Yes!!! Fermented food is so life sustaining! I lacto-ferment green beans using a similar recipe and they are my favorite! (A bit of black tea leaves will help them stay crunchy). I also ferment carrots with jalapeños and garlic, jars of various radishes and turnips, make my own fermented tobasco sauce. Preserve lemons in salt…kimchi, Sauerkraut. (I’m going to have to try your idea of adding some juniper berries next time). The jars keep more than a year and it’s so nice to open up a jar of summer ferments in the middle of January. Good stuff, Nate!
That was perfectly succinct and 100% useful, very well done! Every question I was asking myself was answered, dang! Congratulations man! Well done indeed!
@@debcheney the salt ratio is a little different. You also have to pierce the tomato with a toothpick to help the ferment. It’s from a channel called Mary’s nest on UA-cam. It won’t let me post the link here but if you search Mary’s Nest fermented Tomatoes recipe-Fermented Cherry Tomatoes with Basil recipe it will come up in the search. Good luck!
@@Red2U I don't think piercing them is necessary in fact I love the ones where the skin has not broken but it's still ferments inside. Then it's like an explosion of flavor when you pop that skin in your mouth.
This really Awesome Nate! I don't like any veggies in vinegar. Never have. Now I know how to make the good and natural stuff. Thank you so much! So very grateful ❣️
Thank you very much for this ancient, healthy recipe. I will apply your recipe to my cucumbers to start my lacto fermented cucumber pickle very soon. I will share the result in a week or so. Thanks again.
thats a great idea!!!... but I literally never have any of them go bad anymore but I'll have to purposely put too little salt in one jar so it goes bad just to show people
These are great. At first I was not so sure that I liked them, but the taste has grown on me and I really like them now. I especially love the aftertaste. Thanks so much for the video. I feel like they are really good for me too.
they will still keep for at least a month or two just in the closet and possibly much longer... I've had a jar just sitting in my cupboards for over a year now and they're still edible... not as crisp as they once were but I just ate a few bites the other day....
Thank you for making the effort to educate and share your hard earned knowledge I'm from South Africa and appreciate your energy and effort please make more videos and never stop you are very appreciated energy wise and knowledge wise 😁👌🙏
Thank you so much for sharing your knowledge with us!! 💜. I am off the grid with only a cooler these days so I'm really looking forward to learning all I can about fermentation.
More about fermenting please. I have made sauerkraut successfully. Absolutely delicious! Just cabbage and salt is how I like it. This year am struggling. First batch my fault ended up with black and pink mold because I did not use the proper lid. Next batch was slimy in the middle. I ran out of my garden cabbage so purchased cabbage from a farmers market. It was extremely dense and difficult to cut through. It had more of a radish hot taste than the sweet that I’m accustomed to. After a bit of research I’m thinking it may not have been fully ripe when it was harvested. Not sure if that would contribute to the sliminess in the middle or could I have packed a jar too tight? It did have liquid in it when I discarded it and was fully submerged but very dense with the cabbage in the jar. Could the weather have anything to do with this even though it’s being processed inside in air conditioning? Do you have any thoughts about what might’ve gone wrong?
it is very likely you had either not enough salt or an uneven distribution of the salt or too much salt.... one of those issues is the problem and it does not matter if the cabbage was ripe or not and it does not matter if you packed it very very tightly... it has to do with your recipe especially if you get pink mold thats a clear sign the salinity is off
@@gardenlikeaviking thank you! Both of these happened on first jar. Too much salt. Tried to fix next morning by remixing with more cabbage. That would make it uneven. The second batch was more cautious - measured salt correctly to the weight of cabbage the recipe called for. Maybe too little. It only had slime and a slight fowl smell, no mold. The jars “weeped“ during the first week. Did not open lid. Thought it was on loose enough because of weeping. Could that have contributed? Maybe too anaerobic? Successful jars weeped too but were regularly opened and cabbage pushed down to be sure it stayed submerged as others suggested. Thank you so much for addressing this. There are plenty of recipes and a few showing when ferments are bad saying ok to remove the white mold, black or pink mold makes the whole ferment bad but can’t find anything on what caused it to go wrong in first place and how to prevent.
@@markie3394 I'm ashamed to admit I made sauerkraut 2 yrs ago and I've been too afraid to try it. It's still in my fridge LOL. It now might be too old, IDK, but since you shared your mishaps, that has inspired me to try again. I never saw mold on mine, and it smells fine, but when I try again, I will make sure it's not soft in the middle as you describe...since that doesn't sound good. Maybe an indication of rotting, eh?
Your recipe is SO MUCH simpler than others I have seen. I am excited. I tried multiple different recipes of counter fermented foods and it was so complicated and tasted not so great. I look forward to trying yours. I have fermenting lids that allow them to breath. I will give those a shot. Great job!
Easier than pickling it seems. (Though I’ve never done pickling or lacto-fermentation. I’ve tried making sourdough bread starter and ACV, both failed.) Yet, I think I can do this method. I’ve been feeding cucumbers to the pigs since I don’t really know what else to do with them. If I get more this season, I’ll try this. Thanks!
New to your channel. Love what I am learning ! Thank you for sharing your time and knowledge with us. I would love to learn more about fermenting ! Just learning about it and so far we are liking the fermenting a lot. 🌶🥒
I ferment my cabbage and cucumbers in a fermentation crock until thoroughly fermented. Then process by adding the other ingredients before canning in a water bath canner...
Thanks! Any videos on fermentation will be greatly appreciated
thank you again my friend!... many more fermenting videos coming this next couple months
Thanks be to God
Yes!!! Fermented food is so life sustaining! I lacto-ferment green beans using a similar recipe and they are my favorite! (A bit of black tea leaves will help them stay crunchy). I also ferment carrots with jalapeños and garlic, jars of various radishes and turnips, make my own fermented tobasco sauce. Preserve lemons in salt…kimchi, Sauerkraut. (I’m going to have to try your idea of adding some juniper berries next time). The jars keep more than a year and it’s so nice to open up a jar of summer ferments in the middle of January. Good stuff, Nate!
The bay leaves do the same thing as the tea leaves: tannins preserve crispiness.
Brilliant podcast. Thank you very much.❤
I love making fermented pickles!
Awesome vid brother - more ancient techniques like this please! God bless you.
Fabulous video!!! Doing cucumbers tomorrow! Just did 3 big quarts of sungold tomatoes and 2 big heads of cabbage today ❤
Another good reason to pack the cucumbers in is, so they dont float up, and stay submerged under the liquid. 😁👍
Gonna try this right now, thank you for the tutorial.
That was perfectly succinct and 100% useful, very well done! Every question I was asking myself was answered, dang! Congratulations man! Well done indeed!
thank you for the positive feedback and energy my friend!!
@@gardenlikeaviking
I wrote it in my garden hints in my homestead journal and thank you! what a fantastic teacher you are!
Inspiring and empowering
Thank you 😊 💓
Love this thank you
Again a very good video. And it is true, the microbes you need are with the cucumber. You only need salt and water. So easy without electricity.
Thanks more preserving knowledge
Thanks for your time and effort spent helping us. Alf😊😊😊
I didn't know about cutting the blossom end off. Thanks!
This is on my to-do list for sure. Thanks for sharing! I am fermenting cherry tomatoes today. 😋
Are you using basically the same recipe as the video mentions?
@@debcheney the salt ratio is a little different. You also have to pierce the tomato with a toothpick to help the ferment. It’s from a channel called Mary’s nest on UA-cam. It won’t let me post the link here but if you search Mary’s Nest fermented Tomatoes recipe-Fermented Cherry Tomatoes with Basil recipe it will come up in the search. Good luck!
tomatoes are one of my favorite things to ferment and in a few weeks I'll be making a video on how I do it plus how to use it mid winter!
@@gardenlikeaviking I am looking forward to the video!
@@Red2U I don't think piercing them is necessary in fact I love the ones where the skin has not broken but it's still ferments inside. Then it's like an explosion of flavor when you pop that skin in your mouth.
Thank you. Straight to the point. No filler crap
This really Awesome Nate! I don't like any veggies in vinegar. Never have. Now I know how to make the good and natural stuff. Thank you so much! So very grateful ❣️
Awesome video. Just what I needed to take care of the excessive cucumbers this year.
Love fermented pickles! Next year I am going to grow my own. Thanks for sharing your recipe! I love your channel.
Prefer these to vinegar any day!
Outstanding brother !!
Thank you very much for this ancient, healthy recipe. I will apply your recipe to my cucumbers to start my lacto fermented cucumber pickle very soon. I will share the result in a week or so. Thanks again.
The result: Awesome taste, and really better than store bought pickles. Thank you.
Suggest showing growth on top of jar that is NOT OK for new fermenters to observe for safety.
thats a great idea!!!... but I literally never have any of them go bad anymore but I'll have to purposely put too little salt in one jar so it goes bad just to show people
Yes please much much more on preservation and fermentation storage 🙏🙏🙏
Thank you for this video, I have wanted this information for a long time
I love how you show and tell everything. My kind of learning. Thank you! 🇨🇦
nice video Van Gogh
Thanks! Short and to the point.
I have a late season planting of pickling cucumbers! I’m definitely going to make these! Thank you!
Thank you. Just picked fresh cucumbers today. I will try this.
Informative and simple. Nice.
Bring on the videos!
I have learned so much from you… Keep those videos coming please!!!
Trying it tonight! Thanks, I make the LAB cheese every 2we
Nice
Thank you! Much love.
I'm just now starting to harvest fall cucumbers. This is on my list.
Read the label on the newer Kirkland pink salt. It is iodized now. I bought it out of habit and didn't notice for months.
These are great. At first I was not so sure that I liked them, but the taste has grown on me and I really like them now. I especially love the aftertaste. Thanks so much for the video. I feel like they are really good for me too.
Amazing my friend!!!.Keep it up. Your vibe is lovely. Greetings from Colombia. Blessings
Amazing useful information. Thank you so much!
Yum!
Thank you
Thank you so much.
Thanks
Fantastic idea with the ziplock!!! Keep up the good work!!
Ty, I'm new to all gardening, preserving, pickeling so any an everything is helpful. 🙏🙏💞
Thank you for sharing
Great.. thanks
Great stuff
Thank you. Excited to give this a try.
Great recipe! Thanks!
Awesome.
im just binge watch your videos..
great vid👍
enjoy!!
Thanks!
Thanks for another great content, a very informative one,because almost all the channels I followed to they are using vinegar,awesome content 👌
Plain water? Boiled water?? Just plain, or boiled will kill off the good stuff, right? Wow! So cool!
Pickles on the counter! Thx!!
Wow so easy. Thank you for all of your vids. Great, usable content!
Totally doing this. 🇨🇦👊🏻👨🏻🏭✨💖🙏🌞
simple and easy! Thank you! Now to solve the problem of not living in a place where there's a basement or enough indoor cool space.
they will still keep for at least a month or two just in the closet and possibly much longer... I've had a jar just sitting in my cupboards for over a year now and they're still edible... not as crisp as they once were but I just ate a few bites the other day....
Seriously perfect timing. I was just looking for a good recipe for lacto fermenting cucumbers. 😂
I heard you through the cosmic wifi
@@gardenlikeaviking
I had a feeling this was the case. 😉
Hi ty for your video it was really great I'm from the UK
Knowledge is power! My buddy and I always share your videos. Keep it up man. You are awesome.
thank you for the positive energy my friend!!
Planning on making these today!!
Another great lesson in livin!
Man I sure thank you! Gratitude.
Thank you for making the effort to educate and share your hard earned knowledge I'm from South Africa and appreciate your energy and effort please make more videos and never stop you are very appreciated energy wise and knowledge wise 😁👌🙏
thank you for your positive energy and feedback my friend!!
Thank you so much for sharing your knowledge with us!! 💜. I am off the grid with only a cooler these days so I'm really looking forward to learning all I can about fermentation.
then this is ideal for you because no refrigerator is needed!
definitely going to try this
Mmmm
Sounds great!
Glad I found your channel.
Thank you Nate
Great video!
I love a fermented cuke. The older, the better.
Nice!
Yum, have always wanted to try this form for pickles
Thank you sooo much! I want to garden more but need ALL this type info to know how to preserve things!❤️🙏🏼
yes!!... preserving the harvest is just as important as growing it!!
awesome, cant wait to try
The pickles of my childhood…
Thanks Nate, very informative. I appreciate your knowledge & details.
More about fermenting please. I have made sauerkraut successfully. Absolutely delicious! Just cabbage and salt is how I like it. This year am struggling. First batch my fault ended up with black and pink mold because I did not use the proper lid. Next batch was slimy in the middle. I ran out of my garden cabbage so purchased cabbage from a farmers market. It was extremely dense and difficult to cut through. It had more of a radish hot taste than the sweet that I’m accustomed to. After a bit of research I’m thinking it may not have been fully ripe when it was harvested. Not sure if that would contribute to the sliminess in the middle or could I have packed a jar too tight? It did have liquid in it when I discarded it and was fully submerged but very dense with the cabbage in the jar. Could the weather have anything to do with this even though it’s being processed inside in air conditioning? Do you have any thoughts about what might’ve gone wrong?
I think you should boil the jars and lids before your canning process
it is very likely you had either not enough salt or an uneven distribution of the salt or too much salt.... one of those issues is the problem and it does not matter if the cabbage was ripe or not and it does not matter if you packed it very very tightly... it has to do with your recipe especially if you get pink mold thats a clear sign the salinity is off
@@gardenlikeaviking thank you! Both of these happened on first jar. Too much salt. Tried to fix next morning by remixing with more cabbage. That would make it uneven. The second batch was more cautious - measured salt correctly to the weight of cabbage the recipe called for. Maybe too little. It only had slime and a slight fowl smell, no mold. The jars “weeped“ during the first week. Did not open lid. Thought it was on loose enough because of weeping. Could that have contributed? Maybe too anaerobic? Successful jars weeped too but were regularly opened and cabbage pushed down to be sure it stayed submerged as others suggested. Thank you so much for addressing this. There are plenty of recipes and a few showing when ferments are bad saying ok to remove the white mold, black or pink mold makes the whole ferment bad but can’t find anything on what caused it to go wrong in first place and how to prevent.
@@markie3394 I'm ashamed to admit I made sauerkraut 2 yrs ago and I've been too afraid to try it. It's still in my fridge LOL. It now might be too old, IDK, but since you shared your mishaps, that has inspired me to try again. I never saw mold on mine, and it smells fine, but when I try again, I will make sure it's not soft in the middle as you describe...since that doesn't sound good. Maybe an indication of rotting, eh?
Easier than I thought.
Thank you for what you are doing!
Your recipe is SO MUCH simpler than others I have seen. I am excited. I tried multiple different recipes of counter fermented foods and it was so complicated and tasted not so great. I look forward to trying yours. I have fermenting lids that allow them to breath. I will give those a shot. Great job!
oh yes its simple and very well balanced it just enhances the flavor of whatever you eat it with!
Easier than pickling it seems. (Though I’ve never done pickling or lacto-fermentation. I’ve tried making sourdough bread starter and ACV, both failed.) Yet, I think I can do this method. I’ve been feeding cucumbers to the pigs since I don’t really know what else to do with them. If I get more this season, I’ll try this. Thanks!
Simple and Nice! Thank you Nate!
Thanks. Looking for your potato storage methods.
Another great vid Nat. Thanks
nice
Your channel is peaceful as hell subscribed love your content your doing good work brother
thank you for the positive energy my friend!!
New to your channel. Love what I am learning ! Thank you for sharing your time and knowledge with us. I would love to learn more about fermenting ! Just learning about it and so far we are liking the fermenting a lot. 🌶🥒
So glad I found your channel. Love your advise and suggestions. Just made some pickles!
I ferment my cabbage and cucumbers in a fermentation crock until thoroughly fermented. Then process by adding the other ingredients before canning in a water bath canner...
Thank you making this right now😊
Easy peasy that's awesome i was wondering. Thank you.