Quite fascinating. First about the biodiversity, and then the pickles.I never heard of green bean pods fermented. Here, mostly cabbage, green tomatoes and cucumbers are mainstream. Also, beets and peppers but these are in vinegar, not fermented. And something that I had not seen since childhood, Green bell peppers stuffed with chopped cabbage. Also the processes may be slightly variate. I remember once that as a kid I ruined a big jar of that stuffed peppers. My mother used the anaerobic method. The jar was perfectly sealed with cellophane. And me, the idiot, just had a vision of the pickles suffocating, so I took a toothpick and made about a dozen of tiny holes. -Who did that? Yelled her few days later when she noticed. -I did it I said proudly. -Why on Earth you will do something like that? -So they will have air. She got black with anger and got the jar straight out to the trash, without even checking it if was good or not. May she threw away perfectly good just to punish me being an idiot, to feel guilty for spoiling the food, or maybe by the color she knew better. Fermenting stuff is an craft or maybe even art. Not everybody is good at it.
The Queen, my wife, loves fermented foods. She has been trying to get me onboard. I think Brigid has just sent my curiosity into the boat. Let's hoist the sail.
When using water from a public water supply, many now use Chloramine instead of Chlorine. They use it because it is more stable and will not "gas off". If this is the case, an alternate supply of water for fermentation should be used.
In my area we are dosed with chloramine, chlorine, and flouride. I have started collecting rainwater for my ferments (and for my goldfish). It adds a apecial element to the process for me. Thanks for these lovely videos. Brigid is a wonderful subject.
I'm tempted to try these foods. How fascinating. I've known about fermentation for ages but couldn't try it somehow. Think I will now after seeing this.
For now you can check out this website where she keeps posting recipes etc. It's in Swedish though, but with a little auto translate you can probably make sense of it: foradlingsodling.se/
Most u.s. cities now have chloramine in the water and you cannot use heating or airing out because it doesn’t work with that chemical. It has to be filtered out.
Thank you, very interesting. Just getting started so please forive me if this question is naive. I was wondering whether natto is also a lacto-fermented food (as one does not use salt and the environment is alkaline with natto)?
Hi Stefano. From my understanding of natto it is not a lacto fermented food, but rather a ferment made with spores (as opposed to salt). But I'm not the expert. I'll ask Brigid the next time I see her and will then update my answer here.
@@stefanogrillo1570 two years later but hey! Natto is an alkaline fermentation preformed by the wonderful bacillus subtilus. It is also an omnipresent bacteria like lactobacillus but is able and willing to ferment hot cooked soya beans. It can happen spontaneously if you keep your cooked beans warm and moist but is most often made using an older natto or starter culture (you still need to keep the beans warm and moist for a day or two).
Hello all, can anyone tell me how to use beetroot with this method? I'm a bit at a loss . . . Do I chop them up . . . ? I'm trying to collect large jars/containers!! But we are only 3 people! Thank you Brigid
Be careful with beetroot - there's so much sugar in them that they don't ferment very gracefully. I would use beets only as a supplementary castmember and not as the main player. Here's a video with Brigid containing one recipe that includes beets. (Switch on subtitle for English). ua-cam.com/video/GjQu_0KGK3I/v-deo.html
I wish she did because I don’t have Instagram and I just love her !!! not a creepy love, I’m a middle age woman, I just find her so interesting, sweet and pure hearted !!!!
@@rnupnorthbrrrsm6123 hahaha, ok. Well, you can always check out this podcast episode with her: ua-cam.com/video/s_t8ScJ_Tz0/v-deo.html and this beautiful song appearence in her garden: ua-cam.com/video/ZmocBlg34Ig/v-deo.html and this course in fermenting that I filmed with her: ua-cam.com/video/GjQu_0KGK3I/v-deo.html
I’ve been fermenting veg for years. It’s really disturbing to see someone doing fermentation in plastic containers… Don’t do it! Glass, ceramics .. plenty of more sustainable options
She is just a great person... Very inspiring
I agree! 💚
thank you for this and thank you youtube for bringing me here. i already find it the safest place on the intenet and is very healthy for my soul.
Awesome! I'm also grateful that UA-cam sent you here!
I know what you mean
loved it and Into the Soil Matias and Brigid thank you, in the PDC material at Design School for Regenerating Earth by Elyes Mkacher in Tunisia.
Quite fascinating. First about the biodiversity, and then the pickles.I never heard of green bean pods fermented. Here, mostly cabbage, green tomatoes and cucumbers are mainstream. Also, beets and peppers but these are in vinegar, not fermented. And something that I had not seen since childhood, Green bell peppers stuffed with chopped cabbage. Also the processes may be slightly variate. I remember once that as a kid I ruined a big jar of that stuffed peppers. My mother used the anaerobic method. The jar was perfectly sealed with cellophane. And me, the idiot, just had a vision of the pickles suffocating, so I took a toothpick and made about a dozen of tiny holes.
-Who did that? Yelled her few days later when she noticed.
-I did it I said proudly.
-Why on Earth you will do something like that?
-So they will have air.
She got black with anger and got the jar straight out to the trash, without even checking it if was good or not.
May she threw away perfectly good just to punish me being an idiot, to feel guilty for spoiling the food, or maybe by the color she knew better.
Fermenting stuff is an craft or maybe even art. Not everybody is good at it.
Wow, thank you so much for that story. I can see the scene vividly!
The Queen, my wife, loves fermented foods. She has been trying to get me onboard. I think Brigid has just sent my curiosity into the boat. Let's hoist the sail.
Careful, if you're anything like me you'll be hooked in no time!
When using water from a public water supply, many now use Chloramine instead of Chlorine. They use it because it is more stable and will not "gas off". If this is the case, an alternate supply of water for fermentation should be used.
Thank you! That's good advice!
In my area we are dosed with chloramine, chlorine, and flouride. I have started collecting rainwater for my ferments (and for my goldfish). It adds a apecial element to the process for me. Thanks for these lovely videos. Brigid is a wonderful subject.
I came here to say the same. I wonder if purified water would work, as long as it wasn't iodised
More of these videos please. I'm watching all of them and love it !
More are in the works :)
@@campfire-stories They are really beautiful, and informative ...
I tried doing my first lacto-fermented pickles today after watching your video yesterday night. So excited!!!
Thank you ❤
I'm tempted to try these foods. How fascinating. I've known about fermentation for ages but couldn't try it somehow. Think I will now after seeing this.
Go for it! It's fun and delicious and nutritious!
now I need to try making that daikon ferment!
It was delicious!
Thank you
Love it!!
I wish i could buy Brigids book on biodynamics and regenerative farming and fermentation
She's actually talked about writing a book. Not sure where she's at with that project. Hopefully it's coming along!
For now you can check out this website where she keeps posting recipes etc. It's in Swedish though, but with a little auto translate you can probably make sense of it: foradlingsodling.se/
Definitely would love the book too 👌
Omg she is just darling , and living my dream.
I agree !!!
And mine!
Do you have any recommendations for storing for anyone who does not have a cellar?
Most u.s. cities now have chloramine in the water and you cannot use heating or airing out because it doesn’t work with that chemical. It has to be filtered out.
For those of us in the U.S. it is 1/2 cup salt per gallon of water.
👍
Awesome!🤗💛🤗
Thank you! 🤗
Do you ferment everything first in plastic buckets and then transfer it to some jars? Or does it stay in the buckets?
Thank you, very interesting. Just getting started so please forive me if this question is naive. I was wondering whether natto is also a lacto-fermented food (as one does not use salt and the environment is alkaline with natto)?
Hi Stefano. From my understanding of natto it is not a lacto fermented food, but rather a ferment made with spores (as opposed to salt). But I'm not the expert. I'll ask Brigid the next time I see her and will then update my answer here.
@@campfire-stories Thanks, I appreciate it
@@stefanogrillo1570 two years later but hey! Natto is an alkaline fermentation preformed by the wonderful bacillus subtilus. It is also an omnipresent bacteria like lactobacillus but is able and willing to ferment hot cooked soya beans. It can happen spontaneously if you keep your cooked beans warm and moist but is most often made using an older natto or starter culture (you still need to keep the beans warm and moist for a day or two).
Do you get any alcohol byproduct from this type of fermenting?
Nope. or, very little.
Ps, I really don't like Kimchi as it's mostly made with vinegar (family aversion to vinegar!!) Any alternatives?
I don't think there's supposed to be vinegar in kimchi. Only salt.
💚
Lovely! Thank you!
Hello all, can anyone tell me how to use beetroot with this method? I'm a bit at a loss . . . Do I chop them up . . . ? I'm trying to collect large jars/containers!! But we are only 3 people! Thank you Brigid
Be careful with beetroot - there's so much sugar in them that they don't ferment very gracefully. I would use beets only as a supplementary castmember and not as the main player. Here's a video with Brigid containing one recipe that includes beets. (Switch on subtitle for English). ua-cam.com/video/GjQu_0KGK3I/v-deo.html
Isn’t Kvass made with beets?
Dose Brigid have her own channel?? I hope she dose
She has an instagram account: @brigidfoodcrafter
I wish she did because I don’t have Instagram and I just love her !!!
not a creepy love, I’m a middle age woman, I just find her so interesting, sweet and pure hearted !!!!
@@rnupnorthbrrrsm6123 hahaha, ok. Well, you can always check out this podcast episode with her: ua-cam.com/video/s_t8ScJ_Tz0/v-deo.html and this beautiful song appearence in her garden: ua-cam.com/video/ZmocBlg34Ig/v-deo.html and this course in fermenting that I filmed with her: ua-cam.com/video/GjQu_0KGK3I/v-deo.html
She knows her shit much more than those silly vegans.
I’ve been fermenting veg for years. It’s really disturbing to see someone doing fermentation in plastic containers… Don’t do it!
Glass, ceramics .. plenty of more sustainable options