Fermenting Foods DIY

Yes urs was really bubbling..was cool to see..have just starting fermenting a bout 1 mo ago. Just tried carrots, with fresh dill and a couple of garlic cloves in a quart jar.. my first carrots I tried..had to throw 2 jars out ..the carrots were all slimy after sitting out to ferment after about 12 days. Sure hated throwing all those carrots out( were organic ones)..why did they have slime dripping off of them? How do I do herb pickled garlic?? I bought 2jars ftom a station getting gas last mo..soooo goood
Had dill , and a few other Spices..oregano I think..don’t know if they put them in a canner for a few min or not!! Is so good ..take care

Thank u for this video

I plan to ferment alot of the garden harvest this year... Do you have your own garden? Have you ever stored them out of the fridge for long term?

I am trying to find a recipe for pickled corn and beans. Is that the same as fermented?

Love this......

Super 👍🏻

I’m really interested in your cashmere sweaters- could you please share the brand? I can only wear natural fibers anymore. I found your channel looking for salt to water brine solution amounts. Thanks fir the video!

Hi Wendy......I just subscribed. This video was extremely well crafted and informative

I like to ferment cabbage sauerkraut, I have a batch of red cabbage in my fridge and its delicious. It does not taste salty, has a Ph of 4 so it is not too acidic and has a gentle sharpness.

I have also started fermenting a batch of eschalion shallot in Himalayan salt with no water, it smells amazing just 3 days later but I may let it ferment for 7 to 14 days before I refridgeratae it and cook with it.

Great video and thanks for posting.

Hi what up where are you from

Is there any reason why you couldn't use a spaghetti jar? I'd imagine it should be fine since you're not boiling or putting them under pressure.

There are fermenting lids that you can get that will 1. Keep the food submerged, and 2. Constantly vent the co2. I got mine at Walmart, but they’re available everywhere.

It's hard to hear through the music..............

Can this ferment without salt? Like how you put your video together!

❤️ love the video 📸📸📸📸 new subbie

Thank you for showing a simple way of fermenting Veges.
As far as I understood on your method, you do not put the certain ratio of salt according to how many grams of vegetables in a jar. Does it not matter quantity of salt and vegetables?

This is pickling isn’t it? Fermentation is like sauerkraut (where you add 1.5% of cabbage weight worth in salt). All you’ve done is add salted water to the vegetables. That’s not fermentation in my opinion.

I'm just getting ready to start my first ferment and watching lots of videos. I read somewhere that you're not supposed to use a metal lid. Have you had good luck using those Lids? Also I've been wondering if broccoli could be fermented because my refrigerator space is so limited and you can't buy canned broccoli from the grocery store so preventing some might be a good solution. I like the way you keep things simple in your explanations.

Love the cooler idea!
Also liked seeing the different ways you choose to keep the veggies below the liquid line.
Other videos I watched didn't fizz as much as your jars do... is there a reason for this?

I ferment a lot but bubbling like open a shaked soda can i have never expience, bit strange.

cooler great tip

I thought the amount of salt does matter, like if it lower than a minimum amount (2%) then it leads to more bad bacteria growing.

Unfortunately this video says the salt content is up to your preference. This is dangerous advice. You should have at least 2% per 1000g of veggies + water content to make it safe to eat.

hello after 4-5 days too much whitist foam keeping coming how to stop it.

For the video please use 2 ustensiles.

have to try this :)

Notice she USED TAP WATER!! 😳WHAT!! i thought u cant use chlorine water because it will kill good bacteria!! Iam confused!!

I ferment then I can the fermented foods

What do you do for long term storage

I recently tried my first ferment, (green cabbage) and after a week it had not bubbled at all🙁. I was leaving for vacation and decided to dump it since it seemed dead from the start. I guess when I return home, I’ll try another batch.

Should I drain the brine when I put jar that's ready into the fridge?

Can i use regular salt

Watup cousin, starting my ferment my food journey as well, thanks for the video

Of late, I ve started fermenting veggies. I started with purple cabbage and it is about 45 days since. The cabbage has become soft. Can I use to make a salad of it and also use the brine ? Pl.reply Also my carrots are popping above the brine and getting the mould. How to avoid this?

you don't can this? If you did that it would last longer right?

Excellent Idea of using stone, instead of plastic bag or something.👍

I assume that the brine cannot be reused?

Did you just use salt in the water you made to fement.

Xcellent thanks a lot

Not enough salt will cause spoilage. There's a formula for calculating how much salt.

I would love a tried and true recipe

Very helpful!💯

Nice and easy. 👌🥕🥦🥒🍓Quik and easy. 🌶️🍄🥦🍅🍏🍠Thanks 🌸🌿subscribe 💐

OMG how fun!!!

Okinawan style bitter melon is one of my favorite things on earth. Never occurred to me to pickle it. This will be rectified.

Hi Wendi... I'm Christopher from DFW Texas... and one of your new subscribers and follower on Instagram🙌🏽 I have a couple of questions about fermentation 1) I know that fermented foods are good for the gut, But I am not used to the taste, As I am a new beginner in fermenting my foods how do I know if the taste is the way it's supposed to be or something has gone wrong... I really don't want to get sick. 2) You mention After what you're fermenting is finish and you put it in the refrigerator leave it up to 6 months, how do you know that it's going dad after 6 months. Thanks for sharing What do you know about nutrition and I look forward to following you and learning more take care and be safe.

Thanks!

So once they’re done and go in the fridge, do you have to keep the rock in? How long do they last in the fridge?