@@fackyoutube8452 Using scalding hot water will. Use hot water that is used to make tea. The onion paper has quinine in it so when you make the tea the quinine is released.
Thanks for the straight to the point instructions. Good video! I'm just starting my journey to ferment. How long will this last in the fridge? It's there a way I can have fermented onions/veggies be shelf stable for a year or more?
I have all the ingredients and tools gathered and THIS tube popped up... serendipity or sneakyness? Never mind that...this is the one i'm goning to follow this weekend...but with those jalapenos!
Chlorine (bleach) in tap water kills bacteria and sea salt is filled with plastics. Personally, I use a 3 red onion pack (UK) and 2 TSP of Himalayan salt (that sea dried out millions of years before plastic) with a grating of beetroot for colour and to activate the bacteria. Let it all brew for a few days, stirring a few times a day. When it stops smelling, jar it up and if the juices don't cover the onions, top up with natural, bottled water. This should fill a 500ml jar which lasts me about 3/4 weeks. Works for me and has done so for the last 4 years.
@@jamonmang6099 I havent made it just yet. I am still trying to perfect a small batch of sauerkraut first which I read takes normally at least 30 days to get a good ferment & good bacteria. Ive been playing with the recipe and flavor. When I make at least 2 good batches back to back then I'm going to try the non spicy kimchi! But I dont want to be wasteful and throw anything out just to rush the other recipe or crowd up the fridge. So I'm waiting until I eat my test batches first. Glad you liked it! Did you make yours spicy?? I have an old bag of the spicy pepper flakes they traditionally use....but it's a few years old LOL. I dont think it expires. But I'm wondering if you can use cayenne in it's place since it has more benefits. I have reflux symptoms sometimes though. So I hope the non spicy turns out okay 🤣...cuz I'm looking foward to it. The stuff in stores tastes so artificial and chemical. Probably the preservatives though.
The fermenting lid only lets air (co2) out of the jar but no air in. You want to avoid letting oxygen touch the food. But as long everything is properly submerged you should be good.
If you don't have a fermenting lid you can fill a ziplock freezer bag half with water and place it in the jar on top of whatever it is you're fermenting. This will hold the food under the water while allowing space for any gasses to escape.
it will be more practical with a some sort of valve on the lid though, so it lets out the CO2 which the bacteria are producing. But yes, you can use a normal jar for fermentation. I bought a large fermentation jar with a valve on, and it is much easier to get good results than with small mason jars. It is important not to have any metal coming in contact with the ferment though as it may affect the quality of the ferment.
Use any glass jar - doesn’t need to have a fermenting lid or valve- if it’s a screw lid you can put it on loose or you can just put a clean towel or or muslin and secure with a band - it’s just to keep dust and bugs out during fermentation- once it’s done and in the fridge you can use your lid as normal, fermentation slows down to almost nothing when it’s in a cold environment
It is about the minimum you can use as it inhibits harmful bacteria from growing. Similar to curing meats. In meat curing you need 3 percent by weight in salt and an acidic environment. Anything less is considered just seasoning and may lead to meat spoiling if you cure it.
@@lexdemonica Oh that's helpful thank you for sharing!! I've been looking at so many sauerkraut and kimchi videos and no one mentioned this!!! So thank you!! So, say a recipe calls for 2 tsp or 2tbsp of salt...I cant remember off the top of my head exactly...but say it calls for whatever ratio of salt it is for 1 head of cabbage, if I want to add more veggies than what the recipe calls for, like carrots and onions maybe peppers, I should probably add a little more salt just to be safe?
@@Honey-ny3zq The best is to weigh your salt so you get it accurately. Different salts have different densities, so a table spoon of it will be different for different kinds of salt.
Nearly forever, same as all ferments like this. I suppose instead of using water you could just do 2.5% salt to weight ratio on the onions themselves and make them sweat their own juices. Just make sure they're submerged in the jar.
Very concise. Thanks! Please consider dropping the background ‘music’. Totally distracting from your otherwise good teaching skills! Unfortunately can’t turn down volume on the noise without losing your good info :-(
It amazes me that you pose as a chef but then proceed to add water to your onions. Why anyone would want to add any water at all, to their ferments of any kind, is beyond me. Adding water to your ferments makes about as much sense as adding water to a beer before you drink it. Imagine how inferior and bland that beer would taste. It’s no different with fermented veggies. The minute you added water, your onions were well on their way to bland and flavorless town. Just salting the onions directly and massaging them a bit, would have extracted plenty of incredibly flavorful and natural juices from the onions themselves. There is never a reason to add water to any ferment. Not ever. Unless you prefer inferior and bland food, that is. 😊
I tried the dry fermenting method you're referring which involves massaging the onions and they ended up being to soft with no body left to them. His method will keep the onions crunchy and the brine will draw off the good bacteria from the onions. He's a professional chef so obviously knows a thing or 2 about food chemistry.
What you're talking about is more like a sauerkraut method. It will leave the onions with no body and mushy. You may wanna check your facts before come down this hard on a video
@@zachbrooks4944 I agree, I’m going to ferment cabbage and also red peppers- I’ll massage the cabbage but not the peppers - they would not stand up to it, just end up pulverised and mushy
Thanks for simple short procedure unlike other vloggers do so much talking...your a real chef...cheers
Brief, info dense, and concise! Thank You!
Boil the red onion paper and make hot tea out of it. It’s contains quinine!
You kill nutrients when you boil vegetables
@@fackyoutube8452 Using scalding hot water will. Use hot water that is used to make tea.
The onion paper has quinine in it so when you make the tea the quinine is released.
Great tip
Niiiice 👌
By boiling the onions u kill the bacteria
Thank you for making this so simple .
Awesome presentation! Love the brevity, too.
Great presentation and to the point without a lot of hoopla!!! Thank you for sharing!
Thank You !!!
Thanks for the straight to the point instructions. Good video!
I'm just starting my journey to ferment.
How long will this last in the fridge?
It's there a way I can have fermented onions/veggies be shelf stable for a year or more?
I have all the ingredients and tools gathered and THIS tube popped up... serendipity or sneakyness? Never mind that...this is the one i'm goning to follow this weekend...but with those jalapenos!
Thanks for keeping it short.
I add a bailiff to all veggies that I've ferment that I want to retain some crunch. Can also use green tea bags
شكرا بارك الله فيكم طريقه بسيطه
To those who are gonna try this, two important things:
-No iodized salt
-No chlorine/chloramine water
Why is that? Why no iodized salt? And does it mean I can’t use tap water?
yes
use sea salt, as iodized salt has all its minerals taken out as I’ve heard. Also do your own research to solidify your knowledge a bit more
Chlorine (bleach) in tap water kills bacteria and sea salt is filled with plastics.
Personally, I use a 3 red onion pack (UK) and 2 TSP of Himalayan salt (that sea dried out millions of years before plastic) with a grating of beetroot for colour and to activate the bacteria. Let it all brew for a few days, stirring a few times a day. When it stops smelling, jar it up and if the juices don't cover the onions, top up with natural, bottled water.
This should fill a 500ml jar which lasts me about 3/4 weeks. Works for me and has done so for the last 4 years.
Amount of salt should be determined by weight, not by volume, because the volume of different types of salt varies widely!
Is it always 1 tsp of salt per cup of water no matter what veggie? And have you tried tomatoes? Thanks!
Great video. What is the finished product shelf life? That weight is so crucial.
What if the ph does not go down after few days? Do you ph test your ferments. Is there a way to bring down if still high alkaline after few days??
True, bacteria is the thing that we need more of. The best food for your health.
Can I do this with boiled eggs?
💐💐💐
❤😊
Can we use mat
(Wfood+Wwater)×0,025 = Wsalt
Yes, you can use math. The salt addition is ideally 2% (0.02) of (Wfood+Wwater) as you point out.
@@rsa4510 anywhere between 2 and 3 % will be OK I think.
I want to do this with cabbage, onions and carrots, 🙂. Basically I'm hoping to make a bootleg, non spicy kimchi 🤣
how did the bootleg kimchi go? i just made kimchi and it was great.
@@jamonmang6099 I havent made it just yet. I am still trying to perfect a small batch of sauerkraut first which I read takes normally at least 30 days to get a good ferment & good bacteria. Ive been playing with the recipe and flavor. When I make at least 2 good batches back to back then I'm going to try the non spicy kimchi! But I dont want to be wasteful and throw anything out just to rush the other recipe or crowd up the fridge. So I'm waiting until I eat my test batches first.
Glad you liked it! Did you make yours spicy?? I have an old bag of the spicy pepper flakes they traditionally use....but it's a few years old LOL. I dont think it expires. But I'm wondering if you can use cayenne in it's place since it has more benefits. I have reflux symptoms sometimes though. So I hope the non spicy turns out okay 🤣...cuz I'm looking foward to it. The stuff in stores tastes so artificial and chemical. Probably the preservatives though.
this is how i make my kraut, but i add a little bit of a sweet sour apple like a pink lady too! delicious! have fun!
The lid is sealed tight and doesn't create a pressure issue? Thanks for a good video, quick and to the point.
He has a fermenting lid
The fermenting lid only lets air (co2) out of the jar but no air in. You want to avoid letting oxygen touch the food. But as long everything is properly submerged you should be good.
If you don't have a fermenting lid you can fill a ziplock freezer bag half with water and place it in the jar on top of whatever it is you're fermenting. This will hold the food under the water while allowing space for any gasses to escape.
@@84mogie Thanks, that's genius!
@@themorethemerrier281 It been done like this for 1000's of years SMH!
After fermentation, what can I do with it ? Just eat ? Or is there another recipe ? Does it go to fire ?
What if I don't have a fermentation jar? Would a normal jar works?
A normal mason jar is all you need.
@@ethanallenhawley1052 thanks
Yes, but don't forget to burp it
it will be more practical with a some sort of valve on the lid though, so it lets out the CO2 which the bacteria are producing. But yes, you can use a normal jar for fermentation. I bought a large fermentation jar with a valve on, and it is much easier to get good results than with small mason jars. It is important not to have any metal coming in contact with the ferment though as it may affect the quality of the ferment.
Where I can buy this jar
Use any glass jar - doesn’t need to have a fermenting lid or valve- if it’s a screw lid you can put it on loose or you can just put a clean towel or or muslin and secure with a band - it’s just to keep dust and bugs out during fermentation- once it’s done and in the fridge you can use your lid as normal, fermentation slows down to almost nothing when it’s in a cold environment
Do you use regular tap water?
Nope. Unless your tap water is chlorine free.
Once you use up all the vegetables, can you reuse brine for another ferment?
Yes
Can you ferment with less salt than that?
It is about the minimum you can use as it inhibits harmful bacteria from growing. Similar to curing meats. In meat curing you need 3 percent by weight in salt and an acidic environment. Anything less is considered just seasoning and may lead to meat spoiling if you cure it.
@@lexdemonica Yes, and veggies are 2% brine
I think his numbers are off in this video
@@lexdemonica Oh that's helpful thank you for sharing!! I've been looking at so many sauerkraut and kimchi videos and no one mentioned this!!! So thank you!! So, say a recipe calls for 2 tsp or 2tbsp of salt...I cant remember off the top of my head exactly...but say it calls for whatever ratio of salt it is for 1 head of cabbage, if I want to add more veggies than what the recipe calls for, like carrots and onions maybe peppers, I should probably add a little more salt just to be safe?
you should try to get about 2% by weight salt in the ferment. 2% including weight of water and onions.
@@Honey-ny3zq The best is to weigh your salt so you get it accurately. Different salts have different densities, so a table spoon of it will be different for different kinds of salt.
How long are the onions good for once they are fermented?
Nearly forever, same as all ferments like this. I suppose instead of using water you could just do 2.5% salt to weight ratio on the onions themselves and make them sweat their own juices. Just make sure they're submerged in the jar.
👍👍🍽👌👌💃🏼🙏
Scusate senza lingua in italiano come si può.. almeno fate scorrere la traduzione. Grazie..
تذهب الترجمة سريعا لو كانت بشكل ابطا كان افضل
But you can't use just any salt- i.e. iodized table salt. Use salts like pink mineral, kosher, pickling salt, or sea salt.
and without any anti caking agent.
Or you can use real units, measure everything on international and have more control on what you are doing
What is a cup in ml?
U can type in" 1 cup to ml" online and it will come up. Can do for any measurement or temperature conversion.
Qui comprend bien la langue svp traduire
He said : 1 teaspoon of salt per 1 cup of water. Slice onion put in jar then add the brine (salted water) salute !
Very concise. Thanks! Please consider dropping the background ‘music’. Totally distracting from your otherwise good teaching skills! Unfortunately can’t turn down volume on the noise without losing your good info :-(
Agreed, drop the music. Thanks for the video.
Fermentations are raw, not cooked. Bad analogy!
It amazes me that you pose as a chef but then proceed to add water to your onions. Why anyone would want to add any water at all, to their ferments of any kind, is beyond me. Adding water to your ferments makes about as much sense as adding water to a beer before you drink it. Imagine how inferior and bland that beer would taste. It’s no different with fermented veggies. The minute you added water, your onions were well on their way to bland and flavorless town.
Just salting the onions directly and massaging them a bit, would have extracted plenty of incredibly flavorful and natural juices from the onions themselves. There is never a reason to add water to any ferment. Not ever. Unless you prefer inferior and bland food, that is. 😊
I tried the dry fermenting method you're referring which involves massaging the onions and they ended up being to soft with no body left to them. His method will keep the onions crunchy and the brine will draw off the good bacteria from the onions. He's a professional chef so obviously knows a thing or 2 about food chemistry.
The videos I've seen so far all add water. Even the one who added salt and massaged.
What you're talking about is more like a sauerkraut method. It will leave the onions with no body and mushy. You may wanna check your facts before come down this hard on a video
@@zachbrooks4944 I agree, I’m going to ferment cabbage and also red peppers- I’ll massage the cabbage but not the peppers - they would not stand up to it, just end up pulverised and mushy
I don’t think every veg that you can ferment will stand up to massage in the way cabbage does so I’d choose what method based on what I’m fermenting