The Fido jars can be tricky to find online since they are expensive to ship. Here are some available on Amazon at the moment. My favorite size is the 1.5 liter. amzn.to/3WTrjA0
What about all these videos that say you have to keep the veggies submerged by using weights to hold it down? How come your method doesn't mention this? BTW, I love your approach to fermenting!
After the food is fermented, and you start eating from the jars, do they have to be oxygen free, i e do phyto jars remain oxygen free after they are opened?
It depends on which recipe you are talking about. If it is the salsa, it is by weight. My cookbook has all the salt math done for you if that is helpful. simplydivineeating.com/recipies/in-the-kitchen/store-it-alive/
The sodium stays the same, but it is meant to be eaten as a condiment…just a spoonful or two with a meal. So overall, the sodium is not super significant compared to a normal American meal.
Do you open them to burp them every day ? Do you not have to keep them in the fridge to slow fermentation after a week or 2 depending on how sour you want it ?
Yes. You can change the spices however you prefer. You can use a recipe you already love and just make sure the water brine is 1.5 t salt/cup. Or I have a recipe for bread and butter pickles in my cookbook here simplydivineeating.com/recipies/in-the-kitchen/store-it-alive/
It doesn't work the same with Ball Jars. Here are some available on Amazon at the moment. My favorite size is the 1.5 liter. You can reuse these indefinitely. amzn.to/3WTrjA0
What if you live in Florida and your house sometimes gets up to 80°F in the summer because the AC can't keep up? Can you only ferment in the winter? But even in winter, it is often only cold for 2-3 days and goes back up into the 70s or 80s. Also, no such thing as a basement here, the water table is too high.
This is why traditionally in Asia they would bury them. :) But an extra fridge can be an option. I bought an old one off classifieds that I keep ferments in.
I have a video that will be coming out soon on this topic. But the short answer is there have never been any cases of botulism in the US from fermented veggies. It could only happen if it didn’t really ferment. If you see bubbles, you should be good.
Best fermentation video I’ve watched yet. Thank you!
Glad it was helpful!
By far the simplest process EVER! Thank you
For anyone in the US: you can sometimes find fido jars at tj max or home goods.
I got mine at Amazon.
Here are some available on Amazon at the moment. My favorite size is the 1.5 liter. You can reuse these indefinitely. amzn.to/3WTrjA0
This is the best video on fermentation I have seen. Thank you for being so concise and explaining the details. You're a great teacher!
Thank you!
I have a Fido jar and it is the best quality! Im sure they still do alot of fermenting in Italy. Thanks so much for the tip. The salsa looks so good!
Where do you get jars with super wide mouths?
Home Goods
Thanks, Angie!❤
I love your simple and easy to ff process thank u❤
The Fido jars can be tricky to find online since they are expensive to ship. Here are some available on Amazon at the moment. My favorite size is the 1.5 liter. amzn.to/3WTrjA0
Thank you so much❤
Great video but the one thing you did not mention was the salt that should be used. Thank you
That is covered in the FAQ video that follows. There is a whole playlist of videos covering the whole subject.
How much salt for the cucumbers?
It's weird to think about...we gotta eat germs to be healthy.
What about all these videos that say you have to keep the veggies submerged by using weights to hold it down? How come your method doesn't mention this? BTW, I love your approach to fermenting!
These particular jars make weights unnecessary because they get and keep all the oxygen out. They make it simple!
@@simplydivineliving Thanks for responding. What about that gap of air (oxygen?) at the top?
After the food is fermented, and you start eating from the jars, do they have to be oxygen free, i e do phyto jars remain oxygen free after they are opened?
@@juliehorne7933 After you open them to eat, they won’t be oxygen free anymore, so then they need to be kept in the fridge
How much salt are you adding! I see the spoon but you don’t say if it is a teaspoon or a half teaspoon! Thank you!
It depends on which recipe you are talking about. If it is the salsa, it is by weight. My cookbook has all the salt math done for you if that is helpful. simplydivineeating.com/recipies/in-the-kitchen/store-it-alive/
So my husband cant eat high sodium foods. So does the fermentation convert the sodium or decrease the sodium level?
The sodium stays the same, but it is meant to be eaten as a condiment…just a spoonful or two with a meal. So overall, the sodium is not super significant compared to a normal American meal.
Do you open them to burp them every day ? Do you not have to keep them in the fridge to slow fermentation after a week or 2 depending on how sour you want it ?
These jars you never open and burp. Close it and forget it. Putting them in the fridge is optional if you want them to taste more mild.
Can you do fermented bread and butter pickle?
Yes. You can change the spices however you prefer. You can use a recipe you already love and just make sure the water brine is 1.5 t salt/cup. Or I have a recipe for bread and butter pickles in my cookbook here simplydivineeating.com/recipies/in-the-kitchen/store-it-alive/
Would be nice if you put some info on your site……
simplydivineeating.com/recipies/in-the-kitchen/store-it-alive/
Does kimchi have to be placed in the fridge or can it be stored in the pantry for long term storage
Pantry is fine
I've never bought formented veggies
This way of fermenting would be great if you could get these jars………can’t find anywhere. Can you do with regular ball jar and lids?
It doesn't work the same with Ball Jars. Here are some available on Amazon at the moment. My favorite size is the 1.5 liter. You can reuse these indefinitely.
amzn.to/3WTrjA0
How do I get jars like yours?
Here are some available on Amazon at the moment. My favorite size is the 1.5 liter. You can reuse these indefinitely. amzn.to/3WTrjA0
What if you live in Florida and your house sometimes gets up to 80°F in the summer because the AC can't keep up? Can you only ferment in the winter? But even in winter, it is often only cold for 2-3 days and goes back up into the 70s or 80s. Also, no such thing as a basement here, the water table is too high.
My apartment is hot... Even though I'm in the North East - 80+ degrees even in winter. I find fermentation is done quicker.
This is why traditionally in Asia they would bury them. :) But an extra fridge can be an option. I bought an old one off classifieds that I keep ferments in.
At a higher temp don't go bad, but they will ferment more aggressively
As a newbie, I wouldnt know what to look out for if something went wrong. When shouldn't we eat food in the jars.
If you looked at the other videos in the playlist, they go more into safety, including what to look for.
Is pink salt necessary?
Any multimineral salt (see the FAQ video).
Can I use a plastic jar?
I wouldn’t. The acid of the fermenting would probably leach chemicals out of the plastic.
What the measurements for the herbs you put in these
Here is the link to my Fermenting Cookbook simplydivineeating.com/recipies/in-the-kitchen/store-it-alive/
Sorry for typo, Can
Ive seen similar at walmart but my seal came off the one i bought so i was not happy.
Here are some available on Amazon at the moment. My favorite size is the 1.5 liter. You can reuse these indefinitely. amzn.to/3WTrjA0
I could not find jars on Amazon.
Here are some available on Amazon at the moment. My favorite size is the 1.5 liter. amzn.to/3WTrjA0
Find them at yardsales and estate sales, I found several still new with tags
What about the threat of botulism
I have a video that will be coming out soon on this topic. But the short answer is there have never been any cases of botulism in the US from fermented veggies. It could only happen if it didn’t really ferment. If you see bubbles, you should be good.
How much salt for three cucumbers?