I eat a piece of beet every day, beginning on day one. When they become as sour and soft as I like, then I refrigerate to stop the souring process. For beets that I know I won't be eating for a long time, I refrigerate immediately because they will still sour slowly in the frig. For people who find beets too strong flavored, you can mix with carrots for a milder ferment. Try fermented shredded beets and carrots to add to salads instead of vinegar.
@ladyleeshome3 жыл бұрын
Good advice. Thanks!
@leenaamoroso95712 жыл бұрын
Hhh
@joshlockie92852 жыл бұрын
Thanks this really helps me out. I have more beets and carrots than I know what to do with
@kosai2214 Жыл бұрын
G hgg ygy)g BBQ
@ericatam1877 Жыл бұрын
@@ladyleeshome s
@Liz-og9gc8 ай бұрын
The video is not too long! Very informative and thank you for taking your time to teach. If someone is negative and thinks it is too long they have every right to click off and tune out. Just like we have the right to enjoy. I will be making this very soon. 😊
@ladyleeshome8 ай бұрын
Thank you for the kind words. I always do my best but I’ve learned a long time ago that no matter what I do, I can’t make everyone happy.
@kathypileggi7650 Жыл бұрын
You can use a bay leaf in fermentation of vegetables…bay leaf, tea leaves, tea bags, grape leaves all have tannin which will keep your vegetables crunchy…like pickles or beans …you can use 1 tea bag at bottom ..regular or decaf will work
@ladyleeshome Жыл бұрын
True. I don’t do this with beets tho because they stay firm for a long time.
@peterbrenton410 Жыл бұрын
If you use organic beets it's best not to peel after scrubbing as it has extra nutritional value,also what I do is top up with filtered water leaving 2-4cms space then add 2% by weight of beet , sea or Himalayan salt ,close up the jar and give a good shake .Add a little grated organic ginger /orange peel if desired.
@ladyleeshome Жыл бұрын
Thanks for the tips!
@donfillinger35713 күн бұрын
The peels also have additional bacteria on them which aid in fermentation process
@oneilluminatus3 ай бұрын
Beets are also phenomenal with grated horseradish for those who enjoy an extra kick. It brings it to another level.
@ladyleeshome3 ай бұрын
I grow horseradish in my garden but for the life of me I can’t handle the taste 😆 it can be a wonderful addition here if you like the taste! Thanks for the tip!
@buddhapiyao1315 Жыл бұрын
This is one of the oldest style of probiotics made in Indian homes. It's called "kanji". In a lot of places in India you also get something called kanji vade. Which is lentil dumplings in fermented water. The water is femented for 3 days with mustard seeds and black Salk or rock salt or pink salt. If you all ever visit India, do visit Jaipur or Jodhpur cities the the state of Rajasthan. You will find Kanji vade in almost every street food lane. People of Rajasthan make the best probiotics. Best time to visit is between November to March.
@ladyleeshome Жыл бұрын
Wow! Thank you so much for this info. Food is THE BEST way to experience a culture.
@buddhapiyao1315 Жыл бұрын
That's true. Do visit India if you still haven't.
@begingardener275 Жыл бұрын
WISH I HAD KNOWN THIS WHEN I VISITED JAIPUR/UADAIPUR!
@nancywolf37868 ай бұрын
so, kanji is just fermented mustard seeds? nothing else added? i didn't know we can just ferment seeds!!
@VKing-di9lo2 жыл бұрын
I have just added sliced onion and garlic to mine in layers. Can’t wait to start on them.
@ladyleeshome2 жыл бұрын
Ohh, it’s gonna be delicious!
@simongrimwood5942 Жыл бұрын
Great video thanks, I'm becoming really interested in preserving the food I grow, and in healthier ways. This was a very helpful video, and since I have a bumper crop of beets this year I might just give it a try!
@ladyleeshome Жыл бұрын
It's such an easy way to preserve them! I hope you'd like it.
@lynnbedford93192 жыл бұрын
Plant the tops you cut off. Great greens!
@ladyleeshome2 жыл бұрын
Thanks for the tip!
@blueskyonrainyday Жыл бұрын
Thank you for the video . This will be my intro to fermented beets.I will be planting more beets in my organic garden next year .Looking forward to this special dish .
@ladyleeshome Жыл бұрын
I hope you’d like it! Thanks for watching!!
@lauren7053 жыл бұрын
Just the kind of video I was looking for. A simple and very well explained process. Thank you so much!
@ladyleeshome3 жыл бұрын
Thanks for watching!
@andylyon3867 Жыл бұрын
To store 2 years at room temp I add 1/2 cup boiled vinegar to each quarts. Been fermenting for 2 decades first I heard of the watching for the juice to clarify to know when fermenting is done very useful.
@ladyleeshome Жыл бұрын
Once we use vinegar, it’s now pickling. Also a great, healthy way to use beets and definitely a great way to preserve them.
@andylyon3867 Жыл бұрын
@@ladyleeshome if I had to give it a label I go for handy or empowering or something.
@2sylvan3 жыл бұрын
Great video. Regarding the amount of salt I would suggest that you weigh the beets and the water and take 2% of that and that is how much salt you add. It’s important not only for how salty it is but the salt regulates the fermentation.
@OldSchoolPrepper3 жыл бұрын
i totally agree with the weight method....I hate "tablespoons"...I prefer grams myself...and I live in the US (i'm a weirdo I know) and I love fermenting!
@Pammellam Жыл бұрын
I agree, weigh the beets and use 2% of the weight as salt. Also, you would have to limit the amount of water as well because the 2% of salt relates to the amount of beets in the jar. You could just add the 2% of dry salt to the jar and then top it with water. The salt will dissolve.
@ursulahofbauer7668 Жыл бұрын
@@PammellamI never use water. Just put 1 or 2 weights on top of the beets in the jar after adding the salt. It will squeeze out enough juice during 2 - 5 hours to cover the beets and keep away the oxygen during fermentation.
@Pammellam Жыл бұрын
@@ursulahofbauer7668 I agree with you! You do not need to add water.
@donfillinger35713 күн бұрын
I've been fermenting foods for many years and never have I once measured the salt that I use. I just cover my veggies generously and then fill with water. Works every time.
@seanproinsias Жыл бұрын
Brilliant. Such a clear explanation of the process from the start!
@ladyleeshome Жыл бұрын
Oh good. I'm glad it was clear and helpful. It's a simple process that you can do with any vegetable and the result is both healthy and delicious!
@TimMillard3 күн бұрын
The production quality is fantastic and I will try this
@ladyleeshome2 күн бұрын
Ohh thank you. It’s actually an older video. I hope that I got even better.
@nicoleneilson24623 жыл бұрын
Thank you so much for this video. You explain the processes so well! Super excited to try this 🥰🌻✨
@ladyleeshome3 жыл бұрын
Fermenting is really easy! I hope that you'd like the result.
@hirundine4410 ай бұрын
Growing up in the UK. We would pickle the beets. I seem to remember boiling them in water, prior to brining? Regardless, we enjoyed them regardless of recipe used. We also would ferment red cabbage, mixed vegetables called piccalilly as well as onions. All popular with my parents and their families. Thanks you for the sharing here.. One favoured way of using them, is in a cheese sandwich. Little wipe of dijon... Mmmm
@333grace3 жыл бұрын
I love that you do not use sugar! So much more healthy!
@ladyleeshome3 жыл бұрын
There is really no need for it!
@simmo8u Жыл бұрын
Sugar would be consumed in the fermation anyway
@jamesvoigt7275 Жыл бұрын
Adding sugar to vegetables at the beginning of the process does bad things to your ferment. Anybody who wants the beets with added sugar could safely add them after the ferment is complete. Like at serving time.
@annrenee32652 жыл бұрын
Great video. Love your clear voice. I put a cloth lid on with a rubber band and use a stone which has been boiled for 10 mins as, a weight. Seems to work x
@ladyleeshome2 жыл бұрын
Thanks! Good to know the rock trick works. I tried to weight things down with an apple before and it didn't work. I ended up buying glass weights but was wondering about the rock trick.
@carldaniels4827 Жыл бұрын
Lady Lee, I take my hat off to you for a thorough video on fermentation. Greetings from south eastern north carolina west of I-95. I am a new subscriber to your helpful channel.
@ladyleeshome Жыл бұрын
So glad to have you here!! I try my best every day. Glad it’s helpful ❤️
@lindawiedemann5014 Жыл бұрын
Great job explaining everything!
@ladyleeshome Жыл бұрын
Thanks for the feedback!!
@donnastormer96522 жыл бұрын
Thank you so much for this video. I grew a 40 foot double row of beets the spring and I am finding different ways to preserve them. I am pretty new to fermentation but it seems like the general rule of thumb is 1 tablespoon of salt per 2 cups of water. I find that to be just slightly salty for me so I usually use one and a half tablespoons per 2 cups of water. This will be the first time I have actually fermented beets so I’m looking forward to trying them. Thank you for such an easy informative video.
@ladyleeshome2 жыл бұрын
Yes, you can play with the salt a little bit and find what works for you.
@gracecotton98192 жыл бұрын
Donna Stormer How did your beet ferment turn out? Were you happy with 1.5 tblsp per 2 cups of water?
@donnastormer96522 жыл бұрын
@@gracecotton9819 I actually did 1 teaspoon per cup of water and they did great. 8/8/22 and am still eating them out of the frig. I made Kavas that way too and it’s great!
@gracecotton98192 жыл бұрын
@@donnastormer9652 Thank you very much for your reply. Very good to learn that such a small amount of salt works well. I started my first beet kavass on 4/8/22. It is still quite salty and I am hoping that by leaving it 3-4 weeks, the salt will 'disappear'. I will certainly try another batch with much less salt.
@GSCHAN-rw9bu Жыл бұрын
I've never been much of a beet fan, so I was hoping I'd find a fermenting vid out here to give a try. The selection of spices/herbs you suggested is really helpful, and I'm sure I'll find a combo that suits me. Thanks SO much, and I, too, enjoyed the down-home music!
@ladyleeshome Жыл бұрын
It's so easy. I hope you'd like it!
@v.j.l.407311 ай бұрын
Very different flavor after fermenting. Quite tasty.
@courtneycullen62892 жыл бұрын
I'm such a passionate fermenter that it was so great to find your channel!
@ladyleeshome2 жыл бұрын
Yay!! Thanks for watching. I love fermenting too!
@csflmich22396 ай бұрын
Excellent demonstration, i appreciate all the detailed explanations and seeing the entire process. Thank you!
@ladyleeshome6 ай бұрын
You are welcome! Thanks for watching 🙏
@serdalkaptan Жыл бұрын
Excellent info. Beets - especially when consumed with celery - make wonders for your liver which controls and runs the entire systems and body, thus supports metabolism and immune. Thanks for sharing.
@ladyleeshome Жыл бұрын
Thanks for watching!
@cherrylebee42292 жыл бұрын
I made this today! I can't wait to eat it.
@ladyleeshome2 жыл бұрын
I hope you'll love them!
@unlockbiz65672 ай бұрын
Thanks for the concise instruction.
@ladyleeshome2 ай бұрын
You are welcome! I hope you’ll like them.
@SardarsinghSingh-zx7qw Жыл бұрын
The way you speak your english so sweet and very attractive,good job
@ladyleeshome Жыл бұрын
Thank you!
@SardarsinghSingh-zx7qw Жыл бұрын
God bless you
@gregcrowe88852 жыл бұрын
Thank You for helping. I'm attracted to your accent. I have too ferment beet stems
@ladyleeshome2 жыл бұрын
I can't hear my own accent anymore but others can! Even my kids correct me constantly!
@Lynnefromlyn2 жыл бұрын
Brilliant! New sub here. I’ve been fermenting stuff for a few years, I make kefir every day, but I had let the veggie ferments slip over the past 12 months - it’s been a funny old time hasn’t it? But beets are so good for us , I have pickled them ( the European way, just vinegar, no sugar and NO CANNING!😅but I wanted to try fermenting them. So today I watched your video and I’ve got my beets all ready -there’s a kohlrabi coming on to or rows veggie box so I’m doing them together! Just put a quart jar of sauerkraut up. So pleased to get my fermenting mojo back! BTW love the music! I play folk fiddle here in the UK.
@ladyleeshome2 жыл бұрын
You can literally ferment anything this exact same way!! So happy to have you follow along. And thanks for the feedback.
@mayiles6082 Жыл бұрын
I prefer beets pickled in vinegar, but I watched a utube video. The guy said vinegar killed the good bugs in the gut.
@jyang17112 жыл бұрын
You explained the process well.Now I have to follow what you have said. Thanks
@ladyleeshome2 жыл бұрын
It’s easy!
@nidiarodriguez68323 жыл бұрын
Great video. Now I understand the fermentation process a lot better. I recently purchased a fermentation starter kit and made dill pickles today and now gonna try your recipe for beets and snack ideas and side dishes. Thank you
@ladyleeshome3 жыл бұрын
Fermenting is really simple! And the result is both delicious and healthy. Happy this video helped!
@daphneraven67452 жыл бұрын
Nidia Rodriguez: I just bought a kit for fermentation, and I’m about to try for the first time. How did your dill pickles compare with the commercially prepared ones you bought in stores in the past, from the point of view of taste, texture, crispness, and the like?
@jamesjacobson8207 Жыл бұрын
@@daphneraven6745a tip on pickles. I put a tea bag in the jar on the bottom. It helps keep them firm.
@kathypileggi7650 Жыл бұрын
@@jamesjacobson8207or a bay leaf, grape leaves,
@debbielebovic6573 Жыл бұрын
I soak my dill pickles in cold water for at least 2 hours (even up to a whole day when I’m really busy) before I jar them. I find that my pickles stay crisp and crunchy for a whole year. I make a year’s worth every summer and store them in my second fridge.
@edwardevans5194 Жыл бұрын
Simple and dreamy. Shout out to you from Tel Aviv! Going to ferment some beets this evening
@ladyleeshome Жыл бұрын
Hi! So good you are here!
@winnepeterson77402 жыл бұрын
Am brand new at this, and appreciate this video. I do wish the music weren’t quite so loud. It seems to be equal to your voice. I’ll be checking out your other videos. Thank you!
@ladyleeshome2 жыл бұрын
It shouldn’t be equal to my voice! I’ll check into it. Thanks for watching.
@fildefaite24492 жыл бұрын
Thank you Lady Lee,
@ladyleeshome2 жыл бұрын
You are welcome!
@nancywaler-dv4df Жыл бұрын
Nice, easy to follow video. And I liked the music too!
@ladyleeshome Жыл бұрын
So glad that you liked it! Thanks for the feedback.
@carfvallrightsreservedwith6649 Жыл бұрын
The precise way to make the brine is to weigh the jar full and with the water then subtract the jar's empty weight. Convert remaining weight to grams and multiple by .02. The resultant answer is the amount of salt (by weight) required for an accurate 2% brine.
@ladyleeshome Жыл бұрын
Thanks. I’ve never done it this way but this is definitely more precise.
@elizabethbalbin8091 Жыл бұрын
really good explanation, thank you !
@ladyleeshome Жыл бұрын
Happy it was helpful!
@huey2162 жыл бұрын
Lady Lee, I just found your site while looking for beetroot preserving. Love it and your blog. Super lover of shakshuka. I make mine with Smoked paprika and Harissa. Right, I'm off to ferment my veggies.
@ladyleeshome2 жыл бұрын
Oh! So good to have you! Welcome. I hope that you'll find useful information here.
@andrewowens110 Жыл бұрын
great video, simple and to the point. love beets
@ladyleeshome Жыл бұрын
Thanks for the feedback! Glad it was helpful.
@fritzreimer7933 Жыл бұрын
The green tops hang in my kitchen till dry and last long, use in soups, salads, etc.
@eswaribalan164 Жыл бұрын
Super interesting to know. Thanks.
@duwaynewireman2425 Жыл бұрын
If you have the plastic lids please keep in mind that parmesan cheese lids fit small mouth mason jars.
@ladyleeshome Жыл бұрын
I did not know that!! Thanks for the tip.
@calikido Жыл бұрын
I would like to add that in my experience I feel it's much easier to use an air lock or similar style lid as every time you "burp" that jar you let oxygen in and even though the beets may be below the brine, it's not as reliable. I also find that within a day the salty brine will draw out more liquid from whatever you are fermenting which creates more volume in that container that you may need to prepare for.
@ladyleeshome Жыл бұрын
Great tips. I’m guessing that’s why they created special fermentation lids!
@roqueafonso9464 Жыл бұрын
Great recipe I will give a try .Thank you n stay blessed.
@ladyleeshome Жыл бұрын
You too. Thanks for watching.
@barbararoyal6139 Жыл бұрын
Thank you for sharing your knowledge🕊
@ladyleeshome Жыл бұрын
Thanks for watching.
@sallylawson67425 ай бұрын
Very nice presentation. Good info!
@ladyleeshome4 ай бұрын
Glad it was helpful!
@joannminor101 Жыл бұрын
Glad i came across this. I thought i needed vinegar to process them. Excited to try this just not sure what i can use for a weight. Lol
@ladyleeshome Жыл бұрын
Once you use vinegar it becomes pickling, not fermenting.
@michaelpardue2400 Жыл бұрын
Thanks for sharing this recipe ❤
@ladyleeshome Жыл бұрын
Thanks for watching!
@GrandmaFreda Жыл бұрын
Do you thank you? God bless you I am going to make it. I love it.
@thereshopeforallofus2487 Жыл бұрын
Thank you, I'm looking forward to doing this. Could you say why some other videos on youtube show that the beetroot needs to be cooked first? I'm glad that in your example you show that the beets don't need to be cooked.
@ladyleeshome Жыл бұрын
It's usually cooked when you pickle it (using salt or sugar and vinegar) so maybe that's why? I can't be sure... This is lacto fermentation... Nothing but salt.
@thereshopeforallofus2487 Жыл бұрын
@@ladyleeshome Thank you Lady Lee for responding to my question.
@ChristianPrepperGal3 жыл бұрын
Thank you for this very informative video! I am just learning to ferment and your video was very helpful. I have subscribed to your channel :)
@ladyleeshome3 жыл бұрын
Happy it was helpful! Thanks for subscribing!!
@DadsDishes3 жыл бұрын
love the music selection as well as the presentation! I love fermenting foods (I've done several vids on my channel as well), but I haven't tried beets yet. excellent description of the process and how things should look at various steps, BTW. It would have been even better to show examples of the various stages as you described them, but I know that means the video would have taken waaay longer to make, lol. 👍
@ladyleeshome3 жыл бұрын
It's just the filming that it hard. I have a house full of kids so to take the camera out just whenever and set up for video is kinda hard.
@DadsDishes3 жыл бұрын
@@ladyleeshome me too, so I know how you feel!
@MethalaliKhoarai4 ай бұрын
Thank you. I am going to try it.
@ladyleeshome4 ай бұрын
I hope you’ll like it!
@audie634 Жыл бұрын
Wonderful and informative video. Thank you!
@ladyleeshome Жыл бұрын
Thank you!!
@darekradulski6213 Жыл бұрын
Fermentation is when something is fermenting. Salt water and beetroot, done . Thanks
@gunterbecker8528 Жыл бұрын
Excellent Advice ❤😊
@donfillinger35713 күн бұрын
Great video. Love your accent
@ladyleeshome2 күн бұрын
lol! I’ve been here for 20 years and it’s still not going away.
@josephvita89432 жыл бұрын
Thank you for doing these. You are amazing, doin videos in English, so well done, you are admirable. Great video great explainations.
@ladyleeshome2 жыл бұрын
Ohhh! Thank you so much for the kind words. Some people don’t get how hard it can be!
@OFADK2 жыл бұрын
Thanks, I will definetly have to try that! I have had really good results with fermenting red cabbage. I love the brine that comes from the cabbage alone, with no saltwater added, and I am thinking about using the slowjuicer(to avoid oxygen) to add more, and get more. Do you know if that is possible and a good idea, with beetroots and/or cabbage?
@ladyleeshome2 жыл бұрын
I've never used a juicer before so not sure... Give it a try.
@creatiffy5 ай бұрын
Love beets must give this a go
@ladyleeshome5 ай бұрын
If you love the earthy taste of beets you’ll love this!
@doris56253 жыл бұрын
Very good video and a good job explaining. Love your accent. 😊
@ladyleeshome3 жыл бұрын
Thanks!
@maryacooking Жыл бұрын
Looks so nice 👍
@ladyleeshome Жыл бұрын
Thank you for watching!!
@ricks29072 жыл бұрын
Just made some and love pickled beets I’m making green and purple sourkraut and peaches pineapple with blueberries. A gallon of each. Thanks friend cheers Ricky 🕺💃🎵🕺💃🎵🐈⬛🎸👌
@ladyleeshome2 жыл бұрын
You’ve been busy!! Keep up the good work.
@robindong38023 жыл бұрын
Thank you, it is I am looking for.
@ladyleeshome3 жыл бұрын
You are welcome!
@GB-nm7bp Жыл бұрын
Thank you
@ladyleeshome Жыл бұрын
You are welcome!!
@virendersethi13468 ай бұрын
I am from Bharat that is India. I like your way to teach how we can make brine beetroot. Thanks for sharing your video. I will definitely subscribe your channel soon after viewing few videos. Have nice time with friends and family. Stay blessed with happiness.
@ladyleeshome8 ай бұрын
Thank you! And thanks for watching.
@virendersethi13468 ай бұрын
Welcome
@gloriaa3652 Жыл бұрын
So, if you want the sweet and vinegary beets, can you still do it this way? Usually I cook the beets, then put them in jar with hot vinegar/sugar/water brine, salt and peppercorns or garlic or whatever. These are raw, right, and soften over time?
@ladyleeshome Жыл бұрын
Yes. These are raw. I think that the ones you are talking about are pickled beets. They are made differently.
@s.k.1091 Жыл бұрын
Anything with vinegar is Pickled! Very different t process and, although tasty …. NOT Nearly as healthy as Lacto-fermented with just salt !
@georgepetkovic44010 ай бұрын
Great video, thanks!
@ladyleeshome10 ай бұрын
You are welcome!
@ElenaRattenni2 жыл бұрын
Please add this video to your “Fermenting and pickling” playlist.
@gowest5145 Жыл бұрын
Thanks
@sashachamberlin5904 Жыл бұрын
Great video.
@ladyleeshome Жыл бұрын
Thank you!
@1949chefjojo Жыл бұрын
I shared your tutorial. Thank you.
@ladyleeshome Жыл бұрын
Thank you!!
@GrandmaFreda Жыл бұрын
I miss my spelling I meant, thank you very much🙏❤️✝️💋
@hootiebubbabuddhabelly2 жыл бұрын
Do they taste like store-bought pickled beets? I love pickled beets from the store and would like to make them myself.
@ladyleeshome2 жыл бұрын
Probably not. These are fermented beets, fermented in a salty brine. Pickled beets are pickled with vinegar and sugar.
@hootiebubbabuddhabelly2 жыл бұрын
@@ladyleeshome Ah! Thanks!
@Cxrsedsoxl3 жыл бұрын
I love your videos so much and it’s so cute and I love you so much
@ladyleeshome3 жыл бұрын
Love you too baby 😘😘
@neripinto292 жыл бұрын
Great video thank you very much !
@ladyleeshome2 жыл бұрын
You are welcome!!
@inner_journey_2_One Жыл бұрын
Great video. ❤
@ladyleeshome Жыл бұрын
Thank you!
@eksophia2 жыл бұрын
Great video, thank you!
@ladyleeshome2 жыл бұрын
Thanks for watching!
@skyrere3 жыл бұрын
This is invaluable. Thank you for posting your videos. :D
@ladyleeshome3 жыл бұрын
So happy it’s helping someone! 💜
@MsEva9470 Жыл бұрын
Thank you love to try
@ladyleeshome Жыл бұрын
Thanks for watching!
@BasselAlHamdan-x8k Жыл бұрын
Amazing. Thank you
@ladyleeshome Жыл бұрын
You are welcome!
@Centannicocktails3 жыл бұрын
Hello~ What kind of WATER are you using?
@ladyleeshome3 жыл бұрын
My well water. It’s important that it’s non-chlorinated water.
@808quake Жыл бұрын
Can I use the leftover beets brine for something? Thank you
@ladyleeshome Жыл бұрын
Yes, I think so. It might be a healthy addition to healthy smoothies or something like that if you like the taste of it.
@truelyfreedom9805 Жыл бұрын
Thank you i love how you explain makes it very easy to comprehend ,what do you with carrots and sguash and tomatoes? from garden.
@ladyleeshome Жыл бұрын
Oh so many possibilities. Tomatoes can be fermented or canned as sauce or I sometimes freeze them. Carrots I like to can but you can also ferment.
@newsviewstoday56892 жыл бұрын
Hello, can you also use PinkTibetan or full spectrum grey sea salt or does it have to be demineralized Kosher salt to be successful? Thank you. Great class.
@ladyleeshome2 жыл бұрын
I think that you can use any non iodised salt.
@findyourhappyplace49283 жыл бұрын
Great video! Your amazon fermentation weight link isn’t working just fyi
@ladyleeshome3 жыл бұрын
Thanks for letting me know!!
@bobcocampo8 ай бұрын
Can you combine beets with cabbage in fermenting? Sauerkraut with beets?
@vandanaarv2 жыл бұрын
One question -Do you have to leave the fermentation weight in the jar even after fermentation is complete?
@ladyleeshome2 жыл бұрын
You can remove the weight once the fermentation is done and you move the jar to the fridge. It’s still important that the beets stay under the brine but they should be fine in the fridge.
@Marginal391 Жыл бұрын
Thank you 🙏 ✔️
@ladyleeshome Жыл бұрын
You are welcome!
@pamwilson4235 Жыл бұрын
Thank-you!
@sallylawson67425 ай бұрын
I like your music! Who's recordings?
@ladyleeshome4 ай бұрын
Arrrr I can’t remember. Sorry. I downloaded it from Epidemic Sound.
@marlenearocho36802 жыл бұрын
Have you tried the fermenting jar with the medal spring to keep your veggies down ?
@ladyleeshome2 жыл бұрын
No, never tried it. I don’t really like kitchen gadgets much so I usually keep it to the minimum and the simplest stuff.
@Monkchip2 жыл бұрын
I just saw this, your video, today, and I am asking if this method you ferment the beets can be used for other vegetables??? I'd like to ferment carrots and peppers and cherry tomatoes.
@ladyleeshome2 жыл бұрын
Literally any kind of vegetable! Same method for all of them.
@kellylogan9996 Жыл бұрын
Thank you! ❤
@ladyleeshome Жыл бұрын
Thanks for watching 🙏🙏
@AC-km9ww2 жыл бұрын
How long will this last in the refrigerator. I’ve had a huge Jar of Kvass in the back of my fridge maybe over va year but don’t know how to tell if it’s dangerous or fine to consume??
@ladyleeshome2 жыл бұрын
If it smells fine and doesn’t have mold on it it should be fine. I’ve never had them in the fridge for more than a few months but that’s just because we ate them…
@lindagravert453227 күн бұрын
I am new to this. Would these be pickled beets when they are done fermenting?
@ladyleeshome26 күн бұрын
No. In pickling we use vinegar. These are fermented, meaning using salty water. They will taste salty and delicious but you cant can them (as far as I know) like you can do with pickled vegetables.
@bluewolf49153 жыл бұрын
Trying this tonight. Is this also known as Kvass?
@ladyleeshome3 жыл бұрын
I think that Kvass is the brine after the beets fermented. In Eastern Europe they drink it. It's very healthy.
@donrad3 жыл бұрын
Kvass is usually the juice form beets fermented without salt (and more water). The goal is a probiotic beverage, as opposed to a food. The length of time you let the beets ferment will determine how sweet (short time) or sour (long time) the final product is.
@Dad0u242 жыл бұрын
Hello there ! Thank you so much for this great video ! I tried my first lactofermentation last week. 1 with purple radish and 1 with carrots and cabbage. They were both very filled with the vegetable's water (made by maxing them with salt before putting in jar) First days I saw few bubble in the carrots jar and some water went out. But this morning, so 6 days later, I just realized that my carrots jar isn't filled with water anymore !! It's like the water has evaporated! I don't know what to do as the fermented process should be 2 weeks minimum normally. Is it okay? Is something bad ? Please can you give me your feedback in this issue 🙏🥺 Thanks so much in advance Bye
@ladyleeshome2 жыл бұрын
I’m not sure I understand. Why did you mix the veggies with salt before placing them in the jar? And how much salt?
@rwind6562 жыл бұрын
@@ladyleeshome just was referred to you by someone who does a lot of fermenting. Subscribed, thanks for the video! I'm commenting here because this "water gone away" is just the type of thing that would happen to me, and I want to know what happened as well. Hope @Delphine Anastasia Morin comes back and answers you. :) I'll get a notification, I think.
@doveseye.46662 жыл бұрын
@@ladyleeshome I heard of a lady on KZbin who uses no water but the water from cabbage to ferment?
@jamesvoigt7275 Жыл бұрын
@@doveseye.4666 That's the way you make sauerkraut. The water should come from the cabbage itself. Keep watching more sauerkraut videos to get a more complete perspective on the subject. Most other vegetables do require a brine for success.
@sonnettevaneck612 Жыл бұрын
@@rwind656❤
@annavogt8263 жыл бұрын
Can you add sugar to the brine?
@ladyleeshome3 жыл бұрын
No, not when you lacto ferment. You can pickle beets with sugar and vinegar but not ferment.