The 4 Easiest Ways to Get Into Fermentation

00:00 - Intro
1:00 - Fermente Garlic Honey
3:40 - Daikon Kimchi
9:43 - Milk Kefir
13:27 - Sauerkraut

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Music Credits:

Video Credits
Creator and Host - Mike G
Head Editor - Christopher Pressler
Assistant Editor - Cooper Makohon
Creative Producer - Josh Greenfield
Motion Graphics - Raphael Oliveira

[claysparrows]

I just made the radish kimchi, and it was so easy and fast. I love kimchi but had been intimidated to make it, so thanks for sharing this easy method!

[ROOFpolishER]

Great Video. I come from Poland where fermented cabbage, pickles, sourdough soup, sourdough bread, soup from pickles are pretty much the staples of our national kitchen and here you can buy kefir from various companies in every single grocery store. In last years there has been a significant growth of people that are getting into fermentation, to the point where now we have a chain of stores that are selling fermented goodies exclusively. I've been doing fermentation for about 8 years now and by talking to elders or people who are doing it with passion for dozens of years I've been able to collect many delicious recipes, like tomatoes with scallions fermented in yogurt, kimchi style cabbage with boletus mushrooms or mildly spicy pickles with cilantro. After watching this vid I just wanted to share with everybody one recipe that is on the top of my list which are lemons fermented in honey. You make them exactly the same like garlic in honey showed here, you just need to slice the lemons in circles, make sure they are all dipped in honey (orange honey is the best for this recipe in my opinion), turn the jar once a day and open the lid once every 2 days. After 8 to 10 days it's done (you can get the lemons out) and you' ll receive insanely tasty sour sweet "honey juice". If you put it in the fridge you can store it for 3 months and use it for example to sweeten your tea if you are a tea lover. I just eat one spoon a day mostly for the taste but also for the health benefits.

[simpson]

PSA: don't let the honey garlic thing stand on the lid, it will build up so much pressure from the fermentation that it will leak out. When you flip it, let the garlic run down and flip it again, so the lid is on top. I had a real mess my cupboard this morning.

[DAXimusTT]

Tip: Smash the garlic cloves a bit to release the allicin before you add the honey.

[krisztinarozsos]

I have a super easy fermentation recipe...
Mix any veggies in a jar. Make brine mixture of 2 cups filtered water and 1.5 tablespoon pink salt. Add brine mixture to veggies and ferment for 3 days on the kitchen counter.
My favorite is carrots with cabbage and a few cloves of garlic. This makes a wonderful side dish and spices up any salad.
I also make a separate crushed garlic only with the brine and it is the best natural antibiotic. Im so grateful I found out about fermentation.

[jibranelbazi]

Fermentation takes time. Being a new dad also takes time. We forgive you! 😊😉

[laurenjernstadt]

Kefir is one of the constants in our diet! A few tips:
1) Don’t use a metal strainer or other metal tools, including silverware, with kefir grains. Metal can have the potential to kill kefir grains.
2) Use kefir in baked goods that utilize a cultured product like yogurt or buttermilk! We make muffins and waffles with kefir quite frequently :)

[tatyanab]

I m from Ukraine and we make kefir froum our milk (we used to have a cow and now we have a few goats) so we do it just leaving the milk at room temperature or adding brown bread / crackers (made of Rye bread) or sometimes we use smetana (sour cream) / yogurt to get those bacteria into it.

[mimiseeyou]

I keep the garlic cloves in the honey and snack on them when I’m feeling ran down. It’s a natural antibiotic! I have come to love it so much I crave them!

[AuntieEmmers]

Fermentation is how I originally found your channel & I instantly started a rose hip vinegar using your method. I’m too scared to eat it but seems legit lol keep the fermentation content coming please! Not too many folks talk about how vital it is for our health.

[khamen]

You don’t need pro or pre biotic supplements when you regularly eat the foods you show how to make in this video. 🎉
Since I was a kid, I’ve always had a kimchi guy, which my whole family eats, every night. Including tonight. That being said, I fermented my own wine and kombucha in the early ‘90s for around 6 years and around 2003 when my first child was 2, I started making kefir.

[agaaga]

My favorite use of Kefir is for Polish side dish called Mizeria. You can make mizeria with sour cream, yogurt or kefir (which is the healthiest option and my favorite). You simply mix one small cucumber (grated or thinly sliced, I prefer grated), chopped dill, and sprinkle of white vinegar (I use rice vinegar), salt, pepper and pinch of sugar (not necessary). Mix all ingredients, let it sit for a few minutes to soften the cucumber, and add kefir last. I love it as a side dish especially with meats and potatoes, helps with digestion, too. Serve it in a small bawl, with a spoon.

[thejunglekitchen]

I live in the tropics (Costa Rica), and don't have air conditioning so 65 degrees F is totally impossible. I have made kimchi though, and what I did was leave it out at "room temperature" (which for me is about 86 degrees) for approximately 6 hours and then put it in the fridge for a few days. Just a little tip for my fellow warm climate cooks!

[jasont]

You should press the garlic and let it sit for 10 minutes to release the allicin in the garlic. You can smell the aroma from it. THEN put it in a jar and cover it with honey. This is great for boosting your immune system.

[jennabronson]

I *always* have peppers and kraut fermenting now. I can't believe it took me this long to get into doing it, because I've always loved fermented veggies.

[evadeanu]

I make Kefir at home and made the honey garlic mixture that we always take a bit when we feel we’re coming down to some cold symptoms. Love your videos and many thanks for educating us all. Happy New Year!

[addiemaevillas]

Took a whole class on fermentation at my uni so this was a fun video! The only thing is garlic can be prone to botulism (more so than other fermented products) so you have to be super careful with it if you are fermenting at home. The easiest way to prevent that is to ferment in brine/water or with other vegetables to make the mix more anaerobic. If you ferment it in olive oil, just soak it in vinegar before putting it in the olive oil.

[samuelwilson-tancock]

Very new to this craft, this was a great intro into some new projects at my level! Been making milk kefir for about 9 months, I live in the UK so temperature is all over the place, but I have found first fermentation- 24 hours in the summer 48 in the autumn and 72 in the winter seems to produce really consistent results, and if you want to go for the second fermentation, it’s usually just 24 hours additional to any given season…. Either i’ve cracked it or the heating in my house is playing up! Last thing….A couple of slices of lemon before the fridge is an awesome addition 👌👌

[vtan]

Hey! One tip: If you want to further improve your cabbage fermentation project, add some onion and caraway into the mix. You won't be disappointed!

[sophielovespb]

🥳 Happy fermentation nerd and long time viewer here! 🖐