PICKLING vs FERMENTING - What's the Difference? Quick Grocery Store I.D.
What is the difference between pickled and fermented? This video explains the difference between pickling vs fermenting as identified in a US grocery store. Is it pickled or fermented?
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NOTES ON THIS VIDEO:
** I would like to add these points to help clear up confusion.
*Re: PASTUERIZATION vs STERILIZATION: I made the mistake of using the words pasteurization and sterilization interchangeably. They are not the same and I should have been only using the word sterilization in regards to canning. This error is acknowledged, my apologies.
*Re: FERMENTED FOODS DO NOT NEED REFERIGERATION: The title of this video says Quick Grocery Store I.D, meaning it addresses these foods when sold in a U.S. grocery store (and does not address home nor 'traditional' fermentations).
*Re: FERMENTED FOODS DO NOT NEED REFERIGERATION: In the United States, by law, a live culture fermented food must be refrigerated when being sold in a grocery store. Again by law in the US, foods like fruits & vegetables (including pickles) that are to be sold on the shelf, must be 'canned'. **OTHER COUNTRIES DIFFER**
*Re: FERMENTED FOODS DO NOT NEED REFERIGERATION: Live-Culture fermented foods can have longer term shelf stability (months +) under certain conditions. Home fermenters can experience this. However by law, if a live culture food is to be sold in a grocery store in the U.S., it must be transported via a refrigeration truck and sold in a refrigerator upon store destination. **OTHER COUNTRIES DIFFER**
*WHY DO I SEE SAUERKRAUT & KIMCHI ON THE SHELF AT A GROCERY STORE? If you see these foods on the shelf in a sealed glass jar or metal can, even if at one time is was a live culture fermentation, it has since been sterilized through the canning process. It is no longer a live culture food after the canning process.
*Re: PICKLED FOODS DO NOT NEED TO BE CANNED: The title of this video says Quick Grocery Store I.D, meaning it addresses pickled foods when sold in a U.S. grocery store (and does not address all home nor 'traditional' pickling methods).
*Re: PICKLED FOODS DO NOT NEED TO BE CANNED: By law in the US, foods like fruits & vegetables (including pickles) that are to be sold on the shelf, must be 'canned'. **OTHER COUNTRIES DIFFER** There are non-pickled foods that are canned on the shelf as well. As the video states, read the ingredients and if you see vinegar as a main ingredient, it is a pickled food that has been canned.
*Re: PICKLED FOODS DO NOT NEED TO BE CANNED: There is another type of pickle called a refrigerator pickle that does not go through the canning process. This type of pickle is not sold on a grocery store shelf and is further addressed in part 2 (the sequel to this video) which can be seen here:
*THIS VIDEO COVERS U.S. GROCERY STORES... Home and traditional style fermentation and pickling is further addressed in part 2 (the sequel to this video) which can be seen here:
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⭐ Sauerkraut Masterclass Video:
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WATCH PART 2 (THE SEQUEL):
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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving YouTube Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
SUPER EASY & GUILT FREE pickles (make your own pickles cuz y not)
Store bought pickles always tasted too salty & overpowering for me. I grew up with Mama Kim’s pickles.. definitely catered for the Korean taste-buds though haha. If you’re not careful, you WILL catch yourself eating the whole jar! Happy Pickle Making everyone~
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Ingredients:
12 Cucumbers (see video for size reference)
1 cup - sugar
1 cup - vinegar
2 cup - water
4 bay leaves
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Instructions:
1. Rinse your cucumbers thoroughly
2. Cut your cucumbers to your liking & put them in a jar
2. Make your brine mixture using sugar, vinegar water, and bay leaves
3. Bring your brine to a boil
4. Shortly after, fill your jar of cucumbers with the brine
5. Leave out (don’t refrigerate) for 24 hours, then put in the fridge
6. Enjoy after 1-7 days (up to you!)
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- M U S I C C R E D I T S -
Music by gumpshroom - Free Time Funk -
FERMENTED PICKLES - The Best Old Fashioned Dill Pickle Recipe! (No Rambling)
These are truly the best fermented dill pickles! Using the old fashioned method of a salt pickles recipe, there is no vinegar added. With this lacto-fermented pickles recipe you will get the perfect pickle that is not only delicious, full of probiotics, but crunchy too! This video will show you how to ferment pickles in a jar plus how to ferment pickles in a crock. In addition, I include a FAQs section after the instructions that tells you how to know if your fermented pickles have gone bad, what to do if mold or kahm yeast form, and how to ferment pickles long term. Enjoy!
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NOTE ON FERMENTATION FAIL:
If your pickles fail to successfully ferment and you feel you did everything correctly, the culprit may be store bought cucumbers. Best to use cucumbers from a farmers market, garden or the like. I have even had 'organic' store bought cucumbers fail, not just commercial ones. Contrastly, I've had 100% success rate with garden and local farmer's market cukes.
FERMENTATION WEIGHT NOTE: I no longer recommend using a rock as a fermenting weight since some rocks have a softer mineral content and/or have 'grit' that can dissolve in water. Please watch the following video:
⭐DIY Fermentation Weight Ideas If You Don't Have Glass Weights:
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➡️PRINTER FRIENDLY INSTRUCTIONS:
NOTE! I have changed the brine concentration to 3% in the written recipe. The video uses 4.25%. Either brine concentration works so feel free to use 4.25% from the video or 3% in the written recipe. I lowered the salt concertation to 3% due to requests for the salt to be reduced.
➡️WEBSITE:
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➡️SHOP INGREDIENTS:
• BAY LEAVES:
• CLOVES:
• CORRIANDER SEEDS:
➡️SHOP FERMENTING EQUIPMENT:
• FERMENTING WEIGHTS, lead-free & heavy (4-pack):
• DIGITAL PH READER:
⭐Watch - How To Calibrate the PH Meter:
• FERMENTING CROCK + WEIGHT (1/2 gal):
• FERMENTING CROCK + WEIGHT (1.3 gal):
• FERMENTING JAR (1gal) + AIRLOCK LID:
➡️ SHOP ALL MY FAVORITE FERMENTING EQUIPMENT:
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MENTIONED + SUGGESTED VIDEOS:
⭐DIY Fermentation Weight Ideas If You Don't Have Glass Weights:
• Everything Fermentation Playlist:
• Fermented Red Kraut:
• 5 Types of Fermentation:
• 12 Essential Probiotics in Sauerkraut:
• Pickling vs Fermenting: What's The Difference?
• Can I Ferment In Vinegar?
• Fermented Green Sauerkraut:
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CHAPTERS:
00:00 Intro
01:26 Ingredients
01:40 Brine
03:05 Jar Pickles
07:15 Crock Pickles
08:53 Taste & Crunch Test
10:30 How To Store
10:53 Ingredient Measurements
12:40 Pickles Gone Bad?
14:05 Mold & Kahm Yeast
16:00 Airlock Lids
17:10 Long Term Fermentation
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VIDEO CREDIT:
Alternative Fermenting Weight Footage (Food Wishes):
NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links, there is absolutely no additional charge to you. There is no an obligation to use the links. Thank you for your support!
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving YouTube Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
How to make quick pickles #shorts #cooking
The BEST Dill Pickles We've Ever Eaten ????
***The recipe calls for 1/4 teaspoon of alum. I used 1/4 teaspoon but said 1 teaspoon. Sorry for my mistake ????
In this video I'm sharing a recipe I learned from Justin Metcalf. It produces the best crispy dill pickles I've ever made!
Justin's video about the recipe:
Justin's short showing how crisp the pickle is:
14 Day Pickles:
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The Easiest Cucumber pickle! #shorts
This variety of cucumbers it’s called Pony! I usually grow them inside my glass greenhouse but they could grow outdoor. I used the frame of my greenhouse to make them grow vertically, covering the ceiling so I could use every inch of the space in my garden.
I add a handful of worm casting in the hole where I transplant them as they seem to love it!
RECIPE:
3 x cucumbers
600 ml water
600 ml vinegar
3 x teasp salt (10g x cucumber)
150g sugar
Any spice that you like
Peppercorns x 2 tbsp
Garlic x 3 cloves
Dill x 3 stems
Bay leaf x 4
NOTES:
Use a weight to keep the ingredients submerged in the liquid. Add herbs and spices at the bottom of the jar.
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