Your Complete Beginners Guide to Fermenting Foods at Home

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

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.

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

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

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.

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

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.

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

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.

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)

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.

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

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!

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.

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

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

I'll pass : That isn't kvass at all. kvass is made from black bread

Lisa St. Andre : SUPER VIDEO! THX!

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

stefan holm : tabasco is also fermented

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!!!

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

Yegor : 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

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

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

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?!

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.

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

Andrew Gooding : Tabasco peppers are fermented too.

Anaxagoras : Regarding the Sriracha recipe, I'd really like it if you could define the proportions a little more precisely. When trying out new recipes, I don't do very well with "a little bit of". Fantastic video, at any rate! Thanks a lot, I've been quite interested in trying out some fermentations myself. Sriracha for a quick project and Miso for a long one, perhaps.

Dogglet Pug : 10 recipies using nothing but Apples!

Carman Conway : Good to know how to make beet kvass, I could only buy it at whole foods. Thank you for your the knowledge.

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

Roy Meyer : I've regained my lost passion for getting in the kitchen and making great food thanks to this channel. There's one thing I'd really like to see though - a video on using ground beef in non-boring ways (as in things that don't have the words burger, meatloaf, or taco attached to them). It's such a common protein, but doesn't seem to be used in innovative ways too often.

BoomCarrot : How long can the Sriracha last after it is done fermenting?

9spiderlegs : Mike, what type of salt do you use? I usually use kosher when I cook but that almost looked like iodized??

derpcorn : You should really try making kimchi the traditional way instead of the easy way. It gives the kimchi a wonderful redder color, whereas the easier way keeps the napa cabbages a little white. Traditional kimchi makes for great photos! Also, use red pepper flakes instead of red pepper powder. I've never seen kimchi being made with red pepper powder so I can't say if the taste is the same or different, but its a universal kimchi experience to have red pepper flakes stuck in your teeth after eating it. hahaha

Buhanka Chernogo : Everyone mentioned true bread-based kvass. I barely managed to keep myself from it because that's not how we make kvass in our family! But I am sure that beet kvass tastes as good as traditional one. Defs gonna try it myself!

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

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

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.

Thatrandogirl is awesome : How are y'all not way more popular? This is an amazing channel!

J.Sullivan : 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 :)