The Complete Beginner's Guide to Fermenting Foods at Home


Comments • 4 126

  • Sergey Tamkovich
    Sergey Tamkovich 14 days ago +66

    Kvass (noun) is a name of drink made from rye bread. As for vegetables they called "kvashenie" (adjective) - this word can be translated as "fermented".

    • Indigo Melakari
      Indigo Melakari Day ago +1

      Sergey is exactly right. I was lured in to this video by the promise of good kvass. Instead, I got fermented beets. Kvass has absolutely nothing to do with beets. While I am disappointed, I must say those fermented beets look tasty, though.

    • watherby29
      watherby29 7 days ago +3

      It's kwaszenie in Polish :)

    • Spruce Wayne
      Spruce Wayne 8 days ago +1

      Man, I was totally fished with that title. Kvas is a carbonated summer drink made of bread. Not beets. Not even close!

    • Анастасия Цыганкова
      Анастасия Цыганкова 9 days ago +2

      I am already. Kwas is great summer drink.
      I though - yeah finally... maybe people from other countries will start making kvas. No luck.

    • Xander77
      Xander77 10 days ago +16

      Yeah. Anyone clicking on this video expecting to home brew Kvas will be disappointed.

  • Lincoln
    Lincoln Year ago +70

    I've made the sauerkraut, sriracha, and kim chi, and all were absolutely awesome, turned out better than my highest expectations. Thanks for the easy to follow recipes. Another thing I made that is similar in taste to these fermented products is chinese pickled vegetables-- basically the sauerkraut vegetables, but you add pureed garlic and ginger, a little sugar, and rice wine vinegar, then fridge immediately and it's ready to eat.

  • Cookingclinic
    Cookingclinic Year ago +80

    I have watched this video over and over in the past and finally in March 2020 I made my first batch of sauerkraut, started eating on 7th days and by day 12th, I realize that the longer it sits it becomes more flavorful. This month I made 3rd batch of saurkraut and I experienced that the warmer the temperature it pickles more quickly. This time it was good to eat on day 3rd. Thanks for the recipe! My family loved it❣

    • vincent anguoni
      vincent anguoni 5 months ago +3

      Wow... Gracias.. That makes sence.. I was brought up to believe that everything needs to refrigerated.. Always..

  • Інна Вороненко

    Thanks for the video. Now I'll definitely try your way☺️. Beets kvas is one of my favourite drinks in summer. But in Ukraine, we make this thing with raw, pure water and process is a bit longer. But we also use it like the liquid part for some summer soups and for borscht as well😉. In Ukrainian cuisine, beets have their own significant place and we honour it in different dishes

  • Cop Morty
    Cop Morty 4 years ago +187

    Depression at least in my case, was def related to my gut health. I've been making Kombucha batches one after another since your video about a year ago. Never felt better :)

    • superAweber
      superAweber 13 days ago +1

      A throwaway comment that can save lives.

    • Pro Home Cooks
      Pro Home Cooks  4 years ago +29

      I agree, especially in the winter when your not taking in as many healthy food

  • Katherine Luna Gate
    Katherine Luna Gate Year ago +50

    Out of loads of other videos I've watched today about fermenting, Yours is the clearest and easier to follow. Thank You so much. I've subscribed to Your channel :)

  • MrSkelatorus
    MrSkelatorus 5 months ago +12

    I've just made the sriracha and fermented for 10 days. Afterwards, I blended with red wine vinegar and mirin. Absolutely fantastic result! Just starting the new batch. Thanks for the heads up and keep up with the amazing work!

    • slownmispeled2
      slownmispeled2 Month ago

      @NaturallEGood did you find an answer?

    • NaturallEGood
      NaturallEGood 3 months ago

      How much sugar and salt did you use? Thanks

  • Alexandre Nakamura
    Alexandre Nakamura 6 months ago +18

    I watched this video when I was fermenting my improvised kimchi.
    I used misô as a starter, about 3 TBS for a whole cabbage. It was a kind of mixed fermentation technique. In Japan, anything fermented with misô is called "miso zuke".
    Instead of 2 weeks of fermentation (at 60-70 F) I did only 3 days, when all the listed symptoms (bubbles, very sour) in here are already there.
    I am very used to sourdough bread cooking. I love it. The knowledge you have on any natural fermentation process will be useful when you try another thing.
    When I was fermenting, every single day I ate some of that, wich allowed me to get all the nuance of time X fermentation. The same thing is on sourdough bread cooking. The more fermented, more sour, strong flavour. For bread, texture also improves.
    Now I know that most of kimchi available on the market here are not so fermented as I did. My kimchi, taste and texture is very much like pickled veggies. Sour and crunchy. And I used to think that these pickles are made by submerging those things on vinegar, that simple. Lol...
    And I am amazed on all this alchemy that involves fermentation. At first, the taste became stronger, then after 3 days it was very sour crunchy, also each thing has its flavour boosted, without everything taste one thing... And that deep seasoning taste of garlic, ginger, peppers (I used red pepper, Mexican pepper sauce with jalapeno and habanero), also black pepper, and cumin

    • A
      A 5 months ago +1

      For God so loved the world, that he gave his only Son, that whoever believes in him should not perish but have eternal life. John 3:16
      Jesus was crucified, buried and then rose again on the third day. Believe in Him and you will have eternal life. Repent (turn away from your sins).

  • Horhays Hiccups
    Horhays Hiccups Month ago +2

    I never knew that you had to create a water barrier with this whole process. I'm trying to get into canning/preserving food from my gardens now this year, so thank you for posting!

  • Kevin Carpenter
    Kevin Carpenter 2 years ago +215

    Fermentation is a gift. From breads, to beer, to kraut, kombucha, and hot sauce too. All the best foods and drinks are fermeted. So glad I found this channel. I think TheXvid has me figured out by now.

    • 1000 π
      1000 π Month ago

      i like how you left out kimchi

    • Sabina L
      Sabina L Month ago

      Lol same here. Finally their algorithm is working just fine. Sometimes it is even reading my mind. Scaryyy

    • karley j
      karley j 6 months ago +5

      @Roberto Piagentini this is such a cute comment

    • Roberto Piagentini
      Roberto Piagentini Year ago +10

      lasagna is not fermented! :P

  • roma kwas
    roma kwas 10 months ago +14

    Exceptionally clear and appealing presentation! Perfect pacing, genuine. Disarming, inviting and compassionate. I'll be fermenting, starting today. Deep gratitude, Sir~!~

  • Tom
    Tom Year ago +5

    Mike, I love your videos. I started following you here on TheXvid a couple of months ago. I have learned a TON from you and appreciate both the simplicity of much of what you do, and the complexity also of much of what you do ... as well as getting some of the science behind it. I have wanted to do home fermentation for a while now and I am feeling very inspired after this video. I did want to point out, however, that the peppers in Tabasco sauce ARE fermented, in white oak casks if I remember what I learned touring Avery Island back in like 1983 ... for up to 3 years. Most of the mashes that I have seen made for hot sauces are fermented, although it may differ from Sriracha. Thanks again for all your great work!! Please keep it going :)

  • Christina Zarate
    Christina Zarate Year ago +2

    This is a great how-to video! I really appreciate the time and effort that was put into creating this. The little denotation marks and title for each recipe in the time-line are great.

  • Kat
    Kat 10 months ago +3

    You're my new favorite channel! I'm so beyond obsessed with fermented foods and drinks, but they're so incredibly expensive where I live! My Dad was a chef, so I've cooked all my life, but I've learned more from you in the past few days than I've ever learned about fermenting 🤯🤯🤯 thank youuuuu so much!! 😭😭😭

  • Worth Doss
    Worth Doss 2 years ago +370

    Glad to see the young folks getting into this.
    Been doing it since the 60's when I was a wee child with my mom on the farm.

    • Solomon Strain
      Solomon Strain 4 months ago

      can you ferment cabbage and sweet potato together

    • B Miles
      B Miles 4 months ago

      Tabasco is fermented peppers

    • Chris
      Chris Year ago +1

      @Misaki T. depends on what you're fermenting but some last about a year. I'm not sure about other things, but kimchi especially can last a pretty long time if you keep it stored right. It's not unusual to eat fermented kimchi after a couple of years of fermenting

    • Misaki T.
      Misaki T. Year ago +3

      how long can you store fermented food? I'm wanting to grow my own but being the only person living here, I dont want to waste anything.

    • Mia Ferrari
      Mia Ferrari Year ago +9

      I was born in the late 80's but your comment made me incredibly nostalgic for a time I when wasn't even alive yet :)

  • Paul Clement
    Paul Clement 3 months ago

    This is one of the best TheXvid food videos I’ve watched. Very well explained and professional. It drives me nuts when people don’t know what they’re going to say during their videos, then don’t bother to reshoot it. You are well prepared, so your video is packed full of information. Great job!

  • Sophia Khan
    Sophia Khan Year ago +5

    Thank you so much . This video was sooo helpful . i was making kimchi and I've gotten a lot of mixed messaging about how long to ferment it for . Unfortunately i live in an all year long warm environment but this will help me adjust the fermentation time inside and outside the refrigerator

  • Noura L
    Noura L Year ago

    When I was first getting into fermentation the whole idea was a bit overwhelming but once I got going the process has become second nature. My sourdough started I've had for YEARS! It's my kitchen friend. I'm also a big fan of Kefir and simple fermented veggies. Check out interersting health benefits of fermented foods here:

  • Mathew Jones
    Mathew Jones Year ago +4

    Man, your videos and lessons are excellent. You're a great teacher. I have a pint of very hot fermented Thai chilies in the fridge, one pint of fermented Brussels Sprouts and two pints of kimchi in progress on my kitchen counter. I also have beets and cukes in the fridge, waiting in line for my fermentation vessels to free up. Do you have anything to say about fermentation as a way of preserving herbs? Such as mint, basil etc?

  • Suzanne Ehrhardt
    Suzanne Ehrhardt Year ago +7

    I made some homemade "sriracha" with some fermented jalapenos I had been hoarding and it is the absolute best. Tweaked to please your palate it really is delightful (I am a big fan of the garlic, I am). Thank you so much for this. I like the way you make things educational, entertaining and without unnecessary frou-frou :)

    • Suzanne Ehrhardt
      Suzanne Ehrhardt 7 months ago

      @Wendy Absolutely! I've had piklez, big fan of Haitian food, and you are absolutely right, I love them 😃

    • Wendy
      Wendy 7 months ago +1

      I think you might like Haitian piklez

  • Ray Mak
    Ray Mak Year ago +486

    This person will live a long healthy life

    • Snail
      Snail 25 days ago

      @Minar Chowdhury allah made him choose healthy

    • Brennan Carr
      Brennan Carr 2 months ago

      @Minar Chowdhury who?

    • itwipsy17
      itwipsy17 4 months ago

      You are at everywhere

    • Sky Lovecraft
      Sky Lovecraft 5 months ago

      Yes! And WE CAN ALL LEARN AND DO THIS!! It's so easy and delicious and fun! Make it a way of life and you can avoid hospitals by building your immune system!👏💓✌

  • Sebastian Stanescu
    Sebastian Stanescu Year ago +8

    Great video. Thank you for making such an informational piece of History. Ever since covid-19 my wife and I really started exploring homemade solutions so we can get off the real addiction that we were on, restaurants.

  • Sandra Gayk
    Sandra Gayk 5 months ago

    Wow, 1st you got me on the right track with my sourdough bread, now I am starting to view the rest of your videos on fermenting, especially the saurkraut and Kimchi! Thank you so much! You are excellent at explaining things. I watch your videos over and over.

  • Fredrik Dunge
    Fredrik Dunge 2 years ago +147

    4:00 You can also really help the bacteria you want by grafting them unto your new batch you do it by taking a teaspoon of liquid from your last batch and adding it to your new batch. For best result keep using the liquid from the same type of fermentation, that way your bacteria will evolve over time to be better at breaking down your specific type of fermentation.

    • Juliana Hamouz
      Juliana Hamouz 3 months ago

      @agfdsa123 I’m guessing sourdough bread dough. It’s an old world way of maintaining a sourdough.

    • agfdsa123
      agfdsa123 3 months ago

      @Nadia Arsenijevic Ferment what?

    • Carol Atherton
      Carol Atherton 4 months ago +1

      Just did that today! Thought it up by myself!

    • A
      A Year ago +6

      And likewise the same applies for making yoghurt...take some yoghurt from your previous/current batch to make your new batch.

    • Nadia Arsenijevic
      Nadia Arsenijevic Year ago +7

      That's what bakers in France do, they take a small part of their previous batch and incorporate it into the new one!

  • Piwackit Pepper
    Piwackit Pepper Year ago +11

    I've caught the obsession! and I love it. did combo kvass/kraut over christmas and chowing down now OMG, what a success.... its crazy inspiring. Your video is responsible for my confidence to go forward from canning. I am truly grateful.

  • Minka Demko
    Minka Demko 7 months ago +1

    Love your kimchi recipe. Napa cabbage works best. The fish sauce kicks it up a notch, but as you said, not required. Kimchi smell is very potent and maybe offensive at first introduction, but believe me, it can quickly become positively addictive and a real treat.

  • Mark Stuff
    Mark Stuff Year ago +9

    Hi Thanks for the great videos! But I have to ask: on the SIRACHA, - roughly how much salt did you add and what kind of vinegar do you add ? Thanks in advance !

  • Main Man
    Main Man Year ago +1

    A nice protip is to add something sugary to the fermentation when you are going to make a sauce - for example onions or yellow paprika. This way you create much more acidic enviroment (because there is more sugar to break down) in the end and your sauce will last longer and you don't have to add vinegar. Use your nose, if it smells almost like vinegar in the end, you are good.

  • K C
    K C Year ago +1

    I've been making my own sauerkraut for over a year now. I never grew up with it. Something that I kind of found in my 40s. I love this stuff. Every week or two, I've got to get another batch in the queue. Glad I found this channel, going to try some different things now.

  • Robert Rea
    Robert Rea Year ago +3

    Watched a couple of videos so far and really find your method "DOABLE" and real. Thank You so much for what you do for all of US out here

  • Jesi Davis - Building a Simpler Life

    Great video! Loving your kombucha vids! We should be fermenting more and more foods especially now in the state of our country. Thanks for all your teaching!

  • Kim Gilbertsen
    Kim Gilbertsen 4 months ago

    Mike, when making Kvass, could I roast the beets first for a deeper flavor (also easier to peel and cube), or would using a cooked product totally change the fermentation process? (Since the methodology calls for pouring boiling hot liquid into the jar anyway?). Great info, bro, as always!

  • Michael strakA
    Michael strakA 6 months ago +1

    you're doing god's work, dude. I am trying all of this, especially sriracha. I've been brewing my own kombucha for 6 years now and still love doing it!

  • David Gatzen
    David Gatzen 22 days ago +5

    When you lacto-ferment vegetables you can use the lactobacillus that is naturally contained in the vegetables to ferment the vegetables or you can add lactobacillus to the vegetables. In this video when he did the beet recipe at the end, he did not add any lactobacillus to the beets so he was depending on the lactobacillus that occurs naturally in the beets.
    YOU DO NOT WANT TO POUR BOILING BRINE OVER THE VEGETABLES you are trying to lacto-ferment, because it will kill the lactobacillus in the vegetables.
    There are two ways to fix his beet recipe.
    1) Do not boil the brine. Just add the salt to the water and stir it with a spoon at room temperature. The salt solution is only 2% and at 20 degree C (room temperature) the saturation of salt in water is 26%. Therefore a salt solution of 2% is well below the saturation level of 26%, so the 2% salt will easily dissolve in water at room temperature. You then add the salt brine to the beets at room temperature.
    2) If you want to add boiling brine or hot brine to the beets to cook them, then you will kill the lactobacillus in the beets. You can still lacto-ferment the beets. You will have wait for the beets to cool to room temperature, and then you will have to add lactobacillus to the beets. If you have some fermented vegetables like fermented sauerkraut you can add the sauerkraut, or juice from the sauerkraut to the beets, so the beets will have lactobacillus, so they can lacto-ferment.

  • Alan Handleman
    Alan Handleman Year ago +1

    I'm fascinated by the methods that human beings have devised to preserve foods over the millenia, and fermentation is among my favorite. I make my own kimchi and also kombucha tea. The beautiful thing about kimchi is that you can make so many modifications to suit your own taste. For example, when I was making kimchi in Mexico, I had to make some substitutions, and I discovered that jícama is excellent in kimchi. Also, I was unable to buy those beautiful bright red chile flakes, so I added achiote (annato) to give a nice bright color to my sauce. Kimchi is something you can have a lot of fun with. Your gut will thank you.

  • stewart bruce
    stewart bruce Year ago

    I always look for the great mentor on fermentation Sandor Katz. After seeing your brilliant video production I consider your teaching on the same high level. Even though I learned about the importance of cultured food in 1979, I finally started about two years ago, eating fermented food with every meal; and really doubling up when I indulge in some of the refined (junk) foods. I will make kim chi according to your directives. Thank you and all the best. Bruce the swimmer New Rochelle N.Y.

  • Aleksandr Glavnik
    Aleksandr Glavnik 2 years ago +691

    Although the word “kvass” technically just means ferment in Russian, in popular culture it refers to a drink made from putting dry bread, raisins, and sugar together with water and letting it ferment for a few days.
    All that to say that any Russian who watches the last section would get a little confused. Great video though!!

    • Kristian Legcevic
      Kristian Legcevic 2 months ago

      @Igor Rogovtsev We do summer soups with cucumber and kvass in St.Petersburg. Sometimes kvass is substituted with a carbonated water.

    • Kristian Legcevic
      Kristian Legcevic 2 months ago

      @Igor Rogovtsev In Russia fermented beets are used for cold beet soup actually. At least in our region.

    • Varvara Solomatina
      Varvara Solomatina 3 months ago

      @Дмитрий Thank you for this :) I'm now longing to try a version of kvas-based schi!

    • Дмитрий
      Дмитрий 3 months ago +1

      @Varvara Solomatina Yeah, it's (and always has been) called beetroot kvass and not only in my family :) Beetroot kvass (and borsch with beetroot kvass) isn't a Russian thing, it's more common in Ukraine (particularly in Western regions). I live in Central Ukraine and in my family borsch traditionally has been made without beetroot kvass. I found that old recipe I mentioned digging old cookbooks. Typical Russian kvass is made from rye malt or bread. Russian schi, for example, traditionally was made from that type of kvass. If you're interested in old recipes and culinary history of post-Soviet people, I suggest William Pokhlyobkin books and the book "Клиновецька З. Страви й напитки на Україні".
      However, that dude from the video didn't make beetroot kvass, it's pickled beets (because he mentioned brine). You can make kvass from almost anything. The most common (at least, in Ukraine) types of kvass are bread, oatmeal, barley, rye and beetroot kvass. You may use malt to make kvass (actually, it's preferred to use malt). Kvass is basically smth plus sugar (or honey) plus water plus yeast (and let it ferment for 3-4 days). People have never put salt in kvass.

    • Varvara Solomatina
      Varvara Solomatina 3 months ago

      @Дмитрий So interesting it is to me. Being a Russian this video is the first time I've heard of beetroot "kvass", let alone of it being a staple of our eating culture. Was so looking forward to reading the comments. And I love all the info on putting fermented beets in borsch. Did they actually call the beetroot thing "kvass" in your family?

  • Monika G
    Monika G 7 months ago +1

    I’ve tried many recipes for kvass and always got mold. This was so informative, I’m ready to attempt again!

  • Boyan
    Boyan 7 months ago

    Additional advantage of fermenting with the lid on, is that carbondioxide is heavier than oxygen. This principle is very important in brewing beer as well, as it forms a carbondioxide blanket over the fermenting product, protecting it from oxygen and therefore oxidation and keeping the environment of the fermenting product nice and anaerobic!

  • Bartlomiej Swierczynski
    Bartlomiej Swierczynski 6 months ago +1

    For fermentation use rock salt not iodized. It will help to start fermentation easier.

  • Brad Griffin
    Brad Griffin Year ago +54

    I just realised you uploaded this on my 54th birthday. I was introduced to Kimchi by some Korean Uni students that stayed with family while studying here in Australia. They taught me a speedy way to make Kimchi using vinegar, Oyster sauce and fish sauce to 'accelerate' the flavour blending. The one thing they wouldn't compromise was the Korean Chilli flakes. They had to be particular chillis from Korea, so we'd drive around the city to all the Asian food shops to find the right chillis. Their version of Kimchi was ready in about a week, stored in the fridge. They also taught me the traditional method where the mixture would be buried on onggi for months underground over the winter months. That recipe required real oysters, not oyster sauce.

    • if
      if 9 months ago +2

      That's some pretty accurate stuff. Kimchi has it's fermentation stages. Comparing dairy stuff to them, it goes something like:
      1. Geot-jeo-ri = fresh milk stage (Best paired with pork/meat)
      2. Kim-chi = kefir/yoghurt stage (Good as side dish)
      3. Muk-eun-ji = the cheese stage (Muk-eun-ji stew is where this one's at)
      Living in Australia my whole life, I've rarely had the chance to taste authentic Muk-eun-ji unfortunately.. :(

    • RobM
      RobM Year ago +9

      I have always wanted to try true Korean kimchi you’ve described with the oyster and onggi. I’ve always just made my own in the kitchen based off TheXvid recipes. Maybe I need to host a foreign exchange student

  • Pro Home Cooks
    Pro Home Cooks  4 years ago +489

    I know this is a lengthy video but I wanted to give you the full guide to Lacto-Fermented foods all in one place! please use this as reference for all of your delicious fermented recipes and feel free to skip around to specific recipes using the time indicator in the description

    • Seek Facts Not Fiction
      Seek Facts Not Fiction 2 years ago

      @Pro Home Cooks I have a question: if we are using an airtight, clamp top lid clear glass jar (38 oz.)! Do we need to let out little air everyday when making Sauerkraut?

    • I'm Curious
      I'm Curious 3 years ago +1

      Doesn't vinegar kill the lacto billius???

    • Marc Gaspard
      Marc Gaspard 3 years ago +1

      Nice video covering all of them. Is there a temperature recommendation for each one of them. I am in dubai, and we stay air conditioned always and have a temperature between 20-25 deg C

    • Sean Rodriguez
      Sean Rodriguez 3 years ago

      New England clam chowder

  • Frank
    Frank Year ago

    Questions: What type of vinegar did you add to the sriracha? And, do you wash your vegetables prior to using them? (Great video btw:)

  • Dom4z
    Dom4z 5 months ago +1

    As partly Russian, I've been eating fermented food for entirety of my life. Never have I had any problems from it. Delicious and nutritious. Easily digestible, full of good bacteria.

  • What's In The Fridge?
    What's In The Fridge? 4 months ago

    I literally just got another book about fermentation for Christmas. All I've made before is kimchi and pickles, to some mixed results, lol. This guide is a fantastic intro for folks who are diving in. I can't wait to work on Koji. 🙂

  • Daniel Wilson 🇺🇦
    Daniel Wilson 🇺🇦 10 months ago

    I totally agree - it's very addictive! I woke up last night craving kimchi. Luckily I have a big batch, happily fermenting away in my fridge! :) Yummy!

  • Aaron Sherman
    Aaron Sherman 4 years ago +147

    A small correction: Tabasco sauce is one of the most popular fermented sauces on the market. They typically ferment the peppers for THREE YEARS!

    • Chance
      Chance 2 years ago +2

      Credibility tanked... Tabasco even does 7yr special batches from those charred whiskey barrels. Tobasco is probably the most fermented thing most people consume besides wine.

    • Noah James
      Noah James 3 years ago +3

      Same, thought was hilarious that he used one of the best examples of fermented hot sauce for comparison. Still good video.

    • bigrobpm
      bigrobpm 3 years ago


    • Briana Martinez
      Briana Martinez 4 years ago +4

      Tabasco on eggs 🤤

  • Kimberly Skrobol
    Kimberly Skrobol 6 months ago

    For kwass if you leave the chunks twice as big (2”x1”x1” strips) you can ferment them one more time, cutting them in half the 2nd round (1”x1”x1”). I usually add some apple or carrot to 2nd round to help fermentation. I leave 48hrs in summer (23ish degrees C) and 72hrs in winter (max 20 d C). The extra day adds even more flavor!!

  • Monica B.
    Monica B. 6 months ago

    I am so happy I found his Chanel! I am very motivated to make all these fermenting recipes. I Loved the Kombucha videos too💖Definitely my style. Thank you 🙏🏻

  • PenhaPegna
    PenhaPegna Year ago

    Great tutorial, thanks! I started a sauerkraut about two and a half weeks now. I used the amount of salt (even less) that you recommended, but I just tasted it and it is really salty but it doesn't have that fermented vibe/funkiness. How could I improve it? Thanks! :)

  • Gretchen Hewitt
    Gretchen Hewitt 4 months ago

    Thank you! I am just getting started. Your way of showing and doing this is exactly how I can take in the information. I am excited!

  • UK Wildcrafts
    UK Wildcrafts Year ago +1

    Great video. I love fermenting food. The tip with the bag of water to keep the ingredients submerged is a really good idea, thanks for that 👍

  • James Taulbee
    James Taulbee Year ago

    Love the video. Have been making pickles/beets/peppers for years but never tried sauerkraut. Definitely going for it in a gallon jar.

  • MarJin
    MarJin Year ago +16

    I remember when my mom made sauerkraut, I always ate the center of the cabbage, delicious spicy taste🤤

    • MissChievousRN
      MissChievousRN 10 months ago +1

      Me too. We would fight over the "Christmas trees" lucky there were 4 of us so each got one.
      Fun to use as paint "stamps" for kids crafts too! (Celery butts make roses)

  • Sandi Devon
    Sandi Devon Month ago

    Hi Mike, great video. So glad I found you. Thank you. I'm taking control of my diet to improve my health and I'm ready to ferment! LOL. I've cut out salt to reduce my blood pressure which helped. Is salt necessary in the fermentation process? Do you have another video to show fermentation process without using salt? Thanks in advance.

  • Rosa Jeong
    Rosa Jeong Year ago

    Wow the way you make your Kimchi is exactly same as my mother's traditional way to make it. looks sooo 👍

  • Kyoungmi Yoon
    Kyoungmi Yoon 7 months ago

    Try adding one or two small tomatoes(blended) into your chili paste mixture. It increases the flavor secretly.

  • Caroline Lewis (Carrie)

    This is very cool. Love your channel.⭐⭐⭐ I think maybe I've been a bit closed-minded about fermented foods, when they have such a myriad of health benefits! I've only had kimchi a few times before but I really enjoyed it, so that's something!!😁 Oh, and I also like sauerkraut!!👍Thanks again for this awesome channel.🙏

  • MathGuy
    MathGuy 6 months ago

    Great video! Can't wait to start making my own sauerkraut! Let the fermenting begin...

  • nuju888ice
    nuju888ice 3 years ago +30

    With kimchi, I've found the cabbage retains a decent amount of salt even after a number of washes (reducing the need for added salt in the paste)

    • Maru D
      Maru D Year ago +7

      soak it in a salty water instead of just sprinkle the salt. Koreans usually soak it in a water. And try to use coarse salt, not a fine salt.

  • Chiron Changnoi
    Chiron Changnoi 4 months ago

    I share this video with friends who are just getting into fermenting at least once a month. Thank you, this is probably the most approachable, basic primer video on fermenting in existence.

  • Sergey Khomchenko

    Hi, just discovered your channel and am enjoying it. Great video. BTW, kvas in Russian and Ukrainian cultures is not fermented beetroots. It is a fermented rie bread beverage, similar to beer.

  • Uwe Saathoff
    Uwe Saathoff 5 months ago

    I´m fermenting Sauerkraut for decades now. Learned it from my Grandma. As well as "Salzgurken" - Salt-Cucumbas. Traditional German fermented vegetables. Delicious! Failed one time on my first Kimchi. Will try it again with your receipt! Thanks for your helpful Videos. Very inspiring!

  • Double water Fire
    Double water Fire 11 months ago

    The vinegar ruined the taste in my homemade Sriracha source, I liked it more with out. So good thanks! 👍🏽

  • CB D'Amico
    CB D'Amico 2 years ago +3

    Appreciating your videos during covid stay at home time. I've made a few sourdoughs and now starting to become more interested in easy fermentation recipes. I'm going to try sauerkraut next. Thanks for making it not so intimidating.

  • Luz de Luna
    Luz de Luna Year ago

    Awesome information, I have been making my own hot sauce based on fermentation and it’s so tasty with a flavor that can’t be found anywhere.

  • Joshua Dale
    Joshua Dale Year ago

    Awesome! I love the way you explain everything easy to watch the whole videos.

  • Bacon_Sammich
    Bacon_Sammich Year ago +1

    I got inspired by your video and made my own fermented hot sauce! Finally got to try it today, it has a fantastic flavour, thanks for the idea and keep the great videos coming

    • Della /cornerlotcreations
      Della /cornerlotcreations 2 months ago

      I love the line it’s kind-a like a stomach before it gets to your stomach. I interpreted it like help is on the way. I’ve only had store bought fermented or pickled beets. Going to try cabbage & carrots and beets and Kvass I love beets of all kind. Thank you for a great Ted talk with instructions.

  • S lam
    S lam Year ago

    Thanks for sharing your knowledge. I love fermented foods. Kimchi is a favorite and it is expensive. Good friend of mine makes a ginger forward kimchi that is to die for. Lots of whole garlic bulbs as well. Garlic has quite a bite! I wish to try the beets. Healthy eating

  • Urban Yeti
    Urban Yeti Month ago

    Thank you so much for this video! I have a question and it may be dumb, but can you lacto ferment fruits as well without it fermenting to alcohol? Say, habenaro and mango for a sweet hot sauce, for example. Does the brine kill the yeast responsible for the sugar to ethanol conversion?

  • Jordan Gaunce
    Jordan Gaunce 4 months ago

    Perfectly made video, sound, lighting, and especially a simple format full of knowledge. Thank you.

  • Yasmine S.k.n
    Yasmine S.k.n Year ago +2

    I love your kitchen, the decoration and everything ! well organised bravo :D

  • Godfrey Carmichael
    Godfrey Carmichael Year ago +1

    Great video. Thank you for sharing. I did the sauerkraut. It was wonderful!

  • Lisa Flick
    Lisa Flick 7 months ago +4

    If I could offer a little tip: don't peel the beets with a peeler, instead use a sharp knife. It goes much faster. Also, I like to grate my beets

  • Tony Jaudon
    Tony Jaudon 4 months ago

    Found this 3 years later, very much appreciated. I have been trying to find info on no-heat "canning" for sauerkraut as I want the probiotic effect intact.

  • Christina Tserektsidi
    Christina Tserektsidi 6 months ago

    great video! very useful. I'll definitely try Kimchi. just one minor comment on Kvass. as far as I know it's not a pickled beetroot. its another fermentation based product , (at list in Russia) a fermented drink, low in alcohol, made from rye flour or bread with malt, sometimes with raisins and/or fruits. it's very good. you should try to make it too. super easy too

  • LazarLegacy
    LazarLegacy Year ago +19

    This is such a key way of building a strong immune system! keep up the good work.

  • Mubeen Diwan
    Mubeen Diwan Year ago

    Is Mike reading my mind?? I was just thinking about fermenting stuff and here he goes..!!!
    Last time I was thinking about doing some stuff with chicken and he brought up the entire whole chicken series..
    Good job Mike
    Love from the UAE...

  • albi
    albi 6 months ago

    Heyy !
    About salt you can also calculate 2 to 3% of the dry weight of the product you want to ferment :)

  • Maria Khabbaz
    Maria Khabbaz Year ago

    This is one of the best videos I've seen on fermented vegetables. Thank you so much!!👍

  • Peter Ashby-Saracen
    Peter Ashby-Saracen 21 day ago

    Hi from the south of Spain! I've only just discovered your vids - you're giving me lots of great new ideas, thanks. I've been making kimchi (quite different recipe to yours but I believe it's pretty authentic), sauerkraut and kefir for a few years now and am always looking for new ideas.

  • Larry Menasco
    Larry Menasco 2 years ago +338

    Sure that someone has already commented on this before, but in case they haven’t - Tabasco sauce IS fermented in wooden barrels for at least 3 years!

    • Jessica Cramond
      Jessica Cramond 15 days ago

      @Damien Croft true Worcestershire sauce is actually fermented too.

    • Grover Martin
      Grover Martin 9 months ago

      @Syed Arefinul Barkati Agreed! Your comment makes me laugh!😂

    • Grover Martin
      Grover Martin 9 months ago

      @Syed Arefinul Barkati The taste for spices in general, and hot spiciness in particular, has changed enormously in the past 20 years in many parts of the US. My mother considered salt and black pepper the only spices! There used to be a dominant English, German, Nordic, maybe a bit of Polish taste preferred in the places I lived. Now, spices of all sorts, and heat especially is widely available and sought out. A welcome development!

    • Grandier
      Grandier 9 months ago

      Well I just read the label. Not fermented. Tabasco uses vinegar. It is aged

    • Alexander Forrester
      Alexander Forrester 9 months ago

      Came here for this comment ✌️

  • H2 T2
    H2 T2 Year ago

    I had no idea I and my family was in a way making sauerkraut. It's been a family Hispanic side dish, but we don't leave it to ferment, and we put lime instead of just salt, had never even thought to ferment it until now. Lime juice becomes bitter after a while which might be the reason, but I suppose we can always add the lime juice when we are ready to eat it instead.

  • Vickie Bell
    Vickie Bell 5 months ago

    Thank you for this video, it's nice to know what I can do with the beets. I noticed some white chunks in the jar did you add some apple or ? Also, I heard you say soap &water to wash everything and I meant to ask on your kombucha video, on the second ferment the swing top bottles how do you get them clean after little bits of fruit are in them. A special brush or boiling them in a roaster pan? Thank you ahead of time for your answers.

  • winterfox x
    winterfox x 7 months ago

    Adding Kombucha powder from ground up kombu is a good vegan, fish-free option too! Learned that from the lazy vegan channel, which was the first channel I learned to make kimchi from.

  • chiptenor
    chiptenor 3 months ago

    Great video with great instructions. I love 'fermented foods'- sauerkraut is tops, though I love them all. I'll refer to your channel many times in the future for all the tips. The only one I've made on my own for quite a long time now is the beet 'kvass'. Until I start making my own sauerkraut (which I definitely will!) I consume a very good commercial brand 'Bubbies'- must go through four quarts (jars).a month. A little pricy, but the taste and certainly the health benefits makes it a 'no-brainer' to consume daily. If our society at large were more oriented to fermented foods, there would be a marked decline in so many degenerative health conditions, and by all means gastro-intestinal conditions, that really affects so much of human health. So until more people get a clue about natural health methods, such as this, it's 'Big Pharma' drugs that people turn to with all their side effects. It's politics, money, and corporate 'brainwashing' along with a 'slow-to-change' medical industry and a 'compliant' not-so-informed' public that remains the current state of affairs. Thanks to the efforts of people like you, natural changes are on the horizon.. And BTW, all this stuff (F. foods) just frankly tastes so wonderful..period! Thanks you!!!

  • Y Kim
    Y Kim 4 years ago +44

    Kimchi doesn't really go "bad" so long you keep it in relatively cool place. There are restaurants in Korea that specialize in dishes that use Kimchi that is 2-3 years old. Kimchi gets really sour as it ages, but it doesn't really spoil.

    • Naelyn Eurkopfen
      Naelyn Eurkopfen 4 years ago +12

      yivmaiden my mom used to make crock kraut & pickles. Really old fashioned methods.
      The slime forms naturally during the process.
      She'd spoon it off & discard. No harm, no foul.

    • Lucie Nguyen
      Lucie Nguyen 4 years ago

      I have kimchi in my fridge. It’s like 1.5 year old. Does that mean it’s still good?

    • yivmaiden
      yivmaiden 4 years ago +2

      Mason K why would it develop a white layer of slime? does that mean it's spoilt?

  • Green Machine Sweden
    Green Machine Sweden 9 months ago

    Love this! Just a side note.....The fermentation process makes the crop more sour by time. I guess that is why you talk about 5-10 days. But the sour taste gets really balaced by time and sourness less. 1 year is good, 2 years is amazing. The best I have ever tasted was 3 years fermented cucumber. Thanks for doing this!

    • AC Pfeiffer
      AC Pfeiffer 5 months ago

      I've left cabbage, carrots and other vegetables to ferment for several months in the coolest part of my house, but they became completely soft and mushy and the acid content is so high it burns my throat. How do you keep this from happening?

  • Julie Britzman Van Brasch

    Really nice tutorial, thanks. Diagnosed w/RA a couple week ago so 2C daily(!) of fermenteds are my new BFF. But...Question about the v.high sodium content. How is that not harmful over time? Hope this makes its way to you, and an answer or link appears. I appreciate your thoughtful work. Namaste.

  • king denise
    king denise 5 months ago

    Learned much from this educational video! Thanks! Awesome studio!. I loved the original kitchen too

  • Penny Janzen
    Penny Janzen 11 months ago

    To peel beets easier, just pop them into boiling water long enough to loosen the skin. Place the hot beets into cold water. The skin will slide off easier.

  • nancy benigsohn
    nancy benigsohn 4 months ago

    I have fatty liver and your recipes are perfect to reverse my condition for good. Thanks so much.

  • Steve scuba
    Steve scuba 7 months ago

    So far, I have made kraut and chili sauce, and they are fantastic!
    My kraut, I added too much jalapeño (took over the flavor somewhat), but I is delicious and versatile!
    I brined my chili, and used what the store called "red chili peppers" and habaneros, but wow! The flavor is intense and bright, and it really adds a lot of character to the adovada, omelets, and other things I've added it to.

  • Major Ocarina
    Major Ocarina Year ago

    I made the blueberry vinegar and want to make a hot sauce with it! What peppers should I use to make a sweet/spicy combo? I also want to keep a purple-ish color, so maybe use fermented beets too?

  • Angela Finch
    Angela Finch Year ago

    This answered all my questions on the kimchi fermentation process in one video. Thanks!

  • Savvy Schmidt
    Savvy Schmidt 2 years ago +25

    I really enjoyed this. (Ok, I obsessed over it, once I watched you do the first process.) By the end of the video, when I broke out of my trance, I realized I'm never gonna be the same after this, and fermenting may just become a way of life for me. Thank you for opening this portal I didn't even know existed! 😊Lol

    • roma kwas
      roma kwas 10 months ago +1

      YOU expressed what just happened to me! Hypnotic, trance, the repoir, voice tone and pacing... Yes, life changing. Fermented foods expand diversity of our microbiome. Now acknowledged to be the heart of our immunity, health, temperament. Just look how mellow and confident he presents his being! Best wishes and a bazillion blessings.

  • Ekaterina Tolstokulakova

    Wonderful tutorial,thank you! Please note that the kvas is made of fermented bread not beetroot:),at least in Russia:).

  • Yvette neal
    Yvette neal Year ago

    I love pickled foods! It is so good to help breakdown starches in my stomach also no issues with elimination!

    • Ichsag Nix
      Ichsag Nix 10 months ago +1

      Pickleing is something else.

  • KGBgringo
    KGBgringo 3 months ago

    Jalapeño is a game changer in sauerkraut. I did it one day just to use them up and now I do it every time.
    Also, I think tabasco is also a fermented hot sauce. Could be wrong through. I'm going to try fermenting the sriracha ingredients whole or just chopped in
    a brine and then strained off and blended, using the a little of the brine to thin it down instead of vinegar.

  • Thabitha K
    Thabitha K 8 months ago +1

    I love you for creating this video. I've been looking for this my whole life Thank you!