I made this recipe last week. It is absolutely delicious! It seems to be getting even tastier as it sits in the fridge. Great recipe! I’m sure I’ll make more before the end of the zucchini. Thanks so much!
@DrManhattan3082 жыл бұрын
I learned a lot about fermentation from your videos. Thank you for the recipes.
@YvesStOnge4 ай бұрын
❤just having a fresh a sarekroud right now lololo goodness it's so good i stop the fermentation my ph. Was under .50 i start at over 5.79 so happy and delicious thanks my dear friend for your teaching ❤.
@1Lightdancer27 күн бұрын
Have zucchini from a friend and just started a couple of jars, excited to see how they turn out!
@sewnonny2721Ай бұрын
What a lovely recipe, I've made some with my glut of courgettes. It's so yummy. Thank you!
@CleanFoodLiving28 күн бұрын
Glad you liked it!!
@karenreneelyles261 Жыл бұрын
Your presentations are so thorough and informative. Well done
@richardengelhardt5822 жыл бұрын
Always good to have another recipe for using the inevitable over-abundance of zuchinni from a summmer garden!
@carldaniels48272 жыл бұрын
clean food living, i always taste my ferments before going through the final fermenting process to establish a taste baseline then compare after 2-3-4-7 days. then you decide where it ends to stop. i will say this about your video's - they are very detailed, informative, well researched. thank you!!
@AnneluvsKatz2 жыл бұрын
Made this one recently… MAN IS THAT GOOD! Love it! I chopped mine much finer and all was good. I eat it by the spoonful right out of the jar (no double dipping lol). Have also put it on my falafel wrap and on my husbands burger. Just delish… thanks for a great recipe!
@CleanFoodLiving2 жыл бұрын
That sounds wonderful!
@MarthaFaey Жыл бұрын
I love your channel! You are you such a joy to watch. No endless chat but straight to the point. Much appreciated.
@lindawiedemann5014 Жыл бұрын
Sounds like another keeper recipe! I made your fermented beans a couple times now, with pinto beans and my hubby and I just love them on our salads. Thank you so very much for all you do, you are an encyclopedia of all things food! God bless you!
@CleanFoodLiving Жыл бұрын
Love hearing the success of your fermented beans! Blessings🌻
@luannefleming9260 Жыл бұрын
Your right! This is so delicious! We ate more than half of the jar!! Love your videos!!
@jeancampbell43412 жыл бұрын
Thank you for this excellent tutorial on fermentation. Sending best wishes from South Africa..
@sansomspressurecleaningpoo95192 жыл бұрын
Thank you for your time and your excellent videos God bless y’all
@saskiavandegraaff82672 жыл бұрын
I made it already twice and it is delicious. I love spice, so I use a little bit more garlic, ginger and pepper :) Thank you so much for this recipe
@CleanFoodLiving2 жыл бұрын
That Sounds great!
@julieharris7835Ай бұрын
I enjoyed the video so much and can’t wait do make the recipe.
@CleanFoodLivingАй бұрын
Have fun!
@robertvervynck36902 жыл бұрын
We made this and it is amazing. We absolutely love it. Thank you so much for sharing.
@alphabo1 Жыл бұрын
I'm happy I've found your channel. You're a master at explaining and at last, thanks to you, I've become successful at fermentation! Thank you
@CleanFoodLiving Жыл бұрын
Fantastic!
@joewest9342 Жыл бұрын
Thanks for making ferments easy and safe to follow. The zucchini relish is too good for words. Fermented beans are awesome too. Your to the point video's are very well done. The information included turned a never fermenter into a pro, thank you so much.
@shtmouth Жыл бұрын
Made this last week and Holy Cow this is EXCELLENT!!! good thing I made 4 qaurts already scarfed 2 down. Made it just like you said and it nails every taste I was looking for. Next time I make it gonna skin the zucchini, find the skin a little tuff, put those cherry bomb peppers in it and 2 heaping teaspoons of árbol Chili and alot of Dill. It tastes like a vinager. PHENOMENALLY DELICIOUS!!!
@CleanFoodLiving Жыл бұрын
FANTASTIC!!
@shtmouth Жыл бұрын
@@CleanFoodLiving think I like it more than the Sauerkraut I have been eating for years. Next time I make this gonna cut the zucchini in different sizes. Did a 6 day ferment and cutting it real small it isn't the perfect texture. Gonna hafta try your Pickles next oh and the mushrooms are a definite must have.
@CleanFoodLiving Жыл бұрын
Awesome enthusiasm! Keep me posted on how the pickles and mushrooms turn out for you 👍
@paulamcgivern8552 Жыл бұрын
I'm new to making fermented foods so thank you so much for this delicious recipe and your clear and simple instructions. Having great fun watching the colours and bubbles rise and giving my garden produce to family and friends. Wishing you peaceful, easy and delicious days🙏
@XenoDesign2 жыл бұрын
I absolutely love your recipes and easy-to-follow instructional videos. Thank you!
@maplesyrupmama11 ай бұрын
Thank you for this delicious recipe - my favourite so far. 😋
@mtnlayde012 жыл бұрын
You’re a very good teacher!!!!
@ashtweth Жыл бұрын
Really great flavor , I added in some carrot and got a good crunch too. Thank you very much.
@fascsubscrАй бұрын
easy and tasty
@donnaceliano-stover92252 жыл бұрын
I love watching your easy and delicious fermenting videos! Thank you! Our fermented cabbage was a hit and the zucchini is on our kitchen counter- day 1 😊
@CleanFoodLiving2 жыл бұрын
That's great!
@CleanFoodLiving2 жыл бұрын
How did it turn out?
@donnaceliano-stover92252 жыл бұрын
I thought I was following you, yet you’re following me 🤣😂😅 I just had it with my salad for lunch!!! How’d you know I’d be eating it today!!!! Probably because you mentioned 3-4 days on the counter! I think it’s scrumptious! I did put some garlic 🧄 in and really like it!
@CleanFoodLiving2 жыл бұрын
When I clicked "reply" it brought up your zucchini comment in addition to the hemp milk one... so I thought I'd ask since I love hearing how people's ferments turn out. 🙂 Blessings!
@DasHemdchen Жыл бұрын
I got so many Zucchinis, I‘ll try your recipe! Thank you!
@josiemalone1013 Жыл бұрын
You are an excellent teacher! I love the way you speak. It is so calming and reassuring. I am new to fermenting and very nervous about trying it. I have fear that the jars will explode. I really appreciate your gentle, clear, thorough way. It is so helpful! When you use the paper towel and the rubber band as the lid, is the paper towel doubled up? Or just one sheet? I couldn't tell in the video. Thank you for taking the time to make these quality videos. You have a great talent that can help a lot of folks who are new to this stuff :)
@CleanFoodLiving Жыл бұрын
Single or doubled is fine either way, no prob👍I'm so glad you're finding my videos and 'approach' helpful🙂
@windhamflowers10 ай бұрын
Thanks!
@CleanFoodLiving10 ай бұрын
Thank you so much!🌼
@francesnance91102 жыл бұрын
I look forward to hearing about your new creations, especially like this one where you combine many ingredients. I created a bell pepper, garlic, dill, lemon, hot chili pepper, peppercorn, lemon recipe that was amazing! I'm curious about fermenting jun kombucha next, and I don't find alot of info online, and some is conflicting. Perhaps you can expand more into fermented drinks also? I'm on track for complete, wholistic health and seek out recipes that support that - like yours - so I am staying tuned into your channel! Thanks so much!
@CleanFoodLiving2 жыл бұрын
Your fermentation creation sounds amazing! I'm looking to expand on different fermentations in the future.🙂
@karenreneelyles2612 жыл бұрын
Outstanding presentation
@ISayFinn Жыл бұрын
Great info, anyone could make this with your tutorial!
@user-ajp-489111 ай бұрын
God I love your channel. But the rock tip was above and beyond. Thanks! I love when KZbinrs suggest low budget alternatives. ❤
@elenaperlas4290 Жыл бұрын
I like your hair 🥰. Thank you for the recipe
@charleencnossen99302 жыл бұрын
I love your videos. I'm making this!!!!
@trishapomeroy92512 жыл бұрын
This is my first time to see your channel. Fantastic tutorial video. Plus, it looks absolutely delicious!
@CleanFoodLiving2 жыл бұрын
Happy to have you stop by!😊
@lori69112 жыл бұрын
Thank you for this video. I’m excited to make it and just ordered the grinder. I love the flavor of dill so that really grabbed my attention. I also viewed your sauerkraut video which looks yummy so I’m going to try that after this one. I like your instructions, quick, to the point and easy to listen to. Quick question: Can I reduce and make 1/3 this recipe and still come out as yours does? 3 pints at once would be too much for me. Again, thank you.
@CleanFoodLiving2 жыл бұрын
Yes you can!
@lilianarmstrong67192 жыл бұрын
I loved your channel, so I'm a new subscriber. Thank you for your delicious recipes.
@CleanFoodLiving2 жыл бұрын
Happy to have you!
@AnneluvsKatz2 жыл бұрын
Gonna try this tomorrow!
@shannynwiggins8407 Жыл бұрын
I read through all of the comments but I was wondering if I can substitute the dill for something else. I have basil, oregano, parsley and rosemary. Also can I use mustard powder. I really need to use my zucchini’s and capsicum as they are about to spoil 😭 Thank you so much. I love your recipes! I’m also about to make the fermented asian slaw and thought I could do this recipe also 🤓
@CleanFoodLiving Жыл бұрын
You can certainly experiment with those herbs. Go very light on the mustard in powder form, it can overwhelm easy. Even too many mustard seeds in whole form can overwhelm. Good luck!
@ginninadances2 жыл бұрын
I can't wait to try this tonight! I have lots of zucchini!
@CleanFoodLiving2 жыл бұрын
Exactly, its zucchini season!
@br4653 Жыл бұрын
Love your videos!
@br4653 Жыл бұрын
This looks wonderful! Will it last longer than a couple weeks?
@nonnapapera3044 Жыл бұрын
I stumble upon a video of yours this night and I am so in love with your gentle voice! I didn't find a green tomatoes fermenting recipe in your channel.. is there one? Or do you recommend some? I apologize for my english, it's not my language but I hope I made myself clear enough... Blessing from Italy, lovely lady!
@CleanFoodLiving Жыл бұрын
Hello Nonna in Italy! I don't have a fermented green tomatoes video, but I have had several requests. Perhaps I will do one next summer during tomato season🙂
@nonnapapera3044 Жыл бұрын
@@CleanFoodLiving good to know! Thank you
@shelleyshelton33 Жыл бұрын
Love you videos! They’re just brilliant. How would someone make this but, make it sweet? TYMIA
@CleanFoodLiving Жыл бұрын
You could add a little honey or sugar but it will change the fermentation speed and time.... and will shorten how long it lasts in the fridge. So if you do it, it may be ready quite fast in 24 to 48 hours.
@AnneluvsKatz Жыл бұрын
Just made a 2nd batch today… wish I could think of more ways to use it!
@clarewalters5189 Жыл бұрын
This looks yummy! My next ferment 😊 once in the fridge how long will it last? I know you said weeks but is that roughly how many? Just so I don’t make to much if it’s only a couple of weeks 🙂
@vanessaevans34012 жыл бұрын
On my second batch. Even my families veg haters love it x
@CleanFoodLiving2 жыл бұрын
Wonderful!
@marizzi12 жыл бұрын
This is my new favourite ferment! You mentioned it will last for weeks , but I thought ferments lasted months.
@CleanFoodLiving2 жыл бұрын
The Fermentation 'lasting' period is quite variable based on many factors. I did a video on your question of why some ferments are long and others short. It will cover all the bases😃 Check it out here: kzbin.info/www/bejne/aKioc4aoptaBjbs
@marizzi12 жыл бұрын
@@CleanFoodLiving The link you provided leads me back to this zucchini relish video
@CleanFoodLiving2 жыл бұрын
@@marizzi1 Sorry about that! Take two on that link: kzbin.info/www/bejne/rHOakoyge6upq8k
@sandwalker652 жыл бұрын
This is outstanding ! Have you ever canned it ? I know that it gets softer when it’s canned but it might be nice for long term storage. Care to do a canning video ?
@CleanFoodLiving Жыл бұрын
I haven't canned it since the heat would kill the probiotics. No canning videos planned for the future, sorry!
@sandwalker65 Жыл бұрын
@@CleanFoodLivingI didn’t know that. Thanks for getting back to me with that info.
@What-28-ever-311 ай бұрын
A great recipe and I made it. Filled three small jars, one came out delicious after 3 days, but the other two had a sticky, thick brine. The odour was not disgusting, nor did the veggie cubes look like liquified... but... gave the impression of something else, other than what I wanted. What could have gone wrong?
@CleanFoodLiving11 ай бұрын
You didn't do anything wrong. 👍🙂 I made a video on the cause of slimy brine: kzbin.info/www/bejne/qpK9fHqJl66XrdE. This commonly happens when fermenting zucchini.
@What-28-ever-311 ай бұрын
@@CleanFoodLiving thank you very much ❤️
@howiewill7 ай бұрын
Yummy!
@szilviatarsoly1420 Жыл бұрын
Köszönjük!
@CleanFoodLiving Жыл бұрын
Thank you very much! Blessings to you!
@Gdwmartin2 жыл бұрын
I've got 3 bottles of your fermented cauliflower done and in the fridge and I have a sauerkraut going now as we speak. This video is my next experiment.
@CleanFoodLiving2 жыл бұрын
Exciting! Let me know how they turn out 🙂
@Gdwmartin Жыл бұрын
@@CleanFoodLivingit turned out great. However I couldn’t eat it all before it spoiled. This year I’m going to make a smaller amount and see how that goes
@CleanFoodLiving Жыл бұрын
@@Gdwmartin Good to hear it turned out great! 👍
@mayyeung99702 жыл бұрын
Just found your channel and love it! Thanks for inspiring me to start fermenting. I'm going to make this zucchini relish. Just a question, how long does this last in the refrigerator. Does it last as for a long time or does it have to consumed in shorter time? Thanks so much.
@CleanFoodLiving2 жыл бұрын
This is a short term fermentation. I'd say it will last 2 to 3 weeks in the fridge... it doesn't have endless refrigerator life like the store stuff.😊
@johnandsheilaalderson5 ай бұрын
I tried this and after 3 full days the ph was only at 4.9. Is it safe to eat? There was much bubble action, did I do something wrong? I feel I followed your steps pretty spot on.
@CleanFoodLiving5 ай бұрын
4.9 at day 3 is ok, but any ph above 4.5 after day 4 is not. Possibly recalibrate the PH meter to make sure the reading is accurate. Or try a PH paper strip and see if it turns bright orange.
@johnandsheilaalderson5 ай бұрын
@@CleanFoodLiving thanks. It’s a new meter, was just calibrated
@leaannf31512 жыл бұрын
I have made this twice now and love it. This time I left it for 5 days and my jars were not filled to the top after the weight was in place. The brine has a white film on it and seems softer than my other batches. Is this ok ?
@CleanFoodLiving2 жыл бұрын
The softer texture is due to the extra 2 days of fermentation. The white film is kahm yeast. Other than being unattractive, its harmless. Scrape it off by removing the top layer of relish, then place relish in the fridge. I personally found the 3 day fermentation period to be the sweet spot for this recipe 😊
@Thelazyhydrodude-sv2ne2 ай бұрын
can you ferment meats like hotdogs ?
@growveg73911 ай бұрын
Would this work with butternut squash or pumpkin please? Or maybe you have a different recipe for those?
@CleanFoodLiving11 ай бұрын
Yes it probably would👍
@humorbased99 Жыл бұрын
Well there be more bacteria if you late longer before the refrigerator ?
@BatuHijau3 ай бұрын
I’m making this today. May I substitute dill leaves & seeds with fennel?
@CleanFoodLiving3 ай бұрын
Yes!
@kn336211 Жыл бұрын
I’m interested in your fermenting recipes. Do you have any printable versions
@LongBranchAlice Жыл бұрын
If I wanted a SWEET relish, when would I add some sugar?? (Thx. for y our great help).?
@CleanFoodLiving Жыл бұрын
A little sugar or honey but it will shorten the life of this fermentation even more considering it already has a short life span.
@littlebuzybodi2 жыл бұрын
Hello and Thank-you for your videos. Do you have a fermented cucumber pickle video? Website for recipes?
@CleanFoodLiving2 жыл бұрын
Not yet🙂
@didibardwell1961 Жыл бұрын
This looks delicious how long will it last once transferred to the fridge. I make a lot of sauerkraut and it’s been lasting months in the fridge. 😊
@CleanFoodLiving Жыл бұрын
up to 2 weeks.😊
@didibardwell1961 Жыл бұрын
@@CleanFoodLiving why will this ferment not last as long as sauerkraut or other ferments. I thought the salt preserved it.
@CleanFoodLiving Жыл бұрын
Watch this short video I made explaining what factors contribute to short term vs long term fermentations kzbin.info/www/bejne/aKioc4aoptaBjbs
@MashenkaZv Жыл бұрын
Can I use easy fermenter lid instead of coffee filter? Thank you
@CleanFoodLiving Жыл бұрын
Yes, absolutely
@MashenkaZv Жыл бұрын
@@CleanFoodLiving You are the best 🌸
@nitaprice53322 жыл бұрын
How do I print recipe? The link below broken. Love zucchini 🤗
@CleanFoodLiving2 жыл бұрын
I'm sorry about that! Here is a new link for you: bit.ly/3cf7wX9
@nitaprice53322 жыл бұрын
Thank you ❤️
@pattymiller8447 Жыл бұрын
New at fermenting. Can this be done spearing the zucchini?
@VR-Trooper Жыл бұрын
Have you made a fermented giardinara? I wonder if it would work, or if the oil changes things.
@CleanFoodLiving Жыл бұрын
The oil changes thing so I don't recommend that method with this recipe.
@clarewalters5189 Жыл бұрын
I’ve just opened my jar of this after 3 days. It’s quite tangy, more than I expected, nice though. However the veg has a fizz to it when I tried it. Is this normal or has it gone wrong 😬 ?
@CleanFoodLiving Жыл бұрын
Normal. The fizz is CO2 which is a byproduct of the beneficial microbes doing the fermenting 👍
@karenreneelyles2612 жыл бұрын
Can you used colored mason jars?
@CleanFoodLiving2 жыл бұрын
Yes
@peterrichardson10542 жыл бұрын
Hello! I'm just getting into fermentation methods and I was wondering if fresh green beans work with fermentation. Also, I was wondering if I could freeze them after fermentation for a few months. Thanks, Peter
@CleanFoodLiving2 жыл бұрын
Hi, yes you can ferment fresh green beans and they're delicious. Freezing kinda ruins them though. Best to keep them in the fridge after about 5 days of countertop fermentation.
@peterrichardson10542 жыл бұрын
@@CleanFoodLiving I was wondering about that. How long would they last in a fridge/middle shelf? Thanks.
@CleanFoodLiving2 жыл бұрын
Making sure they remain completely submerged under the brine.... a few weeks-ish, perhaps up to a month... Possibly longer? Truthfully, when I've fermented beans they never lasted that long because they're so delicious, eating one turns into eating twenty. (I added garlic cloves and fresh dill flowers for the ferment) They won't go bad, they'll just over ferment meaning they can become overly sour or mushy... undesirable to the taste buds. But again, not spoiled.
@davemartin1534 Жыл бұрын
Have you ever eaten fermented corn relish. It's something like your zucchini relish so just do something like you did zucchini relish but use a brine water. I know corn is probably out of season now but you can use frozen corn from your freezer or frozen corn from the store. I would try it now as when your corn comes off (😋mmmm ) you may not be able to wait and have to go to the store n buy frozen corn several times before July /August.
@litlgran Жыл бұрын
Thought I made it according to direction, however, it turned out really mushy! What did I do wrong?
@CleanFoodLiving Жыл бұрын
How long did it ferment for on the counter?... and what was the environmental temperature?
@alph8654 Жыл бұрын
Can you use yellow summer squash instead of the zucchini ???
@CleanFoodLiving Жыл бұрын
Yes🙂
@alph8654 Жыл бұрын
@@CleanFoodLiving Thank you for your quick reply. I live in Tn and have 14 plants or soon to be plants as i have the seeds sown and expect them to come up any day now. Have some picking cukes just popping thru the ground and plan to ferment me some. And plan to get some of the fool proof lids and some glass weights and maybe a ph tester. I already have some wide mouth canning jars and also a wide mouth gallon jar. I am going to look at your list of fermenting equipment you recommend again and decide what to purchase to begin with. Thanks again for your emails and the quick reply.
@jleedw2 жыл бұрын
What if we can’t find fresh dill? Can we use dried?
@CleanFoodLiving2 жыл бұрын
Yes! You'll just need to add more.
@eyeYQ22 жыл бұрын
I was just thinking of this relish, but trying to come up with another way than canning it, and up came your video! BUT, I don't have any lemon/lime juice on hand, Vinegar?
@CleanFoodLiving2 жыл бұрын
Vinegar has the potential to snuff out a lacto-fermentation 😕
@eyeYQ22 жыл бұрын
@@CleanFoodLiving Thank you.
@katnazms82 жыл бұрын
When I’m ready to put my relish into the fridge do I remove the weight or is it left in the jar ?
@CleanFoodLiving2 жыл бұрын
You can remove the weight 🙂
@StFrancis9 Жыл бұрын
Can I just put the canning too and not tighten it?
@CleanFoodLiving Жыл бұрын
Yes
@MzzzBean2 жыл бұрын
I made this last Wednesday before leaving town for a few days… I just realized I forgot to put in the bay leaves at the end! I’m almost home and will add the bay leaves. It will be OK don’t you think?
@CleanFoodLiving2 жыл бұрын
Absolutely. I"ve forgotten before too and it was delicious even without them!👍
@interestedobserver93522 жыл бұрын
You make fermentation look easy! I will definitely try this recipe ..sounds like a good topping for many things. What do you think of shredding the zucchini instead of chopping? I have been able to shred and freeze zucchini successfully for cooking so can I use what I have preserved in the freezer?
@CleanFoodLiving2 жыл бұрын
Using previously frozen zucchini will turn it into mush, plus I'm not sure it will ferment as well. Fresh is best for fermenting 🙂
@interestedobserver93522 жыл бұрын
@@CleanFoodLiving Thanks for the reply. Makes sense. I think I will try it freshly chopped but make one jar with shredded to see the difference.
@emilytaylor8030 Жыл бұрын
How long would the relish last in the fridge? You say weeks. So a month or 2?
@CleanFoodLiving Жыл бұрын
3 and 4 at most. Definitely not 2 months, it won't spoil, but the zucchini will become very mushy.
@rowancrume38722 жыл бұрын
So no fermentation lids?
@CleanFoodLiving2 жыл бұрын
You can use them if you have them.
@megansamborski74402 жыл бұрын
If I don't have dill seeds how much more dill should I add? Thank you!
@CleanFoodLiving2 жыл бұрын
Another handful would be good. There are no rules so its your discretion 🙂
@tc36282 жыл бұрын
Have to pass on this already have a dozen or so jars of canned zucchini relish based on my grandmas zucchini pickles recipe.
@fatfrogfarm2 жыл бұрын
Do you think yellow summer squash would work for this?
@CleanFoodLiving2 жыл бұрын
Yes I do
@davemartin1534 Жыл бұрын
Check out Gardener Scott he ferments sugar snap peas. Just another way to use your harvest. I saw your snap peas in your garden tour video. Also check out Nate@ Garden Like a Viking. I'm impressed with his channel.
@njhoxsey Жыл бұрын
Can I use cucumbers?
@CleanFoodLiving Жыл бұрын
I haven't tried it but believe that would work🙂
@lori69112 жыл бұрын
Hi, I made this relish on 8/11 and allowed it to sit for 4 days on the counter and then put in the refrigerator. Now after 4 days in the fridge, the liquid seems to have become a bit thickened (like a very lite syrup) It smells fine but the liquid does not look very appetizing and I’m not sure if this is what it is suppose to do. It tastes ok, but the veggies have lost that little bit of crunch it had when I put it the fridge.. Is the change in the liquid normal? Change in the vegetables normal?
@CleanFoodLiving2 жыл бұрын
Hi Lori, fermented vegetables will lose their crunch a bit and the zucchini color will change from bright green to kind of an olive green - NORMAL. However, the liquid change though is peculiar. The brine should stay watery or the same as day 1 when you made it. I would toss it if it's become like a light syrup. My only thought as to what may have happened is that 4 days may have been too long on the counter. I know I said 3 to 5 days... and that's generally speaking. But when dealing with microbes and variable environments, etc. Variations in ferment speed are inevitable and are part of the experience. My suggestion is if you are up for trying again, leave it out for 24-48 hours, then transfer to the fridge. You can still get a nice ferment with that short time period. Thanks for writing it😊
@lori69112 жыл бұрын
@@CleanFoodLiving Thank you for replying so quickly. Acting on the side of caution, I will toss and try again. Thinking about it the zucchini was not as fresh as I normally have and that may have played a part also with the liquid issue. It may be a while as lots of good stuff going on right now that is keeping me busy, but will be back with a second try and the results in a few weeks. I’ll get it right! 🙂 Your channel is fun to watch.
@lori69112 жыл бұрын
Update on zucchini relish I finally found some time and I’m back with an update on my second batch. I reduced the recipe to just one medium zucchini and used 1/2 of the rest of the recipe. I also eliminated the fresh dill but still added the seeds and I used lemon instead of lime both as personal taste preferences. This batch gave me enough to fill a pint jar and a 4oz jar. I used all of the liquid to cover the top of the veggies in the pint jar so I used organic apple cider vinegar with the “Mother” as the liquid for the 4oz jar. I let stand on the counter for 1 1/2 days. The pint jar with the natural liquid was perfect for my taste. The 4oz jar with the vinegar was a bit strong but I will still enjoy it. Now I’m starting the cornsilk tincture that I learned from your other video as I have friends who could benefit from it. Thank you for your generosity and sharing your knowledge. It is a wonderful gift to me and others.🙂
@CleanFoodLiving2 жыл бұрын
Thank you for the wonderful update!
@1973sophia2 жыл бұрын
Can i add monkfruit sugar to this? i like my relish a bit sweet and tart at the same time
@CleanFoodLiving2 жыл бұрын
Yes you can. Just keep in mind the added sugar will speed up the fermentation so instead of letting it sit 3 days, start taste testing at 24 hours and forward... it will probably be ready quite fast😊
@1973sophia2 жыл бұрын
@@CleanFoodLiving Thank you 🙏.
@miminewman94952 жыл бұрын
Do you have a book?
@CleanFoodLiving2 жыл бұрын
Not yet🙂
@margaretdiffin73192 жыл бұрын
Can I grate my zucchini instead of chopping it?
@CleanFoodLiving2 жыл бұрын
Yes you can. It may speed up ferment time from 3 days down to 1 or 2. So start taste testing after 24 hours.
@shtmouth2 жыл бұрын
Do you use a fresh bay leaf? That looks like a fresh bay leaf you put in that jar, plus your hands are little, if that was a pint jar you were washing with the hot soapy water. Hehe.
@CleanFoodLiving2 жыл бұрын
I was using dried bay leaves😊
@shtmouth2 жыл бұрын
@@CleanFoodLiving went and obtained fresh bay leaves. Would that be fine? Thinking about putting a cherry Bomb or two in it. Hopefully it's not too hot. What am I thinking, can never get it too hot. Was hoping to make this tonight, cant find any dill seed, hadta order it on amazon. Cant wait for this. Thank you!!!
@CleanFoodLiving2 жыл бұрын
Fresh bay leaves works too👍 The dill seeds won't have the flavor that fresh does, but if you can grind them before adding that will help bring more dill flavor out. Glad to hear you're adding ingredients like the cherry bomb to make it your own. Hope they turn out FAB!
@gregbryant99312 жыл бұрын
My wife and I tried making this but after 3 days on the counter white clumpy mold started growing on top of all three jars. This was not the white flat yeast that can grow on top of the water. We scooped it out but the zucchini had a very strong bitter taste so we threw it all away. Any idea what might have gone wrong?
@CleanFoodLiving2 жыл бұрын
Good call to toss. How was the brine coverage over the zucchini? Store or garden zucc? Temp/humidity high? Did you by chance add extra mustard seed?
@gregbryant99312 жыл бұрын
@@CleanFoodLiving The zucc was completely covered under the glass weight. There were a couple seeds that floated up but that was all. Temp was 75 degrees with 50% relative humidity. No additional mustard seed was added.
@CleanFoodLiving2 жыл бұрын
@@gregbryant9931 Sounds like everything was spot on. I've been thinking about this and I wish I had the black & white answer. My thoughts are this.... The mold spores were the cause of the zucchini going bitter and as far as those particular mold spores in the environment that were floating in the air and able to grow on top of brine... it's not common, but clearly not impossible! With fermenting, fails are inevitable and microorganisms aren't always predictable. I've certainly had my share of botched batches as well. Don't let it discourage you. 🌻IF you are up for giving it a 2nd try, here are my suggestions... 1. Shorten the ferment time down to 24 hours. Where I live, temps jumped into the high 90's these past couple of weeks and I had to adjust ferment times according to the weather! I put my zucchini relish in fridge at 48 hours and after a taste test, I could've done so at 24. Earlier in the season when I made the video, it was able to go 5 days before a fridge move. So as the environment varies, adjustments need to follow.😊 2. Try using an airlock lid like the "Easy Fermenter" (no sales-pitch intended). True, you'd have to buy it, but it will 100% prevent mold growth no matter how long the ferment time is 3 days to 3 years. In my many ferments, I found the Easy Fermenter more effective than the pickle pipe tops. Of course the Easy Fermenter can be used on anything fermented, not just zucchini relish so it wouldn't be a wasted investment if you think you'll be fermenting more in the future. Thanks for writing in, wish I could've been of greater assistance.😊
@gregbryant99312 жыл бұрын
@@CleanFoodLiving Thanks for all the helpful suggestions. We will try again with possibly shorter fermenting time and the Easy Fermenter lids.
@mamtajaya64572 жыл бұрын
Why do you say fridge when it should be refrigerator
@bruceg18452 жыл бұрын
do you ever sell your creations, you must have too much to eat?
@CleanFoodLiving2 жыл бұрын
Indeed, always have fermentation creations coming out the ears! I Don't sell... free to family, friends and the chickens...any willing takers who love fermentations as much as I do, LOL!