The Complete Beginner's Guide to Fermenting Foods at Home
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00:00 - Intro
02:42 - Science of Lacto Fermentation
05:51- Sauerkraut
10:20 - Sriracha
13:36 - Easy Kimchi
20:07 - Kvass (Fermented Beats)
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I know this is a rather long video but I wanted to give you a complete guide to lacto fermented food all in one place! In this video we cover just a "taste" of the science behind lacto fermented foods and then we get down and dirty on the 4 different recipes below! please use this as a guide to help you navigate the wonderful world of fermenting foods! #kimchi #kvass #sriracha #sauerkraut
Mike Instagram @LifebyMikeG
Music by Blue Wednesday
/ bluewednesday
and Lakey Inspired
/ lakeyinspired - แนวปฏิบัติและการใช้ชีวิต
Kvass (noun) is a name of drink made from rye bread. As for vegetables they called "kvashenie" (adjective) - this word can be translated as "fermented".
Yeah. Anyone clicking on this video expecting to home brew Kvas will be disappointed.
I am already. Kwas is great summer drink.
I though - yeah finally... maybe people from other countries will start making kvas. No luck.
Man, I was totally fished with that title. Kvas is a carbonated summer drink made of bread. Not beets. Not even close!
It's kwaszenie in Polish :)
Sergey is exactly right. I was lured in to this video by the promise of good kvass. Instead, I got fermented beets. Kvass has absolutely nothing to do with beets. While I am disappointed, I must say those fermented beets look tasty, though.
I come from a Polish family. I remember as a little kid sitting in front of the TV with the jar of sauerkraut and a fork. I couldn't get enough of it.
Side note: I mastered my sourdough bread last weekend all thanks to your video! Perfect “flap” perfect rise, my 14 year old niece who only eats chicken fingers asked if she could take the loaf home and of course I let her!
Dude, your sourdough videos changed my life, and now I feel like I'm going to continue my fermentation journey. Thank you!
Fermentation is a gift. From breads, to beer, to kraut, kombucha, and hot sauce too. All the best foods and drinks are fermeted. So glad I found this channel. I think TH-cam has me figured out by now.
lasagna is not fermented! :P
@@piage84 this is such a cute comment
Lol same here. Finally their algorithm is working just fine. Sometimes it is even reading my mind. Scaryyy
i like how you left out kimchi
@@user-qe5uv1cj1x kimchi is just the kraut ('cabbage' in German) with some other spices lol
Although the word “kvass” technically just means ferment in Russian, in popular culture it refers to a drink made from putting dry bread, raisins, and sugar together with water and letting it ferment for a few days.
All that to say that any Russian who watches the last section would get a little confused. Great video though!!
Gosh, I lived in Lithuania for one year. They also drink a lot of kvass, that was the most disgusting thing I've ever tasted.
Kvasit' is more of a verb or an adjective but kvas is definitely bread based drink not what he made here. I was hoping to see actual kvas, haven't made it in ... decades...
@@marekokragy3341 @Artem Akimov My grandma's recipe: Crumble 1kg rye bread into crumbs, dry in oven. Add 8-10L boiling water, allow to sit for 3-4 hours. Activate 25g yeast. Strain breadcrumb/water mix, add yeast mix, add 200g sugar, add some mint, cover with cloth, let ferment 10-12 hours at room temp. Once it gets foamy, strain again into bottles. Divide 50g raisins between bottles and tightly seal. Allow to sit at room temp 3-4 hours, then leave in fridge for 3-4 days before drinking.
@Metalupyourass Because the beet kvas does not exist in Russia. Maybe in Romania or Hungary they have something like that, but not in Russia. The author made something which in not a part of Russian cuisine and gave it a Russian name for some reason
I am there with you. Good video, bad use of the word KVASS.
I never knew that you had to create a water barrier with this whole process. I'm trying to get into canning/preserving food from my gardens now this year, so thank you for posting!
This is one of the best TH-cam food videos I’ve watched. Very well explained and professional. It drives me nuts when people don’t know what they’re going to say during their videos, then don’t bother to reshoot it. You are well prepared, so your video is packed full of information. Great job!
4:00 You can also really help the bacteria you want by grafting them unto your new batch you do it by taking a teaspoon of liquid from your last batch and adding it to your new batch. For best result keep using the liquid from the same type of fermentation, that way your bacteria will evolve over time to be better at breaking down your specific type of fermentation.
LOL omg you're literally breeding your own landrace fermentation herd!
Bacteria nerd
@@YashGarg Well I do study ecosystem engineering and a fermentation is a bacterial ecosystem.
@@DaDunge very cool! All this is very new for me. Do you regularly write/tweet? Somewhere I can follow?
@@YashGarg LOLL
Depression at least in my case, was def related to my gut health. I've been making Kombucha batches one after another since your video about a year ago. Never felt better :)
I agree, especially in the winter when your not taking in as many healthy food
A throwaway comment that can save lives.
Love your kimchi recipe. Napa cabbage works best. The fish sauce kicks it up a notch, but as you said, not required. Kimchi smell is very potent and maybe offensive at first introduction, but believe me, it can quickly become positively addictive and a real treat.
My thoughts exactly. So weird how it works on your body and mind!
I love kimchi 😋 just got done eating some! It's absolutely addicting 😆
@@austinjohnson5982 *bodymind
I share this video with friends who are just getting into fermenting at least once a month. Thank you, this is probably the most approachable, basic primer video on fermenting in existence.
60-75ºF = 15-23ºC. You are welcome.
Damn yanks and their archaic measurements units! Don't get me started on their stupid date ordering! 8-)
@Soso Kadem What about an airconditioned envirnment???
"thank you"
-98% of the worlds population
@@wezzuh2482 Explain yourself, Thanos xD
Also, 5 pounds = ~2.27 kg
Glad to see the young folks getting into this.
Been doing it since the 60's when I was a wee child with my mom on the farm.
👍
I was born in the late 80's but your comment made me incredibly nostalgic for a time I when wasn't even alive yet :)
how long can you store fermented food? I'm wanting to grow my own but being the only person living here, I dont want to waste anything.
@@misakit.4110 depends on what you're fermenting but some last about a year. I'm not sure about other things, but kimchi especially can last a pretty long time if you keep it stored right. It's not unusual to eat fermented kimchi after a couple of years of fermenting
Tabasco is fermented peppers
That hack fermentation weight with the little plastic baggie and water is excellent! I’ve just started getting into fermentation and was considering getting some fancy-pants fermentation weights, but I did this with little sandwich baggies and it’s great! Thanks for all the information!🙏🏻
I found this video when it came out. I tried all the recipes, and I was hooked. Since then, I've followed some of your advices to improve my home cooking, and discarded some advices and figured something out on my own. I really owe alot to this channel, and I do not believe I've ever written it, but thank you! And thank Josh too. Without his taco video, my life would suck.
Sure that someone has already commented on this before, but in case they haven’t - Tabasco sauce IS fermented in wooden barrels for at least 3 years!
I thought the same thing when I heard him diss Tabasco! All hot sauce is good hot sauce in my books :)
@@shmee1961 honestly I didn't find it to be a huge diss, just mild ignorance.
Larry Menasco woah!!? That’s crazy
Is the difference pasteurization in the commercially prepared stuff?
Yep, one of the main reasons I even started experimenting with fermentation is from reading the Tabasco label, and it's still one of my fav sauces to use. Instead of using it as an example of a non-fermented supermarket thing, I'd say it's one of the few things most of us use on a regular basis that's truly fermented. In the bite of the sauce the fermentation is absolutely unmistakable.
I'm Polish, we LOVE fermented foods! I'm going to start making my own now. Your immune system is in your "gut" as it goes, so fix it first.
I got my first fermenting crock from Poland. 👍👍
I'm Polish-American and love fermented foods and drinks like sauerkraut, kombucha, kefir and so much more! The taste and feeling in my gut that I get from them make me feel so satisfied and healthy.
Greetings from Hungary, bro! We love sauerkraut and all the good stuff here too
I was blessed with Polish neighbors for about a year. (I'm in America.) 😊 (Seriously, I'm going to do a blog (or a TH-cam storytime) about what happened, because several miracles happened (where we saved each other through circumstances we went thru). You're gonna be touched when you hear our stories. 💖 (It could be worthy of being made into a movie.)
@@SavvySchmidt That sounds beautiful. Would love to hear about them.
Wow, 1st you got me on the right track with my sourdough bread, now I am starting to view the rest of your videos on fermenting, especially the saurkraut and Kimchi! Thank you so much! You are excellent at explaining things. I watch your videos over and over.
I never thought that im gonna learn how to make souerkraut from a new- york -guy, and meanwhile my family in Hungary have been making it for generations :)
I have watched this video over and over in the past and finally in March 2020 I made my first batch of sauerkraut, started eating on 7th days and by day 12th, I realize that the longer it sits it becomes more flavorful. This month I made 3rd batch of saurkraut and I experienced that the warmer the temperature it pickles more quickly. This time it was good to eat on day 3rd. Thanks for the recipe! My family loved it❣
Wow... Gracias.. That makes sence.. I was brought up to believe that everything needs to refrigerated.. Always..
Sup. I'm russian. Honestly, never heard of beetroot kvas - usually it's made with bread and other stuff and it makes a nice refreshing beverage sorta like beer but not really. So I've asked my mom if she ever heard of beetroot kvas - and she did indeed. Even tasted once in her life. Said it was the worst thing she ever drank. I find it kinda funny. So don't be easily fooled when people say "it's damn popular in that part of the world". Still, great video.
Russians do pickle fruits tho, so maybe someone mixed up those things and started the beliefthis way.
perhaps its the same old story where the world thinks scandinavian things are russian.... we make this kind of thing in denmark and my russian friends never heard of it neither has my ukranian friends
+Igor Kozyrev How about driving in Russia. Is it as scary as it looks on LiveLeak?
гворят, что свеколный квас неплохо с хлебным борщем заходит
original kvas is the best kvas, perfect refreshment after figthing
You're just very easy to understand. Love the mellow way you handle these difficult processes and it makes it look easy. Thank you for sharing your personal experiences and tips. It makes a huge difference.
Making this sauerkraut ASAP this week! Love that you didn’t use any fancy equipment because that was intimidating me for sure. Thank you so much!
I know this is a lengthy video but I wanted to give you the full guide to Lacto-Fermented foods all in one place! please use this as reference for all of your delicious fermented recipes and feel free to skip around to specific recipes using the time indicator in the description
we like the length... and the girth
As a Korean, you should not let Kimchi sit outside the refrigerator for more than a couple of days during the fermentation process. What you are doing with Kimchi is totally wrong for that reason.
Yes. that is true but Koreans no longer do that( it is important to know that it has everything to do with lowering the temperature since high temperature will cause Kimchi to go bad and underground provides much lower temperature just like refrigerator or cave back in the day where there are no refrigerators. In Korea we have special refrigerator only designed for Kimchi(Samsung makes wonderful Kimchi refrigerators btw). I also want to point out that slower fermentation in the refrigerator tends to yield better taste and texture of Kimchi. Of course initial fermentation outside the fridge for a couple of days will allow you to eat delicious Kimchi faster and it is also recommended if you want to eat your kimchi faster.
I personally dont
that what I did, let it sit outside for a couple days then into the fridge?
I'm fascinated by the methods that human beings have devised to preserve foods over the millenia, and fermentation is among my favorite. I make my own kimchi and also kombucha tea. The beautiful thing about kimchi is that you can make so many modifications to suit your own taste. For example, when I was making kimchi in Mexico, I had to make some substitutions, and I discovered that jícama is excellent in kimchi. Also, I was unable to buy those beautiful bright red chile flakes, so I added achiote (annato) to give a nice bright color to my sauce. Kimchi is something you can have a lot of fun with. Your gut will thank you.
you're doing god's work, dude. I am trying all of this, especially sriracha. I've been brewing my own kombucha for 6 years now and still love doing it!
Haven’t really given you a shout out even though I’ve been on your channel for years; you get me excited to cook, you keep me going. I regularly make kombucha, I regularly make kimchi, I buy whole chickens to cook, I make Dutch babies. I love your videos so much. My cooking is better than literally anyone I know at this point because of you and reading a few books. Keep it up, keep enabling people to cook like absolute champs. In my opinion, a person who is self sufficient and can cook like a maniac, is a treasure to this world
Hi, just discovered your channel and am enjoying it. Great video. BTW, kvas in Russian and Ukrainian cultures is not fermented beetroots. It is a fermented rie bread beverage, similar to beer.
You're my new favorite channel! I'm so beyond obsessed with fermented foods and drinks, but they're so incredibly expensive where I live! My Dad was a chef, so I've cooked all my life, but I've learned more from you in the past few days than I've ever learned about fermenting 🤯🤯🤯 thank youuuuu so much!! 😭😭😭
Super aged Kimchi that is fermented even for a few years in a very low temperature is very popular in Korea especially when they eat it with cooked meat. Kimchi was one of the very important vegetable food materials you can keep for a long time especially for winter time when fresh vegetables were not available.
That's amazing. I would love to try some of the slow aged kimchi
I´m fermenting Sauerkraut for decades now. Learned it from my Grandma. As well as "Salzgurken" - Salt-Cucumbas. Traditional German fermented vegetables. Delicious! Failed one time on my first Kimchi. Will try it again with your receipt! Thanks for your helpful Videos. Very inspiring!
Mike, I love your videos. I started following you here on TH-cam a couple of months ago. I have learned a TON from you and appreciate both the simplicity of much of what you do, and the complexity also of much of what you do ... as well as getting some of the science behind it. I have wanted to do home fermentation for a while now and I am feeling very inspired after this video. I did want to point out, however, that the peppers in Tabasco sauce ARE fermented, in white oak casks if I remember what I learned touring Avery Island back in like 1983 ... for up to 3 years. Most of the mashes that I have seen made for hot sauces are fermented, although it may differ from Sriracha. Thanks again for all your great work!! Please keep it going :)
I was born and raised in Serbia (ex Yugoslavia) my mother and grandmother fermented beetroot, carrots, peppers, peppers filed with souercroute, green tomatoes and many other vegetables. This is still done in the Balkans every fall.
Yes,it is true.ın post sovietic countries have been doing same cultural food.🇦🇿
I have been fermenting for nearly 2 decades making my own yogurt, kefir, Kos (Albanian milk fermented milk drink) and kombucha. My Albanian friend taught me how to easily make Kos and yogurt. I had always aspired to ferment veggie but just couldn’t take the plunge. I began a few year back with fermented cranberries which turned out well. Then, one of your fermenting videos gave me the encouragement I needed to jump into veggies. I fermented broccoli slaw, rhubarb and sauerkraut (minus the jalapeño.) The only think I enjoy eating is the sauerkraut. I think I will try kimchi next and maybe the sriracha because hubby and the boys love hot sauce (the hotter the better).
I make mine in 1/2 gallon jars as no one else in the house will eat it. I did buy weights, a stainless steel pounder and lids that remove all of the air. I had a problem with mold prior and I am terribly mold allergic.
And can help lower blood sugar
Will you be able to let me know how you do the kefir, yoghurt and Kos? Will appreciate it. Thanks 🙏
Thank you. This was very helpful. Iwill add these to the long list of fermented food in Egypt. We put every thing in jars. We are addicted to this taste. So thanks again. 👍👌
Out of loads of other videos I've watched today about fermenting, Yours is the clearest and easier to follow. Thank You so much. I've subscribed to Your channel :)
Same 😁
The salt in the cabbage works out to 2.25%. You can weigh your cabbage and multiply by .025 to calculate your salt.
Would you use the 2.25% for all fermentation? Was going to ferment my peppers for my first ever ferment. Cheers!
Not to split hairs or anything but you would want to multiply by .0225 to get 2.25%. I personally like 2%
I have found that taking a chopstick and sticking it into the sauerkraut to release the bubbles a little helps it extremely with the fermentation process. Great video btw !
You speak so smoothly and clearly! Thank your for including that the kimchi can be made without fish. Super informative videos. Love them!
I've made the sauerkraut, sriracha, and kim chi, and all were absolutely awesome, turned out better than my highest expectations. Thanks for the easy to follow recipes. Another thing I made that is similar in taste to these fermented products is chinese pickled vegetables-- basically the sauerkraut vegetables, but you add pureed garlic and ginger, a little sugar, and rice wine vinegar, then fridge immediately and it's ready to eat.
Lincoln, don’t confuse fermenting with pickling in vinegar!
Good day, Do you know and/or could you tell me the measurements of Salt and Sugar and estimated amount of peppers to make the Sriracha? I'd like to do these recipes with my G-kids 😋 Thanks 😃
I've never came across your recipe with pureed garlic and ginger! I just started researching Chinese pickles yesterday and now I'm reading your comment!
Amazing!!!
home cooked sourkraut and other reginal fermented dishes are just the best, heavily underrated in the US in my expirience.
Beets are one of my favorite foods! I used to loathe them when I was kid, but mostly then I only had canned beets. Today I eat them raw or baked, right in the skins. The red ones are SO beautiful when you cut them up, and the golden beets are like candy. We do lots of raw beets in my house, they're kind of like carrots in texture.
I watch this video a few times. Every time my mouth is watering. I want what your making. I have made the sauerkraut many times using your recipe. Now I am going to make the other three. Thank you for the starter lesson 👍
This is a great how-to video! I really appreciate the time and effort that was put into creating this. The little denotation marks and title for each recipe in the time-line are great.
This person will live a long healthy life
...because he listens to chill vibe jazz while eating veggies....
If GOD(ALLAH) wills.
Do we cover our saurkraut jar with a cloth or coffee filter, like we do kombucha?
@@murieltillman9554 definitely not necessary with the water bag method
actually, he is 87 years old, because of the fermenting good bacteria he looks like a young guy.
I watched this video when I was fermenting my improvised kimchi.
I used misô as a starter, about 3 TBS for a whole cabbage. It was a kind of mixed fermentation technique. In Japan, anything fermented with misô is called "miso zuke".
Instead of 2 weeks of fermentation (at 60-70 F) I did only 3 days, when all the listed symptoms (bubbles, very sour) in here are already there.
I am very used to sourdough bread cooking. I love it. The knowledge you have on any natural fermentation process will be useful when you try another thing.
When I was fermenting, every single day I ate some of that, wich allowed me to get all the nuance of time X fermentation. The same thing is on sourdough bread cooking. The more fermented, more sour, strong flavour. For bread, texture also improves.
Now I know that most of kimchi available on the market here are not so fermented as I did. My kimchi, taste and texture is very much like pickled veggies. Sour and crunchy. And I used to think that these pickles are made by submerging those things on vinegar, that simple. Lol...
And I am amazed on all this alchemy that involves fermentation. At first, the taste became stronger, then after 3 days it was very sour crunchy, also each thing has its flavour boosted, without everything taste one thing... And that deep seasoning taste of garlic, ginger, peppers (I used red pepper, Mexican pepper sauce with jalapeno and habanero), also black pepper, and cumin
For God so loved the world, that he gave his only Son, that whoever believes in him should not perish but have eternal life. John 3:16
Jesus was crucified, buried and then rose again on the third day. Believe in Him and you will have eternal life. Repent (turn away from your sins).
That hack fermentation weight with the little plastic baggie and water is excellent! I’ve just started getting into fermentation and was considering getting some fancy-pants fermentation weights, but I did this with little sandwich baggies and it’s great! Thanks for all the information!
I've caught the obsession! and I love it. did combo kvass/kraut over christmas and chowing down now OMG, what a success.... its crazy inspiring. Your video is responsible for my confidence to go forward from canning. I am truly grateful.
I just realised you uploaded this on my 54th birthday. I was introduced to Kimchi by some Korean Uni students that stayed with family while studying here in Australia. They taught me a speedy way to make Kimchi using vinegar, Oyster sauce and fish sauce to 'accelerate' the flavour blending. The one thing they wouldn't compromise was the Korean Chilli flakes. They had to be particular chillis from Korea, so we'd drive around the city to all the Asian food shops to find the right chillis. Their version of Kimchi was ready in about a week, stored in the fridge. They also taught me the traditional method where the mixture would be buried on onggi for months underground over the winter months. That recipe required real oysters, not oyster sauce.
I have always wanted to try true Korean kimchi you’ve described with the oyster and onggi. I’ve always just made my own in the kitchen based off TH-cam recipes. Maybe I need to host a foreign exchange student
That's some pretty accurate stuff. Kimchi has it's fermentation stages. Comparing dairy stuff to them, it goes something like:
1. Geot-jeo-ri = fresh milk stage (Best paired with pork/meat)
2. Kim-chi = kefir/yoghurt stage (Good as side dish)
3. Muk-eun-ji = the cheese stage (Muk-eun-ji stew is where this one's at)
Living in Australia my whole life, I've rarely had the chance to taste authentic Muk-eun-ji unfortunately.. :(
Was this a pickle or a ferment?
@@TheFaro2011 Pickle I assume. It was a two-week process in the fridge. I think a full ferment takes months.
@@if8172 Thanks for that info. I'm learning every day.
So far, I have made kraut and chili sauce, and they are fantastic!
My kraut, I added too much jalapeño (took over the flavor somewhat), but I is delicious and versatile!
I brined my chili, and used what the store called "red chili peppers" and habaneros, but wow! The flavor is intense and bright, and it really adds a lot of character to the adovada, omelets, and other things I've added it to.
I've just made the sriracha and fermented for 10 days. Afterwards, I blended with red wine vinegar and mirin. Absolutely fantastic result! Just starting the new batch. Thanks for the heads up and keep up with the amazing work!
How much sugar and salt did you use? Thanks
@@NaturallEGood did you find an answer?
same. want to know how much salt and sugar.
U mirin brah?
@@GelDouche12 what you say? I don't understand.
I am korean, appreciation for taking a video about fermented food with kimchi
Kvas is made from fermenting rye bread. But please look at Russian style fermention. We pickle everything, even watermelon.
ilona492 I love the inheritance
I love the inheritance of fermenting watermelon rind, I don't often relate to people on the subject but it is one of many 100+ year old recipes from my ancestors
ilona492 would you tell us how to ferment watermelon?
@@marionreth3976 , it was the worst thing I have ever ate.
I would like to see some of these recipes done.
Loved this one. Been doing kombucha for awhile. Love kimchi cant wait to try it! Currently doing my first ever batch of cherry tomatoes fermented
Many Korean cooks add grated/processed pear to the glutinous rice flour mixture! Interesting that you added apple, I wonder if one could taste the difference between pear and apple in the finished kimchi. I just made a batch last night with pear in the mixture, and with napa, carrots, scallions and buchu 부추 (Chinese garlic chives) as the vegetables. Buchu tastes like the name: garlicky and chivey. A great addition for extra taste!
In the same thought frequency here. A non-Korean here but probably I was one in my previous life (insider joke). I am wondering what does adding the fruit does to the entire process/end product, maybe add a hint of fruitiness to it?
Edit-
[If I remember correctly, I think some even add pear/apples (essentially fruits with high moisture/sugar content) to their soup bases and of course, for the tteokboki sauce, YES.]
I think they* have 3 main varieties of kimchi namely cabbage, radish, and chives (minari???), and each one has respective ingredients added to them traditionally (we know how rhe Koreans are MOSTLY ABOUT TRADITION) and definitive ways to ferment said variants.
Thanks for the video. Now I'll definitely try your way☺️. Beets kvas is one of my favourite drinks in summer. But in Ukraine, we make this thing with raw, pure water and process is a bit longer. But we also use it like the liquid part for some summer soups and for borscht as well😉. In Ukrainian cuisine, beets have their own significant place and we honour it in different dishes
Окрошка на квасе 😍
네
CookieSwirlC
I think I had something similar at a Turkish restaurant in London, it was sour and spicy and it was called Turnib? Very nice on ice on a hot summer day
I have a small tip. Use a really good salt with no anti-caking agents I use a Celtic Sea Salt. It's amazing.
love how you point out the refrigerator lol. I'm gently teasing ... your presentations are always so easy to watch. superb.
We got a couple from Bulgaria that are pretty dandy too - Boza (fermented malt drink made from corn, wheat, millet, or bulgur), and Torshia or Turshi (pickled vegetables of many Middle Eastern and Balkan cuisines, sometimes prepared via lacto-fermentation)
Exceptionally clear and appealing presentation! Perfect pacing, genuine. Disarming, inviting and compassionate. I'll be fermenting, starting today. Deep gratitude, Sir~!~
Your voice and presentation is really great for teaching ... Thank you.
I've made mead before, which is obviously not the same fermentation, but these videos are really making me wanna start fermenting veggies.
I love your take on "a little bit" of salt 17:05
Great video. Thank you for making such an informational piece of History. Ever since covid-19 my wife and I really started exploring homemade solutions so we can get off the real addiction that we were on, restaurants.
Kimchi doesn't really go "bad" so long you keep it in relatively cool place. There are restaurants in Korea that specialize in dishes that use Kimchi that is 2-3 years old. Kimchi gets really sour as it ages, but it doesn't really spoil.
Mason K why would it develop a white layer of slime? does that mean it's spoilt?
I have kimchi in my fridge. It’s like 1.5 year old. Does that mean it’s still good?
yivmaiden my mom used to make crock kraut & pickles. Really old fashioned methods.
The slime forms naturally during the process.
She'd spoon it off & discard. No harm, no foul.
Perfectly made video, sound, lighting, and especially a simple format full of knowledge. Thank you.
My grandma used to put few green apples into new batch of sauerkraut, those apple were packed with vitamin C juices really tasty stuff
Just discovered this today. 3 Jars on the go : Think i got the bug, thanks great video. Excited
With kimchi, I've found the cabbage retains a decent amount of salt even after a number of washes (reducing the need for added salt in the paste)
soak it in a salty water instead of just sprinkle the salt. Koreans usually soak it in a water. And try to use coarse salt, not a fine salt.
Thank you! I am just getting started. Your way of showing and doing this is exactly how I can take in the information. I am excited!
I literally just got another book about fermentation for Christmas. All I've made before is kimchi and pickles, to some mixed results, lol. This guide is a fantastic intro for folks who are diving in. I can't wait to work on Koji. 🙂
What's the book you got about fermentation? Wondering if you can recommend any books, especially with recipes. 🙂
Hey I really enjoy your videos I just finished making the sauerkraut. Now to let it sit! Thanks for all the informative and educating videos!
"good home made sauerkraut, which is a game changer"
I used to have sauerkraut because all I had was from the store. Then I made my own. I love it now.
Oh man just finished making the sriracha sauce. Your right better then store bought. I find store bought to be a bit to spicy for me to eat alone and often put mayo with it. This stuff you can eat alone and it is wonderful. Thanks for sharing
Quality stuff. Much aprecciated from someone getting into fermentation. It's looks like magic! Amazing type of cooking process.
Detailed tour of your kitchen including all your must haves. (spices, equipment, pantry items, etc) PLEASE!!!
This is awesome. I just bought a fermentation vessel so I’m excited to get started!!!!
Hi from the south of Spain! I've only just discovered your vids - you're giving me lots of great new ideas, thanks. I've been making kimchi (quite different recipe to yours but I believe it's pretty authentic), sauerkraut and kefir for a few years now and am always looking for new ideas.
Tobasco sauce is aged for 3 years in decommissioned oak bourbon barrels. I started scotch bonnet and scorpion pepper ferments yesterday with onions, garlic, and peppercorns.
I'm Russian, our most common kvas is based on rya our barley malt, however it can be done with rya bread or just raw oats. I've never tried beetroot kvas, but it's good idea to make one. Thank you for video!
I am not russianan di literally thought Kvass is made from beets, I guess it is marketed that way in North America
I remember when my mom made sauerkraut, I always ate the center of the cabbage, delicious spicy taste🤤
Me too. We would fight over the "Christmas trees" lucky there were 4 of us so each got one.
Fun to use as paint "stamps" for kids crafts too! (Celery butts make roses)
I am so happy I found his Chanel! I am very motivated to make all these fermenting recipes. I Loved the Kombucha videos too💖Definitely my style. Thank you 🙏🏻
This is great. I am a fair cook and have a broad knowledge of food in general... Not since Julia Child have I had my culinary horizon expanded as this video has... I can and pickle!! I always believe refrigeration was needed for fermentation of veggies.. Silly me...
I live without refrigerators.. Having two residences this is perfect..
No need to worry about the"fridge" when I go up country to my casa at 3900 meters altitude where refrigeration is definitely not necessary...
I have tried to age beef here in Lima Peru but it is to warm..
What I just learned is a revelation..... Ahhhhhhhhh!!!
The Temps he recommends are almost the exact Temps we have here year round!!!! Thank you... Gracias también!!!! Got me!!!!
I am very impressed of you. I am Korean, but I’ve never make Kimchi in my life. Cuz my mum always make tons of kimchi during Kimjang season ( making kimchi period) that makes me sick of Kimchi. 🤣🤣🤣
Pickles are the ultimate fermentation project! There so delicious!
hi, I'm from Russia and actually we call "kvas" fermented bread)) never heard about fermented beetroot, but now I wanna try it. Cool video, you inspired me
Kvass in Russia is usually made of rye break and with a bit of sugar is a great substitute for coca cola. ) Also there’s a cold summer soup that can be made with it - okroshka, yums)
Kvas is not russian drink its actually an pre ussr Ukrainian drink made in Kyivan rus (989y) before russia actually existed, its like borch. Borch is Ukrainian national soup stolen by russians. Get ur facts straight. And stop calling Ukrainians russians, russia steal everything. If u dont know our nation dont post that crap again.
@@user-vw2qo2kj7l and where did the leaders of that Kievan Rus come from and disseminate to afterwards primarily for centuries?? There was a tightly related Novgorod Rus, are they Ukranian as well? How many Ukranians moved to what is now Russia over the centuries and vice versa? It would be cultural appropriation to say anything from Kievan Rus is purely Ukranian, just as it would be to say it's purely Russian.
And please get your thinking straight - I said Kvass IN Russia. At no point did I say or imply that Kvass may be just Russian. Same goes for Borsch, and the USSR - it's a common history.
Finally, Poles also have both Borsch and Kvass, as do most Eastern European Slavic peoples, in their own variation.
6:00 "Just sprinkle it in dishes
and it's gonna be delicious"
As a student of literature and language I love your rhyming
Here in India(mostly north) we make fermented drinks similar to kvass with different vegetables, masalas and alot of other delicious stuff(I love the one with vada), we call it Kanji. :)
Mike, another excellent presentation. You have intrinsic credibility…and good taste.
I really enjoyed this. (Ok, I obsessed over it, once I watched you do the first process.) By the end of the video, when I broke out of my trance, I realized I'm never gonna be the same after this, and fermenting may just become a way of life for me. Thank you for opening this portal I didn't even know existed! 😊Lol
YOU expressed what just happened to me! Hypnotic, trance, the repoir, voice tone and pacing... Yes, life changing. Fermented foods expand diversity of our microbiome. Now acknowledged to be the heart of our immunity, health, temperament. Just look how mellow and confident he presents his being! Best wishes and a bazillion blessings.
Watched a couple of videos so far and really find your method "DOABLE" and real. Thank You so much for what you do for all of US out here
I made the sriracha recipe about 2 years ago but have ‘t made it since, which is a shame because it’s the best sriracha, and also the first, I’ve tasted. I remember most but not all of the ingredients, so I’m back for a quick reminder since I have a bucketload of chillis. I do remember adding extra ingredients to it, so I may not get it exactly right but I’ll give it all! Looking forward to having it on my plate again!
Such a good video. Just now made my first Kimchi given your advice. Never tried before but really looking forward to tasting it. Thanks for posting!
We ferment like crazy, EATING LIVE FOOD is the best way to get great gut health... we are looking forward to a Colab
Fermented foods have been linked with multiple myeloma so I prefer to eat in moderation.
OFF GRID with DOUG & STACY I've been watching a lot of your videos and enjoy learning from you. As a matter of fact, I just purchased your acacia stick and pickle pipes! They came today! :)
Nice, so pickled vegetables 2.03 combined with green tea 0.38 equals reduced risk -> 0.77 = -23% (when you have a family history of this kind of cancer, so check that).
@Michael Balfour That's pickled, not fermented.
@@cher-amirose7109 This study has major design flaws in my opinion.
Really enjoyed watching this starting my journey, thank you for sharing
Sandra micheline check out a Facebook group called wild fermentation uncensored theirs a few groups called wild fermentation make sure u join the one called wild fermentation uncensored because that's the best group for fermenting and can usually get live answers in real time make sure u browse the archives so u dont ask something they find as redundant that could have been learned from browsing the archives for a few minutes but even if u do t and need help asap just let em no u were in a pinch they will help you and are actually quite good at diagnosing problems with a clear picture and some minor info as to ur salt ratio your climate ect
This is my second time watching this video (first time was a long time ago) and I am finally going to make a couple of these recipes. I attempted a batch of sauerkraut a couple of years ago but wasn't brave enough after I saw stuff growing on top. I also just subbed and I also followed you on IG! Thanks for the very thorough video... I think I'm brave enough to trust my batches of fermented foods LOL
Great video! Loving your kombucha vids! We should be fermenting more and more foods especially now in the state of our country. Thanks for all your teaching!
Thank you so much . This video was sooo helpful . i was making kimchi and I've gotten a lot of mixed messaging about how long to ferment it for . Unfortunately i live in an all year long warm environment but this will help me adjust the fermentation time inside and outside the refrigerator
I also live in a never-cool-always-warm/hot environment.
Do you have any good tips?
I’m just starting out trying this, and having mold problems.
I'm slowing introducing myself to fermented foods - it's definitely an acquired taste!