Thank you for your no nonsense instructions. I am so tired of being told I have to buy endless special equipment. I have been pickling beets for ever, but never thought of drinking the juice. That will be next on my list of experiments! And I also have to try fermenting more things.
Thank you! I was so put off many years ago by too much elaborate equipment. This was simple i appreciate. I come from a west Afrikan background and we ferment everything milk (kefir) butter beans and other indigenous food for centuries, there were no fridges so of course😅
Wonderful. Thank you for sharing, LOTS of information, easy. I just started some sour kraut two weeks ago and it is ready and delicious.!!!!!. I used the dry method and it's so much fun seeing and watching the science behind this. I look forward to your other videos.
This was very well explained. However I would have LOVED to have seen a demonstration of the 2-2.5% brine solution, because I couldn’t quite understand what you were saying about weigh the water and vegetables and make the solution. Can you please clarify? Most people I’ve seen on TH-cam make a basic brine with 32oz of water and 2tbsp of salt. So what percentage is that? It’s all very confusing..... 🤔
Take total weight of veg and water (fill the jar with both, then drain out the water). Calculate 2-2.5% of total weight. Add that amount of salt to the water, mix, add back to the jar. Make sure you use clean containers.
i have very poor gut health AND I'm also a huge picky eater so I'm scared to try new stuff lol but the instructions were very clear and it made it look pretty easy so i will give it a try! who knows? perhaps I'll find more things i like to eat
You mentioned that varying levels of salt in the ferments affect flavor, texture and color. I would like to refine my skills more as a fermenter I have been fermenting for many years but would love a discussion about what you suggested if you've already done that video could you tell me where I could find it? If not would you consider doing one on that subject?
For the salt brine method. I’m trying to find an easy formula I’ve tried before and loved. An example is it was something like 2 tsp per quart of water or 2 tablespoons of salt per gallon of water. Can anyone help me with this? Is anyone familiar?
I've been thinking a lot about fermented foods. A few people posted videos about how to heal your gut, and fermented vegetables was always the center of it. And now I live off grid and I keep hearing that fermented foods last a long time without refrigeration. Is that true? May I beg the favor of commenters? Share your knowledge. Point me in the right direction to learn this stuff. Thank you!
Yes fermented foods can last for every long time without a refrigerator, literally years, in appropriate storing conditions. But keep in mind that they will keep fermenting, fermentation doesn't stop - so they will be gradually becoming more sour.
hi. I just made some lemons with honey & ginger. It wasn't tightly packed cus I only have one lemon and it nade very little juice and the next 2 days didn't improve. I am using it now and didn't see any mold so I suppose it's safe. Why didn't more juice come out ? Is pickled food ( eg daikon, pickles) have the same health benefit or same but just less or very different benefits ( not sure cus very salty and/or sour and worry about it harminv teeth)? thx
When you ferment lemons, the technique and proportions differ from vegetables ferments, like cabbage, radish, etc., it's a very different topic. You'd have to follow a recipe and a technique very closely, when it comes to lemons, so mostly you had little juice because the proportion was not correct. You'd have to balance it with salt, or with brine, or with raw vinegars. Pickles will have the same benefits only if they were fermented, following lacto-fermentation method, not just preserved in vinegar, like many pickles are.
You don't want pathogens to come to live in your jar. Plus alcohol contains oxygen in it, just like water does. Lots of life grows underwater obviously, life grows under alcohol as well but it's completely different. Just make sure all the vegetables are completely submerged under the solvent and that they won't expand over it in time.
@@TheInternete yes. However, you’ll get even more probiotics and sour flavor if you wait another week. I have heard it said that three weeks is optimal. But two weeks is fine and you can go ahead and eat them at that time if you want.
@@michellefanter4671 they are not refrigerated while they’re fermenting. Refrigeration stops, or at least drastically slows, the fermentation process. So while you’re fermenting them, you just keep them in a cool, dry place like a pantry, but not somewhere so cold as refrigerator. When the fermenting is done, you can start storing them in the fridge.
Not really very helpful for me. If you're doing a video for beginners then surely you realise many of us need step by step guidance. Not a general overview.
The title does not imply that this is a beginner's guide. She did mention that she has several videos for beginners but I don't believe this is one of them
i have very poor gut health AND I'm also a huge picky eater so I'm scared to try new stuff lol but the instructions were very clear and it made it look pretty easy so i will give it a try! who knows? perhaps I'll find more things i like to eat
Join fermentation challenge: school.happybellyfish.com/p/art-of-fermented-foods
Thank you for your no nonsense instructions. I am so tired of being told I have to buy endless special equipment. I have been pickling beets for ever, but never thought of drinking the juice. That will be next on my list of experiments! And I also have to try fermenting more things.
Demonstration would have helped!!
She's useless
The best explanation iv found on utube simple and easy to follow thanks so much i look forward to trying this
Thank you! I was so put off many years ago by too much elaborate equipment. This was simple i appreciate. I come from a west Afrikan background and we ferment everything milk (kefir) butter beans and other indigenous food for centuries, there were no fridges so of course😅
Wonderful. Thank you for sharing, LOTS of information, easy. I just started some sour kraut two weeks ago and it is ready and delicious.!!!!!. I used the dry method and it's so much fun seeing and watching the science behind this. I look forward to your other videos.
Thanks for that nicely simple list. Very straightforward. (Not sure my attempts when I get round to it will also be!)
This was very well explained. However I would have LOVED to have seen a demonstration of the 2-2.5% brine solution, because I couldn’t quite understand what you were saying about weigh the water and vegetables and make the solution. Can you please clarify? Most people I’ve seen on TH-cam make a basic brine with 32oz of water and 2tbsp of salt. So what percentage is that? It’s all very confusing..... 🤔
Take total weight of veg and water (fill the jar with both, then drain out the water). Calculate 2-2.5% of total weight. Add that amount of salt to the water, mix, add back to the jar. Make sure you use clean containers.
@@AndrewN75 Thank you Andrew! Much appreciated. 👍🏾
Me too.
For a moment I thought she was going to.
3%
@@buttermilkbaysoap9416 Thank you.
i have very poor gut health AND I'm also a huge picky eater so I'm scared to try new stuff lol but the instructions were very clear and it made it look pretty easy so i will give it a try! who knows? perhaps I'll find more things i like to eat
You are awesome. I was looking for healthy bread recipe , that’s how I found you . Thankyou 🙏
Thank you for watching! If you'd like to support this channel, please join one of our online courses, it keeps us going: school.happybellyfish.com/
Very well explained, thanks a lot!😁
EXCELLENT FERMENTATION SUMMARY! ❤
Don’t sleep next to an open flame after consuming these delicious foods. 💥💥💥💥
Like farting into a candle light not be so good of an idea?
Excellent video, thank you so helpful, you have opened my eyes.
You are so welcome!
Do we leave the brined veggies outside or put them in the fridge?
Some great tips thank you
Please show us what you saying , the jar , the water, the sslt, visuals help. Thanks
That's what the courses are for.
Awesome video. Thank you!
Gonna try all of them
Great video do you have the link of the dry salt method of lemons? Thanks
You mentioned that varying levels of salt in the ferments affect flavor, texture and color. I would like to refine my skills more as a fermenter I have been fermenting for many years but would love a discussion about what you suggested if you've already done that video could you tell me where I could find it? If not would you consider doing one on that subject?
too little salt like 1% you can have bad bacteria issues. Too much over 3% you then have a salt brine with less fermentation and good probiotics.
Hi
tx so much
Says video page doesnt exist?
Thank you for your videos
You are awesome!
what if you dont have a scale? is there any other way to measure the salt?
About the formula is it like 1000 ml of water + 1000 gr of veggies = 40 gr of salt??
For the salt brine method. I’m trying to find an easy formula I’ve tried before and loved.
An example is it was something like 2 tsp per quart of water or 2 tablespoons of salt per gallon of water. Can anyone help me with this? Is anyone familiar?
Really good video
How long for method #1 and 3?
How to use the brine can we take it or not ? Kindly guide
Great information! Thank you!🙏🤍🙏
I love how kimchi looks but I don't like spicy foods, can it be made without Chile?
Yes, there there are variants of kimchi without chilli, but it tastes very different, more like sauerkraut
Chile is a country.
Are there various ways to consume fermented foods?
Can I go eat by you guys please?
Ill be such a happy bellyfish 😬😬😬
I've been thinking a lot about fermented foods. A few people posted videos about how to heal your gut, and fermented vegetables was always the center of it. And now I live off grid and I keep hearing that fermented foods last a long time without refrigeration. Is that true? May I beg the favor of commenters? Share your knowledge. Point me in the right direction to learn this stuff. Thank you!
Yes fermented foods can last for every long time without a refrigerator, literally years, in appropriate storing conditions. But keep in mind that they will keep fermenting, fermentation doesn't stop - so they will be gradually becoming more sour.
Is it oky to use those blue glowes couse its carrying microplastics !
Nice 👍
5⭐️ videos
Do I need to sterilize the jar? Is it necessary to boil a jar maybe?
Is it enough just to wash a jar?
If you don’t do canning, then washing the jar is enough
Amen
hi. I just made some lemons with honey & ginger. It wasn't tightly packed cus I only have one lemon and it nade very little juice and the next 2 days didn't improve. I am using it now and didn't see any mold so I suppose it's safe. Why didn't more juice come out ? Is pickled food ( eg daikon, pickles) have the same health benefit or same but just less or very different benefits ( not sure cus very salty and/or sour and worry about it harminv teeth)? thx
When you ferment lemons, the technique and proportions differ from vegetables ferments, like cabbage, radish, etc., it's a very different topic. You'd have to follow a recipe and a technique very closely, when it comes to lemons, so mostly you had little juice because the proportion was not correct. You'd have to balance it with salt, or with brine, or with raw vinegars. Pickles will have the same benefits only if they were fermented, following lacto-fermentation method, not just preserved in vinegar, like many pickles are.
@@HappyBellyfish thanks so much for this videos.
How to fement tons green mango
Sorry but this has been done on afrika for millenia and no fancy gadgets
With all this salt I assume these would not be good for diabetics or people with high blood pressure?
Assumption: completely wrong
Every single sourkrout recipe online is of cabbage ... i need some non cabbage recipes
how come you should avoid oxygen when bacteria needs oxygen to live?
You don't want pathogens to come to live in your jar. Plus alcohol contains oxygen in it, just like water does. Lots of life grows underwater obviously, life grows under alcohol as well but it's completely different. Just make sure all the vegetables are completely submerged under the solvent and that they won't expand over it in time.
How many hours veggies should be fermented please say that
Usually at least 1-2 weeks
@@tiffanysalerno so 14th day I can start eating right?
@@TheInternete yes. However, you’ll get even more probiotics and sour flavor if you wait another week. I have heard it said that three weeks is optimal. But two weeks is fine and you can go ahead and eat them at that time if you want.
@@tiffanysalerno Are the jars refridgerated or outside?
@@michellefanter4671 they are not refrigerated while they’re fermenting. Refrigeration stops, or at least drastically slows, the fermentation process.
So while you’re fermenting them, you just keep them in a cool, dry place like a pantry, but not somewhere so cold as refrigerator. When the fermenting is done, you can start storing them in the fridge.
You need to demonstrate.
❤
Apart from maybe one minute , I have no clue what you were talking about😮😮😮
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Does a starter really make it ferment faster?
Normally yes, it does
That's no good for me, the more I see crushing vegetables with hands the more I want to throw up
Not really very helpful for me. If you're doing a video for beginners then surely you realise many of us need step by step guidance. Not a general overview.
The title does not imply that this is a beginner's guide. She did mention that she has several videos for beginners but I don't believe this is one of them
@sheilabrennan4481 the way she was talking, she was talking as if you've never fermented vegetables. Sounds beginner to me lol! Just my opinion 🤷
Sounds like a sales pitch for fermenting classes. Did me no good either!
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Page does not exist
whats the simplest way to let gases/the air out ?
Just open and close the jar
i have very poor gut health AND I'm also a huge picky eater so I'm scared to try new stuff lol but the instructions were very clear and it made it look pretty easy so i will give it a try! who knows? perhaps I'll find more things i like to eat