Some years in our Welsh, UK environment I have managed to grow a great bed of sweet corn and there is nothing to compare to that delicious gardening snack straight from the plant. Usually we don't have enough sunny and dry weather here in overcast Wales. Sweet corn is packed with amazing nutrients so it's a bit sad to dismiss it just because of the sugar content. I love this salsa idea and will have a go but probably add some home grown chilli. It's taken a few years to get used to the heat of chillies but now I am a great fan.
Oh my. I made this and it is amazing!!!! I might add a jalapeño next time but it is absolutely delicious. I fermented it 6 days. Thank you soooooo much!
I saw your video title and I thought, he knows better than to eat corn. So I watched to see what you were going to do to bypass the bad parts of corn. Great video.
I made your green tomato ferment and it turned out Great! I had not idea it would be so easy. What do you do with the juice of the ferment? Can you use it as the brine for your next ferment? Seems a shame to throw it away...
Jeff, maintain your edge and it will make most knifes handle well. People have forgotten that honing an edge is important. I worked in restaurants for ages and we spent a lot of time maintaining them. Learn how to strop a knife after sharpening and hone in between sharpening.
I'm guessing during the fermentation you need to store this in a cool dark place and after a week you'd refrigerate it? How long will it keep? Also, I'm eating low carb. Any idea what the sugar count will be?
no--can't offer any scientific numbers. Just leave it out and let the ferment go longer. After a week, it should be pretty much sugar free if you got a vigorous ferment!
James Peat oh! Sorry. I sometimes forget about you guys on the other end of the planet! Yes! It will ferment just fine. Might not be as crunchy but the end result will be the same!
Yes, I did. Lemme' explain. I actually stirred the salt into the vegetable mixture and then added plain water. You could stir the salt into the water and pour in. Either way works. The salt is actually optional but it helps you taste the flavors and it keeps the veggies crunchy!
This just seems like a wildly over complex manner to eat something that you don't want to eat in the first place. It seems as though it is only 1/2 or less of the recipe and you are not eating much of it in a serving. You are not getting much nutritionally from the corn. Why not just eat something you think is more healthy and tastes better in the first place? Naturally occurring sugar in corn may be what HFCS comes from, but if you think corn is bad then you must not eat any fruit that has far more sugar than an ear of corn.
Also, a lot of the sugar content of corn is in what you threw away. When you milk an ear of corn, take the back of the knife and rub against the left over cob, you get a lot of flavor out of it. You left behind a lot of the corn on that husk and could have milked it like I said or made jelly out of it. Fermenting is great, but not wasting food is even better.
The added salt, fine chopping and days in the jar makes it less nutritious, misleading title.. Beautiful beautiful chutney, but not as healthy or nutritious as the raw uncut ingredients..
fermented foods are rich in beneficial probiotics and have been associated with a range of health benefits - from better digestion to stronger immunity www.bbcgoodfood.com/howto/guide/health-benefits-offermenting
Some years in our Welsh, UK environment I have managed to grow a great bed of sweet corn and there is nothing to compare to that delicious gardening snack straight from the plant. Usually we don't have enough sunny and dry weather here in overcast Wales. Sweet corn is packed with amazing nutrients so it's a bit sad to dismiss it just because of the sugar content.
I love this salsa idea and will have a go but probably add some home grown chilli. It's taken a few years to get used to the heat of chillies but now I am a great fan.
I’m so happy to see you again. I can’t wait to try this. I make saur kraut on a regular basis after watching your video.
Oh my. I made this and it is amazing!!!! I might add a jalapeño next time but it is absolutely delicious. I fermented it 6 days. Thank you soooooo much!
I saw your video title and I thought, he knows better than to eat corn. So I watched to see what you were going to do to bypass the bad parts of corn. Great video.
YUMMY! Can't wait to add this to my ferm fam!!😊🌽❤
Ohhh it looks delicious I will try to make it tomorrow.
Can't wait
I made your green tomato ferment and it turned out Great! I had not idea it would be so easy. What do you do with the juice of the ferment? Can you use it as the brine for your next ferment? Seems a shame to throw it away...
Looks delicious!
How long will it keep after fermentation if it’s fridged, also I noticed the knife your using seems to handle very nicely what brand is it?
Following...
It's a Wusthof Classic Ikon: amzn.to/2mUTsVm It's got nice balance and holds an edge forever.
Jeff, maintain your edge and it will make most knifes handle well. People have forgotten that honing an edge is important. I worked in restaurants for ages and we spent a lot of time maintaining them. Learn how to strop a knife after sharpening and hone in between sharpening.
LOVE your t-shirt!! 👍
TheChefLady4JC thanks!!! My son found it for me for Father's day!
I'm guessing during the fermentation you need to store this in a cool dark place and after a week you'd refrigerate it? How long will it keep?
Also, I'm eating low carb. Any idea what the sugar count will be?
no--can't offer any scientific numbers. Just leave it out and let the ferment go longer. After a week, it should be pretty much sugar free if you got a vigorous ferment!
Can I ferment canned sweet corn,?
Hi I made fermented carrot but the brine is really cloudy , it is save to eat or I can discard that and try again. I love carrots
Lezmajz cloudy brine is a good thing!!! That means you got lots of probiotics in there. Good job. Enjoy your ferment!!!
I don't see the T-shirt link
Better Done Yourself T Shirts - It's Always Better Done Yourself Products | Teespring
teespring.com/shop/better-done-yourself-t-shirts?aid=marketplace&tsmac=marketplace&tsmic=search#pid=46&cid=2754&sid=front
Is it OK to use frozen corn? Corn on the cob is expensive in the winter!
James Peat oh! Sorry. I sometimes forget about you guys on the other end of the planet! Yes! It will ferment just fine. Might not be as crunchy but the end result will be the same!
Very interesting. I would have thought the blanched and frozen veg wouldn't ferment.
Terry Kunst It's always best to use fresh veggies. The bacteria from the onions and peppers will get the ferment going on the processed corn.
I learn much from your videos,my question to you is whether I can use stainless steel pots instead of glass jars to ferment vegies and fruits
chris lion Yes. High quality stainless steel is the best. Glass is cheaper and easier to get.
cani still order tshirts
you add water or brine?
Yes, I did. Lemme' explain. I actually stirred the salt into the vegetable mixture and then added plain water. You could stir the salt into the water and pour in. Either way works. The salt is actually optional but it helps you taste the flavors and it keeps the veggies crunchy!
Better Done Yourself thank you:)
This just seems like a wildly over complex manner to eat something that you don't want to eat in the first place. It seems as though it is only 1/2 or less of the recipe and you are not eating much of it in a serving. You are not getting much nutritionally from the corn. Why not just eat something you think is more healthy and tastes better in the first place? Naturally occurring sugar in corn may be what HFCS comes from, but if you think corn is bad then you must not eat any fruit that has far more sugar than an ear of corn.
Also, a lot of the sugar content of corn is in what you threw away. When you milk an ear of corn, take the back of the knife and rub against the left over cob, you get a lot of flavor out of it. You left behind a lot of the corn on that husk and could have milked it like I said or made jelly out of it. Fermenting is great, but not wasting food is even better.
The added salt, fine chopping and days in the jar makes it less nutritious, misleading title.. Beautiful beautiful chutney, but not as healthy or nutritious as the raw uncut ingredients..
fermented foods are rich in beneficial probiotics and have been associated with a range of health benefits - from better digestion to stronger immunity
www.bbcgoodfood.com/howto/guide/health-benefits-offermenting