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!

[@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!

[@thayouth]

I had the exact same thoughts when I saw this video.

[@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.

[@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 🙂

[@Parva_1]

But it's water will become dark!

[@hereholdthiswillya]

@@Parva_1 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

[@rubinaohanyan]

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

[@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.

[@sandysandy8888-u7s]

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.

[@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.

[@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!

[@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

[@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! ❤

[@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.

[@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😊

[@lidiaadobato7822]

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

[@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. !!

[@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.

[@observer698]

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

[@CaseyK-kz3wj]

THank you so much for showing the stages of the ferment. I have just recently started this, and that darkening/milkiness made me concerned and I didn't want to chance it. It is so helpful to see what is "normal," and that even a little mold can be skimmed off. I was worried I was always going to be doomed to fail!

[@susanfreeman6350]

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

[@gingerehrhardt843]

I appreciate your calm and thorough instruction.

[@jodiramberg707]

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

[@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

[@paulhughes3961]

You have been an inspiration to watch and learn. I feel very thankful to have found your videos. I have printed every recipe from every video.

[@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!

[@filmcrew5848]

🎯 Key Takeaways for quick navigation: 00:00 🥕 Introduction to Fermented Carrots - The video starts with an introduction to making probiotic fermented carrots. - Emphasizes the delicious flavor, probiotics, and nutrient density of the recipe. 00:31 🥕 Ingredients Needed - Lists the essential ingredients for making probiotic fermented carrots, including fresh carrots, dill, garlic, ginger, and salt. - Highlights the importance of using the right type of salt without anti-caking agents. 03:21 🥕 Assembling the Fermentation Jar - Demonstrates how to prepare and assemble the fermentation jar, including cutting and packing the carrots, adding dill, garlic, and ginger. - Emphasizes the importance of tightly packing the jar. 05:39 🥕 Using a Glass Fermentation Weight - Explains why using a glass fermentation weight is crucial for a successful fermentation. - Discusses the risk of carbon dioxide gas production and the need to keep the carrots submerged. 06:05 🥕 Fermentation Period - Discusses the fermentation period, which can vary from 7 to 21 days, depending on preferences and environmental conditions. - Emphasizes the need to monitor the fermentation closely during the first week. 07:54 🥕 Dealing with Common Yeast - Explains the presence of common yeast in fermenting vegetables and its harmless nature. - Demonstrates how to handle common yeast that may develop on the brine surface. 08:38 🥕 Monitoring pH Levels - Discusses the importance of monitoring pH levels during fermentation. - Explains how a pH below 4.5 is essential for a successful and safe fermentation. 11:45 🥕 Moving to the Refrigerator - Demonstrates how to complete the fermentation process, remove the fermentation weight, and check for any common yeast or mold. - Explains how to transfer the fermented carrots to the refrigerator for long-term storage. 12:52 🥕 Recap and Further Learning - Summarizes the key steps in the fermentation process for carrots. - Encourages viewers to explore more in-depth topics related to fermentation in other videos. Made with HARPA AI

[@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

[@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.

[@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!

[@FaustasEdinburgas]

Have just bought some carrots and ready to try your lesson in practice. Thank You!

[@Arugula100]

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

[@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.

[@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.

[@bobbyotay8817]

Thank you for all your efforts. Wonderful videos.

[@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🎉

[@iknownothing-49]

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

[@RayMadigan]

Has anyone tried fermenting ginger and turmeric (unpeeled)? I tried a 5 day ferment and it was good. I want to stick with well washed and unpeeled roots as peeling is tedious and also tends to waste a lot of the root. Also storing in the fridge in the brine is different to sauerkraut where you drain the brine. When I put drained sauerkraut in the fridge it lasts for a long time. I'd appreciate any replies from experienced fermenters who have actually done this. So far fermented ginger and turmeric is helping with my arthritis. Thanks everyone and also to the presenter who is so experienced and helpful :)

[@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.

[@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.

[@effiejm8]

The best teacher.

[@nav662007]

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

[@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.

[@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:(

[@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!

[@dumbluck6180]

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

[@suekumar1077]

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

[@michaelougarezos8963]

I love watching your videos thanx Adrienna 🥰

[@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.

[@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 ❤

[@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..

[@donnawolff5956]

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

[@chrischausse2819]

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

[@richardjohnson7019]

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

[@sallykayser2597]

Thanks!

[@CleanFoodLiving]

Thank you very much!

[@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.

[@Whistlewalk]

Good additional info. Thank you.

[@andreacrispi9290]

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

[@carolinelloyd1858]

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

[@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!😃

[@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 🎉

[@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.

[@belieftransformation]

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

[@leannichleirigh2607]

Thanks for putting metric and centigrade in!

[@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.

[@lorraine-77]

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

[@mimiashford5544]

Thanks!

[@CleanFoodLiving]

Thank you so much!

[@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.

[@michelineh2803]

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

[@pendomojaxkalibre5686]

Thank you so much 🙏💜🙏

[@GaiaCarney]

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

[@MariaWong-j7c]

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

[@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!

[@therandeydenyah]

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

[@1410PK]

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

[@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.

[@zeddod3450]

Very well explained 👍👍👍👍♥️♥️♥️♥️

[@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.

[@pete7935]

Nicee and detailed. Thank you

[@antyest]

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

[@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!

[@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 👍

[@mariesimcikova4093]

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

[@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. 🥒🥕

[@MarcusAureliusSP]

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

[@manga1682]

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

[@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.

[@shellygraham2194]

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

[@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🙂

[@agcala9619]

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

[@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?

[@lynnmacro3044]

Great! I feel confident to go ahead with this new hobby, with everything covered! Thank you.

[@The_HealingSpace]

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

[@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 🙏

[@thunderbirdsigns]

Yay I learn so much watching your informative shows. Yet another use for my ph pen gemini love their tools going to do this as I cannot have pickled goodie goodie and yum yum fermentation is for me

[@searchingforaway8494]

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

[@k16e]

Such good education. Thanks for putting this together

[@chris109]

Thank you for your excellent teaching!

[@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?