Fermenting Homemade Giardiniera in a Kilner Fermentation Set
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- Опубліковано 28 сер 2024
- U-turn from the old vinegary pickled cauliflower! Try this delicious probiotic ferment! Lots of fresh veggies and some lacto-magic makes a great appetizer or anytime snack!
Kilner Jar Homepage:
www.kilnerjar....
Amazon Affiliate Links:
Kilner Fermentation Set: amzn.to/2PBJSXj
Wusthof Classic Ikon Knife: amzn.to/2QcDUt1
Boos Cutting Board: amzn.to/2DhqZDw
Where did I learn all of this? I read. I read books, real, honest to God books!
Here's the reading list:
The Noma Guide to Fermentation
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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
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The Moosewood Cookbook by Mollie Katzen
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I old woman understand unfortunately no word English but I see with my eyes and think it fantastisch.danke for the video and many greetings from berlin
👍👍👍👍👍👍👍👍👍👍
Hi JONH 😷😷
U have not uploaded any more videos but I keep on watching them I’m making the Giardiniera today with my grandson so he can learn from you.
GOD🙏🙏 BLESS YOU
Eduardo Miami Fl 🇨🇺🇺🇸
It could be better to measure salt in water, like that: pour 1 l water to some container, throw in a tablespoon of salt and mix, then pour the mix to vegetable - repeat to cover veggies :) Greetings from Poland
I weigh the empty jar and make a note of it. I then add the veggies to the jar then the water and weigh it again. Subtract the jar weight and now you have the weight of the contents. Pour out the water and add the salt (2-2.5% of the weight of the contents) to the water and pour it back in. It really takes the guesswork away. Also a note is that the metric system simplifies the process. Weigh in grams. One milliliter (1ml) of water weighs 1 gram (1g), a liter weighs 1000 grams, or 1 kilogram (1kg). Using ounces and cups and teaspoons gets complicated and invites error.
Tom Geist I think YOU should be hosting this channel. Thanks for the help. This is a great method.
Great info, now I will ferment veggies and enjoy!
Another fun and informative video! Excellent work, John! :)
It is my pleasure to extoll the virtues of your products!! Keep them coming my way and I'll keep fermenting delicious foods in them! Thank you for the beautiful fermentware.
Ive been learning a lot from your videos and have been fermenting beets, sauerkraut, kimchi, etc. The 2% was a bit of a problem as I always did 2% salt of the amount of water and it was never enough, so I went to 3% and then too had to taste and adjust. Only in this video I understood that the 2% has to be of the whole volume of the jar! Thanks for clarifying!
I am new to fermenting ( started with making Kefir milk) now working up to vegetables. I love gardineira. Your recipe looks delicious. Looking forward to making this straight away.
I initially started watching your channel for the meat fermentation. I know that process takes a long time for different types of charcuterie but I would love to see more of those videos.
Brandon Hanback More to come! Stay tuned. I have a new controller that InkBird wants me to demo.
@@BetterDoneYourself sounds great. I used their controllers on a refirbished fridge that I age my meats in.
You are one of my favorite channels to watch and cant wait to see what great stuff you come up with next.
Thanks! Just made my first batch with a fermentation crock+lid and it came out great.
So happy to see you again!
That looks delicious. Love your channel. Many thanks for all you do.
Thanks for such a clear explanation - very comprehensive!
I use the Mason Tops system but it’s still very good!
Wonderful, healthy recipe 😊 thank you. Great jar too. Will share this with others.
Just received mine in the mail.. Great video. First thing going to try some garlic celery sticks. Thanks
Hi
I really enjoy your videos they are very informative and easy to follow. Great job! Keep them coming
Your are very informative and I love watching your videos
Just made it!! Thank you so much for all these videos. Love your enthusiasm John!
abigail I do it all for you! Keep fermenting!!!
Grape leaves are good, in place of the bay leaf flavor
I really want to make this, yummy!
Love your videos, bud. I need to be fermenting more ; )
Very nice. Love your channel !!!
Made a batch a few weeks ago. i used banana peppers. Next batch i will add some pimento stuffed olives.
Sounds great! Add the olives when you serve it, not in with the fresh vegetables.
Suggestion: dissolve a larger quantity of water to make it a 2% brine, then just pour in what you need and throw out the rest. What I do is bring my water to a boil, add about 1.5 tsp per cup stir to dissolve and then cool the batch down in the refrigerator while I am preparing and stuffing my veg in the jar. This is much easier than the mess and effort I'd make pouring and then repouring out of that large container. Happy fermenting!
You don't need to boil the water. That's just extra work.
@@BetterDoneYourself Thank you for your reply. I've just a used this Kilner system for the first time. No matter what I do, the plastic lid keeps popping off, I've about 1 inch of room from the top of the water line and filled the release valve propertly having to have cleared some of the overflow out a couple of times. It's only day 2! I'm wondering if my set isn't defective? Any suggestions would be most welcome. Many thanks!!!
...to be more specific, the large gray plasic lid keeps gettig displaced. I've had to push it down at least a dozen times since I've started.
Good Idea 👍
You did not cut the shishito peppers. Are they there just for flavor and you discard them later or do you also eat them with the other vegetables? Also thanks so much for the information on including the weight of the vegetables when calculating the amount of salt to add to the water. I was just calculating the amount of salt based on the water and was under salting my ferments. I'm sure that my future ferments will now turn out better. Thanks again.
You don't have to cut smaller vegetables unless they have really think skins. I fermented them with my other vegetables to get a nice flavor in the jar but also to eat!
You are so good it that thanks you so much 💗
so I need to weigh the water and the vegetables together? and add 2.5% of salt? so if my vegetables and water weigh 1000g, them I would add 25g of salt?
zach olson That is correct!
@@BetterDoneYourself thank you for the response! I think this is the reason that a lot of my ferments don't work the way they should. I have always just weighed out 1000 grams of water and added 25 grams of salt. Not accounting for the vegetables at all.
Chlorine naturally dissipates out of water by itself (this is why you need to keep adding chlorine to your pool), you don't need to do anything to it, just let it sit in the jug for a while before you use it.
Hello, Could you give me the glass and ceramic measurements please? I want to know if the pottery is compatible with my pots. Thanks!
Once fermented, does the silicone lid serve as a suitable lid for the jar? Or do you need another kilner lid to cap the finished pickles?
No oil?
I have been fermenting vegetables in the Kilner jar you demonstrated and it is my first time. I just noticed that the two cloves of garlic have a grayish spot on each of them, should I be concerned? May I move the vegetables to another jar in the fridge that isn’t as large or do I have to keep it this container with the air trap attached? Thank you!
If the garlic was exposed to the air, it may have molded. You can throw the moldy bits away. Once the veggies has quit fermenting and bubbling you can move them and the liquid to smaller jars to store in the fridge.
Thank you!
I just bought this Kilner fermentation set 3L and wanted to know if it's ok to pack half the jar. Will it still ferment properly if I fill it up half way?
I was wondering where do you find made in USA kitchenware? I agree that it is well worth it to spend a bit more for US quality; I really need to find the place to buy these from. Thanks so much for teaching us all! : )
clilbear11 I've got links in the description of the video.
1 litre of water is 1000 mls.
2% solution equals 2 grams of salt for 100 mls of water.
1 litre of water with 20 g salt equals 2% solution.
One and a half litres would need 30g salt to give 2%
eileenfb1948 You're only accounting for the water. I need everything in the jar to be at 2%. So when you're salting, consider the veggies and the water, and then your math will work: 3000ml of stuff to salt + 60g of salt = 2% salt! I'm glad you've been learning!! Good job!
That is how I have been doing it. I weigh the veggies in grams and estimate how much water I will need and then calculate the percentage from those two. No one until now has made that point clear. Thank you. That makes much more sense.
After they ferment and are ready to your liking how long will they last in the refrigerator ?
Hey great video, I plan to make a ferment that has as many different vegetables as I could get my hands on to see how it would turn out as well as reap the benefits of the nutrition. Do you have any tips of what variety of vegetables that would turn out great like the one you did here?
I'd stay away from the cuciferous veg (broccoli, etc.)
Hi from Germany - I don‘t have the place for my two big Kilner jars in my fridge. Can i put the ready-fermented vergetable in smaller glasses with old (or new?) salty water? Or without water? And in wich glasses (cause it still works a little bit)? Can‘t find information on this right now nowhere in the web. Thanx & keep on doing clips like this.
Sil
Yes. Just put the vegetables in smaller jars and pour the liquid from the ferment in to cover the vegetables.
Just watched the video and going to try this for sure! Once the fermentation is finished do you mix the veggies and put in smaller containers? Otherwise how long do you have to wait until you get to the carrots? :) Or do you mix everything in the big jar?
Yes, the results end up shrinking a little and this fits better in a smaller jar in the fridge.
🤔 check your maths, you said 2% brine, but you made a 4% brine !! You’ve added a quarter cub of salt to 1.5 quart of water, that makes 4% brine ..
You need to weigh the vegetables and include their weight with the weight of the water in the calculation.
Great video. I’ve been making red sauerkraut in my Kilner fermenting jar but next I’m going to try this. How long did you let it go before putting it into the fridge?
I'd let it go about 7 days.
Great videos! I had a quick question, I am currently living in Chiapas Mexico and All of our produce has to be sanitized before we can consume it. ( risks of E Coli, typhoid, etc)... if I sanitized before fermenting do you think it would kill off the natural yeat I need to start the fermentation process? Or, if I didn't sanitize, could the fermentation process kill the bad bacteria? Again, great content, I'm very happy I found your videos.
Kenneth Barnard Tough call. The fermentation process should kill all the pathogens once it's acidic enough (pH of 4 or less) but typhoid can persist until a pH of 2.5. You could add sugar when you salt so there's more food for the bacteria and you'll end up with more acid. Test with pH papers to make sure. Either way it's a risky proposition. I would keep doing more research before putting anything in my mouth.
@@BetterDoneYourself thank you for the response! I opted for cleaning and sanitizing before fermenting. It's about 3 days I and its bubbling away, so their must have been some remaining lacto. Many thanks!
@@BetterDoneYourself woah! 2.5 ph is TART!! lol
Have you ever fermented any mushroom?. I would like to see a video of the process.
Thanks.
Eugenia Rodríguez Yes. Watch the video in my channel!
Do you guys have a kimchi recipe?
When you put the jar in the fridge, do you cover with a lid or as it is?
Dorothy Fu I just use the silicone lid that it comes with.
I usually transfer it into smaller more manageable jar with a tight lid. Most of the fermentation has been complete and there's no more worry of an 'explosion'.
That way too, I can reuse the jar to ferment something else.
Do you leave the brine in the jar once you put it in the fridge? I like your style and commentary on fluoride and chlorine
M Absolutely and thank-you!
yummy...you had me at Bacteria and Rot! lol
Great video..I'm from the UK and am looking to buy the Kilner Fermenting Set.....I want to make Kimchi/Sauerkraut and other veggies.
If made in such large quantities, how long will it last in the fridge in a 3 litre jar, considering I would be continually opening and shutting the top and removing small quantities every time?
Would it be possible, after the fermentation process has been completed, to transfer the contents into 0.5 litre jars for smaller storage capacity? How does that affect the shelf life or would i need to I need to go through the canning process of heating/cooling until the lids pop inside?
Thanks for any advice you might be able to pass on...Keep up the good work
Derek Robbins of course you you move it to smaller has and store it in the fridge. It lasts for months. Fermentation is a preservation process that works great!
@@BetterDoneYourself Thanks for your response..Much appreciated!! It's an indication of how genuine you are about your hobby!
So would I need to perform a canning process once transferred to smaller jars, or can I just sterilise the jars before transfer and that would be sufficient??
I guess some form of wax paper on top would help or to keep the contents covered in the brine?
Derek Robbins no. None of the above. You're done. Your veggies are preserved. Do not sterilize anything. That is hard to maintain. Just put the veg in clean jars and stash in the fridge. The bacterial colony that you fostered in fermentation can take care of itself at this point and it will take care of you after you eat it! Double win!
@@BetterDoneYourselfMany Thanks once more!
Are you intending to make more videos in the future??
Derek Robbins yeah. But sometimes life gets in the way! I'll be back. Don't worry!
If you taste the product, doesn't oxygen get into the jar?
I noticed that you don't wash the produce, any reason?
Because if I film that then people will complain that the videos are long and boring. But, yes, it's washed. Usually just a quick rinse under cold water to get off the dirt and dead leaves and bugs. The bacteria will kill or break down the rest of whatever is on there.
Vederti usare il coltello in quel modo mi fa venire i brividi…
would distilled water be ok to use in fermenting? thanks
Daniel Staff sure! Just make sure to use a high quality salt like sea salt or Himalayan.
@@BetterDoneYourself great stuff! Many thanks
You can just boil your water to get rid of most of the cholorine. I wouldn't use distilled water because all of the good qualities of water will have been stripped in the distillation process.
Can I put pickled hot peppers in place of fresh peppers
You can try whatever you like. I only ever use fresh vegetables. I don't ferment processed foods with their various additives.
thanks I will see if I can find some freah
💝😊😄
How did it turn out?
Delicious as promised! The bell pepper got soft but otherwise I have been enjoying snacking on these veg after work.
First timer here. Got a Kilner Fermentation Set for Christmas. I took a stab at giardiniera using some instructions I found online because I couldn't find one on the Kilner site. I sure wish I had watched this video in its entirety and read the comments first. There aren't any spices in mine, other than a bay leaf. I also just made a 2% solution and poured it over the vegetables, rather than using the tips in the comments section by Tom Geist. I just tasted it after 9 days. Tastes like slightly salty vegetables to me. Do I wait it out some more? Or dump it and try a new batch? BTW - I used Himalayan Pink salt (which I read was OK but may be my problem?). Thx.
Pamela Goode if anything, you don't have enough salt but that is usually why people get mold or rot. What temperature are you keeping it? It should be around 72 deg F
@@BetterDoneYourself There's no mold. Temp has only been 67-68.
Pamela Goode You're going to have to keep on waiting or find someplace warmer.
@@BetterDoneYourself OK I will do that. A couple of other questions - now that I've opened it, have I interfered with the process? I put the weights back and the vegetables are still submerged. Also, can I keep the jar in a sunny place? Or is it better to not have it in direct sunlight? Thanks again!
Pamela Goode Maybe put it in the sun but covered with a dark towel. Sunlight is warming but also antibiotic so if you're going to use the sunlight, keep it wrapped up.
You can open and taste your ferment whenever you like!
Peeling the carrots would remove the beneficial bacteria wouldn’t it?
Illuminated Yes. It does. But there's lots and the bacteria gets spread around with the peeler blade.
@ 5:27 and onwards is a lesson on how NOT to use a knife safely.....
some latest research is reporting that probiotic bacteria can cause brain fog.. ... that's not happening to you is it.? 😅
Yep! Probiotics cause gastric disturbances - treat with antibiotics! This is obviously put out by the pharmaceutical companies. Put it in the bin with their low-fat recommendations! God forbid we should get healthy and quit buying pills!
"without too much more talking" - Too late.
What happened to this guy? Ran out of idea to film?
dude edit your video u keep shutting down dont look good u supposed to know what ur doing ... good luck
I have too much knowledge. I have to stop and think about what I didn't say yet and how to get everything important into the video. This isn't easy!
I fixed it! 😀
you confused me interchanging measurement types to help me how many teaspoons of salt would i need to add to 1 pint of water in order to get a 2% salt solution please