Lacto Ferment Vegetables! Old School Way Of Preserving Food

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[maggiegoossens]

I absolutely LOVE carrots and cucumber, but the most delicious to me are onions and garlic! I eat fermented veggies every friggin day as in between snack, from morning to evening. I make sure I always have a jar of fermented veggies ready.
Don’t worry too much about the brine: I use the same solution for ALL my veggies and it worked just fine up to now. It’s super easy: 1 liter of water and 20 grams of salt, that’s a 0, 02% brine. Just don’t use regular kitchen salt, use seasalt of a good quality. Spend some more money on that, it will last long because you can re-use the brine a couple of times. I’m at my 3rd go now for a used brine and it still works fine.
I also burp my jars every day, since here in Europe those special lids are not easy to get and they are expensive. So I use regular lids and check daily.
Another thing: when fermenting garlic 😋😋😋😋😋😋, don’t startle when the garlic changes colour. My latest jar (onion and garlic) that is still ripening, is green presently. Nice vibrant green! 🤷‍♀️😂 Wonder if it will turn darker or blue-ish. It seems that really old garlic can turn black. I think mine won’t last that long.
What I like about fermented veggies, is not only that they are probiotic, but almost 30 times more nutritional, have a great mild sour taste and I LOVE the crunch they keep! Can’t eat a salad anymore without fermented veggies in it.
I’m hooked!
I hope you like sour, pickled stuff and wish you success!!!! 👊

[elenaperroni]

Simple, on one liter of boiled cool water put one full teaspoon of salt, - done! I also add 1 teaspoon of organic apple cider vinegar. Depends on vegetables and room temperature, your vegetables in this mix need to be on the table 3-6 days.Also, you can add spice and leaves of horseradish, grapes, garlic, black pepper…

[helensosa]

you are the 10th video about fermentation i watch, but you are the easiest to understand, thank you.

[chrisnotap]

I also wanted to say what a great and informative job you did on this video! All of the videos I watched before this would not say an actual amount of salt to put in. They were all willy nilly. You actually gave a way to get the exact amount of salt needed and in doing that enables me to replicate the process the exact same each time. Thanks for taking the time to do that!!

[MinisterHenry-jcvk]

I make my brine with salt and apple cider vinegar. I just wing it. 1 table spoon sea salt to 4 cups water and 1/8 cup apple cider vinegar. I always put lots of garlic cuz I like garlic it's healthy. then spice it up

[AtlantaPrepper]

Love this channel. I bought my scale at Aldi's and my Ball Fermenting Jar at Walmart. If you have Ulcerative Colitis like me this is a must diet! I drink a glass of Kefir milk or buttermilk in the morning and have my fermented veggies at night with a meal. My health has never been better. Believe me, if you wind up in the hospital for a week like I did you will stick to this diet. Thank you, @Country Living Experience: A Homesteading Journey

[mazesmcfarlane]

You made this incredibly simple for me to understand!

[Vixenventures]

This really reminded me of the episode of Magic School Bus where Ms. Frizzle made pickles in large barrels in the classroom. I might try to make pickles this summer, we eat them like crazy.

[yugoyankoff-vhin]

Use Redmonds Real Salt from Utah ! It’s all natural from Mother Earth with all of the minerals that your body needs.

[Budgetmeright]

This reminded me of my grandmother. I am frugal so definitely have to start doing something like this on a smaller scale.

[nickmclaughlin]

I found that a half a tablespoon per cup of water works just fine as long as the salt is fine.

[abrahamites]

Thank you for the simple no nonsense approach it really is appreciated.Shalom Aleichem

[cautious]

Excellent video!
About weighting down the veggies ... you didn't mention the glass weights that are made for this. Also a coffee filter works good for the outgrowing time. The ring will screw on over it, and keeps out anything while letting Gass out. Don't use the bag of water since we are keeping plastics out of our bodies.

[J-D]

Great video and information thank you! One minor thing though, the fermenting process actually has more salt than those store bought pickles cause they aren't using salt as a preservative.

[Tennesseemomtho]

I accidentally lactofermented greenbeans about 12 years ago while canning. They were delicious.

[OldSchoolPrepper]

hi Country Living, great video, i'm a long time fermentation lover and I'm a fan (of course) and since I"m old school, very familiar with the process. Just an FYI to you and your viewers, those 'seedless' cucumbers have quite a bit more water in them than pickling cukes...so if you want a 2% salt solution you'll want to increase the salt brine % to around 3% because of the water those seedless cukes will dispell..that's why they aren't great for canning or fermenting. I'm sure you just needed an example to use in the video and you bought at the grocery...so I get it, something to mention and think about.... take care.

[OTseven]

I've been wondering what the heck happened to preservation by salt. Lol. Old School books told stories of Several hundred years ago food being preserved on ships crossing oceans. Also in America, beef and bison were preserved by using salt. Yet, I've not found anything on YouTube regarding non-canning preservation except vinegar. Thank you so much. For me, This is a great gift idea for family and friends. Good luck to you .thank you for making this video posting it.

[donnastormer]

Thanks for the video. I have found that you can use a 4 ounce jelly jar as a perfect weight for a widemouth jar for fermenting and that way you know that you have no lead in your glass

[Havilah_Springs]

So far, this was the best and most detailed video I have seen on the topic of fermenting, Great

[vgmtab]

Finally! A video that explains the process and not just the recipe! Deserves a follow!