I discovered your channel today ! You are now my 1 stop shop for all thing fermented ! Thankyou for your great accessible info and easy going style 😊
@booswalia
Жыл бұрын
I have a tip for anyone that wants to use it... The smaller silicone pickle pipes make a great airlock and weight if you use them in wide mouth jars. With the nipple facing upward just screw a mason lid on lightly. It holds everything under the liquid but allows air to escape around the edge. You do need a tray under them though. Another great video. I appreciate the science behind what's happening. Thanks.
@kellyro77
3 ай бұрын
I'm so thankful for your videos. I've done a few fermentations in the past and got curious about them so watched most of your videos, including this one. I'm on a fresh fermentation of purple cabbage kraut with apples and ginger and yep - that brown layer started forming (fully submerged veggies). I'm glad I watched this a while ago and knew not to get overly concerned with it. It's a little disappointing because it's kinda ugly compared to the bright magenta of the rest of the veggies, but it's nice to know it's not a complete loss. I think temperature has more to do with my brown layer than anything as I've made this recipe a couple other times in the past, but during winter months, and never had the brown appear. Really interesting stuff!
@dpm5519
Жыл бұрын
I couldn’t agree more. Excellent videos and so informative. I just leave my Red Cabbage on counter 5-7 days until initial ferment slows down then finish ferment in the fridge. Thanks again
@codycan2495
Жыл бұрын
You are so knowledgeable and well spoken. Very helpful thank you.
@michaelebanks60
Ай бұрын
Thanks just started fermenting and your videos are very helpful your trouble shooting has helped me. Have a great day
@lylymongeon
Жыл бұрын
Excellent series. The most detailed I’ve seen so far. Tfs
@MerwinARTist
Жыл бұрын
This is great information. I put a large glass container of green cabbage, zucchini, carrots, peppers, ginger, turmeric, and more on the top of the fridge .. had to push everything back down early on at one point .. and I put some more weight upon the saucer .. which was sitting on a plastic bag with brine in it. After a month .. maybe a little more .. I took it down and there was a little mold on some veggie that was on top .. but the mold did not continue as everything was submerged. I removed the top brine and cleaned the upper portion .. there was brownish brine in the bottom where the cabbage, carrots, etc. were .. and it tasted great .. same with the smell. It's been sitting in the fridge and I've put it with some other foods .. haven't got sick or nauseous either.
@zenoelea8239
10 ай бұрын
Brilliant video thanks. Threw away a beetroot fermentation after 14days. PH never got below 4.5, no floaters, smell ok. PH was 4.35 in the middle, but brine was thickish. But separate carrot fermentation very good PH down to 3.5 with a lovely ginger zing to it. ❤️
@Dhruv_Dogra
Жыл бұрын
Thanks for experimeting and allowing people like me to not have to 😊
@thecatat7
9 ай бұрын
Wow, thanks for sharing your knowledge - amazing information. I found your channel to find out if my 5 month green cabbage ferment was fine, it turned a bit brown, there was not enough liquid. I did not do an airlock but instead filled the top of the container with CO2. It smells good, looks good (brown) and ph 3.6 . It tastes good as well, so I am going to eat it.
@schronks
Жыл бұрын
I actually am getting brown under different circumstances. A simple green cabbage ferment, fully submerged, started turning brown on the top layer with in a few days…. It seems I can take the advice of removing the brown part and doing the 3 part test to see if it’s a keeper. Any other things to know? Thanks! You have a great channel!!
@DonnaRatliff1
Жыл бұрын
I just did my very first time batch of shredded beets. I used a grape leaf as I do with cabbage kraut to hold the shreds down under the brine. I actually forgot about the ferment for about 5 days. When I did check it, there was about a inch of brown on the top of the 2 jars I had prepared. Brown juice had over flowed onto the plate where the ferment was sitting on. So I scooped off all the brown and threw away the grape leaf, added a tiny bit of filtered water to keep beets in solution. Before I put in fridge, I checked. It didn't smell bad at all. Since, I'm new at all this I didn't have a Ph tester and didn't know to check Ph so tasted the beets. Wasn't sour, was a tiny bit of slime to the juice but other than that tasted pretty good. Everything I'd learned never mentioned it until I found you. Seems everyone else said use your nose. I didnt see any mold. Guess I should get a Ph tester.
@CleanFoodLiving
Жыл бұрын
A PH meter or strips helps with confidence I believe, but the beets sound ok to eat from your description.
@czi2011
Жыл бұрын
very well explained, thank you. I am a total newbie to fermentation and I followed your red cabbage video first. I think that my major problem is the high room temperature of 29 C or above. The brown layer appeared on day 2 already. I store the jar in a pot with a water bath to which I occasionally add ice cubes 😂 will go through your check list next.
@buzzbair2
7 ай бұрын
Thank you for all your videos. They are very informative and fun.
@christinestrohmeyer1701
Жыл бұрын
Thank you for this! Dud you upliad the part 5 of that series already? With all the lovely fresh veggies soon coming from the garden, i would find that immensely helpful! TIA and keep up the great work!
@CleanFoodLiving
Жыл бұрын
Part 5 coming this fall. Sorry for the wait!
@JohannaVeerenhuis
11 ай бұрын
Thank you again, I learn so much from you! Your videos are pleasant to watch and listen to, and they’re just really GOOD. 👌 What I think is funny… you and your kitchen are so clean and tidy and pretty and balanced, and then there are 2 large chickenfeet dangling from the cupboard. 😂 💞
@artmakersworlds
Жыл бұрын
Oh THANK YOU THANK YOU THANK YOU!!!!!!!!!!!!!! I did make the red cabbage, beat, pear one you have posted. (Only ever made a white cabbage kraut once, too salty but I goofed on measurements. It got better in the fridge and never got funky at all.) This one got funky within days. This video is perfect. My ferment is only about 2 weeks old now, but I got the funky stuff removed, the rest looks fine, PH is about 4 and smell is sweet like it should be so passed the three tests. Just took a taste. Then a few more. I never really liked sauerkraut but am trying to learn to like it because of the many health benefits. Well... I actually LIKE this one. It's in the fridge now... I don't imagine it will be in there long. This is a really well done series too. I've watched ALL your "funk" videos. (That just sounds wrong.) Thanks for this, and have a wonderful Christmas.
@CleanFoodLiving
Жыл бұрын
So glad its been helpful! Merry Christmas to you as well 🎄🙂
@llanacallsmith5929
Жыл бұрын
Wonderful series! Thank you!
@steveburke7675
8 ай бұрын
I got the brown-ish layer in my first green cabbage ferment at 4 days. Those 4 days were at 65-75 degrees. It smelled like sauerkraut, but due to not having a Ph tester, I threw it away. I'll start my second batch after the tester arrives.
@esemmanuel6603
Жыл бұрын
I’m so glad you did this video. I followed your red cabbage recipe, using carrots and a piece of garlic. I submerged everything underneath the brine and used a anti-mold back ferment top. Only the top layer, the top piece of cabbage is brown. I couldn’t understand what went wrong……. until I realized that I set it in a place at 60-65 degrees and moved it to a warmer place at 75 degrees…. then I saw the brown layer just at the top. It’s only been 4 days. What should I do different next time to prevent this ? With red cabbage, should I have kept it cooler, or warmer ?! Thanks !
@CleanFoodLiving
Жыл бұрын
I have found a way to resolve this and it has to do with the salt. I'm planning to share the method in the "fermentation funk prevention" video, #5 of this series. If it were simple, I'd share here in the comments... but it's not an easy & quick answer (plus it needs a demonstration). Until that video gets made & published, just remember, the kraut isn't spoiled with a fructan caused brown layer...continue to scrape it off the top and enjoy the rest of the kraut below. I hope to be making video #5 soon.😊
@esemmanuel6603
Жыл бұрын
@@CleanFoodLiving Great ! I followed everything exactly that you did. It was only on the top layer, and I took it off and it seemed fine. I’m really looking forward to your video. Btw, cabbage is really expensive……. Is there anyway to ferment using more carrots or a cheaper vegetable ? Thanks ; )
@CleanFoodLiving
Жыл бұрын
@@esemmanuel6603 Yes you can use more carrots.😊
@esemmanuel6603
Жыл бұрын
@@CleanFoodLiving I also noticed most sites list “sea salt” when used with brine and cabbage to ferment; I believe you said you use Himalayan salt, which is what I use, and I’m wondering if this could be the issue ? Is it problematic to use Himalayan Salt versus Sea salt …… ? Thanks !! 🙏🎚
@CleanFoodLiving
Жыл бұрын
@@esemmanuel6603 I ferment with both actually and either is fine to use!
@kathylotter1966
Жыл бұрын
Do you have a cookbook? I have really been enjoying your content!!
@CleanFoodLiving
Жыл бұрын
Thank you! (and not yet)🙂
@kathylotter1966
Жыл бұрын
@@CleanFoodLiving I'll be waiting to hear when you do 😉
@LoveMusic-pd5iz
Жыл бұрын
@@kathylotter1966 Me too!
@realrasher
7 ай бұрын
ditto 🙌
@robertleach5112
Жыл бұрын
I wish I had watched this channel before I threw away 3 litres of red cabbage, beetroot and carrot ferment. Oh well, you live and learn.
@sprogella
11 ай бұрын
Ditto! 😕
@soniag4516
2 ай бұрын
lol sorry color of veggies does not just dissipate. My cauliflower and beet mix turned a deep pink and I loved it. Still making those with red raddish and ginger to give it a tangy taste--yum. I have learned some new things from this sweet lady, she knows her stuff. I'm old school, love my mom's river rocks for weight. I see she has two.
@brigitmarht6704
Жыл бұрын
Excellent video.👌
@ericsisitsky3173
Жыл бұрын
Thank you for your great info. My fermenting has been a success because of your instruction. Question, after I eat most of my fermented products like pickles, can I add more cukes to the brine and let them ferment in the refrigerator for a few days? Tia!
@CleanFoodLiving
Жыл бұрын
First finish the pickles completely and save all the leftover brine. In a fresh jar, start the new pickles and add the leftover brine. If not enough to cover the new cukes, add 4.25% fresh brine to top off. The fermentation process needs to go again on the countertop, except this time it will go faster because of the mature brine acting as a starter culture. You can repeat this with reusing the brine each time with new batches.
@ministersofthenewcovenant2951
6 ай бұрын
My kraut got a thin brown layer once it was in the fridge because the brine level dropped. So if I take off the top brown layer, can I add some brine to prevent future oxidation?
@gamingwithmoba3303
Жыл бұрын
Thank you very much i realised some of my beetroots weren't submerged fully i cut them off and thrown them out as they were brown
@clarewalters5189
Жыл бұрын
I’m so pleased I’ve found this. My day 2 red cabbage (your recipe) kraut started to have brown bubbles and a scum likeness on the top. I joined a fermentation facebook group today in panic and one lady said “it looks nasty”and to throw it 😮 the kraut under the cabbage leaf/weight looks great, the smell is mild cabbage and tastes mild and cabbage like to (day 3 today) so hoping it’s just the fructose? Do you think it’s worth keeping? Also my peppers looked cloudy which I think is normal, she also said I should throw those out 😬 but I’m fairly confident there ok? I’m scared of poison my family so thought I’d check 🙂
@CleanFoodLiving
Жыл бұрын
No, it does not need to be thrown out. Yes I believe it is the fructose. Mine sometimes gets the brown layer too. When ready to place the fermentation into the fridge, simply remove that layer, the kraut underneath is perfectly good. If you have concerns about fermentation safety, Please watch the following video... you can skip passed the recipe portion into the section where I discuss fermentation PH and safety. The information applies to all vegetable fermentations. Be well! kzitem.info/news/bejne/z3uY0oylfIt4eXY skip ahead to the 12 minute mark.
@clarewalters5189
Жыл бұрын
Thank you so much for your reply. It’s scary starting out thinking I might poison someone 😬 Just to get my head around the time of fermentation, is it correct 21 days is the time needed to grow the good bacteria as a rule? Although I know in your red Kraut and pepper videos you say after 3 days can be fine? Is this because the fructose is higher in those they ferment faster? If I leave them 21 days will they still be safe just taste different? I’m slowly learning from your channel. Just watched your fermentation funk videos. Thank you so much 😊 it’s great to have the tools to improve our gut heath.
@CleanFoodLiving
Жыл бұрын
@@clarewalters5189 I made a video that covers your questions. You can watch it here: 🙂 kzitem.info/news/bejne/xYGNnaGCp4WpiGk
@undefinednull5749
11 ай бұрын
Some key notes for myself to learn from this video: Use a pH meter. pH should be below 4.5.
@joellenlevitre2590
Жыл бұрын
Thank you so much for this information!
@CleanFoodLiving
Жыл бұрын
Hope it was helpful!
@joellenlevitre2590
Жыл бұрын
@@CleanFoodLiving Yes I see it now. Thanks a million.
@emmacuerva3586
Жыл бұрын
What about mold on the rock that i put on the top of the cabbage? My developed mold on the rock. But the cabbage was good.
@recur9245
3 ай бұрын
Yeah I kinda had a bit of whitey black spore mold grow on top of mine I scooped it off xD
@patrickrealestate-8193
9 ай бұрын
"I've fermented mushrooms, and there's a noticeable brown layer on the surface, even though they are fully submerged. As I prepare to transfer them from room temperature to the refrigerator, I'm wondering if it's advisable to replace the entire brine before doing so. What would you recommend in this situation?"
@MarKeMu125
Жыл бұрын
Do you know what happened to the fifth video in this series? Left me on a cliffhanger haha
@GottvonRom
8 ай бұрын
So, I have a red kale & beet ferment which got slimy on day two and parts of the submerged kale turn brown… So I guess it’s a goner😅
@SouEuMesmoAqui
Жыл бұрын
Great video! In what video do you talk about using rocks as weights? Thanks!
@CleanFoodLiving
Жыл бұрын
These two: kzitem.info/news/bejne/2GubvHp8h4OYe6Q kzitem.info/news/bejne/qI5stoSPi4KBlGU
@soniag4516
2 ай бұрын
I like my mom's river rocks ( she passed in 1984) and collected my own to fit different side mouths, works fine for me.
@drchen6424
Жыл бұрын
I can’t find the next video about how to prevent the funk. Did you ever post it?
@CleanFoodLiving
Жыл бұрын
It's not published yet...
@jeffreygazso9643
Жыл бұрын
i had a whitish milky substance around glass weight after 6 days with peppers...... tried to wipe it out... somewhat successfully.... smells fine...... had a similar thing happen with mushrooms..... guess ill try to check ph...
@CleanFoodLiving
Жыл бұрын
Without seeing it... I'm guessing its kahm yeast kzitem.info/news/bejne/sYebnG2LgKaplXo
@rickardalden8132
Жыл бұрын
What if i do plain sour kraut and get the slightly shift in color that you show in your kraut example, but I got it within the first week? 🤔 no fruits just cabbage and spice. Can Juniper Berry give fructose? Worth noting, not as heavy tint of brown as your example.
@CleanFoodLiving
Жыл бұрын
Was it more of a muted coloring? For example, from bright green to dull olive green? If yes, this is ok. A muting of color signifies a dropping ph. If its Light brown? ... then my first question is, what's the ph?
@rickardalden8132
Жыл бұрын
@Clean Food Living tough definition of colors, I would say light brown but could also go as dark olive. However, ph showed 3.4 so should be OK right? Again, color shift occurred very early day 2-3. Now day 12.
@CleanFoodLiving
Жыл бұрын
@@rickardalden8132 Color muting will happen in that same time frame of about 3 days. With a ph of 3.4, no foul smell nor other 'funk'... I think it sounds very good 👍
@DonnaRatliff1
Жыл бұрын
1 more question. Is it possible that 7 days is long enough at 70°- 75°F to successfully ferment shredded beets? Because on my prior comment below, I spoke about the brown on top situation and after I had removed that part I put it all in the fridge. I've only tried fermenting 4 times. Twice with cabbage kraut, once tomatoes and now these beets. All home grown veg. But sadly, I haven't wanted to eat any of them. I guess concerned if my stomach can handle it which is the primary reason that I'm making ferments to help my digestive tract. I just hope the beets I made are far along before putting in the fridge. Thank you. 😊
@CleanFoodLiving
Жыл бұрын
Hi, 7 days is ok. Watch this video and it will shine light on days and phases of fermentation. Perhaps start with just eating 1 bite a day, or 1 bite every other day. kzitem.info/news/bejne/xYGNnaGCp4WpiGk
@SendItForward
Жыл бұрын
I know my question is unrelated to this video but... I watched your video from 2yrs ago about mucoid plaque and you said you used the "So Easy 3 Day Cleanse" then. My questions are, are you still using THAT Brand and where do you purchase it?
@gissybatyah
7 ай бұрын
I asked about that also and she hasn't replied. I can't find the so easy video. Have you done that cleanse?
@johneast6972
Жыл бұрын
What type of water filter is that on the counter ?
@CleanFoodLiving
Жыл бұрын
Akai
@علياءسامى-ك1د
Жыл бұрын
Hi I just fermented my very first batch of green sauerkraut with some carrots a week ago Followed your instructions and everything went smoothly Until a day ago I noticed a brown layer forming on top Could it be because of the carrots? Knowing that the room temperature was around 68-72 degrees Fahrenheit
@علياءسامى-ك1د
Жыл бұрын
The vegetables were fully submerged under the brine so it’s definitely not oxidation…
@علياءسامى-ك1د
Жыл бұрын
Unfortunately I have no way to check the ph too I really hope this batch won’t be a Loss..
@CleanFoodLiving
Жыл бұрын
A brown layer within the first week in this case is probably the carrots. Just follow the example I gave in the video on how to remove it once you're ready to start eating it. I'm sure it will not be a loss!
@علياءسامى-ك1د
Жыл бұрын
@@CleanFoodLiving Thank you so much for replying !!
@Tjp742
Жыл бұрын
Thank you 😊
@coTMH14571
5 ай бұрын
It’s sauerkraut it’s definitely just oxidation smells fine. is it OK to just mix everything in if it doesn’t taste bad? If I take off the brown layer, am I supposed to try to pull the liquid off too? I hate to throw the liquid off my sauerkraut.
@CleanFoodLiving
5 ай бұрын
No need to toss the brine, just remove the brown layer.👍
@coTMH14571
5 ай бұрын
@@CleanFoodLiving thank you SO much! I noticed it has a bit of a metallic taste. … I used the metal pickle helix coils by Trellis. It’s also possible I was off in my salt calc. 🤔 I noticed when I took the coil out there was a coating that climbed up the coil but none in the kraut. …
@CleanFoodLiving
5 ай бұрын
@@coTMH14571 What kind of coating? Slimy, white/pasty?
@coTMH14571
5 ай бұрын
@@CleanFoodLiving it’s hard for me to completely describe it as I set the coil to the side and it’s now dried. From what I remember, it was somewhere and between a paste and a slime was towards the top of the coil, probably where it was not submerged. I do remember they’re not being as much liquid as I expected and the sauerkraut so I definitely feel positive, but it was originally oxidized. The coil is kind of tighter at the bottom, where it holds the cabbage down. And in that the cabbage that was collected that was oxidized has a darker gray color. I almost feel like it might be a mold color but it’s hard to tell because it’s dried and it also has been sitting out for two days as I removed it and set it to the side and replaced the vented lid with a regular lid. The full color on all of the coating was grayish brown. It was just on the helix coil.
@CleanFoodLiving
5 ай бұрын
@@coTMH14571 Very peculiar. I'm going to do some further testing with the Trellis springs. Thanks for the feedback👍
@georgiacapitalist6493
5 ай бұрын
How to lower the ph?
@JoanneMacg
Жыл бұрын
Hi, I made a sauerkraut with some apple included. Two days later, the brine is brown. All the cabbage is fully submerged. So this sounds like the fructain issue. My issue is what to do now. Must I throw it away?
@CleanFoodLiving
Жыл бұрын
Yes, fructans. Aesthetically unpleasant, but not spoiled. No need to toss if it passes the fermentation check list given in the video.
@JoanneMacg
Жыл бұрын
@@CleanFoodLiving thank you!
@stevebryan2710
4 ай бұрын
I guess that you know that you are living doll.
@-dimitris
Жыл бұрын
That's very informative, thank you. But USAmericans often forget that the rest of the world uses the metric system.
@greyfox243.
Жыл бұрын
Yes, but you’re watching a video made by an American. I convert when I’m watching a foreign vid and don’t even mention it.
@richardmartin2646
2 ай бұрын
We ain't forgot
@soniag4516
2 ай бұрын
sorry to have to point out she is American and majority of her viewers are UDAMERICANS. GOOGLE THE CONVERSION TABLE, it's pretty easi. I do it when watching EURO and Indian channels.
@ginakendrick2581
Жыл бұрын
My kraut dried up on day 4
@CleanFoodLiving
Жыл бұрын
What kind of lid and weight were you using?
@ginakendrick2581
Жыл бұрын
@@CleanFoodLiving pebble weight as you showed us and a burping lid and 2 inch headspace. Filled the brine which even covered the weight but a lot of action the 2nd day. Lots of brine in the dish I had the 1/2 gallon jar in. Heaping tablespoon of redmens salt to almost 4 lbs of shredded cabbage and 2 cloves of garlic and one sliced carrot fresh from my garden all ingredients!! Oh yes, I used a cabbage leaf first before I put the weight in the ball jar. We actually ate some tonight as The test strip s arrived from Amazon and it tested approximately 3.0
@CleanFoodLiving
Жыл бұрын
@@ginakendrick2581 Perfect!
@weepeeteeee
Жыл бұрын
Do you consider GMO "clean food" or not? Do you consider Marijuana, clean to uses? Your knowledge applies to all if not most plants.
@abhigargnabha
Жыл бұрын
Hi maam,i am Abhi Garg from India,i have dropped the e mail to you,i understand you might be busy,i do request you to plz check the mail and revert thank you.
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