Making Lacto-Fermented Vegetables Easily (part 4 of 6) Back To Basics

[bjfausz]

I cant wait for your website to be up and running....

[FAST41]

awesome vid; real quick question - after you ferment your veggies out in room temp for 2 to 3 days is it necessary for them to sit in the fridge for a week or so for the good probiotics to be active or is it just a preference of taste to have them taste more sour? thanks.

[dieteasily]

@FAST41 The good bacteria in the jar will only increase slowly once they are in the fridge. When you only use a minimum amount of salt (otherwise they would be too salty to eat) they do not have a long shelf or fridge life. You should probably eat them within a week or so. Sauerkraut is different. It can stay outside of the fridge for weeks as long as the room temp is not too warm. It will continue to get more and more sour until all the sugars are used up.

[tripleleo]

awesome accent

[dieteasily]

@tripleleo Thanks - it's made in New Zealand!

[loui0008]

I made it, first time for me, according to your demonstration here - and it worked perfectly as you showed - great! It's been in the fridge for a week now, and just hope I'm gonna be able to tell the magic moment when it's ready. Thanks again!

[dieteasily]

@loui0008 Only way to tell is to sneek a little taste. Mine were ready in about ten days or so and then you should eat them up. They don't have a long fridge life. Have just emptied out a jar that hid in the back row of the fridge. It was full of mould. Chooks still love it.

[SocalDNM]

If you use this method of pickling how long does it last before it goes bad?

[dieteasily]

@SocalDNM Depends on how warm the jar gets. Usually lasts a couple of weeks or so. Mould means throw it out.

[SocalDNM]

@dieteasily What if I keep in the fridge, does it make a difference?

[dieteasily]

@loui0008 I guess it would depend on your climate. Just sitting on your kitchen counter should be o.k.if your house is comfortable for you it will be comfortable for the carrots.

[loui0008]

@dieteasily Ok, thanks, so just in a warmish place and I don't have to worry about light, or not. Have I got it right though that sauerkraut has to ferment in darkness?

[fotwunny]

I too have wondered about the call for whey. I read that this is needed for everything except cabbage, basically (which I've read has the right bacterias naturally present in abundance). So I wonder what about a culture starter, such as Body Ecology one. How helpful is this? Even in the case of cabbage, I'm told that such starters are useful in preventing a bad batch. I've been making cultured veggies for a few months, and now just use a portion from the previous batch to innoculate the brine.

[dieteasily]

@fotwunny Certainly you don't need whey. Cabbage is just made for souring as it has all the necessary bacteria attached. I guess the brew would start quicker if you innoculate a new batch with some juice from a previous one. I have not had any trouble of any kind since using the plastic bag full of water method.

[dieteasily]

@fotwunny The bacteria you want to make the best ever fermented vegetables come onto the scene when the ph is just right for them. Not sure about the omega 3 and 6 but they usually apply to things with a reasonable fat content.

[thallious9876]

awsome tks! why did u want to lower the PH?? an does fermentation effect omega 3&6?? : )