My good friend Garry takes me on a trip to the German Spreewald to style the world’s most effective pickles: The lacto-fermented Spreewaldgurken. Join us on an journey to the region and adhere all over to master how to make pickles at residence at the finish of the movie.
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► Vintage Spreewald Design and style Pickles Recipe 🥒
for a tiny jar, keeping all over seven-8 gherkins:
four% sizzling salt water brine
four crushed cloves of garlic
one-two sprigs of dill flower
one/two tsp peppercorns (optional)
one/two Tbsp mustard seeds (optional)
two tiny bay leaves (optional)
ferment at home temp for three-fourteen times retail outlet in fridge
► Lebanese Pickles Recipe 🥒
encouraged by the recipe from Yotam Ottolenghi’s “Jerusalem”
for a tiny jar, keeping all over seven-8 gherkins:
four% sizzling salt water brine
four crushed cloves of garlic
one/two tsp peppercorns
one/two Tbsp mustard seeds
one tsp fennel seeds
three cloves
5 allspice berries
two tiny bay leaves
two pods inexperienced cardamom
two tiny dried chilies
ferment at home temp for three-fourteen times retail outlet in fridge
► MY Name IS ANDONG
Food is so impressive in bringing cultures jointly – a little something I learned when I lived in China. So let’s journey, take in, cook dinner, and master from every other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and foodstuff lifestyle.
► Fb
Geht's als nächstes mal in die gute Pfalz um den Wein zu probieren? 😛
Hi Andong! In a classic fermentation process you never use hot water: Temperature does affect the rate of fermentation in yeast. The rate should increase from 10°C to 40°C. At 50°C and above, the rates will decrease. … The fermentation rate at high temperatures will be low because high temperatures are lethal to yeast. Enzymes move too fast and denature at high temperatures.
If you live in Berlin, visit Szczecin in Poland. You will eat the Best pickled cucumber in the world, mate!:)
Wenn du aus dieser Gegend kommst, ist das ganze Video für dich eine Mischung aus Hommage und Cringe. :'D Danke also dafür an deinen Kumpel!
Ich hätte dir übrigens noch die traditionellen Kartoffeln mit Kräuterquark, frischen Zwiebeln und Leinöl empfohlen. Letzteres auch nur aus dem Fass vom Srpeewald! 😛
Tolles Video, liebe Grüße und ich hoffe, wir laufen uns in Berlin mal über den Weg.
If you would take train to Poland, it won't be a huge mistake. Our pickles are also good 🙂
Cringe
Das lied am Ende hahahahahaha shit heimat flashbacks
you should make russian music channel :))
Hey! Great video! Thanks for bringing back great memories of when I was camping in spreewald. Those pickles really are to die for! My favourite kind came in a big bucket an they were without skin, kind’a sweet tasting. Now I have a weekend project:D
I still can't wait for the day in which I'll see a video featuring B&B and Andong.
i'm loving this video, although i'm also concerned about your sodium intake 😀
DANKE.
I never thought I would enjoy pickle content so much but lately I've been making pickled cucumbers, carrots and radishes and honestly? I fkn love pickles.
i don't like pickles (maybe because pickles in US suck), but your friend Garry is so hot.
btw, just learnt that it does not need vinegar to make pickles…
Pickles! Das ist so massively cool.
My grandmothe rmade the best "Salzgurken" She only used small cucumbers from the garden, well water and sea salt. My mother, on the other hand, made the best "Senfgurken" with ripened (yellow skin) cucumbers,vinegar, salt, sugar, mustard seeds and spices. Thanks for bringing back old memories.
You should have taken the train to Poland. The pickles are amazing.
"I DILL ick"…funny German guy!
I can't believe you only have 120k subs, the quality and just professionalism incredible, keep it up. Really been here for a while and still the first video I see when I open YouTube and it's there.
Immediately clicked on this. God tier content as always Andong
I literally always likes this guys video
Finally something about GERMAN CULTure!!!