Making Lacto-Fermented Vegetables Easily (part 4 of 6) Back To Basics
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I cant wait for your website to be up and running....
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@dieteasily What if I keep in the fridge, does it make a difference?
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@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.
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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.
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@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?
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awesome accent
tripleleo 1 month ago
@tripleleo Thanks - it's made in New Zealand!
dieteasily 1 month ago
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!
loui0008 2 months ago
@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.
dieteasily 1 month ago
If you use this method of pickling how long does it last before it goes bad?
SocalDNM 2 months ago
@SocalDNM Depends on how warm the jar gets. Usually lasts a couple of weeks or so. Mould means throw it out.
dieteasily 1 month ago