I cannot wait for the world to realize how impressive your videos are - you drop some incredible value while also offering some visually gorgeous content. 10/10 every time. Please keep this up.
Aw thank you, thats very kind of you to say, I really appreciate it. These take me a while to make in little bits of time i can grab here and there, but they are really enjoyable to do and it’s great to get nice feedback, thanks
Hey bro, I experiment with lacto a lot lately and I found that mushrooms work best with a starter (Sauerkraut-water), because I had some batches that tasted weird when not adding water that already had a lot of the "good" bacteria in it. Also, I found that using some sweet stuff in your fermenting jar help to kick-start the process, so that the bad bacteria die fast and the good ones thrive fast (it turns sour faster and prevents mold to form on the surface, I had three jars of Sauerkraut, one with just cabbage, one with some spices and one with spices and two onions, the onion one was the only to not develop mold). So naturally I used onions as an additive to any kind of cabbage and so on, but the sulfuric smell kind of messes the whole thing up, so my current Kim Chi is just cabbage plus the mandatory spices AND sugar (instead of onion). But to be honest, I have not yet found something "that blows my mind", I mean, my ferments are only slightly better than just buying stuff with added vinegar. But I'll keep experimenting. Appreciate your content :) Edit: I recommend to everyone also the 2% rule (if you don't have a scale, it is this much salt, that makes you say "it is almost too salty"). 1-2 weeks is good, then put the stuff in the fridge. Don't worry too much about mold, usually in one week no mold develops, but if you just keep your stuff long enough outside the fridge eventually you will have some white mold. White mold just scoop it off, it is not a problem. For green mold I am not sure.
As always a great video. What I typically do is add 2% salt to the combined weight of the ingredients and the water rather than adding salt and a brine (salted water); I find this slightly simpler.
I have to admit that I did sauerkraut several times without weighing anything and it came out great every time. Very sour cause I left it really long! I just love the smell but some of my family that I introduced it to weren't a fan! I did it with both white and purple cabbage. The hardest part of the process for me is waiting! I haven't fermented anything in a while though😕
As always, an excellent video with great content. If you see this, or if someone else knows this, where do you get the plastic slotted part which fits under the shoulder of a wide mouth mason jar? Those look awesome!
Very clear explanation, thank you. 👍 (note: personally don't like music anywhere near the volume of the video speaker. It's background sound that comes into the fore when it starts to compete with the db of voice. Still like the video but sound mixing balance does not work for me.)
Awesome content chef.Please continue to post content.I would love to learn how you structure your pop up menus.Also can you you include order of service as well please
Absolutley amazing channel. I'm a real meat eater but I belive Vegetables and seafood is going to be the future. This is Awesome, keep it up brother you give alot of insperation to me as a young chef😍
Hi eddie one more informative and great video .my question is can i put a starter culture or lactoc acid to start the fermentation instead of the salt? Like whey of yoghurt or water kefir? Thanks
Hi, thanks. For this type of fermentation it is very important that you cannot omit the salt. The salt in this type of lacto fermentation is crucial to make it safe and to stop harmful and potentially dangerous bacteria from multiplying. You can use a starter of say some liquid from a pervious batch to help to kick start fermentation but it isn't a necessity. There are other types of fermentation I do where I use some type of starter culture, that isn't needed for this but you do need to follow that 2% salt to be safe.
When adding a saltwater brine to a vegetable such as carrots, do you have to add 2% salt to the carrots by themselves first and then also add 2% salt to the water, or is the salt in the water enough to preserve and ferment the carrots on its own?
Please forgive my ignorance. The acidity in fermented vegetables comes from the fermentation itself (2% salt) and not from added vinegar …? I was making a brine with water/vinegar/salt/sugar but from your video I’m guessing it’s wrong.
Yes so in this fermentation the acidity is produced by the bacteria during fermentation. The 2% salt is what keeps it safe and allows the right bacteria to multiply, they then produce lactic acid making it acidic which also helps to preserve it long term. You can also preserve things by pickling them in a vinegar mixture, but then you are preserving them in vinegar / pickling them rather than fermenting them so it’s a different process and flavour. I hope that helps
2% is true even if you don't salt your produce and brine separately. If you weigh your jar before, you can just add your ingredients and fill it up with water. Add 2% salt of the total weight in the jar. Diffusion will do the rest. CO2 is heavier than air (N2 + O2), so if you do the lazy man's fermentation method of simply not fully closing the lid on a jar, you only have to worry about oxygen the first couple of days until the fermentation gets going, afterwards the CO2 will displace the oxygen in the container. The constant production of CO2 will lead to a slight over pressure and not allow oxygen to re enter the container, that is until you open it. You can kick start the fermentation by inoculating a new batch with a little brine from your last or other current running batch. This will reduce the time, the conditions in the jar might still be suitable for pathogens or unwanted molds to grow. This might be necessary if you want to ferment cooked ingredients and keep your jars very clean. If you sterilized your produce you have to re introduce the bacteria from somewhere.
Yes so long as it’s 2% total weight salt that’s a safe rule. I prefer to use a 2% brine to cover the veg to make sure the salt is well dissolved. Even with washed veg & sterilised jars lactic acid bacteria all arround us will be enough to start good fermentation
@@EddieShepherdthe reason to kickstart with old brine is to make sure any other bacteria or yeast will have no chance to get foothold while lacto bacteria are starting up. Just makes it more fool proof and does actually speed things up.
@@OurFamily- yeah I will sometimes use some brine from a previous batch of something like sourkraut for example to help kick start a new batch, I just wanted to keep the examples and process to its simplest version here in the video for anyone coming to this new, just to teach the core principles of using 2% salt and excluding air. But yes absolutely adding in from previous batches can be very useful, I have a video about taking that a step further even for very rapid fermentation of things like nuts.
I cannot wait for the world to realize how impressive your videos are - you drop some incredible value while also offering some visually gorgeous content. 10/10 every time.
Please keep this up.
Aw thank you, thats very kind of you to say, I really appreciate it. These take me a while to make in little bits of time i can grab here and there, but they are really enjoyable to do and it’s great to get nice feedback, thanks
The most simple and easy way to understand the process of fermentation ever on TH-cam ✅ Thank you
Thank you so much
Hey bro, I experiment with lacto a lot lately and I found that mushrooms work best with a starter (Sauerkraut-water), because I had some batches that tasted weird when not adding water that already had a lot of the "good" bacteria in it. Also, I found that using some sweet stuff in your fermenting jar help to kick-start the process, so that the bad bacteria die fast and the good ones thrive fast (it turns sour faster and prevents mold to form on the surface, I had three jars of Sauerkraut, one with just cabbage, one with some spices and one with spices and two onions, the onion one was the only to not develop mold). So naturally I used onions as an additive to any kind of cabbage and so on, but the sulfuric smell kind of messes the whole thing up, so my current Kim Chi is just cabbage plus the mandatory spices AND sugar (instead of onion). But to be honest, I have not yet found something "that blows my mind", I mean, my ferments are only slightly better than just buying stuff with added vinegar. But I'll keep experimenting. Appreciate your content :)
Edit: I recommend to everyone also the 2% rule (if you don't have a scale, it is this much salt, that makes you say "it is almost too salty"). 1-2 weeks is good, then put the stuff in the fridge. Don't worry too much about mold, usually in one week no mold develops, but if you just keep your stuff long enough outside the fridge eventually you will have some white mold. White mold just scoop it off, it is not a problem. For green mold I am not sure.
Dude you deserve many million views great videos thank you for helping me become a better chef
Aw thanks man, that’s very kind
@@EddieShepherdvery inspiring thank you
What a cracking video. Thank you so much. I have subscribed instantly. All the best mate.
@@frankflegg8968 cheers :)
This is a great introduction to fermentation - thank you
Would love to see videos with examples of cooking with fermented ingredients. Keep it up! Great content!
As always a great video. What I typically do is add 2% salt to the combined weight of the ingredients and the water rather than adding salt and a brine (salted water); I find this slightly simpler.
I've really been enjoying your videos! You really give me a lot of inspiration to develop better dishes, I'm pretty boring with my ferments
I'm so glad!
I have to admit that I did sauerkraut several times without weighing anything and it came out great every time. Very sour cause I left it really long! I just love the smell but some of my family that I introduced it to weren't a fan! I did it with both white and purple cabbage. The hardest part of the process for me is waiting! I haven't fermented anything in a while though😕
One of the greatest channels here!! Congrats👌
Thanks man :)
Making takuan in a vacuum bag right now. The bags are nice for keeping out mold!
Yeah they are a really method aren’t they.
I love fermenting! I just found your channel and I love your videos.
Awesome! Thank you!
As always, an excellent video with great content. If you see this, or if someone else knows this, where do you get the plastic slotted part which fits under the shoulder of a wide mouth mason jar? Those look awesome!
Very clear explanation, thank you. 👍
(note: personally don't like music anywhere near the volume of the video speaker. It's background sound that comes into the fore when it starts to compete with the db of voice. Still like the video but sound mixing balance does not work for me.)
Noted!
Amazing video, I didn't realise it was this simple to do
Hi. Once fermented how long can we store in the fridge for?
Great, as always.. I started experimenting after watching your videos, cant wait to try this! still waiting for the glass fruit method 😊
Aw great! Fruit glass is the next video coming, it’s all filmed and edited ready :)
Clear video. Following you. Thank you
4:53
Great video very informative. Thank you.
Awesome content chef.Please continue to post content.I would love to learn how you structure your pop up menus.Also can you you include order of service as well please
Thanks so much, yeah I’ll put it on the list of potential videos to do one about the menu, how I structure & manage it and the prep
Love your videos and down to earth approach. You may want to edit the title of the video, think you mean guide to fermenting.
Aw thanks so much, and thank you for pointing out the spelling mistake, I cant believe I missed that for so long!
Thanks for tips. In your video minute 3:23 I observed a plastic or silicone grid inside the mason jar. where do you get this item?
Hi that was actually just part of a silicon food strainer I cut to a size that fired on my jars
@@EddieShepherd very good solution, ingenious and simple. I think I'll do the same. Thank you
How did the blueberries turn out? Any other good original ideas to ferment? Great content
Absolutley amazing channel. I'm a real meat eater but I belive Vegetables and seafood is going to be the future. This is Awesome, keep it up brother you give alot of insperation to me as a young chef😍
where did you get that distill? can you make essential oil with it?
nice video! new sub
Hi eddie one more informative and great video .my question is can i put a starter culture or lactoc acid to start the fermentation instead of the salt? Like whey of yoghurt or water kefir? Thanks
Hi, thanks. For this type of fermentation it is very important that you cannot omit the salt. The salt in this type of lacto fermentation is crucial to make it safe and to stop harmful and potentially dangerous bacteria from multiplying. You can use a starter of say some liquid from a pervious batch to help to kick start fermentation but it isn't a necessity. There are other types of fermentation I do where I use some type of starter culture, that isn't needed for this but you do need to follow that 2% salt to be safe.
When adding a saltwater brine to a vegetable such as carrots, do you have to add 2% salt to the carrots by themselves first and then also add 2% salt to the water, or is the salt in the water enough to preserve and ferment the carrots on its own?
Hi. You add 2% of the weight of the carrots in dry salt, and then top that up with the salt water to cover / submerge the carrots :)
Thank you so much!
Still waiting fruit glass chef 😅 great content as always 🫠
Haha, I promise that’s the next video coming :)
Please forgive my ignorance. The acidity in fermented vegetables comes from the fermentation itself (2% salt) and not from added vinegar …?
I was making a brine with water/vinegar/salt/sugar but from your video I’m guessing it’s wrong.
Yes so in this fermentation the acidity is produced by the bacteria during fermentation. The 2% salt is what keeps it safe and allows the right bacteria to multiply, they then produce lactic acid making it acidic which also helps to preserve it long term.
You can also preserve things by pickling them in a vinegar mixture, but then you are preserving them in vinegar / pickling them rather than fermenting them so it’s a different process and flavour. I hope that helps
2% is true even if you don't salt your produce and brine separately. If you weigh your jar before, you can just add your ingredients and fill it up with water. Add 2% salt of the total weight in the jar. Diffusion will do the rest.
CO2 is heavier than air (N2 + O2), so if you do the lazy man's fermentation method of simply not fully closing the lid on a jar, you only have to worry about oxygen the first couple of days until the fermentation gets going, afterwards the CO2 will displace the oxygen in the container. The constant production of CO2 will lead to a slight over pressure and not allow oxygen to re enter the container, that is until you open it.
You can kick start the fermentation by inoculating a new batch with a little brine from your last or other current running batch. This will reduce the time, the conditions in the jar might still be suitable for pathogens or unwanted molds to grow. This might be necessary if you want to ferment cooked ingredients and keep your jars very clean. If you sterilized your produce you have to re introduce the bacteria from somewhere.
Yes so long as it’s 2% total weight salt that’s a safe rule. I prefer to use a 2% brine to cover the veg to make sure the salt is well dissolved. Even with washed veg & sterilised jars lactic acid bacteria all arround us will be enough to start good fermentation
@@EddieShepherdthe reason to kickstart with old brine is to make sure any other bacteria or yeast will have no chance to get foothold while lacto bacteria are starting up. Just makes it more fool proof and does actually speed things up.
@@OurFamily- yeah I will sometimes use some brine from a previous batch of something like sourkraut for example to help kick start a new batch, I just wanted to keep the examples and process to its simplest version here in the video for anyone coming to this new, just to teach the core principles of using 2% salt and excluding air. But yes absolutely adding in from previous batches can be very useful, I have a video about taking that a step further even for very rapid fermentation of things like nuts.
The background music SLAPS! MORE BACKGROUND MUSIC!!!!
Nothing but bangers!