The Complete Beginner's Guide to Fermenting Foods at Home

Wanna learn how to bake fresh, delicious, artisanal style sourdough bread at home? (No matter how busy your schedule is)

00:00 - Intro
02:42 - Science of Lacto Fermentation
05:51- Sauerkraut
10:20 - Sriracha
13:36 - Easy Kimchi
20:07 - Kvass (Fermented Beats)

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I know this is a rather long video but I wanted to give you a complete guide to lacto fermented food all in one place! In this video we cover just a "taste" of the science behind lacto fermented foods and then we get down and dirty on the 4 different recipes below! please use this as a guide to help you navigate the wonderful world of fermenting foods! #kimchi #kvass #sriracha #sauerkraut

Mike Instagram @LifebyMikeG

Music by Blue Wednesday
and Lakey Inspired

[tsv]

Kvass (noun) is a name of drink made from rye bread. As for vegetables they called "kvashenie" (adjective) - this word can be translated as "fermented".

[ellie]

I come from a Polish family. I remember as a little kid sitting in front of the TV with the jar of sauerkraut and a fork. I couldn't get enough of it.

[KevinoftheCosmos]

Fermentation is a gift. From breads, to beer, to kraut, kombucha, and hot sauce too. All the best foods and drinks are fermeted. So glad I found this channel. I think Youtube has me figured out by now.

[taniahummelgard]

Side note: I mastered my sourdough bread last weekend all thanks to your video! Perfect “flap” perfect rise, my 14 year old niece who only eats chicken fingers asked if she could take the loaf home and of course I let her!

[DaDunge]

4:00 You can also really help the bacteria you want by grafting them unto your new batch you do it by taking a teaspoon of liquid from your last batch and adding it to your new batch. For best result keep using the liquid from the same type of fermentation, that way your bacteria will evolve over time to be better at breaking down your specific type of fermentation.

[worthdoss]

Glad to see the young folks getting into this.
Been doing it since the 60's when I was a wee child with my mom on the farm.

[Cookingclinic]

I have watched this video over and over in the past and finally in March 2020 I made my first batch of sauerkraut, started eating on 7th days and by day 12th, I realize that the longer it sits it becomes more flavorful. This month I made 3rd batch of saurkraut and I experienced that the warmer the temperature it pickles more quickly. This time it was good to eat on day 3rd. Thanks for the recipe! My family loved it❣

[AH-cymd]

That hack fermentation weight with the little plastic baggie and water is excellent! I’ve just started getting into fermentation and was considering getting some fancy-pants fermentation weights, but I did this with little sandwich baggies and it’s great! Thanks for all the information!🙏🏻

[CopMorty]

Depression at least in my case, was def related to my gut health.  I've been making Kombucha batches one after another since your video about a year ago.  Never felt better :)

[aleksandrglavnik]

Although the word “kvass” technically just means ferment in Russian, in popular culture it refers to a drink made from putting dry bread, raisins, and sugar together with water and letting it ferment for a few days.
All that to say that any Russian who watches the last section would get a little confused. Great video though!!

[sjt]

If your cabbage leaves used to cover your sauerkraut become moldy, remove your weights, wash & rinse them in hot water, then remove those cabbage leaves. Take a clean cloth & hot vinegar & wipe the inside rim of the container to remove any mold specks until completely clean. Throw out those cabbage leaves, replace with fresh cabbage leaves, sprinkle the top with more salt, then weigh down again with your weights. Check every week or so. I like mine super sour, so I will leave mine fermenting for a good month. This is the way my grandparents made sauerkraut, so very much traditional.

To speed fermentation of your next batch, save your sauerkraut water from a previous batch in the fridge, covered in a sealed jar. It will keep for months with no problem, much like sourdough starter. Next time you've layered & salted your cabbage, pour this liquid overtop. It doesn't take very much, maybe a cup of this liquid for approximately 10 pounds of chopped cabbage. This will greatly increase the speed of fermentation & get those beneficial bacteria rocking. The same liquid can be used to ferment other vegetables too. Never throw put your ferment liquid. Even great for tenderizing meats, in marinades & more.

[GGTanguera]

I was born and raised in Serbia (ex Yugoslavia) my mother and grandmother fermented beetroot, carrots, peppers, peppers filed with souercroute, green tomatoes and many other vegetables. This is still done in the Balkans every fall.

[alanhandleman]

I'm fascinated by the methods that human beings have devised to preserve foods over the millenia, and fermentation is among my favorite. I make my own kimchi and also kombucha tea. The beautiful thing about kimchi is that you can make so many modifications to suit your own taste. For example, when I was making kimchi in Mexico, I had to make some substitutions, and I discovered that jícama is excellent in kimchi. Also, I was unable to buy those beautiful bright red chile flakes, so I added achiote (annato) to give a nice bright color to my sauce. Kimchi is something you can have a lot of fun with. Your gut will thank you.

[lmenascojr]

Sure that someone has already commented on this before, but in case they haven’t - Tabasco sauce IS fermented in wooden barrels for at least 3 years!

[elioraimmanuel]

I have been fermenting for nearly 2 decades making my own yogurt, kefir, Kos (Albanian milk fermented milk drink) and kombucha. My Albanian friend taught me how to easily make Kos and yogurt. I had always aspired to ferment veggie but just couldn’t take the plunge. I began a few year back with fermented cranberries which turned out well. Then, one of your fermenting videos gave me the encouragement I needed to jump into veggies. I fermented broccoli slaw, rhubarb and sauerkraut (minus the jalapeño.) The only think I enjoy eating is the sauerkraut. I think I will try kimchi next and maybe the sriracha because hubby and the boys love hot sauce (the hotter the better).

I make mine in 1/2 gallon jars as no one else in the house will eat it. I did buy weights, a stainless steel pounder and lids that remove all of the air. I had a problem with mold prior and I am terribly mold allergic.

[irisrose]

I'm Polish, we LOVE fermented foods! I'm going to start making my own now. Your immune system is in your "gut" as it goes, so fix it first.

[junkequation]

I've made the sauerkraut, sriracha, and kim chi, and all were absolutely awesome, turned out better than my highest expectations. Thanks for the easy to follow recipes. Another thing I made that is similar in taste to these fermented products is chinese pickled vegetables-- basically the sauerkraut vegetables, but you add pureed garlic and ginger, a little sugar, and rice wine vinegar, then fridge immediately and it's ready to eat.

[minkademko]

Love your kimchi recipe. Napa cabbage works best. The fish sauce kicks it up a notch, but as you said, not required. Kimchi smell is very potent and maybe offensive at first introduction, but believe me, it can quickly become positively addictive and a real treat.

[MrSkelatorus]

I've just made the sriracha and fermented for 10 days. Afterwards, I blended with red wine vinegar and mirin. Absolutely fantastic result! Just starting the new batch. Thanks for the heads up and keep up with the amazing work!

[sergeykhomchenko]

Hi, just discovered your channel and am enjoying it. Great video. BTW, kvas in Russian and Ukrainian cultures is not fermented beetroots. It is a fermented rie bread beverage, similar to beer.