5 SAFEGUARDS OF VEGETABLE FERMENTATION - Is fermentation safe?

[@Showboatride]

Very well explained in a relaxing laid back way. No silly music and long intros or fast flashing through photos or screenshots like so many channels nowadays. Great work 👍. Good channel discovery for the new year

[@YokoFuongAnh]

I have been fermenting vegetables for over 10 years now and never had any issues or got sick. Getting all my healthy probiotics from fermented sauerkraut, kimchi, onion, peppers, leeks, carrots, radishes, etc. Never had to buy expensive probiotics in my life and my gut health is thriving! 🙏🏻👌

[@joanneridge7733]

I love your style. I’m just beginning to ferment foods. I came across your channel and am highly impressed. Your rhythm clear speak and easy way of giving highly informative material is on point. Easy to understand and not condescending. Thank you.

[@52470]

Dear Adrienne, first of all I just want to say thank you for all of your hard work, dedication in all of your videos; and for sharing all of your wisdom. You are beautiful inside and out. I’ve just recently started some fermenting of vegetables myself while watching your videos, I’m excited to see the outcome of that; I tried to follow every single step. I even made the facial cream that you suggested, and I love it; it’s great and it’s all natural. It’s very cost effective too, I will not be buying those facial creams that make all kinds of promises with no results. I wanted to ask you a favor when you have the time of course!!! if you would make a video on how you take care of your hair. Shampoo/ conditioner etc…..I love your hair, it’s so healthy looking. I am just done with all the chemicals and artificial ingredients that are put in store bought cleansers which leave my hair oily and lifeless. Thank you again for all that you do! Happy New Year🎉 and May God bless you and your family abundantly. ❤😊

[@CleanFoodLiving]

Thank you Violet! May you be abundantly blessed as well!

[@Sir.RickParker949]

Thanks again. It's late but will watch tomorrow.

[@kathleenreynolds6492]

Watching your videos is, for me, a must in my journey to learn about fermenting. Thank you for your concise information presented in an easy way. I began fermenting cabbage over a year ago and am gradually increasing my repertoire. Friends are shocked that I make my own sauerkraut, cheese, and more. It’s creative, satisfying, and truly delicious.

[@stig]

I Love your work! Thank You and now I want do more Lacto fermenting soon!

[@liudmilaiakovleva9301]

Dear Adrienne, thank you very much for your important video. I began New Year with your recipe for red cabbage. But already have success with fermentation of white cabbage! Both options are very-very delicious. Thank you very much for such interesting, delicious, informative journey. Happy New Year and my best wishes to you!!!

[@willowwobble]

Excellent! And thank you for not including any innane music.

[@Caroline-Ann1509]

Thank you so much for this! I have just started out with fermenting foods and your video is the best one I have seen yet!

[@riveraspen2745]

Your skin is AMAZING!

[@dragoncarver287]

I really do like your presentations. Very informative and to the point. And easy to listen to. Thank you... Oh and best of days to you for the new year. I have some suggestions that I formed from experience. No fermentation weight? I only have a few so I use: 1. Cottage cheese or sour cream lids. I cut them to fit below the shoulder of the jars. They are made of food safe plastic. 2. For my 1 gallon jar that is not a canning jar (the lid fits tight but doesn't screw on), I use a light plastic garbage bag with salt water brine in it. It will form fit to the sides and seal out oxygen. 3. When cutting cabbages from my garden I end up with a lot of leaves that would normally be discarded. After cleaning thoroughly I used these by stuffing them over the top of the kraut mixture. Sometimes i have to cut them a little to work them in but even if they mold, the kraut doesn't. BTW, those cabbage leaves that usually get thrown out are still edible. Keep that in mind when things get really bad.

[@johnpapadopoulos9057]

Excellent tutorial. Thank you.

[@PlantObsessed]

I love this channel. I send people to you all the time. Great science based information. You have changed my life.😃

[@joycreated]

I have now made fermented mayonnaise twice and no one has died! Lol I saw three different KZbin's on this before I got brave enough and I don't remember if you had done one or not. But it's pretty amazing it increases the shelf life significantly! Love watching your videos!❤

[@eugeniab2990]

fermented…… mayonnaise??? really?!?? 😮😮 never heard of that!! how??

[@robertejennings5400]

I made my first quart of sauerkraut a month ago. I watched a lot of videos, but yours are the most helpful. I'm going to branch out to fermented onions next. Quarter pint jars make a decent weight if it's all you can get. Happy New Year to you and your family.

[@Rabbitunderground]

I love your channel. I'm a fairly new subscriber and so happy to have discovered you! I plan to start fermenting this year (2024). x

[@jeanettebot193]

A plasic bag filled with brine works also well as a fermentation weight.

[@thermal1966]

Hello. I'm new to fermentation. You mention that under ideal temperature conditions, the vegetables should be ready to refrigerate in about 4 or 5 days. Have you ever fermented longer? Is there a point where the fermentation becomes too acid and the vegetables become bitter? Or is it a personal preference to taste and one must expirement? Thank you for your videos.

[@blessisrael6455]

Hello, some ferment over a wk, even 2-4 weeks; fermenting this long diminishes the probiotics as the bacteria runs out of food and the acidifying bacteria turn to a more vinegar-type of brine over time; For Cabbage, fermenting is good 6-7 days; but other vegetables are different; other vegetables like carrots are crisp when cultured and don't get very sour due to the sugar content and can backfire when over-fermented; 3 days is all takes…… ; )

[@thermal1966]

@@blessisrael6455 Interesting. Thank you.

[@jackyjaguar1678]

Dear Adrienne, your videos are pleasant to watch and you do a great job of showing and explaining your points. Thank you. Will you please help and take into consideration a scenario I just experienced with my first fermentation attempt. On Wednesday, Dec 27, 2023 (about 10 days ago) I made sauerkraut with cabbage, carrot, onion, garlic, ginger, lemon. I put the perperation in o a kilner 170 oz fermenting jar with a cabbage leaf and weight keeping the food under the cabbage leaf submerged into the brine, with a glass weight on top (following all your steps on the kraut video). The food only filled about 60% of the jar and there was maybe 6+ inches of airspace up top before the lid. In the last few days, I noticed that the top inch of the preparation looked like it wasn't completely submerged in the brine anymore due to it drying out. Also the cabbage leaf was spoiling and the bits of sauerkraut on the top layer looked a little discolored. After watching your video here, I realized this is a problem and took out the cabbage leaf and about a cup of the sauerkraut preparation up top out, and discarded it. I then sampled about a tablespoon of the fermentation, and took about 28 oz of water mixed with about 3/4 tablespoon of salt and added this brine to the top. I then put a silicone topper with a weight over the preparation and it is now completely submerged. Is the a safe way of correcting a problem taking place, or does this sauerkraut need to be thrown away? I hope that tablespoon of preparation I just sampled doesn't make me sick? I will really appreciate you reflection upon this scenario and please let me know if you have any questions. Thank you very much

[@juanitadaniell1249]

I have a similar problem. My top leaf has turned dark in a few places as it was above the brine after a few days. I wonder if I can take out that leaf, or throw the whole jar away. Did you ever get an answer about this problem?

[@debkincaid2891]

Thank you, thank you, thank you! 😍

[@Livewithoutlitter-ts2si]

Thanks for video!im fermenting my first sauerkraut

[@blazebi47]

I'll be starting fermenting this year (my resolution for this year) and I was wondering if you have made a video of (or are willing to make a video of..) a fermentation in a Sichuan pickle jar? Pros, cons, safety etc...? 🥺

[@henkoviera9718]

Have a fantastic 2024 & any blessings to all

[@smaira2024]

In India we make a fermented drink with beetroots and carrots called Kanji. We wash and cut the vegetables and then add ground black salt, black pepper, regular salt, water and ground yellow mustard seeds. The mixture is supposed to be placed in sunlight covered by a cheese cloth and instruction is to mix it at least once a day. This process has been followed for generations successfully. I plan to make this in a foreign country so I'm wondering how I should adapt to follow the safety guidelines you have shared. I'm not sure how to manage the weight , oxygen exposure with the daily stirring. Any suggestions?

[@aribella6913]

What a great video. Thanks for sharing

[@MalcomMalediction]

best fermentation videos on youtube!

[@thermal1966]

Great videos and information. Just made 2 batches. Not sure if I have enough brine covering the vegetables. Should I chop up some extra cabbage and work in more salt to make extra brine or is water and pink salt mixture sufficient to add to the jars to ensure the vegetables under the cabbage leaf are completely submerged? Thank you. Happy New Year. 😊

[@CleanFoodLiving]

Handmade brine, salt + water is fine as an add on. No need to chop more cabbage

[@avwel3827]

Thank you incrediblg much!!!❤❤❤ So understandable , awesome!!!

[@truegrit7697]

I love your channel - I have turned so many of my friends onto you! I would like to hear your take on Tempeh! ❤

[@CleanFoodLiving]

Tempeh is another great fermented food! .... Someday I'll get to it on my channel😊

[@henkoviera9718]

Thank you for your fantastic videos

[@Believe_the_Bible]

Well done, as usual. Thank you. You're awesome.

[@cepamoa1749]

thanks, allways usefull informations.

[@cheryljohnson206]

Awesome videos on fermentation!❤

[@jessiep2931]

Great information. Thanks!

[@sarahdurst906]

Hello! I just found you and I’m so glad. You have encouraged me to start this journey myself (was previously buying from small herbalists and farms, but that has gotten expensive!). A question: do you test the ph of every batch just to be sure?

[@CleanFoodLiving]

You certainly can. I think you'll benefit from this other video of mine if you're planning to get started on a fermenting journey. Good luck, I hope its life changing for you! kzbin.info/www/bejne/d4LcdoCQoJKnnaM

[@eugeniab2990]

Dear ladies, I have the silliest question- has any of you any advice as to how to get my husband to eat fermented..anything?? He won’t eat even “normal” veggies other than “normal” veggies. Yes. So bell peppers, tomatoes, carrots and potatoes are ok. That’s it! Think a grumpy collic gassy BABY!!! - how does one deal with that?? 😢😢😢😅

[@sabinealexander2773]

Thank you so much. My last batch has a strong acetone smell and taste to it. Can I keep eating it or should I just throw it away before I poison myself.

[@mabelmbah5738]

Happy newyear!

[@deledwardl]

Thank you for your very informative videos. You turned me on to fermenting two years ago. I love Kim Chi and this past summer I branched out into beets and peppers. Next year I plan to double my production. My question for you is: I have one batch of Kim Chi which is soft and not crunchy like any other batch I have ever made? Would you have any idea what would cause this? Thank you for your time.

[@CleanFoodLiving]

Things like that can be caused by what's going on in the jar with the microbes. They're invisible so we have no idea which species, how many of which, etc. that may be causing it. But microbial shifts are typically the cause. Just Happens sometimes when fermenting with wild microbes - no need to worry though!

[@Hardlyable]

After watching a few of your videos this past year I began fermenting some cabbage I grew for kraut. Using your methods has been a success and I have enjoyed my results. A silly side note.....do you have a good way to grasp and lift out the slippery glass weights out of the jars after fermentation??? lol

[@CleanFoodLiving]

Yes! Use a paper towel as a gripper, works like a charm!

[@ZelenskyHater1611]

THANK YOU!!

[@JeffLeSueur]

Great video! What about reusing the brine for the next ferment, since it is already at the lower pH?

[@xlntnrg]

Working fine for me, but I only use it as starter culture (like 2-3 tablespoons brine for a 1.5 liter fermentation jar) to ensure that the amount of good bacteria is both high and predominant from the beginning, and for speeding up the acid production, preventing bad bacteria from growing. Using brine from a good batch as a starter seem to reduce the risk for getting bad results in general. I avoid using brine from batches with kahm yeast though (I rarely get kahm yeast anyway).

[@thedeciderer43]

I've been getting into ferments lately with kombucha, red onions, sauerkraut and kimchi. I'm curious if i can add some unflavored kombucha or ACV to my vegetable ferments to help lower the PH and speed up the process?

[@crunchystuff3365]

Happy New Year to you and yours! Thank you for all the great videos! I have a question about making sauerkraut. Is it possible to add a saltwater solution if the cabbage doesn't make enough brine to cover the vegetables properly? And if so, what is the percentage of salt to water? Thanks again!

[@CleanFoodLiving]

Yes you can. 1 tbsp fine salt or 16 grams to 1.5 to 2 cups water. That amount of salt to anything in that water range is what I use.👍

[@crunchystuff3365]

@@CleanFoodLiving Thank you so much!

[@ricardoalonso6395]

❤❤❤amazing content

[@davismogeni7575]

what happens when i exceeded amount of salt and my kraut is 2 weeks fermented already? Kinda bitter

[@jessicalowther56]

Thanks for this, going to watch other videos of yours. Is there a safe window for the lowering of the ph?

[@CleanFoodLiving]

5 days👍

[@YvesStOnge]

I been fermentating all my veggies thanks to you and so phar everything is going well thank you 😊 and happy new year 😊

[@sarahatwood1044]

Thank you for your instructional videos! I've started fermenting my own pickles, and I'm running into a problem that is baffling me. My first try was with picking cucumbers and fresh dill on the stem, and it turned out great. Since it's not harvest season now, I'm left with regular cucumbers and loose dill weed that is dry. So this is my latest try, and what it is doing: cut spears so only halfway filled height of jar; still put dill, garlic, cloves, and coriander at bottom under cucumbers; put cucumber slices under weight to ensure things stayed down; day two or three bubbles caused over flow, so changed paper towel; day 5 smell was off, calm yeast had formed, and bubbles still trapped inside. Smell has not improved, what could be going wrong? I wash things with hot soapy water, except the cucumbers... I just rinse those. Any ideas or suggestions?

[@CleanFoodLiving]

Are the latest cucumbers you used from the grocery store?

[@sarahatwood1044]

@@CleanFoodLiving Yes

[@CleanFoodLiving]

@@sarahatwood1044 I think that is the problem. I have discovered that store bought cucumbers have a 99% fail rate. (not all grocery produce does, but a handful do have problems and cucs are one of them) Before they hit the grocery store, they are power washed. I suspect this is the culprit of their high fail rate.

[@sarahatwood1044]

Bummer! So I will try organic cucumbers from more natural markets then... otherwise I will have to wait till summer.. That stinks! Healthy canned pickles are 8$ a jar, and the fermented ones are more 😝

[@CleanFoodLiving]

@@sarahatwood1044 "Organic" from a "Natural" grocery store doesn't matter, I'll help you save your money! The only cucs I've found to ferment successfully are 1.) garden 2.) Farmer's Market which is essentially farm to stand. When I go to famer's market and buy any kind of produce with the intention of fermenting it, I always ask the farmer, has the produce been washed or rinsed? 99.9% of the time they say no.

[@ΘΟΔΩΡΗΣ74]

is fermantation steel working if my brine has more salt that is needed?? ( i say this because on my first try with cabbage now i have seen other user video and put large salt between cabbage lairs) so i pressume more than 2% you mention.

[@longandshort6639]

Can I use the whey from milk kefir instead of brine?

[@mirta9441]

So if the glass weights move up that means it won't work?

[@Hudnash]

Achieving an acidified brine below pH 4.6 should prevent growth of Botulinum

[@xander2drax]

Thanks!

[@CleanFoodLiving]

Thank you!

[@davidmastel5652]

I am interested to find out if a water zipped baggie works to hold the down the veggies? I ordered the weight and they will be here for day two of my beet, carrot, cabbage and onion mix.

[@CleanFoodLiving]

Yes you can try that diy weight version 👍

[@eupt4]

It’s June in Florida.i set my AC at 78 to save electricity. Can I start sauerkraut on my counters at this temp?

[@CleanFoodLiving]

Yes, no prob😊👍

[@danielleosentoski520]

So I followed a recipe for preserved fermented tomatoes but I’m worried there’s too much salt for fermentation to happen. 3 tablespoons of salt per quart of water and to Stores packed in whole. Leave for three weeks.. what do you think?

[@CleanFoodLiving]

The fermentation will still commence, but because of the heavy salt load, the tomatoes may come out too salty in flavor for your preference. But yes, it will still ferment at that level👍😊

[@stephss]

HAPPY NEW YEAR 🎉🥳

[@bassjnej]

when do i first check ph ? I am using BurpLids so after check do i suck vaccum again

[@CleanFoodLiving]

Check around day 5, then re-vaccum the jar 👍😊

[@bassjnej]

@@CleanFoodLiving Thank you

[@hbg8683]

Why is my fermenting brine cloudy, Please and Thank you 🎉

[@CleanFoodLiving]

It should be. It's the sign of active fermentation.👍🙂

[@hbg8683]

@@CleanFoodLiving Thank you 🌷

[@conanastinkho3412]

The best/ ONE WONDERS why even if high priced ,there are no FERMENTED ONLY stores. Where its done and good maid ✔️😋 , esp them carrots..u buy N PUT IN FRIDGE be done.. ? Hmmmm

[@dianasims2668]

Your videos are fantastic and among the least annoying on KZbin!

[@hsinghal1]

Will airlock fermentation jar work. Weights are too costly.

[@legend7ify]

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[@JohannaVeerenhuis]

Thank you so much, again! I’ve learned so much from you already and I appreciate it a LOT! 🫶

[@davismogeni7575]

what happens when i exceeded amount of salt and my kraut is 2 weeks fermented already? Kinda bitter

[@CleanFoodLiving]

you can pour out some of the brine and replace with water so long as it's stored in the refrigerator. Or remove the portion you want to eat and give it a quick rinse with water. Either way some probiotics will be lost but many will remain. Then with the next batch you can add less salt.👍