How do you ferment vegetables, episode #271

[pratglad3]

The funny thing about raw food people is that the belive that there is people living like this in the nature! the fact is that nature people eat insects and so to get som protein! The raw food people is to dogmatic ! What about just skip pork and cow and milk and so on but keep organic eggs and organic chiken! never gonna get the point

[HotButterOnToast]

@pratglad3 There's no one right way to eat i think.

[wavepsychic]

How do I do this? I put Salt, water and what?

[superGoodjuju]

@stripeyteacups

you EAT them, they are full of beneficial bacteria and lovely enzymes:)

[Helenelalala]

How to avoid alcohol in fermented carrots?

[jadie415]

cultured veggies are curing my boyfriend of his systemic candida infection in his body. Go Body Ecology!

[rosewood513]

You guys are so cutte I love your enthusiasm.

So I just did my first jars today, I am excited too.

thanks for all you info.  But my dog hates cucumbers and around here you can't find rocks, only gravel, :o(

[thallious9876]

is plastic containers ok to use or will it leach out into the vegetables

[xDomGrox]

@thallious9876

only glas ,no plastic

[purity4all]

@xDomGrox I used food grade plastic for my fermented pickles. It worked great.

[BeWellMyFriends]

Thank you so much for this video! I want to eventually post this video to my site as well. I will be sure to refer people to the Raw Food World, of course. You guys are fan-tabulous! Keep up the amazing work!

[MrHeiwa07]

Good vid :-)

[RenaWith]

just what i was looking for! THANKS!!!

[wendypape]

awesome video! where would you find great jars like that?? (I'm in Ontario)

[bluemu]

@wendypape Canadian Tire has canning jars. I found some there.

[Catherine8raw]

Do you know anyone who has done very well with these foods and has recovered from Lyme disease, past via ticks?

[succulentesculent]

hello consecutively, i keep wanting to discuss grainy cucumber as cumbersome or not for balanced bubbly to conclude. since the crop's sort of a watermelon, do we go by seedless standard for either. start dense to side. big one gets juicy w/ those in there & i find smaller rel rly spreads well also outward. trick's track's natural. btw large reduces to medinical cucumbery white aspect then rind breaks down beneficially bending one to look to-at feet when in combo for tempo. circul circle later ~

[succulentesculent]

hello learners, i acquired sauerkraut kimchi salt's not required if combined @ moistening ratio catalyst's ie leaves right reaction. dd soakin kelp alone finds salty doesn't keep gross out, whereas she luvs mine immersed softening ingredients. i've intact cucumbers 1/2d layer, or tender scoop snack. never fearing nonfermentable by that fact. fibers change no longer held back minerals in rock hard form so no need to discard o find its cue. vb warned such's vital leveled intestinal in her test ~

[ConnerPlainLiving]

I like fermented veggies. Come on. Do more videos on it.

[Catherine8raw]

how much salt is used?

[BrokenRRT]

@Catherine8raw 1 tbls per 2 cups of water said in the the video at 0:50

[morganmay1]

Raw pickled vegs. replenish the friendly bacteria in our gut!

[morganmay1]

Women in my family have always pickled vegetables this way; either in a churn or mason jars. I have a gallon of kraut fermenting now. My daughter is learning this method of preserving food too! I have done cabbage,zucchini, cucumbers, peppers,and corn. All are delicious!

[eitkoml]

What's wrong with using typical iodized salt?

I'd like to do this but don't want to just throw away money.

Does this require organic cabbage and cucumbers too or will conventional ones do just fine?

[porkyo123]

@stripeyteacups Do you leave the jar cracked open all day? thanks

[BrokenRRT]

@porkyo123 no. You crack it open daily.

[magus17]

she is so pritty

[RodTalon0000]

Its funny, cause salt kills bacteria.... but i suppose there must be millions of species of bacteria... and much of the friendly kind actuall eat salt... i guess?

[lemurianchick]

I don't think it's correct to suggest that if you don't have cukes or cabbage you need probiotics. I have done cauliflower alone without an acidophillus. Perhaps all the members of the cruciferous family?

[soursopsoup]

hi, great episode! can you put zucchini in instead of cucumbers?

[kcdareem1959]

The video was very well done.. easy to understand.. thanks

[amseal1]

Is there somewhere to get more information on this?

[RawFoodKevin]

I think a better way to measure the salt is by total volume.

Personally, I like to add two tablespoons of salt for every quart.

But I have gotten away with using no salt at all on some foods. Although, even sweet foods seem to taste better with a little salt added.

[RawFoodKevin]

A WORD OF CAUTION:

DO NOT USE ANYTHING METAL!

Besides containers, that also includes those metal lids shown in the video. Fermentation creates a highly acidic liquid. Where do you think vinegar comes from?

With a pH level of around 3.0, the juice will corrode the metal lids! If that goo gets into the food, throw it away! It is toxic!

Either place a piece of plastic between the jar and lid, or buy Ball plastic wide mouth and small mouth lids online.

Food grade ceramic and jars only!

[RawFoodKevin]

Fermentation is also predigestion. It increases the bioavailability of vitamins, minerals and other nutrients. Many additional B vitamins are created, including B12.

Mmmmmmmmmm, B12...

[stripeyteacups]

Wow, thank you thank you!! Im going to start fermenting my vegetables. Whats a good way to eat them?

[rawcloud]

I just started fermenting my own food also using Victoria Boutenko's recipe. It's basically just getting all the veggies ready and blending some green cabbage with water, salt, hot peppers, garlic, herbs and putting it in with the veggies. You don't put a lid on the jar, but you put a weight (a jar of water w/lid on) on veggies to keep them weighed down under the juice. My house smells like sauerkraut. I'm looking forward to tasting it in the next day or two.

[kifried]

rawcloud, could you possibly provide this recipe?

[rawcloud]

There's not enough space to leave the recipe, but you can go to the library and get the book "Raw Family Signature Dishes: A step-be-step guide to essential live-food recipes" By Victoria Boutenko

That's where I got it from. It turned out good. I didn't use kefir so I let it ferment longer.

[thewheatguy]

Why did I think some type of vinegar base was also needed for fermentation? Or is that just pickling .... what is the difference?

Very familiar w/ Hallelujah Acres. They are not far from us.

Love this vid!

Best Blessings!

[cellulitelove]

GREAT episode! I'm Korean but I do not know how to ferment foods. I should have paid attention to my mother and relatives when they made kimchi and pickles... I have a feeling that I'm going to be culturing a LOT of veggies from now on.

[tygeriis]

healthy bacteria!

[jonneyd]

i was told salt stops hmmm

[rawjazzsing]

after the 4 days how do you store it? Does it need to be kept in the fridge

[tygeriis]

They should be refrigerated.

[RawFoodKevin]

If fermented properly, any fermented food will store well without refrigeration.

I store mine in a hot garage with no ill effects. It just quickens the fermentation process.

With the heat they have in India, if they can store fermented foods without refrigeration, then anyone else can too.

On the other hand, I think a root cellar would be best for long term storage.

[nathaliewithanh]

you are in florida?! are you doing lectures somewhere? i've been wanting to meet you both for ages!

[tygeriis]

I can't speak for Jenna & her schedule, but Wendy is a Certified Health Food Minister with Hallelujah Acres and teaches classes in Bradenton.

[myraUSA]

I'm excited too. I gonna try this tomorrow!

[pixietear]

Great video! Thank you for showing how easy it is. I have wanted to ferment my own veggies for a little while now, and after seeing this video I feel like I can. I am going to start a batch tomorrow. :) Thanks again.

[llbcox]

Wow, what useful, practical info! Thanks so much. I would love to see more episodes like this too!

[herecomsthesun]

This is a fantastic episode! I want to see more like this!

[histerics3]

does the perfect pickler allow bacteria and yeast in? It seems as if it seals it from mold, it might seal it from the good stuff, too - I've never had any mold problems, but I do have bug problems frequently.

[sernck]

The bacteria are already in the vegetables. With pickling you're just creating an environment that allows many more to grow. The perfect pickler allows carbon dioxide to be released but prevents oxygen (which promotes 'icky' bacteria) to enter.

[histerics3]

well, I've tasted kraut from the perfect pickler, and it was bland and too sweet, vs. my kraut with just a cloth, which is sharp and complex, I just get the feeling that stuff should come in from the air, too. Also, from my understanding, when you ferment this way, the actual type of culture changes, so over the course of a few weeks, you'd be getting different types of bacteria.

[RodTalon0000]

how would you do this... by using coffee filters as a lid... allowing oxygen in? Or is her lids more effective? ive been putting vinegar with the mother in my jars, should i use salt instead?

[RodTalon0000]

sooo how do you make sure that doesnt happen???