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The Guide to Lacto-Fermentation: How To Ferment Nearly Anything

November 8, 2023

The Guide to Lacto-Fermentation: How To Ferment Nearly Anything

November 8, 2023

The Guide to Lacto-Fermentation: How To Ferment Nearly Anything

I get that this sounds weird, but this is a super easy way to ferment nearly any vegetable in your kitchen. All you need is a vegetable, salt, and some water, and you are good to go. It’s that easy. Also, this is not the most perfect day to upload my new series “fermentation Friday” because well…It’s not Friday! Hope you guys can forgive me on that start off. These are supposed to be (and will be from now on) on Friday. With that said, welcome to Fermentation Friday Episode 1!

Fermentation Weights for Mason Jars:
Noma Guide to Fermentation:

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Ingredients you’ll need:

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  1. Hey I know it’s saturday guys, just gonna have to pretend it’s Friday. There was an rendering error on my premiere pro so I had to just make do with what I had and upload the following day 😭. Hope you still love the video! <3

  2. Morgan Semar says:

    I miss these type of videos. Learning and not algorithmic driven. But I get it doing YT to make money.

  3. Ryan Beattie says:

    It’s also responsible for making some amazing sour beers.

  4. Thanks Joshua, a cool method for determining the salt. I am trying to find a recipe for doing lactose-fermented nopales (cactus). I can't seem to find one. It is always a vinegar pickled recipe. Do we just skip the boiling in salt and ferment as we do with other veggies?

  5. dee says:

    I am trying fermentation for the first time and found your video super useful. I have few questions (sorry for the long list of questions but I am super nervous about things exploding) –
    1) do I need to sterilize the mason jar before use?
    2) do I need to burp the lids? I read that somewhere.
    3) can I use cabbage instead of weights?
    4) do I have to fill the brine all the way to the top? Or is a little bit of empty room okay?
    5) what should be the temperature of the water for brine?


  6. What about for olives? I see percents as high as over 10% but it's all over the place

  7. Man says:

    What happens if the vegetables are not weighed down and float?

  8. missclover says:

    I would love to see some of your favorite ways to eat your lacto fermented veggies!

  9. BansheeHero says:

    You can also add starter by adding whey from a good yogurt. This greatly improved my chances with chilli peppers and similar low glucose veggies.

  10. I use my weed scale 😂 (it’s accurate to .01g)

  11. DGN0008G says:

    Why do you have to pour the water out to mix it? Just zero it back out with the water and peppers already in it and then add 2 percent to that.

  12. WJ Ess says:

    Thanks for this video…. Is there a way to stop the process once the desired taste/tartness has been achieved..

  13. Graphene says:

    Has anyone considered talking for hours directly into your kitchen cabinet and what impact that might have on your relationship with your nosey neighbor Barbara? What does Barbara think? We will never know…..but the rest of the neighborhood will 🙈🙉🙊

  14. Annie Lynn says:

    American cheese is just real cheese with extra water and salt. You know what. Come on man 😢

  15. Stay flexy's brother lol

  16. Elgato says:

    I like JW. subscribe. But lacto purification is stoopid and unessecary. It kills people just like eating wild mushrooms. Just add vinegar

  17. fvw 11 says:

    I just completed my first lacto fermented hot sauce and holy smokes… It is the actual best hot sauce ive ever had and I MADE IT! Thanks Josh.

  18. Ayan Barnwal says:

    God I miss Josh's old content

  19. Brian Kerr says:

    is there any proof that anybody has been prisoned with botulism toxin making ferments ?

  20. Brian Kerr says:

    I think harder vegetables use less salt and more watery veggies use more salt. nobody needs to weigh stuff way over complicated. I use a small brandy snifter which holds down the veggies and seals the jar at the same time.

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