The Most Helpful Fermentation Guide on the Internet

[00:00] So, as most of you know, I have been

[00:02] rather obsessed with fermentation over

[00:04] the last decade of my life. I put out

[00:06] countless videos on the subject, which

[00:08] have racked in over 50 million views.

[00:11] But over the last 6 months specifically,

[00:12] I have taken things to a whole new level

[00:15] because I am deep in the process of

[00:17] writing a fermentation book with the

[00:19] main goal of making what can be a very

[00:21] confusing and overwhelming subject as

[00:24] accessible as possible. And with every

[00:26] single bubbling jar and croc that I've

[00:29] experimented with in this kitchen over

[00:31] the last few months, I've gained a

[00:33] little bit more knowledge and a whole

[00:35] lot of inspiration that I just could not

[00:37] wait to share until the book is

[00:39] released. So, I welcome you to my master

[00:41] class in fermentation. Now, the world of

[00:44] fermentation is extremely vast. It has

[00:46] helped humans survive for thousands of

[00:48] years. So, of course, different cultures

[00:50] have adopted their own specific

[00:52] techniques, their own recipes, and the

[00:54] book covers a much broader range of all

[00:57] of these things, but today I wanted to

[00:59] specifically focus on the simple skill

[01:02] of fermenting vegetables. Because when

[01:04] you're learning any new skill, I think

[01:06] it's best to just start with the basics

[01:08] and then expand your knowledge from that

[01:11] point. which is why I think every single

[01:13] home cook should at least be somewhat

[01:15] comfortable with just simple veggie

[01:18] fermentss. So, this video won't be

[01:19] covering more of the complex recipes

[01:21] like kimchi or kombucha or even koji.

[01:24] Instead, we're going to be sticking to

[01:25] just two ingredient fermentss, just

[01:27] vegetable and salt and water if you

[01:30] consider that an ingredient. And when I

[01:31] say vegetable, that includes every part

[01:34] of the vegetable. The stalks, the pods,

[01:36] the stems, leaves, flowers, fruits, all

[01:39] of which will be demonstrated in this

[01:41] video. And what's really fun is every

[01:42] single ferment that you see in this

[01:44] video has been harvested from my garden

[01:47] over the last few weeks, which really

[01:49] ties into the core of why humans always

[01:51] fermented foods. taking that abundance

[01:53] that's available during the growing

[01:55] season and preserving it to help survive

[01:57] those colder months when fresh

[01:58] ingredients were not available. Now, of

[02:00] course, with modern technology like

[02:02] refrigeration, humans have slowly over

[02:05] time lost this very basic and natural

[02:08] ability to ferment and preserve foods.

[02:10] But even with all the available

[02:12] resources and fresh foods that we can

[02:14] now get year round in this modern world,

[02:16] people are finally starting to wake up

[02:18] about the health benefits of consuming

[02:20] food that is active, that is alive, and

[02:23] thriving with beneficial microbes that

[02:25] help create a healthy balance for our

[02:28] gut biome. Now, the great thing for all

[02:30] of you is since we are just focusing on

[02:32] the basics of fermentation today, we

[02:34] don't need any expensive gadgets or

[02:37] equipment. We just need some very basic

[02:40] supplies and by far the most important

[02:42] piece of equipment of course are your

[02:44] jars. The most classic and I think

[02:46] accessible fermenting vessel being the

[02:48] glass jar. They are reusable and most

[02:50] importantly you can see through them so

[02:53] you can actively watch your fermentss

[02:55] develop over time. These are your

[02:57] classic ball jars. Some are considered

[02:58] widemouth which have a wider opening and

[03:01] some are considered smallmouth which

[03:02] have a smaller opening. I do prefer a

[03:04] wider mouth, which is much easier to

[03:07] funnel things in and out of. Plus, this

[03:09] glass weight can fit perfectly into the

[03:11] mouth of the jar, which do come in

[03:12] different sizes, and I would highly

[03:14] suggest having a bunch of these around.

[03:16] They are a great piece of equipment to

[03:18] keep your veggies submerged safely under

[03:20] the water line, which we're going to

[03:22] need to create a proper anorobic

[03:24] environment. Now, of course, these glass

[03:25] jars come in different sizes. My

[03:27] favorite and what I would say the most

[03:29] allpurpose size is the classic 32

[03:32] ouncez, but I also ferment in these 16

[03:34] ounces and even 8 oz for like a small

[03:36] little jar of peppers or hot sauce. I

[03:39] also want to mention these lay parfait

[03:40] jars which are top of the line when it

[03:42] comes to a pop top style of jar, which

[03:44] are a great option for fermentation

[03:46] specifically because the jars can

[03:48] actually be sealed tight while still

[03:50] being able to release gas out of the top

[03:52] so you don't have to worry as much about

[03:54] an explosion in your kitchen. Although

[03:56] these jars still should be burped from

[03:58] time to time just to be safe. Which

[04:00] brings me right into the next piece of

[04:01] equipment, which are your jar lids. Now,

[04:04] there are many different types of

[04:06] fermentation lids. Different options

[04:08] that are more classic that have always

[04:09] been around, some new options that have

[04:11] hit the market as fermentation has

[04:13] started to get bigger. This is a fun

[04:14] little spring-loaded lid that keeps the

[04:16] veggies safely submerged under the water

[04:18] line without needing a weight. Right

[04:20] here is a one-way air lock lid, which

[04:22] lets that CO2 that's developed in the

[04:24] fermentation process out while keeping

[04:27] the oxygen from coming in. These things

[04:29] are great. I have a bunch of them in my

[04:31] kitchen. I use them all the time. You

[04:33] also have a more classic version that

[04:34] looks like this, which you have to add

[04:36] water to, but you get the same exact

[04:38] effect. And then of course, you just

[04:39] have your standard mason jar lids, which

[04:42] definitely do the trick, but they create

[04:44] a tight seal. So, if you do screw these

[04:46] lids on, they need to be burped from

[04:48] time to time to let out that CO2 so you

[04:51] don't have any type of glass jar

[04:52] explosion. And then outside of that, the

[04:55] only other real piece of equipment that

[04:57] you need for proper fermentation is a

[04:59] good kitchen scale. And any somewhat

[05:02] accurate scale will do the trick. All

[05:04] right, my friends, that brings me into

[05:07] the most important part of this video.

[05:09] See how we have a percentage right here

[05:12] on this jar? that comes from a specific

[05:14] fermentation equation to get the proper

[05:17] salt ratio you need to have a healthy

[05:19] fermented product. And I did a video on

[05:21] this many years back, but for this book,

[05:24] I really wanted to fine-tune this

[05:26] equation. So, it was crystal clear. It

[05:28] was very practical and it was easy to

[05:30] adjust at home. And the only way to do

[05:32] that was to experiment myself, which is

[05:35] what you see all over this kitchen. Now,

[05:37] I first want to briefly cover the basics

[05:39] of fermentation. As simple of a

[05:41] breakdown as possible. Remember, we have

[05:43] three things in this jar to unlock some

[05:47] incredible flavors and health benefits

[05:49] in this hakarai turnup. Vegetable, salt,

[05:52] and water. And when fresh vegetables are

[05:54] submerged in a saltwater solution, also

[05:57] known as a brine, it creates an anorobic

[05:59] environment, meaning no oxygen getting

[06:01] in. And in that specific environment,

[06:03] certain beneficial bacteria like

[06:05] lactobacillus, start to thrive. And

[06:07] these specific bacteria feed on the

[06:09] natural sugars in the vegetables and

[06:11] convert them into lactic acid which

[06:14] gives these fermented vegetables that

[06:15] nice sour flavor.

[06:17] All right, before we get into salt

[06:19] percentages, I just want to let you know

[06:21] that if you really are interested in

[06:23] taking your fermentation game to the

[06:25] next level, the fermentation book and

[06:27] course are coming this fall. So you can

[06:30] sign up for more information. We'll send

[06:32] you updates on the release. Just click

[06:34] the link below in the description. All

[06:35] right. So, I would say this is the most

[06:37] important thing to understand when it

[06:39] comes to vegetable fermentation, which

[06:41] is choosing the proper salt percentage.

[06:44] Now, this is something I struggled with

[06:45] for many years. There is a lot of

[06:48] conflicting information out there. And

[06:51] the reason for that is there's really no

[06:53] onesizefitsall

[06:54] answer. There's a range of salt

[06:56] percentage that's going to work well for

[06:59] fermenting vegetables. And the key is

[07:00] understanding how choosing within this

[07:02] ratio is actually going to affect your

[07:05] final product. And we have found from a

[07:07] lot of rigorous testing that anywhere

[07:09] from 2 to 5% salt of the total weight

[07:12] and vegetables is going to give you a

[07:14] great ferment. So that's the good news.

[07:16] Anywhere on this scale is going to give

[07:17] you something delicious on the other

[07:19] side. But how do you choose? All of

[07:21] these fermentss have a slightly

[07:23] different salt percentage. And there's a

[07:25] reason why. Actually, there's four main

[07:27] things to understand and keep in mind.

[07:28] Number one is timing. Salt, of course,

[07:30] is a preservative. So the higher the

[07:32] salt levels, the more of an inhospitable

[07:34] environment you're going to create for

[07:36] that bad bacteria, which is going to aid

[07:38] in longer fermentation time. So if you

[07:41] plan to ferment something for many

[07:43] months, it's better to go higher on that

[07:45] salt ratio. Whereas on the other end, if

[07:47] you plan to ferment something for a

[07:49] short period of time, a lower salt ratio

[07:51] is actually going to speed up the

[07:53] fermentation time. Number two is

[07:55] texture. Salt over time is going to

[07:57] break down the cell walls of your

[07:58] vegetable. So if you're say fermenting

[08:00] something that's a little softer like a

[08:03] radish, a lower salt percentage might be

[08:05] ideal to preserve the crispiness and

[08:07] snap of the radish. Whereas a beet or a

[08:10] carrot, those are denser, harder

[08:11] vegetables. They can handle a higher

[08:13] salt ratio while still staying crispy.

[08:15] Number three is flavor. A lot of those

[08:17] beneficial bacteria, those

[08:19] lactobacillus, actually prefer a

[08:21] slightly lower saline level. So lower on

[08:23] the salt scale can aid in building more

[08:25] of those delicious fermented flavors.

[08:27] Whereas on the other end of the scale,

[08:29] of course, a higher salt level is going

[08:31] to make your vegetables taste saltier,

[08:32] which some people prefer. But as your

[08:34] vegetables ferment and build more of

[08:36] those sour flavors, that sourness will

[08:39] end up balancing out those higher salt

[08:41] levels. And finally, number four is

[08:43] safety. Again, salt being a

[08:45] preservative, the higher the salt ratio,

[08:47] the more reduced risk you have for

[08:49] spoilage, which is going to ensure a

[08:50] more reliable ferment, which is good for

[08:53] beginners if you're just getting into

[08:55] the game, I would go a little bit higher

[08:57] on the scale and then as you get more

[08:59] comfortable, you can start lowering that

[09:00] percentage and going for more of those

[09:02] unique flavors. All right, so hopefully

[09:04] you're feeling more confident and you

[09:06] have a much better understanding of how

[09:08] fermentation works. Now, it's time to

[09:10] see it in action. And I have been

[09:12] harvesting a bunch of things over the

[09:14] last few weeks. And we're going to start

[09:16] off with carrots and beets. Two things

[09:19] that I love fermenting. I'm going to

[09:20] combine these into one jar because they

[09:22] have a very similar texture and the

[09:24] flavors together are going to be quite

[09:26] nice. Now, for this first ferment, I'm

[09:28] going to go into more detail of the

[09:30] process. And the other ones, I'm just

[09:32] going to kind of go over what I

[09:33] fermented and the salt percentage that I

[09:36] chose. and then Carly and I will do a

[09:37] nice little taste test to see where we

[09:39] ended up with these fermentss at the end

[09:41] of the video. Now, when you're

[09:42] fermenting veggies from the store, I

[09:43] would highly suggest peeling your

[09:45] vegetables because you don't know what

[09:46] they've been treated with and also if

[09:48] they've been in the ground longer, they

[09:50] might have a tougher skin. Since both of

[09:51] these are fairly small and young plants,

[09:54] the skin is very delicate. It's also

[09:56] loaded with nutrition, so it can be

[09:57] fermented. I'm just going to peel off

[09:59] and cut off any blemishes to get things

[10:01] cleaned up. And then I'm just going to

[10:02] chop up my vegetables in what I think

[10:04] will be just a nice little fermented

[10:06] bite.

[10:07] [Music]

[10:09] Now, once I'm done with the chopping,

[10:10] I'll get my scale out. I'll pop on my

[10:13] clean jar. I'll tear everything to zero.

[10:15] Then, I'm going to load in all of the

[10:17] vegetables. I'm going to cover them with

[10:19] water, which will give me the weight

[10:20] that I need to calculate my salt

[10:22] percentage. And since this is a fairly

[10:24] short ferment that I'm going to eat

[10:25] pretty quickly, I'm going to go with a

[10:26] lower percentage at 3.5%. But remember,

[10:29] since these are denser vegetables, if

[10:31] you're fermenting them for a long time,

[10:32] they could take a higher salt

[10:34] percentage. So, I'll multiply my water

[10:36] and vegetable weight times. 035 to give

[10:39] me the amount of salt I need, which I'll

[10:41] weigh out separately. I'll dump that

[10:43] into the jar. And I'm just going to

[10:44] cover it with the lid and give it a

[10:46] shake up. Generally, that's enough to

[10:47] get the dissolving process to start. And

[10:50] over time, all of that salt will just

[10:51] naturally dissolve. Then I'm going to

[10:53] pop on that glass weight to help keep

[10:55] those vegetables submerged under the

[10:57] water line, which is very important,

[10:59] especially in those early days before

[11:00] you've built up that good bacteria to

[11:02] protect things. And this will happen,

[11:04] like you can see here, a floater will

[11:06] pop up. It will break the surface of the

[11:08] water. Now, it's exposed to oxygen, and

[11:10] all of that bad bacteria can come in

[11:12] potentially leading to the growth of

[11:13] mold at the top of your jar. If that

[11:15] does happen, which things happen in the

[11:17] world of fermentation, you want to throw

[11:18] that away, learn from your mistakes, and

[11:20] start over. Now, the final step is

[11:21] popping on your lid. And what I love

[11:24] about these one-way lids is as CO2

[11:26] builds up in your jar, the CO2 will push

[11:28] out the remaining oxygen that was left

[11:31] over in the jar, meaning this empty

[11:32] space over time will have no oxygen,

[11:35] which is a much safer environment in

[11:37] your jar. And when actually fermenting

[11:39] your vegetables, there's just a few

[11:41] things to keep in mind. You want to

[11:42] store them away from sunlight. So,

[11:44] somewhere on a shelf that's not right in

[11:46] front of a window or in a basement with

[11:48] no windows. And when dealing with this

[11:50] specific type of lactic acid

[11:51] fermentation, just like the salt ratio,

[11:53] there's also a range of temperature that

[11:56] will work to properly ferment your

[11:58] vegetables. I find a range from 60° F to

[12:01] 75° F will work, which is great because

[12:04] room temperature falls right in that

[12:05] range. So for me, we've just been

[12:07] fermenting things right here at room

[12:09] temperature, and it's great. But if you

[12:10] ferment, say, in your basement at a

[12:11] lower temperature, you'll get some

[12:13] different flavors. Your vegetables will

[12:14] also ferment slower, which is a little

[12:16] easier to control. Versus at the higher

[12:18] temperature, things are going to ferment

[12:19] faster. It's a little harder to control.

[12:21] Things can kind of get away from you

[12:23] quickly at higher temperatures. Now, for

[12:25] the second thing I fermented, I had some

[12:28] garlic scapes, which emerge from the top

[12:29] of the garlic plant as they flower. But

[12:31] I'm not actually after the flour. I'm

[12:33] after these tender, garlicky, sweet, and

[12:36] delicate stocks, which I just cut into

[12:38] little pieces and fermented those at a

[12:40] 4% salt ratio. For ferment number three,

[12:43] I have my absolute favorite spring

[12:45] vegetable, which are hakarai turnups.

[12:47] These are super juicy. They're sweet.

[12:49] There's almost zero bite like you would

[12:50] get in a radish, which is why I like

[12:52] them better than radishes. And I

[12:54] actually fermented these whole at a 4%

[12:56] salt ratio. For ferment number four,

[12:58] I've been getting a ton of these radish

[13:00] pods, which actually emerged when it got

[13:02] a little hotter and the radishes bolted.

[13:04] They put out flowers at the top and then

[13:06] these pods started to develop and they

[13:08] came in the masses. This is just a few

[13:11] radishes that developed all of these

[13:13] pods. And it's a great example of how

[13:14] much more there is to ferment than just

[13:17] the actual vegetable that you're used

[13:19] to. I cleaned off all the pods, got

[13:20] everything weighed out, and again, I

[13:22] used that nice middle ground of a 4%

[13:24] salt ratio. Now, for ferment number

[13:25] five, luckily, I had some cabbage in my

[13:27] garden to show you how those ratios are

[13:29] slightly different. This cabbage was in

[13:31] the greenhouse, so it was a little hot,

[13:32] so they weren't really nice big heads,

[13:35] but hey, a few of these will turn into a

[13:37] great sauerkraut. So, I chopped up

[13:39] everything fine. I weighed out my

[13:41] sauerkraut. And since I'm relying on the

[13:42] water content in the cabbage, I lower

[13:44] that salt percentage to 2 to 3%. In this

[13:47] case, I'm going to go right in between

[13:49] at 2.5%. I weighed out the salt, dumped

[13:51] it over my cabbage, and you get to

[13:52] decide the texture of your sauerkraut.

[13:54] If you like it more broken down, just

[13:56] really massage in that salt and break

[13:58] down those cell walls. Now, I'll place

[13:59] the cabbage in the jar, and I usually

[14:01] just wait an hour to see how much

[14:02] moisture is drawn out. Now, you can see

[14:04] here, I actually didn't have enough

[14:06] water to cover all of the cabbage. So,

[14:08] I'm going to dump in some clean water,

[14:10] but to account for the ratio, I'm just

[14:12] going to sprinkle in a little bit of

[14:14] salt. And that will even everything out.

[14:15] Now, the last variable to consider is

[14:17] the time of fermentation. And what I

[14:20] would say is the first few days, things

[14:21] aren't going to taste great. If you're

[14:23] trying it, it might even taste a little

[14:25] bit off. And that's because that lactic

[14:28] acid hasn't developed yet. So, the good

[14:30] bacteria, all those health benefits, the

[14:32] sour flavor is not developed. And after

[14:35] about 5 days at room temperature, that's

[14:37] when things will start tasting better

[14:39] and they'll just continue to get better

[14:41] over time. But we're going to talk about

[14:42] the specific timings we like during the

[14:44] taste test.

[14:46] >> All right, so we have almost I don't

[14:48] know like 12 fermentss here. All

[14:50] different vegetables, all different salt

[14:52] percentages, different timings.

[14:54] >> Some things I didn't make in this video

[14:56] that have been going for multiple

[14:58] months. We're going to do a taste test.

[14:59] I want to rank them 1 to 10, 10 being

[15:02] the highest. and we'll see how it goes.

[15:05] Let's move these aside. Two hawkai

[15:07] turnups. This is the older one at 4%.

[15:11] >> This is also 4%.

[15:12] >> Okay.

[15:13] >> But this one's probably a week or two

[15:14] weeks older.

[15:15] >> Yeah. Let's try the one first.

[15:18] >> Wow.

[15:18] >> Good. Slightly salty at the 4%, but so

[15:21] good. This has been going for just a

[15:24] month.

[15:24] >> Yeah. It's salty at the beginning, but

[15:26] then it kind of passes and then you get

[15:27] that the sour flavor.

[15:29] >> Yeah. The juiciness of this still holds

[15:32] up.

[15:32] >> These look less fermented almost. Maybe

[15:34] cuz they're whole. Wow.

[15:36] >> Salt has gone down a lot.

[15:37] >> Mhm. That's from 421.

[15:39] >> Oh wow. So that is 3 months old.

[15:41] >> That is so interesting.

[15:42] >> Melloed out a little bit.

[15:43] >> A lot.

[15:44] >> The salt mellows. But it's not like a

[15:47] lot more sour.

[15:48] >> This is definitely better than that one.

[15:49] The extra time.

[15:50] >> 9 and 1/2. 8 and 1/2 for me.

[15:52] >> I would say this is like a nine and this

[15:54] is like a seven.

[15:55] >> Um

[15:56] >> let's go. Cuz we have two beats now.

[15:58] This is a 3%. What's that?

[16:00] >> 3.5%.

[16:00] >> All right. So, that's This is much

[16:02] younger than this one.

[16:03] >> Start with the young one. This one's

[16:04] beets and carrots, I think, though.

[16:06] >> This one's just beets.

[16:06] >> All right. Let's just try be the

[16:08] difference.

[16:09] >> Yeah. Because it's a lower percentage.

[16:10] Not too salty.

[16:11] >> Not too salty.

[16:12] >> Not that sweet.

[16:13] >> It still very much has like raw beet

[16:15] flavor.

[16:16] >> Yeah. I'm interested in in what's

[16:17] happening here.

[16:18] >> This is from May 23rd.

[16:19] >> Oh, wow. That tastes like a roasted

[16:21] beef.

[16:21] >> Completely different. It's amazing like

[16:23] how much the texture changes and it's

[16:25] not like, oh, this is mushy now. It's

[16:26] like, oh, this tastes cooked now. That

[16:28] tastes like a roasted beef and that's a

[16:30] 10 out of 10.

[16:30] >> And it's so sweet.

[16:31] >> Those a 10 out of 10.

[16:32] >> So good. Beets for the win.

[16:34] >> We got garlic scapes at 3% and these

[16:36] have been going for just a month.

[16:42] >> Those will get better. That's an obvious

[16:43] >> to me. That is a perfect salt level.

[16:45] >> 3%. 3%.

[16:47] >> Yeah, the 3% works. And we've been like

[16:48] blending these into salsas and relish.

[16:52] That's another note. It's not like we're

[16:53] just eating these plants. We're adding

[16:55] them to dishes, cooking them into

[16:56] things. We're blending them into things.

[16:58] It's just so good to have this around

[17:00] because you get the additional flavor

[17:02] that's built in. Like you don't need to

[17:04] add acid anymore. It's just like such a

[17:07] punch.

[17:07] >> This is incredibly soft.

[17:08] >> 8.5. Going to get better.

[17:10] >> That's like a 10 out of 10 for me.

[17:12] >> Okay, let's try these little radish pods

[17:15] that are about a month old at 4%. Oh,

[17:18] they're a little stinky. They smell like

[17:20] farts.

[17:20] >> I love that smell

[17:21] >> cuz that's the radish.

[17:22] >> That's the radish fart smell.

[17:25] >> Oh, like some have different texture.

[17:26] They have a bit of a pop.

[17:28] >> Yeah, they're like filled with juice.

[17:29] >> You know, these have gotten better cuz I

[17:30] tasted those about two weeks in. They're

[17:32] getting better. They're kind of fun. I

[17:34] would say an eight.

[17:35] >> Yeah, I'll give them an eight.

[17:36] >> Okay, so now we have four sauerkrauts.

[17:38] Classic. I don't This one doesn't have a

[17:40] date. We'll we'll guess.

[17:41] >> Yeah, we'll guess. That's That's

[17:42] interesting.

[17:44] >> Yeah, the brassica has that funkier

[17:46] farty type. That's why when you open

[17:48] like a sauerkraut, sometimes it smells

[17:50] like farts.

[17:50] >> That's how I know this is still young.

[17:52] This is a young femin that goes away at

[17:55] a certain point. probably a few weeks

[17:57] old. So, this is red cabbage with

[18:01] carowway. Our only spice in all of this

[18:03] at 4% from 2 months ago. Now, this when

[18:06] I was first tasting it, I was like, you

[18:08] got to watch out when you're adding

[18:09] spice. Any type of spice because the

[18:11] fermentation can really intensify the

[18:14] spice.

[18:14] >> Smell that. Smells like rye.

[18:16] >> Wow.

[18:17] >> I think if you didn't like carowway, it

[18:18] would be gross. But on the right

[18:20] sandwich or the right dish, like this

[18:22] would be so good on pastrami.

[18:25] >> Oh my god. or something like that.

[18:26] >> That is such a good point. Nine out of

[18:29] 10 for me.

[18:29] >> That's a nine out of 10 for me, too.

[18:31] Next time I would do less carowway.

[18:33] >> Last one of my favorite condiments of

[18:35] all time.

[18:35] >> Clearly favorite of mine.

[18:37] >> I couldn't I couldn't resist. This is I

[18:38] forgot the term.

[18:39] >> It's called cotito.

[18:40] >> Cito. This is cabbage, carrot, jalapeno.

[18:44] >> Greatest condiment of all time because

[18:45] it works as a salsa. It works as a

[18:48] sauerkraut. It works as a um sloth like

[18:51] >> but it's like a slightly fermented

[18:53] sloth.

[18:53] >> Spicy.

[18:55] M.

[18:56] >> Oh, I made this years ago on the

[18:58] channel.

[18:58] >> So good. The salt level is perfect.

[19:00] >> And then you get the sweetness from the

[19:02] carrot. 10 out of 10. I mean, the only

[19:04] thing is just like it could a continue

[19:05] to age. I would love more.

[19:07] >> Yeah. Well, this will be my next when we

[19:09] get jalapenos in. We have everything

[19:10] else.

[19:11] >> Oh, you're right.

[19:12] >> We're about to get them. They're coming.

[19:13] >> We're about to get a ton of cabbage.

[19:15] >> Oh, we got to do a video on that.

[19:16] >> That'll be a good short.

[19:17] >> We'll end on that.

[19:18] >> Oh, 10 out of 10.

[19:19] >> So fun. Hopefully, you learned a thing

[19:21] or two about

[19:22] >> pickles are good. And you should try

[19:23] making them.