Fermenting your own food is really easy. In this video, I answer all your questions about lacto fermentation. How to make brine. How to weigh down vegetables. Stoneware vs Glass Jars. How to keep fermented pickles crisp and crunchy. Don't let your questions get in your way of delicious and nutritious food that you can make yourself!!! Q&A

You can get what you need to make this and I can get a little kick-back from Amazon! (Following these links does NOT cost extra)
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Pink Salt = [ Ссылка ]
Celtic Sea Salt = [ Ссылка ]
Pickle Pipes and Pebbles =[ Ссылка ]
Brita Water Filter Pitcher = [ Ссылка ]
Easy Fermenter Wide Mouth Lid Kit = [ Ссылка ]

Q&A jumps:
00:45 Do I need to buy a culture packet?
02:00 What's the minimum that I need to buy?
02:20 What's wrong with stoneware crocks?
03:30 What SHOULD I be fermenting in?
04:00 Ziploc bag trick
05:20 What's floating on my ferment?
06:00 What are Pickle Pipes and Pickle Pebbles?
06:47 Wire Bail Jars
08:22 Using an airlock
11:20 What's wrong with the water?
13:15 Can I use a Brita filter?
13:50 How do I make brine?
19:00 What if my ferment is too salty?
20:45 Can I make sweet pickles?
22:37 Can I ferment honey?
24:09 How do I keep my ferment crunchy?
28:00 Do I have to use fresh vegetables?


It's Always Better Done Yourself:
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Where did I learn all of this? I read. I read books, not spurious crap on the Internet, but real, honest to God books!
Here's the reading list:

Wild Fermentation, 2nd Edition by Sandor Ellix Katz
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The Art of Fermentation by Sandor Ellix Katz
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Vinegar Revival Cookbook by Harry Rosenblum
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Nourishing Traditions by Sally Morrel Fallon
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True Brews by Emma Christensen
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Real Food Fermentation by Alex Levin
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The Big Book of Kombucha by Hannah Crum
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New York Times Cookbook by Amanda Hesser
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Pollan on Food Boxed Set by Michael Pollan
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Charcuterie
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On Food and Cooking by Harold McGee
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The Moosewood Cookbook by Mollie Katzen
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