also plz do some Natto fermented beans/chickpeas if u havent done them already
@MalcomMalediction
Жыл бұрын
plz do some special ferments like Dr. William Davis's L. Reuteri Yogurt next. There arent many recipe videos on it on youtube
@1Lightdancer
Ай бұрын
I make L-ruteri yogurt as well, using tinned og coconut milk per Dr Davis' recipe! I have some most days - yum!
@susanfreeman6350
Жыл бұрын
I always love your videos. They’re so informative, well thought out, and your delivery is so calm and direct. Your refrigerator looks so nice and neat! With all my starters and ferments, mine looks like a mad scientist’s lab. My poor husband is terrified that he’ll accidentally eat my kefir grains instead of the actual kefir. Recently I was away from our home for a few weeks and I was delighted to see that after finishing off another jar of our sauerkraut, he had kept the brine! You’re so right. It is pure gold! I use a few tablespoons when making homemade mayonnaise to flavor and ferment it. That fermentation really extends the stability of the mayo. Looking forward to the next video.
@sydneydrake2789
Жыл бұрын
brilliant. thank you for that nugget
@CleanFoodLiving
Жыл бұрын
The brine in mayo sounds fantastic!
@susanfreeman6350
Жыл бұрын
It is! I make about a pint of mayo at a time and add 2T of either sauerkraut brine or Greek yogurt whey once the mayo has combined nicely. Then I let it sit at room temperature for about 6 hours to allow fermentation to get a start before refrigerating. My current batch was made April 13 and is still good. I would never keep regular homemade mayo longer than a week.
@CleanFoodLiving
Жыл бұрын
@@susanfreeman6350 I will have to try that😃
@donnastormer9652
5 ай бұрын
I was wondering why you don't have any posts on making kombucha? I love your scientific explanations of everything, and I would love to hear your thoughts on kombucha.
@lindadurand247
5 ай бұрын
Good question! I'm surprised it's not in the list of stuff
@Sbannmarie
6 ай бұрын
You could convince an Eskimo to dine on shaved ice 😮 such eloquent wording and epic lessons on fermentations!
@Sbannmarie
6 ай бұрын
Thank you! Love💕 it all
@stig
Жыл бұрын
You have my attention. Smart and Beautiful ! I haven't touched the fermented Beets in my refridge either. They've been tastey each taste test, but I'm too fat from other foods.
@sydneydrake2789
Жыл бұрын
I'm inspired. Scanning my fridge, my ferments are winding down, and this is the perfect time to start again. You peaked my curiosity and I look forward to the carrot recipe. Thank you.
@harmony3395
Жыл бұрын
Only found your channel today, Adrienne, watching the salt comparison. One of your videos looks as tho you’re in the desert? Are you growing all your own food? I’m new to fermenting, can you perhaps talk about why/ what the benefits are vs eating them raw/ fresh?
@dimap8965
Жыл бұрын
Exelent vidio,by the way fasting on saurkraut juice very effective .
@tanettemeditationsforwellb8866
Жыл бұрын
thank you !!
@1Lightdancer
Ай бұрын
I love your videos / tutorials! I've just begun a couple of ferments following your lead, and am loving the fermented plums I made last week from another chef's recipe.
@MalcomMalediction
Жыл бұрын
i luv these videos. I appreciate that u spent some time zooming into the fermented veggies to show off properly what it looks like when its fermented.
@user-wq3jp3qg1o
Жыл бұрын
You use the same pickles I use to use. Best pickles ever are Beit Alpha. Been growing them now 4 years and will never go back... They are best picked at 4-5 inches thumb sized. What a difference pickles make. Best for gherkins and early pick and they produce many, many pickles. I pick many everyday...thanks so much for your inspiration. Shalom 😀. Also wanted to add I get them from Bakers Creek Heirloom Seed.
@ongv2491
11 ай бұрын
Wow, I do a lot of fermented food too.
@TheAmity
Жыл бұрын
I learned vegetable fermentation from this channel and am still following this channel. Since I used sauerkraut brine as salad dressing I got addicted to its taste but I can't get enough of it for my need. Apparently, the cabbages I purchase (in the city) don't have enough water/juice, so I have always had a brine shortage (not enough to submerge the cabbage + extra for salad). I did an experiment of my own (as suggested) that might be useful for others. I added salt water plus honey to my sauerkraut (the amounts must be experimented by your own). Apparently, it works (the taste is at an acceptable level).
@susanfreeman6350
Жыл бұрын
To The Best of You, I read that slicing your cabbage more finely with a mandoline allows for more disrupted cell membranes which results in more juice. I tried this with a big batch I started yesterday. This time of year is too early for farmers markets to have really fresh cabbage which would have more moisture. I had to use cabbage from the grocery store. I sliced the first two heads about as thick as a quarter and was worried about the small amount of brine. When I shredded the last two heads I chose a thinner shred and produced a LOT more brine.
@frodar48
Жыл бұрын
@@susanfreeman6350 I had the same issue. My purple/red cabbage came out short of juice so I just added a 1/2 cup or so of water. It turned out fine but, next time, maybe tomorrow, I'm going to use the food processor to really cut it thin. (I don't really like crunchy food anymore) ans season it more.
@jennygidluck5497
Жыл бұрын
I can’t wait for the fermented beets video.
@unplaceableface
Жыл бұрын
I have been interested in fermenting every since I checked out the Nomu guide to fermentation. These videos though take the hard scientific tone out of it, and I love it for that.
@laurahome1588
Жыл бұрын
Great episode. Thank you.
@NatassaBlazaki
6 ай бұрын
I only recently discovered your channel, while searching for sourdough starter instructions. All the videos I've watched so far, are wonderful!! Beautifully structured and very explanatory. You are such an inspiring person! Thank you for sharing your knowledge and experience with us. Many greetings from Greece! 😍😍😍
@MrSalinas35
7 ай бұрын
Wow! I think you just changed my life. Awesome! Thank you. ❤
@noreen54
Жыл бұрын
Good Morning Adriana :) Thank you so much for your videos on fermented food. You take a lot of guesswork out of fermented foods, and you are your own experiment because you've done all the work for us. I'm still stuck on Kimchi because culturally I'm familiar with it and second because it's so easy to make. I'm ready to put my first batch of salsa into the fridge and I agree that it goes great on top of pasta since I've used commercial salsa. I've had great success having made it before the kale ferment. Now I'm going to browse around to see what fermenting accessories that you use. Also, I love the video of you and your husbands' homestead. I cannot believe the before and after photos, or that you yourself still look as youthful today as you did then. Now I'm confused as to what your age really is. My husband says thirty but being a vegan himself, he looks far younger than his chronological age. Is there any way to start off with ferments that are not too sour ?? His problem is that he has a sweet tooth. Maybe I could sprinkle some stevia onto his ferments before eating ??
@CleanFoodLiving
Жыл бұрын
Well, it's the acidity (a ph below 4.5) that makes fermented foods safe and it's the active probiotics that create the acidity. Take that away and you don't have a fermented food! However, to your suggestion, you could add a sweetener to the fermented food before eating (but not to the jar). It's tough when someone doesn't like acid foods. If you would like to browse my favorite fermenting gear (the gear I personally use) it may be easier to do so on my website rather than looking into video descriptions. cleanfoodliving.net/
@maureengreen8240
Жыл бұрын
Wicked girl! Stevia on a ferment.
@denarue9665
Жыл бұрын
Love your videos. Do you have a rhubarb recipe that you could share?
@bungikevin3917
Жыл бұрын
Love this video and cannot wait to learn some of the other ferments. I love sweet potato ferment and have done others, but never beans or lentils. Yayyyyyy
@AlexanderMalyugin
Жыл бұрын
As always amazing. I guess it is the only place where you can find everything about fermenting. Thank you ))
@michaelborza734
Жыл бұрын
Just found and finished this video, thank you, KZitem and Clean Food Living. I found it so chill and enlightening. I am now subscribed to your channel and have linked the fermentation education videos (everyone should, right!) Thank you!
@connectingwithmichellemela7021
Жыл бұрын
I love learning from you
@helenswanson1403
Жыл бұрын
Thank you for finding optional containers for fermenting. I plan to purchase some when I get paid.
@tuyettran4790
2 ай бұрын
Hi earlier on comment I forgot to asked you. About salt for high blood pressure not for diabetic,I am have both and forget about high blood pressure thank you
@ZenPepperClub
Жыл бұрын
What about the personal health benefits that you've obtained eating fermented foods?
@aleirbag914
Жыл бұрын
I always wondered why the brine has so many probiotics with no "food" left? Great video!!
@lovejones7545
Жыл бұрын
Awesome video! So many great fermented foods. Thanks for sharing👍🏾❤
@irisotterson5055
2 ай бұрын
Thanks!
@CleanFoodLiving
2 ай бұрын
Thank you so much!
@legambaz
Жыл бұрын
Impressive! I have some sauerkraut and kimchi in jugs in my fridge for over 5 years. I made them myself. Do you think they're still safe to be eaten? I wonder how long can fermented food be stored away in the fidge
@judymiller323
Жыл бұрын
Adrienna how do you end up with so much brine in your ferments?? I keep fermented foods going but NEVER have the amount of brine you do (despite using fresh veggies).... can you discuss? Thanks so much for your channel~ I love it.🥦I wish you'd write a book !
@PeterPeadar
Жыл бұрын
I was going to post a question asking if "Adrienna, are you adding brine or is the quantity of brine a result of removing the vegetables?" Your empty and half empty jars seems filled with more brine than I would expect. Love your content! Thanks very much.
@CleanFoodLiving
Жыл бұрын
Well it depends on what's been fermented. my sauerkrauts (and kale -- not in video) soak up the brine like a sponge so they are typically not juicy. But carrots, white kimchi, pickles & beans don't act like sponges so I typically have juicy brine left over. If my tomatoes for fermented salsa are not juicy (a typical dilemma with store bought) I will add a little water, then of course add the salt to make a salt-water brine. My biggest brine producer is white kimchi, I always have a lot left over once the veggies are finished.
@CleanFoodLiving
Жыл бұрын
Well it depends on what's been fermented. my sauerkrauts (and kale -- not in video) soak up the brine like a sponge so they are typically not juicy. But carrots, white kimchi, pickles & beans don't act like sponges so I typically have juicy brine left over. If my tomatoes for fermented salsa are not juicy (a typical dilemma with store bought) I will add a little water, then of course add the salt to make a salt-water brine. My biggest brine producer is white kimchi, I always have a lot left over once the veggies are finished.
@PeterPeadar
Жыл бұрын
@@CleanFoodLiving Thank you! Love your content. Keep up the good work! Peace and Love
@SloppyShotz
Жыл бұрын
mam you're pretty. Godbless. Appreciate your knowledge.
@elizabethlink3993
Жыл бұрын
💚I did try the fermented beans, kidney, with veggies and I like it pretty well. I also tried the lentils, but they didn't turn out so well. Will have to try that one again. Those fermented carrots look yummy!💚
@CleanFoodLiving
Жыл бұрын
I'm so glad you tried the beans (and lentils)!
@Randeb86
Жыл бұрын
Great information! I’m a new subscriber and love your videos!❤
@erikadorogi1820
11 ай бұрын
I came across your video while looking for something else, and I am pleased now :). Before I check out the carrot fermenting video, I want to ask what kind of machine is behind you (next to the window, I believe it is a water ionizer, but I am curious about the make)
@CleanFoodLiving
11 ай бұрын
Akai water filter😊
@Chris-ut6eq
Жыл бұрын
Love the channel and looking forward to getting started with ferments.
@henriksjolin5945
Жыл бұрын
Always as inspiring :) Now I just want to share a ..recipe, White cabbage and ramson (google is disobedient and wants to translate with "spring onions") which has a mild touch of garlic the other week i was able to harvest some wild bunches *smiles* soup in your mouth, and the freezer,.pesto, And like sauerkraut! ..just because I was curious, it was very good! by weight, approx. 9/1(ramson), a few black peppercorns, salt you know the rest *smiles* * sigh * wish i could ad a photo,
@nancyvandewiel4618
Жыл бұрын
Love your videos
@GaryMcIntosh100
Жыл бұрын
Hello, thank you so much for your videos. I have been learning so much for you thanks. I have a question, can we fermented almonds? Thank you so much. Hello from western Kentucky
@tuyettran4790
2 ай бұрын
Hi ,thank you for sharing your recipe I just wondered if I am diabetic would it ok to eat fermented food because need to much salt in it?
@sandy42070
Жыл бұрын
Have you ever tried to ferment fiddleheads (ostrich fern)?
@CleanFoodLiving
Жыл бұрын
No🙂
@jeanettetreminio9653
3 ай бұрын
Ok I have a question the room temperature changed during the day how do you control the temperature?
@sarahjones1975
Ай бұрын
I have made your fermented pickles and am excited to try them in about a week. I have question about drinking kefir while on an antibiotic. Is there any reason why you can't take the both at the same time?
@CleanFoodLiving
29 күн бұрын
Not harmful to take at the same time 👍
@fritzreimer7933
Жыл бұрын
I also fermenting greens, kale, spinach, broccoli great when no teeth, 😂
@shelleyjanine3113
Жыл бұрын
I made cabbage pepper onion carrot ginger and garlic. Is it okay to mix all these together.
@CleanFoodLiving
Жыл бұрын
Yes you can🙂
@gunnie4659
Жыл бұрын
I just subscribed & love your videos! I would like to share with you a recipe I make every week for my salads. Can I send it privately, & if so, how can I do that?
@CleanFoodLiving
Жыл бұрын
Cleanfoodliving@yahoo.com
@umukeshnahar
Жыл бұрын
Greetings of Happiness. I have a doubt that can we have fermented cabbage even if it is not crunchy after fermentation.
@carolblackler9386
Жыл бұрын
Good morning 🌄 Adriana. I have 5kg of dried Scarlett runner beans. Can I ferment these or just use the last of the seasons beans that are on the Beanstalk?😊
@CleanFoodLiving
Жыл бұрын
Give it a try using my fermented beans recipe method from that video...
@dorothyfu7540
Жыл бұрын
You have so many jars sitting in the fridge for so long and none of them have a top brown layer. Is it because they are covered with so much brine? (I know you have a video on that subject).. How do you get so much brine? Mine gets absorbed right after I put the jar in the fridge.
@davealexander7515
4 ай бұрын
Is pickling salt a good salt for fermenting kraut
@CleanFoodLiving
4 ай бұрын
Yes, not a prob👍
@maureengreen8240
Жыл бұрын
Uv fermented mushrooms???
@Torahobservantcatmom
Жыл бұрын
Fermented mushrooms?
@nanacheryl1
Жыл бұрын
Where did you get that fermented container we
@CleanFoodLiving
Жыл бұрын
• KIMCHI CONTAINER (also good for sauerkraut & pickles): amzn.to/3m8NCSd
@1alastica
Жыл бұрын
is it really ok to ferment in plastic?
@silenteye989
Жыл бұрын
can I use German crock pot for fermentation ?
@CleanFoodLiving
Жыл бұрын
Sure can!
@johncisneros6676
Жыл бұрын
i have a concern about the PLASTIC FERMENTATION vessel. i heard ceramic, glass or stainless steel . that plastic degrades with the biology.
@matt281075
Жыл бұрын
😮👌
@Laineyslife
Жыл бұрын
Can I transfer to other jars once the fermentation is done and ready for the fridge ?
@CleanFoodLiving
Жыл бұрын
Sure can👍
@xs3282
Жыл бұрын
How amazing are you love,........very amazing,....i am a subscriber!
@carriebeard-R.I.T.S
Жыл бұрын
Are there any fermented foods that don't have to be refrigerated?
@CleanFoodLiving
Жыл бұрын
Sauerkraut and Kimchi can go for a couple of months. However 'how long' really depends on environmental temperature. Warmer = less time. cooler = more time. Also if there is fruit in the sauerkraut (like apples or pear), that will also shorten the amount of time it can stay out. Lots of varying factors play a roll so I can't give a definitive black & white answer.
@choikof9725
Жыл бұрын
There's is no doubt fermented food is healthy but I am afraid consuming everyday food wich has high levels sourness is a matter of concern for teeth enamel.
@maureengreen8240
Жыл бұрын
You are so fun knee and cute.
@timmy2916
Жыл бұрын
please not so much lip gloss I find it to distracting
@willowwhyte1104
5 ай бұрын
Her body, her choice.
@rosemarybutt2608
11 ай бұрын
Looking forward to exploring more fermentation education. So far, only carrots and cabbage vegetable fermentation have been successful (for me) and none of my other three adult family members will even try anything I ferment. I am currently fermenting cabbage and several different fruit vinegars. I must try the white kimchi (I have no tolerance for spicy to the point that I can be sensitive to black pepper). Thank you for your easy to understand and informative instruction!
Пікірлер: 97