How To Pickle & Lacto-ferment Veggies | Milkwood

[@PatriciaYoung-s9j]

What a delightful video. Beautifully entertaining and oh so informative. I learnt so much! Thank you. I've been wanting to pickle for a while now. My nan always pickled and I loved it. Feeling confident to have a go now. Thank you so much gorgeous 💗

[@Milkwood]

Glad it was helpful!

[@courtneyheron1561]

Wow! Just started to listen and am thrilled I found you! Can’t wait to hear more of what you have to share. Thank you 🙏 😊

[@Milkwood]

you're welcome :)

[@rebeccamorris2062]

Love love loved this so much!!!

[@Milkwood]

💛

[@pasearse.m]

I liked the video and enjoyed watching it, a beautiful channel worth watching, good luck

[@Milkwood]

Yay, happy pickling!

[@priscillaojeda2110]

Thank you so much for this wonderful workshop video

[@Milkwood]

you

[@Milkwood]

you're welcome :)

[@swilks155]

So great!

[@Milkwood]

thanks!

[@Mdlrtrombon]

Thank you!

[@Milkwood]

You're welcome :)

[@Blue1Sapphire]

Very interesting and informative. Yes preserving & fermenting food is the way of good food management & nutrition. As a side note, I make my own guava kombucha tea. As u would know kombucha tea is a fermented drink. I use guava leaves leave instead of black tea leaves as guava is highly medicinal and I have a tree growing in my backyard. Interestingly to ferment the guava & sugar tea mix, I use organic citrus leaves and not a scobi, as the yeast lives on the citrus leaves. The first time u do this it takes around 3 days to fully ferment, around 3 litres of tea with say 6 citrus leaves. After that, if u leave one third or 1 litre of the fermented mix in your container for the next batch, it only takes one day to ferment before adding your guava tea mix for the next batch, as u already have a fermented portion saved. So I have a fermenting bowl on the side table continusly in fermenting mode and just add around 2 litres of guava tea on a daily basis. Once added I bottle up the tea mixture with a sealed lid for a 2nd ferment and to raise the carbon dioxide level to make it fizzy. After 16 hrs I check the pressure & if high enough, release a little & put into the fridge where it will continue to ferment, but at a much slower rate. If not enough pressure, I leave for another 3 hrs, depending on the outside temp. To drink I like to add around 60ml of grape juice & a dash of lemon to a cup of cold kombucha tea.

[@Milkwood]

Wow, this is such an awesome tip - thanks for sharing your process with us!

[@cchurch5037]

Fantastic video thanks so much for explaining it all 👌. I particularly like the testing method “mmm … that’s a damned fine pickle!” 😋. The cukes have just arrived en masse here in Syd and we’re having a post Xmas picklefest.

[@Milkwood]

Oooh, enjoy x

[@Loveprevails]

Oh my god it took me ages to find this video again! Just wanted to thank you so much, really connected to your energy and way of doing things and you gave me great knowledge and confidence so thank you 🙏 Is it possible to sauerkraut only beetroot? All the recipe I see have cabbage in them but so long as I can get juice/water from the vegetable does that mean I can just add salt? Many thanks

[@Milkwood]

Yay, very happy you found this useful. You can pickle beetroot in other ways, but if you specifically want to make sauerkraut, it does need to include cabbage :)