Noma Guide to Lacto Fermented Pickles

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- Noma Guide to Fermentation: https://amzn.to/2mXDD3X

Today, I'm going to be cover the Noma guide to lacto fermenting in a brine, or simply put, how to pickle. And the coolest thing about this process is that it can be used to pickle anything you please, so experiment away.
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--- BASIC Noma LACTO PICKLE PROCESS ---
1. Place empty crock or jar on a scale and tare or zero the scale.

2. Fit the vegetables snugly into the vessel

3. If you want to add any additional spices (bay leaves, mustard seeds, peppercorns, etc.). See the video for ideas.

4. Add enough water to submerge the vegetables and note the weight down.

5. Calculate 2% of that weight, and weigh out that much salt into a bowl. (MAKE SURE you calculate and weigh exactly for safety, you can go above 2% but do not go below.)

6. Pour the water out from the vessel and mix the salt until it’s dissolved.

7. Pour the saline solution back over the vegetables. 

8. Cover with the cap, and lightly screw on the cap, allowing nothing to enter, but loose enough that gas produced from fermentation can still escape.

9. Now it is time to wait. Normally, just leave them at room temperature, though Noma does their ferments at 82 F. You can ferment in the fridge, though it will ferment at a much slower pace.

10. If fermenting at room temperature, you want to start checking on the pickles after 2-3 days and monitor the progress for sourness.

11. Once the pickles have reached the desired sourness. Move to the fridge, screw the cap tight, and it will store in the brine for several months for you to enjoy.

Fermentation seen in this video:

--- Fermented Hot Giardiniera ---
Equal parts (all diced)
- Celery
- Carrot
- Onion
- Red pepper

Spices
- 2 cloves garlic
- 2 red hot chiles
- 5 grams oregano
- 5 grams peppercorns

--- Golden Beets & Garlic ---
- 2 Golden beets, julienned
- 2 cloves garlic, crushed

--- Onions & Poblanos ---
- 1/2 large white onion, sliced
- 2 poblano peppers, julienned

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OTHER DETAILS

All sources used:

PROCESS- The Noma Guide to Fermentation
BOTULISM - https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/foodborne-illness-and-disease/clostridium-botulinum/CT_Index
BOTULISM - Noma guide to fermentation (Pg 62)
BOTULISM - https://www.cdc.gov/botulism/surv/2017/index.html
KAHM YEAST - http://phickle.com/the-wrath-of-kahm/

Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Rode Video Micro
Edited in: Premiere Pro #NomaFerments

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Видео Noma Guide to Lacto Fermented Pickles канала Ethan Chlebowski