Want to learn how to easily ferment ANY vegetable or ingredient?
Click the link below to get my Fool-Proof Fermentation cookbook: https://prohomecooksu.com/fermentation-waitlist/
00:00 – Intro
00:44 – Fermentation Overview
02:29 – Supplies
05:04 – Fermentation Equation & Salt Ratios
09:03 – Fermenting Process
14:45 – Taste Test
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Music Credits:
Epidemic Sound: https://www.epidemicsound.com
Video Credits
Creator, Host – Mike G
Editor – Cooper Makohon
Motion Graphics – Raphael Oliveira
41 Comments
I used to ferment so much in grad school…. It’s been so long but now I’m re-inspired to start again! Plus I never knew about those glass weights or cool lids! Thanks so much. And watching your taste test was so fun to see how you both taste and enjoy different nuances.
Is it possible to ferment Sashimi?
Jesus Christ u can yapp!!!!
Ok. I have been listening to a lot of YouTube videos. But lately I switch off straight away because of the timing of what’s being said. I understand that there is a lot to be said but when it is not spoken in normal timing I can’t listen anymore about the content I’m just listening to the fact that you are timing it and editing. I was genuinely interested in your content but then got distracted by your editing so switched off
It’s happening with a lot of youtubers
this is some warlock stuff — taking the longest time possible to explain the simplest info, riddled with overt ads for products, drip-marketing and those lids most likely
Does the type of salt matter?
Really cool video. Silly question, what do you do with the fermented veggies? Just eat them? It almost feels silly to spend 4 weeks preparing a jar of carrots that I will likely eat in 3 days. Do you make them in very large bulk??
3:46 Le Parfait for jars.
Totally confused. Too much talking. Lost I am.
Been doing ferments for a few years now, really love it, gonna have to try Curtido next
4 cups of water to 2 tablespoon salt. Not table salt just salt. Ferment anything, Simple.
Love this. I want to be their friend! Hahaha
I have jars of sourdough, ginger bug, kombucha, next veggies
where can we purchase your book !
why does this girl look so unhealthy with her eye bags
Use a fresh spoon/ fork when you dip into your ferments. Don't put it back in after it's been in your mouth.
I appreciate Planet Ayurveda’s Liver Detox Formula for its clean and herbal approach. Its clinically tested nature makes it suitable for long-term liver support.
This is really basic, you won't need any special tools to get started… so here are a bunch of my favorite hyper-specialized tools!
As a recovering engineer, I fully identify.
If youve got a mortar and pestle, highly recommend fermenting mustard seeds to make your own mustard. I rock it on a toasted chicken sandwich with sourdough and a poached egg as my go to "I feel fancy today" meal. You can ferment onions to go on it too and watercress adds a nice little kick
why do you have to talk so much
Can you talk about how to add spices and other stuff? I was looking to make some szechuan fermented chilis (泡椒）and they add a lot of stuff like ginger, garlic, sugar, star anise, and a dash of rice spirit, is that still fermentation or a different thing?
I would buy your book because you explain things so clearly. I want to ferment some shredded and/or minced veggies for my salads.
Where is the black lids link on your Amazon page?
so for the salt its % of the weight of veggies + water right? cause he says veggies but in text written veggies + water.?
I love fermenting! I mean, all the nutrients are maxed out, new flavors develop from the veggies you know and to me, it's so satisfying to not throw out unused produce. My favorites are asparagus, bell peppers and of course the kraut. Great video!
This train is going toooo fast! What's the hurry!?
As a bonafide, educated healthcare professional, this guy’s claims of “health benefits” will never stop bothering me. They’re right on the fringe of “good advice” and “pseudoscience”. Tread carefully, friends.
Thx f inspirations! Ive done Sauerkraut sometimes,yesterday red cabbage and now i learned that beets n other veggies work as well.found some Beets in the fridge ,now under water .
Thx f the salt tutorial,very helpful!!
Its so much fun and so delicious and healty…cheers f Berlin🫶🏼
Super duper cool
Thank you for information. Very well.
I need to know how to make "pine needle" soda… I believe it is fermented pine needles; but a specific type of pine needle is used tho….
Please add BANGLA audio track and BANGLA Caption
I tried searching the video and comments and couldn't find how long you were fermenting before refrigeration.
this is gold load of info!!!!
You Rock Man. I'm new to this ferm-world. You're helping me understand the correct approach to choosing salt volume and duration of fermentation. No mold…I think…so far. Cheers Mate
One trick I picked up to help with fermentations. We save Pringles lids and other similar shaped tube snack containers. The lids with a slight squeeze will fit inside a wide mouth jar. I use the lids with wide mouth quarts/half gallon jars with shoulders. I fill the jars up to the shoulders. Add the brine and tuck the lid into the jar, then top with more brine to cover the Pringles lid. The lids sit above the vegetable but are trapped under the brine below the shoulder. A great cheap solution if you don't have a weight.
My favorite fermented vegetable right now is sweet potato chips. I dice the chips to add to scoopable salads, relish, etc., but my favorite way to use them is in place of chips, crackers, crostini, etc. with dips, canapés, charcuterie board, etc.
Dawg where’d you get the forks
In Iran, our parents traditionally use eggplant+carrot+tomato+garlic+salt+water and it's so amazing after fermentation.
Ho no, the book is not available on the link in the description 🙁 I hope I will be able to get it soon. Thanks for all the information! Very useful, as always!
Nice farmenting
Can pink Himalayan salt be used?