Ferment any Vegetable

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Pickled cauliflower is a gift from the gods

TRoker

that crunch had me actin up 🥵🥵
this reminds me of giardiniera so I can only imagine it's absolutely delicious

curlygurly

I tried this out and was delicious! Can’t wait to make the next batch

Hmackers

Wow, 6% sounds crazy high. Most of the time I'm doing 2% and sometimes 3%, but I'm also counting the weight of the veggies usually since they're generally like 90%+ water by mass. I'm curious what the 6% would come out to if calculating this way.

anthonyantoine

6%!!!! That is insanely high. 2-2.5% is what is needed for lacto fermentation.

avarmauk

Continue to soak in salt until the remaining liquid is veggie salt in liquid form. Holy flavoring salt batman

sketchessays

:O this looks so good! Thank you!
Also, I only have Mason jars- can I use a balloon on top to show when I need to burp it? I'm terrified of stuff exploding lmfao
Also, the jars etc need to be sanitized right?

caffienatedtactician

My question is : do they keep all their vitamins and nutriments after fermentation? Or is it like when you cook them, they lose some of it.

cutiesbubbles

Hey Johnny, nice vid. I have a Cheong question. After a failed attempt with some lemons and oranges that got moldy, I now started on a ginger Cheong. I have seen some activity, but the very surface has a very thing white film on it. is that bad?

svenlauke