Fermenting Nadapenos, Dilly Beans, Carrot Sticks, And Dill Pickle Slices

[@TheFalconJetDriver]

So many Folks should learn from your videos you have so much to offer! You are a wealth of information Ed!

[@unemployedredneckhillbilly2023]

Thanks. Just trying to get others to try new things. Thanks for watching.

[@Mary.Mercedes]

My kit arrived today. Sure makes it simple. I cringed at spending that much since I already have fermenting tops and regular jars. I usually avoid packaged "kits" because they are often over-priced -- but this looks so much easier than using my old fermenting equipment. I was tempted to buy it last year when you reviewed it but did not. I usually use a plastic attachment that fits on the lid. You fill it with water and it allows air and liquid out, but stops air from entering. But you have to check it regularly and it can be trickier. I'm going to ferment some young crinkled leaf cabbage today. Again, THANK YOU for such a thorough review. Blessings!

[@unemployedredneckhillbilly2023]

Hope you like them. My cukes were ready to start sampling today. Be sure to place them in a catch pan should the fermenting go wild and start bubbling out. The little club is good for stomping the cabbage down and they are expensive but work nice. Let me know how the cabbage turns out.

[@Mary.Mercedes]

Fermenting your veggies is THE most nutritious way to eat them. A power house of good enzymes & probiotics for your best digestive gut health. I've done it for years. But I don't have those nifty lids. I will bite the bullet and go ahead and order them now. Your kit makes it SO easy. It will encourage me to do more frequent batches. I am not crazy about the flavor of fermented veggies, but I do it my health. I have an abundance of Aubervilliers Cabbage (crinkle-leaved from Baker's Creek seed & about half grown) in the garden, so I think this is the perfect way to start using them up - instead of waiting for a wheel barrow load all at once. (I am told that this cabbage is is not the best for making kraut.) I have a bunch of other stuff in my cart from Amazon, so you will get a little extra from my order. Tell Mrs. URHC she may be a little spoiled. I would LOVE to have a multi-talented man like you making a mess and spilling stuff in the kitchen ANY DAY! The only thing most men make in the kitchen is dirty dishes!

[@unemployedredneckhillbilly2023]

We really like the fermented veggies in salads. They have a nice tang without the vinegar flavor. The lids have worked good and are easy to use. They are what actually got us started fermenting. They did get messey with last years sauerkraut so be prepared to catch anything that bubbles out when the cabbage gets going. My wife sounded like you before she got her granite 😯. Now I hear about it when I make a mess and she doesn't like being around the lights and wires that are in her way when I make videos. The only thing that keeps her from kicking me out is she likes the results. Thanks for your constant support and comments that help me out. Have to get the fall seeds in but it's too darn hot again. Thanks for watching.

[@BjornBear21]

Glad to see your almost to 100k subscribers!!! I always love your gardening videos...

[@unemployedredneckhillbilly2023]

Thanks. I never expected to get near 100k. Thanks for watching.

[@mishalea]

You're a busy bee! Yes, my hubby does well to wait til I'm not in the kitchen either! Lol!! Nice way to put up veggies!👍🥕🥒

[@unemployedredneckhillbilly2023]

My wife started a keep the counter clean campaign after she got the granite 😲. They develop a great tangy flavor. Thanks for watching.

[@pamelasingh7420]

So beautiful. I love the fermentation kit.

[@unemployedredneckhillbilly2023]

Thanks. The kit is a great wat to get started. Thanks for watching.

[@drewa3597]

love these videos man, i dont care if they are 'repeat' videos. even us old subs want to see them again :)

[@godschildyes]

Hahaha! Yep! That's true!

[@unemployedredneckhillbilly2023]

Glad you like them. I hate to admit that I do the same things over and over each year. Thanks for watching.

[@spyk1486]

I always appreciate the ferments. I just started a dilly bean ferment. I have a sauerkraut that is also going but I have done that before. New to the dilly beans. Thank you for keeping us advised,

[@unemployedredneckhillbilly2023]

Sauerkraut comes out awesome and will stay in the fridge for months. The beans get a nice tangy dill flavor. Thanks for watching.

[@olddawgdreaming5715]

Looks good. Thanks for sharing with us.

[@unemployedredneckhillbilly2023]

Thanks for watching.

[@foxglove8836]

Hi, Always nice to see you :-) You can get easy pebbles, That you can just pinch the glass to get out, perhaps they would be better for you. I know they are for me.One side isn't flat like your's. Just blanched my Broccoli and ready to vacuum seal for freezer. Now for carrots....take care.

[@unemployedredneckhillbilly2023]

I looked at them but didn't like having a recess in the top that could hold moisture and possibly grow mold. It's a busy time of the year for gardeners. Thanks for watching.

[@pa.fishpreacher6166]

I just bought a couple of those ferment kits. My beans are just about ready so i will be trying those dilly beans. Thanks for sharing. My garden is looking like a jungle at this pt. too.

[@unemployedredneckhillbilly2023]

They have a completely different flavor from the canned dilly beans we also do. Thanks for watching.

[@LauraMartinez-rf3dm]

wow almost 100,000 subs! you're a squeak away! I've been following your channel for a while and it's nice to see the progress and success! :)

[@unemployedredneckhillbilly2023]

So close! Thanks for sticking with me. Thanks for watching.

[@martinalozano6167]

Great job ! ..I love your canning videos thank you for sharing 🌻

[@unemployedredneckhillbilly2023]

Glad you like them! Thanks for watching.

[@LogHouseFarm]

It is a shame that some family members did not appreciate the history of the knife - but it looks it went to a good home 👍

[@unemployedredneckhillbilly2023]

Many of today's younger generation only want a knife that has a matching set that won't rust if thrown in the dishwasher. It's fun to find gems like that at yard sales. Thanks for watching.

[@livingtherufflife]

Great job, love your videos. Never heard of no-heat nalapenos, need to find seeds for those,sounds like a good pickle too.

[@unemployedredneckhillbilly2023]

They are! I have a video about pickling them also. Baker Creek has the seeds. Thanks for watching.

[@unemployedredneckhillbilly2023]

kzbin.info/www/bejne/e5aakqJonM2tqJI Pickled nadapenos

[@ericroadking7564]

Excellent nice job!! Grind up the peppers in a nutra bullet and ferment some sauce for your burgers!! Enjoy life brother thanks for sharing!! Be blessed!!

[@unemployedredneckhillbilly2023]

I will try that. Sounds good. Thanks for watching.

[@mbmiller1956]

Have you tried putting a grape leaf, bay leaf, or black tea bag in your ferment to keep your veggies crisp! The tannins in these items work great. I did read that raspberry leaves work well, too!

[@unemployedredneckhillbilly2023]

No. Everything but the cukes stay crispy. Cukes must be put in the fridge after a couple days. Thanks for watching.

[@solartzy]

Thanks!

[@unemployedredneckhillbilly2023]

Thanks for watching.

[@kikigamble4315]

Hi. Nicely done video, a little spill n all. Nice tip for the underneath gray needed. Side note : Have you considered raising your raised beds? My back hurt watching you harvest. You're very flexible. Peace to you and yours

[@unemployedredneckhillbilly2023]

Some items will ferment violently and can really make a mess. The beds are the perfect height for me. I need all the exercise I can get. Thanks for watching.

[@apseale]

Great video!

[@unemployedredneckhillbilly2023]

Thanks for watching.

[@pamt3915]

Thanks for this video! I just started dehydrating & canning & I've never tried fermenting. Please do updates if you need to do anything & also when you're going to store them in the refrigerator. Thanks for all your informative videos!

[@unemployedredneckhillbilly2023]

I have some older videos also about last years batches. When you are satisfied with the flavor and texture move them to the fridge and the fermenting stops. They will stay for months when sealed in the fridge. Sauerkraut is a great one to ferment also.

[@unemployedredneckhillbilly2023]

kzbin.info/www/bejne/eXecaJeCmK1raNE Sauerkraut that comes out awesome

[@pamt3915]

@@unemployedredneckhillbilly2023 Ok! Thanks for responding!

[@TNBushcrafter]

All looks great, I do refrigerator pickles quite a bit with whole cloves of garlic and jalapenos mixed in. I used to make giardiniera quite a bit, made mine spicy and my son's italian type flavored. My favorite in that was always the cauliflower. It doesn't matter what ya do, cauliflower will not lose it's crunch. Now I just make pickled cauliflower. Is there a particular reason you use water vs. vinegars?

[@unemployedredneckhillbilly2023]

This is lacto fermenting that develops flavor without vinegar or spices. Completely different flavor. Pickling uses vinegar and spices. Thanks for watching.

[@robertbaker9012]

using turmeric will help keep your veggies crisp and its good for you.

[@unemployedredneckhillbilly2023]

It is only the cukes if you leave them to long. I will try that next batch. Thanks for watching.

[@HomeGardenNature]

i love those jars:)

[@unemployedredneckhillbilly2023]

The air lock lids work on any wide mouth canning jar. Thanks for watching.

[@davehogan4776]

GREAT VIDEO!!!! I need to start doing something with the veggie's in my garden. This time of year everything starts coming in fast and I end up wasting so much of the garden vegie's. When you go and eat this vegie's are they salty? We don't use much salt and if I do it's Kocher or the crazy Janes salt that you use. Enjoy your dinner! the sauce looks amazing!! Thanks!!

[@unemployedredneckhillbilly2023]

Yes they are salty but if you research fermenting there are other items that can be substituted for salt to control the bad bacteria. It's definitely a busy time of the year when you have a garden. Thanks for watching.

[@jim70ful]

Love your videos. But never heard of Nadapenos. Do you sell your seeds??? I live in Ohio and would love to add them to the Garden next year.

[@unemployedredneckhillbilly2023]

I get my seeds from Baker Creek seeds and like to support them for all the causes they support www.rareseeds.com/store/vegetables/new-items-2019/nadape-o-pepper . Thanks for watching.

[@larissaorozco3255]

Have you tried carrots and cucumbers together? Tannins from carrots keep them crunchy.

[@unemployedredneckhillbilly2023]

No. Cukes are done in 4 days and carrots take a couple weeks. I don't think it would work good. Let me know how it comes out if you try it. Thanks for watching.

[@guyanesegyalgarden8656]

Awesome💕is it the same as pickled because I do something little similar and we call it pickles

[@unemployedredneckhillbilly2023]

No, pickled usually involves vinegar. These have a completely different flavor then pickled versions. Thanks for watching.

[@guyanesegyalgarden8656]

Thank You

[@Mary.Mercedes]

WOW! Your channel will grow like wildfire after you get 100K subs! Sadly, you won't have much time to reply to all the comments anymore. Happily, your channel will start paying for itself. No one deserves it more than you do! I never miss a single video and send others here too. Your filming skills get better all the time. People do NOT realize how time-consuming it is to set up every shot on a tripod like you do! It takes a lot of patience. AND hard work. I am still learning and trying to reproduce how you do it. VERY demanding.

[@unemployedredneckhillbilly2023]

Thanks. Never thought I would hit 100k. Just started the channel to hopefully teach the grandchildren some things when they are ready to learn. The thing about my channel is it has subscribers interested in an assortment of subjects and my videos on different interests have different results. The watch time and number of views of this video fall in the 10 of 10 analytics category (which is the lowest) with only 1.1 % of my subscribers viewing it and people it is recommended to are not watching it. It is best if you concentrate on a single subject area to keep as many subscribers watching the videos and sharing them on social media when you start your channel if you want it to grow fast. KZbin does a good job at letting you know when videos are low performers. Thanks for watching

[@TheFalconJetDriver]

So many Folks should learn from your videos you have so much to offer! You are a wealth of information Ed!

[@Scrappadeedooda]

Where did you find the coordinating tray?

[@unemployedredneckhillbilly2023]

It was a gift we got years ago. I have no idea where it came from. Thanks for watching.

[@pa.fishpreacher6166]

I tried the cukes and like you said they came out mushy. Someone said a couple of either bay leaves or grape leaves keeps the crunch in the pickles.

[@unemployedredneckhillbilly2023]

You have to catch them at just the right time and place them in the fridge. If you let them ferment to long the flesh gets soft. I think grape leaves only work for canned pickles but am not 100% sure.

[@pa.fishpreacher6166]

@@unemployedredneckhillbilly2023 do you let them go the full 2 wks before placing in the frig?

[@unemployedredneckhillbilly2023]

No . Fermenting really depends on the temperature, salt amount and what is being fermented. I start sampling after a couple days and each batch is different.

[@ilovstodance]

have enjoyed your videos so much thank you diane ONTARIO CANADA

[@unemployedredneckhillbilly2023]

Glad you like them! Thanks for watching.

[@rohitstmb123]

may i know how to keep that bottle in the sun or coolest temperature

[@unemployedredneckhillbilly2023]

Keep them out of the sun in a cool place. When done put them in the fridge to stop the fermenting process. Thanks for watching.

[@rohitstmb123]

@@unemployedredneckhillbilly2023 Thankyou i will Follow what you said

[@sweetsilage]

Why do you have to pump the air out of the jars ?

[@unemployedredneckhillbilly2023]

to prevent mold and start the fermenting. Thanks for watching.

[@jamesmackenzie5966]

Almost 100k. Wow. Also first.

[@unemployedredneckhillbilly2023]

Thanks. Getting close now. Thanks for watching

[@Grandpaige]

Place your cutting board on a towel to keep it from sliding around! #dontcutyourself

[@unemployedredneckhillbilly2023]

It has silicone pads to keep it in place. All that salt water must make it float. Thanks for watching.