Happy birthday!

Hi! I have not started mine bc I'm legit scared of poisoning my family haha. Could you tell me how you know if the jar has gone bad? I would like to make this, but I have no barometer to knowing if the look and smell is safe. I've never smelled a "healthy" one before. Do you know what danger signs to look for? Thanks!

@@juliapriest8331 The salt in the brine keeps things really well. It's a very safe way to pickle. If you get black or blue mold in it, that's a sign it's bad, or if you get an off odor. Use fresh organic produce and keep your hands out of it. Use clean utensils.

Yes, agreed. And shes so funny and seem really sweet!💗

Thank you so much!!!

Yeah

Same❤️

me tooo

Happy be lated birthday to her!

Happy late birthday 🎉 why am I always the only kid?

Most people are older than her brine it’s not a major thing I’m also older that the jar of pickles I bought yesterday

thank you!!!

I think the recipe and the instructions to maintain it are all in her cookbook

My son and I do lactofermentation. You can ferment almost all vegetables and many fruits. Generally better results with pure Kosher or pickling salt. The iodine added to table salt inhibits fermentation. Filtered, distilled or boiled water tend to be better as most tap water has chlorine which can inhibit fermentation and may cause an "off" taste. It generally works out to one tablespoon of salt to 2 to 3 cups of water. Your brine should taste salty like getting a mouthful of ocean water. As the vegetables ferment, the lactobacillus organisms should start converting the natural sugars in the vegetables and your brine will get a sour taste like yogurt and kombucha. Kombucha actually ferments with the same bacteria. I haven't tried it, but if you or a friend have a kombucha culture going, you can probably add a generous spoonful to your vegetable ferment to give it a head start. You may want to start with a wide mouth Mason jar, pickle weights and the Mason top pickle covers. Sold on Amazon or at Mason Tops.com. MasonTop.com makes a Silicon lid with a nipple that allows your ferment to breath. Those pretty glass jars that she was demonstrating are easy to fill but hard to get the vegetables out of. Mason jar or old fashioned ceramic crock with large enough opening to stick your hand in is my recommendation.

Just a heads up, i would recommend adding asparagus to its own separate jar or else the strong flavor will make everything else taste like asparagus lol. I've never seen pickled tomatoes before 🤔

@@rkng1 I havent had any trouble using my chopstix

@@rkng1 And OMG! Dont you dare stick your hand in that fermentation jar! WTF

Where do you order the jar? Thanks

Thank you 😊

@@CookingBomb thank you for making video’s very fun to watch keep up the good work

It’s because its not in iodine form it’s in the salt form

Not all Morton table salt is iodized. The iodized version says "Morton Iodized Salt" on the label, and that container just says "Morton Salt", so it's fine to use.

Amazon ? 👽

It'd be pretty hard to take just the spices and garlic out xD So they are left in, more can also be added later :)

@@tarosykes after 17 years you think she hast cleaned it out? I just today, poured my brine into 2 jars (sterile) dumped theold spices out, re sterilised the pot.. added the brine to halfpacked w veggies, and topped w brine. water seal. Done done. She looks beautiful

Gin, Nai Jiu if you can get it-- you have to use the alcohl

Lol 😆 that’s right

Are you allergic? It helps with the taste but it also helps with the bacterias there. As does the garlic.. only need a couple chucks

@ElizabethSanto22 it makes me feel nauseous I like garlic, though

One jar is from 2005, the brine here is 17 yrs old

@@TragicallyCharmed woah 😮

If youre being serious, some people actually leave their brine to a relative who will also care for it and pass it down..

@@TragicallyCharmed I was actually being serious. Thank you very much for the answer.

clear is better for newbs