Hi Luli! Thanks for sharing your experience and knowledge on fermentation. I haven’t done a lot this year, just been so busy taking care of my brother. Have a very blessed day everyone!
You are welcome! I’ve recorded this video almost two weeks ago. We’ve been enjoying this salsa starter nightly with our dinners. I like to add fresh tomatoes, cilantro and a little bit of lime juice. Delicious!
Talking the lid off continuously will allow oxygen in thereby reducing the LABs which you are trying to grow .. at the very most a quick tiny release of co2 iz best .. do not remove the lid .. that iz also a way to encourage mold .. a simple system with an air release iz best .. the co2 escapes easily with no o2 entering the system .. however you can ferment without one but do not open the lid az demonstrated here .. again the tiniest movement of the lid iz all thats necessary .. you should hear it escape .. just untwist and close immediately.. one second Also .. the veggie/fruit mixture should be weighed and the appropriate amount of salt should be added based on that weight .. you can then add water .. using the method seen here does not ensure a product high in LABs nor does it guarantee an environment to discourage mold development.. I hope this iz taken positively az it iz meant to be .. I know many do ferment in this style and other styles... however ..if you want high number of LABs and increased nutrition and no mold issues.. this iz not the way to ferment You can eazily find appropriate ratios for weight/salt /product with a quick search and/or other channels that are more scientific in their method 😊 Happy fermenting
Thank you for sharing your methodology. This method is a folk method that has been done for a very long time, before food scales were available in a common Russian village home.
@lulishomestead6767 yes .. when I first started I did similar .. no scale etc .. I just felt compelled to share a more modern approach that produces a vastly superior product with only the addition of a scale, a little extra knowledge and if so inclined a few extra very inexpensive tools .. Again , I appreciate your video and meant only to be uplifting ❤️
Hi Luli! Thanks for sharing your experience and knowledge on fermentation. I haven’t done a lot this year, just been so busy taking care of my brother.
Have a very blessed day everyone!
Wishing you rest and peace ☺️
Excellent video thanks for sharing .
Glad you enjoyed it
Ooh, thanks for posting this! I’ve been wanting to try a fermented salsa, so this will be a delicious project to try this weekend.
You are welcome!
I’ve recorded this video almost two weeks ago. We’ve been enjoying this salsa starter nightly with our dinners. I like to add fresh tomatoes, cilantro and a little bit of lime juice. Delicious!
This looks so good! I can’t wait to make this
Hope you like it!
Can you link the book, I can’t seem to find it.
Hmm, I am not able to find the link to her book. But here is a link to their farm in Virginia
ourfathersfarmva.com/
Also, check out this link, maybe helpful
th-cam.com/video/qct0bbqldE4/w-d-xo.htmlsi=QJCHXWKpbZI21qpo
I strongly dislike green bell peppers, I'm assuming I could use red/yellow bells, but what about hatch peppers?
Of course! It would be amazing either way red peppers!!!
Cannot use ANY salt for fermentation. No iodine
It is not the best salt, but some people use it
Talking the lid off continuously will allow oxygen in thereby reducing the LABs which you are trying to grow .. at the very most a quick tiny release of co2 iz best .. do not remove the lid .. that iz also a way to encourage mold .. a simple system with an air release iz best .. the co2 escapes easily with no o2 entering the system .. however you can ferment without one but do not open the lid az demonstrated here .. again the tiniest movement of the lid iz all thats necessary .. you should hear it escape .. just untwist and close immediately.. one second
Also .. the veggie/fruit mixture should be weighed and the appropriate amount of salt should be added based on that weight .. you can then add water .. using the method seen here does not ensure a product high in LABs nor does it guarantee an environment to discourage mold development..
I hope this iz taken positively az it iz meant to be .. I know many do ferment in this style and other styles... however ..if you want high number of LABs and increased nutrition and no mold issues.. this iz not the way to ferment
You can eazily find appropriate ratios for weight/salt /product with a quick search and/or other channels that are more scientific in their method 😊
Happy fermenting
Thank you for sharing your methodology.
This method is a folk method that has been done for a very long time, before food scales were available in a common Russian village home.
@lulishomestead6767 yes .. when I first started I did similar .. no scale etc .. I just felt compelled to share a more modern approach that produces a vastly superior product with only the addition of a scale, a little extra knowledge and if so inclined a few extra very inexpensive tools ..
Again , I appreciate your video and meant only to be uplifting ❤️