Lacto Ferment Vegetables! Old School Way Of Preserving Food

I would not use plastic in my brine, or my veggies!! Man, your ferments looked beautiful! I like the way you sliced the peppers across into rings. Most of the ones I have seen are sliced long ways. I'm going to try the rings. Thanks!

What happens if you add too much salt? Thank you.

Keltic

This is the most precise video I have found. So no spice or herb???

I make my brine with salt and apple cider vinegar. I just wing it. 1 table spoon sea salt to 4 cups water and 1/8 cup apple cider vinegar. I always put lots of garlic cuz I like garlic it's healthy. then spice it up

If you're like me (fixed income & can't afford fancy expensive lids), burp your lids. All you do is place the jars on a pan to catch any juices that may escape. Burp the jars once a day, turning the lid slowly. After a few days, the gases should settle. In place of that spring, use a nice thick slice of zucchini like I do. It weighs down your veggies & it can be eaten later.

Please will this work in Nigerian weather

I used 2 tablespoons of coarse sea salt per mason jar (800 ML)

Finally! Thanks!👍

Great ideas where you find the salt ?? What are the market that cares this? Thank you very much man they life savers

Does that mean we use 10.3 grams of salt on everything
Thankyou

Best fermentation video out there. Amazing. Great job! Thank you very much!

the spring is stainless isnt it? I thought you weren't supposed to used metal in fermenting. has this changed? great video tho!

Do you recommend this technique for French beans or runner beans?

Wouldn't it be easier to just make the brine in bulk and then fill the jars?

Thanks. I'm assuming that the salt doesn't kill the good bacteria. What about fermenting without salt? Is there a benefit to either way?

Um...maybe it's less complicated to just make a large volume of the 2.5% brine and pour that over each jar until full.

yeah, sorry but sea salt and iodized table salt have virtually the same nutritional value, minus the iodine. This seems to be a perpetuated belief among home canners and picklers. A lot of whom probably don't want to listen to professional health orgs like Mayo clinic and World Health Org. But it truly doesn't make a difference.

Thank you for this lucid explanation. Question: Is it OK to try and ferment different in the same jar? Or are there any groups of vegetables that are best fermented together in the same jar? I prefer not to clutter up my smallish kitchen with several jars.

I found that a half a tablespoon per cup of water works just fine as long as the salt is fine.

Can you do it with cherry tomatoes?

USE A MASON JAR QUICKLY OPEN AND CLOSE IT ONCE A DAY IT WILL NOT BLOW UP

Can you use himilayan sea salt

We Indian make pickles without vinegar for like forever and you know our pickles go on for years. I remember my grandmother made mango pickle once and we used for many years (3 or 4 years)

So if your vegetable is under the brine does it matter how much head space there is? I used a jar that’s way bigger then I needed but the red cabbage is under the brine.

I thought Apple cider was good for you

I have seen some tighten the jar during fermentation. So...do you loosen the tops on some only or all? Example Honey Garlic.

Will it's blast really if close the lid tight??

How long do we need to let the veges ferment? In shade or in indirect sunlight? Indoors or outdoors?
When do gases start to form? Couple of days or longer?
How often to open lid to allow gases to escape? Everyday? For how long should the lid be opened?
Does opening the lid need to happen daily or how long before the veges are ready to eat and no longer need the opening of lid to allow gases to escape.

this might be a silly question - but is this the same process for onions, celery, pineapple and potatoes?

bag full of water! yes! awesome

Great video. I'm buying a scale tomorrow.

Can I move the fermented vegetables to a different container once fermented?

I really like Redmonds salt. They even have different flavors of salt. My fav is the hickory smoked salt.

How can I lower the ph? I’ve made 4 batches of cucumbers like this with a .03 brine and the ph is always right at 4.5. I want it to be lower so I know I’m safe from botulism

No, never a bag of water! YES a bag filled with brine! Please address this!

Question -- you said not to use a metal weight to weigh the veggies down, so how is that spring acceptable, or is it a non metallic spring?

Excellent. Can reuse the solution ?

I think a lot of folks have suggested just making a batch of 2% brine and top off the jars be done with that. A DANGEROUS move.

Unfortunately that doesn't take the weight/or displacement of the vegetables into account. For instance, lets say you were doing pickles in a 1 quart jar. Cucumbers displace a lot of water. If the cucumbers only leave room for a pint of brine (because they are displacing the other pint), then your effective salt percentage is now 1% if you filled with the 2% brine.

There is a shortcut that works well though. Figure out how much salt to use for the SIZE of your jar. So, a quart would need ~20 grams. Load the jar with veggies. Fill with water. Pour that water out and mix the 20g salt into it, mix it and pour it back into the jar. Then proceed as normal. This can be done without a scale and will get you much closer than just filling with a 2% pre-made solution.

An even shorter version would be to skip pouring the water out. Just add the salt directly to the water and vegetables, close lid tightly, shake like hell until the salt is dissolved. Then proceed as normal.

Still, the scale method he demonstrates is by far the best method! Great video!

If you use a bag to hold the vegetables down, it is better to use some of the brine in case the bag leaks. That way your brine won't be diluted.

They did not have scales in my greatgrandmothers time so why can't I find simple instructions without scales.. this is not traditional.

Great explanation brother thank you...iam a beginner and your video is definitely of great help.can we use rock salt or pink salt..instead of sea salt.

Every living cell comes with its own decomposing program.

I'm a bit confused as you said not to use anything metallic, but the spring's metal 🤔

I think it's misleading to say this is a preservation method, as fermented foods still need to be kept cool, and if all you have to cool them is a refrigerator, and you lose power, the food will start to spoil. Pickling produces a shelf stable product, at room temperature, fermentation does not. The vinegar used in pickling, helps the food to last longer, than fermentation, which lacks vinegar.

Hello! How long is the fermentation period?

Grate instructions
Id like to advise not using plastic bags to hold down the vegetables tho, the chemicals in the plastic will brake down into you mixture and end up in your body greatly increasing your risk of cancer. Stict to natural materials like glass ceramic or copper, even some metals such as aluminium can also be toxic to the body. Take care when fermenting. Things are breaking down into these liquids that you will be consuming. Make sure its all the good stuff that promotes health.

can this be done to potatoes too...?! watching from the philippines!!!

Possibly one of the clearest and simplest explanations or how to vids I've seen. Thanks

Flat stones from the beach would work well to weigh the veg down