Lacto Fermented Probiotic Cranberries
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- čas přidán 21. 12. 2016
- Probiotic Fermented Food: Cranberries This is a traditional recipe for cranberries with very little sugar and very little alcohol. Learn how to ferment cranberries to bring out their best without 2 cups of sugar! Eat a nice relish that will HELP with digestion, for a change.
Green Bags: amzn.to/2ilT0iJ
Masontops Fermenting Kit: amzn.to/2BuRsct
Pickle Pipes: amzn.to/2jsGH1W
Pickle Pebbles: amzn.to/2Adzk98
Pickle Packer: amzn.to/2AhK83A
It's Always Better Done Yourself:
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betterdoneyourself.com
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Where did I learn all of this? I read. I read books, not spurious crap on the Internet, but real, honest to God books!
Here's the reading list:
Wild Fermentation, 2nd Edition by Sandor Ellix Katz
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The Art of Fermentation by Sandor Ellix Katz
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Vinegar Revival Cookbook by Harry Rosenblum
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Nourishing Traditions by Sally Morrel Fallon
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True Brews by Emma Christensen
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Real Food Fermentation by Alex Levin
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The Big Book of Kombucha by Hannah Crum
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New York Times Cookbook by Amanda Hesser
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Pollan on Food Boxed Set by Michael Pollan
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Charcuterie
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On Food and Cooking by Harold McGee
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The Moosewood Cookbook by Mollie Katzen
amzn.to/2jmwu87 - Jak na to + styl
The cranberry honey ferment makes a great no artificial spread in place of jelly. Also good for a glaze on ham chicken etc
Your presentations save the world . Love your fermenting recipes.
I am sooooo super glad I found your videos! Awesome stuff! Thank you!
I discovered your channel just recently and I love it! Your videos are so clear and informative -- plus your sense of humor is great! :)
I can tell I'm gonna love everything on this channel! Cant wait to check out all the other vids.
Charity Smith I hope so!! Keep in touch.
Gracias, muy bueno.
Amazing
New subscriber from Ireland...watching in April 2020...thanks so much for the instructions and explanations... I've got water kefir brewing, a Jun scoby coming in the post tomorrow and Mason top bottles and fermenting kit ordered from Amazon... can't wait to get going with this stuff!!! Many thanks!
Thanks I'm going to try this
I hope yours come out great! Mine was awesome with my roast beef for Christmas dinner!!
Thank you...from indonesia
I fermented plain cranberries and I put them in my dehydrated oatmeal rounds and made a chutney for meat and sandwiches. and I really like them I will try yours - sounds great...Thanks.
I am doing that same batch. I tasted one and they're almost ripe!😋
Oh you answered my question at the end.
This looks delightful. Im thinking I would like to taste on toasted sourdough.
👍👍 exelente!
I can't wait for October to come and give this a try. I'm thinking of all the yummy ways I could use these.
I love the idea if adding juniper berries.
Please share me with your friends!
Better Done Yourself I do share you! ;D
I think the canberry should taste delicious when finish, I will make them tomorrow. 02/17/2019 thanks Exelent video, well explained.
Eduardo
Just made a recipe using the sugar method….ugh! Too sweet! Can’t wait to try this. :)
Mix sugar and salt. I go about 50/50. This recipe is using honey but it's the same concept.
Going to make this tonight!!! Gonna get the pickle pipe and glass.
This is great. my food forest made quite a few pineapples this year, and I was wondering how I would go about preserving, making jam without cooking or heating the pineapples to break them down and make them spreadable. I guess I would have to run them through the food processor a bit and then follow the rest of this recipe.
Yes, this recipe works with much less salt! Adjust to taste! Merry Christmas!
I kind of wondered about that. I thought it was 1 teaspoon salt to a cup if water?
What kind of salt do you use?
I am enjoying your videos; I am new to experimenting with different produce, and appreciate your ideas. Have you considered, or would you consider, using redcurrants instead of cranberries? The reason I ask is because I have redcurrant bushes and would like to find a good use for the currants. Blackcurrants as well. Thank you.
I’m impressed with how he can say pickle pounder without laughing
Will it taste salty?
Nice Video, thanks. I wonder if i used a vegie fermenting starter and way less salt...would that work to keep it from fermenting into alcohol ?
Most likely! Culturing your ferments gives you much more control. Let us know how it turns out.
😊😊
Did you wash the cranberries ?
Why didn’t you use all the brine? Do you use just enough to cover?
Also, awesome idea, mineral oil on your pickle pounder. I'm afraid it's too late for mine. After using it to pound all kinds of berries, spices, etc, mine has what you might call "character".
You might try to rejuvenate it. Run it through the dishwasher and then slather with mineral oil once it's thoroughly dried in the sun.
Some prefer to use a mixture of bees wax and mineral oil on there cutting boards.
freeze dried with light honey coat
🤙
Thank you for the detailed explanations. Do you think it would work to use kombucha to ferment the cranberries?If so, what (if anything) would you delete from your recipe?
You can use in brine to speed up fermenting.
Good morning. I have a question. I made the fermented cranberries on Saturday, December 9th as you demonstrated and the fermentation is going well. I’m using the pickle pebbles and pickle pipes and a lot of gases are bubbling in the jar and venting through the pipes. Thank goodness I placed the 4 jars onto a small baking sheet to capture any spillage, because there’s quite a puddle now. As a note, I have not yet tasted the berries. They are completely submerged in the brine, thanks to the pebbles.
My question is: After the fermentation is finished, what should I do? Drain the brine and keep the cranberries in the same jar? Then refrigerate it? Or do I keep the cranberries in the brine and refrigerate it? Am I supposed to mash up the cranberries or leave it whole? Sorry for the questions, but this is the first time I’ve ever made fermented cranberries…or even worked with fresh cranberries, for that matter. Thanks in advance for your response.
annie lynn Take out the pebbles and put the whole thing in the fridge. You can eat the berries whole or chopped. Enjoy!
Looks fine! But what do you serve fermented cranberries with?
Do you leave the canister out of the fridge after the fermentation ?
Yes, there's no need to refrigerate. These are preserved in their own acid.
Can fresh under ripe pears and apples be used? I have a glut of pears.
Alison Jane Yes. Stay tuned for the Apple fermenting video at the end of the week. Cut them up and submerge in a 2% brine.
Did you say how much honey you put in? If so I missed it.
Your jar band looks like it has more threads than mine. I'm having trouble getting the band to screw on tight with the pickle pipes in place. These are Ball bands. Do you find some bands work better than others? I've seen plastic bands in pictures but can't seem to find anyone other than Masontops (rather expensive) that sells them, do you know of anyone? I need to buy a basic book. I was looking at Nome Guide on Amazon but the reviews are bad. Can you suggest a basic newby book that has information on all types of fermenting? I love your videos and I like your simple low sugar approach. Thanks!
Ball jars and Ball bands work fine for me. The best beginnner's book is Wild Fermentation, 2nd Edition by Sandor Ellix Katz
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I don't use rock salt so can you give the weight of salt per amount of fruit?
Carol Kagan 3% of the weight of the fruit and liquid together.
What kind of salt do you use?
Pickling, table, kosher, or?
What are the cranberries supposed to taste like? 🤔. Sorry, I have never done this before. Thank you so much. 😊
Why would you not wash them first? Also, why would you not use organic?
do you think your cranberry probiotic is good for the urinary tract to kill infections
It would certainly be worth trying! I'd like to hear how you do!
Do you have a vid where you taste and give a review?
No. I get a lot of complaints about my tasting videos. People say that they don't like to watch me eat and I chew too loud with my mouth open...
Better Done Yourself - LOL, well, not my favorite to watch ppl eat, I really appreciate the information of length of ferment, taste, and consistency. Maybe have the camera just on the food? Seriously, I don't care, I would rather have the info! You have helped me so much!
After your fermented cranberries are finished, what do you normally serve it with? What type of dish? Other than turkey, of course.
Next to pork chops, like a sauerkraut or stirred into my morning yogurt! They're very versatile!
I like the yogurt idea. Thank you and I will be making this!
No need to wash the cranberries?
Can you describe the taste?
Fermenting cranberries takes away some of the tartness and replaces it with sour. It's still cranberry, but with a new (unique) lease on life! Add to that some woodsy notes from the juniper and cinnamon, and, no, you can't really describe it!
Can't wait to try this recipe. At 0:48 into the video, you state "2 tablespoons of salt", and then you state "3 tablespoons of salt to 1 quart of water" later in the video. Can you please clarify? I don't want my ferment to turn out too salty. Thanks, and thanks for a great video.
hmm... sorry. I generally use the same brine in everything: 3T salt:2Q water.
I made pineapple rind and ginger but it tastes like turpentine smells😳
Could you give the basic % of salt for the size of container/amount of cranberries. I am new to this and enjoy your videos but sometimes I can't tell how I would scale the recipe to the amount of product I have,
the general rule is 3% of the weight of the berries and the liquid you're putting them in should be salt.
Hahahaha! I just watched the video with all the honey yesterday! I cringed a little at all the honey lol. Question: I know that adding nuts would reduce the shelf life, would adding walnuts be a viable(and palatable) option? Im lookin forward to when the cranberries crop up in the stores! Great, easy to follow video. Thanks!
Visualize Whirled Peas I would add the nuts when I serve it.
@@BetterDoneYourself that makes more sense! Thanks!
Peel unless it organic it mess with fermentation process
I use a ziplock bag filled with water to hold everything down.
Could you add kefir water or the grains to ferment this? without the use of so much salt? (I'm a novice) I guess it would make it more alcoholic without the salt.
Laura Bromberger sure! Experiment!! Have fun with it. I would just use less salt if that’s an issue for you. The berries and the ginger ought to give you enough of a starter without adding kefir.
Salt lowers the ph marking a nicer home for the good bacteria, and not a happy place for the baddies.. More salt will slow down the ferment.
With the acid in the cranberries oranges and added juice, I agree you should be fine with less salt.
No, salt doesn't lower the pH. It's a salt and is, by definition, pH nutral. Acidic juices lower the pH.
You didn't wash the cranberries?
No
Can you use raw maple syrup instead of honey? I just made a batch of this with syrup because it's all I had on hand, but after watching a few more of your videos I'm learning to be carful with adding sweeteners; hopefully it won't be too sour.
Probably. Using maple syrup is tough because I think it molds very quickly. Try a small batch and keep your eye on it.
4q of water to 3tables spoon salt?
Yes
Better Done Yourself tnx
Better Done Yourself can we lessen the salt to 1 tables spoon? it taste tok salty. Thoughts? tnx
Toti Montecalvo yes of course! Only use as much salt as you need to ward off the mold and maintain some crunch.
be nice to see the finished product, just saying
All fermented fruist producing alcohol??? I love it but i can't take alcohol from medicine, from medicine from anywere...
Vania Salguero very very little alcohol. That's a yeast ferment. This is a bacterial ferment that makes the fruit sour not alcoholic.
step on bag before you open it