How to Make Your Own Lacto Fermented Vegetables (With “Kimchi Queen” Brigid LeFevre)

[@MasterPinti]

thank you for this and thank you youtube for bringing me here. i already find it the safest place on the intenet and is very healthy for my soul.

[@campfire-stories]

Awesome! I'm also grateful that KZbin sent you here!

[@bisbaldbussi]

I know what you mean

[@Ozbird-72]

She is just a great person... Very inspiring

[@campfire-stories]

I agree! 💚

[@SunFlower44453]

More of these videos please. I'm watching all of them and love it !

[@campfire-stories]

More are in the works :)

[@SunFlower44453]

@@campfire-stories They are really beautiful, and informative ...

[@billc7138]

When using water from a public water supply, many now use Chloramine instead of Chlorine. They use it because it is more stable and will not "gas off". If this is the case, an alternate supply of water for fermentation should be used.

[@campfire-stories]

Thank you! That's good advice!

[@janelte]

In my area we are dosed with chloramine, chlorine, and flouride. I have started collecting rainwater for my ferments (and for my goldfish). It adds a apecial element to the process for me. Thanks for these lovely videos. Brigid is a wonderful subject.

[@sandraparkin9372]

I came here to say the same. I wonder if purified water would work, as long as it wasn't iodised

[@yLeprechaun]

The Queen, my wife, loves fermented foods. She has been trying to get me onboard. I think Brigid has just sent my curiosity into the boat. Let's hoist the sail.

[@campfire-stories]

Careful, if you're anything like me you'll be hooked in no time!

[@ehombane]

Quite fascinating. First about the biodiversity, and then the pickles.I never heard of green bean pods fermented. Here, mostly cabbage, green tomatoes and cucumbers are mainstream. Also, beets and peppers but these are in vinegar, not fermented. And something that I had not seen since childhood, Green bell peppers stuffed with chopped cabbage. Also the processes may be slightly variate. I remember once that as a kid I ruined a big jar of that stuffed peppers. My mother used the anaerobic method. The jar was perfectly sealed with cellophane. And me, the idiot, just had a vision of the pickles suffocating, so I took a toothpick and made about a dozen of tiny holes. -Who did that? Yelled her few days later when she noticed. -I did it I said proudly. -Why on Earth you will do something like that? -So they will have air. She got black with anger and got the jar straight out to the trash, without even checking it if was good or not. May she threw away perfectly good just to punish me being an idiot, to feel guilty for spoiling the food, or maybe by the color she knew better. Fermenting stuff is an craft or maybe even art. Not everybody is good at it.

[@campfire-stories]

Wow, thank you so much for that story. I can see the scene vividly!

[@beatrizlema9886]

I tried doing my first lacto-fermented pickles today after watching your video yesterday night. So excited!!! Thank you ❤

[@hglatGAIA]

I'm tempted to try these foods. How fascinating. I've known about fermentation for ages but couldn't try it somehow. Think I will now after seeing this.

[@campfire-stories]

Go for it! It's fun and delicious and nutritious!

[@dokmadokma]

Love it!!

[@rootmother]

now I need to try making that daikon ferment!

[@campfire-stories]

It was delicious!

[@love2can]

Thank you

[@litaharris3209]

Do you have any recommendations for storing for anyone who does not have a cellar?

[@martawiercinska2257]

Do you ferment everything first in plastic buckets and then transfer it to some jars? Or does it stay in the buckets?

[@chickasawmike1319]

For those of us in the U.S. it is 1/2 cup salt per gallon of water.

[@campfire-stories]

👍

[@v.j.l.4073]

Most u.s. cities now have chloramine in the water and you cannot use heating or airing out because it doesn’t work with that chemical. It has to be filtered out.

[@rachravenwood8248]

Omg she is just darling , and living my dream.

[@rnupnorthbrrrsm6123]

I agree !!!

[@campfire-stories]

And mine!

[@demita840]

I wish i could buy Brigids book on biodynamics and regenerative farming and fermentation

[@campfire-stories]

She's actually talked about writing a book. Not sure where she's at with that project. Hopefully it's coming along!

[@campfire-stories]

For now you can check out this website where she keeps posting recipes etc. It's in Swedish though, but with a little auto translate you can probably make sense of it: foradlingsodling.se/

[@karensmith8393]

Definitely would love the book too 👌

[@stefanogrillo1570]

Thank you, very interesting. Just getting started so please forive me if this question is naive. I was wondering whether natto is also a lacto-fermented food (as one does not use salt and the environment is alkaline with natto)?

[@campfire-stories]

Hi Stefano. From my understanding of natto it is not a lacto fermented food, but rather a ferment made with spores (as opposed to salt). But I'm not the expert. I'll ask Brigid the next time I see her and will then update my answer here.

[@stefanogrillo1570]

@@campfire-stories Thanks, I appreciate it

[@brigidlefevre3448]

@@stefanogrillo1570 two years later but hey! Natto is an alkaline fermentation preformed by the wonderful bacillus subtilus. It is also an omnipresent bacteria like lactobacillus but is able and willing to ferment hot cooked soya beans. It can happen spontaneously if you keep your cooked beans warm and moist but is most often made using an older natto or starter culture (you still need to keep the beans warm and moist for a day or two).

[@Crina-LudmilaCristeaAuthor]

Awesome!🤗💛🤗

[@campfire-stories]

Thank you! 🤗

[@yoyo-naratu1515]

Ps, I really don't like Kimchi as it's mostly made with vinegar (family aversion to vinegar!!) Any alternatives?

[@campfire-stories]

I don't think there's supposed to be vinegar in kimchi. Only salt.

[@ValleysOfNeptune2150]

Do you get any alcohol byproduct from this type of fermenting?

[@campfire-stories]

Nope. or, very little.

[@yoyo-naratu1515]

Hello all, can anyone tell me how to use beetroot with this method? I'm a bit at a loss . . . Do I chop them up . . . ? I'm trying to collect large jars/containers!! But we are only 3 people! Thank you Brigid

[@campfire-stories]

Be careful with beetroot - there's so much sugar in them that they don't ferment very gracefully. I would use beets only as a supplementary castmember and not as the main player. Here's a video with Brigid containing one recipe that includes beets. (Switch on subtitle for English). kzbin.info/www/bejne/fZu0ppJmgKx-aas

[@deekang6244]

Isn’t Kvass made with beets?

[@the_green_anna]

💚

[@campfire-stories]

Lovely! Thank you!

[@melvinajessop696]

Dose Brigid have her own channel?? I hope she dose

[@campfire-stories]

She has an instagram account: @brigidfoodcrafter

[@rnupnorthbrrrsm6123]

I wish she did because I don’t have Instagram and I just love her !!! not a creepy love, I’m a middle age woman, I just find her so interesting, sweet and pure hearted !!!!

[@campfire-stories]

@@rnupnorthbrrrsm6123 hahaha, ok. Well, you can always check out this podcast episode with her: kzbin.info/www/bejne/qZDXaYaZf8SHsJI and this beautiful song appearence in her garden: kzbin.info/www/bejne/kJ7SlHWinJhnf8k and this course in fermenting that I filmed with her: kzbin.info/www/bejne/fZu0ppJmgKx-aas

[@jimx45]

She knows her shit much more than those silly vegans.

[@sabinasv6005]

I’ve been fermenting veg for years. It’s really disturbing to see someone doing fermentation in plastic containers… Don’t do it! Glass, ceramics .. plenty of more sustainable options