Sweet and Sour Fermented Cucumber Salad Recipe - Rich in Probiotics

[@MarysNest]

Hi Sweet Friends, Today I want to share with you a Sweet and Sour Fermented Cucumber Salad Recipe rich in Probiotics. ➡SUBSCRIBE to my channel: kzbin.info ➡My KZbin channel’s Home Page: KZbin.com/MarysNest 🍎RECIPE: marysnest.com/how-to-make-a-sweet-and-sour-fermented-cucumber-salad/ ➡TIMESTAMPS: 0:00 Introduction 0:58 Fermented Cucumber Salad Ingredients 2:23 How to Make a Fermented Cucumber Salad 15:12 Correct Length of Time to Ferment Cucumbers 16:53 When Are Fermented Cucumbers the Best to Eat? 17:20 How Long Should Cucumbers Ferment? 18:56 How to Use pH Strips to Test Ferments 22:04 The Eyes and Nose Fermentation Test 25:00 IMPORTANT TIP for SUCCESS ➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ ➡FREE TOP 10 FOODS TO STOCK UP ON NOW WEEKLY SHOPPING LIST (No Email Required): marysnest.com/stock-up-on-these-top-10-foods-now/ ➡SUBSCRIBE TO THE FREE TRADITIONAL FOODS NEWSLETTER: marysnest.com/signup-traditional-foods-newsletter/ ➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): kzbin.infojoin ➡RELATED VIDEOS: ▶Fermented Foods and Beverages: kzbin.info/aero/PLkRuW3pBo2U2zC24JBmFnCcn1vbvo_sC6 ▶Bread and Butter Pickles: kzbin.info/www/bejne/emPHe6NmqrCWrbM ▶How to Make Sauerkraut: kzbin.info/www/bejne/e4CcYZtpradmpcU ▶How to Make a Kitchen Journal: kzbin.info/www/bejne/sGm8oqiCi7mZm8k ▶Fermented Giardiniera: kzbin.info/www/bejne/q2iUdWOYgdVpaqs ➡POPULAR VIDEO SERIES: ▶MASTER THE BASICS OF TRADITIONAL NUTRIENT DENSE FOODS COOKING: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y ▶ULTIMATE PREPPER PANTRY SERIES: kzbin.info/aero/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ▶STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: kzbin.info/aero/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc ▶GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: kzbin.info/aero/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08 ▶RECENT VIDEO UPLOADS: kzbin.infovideos As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay. ✳ MARY'S NEST AMAZON SHOP: Visit www.amazon.com/shop/marysnest to equip your Traditional Foods Kitchen. ✳FAVORITE FERMENTATION SUPPLIES: Mandoline Slicer: amzn.to/3yHrEZQ pH Strips: amzn.to/2Y4pqSM Wide-Mouth Pint Canning Jars: amzn.to/3QJQDC1 Half Gallon Canning Jars: amzn.to/32Veeto 4-ounce Jelly Jars: amzn.to/3oPGJCS Wide-Mouth Leak Proof Lids: amzn.to/3TkQNRR Wide-Mouth Storage Lids: amzn.to/30YUyqw Masontops Fermentation Kit: amzn.to/2IPv6cm (promo code below) ➡ONE-TIME 15% OFF MASONTOPS: www.amazon.com/stores/Masontops/node/9997824011?ie=UTF8&tag=marysnest-20 and Code MARYSNST ✳RECOMMENDED READING: Nourishing Traditions: amzn.to/2PLIXTG Wild Fermenation: amzn.to/3eAm0ly Art of Fermentation: amzn.to/3gbFBch ✳LATEST DISCOUNT CODES: marysnest.com/shopping-guide/ Get up to 15% off, including discounts from US Wellness Meats, Mockmill Grain Mill, Cultures for Health and More! ❤SOCIALIZE WITH ME: KZbin Community: kzbin.infocommunity Facebook: facebook.com/marysnest Facebook Private Group: facebook.com/groups/171869080205145 Instagram: instagram.com/marysnest Pinterest: pinterest.com/marysnest Twitter: twitter.com/marysnest ❤VISIT MY SWEET FRIENDS: Denise at This and That with Denise: kzbin.info Robin at Faith and Flour: kzbin.info Kaye Kittrell at Late Bloomer: kzbin.info Rob at Essayons Family Garden: kzbin.info/door/5I86nDx8QvkKeVtxk2l9vg Jackie at Little Country Cabin: kzbin.info Miss Katie at Heritage Ways: kzbin.info Heidi at Rain Country Homestead: kzbin.info Michele at Chocolate Box Cottage: kzbin.info Jess at Roots and Refuge: kzbin.info Tressa at Tressa’s Southern Cooking: kzbin.info Elissa at Moat Cottage Homestead: kzbin.info/door/z9-jbVYlkb6E6sL_XRjxBg Vickie at Vickie’s Country Home: kzbin.info Miss Lori and Mr. Brown at Whippoorwill Holler: kzbin.info Thanks for watching! Love, Mary

[@asmaa_vlog_85]

☄️Your videos is so calm and aesthetic that's what every one wants ♥️🥰💖🍓😍🍓♥️🥰🍓☄️

[@tedrenotti1647]

Thank you Mary !♥

[@margaritak9732]

She has awesome recipes and her skin shows how healthy they are. I like the fact that she doesn’t rush and explains in detail. So peaceful. ☺️

[@denisescull4227]

Your channel has a wealth of information as well as you having a calming presence. Thanks Mary!

[@MarysNest]

Wow, thank you!

[@conniegage2141]

I just love your videos. I'm going to make a suggestion. Don't cut off both ends of the cucumber. Only one, then when you slice it use the uncut end in your tool . It will save more of the cucumber.

[@MarysNest]

Hi Connie, Great tip!! Love, Mary

[@alisonrange7607]

You’ve given me the confidence to try this!!! I’ll start out small though!! Once successful, then I’ll do larger amounts. Thank you Mary!!!

[@LadysFarm]

So awesome. I’ve never heard of this. Might be giving this a try ❤

[@EssayonsFG]

Thanks for another wonderful recipe tutorial, Mary. You are so right about practice making us more comfortable with the process. We store our fermenting jars in a glad tote exactly for the reason you gave. Better safe than sorry when it comes to possible overflows. LOL Have a blessed weekend

[@MarysNest]

Hi Rob, Isn't that the truth. I have cleaned up a few messes in my day and now I know better!! Hope you and the family are doing great! Love to all, Mary

[@herbalcookingvlog7011]

Mashallah ju zabardadt

[@darlene-MamaD]

This is perfect timing! I'm home today prepping for winter. Thank you , for sharing this recipe/technique! I have the ph strips now from watching/making your pineapple vinegar video.

[@sandrad518]

I've started using a hard plastic serving tray for my ferments in my cabinet. I didn't have room for a bowl under each since I usually have several going at a time. Works great

[@MarysNest]

Great tip!❤️🤗❤️

[@elinow5257]

I really appreciate your site. You really explain everything very well and thoroughly. Other sites I’ve looked at do not describe “all” of the steps/information and I feel it could ultimately be very detrimental. So I appreciate your site as well as your insightful information. I have just started fermenting and the last thing I want is to make myself or any other family member sick. Thank you again! 😊

[@MarysNest]

Hi Eli, So happy to hear that this was helpful! Love, Mary

[@Hunter19915]

This channel is the best thing I've discovered this whole year

[@judyhazell316]

Hi Mary I just really like your recipes. My son has been watching you he has learned so much. Thank you again God Bless ❤🙏😄

[@MarysNest]

Wonderful!

[@crappo8459]

Thanks for the info great job

[@miwah958]

after watching it, I went and cut a few cucumbers and started the fermentation. I didn't have any dill so I just prepared it without. Thanks Mary.

[@GingerKral]

I love how you teach. These look delicious! Thank you Mary.

[@firequeen2194]

Having suffered a serious mandolin cut, I HIGHLY recommend cut gloves. There not expensive (just saw some at dollar tree and bought another pair!), much less expensive than urgent care. 😉

[@MarysNest]

Such a great tip!

[@mmakomanyatja5213]

Thank you Mary nd God bless

[@kathyfranco9372]

I absolutely loved this video and learned a lot. I ordered some fermenting tools and can't wait to get started.. I also would like to say I really love your figurines in the background.

[@MarysNest]

Glad it was helpful! And thank you so much for the kind words!! Love, Mary

[@mcbeed2770]

Awe ! Got my Mary fix today,,,Need More ! Lol! You are my Port in a Storm. Thanks for all you do. Love to you & Family. Many Blessings,,,🤗

[@MarysNest]

Thank you so much for the kind words!! Love, Mary

[@dianneoverton6600]

Thank you for the information about the difference between using honey or maple syrup. As a diabetic, this is much appreciated.

[@fayekeller7411]

Have a boat load of cucumbers ready in the kitchen. Would look for more fermentation ideas thing to store without cooking or pressure canning.

[@jeanwoodall1523]

Thanks for sharing. I love to dip vegetables in a mixture of soy sauce, vinegar, and garlic powder.

[@MarysNest]

Sounds great!

[@krisalasky6897]

I absolutely love you. I made some garlic pickles and they all went soggy. I did not cut off the blossom end. I am definitely going to make these. I have made your sauerkraut and it is amazing. I then made a red cabbage, ginger and beetroot sauerkraut. It lasted for about 2 weeks. My grandson and I put it on everything. Your amazing xxxxxx

[@MarysNest]

Oh Kris! I am so happy to hear that you are enjoying the recipes!! Glad we are on this traditional foods journey together!! Love, Mary

[@abdalrahmanayman7069]

right amount of salt.. pefect.. 🤗🤗🤗

[@mads855]

Thanks for the video Mary, I'm pregnant and I've been eating cucumber with salt and vinegar almost daily 🤣

[@MarysNest]

God bless you! So happy to hear that you are pregnant! What a blessing!! Love, Mary

[@evermore4487]

Congratulations! The hand that rocks the cradle rules the world!

[@Latebloomershow]

Oh my Mary! Look at your sub total! I’m so happy for you!

[@MarysNest]

Oh Kaye! Thank you SO much!! Love, Mary

[@dianamckinn6994]

Thank you Mary for another great video💖👍🏼

[@saidailaian3800]

Thank you for your informative video, can we add apple cider vinegar to the pickles?

[@MarysNest]

Definitely...but do it after the fermentation process. When you add the sweetener is a good time. Love, Mary

[@cristinarivera9790]

Thank you very much for sharing your video.😘🙏

[@evermore4487]

My first try fermenting (carrots) was successful. I surprised myself....lol. My second try (cucumbers) failed... they looked lovely, but they went to mush even with a teabag to help keep them crisper. Now I know I left them to ferment too long. Thank you, Mary, for your detailed instructions. Your videos always answer any questions I have.

[@MarysNest]

So happy this helped. Yes, it's best to get cucumbers of any type into the fridge fairly quickly. They can usually hit a pH of 4.6 or lower within 3 days. Then time to refrigerate. Otherwise you get the slime...ugh!! Love, Mary

[@marciaz5346]

I just put up my first ferment in ages. I have had an irrational fear of mandolins. The one you recommended is very easy to use and works well (common sense and caution are most important). Thank you for sharing this recipe. I look forward to tasting it. ❤

[@CalmDelights]

Hello Mary, thank you for your lovely videos. Would you consider making a video on fermented grape drink, either alcoholic or non alcoholic? I'm interested in knowing what you think about fermenting grapes with raw sugar. Thanks ❤

[@dorothybrown8859]

Thank you for the valuable tips.

[@MarysNest]

Glad it was helpful!

[@smas3256]

First time fermenting anything for me. Thanks so much for that really tight close up where I could see the brine was cloudy and safe to eat. I added pickling spice to my salt brine. Cap was on but not tight. I let it ferment 2 weeks plus few days. I burped it. Brine did escape. Taste a little heat and sweet. Now in the fridge. No mold of fuzzy stuff. New Subscriber. Question. Can I remove brine from my fermented pickles? I'd like to use some as a starter for cherry tomato ferment.

[@Colin-d1c]

Fermenting Pickles! || Canning Pickles for Long Term Storage || Preserving Cucumbers. Hi have you ever made a vid on the forementioned subject. I would like to see how You prepare to do this. Colin

[@angelhenson5799]

Hello sweet Mary, I have a question for you, I have fresh figs can I fermented them? And if it’s possible to get the recipe?. Thanks and God bless you.

[@ushamanomohan3712]

Hi, I was watching your channel and love it. Can you share the link for fermentation weight for mason narrow mouth jars. Thanks 👍

[@rickrolledtruth5834]

Mmmm, pickles

[@debbieannlillard2650]

Mary. I have a question about turnip and mustard greens. Can they be fermented? Or is it best to prepare the traditional way I.e. freezing(parboiling) canning.

[@MarysNest]

Hi Debbie, that is a great question. I suspect they are best home canned - in the fashion that you explained. I worry that they might develop the slime problem that some veggies are prone to when fermented. You even have to be careful with carrots. And turnips are definitely in that category. And especially for the greens. Love, Mary

[@debbieannlillard2650]

@@MarysNest thank you for replying so quickly. I'm appreciative.

[@sandrad518]

You can absolutely ferment those and beet greens and kale. Makes them gentler on your tummy since they contain an anti nutrient called oxalic acid that is largely eliminated after fermenting.

[@ChocolateBoxCottage]

What a delicious looking salad! I appreciate the tip on waiting to add the sweetener until serving time. I've experienced a few ferments that went too fast. I would be tempted to turn this into an Asian style salad by sprinkling snipped scallions or chives, a sliced radish, and a drizzle of toasted sesame oil over it at the dinner table. ~Michele

[@MarysNest]

Hi Michele!! Thanks so much for visiting!! And WOW!!...your recommendations sound scrumptious!! Love you, Mary

[@teresadias8370]

Thank you Mary. Is kosher salt good to use? 🌷

[@MarysNest]

Great question. Only if it is just "salt" with no other ingredients listed. Love, Mary

[@deshannsears5392]

Nice

[@denisethompson2740]

How to make ferment fruit without the jelly beans jar … can’t find those jars in Jamaica… need a substitute

[@bharatharava3671]

Can i ferment ash gourd

[@shellbell6919]

Hello Mary. I want to make bone broth but unsure what vessel is best. Don't want any toxic metals/ chemicals that leech any nasties into my slow cooked broth or stews.

[@MarysNest]

Hi Shell, You can use a stainless steel stockpot - All Clad is a good brand or an enameled lined stockpot made by Le Creuset. Alternatively, you could use a slow cooker and buy a lead testing kit to make sure that the slow cooker vessel is safe. (The kits are inexpensive.) Love, Mary

[@shellbell6919]

@@MarysNest Thank you for replying Mary. I'll look into what you've recommended. I've watched your vids on bone broth & really like the idea of using a slow cooker so that I can get on with other things but I'm worried about chemicals, especially since everything cooked in a slow cooker is cooked over several hours. I'm unsure about ceramic inner bowls. I hope to, (fingers crossed) be making good quality bone broth on a regular basis. I started on keto around 6 months ago after watching a few Dr Berg vids. My physical & mental health has improved considerably along with a significant weight loss. Your videos have inspired me to learn more about nutrition & how to make everything from scratch, so thank you.

[@janetthompson1372]

Can you use the little Persian cukes? I think so. 🙏

[@sandradomanusz7943]

Can I use sweetener instead or honey or maple syrup?

[@KitchenandArtswithNikki]

Hi Mary, I watch you for a long time. Your every video is amazing .some time I need to ask something about the cooking . can I ask you darling?

[@valerieescabi6104]

Hi Mary💖🙏🏻 Shalom

[@carolmcglocklin5211]

My cell phone has run out of save space. Do you have a cookbook Mary? I need to empty my phone cache but I don’t want to lose any of your delicious lessons.

[@MarysNest]

Hi Carol, Thank you for the kind words! Hopefully one day!! In the meantime, you can print out a lot of my recipes over on my website: marysnest.com Love, Mary

[@clarajanemcraney3166]

can I use Himalayan salt

[@kathyriggs7266]

Hi Mary, do you not use vinegar in your pickles? Thank you!

[@MarysNest]

Hi Kathy, when I am pickling, yes, I use vinegar. But when I am fermenting, no I do not use vinegar. You do not need it. The fermentation process creates a similar tangy taste like vinegar. Love, Mary

[@kathyriggs7266]

@@MarysNest Thank you Mary.

[@ivettesantana4319]

Ms. Mary, why dont you get a cut prevention gloves from amazon? i use them because my hands are messed up and a table top mandolin.

[@bkj2508]

Good morning!!

[@MarysNest]

Morning!

[@patriciarowland8553]

Was wondering is fermenting similar to pickled cucumber

[@MarysNest]

Hi Patricia, Great question! Actually it is quite different. Pickling generally relies on vinegar to "pickle" the vegetables. Whereas fermentation softens the vegetables in a salted brine that actually helps to release all the nutrients in the vegetables making them more absorbable by our digestive system but also makes the veggies very rich in good bacteria which is great for our digestive health. Love, Mary

[@jorob3764]

Love your videos

[@marilyncapehart663]

Thank Mary 10-21-2022♥️

[@sowmyak2377]

Please share the link of sea salt

[@MarysNest]

Any sea salt will do such as Celtic sea salt or Redmond's real salt. Love, Mary (PS - if you buy Redmond's Real Salt, be sure to check out my shopping guide where I share a discount coupon code: marysnest.com/shopping-guide/ )

[@kykids101]

I couldn't put a weight on mine. Can I just add extra water?

[@a.s.m.3246]

I tend 2 go very long on kraut 4 wks.

[@MarysNest]

Yes, some people do. I generally recommend 7 to 14 days for sauerkraut especially for the beginner. Love, Mary

[@janetthompson1372]

Do you put any liquid in the jar?

[@maureengreen8240]

PLEASE IS THERE A WAY TO MAKE FRRMENTED SWEET AND SOUR KETO CUCUMBER ?

[@MarysNest]

Hi Maureen, Great question. I imagine you could add a keto friendly sweetener in place of the maple syrup. Love, Mary

[@GeorgiasGarden]

Love your teaching lessons. However there were so many commercials I just couldn’t get through this entire lesson.

[@MarysNest]

Oh no! So sorry to hear that. I have no control over where YT places the commercials. Love, Mary

[@pratheeps26]

Instead of doing this I want to know how many grams of cucumber go with how many grams of salt? Since its not adjusting salt while adding I would like to know precised measurements.

[@Sabbathissaturday]

I would like to ask everyone if acidic foods makes you stay up all night with heartburn heart attack symptoms? I’m 53, I tried to start building up my “gut” and everything acid kills me? Anyone else? I can no longer drink lemon juice, acv, stevia which I used to love.

[@susanshelit]

Please go see your doctor and make sure you don't have stomach ulcers.

[@MarysNest]

Yes, I concur with the other commenter. Love, Mary

[@Sabbathissaturday]

@@susanshelit - hmmm, that could be why I only have occasional attacks. Thought it might be GERD, but it happened last December and then again in September and both times it was triggered by acidic food or drinks. It feels like a heart attack and tums, pepto, Gaviscon does not help. Thanks ladies.

[@sandrad518]

Yes, always consult a Dr. I do have a huge ulcer & acid reflux. Several weeks of daily fermented food & probiotic drinks, I gradually stopped taking antacids completely. Ulcer is healed & no more reflux. I do extensive research on everything I'm interested in. These issues are often caused by not enough of the right kind of acid in your stomach. Antacids reduce even more by using chemicals. Fermented foods are naturally acidic, while soda, for example is chemical, so stay away from soda & other foods & drinks like it. I really hope this helps someone & do your own research as well. ❤

[@MsCaterific]

💙

[@lisaf7688]

😋👍🏻

[@vishaalalhind1768]

♥️♥️♥️♥️♥️♥️💝

[@ELRenaud]

why is this called a salad - isn't it just pickles?

[@nativetexan53]

So you made pickles? What is cucumber said about this? Nothing even close to cucumber salad ingredients I've ever seen.