You kill nutrients when you boil vegetables

@@fackyoutube8452 Using scalding hot water will. Use hot water that is used to make tea. The onion paper has quinine in it so when you make the tea the quinine is released.

Great tip

Niiiice 👌

By boiling the onions u kill the bacteria

Why is that? Why no iodized salt? And does it mean I can’t use tap water?

yes

use sea salt, as iodized salt has all its minerals taken out as I’ve heard. Also do your own research to solidify your knowledge a bit more

Chlorine (bleach) in tap water kills bacteria and sea salt is filled with plastics. Personally, I use a 3 red onion pack (UK) and 2 TSP of Himalayan salt (that sea dried out millions of years before plastic) with a grating of beetroot for colour and to activate the bacteria. Let it all brew for a few days, stirring a few times a day. When it stops smelling, jar it up and if the juices don't cover the onions, top up with natural, bottled water. This should fill a 500ml jar which lasts me about 3/4 weeks. Works for me and has done so for the last 4 years.

how did the bootleg kimchi go? i just made kimchi and it was great.

@@jamonmang6099 I havent made it just yet. I am still trying to perfect a small batch of sauerkraut first which I read takes normally at least 30 days to get a good ferment & good bacteria. Ive been playing with the recipe and flavor. When I make at least 2 good batches back to back then I'm going to try the non spicy kimchi! But I dont want to be wasteful and throw anything out just to rush the other recipe or crowd up the fridge. So I'm waiting until I eat my test batches first. Glad you liked it! Did you make yours spicy?? I have an old bag of the spicy pepper flakes they traditionally use....but it's a few years old LOL. I dont think it expires. But I'm wondering if you can use cayenne in it's place since it has more benefits. I have reflux symptoms sometimes though. So I hope the non spicy turns out okay 🤣...cuz I'm looking foward to it. The stuff in stores tastes so artificial and chemical. Probably the preservatives though.

this is how i make my kraut, but i add a little bit of a sweet sour apple like a pink lady too! delicious! have fun!

Do you mean bay leaf?

@aprilanthony5652 yes, sorry, didn't see autocorrect changed what I typed, again

Use any glass jar - doesn’t need to have a fermenting lid or valve- if it’s a screw lid you can put it on loose or you can just put a clean towel or or muslin and secure with a band - it’s just to keep dust and bugs out during fermentation- once it’s done and in the fridge you can use your lid as normal, fermentation slows down to almost nothing when it’s in a cold environment

He has a fermenting lid

The fermenting lid only lets air (co2) out of the jar but no air in. You want to avoid letting oxygen touch the food. But as long everything is properly submerged you should be good.

If you don't have a fermenting lid you can fill a ziplock freezer bag half with water and place it in the jar on top of whatever it is you're fermenting. This will hold the food under the water while allowing space for any gasses to escape.

@@84mogie Thanks, that's genius!

@@themorethemerrier281 It been done like this for 1000's of years SMH!

Nope. Unless your tap water is chlorine free.

Yes, you can use math. The salt addition is ideally 2% (0.02) of (Wfood+Wwater) as you point out.

@@rsa4510 anywhere between 2 and 3 % will be OK I think.

Yes

Nearly forever, same as all ferments like this. I suppose instead of using water you could just do 2.5% salt to weight ratio on the onions themselves and make them sweat their own juices. Just make sure they're submerged in the jar.

A normal mason jar is all you need.

@@ethanallenhawley1052 thanks

Yes, but don't forget to burp it

it will be more practical with a some sort of valve on the lid though, so it lets out the CO2 which the bacteria are producing. But yes, you can use a normal jar for fermentation. I bought a large fermentation jar with a valve on, and it is much easier to get good results than with small mason jars. It is important not to have any metal coming in contact with the ferment though as it may affect the quality of the ferment.

It is about the minimum you can use as it inhibits harmful bacteria from growing. Similar to curing meats. In meat curing you need 3 percent by weight in salt and an acidic environment. Anything less is considered just seasoning and may lead to meat spoiling if you cure it.

@@lexdemonica Yes, and veggies are 2% brine I think his numbers are off in this video

@@lexdemonica Oh that's helpful thank you for sharing!! I've been looking at so many sauerkraut and kimchi videos and no one mentioned this!!! So thank you!! So, say a recipe calls for 2 tsp or 2tbsp of salt...I cant remember off the top of my head exactly...but say it calls for whatever ratio of salt it is for 1 head of cabbage, if I want to add more veggies than what the recipe calls for, like carrots and onions maybe peppers, I should probably add a little more salt just to be safe?

you should try to get about 2% by weight salt in the ferment. 2% including weight of water and onions.

@@HoneeyBee3 The best is to weigh your salt so you get it accurately. Different salts have different densities, so a table spoon of it will be different for different kinds of salt.

He said : 1 teaspoon of salt per 1 cup of water. Slice onion put in jar then add the brine (salted water) salute !

and without any anti caking agent.

U can type in" 1 cup to ml" online and it will come up. Can do for any measurement or temperature conversion.

Agreed, drop the music. Thanks for the video.

I tried the dry fermenting method you're referring which involves massaging the onions and they ended up being to soft with no body left to them. His method will keep the onions crunchy and the brine will draw off the good bacteria from the onions. He's a professional chef so obviously knows a thing or 2 about food chemistry.

The videos I've seen so far all add water. Even the one who added salt and massaged.

What you're talking about is more like a sauerkraut method. It will leave the onions with no body and mushy. You may wanna check your facts before come down this hard on a video

@@zachbrooks4944 I agree, I’m going to ferment cabbage and also red peppers- I’ll massage the cabbage but not the peppers - they would not stand up to it, just end up pulverised and mushy

I don’t think every veg that you can ferment will stand up to massage in the way cabbage does so I’d choose what method based on what I’m fermenting