PROBIOTIC FERMENTED CARROTS with dill, garlic & ginger - YUMMY!

[@rosegott3849]

I am a microbiologist but new to fermentation. Thank you for the inclusion of a day by day guide - I would have thrown out a good batch!

[@hereholdthiswillya]

When i learned to ferment, i was told to add a balck or green tea bag to each jar to keep the vegetables more crisp. Something about the tannens in the tea leaves causes the vegetable cells to hold their integrity better.

[@kathypileggi7650]

A grape leave or a bay leaf works too 🙂

[@parvinmahmoodi7345]

But it's water will become dark!

[@hereholdthiswillya]

@@parvinmahmoodi7345 no, for some reason it does not darken the water at all. Idk why, but it doesn't

[@SQLUniversity]

@@hereholdthiswillya Maybe the lack of heat?

[@Ananimous7777]

Tea bags are harmful to health

[@Joey-rs7uq]

I love your videos, no one does fermenting so clearly, methodical and down to earth as you. Watching your videos about what to look out for really helped me be less worried of poisoning myself with mold, and start experiementing with my ferments.

[@SQLUniversity]

You nailed it

[@shellygraham2194]

And she's so chill!! So peaceful and pleasant.

[@jaishreechadee5083]

Explain so clearly, N Sweetly.

[@nevinkuser9892]

I want to make some now.

[@Alisha127]

What a blessing to have come across your channel! I really appreciate all the information and your gentle demeanor. I can undertand and retain the information a lot better when the person giving the info breaks things down and simplifies it. Looking forward to watching more! God bless you! 🥰

[@bradbesco6595]

My feelings exactly! 😊

[@SQLUniversity]

Totally agree!

[@kaylam.9973]

Thanks to your videos, I have FINALLY taken the plunge. I started making a sourdough starter last Monday and, tonight, I'm making these fermented carrots. I got some glass fermenting weights all because you made fermentation look so easy and took the intimidation factor out of it for me.

[@tucker2074]

How did it go? you still alive?

[@kaylam.9973]

@@tucker2074 I am! Lol My family loves the fermented carrots so I make them all the time now. It's become a staple in our home. As for the sourdough, I have trouble getting my the bread to rise enough overnight so the bread is always dense but the flavor is fantastic. I took a break from it but wanted to start it up again around now so I can have some for the holidays.

[@GoldmanSachs7]

I echo everything they are saying about you in fact I feel you deserve way more kudos for your mannerisms and your diction…you are so sophisticated and truly to the manor born…and besides your facility and knowledge of food you are blessed with spreading divine calmness and tranquility around your space. Your family is blessed to have you in their midst as are we watching you in these videos…thank you so much ❤❤

[@CleanFoodLiving]

Thank you for your sweet words, blessings!

[@rubinaohanyan]

This beautiful lady alone is a healer with her voice, thank you 💐

[@sandymiller1907]

I've tried fermenting a few times, but was afraid to eat it and threw it away... because no one went as far as you did to show what's normal. Thank you. I think I'll try it again now that I know what is normal.

[@startreedancer1412]

I have made these before and it's probably my favorite fermented food I've ever made. Fresh dill came to me this week so I'm doing carrots today, adding in ginger for the first time, thanks for the inspiration! I have never had mold happen except for a once with an improperly washed jar. I could see the previous food after dumping the ferment (gross!) If this happens to you often, perhaps you are not using enough salt or messing around with it too much during the crucial first 7-10 days. I learned to let them sit in the dark under a towel or in a cabinet in a tray to catch displaced brine and do not disturb, move, jostle or turn, as this kind of ferment needs to not be disturbed the first few days as it is very fragile. You don't have to handle it to know its working, you'll see water in your tray and probably smell it too. I also learned to never introduce metal as it reacts badly with the culture and destroys the culture, as well as metal bowls to prepare it in. this kills vitamin c. I hope this helps! May you never run into mold again.

[@rizzobellacarangi2262]

I’ve been hunting for a channel like yours and I’m today years old when I found it. Where have you been all this time😂 so glad I found you. Let the education begin, and thank you😊

[@maggiegoossens1894]

I LOVE fermented carrots. It is by far my favourite. I cut them in smaller bits, that’s easier to handle for me and I ferment them with either onion or garlic or both. 😋 I also LOVE fermented garlic and eat it almost every day. Garlic and onions work perfect for me. I once used red onions to ferment with the garlic and ended up with a green brine, green onions and greenish garlic. Didn’t look appetizing at all but I ate them of course. I’m doing cauliflower now but I have to add vinegar to improve the taste for me. Broccoli did NOT taste good, so that veggie is out. Green beans were okay but also not very appealing to me. Next I’m going to try bell peppers. But I do make sure I ALWAYS have a jar of ready veggies to dig into.👍

[@morgansmagick1696]

Highly recommend asparagus as well, that’s one of my favorite summer snacks!

[@DRJAMILA]

My

[@anshulbenjaminmassey]

Finally a channel for clean eating. Thanks

[@ohsoloco5113]

Before peeling the carrots scrub them under running water with a nylon bristle brush. Save the peels in the freezer (along with your onion skins & ends, and celery scraps). Great for making homemade stock.

[@tinykitchenbigflavor7142]

It’s because of watching your videos that I now eat fermented foods!! I had tried in the past and failed, they just didn’t turn out or would turn out way to salty, I saw one of fermented videos where you said it wasn’t necessary to add so much salt…I wish I could remember which video it was I saw, in any case thank you for sharing all your knowledge with us all. Your compend demeanor comes through. I can watch you speak for hours, and I get bored. Thank you so much again for helping us on this journey of fermentation.

[@CleanFoodLiving]

Wonderful to hear!

[@user-wj2zv1vd8y]

Thank you for this fine video. Clear, concise and with all the necessary details needed for successful fermentation. Extremely well thought out, paced and edited with excellent visuals. My goodness, even your outfit pleasantly coordinates with your lovely kitchen. What a wonderful service you are providing for the world!

[@ClaudiaVictoriaBurgosGomez]

Such a lovely comment

[@andylyon3867]

I like to use the carrot tops instead of dill. Carrots, dill, parsley, celontro, so forth are all closely related. Carrot tops are also great chopped and added to steaming top mashed potatoes then let sit covered to steam a few minutes off the heat before adding salt, pepper, butter and cream.

[@cmaggie5748]

Yes. American has wasted so much food. Forever. Lat year I began using squash avd pumpkin leaves in salads. All edible as well as the blossoms I learned to stiff and fry. Yummy. !!

[@Cindy-ng6sx]

I found fermentation ph test strips on Amazon and they work perfectly if anyone wants to have a super easy way to test ph without hassle

[@lidiaadobato7822]

I've watched this video several times, to gather courage and launch myself into it. I enjoy it every time.

[@susanfreeman6350]

My mouth is watering just watching this video. Can’t wait to get going on this one!

[@net69flix]

Thank you for the detailed information of what can go wrong and examples of it and how to deal with it. Great videos keep up the good work.

[@deborahdaviesdd-artist1059]

I love that you show what happens. I can’t tell you how many times I’ve thought “ooh it’s spoilt, I know they said it might happen but this is terrible”. And it wasn’t. It was normal.

[@BrendaMLeigh]

I recently came across your sight and LOVE IT. I have tried several of your recipes and they turned out awesome. I am doing the probiotic water and love it. Thank you for all that you offer to the viewers. You are outstanding when it comes to your skill in explaining exactly how to prepare and ferment all your recipes. You have a awesome aura about you. The gift of your personality and expertise is magnificent.

[@gingerehrhardt843]

I appreciate your calm and thorough instruction.

[@observer698]

This is great!!!! I've been doing fermenting all wrong!!! Thank you sooooo much.....

[@munchkindoodles]

Great video! I have been wanting to try fermenting but have been afraid. You take the fear out of it! Love that you took us all the way to it being ready for the refrigerator. Showing us about yeast and mold growth and what is safe and what to do about it. Thank you so much! ❤

[@planetaryPoem9]

I have followed you to the T and they came delicious. I don’t like the fermented garlic though. Next time I’ll leave them out. But I’m so happy they were a success and oh so delicious!! Your videos are super professional and I really do enjoy watching them and listening to your calm voice. Thank you so much!

[@sO_RoNerY]

Yeah yeah. Typical female that finds garlic gross because it makes your breath stink. Yadda yadda yadda.

[@jodiramberg707]

This is so helpful!! I’ve tossed fermentation projects because of the small amounts of mold like she tossed.

[@suekumar1077]

VERY WELL PRESENTED IN A VERY SIFT MANNER.THANK YOU.

[@dumbluck6180]

The quality of your videos, and the content, are insanely good! You're an expert!

[@rdulaneyjr]

First off please let me thank you for sharing your knowledge with us. My wife and I are very thankful for your channel. Now my question, Can we use this "recipe" for diakon raddish and maybe other root veggies? thank you again

[@CleanFoodLiving]

Yes!

[@rafika816]

What an excellent idea! I ❤ daikon radish and grow them in my garden.

[@Arugula100]

What a great and clear video about fermentation! This gives me the courage to give it a try!

[@iknownothing-49]

I love the extras you add at the end of the basic instructions. Thank you.

[@53peace]

Thank you for this excellent video. When I was on holiday in Germany, I happened to taste fermented slices of pumpkins. They were absolutely delicious and I ate a whole jar! They looked translucent and tasted sweet. Are you familiar with fermented pumpkins and able to give us a recipe please?

[@CleanFoodLiving]

No I haven't done that but will need to give it a try this fall.

[@53peace]

@@CleanFoodLiving please do. Pumpkins and squashes are large so having a few large jars of fermented pumpkins ready in the fridge will be a joy! I’m sure with your experience you’ll develop a great recipe for us.

[@toneenorman2135]

@@53peaceOh,I would like to see that,too! Perhaps acorn squash or Japanese pumpkin,both which sometimes grow for me. Thank you.

[@53peace]

@@toneenorman2135 this year seems to be good foe pumpkins and squashes. I have 7 varieties growing! So pleased.

[@toneenorman2135]

@@53peace At first,it looked like my plants were only putting out humongous leaves,not fruit. However,I’m seeing nice squash,now! We have not had a lot of heat or much sun this summer….also,there’s almost NO bugs,including bees,around,this year….no pollination is limited:(

[@bobbyotay8817]

Thank you for all your efforts. Wonderful videos.

[@mimiashford5544]

WOW.. This was a virtual Master Class on fermenting carrots and fermenting in general. Going to try for myself now. Thank you!!!

[@CleanFoodLiving]

Wonderful!

[@barretmarshall]

Thank you for helping me with my ferments. I really wanted to do it but I was worried I would kill my family, so I was very excited when you convinced me with some science but also what to look for. You have a great voice have you considered narrating audiobooks. It’s very soothing and relaxing. You’re a great teacher! thank you for the recipes from start to finish and what to look for.

[@kaylavenditti3850]

I tried this recipe as my very first lactoferment after watching all your videos on the safety and science of fermentation, and oh my goodness it is SCRUMPTIOUS! And so easy! Will definitely be making again. Thank you for sharing your knowledge and recipes, I am so excited to try more and enjoy the delicious and fascinating world of fermentation :)

[@CleanFoodLiving]

Fabulous and congratulations!

[@Akira-ed3wd]

Yes! I live KimChee, haven't made it in many years, using this recipe/ method to try a carrot and cabbage ferment...thank u🎉

[@jamesvoigt7275]

Very nice presentation. I was eating some fermented zucchini pickles while watching. I have always fermented carrots in slices, but I think I will take your suggestion and do sticks next as they are more densely packable. I have a lot of oregano growing right now, all those herbs are good. I love putting a bit of sauerkraut in my ferments to jump start them.

[@kitt7477]

I appreciate your calm and soft explanation.

[@talisay1900]

I really appreciate your clear explanation & giving details. Also extending it to the time that fermented food can be eaten. Thanks from the Philippines ❤

[@michaelspivey4574]

I Love your carrots, I really like fermented garlic. Would you please do a video on Fermented Curdito - Salvadorian cabbage slaw. Cabbage, carrot, onion, serrano or jalapeño peppers, Mexican oregano, and salt.

[@CleanFoodLiving]

That is a great suggestion, thank you🙂

[@adventureabroadseanatureshipan]

​@@CleanFoodLivingMy most favourite person mam you are now.I Will try more knowledge from you. Love from Bangladesh ❤. Please give me email. I want more clear about all fermented food.

[@donnavorce8856]

Found you today. Love your quiet clean style. I'm a new subscriber! I think fermenting is something I want to try. My organic garden will provide the raw ingredients. Thanks.

[@Believe_the_Bible]

I just tasted the carrots I fermented from this video (8 days) They were great, thank you. Did the sauerkraut also - great.

[@lorraine-77]

I never need to go to any other video after seeing you ,you are so full of knowledge. Thank you.❤

[@leonardo41477]

Great stuff. I love the clear step by step demonstration of the process and the equally clear and comprehensive explanation of the benefits. Thanks!

[@shellygraham2194]

Just taste tested on day 5. ❤❤❤❤ So excited to say they are amazing!! Letting them go a few more days.

[@JamesBragg-m9w]

Excellent! I had no idea it was so easy to ferment vegetables.. Excellent! I had no idea it was so easy to ferment vegetables..

[@1410PK]

Ginger Cabbage was a blast. This is my next project. Thank You for the videos.

[@marywesson7439]

I have these made fermenting at day 13 so far, they look and smell good, I’m using the Sophico lids I saw in your video about lids, they are working great. I’m just ordered the less expensive digital ph tester as I am not totally happy with the paper ph tester strips. I will be doing another jar of carrots soon. I already made the fermented green cabbage and it is delicious! I made homemade mayo and added it to some and it is amazing! I want to do a red cabbage ferment soon also! Thank you for your videos! O and I made sourdough starter and bread from your videos. You are the best teacher!

[@CleanFoodLiving]

Wow, that's amazing! I'm so glad my videos have benefited you!😃

[@michaelougarezos8963]

I love watching your videos thanx Adrienna 🥰

[@nav662007]

Thank you so much for the invaluable troubleshooting tips and details. I've learned a lot from your videos!

[@donnawolff5956]

I love your calm, detailed presentation, an inspiration to experiment.

[@richardjohnson7019]

Great Info I will be waiting for your next video like always 👍👍🇺🇲🇺🇲

[@chrischausse2819]

You are so knowledgable. Thank you for these videos. Sooo much !!!!

[@andreacrispi9290]

Absolutely beautiful explanation video. Just you calmly explaining and no useless music to distress my ears. Well done and thank you.

[@shekharm4886]

I just made my first batch of carrots fermented over 12days. It turned out quite well. Your explanation was so good that I got it right very first time. So grateful for your detailed explanation especially day to day guidance. I have a question: what should I do with the brine, once carrots are all consumed? Thanks for giving me the courage to get into the fine art of fermenting.

[@CleanFoodLiving]

That is great to hear of the success you've had! The brine is loaded with probiotics. So you can drink it straight, use it as a salad dressing, or use it as a starter for another vegetable fermentation. 👍🙂

[@shekharm4886]

Thanks for clarification. If I am using it as a starter for another vegetable fermentation, how much to use? And, does the starter change fermentation duration?

[@leannichleirigh2607]

Thanks for putting metric and centigrade in!

[@Whistlewalk]

Good additional info. Thank you.

[@pendomojaxkalibre5686]

Thank you so much 🙏💜🙏

[@mariesimcikova4093]

I just finished fermenting this receipt and omg, this is sooo delish 😋

[@lioness-kushlumumba4040]

I am definitely trying this recipe as I love all the ingredients and have spare carrots in the fridge. Thank you for the excellent video 🎉

[@Cristaynful]

I would like to thank you for your video on cucumber fermentation. I love it. Since then I always make sure that I have enough supply of it. This time I will try carrot fermentation. Thank u so much.

[@michelineh2803]

Thanks for the additional troubleshooting at the end!! Heading to the store tomorrow to try this one out!!

[@MariaWong-j7c]

Blessed day. Very interesting and helful.thank youvsi much for the literatures. GOD BLESS YOU MORE.

[@carolinelloyd1858]

Very informative and helpful video thank you 😊 watching from Queensland Australia 🦘🌏

[@zeddod3450]

Very well explained 👍👍👍👍♥️♥️♥️♥️

[@julioulate2487]

Thank you is the primary to say about your work in this field of fermentation. From Costa Rica I wish the best on you life.

[@antyest]

Thank you for the extra bit... The second half. Highly educative

[@manga1682]

Thanks, you provided the much-needed initiation for my fermentation plans.

[@therandeydenyah]

You are an angel. I really enjoy watching these and learning.

[@GaiaCarney]

Thanks, Clean Food Living, for creating & sharing this video on fermentation 🥕

[@dileepreddy8824]

Hi, am a beginner in learning fermented foods. Am glad to see your channel that provides all the info about fermented finds with recipes. I have a doubt keeping such fermented sensitive bacteria foods in refirgetor is not a problem? Refrigerator temp doesn't kill the bacteria.

[@belieftransformation]

Great instructions; thanks for sharing! I’ve been fermenting veggies for a few years but found this very helpful!

[@user-ry9hb8xn2t]

Its done in India before the festival of Holi using black carrots and beetroot. Very yummy

[@MarcusAureliusSP]

simply awesome, my next project for a better home and diet

[@JanColdwater]

Thank you for such inspirational videos. I can’t wait to try this recipe as so far, my favorite fermented carrots include shredded carrots with a tiny piece of ghost pepper. I have a feeling the ginger will be another favorite.

[@oldstudbuck3583]

I used a crock with water airlock lid to ferment heads old cabbage.Took five weeks and used the ph meter you recommended for a reading of 3.6. Taste is excellent. Transferred to jars and put in fridge. Kahm yeast was forming on the outside of the crock? I would wipe it off with white vinegar and it would return in two days. After the fermentation was done I washed the crock with hot soapy water and it’s still coming back (less than before I washed). Looks like the third soap wash has worked. FYI the 20 liter crock is very heavy to move up the basement steps.

[@The_HealingSpace]

You literally covered EVERYthing possible! what an amazing video, congrats!

[@agcala9619]

Thank you so much for this information. I have been trying to build up courage to start this. Eva

[@christinechapman9764]

I'm still new to fermentation, I do find some vegetables drop the ph much slower. Beets are the slowest for me, but they still seem very nice, wonderful really, crisper and tastier than cooked beetroot. I'm thinking of adding a bit of starter brine to my next batch. I learned fermenting in summer and it's winter here (in Australia) now. Things are definitely a little slower.

[@amyjacob2100]

My beets took longer to drop the pH too. Glad I’m not the only one. I’ve recently started fermenting, thanks to these great videos! Can’t wait to try these carrots!

[@jamesvoigt7275]

I think of sauerkraut brine, or the sauerkraut itself if there is not enough brine, as my insurance policy. I always keep a batch of sauerkraut going for insurance purposes.

[@christinechapman9764]

@@jamesvoigt7275 I like to have saurkraut available all the time, my favorite starter brine is cauliflower brine though, I love fermented cauliflower and it's so easy to make. Brasicas in general seem to ferment so well and be free of the unattractive yeast a lot of them get.

[@jamesvoigt7275]

@@christinechapman9764 Cauliflower is my all-time favorite fermented vegetable. I appreciate your insights.

[@ricos1497]

@@christinechapman9764 Fermented beetroot is amazing. I made the mistake of buying a spiraliser during their popular phase (UK) a decade or so ago, and using it on the beetroot before fermenting is fantastic. You get amazing strands of fermented beetroot that look and taste great. I had never considered cauliflower though. Do you leave it quite big, or chop small into rice-size? Thanks!

[@DanielDeRudder]

Thanks for this video. Very informative ! I've seen other videos explaining to introduce tannins (via teabags, bay leafs, etc...) in order to keep the vegetables crunchy but I guess a carrot is an hard enough vegetable to keep its crunchiness by itself?

[@CleanFoodLiving]

Correct🙂

[@puneetmahendra8917]

Loved the whole video. Very informative and resourceful. Interesting style of explanation as well. To avoid the growth of any mold, can we? 1. add a lot of water in a very big jar and use fewer carrots 2. Do not add any lightweight or leafy stuff like dill (so there are no floating substances) Is this one way of avoiding the growth of mold?

[@dorethablunt5452]

Thank you so much,for sharing your experience and knowledge.And I thank you for the clarity and simplicity.You make fermentation so easy and and enjoyable.

[@carolpotter2687]

I’m new to your channel. This is the first video I’ve watched. Part-way through I hit Subscribe! Thank you so much for this video! I love your style and you give SO much information. I was looking into fermentation for a friend and now am inspired to try it myself. 🥰

[@CleanFoodLiving]

Awesome! Thank you!

[@billbearback2591]

thanks for the metric and celsius , i schooled thru the change from imperial to metric but it was 50 yrs ago and sometimes my "in my head conversion" fails me , #CASHisKING

[@allisonweeks504]

I am just getting started with fermentation and your videos are so helpful! I appreciate your concise and thorough explanations and your helpful visuals. Thank you for putting together these excellent resources. I now feel like I can move forward with confidence in this fermentation journey. 🥒🥕

[@frankmiceli8908]

Adrienne, enjoyed all your videos,inspiring to get back to fermented foods. Raised on a dairy farm back in the 1940s , we made are fermented foods like your videos. What I used to hate was removing the mold growth. You explained the mold very well. Started using airlock which really helps out. Is it possible for you to give instruction on airlocks fermentation . GOD bless you and your incredible talent on loan from GOD. tks Frank

[@CleanFoodLiving]

Thank you for the video suggestion 👍

[@searchingforaway8494]

Wow! What a great video! Glad I found you. Thank you for the great information.

[@pete7935]

Nicee and detailed. Thank you

[@rhondaellerbe3463]

This kind woman surpasses the weight of gold❤

[@ralphh4131]

I'm going to make this in the fall after I harvest my carrots

[@SageRosemaryTime]

Very Well done. Liked and subscribed and having fun plus inspiration with your awesome DATA. . . YUMMY

[@thelifeofjools8384]

Thank you 🙏 ... I got glass weights and pH strips for Christmas...and after following your instructions, I am enjoying mind blowing fermented carrots :) The flavours were brand new to me...bit like trying TomYum hot and sour soup for the first time.... Amazing....no mould or even khalm yeast appeared, and pH dropped to 4 on the sixth day.... Thank you for making such specific and professional videos.... You've improved my quality of life...for as long as I live... Very best wishes 👍

[@888EAT888]

I love your sweet, friendly and fact stacked presentation. You have a new fan.

[@countrygalinthecity]

My first ferments were ginger and carrots....still my favorite!

[@kargonfow5563]

How do you make it?

[@karlbe8414]

Wow! I can't even imagine how organized a person you must be! lol. Excellent presentation. I have never tried just carrots, although I have added some grated to sauerkraut ferments. Kefir is my constant, same culture for 15-20 years now.

[@camicri4263]

Love fermented carrots! One of my favorites 💞

[@berylmichaeldumont1763]

I've been waiting to see this carrot fermentation video. Now, I'm ready to jump in and start my fermentation program in earnest. There seems to be many folks producing fermentation videos, but I like looking at yours because you were the first I saw and I like how you do it. Just one question: What size jar would you recommend me acquiring to start off my own program of carrots, cabbage, and Kimchi? Thanks, Mike in South Carolina

[@CleanFoodLiving]

A great place To start is quart wide mouth jars👍🙂

[@BigBoaby-sg1yo]

@@CleanFoodLivingcan you do it without the glass weight ?

[@CleanFoodLiving]

@@BigBoaby-sg1yo A weight is important. If you don't have one, watch my video on DIY fermentation weight alternatives: kzbin.info/www/bejne/qqS2YqpnqJKEn6c

[@BigBoaby-sg1yo]

@@CleanFoodLiving thank you 🙏

[@k16e]

Such good education. Thanks for putting this together