Vegetable Fermentation | A course with Brigid Lefevre
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- An introductory course to the beautiful art of lacto-fermenting. With Brigid LeFevre, who has 15 years of experience of growing and fermenting vegetables. In this course she’ll share three different recipes: mixed vegetables, beetroot-cauliflower and turmeric-cauliflower. She'll also provide a lot of general tips and tricks to get you started and set your creativity free. The course is in Swedish, but you can hit the CC button for English subtitles.
For these three and a whole bunch of other recipes - along with plenty of tips and resources - visit Brigid’s home page: foradlingsodli...
This film is a co-creation between Brigid LeFevre and filmmaker Mattias Olsson of Campfire Stories (campfire-stori.... Campfire Stories has previously produced a short film on regenerative agriculture with Brigid, titeled ”Into the Soil”, which is available here: • Into the Soil | The Wi...
This video was made possible by Jordbruksverket.
Keywords: Mjölksyrning, mjölksyrade grönsaker, lacto fermentation, fermented food, fermentation, brigid lefevre
Interesting. The way I learned was to always feel the food completely submerged under the brine so no mold will form. You don't have a problem with mold forming on your vegetables?
Thank You Brigid. I'am gonna try it immediately. Have a nice Sunday afternoon
Good luck Rob!
Wonderful! Can't wait to prepare all of these - so easy. Thank you.
I know! And it makes the abundant harvest last all through the winter.
Can't wait to try more some more ferrmenting with some of these beautiful examples. I just made my first small batch of a lacto-ferment salsaI ! It bubbled like crazy so I was worried that it was going bad but tastes amazing! 3 days on counter top burping and now 2 jars in fridge. We already ate the 3rd jar full! Wish I had known about fermenting string beans after a bumper crop came in and eating them everyday for 3 week! Live, Laugh and Love...Thank you for this wonderful channel. I subscribed to the campfire newsletter too!
Tack! 💚
Tack själv!
So awesome, I remember watching one of your videos ages ago and also so impressed by your veggie gardens. I love fermentation too but here in the Philippines I’d have my ferment all over the ceiling if I sealed it like you! 😆
Yikes! I guess you need to seal with a cloth or something like that instead? All the best!
@@campfire-stories yes! We usually use the air bubblers that you put some water in. Our ferments like this only take a few days because it’s warm. Has its advantages and disadvantages!
Its so easy! I cant wait to try some fermentation!
Found it! Ye!!
This is wonderful. I missed alot of words is there an english recipe version?
Did you turn on the english subtitles for the film? Or were you looking for the recipes in written form, in English?
@campfire stories 😜🤣🤣🤣lol forgot about that THX
So from what I’ve always been told with ferments you can’t really store for winter right? Unless you have a cold cellar or lots of fridge room? What is the deal with people “canning” ferments? Are they actual ferments? Then does canning negate the ferment? Also I think I’ve seen videos of old ladies making saukraut by just sitting it on front porch for a month or so and then never putting in cold storage….. is that a thing?
For how long can they be stored in outside the fridge in cooler place?
Hej Brigid, hej Mattias,
Skulle väldigt gärna vilja följa arbetet på gården, gärna månadsvis. Och så har jag en fråga: Vad gör du med juicen efter fermenteringen; efter du tagit grönsakerna, vad gör du sen med vätskan? Tycker själv att det känns som man borde använda den till något; hur gör du Brigid?
Hejsan! Du kan följa Brigid här, och kontakta henne direkt: instagram.com/brigidfoodcrafter
Hej! Jag använder spadet mest i salladsdressing (istället för salt och vinäger - så enkelt!), soppor och såser. Det går även bra att lägga nya grönsaker direkt i spadet så får man en snabb fermentering - det blir inte samma smak som originalet men funkar ändå!
@@brigidlefevre3448 Hur fick du så perfekt svenska?
I could and would never eat something that had mold on it, doesnt matter what is said or written about good or bad mold.
Unfortunately, things can go wrong. I've ruined Several batches of good organic home grown veg, by doing "something" wrong. I even used a culture and still had trouble. More than once, I ended up with a jar full of bubbly yeast. OR, multiple colours of mold developing. I don't seem to have the knack....or not at this point. So discouraging as I LOVE many fermented foods.
I've had some batches go wrong too. I think the most important thing for success is to ensure no air can get in. That's when the mold gets a chance. I'm resetting this year, working with smaller batches so that if something goes wrong it won't ruin too much produce. I'm going to build up my confidence with these smaller batches, getting everything right before scaling up again. Good luck to you and me both for the upcoming fermenting season! :)