The Complete Beginner's Guide to Fermenting Foods at Home

Until now I always use your recipe to make kimchi because its easy and taste good.

Your videos are amazing! I just ordered the mandolin from your link... This is so inspiring!

Do I store in fridge after a few weeks when it’s ready or do u have to eat straight away? Thank you

how to replace salt?
because too mucj NaCl

Did you not cover your sriracha? How do you prevent bacteria growth?

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 👍

Thanks man love your work man you present this video so well

Kimchi is keto friendly ??

You said 1 quart of water for the rice flour paste. I did that and it's looks like 4x as much as you have in your pot.

I thought it was vinegar????

Pounds, tablespoons? Not the channel I was looking for.

great video

As soon as he said de seed I changed videos. I don't have time for people who are scared of spice and remove seeds.

Civil War Digital Digest did a good episode on saurkraut making from the mid-19th century using a crock. Worth a watch.

We keep kimchi for years in ceramic jar.....fungus looks scary, but it's OK. Soybean paste and red pepper paste....all they are fermented for years....

I'm about to try this for the first time and I'm a bit confused about the kimchi. It says to keep the lid on to keep the effervescence but surely when you push it down once or twice a day that'll release the gas anyway?

Kvas (KBAC) is a really weak black bread beer.

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Can't believe I found the perfect page, you are quite the encyclopedia.

I’m confused about the beetroot. If you poured boiling water into the jar then all the bacteria would be killed. How does this make lacto-fermentation possible?

I saw another video that said the 2% salt brine for the vegetable fermentation needs to be calculated using the total weight including the vegetables. Can anyone verify which ones correct and why?

that would be nice to have it in metric

People in Poland to carbage put up stone.

You have to move cabbage daily, allowing gaz to let go and then press again. Without it it will taste bitter.

Salt: avoid iodized salt for fermenting!

Fermented cabbage is great with dill seeds. But you need just a little bit, sprinkle, so when you eat you get some dill seed here and there a bit.

As for the beetroots, I usually buy them (here in Sweden) precooked, peeled and vacuum-sealed in 500 g packages, that will keep for years at room temperature. I just looked at a package I bought last year (2022), and it has a "best before" date of 25.4.2024. They can be easily sliced with an egg slicer, and I have beetroots all year long.
If you use fresh beetroots, the way to peel them is to cut a cross on top of them and boil them for five or so minutes. Put them in cold water, and then it's easy to just squeeze them out of the shell.
Usually I pickle them in a 1:2:3 solution (1 part 12% acetic acid, 2 parts of sugar and 3 parts of water). As an alternative, you get the same proportions with 1 part 6% vinegar, 1 part sugar and 1 part water. Nowadays I use homemade ACV, now that this channel has taught me to use dried apple slices. 🙂

I really love this channel, and most of the recipes have been saved. However, there are some things I want to add.
First of all, never mix volume and weight. As for the sauerkraut, the 3 tbsp per 5 pounds? In the metric world (where the sauerkraut originates), we tend to define all measurements in an exact way:
1 tbsp = 15 ml
15 ml of salt = 22 g
1 pound = 454 g
So the suggested 3/5 salinity ends up as 2.9%. Almost like ocean water. The salt does not transform in any way, so that's exactly what your sauerkraut will taste like.
I prefer more like brackish water (1.5 - 2.0%).
The reason you add salt, is to extract as much water as possible from the cabbage, but you can achieve this much easier if you put the sliced cabbage in the freezer for a couple of days. In Sweden we can buy it sliced and frozen in 400 g bags, even one alternative with sliced carrots too, so it really doesn't need much salt at all. 2% of 400 g = 8 g of salt.

Didn't understand what the beet has to do with kvas?! What you did here is not a kvas.

Thanks for a video. A side note : beetroot kvass has nothing to do with war criminals (russian) cuisine, they have never heard about it. It is a Ukrainian drink, may be used as an ingredient for borsch

I’m from Hungary and when I was a kid we used to make giant barrels of sour kraut to sell on the market. The spices we used, bay leaf, fresh cleaned sliced horse radish root, (for crunch and flavor) crushed caraway seeds,crushed pepper flakes,black pepper, greater apples ( the sugar helps the fermentation, )peppercorn.

Kvas made from beets ? Yea right 😏

What is the shelf life of Sriracha when stored in the fridge ?

My sourkraut is not bubbling up at all,, what went wrong,,
Can you pls help,,..

sauerkraut is my is one of my cultured food when i was still healing and yes after two years i was able to reversed my rheumatoid arthritis without a single medicine

and for God's sake it does not belong to the Russians, this is a Ukrainian dish, fermented beets are used for borscht - a Ukrainian dish

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!

How long will your sourkraut last once made? Is that a silly question? Im new to all of this.

You should make Fermented Tabasco. I have a Jar sitting that I grew in my garden. It's a nearly 200 year old American tradition🇺🇸🇺🇸 didn't use old wisky barrels for my recipe though , so it's not quite as authentic . Sh!t tons of salt though. Also Tabasco peppers are so cute ans tiny. And Tabasco probably predates its commercial varients and is likely hundreds or thousands of years old in its indigenous variation, since the peppers had been cultivated for thousands of years by the natives.

wow...

Were you cutting bread with a razor blade? 😂

I followed your instructions for the sauerkraut, but over night the brine turned pink. Did I do something wrong?.
I enjoy watching your videos

How long does the sriracha need to ferment for?

Don't pretend you can "eyeball" 2% brine. Weigh it.

The fermentation is caused by wild yeast that may be on apple skins. Has nothing to do with the sweetness of something.

Commonly misunderstood mold formation. The cause IS NOT contact with air, but forming fresh water condensate.
Mold can not survive in normal brine, it needs unsalted fresh water!
I simply tight the usual screw lid, flip-flop jar and release lid for CO2 escape twice a day.
I have NEVER seen mold or spoiled food! 🙂

U must cool down the boiled rice flour n mix with rest of ingredients. Never use worm or hot stuff making Gimchi😊

kvass is not rossiyan thing! Its Slavic thing, moskovian/rossiyan are not slavic!