Uploaded January 2023 | Updated September 2026, 1 hour ago
How to simply and successfully ferment vegetables and fruit with salt using lacto fermentation. I'll show you the basic method, the 2% salt rule to work by and how to both traditionally ferment in jars as well as how to get creative, work with interesting flavours and ferment in vacuum bags.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Intro
01:12 The 2% Rule
2:24 How lacto fermentation works
3:14 Method
4:20 Fermenting in vacuum bags
4:57 How long to ferment
5:46 Ingredients & Flavours
6:38 Examples & Ideas
2% Rule & Method -
Weigh fruits or vegetable and calculate 2% of their weight.
Add 2% of their weight in salt to the fruit or vegetables and then if needed add a 2% salt brine to cover them (2g salt per 100g water).
Submerge your ingredients in a jar with a fermentation lid or vacuum pack your ingredients. Allow them to ferment for 4 days up to 2 weeks or longer then when you like the flavour move them to the fridge to store longer term.
How to simply and successfully ferment vegetables and fruit with salt using lacto fermentation. I'll show you the basic method, the 2% salt rule to work by and how to both traditionally ferment in jars as well as how to get creative, work with interesting flavours and ferment in vacuum bags.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Intro
01:12 The 2% Rule
2:24 How lacto fermentation works
3:14 Method
4:20 Fermenting in vacuum bags
4:57 How long to ferment
5:46 Ingredients & Flavours
6:38 Examples & Ideas
2% Rule & Method -
Weigh fruits or vegetable and calculate 2% of their weight.
Add 2% of their weight in salt to the fruit or vegetables and then if needed add a 2% salt brine to cover them (2g salt per 100g water).
Submerge your ingredients in a jar with a fermentation lid or vacuum pack your ingredients. Allow them to ferment for 4 days up to 2 weeks or longer then when you like the flavour move them to the fridge to store longer term.
