Hello everyone.
In this video we gonna continue to our
pickle series from where we left off.
If you didn't watch the previous videos
I recommend you to watch them.
But I'm saying right at the beginning of
the video, when preparing these pickles
I consciously don't use lemon or vinegar.
We know how
beneficial these ingredients in general
but when we put them
into the pickles they inhibit production
of the probiotic strains that we want.
So I wanted to say this at the beginning
of the video. So please don't say
"Why you didn't add them?" later. That's why
I don't prefer adding them.
Classy recipes
Gushing health
From the inside
Adress of enough and balanced men
Centre of wise and conscious women
Onat Oktaş TV
And let's see what we need...
We need water
and we have a bottle.
So we'll shake the bottle for mixing
water and salt.
We have substitute water.
Of course we need salt. I use pure life
brand.
The pink one as you see. It's non-iodized
himalayan salt.
I grind this with the coffee grinder and
becoming like this.
I mix like this and shake it in the
water.
What else,
the pickle that we gonna
prepare
will become more crunchy, for those who
likes more crispy and crunchy.
Let's see what we have.
There are carrots, beets
plus we're gonna add purple cabbage.
And what else,
we're gonna add tannin
substance
to top of the pickle jar. For this
purpose
I have sour cherry leaves and vine
leaves that i gathered newly.
Plus we have garlics and peppers.
What else,
a dessert spoon for measuring the salt.
Jars.
Today I'll try an additional probiotic
source.
This is "Advanced Multi-Billion Dophilus"
from "Solgar" brand.
But again i remind you, you can use
another brand or type.
There is no rule like you should use this
brand or any additional probiotic source.
You can use your doctor's recommendation
as an additional probiotic source
if you wanna use.
But as i said earlier additional
probiotic capsule or powder is
absolutely not the only option
you can use kefir. You can also use old
pickle juice
which made without lemon and vinegar
instead of that
or you can prepare just plain pickles. I
think
these would be much better options. I'll
try preparing the pickles
with and without the additional
probiotic capsule. Just for comparing
them.
So don't perceive the probiotic capsule
as a must or the first option.
Yeah.
What else,
the pickles that I prepared has another
difference from the regular pickles.
My friends, if you clean and wash the
carrots well enough
of course you'll clean it well but you
can peel
or cut the uncleanable parts.
I mean you see here, it doesn't look good.
We cut and separated this part.
We are throwing this to the trash.
This is ok possible.
But it makes more sense to eat carrots
with it's skin.
Because no need to lose time with
peeling the rinds.
Plus the rind has some nutritional values.
The same goes for beets. These are raw by
the way.
So they'll be crunchy. You see,
it's a raw beet. Just washed and cleaned
good enough.
As you see raw beets are also completely
edible
including these parts.
Of course cooked beets are easier to eat.
Pickled beets are also easier to eat I
think. But because we want crunchy
pickles this time,
we'll pickle with raw ones.
So don't waste time with peeling the
skin plus don't waste nutritional values
also.
I prepared the vegetables before.
We are dicing the carrots as you see for
fitting in the jar as possible.
I'm not peeling also the beets as you
see. I'm not using julienne peeler etc...
So i'm not losing time with peeling the
rind.
So that's how i slice beet. And it's time
to filling the jars.
First I'm dropping the garlic, carrots,
beets. I'm mixing all.
I'm adding abundant garlics between
spaces.
I'm adding purple cabbage also.
Press!
Continue to pressing.
Sorry! I have to draw your attention to
something.
I used a little jar for just showing to
you here.
As you can see my hand gets stuck into
the jar.
Because it's small for my hand. This is
a dangerous moment.
If the jar was cracked or broken at that
moment i could get into trouble.
If you're gonna use a small jar
you can
use this kind of pestle you see in my hand.
You can pack the vegetables down like
that.
Or if you have celiac disease you can
use
unwooded type of it for pressing the
veggies.
Like glass or steel pestles. It will be
much safer for celiac patients. So you
can take precaution against any cross
contamination
possibility and plus more easy to clean.
Please don't take unnecessary
risks. So I showed you what should not
be done.
Let's continue from where we stopped the
video.
Biggish garlics goes into the bigger jar.
Don't forget the peppers.
Continue to pressing!
It's near to full. I put the garlics as
whole into the jar including the skin as
you see.
Yeah. Now it's salt time.
Salt water time.
The ratio will be 5 desert spoons of
salt per 1 liter water.
You can put just a little more salt to
water. I mean if you add more salt
mistakenly up to five and a half desert
spoons limit,
It's not matter.
It's time to pouring the salt water.
Now we'll cover top of the jar.
I'm putting the sour cherry leaves.
I'll add also little bit of vine leaves.
Let's put half of it to this side.
I'm pressing it thoroughly!
After tightly closing the lids
I'm passing to the other one.
Again the same system.
And the other one.
After preparing the little jar it's time
to fill these
with salt water.
And this time I'll add additional
probiotics
into the remaining salt water.
And now I'm pouring the powder from the
inside of the capsule
into the bottle.
And then I'll mix them by shaking the
bottle.
And then I'm filling the jar with salt
and probiotic added water.
The remaining process is filling top of
the jars.
I'll roughly halve the vine leaf and put
it to top of the jar.
I'll put little bit more into this one
because it's bigger.
I'm filling the remaining part with
remaining sour cherry leaves.
I'm covering the lids tightly.
Yeah.
The preparation stage of our
pickles is over.
In average conditions the pickles with
additional probiotics can be consumed
roughly three weeks later. But it depends
on the preference.
So it can be a little longer or shorter.
The plain one will take roughly one
month or a little more.
And again it depends on your taste.
We'll check and taste it
in specific intervals of time.
Why?
There may be a decrease
in water amount. If so we'll add salt water.
In this case the ratio that we're gonna
use will be five dessert spoons of salt
to one liter water again.
I mean if you prepare one dessert spoon
of salt to
one glass of water or one teaspoon of
salt to one
tea glass of water and mix them it will
be the same ratio
with less amount. Then pour it as needed
amount.
We'll put these to a cool and dark place.
We'll control them in specific intervals
of time.
If there is something to do we'll do it :)
And that's about it.
I'll see you in the next video :)
And it's time to filling the jars!
First let's start with the big one.
Yeah,
frankly the garlic doesn't look
proper.
So...
