Great video. I spent some time looking for instructions that didn't involve vinegar or boiling/ canning. The tips on sea salt and tap water were especially helpful.
fermentation is safe if done right and most things that are fermented is heat treated afterwords!!! as for vinegar and boiling water is called "canning", if you look up pickling 99.9% well lets just say your so called pickling peppers is the only one i have ever seen not calling for vinegar!! yes i looked into the book it look like a book on how to make roting food..i don't care what he says botulism is a big risk in doing this..
@painhammer4560 no worries. we can agree to disagree. just be sure you do not eat any soy sauce, yoghurt, bubbie's brand pickles, raw saurcraute, kim chi, fish sauce, all asian foods (which use fish sauce), etc. or else you will be eating all of the foods you are afraid of. boiling and preserving with distilled vinegar have not been around for long. fermentation has been around since the beginning of time. if all things require vinegar and vinegar can only be made through ferment, ...
@painhammer4560 pt. 2. then there is an inconsistency there. we must first get the vinegar through this so-called rotting process you are speaking of to even start the sterile processes you support. it's ok... if you fear botulism, then just move forward and watch a channel that supports dead food. we enjoy live food here. no need to get all worked up. :-)
@painhammer4560 i see you have posted some comments and seem to have something to prove. you are an angry individual and are not open to conversation and growth, but rather are interested in shouting and proving everything wrong. i will be blocking you, not because i fear disagreements, but because of the energy you convey in your discussions. this is a channel dedicated to learning and growth, and loving conversation, so i wish you the best.. cheers
salt and water paper towels no boiling or vinegar no lids sit out in the air with a paper towel just scrape the nasty stuff that grows on it off are you kidding me are you trying to get people sick or what? this is a vid on how to not to pickle please don't do this
@painhammer4560 hi there- while i appreciate your comment, what you are speaking of with vinegar and boiling water is called "canning", not pickling. canning involves a sterile environment in which neither good or bad bacteria grow. to pickle something requires oxygen for the fermentation. so whether we use open jars, paper towls, or rags, or cheesecloth to allow the water to breathe, does not matter. the salt inhibits the growth of bad bacteria while allowing the good cultures to grow...cont'd
@painhammer4560 pt 2... fermentation is safe and something we should not fear. the vinegar, by the way, that you are speaking of, was made this same way. through fermentation and then most likely boiled to sterilize it (unless you speak of raw vinegar which is full of good bacteria). if all things should be boiled and vinegared, then we should obviously take the following off the market: soy sauce, fish sauce, yogurt, kefir, kombucha, wine, beer, miso, tempeh, etc. i encourage you to...con'td
@painhammer4560 pt 3... read "Wild fermentation" by sandor elix katz so that you further understand the safety of fermenting in salt water and the difference between this and canning in sterile environments. there is no life or vitality in sterile canned food. the healing is in the ferments.. the cultures of good bacteria. a batch of fermented food that has "gone bad" is VERY easy to spot.... it will have mold in it, dark coloration, foul smell, etc. this rarely happens. enjoy your day :-)
Hey, the instrumental in the begining really sux. sorry. but deff gotta find somthing more smoother for whats goin on. otherwise, love the vid. 5 fuckin stars!
@ShawnWasBorn2Ride okay, thanks for the input... we love our instrumental beginning :) but we all have our opinions out there and we appreciate yours! thanks for the 5 fuckin stars! 5 fuckin smiles right back at ya. ha :)
you are funny. we ceratinly do not judge your drinking practices ( i had many drunken stupor nights in college..ha ha) but be careful with that great temple of a body you have there and feel free to check out our videos for health inspirtation, etc... best of everything to you man!
by the time our hands press down the veggies, etc.... the water is no longer "sterilized. we use distilled or purified water and are as sterille as possible. but part of the magic of fermentation is that the level of good bacteria growth kills any negative bacterias and when the negative ones take over, you will know it right away. there will be cloudy mold, spots, etc... people have EXTREME unhealthy fears of bacteria. we post videos as information, not a a prescription everyone must follow.
Hey, great video, thank you very much! I just have one question about what to do after the week of fermentation; i.e, is there a way to keep the peppers for a few months without having to tend to them everyday? Do you have to stop the fermentation process first? Or can I just put a lid on it and put it in a safe place?
the only time you have to tend to them is that first week to 10 days, maybe 14 if you live somewhere very cold. this is only while it is fermenting. the fermentation pretty much stops when you transfer the stuff to the fridge. so at that point, you put a lid on the peppers or whatever you are fermenting and they can sit there for months or even a year or more without doing anything. the peppers should be submerged in the brine to keep them fresh as they sit in the fridge. hope that answers
the only reason you have to tend to them as they ferment at room temp is because the fermentation bubbles push the peppers up, and you have to keep them submerged to prevent mold, ets... the bubbles stop towards a week to ten days when the fermentation naturally slows or stops. :) thanks for the kind words. ...chat soon.
good directions. too much talking about random crap though. i dont care why you think fermentation started. But, like i said the instructions are very good. thank you
that would be grand :) there is a book written called "wild fermentation" that is so incredible. all about pickling everything under the sun! :) its by sandor elix katz (i think). but maybe one day we will have our own! i have 3 more book ideas that are ready to be birthed, so it will be a while . ha ha talk soon, sweet angie!
hi tammy- distilled is okay, it is essentially dead water. there is no lifeforce because no minerals or force of puching up through the earth. check out daniel vitalis on youtube. he has videos on how to vortex water. also, you can add a little fresh lemon juice or pinch of sea salt to bring life to it and write psositve nourishing words on the bottles :)
I have really enjoyed watching this video...you are a natural deliverer of info...fun when you go for a new jar...great moment...great that you speak of water too..I would like to have the book...tell me 'bout it...& our friend J. is much better!!...yeahhh.
hey there- thanks for the sweet comments. i forget which book i mentioned. is it our cookbook or "wild fermentation" ? our cookbook is a very gentle, loving transitional book to help people with raw foods and being conscious of their eating without judgming themselves. wild fermentation is a great book teaching the basics of fermentation....very informative. i recommend both books :) come to mammmeeeeeeyyy! ha ha :) tlak soon
give me the whole info and i can send you an address...
there was a famous ceramist living there in ojai...and some friends of mine are living there now apparently...very nice area...it doesn't look all that far from LA..2 hours?...wow...anyway...hope to visit such a place this year....I do have wonderful friends in LA too, who could drive with me...
what info do you mean? the cost of our book, and where to mail check, etc...? you can check out our book at our website listed in info section if you would like. we are not set up for international shipping, so the total with shipping would be different. have to plug in an address to quote you. :) yeah, we are 2 hours from LA. the ceramicist you are thinking of is probably beatrice wood. her gallery is unbelievable. i tutored kids on land overlooking hers. wow! :) hope u get to see ojai!
yes...I will check it...and place an order, thanks...wanting to go as completely raw as possible again...since i will start work and can shop for good organics every week again....i do have an address in the US always....yes Beatrice Wood...extraordinary lady, incredible work..love it..., there is a film here too in YT. You area is very beautiful, nice...similar to where i am...good old California countryside...oaks, all that...
oh cool, glad you have a U,S, address. perfect. yes, we are blessed to live in this gorgeous area. I thank my lucky stars every day! it will be great to get more into raw foods. enjoy the journey! :) thanks so much!
Your pepper pickings are beautiful! Great colors, very vibrant. Loving the green bandana on you too babe. This video is MAJOR informative, nice tibit about pregnant women, You are so wise my friend, so so so wise. I'd love to see some more videos adressing health problems and natural/raw healing cures. Colds and flues, skin problems, hormonal issues, digestive and sleep disorders - common things most people NEED natural healing for. Anyhow, gread video - no, outstanding video Julie!
thanks, johnny...no prob. we can do more videos on how to heal stuff naturally. sarah is out of videos to edit for the most part, so i will work on some more today and this week :) more to come!
oh beautiful...divine timing. love it! yes, nearly anything can be fermented. we also did a batch of older celery and carrot sticks with okra. added onion, garlic, ginger, hot pepper...voila! pickled okra and veggies will be ready in a week! wish we were all nearby to sample each other's batches and creations! :) thanks! much love your way...
Oh yes Julie I agree and also wish we all were so much closer. Question: have you ever fermented fruit? could you do a video on that? I have messed around with fruit juices, but grew mold on one, but did have a sucessful batch. Just scared to try it out, LOL
somehow i am repulsed by fermented fruit. i don't know why. i have "wild fermentation", a great book on the subject and i can try to do a batch and if it works, we can do a video. i think the thought of making fruit sour turns my stomach or something...ha! :) did your successful batch taste good?!
wow that makes sense. after my raw food craziness all i wanted to eat was pickles, pickles! and olives! and i did and they made me feel better lol. this is cool i want to ferment! thanks! :)
yeah, it makes a lot of sense when people start analyzing their cravings! :) go ferment, girl! try celery and carrot sticks, make kim chi, etc... fun fun!
yes, any fermented food may be a probiotic for digestion. we are one of the only countries that does not eat a probiotic/fermented food with each meal. asia does kim chee, africa does a variety of yoghurts, etc... russia does kefir/yoghurt, india does yoghurts and more, miso and tempeh in asia as well. then there is america...impatient and does not like to wait for fermentation. but we are getting there! :) you can use this recipe to ferment any kind of veg (celery, carrot, okra...)
Oh, who is first and who hasn't commented on a video in quite a while? I know, me! I'd like to close this statement with, you guys are awesome. I am planning on finishing my junior and senior year in san diego and I don't know how far that is from you guys but my goal is to meet you both (someday). xxx
hi there-...we dont know your name. are you a he? she? both? maybe neither? ha, but seriously, whoever youare, we very much so appreciate your comments...so sweet! we are happy to meet you anytime...we are about 2 hours from LA, so when you are in LA sometime and you want to head up to the ventura/ojai area, feel free to shoot us a message anytime. we love to meet our youtube subscribers! :) xoxo
My birth certificate says female and I'd have to agree with that:) I'm going west 4 two reason being able to ride a bike, think vintage with a basket year round something not conducive with NYC and the most amazing fresh markets. Do you guys have a RawHealingPatch facebook or myspace page?
no, sorry, but you can facbook friend us on our private accounts. just leave a message when you request friendship so i know who ya are. i should be under julie hoffenberg and then sarah is in my list of contacts.... that should work :) we also have a new blog you can follow. the address is in the info section of this video. :) hope to see you there .thanks!
I feel as though I would greatly enjoy listening to you while stoned.
relauraba 1 month ago
Can I use distilled water?
SocalDNM 2 months ago
@SocalDNM yes
RawHealingPatch 2 months ago
Great video. I spent some time looking for instructions that didn't involve vinegar or boiling/ canning. The tips on sea salt and tap water were especially helpful.
KhanSlayer 3 months ago
@KhanSlayer glad this was helpful! check out Wild Fermentation (the book) . very helpful
RawHealingPatch 3 months ago
Wow thats one "this is the right way" fellow! Great vid.. Love pickled food!
silentlistener00 5 months ago
@silentlistener00 i know, it's delicious, huh? :-) thanks for watchin!
RawHealingPatch 5 months ago
fermentation is safe if done right and most things that are fermented is heat treated afterwords!!! as for vinegar and boiling water is called "canning", if you look up pickling 99.9% well lets just say your so called pickling peppers is the only one i have ever seen not calling for vinegar!! yes i looked into the book it look like a book on how to make roting food..i don't care what he says botulism is a big risk in doing this..
painhammer4560 8 months ago
@painhammer4560 no worries. we can agree to disagree. just be sure you do not eat any soy sauce, yoghurt, bubbie's brand pickles, raw saurcraute, kim chi, fish sauce, all asian foods (which use fish sauce), etc. or else you will be eating all of the foods you are afraid of. boiling and preserving with distilled vinegar have not been around for long. fermentation has been around since the beginning of time. if all things require vinegar and vinegar can only be made through ferment, ...
RawHealingPatch 8 months ago
@painhammer4560 pt. 2. then there is an inconsistency there. we must first get the vinegar through this so-called rotting process you are speaking of to even start the sterile processes you support. it's ok... if you fear botulism, then just move forward and watch a channel that supports dead food. we enjoy live food here. no need to get all worked up. :-)
RawHealingPatch 8 months ago
@painhammer4560 i see you have posted some comments and seem to have something to prove. you are an angry individual and are not open to conversation and growth, but rather are interested in shouting and proving everything wrong. i will be blocking you, not because i fear disagreements, but because of the energy you convey in your discussions. this is a channel dedicated to learning and growth, and loving conversation, so i wish you the best.. cheers
RawHealingPatch 8 months ago
salt and water paper towels no boiling or vinegar no lids sit out in the air with a paper towel just scrape the nasty stuff that grows on it off are you kidding me are you trying to get people sick or what? this is a vid on how to not to pickle please don't do this
painhammer4560 8 months ago
@painhammer4560 hi there- while i appreciate your comment, what you are speaking of with vinegar and boiling water is called "canning", not pickling. canning involves a sterile environment in which neither good or bad bacteria grow. to pickle something requires oxygen for the fermentation. so whether we use open jars, paper towls, or rags, or cheesecloth to allow the water to breathe, does not matter. the salt inhibits the growth of bad bacteria while allowing the good cultures to grow...cont'd
RawHealingPatch 8 months ago
@painhammer4560 pt 2... fermentation is safe and something we should not fear. the vinegar, by the way, that you are speaking of, was made this same way. through fermentation and then most likely boiled to sterilize it (unless you speak of raw vinegar which is full of good bacteria). if all things should be boiled and vinegared, then we should obviously take the following off the market: soy sauce, fish sauce, yogurt, kefir, kombucha, wine, beer, miso, tempeh, etc. i encourage you to...con'td
RawHealingPatch 8 months ago
@painhammer4560 pt 3... read "Wild fermentation" by sandor elix katz so that you further understand the safety of fermenting in salt water and the difference between this and canning in sterile environments. there is no life or vitality in sterile canned food. the healing is in the ferments.. the cultures of good bacteria. a batch of fermented food that has "gone bad" is VERY easy to spot.... it will have mold in it, dark coloration, foul smell, etc. this rarely happens. enjoy your day :-)
RawHealingPatch 8 months ago
next time try slicing the peppers so they dont float...that will keep them below the brine. and take off the stems geez
pickshares 1 year ago
awesome video! Very informative!
bm5447 1 year ago
what great information, cant wait to try it!!!
sxdxfan 2 years ago
hope it turns out great! :)
RawHealingPatch 2 years ago
Hey, the instrumental in the begining really sux. sorry. but deff gotta find somthing more smoother for whats goin on. otherwise, love the vid. 5 fuckin stars!
ShawnWasBorn2Ride 2 years ago
@ShawnWasBorn2Ride okay, thanks for the input... we love our instrumental beginning :) but we all have our opinions out there and we appreciate yours! thanks for the 5 fuckin stars! 5 fuckin smiles right back at ya. ha :)
RawHealingPatch 2 years ago
yea sorry bout that i was quite intoxicated that night. i couldve kept the input to myself lol. but yea no problem. haha
ShawnWasBorn2Ride 2 years ago
you are funny. we ceratinly do not judge your drinking practices ( i had many drunken stupor nights in college..ha ha) but be careful with that great temple of a body you have there and feel free to check out our videos for health inspirtation, etc... best of everything to you man!
RawHealingPatch 2 years ago
Atleast sterise the jar and boil the water first.
and as always don't take a random person's recipe for canning/pickling without doing the research from a proven source first hand.
HackerGuitarist 2 years ago
by the time our hands press down the veggies, etc.... the water is no longer "sterilized. we use distilled or purified water and are as sterille as possible. but part of the magic of fermentation is that the level of good bacteria growth kills any negative bacterias and when the negative ones take over, you will know it right away. there will be cloudy mold, spots, etc... people have EXTREME unhealthy fears of bacteria. we post videos as information, not a a prescription everyone must follow.
RawHealingPatch 2 years ago
Hey, great video, thank you very much! I just have one question about what to do after the week of fermentation; i.e, is there a way to keep the peppers for a few months without having to tend to them everyday? Do you have to stop the fermentation process first? Or can I just put a lid on it and put it in a safe place?
Thank you again.
Brent
BrentDoyle 2 years ago
the only time you have to tend to them is that first week to 10 days, maybe 14 if you live somewhere very cold. this is only while it is fermenting. the fermentation pretty much stops when you transfer the stuff to the fridge. so at that point, you put a lid on the peppers or whatever you are fermenting and they can sit there for months or even a year or more without doing anything. the peppers should be submerged in the brine to keep them fresh as they sit in the fridge. hope that answers
RawHealingPatch 2 years ago
the only reason you have to tend to them as they ferment at room temp is because the fermentation bubbles push the peppers up, and you have to keep them submerged to prevent mold, ets... the bubbles stop towards a week to ten days when the fermentation naturally slows or stops. :) thanks for the kind words. ...chat soon.
RawHealingPatch 2 years ago
good directions. too much talking about random crap though. i dont care why you think fermentation started. But, like i said the instructions are very good. thank you
videolerker 2 years ago
yeah, some folks really love the "random crap" and others just want the facts and move on. :) glad you at least got some info from it. cheers...
RawHealingPatch 2 years ago
Love this vid. I want to learn more about canning, pickling, etc. Maybe your next raw food book should be on this subject, heh? :-)
313HealthyMe 2 years ago
that would be grand :) there is a book written called "wild fermentation" that is so incredible. all about pickling everything under the sun! :) its by sandor elix katz (i think). but maybe one day we will have our own! i have 3 more book ideas that are ready to be birthed, so it will be a while . ha ha talk soon, sweet angie!
RawHealingPatch 2 years ago
I will put that book on my list :-)
313HealthyMe 2 years ago
i know you say it is best to use spring or reverse osmosis water...how bout distilled??
and i found more mamay's at the store today! woo!
tammyfana 2 years ago
hi tammy- distilled is okay, it is essentially dead water. there is no lifeforce because no minerals or force of puching up through the earth. check out daniel vitalis on youtube. he has videos on how to vortex water. also, you can add a little fresh lemon juice or pinch of sea salt to bring life to it and write psositve nourishing words on the bottles :)
RawHealingPatch 2 years ago
I have really enjoyed watching this video...you are a natural deliverer of info...fun when you go for a new jar...great moment...great that you speak of water too..I would like to have the book...tell me 'bout it...& our friend J. is much better!!...yeahhh.
where's the "Come to Mamey"..? really missed it.
permacultureli 2 years ago
hey there- thanks for the sweet comments. i forget which book i mentioned. is it our cookbook or "wild fermentation" ? our cookbook is a very gentle, loving transitional book to help people with raw foods and being conscious of their eating without judgming themselves. wild fermentation is a great book teaching the basics of fermentation....very informative. i recommend both books :) come to mammmeeeeeeyyy! ha ha :) tlak soon
RawHealingPatch 2 years ago
give me the whole info and i can send you an address...
there was a famous ceramist living there in ojai...and some friends of mine are living there now apparently...very nice area...it doesn't look all that far from LA..2 hours?...wow...anyway...hope to visit such a place this year....I do have wonderful friends in LA too, who could drive with me...
permacultureli 2 years ago
what info do you mean? the cost of our book, and where to mail check, etc...? you can check out our book at our website listed in info section if you would like. we are not set up for international shipping, so the total with shipping would be different. have to plug in an address to quote you. :) yeah, we are 2 hours from LA. the ceramicist you are thinking of is probably beatrice wood. her gallery is unbelievable. i tutored kids on land overlooking hers. wow! :) hope u get to see ojai!
RawHealingPatch 2 years ago
yes...I will check it...and place an order, thanks...wanting to go as completely raw as possible again...since i will start work and can shop for good organics every week again....i do have an address in the US always....yes Beatrice Wood...extraordinary lady, incredible work..love it..., there is a film here too in YT. You area is very beautiful, nice...similar to where i am...good old California countryside...oaks, all that...
permacultureli 2 years ago
oh cool, glad you have a U,S, address. perfect. yes, we are blessed to live in this gorgeous area. I thank my lucky stars every day! it will be great to get more into raw foods. enjoy the journey! :) thanks so much!
RawHealingPatch 2 years ago
Ps your jar looked so pretty in the end. I want a dozen of them for decoration in my kitchen!!!
MyOwnStickFigure 2 years ago
yes, pickled stuff is always so colorful and wonderful! :)
RawHealingPatch 2 years ago
Your pepper pickings are beautiful! Great colors, very vibrant. Loving the green bandana on you too babe. This video is MAJOR informative, nice tibit about pregnant women, You are so wise my friend, so so so wise. I'd love to see some more videos adressing health problems and natural/raw healing cures. Colds and flues, skin problems, hormonal issues, digestive and sleep disorders - common things most people NEED natural healing for. Anyhow, gread video - no, outstanding video Julie!
MyOwnStickFigure 2 years ago
thanks, johnny...no prob. we can do more videos on how to heal stuff naturally. sarah is out of videos to edit for the most part, so i will work on some more today and this week :) more to come!
RawHealingPatch 2 years ago
Wow this comes at a perfect time. I am just expirementing with fermenting all sorts of stuff. Thanks!!
StarFlower99654 2 years ago
oh beautiful...divine timing. love it! yes, nearly anything can be fermented. we also did a batch of older celery and carrot sticks with okra. added onion, garlic, ginger, hot pepper...voila! pickled okra and veggies will be ready in a week! wish we were all nearby to sample each other's batches and creations! :) thanks! much love your way...
RawHealingPatch 2 years ago
Oh yes Julie I agree and also wish we all were so much closer. Question: have you ever fermented fruit? could you do a video on that? I have messed around with fruit juices, but grew mold on one, but did have a sucessful batch. Just scared to try it out, LOL
StarFlower99654 2 years ago
somehow i am repulsed by fermented fruit. i don't know why. i have "wild fermentation", a great book on the subject and i can try to do a batch and if it works, we can do a video. i think the thought of making fruit sour turns my stomach or something...ha! :) did your successful batch taste good?!
RawHealingPatch 2 years ago
wow that makes sense. after my raw food craziness all i wanted to eat was pickles, pickles! and olives! and i did and they made me feel better lol. this is cool i want to ferment! thanks! :)
tammyfana 2 years ago
yeah, it makes a lot of sense when people start analyzing their cravings! :) go ferment, girl! try celery and carrot sticks, make kim chi, etc... fun fun!
RawHealingPatch 2 years ago
Could this be used as a probiotic for improving digestion?
IamDemetri00 2 years ago
yes, any fermented food may be a probiotic for digestion. we are one of the only countries that does not eat a probiotic/fermented food with each meal. asia does kim chee, africa does a variety of yoghurts, etc... russia does kefir/yoghurt, india does yoghurts and more, miso and tempeh in asia as well. then there is america...impatient and does not like to wait for fermentation. but we are getting there! :) you can use this recipe to ferment any kind of veg (celery, carrot, okra...)
RawHealingPatch 2 years ago
I will be trying this one out soon... good instructions. I think I can... I think I can.... Thanks!
princesspamela1959 2 years ago
we think you can, too! you can do this with any veggie...we like celery and carrots and onions and garlic...mmmmmm!
RawHealingPatch 2 years ago
Oh, who is first and who hasn't commented on a video in quite a while? I know, me! I'd like to close this statement with, you guys are awesome. I am planning on finishing my junior and senior year in san diego and I don't know how far that is from you guys but my goal is to meet you both (someday). xxx
xoxolife412 2 years ago
hi there-...we dont know your name. are you a he? she? both? maybe neither? ha, but seriously, whoever youare, we very much so appreciate your comments...so sweet! we are happy to meet you anytime...we are about 2 hours from LA, so when you are in LA sometime and you want to head up to the ventura/ojai area, feel free to shoot us a message anytime. we love to meet our youtube subscribers! :) xoxo
RawHealingPatch 2 years ago
My birth certificate says female and I'd have to agree with that:) I'm going west 4 two reason being able to ride a bike, think vintage with a basket year round something not conducive with NYC and the most amazing fresh markets. Do you guys have a RawHealingPatch facebook or myspace page?
xoxolife412 2 years ago
no, sorry, but you can facbook friend us on our private accounts. just leave a message when you request friendship so i know who ya are. i should be under julie hoffenberg and then sarah is in my list of contacts.... that should work :) we also have a new blog you can follow. the address is in the info section of this video. :) hope to see you there .thanks!
RawHealingPatch 2 years ago