How to ferment anything: FERMENTATION FOR BEGINNERS

Fermenting your own food is really easy. In this video, I answer all your questions about lacto fermentation. How to make brine. How to weigh down vegetables. Stoneware vs Glass Jars. How to keep fermented pickles crisp and crunchy. Don't let your questions get in your way of delicious and nutritious food that you can make yourself!!! Q&A
You can get what you need to make this and I can get a little kick-back from Amazon! (Following these links does NOT cost extra)
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Pink Salt = amzn.to/2uYXv9x
Celtic Sea Salt = amzn.to/2vWVuYU
Pickle Pipes and Pebbles =amzn.to/2uYDYGl
Brita Water Filter Pitcher = amzn.to/2whvKJc
Easy Fermenter Wide Mouth Lid Kit = amzn.to/2wgxYpN
Q&A jumps:
00:45 Do I need to buy a culture packet?
02:00 What's the minimum that I need to buy?
02:20 What's wrong with stoneware crocks?
03:30 What SHOULD I be fermenting in?
04:00 Ziploc bag trick
05:20 What's floating on my ferment?
06:00 What are Pickle Pipes and Pickle Pebbles?
06:47 Wire Bail Jars
08:22 Using an airlock
11:20 What's wrong with the water?
13:15 Can I use a Brita filter?
13:50 How do I make brine?
19:00 What if my ferment is too salty?
20:45 Can I make sweet pickles?
22:37 Can I ferment honey?
24:09 How do I keep my ferment crunchy?
28:00 Do I have to use fresh vegetables?
It's Always Better Done Yourself:
/ betterdoneyourself
betterdoneyourself.com
/ betterdoneyourself
/ johnmacdowall
Where did I learn all of this? I read. I read books, not spurious crap on the Internet, but real, honest to God books!
Here's the reading list:
Wild Fermentation, 2nd Edition by Sandor Ellix Katz
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The Art of Fermentation by Sandor Ellix Katz
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Vinegar Revival Cookbook by Harry Rosenblum
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Nourishing Traditions by Sally Morrel Fallon
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True Brews by Emma Christensen
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Real Food Fermentation by Alex Levin
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The Big Book of Kombucha by Hannah Crum
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New York Times Cookbook by Amanda Hesser
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Pollan on Food Boxed Set by Michael Pollan
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Charcuterie
amzn.to/2kq3Zd7 by Michael Ruhlman
On Food and Cooking by Harold McGee
amzn.to/2ktFawY
The Moosewood Cookbook by Mollie Katzen
amzn.to/2jmwu87

[@camradin]

Hi! I’m the veggie vendor from the farmer’s market on Sunday. Thank you for introducing me to your channel and the art of fermentation!

[@irelage7646]

OMG you have made fermenting accessible to my head! You are gifted

[@BetterDoneYourself]

That's why I'm here! Lemme know if you run into any questions!!

[@contactjoy4140]

TOTALLY BEST COMMENT EVER POSTED ANYWHERE!! YES!!

[@Loveisalloneneeds]

I 💚 your shirt!! And thank you for conveying this topic so concisely and making it a point to all that we CAN work with what we have despite what others fancy. Blessings to you

[@nukeageddon2329]

Just a note about the old crocks... while I understand your concern with the old glazes on those old cracks, there are crocks being made present day with lead free glazes that are food safe. I will mention Ohio Stoneware as they are made in the U.S. and are subject to U.S. standards for food safety but I'm sure there are other companies/individuals that also use safe products in making their crocks. Other than that, I've watched a number of your videos and there's lots of good information given here that beginner fermenters can really pick up on. Keep up the great work.

[@jdurnal]

how dare you correct him.

[@BelindaTN]

I have concerns about the plastic bag and what it could leach out. I agree about the crocks. I never use any old dishes or crocks for food because of the risk of lead being in the glaze. Some old glass has lead in it too. But i have no problem with the new ones. Especially if made in the usa. I hesitate to use the ones from other countries.

[@pennyseaberg7839]

Thank you for making this so understandable and simple enough that I don't need to sit in front of a recipe! Cukes and beans are on their way!

[@denisebest41]

Yes, it's just that easy! I'm hooked! Thanks for your very valuable information!

[@ruffyatutube]

It's a pleasure to hear your wisdom, thanks.

[@lizzymoore54]

Excellent information! Great video. Covered most, if not all of my questions. Thanks!

[@margariteolmos3457]

What wonderful information! Thank you.

[@mjcubo2246]

Very informative. Thanks!

[@7mano777]

You are very knowledgeable, thank you for sharing it all

[@davekincla9818]

Absolutely brilliant! Soooo informative, thank you!!

[@jasonjohn2387]

appreciate your fermentation approach. thanks

[@nancybenner7850]

I am in awe of your knowledge. Thank you for sharing.

[@christiannegunter38]

oh my goodness dude, thank you so much for covering all of my questions regarding fermentation. Most people make a big deal out of this and don't give us all the hints! I love your passion for it and your experience, thank you for sharing with all of us ;)

[@prizantsproducts4u]

I love to ferment and do it often - my fave is the Italian Gardineria and most fave Kimchi! Yummmm! Thank you for this video. I will share. God bless!

[@ta5ie]

Thanks for all the tips! Love your channel!

[@willvalour779]

Love it!!! Great site. I will certainly start my own pickles. Thanks

[@laralovesliam]

You are just amazing! Thank you for simplifying the fermenting process. I will definitely be following your videos as I plan on doing a great deal of fermenting beverages and foods for my gut health. Very informative.

[@eileenfb1948]

Love your approach, thank you.

[@deborahmac1997]

So good. Enjoyed this fermention information so much. Best practical fermenting instruction on you tube. So appreciative!

[@3doggymom]

Best video I've seen on fermenting yet! Just starting, have 2 jars of sauerkraut and 1 jar of brussels sprouts going for 5 days now. So glad I came across your channel!!

[@sharonberlan2566]

Excellent info! I really enjoyed learning this process!

[@BetterDoneYourself]

Thanks, Sharon! I hope you find a favorite ferment.

[@luisrolon6421]

finally!!! explained in a way i can understand. thank you.

[@taylorvance5932]

So helpful!! Packed with what I needed to know. Thank you!

[@goldarua3802]

Very helpful. Thanks.

[@trayseebee6413]

Finally, someone who knows what they are doing. Thank you!

[@sarisigmund2115]

Thank you, and I love your kitchen!

[@yogininamaste]

Excellent and very informative!! Thank you

[@Lyn4817]

I'm just starting out in fermenting. This was very informative and answered questions I have been thinking about for years. Thanks for sharing your wonderful knowledge with us. I've save this for later reference.

[@amandakroha5011]

Thank you! You are so correct about how unnecessary the starters, whey and junk are. I am always looking for ideas, but it’s rare to find people who prefer this method!

[@sandracockrum17]

Nice detailed and informative video! Thanks for the education on your experience, it really helped me alot!

[@swatigee]

Wow, I loved this video! Thank you - super informative.

[@arthurphaswana9140]

Great info, great approach. Thanks

[@kezzaobee1462]

Where have you been all my life? Actually just came across you wanted to learn how to ferment. You are just what I was searching for, easy and simple without all the who har.. I need to thank you ever so much, so much info here, exactly what I needed to start my first fermentation of many things to come, happy I am a vegetable gardener also..I will watch all you have put up and edcuate myself fully...Love all your tips.

[@Laniakea339]

Thank you!! Great video! Very informative!

[@fionn5305]

I really enjoyed your video, what wonderful information for this novice! THANK YOU!!!!!!!!!

[@carlatrevisan790]

Great video! Thanks for the reach explanation!

[@ms.sallyann8596]

This was very helpful. You’re awesome.

[@donotwater]

Wow, you have so much great advice on fermentation, brining, and all around tips on everything related to this topic. Also what a great view from your kitchen and living space area. The kitchen is my favorite room, but with that view, i would just stay there all day. I live in Davis, CA, and we're fortune to have so much greenery around us, being that it's known for its agricultural setting (Go Aggies!). Thank you so much. Finally getting some 80° weather. Perfect time to ferment some kimchi!

[@danparisi8093]

Absolutely awesome video.... thanks 👍

[@wesmcgull6438]

Good and easy to grasp information. Neat!

[@caseyedwards3456]

Really a great video lots of practical ways of fermenting! Just subscribed and will be using your info often. I love to ferment stuff! Thanks for all you do😀

[@shamachelon]

You know your stuff! Thanks for putting this together, I’m going to start with cabbage and then maybe go for one artichokes!!! 👍🏾 Bless you brother!

[@luzmanzini5122]

Yes u did. I enjoyed a lot. Blessings 🙏🙏🙏😇😇😇💙💙💙. Great job. !!!

[@stevewilcox6375]

Very good, informative video, Thank You! Off to watch the condiment video you mentioned.

[@patmaier6917]

Thank you, hope listening to this info helps my making ferment foods.

[@195819583]

Awesome great advice thanks so much

[@zpoedog]

I just found your channel. I have been fermenting for quit a while and you gave me some new ideas for ferments. Your videos are the most complete I have ever seen. Will recommend to anybody interested in fermenting. Thank You!

[@BetterDoneYourself]

Thanks for sharing!

[@malharazy]

Protecting crunchiness using tea is a great tip, MANY THANKS.

[@mosesmac]

Wow! You are the man - fermenting man!

[@keithb1978]

I really enjoy your videos. Thank you

[@wilburcollins8342]

You are the best and I've watched a lot of video on this. You ROCK

[@marlisetp]

With so many videos out there, it's easy to get confused. Yours make sense and are very informative. Experimenting with yellow squash (two small batches, different herbs), while the brand new scoby is brewing. Thanks for the tips in Aurora's fresh veggie desert in winter, so also trying frozen and even canned.

[@dianaboughner7977]

😊👍thank you so much for sharing this wonderful video with everyone 💕 Lots of important detailed information about fermenting and great optional ways and devices to use. I always wonder why everything fermented has to be stored in the fridge because there weren't any fridges way back when most homesteads had no such appliance.

[@jackchong4169]

I just found your channel on the weekend and have been binge-watching. Thanks for sharing all your knowledge!

[@BetterDoneYourself]

Glad you're enjoying it! Hope your ferments come out awesome!

[@elmadas]

I love your videos and your attitude! You had me starting ferments again 😊 Thank you!

[@BetterDoneYourself]

Yay! Welcome back!!!

[@geraldjohnson8871]

@@BetterDoneYourself B D Y How can fermentation make my Vegetables softer to eat?

[@BR-hi6yt]

Great video - THANK YOU

[@gayfry899]

Thank you. Good information.

[@kimberleytramper8966]

Great video!!! Thanks!

[@litebkt]

Great information!

[@TheIntuitiveBodyFoodieNetwork]

Excellent info & delivery!!

[@BetterDoneYourself]

Thanks, Judith. Nice to have a fellow fermento come to visit!

[@TheIntuitiveBodyFoodieNetwork]

Thanks! I love watching how others ferment and reach wide & far on the web. There's always something to learn from everyone. I can tell you put a lot of time & energy into the making of this video. Like I said, you did a wonderful job with both information & delivery touching on some very key points. I'd give you two thumbs up but youtube only gives one lol!

[@laurenandreas5950]

I have been fermenting for years and didn’t think I would learn anything but you did bring up quite a few points that I had never heard or thought of! I have coveted the fermenting crocks and look at them all the time at the store, they are expensive and should last forever! You just saved me from making a big mistake. I had trouble getting the pickle pebbles out of the jar so I got one of my grandkids suction cup darts and lifted it right out. I did find another brand that has slots in the pebble that you can lift it with your fingers. This is a very informative video, Thank you!

[@BetterDoneYourself]

Lauren Andreas That's awesome! Enjoy the channel!

[@grahamh7041]

thanks - great vid - answered all my questions :D

[@Miss_Judy]

really great info! all my half gallon jars I got free - well - I bought the pickles and got the jar! LOL I was very concerned about the white stuff too! really great great info! Love your channel :)

[@BetterDoneYourself]

My son did the same thing!!!

[@Miss_Judy]

lol

[@peterstevens4223]

The outside of your old crocks are Salt Glaze and the into side is a Albany Slip, nothing about those crocks are lead glazed what so ever! I've a potter in USA and Australia now I'm back home here in New Zealand!

[@megdoyle47]

This is amazingly helpful. I look forward to more videos! You got a new subscriber

[@deshia1471]

Ooo.mmm.ggg... Great information!Thank you so much for taking the time to make this video. This really helped out a lot.

[@Jules-rh6kc]

Great video thank you

[@lesleygoodge6504]

very helpful video!

[@luckygirlceo]

Amazing video!!!

[@danrand5028]

Well done!!!

[@kevmankom]

Dude good video this is awesome!

[@janetlis2613]

Just subscribed and learning lots. Just started fermented. Eggplant, onions, sweet potato etc.

[@jdgiles518]

I have been going through KZbin for fermenting for about a month. You take the “mystery” out of it. I have fermented okra several years ago but it was put in the frig to ferment. I think now with you help and episodes I can do this. I’m interested in it for the health benefits. Again thanks.

[@gailcarey7679]

love your video very informative Gail Carey

[@mspat8195]

LOL, shootin' for 5,000 subscribers? Now over 30,000! You deserve every one of us. I just found this one &, as usual, you give us a wealth of information in an easily understood fashion. Of course I've shared it & added my personal recommendation. 💞👵

[@michellel5444]

I realize this is an older video but I just did my first pickle ferment 2 weeks ago. All of the jars had the yeast you are referring to a little on the top. I used dill from my garden and have noticed the white film on the dill at the bottom of the jar. Is that also the yeast? Super exciting hobby! My cabbage is finely ready from the garden so I am doing my first sauerkraut this weekend! Thank you for being a great resource!

[@ilovstodance]

thank you very informative

[@sidehustle2478]

Great video.

[@rayleneevans2575]

You have a lovely home!

[@ArianePhotography]

Thanks for the info

[@claudetteking6198]

Thanks so much 🙏.

[@CaseyJCarraher]

You are an excellent resource!! I am excited to expand my fermenting practice from sauerkraut!!

[@BetterDoneYourself]

Great! Lemme know if you run into any questions.

[@dewitubeX1]

My man you made my day. I just found your channel and fortunately thanks to your simple tutorials, i got interested on preparing this great foods.

[@BetterDoneYourself]

More power to you! Welcome to awesome! I hope you have great luck with your ferments.

[@dewitubeX1]

Better Done Yourself i always believes that once you have a good idea and guide, is always a great start. Thanks again and you look awesome.

[@noraroberts259]

your video cut to the chase. you made it simple. thanks

[@pitmaster1847]

Sincerely thank you..

[@klaranissan3626]

Thanks!!

[@sharronyeates6568]

Thanks for all the information. New to fermenting and like to know a bit about what not to do.

[@BetterDoneYourself]

Sharron Yeates it's hard to mess up. Just do it.

[@pircello]

I just found you, thanks a lot, soo inspiring! 😇

[@peterplanastan4428]

very informative and well explained.tnx for the video sir!

[@Rin_Ario]

Hey, I like Your interior. There are some green plants. It is beautiful.

[@j0hncon5tantine]

good video, good to know!

[@nathanmackenzie1174]

It really is a shame that you don’t have more subscribers! Happy to have stumbled across you! Excellent videos, excellent production. Keep up the good work!

[@BetterDoneYourself]

Nic D Thank you! It's a process but I rely on the voters to click the "share" arrow under the video and spread the word on social media. I'm glad you found me too and I'm reading you with new videos every Thursday!

[@donbur1553]

really trying to get into fermenting here in Detroit one of the best videos so informative.

[@BetterDoneYourself]

Don Bur Alright!!! I've got lots to choose from on here! Good luck. Lemme know if you have questions.

[@donbur1553]

Better Done Yourself will do im a little scared to try it im going for a pequin pepper hot sauce 2week fermentation lets see what happens

[@donbur1553]

Better Done Yourself what is the best way to have a longer shelf life on my hot sauce im using fermentation but any other suggestions?

[@BetterDoneYourself]

Don Bur Just keep it in the fridge when it's done and it will keep great!

[@swhite8381]

Thank you. You’re a very likeable guy 😊

[@okeef1152]

Man! I was trippin about making this Brine. Great video!

[@prizantsproducts4u]

I like your ideas with tools. I would also like to suggest the Mason Tops Fermenting Kit. It is really nice. I bought one then bought extras so I have 12 of each thing to use in and on my jars (I use the wide-mouth jars). The beautiful Acacia wood Pickle Packer, the Pickle Pebbles (weights for in the jar to keep the foods below the surface of the brine), and the pickle pipes (used for on top of the jar to let the gas escape but lots no air into the jar). They are awesome in CS too, as I had a chipped pickle pebble and they sent me 8 new ones! WOW! I only wanted one to replace the broken one. Now that is service! This kit makes fermenting soooo easy. Thank you for your show. Have a blessed week!

[@BetterDoneYourself]

The fermenting kit is really great. They're available on Amazon: amzn.to/2vSjptV

[@wtglb]

I have a kit, I love it!

[@prizantsproducts4u]

Yes, since fermenting take about 3-4 weeks I have lots of stuff and jars to continue my fermenting rotation!! Yes, the kit is awesome - hubbs Harry loves the Acacia Pickle Packer, and loves to display it i our kitchen. Happy Fermenting 2 U!

[@amysticvision]

New subbie here, you have so much useful knowledge, so happy I found your channel!! You blew my mind with all the information you have stored in your brain, lol, made my brain jealous, Awesome video!!!!!

[@Hutchy45445]

Great tutorial! I just happened to land on your channel. 😁👍 I'm going to look, but hopefully you have a video on making old school pickles.?