Preserving Cucumbers The Ancient Way - Lacto Fermented Cucumber Pickles - Probiotic Superfood
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- čas přidán 20. 08. 2024
- My Friends this is the recipe for the WORLDS GREATEST cucumber "pickles"... and even the word "pickle" is misleading because these are in a league all by themselves as one of the greatest food stuffs to eat with nearly any meal. This is the next step in our fermentation journey so check it out and let me know how the experience works for you!
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Thanks! Any videos on fermentation will be greatly appreciated
thank you again my friend!... many more fermenting videos coming this next couple months
Yes!!! Fermented food is so life sustaining! I lacto-ferment green beans using a similar recipe and they are my favorite! (A bit of black tea leaves will help them stay crunchy). I also ferment carrots with jalapeños and garlic, jars of various radishes and turnips, make my own fermented tobasco sauce. Preserve lemons in salt…kimchi, Sauerkraut. (I’m going to have to try your idea of adding some juniper berries next time). The jars keep more than a year and it’s so nice to open up a jar of summer ferments in the middle of January. Good stuff, Nate!
The bay leaves do the same thing as the tea leaves: tannins preserve crispiness.
That was perfectly succinct and 100% useful, very well done! Every question I was asking myself was answered, dang! Congratulations man! Well done indeed!
thank you for the positive feedback and energy my friend!!
@@gardenlikeaviking
I wrote it in my garden hints in my homestead journal and thank you! what a fantastic teacher you are!
I love making fermented pickles!
Brilliant podcast. Thank you very much.❤
Awesome vid brother - more ancient techniques like this please! God bless you.
Love this thank you
Another good reason to pack the cucumbers in is, so they dont float up, and stay submerged under the liquid. 😁👍
This is on my to-do list for sure. Thanks for sharing! I am fermenting cherry tomatoes today. 😋
Are you using basically the same recipe as the video mentions?
@@debcheney the salt ratio is a little different. You also have to pierce the tomato with a toothpick to help the ferment. It’s from a channel called Mary’s nest on CZcams. It won’t let me post the link here but if you search Mary’s Nest fermented Tomatoes recipe-Fermented Cherry Tomatoes with Basil recipe it will come up in the search. Good luck!
tomatoes are one of my favorite things to ferment and in a few weeks I'll be making a video on how I do it plus how to use it mid winter!
@@gardenlikeaviking I am looking forward to the video!
@@Red2U I don't think piercing them is necessary in fact I love the ones where the skin has not broken but it's still ferments inside. Then it's like an explosion of flavor when you pop that skin in your mouth.
Inspiring and empowering
Prefer these to vinegar any day!
Thank you 😊 💓
Informative and simple. Nice.
Thank you very much for this ancient, healthy recipe. I will apply your recipe to my cucumbers to start my lacto fermented cucumber pickle very soon. I will share the result in a week or so. Thanks again.
The result: Awesome taste, and really better than store bought pickles. Thank you.
Thanks for your time and effort spent helping us. Alf😊😊😊
Amazing useful information. Thank you so much!
Fabulous video!!! Doing cucumbers tomorrow! Just did 3 big quarts of sungold tomatoes and 2 big heads of cabbage today ❤
Thank you for what you are doing!
Again a very good video. And it is true, the microbes you need are with the cucumber. You only need salt and water. So easy without electricity.
Thanks more preserving knowledge
I have a late season planting of pickling cucumbers! I’m definitely going to make these! Thank you!
Love fermented pickles! Next year I am going to grow my own. Thanks for sharing your recipe! I love your channel.
Great stuff
Thank you
Thank you. Excited to give this a try.
This really Awesome Nate! I don't like any veggies in vinegar. Never have. Now I know how to make the good and natural stuff. Thank you so much! So very grateful ❣️
Thank you. Just picked fresh cucumbers today. I will try this.
Thank you for this video, I have wanted this information for a long time
Seriously perfect timing. I was just looking for a good recipe for lacto fermenting cucumbers. 😂
I heard you through the cosmic wifi
@@gardenlikeaviking
I had a feeling this was the case. 😉
Thanks for the knowledge buddy..... I've never done this before so as soon as the pickling cucumbers are coming on I'll get busy with it. I have to be honest and I have a fear of getting sick eating these...lol but I trust you my friend.
I literally still have a couple jars from last year in the fridge!!... trust your nose that will tell you... they should never smell foul but they will smell "sour"
Thanks for the recipe
simple and easy! Thank you! Now to solve the problem of not living in a place where there's a basement or enough indoor cool space.
they will still keep for at least a month or two just in the closet and possibly much longer... I've had a jar just sitting in my cupboards for over a year now and they're still edible... not as crisp as they once were but I just ate a few bites the other day....
Thank you so much for sharing your knowledge with us!! 💜. I am off the grid with only a cooler these days so I'm really looking forward to learning all I can about fermentation.
then this is ideal for you because no refrigerator is needed!
Thanks
Easier than pickling it seems. (Though I’ve never done pickling or lacto-fermentation. I’ve tried making sourdough bread starter and ACV, both failed.) Yet, I think I can do this method. I’ve been feeding cucumbers to the pigs since I don’t really know what else to do with them. If I get more this season, I’ll try this. Thanks!
Yes please much much more on preservation and fermentation storage 🙏🙏🙏
Thank you for sharing
Amazing my friend!!!.Keep it up. Your vibe is lovely. Greetings from Colombia. Blessings
Your recipe is SO MUCH simpler than others I have seen. I am excited. I tried multiple different recipes of counter fermented foods and it was so complicated and tasted not so great. I look forward to trying yours. I have fermenting lids that allow them to breath. I will give those a shot. Great job!
oh yes its simple and very well balanced it just enhances the flavor of whatever you eat it with!
I'm just now starting to harvest fall cucumbers. This is on my list.
Thanks for another great content, a very informative one,because almost all the channels I followed to they are using vinegar,awesome content 👌
Plain water? Boiled water?? Just plain, or boiled will kill off the good stuff, right? Wow! So cool!
Thank you sooo much! I want to garden more but need ALL this type info to know how to preserve things!❤️🙏🏼
yes!!... preserving the harvest is just as important as growing it!!
Vast majority of pickled items in the stored here in Sweden is vinegar based, but you can actually find commercial lactofermented vegtebles and such at most places. 👍 Cuecumbers are my fav among them for sure.
This was made very simple and i thank you i have been interested for quite some time but now i feel confident to try it out. And my mom us growing alot of an old Swedish pickling cuecumber variety from the beginning of the 1700.
wow you are very fortunate to have a classic heirloom type of pickling cucumber!!... give this recipe a go and let me know what you think!
Trying it tonight! Thanks, I make the LAB cheese every 2we
I love how you show and tell everything. My kind of learning. Thank you! 🇨🇦
I have learned so much from you… Keep those videos coming please!!!
Great.. thanks
Great video!
I expected to see dill. These not really dill pickles then I guess. I’ll try it and see what I think. Thanks for the info and yes bring on more fermentation. Love the info.
these are a whole different ballgame to dill pickles!!... let me know what you think of them
More about fermenting please. I have made sauerkraut successfully. Absolutely delicious! Just cabbage and salt is how I like it. This year am struggling. First batch my fault ended up with black and pink mold because I did not use the proper lid. Next batch was slimy in the middle. I ran out of my garden cabbage so purchased cabbage from a farmers market. It was extremely dense and difficult to cut through. It had more of a radish hot taste than the sweet that I’m accustomed to. After a bit of research I’m thinking it may not have been fully ripe when it was harvested. Not sure if that would contribute to the sliminess in the middle or could I have packed a jar too tight? It did have liquid in it when I discarded it and was fully submerged but very dense with the cabbage in the jar. Could the weather have anything to do with this even though it’s being processed inside in air conditioning? Do you have any thoughts about what might’ve gone wrong?
I think you should boil the jars and lids before your canning process
it is very likely you had either not enough salt or an uneven distribution of the salt or too much salt.... one of those issues is the problem and it does not matter if the cabbage was ripe or not and it does not matter if you packed it very very tightly... it has to do with your recipe especially if you get pink mold thats a clear sign the salinity is off
@@gardenlikeaviking thank you! Both of these happened on first jar. Too much salt. Tried to fix next morning by remixing with more cabbage. That would make it uneven. The second batch was more cautious - measured salt correctly to the weight of cabbage the recipe called for. Maybe too little. It only had slime and a slight fowl smell, no mold. The jars “weeped“ during the first week. Did not open lid. Thought it was on loose enough because of weeping. Could that have contributed? Maybe too anaerobic? Successful jars weeped too but were regularly opened and cabbage pushed down to be sure it stayed submerged as others suggested. Thank you so much for addressing this. There are plenty of recipes and a few showing when ferments are bad saying ok to remove the white mold, black or pink mold makes the whole ferment bad but can’t find anything on what caused it to go wrong in first place and how to prevent.
@@markie3394 I'm ashamed to admit I made sauerkraut 2 yrs ago and I've been too afraid to try it. It's still in my fridge LOL. It now might be too old, IDK, but since you shared your mishaps, that has inspired me to try again. I never saw mold on mine, and it smells fine, but when I try again, I will make sure it's not soft in the middle as you describe...since that doesn't sound good. Maybe an indication of rotting, eh?
5 days ago i fermented Savoy cabbage first time ever. Fizzed up and went over top of jar, took lid off then put straight back on. Its looking good so far. God bless
I did Napa cabbage, and it turned out delish!
Thank you for making the effort to educate and share your hard earned knowledge I'm from South Africa and appreciate your energy and effort please make more videos and never stop you are very appreciated energy wise and knowledge wise 😁👌🙏
thank you for your positive energy and feedback my friend!!
Ty, I'm new to all gardening, preserving, pickeling so any an everything is helpful. 🙏🙏💞
Thanks!
These are great. At first I was not so sure that I liked them, but the taste has grown on me and I really like them now. I especially love the aftertaste. Thanks so much for the video. I feel like they are really good for me too.
I ferment my cabbage and cucumbers in a fermentation crock until thoroughly fermented. Then process by adding the other ingredients before canning in a water bath canner...
New to your channel. Love what I am learning ! Thank you for sharing your time and knowledge with us. I would love to learn more about fermenting ! Just learning about it and so far we are liking the fermenting a lot. 🌶🥒
Yum, have always wanted to try this form for pickles
Cant wait to try this! I have a 5 gallon medalta crock, maybe ill do pickles like these fermented in the huge crock!
yes you can scale up the recipe and then just leave them in the crock all winter long and use as needed
I have spelling errors always ( try not dry my rain tank lol)
Wow so easy. Thank you for all of your vids. Great, usable content!
Fantastic idea with the ziplock!!! Keep up the good work!!
Thanks Nate, very informative. I appreciate your knowledge & details.
Pickles on the counter! Thx!!
I love a fermented cuke. The older, the better.
Knowledge is power! My buddy and I always share your videos. Keep it up man. You are awesome.
thank you for the positive energy my friend!!
Simple and Nice! Thank you Nate!
Hi ty for your video it was really great I'm from the UK
Another great lesson in livin!
Man I sure thank you! Gratitude.
Excellent! Subscribed!
Thank you. I have fermented a few things but my pickles never come out very good. Yours look delicious. I'm going to try your recipe. I just found your channel in learning so much❤
welcome my friend!
Glad I found your channel.
So glad I found your channel. Love your advise and suggestions. Just made some pickles!
Thank you Nate
Thanks for this great recipe!
Your channel is peaceful as hell subscribed love your content your doing good work brother
thank you for the positive energy my friend!!
Easy peasy that's awesome i was wondering. Thank you.
im just binge watch your videos..
great vid👍
enjoy!!
Harvesting my cucumbers this weekend and will give this a try! Thanks ever so much 💓
Another great vid Nat. Thanks
Thank you! Much love.
Have you ever made kimchi before? Great video btw! Thank you!
oh yes I love kimchi and I'll be doing a video about it in the fall time for sure
Great!!
Thank you making this right now😊
Pantry-envy! 😄
Would love to see more about fermenting. 🙂
Yeah that pantry is awesome. And not a single plastic bag nor a single premade item in site.
This is great love love love your videos!!
Planning on making these today!!
Thank you! I am very interested in this fermentation process
Love it! Doing this tomorrow!!!! Thank you.
The pickles of my childhood…
Mmmm
definitely going to try this
Gardening like a champ haven't seen all the vids yet soooo - Insect Control? I've got the prevention but . . . When they come - cuke beetles - borer worms - cabbage bflys - ants - hand doing the cuke beetles, bt injection for the borer worms (they hit my straightneck & zukes), hand checking cabbage butterflys and borax sugar on the ants for the aphids - any other suggestions would be a much appreciated video LOVE YOUR STUFF - jdams are cooking THANK YOU FOR ALL THAT YOU DO!
Bring on the videos!
Sounds great!
Love this!
Thank you, excited to try this
Easier than I thought.
Thank you so much.