Have you ever tried to ferment alfalfa sprouts? Well, I have and here are the results of my lacto fermented alfalfa sprouts experiment plus taste test!
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Self Sufficient Me is based on our small 3-acre property/homestead in SE Queensland Australia about 45kms north of Brisbane – the climate is subtropical (similar to Florida). I started Self Sufficient Me in 2011 as a blog website project where I document and write about backyard food growing, self-sufficiency, and urban farming in general. I love sharing my foodie and DIY adventures online so come along with me and let’s get into it! Cheers, Mark 馃檪
1 teaspoon per pint First thing Stacy said was that was a lot of salt =) congrats on 100k we know you have worked hard!!!
You were SO stalling. But, who could blame you? When I saw how much you had on your fork, I yelled at the screen, "Just a tiny bite, Mark, just a tiny bite!"
Congrats on 100k subs You've earned every single one. ~ Lisa
I enjoyed the dramatic close ups and suspenseful music. Quite droll.
Why do it when you are only growing a pot full? Perhaps washing the veg would reduce the salinity. Salty diet = high blood pressure. Alfalfa, best fed to the livestock. Mung beans perhaps next time. I would worry about giving myself a dose of botulism or listeria. If you are running short of ideas, what about using some of your bountiful fruit in preserves such as chutney, marmalades and jams. Too much sugar perhaps, but safe and nice to give away to friends. You have the luxury of a year round growing season to put fresh vitamin rich produce on the table.
100k celebration soon? what are you going to do?
I bet they鈥檒l be really tasty in with other veg! TFS ~Lisa
I've tried sprouts with some half vinegar brine and they tasted fine, definitely better than the fresh ones.
Lol
You make me smile…bwahahaha
Brave? Yah that's one word for it.;) Ferminted foods are an aquired taste but they are good for you. Thanks for the video
I really dont like when you tile have a clickbait and i see lots of them in you picture to
You are dumb
Lol really liked the music when you tasted the sprouts how funny! What a great sport!
Thank you! I just started some with a tablespoon of kraut liquid and a tablespoon of water kefir liquid and some brine at 1/2 spoon per pint. Then I saw your video. So I don't feel like I'm wasting my time! Oh, and I would have floated the sprouts in water first to rinse off the seed hulls. That's probably what grew mold.
Lol…. I freaking love this guy.
yes, but use like 18 grams of salt per liter a water is enough
When I'm trying new ferments, I tend to add enough salt to make the water taste like the ocean. Not too salty. But since I wonder if the sprouts didn't have enough sugary substrate to feed the wild ferment. You might consider adding a 1/4 tsp of sugar (in the small jar you used) before closing it. It shouldn't make the brine sweet, but it will provide enough food for the bacteria to start eating and digesting. Just a thought. I'm going to try this with sprouted beans. Great video! You had me giggling.
Adding that amount of water and salt would stop the fermentation. Less salt and mainly its own juices should fix the problem.
4:14 some things you have todo for everyone. These are ur sadess expressions ive ever seen on any of ur videos.
So lol …'it left a sour taste in your mouth'
1 tbsp of course salt per liter of water. It is better if the water is boiled, to kill off the "other" bacteria – the one we don't want. However, I don't think that sprouts had the time to mature (being sprouts and all) and accumulate all those sugars a mature plant would have….. The Koreans add sugar to their kimchi, to speed up the fermentation process.
Try vinegar or add chili dill and top off if you use the salt brine/ refrigerate method.
omg I can麓t watch this.
Did you try rinsing them and retasting them, after the video? I wonder if the salty taste would rinse out or not. I know nothing about fermenting food, but we had our bacon salted and it was too salty as well. We rinsed the meat before frying and it turned out ok.
It's my understanding that hydroponic or sprouted veg doesn't necessarily have the bacteria required to start the fermentation, as it comes from dirt ?
It may require a starter culture of some sort ?
Also I think you were way to salty to allow the process to play out. I did love what you did here for science 馃檪
I didnt read all the comments but i can tell you where you went wrong. Salt should be 2% by weight of the water, so 100 grams of water add 2 grams of salt. Also, in order to do a lacto ferment you need something with the lacto bacteria on it. Since those were sprouts, grown in a jar, and did not grow from the earth, they very likely did not have the needed bacteria on them. You can get around this in a couple ways if you want to try again. You can use a starter culture you can buy OR you can fold up one leaf of organic cabbage and put on the top, then put in your weight.
Just like if you want to ferment Hydroponic veggies you need a culture OR you need something that grew in the ground to provide the bacteria. Amazon sells starters, Caldwell is the name of one, just search for "vegetable fermentation starter culture"
I loved this video. Music made it awesome!
I plan to use a little freshly strained kefir whey and a Celtic sea salt with bottled water to ferment my sprouts. I may throw in some garlic too.
Did you try this again in the future? Be interesting to see another method.