Video

How long can they be kept, can I put them in a cold room instead of a fridge? Many thanks

PLEASE, oh please just lower the background music a bit more so that we can hear you.

Gotta try this

3:03 "but don´t spare any dildo..." Ha ha ha, den var bra Viktor

Thank you for your presentation on this delicious looking dessert! And for sharing such precious treasures such as your books! I was given my Swedish great grandmothers old recipe book and I was researching Svenska mandelskorpor and found your video on something else that I would love to try😌Thank you!

What is the expire date for this?

How long do you need to macerate the majonese version?

in most recipes, including this video you used 1:1 salt to sugar, but in your previous video on making gravlax video you used 1 dL salt and 1.5 dl Sugar why the difference? i followed your 1 to 1.5 ratio the first time i made this and it came out great, making another batch and just curious why you deviated from the 1:1.5. Thanks again

The music ruined this video!! Please stop using background music in you videos.

👌👌🦚🦚🚴🚴

det värsta jag vet är matprogram som inte smakar av i bild, skäms!!!!

Thank you Viktor! I have seen this recipe on CZcams before, when I was looking into fermented vegetables, probiotics for digestive health, and Lactobacillus bacteria, as different from pickled vegetables (which use vinegar) I don't remember all the details, but I think a high amount of salt inhibits most bacteria we don't want, but still allows the Lactobacillus and some others to grow that make the cucumbers ferment. I was watching those videos from U.S. sources/CZcamsrs mostly. Here is one of the videos I watched, a few years ago: czcams.com/video/hQgYj6y0IBg/video.html By the way, are you still making videos for either channel you have? I think you did a very good job and I wonder how your homestead if working these days, and also if your child you were expecting, and your wife are happy and healthy too. Thank you!

Thank you for the lovely video! Is there a difference between fläsk and American bacon? Also, I think you sliced the onions "cross-wise". That is, isn't length-wise for slicing onions to cut from the root to the stem? I'm headed to your other channel now. Thank you!

Jeg er bare nylig abonnerer, men denne slags ting er præcis hvad jeg vil gerne ser mere af. Gammeltider opskrifter er så fascinerende for mig. Tak for videoet

Good work mate

Gravad lax. Make 1 kg salmon fillet side with skin as follows: • ½ dl salt and 1 dl sugar • Add crushed white pepper and dill or e.g. a couple of tablespoons of cognac • Mix together and rub into the fish fillet. Alternative: Take equal parts salt and sugar for a firmer and more durable consistency. Do this: • If there are two sides of salmon to be dug, place the meat sides against each other, after seasoning and cover in a form, alternatively place in a plastic bag. Put in the fridge for at least a day, or preferably for 2-3 days. Sustainability: • After it has been dug, dug fish will keep for 3-4 days in the fridge and 1-2 months in the freezer. Important! Use common table salt, NaCl, without iodine when digging and rimming because iodized salt does not preserve the natural lactic acid bacteria needed for a successful result. You should also not use "light salts" such as Seltin, as they do not have the same effect on the microorganisms and can give rise to unwanted bacterial growth.

I hope this isn't a dead channel. I just found this today, and have really enjoyed the videos I've seen so far. I'm sure the others are great as well. Please keep cooking and sharing with us! In my family, I've tried to keep our Swedish traditions alive. This content has been terrific to watch!!

could i add hard-cooked egg to this? I have seen it this way at a local swedish restaurant here in Arizona US.

When to or if ever do you use Pink Cure#1 for salmon not heat cooked? Do you not need it only if cold smoking? Thanks.

Det går bra att skriva på svenska, då kan alla förstå.

I am a Butcher in MN. Do you have a recipe for the sausage to try and replicate the sausage here in the US?

Entrecote and Rib Eye are two completely different cuts, just saying....

I wish Ikea globally would introduce more Swedish foods. Traditional Foods have so much to give ❤ thanxs for showcasing it.

Thank you so much ❤😊 was looking for this receipt. It's seriously comfort food

No sauce recipe

I really, REALLY love this stuff, and I make it a version almost identical to yours, except that I used Baltic Sea sprats instead of anchovies because in my (very outdated) Swedish/English dictionary, ansjovis=sprats and vice versa. But I love anchovies so next time I make this, I'll use them instead. Also, I just sliced potatoes instead of french-fry style potatoes. Either way, my mouth is watering just thinking about this dish! 😋

why not wash and dry with towel, then dry in fridge uncovered?

Sanitize your container with boiling water. Next step put ice from table and fingers in the brine. Good video anyways 👍

If I don’t have a sous-vide machine, will a ziplock bag work fine?

Very nice! We have made it several times and love it. It just occurred to me that it resembles the Icelandic plokkfiskur a bit. Potatoes, onions, milk and fish, except they use cod, but it is delicious too, just like Jansson's :) Nice to know this is a common dish in Sweden for Christmas!

Why, in the name of God, do you use volumetric measurements for salt and sugar? Everyone following your recipe will use a different amount depending on how coarse their stuff is.

Thanks, Viktor for this amazing recipe. It was simply yummy. I have one tip regarding cutting the potatoes into pieces. If the potato is big then it's good to slice it twice horizontally so pieces comes in the way you have shown in the video else you get a semi-circular piece which needs to be cut into smaller pieces. Hope I was clear :-) Looking forward to trying more of your recipes.

getting drunk. eating pickled fish. running around. singing songs. That sounds like the best time ever.

Jag kommer alltid att älska stuvade makaroner med falukorv.

How you make the sauce

Hey that nice !!! Well done sir

It looks great........my mother loves it and lutfisk..😊🇸🇪

Is there a more tradional without dille and sugar ?? PS I eat herring every few months but more the belgian / dutch version of pickled herring . That or young herring. Like a brown herring but that is more for BBQ season

OMG! Looks so good. Definitely gonna try your recipe with fresh gurnard.

Thank you! I really enjoyed the old recipe reading!

Did you rinse the fish after the curing?

I looooove your Videos! 😍

Love this channel! Wish I found you sooner!

EVEN WATCHING AND HEARING..FOUND MISELF BIT HUNGRY. AND SAME TIME SO RELAXING..WHAT GREAT WAY OF COOKING...

I leave mine for at least 48 hours, usually more. ….Love the stuff😋

det låter vidrigt men man kan ha lite kaviar i rödbetssalladen

Hemgjord polsk saltgurka 2 x 2 liters burkar Ingredienser: cirka 1 , 5 - 2 kg små gurkor 2 l vatten 2 msk salt 2 stora krondill 1 bit pepparrot samt några blad 1 hel vitlök Skala pepparrot och fördela i burkarna. Varva gurkor med krondill, vitlöksklyftor och pepparrotsblad. Koka vatten och lös i saltet. Häll det varma vatten i burkarna så att du täcker alla gurkor. Låt stå i rumstemperatur. Om det jättevarmt där ute, gurkorna är klara att äta efter fyra dagar. På samma sätt gör man saltgurka som man förvarar svalt till vinter. Dock ska man öka salt med ungefär 1 tesked per liter.

Could this be done without sugar? I don’t like sugar in my food,other than dessert.

the music ruined the video

Viktor, I just found your channel. This looks amazing!!