Fermenting your own food is really easy. In this video, I answer all your questions about lacto fermentation. How to make brine. How to weigh down vegetables. Stoneware vs Glass Jars. How to keep fermented pickles crisp and crunchy. Don't let your questions get in your way of delicious and nutritious food that you can make yourself!!! Q&A
Q&A jumps: 00:45 Do I need to buy a culture packet? 02:00 What's the minimum that I need to buy? 02:20 What's wrong with stoneware crocks? 03:30 What SHOULD I be fermenting in? 04:00 Ziploc bag trick 05:20 What's floating on my ferment? 06:00 What are Pickle Pipes and Pickle Pebbles? 06:47 Wire Bail Jars 08:22 Using an airlock 11:20 What's wrong with the water? 13:15 Can I use a Brita filter? 13:50 How do I make brine? 19:00 What if my ferment is too salty? 20:45 Can I make sweet pickles? 22:37 Can I ferment honey? 24:09 How do I keep my ferment crunchy? 28:00 Do I have to use fresh vegetables?
Here's all my homemade fermenting recipes all in one place! Fermenting is not canning! Fermenting is natural process of submerging vegetables under brine and allowing the naturally occurring lactobacteria on the vegetables to multiply and break down the sugars in the foods into lactic acid. This increase in acid preserves the food, protects it from harmful bacteria and spoilage, and makes everything tart and delicious. I've got lots of things to ferment. Subscribe to this channel to get all the latest fermenting news!