We Located the Globe&#39s Most effective Pickle in a German Forest #Germany #journey





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.

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22 Comments

  1. 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.

  2. 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.

  3. 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

  4. 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.

  5. 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.

  6. 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.

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