Hi, I fermented cabbage last year, and it turned out great. This year I'll try this one, so thanks for sharing. I also follow Stacy and Dough. I learnt how to make Ghee from her. So much easier to make it in the oven, instead of on the stove.
@@SpiraeaHerbs It's easy, in an 250 degree F. for an hour, but I left mine for an hour and thirty five minutes. For more flavor. Remove the top foam, and without disrupting the bottom milk solids. Spoon this golden oil into a clean jar. You can leave on the counter, or refrigerate. Yes expensive, we buy grass fed butter, but it last a long time because we're only two.
Hi! Jane here. I make cabbage rejuvilac regularly. I hope to make sauerkraut soon, and fermented Dill pickles and hopefully this zucchini relish. Thanks for the video.
One of my favourite ferments is kim-chi but plan to ferment some zucchini (first time) this year. I do wonder why the salt isn't added to the zucchini and mixed with the dill and pepper flakes. How much salt do you use for a quart jar's worth?
I just chopped them, laid them on a cookie sheet to flash freeze first and then dumped them in a freezer bag. I wasn't a huge fan of them but I think it's because the seeds were really big.
I was following a recipe for this video and I wanted to do it the way that she did. I have done it in a bowl as well and I found the end product to be identical, so either way works!
I have never done that nor worked with Lebanese zucchini so I would only be guessing. But it is the salt that acts as the fermentation agent so it is definitely worth a try!
@@SpiraeaHerbs hi found a way to preserve the zucchini you blanch them in hot water in and out then wait for them to cool down and add a bit of salt in each one and put in glass jar and seal them well hope this helps and no vine leaves was told that will make them sour 😊
Hi, I fermented cabbage last year, and it turned out great. This year I'll try this one, so thanks for sharing.
I also follow Stacy and Dough. I learnt how to make Ghee from her. So much easier to make it in the oven, instead of
on the stove.
Ghee is something I want to make! But the butter we buy is soooo expensive that I use it sparingly. Maybe if I get some on sale...
@@SpiraeaHerbs It's easy, in an 250 degree F. for an hour, but I left mine for an hour and thirty five minutes. For more flavor. Remove the top foam, and without disrupting the bottom milk solids. Spoon this golden oil into a clean jar. You can leave on the counter, or refrigerate. Yes expensive, we buy grass fed butter, but it last a long time because we're only two.
@@claudetteleblanc5273 Yes we but organic and grass-fed when we can find it. Sounds easy enough! I'll definitely try it. Thanks!
@@SpiraeaHerbs You'll suceed, I'm sure of it. 👌🍴 And you are most welcome.
Beautiful presentation, thank you 😊
My pleasure!
Fermenting is something I definitely want to try this year. Great video
Thank you!!
Hi! Jane here. I make cabbage rejuvilac regularly. I hope to make sauerkraut soon, and fermented Dill pickles and hopefully this zucchini relish. Thanks for the video.
Awesome! Thank you so much for watching my video ♥
One of my favourite ferments is kim-chi but plan to ferment some zucchini (first time) this year. I do wonder why the salt isn't added to the zucchini and mixed with the dill and pepper flakes. How much salt do you use for a quart jar's worth?
Yes, my question too!
I use a brine and just keep your ring loose and tighten it and shake it everyday until fermented. I do all my ferments this way.
Good tip. Thanks for sharing!
I want to try yours 🌹
Sadly my zucchini didn't do so well this year :( but something to try for next year! Can you share where to find the pickle pebbles and pipes?
I have some extra if you want to try!
Great video. One question. Was that zucchini or yellow squash? Thank you.
In this video I think I used yellow summer squash, but I have also used zucchini and patty pans with great success.
You talked about freezing cucumber is there any special process for this.
I just chopped them, laid them on a cookie sheet to flash freeze first and then dumped them in a freezer bag. I wasn't a huge fan of them but I think it's because the seeds were really big.
Correne where do recommend getting the pickle weights and pipes?
You can get them from Amazon or directly from Mason Tops (the company that makes them). I think even Walmart sells them now!
I wonder why you don’t sprinkle salt into the bowl of zucchini so it’s uniformly distributed?
I was following a recipe for this video and I wanted to do it the way that she did. I have done it in a bowl as well and I found the end product to be identical, so either way works!
Hi if I want to ferment cored Lebanese zucchini do you do the same way or put salt inside the zucchini?
I have never done that nor worked with Lebanese zucchini so I would only be guessing. But it is the salt that acts as the fermentation agent so it is definitely worth a try!
@@SpiraeaHerbs thanks will try heard if you add a vine leaf on top to stop it from going bad ?
@@joulandahabib6730 I've heard of grape leaves for canning to help keep the crunch, but not zucchini! If you try it please let me know how it goes.
@@SpiraeaHerbs hi found a way to preserve the zucchini you blanch them in hot water in and out then wait for them to cool down and add a bit of salt in each one and put in glass jar and seal them well hope this helps and no vine leaves was told that will make them sour 😊