Wished there had been a printed Recipe of Ingredients, as I found it difficult to see what was going in and where Video too long with all that jiggling of the veggie and music
Poking a hole in them seems unnecessary, even counter productive. Yes, it will likely speed up the process of fermentation, but it will also shorten the shelf life.
i use this exact method for my hundreds of pounds of organic heirloom Parisian Pickling cucs that we grow each year. ours take about 2 days in ferment, or else they get too cloudy andor white mold forms. i find it best to just stop after day 2, and finish fermenting in the same brine and a touch of vinegar added for a week in the fridge. I also don't cut off the ends, and leave on long lengths of vine on whenever i can harvest it. i love the chewy pickled vines!! Pickles with the ends mostly intact are best textured, ive tried both ways many times. usually only remove a tiny portion of the blossom end - the little brown dot- or else the pickle gets too 'wet' inside by cutting hte whole end off. just imo. nice video! (i love the music and wacky veggies dancing)
Lactobacillales are the type of bacteria that cause the fermentation process; as they work the main by-product of fermentation is lactic acid, which gives the sour flavour. I believe they naturally occur on cabbage leaves, and the skins of other vegetables such as cucumbers.
if one doesn't have access to garden grown organic vegs... and buys them in the grocery store... does washing them remove the lactobacillus or kill them? use water only or mild soap? I got my first ever lacto ferment of carrots in ginger and garlic going nicely now and was wondering about how I should clean the veggies? oh and I happened to like the stop action dancing veggies. it made the video more fun. stuff the nay sayers!
Correct me if I'm wrong, the bacteria is already on the outside of the cucumbers? The salt stops other bacteria from growing but the lacto bacteria correct? I'm just curious because I'm very intrigued and think it be a lot of fun to make this with my girlfriend and kids.
I really wanted to learn from this video and like it. The "dancing" veggies were more of a distraction than clever and the music was very irritating. The explanations seemed incomplete and I'm off to find a video that I can feel comfortable learning from. Thank you for your effort and I hope this feedback is helpful for you.
Don't know if you check the comments or not as the video is 8 years old. But I really enjoyed the video. The things you added, were similar to pickling spices. Could you use that in Place of the separate items?
Hello, Im trying this for the first time. It is day two so I decided to try one of my sliced pickles. To my dismay, it was extremely soggy. Any ideas on what is causing this or will the fermentation process firm them up again in a couple of days? Thanks!
Can anyone help me I tried to make these pickles twice and both time they got way to soft after two days but the onions and garlic were still very firm I did everything right I thought maybe it was the cucumber's so I went and got more Help
I really don't need dancing cucumbers and garlic cloves! I'm looking for new ideas as I have been fermenting cucumbers since I was 8 years old and that's a long time.
Salt must be weighed and there are plenty of charts online that you can print and will help you with your salt level. For a quart it's around 33 grams but don't take my word for it! So this is very very important you can't just go by someone's recipe that says put in 2 tablespoons of salt to 1 quart of water it just doesn't work that way you've got to weigh your cucumbers and whatever else you're going to put in before as it goes in the jar or before and you can weigh it all in a bowl. Then you find your measurement on the charge and it will tell you how many grams of salt to add. Salt either makes the ferment or destroys the ferment and makes the Cucumbers slimy and rotten. You have got to go by weight if you're going to be safe and have good pickles! I have been pickling for too many years to say as I don't want to give my age away! :-) any pickle questions I have G+ or you can DM me or I'm Elizabeth Shaw on Facebook. I don't want people thinking they can just throw in whatever tablespoons of salt and get it right and have great pickles!
Why did you ruin this video with that ridiculous music and the moving cukes? Really a shame since I got so sick of the noise that I quit watching the video.
LOVE it.. best pickling vid ever lol... my daughter was dancing around
Thank you for sharing, love your presentation! Simple and to the point, while easy on the eyes.
Hahaha lovely video I like it...thank u for share ;)
Great vid! You did a lot of hard work here! And i liked the music too.
Thanks mam I'm really satisfy.your chsnall
Fun video!
OK this is a great video didn't want to but I have to admit it "This is a great video"
I like the dancing vegetables
blackcat138 me too! Reminded me of Sesame street on PBS!
The music was a nice addition. It went along with the preparation-cool.
Wow, love your video and music! So fun and visual. Will try it!
Wished there had been a printed Recipe of Ingredients, as I found it difficult to see what was going in and where Video too long with all that jiggling of the veggie and music
Thank you. I will try that today.
Poking a hole in them seems unnecessary, even counter productive. Yes, it will likely speed up the process of fermentation, but it will also shorten the shelf life.
I love this! Thank you!!!!!!!
Haha...you went a little overboard with the stop motion
LLT yes this video could've been 4 1/2 minutes shorter without it!
+LLT no i LOVE it!
Stop motion fermented pickle video? YES PLEASE :)
If all the silly moving vegetables video was deleted this would be a 2-minute video.
i use this exact method for my hundreds of pounds of organic heirloom Parisian Pickling cucs that we grow each year. ours take about 2 days in ferment, or else they get too cloudy andor white mold forms. i find it best to just stop after day 2, and finish fermenting in the same brine and a touch of vinegar added for a week in the fridge. I also don't cut off the ends, and leave on long lengths of vine on whenever i can harvest it. i love the chewy pickled vines!! Pickles with the ends mostly intact are best textured, ive tried both ways many times. usually only remove a tiny portion of the blossom end - the little brown dot- or else the pickle gets too 'wet' inside by cutting hte whole end off. just imo.
nice video! (i love the music and wacky veggies dancing)
Why not mention keeping pickles below brine level to avoid fungus and contamination from air?
SO NICE!! THANK YOU!!!
Simple & easy thanks a lot 🙏🌼
Would like more information on what you added to the other jars please.
Well made video, loved the Andes music!
this was an amazing dancing video :) Thanks
Craziest video for making pickles , glad I don’t go through all that when I make them js
How long are these good for? If you were to put these in a water bath canner afterwards would the pickles get soggy?
you got some crazy music goin on here lol, great video
Really would have liked to see a shot of the finished product.
BNZAZ They are not as green looking as freshly made. They brine will get a bit cloudy and green will turn to a bit of a dull color.
Did I miss something; where does the lacto come in?
I believe it's what is created through the fermentation process
Lactobacillales are the type of bacteria that cause the fermentation process; as they work the main by-product of fermentation is lactic acid, which gives the sour flavour. I believe they naturally occur on cabbage leaves, and the skins of other vegetables such as cucumbers.
Love the music !!! Whats the name of that tune ???
if one doesn't have access to garden grown organic vegs... and buys them in the grocery store... does washing them remove the lactobacillus or kill them? use water only or mild soap? I got my first ever lacto ferment of carrots in ginger and garlic going nicely now and was wondering about how I should clean the veggies? oh and I happened to like the stop action dancing veggies. it made the video more fun. stuff the nay sayers!
Is it okay to use normal salt which found in grocery shops???
The music was killing my ears.
I was hoping for more info! Like did you burb the jars daily? Did you add a weight to keep the veggies submerged? Fun,,,but poorly done.
Thank you
Correct me if I'm wrong, the bacteria is already on the outside of the cucumbers? The salt stops other bacteria from growing but the lacto bacteria correct? I'm just curious because I'm very intrigued and think it be a lot of fun to make this with my girlfriend and kids.
what is the name of the tune? really nice! thank you.
I really wanted to learn from this video and like it. The "dancing" veggies were more of a distraction than clever and the music was very irritating. The explanations seemed incomplete and I'm off to find a video that I can feel comfortable learning from. Thank you for your effort and I hope this feedback is helpful for you.
Wow very nice pickle
But how many days I can keep it into refrigerator after farmentade it. Pls make me aware of it, I want to try it.
Don't know if you check the comments or not as the video is 8 years old. But I really enjoyed the video. The things you added, were similar to pickling spices. Could you use that in Place of the separate items?
Yes. I've often used ready-made pickling spice mix.
Remember to keep the lids on the jars loose during fermentation.
so it taste sour? is the finished pickle still salty?
I tried all kinds of beats but my pickles, onions and garlic wouldn't dance for shit. I don't know what I am doing wrong so please help.
Hello, Im trying this for the first time. It is day two so I decided to try one of my sliced pickles. To my dismay, it was extremely soggy. Any ideas on what is causing this or will the fermentation process firm them up again in a couple of days? Thanks!
I'm sorry it didn't turn out as you thought. Try adding more grape leaves or something with tannins (like black tea or bay leaves)
Add bay leaf. The tannin keeps the pickles crisp
Can anyone help me I tried to make these pickles twice and both time they got way to soft after two days but the onions and garlic were still very firm I did everything right I thought maybe it was the cucumber's so I went and got more Help
LOVE the stop motion
I really don't need dancing cucumbers and garlic cloves! I'm looking for new ideas as I have been fermenting cucumbers since I was 8 years old and that's a long time.
Salt must be weighed and there are plenty of charts online that you can print and will help you with your salt level. For a quart it's around 33 grams but don't take my word for it! So this is very very important you can't just go by someone's recipe that says put in 2 tablespoons of salt to 1 quart of water it just doesn't work that way you've got to weigh your cucumbers and whatever else you're going to put in before as it goes in the jar or before and you can weigh it all in a bowl. Then you find your measurement on the charge and it will tell you how many grams of salt to add. Salt either makes the ferment or destroys the ferment and makes the Cucumbers slimy and rotten. You have got to go by weight if you're going to be safe and have good pickles! I have been pickling for too many years to say as I don't want to give my age away! :-) any pickle questions I have G+ or you can DM me or I'm Elizabeth Shaw on Facebook. I don't want people thinking they can just throw in whatever tablespoons of salt and get it right and have great pickles!
Viva la pickles!!!!!!!!!!!
Best part is the onion Cirque du Soleil.
How is this lacto-fermented? Where's they whey?
Bekah Lewis You don't have to add whey to get lacto-fermentation started but it sure helps.
+Bekah Lewis naturally occurring lacto bacillus is all around us.
Lost my interest with the dancing cucumbers and the music right from the start of the video.......
Too little information and far too much silly camera tricks, it was simply anoying
Ditto Danial below.
Ruined with the music!
CUCUMBERS, not pickles.
Why did you ruin this video with that ridiculous music and the moving cukes? Really a shame since I got so sick of the noise that I quit watching the video.
music was Crap l turned off
Instead of all of the dancing veggies and fooling around with the camera, how about telling us how much of the spices you use?
too much mucking about
the music makes this unwatchable...
longggggggggggggggggggggg. could have shown all that in about 60seconds. im out! haha
So annoying, stopped play and found an informational video for adults.
Any one making a video feels it is their birth right to harass people with loud, unwanted, senseless idiotic music
Music and camera action was very annoying. I pass on subscribing.