Also, my mom use to put the whole cobs in a crock with the salt brine, put a plate on top and cloth and let it do its thing. We would reach in and grab an ear of corn and it was so good. Makes my mouth water,
You definitely didn't let it do its thing long enough! I was raised on pickled corn. Thats what we call it. Salt and water only. Nothing else. Fry pork chops down in their own grease and drain the corn and fry in the pork chop grease. So delicious 😋
I always wondered what a corn ferment would taste like, hmmmm..... loved your facial expression on the first one :) Thank you so much for making these videos so that we can learn about new ways and new foods to try with fermentation. Loved your roosters too!
For fermenting corn.Cabbage leaves with sterilized rocks for weights or large boiled (for sterilization) marbles on cabbage leaves will work fine when fermenting pucks are not available. Poke several holes in the cabbage leaves to allow CO2 bubbles to escape through the cabbage leaves. (horseradish, oak or grape leaves work well) and add tannin's (tannic acid) for crunch but all must be submerged below the liquid or spoilage can occur. Lettuce can be used but leaves that add tannins should be included in the ferment recipe.
This is the 3rd video I've watched that says 3/4 cup of salt per 1 gallon water (from 1:59 3tbsp per 1qt) I made it this way and it was just like my Grandma made back in Huntington, WV. The first time I put 8 ears (broken into thirds) in a 2 gallon stone crock. Today I put 30 whole ears of corn in a 5 gallon food grade bucket with a homebrewer's bubbler airlock to not attract gnats. Thank you for this!
That’s so cool! It has such a unique flavor for sure! I tried fermenting whole corn at the same time but it was in an open crock and it molded very quickly. I’ll try again!
Gosh that was so funny, you've made my day. I've only just discovered fermented foods, they are not spoken about here in France. I am fermenting the vegetables I've grown. I have several ripe corn cobs almost ready to pick but I don't want to create a jar of alcohol, it's too precious. I noticed this was made 3 years ago, Have you found THE perfect recipe yet? Thanks for sharing.
Love it, Anna! You need to look into making Salt Rising Bread with fermented cornmeal and/or potato! 🥔 It is literally the white truffle of bread: created by women of the Appalachian in circa ~1750 to raise bread via fermentation rather than yeast. It is undeniably some of the most amazing bread EVER! Cheers!
You weigh any food with a glass puck from Mason Jars,they come in 2 sizes I believe.... check out the fermentation kits they are amazing help. You can also use a large cabbage leaf to keep any food in the jar BELOW THE WATER TOP LEVEL. 10 -14 DAYS is the receipe for minimal fermentation....
The masontops pucks fit regular and wide mouth mason jars (I have 2 sets and they work great!) not the Fido jars I used in this video. It is ideal to keep food below the brine but not required if you’re using pickle pipes or Fido style jars that push air out but do not allow it back in. I have used these successfully more times than I can count. Corn after 10-14 days is basically ethanol 🤮 to each their own on fermentation time but even after a week it was revolting, after a few days was delicious.
Fermentation for corn from an old recipe is28 days. It needs to breathe and it tastes like pickled corn. Like pickled beets, but a definite corn flavor. It is a great side vegetable dish. The corn will be firm in texture if done correctly. I have had it many times as a child, looking for a simpler recipe than one that requires a large crock pot and putting the corn in a pillowcase and weighted down while it ferments.
Wow! That is a long time! Maybe there is some sort of peak where the flavor changes? The first batch I had was revoltingly alcoholic. If you find a good recipe let me know! Id be open to giving it a try again 💜
I have some fermenting now since Aug 1 I will tastes test around the 28 th 29th and let you know how it went. I used my mom as a guide. 2 half gallon jars filled with corn about 14 ears filled with brine 1 gallon water and 1/3 cup plus 1 tbsp canning salt covered corn. Check add more water as needed til fermented.
I wonder if the result you got was because the corn was not cooked first. I have always seen it done by boiling the corn for several minutes before canning.
Haha!!! I LOVED this one. From the corn Everclear to the crowing roosters, I was cracking up. If we ever grow corn out here... maybe next year?... I've gotta try this!
Your rooster has got to be able to tell when you are filning. That was so funny. Not as funny as your face when you took that bite of the first ferment...Had me in stitches! I was surprised you took that big of a bite after smelling it. You are a brave woman, or maybe a little crazy. Got a good laugh. Thanks for being the fermenting test dummy. Heehee
I think I’m a bit of both! I didn’t even realize at the time it was so big until I was editing it, knowing what was about to happen I cringed a bit when I was editing haha! Happy to be of service 💜
Ferment all the things 😄 Way to power through that first taste, that was hard to watch 😂 I can't wait to try this and see how my tummy tolerates corn this way. Tell your roosters I said hi 😂
That’s partially true. The Fido jars or most types of airlock systems make it not required, may skim the top layer off due to oxidation but it almost never gets moldy.
Also, my mom use to put the whole cobs in a crock with the salt brine, put a plate on top and cloth and let it do its thing. We would reach in and grab an ear of corn and it was so good. Makes my mouth water,
You definitely didn't let it do its thing long enough! I was raised on pickled corn. Thats what we call it. Salt and water only. Nothing else. Fry pork chops down in their own grease and drain the corn and fry in the pork chop grease. So delicious 😋
I always wondered what a corn ferment would taste like, hmmmm..... loved your facial expression on the first one :) Thank you so much for making these videos so that we can learn about new ways and new foods to try with fermentation. Loved your roosters too!
Thank you! I’m happy to find my people here where I can share my excitement! I’m sure most people I know just tolerate my weirdness haha
For fermenting corn.Cabbage leaves with sterilized rocks for weights or large boiled (for sterilization) marbles on cabbage leaves will work fine when fermenting pucks are not available. Poke several holes in the cabbage leaves to allow CO2 bubbles to escape through the cabbage leaves. (horseradish, oak or grape leaves work well) and add tannin's (tannic acid) for crunch but all must be submerged below the liquid or spoilage can occur. Lettuce can be used but leaves that add tannins should be included in the ferment recipe.
I hadn’t thought to poke holes in the cabbage, I’ll give that a try next time! I have used rocks a lot in the past, they work well.
This is the 3rd video I've watched that says 3/4 cup of salt per 1 gallon water (from 1:59 3tbsp per 1qt) I made it this way and it was just like my Grandma made back in Huntington, WV. The first time I put 8 ears (broken into thirds) in a 2 gallon stone crock. Today I put 30 whole ears of corn in a 5 gallon food grade bucket with a homebrewer's bubbler airlock to not attract gnats. Thank you for this!
That’s so cool! It has such a unique flavor for sure! I tried fermenting whole corn at the same time but it was in an open crock and it molded very quickly. I’ll try again!
We had picked corn growing up. Rinsed and fried in some oil until glazed with a little sweetener. Awesome sweet and sour treat.
Gosh that was so funny, you've made my day. I've only just discovered fermented foods, they are not spoken about here in France. I am fermenting the vegetables I've grown. I have several ripe corn cobs almost ready to pick but I don't want to create a jar of alcohol, it's too precious. I noticed this was made 3 years ago, Have you found THE perfect recipe yet? Thanks for sharing.
Love it, Anna! You need to look into making Salt Rising Bread with fermented cornmeal and/or potato! 🥔 It is literally the white truffle of bread: created by women of the Appalachian in circa ~1750 to raise bread via fermentation rather than yeast. It is undeniably some of the most amazing bread EVER! Cheers!
That sounds interesting! I’m going to look into that when I’m able to have that sort of thing again! 💜
To weight it down with a glass weight, simple take an outer leaf of cabbage and put over top of it, then put the glass weight on the cabbage leaf.
That could work but the kernels were so many, tiny and floaty it didn’t seem it would hold in place.
You weigh any food with a glass puck from Mason Jars,they come in 2 sizes I believe.... check out the fermentation kits they are amazing help. You can also use a large cabbage leaf to keep any food in the jar BELOW THE WATER TOP LEVEL. 10 -14 DAYS is the receipe for minimal fermentation....
The masontops pucks fit regular and wide mouth mason jars (I have 2 sets and they work great!) not the Fido jars I used in this video. It is ideal to keep food below the brine but not required if you’re using pickle pipes or Fido style jars that push air out but do not allow it back in. I have used these successfully more times than I can count. Corn after 10-14 days is basically ethanol 🤮 to each their own on fermentation time but even after a week it was revolting, after a few days was delicious.
Love to fry mine in a skillet and eat nice n tangy yummy
Thank you for the idea!
Thanks for your honest assessments
I have my ear buds in and didn’t hear a rooster until the very end. Just to reassure you 👏🏻👏🏻👏🏻
I enjoy your channel so much!!
Thank you so much! I’m so happy you’re here 💜
Fermentation for corn from an old recipe is28 days. It needs to breathe and it tastes like pickled corn. Like pickled beets, but a definite corn flavor. It is a great side vegetable dish. The corn will be firm in texture if done correctly. I have had it many times as a child, looking for a simpler recipe than one that requires a large crock pot and putting the corn in a pillowcase and weighted down while it ferments.
Wow! That is a long time! Maybe there is some sort of peak where the flavor changes? The first batch I had was revoltingly alcoholic. If you find a good recipe let me know! Id be open to giving it a try again 💜
@@FermentedHomestead I will. I have asked my aunt for my grandmother’s recipe. It was sooo good.
I have some fermenting now since Aug 1 I will tastes test around the 28 th 29th and let you know how it went. I used my mom as a guide. 2 half gallon jars filled with corn about 14 ears filled with brine 1 gallon water and 1/3 cup plus 1 tbsp canning salt covered corn. Check add more water as needed til fermented.
@@patriciahandy7760 thank you! Please let me know how it turns out.
@patriciahandy7760 how did the corn ferment turn out?
Your description of the first jar had me laughing out loud. 😀
Haha!! It was SO bad! 😳
I wonder if the result you got was because the corn was not cooked first. I have always seen it done by boiling the corn for several minutes before canning.
Fermenting is different than canning. If you cook it first it will rot instead of ferment
Haha!!! I LOVED this one. From the corn Everclear to the crowing roosters, I was cracking up. If we ever grow corn out here... maybe next year?... I've gotta try this!
Haha thanks! I’m hoping to grow corn someday too!
Omg I just seen honey fermented cranberries!!!!!! Can you please try them for us??????
I started a batch about 2 weeks ago! I’m on it!! 💜
@@FermentedHomestead awesome thank you so much!!!! ❤️💙
I wanna See Ur storage from all Ur fermentated food 🤗 maybe for the future video
I’ll do that the next time I have a good collection of experiments going. It’s nothing too fancy though 💜
Yay good morning 💙
Good belated morning back! 💜 busy day at work today!
@@FermentedHomestead be safe and have a great day
Would it be yummy with feta and garlic?
I bet it would be, I don’t have a ton of experience with feta: pretty sure anything is good with garlic! Haha
@@FermentedHomestead lol yes most definitely!!!
Sugar and cream 🤤
Pickled corn is delicious when done right. Needs to breathe and go for at least 21 days.
Oh gosh, that would be like straight ethanol 😬
Your rooster has got to be able to tell when you are filning. That was so funny. Not as funny as your face when you took that bite of the first ferment...Had me in stitches! I was surprised you took that big of a bite after smelling it. You are a brave woman, or maybe a little crazy. Got a good laugh. Thanks for being the fermenting test dummy. Heehee
I think I’m a bit of both! I didn’t even realize at the time it was so big until I was editing it, knowing what was about to happen I cringed a bit when I was editing haha! Happy to be of service 💜
1st is the corn raw blanched?
Definitely not blanched. If you blanch them it will kill the bacteria you need to culture
Interesting
It was indeed
I guess you made some corn liquor on that first batch.
I sure did! It was so bad 🤢
Ferment all the things 😄 Way to power through that first taste, that was hard to watch 😂 I can't wait to try this and see how my tummy tolerates corn this way. Tell your roosters I said hi 😂
Please let me know how it goes! I’d love to know 💜
The food can't be exposed by floating at the top of the water level, it will go bad
That’s partially true. The Fido jars or most types of airlock systems make it not required, may skim the top layer off due to oxidation but it almost never gets moldy.
Shits shots shots!!!! Were you tipsy after this video?
Probably could have been but I didn’t have a lot haha 💜
Well thanks for posting videos! I love your channel and it inspires me!
lol. Usually 3 days.
Lol you gotta love roosters. They weren't too bad as far as hearing you.
I was surprised when I watched back the video! They were so loud for me at the time and they usually are so loud on audio.
@@FermentedHomestead right lol it was good.
Don't waste it!! Put that junk in the stove top still. 10 lb of sugar, 2 gallon good water, and 10 lb of that mash and ya got ya a gallon!🙏🤗
Good to know for next time, we just had some tipsy chickens 😂