Fermentation of vegetables is really simple. And you end up with a very nutritious product. I show some of my ferments and talk about how to do it. I am fermenting beets in this video.
The amount of salt i use is 2 to 3% of the total weight of the produce and water.
hey everybody Michelle with Michelle's for living here and thanks for watching my videos and today I'm going to show you how to ferment these beets and hopefully it'll work out because I haven't ever fermented beets but I've fermented some other stuff and I suppose in other videos I can when I do some other fermenting I can do these but I'll talk about them for a second here so basically fermenting is putting vegetables in a salt solution and just letting natural bacteria grow on them and using the salt solution it kills off the harmful bacteria is hopefully that's what if you do it right and anyways it's kind of like pickling except it's you're not heating the stuff up you know when you do traditional canning pickling you do a hot water bath or you pressure cook the vegetables and it kills off all the bacteria in there the point in ferments are that you get that good bacteria and then you eat it and that good bacteria is makes for better digestion okay so which I can attest to it is once I started eating fermented food several months back it really changed the way my belly felt and yeah it is it's one of those things you don't realize how much how much you feel the digestion until you don't feel it anymore after you eat so okay anyhow they're really good for you I made some kimchi and this is back from April I still had this much left but that's that's and there's lots of YouTube videos I've watched YouTube videos and I read blogs I got a book from the library that kind of thing read up on it you know and there's you'll see various methods for people doing ferments and stuff pretty much what I like is I use a scale and I weigh the stuff that I have and I do two percent salt well anywhere from two to three percent salt of how much the produce weighs plus the the water and yet once I weigh it so but there's other people they'll just like take a quarter water and put two tablespoons of salt in it and and use that as their brine solution I I followed that initially some people talking about that and I thought the stuff came out really salty but then I saw where the better method is to actually weigh the the stuff that you're going to ferment and make your salt solution based on how much it weighs and I think some things are supposed to have a higher salt solution than other people say but things I keep it between two and three percent and then I think that works so but I'll show you when I do these but this is some my favorite thing to do carrots cauliflower and onions in there and then it's I put some jalapenos and this one I didn't have any deal but dill is really good in in that mix and put that in there so that one I just did five days ago this way and so it's about it's done you can see how the liquids cloudy that one's ready to go in the fridge and you know eat that and this garlic I did you know back at the beginning of July I hadn't done garlic before but that turned out really well and I just got a whole cloves of garlic and I peeled them and put them in there and let him set and it's mild enough that you can just eat them straight and it yeah don't you know you can cook this stuff after you do this to just know it kills off the bacteria if you cook it but anyways yep it the garlic flavor is still there you still get garlic breath but but it's mild enough that you can just eat it straight like the whole thing these are some pickles that I made and with pickles if you do it you have to put a grape leaf or I put a black tea tea bag in here it's right there it's floating down there to help keep it the cucumber's crisp apparently that's a thing yeah the first cucumbers I did turned into mush cuz I didn't know you had to do that so anyways but those are some things I've done I had I've had some get mold on top or a yeast they I guess some people say the what the if it grows a white film on it that's usually yeast and it it shouldn't hurt you you can scoop it off and and get rid of it but anyhow I think this this one see how there's I just dumped some dry herbs in there which isn't a good idea because they they'll float around like that and I think they got above the cabbage leaf that I had in there and then it they were like little points that were causing yeast or a mold on top I looked at it the day after I put it in there and I scraped all that off and off the top what was floating and it turned out to be okay so anyhow so I have these beets so I'm gonna cut them up I wash them off and mine else like I'm gonna slice them up a little bit or at least chunk them up and and I got a jar I think all of those will fit into this jar you can use use glass or if you have new crocks that don't have lead in them they'd be okay too so you don't want to use old crockery you don't know if it's got lead in the paint or in the you know and that could be dangerous so I got the door I got this I got a piece of cabbage because this one we use but there's other methods of you and actually I have some large glass disk I I found I did not buy them at full price but you can get them off the internet they're glass disk that'll sit down in there and keep everything under the water but I'm going to use this celery and this piece of cabbage and I'll show you you need some salt that doesn't have any iodine or any any out of this and it needs to be pure salt so this is I guess Mediterranean salt so you need some kind of a good salt and some water that if you use tap water unless you're filtering your water and cleaning it tap water typically has chlorine in it and you don't want that because the chlorine is in the water to kill bacteria so you don't want to do that so get some water that doesn't have chlorine in it and so I have that and I have my little scale and I'll show you that in a second so ever get these cleaned up and cut okay so I got the beets washed and cleaned I'll them cut them I just sliced them up so they will stain you just be aware of that so okay so the first thing I need to do is weigh my jar cuz I need to encase I this is what I found out sometimes between when I put the jar around here and zero it out and then I eventually get all the stuff in here it said my scale shuts off so I like to know how much my jar weighs initially it's 212 grams in case I get all the stuff in there and I don't have to wait in any way to track out the weight but it's best if you can zero zero it out so now this is the weight of this is taken out of the equation and now I'm just gonna put these beats in here and I think it's a good idea to pack stuff in tight so that it isn't so floating around and this is really the smallest star I have for this hope there there's going to be a lot of extra room but what you want to do is keep like the vegetables down below this lip right here on your jars you know down here and so that you have room to put your whatever you're putting in there to hold the stuff down so I might need to put something else in here because this isn't filling this up very high we'll just see how it goes but just as long as stuff stays under the water including your if you use vegetables like I am to hold it down in there and these will be totally edible if you wanted to eat these too at the end but it's not important okay so I need these in the weight too because they're gonna ferment as well so they need to be calculated into this and I also weigh my water okay and I know some people don't don't do that I'm gonna go ahead and fill this up up there and you can always add a little bit more water at the end if you need to okay so I got 329 grams of water and vegetables okay so 2% well let me just do this the easy way because I'm looking something for something for the salt I'm looking for an amount between two and three percent of this one percent of 329 would be three point two nine so two times that roughly six point six grams of salt okay that's what I'm looking for or more you know I can round it off the four grams and I'll feel okay with that all right so the easiest thing to do at this point is to go ahead just zero this out because not for it was a six point six so I'm on my rounded up to seven okay so I'm gonna I want at least seven grams of salt in here okay that'll that smore than two percent so anyhow and I got some fine salt here oh let's watch the well I'm dumping this we need to watch how many okay see I already got at the eight I'm good with that I'll be okay with that I didn't gonna hurt cuz like I said somewhere between I don't know I've heard some people go like you can say up to five percent salt solution and that might I have shaken like put this in here and shake it up after I put the lid on it and some people like to weigh this stuff separate in a bowl and and then but see to me it's like I want to know how much water is actually going in here and I seen where people were like dumping the water in there so they knew how much water they were having and they were straining it back out and and everything so hey the salt is in there it's in the water it's gonna mix itself up but you know I'm gonna give it a little bit of a stir like I said I'll screw the lid down tighten and just jostle it but when if you do that you get air bubbles down in here you need to like jiggle it around and get those air bubbles back out okay so this cabbage is going down in here and this this the beets aren't floating now and I don't see I haven't ever done beets before so I don't know if they'll float but that was a big enough piece of cabbage that it's filled up that headspace and then I'm gonna put this celery under there and I want the celery to be big enough that it it goes underneath of this little lip right here on both sides and it and it really forms the weight if I didn't have enough water in there I would dump a little bit more water in there to make sure that it covers up the celery because you don't want the celery exposed because then you can grow bacteria on it and you don't want that to happen so anyways that's good if you were putting seasoning in there put the seasoning down at the bottom okay and because like I said this this one this these dry herbs floated the best thing you could do is if you had a little piece of cheesecloth that you could put your herbs in the cheesecloth and stick them down the bottom underneath of the vegetables so that it doesn't float to the top or whatever and and you don't get this floaties on the top right there so yeah anyways there it is now put the date of when you're you know write a date on your thing so you know when it is how long do for a minute I let mine set for at least like five days really but you'll see like it'll do this it'll get cloudy and you can tell after about three days it does this cloudiness and you know that it's growing something but every day I check it and you don't don't screw your lids down tight because they need to they need it needs to breathe and it's gonna produce carbon dioxide or whatever in there and these bubbles are gonna come up and they need to escape otherwise you're gonna have a lot of pressure in that jar okay so I just put it on there just loosely and then also it's important to set this in a bowl or like a cake pan or something on you know in in a dish I've had some bubble over more than others and some of that depends on how high your liquid is this one will probably bubble over this one bid and you can see the water is it's pretty high there that one that one bubbled over so you want it in a pan and you could leave him on the counter I tend to just set them in the in the pantry closet just to you know keep him out of the way but I do check them I'll tell you what that garlic was very fragrant after three days and into the fourth day it smelled the whole kitchen up even though it was you know in the closet the pantry closet so and yeah so just be aware of that but if it turns bad and it absolutely smells disgusting you need to throw it out something went wrong but I mean the biggest issue I've had is the vegetables popping up out of the water because I didn't get him weighted down properly and and then they grew this white which was probably yeast they were probably okay but I pitched him I didn't need them I was scared okay anyways we'll come back in in a few days whenever and I'll show you this again after it starts developing the ferment alright so it's been about four and a half days that the beets have been fermenting and see I just have this little cake dish that I set this stuff in and you can see there's red liquid down here it did get knocked over so I don't know that it no someone else knocked it I don't know that this one actually bubbled up and came over the top but if it did it was okay but because you're not screwing the lid on tight it's a good idea to have it set in something okay anyways you see there's little bubbles on top and that is perfectly okay and there's nothing wrong with that and it's hard to see that the ferment happened per se because of the darkness of the liquid here but like on my other ferments you know with the clear liquid you could see that it got cloudy and these bubbles up here indicating that and that's happened on all of mine and that's just fine but anyways yeah they're all they're all done and then after after they get done for a meeting I just put them in a refrigerator fermenting still happens in the refrigerator is just that it's so cold that it happens really slowly right so anyhow yeah you can just just in Vermont salad or just eat him straight okay thanks for watching