Your Complete Beginners Guide to Fermenting Foods at Home

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Brothers Green Eats : 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

kaylashalaylaaaaa : i can't believe you didn't include any FRUIT "kvass," water kefir, or mead!! literally fruit kvass is raw honey, chopped fruit, water... after 5 days you have a super carbonated slightly alcoholic semi-sweet drink! tastes amazing using fresh cranberries. same with water kefir.

OFF GRID with DOUG & STACY : We ferment like crazy, EATING LIVE FOOD is the best way to get great gut health... we are looking forward to a Colab

Shayan Givehchian : Excellent video. I'd punch a baby to see a collaboration between you guys and Brad from Bon Apetite

Danka Moonz : Boris dissaproves, this is not kvass. Western spy blyn !

MrEwok35 : Kvass isn't really fermented beets, but rather a fermented bread drink.

Max Đỗ : Another benefit is more salf, less heart attack. Yes, you read that right. Korean eats 1.5 - 2 times the daily amount of salt that American do, and yet they have the healthiest hearts in the world. American doctors just have hidden motives.

Jack Burton : Quality video! You guys are definitely one of the go-to channels for food on YT. 1mil subs inc!

Kirill Domnin : The kvass you are talking about has nothing to do with kvass in Russian. Kvass is a fermented rye bread drink and there are no vegetables there. There is however a traditional summer cold soup in Russia, called okroshka, which is made using sliced fresh summer vegetables and kvass, but again that has nothing to do with what you are cooking in this video and calling kvass.

PeterM : That aint Kvass my friend! Kvass is a drink made from fermented grain or bread. It's like a sweet non alcoholic beer.

TheDenisedrake : We LOVE beet kvass and have been using the recipe from "Mastering Fermentation" by Mary Karlin (page 176) . We also like her easy Tomato Ketchup recipe (page 24).

Bekk : Actually, peppers in Tabasco are fermented for 3 years in wood.

ilona492 : Kvas is made from fermenting rye bread. But please look at Russian style fermention. We pickle everything, even watermelon.

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

xzxarchangelxzx : This is the best video ever. I didn't even know sriracha was fermented.

Clonky : That isn't kvass at all. kvass is made from black bread

Jordi Ventura : It would be cool if you showed how to use all these foods in recipies

Mason K : 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.

darsh chaudhari : LACTOBACIL-L-US.... NOT BACIL-IC-US

Björn Mundt : Fermented garlic. Guys out there. Ferment some garlic. Peel them. Fill them in a jar. Cover with syrupy honey. And wait up to 1 year or longer. Old Chinese recipe. Good for cocking and Medicine too.

qluen : If you like taste of fermented beetroots, you definitely should try traditional polish Christmas soup - barszcz (even the name seems completely polish xD). It's vegan, because for Christmas Eve in Poland, we do not eat meat (except of fish, which is not used for that soup). It's made with vegetable broth, in which you cook a loooot of beetroots and dried mushrooms, than you're adding the zakwas (which is the fluid from beetroots fermentation) and warming it to almost boil, but avoid it (it will loose beautiful color). It should be balanced between sweet and sour, also quite peppery on black pepper. It is amaaaaazing :D

neoasura : Being almost 40...I had a hard time taking your channel seriously..didn't fit the demographic..but, after seeing this..This shows me you dudes are serious into your food craft. I am seriously impressed.

stefan holm : tabasco is also fermented

jojotube94 : love this stuff! just finished my last bottle of ingwer kombucha and try to make my own sauerkraut right now. You kind of got me into this stuff. (As well as Brad from BA)

yuyu poiu : As a Korean, you should not let Kimchi sit outside the refrigerator for more than a couple of days. What you are doing with Kimchi is totally wrong for that reason.

Stanley Tweedle : Beat kvass? I have lived my whole life in the suburbs of Moscow and I've travelled around Russia quite a bit, but I've never EVER encountered this. Kvass is usually made based on stale Russian bread (rye bread). Honestly, most people nowadays simply buy ready-made kvass, usually manufactured by beer breweries as an additional "side product" during the summer season. The majority of those who still make it at home use special liquid concentrated "starter culture", a special kind of yeast manufactured since the Soviet era. It makes the process much simpler and faster, but nothing beats (pun unintended) the taste of real home-made bread kvass!

Shah : Can we use the yeast that is scooped off to make like bread or something?

broshka q : Kvass is made by fermented bread. I've never heard of kvass made from beats.

Lisa St. Andre : SUPER VIDEO! THX!

Acrobat Reader 5.0 : Kvas isn't made with beets. It's made with bread, with black bread. And it's a drink, the solids get descarded. Rest of the video was good, but that ain't kvas brother

Joseph Taylor : Tabasco is fermented in oak barrels sealed with salt.

Dylan Forest : Tabasco is fermented...for years.

Vegan Mandy : so you let the sauerkraut sit at room temperature while it's fermenting right? should it be in a dark place or anything? then when it's done you put top on and put it in the fridge ?

Bucks County Joe : No apology necessary, I have been waiting for you to do this for awhile...THANK YOU!!!

Ruta : Also Kvass is ussually a sweet fermented rye bread drink.. I wonder where the beetroot came in.

anoxic enviroment : но ведь квас это жидкий хлеб, грубо говоря .-.

signetring : Like for posting time stamps in the description 👍🏿

ethanolic307 : Where did you get those bottles you used for the Sriracha? Love the video. Thanks :)

Gavin Gunn : First

Percy Miller : Tabasco is fermented for two years! Wtf are you talking about, genius?!

Richard Andrews : You're the BEST! I've done kombucha, but never really thought about fermenting my own foods. I'm on it!

Mar Khorkhordina : for the sriracha, did you use cloved garlic, or what looked like dried, minced garlic?

Ilana Dunnet : I'm austrian, you don't put carrot in saurkraut or god damn jalepeno, don't do it again, love the german race.

ceci barraza : Great video, thanks for sharing!

Sonicsis Speedpaints : 6:40 ok but those are the prettiest cabbages I 've ever seen!

Nicholas Layton : How does that beet kvass work? Doesn't boiling water kill the lactobacillis?

Jonas Zabilius : Well kvass is fermented bread and malt drink. Not a fermented beetroot...

RedboRF : Buddy, it absolutley isnt Kvas. Kvas is fermented bread drink and you should definitley try it. But change the title.

drnycmedia : *I have a question, so many YT'ers are saying use things like cheese cloths when fermenting peppers for hot sauce, that it helps better. But then, you say the lack of air is good for fermentation. Wouldn't the cheese cloth cover (instead of putting a lid on it) be counterproductive for fermentation of hot peppers then? Love your channel btw!* 💙🍺🍻🍺

Doug Hicton : I thought kvass was a usually sweet fermented drink from Russia made from bread... sort of like their version of pop, but natural. Have you tried making that?