Thank you for your video. Almost frosty time where I live and I don't want to let all my garden tomatoes go to waste. Then I saw your video with simple solution, not to mention it looks healthy and tasty. Thanks again. Cheers.
Thank you for the comment and for supporting my channel! I hope your garden is going well this year. Please accept my sincere apologies for the late reply. I did not get notification for these comments, so I was unaware of them.
Very nice video to get me started💐💐💐💐🙏🙏, I’ll try it and will add cumin seeds to it , also I will add one bay leaf to guarantee the crunch if I leave it ferment longer than 5 days 💐💐💐🙏🙏
Thank you for your comments and suggestions. I did not know about the effect a bay leaf would have. I hope your ferment turned out well. Thank you for supporting my channel! 😊
Thank you for watching my video and supporting my channel. My apologies for the late reply. I did not see the notifications for these comments. Wishing you a wonderful spring.
So couple of questions: so I got turned onto this by making my first batch of kimchi. I really enjoyed the flavours and surprises at how much and the process. Started removing some of my kimchi, and adding it to another container and adding other veggies like green tomatoes, cucumbers and let it sit and ferment with the kimchi. Noooo idea what I’m doing here but loved the results. So my idea is to create a green tomato like kimchi with assorted veggies and use the same porridge/spice mix with fish sauce and such from the kimchi recipe. Does it matter if I add this and not just salt water?
Thank you for commenting on my video. Please accept my apologies for the late reply. I was unaware of these comments until now as they got overlooked. I'm sure you are well on your way to being a pro by now! Anyway, the main thing is to make sure you get the pH to drop rapidly, avoid adding items that may have artificial preservatives which could interfere with the fermentation process.
You can absolutely add other spices. The main thing is to try to use all organic plant ingredients with no added preservatives other than sea salt. I'm vegan, so I cannot comment on the procedures for adding fish sauce.
Hi, many years ago , my uncle would make pickled green tomatoes in a crock on the counter. Would that be the same as fermenting? I vaguely remember them being at least a little sour . Will fermenting make the vegetables develop a sour ish taste without adding vinegar?
Yes, fermentation without vinegar results in a sour flavor. Fermentation is the traditional way to pickle. Some people use vinegar as a short cut because the vinegar has previously been fermented (which is why it's sour).
I would not recommend it as there may be competing bacteria in the water that interfere with a successful ferment. It can lead to development of mold in the ferment. That being said, it is not impossible, just riskier.
Hello I would like to know if you can help me, I would like to know how can I sell a glass jar of salsa this salsa has green tomatoes avocado, onions and silantro. I don't want to bowling the jar because some of the ingredients don't need to be cool. What can I do.
Thank you for your comment. Please accept my apologies for the late reply. Somehow, I missed the comments for this video. I have fermented salsa before with good results. Here is a link to some instructions on how to ferment the salsa. fermentersclub.com/guacamole/#:~:text=The%20high%20fat%20(mostly%20monounsaturated,good%20lactic%20acid%20bacteria%20going.&text=Avocado%20oxidizes%20(and%20turns%20brown)%20quickly%20when%20exposed%20to%20air.
I can answer that question after doing a batch of lacto-fermented lemons. It takes a while, certainly more than 5 days, but the lid will rust. The amount of salt that I put into my lemons was much more than this recipe calls for, and I noticed some rusting occurring after about 3 weeks. What I don't understand about this site, her recipe calls for a little over a tablespoon of Himalayan sea salt, While others call for 12 tablespoons per quart. More research to come!
Russ F 12 Tablespoons per quart?😲😨 .. Holey Wow, Batman! That's A LOT OF SALT.. a tablespoon of salt (give or take a half tablespoon) per quart is what I do for fermenting vegetables.. depending on time of year, taste, and kind of vegetables. ... if you get tired of the rust (like I did), you can buy mason jar plastic lids (so much easier to work with than the annoying two piece RUSTING lids- those are made for canning anyway.)...
Some people like to play it safe and use a lot of salt, but in my experience, if you start with a clean environment and clean materials/equipment, it works out well to use less salt (and it's healthier).
Thank you very much for giving us such a wonderful scientific method. I hope your video will surely prevent food wastage and benefit people
My pleasure! Thank you for your comment! 😊
Thank you for your video. Almost frosty time where I live and I don't want to let all my garden tomatoes go to waste. Then I saw your video with simple solution, not to mention it looks healthy and tasty. Thanks again. Cheers.
Thank you for the comment and for supporting my channel! I hope your garden is going well this year. Please accept my sincere apologies for the late reply. I did not get notification for these comments, so I was unaware of them.
Very nice video to get me started💐💐💐💐🙏🙏, I’ll try it and will add cumin seeds to it , also I will add one bay leaf to guarantee the crunch if I leave it ferment longer than 5 days 💐💐💐🙏🙏
Thank you for your comments and suggestions. I did not know about the effect a bay leaf would have. I hope your ferment turned out well. Thank you for supporting my channel! 😊
Excellent idea I'm definately gonna try this thanks so much for the tips :D
My pleasure! I hope your tomatoes turned out delish!
Nice one thank you
Thank you for watching my video and supporting my channel. My apologies for the late reply. I did not see the notifications for these comments. Wishing you a wonderful spring.
So couple of questions: so I got turned onto this by making my first batch of kimchi. I really enjoyed the flavours and surprises at how much and the process. Started removing some of my kimchi, and adding it to another container and adding other veggies like green tomatoes, cucumbers and let it sit and ferment with the kimchi.
Noooo idea what I’m doing here but loved the results.
So my idea is to create a green tomato like kimchi with assorted veggies and use the same porridge/spice mix with fish sauce and such from the kimchi recipe.
Does it matter if I add this and not just salt water?
No not really, I made kale kimchi before
Not as good as kimchi but I like to eat me greens
Thank you for commenting on my video. Please accept my apologies for the late reply. I was unaware of these comments until now as they got overlooked. I'm sure you are well on your way to being a pro by now! Anyway, the main thing is to make sure you get the pH to drop rapidly, avoid adding items that may have artificial preservatives which could interfere with the fermentation process.
You can absolutely add other spices. The main thing is to try to use all organic plant ingredients with no added preservatives other than sea salt. I'm vegan, so I cannot comment on the procedures for adding fish sauce.
Hi, many years ago , my uncle would make pickled green tomatoes in a crock on the counter. Would that be the same as fermenting? I vaguely remember them being at least a little sour . Will fermenting make the vegetables develop a sour ish taste without adding vinegar?
Yes, fermentation without vinegar results in a sour flavor. Fermentation is the traditional way to pickle. Some people use vinegar as a short cut because the vinegar has previously been fermented (which is why it's sour).
Great video. Can you just let the water sit for a couple days instead of boiling?
I would not recommend it as there may be competing bacteria in the water that interfere with a successful ferment. It can lead to development of mold in the ferment. That being said, it is not impossible, just riskier.
@@cinnaminherring Thank you.
Hello I would like to know if you can help me, I would like to know how can I sell a glass jar of salsa this salsa has green tomatoes avocado, onions and silantro. I don't want to bowling the jar because some of the ingredients don't need to be cool.
What can I do.
Thank you for your comment. Please accept my apologies for the late reply. Somehow, I missed the comments for this video. I have fermented salsa before with good results. Here is a link to some instructions on how to ferment the salsa.
fermentersclub.com/guacamole/#:~:text=The%20high%20fat%20(mostly%20monounsaturated,good%20lactic%20acid%20bacteria%20going.&text=Avocado%20oxidizes%20(and%20turns%20brown)%20quickly%20when%20exposed%20to%20air.
@@cinnaminherring thank you so much
Don't those metal lids rust?
I can answer that question after doing a batch of lacto-fermented lemons.
It takes a while, certainly more than 5 days, but the lid will rust.
The amount of salt that I put into my lemons was much more than this recipe calls for, and I noticed some rusting occurring after about 3 weeks.
What I don't understand about this site, her recipe calls for a little over a tablespoon of Himalayan sea salt, While others call for 12 tablespoons per quart. More research to come!
Russ F 12 Tablespoons per quart?😲😨 .. Holey Wow, Batman! That's A LOT OF SALT.. a tablespoon of salt (give or take a half tablespoon) per quart is what I do for fermenting vegetables.. depending on time of year, taste, and kind of vegetables. ... if you get tired of the rust (like I did), you can buy mason jar plastic lids (so much easier to work with than the annoying two piece RUSTING lids- those are made for canning anyway.)...
@@bonanzatime My bad! Grams...not tablespoons.
Slight difference! ..lol
Eventually. You can get plastic, but I just replace them as needed.
Some people like to play it safe and use a lot of salt, but in my experience, if you start with a clean environment and clean materials/equipment, it works out well to use less salt (and it's healthier).
Himalayan sea salt? You mean mountain salt
I am not familiar with mountain salt, but any natural salt should be effective.