Best Sauerkraut Recipe! (Fermented Cabbage) The Ultimate Guide

[@karlkutac1800]

CFL - I saw several negative comments about your content. Please do not listen to them, or let then get you down! Keep doing what you're doing. Keep being you. You're awesome.

[@cherylaspeling3739]

This was one of the best presentations on the making off saurkraut I have ever seen! So thorough and precise! Thank you !! Excellent

[@kene866]

Great channel! Thank you!

[@louwrainemyburgh8835]

I only listen to you about fermented foods.

[@weezyb.]

This is the best instructional video on fermentation that I've seen in a long time. Your voice is relaxing. You're to the point...being concise without neglecting important details. The photos are superb (I'm a visual learners, so they help much), and the timeline is easy to follow. Even the how-to for handling dry cabbage was not expected. You covered all bases, young lady! THANK YOU!!

[@riverflame]

Yours is my go to channel for ferments. Always have success following your methods. Thank you.

[@TheJoan48]

I'm so glad I found you. I'm older now and in great need of fermented foods. I recently did a hair test and found out I'm low on several bacterial strains. I've never really eaten fermented foods because I was never taught how necessary they are. We sure lost alot of ancient knowledge over the generations. I'm so grateful for this video. I'm going to try making my first batch very soon. You helped me so much. Thank you.

[@HealthWyze]

Your 'doctor' is a quack to the extreme. You can't test for bacteria with a hair test.

[@Sketchbook999]

Vinegar gets rid of parasites. There was experiment done must be KZbin video somewhere

[@colleenhartslief7368]

I'm in the same boat

[@DaphneSono-s1z]

Thanks for sharing I'll try this recipe 😋

[@glaskie35]

Oh what is the hair test you done and what does it test for

[@auntielaureningeorgia8806]

This is by far the best sauerkraut class/video that I have seen in years. Bravo🎉

[@jeralewis3920]

I just made three jars of fennel sauerkraut with carrots and your directions were spot on. Thank you for sharing all your knowledge!

[@kisutis]

Love fermented vegetables! my dad since my chilhood is preparing the best ever sourkraut or sour cabbage as soon as firsr colder weather starts in november,, that we eat all winter - around 5 kg with caraway seeds and cranberries in natural wooden jar kept outside. There are some techniques to keep cabbage crispy and tasty, should learn from my dad till he is alive. Also he bakes perfect rye bread with 7-8 types of different seeds usibg fermentation starter (no yeast) that he makes himself from rye flour.

[@janice2992]

@kisutis cleaver Dad. Ask for his recipes, methods and his family's name's, dates of birth, where, who they married and children ect as much as you can learn. Write it all down. All stories and events can be passed down and people like to know. You may become closer to relatives than you were before. Older family are a wealth of knowledge. Who did your dad learn from, chances are other family members are likely to be gifted in food prep. 😋💖

[@gr.gr.9886]

Hi, it would be nice to know that wise knowledge!Greta, Budapest

[@lilatravelpartners]

​. cannot ' Read more?' glitch

[@MrIrrationalSmith]

I recently started brewing kombucha, and I'm borderline obsessed with fermentation. I love how fermented foods are shelf stable and "cook"/prepare themselves automatically.

[@deansari]

Sampe as you now. How's the progress?

[@hemingtonnest934]

Hi Adrienna,, your channels somehow showed while i was browsing youtube.. and little i know i got hooked in fermentation thru your channel and dove into my first fermented carrots and i guess it was succesful. I started only last December of 2023. Thanks to you, and the way you present and ellaborate everything, actually this message is just to say my thankfullness to you and your very informative channel without making it complicated with the viewers. 2 hands up you!!

[@CleanFoodLiving]

Wonderful!

[@IamMathenge]

shes so calm and such an amazing teacher

[@darrylmcleman6456]

I have a gallon jar of sauerkraut wrapped up with a heating pad on low heat on the go here in Canada! 5050 red and green cabbage with purple onion and large carrot.Counting the days! CHEERS from Here!

[@BonnyAnderson-d5n]

you are a massive inspiration! I've never fermented until discovering your channel a few months ago and now have apple vinegar, fermented cabbage and fermented garlic and honey due you your wonderful instructions and really pleasing presentation. And, as further confirmation that cabbage is an excellent fermentation veg, I used an outer leaf of a purple cabbage to make a gluten free sourdough starter years ago. Yay nature!

[@CleanFoodLiving]

Wonderful!

[@PoonamSharma-qn8zp]

Mam I want to know one thing.we have to wash cabbage and carrot before making.

[@qre268Zrtb]

@@PoonamSharma-qn8zp see timestamp 1:38 for your answer.

[@weldonswoman]

WOW, making a GF starter with a purple cabbage leaf. Now I'm curious😮

[@BonnyAnderson-d5n]

@@weldonswoman I got the instructions from art of gluten free baking. Just looking at the pictures of the bubbling starter makes me want to get another batch going!

[@kathleenkaar6557]

I followed your instructions to the letter and let my sauerkraut go 21 days (tasted a couple times in between), and it is WONDERFUL! Today I am about to make my second batch, and some of your fermented carrots too! So excited to finally be fermenting veggies! Thank you for such clear instructions and info regarding what can go sideways and how to fix. That always held me back, but not now!

[@CleanFoodLiving]

That is wonderful!🥰

[@StephanieLockhart-f3g]

​@CleanFoodLiving thanks for all your help. You're awesome

[@josefschiltz2192]

@@CleanFoodLiving Hello. I was just wondering if it is exactly the same process for leeks? Also, the problem I am having at the moment is fruit flies. The little pests got in somehow. if you've had this problem, how do you deal with them? Many thanks.

[@CleanFoodLiving]

@@josefschiltz2192 Leeks are more tender than cabbage so I don't recommend beating/massaging them like this video does for the cabbage. But you can follow this video on fermenting onions: kzbin.info/www/bejne/poO0q6ipm86lgJo As for fruit flies, I do not have that problem. Not sure what type of lid you are using, but a specialty fermenting lid can solve this issue. If you are not sure on what type of specialty lid you can see my review of several here: kzbin.info/www/bejne/Y4PEYnR3g75napI 😊

[@josefschiltz2192]

@@CleanFoodLiving Many thanks. I will follow your links. I appreciate it.

[@Brian-rh3qh]

This was the first time that I tried making sauerkraut. It worked perfectly. Great video.

[@Roscoe187311]

Your videos are so detailed! They really leave very few questions left unanswered. I'm glad I found this channel, thanks!

[@thetruthofthegospel.5292]

Top notch, excellent, informative, detailed, knowledgeable, perfection, WHAT A WONDERFUL CHANNEL, greatly appreciated.

[@maegray8093]

You do an extraordinary job in all your videos! I thank God for you, and the blessing your videos are to all of us!!! Im in the process right now making another batch of sauerkraut. Im learning so much from you! Please don't listen to the negativity of others and allow discouragement---pray for them. God continuously blessings be upon you❤

[@rolandpinette9946]

Litmus paper is impregnated with chemical reagents. These chemicals react to acids and bases, which result in the color change of the pH test strip. I would never dip these directly into a food product. To ensure that these chemicals do not leach into the food, use a clean spoon to collect a few drops of brine and place it on the test strip, outside of the fermentation jar. This will avoid contamination of the food product. I spent years in a chem lab. Without that experience, I may have dipped the test strip in the jar too! I recently found your channel and I'm enjoying your very informative videos. Great organization of content information, as well as delivery. Thanks for what you do.

[@ulaus4629]

This one of the best made videos on youtube. No details left to wonder. ❤Thank you

[@Artiekarns]

I have looked at many fermentation KZbin videos but when I get ready to make a fermented food YOU are my go-to person. You are very direct without all the extraneous chatter while still being thorough and clear. I am so happy to have found your channel. Thank you for all the work you put into this.

[@tsubaka18]

Thank you teacher , best fermentation channel on KZbin

[@DauntlessDefender214]

I cannot thank you enough. I have found answers to all of my questions in your videos, straight forward, no mumbo-jumbo. I made my first batch of sauerkraut using a recipe from an old friend from Germany but using your prep methods, what to watch for and when to check ph. He only ferments 10 days so I pulled a third of my kraut then and will now taste the remaining kraut every 7 days until it’s been a month to see what tastes I like. Hopefully I will enjoy when the probiotics are peak. Thanks again for your teachings, you are very reassuring. ❤

[@ducamealy9852]

It's a real pleasure to watch your videos.

[@armyrabb1]

I was gifted 8 heads of cabbage. I decided to make some kraut for the very first time. For lack of any sort of pounder, I used the handle of my hammer. It worked very well. I had an old churn that I put the cabbage into. I was introduced to Bavarian style some time ago, so that’s what I made. As of writing this, it’s less than a week in process, but looking very good.

[@debbean6637]

I wish I’d had this video when I started fermenting. This is brilliant.

[@steveburke7675]

Just tasted my first batch a day 17...it's DELICIOUS!!! Followed this video. Cabbage is super crispy and not too salty at all. Thank you! Batch #2 will start tomorrow!

[@CleanFoodLiving]

Wonderful!

[@laineyhall6564]

I am so grateful for your videos I have only just started fermenting I find it quite scary,but the way you do step by step instructions is so helpful Thank you for sharing your experiences 😊

[@marknasia5293]

i can’t wait for this, metaphorically because i actually will. I love this series of fermented veg and also sour dough bread too.

[@juniettareidhead8310]

I have been making sauerkraut for a year now and have learned how many things I have done wrong! I am excited to do make it correctly now. Thank you!

[@MrsSheffield]

Thank you thank you thank you thank you a billion times…. Your channel is still my number one channel to go to for DIY fermentation…❤❤❤❤❤❤❤❤❤❤

[@ScentSational35]

Thank you SO MUCH for this Masterclass sauerkraut tutorial! My first 3 attempts were dry cabbage and they developed black mold on the top and were a mess. I totally gave up on kraut! Should I be brave enough to try again, I'll follow this method. Thank you again from AZ. PS- no one really discusses the smell of fermenting cabbage. I was fussing on my husband and dogs for the "fart" smell until I walked by the fridge one morning (stored the cabbage on top of fridge-warmest place in the house) and got a nose full- mystery solved.

[@soniag4516]

I'm back here to let you know that I've been enjoying your recipes to gut health these past 4 years since I found your video in 2020. Made many jars and gifted to friends who also got hooked. God bless you.

[@CleanFoodLiving]

Wow! That's amazing! Thank you for your support.

[@maraswen5614]

What an incredibly instructional video. I'm so happy with the amount of detail you've managed to pack in, especially your info regarding hot and humid climates - something that's always been a problem for me (Australia). Thank you so much!

[@danielaboksjo4107]

Hi Adrienna! I bought a Kilner and did my first ever Saurkraut following your recipe! It turned out simply divine!! Thank you so much .I'll try the red cabbage one as well. 😊

[@CleanFoodLiving]

Wonderful!

[@LordLarryWho]

You have such a pleasant voice and personality, and you're a doll. I just discovered your channel because I have an over abundance of "Miss Hong" red Chinese cabbage in my greenhouse (huge ones) and I'm going to give this a try with one of them. These naturally have more water content in them, they're like Napa cabbage used in kimchi, but they have a lot of red in them. Thanks for your inspiration! 😊

[@neila8663]

Very well-organized and informative video on making a good fermented cabbage. Thank you!

[@ArmsOfGabriel]

What a worthy and good video. Than you for sharing your amazing information in a handsome and qualified way ❤

[@michaeltellurian825]

You sure know how to keep the anticipation going! Been waiting for this for over a week. It was worth it.

[@davidlloyd9342]

Excellent video that is so professionally done, thank you!

[@CleanFoodLiving]

Thank you so much, I'm glad you benefited from the video! I appreciate your support 🙂

[@davidlloyd9342]

My first attempt at sauerkraut was a success! It passed the tests. The ph was 3.6. It tastes great, thanks again. I want to make spicy kimchee now.

[@CleanFoodLiving]

@@davidlloyd9342 Congrats, how exciting!😃

[@matt003]

Your videos are so accurate! I love how you don't take anything for granted. Keep up the great work❤

[@frodolives55]

I’m making sauerkraut today! I have this video on the tv as I am doing it.

[@cheymc237]

Such a great video!! Thank you so much!! I have watched several and this was the best!!

[@countrynurse]

Wonderful video! Thank you so much for the step-by-step process and follow-up videos.

[@mstheballer1015]

This is the most detail video I have seen!! Well explain ❤😊

[@johnbellavich3063]

I followed this recipe and got a wonderful result. Your detailed explanation of the process made all the difference. Other KZbin recipes failed me as a beginner due to my lack of understanding of the important details. Thank you.

[@CleanFoodLiving]

Wonderful!

[@eduardoworkplace]

I've just discovered your channel and I'm fascinated how well you explained everything! You are excellent teacher! I'm in Argentina, i will try your fermented food. Thanks to share your knowledge.

[@loridavis7086]

You are my go to for sauerkraut! Love your recipes and explanations. I’m excited to try the carrot recipe later this week.

[@surfershaper]

Thank you for all the time you have invested in providing in-depth information with such great detail. I definitely want to grow some cabbage now!!

[@bbcarphunters8744]

Great idea, I've started using a large roasting bag to do the initial mix, less messy and less use of my hands. So less chance of contamination.

[@debidaniels2201]

Except using plastic leads to exposure to PFAS and hormone mimicking chemicals. All plastic leaches chemicals especially when exposed to acidic conditions , (sauerkraut or any fermented foods, or tomatoes or fruit). It’s also why you should think twice abt how much canned acidic foods you consume be all cans are lined with a thin coat of chemical leaching plastic. These also contain estrogen mimicking chemicals which alter the age young girls reach puberty ( used to be 16-18 and now it’s 10-12, when girls are not emotionally ready for breast development and the sexual attention it attracts). My theory is they ( estrogen mimicking chems in plastic) might be responsible for the high rate of young adults turning gay, bc their hormones are altered. Research shows this and personally, I’ve just seen this over and over with families who eat highly processed foods ( frozen chicken nuggets , pizza, canned fruits only ) having so many health impacts including hi rates of their teenagers becoming gay, vs more natural foods eating families who don’t have this happening. We need to eat from our gardens and stay away from all plastic as much as possible ( in my opinion).

[@steve62933]

Thank you so much for this presentation. Love your knowledge and your soft voice.

[@deandrasanders1896]

Thanks!

[@CleanFoodLiving]

Thank you so much!

[@richardwildeman1267]

Absolutely fantastic in-depth video, thanks so much for this!

[@joycefitzgerel1632]

Thank you so much for this tutorial. Clear and precise. I love 💕 your gentle voice. And you have all the knowledge needed for a beginner to feel comfortable trying out fermentation. Thanks again so very much 😊.

[@CleanFoodLiving]

Glad it was helpful!

[@mrsmaidenname7571]

Thank you so much. Your content is the clearest and most helpful available.

[@liberatedlioness6478]

Wonderful class. Thank you for the information.

[@jeffgreen977]

Your teaching method is amazing!... Thank you!

[@kidsfunland_park]

Dear Teacher, I am very grateful to you for the way you have explained the easy method of fermenting vegetables and its food benefits. Pakistan

[@krysiasmith5320]

Thank you so much. That was so detailed and informative. I will pass on the link to my sons. As a little girl I used to help my father mage it in a wooden barrel. He'd grown his own cabbages too. Do you have a video showing how to pickle gherkins too please?❤ D

[@CleanFoodLiving]

This is my pickle recipe that works for gherkins too👍😊 kzbin.info/www/bejne/fYmZgYOPh7WDl5I

[@steffi726]

This is a wonderful video, thank you so much!

[@MichelineBarker-g5x]

100% perfect. Clear directions from one who obviously loves fermentation.

[@donnaandre7633]

I just found your channel and am binge watching. Excellent !

[@riverflame]

Yours is my go to channel for ferments. Always have success following your methods. Thank you.

[@mariaroqueta3135]

Would u please consider making a video on fermented/cultured yogurt or kefir from sheep, goat or cows milk? Love love love ur detailed & informative videos.✨♥️⭐️⭐️⭐️⭐️⭐️♥️✨

[@CleanFoodLiving]

Yes! Kefir videos coming in the spring!

[@andreagunn6895]

I’m interested in that also

[@mirta9441]

What happens if the glass weights floats up?

[@CleanFoodLiving]

@@mirta9441 It means that the glass weight is a very lightweight glass weight. So long as everything remains submerged beneath the brine, the ferment should be ok.

[@louiseswart1315]

I hope you could include water kefir and fizzy drinks made from it too. I love freshly grated ginger root in my second ferment with lemon juice.

[@herrprepper2070]

When making large batches of kraut, I use a Gärtopf water-seal crock… smaller batches, the Ball products are great. (Ball discontinued their mason jar fermentation products due to lack of interest by consumers.) I used to use an expensive cabbage cutter or a labor intensive knife. Then I discovered the Braun FP3020 food processor. When fitted with the thick slicing blade, chops a head of cabbage in 5 minutes.

[@marionharris9801]

Thank you so much for this good Information. I will start my Sauerkraut in Monday. I love your channel ❤

[@bhaveshbharti9202]

awesome recipe thanks for sharing. This is the first time I was able to make sauerkraut without fugus,, thankyou so much for your valuable tips,

[@CleanFoodLiving]

That's great!

[@carolmarshall8786]

Your presentation was concise, informational and pleasant. Great job. I look forward to watching other presentations.

[@mubaraknoor9534]

Thanks

[@CleanFoodLiving]

Thank you so much!🙂

[@terrietanner8503]

Thanks for yet another wonderful tutorial!! 😊

[@danijeanes5078]

What other vegies can we safely add? Just now enjoying our first two pots and both matured successfully! Thanks great video.

[@CleanFoodLiving]

Garlic is a nice addition to this specific kraut recipe. You may want to check out some of my other vegetable fermentation recipe videos for creative ideas.😊 bit.ly/3wBju3O

[@TamIIITam]

Thank you so much for this well explained and easy-to-follow video.

[@nadinecamara5123]

Invaluable information. Thank you for sharing this 😊 I wish I could “like” more than just once 🌹

[@pjjjsampang]

This truly is a master class! Thank for sharing your expertise! Your voice is so soothing as well which is an added bonus.

[@georgiapeach4563]

Just found your channel. Thank you for your step-by-step information. I can’t wait to make this!!

[@RIMHQ-YT]

My cabbage are doing great after a week or so now. I just took some and added to my salat I served for diner. And nobody complained or anything. I'm gonna keep it longer in room temperature and will check it every day and keep on eating from it. Felt like the added fennikel seeds had disappeared but maybe its because it's in the fermentation period. Regarding my experience with brewing beer I'm sure adding flavor after the first week would be beneficial as the bacterias will eat the flavors while fermenting. Thank you again and much love from Norway

[@Al-vi5kl]

I'm a more recent subscriber. Looking back at your Fermented Mushroom video, I was wondering if you would do an updated version of it? Maybe with exact grams of mushrooms and salt? Or an overall percentage of salt/mushrooms for your no-brine method?

[@CleanFoodLiving]

That's a really good idea👍

[@kathleenkaar6557]

I just made my first batch! Thank you for your expertise and precision in explanations!

[@matthewgriffin4208]

Thank you for this video! I’m finally at a point where I’m making fermented foods! Your videos are very helpful because you cover everything from A-Z. Much appreciated for people like me! ❤️ 🙏🏽 😎

[@Kitiwake]

Tenderizing the cabbage was a good tip ... Also added ingredients. Thanks.

[@xefilz]

Thank you! ❤🎉

[@maxarons8976]

You're so sweet explaining everything. Thank you so much! ❤

[@pnwexcso2939]

What a thorough explanation - appreciate your work! 👍

[@catherinewright5302]

Just opened my sauerkraut after fermenting for 4 weeks. I used the coil and it turned out really well. I have never had sauerkraut with fennel and ginger. On my next try I will use much less of both of these but I do like it and can’t wait to try it with my ribs. Thank you

[@CleanFoodLiving]

Wonderful! thanks for letting me know your success!

[@marial4623]

Thank you! Love your style of teaching!

[@sandrakoning4595]

Firstly I want to say that I love this clip. I made my first Sauerkraut. I do have a quick question, my cabbage has been in 4 days now and I see the weight has been pushed up out of the brin but the cabbage is still nicely covered. Can I just push it back down?

[@CleanFoodLiving]

Yes you can push it back down👍

[@millking5480]

Highly recommend a fermentation crock with a water seal to anyone who is planning on cooking/eating sauerkraut on a regular basis, they are expensive but you won't have to worry too much about mold compared to using a jar, are timeless and will last for many years.

[@dawneandjohn]

I bought 13.25 lbs of cabbage and stored in the fridge for 7 weeks. By the time I got to making kraut, I had 11 lbs left. So basically, the fridge dehydrated over TWO POUNDS of water weight from the cabbage in 7 weeks!!! 😬😲😳 No wonder I didn't have enough brine. 🥴 I added some reverse osmosis water to make up for it. Thanks so much for the great fermenting videos. ❤😊❤

[@robertkat]

Sauerkraut only has cabbage in it, nothing else.

[@patriciamay638]

It tastes better with other things added

[@Can_non69]

Party pooper.

[@karooblue7634]

Don't sweat the small stuff ❤ You do You... we... add a few things to make it more nutritious and tasty for us to eat it.

[@susanp.collins7834]

This seems like an EXCELLENT video. Its clear and concise.

[@Toloveu]

10:55 thank you for this great knowledge!!

[@miavanispassion8526]

Absolutely the best video I have seen on fermentation this far! I feel ready! Thank you ❤❤❤

[@doudyR]

I had a bumper crop of mangoes, used the green mangoes to make SK. I am converted and addicted to the making of SK. By the way green mangoes are loaded with vitamin C (anti oxidant). I have 6 months SK supply to enjoy Thanks again for your presentation

[@barbaraannewer6320]

Well I have watched many videos on this and I gotta say yours are fantastic! I am subscribing and going to go through them all to learn. They are thorough and easily explained! Thank you for your efforts!

[@dmcx9725]

Thanks!

[@CleanFoodLiving]

THANK YOU VERY MUCH!

[@mruben8713]

Hi Adrienna, I love your channel & recipes!! But I ran into a problem on my end, that I wanted to share. I have fermented b4 and enjoyed some veggies. So I made your delicious sauerkrauts (2 w/disappering brines), colorful peppers, ginger carrots, kumbucha w/ black beans, kumbucha pinto beans & leftover brine w/lentils. I also made salsa & giardiniera with garlic & herbs all in a few weeks. I started eating condiment sizes of the beans, lentils and even the sauerkrauts. Then my throat started to feel like it was closing and I was having trouble breathing..this went on for @4-11 days..I started taking high dosages of my Vit C & benadryl...but couldnt control it so I went to the emergency room, believing I was probably having a histamine reaction...or botulism..idk..i stopped eating everything and took a Zurtek antihistimine and then had my first day of improvement. Maybe I was eating too much of my ferments, or it was the saurkraut because it ferments the longest, or my first experience with kombucha....or maybe some botulism..Idk..but I am not giving up yet because I tolerated low levels of ferments b4...I am also a pressure & water bath canner so I practice safe food handling issues. But histimine is cumulative so I'm guessing I'm just one of those ppl who can't tolerate it. I have also had acute mold poisoning 6 yrs ago and got extremely sick. I will wait some weeks and slowly introduce some veggies..but no more sauerkraut for me, sadly...it was so delicious!

[@catherineozarko5480]

I had a bad reaction to kombucha (commercially bought) and a history of mold environment exposure also. Kombucha I believe is a mold. Perhaps that is the immune reaction from your immune memory of acute exposure. ... Perhaps try cabbage only, to identify one item at a time to find a specific reaction. Perhaps organic vegetables only to eliminate the possibility of veg chemical sprays bringing a reaction. Good health to you.

[@frankflegg8968]

What a wonderful video. Your knowledge is amazing. Thank you so much. All the best.

[@ohsusanna8042]

Wow! Thank you so much for this clearly conveyed, easily understood teaching on fermenting cabbage. I am now confident in my potential to be successful at this endeavour.

[@kimber4573]

I'm lazy and a man. I found that taking a 2 gallon ziploc bag placing the salted vegetables in side and lightly tapping it with a 2 pound mini sledge hammer will tenderize it nicely without releasing the juices. Then I place them in my jar and press them with a wood spoon. The juice then releases very easily.. My family loves the texture and I love it because it saves time.. The elderly might like this method. 😊😊😊

[@JanieLi-rx9zi]

Thanks!

[@CleanFoodLiving]

Thank you so much!

[@kittymarlow6487]

I also have just recently discovered your channel and I too am very impressed with your knowledge and amazing teaching skills. (As I proudly sit here and admire my very first attempt at fermenting!) I used your recipe given here only changing the spice profile to include all three. However I did use less fennel and caraway and more dill, only because I like all of them and couldn’t decide which to use! 😬 Now the hard part is having to wait until it is ready to eat. Thank you for all your inspiring videos (as my probiotic water sits in the window). I can’t wait to try more of your fermenting recipes.

[@CleanFoodLiving]

Very exciting! Its going to be delicious 🙂

[@sophieamirian6726]

YOU ARE AN AWESOME TEACHER ❤FANTASTIC AND HEALTHY ❤ THANKS A WORLD ❤

[@danehagan]

Thanks!

[@CleanFoodLiving]

Thank you very much!😊