I love hearing Gita's voice and commentary. Also, I will make this Uncle August ASAP (even though it is 2 months late! ) In the US, we do not have vinegar graded by percentages like the 9% shown. I wonder how to recreate it here, but I will research it. I am determined to make something that looks as beautiful as yours! Sending much love to your Baltic Homestead as you head into the fall and winter months. We hope to see you again soon.
Thanks! Greetings from estonia! I've never thought of preparing something exaclty like this. Been doing cucumber ones mostly. Nice idea. I like the fact that it is not heat treated, so it is fresh, maybe even some tiny bits of microorganisms grow and that's only beneficial for intestinal flora and immune system in the end
Thank you all for the recipe and video. Personally for me I like pickled or fermented foods so I will be making this. Question how long do you let it sit before you can it - was it 3 days
@@BalticHomesteaders OK Thanks 👍🏻 I have all my meals planned out for this week but I will start on this Monday. Do you have any other meat or other protein traditional Latvian recommendations to complement this side dish. I have a market place semi near me that caters to Eastern European restaurants in the area.
@@-RONNIE Well shasliks are an obvious one which is essentially bbq pork or chicken but anything really. Your local market might sell smoked meat which is traditional.
@@BalticHomesteaders OK thanks they do have a variety of smoked meat and fishes as well also other seafood. The last time I went there was about 5 or 6 months ago when I made that fish soup. I can't remember the name of it but I have that written down in my book.
Try "kabaču ikri" or summer squash caviar, next :) Its great on its own, great on bread or just to add to stews or on pasta. Its also a good way to utilize all those summer squashes which seem to appear out of nowhere :D
We keep the jars in the basement. Once we open a jar it’s then kept in the refrigerator. You could keep some un jarred in the fridge for a few days when you make it.
A botulism fest just waiting to happen! Adding oil to a shelf-fermented product is unwise. Wow. It's great to enjoy old recipes, but the safety issue isn't addressed at all. This should only be refrigerated and consumed fresh within a week or so. Research the conditions under which botulism grows. Be safe!
lol I think we need to meet all those bacteria, and better yet in the young age, so that our immune systems truly get developed. The major reason we have more auto-immune conditions in moderns days is because of too much sterilisation, too many preservatives, all the microorganisms killed. I mean even toxic (in big amounts) bacterial metabolites, even mold, in tiny amounts signal and train our immune system. We have papers on this. ;)
Lovely glimpse of Latvian life. Thanks for sharing this, I like the low hassle, high reward ways of old world preservation.
I love hearing Gita's voice and commentary. Also, I will make this Uncle August ASAP (even though it is 2 months late! ) In the US, we do not have vinegar graded by percentages like the 9% shown. I wonder how to recreate it here, but I will research it. I am determined to make something that looks as beautiful as yours! Sending much love to your Baltic Homestead as you head into the fall and winter months. We hope to see you again soon.
Thanks! Greetings from estonia!
I've never thought of preparing something exaclty like this. Been doing cucumber ones mostly. Nice idea. I like the fact that it is not heat treated, so it is fresh, maybe even some tiny bits of microorganisms grow and that's only beneficial for intestinal flora and immune system in the end
Tere! Thanks. Do make some, it’s delicious.
It’s beautiful!
my mother also ads garlic and bleck pepper seeds
Sweet, salty, sour and oily is a universally loved taste. Adding it to any bland food, like rice or noodle, will guarantee the meal gone in minutes.
Thank you all for the recipe and video. Personally for me I like pickled or fermented foods so I will be making this. Question how long do you let it sit before you can it - was it 3 days
Yes 2 or 3 days is best.
@@BalticHomesteaders OK Thanks 👍🏻 I have all my meals planned out for this week but I will start on this Monday. Do you have any other meat or other protein traditional Latvian recommendations to complement this side dish. I have a market place semi near me that caters to Eastern European restaurants in the area.
@@-RONNIE Well shasliks are an obvious one which is essentially bbq pork or chicken but anything really. Your local market might sell smoked meat which is traditional.
@@BalticHomesteaders OK thanks they do have a variety of smoked meat and fishes as well also other seafood. The last time I went there was about 5 or 6 months ago when I made that fish soup. I can't remember the name of it but I have that written down in my book.
Try "kabaču ikri" or summer squash caviar, next :) Its great on its own, great on bread or just to add to stews or on pasta. Its also a good way to utilize all those summer squashes which seem to appear out of nowhere :D
Thanks, I'll check it out.
Thank you this looks delicious. What is the oil on top for?
It protects from oxidisation, similar principle to pesto etc Quite a few folk put oil on all their salads albeit it might be a passed down habit.
@@BalticHomesteaders very interesting - thank you for reply 😄
it serves like layer of protection for oxygen and bacteries
This looks delicious. Do you store it in the refrigerator when it is ready to eat or can it just sit in the cabinet until we are ready to eat it?
We keep the jars in the basement. Once we open a jar it’s then kept in the refrigerator. You could keep some un jarred in the fridge for a few days when you make it.
do you have a printable recipe thank you
Sorry it’s only at the end of the video, you could screen print that. I’ll try to add to the video description.
Was that a 9% vinegar?
Yes it was.
Nu gan garsiga zacene!!!
A botulism fest just waiting to happen!
Adding oil to a shelf-fermented product is unwise.
Wow. It's great to enjoy old recipes, but the safety issue isn't addressed at all. This should only be refrigerated and consumed fresh within a week or so.
Research the conditions under which botulism grows.
Be safe!
Been making it for years, recipe is far older than that. It’s the vinegar and salt that keeps the nasties away.
Botulism can’t grow in a high acid environment.
lol I think we need to meet all those bacteria, and better yet in the young age, so that our immune systems truly get developed. The major reason we have more auto-immune conditions in moderns days is because of too much sterilisation, too many preservatives, all the microorganisms killed.
I mean even toxic (in big amounts) bacterial metabolites, even mold, in tiny amounts signal and train our immune system. We have papers on this. ;)