The Complete Beginner's Guide to Fermenting Foods at Home

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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.

Kyu Tee Lee : I make all 4 of these. I know 20 different kimchi recipes. There are over 200!!! There is a Kimchi recipe that if eatten with rice, seaweed soup, and an asian pear you get 1/3 of your daily nutrients requirements!!! If you have asian pear in your kimchi you can omit eatting and Asian pear. If you do not add the shrimp, fish sauce, asian salted anchovies, or other salted asian seafood then you need to add a protein to your diet.😁 Kimchi is also diferent from province to province. Each having a signature kimchi. The kimchi you made is the common one in all provinces. 😁 Tips: 1. Sriracha gets more sour over time as well and at the 15 day level I would definitely not add vinegar before using it. 2. Top make traditional kimchi in summer only leave it out in dark area of kitchen away from heat for maximum 48 hours. To gain more probiotics cover the top with cheesecloth and held down with rubberband during the first 24 hours of fermentation process. After that put it in the refrigerator but do not cap tightly. It will continue to ferment in your refrigerator. Make sure you put a pan under the kimchi because it can bubble over even in your refrigerator as it ferments. It takes longer to ferment but it will not spoil. 3. Beware: you can have a jar explode due to capturing too much gas. 4. Sauerkraut during summer if going bad before fermenting then do tyhe same as with kimchi but make sure it starts to bubble first. 5. When pickling beets cut into thin strips like match sticks, fill jar with the beets. Add 1 clove of garlic and same amount of ginger. Then in the 2% brine mixture add 1/8 cup of honey and 1/4 tsp tumeric. When the honey is incorporated do everything else the same. This form of pickled beets can beva replacement for the pickled diacon radish in kimbap and bimbap dishes. 😁

Igor Kozyrev : Sup. I'm russian. Honestly, never heard of beetroot kvas - usually it's made with bread and other stuff and it makes a nice refreshing beverage sorta like beer but not really. So I've asked my mom if she ever heard of beetroot kvas - and she did indeed. Even tasted once in her life. Said it was the worst thing she ever drunk. I find it kinda funny. So don't be easily fooled when people say "it's damn popular in that part of the world". Still, great video.

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.

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

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!

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

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

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.

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

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.

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!

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

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?

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

Nick Kovalev : Who told you that was kvass? I really enjoy your channel and have learned a lot from you but that's not kvass. kvass is a carbonatedish drink made from fermented bread, not beets. Go to any European/Russian store and they will have kvass there in 16oz or 2 liter bottles. I think Publix carries it in its international section. I'm sure those beets are tasty though.

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

Krawurxus : "Fermentation is always happening in this house" *DEA kicks in door*

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

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

stefan holm : tabasco is also fermented

minty green : About how much garlic and ginger did you add?

ハチロク : me a slav confused about beet kvass

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

Fennec Besixdouze : Beet kvass is definitely NOT something that's popular in Russia. Kvass in Russia is made with rye bread and has sort of a very lightly fermented, effervescent, very light cola flavor. The beet kvass that is getting popular on US fermented food circles, especially online, is not at all Russian.

Schoening91 : I made Kimchi and it was such a mess! It kept overflowing during fermentation. I need some proper glasses for the next run.

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

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!* 💙🍺🍻🍺

Jonny_mazerati : He’s cute

Emilia Mimi : Nice video! And interessting recipes :) thanks! But, I wouldn't add vinegar, cause it'll kill much of the beneficial bacteria. I'd also be carefull with plastic bags. With the acid being formed, even more plastic-substances might merge into the sauerkraut. For the salt, it should preferably be an unrefined salt, without added fluorid etc. in it. Big up

Cranky Old Man : That is not what kvass is. That's pickled beets.

Cornyyn : nice content dude. thank you very much

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

Nordic Plant Power : humanity also survived by being nomadic and eating only fruits in a tropical climate, not just by learning how to preserve food, this has been well documented and it's important to present it as well, not just the food preserving theory.

James M : Pickles are the ultimate fermentation project! There so delicious!

Peter Brogan : If you can’t get the shrimp ... you can add one oyster or two to the processor for the paste. Key to Great Kimchi is making the paste consistent much like grinding coffee beans consistently... produces a superb kimchi.

Jylerne_DesignLeaks : I recently made gingerbeer, and decided to let the ferentation go on until its alcoholic. Unfortunately i happend to let some air slip into the bottle. Does that mean that it could contain some dangerous bacterea now?

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

Evi1M4chine : Lol, people have been preserving food for WAAAAYYY longer than a millennium. It’s nearly as old as humanity itself!

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

Andrew Liam C : Hey man. Thank you for taking your time to put this video together. I'm going to the store tomorrow for some beets and cabbage to make some kvass and kraut!

Davis Fisers : Hi! Love your videos but the KVASS in russia is a different kind of fermented drink, made from black bread (similar to beer)

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

Nikolay Fomichev : Russian sauerkraut is made of cabbage + carrot. No jalapeno or any pepper!

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

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

Indoors and Out : I have been fermenting Kimchi for 8 years. I make several kinds: Baechu Kimchi (which is what you made here), Pa Kimchi (green onion), Ya Mu Kimchi (radish leaf), and Baek Kimchi (Baechu without the chili). My Baechu Kimchi is pretty different from yours. I use thai chili paste, filipino fish sauce, and the sweetness is from carrots instead of apples.

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

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

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.