How to Make Cortido - A Yummy Summertime Probiotic Ferment!

[@dirtyketovore6175]

4 YEARS LATER AND i STILL MISS YA. Come back on a do another video and teach us something.

[@bushtruck]

Just found this guy and he's awesome, fun to watch and very likeable. Wish he would come back and make more!

[@heidiandbretz9867]

Me too! I just found him while searching fermented green tomatoes, and he gave info I hadn't heard of before! I hope he comes back!

[@msteaguer1908]

I like when he incorporates humor into his teachings.

[@jolee6751]

I wonder where he’s been? I’ve been missing his vids and so much time has passed

[@lovelife4111]

Long time no see, John! I love the energy you bring in this video! I'm late, but look forward to trying this recipe! 🌞👌

[@MATHMARILU]

I'm soooo glad to see you again! I missed you. You hooked me into fermentation. Now I have some ongoing ferments I learned from you. THANKS.

[@eduardosalcedosr1727]

Hey JONH, 😀 yes stopping by to say hi,👍 is everything alright on your side of the Woods? We miss your🎥 videos and 😳teachings!!! GOD🙏🙏BLESS YOU . EDUARDO MIAMI FL 🇺🇸

[@katiecollins2]

I really miss your videos! Please make more!

[@carolblackler9386]

Hi John 💕. Where are you? I hope you're well 😊. I only just found your site and now nothing. I wish you well as you taught me so much. I've just fermented some of your onion recipe 😃.

[@claudetteking6198]

You're really good 👍 down to earth and keeping it real.

[@xyo4e]

I’m from El Salvador 🇸🇻 and I love Curtido I’ve had to learn to make it, thanks for sharing

[@BetterDoneYourself]

I hope I did the recipe justice! Do you know if many people ferment it there, or just make it with vinegar and fresh vegetables?

[@xyo4e]

Better Done Yourself now a days they just use vinegar to make it, it’s something very commercial, they sell it every day along with the traditional dish pupusas 👌🏻

[@BetterDoneYourself]

K Yep, I know! That's why we gotta make the good stuff!

[@tiaphillips3676]

Thank you for the great recipe! I will try this. It does look very pretty! I love how you give such good and detailed instructions on how to make this. A couple tips so the onions don't make you cry so much: Spread a very light layer of vinegar or vinegar and water over your cutting board. Do not cut the root end off until the very end. That is where the strongest fumes come from. I hope this can help someone.

[@skripnigor]

Thank you for making this wonderful collection of genuine no-frills videos! You did an excellent job. The content you produced has fermented beautifully over the years :)

[@sylvieroy3751]

John tanks you 😘💞 I like your videos ,you make me smiling 😄and laughing, fermenting it's coming back again more popular on 2022... and you it's a long time you share full of recepies 🤩

[@veggiegirl3848]

Missing you and your great videos!

[@KptnHaddock_]

Is this channel no longer active? I just watched the best Water Kefir Video and wanted to explore it further

[@altheamcnabb2829]

I just asked the same thing. Been a year now I believe.

[@ozzkar7852]

Hey thank you for the video! Greetings from Germany

[@ALL-AMERICANA]

Hahaaaaaaa! This is the episode that I realized you have a legit sense of humor. Good stuff. 😆

[@DaleDuffy]

Great idea John, I have some fresh dill I'll use to substitute with the oregano....thanks again...!

[@BetterDoneYourself]

Oh! That would be delic!

[@spyk1486]

You got me started with fermenting and now I can't stop! It tastes so good!

[@BetterDoneYourself]

Indeed, but why would you want to stop?

[@Andy-fr6nj]

@@BetterDoneYourself why haven't you posted in over 3 years?

[@marisolrvz6810]

@@Andy-fr6njI hope he is ok 😢

[@dreamingrightnow1174]

Wow. I'm watching this 3 years later and those 2 qt jars are now $10 apiece! I hope people can get them locally because online prices have gone crazy. What did Bezos make last year during the pandemic? I think it was a billion dollars. Now we know how. This is a great video; just in time. Someone mentioned Cortido in my FB fermenting group. Perfect. Thanks.

[@GDogAU]

Thanks for the instructional video. Looks delicious 😋

[@krystalharper6336]

I LOVE your energy! I can tell you are very healthy!

[@Bee37351]

This was a wonderful and impressive video ❤️ my mom makes fermented foods and all the tips and tricks you mentioned is what she has emphasized to me as well. Thanks for sharing

[@windfeatherscreations]

Yes, he's too funny! Loved the huge giant scraut pounder.... I thought, "Wow, he's one Serious Fermenter!"...😂

[@maggiehammer9729]

I just made this. I had a fan blowing over my face when I cut the onion and no tears.

[@pamelak7924]

Looks delicious I'll have to try this recipe soon ♡

[@altheamcnabb2829]

HEY MAN...WHERE YA BEEN? Is everything ok? I hope so. Miss your cooking and making stuff. You have a great camera presence. Althea

[@mrfin]

Hey John, I’m watching some of your videos and missing your new content. The old stuff is good but hey, we miss you.

[@cynthiabaffert4077]

Hi my name is Cynthia Baffert. You've helped me do ferments. Let me help you. To cute onions chew on gum or carrots and you usually won't cry.😅😉 Keep helping. Thank you

[@MetabolicBrain]

I learn soooooo much from you and I have you to thank for all my fermentation success’! Thank you!!!

[@bernadettestykel7504]

Save a couple of the big outer leaves of the cabbage before chopping. Use them on the top of ferment, push down it cover with juice.

[@johnsonjan]

Thanks for realising that we are not all strong. I was worried I wouldn’t be strong enough to do this, but you’ve told us how to do it with less muscle. Thanks, also, for showing how we can just use things we already have rather than having to buy lots of new stuff. Ive also noted that you dont make too much washing up. I’m usually horrified by how much water people waste because they don’t plan ahead to reduce washing up.

[@keithconnell8460]

Get a canning funnel. lol! Great vid! Definately going to try this recipe this week or so.

[@Thebohemiangirl1]

Hello Better Done! We love curtido ! Once you can the cabbage, and are done with the period of fermentation, could you add white or apple vinegar and not lose the probiotic bacteria?

[@dianaboughner7977]

😊Thank you John. I too will swap out the oregano for the dill. You videos are so much fun to watch. Your love of making great foods from scratch at home shines on through and so does your wonderful way of showing how simple this can be accomplished without using an appliance. Speeding up the chopping sections in the video is a good time saver for viewers 👍👍💖

[@susank585]

I've tried a number of ferments now. I keep coming back to your Cortido recipe. It's simple, delicious, nourishing ... so many positives! Also tried this with fresh tarragon and it was 'almost as good' as the fresh oregano. Thank you so much! BTW, I tear up as much as you with the onions ;-) ... and your style is terrific.

[@eduardosalcedosr1727]

Hi John, welcome back😀 great video, I love curtidos, My grandmother👵 used to make them approximately 45 years ago, I have quite a few ferments in my cooler right now, thanks to you👍 I don't know if you read my comment, but I finally was able to make the 🍞rye bread.👍👍 GOD🙏🙏 bless you. EDUARDO MIAMI FL 🇺🇸

[@BetterDoneYourself]

I hope I did the curtido justice! Congratulations on your bread. It just takes practice,

[@eduardosalcedosr1727]

@@BetterDoneYourself thank you, and yes👍 your curtido looks delicious. GOD🙏🙏 bless you

[@pamstout]

Sounds really good.

[@amanda77krOG]

Was gonna make regular kraut this weekend but since it's 90+ degrees will try this instead. Neat!

[@jolee6751]

Where have you been I’ve been looking for you

[@annsf4436]

Loved the CURTIDO video....great with PUPUSAS 🤗

[@margariteolmos3457]

Great idea for my fresh oregano! Thanks.

[@sheragalfrancis1797]

Looks great . Thanks for the video.

[@cronkthecrunk]

I'm not sure I have ever seen you this erratic but I'm digging it. I about giggled myself off the bed wondering how many germaphobes shriveled up watching this video 😂

[@GardeningGirl]

I just discovered your channel. Really enjoyed the couple videos I watched, then subscribed. This one was particularly funny!!! I laughed out loud in a restaurant over lunch! 😂 Look forward to watching more!

[@BetterDoneYourself]

Gardening Girl Welcome! Glad you enjoyed. I've been trying to make these a little more watchable while maintaining the information flow...

[@mustwereallydothis]

Looks like you found him just in time for him to dissappear. I wonder what happened to him. Does anyone know?

[@GardeningGirl]

Miss your videos! I hope you’ve been well. ❤

[@oceanluv88]

I have the mason tops. and I love them!

[@altheamcnabb2829]

John, Sir, I just love it when you pop up on my video feed. I think you must have more videos that do not pop up because of some of the things you said in this one...I do not recall. Will have to go check out your channel. Just love the things you make & you so entertaining and down to earth.

[@uncledick8562]

This is good stuff. Man it makes me fart everyone hates when I eat it. I love it. I try and eat it every week.

[@BetterDoneYourself]

If you eat fermented foods daily that little problem will eventually go away.

[@nickybc2772]

I needed this today 😂😭

[@MariaHernandez-vr4qj]

Hii John, it's curtido looks delicious by the way....

[@rebekahkimsey9593]

Absolutely love your videos! Thank you for sharing your fermentation knowledge.

[@DerpyRedneck]

Dude, I made curtido that had beets in it and the color change was drastic, but it was delicious!

[@SimpleIdeaz]

A trick to stop the onions from bothering you is to light a candle next to where you are cutting or cut next to a turned on stove top

[@lonniejames6674]

OK - just put my batch up to ferment. My cabbage was smaller, and I used only half of a very large red onion, to the resulting mass wasn't enough to get to the top of the half-gallon jar. Thanks for the ideas.

[@rebeccafreeman1123]

Hi BDY, I have enjoyed & learned so much for the past few years by watching your videos. I do have a question about fermenting a 3 Bean Salad recipe. I think they are mainly with some type of red bean, wax bean & green string bean. If you know how it could be done I'd love you to do one on your You Tube channel. Thanks so much. 😁

[@BetterDoneYourself]

I'll have to look into it. Be careful with red beans. They contain a lot of lectins and must be completely cooked before eating or fermenting!

[@greatjuankenobi217]

Is this what is put on pupusas from el Salvador?

[@patsweety]

Hey John...just pinging to say hello. Hope you're doing well, haven't seen any new videos for months. Wanted to know if you're are well. Stay safe, God bless!

[@BetterDoneYourself]

Totus Tuus I'm here. I'm fine. Just taking a break.

[@patsweety]

@@BetterDoneYourself Good to hear from you. Have a good time with family 😍♥️

[@userunknown3345]

@@BetterDoneYourself Im glad your ok you need to come back to put some new videos there are a lot of people like your videos we need some more fresh new videos i like your knowledge and sense of humor stay healthy and stay safe and GOD bless you.

[@dianarutherford8065]

Should i refrigerate after the 3 day fermentation is complete? TY!

[@beckderm]

At the point when you like how it tastes. Then get it in the frig. It slows the fermentation.

[@neilus0]

Hey no videos for a long time. I've missed your great content. Hope all is well?

[@samuelrasnake227]

Perfect for my climate...I hope.

[@Liberty_DIY]

So..............are you done with KZbin?? Make a come back please, your videos are very educational and well received. You can do it! We are waiting.

[@anamarielangdon]

Just found your channel, I have binged watch and really enjoy them. I wanted to ask if you could make a video of what to do with the whey product that is produced when you make yogurt. I have heard of women using it on skin, hair etc.. but I thought it would be interesting to see what people can do with it.

[@stevencrawford7409]

Just checking to see where you went and how you are doing?

[@cathiegalbraith475]

Are you no longer doing videos? I really enjoyed them but see you have not done a new one in a couple of years

[@mdadilahnaf1961]

Hi I have a question. Do dehydrated Water Kefir grain that's powdered work as Probiotic Supplements? Will the dehyrated oral supplement offer benefits like ready made Kefir? If one has histamine Intolerance, this might be a good option.

[@BetterDoneYourself]

Md Adil Ahnaf I don’t bother with any of that. I doubt it does anything. Kefir is better done yourself.

[@positivetimeline]

Interesting video. I have never put onion in my sauerkraut. Wanna try. I like your kitchen table! My kitchen floor would be clean with this table. Where did you buy it?

[@abderrazak6122]

Hi. Can you ferment potatoes please? I thank you so much.

[@AkramAkram-he6wg]

You need to come back

[@elizabethlanier285]

I miss your videos!!

[@ALL-AMERICANA]

What’s the deal man?! Are you alive? Give me a heart or something.

[@اممقداد-ق2م]

Hello John. I am a newbie to fermentation; from the books you recommended, which book do you recommend for beginners?

[@BetterDoneYourself]

Wild Fermentation by Sandor Katz is a wonderful book. Look for the Second edition.

[@اممقداد-ق2م]

Better Done Yourself Thank you!!!

[@emmalee19911]

Thank you so so much for sharing all the information. I have some question for you, I watched so many of your videos, i'm really hooked. So are left over apple pieces from homemade ACV good for eating? Do I need to include ACV to store them in the fridge? I wanted to take the ACV in another container and make a brine and put those fermented apples in the fresh brine and let them ferment a bit more for few more days. Would fermented apples sustain in the fridge after another ferment in the brine or will it get bad? Is any fermented food more susceptible to mold if they are not always in the dark place (having them just on the kitchen counter, because of lack of space)? Can same brand of apples have different taste just because of different type of bottled water (not distilled)? Is the ACV ruined if there is so much pectin in the jar that is really gelatinous or can I just add water to it to dilute it and leave it to keep fermenting? And the last question, how to measure how much carbs does the fermented food has once fermented to desired taste? Can pH determent anything for figuring out carbs level?

[@BetterDoneYourself]

I'm not sure what video you're commenting on. This is a mesoamerican fermented slaw. I don't make vinegar out of apple pieces. I DO have a fermented apple video, but I never mention ACV.

[@altheamcnabb2829]

2 years ago, than 1 year ago. Now today...where are you? Stop in say hi! XOXO a big fan, Althea

[@johnmacdowall4641]

I’m still here. Just not making videos anymore. They take way too much time.

[@tristanjanniere7352]

@John MacDowall how's life bro!?

[@altheamcnabb2829]

Wow. Hello. I wish this would have popped up on my feed to let me know you responded. SO GLAD YOUR OK. @@johnmacdowall4641

[@hootiebubbabuddhabelly]

Can you do the vacuum lid thing or is that just for certain types of stuff?

[@BetterDoneYourself]

You bet! I just didn't have any handy...

[@hootiebubbabuddhabelly]

@@BetterDoneYourself Thanks! Is there anything I CAN'T ferment with the vacuum method? (I just got a set of lids and extractor)

[@BetterDoneYourself]

cccincocc Not that I'm aware of. Everything has worked great!

[@williamcox955]

It’s been a good while since you’ve posted anything. Hope you’re ok.

[@christophertaylor7840]

Miss your brother. Maybe one day you can show some fermented avocado. Or something like that?

[@kittykat717]

You read a lot so wondering if you can help me in finding an answer. What is better to grow and eat, microgreens or sprouts? I am unable to figure out so would love you advice, thank you.

[@BetterDoneYourself]

Sande Chisholm whatever is easiest for you will make and eat on a regular basis.

[@kittykat717]

Thank you for your reply, I appreciate your input and love to watch your videos.

[@oprieto8]

It would be even better if you shown us the result of some of your ferments recipes, in this case of the curtido 4 days later. Thanks for your job!

[@BetterDoneYourself]

Omar Prieto I couldn't wait that long to pay my video. I was too excited to share with you!

[@oprieto8]

@@BetterDoneYourself hehe Reasonable and appreciable. Or it could be shown in a particular video about some ferments results including this curtido hehe :D

[@dreamingrightnow1174]

Did you say you thought the mix was a little salty?

[@brescalofrio1]

How are you doing John?

[@invinciblecucumber]

Honestly, i think plain cabbage is the best.

[@cbzombiequeen58]

Ferments can be done in the fridge, it takes longer, but you can get summer time food

[@PHJoy]

I was appreciative of your simplistic style, but you really got me (lol) 9:00 minutesin ...

[@rachelalexander2316]

Missing your videos xx

[@woundeddove]

Where did you buy the salt from?

[@BetterDoneYourself]

Kirkland brand is sold by Costco, a big-box membership store in the Mid-Atlantic.

[@Freakontheway]

Thank you for sharing this recipe, and adding some fun in too ;) I laughed out loud about your family heritage stomper, and, sorry, sounds harsh: I laughed too about your crying :D I am definitely going to try this one, once I find myself some big bowls and (enough or big) pots... I do like working with the whole vegetables too.

[@Freakontheway]

@betterdoneyourself I miss you in here, posting new stuff for us to learn and try ... Is everything okay?

[@lonniejames6674]

I like all the content I've seen - haven't delved into the board game channel yet. I appreciate your insights into fermenting, but I was curious about whether this has had an effect upon your health, or have you always been doing it?

[@BetterDoneYourself]

Lonnie James Great health. I never get sick.

[@brescalofrio1]

Gracias

[@brescalofrio1]

mandolin, peeler or food processor helps a lot

[@michaelkohlhaas4427]

Hope you're doing ok!!! It's been a while since your last video.

[@agaragar21]

Where did you go Man ????

[@beateadriana]

I've been binging your videos, just wondering if new are coming. It's been a while and this one seems like it's the newest one. :)

[@BetterDoneYourself]

Yeah, just taking a break. I'll be back.

[@beateadriana]

@@BetterDoneYourself Everyone needs a break. Happy to hear you'll be back. :)

[@wendyash6915]

I have heard if you hold a match between your teeth while you slice the onion that it won't make you cry. Worth a try. :-)

[@BetterDoneYourself]

hmmm. I think I would burn my nose!

[@wendyash6915]

@@BetterDoneYourself An unlit match silly. LOL!

[@margaretmcneil7182]

But worth it

[@jennleighwesson6089]

I don’t know if you still check out new comments or not. But I’m looking to you for help with fermented BREAD & BUTTER pickles. A challenge my friend

[@johnmacdowall4641]

That’s because they’re made with a ton of sugar. They’re candied, not fermented.

[@Blessed-abc]

Hi😃 either keep onions in fridge or freezer for 20-30 minutes before you chop and no more tears. now some times the white onions are too strong and you will 😢 cry... Question..... when I made my sauerkraut this time most of the liquid seeped over 3 days. Why did this happen????

[@BetterDoneYourself]

Deborah Jiggens I don't understand your question.

[@robertjeffery3237]

I find that if I use 3% by weight of salt is the perfect ratio for a brine.

[@BetterDoneYourself]

robert jeffery You're overthinking it. Scales? Math? Bleech!

[@gamelyinn5605]

Why not use a airlock to keep the air out?

[@BetterDoneYourself]

Sure! Whatever works!

[@ullab.1984GO]

Oh Du,mein Sauerkraut könig, wo bist Du? :-)

[@BetterDoneYourself]

Taking a break! I'll be back. Don't worry.

[@ullab.1984GO]

@@BetterDoneYourself I give you a break but miss you, here in Germany many live behind the moon with self-fermentation. I and others are still in the minority and are often referred to as ecos. but my health shows me the way :-))

[@dirtyketovore6175]

I LEARNT A TRICK ON ONIONS THAT WORK. Cut the onion FIRST & set aside{ EDIT: i JUST REALIZED I LEFT OUT THE MAIN POINT, PUT THE ONIONS IN WATER. LOL}. Cut out the core of the onion because that where the tear duct killer lays. Set aside and do the other cuttings and come back to the onion and finish it off.