As a microbiologist I'm all for the science. The tastier the better. You two do an excellent job sharing the important details of how to do this all safely.
Starting to wonder if sour candies were meant to mimic fermented foods, at least initially, and our craving for these sour candies are actually just cravings for fermented foods...
That's a really good observation! I've always wondered why I'd crave sour foods, mine being salt and vinegar chips or store bought, vinegar-doused pickles, but I never had anything truly fermented with a salt brine until I made my first batch of sauerkraut. I'm absolutely in love with homemade fermented kraut now, and I've noticed my desire for unhealthy sour treats disappear!
probably the acids in a round flavor profile are attractive and feel different. Our taste and cravings are probably some sort of adaptation to a correct diet, and most cooking has some balance of two flavors and maybe tastes good because our bodies are seem to keep track of what we need. Like why sugary soda goes well with salty pizza. I'm sure there is actual history behind sour candy but I wouldn't be surprised if it was just inspired from lemonade and the citric acid it has.
most fruits before modern hybridzation were much more sour than todays produce. it's maybe just that your body is accustomized to the sweet-and-sour profile of something like currants, crab apples or gooseberries.
This is a very common practice to naturally extract fruit essences in Korea, and probably lots of other cultures. My aunts and uncles do this every year with all sorts of seasonal fruits and annually make an essence with a stone fruit called maesil. It might be the same fruit as the Japanese ume, the tart green plums. They use these essences as sweeteners when cooking, in salad dressings, mixed with hot water as tea or cold water or chilled sparkling water as a refreshing drink. They’re GREAT digestion aids!
graceatbaker Very cool! Yea fermentation has been around for hundreds of years, but thankfully it’s starting to become a more well known thing you can do at home (like your aunts and uncles already do!)
Hey all, hope you enjoyed the video and have a good start to your week! Drop a like on this comment if you have tried a fermentation project before or comment something you want to try to ferment in the future
Just a notes. The white stuff on the berries is yeast. Salt kills the yeast and leaves the bacteria to thrive. Good video tho. I really enjoyed it and just ordered that book. I heard of noma from the rich roll podcast
Yes, you are right about that, and yeast fermentation happens even easier with fruits, without any salt. What I want to know is how can we get the fruit to ferment its own vinegar to preserve them in vinegar. There's no information on the internet whatsoever about that.
Hi Ethan, I got the Noma book from my library, it was intriguing, to say the least. I am currently fermenting hot peppers, garlic, sour kraut, and onions separately. I am excited to try fruit next.
Its not recommended to use a plastic bag as a weight, since the acids created can leach plastic into your ferment. This is especially true if using a water brine.
As well as not using a newspaper with toxic ink to funnel the blueberries into the glass container. As well as not using a steel fork to scoop out the fermented blueberries. I’ve had my ferments spoil due to people digging into them with steel forks. You can always weigh down the blueberries with a ramikin.
Thank you. I was wondering about the plastic, this is the second recipe tonight I've seen using a plastic bag filled with water to use as a weight for lacto fermentation
depends on the quality of the bag, but also, fruit acids are not generally powerful enough. when recycling plastic, much stronger acids like sulfuric are used.
The flavors options are good, but the health benefits are amazing. Fermented vegetables and even some fruits are probiotics and the best form you can buy. There are people out there paying anywhere from $20-$300 a month to buy probiotics, things like sauerkraut and kimchi and fermented vegetables and fruits are the best probiotics you can possibly get, it’s what the expensive medical style probiotics try to mimic. With fruit it’s not as effective as the vegetable probiotic but it still has probiotics in them. The reason fruit is different is because it has a lot of sugar in it, that can promote yeast and mold growth. Usually the fermentation you get a little yeast or cloudiness in the water on top, it’s not horrible unless it gets way out of hand but you wanna keep as much air in oxygen out of there as possible. Vegetables are kind of the same with flavor, if you cut them up into small bite sizes. You could also mix vegetables but a lot of them are really good like carrots. And you can mix, I like to put jalapeños and garlic or different peppers in with the carrots. You can do cucumbers and they’re like pickles but they get pretty soft. Peppers celery cabbage beets. A lot of people will mix cabbage and beets to add a little sweetness. I hate kimchi/sauerkraut, But if you can break it up with other flavors it can make it better. I really like to experiment with the peppers and you can also use herbs and different spices as long as they don’t have a lot of salt in them. With the vegetables you’re basically making a brine solution with salt, so if you had a salty spice like a Cajun spice that have salt in it you want to adjust and take a little of the salt out of your brining solution. Carrots are really good and if you cut them up in a little bites you can just throw it in with salads or eat it straight. A little garlic and a little pepper in there for spice is a great option. Medicinally it’s amazing food. I love the idea of the bag to displace the oxygen. In canning supplies they sell little glass pucks that you can use but they’re kind of expensive. One thing I would suggest, you removed the seal on your jar to let the gases escape. You don’t want the seal to be open because that lets oxygen in. They sell what they call burping lids or gassing lids that are basically a one-way valve or just a rubber tip that allows the expanding gases to escape, or you can do what’s called burping where you loose in the top of the jar a couple times a day to let those gases out but you don’t want to let oxygen have a way in, that’s when you get the bacterial growth and yeast problems. They sell the stuff on Amazon and almost anywhere where they do canning and it just makes it a lot easier, it just works with mason jars. The only other thing I can think of is to use distilled water or good purified water, you definitely don’t want tapwater because chlorine will kill off the natural enzymes in the fruits and vegetables which is what you’re promoting the growth of in the fermentation process.
Im excited to learn about this and come up with some new recipes. I especially love working with contrasting flavors to create something else entirely.
Solid information I’ve done this with sauerkraut and tomatoes garlic and onions but never thought about fruit even though tomatoes are fruit but not really
Just a note: for fermenting in warm climates (or houses) you should add more salt, like 2.5-3%. In my area, many houses are typically 80-85 degrees inside.
I have not heard that before. What is the science behind it? Noma does their ferments at 82 degrees and recommends starting at 2%. LAB are going to be different around the world, so it may be less a temperature thing and more a localized LAB population thing.
This is what I'm thinking about preserving fruits: make a jam, which requires a bad amount of sugar, and then ferment the jam with yeast to convert the sugar to alcohol, making an alcoholic jam. What do you think?
You would need to water the jam down to ferment it wouldn't you.. and at that point you might as well go straight to making alcohol from the fruit wouldn't you. This is intended to cut down on sugar .. By making alcohol instead. Confusing idea
Overall good information. I Love fermented lacto foods and of course ethanol ferments as well. One small detail, organic foods do contain pesticides. They are just are organic ones. I dont know why this myth persists. As a general rule, they have to use more of them in greater quantity as bugs have developed resistance to them.
I would like to cast a vote for a sourdough starter series You could walk us through day by day how to start it, feed it, what the mixture looks like each day and then bake with it 🤘🏻🤘🏻🤘🏻🤘🏻🤘🏻🤘🏻🤘🏻🤘🏻
I was really into sourdough about 2 years ago, but my starter has long died, so a new sourdough series would be great idea, maybe in November or December!
Cook with E Cool 😎 I bought a starter when I as in California for sourdough that was around during the gold rush lol I started it and a regular starter, made some bread then got lazy and let them die 💀
You guys are GREAT! Question: do you find the acid from the ferment is a problem with the metal lids? I've been told it can be, and so use BPA free plastic lids (there are also not QUITE as airtight as the metal and so serve a similar purpose to removing the gasket on the type of jar you use) Now I will switch to Mommy moe: I think the newspaper is a smart way to use what you have - but dang guys - get a canning funnel! LOL!)
I wonder why the fermentation here turned into a *Lacto fermentation* not an *Alcohol fermentation*? Also, yes you did cover the berries with a bag of water. but there is plenty of empty space in between the berries. Isn't that supposed to cause mold growth? Third question, is the result liquid = lactic acid? It's not ethanol nor acitic acid right?
This is new to me. You put fermented blueberries on top of pancakes... That means they don't taste salty??? I must try to make this and find out! Thanks for the great video.
Great video guys thank you. As I have been on the carnivore diet for a while, now slowly I am introducing the vegetables in my diet. I am wondering if we can fermented organic frozen blueberries instead of fresh as it is not always easy to find them?
Glad you enjoyed. Frozen blueberries should work if you thaw them ahead of time. Since LAB is all around us, it should be introduced through handling the berries.
@@EthanChlebowski thank you so much, I will try to fermented some frozen berries today, and summer is almost here in New Zealand so it is better to stock some blueberries from organic farms 👍
When I first found your channel I assumed you were associated with a larger company due to your production value and your presence, I found that wasn't the case. But I like seeing the more casual side of some of your earlier videos.
Hey ethan, it's normal to feel a little sparkling in my tong when I made a lacto fermentation ? In this case was a cucumber lacto fermentation, 2%, 6 days, doesn't smell bad and has a good sournes too
If I’m using a regular mason jar with a screw on top to ferment the fruit, do I just put the whole lid on or do I need to use something else to cover the lid?
I was wondering the same thing. I have a few jars of home made apple sauce in them. The tops started to bulge so I cracked the tops until I heard the gas bleed out and put them in fridge. Looking for tips so I will watch some of these how to's.
I would like to make a vegan cheese of cashew nuts, but how do I start the ferment or create ferment for that? Or Can I use some of the ferment that was made within this Video?
What this means is that the environment likely has too much oxygen wear mold can grow. 1. Remove oxygen - Likely the #1 culprit. The water in the ziploc bag and crock jar method isn't the most ideal for removing oxygen compared to 1. Vacuum Sealing the berries and salt or 2. Using a fermentation airlock lid over the jar. These are the lids I have started using: amzn.to/2OjlUh3 2. Try fermenting the berries in a brine. Obviously, you lose out on the potentness of the berry juices, but you still get the berries. My video on that is here: th-cam.com/video/Jg5LSeVleDU/w-d-xo.html
Sarah Fewkes Thanks for watching! I’ve definitely considered it. Likely this fall or winter. I was really into sourdough like 1-2 years ago, but then let my starter die :( it may be time to renew it!
@@EthanChlebowski it is devastating loosing a starter. I had one for over 2 years and one day when I was introducing some air to it with my handheld whisk I blew the bottom of my jar off and lost my starter across the floor. No starters I have created since have been the same, moved house and the local flour mill I used is no longer local. Sigh
Can you try to Lacto ferment Pomegranate ? Google a research paper by the terms "Pomegranate Lacto ferment" and it's said to be 10 times more potent and better at DPPH scavenging and 4 times at SO- scavenging antioxidants. Also, I wanted to ask if it would be okay if I don't add salt to ferment the blueberries ?
Sounds interesting, I could give it a shot. The salt is necessary in order to lacto ferment the blue berries. It creates an environment that will help ward of bad microbes and let the LAB survive.
I have fermented many different vegetables but not fruit. I was wondering why you didn't crush the berries to remove all the air space between them. I would worry that it would grow mold. Does the salt help to kill the wild yeast on the berries? Otherwise you may end up with hooch instead. Great video!
The liquid that leaches out of berries fills in the air space in between them and the ziploc bag on top will keep out any more oxygen from getting in! Then the salt level will promotoe LAB growth will killing off other unwanted microbes. The main reason not to crush them is to keep structural integrity, that being said, if you know you are going to be mashing or pureeing the berries anyway, you could crush them. Alternatively, you can ferment in a vacuum sealed bag to ensure there is not any air, but I have not had issues using the crock method with the ziploc water bag on top!
Thanks for the video. I just fermented mine for 7 days using the book, but not watching this video first. I did not taste every day and mix it up. I see what looks like white mold in a couple of places up high. The brine has not filled the jar like it should by now. Should I throw this out or try mix the brine up and let it keep going?
I am pretty sure that any batch with signs of mould is straight out ruined and should be tossed out. Remember to carefully wash the container afterwards before using it again.
Actually, I looked into this a bit and there is a good chance the white stuff is kahm yeast that can be skimmed off safely. Anything green or bluish would be a huge no-go, though.
No need to wash them, you want all of the lactic acid bacteria on the skin! If there is any noticeable dirt, you can lightly rinse them with water, but do not scrub.
James Bowens That’s a great question. The fermentation does change glucose into acetic acid, so it should lower the sugar, but by how much, I’m not sure.
If you purchased non-organic store bought fruits or veggies for fermentation, could you just leave them sitting out overnight to collect bacteria in the surrounding air?
Wouldn’t be advisable as the fruit including inner layers has absorbed all the chemicals and carcinogens from the plethora of vile pesticides and fungicides etc… It’s never really advisable to eat any fruit or veg that isn’t organic and non GMO. There is a reason that almost everyone has chronic health conditions these days and many many people get cancer. Nearly all food is a toxic hazard. Try to eat non GMO and organic wherever possible.
That's a really cool idea. Getting enough pectin would be the issue though haha. I may try using the lacto juice for a jam though, you have me thinking!
Maybe it’s a different breed or something Edit: So I did a quick internet search, and it’s possible that the Blueberries that you’re thinking of are actually Bilberries (whose Swedish name actually does mean blue-berry) which have very similar berries, but different plants.
It's salt only, the recipe is straight from the Noma book. After a day the liquid leeches out from the berries in effect creating a brine. Are you talking freezing before fermenting or freezing after they have been fermented?
@@EthanChlebowski I see, but the book or not, the thing is, that they don't ferment at least that fast because they are left to leak the juices, which does not happen as fast as, for example, with veggies, which can take several tens of minutes only. As for freezing and sweetness, it is difficult to say, because it depends on how long one will pickle for after being frozen or how long they will be eating after freezing (so it can continue fermenting or not). The sweetness after freezing comes from the plants' cellular membrane breaking and leaking sugars out. So if those ferment, they will make it a bit more sour rather than sweet. If frozen after, things will get a bit sweeter but only for the 1st period, before the microbes ferment the sugars again. So you decide
aregst I’m not sure I’m following you. A brine isn’t necessary for fermentation to occur. It is used to help create the anaerobic environment. That in addition to the salt is what allows the LAB is to thrive. In this method the water bag is used in place of the a brine to establish the anaerobic environment so that fermentation can occur. Noma has done extensive research on fermentation, and in the testing of the these methods. These fruits will ferment using this method. If you wanted to use a brine you could do so, however part of the benefit of not using is the liquid that comes from the berries which can be used for drinks, vinaigrette’s, purées, etc.
Check out chris Trump for how to cultivate lab (lactobacillus). I imagine you could inoculate... but the freezing process will have broken cell walls making it... different in how the ferment would go down. Speed and such, which will certainly effect flavor and texture. I’m curious now.
Fermented Blueberries didn't turn out so great for me. Maybe because I used frozen berries. I tried the same recipe, but I tried it with cherries instead. Tastes really amazing and had a bit of an alcohol-like smell early on. It's tasting pretty nice, tbh. After about 3 days of fermenting, the cherries retain some of their sweetness, but they have the tart and saltiness of a marinated olive, which somehow manages to work. I'll be combining this with my homemade kefir and I might try a fermented cherry soda or lemonade.
I have a hard time believing the organic and/or non-gmo labels. I have this hard time believing it, because getting these labels are expensive, and mostly only big corporations can afford these labels. Hmmm, makes one wonder. What's your thoughts?
The labels matter because standards have to be met to obtain the labels. GMO's aren't a big feel unless they have been sprayed by certain chemicals. Everything has been genetically modified. Companies are not going to spend more time and money growing organic produce if it will not be certified. There are other things that have to be done and paid for to ensure a crop is even organic - like soil testing.
A farmer would have to bend over backwards to ensure a product is organic because chemicals are within everything. My co-worker grows his own vegetables, doesn't mean they are organic. The manure has chemicals within it because of the horse feed that was fed to the horse. Crops regardless of whether they are organic or not often are grown with pesticides as well - organic crops are grown with pesticides that have not been shown to harm human health (to my knowledge thus far), ex. Vinegar.
You made and error when explaining the release of gasses from the jars @about 4:19 carbon dioxide is not the dangerous gas that needs to be released. The gas that presents danger and promotes rot is ethylene gas - a byproduct given off by produce as it ripens. This gas is also responsible for accelerating the decay of food. like the vid keep up the good work!!!
Loudin Clear Glad you enjoyed. Ethylene is not a product of Lacto fermentation. The chemical products of Lacto fermentation are lactic acid and carbon dioxide. The carbon dioxide causes carbonation which is why we want to release it. If left too long that carbonation will build up which isn’t what we want here or at worst it could actually explode your jar. Ethylene is a gas that is let off naturally as fruit ripen on their own. This isn’t what we are doing here since we are creating an environment for Lacto fermentation. I’m not sure of any sources that speak of any sources that specifically speak to how fermentation affects ethylene for given fruits. The primary reason to let gas release is to avoid carbon dioxide build up.
@@EthanChlebowski You are correct I apologize... I mistakenly stated ethyline rather than ethanol ... H₂SO₄,dehydration takes place to give ethylene. This reaction involves protonation of ethanol to form protonated alcohol,which loses water to give carbocation. On deprotonation, carbocation gives ethylene. I am just learning that despite their complexity, the whole basis of lactic acid fermentation centers on the ability of lactic acid bacteria to produce acid, which then inhibits the growth of other non-desirable organisms. All lactic acid producers are micro-aerophilic, that is they require small amounts of oxygen to function. Species of the genera Streptococcus and Leuconostoc produce the least acid. Next are the heterofermentative species of Lactobacillus which produce intermediate amounts of acid, followed by the Pediococcus and lastly the homofermenters of the Lactobacillus species, which produce the most acid. Homofermenters, convert sugars primarily to lactic acid, while heterofermenters produce about 50% lactic acid plus 25% acetic acid and ethyl alcohol and 25% carbon dioxide. These other compounds are important as they impart particular tastes and aromas to the final product. The heterofermentative lactobacilli produce mannitol and some species also produce dextran.
Will it affect the berries if you split them into separate jars after mixing with salt? Thought I had a bigger jar at home and realized I didn't after mixing lol.
As a microbiologist I'm all for the science. The tastier the better. You two do an excellent job sharing the important details of how to do this all safely.
Starting to wonder if sour candies were meant to mimic fermented foods, at least initially, and our craving for these sour candies are actually just cravings for fermented foods...
That's a really interesting thought. I wonder if anyone has done research into the area!
That's a really good observation! I've always wondered why I'd crave sour foods, mine being salt and vinegar chips or store bought, vinegar-doused pickles, but I never had anything truly fermented with a salt brine until I made my first batch of sauerkraut. I'm absolutely in love with homemade fermented kraut now, and I've noticed my desire for unhealthy sour treats disappear!
probably the acids in a round flavor profile are attractive and feel different. Our taste and cravings are probably some sort of adaptation to a correct diet, and most cooking has some balance of two flavors and maybe tastes good because our bodies are seem to keep track of what we need. Like why sugary soda goes well with salty pizza. I'm sure there is actual history behind sour candy but I wouldn't be surprised if it was just inspired from lemonade and the citric acid it has.
U just did something
most fruits before modern hybridzation were much more sour than todays produce. it's maybe just that your body is accustomized to the sweet-and-sour profile of something like currants, crab apples or gooseberries.
This is a very common practice to naturally extract fruit essences in Korea, and probably lots of other cultures. My aunts and uncles do this every year with all sorts of seasonal fruits and annually make an essence with a stone fruit called maesil. It might be the same fruit as the Japanese ume, the tart green plums. They use these essences as sweeteners when cooking, in salad dressings, mixed with hot water as tea or cold water or chilled sparkling water as a refreshing drink.
They’re GREAT digestion aids!
graceatbaker Very cool! Yea fermentation has been around for hundreds of years, but thankfully it’s starting to become a more well known thing you can do at home (like your aunts and uncles already do!)
You can leave the rubber gasket in place and it will self burp.
I ferment my vegetables in Fido jars with the gasket ❤️
Hey all, hope you enjoyed the video and have a good start to your week!
Drop a like on this comment if you have tried a fermentation project before or comment something you want to try to ferment in the future
Just a notes. The white stuff on the berries is yeast. Salt kills the yeast and leaves the bacteria to thrive. Good video tho. I really enjoyed it and just ordered that book. I heard of noma from the rich roll podcast
Yes, you are right about that, and yeast fermentation happens even easier with fruits, without any salt. What I want to know is how can we get the fruit to ferment its own vinegar to preserve them in vinegar. There's no information on the internet whatsoever about that.
@@lukejones1244 i think if you wait until your fruit ferments to alcohol, then wait some more, it will go vinegar.
Hi Ethan, I got the Noma book from my library, it was intriguing, to say the least. I am currently fermenting hot peppers, garlic, sour kraut, and onions separately. I am excited to try fruit next.
Its not recommended to use a plastic bag as a weight, since the acids created can leach plastic into your ferment. This is especially true if using a water brine.
As well as not using a newspaper with toxic ink to funnel the blueberries into the glass container. As well as not using a steel fork to scoop out the fermented blueberries. I’ve had my ferments spoil due to people digging into them with steel forks.
You can always weigh down the blueberries with a ramikin.
Thank you. I was wondering about the plastic, this is the second recipe tonight I've seen using a plastic bag filled with water to use as a weight for lacto fermentation
depends on the quality of the bag, but also, fruit acids are not generally powerful enough. when recycling plastic, much stronger acids like sulfuric are used.
The flavors options are good, but the health benefits are amazing. Fermented vegetables and even some fruits are probiotics and the best form you can buy. There are people out there paying anywhere from $20-$300 a month to buy probiotics, things like sauerkraut and kimchi and fermented vegetables and fruits are the best probiotics you can possibly get, it’s what the expensive medical style probiotics try to mimic. With fruit it’s not as effective as the vegetable probiotic but it still has probiotics in them. The reason fruit is different is because it has a lot of sugar in it, that can promote yeast and mold growth. Usually the fermentation you get a little yeast or cloudiness in the water on top, it’s not horrible unless it gets way out of hand but you wanna keep as much air in oxygen out of there as possible.
Vegetables are kind of the same with flavor, if you cut them up into small bite sizes. You could also mix vegetables but a lot of them are really good like carrots. And you can mix, I like to put jalapeños and garlic or different peppers in with the carrots. You can do cucumbers and they’re like pickles but they get pretty soft. Peppers celery cabbage beets. A lot of people will mix cabbage and beets to add a little sweetness. I hate kimchi/sauerkraut, But if you can break it up with other flavors it can make it better. I really like to experiment with the peppers and you can also use herbs and different spices as long as they don’t have a lot of salt in them. With the vegetables you’re basically making a brine solution with salt, so if you had a salty spice like a Cajun spice that have salt in it you want to adjust and take a little of the salt out of your brining solution. Carrots are really good and if you cut them up in a little bites you can just throw it in with salads or eat it straight. A little garlic and a little pepper in there for spice is a great option. Medicinally it’s amazing food.
I love the idea of the bag to displace the oxygen. In canning supplies they sell little glass pucks that you can use but they’re kind of expensive.
One thing I would suggest, you removed the seal on your jar to let the gases escape. You don’t want the seal to be open because that lets oxygen in. They sell what they call burping lids or gassing lids that are basically a one-way valve or just a rubber tip that allows the expanding gases to escape, or you can do what’s called burping where you loose in the top of the jar a couple times a day to let those gases out but you don’t want to let oxygen have a way in, that’s when you get the bacterial growth and yeast problems. They sell the stuff on Amazon and almost anywhere where they do canning and it just makes it a lot easier, it just works with mason jars. The only other thing I can think of is to use distilled water or good purified water, you definitely don’t want tapwater because chlorine will kill off the natural enzymes in the fruits and vegetables which is what you’re promoting the growth of in the fermentation process.
Can’t wait to try. Never thought of doing it with fruit this way
Give it a shot, plums are another awesome fruit to try. My favorite simple thing to do is add the fruit to yogurt!
What a gem of a channel
Im excited to learn about this and come up with some new recipes. I especially love working with contrasting flavors to create something else entirely.
Please share
Solid information I’ve done this with sauerkraut and tomatoes garlic and onions but never thought about fruit even though tomatoes are fruit but not really
Just a note: for fermenting in warm climates (or houses) you should add more salt, like 2.5-3%. In my area, many houses are typically 80-85 degrees inside.
I have not heard that before. What is the science behind it?
Noma does their ferments at 82 degrees and recommends starting at 2%. LAB are going to be different around the world, so it may be less a temperature thing and more a localized LAB population thing.
@@EthanChlebowski Interesting. I was told that by an old timer, and I've had better luck with it, personally.
@@LarsSveen Whatever works for the one making it is what counts in my book!
The bloom on fruit is just the thing for sour dough
This is what I'm thinking about preserving fruits: make a jam, which requires a bad amount of sugar, and then ferment the jam with yeast to convert the sugar to alcohol, making an alcoholic jam. What do you think?
You would need to water the jam down to ferment it wouldn't you.. and at that point you might as well go straight to making alcohol from the fruit wouldn't you. This is intended to cut down on sugar
..
By making alcohol instead. Confusing idea
Overall good information. I Love fermented lacto foods and of course ethanol ferments as well. One small detail, organic foods do contain pesticides. They are just are organic ones. I dont know why this myth persists. As a general rule, they have to use more of them in greater quantity as bugs have developed resistance to them.
I would like to cast a vote for a sourdough starter series
You could walk us through day by day how to start it, feed it, what the mixture looks like each day and then bake with it 🤘🏻🤘🏻🤘🏻🤘🏻🤘🏻🤘🏻🤘🏻🤘🏻
I was really into sourdough about 2 years ago, but my starter has long died, so a new sourdough series would be great idea, maybe in November or December!
Cook with E
Cool 😎
I bought a starter when I as in California for sourdough that was around during the gold rush lol I started it and a regular starter, made some bread then got lazy and let them die 💀
The bigger issue in conventional fruit for fermentation is the fungicide
still quite new here (have done the pickled onions already) - cool to see your bro contributing.
You guys are GREAT! Question: do you find the acid from the ferment is a problem with the metal lids? I've been told it can be, and so use BPA free plastic lids (there are also not QUITE as airtight as the metal and so serve a similar purpose to removing the gasket on the type of jar you use) Now I will switch to Mommy moe: I think the newspaper is a smart way to use what you have - but dang guys - get a canning funnel! LOL!)
Very very helpful video and good explained ! Keep on going you channel is great !
I appreciate it!
More videos in shorts & flip-flops please. It helps to properly digest the quality content! 🍇 😋
LOVE THE WATER WEIGHT BAGS!!!!! Thank you fermentation is BOMB!!!! oxox TY
I wonder why the fermentation here turned into a *Lacto fermentation* not an *Alcohol fermentation*?
Also, yes you did cover the berries with a bag of water. but there is plenty of empty space in between the berries. Isn't that supposed to cause mold growth?
Third question, is the result liquid = lactic acid?
It's not ethanol nor acitic acid right?
This is new to me. You put fermented blueberries on top of pancakes... That means they don't taste salty??? I must try to make this and find out! Thanks for the great video.
The fermented berries will be a mix sweet, sour, and seasoned through. One of my favorites is to mix it with yogurt!
In Korea, they do this but with sugar. It’s called cheong
Could we possibly use this lactic acid liquid to make cheese?
New flavours is just the tip of the berg. It's effects the microbiome for the best!
this was like watching a highschool presentation
Grade = C
@@nealb2285 heyyyy why
Great video guys thank you. As I have been on the carnivore diet for a while, now slowly I am introducing the vegetables in my diet. I am wondering if we can fermented organic frozen blueberries instead of fresh as it is not always easy to find them?
Glad you enjoyed. Frozen blueberries should work if you thaw them ahead of time. Since LAB is all around us, it should be introduced through handling the berries.
@@EthanChlebowski thank you so much, I will try to fermented some frozen berries today, and summer is almost here in New Zealand so it is better to stock some blueberries from organic farms 👍
Sevim Dogru You’re welcome, let me know how they come out. I’m jealous, summer is coming to an end in the states!
Does the lactic bacteria kill yeast? Or is the juice alcoholic?
When I first found your channel I assumed you were associated with a larger company due to your production value and your presence, I found that wasn't the case. But I like seeing the more casual side of some of your earlier videos.
Dudes! Awesome! Gonna get on some of these and stick some in my fermented millet porridge. Hell. Yep!
I actually started this at work before seeing this they still got 2 days to go
Does inoculating with previously cultivated lacto or lab change the flavor I wonder?
Thank you, can I use frozen blueberries?
Using a plastic bag with water as a weight is INGENIOUS!!! Wish I had thought of that!
Its actually not recommended since the acids created can leach plastic into your ferment. This is especially true if using a water brine.
If the bag leaks it ruins your concentrations and destroys your ferment
Hey how come the blueberries did lacto fermentation and not alcoholic fermentation? Would really really appreciate if you guys responded!
nice video, good production, excellent explanation
Interesting, will definitely try out. Wonder if these would make a nice liqueur, perhaps washing off salt ?
You have accidentally told us all how fast your beard grows and the answer is FAST lol
@championchap Much be a hot topic to those who can't grow them
@@mvpandrew93 You're damn right it's a hot topic to me. I can barely grow scruff in a month.
So long as nobody thinks about fermenting beards...
Hey ethan, it's normal to feel a little sparkling in my tong when I made a lacto fermentation ? In this case was a cucumber lacto fermentation, 2%, 6 days, doesn't smell bad and has a good sournes too
Wow.... Cool info but did we need that song that only says "OMG" or what it sounds like over and over?!? 😥
If I’m using a regular mason jar with a screw on top to ferment the fruit, do I just put the whole lid on or do I need to use something else to cover the lid?
I was wondering the same thing. I have a few jars of home made apple sauce in them. The tops started to bulge so I cracked the tops until I heard the gas bleed out and put them in fridge. Looking for tips so I will watch some of these how to's.
I would like to make a vegan cheese of cashew nuts, but how do I start the ferment or create ferment for that? Or Can I use some of the ferment that was made within this Video?
Blueberries are so expensive in my country. That Jar's worth alone is probably worth R1000 if not more! That's atleast $80
Wow! Blueberries grow wild in my backyard but the birds always eat them before I have a chance.
So I’ve done this twice now. Following the procedure exactly. Both times I got white fuzzy mold on top.
What this means is that the environment likely has too much oxygen wear mold can grow.
1. Remove oxygen - Likely the #1 culprit. The water in the ziploc bag and crock jar method isn't the most ideal for removing oxygen compared to 1. Vacuum Sealing the berries and salt or 2. Using a fermentation airlock lid over the jar. These are the lids I have started using: amzn.to/2OjlUh3
2. Try fermenting the berries in a brine. Obviously, you lose out on the potentness of the berry juices, but you still get the berries. My video on that is here: th-cam.com/video/Jg5LSeVleDU/w-d-xo.html
This is fabulous! I'm a bit in love with you. Have you thought about making a sourdough video? :)
Sarah Fewkes Thanks for watching! I’ve definitely considered it. Likely this fall or winter. I was really into sourdough like 1-2 years ago, but then let my starter die :( it may be time to renew it!
@@EthanChlebowski it is devastating loosing a starter.
I had one for over 2 years and one day when I was introducing some air to it with my handheld whisk I blew the bottom of my jar off and lost my starter across the floor.
No starters I have created since have been the same, moved house and the local flour mill I used is no longer local. Sigh
@@josh2045 HOw could you blow the bottom of y9our jar with a handheld whisk?
Girl same
@@josh2045 hey there! For my starters, I’ve had great luck with kind Arthur unbleached whole wheat flour. Good luck!
Please can I know from this BlackBerry does it contain any percentage of alcohol and what is it .
Can you try to Lacto ferment Pomegranate ?
Google a research paper by the terms "Pomegranate Lacto ferment" and it's said to be 10 times more potent and better at DPPH scavenging and 4 times at SO- scavenging antioxidants.
Also, I wanted to ask if it would be okay if I don't add salt to ferment the blueberries ?
Sounds interesting, I could give it a shot.
The salt is necessary in order to lacto ferment the blue berries. It creates an environment that will help ward of bad microbes and let the LAB survive.
I will try whit star fruit so see how sour will get or the berries flavor will get more intense
Can I use frozen blueberry instead? Same procedure?
Quite informational indeed. Thanks brosephs.
If I buy fermentation lids for mason jars , can I avoid the use of the plastic bags ? Thanks
do you include the water weight when measuring salt?
Stupid question but do they taste salty ?
can this be done with frozen blue berries? or should i unfreeze them first?
I want that frog shirt!!!!
Try making kombucha with the blueberries! It may have an interesting flavor profile.
That's a great idea! I'll have to see if I can get a scoby and try it out.
I have fermented many different vegetables but not fruit. I was wondering why you didn't crush the berries to remove all the air space between them. I would worry that it would grow mold. Does the salt help to kill the wild yeast on the berries? Otherwise you may end up with hooch instead. Great video!
The liquid that leaches out of berries fills in the air space in between them and the ziploc bag on top will keep out any more oxygen from getting in! Then the salt level will promotoe LAB growth will killing off other unwanted microbes.
The main reason not to crush them is to keep structural integrity, that being said, if you know you are going to be mashing or pureeing the berries anyway, you could crush them.
Alternatively, you can ferment in a vacuum sealed bag to ensure there is not any air, but I have not had issues using the crock method with the ziploc water bag on top!
i am looking for some vegetables or fruit that can create with sweet flavours???
Thanks for the video. I just fermented mine for 7 days using the book, but not watching this video first. I did not taste every day and mix it up.
I see what looks like white mold in a couple of places up high. The brine has not filled the jar like it should by now. Should I throw this out or try mix the brine up and let it keep going?
I am pretty sure that any batch with signs of mould is straight out ruined and should be tossed out. Remember to carefully wash the container afterwards before using it again.
Actually, I looked into this a bit and there is a good chance the white stuff is kahm yeast that can be skimmed off safely. Anything green or bluish would be a huge no-go, though.
Just stumbled across your channel, super awesome content for such a small channel. Got my sub!
Much appreciated!
Love it! Thanks for sharing! Will try with cherries!
I love that frog shirt
Wick Wick wicky blueberries y'all!!! Awesome vid guys. I'm going to do this tomorrow
Does this fermentation produce alcohol?
How do you keep the birds out of the blueberry bushes?
You have to net them otherwise you'll have nothing left.
can you also use a vaccuum bag instead of a jar?
I bought organic blueberries is it recommended to wash the blueberries?
No need to wash them, you want all of the lactic acid bacteria on the skin! If there is any noticeable dirt, you can lightly rinse them with water, but do not scrub.
@@EthanChlebowski tks good info I will work on it tonight. Tks again.
Rich Ruiz Sure thing, glad I could help!
I made fermented carrots, I peeled the carrots and they still fermented
@@stevesbonesai Good to hear! LAB is all around us on hands, surfaces, so it likely got in an alternate way than the carrot skin.
How would you know if it went bad (pathogenic microbes)?
Any idea how this would change the nutritional value of the blueberrys? Possibly dropping sugar content to make them more Keto Friendly?
James Bowens That’s a great question. The fermentation does change glucose into acetic acid, so it should lower the sugar, but by how much, I’m not sure.
Freezing them is better because my fridge doesn't slow down wild yeast at all, but it depends what temp your fridge is at.. :)
Yep they technically do continue to ferment, but at a much slower rate. The freezer is a great idea, if you know it may be longer before you use them!
Love that book! I'm gonna get into Koji soon!
Colin Makes All The Things it’s great, so many potential uses!
love the video-excellent info. (music: can't stand the "Oh my god")
Can I use mangoes instead of blueberries?
How do you ferment grapes to be a fertilizer?
Hi, why did you not fill the jar with water?
If you purchased non-organic store bought fruits or veggies for fermentation, could you just leave them sitting out overnight to collect bacteria in the surrounding air?
Wouldn’t be advisable as the fruit including inner layers has absorbed all the chemicals and carcinogens from the plethora of vile pesticides and fungicides etc…
It’s never really advisable to eat any fruit or veg that isn’t organic and non GMO. There is a reason that almost everyone has chronic health conditions these days and many many people get cancer. Nearly all food is a toxic hazard.
Try to eat non GMO and organic wherever possible.
This was just a year back wow!
Im wondering how much alcohol content is in that liquid?
im a bit late here but why didnt you use water as i ve seen in your other fermentation video?
So you can make your own lactic acid, your own pectin (from Cody’s lab) and use these two things to make a jam.
That's a really cool idea. Getting enough pectin would be the issue though haha. I may try using the lacto juice for a jam though, you have me thinking!
Wait, that's a blueberry bush? Doesn't look anything like the ones that grow in Sweden where I live, it's like a completely different plant
Maybe it’s a different breed or something
Edit: So I did a quick internet search, and it’s possible that the Blueberries that you’re thinking of are actually Bilberries (whose Swedish name actually does mean blue-berry) which have very similar berries, but different plants.
Can you ferment organic frozen fruit?
guys, are you sure it should be salt and not brine (for berries with skin unlike veggies)?
by the way, if you freeze - they will become sweeter
It's salt only, the recipe is straight from the Noma book. After a day the liquid leeches out from the berries in effect creating a brine.
Are you talking freezing before fermenting or freezing after they have been fermented?
@@EthanChlebowski I see, but the book or not, the thing is, that they don't ferment at least that fast because they are left to leak the juices, which does not happen as fast as, for example, with veggies, which can take several tens of minutes only.
As for freezing and sweetness, it is difficult to say, because it depends on how long one will pickle for after being frozen or how long they will be eating after freezing (so it can continue fermenting or not). The sweetness after freezing comes from the plants' cellular membrane breaking and leaking sugars out. So if those ferment, they will make it a bit more sour rather than sweet. If frozen after, things will get a bit sweeter but only for the 1st period, before the microbes ferment the sugars again. So you decide
aregst I’m not sure I’m following you. A brine isn’t necessary for fermentation to occur. It is used to help create the anaerobic environment. That in addition to the salt is what allows the LAB is to thrive. In this method the water bag is used in place of the a brine to establish the anaerobic environment so that fermentation can occur.
Noma has done extensive research on fermentation, and in the testing of the these methods. These fruits will ferment using this method.
If you wanted to use a brine you could do so, however part of the benefit of not using is the liquid that comes from the berries which can be used for drinks, vinaigrette’s, purées, etc.
@@EthanChlebowski Fine with me. Who believes needs not to know. Good luck
@@aregst what belief?
I assume frozen blueberries wouldn't work here because bacteria would be lost.
Check out chris Trump for how to cultivate lab (lactobacillus). I imagine you could inoculate... but the freezing process will have broken cell walls making it... different in how the ferment would go down. Speed and such, which will certainly effect flavor and texture. I’m curious now.
Can I get a pdf copy of the book Secrets of Fermentation
Can u use these to do a second ferment in kombucha
I dont think separating the juice from the berries will stop the fermentation.
Fermented Blueberries didn't turn out so great for me. Maybe because I used frozen berries. I tried the same recipe, but I tried it with cherries instead. Tastes really amazing and had a bit of an alcohol-like smell early on. It's tasting pretty nice, tbh. After about 3 days of fermenting, the cherries retain some of their sweetness, but they have the tart and saltiness of a marinated olive, which somehow manages to work. I'll be combining this with my homemade kefir and I might try a fermented cherry soda or lemonade.
i want to know if the berries after woud still be good for a jucing?
I have a hard time believing the organic and/or non-gmo labels. I have this hard time believing it, because getting these labels are expensive, and mostly only big corporations can afford these labels. Hmmm, makes one wonder. What's your thoughts?
The labels matter because standards have to be met to obtain the labels. GMO's aren't a big feel unless they have been sprayed by certain chemicals. Everything has been genetically modified.
Companies are not going to spend more time and money growing organic produce if it will not be certified. There are other things that have to be done and paid for to ensure a crop is even organic - like soil testing.
A farmer would have to bend over backwards to ensure a product is organic because chemicals are within everything. My co-worker grows his own vegetables, doesn't mean they are organic. The manure has chemicals within it because of the horse feed that was fed to the horse. Crops regardless of whether they are organic or not often are grown with pesticides as well - organic crops are grown with pesticides that have not been shown to harm human health (to my knowledge thus far), ex. Vinegar.
You made and error when explaining the release of gasses from the jars @about 4:19 carbon dioxide is not the dangerous gas that needs to be released. The gas that presents danger and promotes rot is ethylene gas - a byproduct given off by produce as it ripens. This gas is also responsible for accelerating the decay of food. like the vid keep up the good work!!!
Loudin Clear Glad you enjoyed.
Ethylene is not a product of Lacto fermentation. The chemical products of Lacto fermentation are lactic acid and carbon dioxide.
The carbon dioxide causes carbonation which is why we want to release it. If left too long that carbonation will build up which isn’t what we want here or at worst it could actually explode your jar.
Ethylene is a gas that is let off naturally as fruit ripen on their own. This isn’t what we are doing here since we are creating an environment for Lacto fermentation. I’m not sure of any sources that speak of any sources that specifically speak to how fermentation affects ethylene for given fruits.
The primary reason to let gas release is to avoid carbon dioxide build up.
@@EthanChlebowski You are correct I apologize... I mistakenly stated ethyline rather than ethanol ... H₂SO₄,dehydration takes place to give ethylene. This reaction involves protonation of ethanol to form protonated alcohol,which loses water to give carbocation. On deprotonation, carbocation gives ethylene. I am just learning that despite their complexity, the whole basis of lactic acid fermentation centers on the ability of lactic acid bacteria to produce acid, which then inhibits the growth of other non-desirable organisms. All lactic acid producers are micro-aerophilic, that is they require small amounts of oxygen to function. Species of the genera Streptococcus and Leuconostoc produce the least acid. Next are the heterofermentative species of Lactobacillus which produce intermediate amounts of acid, followed by the Pediococcus and lastly the homofermenters of the Lactobacillus species, which produce the most acid. Homofermenters, convert sugars primarily to lactic acid, while heterofermenters produce about 50% lactic acid plus 25% acetic acid and ethyl alcohol and 25% carbon dioxide. These other compounds are important as they impart particular tastes and aromas to the final product. The heterofermentative lactobacilli produce mannitol and some species also produce dextran.
In the book also says, they use frozen BB...
They freeze them after they ferment them. I didn't see anything about them starting with frozen ones. Which page are you looking at?
Will it affect the berries if you split them into separate jars after mixing with salt? Thought I had a bigger jar at home and realized I didn't after mixing lol.
Nope should be fine!
Hi! Did you do 20% salt or 2% ? Cause I think your math was 20% no?
Is there a way to ferment fruits that preserves their sweetness? Not soured?
Honey ferments
Can I use a glass weight to weigh down the blueberries? Like one that is used in fermenting?
Yes it’s much better. Best to avoid plastics as they leach toxins into your food, even BPA free plastic still leaches toxins.