treasures within it.
Achieved as always after a LOT of work. You should feel proud.
Wonderful.
Thank you so much!
I love a good fermentation video. Looks delish 👌 munching on a pickle straight from the jar is the best snack 😌
Love the idea of using the brine for salad dressing mixtures 🤔
You really don’t need to burp those jars, the hinge gives enough to let gases out without burping. Burping risks letting in air and mould spores. But sit them in a dish as they may well overflow. And Gu jars are perfect to keep everything under the brine, no need to buy glass weights.
What are Gu jars? I tried googling, is it a shallow jar??
@@manehbag732they are small shallow glass jars containing delicious desserts which you can buy in supermarkets in the UK
It would be interesting to see your new style of eating.. like "what i eat in a day/week" kinda video..
You gotta try lactofermented salsa, so good
This sounds amazing!
I’ll harvest some of my rhubarb and give this a try. Thank you for the detailed description of the flavors as well as the process.
I've just gotten into fermenting with honey. I've been brewing mead for several years, but fermenting garlic, jalapenos, even pinecones is a new interest. Now I can try another way of fermenting...thanks!
It'd be awesome to see some recipes with these fermented foods in so we can get an idea of what to eat them with. Definitely looks like an interesting addition and I totally agree about all dishes needing some sort of acid in them. :)
Juat serve it with every meal. Like a side. Like how people eat ginger with sushi. Like a pickle spear....anything.
What makes it LACTO, Gaz? I've always thought that lacto is associated with milk... 🤷🏼♀️
Because such bacteria also ferments dairy such as yoghurt. It's bacteria which is naturally present in our surroundings. Take raw mammal milk and leave it in room temperature and it turns sour from fermentation. Take some vegetables and treat them as in the video and they turn sour from fermentation. These kinds of bacteria are not the only ones to cause fermentation, though. Yeast does too, so especially sweet fruits and vegetables could be fermented with yeast. Then it's not lacto.
If I use a vegetable from the market which may or may not have pesticides will it still ferment? Will washing my veggies thoroughly prevent them from fermenting? Anyone? Thank you.
You can use any veggie and it will ferment. I heard that fermentation even reduce the toxic load of pesticides but that’s just anecdotal. I would always use organic and wash it properly- there are still plenty of microorganisms on the vegetables or fruits!
@@keinohrtini Thank you. My intentions are to always use veg from my own garden but sometimes after buying from our farmers market, I have doubts.
Yes.
GAZ, I never tire of seeing your fabulous kitchen. Do you need a maid, per chance??? LOL
I wish! I’m constantly cleaning 😂
Enquiry please: 3'50" In what world is a strong waft of garlic a 'downside'?
More seriously, does lacto fermentation take care of the oxalic acid in raw rhubarb? I use the it in smoothies(plus chilli, ginger, beetroot, carrot & OJ).... and just hope blitzing in the processor takes care of any problem.
I'm liking his change of style with his fashion, apart from his videos and style of cooking as well
Today, thanks to you and your channel, I have start my first ever fermentation of Rhubarb. I'm so excited to see how it turns out. 🤞🏻🤞🏻
Im really loving kimchi and sauerkraut, this looks so delicious Gaz. Another helpful video im learning so much from your channel. Thanks so much ❤
Thanks so much
Bro why'd you put the salt directly in contact with the scale 😅 I've had fermented blueberries they were great thanks for the rhubarb idea!
What’s wrong with that, my scales are clean lol!
tks for the tips. I have a question though: why are you playing Che Guevara? 🤔
That’s your imagination, I’m just wearing a hat 🧢
This video is very inspiring, you manage to put across your delight in this type of food, thank you for sharing.
ive just started growing rhubarb so i have to wait ages for it to grow but when its ready to be harvested im defo making this fermented rhubarb thanks for sharing
You should try this with cauliflower 👌 I come from Bulgaria and this is a very typical winter side dish
Love that Kitchen! Is it my computer, your camera or the system. I seem to see shots of "fire" popping off the open jar. Perhaps it is the power of Fermentation. 🤗
Love you channel - thanks for sharing your skills in such a visually inspired way :)
That doesn't look that difficult at all! Also sounds delicious. I might try this with leftover fruits and vegetables.
Gaz I have two separate rhubarb plants, Thanks, I would of never thought to ferment my rhubarb.
You’ll love
@@gazoakleychef I need many more jars ( :
@@gazoakleychefI made one jar and I hope I wasn't supposed to peel the rhubarb
Could you do a video on rhubarb ketchup? Please and thank you 😉
Rhubarb is super super high in oxalates.
Great video. I love the simplicity. I’ve made sauerkraut several times. I haven’t tried other veggies yet… on my list. I pickled quail eggs with vinegar… would this brine work for hard boiled eggs too?
Gaz, have you lacto-fermented garlic cloves yet? Its absolutely stunning. Takes the heat out of it but makes the flavours amazingly
Garlic is on my list for a while … I made fermented onions and they were just phenomenal! Do you add anything other than salt & water to your garlic? How long did you ferment them. Also, did you know that you can ferment garlic just in honey? (If you’re not vegan of course) it’s amazing and it is a fabulous immune booster! 🎉
@keinohrtini for vegan I ferment garlic in maple syrup, works the same as honey 😀 Around 6 weeks for fermentation of garlic but longer if uou like. Its so addictive just to snack on
Ive made a fermented garlic-ginger paste before that was absolutely amazing in anything I added it to. Especially curries and the like.
It's so good to see vegan closer to nature. I really enjoy your evolution.
Can I just be Gaz why do I have to be a vegan
@@gazoakleychefProbably because a lot of people still know you as Avant Garde Vegan, I mean that's what you called yourself for years. Any particular reason why you don't want to identify as a vegan anymore? You're not going to be the latest in the line of former vegan TH-camrs are you?
@@gazoakleychef I never quite thought of you as vegan. More like Chez Gaz. It always seemed you were making these luscious things that held within in them a certain craving for their meat versions. I don't want to call myself anything but an intuitarian, if pressed. which might explain why I can go from only wanting flowers and fruits to loving with a capital L some peppered mackerel. I am also totally open to a "vegan" version of that because I love vegetables. And recently, I discovered a fermented 'butter' product after really craving some grass-fed butter, and yet, every time I thought of it as being from the milk cows make, to feed their young, I was just put off. The product though, has literally everything I was desiring in butter, and more. It makes me want to make some of my own.
@@gazoakleychef I get how you feel, ill never turn my back on my quest for health and sustainability, but I am tired of the labels and the stigma that comes with it. Having a bit of an identity crisis lately and not sure why I should have to label myself as anything.
@@gazoakleychef That answer makes me very sad. No, you don't have to be vegan. You were. A proud one too. Apparently no more. That's sad. I can't think of any good reason why you wouldn't be.
Can people who abstain from salt consume fermented food and if not, is there another way!/? Thank Can!❣️🇬🇷
How I thought you had to have vinegar for ferment. Salt and water so simple salt and water is simple.
You are in the jungles of cuba, fighting for the rights of the working people, when you hear glass clanking rhythmically. Past you walks a man who kinda looks like Che in a tank-top, but he is carrying a crate of jars. He tosses you one "This is lacto-fermented rhubarb, comrade!" He says in a British accent "This will change your life."
Weird flex but okkkkkay
Originial Che was unfortunately not a nice person. Very uncool. Used to have his picture on the wall until I learned what he was like. Cooking Che is better.
I found a supplier that had wild garlic seeds, as they can't be grown from bulb....
Hey Gaz - I love your videos - a good advice to add for people who eat a lot of fermented veggies and drink kombucha is to be extra sure you brush your teeth squeaky clean at last twice a day. These products contain high amounts of acid that breaks down your teeth like a worm knife through butter 👍
I would recommend just rinsing with water after. You don't want to brush the enamel off your teeth right after softening it with acid. Wait a few hours.
@@k.h.6991 very good point! 👍
@@k.h.6991 Never brush your teeth right after a meal- what ever it is! If ever one needs a deeper rinse, just add salt to water and rinse with it. They'll even feel clean. :)
I'm gonna try the lacto fermented rhubarb !! it's fantastic !! thanks for this video:)
Enjoy ❤️
@@gazoakleychef i will! I lacto fermented yesterday some kohlrabi cabbage for the first time, I can't wait to try it!
I love the lambs out on the field. I dream of moving away from the city to a place as beautiful as this!
The only thing I noticed is that gorgeous japanese knife!
I’m so happy I saw this!!! Now I know what I’ll do with all my rhubarb. ❤ nice work gas
You're coming into your own as you connect to the land. Will have to try rhubarb. Thank you.
Always nice content on your channel. But not to name your place with the ferments "Fermenstation" is a lost opportunity
;)
How do people preserve eggs for 1 year PLEASE?
????😮
Great video, is it bad to get small white furry spots in the water as it ferments or does that mean it’s gone bad already? Thanks
Does the brine get cloudy? I tried a batch of fresh green beans and the brine is cloudier than when I started it...
Hello Gaz , will you open your farm to the public for visits , my wife and I would love to visit Your farm . We have so many questions and just want to be immersed in the Vegan inspiration
Not my personal home but one day I’ll create an experience that everyone can join ❤️🔥
@@gazoakleychef understood 🙏 peace and blessings we appreciate the reply.
How about Nona’s ? Will you do a pop up or reopen the restaurant any time soon ?
I love brine! I know it sounds crazy, but I love sweet/sour "bread and butter" pickle juice since I was a kid!
What about vinegar?
You do not need vinegar for lacto fermentation
God I miss having a backyard with rhubarb
Inspiring. I live in Yorkshire and have a lot of rhubarb
Can it be used for legumes like lentils and chickpeas?
I need to try this I am obsessed with fermenting also I make the most amazing ginger beer. Do you make kefir?
Please share how you make your ginger beer - mine never turns out right! Never bubbly as it should be although I have those swing-top bottles
Thanks for this! I am definitely going to try it this summer!
Hope you like it!
I am very confused. I loved the video but have a question. I will shortly have lots of apricots and figs that I would like to keep until next year. Do you think I should use your fermentation method that looks easy, or do I need to look at canning? Thank you.
Lacto both sounds great, experiment!
Do u have middle eastern background
Gaz, I just want to thank you for making such beautiful and educational videos. I have been watching (and re-watching!) your videos for years and was just replaying this video as I am planning on lacto-fermenting some of my home grown beetroot tomorrow. Your passion for using traditional techniques to celebrate fresh produce is so inspiring. Please never stop!!
Kefir cheese would go well with these fermented veggies 😊
Youve inspired me to have another go at fermenting. I followed a recipe for red cabbage which used salt massaged into the cabbage. It was too salty for me.I remember from school science lessons that 1ml water weighs 1g, so for example 500 ml ml water weighs 500g. Knowing that you could skip weighing the water and just measure the volume. I usecmy grandmother's old kitchen scales with brass weights, so it's difficult to set them to zero.😊
Gaz, you're amazing and so inspiring for me ❤
Try recipes from Eastern Europe in terms of vegetables fermentation. Oh and so much more, from our way of cooking nettles to preparing fermented elderflower drink (you'll love it) and list can go on in terms of vegan recipes from our culture.
Cheers from Romania 🩷
I find fermentation so interesting, but am so intimidated by it that ive never tried it. Ive seen so many videos of successful recipes posted on social media, but ive noticed also lots of failures too, with mold and other things that can go wrong. Its given me the impression that it can be very finicky to do. 🤷🏻♀️
Ive never purchased any recipe books cuz there are too many out there to choose from, for a beginner like me.
Do you have any recommendations as far as books that a person could begin with?
Your channel came up on my feed, so ill be checking it out. Thank you for this video.
Have a blessed day. 👩🏻🌾
Hi gaz love the channe!. First time fermenter here, ive done some carrots with garlic ans dill and i have a question.....i just opened up to burp it and a load of gas fizzed up and bubbled, is this normal? Probably a daft question but it seemed a lot, it was like fizzy pop lol
just l now learned that lacto-fermentation reduces the oxalates .. maybe up to 50%... !! so now I am thinking the rhubarb leaves might ALSO have an edible use.. as in dolmades> that is, after being cultured- And who knew, rhubarb is actually in the same family as buckwheat? i did not. and of course is a veg. It was only declared a fruit because the tariffs on moving fruit around were less than for veg.
Okay, thats it. This was the push I needed. I've had a hand written recipe from my friend's Rumanian mother in law for sbout 2 years and just never made it. Gonna get rhubarb at the market later this week and finally make it!
Do you have to keep them in the fridge? Thanks
Please Always plant rhubarb far away from animalpens. My friend horse died after eating the highly toxic leaves.
But once planted at the right spot it just thrives and will come back each year ;-)Enjoy the pink delight
✍✍✍ Amazing! I think ....Humus would be a great addition to those rhubarb pickles. Thanks for inspiring better !👨🎨 🙂🥰🥬📖
I would like to do carrots but I don’t see a carrot recipe. Should I follow same as rhubarb? Thank you!
Yes
I noticed you had the weight of the glass jar included, it should probably be tared before you add the rhubarb and water, or weighed first and deducted from the total.
Of course I tared the scales
Yes, you really talking too much
Taking a break from life insurance studying for a Gaz upload
❤️🔥
Hola desde España 🇪🇦, una pregunta en donde vivo el clima es caluroso y húmedo, puedo conservarlos bien? , muy gracias ❤
I love fermenting, but then i have no idea how to use it. (Exepct for Sauerkraut and Kimchi). So if you guys have some Ideas, i would love to hear it!
Gaz, three cheers, i love your headgear👍
Try it with creamy humus or/and muhammara 🙃
I'll give this a try. Can we do it with all vegetables? Aubergines, cucumbers, courgettes, beetroots... etc?
I’d love to try this! We unfortunately do not have any rhubarb out where we reside, but it sure does sound delightful! Definitely something on my to do list. Also wonder how a rhubarb fermented hot sauce would turn out? 🤔
If you make Rhubarb gin, once the gin is made, make a crumble with the infused rhubarb, very nice, hot or cold ... caution, DO NOT drive or operate machinary afterwards ;)
@@carolineowen7846 Oh my word! That sounds like such a lovely idea! (Minus operating any machinery after of course!)
I enjoy making my own spirit infusions and syrups, so your suggestion truly flipped an idea switch 💡
"A dish had to have a level of acidity, no matter what it is." Thanks, I feel less weird now for pouring camu camu powder on my veggie stew because I ran out of lemon and sumac (and of course vitamin c helps with iron absorption too, so it's a win win). 😂
is this the same thing as pickled or no?