This 2 Ingredient Recipe Will Change Your Life
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- Опубліковано 18 тра 2024
- today we talk all things fermentation, and how the use of fermentation particularly lacto fermentation has been done for thousands of years around the world. As a means of preservation, to improve the flavour of ingredients & nutritional profile. With the abundance of my vegetable garden, fermentation as a way of preserving has been vital.
A note on salt percentages based on my experiences using 3% salt based on the weight of just the water offers a consistent salinity that is enough for safe fermentation, leading to a less salty final product that also preserves the flavours of the ingredient you're fermenting. Alternatively often people will do 3% salt based on the combined weight of both the ingredients, but for me it can result in a saltier less palatable outcome, but you will have more of precise microbial control (less chance of your ferment failing - although mine never fail). Using 3% of just the water's weight especially for non dense foods like rhubarb, fruits, wild garlic, tomato, even the thinly slice carrot (seen in the video) is generally sufficient, for me it's the perfect environment for beneficial bacteria to thrive without overly salting the food.
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more fermentation recipes which include cheese, hot sauce & kimchi - ua-cam.com/video/K7subHR6yPI/v-deo.html also a note on salt percentages - based on my experiences using 3% salt based on the weight of just the water offers a consistent salinity that is enough for safe fermentation, leading to a less salty final product that also preserves the flavours of the ingredient you're fermenting. Alternatively often people will do 3% salt based on the combined weight of both the ingredients, but for me it can result in a saltier less palatable outcome, but you will have more of precise microbial control (less chance of your ferment failing - although mine never fail). Using 3% of just the water's weight especially for non dense foods like rhubarb, cabbage, fruits, wild garlic, tomato, even the thinly slice carrot (seen in the video) is generally sufficient, for me it's the perfect environment for beneficial bacteria to thrive without overly salting the food. Happy Fermenting!
I have noticed for months, when I started watching your channel, that your wardrobe is excellent. Always beautiful textures, fabrics, colors and it fits you really well. Do yo have someone, like a tailor, to help you choose your clothes, or is that just another one of your many talents ? Everything about you and your channel is artistic and beautiful.
Thanks so much! Just another creative outlet I enjoy ❤️
I have rhubarb envy.
officially the Che Guevara of cooking✌
@@gazoakleychef aah, I foresee you having a love affair with nettles, speaking of clothes. Do see the film "the nettle dress". I have been carrying a desire for land and for some of that, which would protect gardens too, being devoted to nettles.
@@solofedericoThat’s not a compliment. Che was a racist butcher. Seriously, check your history before embarrassing yourself.
Amazing content! Humanity needs more people like you with your audience that share knowledge on homemade food and a more sustainable life style. Hope we can all transition to there and regain control of our lives.
Thanks so much ❤️
In Poland we do this with small cucumbers and the longer they stay in the brine the more acidic they get, but for me the best are like 1-2 days in when they are still green and have that crunch to them! We also add garlic cloves, dill and horseradish stalks, sometimes blackberry/cherry leaves for that extra flavour. I am excited to try this with different veggies now :):):)
So you Just Pick the leaves Form the tree dorectly or usw Other leaves?
Gaz, you should experiement with fresh lime juice. I make a cabbage lacto, where i massage pink salt with a bit of vinegar into the cabbage leaves. After the cabbage has soften, I add it to a brine made with fresh lime juic and some water, and you can add more pink salt to taste , but washing the cabbage with vinegar adds a little bit of tang to the brine, without over powering it. It’s delicious and stays fresh for along time.
@jacknessmonster Thank you so much!
I will definitely give the fermented rhubarb a try! I use 2 TBSP salt per quart of water… no measuring or weighing, etc - works out well every time!
That’s an easier way to remember things, thanks 👍
Not all salt weighs the same. It's better to go by weight and not by volume.
I was visiting some friends up North and we're vegan/vegetarian. They make all sorts of yummy artisan stuff - but they served a 2 years old rhubarb wine they made with dinner last night!!! omg...that's all I'm saying! It was amazing!
was it a cordial type of wine, or more of a dryish rose?
@@Olhamo dry with a lovely clear lemony hue. ❤️
@@darcyroyce sounds wonderful
@@Olhamo I was well impressed with their allotment as well - it's massive and it's filled with every veggie and tons of fruit trees and bushes as well. I am very determined to start growing again. 🌱💚🙂
oh thank you ill try that :D
You really don’t need to burp those jars, the hinge gives enough to let gases out without burping. Burping risks letting in air and mould spores. But sit them in a dish as they may well overflow. And Gu jars are perfect to keep everything under the brine, no need to buy glass weights.
I did white asparagus with garlic, black pepper and tarragon spice! It came amazing
It would be interesting to see your new style of eating.. like "what i eat in a day/week" kinda video..
Guerilla Vegan Gaz! Thanks so much for bringing such wholesome recipes to me and my family. My three year old is reaping the benefits of your fantastic recipe book and video tutorials.
its awesome i have a che shirt and the resemblance is uncanny
i have been lacto fermeting for years. I have at least 2-3 jars of different ferments going on everyday because I eat it daily.
This is amazing! Please do your hibiscus kombucha next! I want to make it so badly!! 🫶
hibiscus and rhubarb sounds like a lovely combo.
Dear Gaz!
You are the most beautiful inspiration for me. Thank you for being so special❤
Wow, thank you
I hope your next cookbook will feature many fermented foods!!
I love the lambs out on the field. I dream of moving away from the city to a place as beautiful as this!
Best time of the week when a new gaz video is uploaded!
Eating your rhubarb with your fingers reminds me of when, as a child in the summer, my friends and I used to stop for a snack of pickles or sometimes rhubarb dipped in sugar and sit on the front porch together and eat it.
I love your videos man. I will for sure try these!
Really enjoy your videos! One of the best channels on youtube
Thanks, Ernesto!
This two ingredient recipe has indeed changed my life. Thanks Gaz!
I’ll harvest some of my rhubarb and give this a try. Thank you for the detailed description of the flavors as well as the process.
so excited to do this!!
My favourite hobbies
Your video is right on time Gaz! I was unsure of how much salt to put just yesterday. Your instructions are very clear! Thank you!
Glad to see you. I've missed yr videos
ive just started growing rhubarb so i have to wait ages for it to grow but when its ready to be harvested im defo making this fermented rhubarb thanks for sharing
Love you channel - thanks for sharing your skills in such a visually inspired way :)
Thanks for this! I am definitely going to try it this summer!
Hope you like it!
So excited! I started fermenting my veg last week and it is so delicious! I'm about to start fermenting some fresh beets this week
I love how the Kurdish music starts playing at 13:00. Amazing!
I love a good fermentation video. Looks delish 👌 munching on a pickle straight from the jar is the best snack 😌
Love the idea of using the brine for salad dressing mixtures 🤔
Yes! This is what I will do with all my leeks, fantastic!
Describing th taste got Me salivating
I love it, it taste so good 👍👍❤️💛💓
This video is very inspiring, you manage to put across your delight in this type of food, thank you for sharing.
well, that was heavenly to see, in the midst of a pre-solar-return fast! Rhubarb!! I've been doing ferments for some years now, and lately was eyeing the rhubarb, but not inspired to do the sweet stewing, and kind of craving it raw-- and yet not quite getting the revelation--so thankyou so much!
Great one commandante
And , you can save your brine to use as a dressing and to flavor cooked foods !! Amazing !! ❤
It's so good to see vegan closer to nature. I really enjoy your evolution.
Can I just be Gaz why do I have to be a vegan
@@gazoakleychefProbably because a lot of people still know you as Avant Garde Vegan, I mean that's what you called yourself for years. Any particular reason why you don't want to identify as a vegan anymore? You're not going to be the latest in the line of former vegan UA-camrs are you?
@@gazoakleychef I never quite thought of you as vegan. More like Chez Gaz. It always seemed you were making these luscious things that held within in them a certain craving for their meat versions. I don't want to call myself anything but an intuitarian, if pressed. which might explain why I can go from only wanting flowers and fruits to loving with a capital L some peppered mackerel. I am also totally open to a "vegan" version of that because I love vegetables. And recently, I discovered a fermented 'butter' product after really craving some grass-fed butter, and yet, every time I thought of it as being from the milk cows make, to feed their young, I was just put off. The product though, has literally everything I was desiring in butter, and more. It makes me want to make some of my own.
@@gazoakleychef I get how you feel, ill never turn my back on my quest for health and sustainability, but I am tired of the labels and the stigma that comes with it. Having a bit of an identity crisis lately and not sure why I should have to label myself as anything.
@@gazoakleychef That answer makes me very sad. No, you don't have to be vegan. You were. A proud one too. Apparently no more. That's sad. I can't think of any good reason why you wouldn't be.
I've just gotten into fermenting with honey. I've been brewing mead for several years, but fermenting garlic, jalapenos, even pinecones is a new interest. Now I can try another way of fermenting...thanks!
Love the Che Guevera hat 😊 would love to see you make a video of flavoured kombucha recipies! Am really curious to start making my own
That doesn't look that difficult at all! Also sounds delicious. I might try this with leftover fruits and vegetables.
The only thing I noticed is that gorgeous japanese knife!
Love your incredible videos❤
We love you Gaz
Gaz, three cheers, i love your headgear👍
Damn that sounds delicious!
Trust me!
Im really loving kimchi and sauerkraut, this looks so delicious Gaz. Another helpful video im learning so much from your channel. Thanks so much ❤
Thanks so much
This is one of the best explanation’s on how to do fermentation Ive seen, thank you for sharing.
U r so cool! I've always enjoyed ur content tbh. Keep it going bud!! U r inspiring many peeps❤
Really mellowed me out here, thanks!
Glad you enjoyed it!
Haven't tried fermented rhubarb. Love doing curried fermented cauliflower and cabbage. Rhubarb wine 🍷 next!?! Hat looks great with your dark features. Handsome gent. Love the mesh sweater shirt.
Yes, curried fermented cauliflower is my very favourite of all ferments! 😊
awww Gaz you're amazing
Inspiring. I live in Yorkshire and have a lot of rhubarb
Love your videos and generosity of information.
Love your clothing style too. Beautiful textures and colours that suit you, your personality and lifestyle. Love the beret with your longer hair too.
Makes me want to make the lifestyle change long long overdue, to a big garden with more room to grow food.
Love your kitchen too and your treasures within it.
Achieved as always after a LOT of work. You should feel proud.
Wonderful.
Thank you so much!
Thanks so much for making this video. I’ve been wanting to make sauerkraut but scared to try it incase I make myself ill 😅 but you’ve made it seem very easy to do.
Good crunch…. 👌
Omw this is amazing ❤
❤️❤️❤️
Okay, thats it. This was the push I needed. I've had a hand written recipe from my friend's Rumanian mother in law for sbout 2 years and just never made it. Gonna get rhubarb at the market later this week and finally make it!
I'm liking his change of style with his fashion, apart from his videos and style of cooking as well
I'm gonna try the lacto fermented rhubarb !! it's fantastic !! thanks for this video:)
Enjoy ❤️
@@gazoakleychef i will! I lacto fermented yesterday some kohlrabi cabbage for the first time, I can't wait to try it!
I love fermenting!
Me too!
Tjank you for that video. I would also like to see other fermentation recipes like tempeh or fermented plums. Japanese recipes include a lot of fermented food...
Bravo
Please Always plant rhubarb far away from animalpens. My friend horse died after eating the highly toxic leaves.
But once planted at the right spot it just thrives and will come back each year ;-)Enjoy the pink delight
OMG, this is such a beautiful rhubarb. I love rhubarb so much and I am a little bit jealous right now. Unfortunately, I do not process fermented dishes because of the histamine. Btw. rhubarb ist not a fruit but a vegetable, too.
Really good content ! You might think about they're high oxalates content ! Soy is packed too
Gaz you would love Roasted Eggplant and Pepper Spread (Zacusca)-it’s absolutely the best thing ever ,eaten on fresh bread
that rhubarb would be great chopped up and served on top of a dip or something, yum! top tier content as always Gaz 😊
I didn’t know Che Guevara was plant based!
Che Guevara was not a vegetarian. Perhaps, had he lived, he would have come to see animal rights as a serious social issue.
Haha , yes the Che "Gaz" Guevara ! Awesome
I was thinking the exact same thing🎉
So good! Any spices you suggest adding? I might try adding bay leaf, juniper berries, ginger, coriander seed....
buddy youre living my dream
You gotta try lactofermented salsa, so good
This sounds amazing!
Does fermentation also turn the volume up on the rhubarb?
Cracking video though.
Hey Gaz - I love your videos - a good advice to add for people who eat a lot of fermented veggies and drink kombucha is to be extra sure you brush your teeth squeaky clean at last twice a day. These products contain high amounts of acid that breaks down your teeth like a worm knife through butter 👍
I would recommend just rinsing with water after. You don't want to brush the enamel off your teeth right after softening it with acid. Wait a few hours.
@@k.h.6991 very good point! 👍
@@k.h.6991 Never brush your teeth right after a meal- what ever it is! If ever one needs a deeper rinse, just add salt to water and rinse with it. They'll even feel clean. :)
Great video! Would it last on the side or does it have to be in the fridge to keep long term as I thought the brine would preserve it? Thanks
"El Che" of vegan food 😂😍 I never made fermented food. I wonder if onions would be nice, to add to salads. I'll have to give it a try!
Love that Kitchen! Is it my computer, your camera or the system. I seem to see shots of "fire" popping off the open jar. Perhaps it is the power of Fermentation. 🤗
Gaz, have you lacto-fermented garlic cloves yet? Its absolutely stunning. Takes the heat out of it but makes the flavours amazingly
Garlic is on my list for a while … I made fermented onions and they were just phenomenal! Do you add anything other than salt & water to your garlic? How long did you ferment them. Also, did you know that you can ferment garlic just in honey? (If you’re not vegan of course) it’s amazing and it is a fabulous immune booster! 🎉
@keinohrtini for vegan I ferment garlic in maple syrup, works the same as honey 😀 Around 6 weeks for fermentation of garlic but longer if uou like. Its so addictive just to snack on
Ive made a fermented garlic-ginger paste before that was absolutely amazing in anything I added it to. Especially curries and the like.
I've been fermenting at home for years, but have always struggled with how to use them in dishes. I usually just throw them on salads or eat them on the side, but I'd be interested in how you incorporate them into other dishes.
Hi Gaz. Love your videos. How long can i keep the jars out of the fridge for?
Try it with creamy humus or/and muhammara 🙃
I'll give this a try. Can we do it with all vegetables? Aubergines, cucumbers, courgettes, beetroots... etc?
You should try fermented cauliflower and radishes 👌
What is the color/brand of the plaster walls ?? It's what I love , thank you ❤
Che Guevara ferments!
Asta la fermentation, siempre!
il comadante Chegevara look👍
I’d love to try this! We unfortunately do not have any rhubarb out where we reside, but it sure does sound delightful! Definitely something on my to do list. Also wonder how a rhubarb fermented hot sauce would turn out? 🤔
If you make Rhubarb gin, once the gin is made, make a crumble with the infused rhubarb, very nice, hot or cold ... caution, DO NOT drive or operate machinary afterwards ;)
@@carolineowen7846 Oh my word! That sounds like such a lovely idea! (Minus operating any machinery after of course!)
I enjoy making my own spirit infusions and syrups, so your suggestion truly flipped an idea switch 💡
A recipe or proportions for a dressing would be much appreciated. I have some rhubarb fermenting...i even put some raw on my salad, it was great.
God I miss having a backyard with rhubarb
Hi gaz love the channe!. First time fermenter here, ive done some carrots with garlic ans dill and i have a question.....i just opened up to burp it and a load of gas fizzed up and bubbled, is this normal? Probably a daft question but it seemed a lot, it was like fizzy pop lol
I had the same experience with fermented wild garlic- the whole fridge ponged, even my block of butter took on the garlic flavour
I love brine! I know it sounds crazy, but I love sweet/sour "bread and butter" pickle juice since I was a kid!
What about vinegar?
You do not need vinegar for lacto fermentation
Gaz I have two separate rhubarb plants, Thanks, I would of never thought to ferment my rhubarb.
You’ll love
@@gazoakleychef I need many more jars ( :
@@gazoakleychefI made one jar and I hope I wasn't supposed to peel the rhubarb
"A dish had to have a level of acidity, no matter what it is." Thanks, I feel less weird now for pouring camu camu powder on my veggie stew because I ran out of lemon and sumac (and of course vitamin c helps with iron absorption too, so it's a win win). 😂
Amazing! But i have a question: Don’t you normally need to peel Rhubarb?
Kefir cheese would go well with these fermented veggies 😊
Hola desde España 🇪🇦, una pregunta en donde vivo el clima es caluroso y húmedo, puedo conservarlos bien? , muy gracias ❤
✍✍✍ Amazing! I think ....Humus would be a great addition to those rhubarb pickles. Thanks for inspiring better !👨🎨 🙂🥰🥬📖
I need to try this I am obsessed with fermenting also I make the most amazing ginger beer. Do you make kefir?
Please share how you make your ginger beer - mine never turns out right! Never bubbly as it should be although I have those swing-top bottles