Kvass (noun) is a name of drink made from rye bread. As for vegetables they called "kvashenie" (adjective) - this word can be translated as "fermented".

I come from a Polish family. I remember as a little kid sitting in front of the TV with the jar of sauerkraut and a fork. I couldn't get enough of it.

Side note: I mastered my sourdough bread last weekend all thanks to your video! Perfect “flap” perfect rise, my 14 year old niece who only eats chicken fingers asked if she could take the loaf home and of course I let her!

That hack fermentation weight with the little plastic baggie and water is excellent! I’ve just started getting into fermentation and was considering getting some fancy-pants fermentation weights, but I did this with little sandwich baggies and it’s great! Thanks for all the information!🙏🏻

Fermentation is a gift. From breads, to beer, to kraut, kombucha, and hot sauce too. All the best foods and drinks are fermeted. So glad I found this channel. I think KZfaq has me figured out by now.

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

Dude, your sourdough videos changed my life, and now I feel like I'm going to continue my fermentation journey. Thank you!

This is one of the best KZfaq food videos I’ve watched. Very well explained and professional. It drives me nuts when people don’t know what they’re going to say during their videos, then don’t bother to reshoot it. You are well prepared, so your video is packed full of information. Great job!

Glad to see the young folks getting into this. Been doing it since the 60's when I was a wee child with my mom on the farm.

I have watched this video over and over in the past and finally in March 2020 I made my first batch of sauerkraut, started eating on 7th days and by day 12th, I realize that the longer it sits it becomes more flavorful. This month I made 3rd batch of saurkraut and I experienced that the warmer the temperature it pickles more quickly. This time it was good to eat on day 3rd. Thanks for the recipe! My family loved it❣

You're just very easy to understand. Love the mellow way you handle these difficult processes and it makes it look easy. Thank you for sharing your personal experiences and tips. It makes a huge difference.

Wow, 1st you got me on the right track with my sourdough bread, now I am starting to view the rest of your videos on fermenting, especially the saurkraut and Kimchi! Thank you so much! You are excellent at explaining things. I watch your videos over and over.

60-75ºF = 15-23ºC. You are welcome.

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 :)

I found this video when it came out. I tried all the recipes, and I was hooked. Since then, I've followed some of your advices to improve my home cooking, and discarded some advices and figured something out on my own. I really owe alot to this channel, and I do not believe I've ever written it, but thank you! And thank Josh too. Without his taco video, my life would suck.

I share this video with friends who are just getting into fermenting at least once a month. Thank you, this is probably the most approachable, basic primer video on fermenting in existence.

4:00 You can also really help the bacteria you want by grafting them unto your new batch you do it by taking a teaspoon of liquid from your last batch and adding it to your new batch. For best result keep using the liquid from the same type of fermentation, that way your bacteria will evolve over time to be better at breaking down your specific type of fermentation.

I'm fascinated by the methods that human beings have devised to preserve foods over the millenia, and fermentation is among my favorite. I make my own kimchi and also kombucha tea. The beautiful thing about kimchi is that you can make so many modifications to suit your own taste. For example, when I was making kimchi in Mexico, I had to make some substitutions, and I discovered that jícama is excellent in kimchi. Also, I was unable to buy those beautiful bright red chile flakes, so I added achiote (annato) to give a nice bright color to my sauce. Kimchi is something you can have a lot of fun with. Your gut will thank you.

I never knew that you had to create a water barrier with this whole process. I'm trying to get into canning/preserving food from my gardens now this year, so thank you for posting!

Making this sauerkraut ASAP this week! Love that you didn’t use any fancy equipment because that was intimidating me for sure. Thank you so much!

Although the word “kvass” technically just means ferment in Russian, in popular culture it refers to a drink made from putting dry bread, raisins, and sugar together with water and letting it ferment for a few days. All that to say that any Russian who watches the last section would get a little confused. Great video though!!

Sure that someone has already commented on this before, but in case they haven’t - Tabasco sauce IS fermented in wooden barrels for at least 3 years!

Haven’t really given you a shout out even though I’ve been on your channel for years; you get me excited to cook, you keep me going. I regularly make kombucha, I regularly make kimchi, I buy whole chickens to cook, I make Dutch babies. I love your videos so much. My cooking is better than literally anyone I know at this point because of you and reading a few books. Keep it up, keep enabling people to cook like absolute champs. In my opinion, a person who is self sufficient and can cook like a maniac, is a treasure to this world

I have been fermenting for nearly 2 decades making my own yogurt, kefir, Kos (Albanian milk fermented milk drink) and kombucha. My Albanian friend taught me how to easily make Kos and yogurt. I had always aspired to ferment veggie but just couldn’t take the plunge. I began a few year back with fermented cranberries which turned out well. Then, one of your fermenting videos gave me the encouragement I needed to jump into veggies. I fermented broccoli slaw, rhubarb and sauerkraut (minus the jalapeño.) The only think I enjoy eating is the sauerkraut. I think I will try kimchi next and maybe the sriracha because hubby and the boys love hot sauce (the hotter the better). I make mine in 1/2 gallon jars as no one else in the house will eat it. I did buy weights, a stainless steel pounder and lids that remove all of the air. I had a problem with mold prior and I am terribly mold allergic.

You're my new favorite channel! I'm so beyond obsessed with fermented foods and drinks, but they're so incredibly expensive where I live! My Dad was a chef, so I've cooked all my life, but I've learned more from you in the past few days than I've ever learned about fermenting 🤯🤯🤯 thank youuuuu so much!! 😭😭😭

This is a great how-to video! I really appreciate the time and effort that was put into creating this. The little denotation marks and title for each recipe in the time-line are great.

Love your kimchi recipe. Napa cabbage works best. The fish sauce kicks it up a notch, but as you said, not required. Kimchi smell is very potent and maybe offensive at first introduction, but believe me, it can quickly become positively addictive and a real treat.

Mike, I love your videos. I started following you here on KZfaq a couple of months ago. I have learned a TON from you and appreciate both the simplicity of much of what you do, and the complexity also of much of what you do ... as well as getting some of the science behind it. I have wanted to do home fermentation for a while now and I am feeling very inspired after this video. I did want to point out, however, that the peppers in Tabasco sauce ARE fermented, in white oak casks if I remember what I learned touring Avery Island back in like 1983 ... for up to 3 years. Most of the mashes that I have seen made for hot sauces are fermented, although it may differ from Sriracha. Thanks again for all your great work!! Please keep it going :)

Out of loads of other videos I've watched today about fermenting, Yours is the clearest and easier to follow. Thank You so much. I've subscribed to Your channel :)

Perfectly made video, sound, lighting, and especially a simple format full of knowledge. Thank you.

you're doing god's work, dude. I am trying all of this, especially sriracha. I've been brewing my own kombucha for 6 years now and still love doing it!

You speak so smoothly and clearly! Thank your for including that the kimchi can be made without fish. Super informative videos. Love them!

Thank you. This was very helpful. Iwill add these to the long list of fermented food in Egypt. We put every thing in jars. We are addicted to this taste. So thanks again. 👍👌

Thank you! I am just getting started. Your way of showing and doing this is exactly how I can take in the information. I am excited!

I´m fermenting Sauerkraut for decades now. Learned it from my Grandma. As well as "Salzgurken" - Salt-Cucumbas. Traditional German fermented vegetables. Delicious! Failed one time on my first Kimchi. Will try it again with your receipt! Thanks for your helpful Videos. Very inspiring!

Hi, everything looks so delicious I'm going to try making some of your recipes thank you😍

I'm Polish, we LOVE fermented foods! I'm going to start making my own now. Your immune system is in your "gut" as it goes, so fix it first.

I watched this video when I was fermenting my improvised kimchi. I used misô as a starter, about 3 TBS for a whole cabbage. It was a kind of mixed fermentation technique. In Japan, anything fermented with misô is called "miso zuke". Instead of 2 weeks of fermentation (at 60-70 F) I did only 3 days, when all the listed symptoms (bubbles, very sour) in here are already there. I am very used to sourdough bread cooking. I love it. The knowledge you have on any natural fermentation process will be useful when you try another thing. When I was fermenting, every single day I ate some of that, wich allowed me to get all the nuance of time X fermentation. The same thing is on sourdough bread cooking. The more fermented, more sour, strong flavour. For bread, texture also improves. Now I know that most of kimchi available on the market here are not so fermented as I did. My kimchi, taste and texture is very much like pickled veggies. Sour and crunchy. And I used to think that these pickles are made by submerging those things on vinegar, that simple. Lol... And I am amazed on all this alchemy that involves fermentation. At first, the taste became stronger, then after 3 days it was very sour crunchy, also each thing has its flavour boosted, without everything taste one thing... And that deep seasoning taste of garlic, ginger, peppers (I used red pepper, Mexican pepper sauce with jalapeno and habanero), also black pepper, and cumin

I am so happy I found his Chanel! I am very motivated to make all these fermenting recipes. I Loved the Kombucha videos too💖Definitely my style. Thank you 🙏🏻

I was born and raised in Serbia (ex Yugoslavia) my mother and grandmother fermented beetroot, carrots, peppers, peppers filed with souercroute, green tomatoes and many other vegetables. This is still done in the Balkans every fall.

Hey I really enjoy your videos I just finished making the sauerkraut. Now to let it sit! Thanks for all the informative and educating videos!

Quality stuff. Much aprecciated from someone getting into fermentation. It's looks like magic! Amazing type of cooking process.

I love you for creating this video. I've been looking for this my whole life Thank you!

Hi, just discovered your channel and am enjoying it. Great video. BTW, kvas in Russian and Ukrainian cultures is not fermented beetroots. It is a fermented rie bread beverage, similar to beer.

This is awesome. I just bought a fermentation vessel so I’m excited to get started!!!!

Loved this one. Been doing kombucha for awhile. Love kimchi cant wait to try it! Currently doing my first ever batch of cherry tomatoes fermented

Mike, another excellent presentation. You have intrinsic credibility…and good taste.

I've made the sauerkraut, sriracha, and kim chi, and all were absolutely awesome, turned out better than my highest expectations. Thanks for the easy to follow recipes. Another thing I made that is similar in taste to these fermented products is chinese pickled vegetables-- basically the sauerkraut vegetables, but you add pureed garlic and ginger, a little sugar, and rice wine vinegar, then fridge immediately and it's ready to eat.

This person will live a long healthy life

Such a good video. Just now made my first Kimchi given your advice. Never tried before but really looking forward to tasting it. Thanks for posting!

I've just made the sriracha and fermented for 10 days. Afterwards, I blended with red wine vinegar and mirin. Absolutely fantastic result! Just starting the new batch. Thanks for the heads up and keep up with the amazing work!

Really enjoyed watching this starting my journey, thank you for sharing

I've caught the obsession! and I love it. did combo kvass/kraut over christmas and chowing down now OMG, what a success.... its crazy inspiring. Your video is responsible for my confidence to go forward from canning. I am truly grateful.

I have found that taking a chopstick and sticking it into the sauerkraut to release the bubbles a little helps it extremely with the fermentation process. Great video btw !

I watch this video a few times. Every time my mouth is watering. I want what your making. I have made the sauerkraut many times using your recipe. Now I am going to make the other three. Thank you for the starter lesson 👍

Great video. Thank you for making such an informational piece of History. Ever since covid-19 my wife and I really started exploring homemade solutions so we can get off the real addiction that we were on, restaurants.

I am korean, appreciation for taking a video about fermented food with kimchi

Thank you so much! I tried your sour kraut recipe, it's so easy and the result is soooo delicious!

That hack fermentation weight with the little plastic baggie and water is excellent! I’ve just started getting into fermentation and was considering getting some fancy-pants fermentation weights, but I did this with little sandwich baggies and it’s great! Thanks for all the information!

Your voice and presentation is really great for teaching ... Thank you.

Just discovered this today. 3 Jars on the go : Think i got the bug, thanks great video. Excited

Great video! Loving your kombucha vids! We should be fermenting more and more foods especially now in the state of our country. Thanks for all your teaching!

Hey there, I've started fermenting food last year during the lock down! Thanks for the kimchi recipe!

Exceptionally clear and appealing presentation! Perfect pacing, genuine. Disarming, inviting and compassionate. I'll be fermenting, starting today. Deep gratitude, Sir~!~

I just realised you uploaded this on my 54th birthday. I was introduced to Kimchi by some Korean Uni students that stayed with family while studying here in Australia. They taught me a speedy way to make Kimchi using vinegar, Oyster sauce and fish sauce to 'accelerate' the flavour blending. The one thing they wouldn't compromise was the Korean Chilli flakes. They had to be particular chillis from Korea, so we'd drive around the city to all the Asian food shops to find the right chillis. Their version of Kimchi was ready in about a week, stored in the fridge. They also taught me the traditional method where the mixture would be buried on onggi for months underground over the winter months. That recipe required real oysters, not oyster sauce.

I never thought that im gonna learn how to make souerkraut from a new- york -guy, and meanwhile my family in Hungary have been making it for generations :)

Super aged Kimchi that is fermented even for a few years in a very low temperature is very popular in Korea especially when they eat it with cooked meat. Kimchi was one of the very important vegetable food materials you can keep for a long time especially for winter time when fresh vegetables were not available.

With kimchi, I've found the cabbage retains a decent amount of salt even after a number of washes (reducing the need for added salt in the paste)

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

Learned much from this educational video! Thanks! Awesome studio!. I loved the original kitchen too

I love this.. so educational.. Mike I love you!!!! In a most respectful appropriate way!!

We ferment like crazy, EATING LIVE FOOD is the best way to get great gut health... we are looking forward to a Colab

Detailed tour of your kitchen including all your must haves. (spices, equipment, pantry items, etc) PLEASE!!!

FANTASTIC! just found you and fermentation and LOVE IT!

Beets are one of my favorite foods! I used to loathe them when I was kid, but mostly then I only had canned beets. Today I eat them raw or baked, right in the skins. The red ones are SO beautiful when you cut them up, and the golden beets are like candy. We do lots of raw beets in my house, they're kind of like carrots in texture.

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 drank. 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.

Pickles are the ultimate fermentation project! There so delicious!

Hi from the south of Spain! I've only just discovered your vids - you're giving me lots of great new ideas, thanks. I've been making kimchi (quite different recipe to yours but I believe it's pretty authentic), sauerkraut and kefir for a few years now and am always looking for new ideas.

Great video. Thank you for sharing. You are an amazing teacher and story teller.

"good home made sauerkraut, which is a game changer" I used to have sauerkraut because all I had was from the store. Then I made my own. I love it now.

I'm Russian, our most common kvas is based on rya our barley malt, however it can be done with rya bread or just raw oats. I've never tried beetroot kvas, but it's good idea to make one. Thank you for video!

So far, I have made kraut and chili sauce, and they are fantastic! My kraut, I added too much jalapeño (took over the flavor somewhat), but I is delicious and versatile! I brined my chili, and used what the store called "red chili peppers" and habaneros, but wow! The flavor is intense and bright, and it really adds a lot of character to the adovada, omelets, and other things I've added it to.

Many Korean cooks add grated/processed pear to the glutinous rice flour mixture! Interesting that you added apple, I wonder if one could taste the difference between pear and apple in the finished kimchi. I just made a batch last night with pear in the mixture, and with napa, carrots, scallions and buchu 부추 (Chinese garlic chives) as the vegetables. Buchu tastes like the name: garlicky and chivey. A great addition for extra taste!

Watched a couple of videos so far and really find your method "DOABLE" and real. Thank You so much for what you do for all of US out here

Thanks man love your work man you present this video so well

I make this sriracha regularly now. Thanks so much. 🙏

Thanks for the video. Now I'll definitely try your way☺️. Beets kvas is one of my favourite drinks in summer. But in Ukraine, we make this thing with raw, pure water and process is a bit longer. But we also use it like the liquid part for some summer soups and for borscht as well😉. In Ukrainian cuisine, beets have their own significant place and we honour it in different dishes

Thank you so much . This video was sooo helpful . i was making kimchi and I've gotten a lot of mixed messaging about how long to ferment it for . Unfortunately i live in an all year long warm environment but this will help me adjust the fermentation time inside and outside the refrigerator

Can't wait for this! Really is food magic ✨

love how you point out the refrigerator lol. I'm gently teasing ... your presentations are always so easy to watch. superb.

I am very impressed of you. I am Korean, but I’ve never make Kimchi in my life. Cuz my mum always make tons of kimchi during Kimjang season ( making kimchi period) that makes me sick of Kimchi. 🤣🤣🤣

"just a little more spice" *adds half the bottle"

I really enjoyed this video! Thanks for making it ❤

I've made mead before, which is obviously not the same fermentation, but these videos are really making me wanna start fermenting veggies.

I remember when my mom made sauerkraut, I always ate the center of the cabbage, delicious spicy taste🤤

Man, your videos and lessons are excellent. You're a great teacher. I have a pint of very hot fermented Thai chilies in the fridge, one pint of fermented Brussels Sprouts and two pints of kimchi in progress on my kitchen counter. I also have beets and cukes in the fridge, waiting in line for my fermentation vessels to free up. Do you have anything to say about fermentation as a way of preserving herbs? Such as mint, basil etc?

Such a great video Mike!

Your videos are amazing! I just ordered the mandolin from your link... This is so inspiring!

6:00 "Just sprinkle it in dishes and it's gonna be delicious" As a student of literature and language I love your rhyming

My grandma used to put few green apples into new batch of sauerkraut, those apple were packed with vitamin C juices really tasty stuff