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".
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.
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.
If your cabbage leaves used to cover your sauerkraut become moldy, remove your weights, wash & rinse them in hot water, then remove those cabbage leaves. Take a clean cloth & hot vinegar & wipe the inside rim of the container to remove any mold specks until completely clean. Throw out those cabbage leaves, replace with fresh cabbage leaves, sprinkle the top with more salt, then weigh down again with your weights. Check every week or so. I like mine super sour, so I will leave mine fermenting for a good month. This is the way my grandparents made sauerkraut, so very much traditional. To speed fermentation of your next batch, save your sauerkraut water from a previous batch in the fridge, covered in a sealed jar. It will keep for months with no problem, much like sourdough starter. Next time you've layered & salted your cabbage, pour this liquid overtop. It doesn't take very much, maybe a cup of this liquid for approximately 10 pounds of chopped cabbage. This will greatly increase the speed of fermentation & get those beneficial bacteria rocking. The same liquid can be used to ferment other vegetables too. Never throw put your ferment liquid. Even great for tenderizing meats, in marinades & more.
@@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
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
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.
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!🙏🏻
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!
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.
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.
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 decided to get into this after pursuing Russian cooking, because I’m married to a wonderful Russian woman, and fermenting is a huge aspect of the food culture. Just got my supplies on Amazon and set up ferments for peppers, asparagus, and cucumbers. Thanks for all the help, can’t wait to try the food.
Neither of us ended up enjoying the taste of lacto fermented food so I’ve pretty much stopped doing it. Personally we both prefer the flavor of pickling with vinegar.
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.
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❣
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 !
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.
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!!
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.
@Igor Rogovtsev it is used at least in some parts of ukraine, but definitely it is not called kvas, that's the point. beet is good for fermentation, but i prefer ferment boiled beet...
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
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.
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!
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!
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.
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
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.
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!
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.
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.
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 :)
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).
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.
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.
@@ВоваРекута-у1в 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.
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 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.
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!
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.
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.
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!
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.
Same as stated above but another trick is using Asian pears. Not just any fruit, the most delicious pear in the world. When it was made fresh I was disgusted with the mild sweet flavor but after one week it was amazing and is now about 7 weeks old. It's more white, because my kids can't handle the spice, so I just added less red pepper flakes this time around. The first day, after I popped it, sounded like a soda and some mist rose. It was beautiful
Good instructions and description. I'd like to add a few things if you don't mind just because my angle is a little different but I am on the extreme end of things so I'm just offering a different perspective. My opionion only. Our ancestors new we had a hard time digesting plant matter so fermentation is essentially a way to simulate the herbivore type digestion process. I think that 4 weeks is a minimum to ferment in order to render the antinutrients inert. I grow most of my own food and make daikon radish kimchi, fermented salsa and some basic sauerkrauts in large crocks. Once they've fermented for 4 weeks I compress the contents into pint jars leaving a half inch to inch of headspace. I leave them at room temp for a day to build up a CO2 barrier so they don't go bad on the top and then put them in my root cellar. I have kimchi and sauerkraut that is 3 years old and perfectly fine. It's strong but it only gets so strong. It doesn't keep getting stronger only richer in flavor. Very easy to digest an enjoyable. I include this not to impose my ideas but to give an idea of more ancient replication of what was done. Burying pots in the ground and eating over the year kind of thing. We are very far removed from what our species specific diet entails. Cheers. Thanks for an articulate video presentation
@@justinbang6025 Yes there are anti nutrients in most all plants. The only vegetation that digests completely is non bitter leafy greens and fruit. Even then our digestive tracts capacity to deal with fiber and converting proform nutrients in vegetation is not very efficient `10 or 20% at the most if you are really healthy
@@justinbang6025 Yeah it's a tangled web. Grains, legumes or any seed crop is probably best to stay away from all together even if you do use traditional methods of preparation. I've had a long health journey an I can guarantee you will find that what I'm saying is very important to human health. Everyone thinks they know what they are talking about with health but the answers are in the digestive system design. Humans knew for thousands of years that most plant foods were contingency plan only when they could not access animal foods so they learned how to simulate the digestive design of a polygastric mammal unlike ourselves. This realization after many years of vegan and vegetarian diets, growing my own food out in the boonies and suffering gut illness is what caused me to change my TH-cam name to what it is LOL I know I'm just some weirdo on the net but trust me man check out the ph of the human digestive system it's 1.5 or less which falls into this category of obligate carnivore/scavenger. I fell for the monkey fruitarian cult type ideas about diet but we can't handle much sugar at all. We are essentially the same as vultures and similar to canine digestive tract LOL Apes have hind digestion which allows them to turn fiber into fatty acids which we cannot do. We can barely digest plants at all and they prevent nutrient absorption from other food so we are basically dying of eating excess plant matter period. Not sure how into healthy lifestyle you are but good luck to you brother
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!
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!
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. 👍👌
I just completed 3 weeks for the Suaerkraut, looks really good. I used river stones in a zip lock, but the zip lock started to allow the juice to get in over time. NO loss just fyi to others I got white yeast but a simple wall wipe removed it a few times needed.. It was around 78-81 degrees the whole time and seems fine.. Took a taste every week or so and no issues, It is sour now!
Hi! Just see your comment, I like to fill a ziplock with a bit of water, maybe 1/3 or 1/2 full, depending on how much space is left in the jar. The floppy water filled bag keeps all the cabbage under and kind of seals the air out. Hope that helps! You can also make extra brine if you need, can’t remember the exact ration but you could google it..
@@jud8161 Thank you for the advice. I have been using the water in a zip lock this last few days, makes a nice weight and seals out the air. This round I used the large outer leaves and the same rocks just on top and it seems to be working so far. THIS IS FUN STUFF TO ME, I REALLY APPRECIATE THIS GUY AND OTHERS FOR THEIR VIDOES. HAVE A GREAT WEEK
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!
In Romania we have a traditional pickled beets recipe, you cook them, peel and chop them, mix with grated horseradish/ garlic, vinegar and salt. It can be eaten after a few hours, if you seal the jar it can last for months in the fridge
Exceptionally clear and appealing presentation! Perfect pacing, genuine. Disarming, inviting and compassionate. I'll be fermenting, starting today. Deep gratitude, Sir~!~
Im a chef and fermentation has changed the way I do my job. Im still a beginner but im making kimchi, saurkraut, miso and all the basics plus Im playing around with fermenting ingredients I use and it is changing my flavor profiles. It's good stuff.
If you havent tried it yet, you can make vinegar with any leftover wine, just dilute the wine to apx 5% alcohol with distilled water. Its a cool process and the results are fantastic.
@@azgardener79 Do you personally do this with homemade or store bought? I make my own homemade wine. Nothing fancy. Just 100% juice, white sugar, and bread yeast right in the juice jug, ready in 10-21 days depending on when I feel like drinking it. Would be cool to parlay it into other things.
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.
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.)
Last year I made your sirracha, but after a week of fermentation I don’t know why I decided to add two spoons of honey. I loved the result a couple weeks later. It wasn’t sirracha anymore but I still enjoyed it. Thanks!!!
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.
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.. :(
I made some homemade "sriracha" with some fermented jalapenos I had been hoarding and it is the absolute best. Tweaked to please your palate it really is delightful (I am a big fan of the garlic, I am). Thank you so much for this. I like the way you make things educational, entertaining and without unnecessary frou-frou :)
In Romania sauerkraut is a house staple, but we pickle WHOLE CABBAGES in big barrels, the pickle juice is VERY HEALTHY, full of probiotics and vitamins. We use the whole leaves for stuffed cabbage leaves (traditional dish), we chop them for consumption as a side dish (add oil, paprika and/ or ground black pepper).
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 :)
Hi Thanks for the great videos! But I have to ask: on the SIRACHA, - roughly how much salt did you add and what kind of vinegar do you add ? Thanks in advance !
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)
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!!!!
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
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
Man, your videos and lessons are excellent. You're a great teacher. I have a pint of very hot fermented Thai chilies in the fridge, one pint of fermented Brussels Sprouts and two pints of kimchi in progress on my kitchen counter. I also have beets and cukes in the fridge, waiting in line for my fermentation vessels to free up. Do you have anything to say about fermentation as a way of preserving herbs? Such as mint, basil etc?
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.
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!! 😭😭😭
For kwass if you leave the chunks twice as big (2”x1”x1” strips) you can ferment them one more time, cutting them in half the 2nd round (1”x1”x1”). I usually add some apple or carrot to 2nd round to help fermentation. I leave 48hrs in summer (23ish degrees C) and 72hrs in winter (max 20 d C). The extra day adds even more flavor!!
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.
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
I have been fermenting cabbage for about 7 days with Himalayan pink salt but no brine so it does not haemorrhage all over my kitchen and wow what a flavour! I make enough so I always have a supply of kraut because I love the sharpness of its flavour........I tested some of my red kraut and it has a Ph of 4 so it is mildly acidic. I would like to ferment the eschallion shallot.
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.
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!
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. 🤣🤣🤣
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.
If you like taste of fermented beetroots, you definitely should try traditional polish Christmas soup - barszcz (even the name seems completely polish xD). It's vegan, because for Christmas Eve in Poland, we do not eat meat (except of fish, which is not used for that soup). It's made with vegetable broth, in which you cook a loooot of beetroots and dried mushrooms, than you're adding the zakwas (which is the fluid from beetroots fermentation) and warming it to almost boil, but avoid it (it will loose beautiful color). It should be balanced between sweet and sour, also quite peppery on black pepper. It is amaaaaazing :D
You can also ferment the whole cabbage, it is very ised around the world and for many dishes, and the measurement is take the root out and fill it with salt. People usually make a full barrel of it for the winter here in Europe.
"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.
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 👍
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.
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.
As a fermenter, myself, I agree. I have a batch that is about a year old and it's still mold free. There just isn't a lot left because I've been using it up, I need the jar for a new batch
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.
The pepper mash from which Tabasco sauce is made is most definitely fermented. The vinegar is only added in step subsequent to fermentation, prior to being bottled. I've been to the McIlheny plant in Louisiana several times where Tabasco sauce is made. I've stood right next to the open barrels where the pepper mash is salted and allowed to stand for a significant time to permit fermentation. You can actually see the mash bubbling as gas is released by the fermentation process. I like the smell of the fermenting peppers and it is distinctive. You can smell the fermenting mash even if you are a long way (miles even) from the McIlheny plant.
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
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.
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
@@1000π kimchi is just the kraut ('cabbage' in German) with some other spices lol
If your cabbage leaves used to cover your sauerkraut become moldy, remove your weights, wash & rinse them in hot water, then remove those cabbage leaves. Take a clean cloth & hot vinegar & wipe the inside rim of the container to remove any mold specks until completely clean. Throw out those cabbage leaves, replace with fresh cabbage leaves, sprinkle the top with more salt, then weigh down again with your weights. Check every week or so. I like mine super sour, so I will leave mine fermenting for a good month. This is the way my grandparents made sauerkraut, so very much traditional.
To speed fermentation of your next batch, save your sauerkraut water from a previous batch in the fridge, covered in a sealed jar. It will keep for months with no problem, much like sourdough starter. Next time you've layered & salted your cabbage, pour this liquid overtop. It doesn't take very much, maybe a cup of this liquid for approximately 10 pounds of chopped cabbage. This will greatly increase the speed of fermentation & get those beneficial bacteria rocking. The same liquid can be used to ferment other vegetables too. Never throw put your ferment liquid. Even great for tenderizing meats, in marinades & more.
I have watched "how to make kraut" vids for the past 3 hours, and read tons of comments, and your comment is what I was really after. Thank you! 🌷
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
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?
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!🙏🏻
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!
👏🏻🍞
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.
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.
I decided to get into this after pursuing Russian cooking, because I’m married to a wonderful Russian woman, and fermenting is a huge aspect of the food culture. Just got my supplies on Amazon and set up ferments for peppers, asparagus, and cucumbers. Thanks for all the help, can’t wait to try the food.
Update?
Neither of us ended up enjoying the taste of lacto fermented food so I’ve pretty much stopped doing it. Personally we both prefer the flavor of pickling with vinegar.
Dude, your sourdough videos changed my life, and now I feel like I'm going to continue my fermentation journey. Thank you!
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 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..
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 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 !
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 🙏
Interested in kefir, kos and yogurt
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.
I am there with you. Good video, bad use of the word KVASS.
@Igor Rogovtsev it is used at least in some parts of ukraine, but definitely it is not called kvas, that's the point. beet is good for fermentation, but i prefer ferment boiled beet...
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
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.
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'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
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
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.
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.
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.
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 😆
@@Rabbittrails4daze *bodymind
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 😁
You speak so smoothly and clearly! Thank your for including that the kimchi can be made without fish. Super informative videos. Love them!
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).
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.
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.
@@ВоваРекута-у1в 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.
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 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.
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!
I am korean, appreciation for taking a video about fermented food with kimchi
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.
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.
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!
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.
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.
Same as stated above but another trick is using Asian pears. Not just any fruit, the most delicious pear in the world. When it was made fresh I was disgusted with the mild sweet flavor but after one week it was amazing and is now about 7 weeks old. It's more white, because my kids can't handle the spice, so I just added less red pepper flakes this time around. The first day, after I popped it, sounded like a soda and some mist rose. It was beautiful
Good instructions and description. I'd like to add a few things if you don't mind just because my angle is a little different but I am on the extreme end of things so I'm just offering a different perspective. My opionion only.
Our ancestors new we had a hard time digesting plant matter so fermentation is essentially a way to simulate the herbivore type digestion process. I think that 4 weeks is a minimum to ferment in order to render the antinutrients inert. I grow most of my own food and make daikon radish kimchi, fermented salsa and some basic sauerkrauts in large crocks. Once they've fermented for 4 weeks I compress the contents into pint jars leaving a half inch to inch of headspace. I leave them at room temp for a day to build up a CO2 barrier so they don't go bad on the top and then put them in my root cellar. I have kimchi and sauerkraut that is 3 years old and perfectly fine. It's strong but it only gets so strong. It doesn't keep getting stronger only richer in flavor. Very easy to digest an enjoyable.
I include this not to impose my ideas but to give an idea of more ancient replication of what was done. Burying pots in the ground and eating over the year kind of thing. We are very far removed from what our species specific diet entails. Cheers. Thanks for an articulate video presentation
Anti nutrients in leafy greens? 😕
@@justinbang6025 Yes there are anti nutrients in most all plants. The only vegetation that digests completely is non bitter leafy greens and fruit. Even then our digestive tracts capacity to deal with fiber and converting proform nutrients in vegetation is not very efficient `10 or 20% at the most if you are really healthy
@@MrMcGillicuddy Yeah i guess ill have to look into it more but i thought they were in seeds, nuts and beans. Like enzyme inhibitors
@@justinbang6025 Yeah it's a tangled web. Grains, legumes or any seed crop is probably best to stay away from all together even if you do use traditional methods of preparation. I've had a long health journey an I can guarantee you will find that what I'm saying is very important to human health. Everyone thinks they know what they are talking about with health but the answers are in the digestive system design. Humans knew for thousands of years that most plant foods were contingency plan only when they could not access animal foods so they learned how to simulate the digestive design of a polygastric mammal unlike ourselves. This realization after many years of vegan and vegetarian diets, growing my own food out in the boonies and suffering gut illness is what caused me to change my TH-cam name to what it is LOL
I know I'm just some weirdo on the net but trust me man check out the ph of the human digestive system it's 1.5 or less which falls into this category of obligate carnivore/scavenger. I fell for the monkey fruitarian cult type ideas about diet but we can't handle much sugar at all. We are essentially the same as vultures and similar to canine digestive tract LOL Apes have hind digestion which allows them to turn fiber into fatty acids which we cannot do. We can barely digest plants at all and they prevent nutrient absorption from other food so we are basically dying of eating excess plant matter period.
Not sure how into healthy lifestyle you are but good luck to you brother
Obligate Carnivore you mean our ancestors didn’t eat McDonald’s 3 times a day? So are you eating only grass fed meats and fermented veggies then?
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!
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
I have a small tip. Use a really good salt with no anti-caking agents I use a Celtic Sea Salt. It's amazing.
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.
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!
Detailed tour of your kitchen including all your must haves. (spices, equipment, pantry items, etc) PLEASE!!!
Your voice and presentation is really great for teaching ... Thank you.
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. 👍👌
I just completed 3 weeks for the Suaerkraut, looks really good.
I used river stones in a zip lock, but the zip lock started to allow the juice to get in over time.
NO loss just fyi to others
I got white yeast but a simple wall wipe removed it a few times needed..
It was around 78-81 degrees the whole time and seems fine..
Took a taste every week or so and no issues, It is sour now!
Hi! Just see your comment, I like to fill a ziplock with a bit of water, maybe 1/3 or 1/2 full, depending on how much space is left in the jar. The floppy water filled bag keeps all the cabbage under and kind of seals the air out. Hope that helps! You can also make extra brine if you need, can’t remember the exact ration but you could google it..
@@jud8161 Thank you for the advice. I have been using the water in a zip lock this last few days, makes a nice weight and seals out the air.
This round I used the large outer leaves and the same rocks just on top and it seems to be working so far.
THIS IS FUN STUFF TO ME, I REALLY APPRECIATE THIS GUY AND OTHERS FOR THEIR VIDOES.
HAVE A GREAT WEEK
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!
In Romania we have a traditional pickled beets recipe, you cook them, peel and chop them, mix with grated horseradish/ garlic, vinegar and salt. It can be eaten after a few hours, if you seal the jar it can last for months in the fridge
Do u have a recipe. I have some horseradish and like beets.
My grandma used to put few green apples into new batch of sauerkraut, those apple were packed with vitamin C juices really tasty stuff
I love your take on "a little bit" of salt 17:05
Exceptionally clear and appealing presentation! Perfect pacing, genuine. Disarming, inviting and compassionate. I'll be fermenting, starting today. Deep gratitude, Sir~!~
Im a chef and fermentation has changed the way I do my job. Im still a beginner but im making kimchi, saurkraut, miso and all the basics plus Im playing around with fermenting ingredients I use and it is changing my flavor profiles. It's good stuff.
If you havent tried it yet, you can make vinegar with any leftover wine, just dilute the wine to apx 5% alcohol with distilled water. Its a cool process and the results are fantastic.
@@azgardener79 Do you personally do this with homemade or store bought?
I make my own homemade wine. Nothing fancy. Just 100% juice, white sugar, and bread yeast right in the juice jug, ready in 10-21 days depending on when I feel like drinking it. Would be cool to parlay it into other things.
@WM Luna We don't drink alot of wine so I've only ever done it with leftover store bought. Super easy.
@@azgardener79 Cool, thanks!
@@wmluna381 no prob
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.
Last year I made your sirracha, but after a week of fermentation I don’t know why I decided to add two spoons of honey. I loved the result a couple weeks later. It wasn’t sirracha anymore but I still enjoyed it. Thanks!!!
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.
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.
I made some homemade "sriracha" with some fermented jalapenos I had been hoarding and it is the absolute best. Tweaked to please your palate it really is delightful (I am a big fan of the garlic, I am). Thank you so much for this. I like the way you make things educational, entertaining and without unnecessary frou-frou :)
I think you might like Haitian piklez
@@lovewenwin Absolutely! I've had piklez, big fan of Haitian food, and you are absolutely right, I love them 😃
I come back to these recipes time and again. I learn so much from you, and I love your recipes and education!
Thank you so much!
In Romania sauerkraut is a house staple, but we pickle WHOLE CABBAGES in big barrels, the pickle juice is VERY HEALTHY, full of probiotics and vitamins. We use the whole leaves for stuffed cabbage leaves (traditional dish), we chop them for consumption as a side dish (add oil, paprika and/ or ground black pepper).
The pickled liquid can be used as borsh in soups
One thing that is important I always use distilled water works the best
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 :)
Hi Thanks for the great videos! But I have to ask: on the SIRACHA, - roughly how much salt did you add and what kind of vinegar do you add ? Thanks in advance !
i really recommend adding cloves to your sauerkraut. lovely mellow additional flavour.
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)
Pickles are the ultimate fermentation project! There so delicious!
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%
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!!!!
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
Just discovered this today. 3 Jars on the go : Think i got the bug, thanks great video. Excited
Man, your videos and lessons are excellent. You're a great teacher. I have a pint of very hot fermented Thai chilies in the fridge, one pint of fermented Brussels Sprouts and two pints of kimchi in progress on my kitchen counter. I also have beets and cukes in the fridge, waiting in line for my fermentation vessels to free up. Do you have anything to say about fermentation as a way of preserving herbs? Such as mint, basil etc?
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.
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!! 😭😭😭
For kwass if you leave the chunks twice as big (2”x1”x1” strips) you can ferment them one more time, cutting them in half the 2nd round (1”x1”x1”). I usually add some apple or carrot to 2nd round to help fermentation. I leave 48hrs in summer (23ish degrees C) and 72hrs in winter (max 20 d C). The extra day adds even more flavor!!
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
I have been fermenting cabbage for about 7 days with Himalayan pink salt but no brine so it does not haemorrhage all over my kitchen and wow what a flavour! I make enough so I always have a supply of kraut because I love the sharpness of its flavour........I tested some of my red kraut and it has a Ph of 4 so it is mildly acidic.
I would like to ferment the eschallion shallot.
Here's a slav trick: if you use a mixture of some sugar and salt, that would make the cabbage release much more juices.
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.
Sooo...how long does it last? Do you drain the fluid ever? Month's? How many? Can you store them in a cellar or anything like that?
I made a huuuuuuuge batch of kimchi for about a year and a half ago. Still tastes as it should.
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!
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. 🤣🤣🤣
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.
If you like taste of fermented beetroots, you definitely should try traditional polish Christmas soup - barszcz (even the name seems completely polish xD). It's vegan, because for Christmas Eve in Poland, we do not eat meat (except of fish, which is not used for that soup). It's made with vegetable broth, in which you cook a loooot of beetroots and dried mushrooms, than you're adding the zakwas (which is the fluid from beetroots fermentation) and warming it to almost boil, but avoid it (it will loose beautiful color). It should be balanced between sweet and sour, also quite peppery on black pepper. It is amaaaaazing :D
qluen you're right. my polish babcha used to make that. it's divine! most vegetable based polish dishes are heaven on earth.
Any chance you could spare a video or recipe? :D all of my polish family history was lost.
In few weeks I will cook it for sure, so I will try to remember and make a photo recipe for you :)
You can also ferment the whole cabbage, it is very ised around the world and for many dishes, and the measurement is take the root out and fill it with salt. People usually make a full barrel of it for the winter here in Europe.
Hi! Love your videos but the KVASS in russia is a different kind of fermented drink, made from black bread (similar to beer)
"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.
Lol. Tabasco is fermented. 3 years or so in fact. Wild statement.
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 👍
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.
As a fermenter, myself, I agree. I have a batch that is about a year old and it's still mold free. There just isn't a lot left because I've been using it up, I need the jar for a new batch
Me and my husband started making Mead it's really interesting.
April Saavedra
Interesting!!
I hear it has many benefits..
How is it going? Do you harvest bees?
Any good starting tips or links?
Cheers to you guys!!
Tabasco IS fermented! That's why it's so good. Thank you for the helpful video, though.
Tabasco is probably fermented the longest on the market too haha
@@RAENTED two years
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.
Actually, peppers in Tabasco are fermented for 3 years in wood.
They age the Tabasco, but it is not fermenting because of the vinegar
th-cam.com/video/_ehQVVnkZx8/w-d-xo.html
Светозар Ганчев The vinegar is only mixed in with the fermented mash 3 days before its bottled.
Incorrect. Original Tabasco sauce is aged AND fermented for 3 years. Vinegar is added after fermentation is complete.
The pepper mash from which Tabasco sauce is made is most definitely fermented. The vinegar is only added in step subsequent to fermentation, prior to being bottled.
I've been to the McIlheny plant in Louisiana several times where Tabasco sauce is made. I've stood right next to the open barrels where the pepper mash is salted and allowed to stand for a significant time to permit fermentation. You can actually see the mash bubbling as gas is released by the fermentation process.
I like the smell of the fermenting peppers and it is distinctive. You can smell the fermenting mash even if you are a long way (miles even) from the McIlheny plant.
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
6:00 "Just sprinkle it in dishes
and it's gonna be delicious"
As a student of literature and language I love your rhyming
Loved your instructions. BTW to make a no chore beet peeling super easy just boil them for a few minutes and simply rub the peels off.