Lacto Ferment Vegetables! Old School Way Of Preserving Food

[@JD-uc1es]

I fermented tomatoes with basil using your method, and they turned out delicious! I'm waiting for the other vegetables to finish fermenting! You're the best teacher and you helped me understand what to do.

[@CountryLivingExperience]

Awesome!

[@AbdulWahid-fi7vs]

@@JD-uc1es after how many days it would be ready to eat for different vagies

[@JD-uc1es]

Abdul, my tomatoes took 5 days and my sauerkraut took two weeks to ferment. I can't wait for my beets and peppers to finish! Google can help you with how long to ferment.

[@maggiegoossens1894]

I absolutely LOVE carrots and cucumber, but the most delicious to me are onions and garlic! I eat fermented veggies every friggin day as in between snack, from morning to evening. I make sure I always have a jar of fermented veggies ready. Don’t worry too much about the brine: I use the same solution for ALL my veggies and it worked just fine up to now. It’s super easy: 1 liter of water and 20 grams of salt, that’s a 0,02% brine. Just don’t use regular kitchen salt, use seasalt of a good quality. Spend some more money on that, it will last long because you can re-use the brine a couple of times. I’m at my 3rd go now for a used brine and it still works fine. I also burp my jars every day, since here in Europe those special lids are not easy to get and they are expensive. So I use regular lids and check daily. Another thing: when fermenting garlic 😋😋😋😋😋😋, don’t startle when the garlic changes colour. My latest jar (onion and garlic) that is still ripening, is green presently. Nice vibrant green! 🤷‍♀️😂 Wonder if it will turn darker or blue-ish. It seems that really old garlic can turn black. I think mine won’t last that long. What I like about fermented veggies, is not only that they are probiotic, but almost 30 times more nutritional, have a great mild sour taste and I LOVE the crunch they keep! Can’t eat a salad anymore without fermented veggies in it. I’m hooked! I hope you like sour, pickled stuff and wish you success!!!! 👊

[@CountryLivingExperience]

Cool

[@twinfin8571]

Hahahaha. I always have fermented onions and garlic as well. I top almost everything I need onions for with the fermented onions. They are so delicious.

[@muskanjain4624]

Thank You for sharing your way. How many days we keep this outside for this to be ready to eat? And then store in fridge?

[@maggiegoossens1894]

@@muskanjain4624 I’m not an expert (yet😈) but I keep my new jars at room temperature, out of the sun, for 2 weeks. Then they are ready to eat. That’s when I transfer the jar to the fridge. It stays there until it’s empty. You can keep fermented veggies for 6 months they say, and if you store them cool and dark, like in a cellar, longer up to a year. But I just make them to eat as soon as ready, so I don’t intend to keep them that long. Enjoy!

[@muskanjain4624]

@@maggiegoossens1894 For Me Your comment helped a lot. I will be doing this for the first time and Your comment made me feel confident. Watching videos wasn't giving me that so THANK U AGAIN for posting and Replying to my Query.

[@MinisterHenry-jc3vk]

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

[@elenaperroni2119]

Simple, on one liter of boiled cool water put one full teaspoon of salt,- done! I also add 1 teaspoon of organic apple cider vinegar. Depends on vegetables and room temperature, your vegetables in this mix need to be on the table 3-6 days.Also, you can add spice and leaves of horseradish, grapes, garlic, black pepper…

[@youaregodspursuit]

Thank you! I was wondering how anyone did this in 1879 without a scale?

[@battleware6800]

Any size jar?? I’m not necessarily trying to be lazy, but I’m just trying to find an easier way to do this in a big batch.

[@חנןכוכוהןנןנןהןהו]

Probiotic fermentation is only salt. Vinegar ruins good bacteria. And you need 3-4 teaspoons of coarse salt (2%) per 1 liter water. Not as you said.

[@esemmanuel6603]

I don’t like the scale process….. much simpler just using a liter and 1/2 pint (1/2 tbsp); What does Apple cider vinegar do, how does it change the ferment outcome ? I was wondering how long they stay out, you said 3-6 days but he said the cucumbers can stay out for 6 months ……..

[@abivikramam439]

How to keep thoes things 6 months

[@helensosa3791]

you are the 10th video about fermentation i watch, but you are the easiest to understand, thank you.

[@CountryLivingExperience]

You're welcome. Glad it was helpful.

[@madaramunasinghe5124]

Same here.😍

[@chrisnotap]

I also wanted to say what a great and informative job you did on this video! All of the videos I watched before this would not say an actual amount of salt to put in. They were all willy nilly. You actually gave a way to get the exact amount of salt needed and in doing that enables me to replicate the process the exact same each time. Thanks for taking the time to do that!!

[@CountryLivingExperience]

Thank you. I appreciate it!

[@yugoyankoff-vh7in]

Use Redmonds Real Salt from Utah ! It’s all natural from Mother Earth with all of the minerals that your body needs.

[@Americansikkunt]

Including iodide?

[@timtyndall4025]

Ummm? Unless you know about some kind of space visitors, everything is from the earth.

[@nickmclaughlin1395]

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

[@mazesmcfarlane6131]

You made this incredibly simple for me to understand!

[@CountryLivingExperience]

Glad we could help

[@crenaud641]

Me too

[@cautious1343]

Excellent video! About weighting down the veggies ... you didn't mention the glass weights that are made for this. Also a coffee filter works good for the outgrowing time. The ring will screw on over it, and keeps out anything while letting Gass out. Don't use the bag of water since we are keeping plastics out of our bodies.

[@Budgetmeright]

This reminded me of my grandmother. I am frugal so definitely have to start doing something like this on a smaller scale.

[@AtlantaPrepper]

Love this channel. I bought my scale at Aldi's and my Ball Fermenting Jar at Walmart. If you have Ulcerative Colitis like me this is a must diet! I drink a glass of Kefir milk or buttermilk in the morning and have my fermented veggies at night with a meal. My health has never been better. Believe me, if you wind up in the hospital for a week like I did you will stick to this diet. Thank you, @Country Living Experience: A Homesteading Journey

[@CountryLivingExperience]

Thank you so much! I appreciate it. Glad you are feeling better.

[@te7931]

Look at adding NAC or glutathione to your regimen, both help rebuild the epitheal look4ing of your gut. Also, solaray makes Mineral max that also is very helpful. Remember to eat jicama, barley, oats or sunchokes, raw honey as the good bacteria eat that. Oh I forgot, garlic fermented in honey is also helpful.

[@1N2themystic]

Look into colostrum. It's a bit expensive but I buy it from a farm when I can get it. It also comes in supplement form if you prefer that.

[@meenaljain6561]

For how long do u keep them before consuming? Thanks for sharing this

[@AtlantaPrepper]

@@meenaljain6561 7 - 10 days. Try after 5 days and use your judgement.

[@Vixenventures]

This really reminded me of the episode of Magic School Bus where Ms. Frizzle made pickles in large barrels in the classroom. I might try to make pickles this summer, we eat them like crazy.

[@CountryLivingExperience]

Very cool.

[@practicingpreparedness100]

😂 I miss watching that show with my kids.. it was very educational

[@1N2themystic]

This video seemed made for children too.

[@hopefullyitgetsbetter]

Qq

[@catsrule8844]

@@1N2themystic let’s fight

[@abrahamites5441]

Thank you for the simple no nonsense approach it really is appreciated.Shalom Aleichem

[@CountryLivingExperience]

You're welcome

[@Tennesseemomtho]

I accidentally lactofermented greenbeans about 12 years ago while canning. They were delicious.

[@donnastormer9652]

Thanks for the video. I have found that you can use a 4 ounce jelly jar as a perfect weight for a widemouth jar for fermenting and that way you know that you have no lead in your glass

[@CountryLivingExperience]

You're welcome

[@OTseven]

I've been wondering what the heck happened to preservation by salt. Lol. Old School books told stories of Several hundred years ago food being preserved on ships crossing oceans. Also in America, beef and bison were preserved by using salt. Yet, I've not found anything on KZbin regarding non-canning preservation except vinegar. Thank you so much. For me, This is a great gift idea for family and friends. Good luck to you .thank you for making this video posting it.

[@CountryLivingExperience]

Salt is amazing. It certainly should be used by more people. I think everyone got scared of it in the past 40 years.

[@MQ-cw9qx]

if you use the plastic bag to hold your veggies down, fill the bag with the brining solution instead of plain water--in case of leakage.

[@carolsanborn5332]

Hey, that's an excellent suggestion. Thanks for mentioning it !

[@rovon4275]

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

[@CountryLivingExperience]

Glad it was helpful

[@Havilah_Springs]

So far, this was the best and most detailed video I have seen on the topic of fermenting, Great Job!!!!!!!

[@CountryLivingExperience]

Thank you. I appreciate it.

[@vgmtab]

Finally! A video that explains the process and not just the recipe! Deserves a follow!

[@CountryLivingExperience]

Thank you

[@1charlastar886]

Adding a few grape leaves interspersed in fermented cucumbers or squash keeps them crispy.

[@CountryLivingExperience]

Cool. Thanks for the tip.

[@Bellatutu1927]

2 tablespoon per quart of water and keep it simple and easy

[@OldSchoolPrepper]

hi Country Living, great video, i'm a long time fermentation lover and I'm a fan (of course) and since I"m old school, very familiar with the process. Just an FYI to you and your viewers, those 'seedless' cucumbers have quite a bit more water in them than pickling cukes...so if you want a 2% salt solution you'll want to increase the salt brine % to around 3% because of the water those seedless cukes will dispell..that's why they aren't great for canning or fermenting. I'm sure you just needed an example to use in the video and you bought at the grocery...so I get it, something to mention and think about.... take care.

[@CountryLivingExperience]

Thank you. I appreciate the heads up.

[@unmeaninglessly143]

How about.. A. Google the water content % in those cucumber and top up the salt based on it B. Use a food processor & draw out all the juices to calculate the water weight manually.

[@OldSchoolPrepper]

@@unmeaninglessly143 yea, you could do that...but you would be getting an average water content not the specific water content of the actual cukes you are using. I personally think it's much more exacting and beneficial (not to mention easier) to just use pickling cukes. of course i'm just a random poster on YT doesn't mean I'm right, it's just the way I do it...and I grow my own cucumbers for fermenting every year (heritage/heriloom types). Love a good real Kosher DIll!

[@donnavorce8856]

Hey thanks. I never knew I could do this. My huge garden can now be harvested and utilized more efficiently. It's always a pleasure to eat from the homestead when December cold is outside. Cheers

[@CountryLivingExperience]

Your welcome. You will love this method.

[@onekerri1]

You have a huge garden and don't know about fermentation? WOW

[@dngz0r]

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

[@CountryLivingExperience]

I appreciate the kind words. Thank you.

[@J-D248]

Great video and information thank you! One minor thing though, the fermenting process actually has more salt than those store bought pickles cause they aren't using salt as a preservative.

[@jasonwright8546]

Try fermenting sweetcorn. Cut it in "slabs" off the cob. I grew up with this as a treat made by my grandmother. Excellent.

[@CountryLivingExperience]

That sounds awesome.

[@Inlinetodie]

This is very great, the idea of keeping vegetables longer is good with prices increasing on fresh food 😀 Thank you for this information 🙏 😊

[@qayumtariqkhan871]

Thanks for your very pedagogic admirable vidéos. All my admiration the way you explain step by step. Thanks a lot

[@CountryLivingExperience]

Thank you

[@pazopazo21]

How you preserve cabage? .... in our country we add it to ceramic barrel trample on it add salt peper redbeet horseradish some green fast ripe apple. The trample would produce salted water. We pour out the water, only to slightliy to cover it weightdown & covert it.

[@CountryLivingExperience]

That is a good method too. There are many good preservation methods from around the world. I love Korean Kimchi.

[@gailpurcell3209]

Thank you for explaining how to figure out the salt. You are appreciated.

[@CountryLivingExperience]

You are so welcome!

[@skunk69x29]

with the wrong percentage written down. extremely confusing. delete that part, and do it right.

[@Zobeida-ep2ku]

First of all! You were really thorough in every details of the process so BRAVO! I really loved the way you had explained everything hopefully tomorrow I will go & purchase various vegetables, I do not have a garden! - So, there is just one important thing! I couldn’t understand the amount of salt you had put into that jar?? Please let me know the amount of salt ! Most people use sugar, vinegar as well as salt all in one jar? I am Diebetic type 2! & I really love vegetables! Once again please continue being just the way you are!

[@caitesmith7]

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

[@howiewill]

Good information. Thank you. I love my fermented broccoli and honestly had no issues with it.

[@CountryLivingExperience]

Cool. You’re welcome

[@fratini.]

The tip about the amount of salt was a life saver. Thanks a ton!

[@CountryLivingExperience]

Glad it helped!

[@amyk6028]

Great video! I have a 2 gallon fermentation Crock and I LOVE it ❤️

[@CountryLivingExperience]

Thank you! That’s awesome

[@ThatBritishHomestead]

I love fermenting. I want to get more and more into to it. It is so good for your tummy. I get a lot of harvest at once and this would be an amazing way to keep them

[@CountryLivingExperience]

It is so very good for your gut health.

[@mutantryeff]

I make Cortido every fall for Halloween/T-day/Christmas. Usually a couple gallons.

[@triciachancey1955]

Thank you so much for clear, precise and no nonsense video! I have tried so many others sites but they are too long winded and somewhat confusing.

[@CountryLivingExperience]

You're welcome. Glad it was helpful.

[@ZionKingdom-ep5gk]

Thanku nice & simple ❤️ 👍

[@oneconsc3333]

Small cup is a great idea. You can wash and boil a rock and place that inside the cup as well. 🙏🏼🇨🇦💜

[@CountryLivingExperience]

Thanks. The rock may not work because of it's potential mineral makeup. If it has any iron in it, it will react with the salt.

[@reneelandis1067]

Great Idea‼️👍😊

[@StatmanRN]

Interesting...I already have some experience with fermenting veggies and letting the gas escape.

[@sobizzr]

I like the way you shut these vinegar fermented/ pickles😅. LACTO fermentation is the go. My brine is 1.5 tbsp himalayan salt to 1 liter spring water.❤

[@samouhnour4512]

Easy and detailed explanation. Many thanks from France.

[@CountryLivingExperience]

You’re welcome. Happy New Year

[@ShabreHares]

Great vid! Thank you for taking the time to explain ways to do this. Could you also mention how much salt using tablespoons for us Old Timers? I did my own using old spaghetti sauce jars only couldn’t remb how much salt. I could never use a scale. I’m old school. Just use tablespoons etc. I just scrolled down & found 2 Tble spoons per 1 quart of water. Hope this is right. Thanks again

[@katharina...]

That's the perfect amount of salt, this is how much I've been using for decades, with great results every single time 👍

[@danielalzaga1249]

Ty vry mch for that very clear guide. God Bless and wish you more blessings for your family...

[@CountryLivingExperience]

You’re welcome. Blessings to you as well.

[@discobikerAndRosie]

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.

[@CountryLivingExperience]

I used to do that.

[@chrisnotap]

Can the "weight" on top of the veg be removed after fermenting has finished to make it easier to get stuff out of the jar or do you need to put it back in each time?

[@CountryLivingExperience]

You can remove it as long as they stay submerged after taking it out.

[@sassyherbgardener7154]

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!

[@florentinaehceru5731]

You can also use clean unbroken stones to hold your vegetables down that's what we learn from our great grandparents

[@CountryLivingExperience]

The stones must not have any ferrous material in them or they will rust. Be careful.

[@TheAmity]

Water is the only natural liquid that its weight and volume are the same (e.g. 10 ml = 10 gram). If we dont have a scal, we can still measure the used water's volume (e.g. measuring container) in milliliter (or CC) which its equal to its weight (e.g. 300 ml = 300 gr) in grams then calculate the amount of salt.

[@CountryLivingExperience]

That is a cool trick. Works for the metric system.

[@TheAmity]

@@CountryLivingExperience .You are very correct. That why I love metric system. p.s. I like your channel.

[@WonderingB]

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.

[@marrlena947]

Thanks for the video. I totally agree with the comments that you complicated the process with the fancy scale and computations. My grandma never used one and had a cellar of beautiful jarred fermented veggies.

[@CountryLivingExperience]

They were fermented with vinegar or salt?

[@marrlena947]

@@CountryLivingExperience She did both. My grandma was born in Poland where food cellars are common.

[@CountryLivingExperience]

@@marrlena947 These are pro-biotic rich fermented veggies. If the salt too high it will kill the pro-biotics or too low it will not be enough to properly ferment. Ask her how they measured the salt.

[@marrlena947]

@@CountryLivingExperience I'd love to ask her but she passed away decades ago. I remember watching her in the kitchen and she always used her fingers, rarely a measuring spoon or cup. I even asked her why she used her fingers, I was 8 years old, but she laughed it off. She did write recipes for locsl newspapers and fairs. She was known for her cooking, canning and baking.

[@CountryLivingExperience]

Sounds like a great and talented lady. I am blessed to still have mine. She is 98.

[@diannemarques3589]

Thanks for breaking down the measurement/percentage

[@CountryLivingExperience]

You're welcome

[@geetjuhhisdebeste]

I was taught to use 2% salt in relation to the weight of the veggie. Just mix it with the veggie put into the jar and add water. Never use iodized salt, it will kill good bacteria thus your ferment. Cheap alternative to get them veggies beneath the water: take some wood sticks from nature and break to appropriate length. You can push them down in a way that it gets stuck in between veggie and the jars top or the jars lid. Just always remember to let the ferment start so like told in this vid never close the lid the first few days so that gas can get out. Get creative, get going, dont read comments, go, prep, do it, now!

[@bsfbestshortfilmsonyoutube]

Hi can i mix veg into 1 jar ? I would like to mix asparagus with cucumber and courgettes and carrots in one jar ? say half liter jar. what salt is best to use ?

[@geetjuhhisdebeste]

@@bsfbestshortfilmsonyoutube Yes, you can, I don't see why not ;) Any natural salt will do but be sure it is not(!) iodized. Best no additive as well. Pure salt, fine structure, so it will dissolve easily.

[@geetjuhhisdebeste]

@Hello ! Did you follow your instinct and add more brine? I would've done so, don't see a reason why this shouldn't work.

[@sarahalmond4975]

wVw weekend video watch 2022 .... yes absolutely! I have 2 huge jars with many types of veggies in from garlic and herbs to asparagus. One of my huge jars is a couple of years old but still the veggies are delicious. Usually though I make smaller jars but they too can be mixed, for example we can even make fermented salsa with lime juice etc... scrumptious! Hope you love your fermenting journey, it’s been one of my most rewarding Kitchen joys, the fact it makes certain superfoods to become even more bioavailable nutritionally speaking can be life changing for certain health conditions. The brine can be used too with all the health benefits of live fermented food... I see some folk use as a mixer for cocktails etc.

[@geetjuhhisdebeste]

@@sarahalmond4975 Great tip using the brine too. Easily overlooked. Thx.

[@mojjt]

Iodized salt is ok to use, we make sauerkraut every fall, using both shredded and cabbage heads. It would be expensive to use celtic sea salt for 60-70 kg of cabbage and it's not available in most countries. We also use tap water.

[@CountryLivingExperience]

Use sea salt of some sort. It contains more minerals and is much better for you.

[@funkefrankie1234]

I just add 78-80 g of salt in1,5 litre bottles of spring water, water with higher ppm levels get less salt, let it sit until salt is desolved and fill up the jars....it really saves time when doing 100+ jars

[@sabrin-rn4119]

Thank you for sharing this was very helpfull❤

[@CountryLivingExperience]

Glad it was helpful

[@PlaidRicky1611]

I'm at this moment eating a 13 month old fermented cucumber from a jar kept in my fridge. It tastes great and still has crunch in fact, I think the older the better. Of coarse there are limits to longevity but, I think your 6 month time line is being quite conservative.

[@georgeverghese2343]

Great stuff . Very clear and precise instructions . Thank you.

[@CountryLivingExperience]

You’re welcome

[@broomhag]

Thank you! I found fermented cukes in the supermarket and I'm loving them. Want to do myself. Was looking for a class or something but you made it sound doable for me. (I've done regular water bath canning before). Can't wait!!

[@CountryLivingExperience]

Awesome! Hope you enjoy

[@woutmoerman711]

Normally in fermenting 2% in weight of salt is added. This is 1% sodium in the final product and I see the same percentage of sodium in store bought pickled products. No problem for me, im not on a low sodium diet. But some people are.

[@trainingolives3370]

Great and informative video on this process. I have a huge garden planned this year ( my biggest ever) and I’m trying to think through what to do with all of the harvest. This was so helpful.

[@CountryLivingExperience]

Very cool. Glad it was helpful.

[@jack0903]

Pickle pipes you can use also.

[@howitsdone5096]

One thig that was not covered for us newbies is, How long after you start this process can you start to eat the product? How long for min or max amounts of the good bacteria? Thanks for the video and I am going to try this right now actually.

[@CountryLivingExperience]

Sorry. I thought I mentioned that 5 days was the key for min bacteria/taste. Beyond that, it is your own taste preference.

[@larryharvey7709]

Grrrr. I just bought three dozen glass pucks. Love those tops but haven’t seen them anywhere. Great video thanks. 👍

[@CountryLivingExperience]

You're welcome. The glass pucks work as well. It was not a wasted purchase.

[@MikeTheByzantine]

A natural way to keep veggies submerged is to cover them with two (or more) clean lemon leaves held by a small lemon twig bent downwards on the top. Thanks for this video.

[@CountryLivingExperience]

Cool. Thanks

[@Artiekarns]

This is the first time I have seen one of your videos and I am really impressed! You are informative, precise, and easy to listen to. I would like to know what part of the country you live in because that would let me know if any gardening advice you give would be relevant for me. Thank you for sharing your knowledge.

[@CountryLivingExperience]

Thank you for the kind words. We are in Texas in zone 8b.

[@gettem6341]

I never realized they make the lid in 2 parts so it can let the air out if not fully twisted shut

[@lcm0578]

Wow love the cheap bag of water tip!!! Thanks!

[@CountryLivingExperience]

You're welcome!

[@avwel3827]

Truely a very helpful video!! Thank you so much!!❤❤

[@CountryLivingExperience]

You're very welcome.

[@patriciatay7480]

Your lesson make me interested of homemade Sauerkraut.I will try it and hope it will help me to get better with my gut problems,thanks

[@CountryLivingExperience]

Wonderful. Hope it helps you.

[@attiaamine9107]

You such a good person.

[@CountryLivingExperience]

Thank you

[@jeanninesbeans]

I've had good luck with filling the jars with my veg then making brine of 1+1/4 to 1+1/2 teaspoons salt per 1 cup of water. Daikon radish spears is my absolute favorite so far. (Sauerkraut of course, goes without saying...yummm). I would be reluctant to use any glazed ceramic or pottery weight, especially colored glazes (black saucer, green cup) because of potential for lead in the glaze. Just a thought.

[@CountryLivingExperience]

I haven't tried the Diakon yet. Those sound good. Isn't lead in glazed pottery outlawed?

[@jeanninesbeans]

@@CountryLivingExperience I recommend you do a search online for your specific brands of dishes. Lead in glaze was banned in the USA in 1971, but even Corelle suggests using their pre-2004 pieces as decorative only. I was shocked to learn this. Pyrex too tests positive, even unglazed "glass" baking dishes. And if it was manufactured outside the USA it is questionable. I avoid acidic foods like ferments, tomato product or things with vinegar. And if they are chipped or cracked in any way it adds to the risk. Personally I have been using mason jars with glass fermenting weights, and silicone pickle pipes for my ferments, but I love your method with the spring and airlock-type lid. I just avoid anything glazed bc who wants to go to the trouble of testing all their dishes for lead or trying to determine where or when it was manufactured. But seriously folks, avoid things like older fiestaware and vintage glazed pieces.

[@CountryLivingExperience]

Thanks for the heads up!

[@carolsanborn5332]

@@CountryLivingExperience Question: Other than taste preference, does it ruin anything process wise if you use way more salt than recommended? I like things more on the salty side, so I would prefer to just double what I think is the right amount to ferment the contents. I know there is a big concern for some about salt being bad for blood pressure, but I intend to cut back on salt in other areas +go heavier on the ferments. How much I'd considered a healthy amount portion wise of fermented vedgies per day, does anyone have info on that?

[@carolsanborn5332]

For some unknown reason, my spell check on my phone keeps changing when I type is to I'd so sometimes it slips by my notice, as it did in the above comment/question. Sorry, I don't know why it does that, but I have to correct it's correction nearly every time.

[@slerickson01]

I often see sea salt being recommended. I’ve read studies that all the sea salt contains microplastics. The kind that stay in you forever. I use Himalayan pink salt.

[@uzmahaider4780]

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.

[@CountryLivingExperience]

5 days is a good starting point for us. Indoors. Refrigerate after 5 days.

[@Sirie7206]

Hi! What did 10.3 g equal to on the scale? 4 what? How much salt do you use for carrots and pickles?

[@waffle6925]

omg im going to ferment okras tomorrow im so excited lol its my first time wish me luck

[@maximusmeridius1240]

I use glass marbles in a polythene bag to hold my veggies down

[@CountryLivingExperience]

That’ll work

[@rojerww]

Clear and concise - that's very nice. Thank you. As I understand it - citrus can be done this way as well, esp. limes, lemons, mandarins and tangerines. I've done two varieties of limes but haven't used them yet - and the person I learned that from didn't salt the brine first - so mine are WAY salty. AH - that's a good point - what happens to the process if one uses too much salt?

[@CountryLivingExperience]

You're welcome. Too much salt will kill the good bacteria present that are doing the fermenting process. The proper percentage of salt kills the bad bacteria and leaves the good ones.

[@tabithamusic]

Thanks for the informative video. I'm confused about the weight of salt as you calculated including the weight of the water and I've seen other people calculate just using the weight of the veggies.

[@living4jesuschrist843]

Finally! Thanks!👍

[@saritaunni2168]

Hi, i live in india and i want to know few things - like the temperature at which the bottles need to be kept, the salt quantity if more or less will make any difference, the kind of vegetables and what do we do with the liquid. can we use it.

[@sandhyachavali]

You have a more complex and flavourful much more nutritious thing called pickles. When in Rome…. Europeans do what suits them do what Indians have always done don’t be a copycat

[@Torahobservantcatmom]

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

[@CountryLivingExperience]

Thank you. You can buy herbs or spices if you like.

[@rhonda8231]

Can you mix your veggies? Add some garlic and onions with others for flavor?

[@CountryLivingExperience]

Absolutely!

[@minttea3973]

Thanks 🙏 you made it so easy to understand 😊

[@CountryLivingExperience]

You're welcome

[@wolfmoonrising2280]

Thank you; this was a great informative video.

[@CountryLivingExperience]

You’re welcome

[@williambowling8211]

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.

[@CountryLivingExperience]

Great suggestion

[@zuzax1656]

I've done a little canning before (tomatoes, pumpkin, applesauce), but those were all 'hot' canned, or cooked. This will make a great addition to my skills. One question, tho. Are there any extra steps needed when you want to cook these veggies? I'm thinking of something like the asparagus or peppers being used in, for instance, an omelet. Is it just rinse and use?Since they have been pickled, I would think they might be softened a bit and so, cook faster. Any differences there? Thanks for another great video!

[@CountryLivingExperience]

Thank you, I appreciate it. You would actually just eat them raw from the jar after the process. I suppose there are some from the store that I cook like olives or pepperoncini on a pizza. There is no real additional step accept rinsing off the extra salt brine if you don't want your final dish too salty.

[@good-timeshomestead2183]

I rinse my onions and peppers off when frying in a pan, to salty. Great with eggs.

[@lincolnwages9245]

Thank you very much excellent information

[@CountryLivingExperience]

You’re welcome

Hello! Does anyone know if I can just make the salt brine racio in a big sterillised container and then pour over the veggies to speed up the process, or if there´s any risk of contamination, not maching the racio etc? I started growing my own veggies a year ago and so far I´ve been using the vinigar brine (the czech recepies do recommed it a lot for some reason), so I´m really curious about this one and plan on trying it out this year! Thank you for the lovely video! I´ll be def checking out more of these on this channel

[@scetchport]

Great tip weighing the contents to calculate the salt needed. Many vids are hit and miss.

[@CountryLivingExperience]

Thank you

[@biologiwow]

Thanks

[@ameliasantorobarata2925]

Thank you! Maybe would be easier to just prepare the wanter with salt aside and then pour it into the jars... Then the jars are kept in the dark or warm sunny room?

[@rosemariemann1719]

Questions : 🤔would bottled Spring water be o.k.? 🤔Would pink Himalayan Salt do ? 🤔Shredded cabbage to make Sauerkraut ? ( LOVE it ! )😊. Great way to take advantage of a glut of veggies : the method looks very good, and charmingly nostalgic ! Many Thanks.😊. 🇬🇧🌱😊💕🥕🇬🇧🥒

[@Bethinhaz]

Pink Himalayan its bad , bad . Just iron and salt . It's a big scam.

[@rosemariemann1719]

@@Bethinhaz I will research Himalayan pink salt... Many say it is very good, and even has healing powers.... Will try to get back to you on this : where did you get your information ? Best Wishes from England. 🇬🇧😊🌿⭐💕👍🌿😊🇬🇧 🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦

[@maritaharmzen6273]

Do you used tap water?

[@esemmanuel6603]

This is something I’ve pondered a lot too. Depending on where you purchase it, and where they received it from, in all all my research from places I know and trust, Pink Himalayan Salt can be very nutritious and healthy for eating. Regarding fermentation, I’ve noticed that companies, as well as in personal ferments, I keep seeing “made with sea salt” as opposed to Himalayan Salt, which has encouraged me to ferment with some good sea salt. I haven’t seen any fermentators say Don’t use Himalayan Salt though either. However, I’m going to do an experiment and ferment with both just to see the difference.

[@slerickson01]

It’s based on the amount of brine you make, not amount of vegetables though obviously there is some correlation.

[@tiffanyake9215]

Thank you so much for this education!!! ❤️

[@CountryLivingExperience]

You are so welcome!

[@debutchi]

i create lactobacillus serum (LABS) by fermenting milk with rice wash and then use the lactic acid as a probiotic which can be mixed in just about anything, i usually add it to a cup of ice tea, it can be used to get rid of smells in kitchen sinks and other drains, and as a inoculate for compost. but creating it has to be done via separating the lactobacillus from the milk so my question is, how does the lactobacillus colonize in this solution?

[@AJDOLDCHANNELARCHIVE]

It grows naturally on the plants. Even washing them won't rid them all.

[@tomicajovevski]

How long should the vegetables ferment? How many days?

[@CountryLivingExperience]

5 minimum and up to two months unrefrigerated.