I'm really digging these cooking videos. One of the questions a budding gardener has is: I've grown all this food...now what? We always have too much zucchini. What a great option.
I’ve never fermented zucchini but after watching this, I will. One of my favorite zucchini recipes (if you need another)is zucchini quiche. Sauté the zucc with onions, garlic, mushrooms, or whatever first to eliminate excess moisture and bring out more flavor. Then eggs, milk and cheese. My wife prefers low carb so we go crustless.
I never considered fermenting zucchini before but I'll certainly try it out next year. I tried out fermentation for the first time this year with an overabundance of carrots that I had and they turned out really well.
You teach this well, love it. I haven't done any fermentation for a while. My spring is near, and I can't wait to plant some zucchini and cucumber. Great video.
Another great video. Thank you Gardener Scott! :). Can't wait to try making these! Just waiting for glass weights to arrive... though maybe I can try rocks?
For countertop fermenting, I prefer to add my salt directly to the jar. The veg always has plenty of water, but I may not be able to fit two cups of brine if I pack it tight. I wonder if the onion, garlic and peppers would help diguise the funky flavor of fermented veggies. Much as I adore the process I've not done it in a while since the family is picky
Looking forward to trying this recipe!!! I can tell already I'm going to have to add cayenne peppers to my garden next year!!! For now, I'll have to use crushed red pepper flakes... Maybe just a pinch... I'm a bit of a wimp. LOL
Long Red Cayenne is an excellent cultivar! Ring-O-Fire cayenne peppers will knock your socks off if you’re more wimpy with hot peppers! I only use the Ring-O-Fire cayennes to dry and turn into cayenne pepper powder. Yowza! That’s hot!
Thank you! A very informative video. Just one thing: In England we don't use cups and as I don't have anything that measures cups (however much that is) would it be too much to ask how many fluid ounces or millilitres a cup is, please? Tia
After your fermentation process is complete to the point you like, do you remove the glass weight and the fermentation lid and replace with a regular lid? I assume that the jars will then go into the refrigerator. How long can these be stored in the refrigerator? Can these be stored in a fruit cellar and if so, what needs to be done to store them and how long will they last in that environment?
Yes, once the fermentation is complete I remove the weight and use a regular lid. They can easily store for six months in the refrigerator but they are usually eaten by then. To store for longer they should be processed using a reservation method like water bath canning.
Where do you get fresh grape leaves? How do you think they compare to oak leaves? I’ve heard oak leaves work because of the tannins. I have oak trees all over the place (Oakland, Ca) but do not know where to get grape leaves. Thanks again.
Can pretty much any vegetable be fermented? I have some asparagus I was thinking of trying...... And bell peppers. Green zucchini. Cauliflower. Green beans. :-) a few different veggies! I actually have two jars of watermelon rind that I started earlier. It will be my first ever fermented food. I'm really looking forward to seeing how it tastes.
Sunny, they will keep in the fridge for many weeks, but they will begin to soften in about a week. They will still taste very good, but they will begin to lose their crunch. I recommend eating them within a few days.
@@GardenerScott I thought so. The water bathing will kill the bacteria but what about Botchalism? Should I pressure can and won't the vegetables lose there crunch? With that said. Should I ferment with less time? Thank you so much for responding. FYI my compost is very hot and I'm getting ready to build my raised garden beds. Wish me luck
@@KPaul7 It is pH below 4.6 that is critical for avoiding botulism. Acidic foods can be water bathed processed and fermented usually lowers the pH that low, but testing it is a good idea before canning.
Gardener Scott thank you. I’m going to give it a try. Love your videos! Gardening in Northern Minnesota is a bit of a challenge, but it has been a good year.
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My wife made zucchini brownies from our harvest this year. Best brownies ever!
Can you share the recipe, please? Thanks in advance
Thanks for the information. Started with sauerkraut and moved on to asparagus, carrots...now trying zucchini. Great video.
I'm really digging these cooking videos. One of the questions a budding gardener has is: I've grown all this food...now what?
We always have too much zucchini. What a great option.
I’ve never fermented zucchini but after watching this, I will. One of my favorite zucchini recipes (if you need another)is zucchini quiche. Sauté the zucc with onions, garlic, mushrooms, or whatever first to eliminate excess moisture and bring out more flavor. Then eggs, milk and cheese. My wife prefers low carb so we go crustless.
I never considered fermenting zucchini before but I'll certainly try it out next year. I tried out fermentation for the first time this year with an overabundance of carrots that I had and they turned out really well.
You teach this well, love it. I haven't done any fermentation for a while. My spring is near, and I can't wait to plant some zucchini and cucumber. Great video.
I enjoy your videos very much. Please keep up the excellent work.
Thank you so much! Very easy to do and will try now that you explained so well.
Thanks, Lisa. It's easy and they taste great too. :)
Another great video. Thank you Gardener Scott! :). Can't wait to try making these! Just waiting for glass weights to arrive... though maybe I can try rocks?
Thank you! Still helpful years later (July, 2022)!!! 💐💐💐
For countertop fermenting, I prefer to add my salt directly to the jar. The veg always has plenty of water, but I may not be able to fit two cups of brine if I pack it tight.
I wonder if the onion, garlic and peppers would help diguise the funky flavor of fermented veggies. Much as I adore the process I've not done it in a while since the family is picky
Looks delicious. I need to grow this type next year.
I really like it. It is delicious, easy to grow, and looks great on the plate.
Very informative!
Great video, I've learned from it, thank you so much ❤️
Looking forward to trying this recipe!!! I can tell already I'm going to have to add cayenne peppers to my garden next year!!! For now, I'll have to use crushed red pepper flakes... Maybe just a pinch... I'm a bit of a wimp. LOL
Long Red Cayenne is an excellent cultivar! Ring-O-Fire cayenne peppers will knock your socks off if you’re more wimpy with hot peppers! I only use the Ring-O-Fire cayennes to dry and turn into cayenne pepper powder. Yowza! That’s hot!
Thank you so much, I love your video..Very helpful I just made two jars :))
That's wonderful. Enjoy them! 🙂
@@GardenerScott Thank you
Thank you! A very informative video. Just one thing: In England we don't use cups and as I don't have anything that measures cups (however much that is) would it be too much to ask how many fluid ounces or millilitres a cup is, please? Tia
There are 8 ounces in a cup. There a number of conversion sites that can help. like this one: www.metric-conversions.org/
Thanks!
After your fermentation process is complete to the point you like, do you remove the glass weight and the fermentation lid and replace with a regular lid? I assume that the jars will then go into the refrigerator. How long can these be stored in the refrigerator? Can these be stored in a fruit cellar and if so, what needs to be done to store them and how long will they last in that environment?
Yes, once the fermentation is complete I remove the weight and use a regular lid. They can easily store for six months in the refrigerator but they are usually eaten by then. To store for longer they should be processed using a reservation method like water bath canning.
Where do you get fresh grape leaves? How do you think they compare to oak leaves? I’ve heard oak leaves work because of the tannins. I have oak trees all over the place (Oakland, Ca) but do not know where to get grape leaves. Thanks again.
I get them from my grape plants. I think some Mediterranean markets carry them. Both grape and oak leaves have tannins.
Can pretty much any vegetable be fermented? I have some asparagus I was thinking of trying...... And bell peppers. Green zucchini. Cauliflower. Green beans. :-) a few different veggies! I actually have two jars of watermelon rind that I started earlier. It will be my first ever fermented food. I'm really looking forward to seeing how it tastes.
Yes, just about any vegetable will work and you can ferment them together for a nice mix.
Thank you! How long will it keep in the fridge?
Sunny, they will keep in the fridge for many weeks, but they will begin to soften in about a week. They will still taste very good, but they will begin to lose their crunch. I recommend eating them within a few days.
How can they be canned for long term please
home on the farm if no wilded grape leaves use black berry leafes.
also these leaves are good for healthy bowel movements just step in hot water great health.
Thank you your the best :)
Where do you get your fermenting tops and glass weights?
I get them through Amazon. All of the links are in the video description.
Thanks for good sharing👍
You are welcome.
Hi Scott, I was wondering. Is there a way to stop the fermenting and then store them for longterm?
The refrigerator will stop fermentation and many fermented foods can be processed with water bath canning methods.
@@GardenerScott I thought so. The water bathing will kill the bacteria but what about Botchalism? Should I pressure can and won't the vegetables lose there crunch? With that said. Should I ferment with less time? Thank you so much for responding.
FYI my compost is very hot and I'm getting ready to build my raised garden beds. Wish me luck
@@KPaul7 It is pH below 4.6 that is critical for avoiding botulism. Acidic foods can be water bathed processed and fermented usually lowers the pH that low, but testing it is a good idea before canning.
@@GardenerScott your are so awesome. Thank you so so much.
How long does fermented vegetables last in storage?
Stored in the refrigerator after fermenting, they can last for many months.
any type of salt? how do you keep them from being soggy?
Table salt with iodine is not recommended. Putting them in the refrigerator to halt the fermentation helps avoid sogginess.
I was wondering what Emo Phillips was up to these days.
Do you think what kind of salt you use is important?
It can be. Some salts have distinctive flavors and can influence the taste.
Gardener Scott thank you
does this process work with regular green zucchini?
Sure. I use it for both golden and green zucchini.
Sure. I use it for both golden and green zucchini.
Is this for. Long term. Storage, is how long and how to store.
This is intended for short-term storage in the refrigerator after fermentation is complete.
Where do you get your grape leaves
I grow my own grapes.
Where did you get the glass weights?
I got them here: amzn.to/2ZkUCgF
What does the fermentation lid do?
It keeps the zucchini protected from pests and dust and releases the extra CO2 and pressure so the jar doesn't break.
Gardener Scott thank you. I’m going to give it a try. Love your videos! Gardening in Northern Minnesota is a bit of a challenge, but it has been a good year.
Zucchini chocolate cake.
This is summer squash, not zucchini!
Best greetings from Germany.
If refrigerated how long will they last?
They should last a few months, but mine are usually eaten by then.
Kind of a long video for the content. A lot of things said and re-said.
Some are slower than you apparently. Damn. This guy is actually a greater teacher than the fast talkers. Knit while you watch nedt time fcol