Yes!!! Fermented food is so life sustaining! I lacto-ferment green beans using a similar recipe and they are my favorite! (A bit of black tea leaves will help them stay crunchy). I also ferment carrots with jalapeños and garlic, jars of various radishes and turnips, make my own fermented tobasco sauce. Preserve lemons in salt…kimchi, Sauerkraut. (I’m going to have to try your idea of adding some juniper berries next time). The jars keep more than a year and it’s so nice to open up a jar of summer ferments in the middle of January. Good stuff, Nate!
That was perfectly succinct and 100% useful, very well done! Every question I was asking myself was answered, dang! Congratulations man! Well done indeed!
@@debcheney the salt ratio is a little different. You also have to pierce the tomato with a toothpick to help the ferment. It’s from a channel called Mary’s nest on TH-cam. It won’t let me post the link here but if you search Mary’s Nest fermented Tomatoes recipe-Fermented Cherry Tomatoes with Basil recipe it will come up in the search. Good luck!
@@Red2U I don't think piercing them is necessary in fact I love the ones where the skin has not broken but it's still ferments inside. Then it's like an explosion of flavor when you pop that skin in your mouth.
Thank you very much for this ancient, healthy recipe. I will apply your recipe to my cucumbers to start my lacto fermented cucumber pickle very soon. I will share the result in a week or so. Thanks again.
This really Awesome Nate! I don't like any veggies in vinegar. Never have. Now I know how to make the good and natural stuff. Thank you so much! So very grateful ❣️
they will still keep for at least a month or two just in the closet and possibly much longer... I've had a jar just sitting in my cupboards for over a year now and they're still edible... not as crisp as they once were but I just ate a few bites the other day....
thats a great idea!!!... but I literally never have any of them go bad anymore but I'll have to purposely put too little salt in one jar so it goes bad just to show people
These are great. At first I was not so sure that I liked them, but the taste has grown on me and I really like them now. I especially love the aftertaste. Thanks so much for the video. I feel like they are really good for me too.
I expected to see dill. These not really dill pickles then I guess. I’ll try it and see what I think. Thanks for the info and yes bring on more fermentation. Love the info.
Easier than pickling it seems. (Though I’ve never done pickling or lacto-fermentation. I’ve tried making sourdough bread starter and ACV, both failed.) Yet, I think I can do this method. I’ve been feeding cucumbers to the pigs since I don’t really know what else to do with them. If I get more this season, I’ll try this. Thanks!
Thank you so much for sharing your knowledge with us!! 💜. I am off the grid with only a cooler these days so I'm really looking forward to learning all I can about fermentation.
Thanks for the knowledge buddy..... I've never done this before so as soon as the pickling cucumbers are coming on I'll get busy with it. I have to be honest and I have a fear of getting sick eating these...lol but I trust you my friend.
I literally still have a couple jars from last year in the fridge!!... trust your nose that will tell you... they should never smell foul but they will smell "sour"
Your recipe is SO MUCH simpler than others I have seen. I am excited. I tried multiple different recipes of counter fermented foods and it was so complicated and tasted not so great. I look forward to trying yours. I have fermenting lids that allow them to breath. I will give those a shot. Great job!
Thank you for making the effort to educate and share your hard earned knowledge I'm from South Africa and appreciate your energy and effort please make more videos and never stop you are very appreciated energy wise and knowledge wise 😁👌🙏
5 days ago i fermented Savoy cabbage first time ever. Fizzed up and went over top of jar, took lid off then put straight back on. Its looking good so far. God bless
Don't get me wrong. I've been paying close attention and learning from all your great videos. You set me back in my chair when you call for the preferred choice of cucumbers. Because you're saying, despite a garden full of cucumbers you had to go out and buy Chicago pickling cucumbers to make this video. Isn't that defeating the purpose of growing a garden to be self sufficient.
I grew these my friend I was only talking about the seeds... Chicago pickling cucumbers is the variety of seed from Baker Creek and I usually grow them from last years seeds so you only buy the seeds once
More about fermenting please. I have made sauerkraut successfully. Absolutely delicious! Just cabbage and salt is how I like it. This year am struggling. First batch my fault ended up with black and pink mold because I did not use the proper lid. Next batch was slimy in the middle. I ran out of my garden cabbage so purchased cabbage from a farmers market. It was extremely dense and difficult to cut through. It had more of a radish hot taste than the sweet that I’m accustomed to. After a bit of research I’m thinking it may not have been fully ripe when it was harvested. Not sure if that would contribute to the sliminess in the middle or could I have packed a jar too tight? It did have liquid in it when I discarded it and was fully submerged but very dense with the cabbage in the jar. Could the weather have anything to do with this even though it’s being processed inside in air conditioning? Do you have any thoughts about what might’ve gone wrong?
it is very likely you had either not enough salt or an uneven distribution of the salt or too much salt.... one of those issues is the problem and it does not matter if the cabbage was ripe or not and it does not matter if you packed it very very tightly... it has to do with your recipe especially if you get pink mold thats a clear sign the salinity is off
@@gardenlikeaviking thank you! Both of these happened on first jar. Too much salt. Tried to fix next morning by remixing with more cabbage. That would make it uneven. The second batch was more cautious - measured salt correctly to the weight of cabbage the recipe called for. Maybe too little. It only had slime and a slight fowl smell, no mold. The jars “weeped“ during the first week. Did not open lid. Thought it was on loose enough because of weeping. Could that have contributed? Maybe too anaerobic? Successful jars weeped too but were regularly opened and cabbage pushed down to be sure it stayed submerged as others suggested. Thank you so much for addressing this. There are plenty of recipes and a few showing when ferments are bad saying ok to remove the white mold, black or pink mold makes the whole ferment bad but can’t find anything on what caused it to go wrong in first place and how to prevent.
@@markie3394 I'm ashamed to admit I made sauerkraut 2 yrs ago and I've been too afraid to try it. It's still in my fridge LOL. It now might be too old, IDK, but since you shared your mishaps, that has inspired me to try again. I never saw mold on mine, and it smells fine, but when I try again, I will make sure it's not soft in the middle as you describe...since that doesn't sound good. Maybe an indication of rotting, eh?
New to your channel. Love what I am learning ! Thank you for sharing your time and knowledge with us. I would love to learn more about fermenting ! Just learning about it and so far we are liking the fermenting a lot. 🌶🥒
thank you Austin!... there should not be mold on top but if there is you must scrape it off and check the contents for a putrid smell or soft mushy veggies, if everything looks good then just let it keep fermenting ... that usually means you didn't get the salt ratio correct and or non sterile container/method
Vast majority of pickled items in the stored here in Sweden is vinegar based, but you can actually find commercial lactofermented vegtebles and such at most places. 👍 Cuecumbers are my fav among them for sure. This was made very simple and i thank you i have been interested for quite some time but now i feel confident to try it out. And my mom us growing alot of an old Swedish pickling cuecumber variety from the beginning of the 1700.
Thanks! Any videos on fermentation will be greatly appreciated
thank you again my friend!... many more fermenting videos coming this next couple months
Yes!!! Fermented food is so life sustaining! I lacto-ferment green beans using a similar recipe and they are my favorite! (A bit of black tea leaves will help them stay crunchy). I also ferment carrots with jalapeños and garlic, jars of various radishes and turnips, make my own fermented tobasco sauce. Preserve lemons in salt…kimchi, Sauerkraut. (I’m going to have to try your idea of adding some juniper berries next time). The jars keep more than a year and it’s so nice to open up a jar of summer ferments in the middle of January. Good stuff, Nate!
The bay leaves do the same thing as the tea leaves: tannins preserve crispiness.
Thanks be to God
That was perfectly succinct and 100% useful, very well done! Every question I was asking myself was answered, dang! Congratulations man! Well done indeed!
thank you for the positive feedback and energy my friend!!
@@gardenlikeaviking
I wrote it in my garden hints in my homestead journal and thank you! what a fantastic teacher you are!
I love making fermented pickles!
Awesome vid brother - more ancient techniques like this please! God bless you.
Brilliant podcast. Thank you very much.❤
Fabulous video!!! Doing cucumbers tomorrow! Just did 3 big quarts of sungold tomatoes and 2 big heads of cabbage today ❤
I got several bags of small cucumbers I got from the local food bank....I'm gonna try this!!!
Inspiring and empowering
Gonna try this right now, thank you for the tutorial.
This is on my to-do list for sure. Thanks for sharing! I am fermenting cherry tomatoes today. 😋
Are you using basically the same recipe as the video mentions?
@@debcheney the salt ratio is a little different. You also have to pierce the tomato with a toothpick to help the ferment. It’s from a channel called Mary’s nest on TH-cam. It won’t let me post the link here but if you search Mary’s Nest fermented Tomatoes recipe-Fermented Cherry Tomatoes with Basil recipe it will come up in the search. Good luck!
tomatoes are one of my favorite things to ferment and in a few weeks I'll be making a video on how I do it plus how to use it mid winter!
@@gardenlikeaviking I am looking forward to the video!
@@Red2U I don't think piercing them is necessary in fact I love the ones where the skin has not broken but it's still ferments inside. Then it's like an explosion of flavor when you pop that skin in your mouth.
Another good reason to pack the cucumbers in is, so they dont float up, and stay submerged under the liquid. 😁👍
Thank you 😊 💓
Love this thank you
Again a very good video. And it is true, the microbes you need are with the cucumber. You only need salt and water. So easy without electricity.
Thanks more preserving knowledge
Thank you very much for this ancient, healthy recipe. I will apply your recipe to my cucumbers to start my lacto fermented cucumber pickle very soon. I will share the result in a week or so. Thanks again.
The result: Awesome taste, and really better than store bought pickles. Thank you.
Thanks for your time and effort spent helping us. Alf😊😊😊
Love fermented pickles! Next year I am going to grow my own. Thanks for sharing your recipe! I love your channel.
Thank you. Straight to the point. No filler crap
This really Awesome Nate! I don't like any veggies in vinegar. Never have. Now I know how to make the good and natural stuff. Thank you so much! So very grateful ❣️
I have a late season planting of pickling cucumbers! I’m definitely going to make these! Thank you!
Bring on the videos!
simple and easy! Thank you! Now to solve the problem of not living in a place where there's a basement or enough indoor cool space.
they will still keep for at least a month or two just in the closet and possibly much longer... I've had a jar just sitting in my cupboards for over a year now and they're still edible... not as crisp as they once were but I just ate a few bites the other day....
I didn't know about cutting the blossom end off. Thanks!
Thank you for this video, I have wanted this information for a long time
Thank you. Excited to give this a try.
Seriously perfect timing. I was just looking for a good recipe for lacto fermenting cucumbers. 😂
I heard you through the cosmic wifi
@@gardenlikeaviking
I had a feeling this was the case. 😉
I love how you show and tell everything. My kind of learning. Thank you! 🇨🇦
Thank you. Just picked fresh cucumbers today. I will try this.
Yes please much much more on preservation and fermentation storage 🙏🙏🙏
Fantastic idea with the ziplock!!! Keep up the good work!!
Outstanding brother !!
nice video Van Gogh
I'm just now starting to harvest fall cucumbers. This is on my list.
Awesome video. Just what I needed to take care of the excessive cucumbers this year.
Amazing my friend!!!.Keep it up. Your vibe is lovely. Greetings from Colombia. Blessings
I have learned so much from you… Keep those videos coming please!!!
Thank you! Much love.
Thanks! Short and to the point.
Suggest showing growth on top of jar that is NOT OK for new fermenters to observe for safety.
thats a great idea!!!... but I literally never have any of them go bad anymore but I'll have to purposely put too little salt in one jar so it goes bad just to show people
These are great. At first I was not so sure that I liked them, but the taste has grown on me and I really like them now. I especially love the aftertaste. Thanks so much for the video. I feel like they are really good for me too.
Informative and simple. Nice.
Thanks for another great content, a very informative one,because almost all the channels I followed to they are using vinegar,awesome content 👌
im just binge watch your videos..
great vid👍
enjoy!!
Have you ever made kimchi before? Great video btw! Thank you!
oh yes I love kimchi and I'll be doing a video about it in the fall time for sure
Prefer these to vinegar any day!
Wow so easy. Thank you for all of your vids. Great, usable content!
Sounds great!
Another great lesson in livin!
Thank you for sharing
Read the label on the newer Kirkland pink salt. It is iodized now. I bought it out of habit and didn't notice for months.
Ty, I'm new to all gardening, preserving, pickeling so any an everything is helpful. 🙏🙏💞
Glad I found your channel.
Planning on making these today!!
Trying it tonight! Thanks, I make the LAB cheese every 2we
I expected to see dill. These not really dill pickles then I guess. I’ll try it and see what I think. Thanks for the info and yes bring on more fermentation. Love the info.
these are a whole different ballgame to dill pickles!!... let me know what you think of them
Hi ty for your video it was really great I'm from the UK
Amazing useful information. Thank you so much!
definitely going to try this
Awesome.
Great stuff
Easier than pickling it seems. (Though I’ve never done pickling or lacto-fermentation. I’ve tried making sourdough bread starter and ACV, both failed.) Yet, I think I can do this method. I’ve been feeding cucumbers to the pigs since I don’t really know what else to do with them. If I get more this season, I’ll try this. Thanks!
Great video!
Thank you so much for sharing your knowledge with us!! 💜. I am off the grid with only a cooler these days so I'm really looking forward to learning all I can about fermentation.
then this is ideal for you because no refrigerator is needed!
Nice!
Man I sure thank you! Gratitude.
Awesome dude!
awesome, cant wait to try
Yum!
Thanks for the knowledge buddy..... I've never done this before so as soon as the pickling cucumbers are coming on I'll get busy with it. I have to be honest and I have a fear of getting sick eating these...lol but I trust you my friend.
I literally still have a couple jars from last year in the fridge!!... trust your nose that will tell you... they should never smell foul but they will smell "sour"
Nice
Your recipe is SO MUCH simpler than others I have seen. I am excited. I tried multiple different recipes of counter fermented foods and it was so complicated and tasted not so great. I look forward to trying yours. I have fermenting lids that allow them to breath. I will give those a shot. Great job!
oh yes its simple and very well balanced it just enhances the flavor of whatever you eat it with!
Thank you so much.
Simple and Nice! Thank you Nate!
Yum, have always wanted to try this form for pickles
Another great vid Nat. Thanks
Great recipe! Thanks!
Knowledge is power! My buddy and I always share your videos. Keep it up man. You are awesome.
thank you for the positive energy my friend!!
Thank you for what you are doing!
Pickles on the counter! Thx!!
Thank you for making the effort to educate and share your hard earned knowledge I'm from South Africa and appreciate your energy and effort please make more videos and never stop you are very appreciated energy wise and knowledge wise 😁👌🙏
thank you for your positive energy and feedback my friend!!
Is more fermentation videos please
Thanks Nate, very informative. I appreciate your knowledge & details.
Thank you sooo much! I want to garden more but need ALL this type info to know how to preserve things!❤️🙏🏼
yes!!... preserving the harvest is just as important as growing it!!
Thank you making this right now😊
Thank you
Thanks!
Great, thanks, I will try this next year! :o)
5 days ago i fermented Savoy cabbage first time ever. Fizzed up and went over top of jar, took lid off then put straight back on. Its looking good so far. God bless
I did Napa cabbage, and it turned out delish!
Boomshakalaka, epic video
Don't get me wrong. I've been paying close attention and learning from all your great videos. You set me back in my chair when you call for the preferred choice of cucumbers. Because you're saying, despite a garden full of cucumbers you had to go out and buy Chicago pickling cucumbers to make this video. Isn't that defeating the purpose of growing a garden to be self sufficient.
I grew these my friend I was only talking about the seeds... Chicago pickling cucumbers is the variety of seed from Baker Creek and I usually grow them from last years seeds so you only buy the seeds once
More about fermenting please. I have made sauerkraut successfully. Absolutely delicious! Just cabbage and salt is how I like it. This year am struggling. First batch my fault ended up with black and pink mold because I did not use the proper lid. Next batch was slimy in the middle. I ran out of my garden cabbage so purchased cabbage from a farmers market. It was extremely dense and difficult to cut through. It had more of a radish hot taste than the sweet that I’m accustomed to. After a bit of research I’m thinking it may not have been fully ripe when it was harvested. Not sure if that would contribute to the sliminess in the middle or could I have packed a jar too tight? It did have liquid in it when I discarded it and was fully submerged but very dense with the cabbage in the jar. Could the weather have anything to do with this even though it’s being processed inside in air conditioning? Do you have any thoughts about what might’ve gone wrong?
I think you should boil the jars and lids before your canning process
it is very likely you had either not enough salt or an uneven distribution of the salt or too much salt.... one of those issues is the problem and it does not matter if the cabbage was ripe or not and it does not matter if you packed it very very tightly... it has to do with your recipe especially if you get pink mold thats a clear sign the salinity is off
@@gardenlikeaviking thank you! Both of these happened on first jar. Too much salt. Tried to fix next morning by remixing with more cabbage. That would make it uneven. The second batch was more cautious - measured salt correctly to the weight of cabbage the recipe called for. Maybe too little. It only had slime and a slight fowl smell, no mold. The jars “weeped“ during the first week. Did not open lid. Thought it was on loose enough because of weeping. Could that have contributed? Maybe too anaerobic? Successful jars weeped too but were regularly opened and cabbage pushed down to be sure it stayed submerged as others suggested. Thank you so much for addressing this. There are plenty of recipes and a few showing when ferments are bad saying ok to remove the white mold, black or pink mold makes the whole ferment bad but can’t find anything on what caused it to go wrong in first place and how to prevent.
@@markie3394 I'm ashamed to admit I made sauerkraut 2 yrs ago and I've been too afraid to try it. It's still in my fridge LOL. It now might be too old, IDK, but since you shared your mishaps, that has inspired me to try again. I never saw mold on mine, and it smells fine, but when I try again, I will make sure it's not soft in the middle as you describe...since that doesn't sound good. Maybe an indication of rotting, eh?
New to your channel. Love what I am learning ! Thank you for sharing your time and knowledge with us. I would love to learn more about fermenting ! Just learning about it and so far we are liking the fermenting a lot. 🌶🥒
Thanks, what do you do about actual mold on top? Some say scoop off, others throw it all out.
thank you Austin!... there should not be mold on top but if there is you must scrape it off and check the contents for a putrid smell or soft mushy veggies, if everything looks good then just let it keep fermenting ... that usually means you didn't get the salt ratio correct and or non sterile container/method
Thank you Nate
Great.. thanks
nice
Vast majority of pickled items in the stored here in Sweden is vinegar based, but you can actually find commercial lactofermented vegtebles and such at most places. 👍 Cuecumbers are my fav among them for sure.
This was made very simple and i thank you i have been interested for quite some time but now i feel confident to try it out. And my mom us growing alot of an old Swedish pickling cuecumber variety from the beginning of the 1700.
wow you are very fortunate to have a classic heirloom type of pickling cucumber!!... give this recipe a go and let me know what you think!