I did this straight away with extra red cabbage I had in my fridge (there’s always extra cabbage isn’t there!) now 7 days later I’m enjoying it and it’s great! This has given me confidence to try some more fancy fermentation recipes out there. Thank you.
I have a suggestion. When waiting for your veg to ferment, how about taking the rubber ring off the jar and then closing it properly. I saw this in a Hugh Fearnley Whittingstall book for his Kombucha recipes. Just a thought.
Always understood the water solution was the 2%, not salt to veggie ratio. Makes more sense as that is a more controllable constant that the veggies sit in. Could easily dilute the salt with water if based upon the weight of the veggies, but maybe I’m missing something despite making sauerkraut and kimchi before.
Garlic is excellent when fermented till "candied" also. Garlic makes any ferment wonderful, even if it's just a quarter or half clove in the jar. A tip for preserving texture and crunch in carrots, cucumbers, squash, green beans, etc, is to add tannins from either a bay leaf, or black tea bag in the jar. I love the smell of carrots, garlic, and kraut fermenting, omg! I use the closed lid, burp daily method and burping my jars make the whole house smell wonderful.
Friend, try it! I did it last week right after watching this and it works. I was so scared I’d create a new disease 😂 but nothing went wrong (just burp it every day. One night I forgot and woke up to cabbage juice on the counter!)
2 Days don't fasten the cap,so the gas can go outside, put a thing of glass to push the material soak completely, and close its door , after 10 days u can taste it.
My mom was born in BERLIN,1921. She lived to 2016. Ich LIEBE DISH. She was the best mother. My father was born in Braunlage HARTZ MOUNTAINS 🎿. He lived to 2007. He was the best father. ICH LIEBE DISH. Married 60 year's and 2 months. DANKE Chatita.
For me when I make kimchi I usually leave it open for the first five days but with a tea towel over for it/ (or if it’s a screw top lid then I’ll leave it loosely closed)
Never leave it open. Flies and gnats will lay eggs in it. Loosely tightening a screw cap is the easiest way to do it. If you want it completely open, cover with a coffee filter and fasten a rubber band around it but air is not usually your friend when it comes to fermenting so the less air circulating, the better.
Love that you're helping encourage fermentation, but please encourage people to listen to their body. Not everyone can handle vegetarian/vegan, I tried for a decade and it made me sick, and paleo diet with meat 20% and veggies at 80% are healing me. Please encourage everyone to research what their ancestors ate and what made them healthy. Thanks for the ginger bug and all fermenting info. Blessings!
I recommend this formula which was very succeful for me : 1 liter of boiled and cooled water, 32 gr or 2 spoon of iodineless salt, 8 food spoon natural vineger.
This was my worry but. I said that the veg will a swell because it will absorb so much water. I was afraid ye would think I was being dramatic. Please Advise on this. You have got so many questions . Just shows the interest you have generated in your Fermenting. Maybe . If these Jars were half filled. But make sure the water is well covering the veg. Until the veg is heavy from The amount of water it has absorbed. Or fill small little jars the type medication comes in. This would keep the veg down. We need more Help. You advise us to comment . Please answer all the questions . You are two lucky men to Have generated a Wonderful interest in this Subject. I told my husband & he is very interested. We grow some Lovelt veg here in Ireland . Now we can preserve it for times we do not have it Ye are the BEST. THANK YOU FOR SHOWING US THIS WONDERFUL. CRAFT. GREETINGS FROM. IRELAND. 🥰🥰☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️🥰🥰
Ogórek kiszony XD but it is not the same as korniszon, they are done in vinenar not salt I think, and have less acidic taste. Also kiszona kapusta (kabbage) is very popular in Poland, and also very healthy, often served with some fish.
SO..>HOW DO YOU SUBMERGE it and prevent MOLD when your lid is popped? I've seen others burp it every day but cover it... unsubmerged veggies grow mold...?
To day is April 29th ‘22. Well done. A fab Video. I will get some of these Jars yo day. I is such a Great way to buy Veg once every second week &use lovely Fresh Veg on the day we decide to use them. To think that this method is so old & yet I imagine I am not the only person to learn about this yo day or what ever day they will learn about it. Thank You so mush for a Great Recipe. Yet Again. I bought the White bowls you used to batch cook &store some in the Fridge & put the rest in the a freezer. They look nice. I do not think they can be washed in the dishwasher. Or can they . They a(I think) are disposable . Maybe you will advise me. I got them in Lidl. . Greetings from down the Road in Co. Clare. Before I forget. How long do I leave the Jar open after making the mixture of Veg. A few hours hours . ..?. A day ? . God Bless … Ye are. The Best. Greetings from. Ireland. 🥰🥰☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️🥰🥰
You should really be using 2%of both veggies ( fruits etc) and the water. Kimchi, kruat etc won't need it, the weights extract the liquid in the plants, but yeah. 2% of solids and water, otherwise you go below the 2% and very few people recommend that ( you can lacto ferment without salt, but not safe and need to know what to look out for)good video though
I got confused with that 2% salt calculation. According to me, and then verified on my calculator, 2% of 540g is 10.8g, not 12. If I were to round up 10.8 to the nearest number, I would get 11. But you said 12. Can you explain why? 3:57
I was thinking something similar. To mix the Salt with Water. Before adding itgto the Veggies. The water would’ve well mixed with salt so. It will mix with the Veg. much quicker. &= more evenly. Well ! They are the Instructors . They know Best. greetings From Ireland.🥰☘️☘️☘️☘️☘️🥰.
I am lookingFor an answer to. “the Mystery of thenOpen Jar “ Steve Dave asked you you how long th it should be left there. You said at the beginning you must Close the jar to keep bacteria out. But you left it open. My gut feeling is to leave it open for a day. To let the veg swell from ye water it will absorb then close it to keep bacteria out . Am I correct. I will buy my Jars to day. Just like yours. . I am so excited to try this. Cam N I put Lettuce in. . Could I put it into a large jar on its own or is it too soft to ferment. Sweet potato .butternut squosh ,.,?.. I think there are lots of questions Will ye please K Tell us . Greetings from Co. Louth. IRELAND. 🥰🥰☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️🥰🥰
I don’t do well with salt and need to cut it wherever I can. Does this fementation process leave a lot of salt in the preparations? If so, can I use anything else?
@@thehappypear but pls tell me, is it the vegetables fermented that contains the good bacteria and which we should eat up? Or is it the salted water that contains the good bacteria? In this latter case it means we may have to throw away the fermented vegetables then since only the salted water contain the good bacteria and the fermented vegetables may be no good. I just really need some clarifications. Please kindly explain to me in a simple way. I wish to understand. Thanks in advance
No, non-iodized salt only. And the correct solution is 2% salt based on the weight of the filtered water, not the weight of the veggies. You want the water to be non-chlorinated as well.
Are you sure you mean 2% of the actual vegetables? I’m pretty sure standard wisdom is 2% of the total weight, including the weight of the water. That’s what the NOMA book says anyway. I’m sure you can do it with less salt but will carry more risk of nasty bacteria
The big question is, can we make something as goods as Symprove? Evidence suggests most pro-biotics are killed by stomach acid. Symprove seems to avoid this in studies. Can we make something as good at home?
Ideally the jar is sealed to prevent bacteria from entering but that gases can escape - otherwise seal it and “burp” it every few days to remove a build up for gases
@@thehappypear Hahaha... 😁 I was told never to stick my fingers into a jar of fermented veggies, but if it's working for you, than there's no harm. Cheers!
The type of salt isn't hugely important, but you don't want iodized, and you want to make sure whatever you use is just pure salt, no other ingredients listed on the pack.
I did this straight away with extra red cabbage I had in my fridge (there’s always extra cabbage isn’t there!) now 7 days later I’m enjoying it and it’s great! This has given me confidence to try some more fancy fermentation recipes out there. Thank you.
Easiest one I've seen and works fantastic, wish I seen this 2yrs ago but better late then never. This working wonders for me
I have a suggestion. When waiting for your veg to ferment, how about taking the rubber ring off the jar and then closing it properly. I saw this in a Hugh Fearnley Whittingstall book for his Kombucha recipes. Just a thought.
Always understood the water solution was the 2%, not salt to veggie ratio. Makes more sense as that is a more controllable constant that the veggies sit in. Could easily dilute the salt with water if based upon the weight of the veggies, but maybe I’m missing something despite making sauerkraut and kimchi before.
Garlic is excellent when fermented till "candied" also. Garlic makes any ferment wonderful, even if it's just a quarter or half clove in the jar. A tip for preserving texture and crunch in carrots, cucumbers, squash, green beans, etc, is to add tannins from either a bay leaf, or black tea bag in the jar. I love the smell of carrots, garlic, and kraut fermenting, omg! I use the closed lid, burp daily method and burping my jars make the whole house smell wonderful.
Black tea bag...excellent! Thanks for that idea!
This is so cool!! I’m a bit worried I’ll do it wrong but I kind of wanna try it 🙈
Friend, try it! I did it last week right after watching this and it works. I was so scared I’d create a new disease 😂 but nothing went wrong (just burp it every day. One night I forgot and woke up to cabbage juice on the counter!)
2 Days don't fasten the cap,so the gas can go outside, put a thing of glass to push the material soak completely, and close its door , after 10 days u can taste it.
Starts at 2:00 minutes
Cooool! Thank you so much. Will try this. Kindest regards from Berlin Germany ♥️🤗🇩🇪
Thanks a mill
My mom was born in BERLIN,1921. She lived to 2016. Ich LIEBE DISH. She was the best mother.
My father was born in Braunlage HARTZ MOUNTAINS 🎿. He lived to 2007. He was the best father. ICH LIEBE DISH. Married 60 year's and 2 months. DANKE Chatita.
@@thehappypear do you leave the lid slightly open like you did in the video during the fermentation days
Great video! Once we fill up the jar with water how long has to stay open before closing the jar? Thanks
Like to know that too!
For me when I make kimchi I usually leave it open for the first five days but with a tea towel over for it/ (or if it’s a screw top lid then I’ll leave it loosely closed)
Never leave it open. Flies and gnats will lay eggs in it. Loosely tightening a screw cap is the easiest way to do it. If you want it completely open, cover with a coffee filter and fasten a rubber band around it but air is not usually your friend when it comes to fermenting so the less air circulating, the better.
Suggestion: crushing the garlic before adding will allow the allicin to better release into the solution for better health & flavor
Love that you're helping encourage fermentation, but please encourage people to listen to their body. Not everyone can handle vegetarian/vegan, I tried for a decade and it made me sick, and paleo diet with meat 20% and veggies at 80% are healing me. Please encourage everyone to research what their ancestors ate and what made them healthy. Thanks for the ginger bug and all fermenting info. Blessings!
Love you guys and all the brilliant info you share, thank-you x x
Thanks a mill
I recommend this formula which was very succeful for me : 1 liter of boiled and cooled water, 32 gr or 2 spoon of iodineless salt, 8 food spoon natural vineger.
We have tried sauerkraut, kimchi and tomatoes in brine ;)
Great video guys more people need to be talking about the gut
This was my worry but. I said that the veg will a swell because it will absorb so much water.
I was afraid ye would think I was being dramatic.
Please Advise on this.
You have got so many questions .
Just shows the interest you have generated in your Fermenting.
Maybe . If these Jars were half filled. But make sure the water is well covering the veg. Until the veg is heavy from
The amount of water it has absorbed. Or fill small little jars the type medication comes in.
This would keep the veg down.
We need more Help. You advise us to comment .
Please answer all the questions . You are two lucky men to
Have generated a Wonderful interest in this Subject.
I told my husband & he is very interested.
We grow some Lovelt veg here in Ireland . Now we can preserve it for times we do not have it
Ye are the BEST.
THANK YOU FOR SHOWING US THIS WONDERFUL. CRAFT.
GREETINGS FROM. IRELAND. 🥰🥰☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️🥰🥰
Ogórek kiszony XD but it is not the same as korniszon, they are done in vinenar not salt I think, and have less acidic taste. Also kiszona kapusta (kabbage) is very popular in Poland, and also very healthy, often served with some fish.
Yo Dudes!!! This is so life changing! Thanks for putting this together. Just wondering what’s your favourite?
SO..>HOW DO YOU SUBMERGE it and prevent MOLD when your lid is popped? I've seen others burp it every day but cover it... unsubmerged veggies grow mold...?
To day is April 29th ‘22. Well done. A fab Video. I will get some of these Jars yo day. I is such a Great way to buy Veg once every second week &use lovely Fresh Veg on the day we decide to use them.
To think that this method is so old & yet I imagine I am not the only person to learn about this yo day or what ever day they will learn about it. Thank You so mush for a Great Recipe. Yet Again.
I bought the White bowls you used to batch cook &store some in the Fridge & put the rest in the a freezer. They look nice. I do not think they can be washed in the dishwasher. Or can they . They a(I think) are disposable . Maybe you will advise me. I got them in Lidl. .
Greetings from down the Road in Co. Clare. Before I forget. How long do I leave the Jar open after making the mixture of Veg. A few hours hours . ..?. A day ? . God Bless …
Ye are. The Best. Greetings from. Ireland. 🥰🥰☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️🥰🥰
You should really be using 2%of both veggies ( fruits etc) and the water. Kimchi, kruat etc won't need it, the weights extract the liquid in the plants, but yeah. 2% of solids and water, otherwise you go below the 2% and very few people recommend that ( you can lacto ferment without salt, but not safe and need to know what to look out for)good video though
I don't think they stressed how important it is that the product stays submerged in the liquid. Buy some glass weights
And cover the top of the veg with a thick cabbage leaf before adding the weight. That also helps keep the veg under the brine.
I love the happy pear channel! You explain everything than cook
I got confused with that 2% salt calculation. According to me, and then verified on my calculator, 2% of 540g is 10.8g, not 12. If I were to round up 10.8 to the nearest number, I would get 11. But you said 12. Can you explain why? 3:57
You're correct. They made a mistake.
@@nicksavov5027 Thank you!!!
Wow thanks. I'm gonna try these soon
Thanks guys..this is great 👍👍👍
"Tare" rhymes with "PEAR"! What could be more convenient? Love your vids, gents!
I was thinking something similar. To mix the Salt with Water. Before adding itgto the Veggies. The water would’ve well mixed with salt so. It will mix with the Veg. much quicker. &= more evenly. Well ! They are the Instructors .
They know Best.
greetings From Ireland.🥰☘️☘️☘️☘️☘️🥰.
Such a simple process, but with so many benefits! I already really like sauerkraut and gherkins 😋 Can vinegar be used, or is that just for pickling?
Vinegar could kill the bacteria, that "do" the fermentation. But they get sour on their own over time.
Awesome video guys!!!!
Thanks a mill
Can fermented foods help those with liver problems?
I can always count on you guys.
Watching at 3am in Seattle.
I am definitely try this recipe
Nutri-HEROS!!!😊🌟🌟🌟😊
Great lesson - thanks guys!
I am lookingFor an answer to. “the Mystery of thenOpen Jar “
Steve Dave asked you you how long th it should be left there.
You said at the beginning you must Close the jar to keep bacteria out.
But you left it open. My gut feeling is to leave it open for a day. To let the veg swell from ye water it will absorb
then close it to keep bacteria out . Am I correct.
I will buy my Jars to day. Just like yours. .
I am so excited to try this.
Cam
N I put
Lettuce in. . Could I put it into a large jar on its own or is it too soft to ferment.
Sweet potato .butternut squosh ,.,?..
I think there are lots of questions
Will ye please K
Tell us .
Greetings from Co. Louth.
IRELAND. 🥰🥰☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️🥰🥰
How much do u need to eat to make it useful / worthwhile ?
how long will the fermenting food last on counter or do you have to put in frig?
Awesome beginners video 🙏🙏🙏
Thanks Andy. We’ve really fallen in love with fermenting.
I don’t do well with salt and need to cut it wherever I can. Does this fementation process leave a lot of salt in the preparations? If so, can I use anything else?
What happens to the fermentation salted water? Do we throw it away or drink It?
A lot of people drink it as it can be very hydrating, a natural electrolyte drink.
@@thehappypear but pls tell me, is it the vegetables fermented that contains the good bacteria and which we should eat up? Or is it the salted water that contains the good bacteria? In this latter case it means we may have to throw away the fermented vegetables then since only the salted water contain the good bacteria and the fermented vegetables may be no good. I just really need some clarifications. Please kindly explain to me in a simple way. I wish to understand. Thanks in advance
What is an electrolyte drink?
I thought you also added vinegar for fermentation?
Sorry did yous say you use 2% salt to whatever the the wright of the jar?
Do we close the jare Or less?
I'm getting an idea for their next "cook" book!
Can we use iodized salt for lactic acid fermentation?
No, non-iodized salt only. And the correct solution is 2% salt based on the weight of the filtered water, not the weight of the veggies. You want the water to be non-chlorinated as well.
NO! the iodine impedes the fermentation
Guys when do you shut the lid and what temperature do you leave the jar at for the long term?
Are you sure you mean 2% of the actual vegetables? I’m pretty sure standard wisdom is 2% of the total weight, including the weight of the water. That’s what the NOMA book says anyway. I’m sure you can do it with less salt but will carry more risk of nasty bacteria
Hello great vid , would another term for tare by zero . 👍
Thank you 🙏🏻
Thanks
Do I have to use a glass jar ? And about the salt do I have to use 12 grams or it varies?
We use plastic tubs all the time. And you use 2% salt to the weight of your dry veg. So 100g of veg is 2g of salt
? is it not meant to be 2% of total weight ie water and vegies? this is less than 2% which will affect speed of ferment and texture.
The big question is, can we make something as goods as Symprove? Evidence suggests most pro-biotics are killed by stomach acid. Symprove seems to avoid this in studies. Can we make something as good at home?
How can you tell when it's caught other bacteria and gone bad?
It’s really just mould when the veg is outside of the water - just remove and below should be fine
@@thehappypear Thanks, that sounds simple enough!
Confused ! So you made the point to seal the jar, then proceeded to open it up and leave it open ?
And sticking their fingers into the jar... 😜
Ideally the jar is sealed to prevent bacteria from entering but that gases can escape - otherwise seal it and “burp” it every few days to remove a build up for gases
Nothing wrong with clean fingers 💚
@@thehappypear Hahaha... 😁
I was told never to stick my fingers into a jar of fermented veggies, but if it's working for you, than there's no harm. Cheers!
@@thehappypear maybe a good idea to have mentioned that in you video, thanks for the update 👍
How long do you leave the jar open before you can close it completely???? I've tried this in the past and had jars burst, so I haven't done it again!
Is it ok to use iodized table salt? Or should it be sea salt or kosher salt, or rock salt?
The type of salt isn't hugely important, but you don't want iodized, and you want to make sure whatever you use is just pure salt, no other ingredients listed on the pack.
No needs to put vinegar?
Great video and didn't realise it was so easy. Nice one lads 💚👍
So happy to see this pair!
Can you eat this with high blood pressure
Are they not very/too salty ?
What kind of water ( tap water, spring water, distilled water etc...) ?
No pickling spices? The salt does it all?
That’s it
Can I use iodized salt?
No. Use Pink Himalayan and/or (grey) Sea Salt.
What if you have acid reflux what vegetables to use
Purple or green cabbage
How long does it take for the probiotics to form ?
A few days but it depends on time and temperature
The warmer the temperature the quicker the fermentation process
@@thehappypear it goes up to 37 C in the evening, that's little hot lol. how Approximately will take to a fermente?
Iam not measuring.
I want an Orange Fridge🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡
These guys have some serious forearm veins.
Am i seeing double? Haha 😮😅
Can you just take a probiotic pill?
Sure you can but not greet clinical research showing the benefit better to get it via diversity of diet
You're no fun!
Ill try & get time to make my own
Isn't the math 10.8 not 12?
Yes it is.
a sign of bad gut biom is mental ilnesses.
It’s freaking me out the way they r using their hands to eat from the jars. That spoils the food.
Too much salt (even if it contains probiotics)...
I think the bacteria feed off the salt so it’s not the same as normal salt consumption
Are you twins?