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!
Thank you for that explanation, it was the first thing I wanted to question as I have had plenty of success except with cucumbers which needed the 3% and have stayed very bland and no more than salt water slightly remnant of the sae
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.
@@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.
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 :):):)
@@horhor440 We grow GRAPE VINES which have GRAPE LEAVES; rinse off the leaf in NON-chlorinated water. (see link for leaves you may have access to...) I make fermented cucumbers for better nutritional. Here's a great teacher about things that affect your your cucumbers. ua-cam.com/video/eCO5OnUnkKc/v-deo.html
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.
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!
@@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. 🌱💚🙂
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.
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.
Gaz, I just want to thank you for making such beautiful and educational videos. I have been watching (and re-watching!) your videos for years and was just replaying this video as I am planning on lacto-fermenting some of my home grown beetroot tomorrow. Your passion for using traditional techniques to celebrate fresh produce is so inspiring. Please never stop!!
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'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!
We cut off the rhubarb leaves and put them back under the plant as a mulch or weed barrier, grandparents always did. Can’t wait to try fermented rhubarb!
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 🤔
Youve inspired me to have another go at fermenting. I followed a recipe for red cabbage which used salt massaged into the cabbage. It was too salty for me.I remember from school science lessons that 1ml water weighs 1g, so for example 500 ml ml water weighs 500g. Knowing that you could skip weighing the water and just measure the volume. I usecmy grandmother's old kitchen scales with brass weights, so it's difficult to set them to zero.😊
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.
I haven't tried this method yet. I've got some other sauerkraut on the go, but I'm excited to try this method out. It's so simple and flexible! Thank you.
This is my first time fermenting Sourkraut. I live in the Pacific Northwest, and we are a little chilly. Mine has been going for almost 4 weeks and looks light pink but no dark or mold. It looks pinkish and clear. I do, however, also have some red cabbage and carrots in the mix.
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
Hello Gaz from our family farm in Central ⛵⛵ Lakes Region New Hampshire. We are big on rhubarb here. Strawberry rhubarb pie especially. I make a rhubarb custard, but will give it a try fermented. I am on a post surgical diet that is geared to be kind to my liver and pancreas, after an inflamed gallbladder tried to take those two organs out last October. My hospital dietitian diet encourages ferments. I do eat sauerkraut, but want to try more options. I'm on a modified semi-vegetarian Mediterranean diet that is very strict that is agreeing with me. No red meat allowed, but I can have fish and seafood, white chicken & turkey. Prefer the seafood and plant proteins. Yes Tofu is on my list. I am following you to make use of those recipes that use soy products. This channel is very well done and I am checking out your cook books. All the best! ~ Diane
@@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.
Great video. I love the simplicity. I’ve made sauerkraut several times. I haven’t tried other veggies yet… on my list. I pickled quail eggs with vinegar… would this brine work for hard boiled eggs too?
Gaz, you're amazing and so inspiring for me ❤ Try recipes from Eastern Europe in terms of vegetables fermentation. Oh and so much more, from our way of cooking nettles to preparing fermented elderflower drink (you'll love it) and list can go on in terms of vegan recipes from our culture. Cheers from Romania 🩷
This year I tried this with windfall green plums, far too hard and sour to eat. I made several cuts in each one down to the stone and fermented them in brine. After three weeks they were delicious, an ideal companion to tomatoes.
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.
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!
It'd be awesome to see some recipes with these fermented foods in so we can get an idea of what to eat them with. Definitely looks like an interesting addition and I totally agree about all dishes needing some sort of acid in them. :)
I find fermentation so interesting, but am so intimidated by it that ive never tried it. Ive seen so many videos of successful recipes posted on social media, but ive noticed also lots of failures too, with mold and other things that can go wrong. Its given me the impression that it can be very finicky to do. 🤷🏻♀️ Ive never purchased any recipe books cuz there are too many out there to choose from, for a beginner like me. Do you have any recommendations as far as books that a person could begin with? Your channel came up on my feed, so ill be checking it out. Thank you for this video. Have a blessed day. 👩🏻🌾
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 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. :)
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!
This is so beautiful, Gaz, thank you! A thought popped on my mind while watching - you know Ryoya from @peacefulcuisine, right? He is also a gentle soul like you. If you two would cook together, now that would be great!
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
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.
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
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.
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. 🤗
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...
I am very confused. I loved the video but have a question. I will shortly have lots of apricots and figs that I would like to keep until next year. Do you think I should use your fermentation method that looks easy, or do I need to look at canning? Thank you.
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.
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?
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.
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!
Thank you for that explanation, it was the first thing I wanted to question as I have had plenty of success except with cucumbers which needed the 3% and have stayed very bland and no more than salt water slightly remnant of the sae
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.
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?
Also grape leaves have tannins to help with long term crispness
@@lrfolkins6692 Do you mean it helps other ingridients stay crispier like cucumber for example?
@@horhor440 We grow GRAPE VINES which have GRAPE LEAVES; rinse off the leaf in NON-chlorinated water. (see link for leaves you may have access to...)
I make fermented cucumbers for better nutritional.
Here's a great teacher about things that affect your your cucumbers.
ua-cam.com/video/eCO5OnUnkKc/v-deo.html
@@julianspiegler8252 yes
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.
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.
Your garden, your kitchen, your veggies, your outfits, everything looks beautiful, classy and delicious!!!
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
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 ❤️
I did white asparagus with garlic, black pepper and tarragon spice! It came amazing
This two ingredient recipe has indeed changed my life. Thanks Gaz!
Dear Gaz!
You are the most beautiful inspiration for me. Thank you for being so special❤
Wow, thank you
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.
Today, thanks to you and your channel, I have start my first ever fermentation of Rhubarb. I'm so excited to see how it turns out. 🤞🏻🤞🏻
Gaz, I just want to thank you for making such beautiful and educational videos. I have been watching (and re-watching!) your videos for years and was just replaying this video as I am planning on lacto-fermenting some of my home grown beetroot tomorrow. Your passion for using traditional techniques to celebrate fresh produce is so inspiring. Please never stop!!
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'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!
Best time of the week when a new gaz video is uploaded!
We cut off the rhubarb leaves and put them back under the plant as a mulch or weed barrier, grandparents always did. Can’t wait to try fermented rhubarb!
This is amazing! Please do your hibiscus kombucha next! I want to make it so badly!! 🫶
hibiscus and rhubarb sounds like a lovely combo.
Really enjoy your videos! One of the best channels on youtube
This video is very inspiring, you manage to put across your delight in this type of food, thank you for sharing.
I hope your next cookbook will feature many fermented foods!!
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.
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 🤔
I LOVE everything about your kitchen! (Sorry to interrupt, I just had to get that out. Back to the video now)
Youve inspired me to have another go at fermenting. I followed a recipe for red cabbage which used salt massaged into the cabbage. It was too salty for me.I remember from school science lessons that 1ml water weighs 1g, so for example 500 ml ml water weighs 500g. Knowing that you could skip weighing the water and just measure the volume. I usecmy grandmother's old kitchen scales with brass weights, so it's difficult to set them to zero.😊
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! 😊
I haven't tried this method yet. I've got some other sauerkraut on the go, but I'm excited to try this method out. It's so simple and flexible! Thank you.
Ohhhhhhhh I was hoping you'd do this subject. I'm Scandinavian so pickled and fermented were necessary for the climate, but I adore eating them.
I am making this , this weekend! A friend has rhubarb in her garden and she is giving me some to make this! Can’t wait !
I love the lambs out on the field. I dream of moving away from the city to a place as beautiful as this!
Great informative video Gaz. I will certainly give this a go. Thank you ❤
This is my first time fermenting Sourkraut. I live in the Pacific Northwest, and we are a little chilly. Mine has been going for almost 4 weeks and looks light pink but no dark or mold. It looks pinkish and clear. I do, however, also have some red cabbage and carrots in the mix.
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
You gotta try lactofermented salsa, so good
This sounds amazing!
I’m so happy I saw this!!! Now I know what I’ll do with all my rhubarb. ❤ nice work gas
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
Hello Gaz from our family farm in Central ⛵⛵ Lakes Region New Hampshire. We are big on rhubarb here. Strawberry rhubarb pie especially. I make a rhubarb custard, but will give it a try fermented. I am on a post surgical diet that is geared to be kind to my liver and pancreas, after an inflamed gallbladder tried to take those two organs out last October. My hospital dietitian diet encourages ferments. I do eat sauerkraut, but want to try more options. I'm on a modified semi-vegetarian Mediterranean diet that is very strict that is agreeing with me. No red meat allowed, but I can have fish and seafood, white chicken & turkey. Prefer the seafood and plant proteins. Yes Tofu is on my list. I am following you to make use of those recipes that use soy products. This channel is very well done and I am checking out your cook books. All the best! ~ Diane
You should try this with cauliflower 👌 I come from Bulgaria and this is a very typical winter side dish
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!
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.
Great video. I love the simplicity. I’ve made sauerkraut several times. I haven’t tried other veggies yet… on my list. I pickled quail eggs with vinegar… would this brine work for hard boiled eggs too?
Gaz, you're amazing and so inspiring for me ❤
Try recipes from Eastern Europe in terms of vegetables fermentation. Oh and so much more, from our way of cooking nettles to preparing fermented elderflower drink (you'll love it) and list can go on in terms of vegan recipes from our culture.
Cheers from Romania 🩷
Love you channel - thanks for sharing your skills in such a visually inspired way :)
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
This year I tried this with windfall green plums, far too hard and sour to eat. I made several cuts in each one down to the stone and fermented them in brine. After three weeks they were delicious, an ideal companion to tomatoes.
You're coming into your own as you connect to the land. Will have to try rhubarb. Thank you.
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
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!
That doesn't look that difficult at all! Also sounds delicious. I might try this with leftover fruits and vegetables.
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!
It'd be awesome to see some recipes with these fermented foods in so we can get an idea of what to eat them with. Definitely looks like an interesting addition and I totally agree about all dishes needing some sort of acid in them. :)
Juat serve it with every meal. Like a side. Like how people eat ginger with sushi. Like a pickle spear....anything.
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 find fermentation so interesting, but am so intimidated by it that ive never tried it. Ive seen so many videos of successful recipes posted on social media, but ive noticed also lots of failures too, with mold and other things that can go wrong. Its given me the impression that it can be very finicky to do. 🤷🏻♀️
Ive never purchased any recipe books cuz there are too many out there to choose from, for a beginner like me.
Do you have any recommendations as far as books that a person could begin with?
Your channel came up on my feed, so ill be checking it out. Thank you for this video.
Have a blessed day. 👩🏻🌾
I love how the Kurdish music starts playing at 13:00. Amazing!
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🎉
Literally
Thanks for this! I am definitely going to try it this summer!
Hope you like it!
And , you can save your brine to use as a dressing and to flavor cooked foods !! Amazing !! ❤
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. :)
We do this with cucumbers in the summer. Some will add horseradish, peppercorn, and to help fermentation pieces of bread...
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!
8:25 its called kahm yeast. It looks like a white fuzzy layer.
Wow you have wild garlic to last a few generationswell done
I'm liking his change of style with his fashion, apart from his videos and style of cooking as well
So good! Any spices you suggest adding? I might try adding bay leaf, juniper berries, ginger, coriander seed....
This is so beautiful, Gaz, thank you! A thought popped on my mind while watching - you know Ryoya from @peacefulcuisine, right? He is also a gentle soul like you. If you two would cook together, now that would be great!
that rhubarb would be great chopped up and served on top of a dip or something, yum! top tier content as always Gaz 😊
Describing th taste got Me salivating
Great video, is it bad to get small white furry spots in the water as it ferments or does that mean it’s gone bad already? Thanks
Inspiring. I live in Yorkshire and have a lot of rhubarb
I scrumped some apples from the neighbours tree and fermented them with cinnamon sticks …. Amazing flavour …. Lactose fermentation is the way forward
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
Hi Gaz. Love your videos. How long can i keep the jars out of the fridge for?
Gaz you would love Roasted Eggplant and Pepper Spread (Zacusca)-it’s absolutely the best thing ever ,eaten on fresh bread
Yes! This is what I will do with all my leeks, fantastic!
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
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.
We love you Gaz
U r so cool! I've always enjoyed ur content tbh. Keep it going bud!! U r inspiring many peeps❤
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.
Bruh. You are the Boss man- the Che Guevara of fermented veg! You’re my hero 👏🏼👏🏼👌🏼
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. 🤗
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...
I love fermenting!
Me too!
I am very confused. I loved the video but have a question. I will shortly have lots of apricots and figs that I would like to keep until next year. Do you think I should use your fermentation method that looks easy, or do I need to look at canning? Thank you.
Lacto both sounds great, experiment!
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.
What are Gu jars? I tried googling, is it a shallow jar??
@@manehbag732they are small shallow glass jars containing delicious desserts which you can buy in supermarkets in the UK
Glad to see you. I've missed yr videos
I love your videos man. I will for sure try these!
Gaz, three cheers, i love your headgear👍
Hola desde España 🇪🇦, una pregunta en donde vivo el clima es caluroso y húmedo, puedo conservarlos bien? , muy gracias ❤
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?
It would be interesting to see your new style of eating.. like "what i eat in a day/week" kinda video..
What is the color/brand of the plaster walls ?? It's what I love , thank you ❤
Great one commandante
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
Do You do anything with salty water after finish the vegetables ?
Do you have to keep them in the fridge? Thanks
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.