Hey JOHN, my 11 years old granddaughter made this Femented celery today, by following your instructions, she Is also peeling the garlic like you did in one of your first videos👍👍 as you can see you videos and efforts are teaching the younger generation, that is hell of an accomplishment.👏👏👍, THANK YOU!!! GOD🙏🙏 bless you. EDUARDO MIAMI FL 🇺🇸
I just saw a big hunk of dirt pass by. My grandmother fermented her sour pickles and did not Brine and can them. They were the best pickles I ever ate and by the time I was 14 I was making fermented cucumbers and green tomatoes. Green Tomatoes are a lovely ferment. Watch your vegetables with cold water and your hand and I am here to tell you that what some people say about needing the bacteria from the outside of the vegetables to help the ferment is absolutely true!
I really love all your videos. They are so informative and you make the instructions simple and easy. I have made your ginger bug and your ginger beer which is still in the process of fermenting. Looking forward to having my first Ginger beer!
Four generations of my family including myself have never added a culture for fermented vegetables. Anybody stopping by and reading this you do not need to do that.
It is true you don't need to do that, but for people like me who are under doctor's orders to add NO salt due to certain heart problems, a probiotic culture is a great way to do it. I like to use a capsule of powdered probiotics (and a wee bit of salt, because I'm bad).
@@WholeBibleBelieverWoman for people who can't have salt, start a batch using the correct salt as your starter. No need for probiotic pills or powders. Hope yours turned out well.
I just started my first batch of sauerkraut, you can check out that video on my channel. Now I've got the bug and want to try more. Came here to learn how to ferment celery. Thanks for the vid.
NARSREEN JOHNSON There's no way of telling what has more probiotics, short of sending your foods out to a lab. Who said more was better? The best method is to eat a variety of foods and ferments every day.
Thank you. that was simple. The combination of celery, leak and garlic ginger sounds wonderful.1) Others have suggested to a spoon full or two of sugar to be added as well. What are your thoughts about that? 2) can a small amount of vinegar be added or will it prevent the bacteria from growing thus affecting the fermentation process? Thank you and best. Mehran from San Diego.
Mehran Gerami The sugar will ferment and make the mix now sour. Adding vinegar will change the pH and effect how the bacteria grow and ferment the veggies.
Yes, it will break down the fiber but perhaps too much so. You might end up with mush. It is best to use the freshest ingredients you can find. If you're fermenting to repurpose old veg, you might get some real failures, but if it was stuff that was no good anyways, any successes are a complete win!
I've just started my first ever batch of fermented sauerkraut and I've been watching a ton of these videos. Cabbage leaves naturally have the lactobacillus bacteria, so you could add some shredded cabbage instead of the whey.
I know this is an older video but hope you don't mind...can I use the whey from a good store bought yogurt? I love the idea of the kick start. Do you still recommend this? I have watched newer videos where you did not use whey.
NARSREEN JOHNSON Do it! I would slice it thin. Pack in a jar. Pour over a 2-3% brine. Weight. Wait. Not sure there's enough sugar in turmeric to make kvass but you could do a beet kvass and add some turmeric!
@@BetterDoneYourself can i pickle /ferment tumeric like they do cabbage as cabbagew is goitragenic and bad for my slow thyroid i am looking at ways to ferment other vegetables instead of cabage like zuchini ginger and tumeric can i make kimchi or other with them you know how they ferment you ferment cucumbers?can i do that with tumeric and any other vegetables and also make kimchi with shredded zuchini instead of cabbage?i just want to ferment other veges instead of cabbage what is the best way and which way gives most probiotics.?
ok. I'm a week in and it is extremely salty. can i dump out the brine and refill with water? will that help? its super salty. and i like salty food, but wow.
In your other videos you were recommending 3 Tablespoons of salt to 2 Quarts of water.? Is that what you intended to say here? or am I comparing apples to oranges?? maybe it doesn't matter that much.?
Yes! You can take veggies out and rinse them but save your brine.It should be a little salty. I have had to do this with my sourkraut and it turned out fine! I only use Distilled water in my food. I bought my own distiller and use tap water to distill or bottled spring water.
Will Himalayan salt be any good?? I have pink Himalayan..?? Also, how long does the fermentation process take befrecyhe cekery is ok to eat? And how long can it stay unopened??
Barbara Stepien-foad Himalayan is perfect! The celery can be eaten as soon as it tastes good to you. Usually in a couple of days or a week. Put it in the fridge to slow the fermentation to maintain the soreness that you like.
ROTTEN POLITICIANS Use Braggs for what? It's not needed. It may throw the pH off. Too low too soon. Then the right initial bacteria won't get a foot hold.
Better Done Yourself - Have you tried fermenting in just pure water (without any salt)? What would happen? ... I think technically it will work, the lactobacillus bacteria is naturally on the vegetables, submerged in water it won't be exposed to air, it should ferment fine.? , probably faster.
Yes, it will work. Much like pushing the accelerator to the floor on the way home from work, it will work but you'll get there much faster. You might take out some light poles and wreck your garage door but you'll be home. Fermenting without salt is much the same. There's no control. It will ferment too fast. You'll get way too many micro-organisms (some good, some bad) to quickly. You'll get mold and soft veggies. Better to use a little salt and take your time and arrive alive.
Hey JOHN, my 11 years old granddaughter made this Femented celery today, by following your instructions, she Is also peeling the garlic like you did in one of your first videos👍👍 as you can see you videos and efforts are teaching the younger generation, that is hell of an accomplishment.👏👏👍, THANK YOU!!!
GOD🙏🙏 bless you.
EDUARDO MIAMI FL 🇺🇸
I just saw a big hunk of dirt pass by. My grandmother fermented her sour pickles and did not Brine and can them. They were the best pickles I ever ate and by the time I was 14 I was making fermented cucumbers and green tomatoes. Green Tomatoes are a lovely ferment. Watch your vegetables with cold water and your hand and I am here to tell you that what some people say about needing the bacteria from the outside of the vegetables to help the ferment is absolutely true!
I really love all your videos. They are so informative and you make the instructions simple and easy. I have made your ginger bug and your ginger beer which is still in the process of fermenting. Looking forward to having my first Ginger beer!
Four generations of my family including myself have never added a culture for fermented vegetables. Anybody stopping by and reading this you do not need to do that.
Agreed. I have found that I like taking advantage of the lactobacillus already on the vegetable. Adding whey is NOT necessary.
When from a milk culture is not even compatable with a vegetable culture.
I have even made a Cranberry Vinegar without a starter.
It is true you don't need to do that, but for people like me who are under doctor's orders to add NO salt due to certain heart problems, a probiotic culture is a great way to do it. I like to use a capsule of powdered probiotics (and a wee bit of salt, because I'm bad).
@@WholeBibleBelieverWoman for people who can't have salt, start a batch using the correct salt as your starter. No need for probiotic pills or powders. Hope yours turned out well.
@@nelsnels1219 I believe you are correct.
The correct ratio of salt to water is 3 not 6 ounces of salt to a gallon of water. Smaller batches would be 1.5 tablespoons to 1 quart of water.
Better Done Yourself glad someone caught that, way too much salt.
Niiiice, I never thought about fermenting celery, will try it!
Man where has this guy been. I miss you making videos
Wanted to see the final product
is it a 2% salt proportion ?
How long we will keep outside in warm place then when we will refrigerated
When you like the way it tastes, put it in the refrigerator.
Awesome informational educational video experience Y'alls
Minus the whey - for us vegans. Great video, enjoyed
Una Neary agreed! I don't put it in anytime. Completely unnecessary.
Me too off grid learning from you
Thanks 🤗☺️
I just started my first batch of sauerkraut, you can check out that video on my channel. Now I've got the bug and want to try more. Came here to learn how to ferment celery. Thanks for the vid.
has kvass got more probiotic then ordinary kimchi or other forms of fermenting vegs?I also heard you can ferment sprouts?
NARSREEN JOHNSON There's no way of telling what has more probiotics, short of sending your foods out to a lab. Who said more was better? The best method is to eat a variety of foods and ferments every day.
Thank you. that was simple. The combination of celery, leak and garlic ginger sounds wonderful.1) Others have suggested to a spoon full or two of sugar to be added as well. What are your thoughts about that? 2) can a small amount of vinegar be added or will it prevent the bacteria from growing thus affecting the fermentation process? Thank you and best. Mehran from San Diego.
Mehran Gerami The sugar will ferment and make the mix now sour. Adding vinegar will change the pH and effect how the bacteria grow and ferment the veggies.
Can you used green onions instead of leeks
By freezing the vegetables first would that ruin them or help break down the fiber?
Yes, it will break down the fiber but perhaps too much so. You might end up with mush. It is best to use the freshest ingredients you can find. If you're fermenting to repurpose old veg, you might get some real failures, but if it was stuff that was no good anyways, any successes are a complete win!
what if i don't have the whey? Can i just let it go as is?
You bet! It will work just fine.
I've just started my first ever batch of fermented sauerkraut and I've been watching a ton of these videos. Cabbage leaves naturally have the lactobacillus bacteria, so you could add some shredded cabbage instead of the whey.
I see the comment below about not having to use whey, but what can I use in place of it, to speed up the process?
annie lynn Nothing. Fermentation is a slow process. Your best ingredient is patience.
I know this is an older video but hope you don't mind...can I use the whey from a good store bought yogurt? I love the idea of the kick start. Do you still recommend this? I have watched newer videos where you did not use whey.
It's really not neccessary. You're welcome to try it, but the vegetables will ferment just fine on their own.
Good little tutorial. Where is the aftermath?
Ate it a long time ago!! Yum
Can you ferment a mixture of different veggies?
willie peppers You can use whatever veggies you like!
Thank you
Would apple work in this mix do you think ?
Sure! Sounds delicious! Peel them first. The skins tend to get tough in the brine.
how long to leave outside
i want to ferment fresh tumeric how to and also can i make tumeric kvass
NARSREEN JOHNSON Do it! I would slice it thin. Pack in a jar. Pour over a 2-3% brine. Weight. Wait.
Not sure there's enough sugar in turmeric to make kvass but you could do a beet kvass and add some turmeric!
@@BetterDoneYourself can i pickle /ferment tumeric like they do cabbage as cabbagew is goitragenic and bad for my slow thyroid i am looking at ways to ferment other vegetables instead of cabage like zuchini ginger and tumeric can i make kimchi or other with them you know how they ferment you ferment cucumbers?can i do that with tumeric and any other vegetables and also make kimchi with shredded zuchini instead of cabbage?i just want to ferment other veges instead of cabbage what is the best way and which way gives most probiotics.?
NARSREEN JOHNSON Yes! Watch my other videos!
1 gallon of water 3/4 c of salt add a cup of whey u dont need to put a weight to keep the celery down?
teresa olofson Yes. You should watch some of my newer videos. This one is really old. I explain things much better in the new ones.
ok. I'm a week in and it is extremely salty. can i dump out the brine and refill with water? will that help? its super salty. and i like salty food, but wow.
In your other videos you were recommending 3 Tablespoons of salt to 2 Quarts of water.? Is that what you intended to say here? or am I comparing apples to oranges?? maybe it doesn't matter that much.?
bonanzatime Yes! 3 tablespoons of salt to 2 quarts of water!
Yes! You can take veggies out and rinse them but save your brine.It should be a little salty. I have had to do this with my sourkraut and it turned out fine! I only use Distilled water in my food. I bought my own distiller and use tap water to distill or bottled spring water.
Will Himalayan salt be any good??
I have pink Himalayan..??
Also, how long does the fermentation process take befrecyhe cekery is ok to eat?
And how long can it stay unopened??
Barbara Stepien-foad Himalayan is perfect! The celery can be eaten as soon as it tastes good to you. Usually in a couple of days or a week. Put it in the fridge to slow the fermentation to maintain the soreness that you like.
how much salt to how much water missed the recipe just the chopping
what makes a bacteria bad? maybe they are just misunderstood...
The bad bacteria make your food rot or they create toxins in the food. The good bacteria make the food more nutritious and taste better.
"Thumbs don't ferment well"
NOW you tell me! 😄
this is not rule 2.5% on the weight of vegetables, like cabbage ????
NVK_TO_BG Use as much salt as it takes to keep the pathogens away and is pleasing to your tongue. There's no "rules".
No weight on this one? ? Not worried about rot or bad bacteria contamination?
bonanzatime Good catch!! You're learning! This is actually a really old video...
ROTTEN POLITICIANS Use Braggs for what? It's not needed. It may throw the pH off. Too low too soon. Then the right initial bacteria won't get a foot hold.
Better Done Yourself - Have you tried fermenting in just pure water (without any salt)? What would happen? ... I think technically it will work, the lactobacillus bacteria is naturally on the vegetables, submerged in water it won't be exposed to air, it should ferment fine.? , probably faster.
Yes, it will work. Much like pushing the accelerator to the floor on the way home from work, it will work but you'll get there much faster. You might take out some light poles and wreck your garage door but you'll be home. Fermenting without salt is much the same. There's no control. It will ferment too fast. You'll get way too many micro-organisms (some good, some bad) to quickly. You'll get mold and soft veggies. Better to use a little salt and take your time and arrive alive.
Better Done Yourself
sound advice, thank you.
"Thumbs do not ferment well" !!!
It' s better to peel ginger, it's a root so there are lots of different kinds of bacteria. Better be safe than sorry
Lol!! Tumb do not ferment well
(and make sure you've washed your kitchen sink if you're going to toss your veggies in there. 😉)
1:31 :-))
B12^^
In dis you have completely closed d lid...not like other videos where u just put weight on veggie so dat d CO2 goes away...pls clarify..
Sirisha B I did dat 2 keep out d flies. Lid ain't tight. CO2 gets out good.
@@BetterDoneYourself oh ok...loose lid does d trick...thnkq...vl do so...
Wayyy too salty! I made 2 batches, couldn’t eat it! I’m so mad. All the expense & work!
"thumbs do not ferment well" .... FALSE.
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Organic is not cleaner nor is it ever vegan for us vegans out there! Elizabeth MD Ph.D food and nutrition science