This 2 Ingredient Recipe Will Change Your Life

today we talk all things fermentation, and how the use of fermentation particularly lacto fermentation has been done for thousands of years around the world. As a means of preservation, to improve the flavour of ingredients & nutritional profile. With the abundance of my vegetable garden, fermentation as a way of preserving has been vital.

A note on salt percentages based on my experiences using 3% salt based on the weight of just the water offers a consistent salinity that is enough for safe fermentation, leading to a less salty final product that also preserves the flavours of the ingredient you're fermenting. Alternatively often people will do 3% salt based on the combined weight of both the ingredients, but for me it can result in a saltier less palatable outcome, but you will have more of precise microbial control (less chance of your ferment failing - although mine never fail). Using 3% of just the water's weight especially for non dense foods like rhubarb, fruits, wild garlic, tomato, even the thinly slice carrot (seen in the video) is generally sufficient, for me it's the perfect environment for beneficial bacteria to thrive without overly salting the food.

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Directed By Gaz Oakley
Filmed & Edited By Tom Kong
Songs From Artlist

[jean]

I have noticed for months, when I started watching your channel, that your wardrobe is excellent. Always beautiful textures, fabrics, colors and it fits you really well. Do yo have someone, like a tailor, to help you choose your clothes, or is that just another one of your many talents ? Everything about you and your channel is artistic and beautiful.

[LlamaDuck-ec]

We cut off the rhubarb leaves and put them back under the plant as a mulch or weed barrier, grandparents always did. Can’t wait to try fermented rhubarb!

[ultramarynamania]

In Poland we do this with small cucumbers and the longer they stay in the brine the more acidic they get, but for me the best are like 1-2 days in when they are still green and have that crunch to them! We also add garlic cloves, dill and horseradish stalks, sometimes blackberry/cherry leaves for that extra flavour. I am excited to try this with different veggies now :):):)

[gladysj]

Your garden, your kitchen, your veggies, your outfits, everything looks beautiful, classy and delicious!!!

[keinohrtini]

I will definitely give the fermented rhubarb a try! I use 2 TBSP salt per quart of water… no measuring or weighing, etc - works out well every time!

[Mateuszyk]

I did white asparagus with garlic, black pepper and tarragon spice! It came amazing

[jacknessmonster]

Gaz, you should experiement with fresh lime juice. I make a cabbage lacto, where i massage pink salt with a bit of vinegar into the cabbage leaves. After the cabbage has soften, I add it to a brine made with fresh lime juic and some water, and you can add more pink salt to taste, but washing the cabbage with vinegar adds a little bit of tang to the brine, without over powering it. It’s delicious and stays fresh for along time.

[darcyroyce]

I was visiting some friends up North and we're vegan/vegetarian. They make all sorts of yummy artisan stuff - but they served a 2 years old rhubarb wine they made with dinner last night!!! omg...that's all I'm saying! It was amazing!

[YokoFuongAnh]

i have been lacto fermeting for years. I have at least 2-3 jars of different ferments going on everyday because I eat it daily.

[acsd.katalin]

Dear Gaz!
You are the most beautiful inspiration for me. Thank you for being so special❤

[MalcomMalediction]

8:25 its called kahm yeast. It looks like a white fuzzy layer.

[jackiek]

This two ingredient recipe has indeed changed my life. Thanks Gaz!

[VitalMiguel]

Amazing content! Humanity needs more people like you with your audience that share knowledge on homemade food and a more sustainable life style. Hope we can all transition to there and regain control of our lives.

[nataliejones]

Gaz, I just want to thank you for making such beautiful and educational videos. I have been watching (and re-watching!) your videos for years and was just replaying this video as I am planning on lacto-fermenting some of my home grown beetroot tomorrow. Your passion for using traditional techniques to celebrate fresh produce is so inspiring. Please never stop!!

[hursh]

Really enjoy your videos! One of the best channels on youtube

[deanablythe]

This video is very inspiring, you manage to put across your delight in this type of food, thank you for sharing.

[jakobmayer]

Best time of the week when a new gaz video is uploaded!

[laurajackson]

Eating your rhubarb with your fingers reminds me of when, as a child in the summer, my friends and I used to stop for a snack of pickles or sometimes rhubarb dipped in sugar and sit on the front porch together and eat it.

[violetviolet]

Guerilla Vegan Gaz! Thanks so much for bringing such wholesome recipes to me and my family. My three year old is reaping the benefits of your fantastic recipe book and video tutorials.

[JD-nyqj]

You gotta try lactofermented salsa, so good