I fermented some tiny carrots from my garden. They went for 10 days. Oh man, seriously tasty and less salty than the ones that only fermented for 4 days. I left them whole or cut to about an inch. Dee-licious!
I am so loving what you are doing :) I make a lot of coleslaw so this one is a must since it will keep longer than my grated carrot and ribboned cabbage which perhaps only lasts two or three days in the fridge. Great saving on time but also this adds so much more goodness. Thank you xxx
This has been my favorite, and I like all your videos so far! I’ll try this and report back. This might be the start of better health And Food (!) for my family! Thanks!
Great video I substituted weights and picked up some pretty good rocks from our beach near us pooped them in the dishwasher wrapped them up in Saran Wrap and use them as weights
I am so glad to see you back doing videos. UA-cam was not sending me the notices of you putting more up. My bell is hit. So I dont get it. So im watching you tonight...yay!
Hello! I just finished my first ferment: Cauliflower, Asparagus, Red Pepper, tea bag of seasoning, 2 bay leaves. 10 day ferment with a three piece airlock on a mason jar. 2% solution 63F-72F temp Controlled fridge Taste and smell is good Aspar and Cauli softened but still had crunch, Peppers soft No Mold No Kahm Layer of White stuff at the jar bottom (not sure if normal) The brine turned syrupy / slimy / viscous Is that normal? Do you ever get viscous slow drippy brines but the veg still tastes fine?
Yep. It's an byproduct of certain strains of lactobacteria. The sugars break down into a very complex carbohydrate. Because of it's complexity, its very long and feels like a protein--slippery and gloppy. Sometimes new bacteria come into process late in the game and break this down and you don't notice. Sometimes, they come into play a little too late and your ferment gets slimy. It's perfectly safe and normal. You could just rinse your veggies and replace the brine with some fresh or pitch the whole thing and start over.
@John MacDowall haha, since covid 2020, alot of big channels just suddenly stop uploading. I can understand why people would think something was up! Good to know your still doing good!!
Just a thought on why some may be having or have had failed or poor results fermenting based on an article I just read, maybe its been talked about here before but I haven't seen it addressed. Ive noticed that most ferment instructions suggest the use a 2%-3% salt solution and when that's applied by weight to sauerkraut that's great because cabbage makes its own brine from the water within itself but then the same equation gets mentioned for brines in general with no regard for the water thats already in the vegetable they are fermenting. I can see where things can go south quickly because instructions are still calling for 2%-3% but the person bloging or making a video makes no mention that the brine they've just made is now going to pull the water out of veg to be fermented thereby diluting it possibly far below what it should be depending on how much veggies have been used by comparison to brine. I suppose if its a solid veg like carrot it may not make as much difference but in say something much more watery like cucumbers it could make a big difference. Exaggerated Example: If you pack a 2 quart mason jar full of cucumbers and it only takes one cup of 2% brine to fill the the rest of the jar that is no longer anywhere a 2% brine once it mixes with the H20 in the vegetable. It will spoil and if you are following your instructions like a good worker bee you are going to be pulling your hair out time and time again wondering why you can never get it right.
Hey, i just made fermented carrots (just cut to circles, not slaw) and they just sink in the water.. they dont float.. what does it mean? i didnt do anything weird just carrots and 2.5% salt water.. and they sink right down without needing to put anything to hold them down
casxadw It means they're not witches. I wouldn't give it much thought but I would weigh them anyways because once fermentation starts you'll have lots of tiny bubbles in there pushing everything to the surface.
IF you think salt is unhealthy, just use less. The salt just helps you taste the end result and harbors the good bacteria. Another thing that the salt does is help maintain the pectins in the veggies so they stay crunchy. You could make this with no salt, but you risk mold and yeast infecting this and lots of off-flavors and mushy veg. Like everything else, it's a balance.
You will have to experiment with that to figure out what tastes good to you. I tend to be a little heavy handed with the salt because it's safer--that is, that the ferments will work and my viewers will be happy with their ferment the first time they try. If you want to experiment and use less salt, you can find what works best for you! Have fun!
Thanks , I will try . BTW have you seen Indian way of pickling lemon/mango/ginger? I doubt they have the same level of pro-biotics in them as they are heavy in oil and other spices .
Lovely I do fermented carrots with ginger both go so well together
I fermented some tiny carrots from my garden. They went for 10 days. Oh man, seriously tasty and less salty than the ones that only fermented for 4 days. I left them whole or cut to about an inch. Dee-licious!
Thank you so much! Will go get carrots today!
Perfect timing just bought a bunch of carrots. We made your homemade sauerkraut and now we are hooked on fermentation! Thank you for your videos.
As always, thanks for the great video, John. I'd love for you to do a fermentation Q&A some time!
Good and great simple idea.
Great idea ! Simple and healthy! Thanks 😀👍 keep up what your doing.
This is an excellent idea. Must try this. Thank you John.
I am so loving what you are doing :) I make a lot of coleslaw so this one is a must since it will keep longer than my grated carrot and ribboned cabbage which perhaps only lasts two or three days in the fridge. Great saving on time but also this adds so much more goodness. Thank you xxx
I wish you the best dude, god bless you
This has been my favorite, and I like all your videos so far! I’ll try this and report back. This might be the start of better health And Food (!) for my family! Thanks!
Great video I substituted weights and picked up some pretty good rocks from our beach near us pooped them in the dishwasher wrapped them up in Saran Wrap and use them as weights
Love your enthusiasm! I love my fermantated babies ☺
Thank you, will be making a pint tonight:)
I am so glad to see you back doing videos. UA-cam was not sending me the notices of you putting more up. My bell is hit. So I dont get it. So im watching you tonight...yay!
About eggplants? I did a jar today... I'm waiting to tast it by next week!
Thank you. Im gonna make it soon, made the cucmbers already. They are good😊.
Hello!
I just finished my first ferment: Cauliflower, Asparagus, Red Pepper, tea bag of seasoning, 2 bay leaves.
10 day ferment with a three piece airlock on a mason jar. 2% solution 63F-72F temp Controlled fridge
Taste and smell is good
Aspar and Cauli softened but still had crunch, Peppers soft
No Mold No Kahm
Layer of White stuff at the jar bottom (not sure if normal)
The brine turned syrupy / slimy / viscous
Is that normal? Do you ever get viscous slow drippy brines but the veg still tastes fine?
Yep. It's an byproduct of certain strains of lactobacteria. The sugars break down into a very complex carbohydrate. Because of it's complexity, its very long and feels like a protein--slippery and gloppy. Sometimes new bacteria come into process late in the game and break this down and you don't notice. Sometimes, they come into play a little too late and your ferment gets slimy. It's perfectly safe and normal. You could just rinse your veggies and replace the brine with some fresh or pitch the whole thing and start over.
Thank you for all your videos.
Im new to your channel and love it!! id like to see some nice Kefir recipes :)
Jesse Jaunzems Guitar 🤔 may be time to break out the kefir grains again. Did you watch my water kefir video?
Better Done Yourself I just watched your kefir videos. Great stuff!! Thanks so much for sharing your knowledge!
This is an awesome video, and just what I needed to finally start fermenting. I'm taking the leap. Thank you.
Go for it!! Check here if you have any questions...
@@BetterDoneYourself Have you closed down the channel. I read somewhere that you were in poor health ...
@@Andy-fr6nj Where did you read that? I’m perfectly happy and healthy!
@John MacDowall haha, since covid 2020, alot of big channels just suddenly stop uploading. I can understand why people would think something was up! Good to know your still doing good!!
Thank you Jon,I like vidiyo,,I am srilanka
Just a thought on why some may be having or have had failed or poor results fermenting based on an article I just read, maybe its been talked about here before but I haven't seen it addressed.
Ive noticed that most ferment instructions suggest the use a 2%-3% salt solution and when that's applied by weight to sauerkraut that's great because cabbage makes its own brine from the water within itself but then the same equation gets mentioned for brines in general with no regard for the water thats already in the vegetable they are fermenting. I can see where things can go south quickly because instructions are still calling for 2%-3% but the person bloging or making a video makes no mention that the brine they've just made is now going to pull the water out of veg to be fermented thereby diluting it possibly far below what it should be depending on how much veggies have been used by comparison to brine. I suppose if its a solid veg like carrot it may not make as much difference but in say something much more watery like cucumbers it could make a big difference.
Exaggerated Example: If you pack a 2 quart mason jar full of cucumbers and it only takes one cup of 2% brine to fill the the rest of the jar that is no longer anywhere a 2% brine once it mixes with the H20 in the vegetable. It will spoil and if you are following your instructions like a good worker bee you are going to be pulling your hair out time and time again wondering why you can never get it right.
How about a home made vanilla extract video. I defiantly think I'll try the carrots.
soo easy just only 4 ingredients,carrots,ginger,water and time😄😄😄😍
SH J you forgot salt
What did you add in after salt water
Brandon King nothing
Is it better to peel carrots or should we leave that layer on for more probiotics?
I’ve left the peel on some batches and they seem to get some of the wrong biotic and go slimy.
Can u do it without pickle pipe
Gantz:0 Yes,just be sure to unscrew jar at least once a day to release built up gases.
Hey, i just made fermented carrots (just cut to circles, not slaw) and they just sink in the water.. they dont float.. what does it mean? i didnt do anything weird just carrots and 2.5% salt water.. and they sink right down without needing to put anything to hold them down
casxadw It means they're not witches. I wouldn't give it much thought but I would weigh them anyways because once fermentation starts you'll have lots of tiny bubbles in there pushing everything to the surface.
How long can you leave it to ferment?
Months
As long as you want! I start eating mine within a couple of days.
longer you ferment, the more probiotics. I wouldn't recommend only a day, thats ridiculous.
Did you add brine or water?
Water was added to the salted veg
Better Done Yourself 👍
Something we'd like to see you do is pickled jalapenos.
How about rhubarb
Thank youuuuuu for this!!!:))
I would have thought that salt would kill the good bacteria but have found that the Germans make Saurkraut that way too.
Lynn Purfield The lactobacters are pretty salt tolerant. The other stuff are not.
All these could start a new concept about preparing pickles and chutneys, don't you think so?
Alberto Adrián Schiano Think so? I hope so!
Could you make kombucha please?
Hege Skoghus Yes of course. Search my channel for kombucha
Better Done Yourself Thank you :)
What does the salt accomplish?
ruffyatutube The salt keeps it crunchy and chases away the bacteria that will cause rot.
Is that much salt healthy??
IF you think salt is unhealthy, just use less. The salt just helps you taste the end result and harbors the good bacteria. Another thing that the salt does is help maintain the pectins in the veggies so they stay crunchy. You could make this with no salt, but you risk mold and yeast infecting this and lots of off-flavors and mushy veg. Like everything else, it's a balance.
Better Done Yourself thanks what's the minimum amount of salt I can get away with?
You will have to experiment with that to figure out what tastes good to you. I tend to be a little heavy handed with the salt because it's safer--that is, that the ferments will work and my viewers will be happy with their ferment the first time they try. If you want to experiment and use less salt, you can find what works best for you! Have fun!
Thanks , I will try . BTW have you seen Indian way of pickling lemon/mango/ginger? I doubt they have the same level of pro-biotics in them as they are heavy in oil and other spices .
Your suspicions are correct.
Are you ok? Any Drugs Lately
P Hubbard Don't need 'em! I've got my delicious probiotic ferments!
virginia is my ex wifes name.
Justin Case it's also a fairly prominent University in the US
What drugs is he on ?
He's been dropping lactic acid. It's both delicious and healthy!
ADHD
Carrot Crack
im deaf
Jerod D all of my videos are captioned. Some in more than one language. I have 100% hearing loss in my right ear.
@@BetterDoneYourself Oh I meant that when the video started it felt like you were screaming.
Jerod D check the owner's manual for your device for some volume adjustment controls.
@@BetterDoneYourself are you serious?
Jerod D Yes. By decreasing the volume, my voice will be less like screaming.
Have been loving your videos but I think you need moderate your lactic "acid" intake. You're a little over revved this time. Just saying. Peace.
George Richardson Yeah. May be time to switch back to junk food.