I started down the fermentation road about six weeks ago, using advice almost entirely from this channel. I am using the lids that allow you to suck the oxygen out of the jar. I have done about ten jars so far and I have not seen one bit of mold or kahm yeast. I check pH and everything I’ve done has been in the 3.5 to 4.5 range. The only really funky smell I’ve had was from fermenting broccoli. I assume that is because of the sulfur content. I decided to eat it anyway and it tasted fine. Of the various vegetables I’ve tried, my favorites have been good ol’ cucumbers and asparagus. I just had the asparagus last night and it was delicious. My fermentation was just asparagus and garlic slices. After about five days, the asparagus was nicely tender with a mild flavor hinted with garlic. Oh yes, I also tried the hummus recipe from here. I’ll never waste my money on store- bought hummus again.
I'm absolutely loving this channel and started my first sauerkraut cabbage run... Just ordered the yinmik ph tester and can't wait to start another fermentation run... it's addictive! ❤😂
Red cabbage sauerkraut with the lid you ranked the least able to succeed (Masontop silicone auto burpers) was the only 1 out of all my 7 ferments that did not pass the sniff test. Exactly as you said: foul so I had to yank my nose away immediately! Funny enough the pH was in the low 3s (3.1)! Thank you for proactively answering that if ANY 1 of the 4 fail, toss. Tossing! Keep up the excellent work, Adrienna, as you're helping me through my health condition with these fermented foods!!
As a beginner I really appreciate this video and all of the work and effort you have put into educating people about the process of fermentation. I did not grow up in a family that used these techniques and I am very concerned with food safety. After watching your videos, I feel much more confident about providing my family with safe and healthy fermented foods. Thank you!
@CleanFoodLiving I stumbled onto your videos last night and I now have a playlist of 12 recipes that I can’t wait to try. My first will be your Red Cabbage & Pear kraut. I started making kraut last year & thank God, I was successful. I’m happy to get more education on fermentation & you really are a wonderful teacher. Thank you for opening up a bigger world in fermenting good things that are good for you! 😊
@@CleanFoodLiving hello I hope you have been well. You helped me a while back when I came home from the hospital. What was the percentage of salt to water for fermented pickles? I used 30g of salt to 1025 g of cucumbers and water. Is this correct? Thank you in advance
It always tickles me when another of your videos drops at the perfect moment for me. Today I completed fermentation on a large batch of sauerkraut. This will be my fourth batch in my ceramic fermentation crock. It’s always a leap of faith in a crock because you can’t see what’s going on. In that first week, I can certainly hear it burping away happily though! I was a little concerned this time because the bubble activity even while I was squeezing and mixing the cabbage was astronomical. I was worried that I had possibly left a bit of soap from washing all my equipment. When I opened the fermentation this morning, the pH was between 3.0 and 3.5. All systems go! Thanks for another great video.
I just put my first two ever fermented jars into fridge after four weeks on the countertop! Yay :) Thank you so much for your videos! You are definitely one of my most important and helpful sources/guides. I made a large jar of sauerkraut from repurposed large jar of kimchi i bought long time ago. Just medium large head of cabbage and 2.5% of sea salt on chopped cabbage, let it 'wilt' most of the day, then added some caraway, stuffed it in with all the liquid, put couple large cabbage leaves on top with small glass bowl full of 2.5% saline solution on top and the lid on top just loosely... it bubbled fairly little i'd say. i was nervous about the small airpockets inside the cabbage visible all over the sides of the jar that seemed to developed during, repacked it several times. It was a little "sauerkraut-y" after a week, very mild, little better after two weeks and than i let it go two more. Never developed yeast or mold, so relieved! I did buy glass fermentation weights during and used them. First two weeks I checked under the lid every day, than just every other or third day. Second jar was 'pickles'. Bought two cucumbers, cut ends off, cut in halves and then each into spears, used garlic, dill (not the flower - next project to grow some, couldn't find any), stuffed it in with some bay leaf, filled with water, weighed it, dump the water out and dissolved 2.5% of the jar contents weight (cukes, water and all) in sea salt, put some large cabbage leaf over the top, weighed it down with small glass filled with water, put shrink wrap over loosely and put large round cookie cutter over it to keep it there. Later replaced with the glass weight and regular lid. Also never developed yeast or mold! Not a huge fan of the garlicky taste (love garlic otherwise), will leave it out next time, will add mustard seeds and something little sweet. Also, not a fan of spears, while they never floated on me, when you take one out, water goes in and you may run into danger of top not being covered, having to add new solution. No big, just mildly inconvenient. First try, sooo happy this worked! THANK YOU! So pumped to try more and play around. You may have created a monster :) Question, please: why do Koreans rinse Napa cabbages after salting and wilting? They say it would taste salty, but my sauerkraut or pickles don't. I am tempted to use 2.5% of weight of ingredients in salt and leave it in and add 2.5% saline solution if liquid needed and let it ferment on countertop for weeks. Also will play to leave out the fish sauce and salty shrimp to make it vegan. I love the traditional kimchi from Korean stores, but recently had "Cleveland" brand kimchi that is vegan and it was delicious! Also might try with just regular cabbage. My kitchen is fairly cold, now in winter it gets below 60F at night, and we put it to 66 only during the evening when in, only sometimes it gets warmer when cooking. This (and dishwasher clean jars and everything, spring water...) may have helped with the no yeast and no mold. Btw, Thanks for the education on reading a salt label! Sheesh, would never think that here in USA Inc. we add crap into salt. Although now it explains why some of mine stays nice in grains and some cakes up a little. Thanks again!
I don't have a video on that, but here's what you can do> AFTER the fermentation is complete, you can pour out half the brine and then add plain water. This will dilute the salty flavor. Keep it stored in the fridge. Due to removing 1/2 the brine, the kraut won't last for months on end like it would if the brine remained. Simply eat it within 2-3 weeks👍
This Gal has great videos with simple explanations and knows how to present herself with some class. VERY good advise on fermentation for newbie's like me....Thanks.
I just came across your videos and loving them! Specially the format, super clear and engaging. Could you so one for kefir using plant milk (hemp)? W the price of things these days I have decided to give it a try! Hopefully you post a kefir one! Greetings from Toronto!
Hi 👋🏽 I’m doing my first fermentation of carrots and ginger & a few carrots have floated to the top between the glass pickle pebble and the jar. Can I open the lid and take those out? Is it bad, can those floaters ruin my ferment?
I've just discovered your videos and the amazing benefits of fermented foods! I'm so excited to start fermenting everything! I grow a sizable vegetable garden and wish I would have known all this sooner, but I know now, and that's all that matters. The only problem is I'm imtimated by the PH reading. I dont have a tester. Should i wait to start until i can afford to get one?
Dear, I understand very well after watching your informative videos. You are doing great work for human health. Please make a detailed video on kefir milk and kefir bacteria also, thanks
Hi, I made some brine (water & salt) and made it from my well water. It has been in my frigid (in a plastic water bottle) for about 4 weeks. Q: how long is it good for to be used in my fermenting carrots or cabbage, etc.? Thank you
Thank you for the great and educating videos on fermenting food.. I follow from a town in Turkey, Izmir.. We are very much pickle people and my mom always made pickles that were quite delic, but with vinegar.. I have lately been interested in fermented pickling recently ran into your channel.. Again thank you for your videos.. I have one question if I may: How do I know that the fermentation period has been completed for my pickles ? Thank you..
Thank you for this video, I followed your recepie and now my sauerkraut is done and it smells aamazing, I tried it and its good but too salty 😢 what can I do?
You can pour out half the brine and add plain water. But if you do this, the kraut must be kept in the fridge and eaten within 3 weeks. For longer storage capability in the fridge, you can instead take out the portion you wish to eat and lightly & quickly rinse in water. Then eat. Since the brine also contains probiotics, some will be lost with the pouring out or rinsing, but there are still probiotics infused in the cabbage so it's not a total loss. With the next batch of kraut, you can try adding less salt, even if it is less than my recipe recommends. With fermenting cabbage, you can do that and it be ok. Of course still following the guidelines of this video once ready to eat. 😊👍
I made some sauerkraut 5 days ago forthe first time. I tested the pH today and it is 3.9 so I am happy about that. Everything looks and smells great however the liquid content was so plenty that it was seeping out of the top because I kept the lid loose. I didn't have a plastic lid so I used a metal lid. Of course it rusted and now I am concerned that leeched into my jar. It looks and smells fine. Should I be concerned? Should I just try again with a plastic lid? Please help!!
Do you have any experience fermenting mustard seeds? I have succesfully fermented a bunch of things before, but this one now has a really bad smell that reminds me of a mixture of sharp ammonia and vomit. There was no sign of any mold not even kahm's yeast. Salt was at 2.5% and the final pH reading is 3.35 after 6 days. Any help would be appreciated 😊
Everything sounds right (ph, salt & no visual funk), but the smell says something went tail up with the microbes (as you already know)... Unfortunately, I don't know what the cause is... Sometimes fermenting mystery fails happen (I've had my fair share)... and it's just part of the journey. Considering this is not a chronic issue you're experiencing (lots of other successful ferments)... I'd say this was a unique/odd case, but not to retreat from fermenting because it most likely won't be a repeat issue! Sorry I cannot be of more help of the exact cause.😊
Have you ever fermented nuts, like walnuts for example? How long have you been eating fermented foods? Has there been change any change in your health?
Hello beautiful lady. A beginner here. The PH strip, is it any or there's a special one for this purpose? Also, how many days should my cabbage fermentation should take? Thanks
@hmmm, I agree. As a retired medical laboratory scientist, I used pH paper strips daily to confirm the pH of various buffers. Those strips are impregnated with chemicals that can certainly leach into the solution you’re testing. I definitely would not want that in my food.
When I first began fermenting it I noticed it bubbling and decided the jar was too packed and too small so I transferred it into a bigger jar. It is ready to eat but is it ok that I transferred it?
Gee, I didn't know about the PH testing. I made red cabbage ferment and have eaten 2 jars of it. Hope I'm okay. I guess I'll pick up a tester. Thanks for heads up. Also hope I don't die. lol
I watched a bunch of your videos a few weeks ago and then started some sauerkraut. After a little over 2 weeks, there were some bubbles (probably yeast) above the weight but NO liquid. In the beginning there was so much liquid it was coming out of the silicone fermentation lid and now I can't find a drop. The PH is below 4 and it smells good. That's as far as I've gotten because I'm nervous about how dry it is. I shoved the test strip into the cabbage itself to test. Is it safe? 😅
@@CleanFoodLiving Thank you! Your channel is truly a wealth of information and I for one am grateful. I had only put mine in the fridge and had not added anything so next up, eating it!! Thanks again
I want to make a successful Einekorn Sourdough loaf. My white sourdough works fantastic every time when following your videos. The Einekorn sourdough is ending up heavy and doesn't stay edible for more than 24 hours because it turns into a brick! I think it could be the reduced amount of gluten in the flour, the oily nature of the flour or water to flour ratio. It is weird because the starter comes out fantastic every time I feed it. Help!!!!! I can't find an answer on your links.
Hi there, an einkorn starter does work very well, but it workds well with a white flour sourdough bread recipe. My bread recipe is only suitable for using all purpose or bread flour (with an alternative flour starter)... but not for 100% einkorn all the way around or you'll get exactly what you're getting. Most einkorn bread recipes will cut white flour with the einkorn. So if you want your sourdough to 100% all einkorn in addition to the einkorn starter, I recommend googling or youtubing a sourdough recipe designed to take 100% einkorn flour. I'm sorry, I don't have a recipe for it!
those are the yeasts burning themselves out. It will fade as the fermentation progresses and the lactobacillus bacteria take over. Watch this video of mine to better understand the phases of fermentation including this one you are in: th-cam.com/video/dKW7mLnSxU4/w-d-xo.html 😊
@@CleanFoodLiving Thanks. Sometimes it pays to watch things more than once. So what I got from that is that I just need to give it enough time to get through that on its own. And maybe it is actually going slower than I had been thinking it was. And I do need to get some pH strips. Thanks again.
My fermented vegetables reached a ph of below 4 and successfully passed the rest of the checklist. However upon 2 weeks of refrigeration, I noticed the ph to rise above 4.5 gradually! But there is no foul smell or taste. I want to know is it normal for the ph to rise? Will it be safe to consume? What should be the right temperature or fermented food stored in the fridge. Thank you ❤
HI there, it is not normal for the ph to begin to rise after refrigeration. I can't diagnose why that is happening, but I recommend to eat it within the next 2 weeks. It will be good for that amount of time.👍
Hi! I hope you or someone can help me. I have made fermented cabbage for the first time. In 2 days will be 2 weeks fermenting. I have bought PH strips, but the liquid has been consumed which I learned it happens, and it's ok. But I can not stick the paper in it since there is no water. I have another batch with plenty of water and showed me 5 to 6 in the pH colors on the strip. Could I assume it is good? Doesn't have mold or anything at all, smells good, and haven't tested it until I figure this out to be honest. Any thoughts? Thanks
@@ricardourroz9322 It can still be checked with "disappeared" brine. It just needs a hint of moisture. Within the kraut, there is still moisture even if there is not liquid brine. I give an example of exactly this in this video here: Skip ahead to the @5:15 mark. th-cam.com/video/q8yJUn0dhT4/w-d-xo.html . The only way to check the PH is with either a digital meter or paper test strips, I have no other solution for you. You will have to do the best you can and also rely on the other signs of positive fermentation aside from Ph. A PH reading is not required, just a handy tool. I go through the 4 checkpoints in this video here: th-cam.com/video/AQyEMZk-tgA/w-d-xo.html (just apply your situation to the checklist, minus the PH testing).👍
I so wanna try making sauerkraut but I fear that it may not come out well as water released by cabbage itself is so less that it is not enough for everything to get submerged. We ferment so many vegetables using salt Bryan, what dont we do the same in sauerkraut????
I started down the fermentation road about six weeks ago, using advice almost entirely from this channel. I am using the lids that allow you to suck the oxygen out of the jar. I have done about ten jars so far and I have not seen one bit of mold or kahm yeast. I check pH and everything I’ve done has been in the 3.5 to 4.5 range. The only really funky smell I’ve had was from fermenting broccoli. I assume that is because of the sulfur content. I decided to eat it anyway and it tasted fine. Of the various vegetables I’ve tried, my favorites have been good ol’ cucumbers and asparagus. I just had the asparagus last night and it was delicious. My fermentation was just asparagus and garlic slices. After about five days, the asparagus was nicely tender with a mild flavor hinted with garlic. Oh yes, I also tried the hummus recipe from here. I’ll never waste my money on store- bought hummus again.
I'm absolutely loving this channel and started my first sauerkraut cabbage run... Just ordered the yinmik ph tester and can't wait to start another fermentation run... it's addictive! ❤😂
I only watched 2 of your videos and have learned so much!! Thanks for the great content and your knowledge.
Red cabbage sauerkraut with the lid you ranked the least able to succeed (Masontop silicone auto burpers) was the only 1 out of all my 7 ferments that did not pass the sniff test. Exactly as you said: foul so I had to yank my nose away immediately! Funny enough the pH was in the low 3s (3.1)! Thank you for proactively answering that if ANY 1 of the 4 fail, toss. Tossing! Keep up the excellent work, Adrienna, as you're helping me through my health condition with these fermented foods!!
It's an honor to have my videos help you through your health condition with fermented foods 💙
As a beginner I really appreciate this video and all of the work and effort you have put into educating people about the process of fermentation. I did not grow up in a family that used these techniques and I am very concerned with food safety. After watching your videos, I feel much more confident about providing my family with safe and healthy fermented foods. Thank you!
I'm so glad!
@CleanFoodLiving I stumbled onto your videos last night and I now have a playlist of 12 recipes that I can’t wait to try. My first will be your Red Cabbage & Pear kraut. I started making kraut last year & thank God, I was successful. I’m happy to get more education on fermentation & you really are a wonderful teacher. Thank you for opening up a bigger world in fermenting good things that are good for you! 😊
@@dawnmoore6893 Thank you so much Dawn!😊
@@CleanFoodLiving hello
I hope you have been well. You helped me a while back when I came home from the hospital.
What was the percentage of salt to water for fermented pickles?
I used 30g of salt to 1025 g of cucumbers and water.
Is this correct? Thank you in advance
@@kg-Whatthehelliseventhat I make a salt water brine at this ratio: 1tbsp fine salt (no anti-caking agents) to 4 cups water 🌸👍😊
I have become addicted to your red cabbage with fennel and pear!!! Eating it every day. 😄
Can we reduce the salt level so that the blood pressure doesn’t increase. Will that affect the fermentation process. Thank you for your time
It always tickles me when another of your videos drops at the perfect moment for me. Today I completed fermentation on a large batch of sauerkraut. This will be my fourth batch in my ceramic fermentation crock. It’s always a leap of faith in a crock because you can’t see what’s going on. In that first week, I can certainly hear it burping away happily though! I was a little concerned this time because the bubble activity even while I was squeezing and mixing the cabbage was astronomical. I was worried that I had possibly left a bit of soap from washing all my equipment. When I opened the fermentation this morning, the pH was between 3.0 and 3.5. All systems go! Thanks for another great video.
I just put my first two ever fermented jars into fridge after four weeks on the countertop! Yay :)
Thank you so much for your videos! You are definitely one of my most important and helpful sources/guides.
I made a large jar of sauerkraut from repurposed large jar of kimchi i bought long time ago. Just medium large head of cabbage and 2.5% of sea salt on chopped cabbage, let it 'wilt' most of the day, then added some caraway, stuffed it in with all the liquid, put couple large cabbage leaves on top with small glass bowl full of 2.5% saline solution on top and the lid on top just loosely... it bubbled fairly little i'd say. i was nervous about the small airpockets inside the cabbage visible all over the sides of the jar that seemed to developed during, repacked it several times. It was a little "sauerkraut-y" after a week, very mild, little better after two weeks and than i let it go two more. Never developed yeast or mold, so relieved! I did buy glass fermentation weights during and used them. First two weeks I checked under the lid every day, than just every other or third day.
Second jar was 'pickles'. Bought two cucumbers, cut ends off, cut in halves and then each into spears, used garlic, dill (not the flower - next project to grow some, couldn't find any), stuffed it in with some bay leaf, filled with water, weighed it, dump the water out and dissolved 2.5% of the jar contents weight (cukes, water and all) in sea salt, put some large cabbage leaf over the top, weighed it down with small glass filled with water, put shrink wrap over loosely and put large round cookie cutter over it to keep it there. Later replaced with the glass weight and regular lid. Also never developed yeast or mold! Not a huge fan of the garlicky taste (love garlic otherwise), will leave it out next time, will add mustard seeds and something little sweet. Also, not a fan of spears, while they never floated on me, when you take one out, water goes in and you may run into danger of top not being covered, having to add new solution. No big, just mildly inconvenient.
First try, sooo happy this worked! THANK YOU! So pumped to try more and play around. You may have created a monster :)
Question, please: why do Koreans rinse Napa cabbages after salting and wilting? They say it would taste salty, but my sauerkraut or pickles don't. I am tempted to use 2.5% of weight of ingredients in salt and leave it in and add 2.5% saline solution if liquid needed and let it ferment on countertop for weeks. Also will play to leave out the fish sauce and salty shrimp to make it vegan. I love the traditional kimchi from Korean stores, but recently had "Cleveland" brand kimchi that is vegan and it was delicious! Also might try with just regular cabbage.
My kitchen is fairly cold, now in winter it gets below 60F at night, and we put it to 66 only during the evening when in, only sometimes it gets warmer when cooking. This (and dishwasher clean jars and everything, spring water...) may have helped with the no yeast and no mold.
Btw, Thanks for the education on reading a salt label! Sheesh, would never think that here in USA Inc. we add crap into salt. Although now it explains why some of mine stays nice in grains and some cakes up a little.
Thanks again!
I don't have a video on that, but here's what you can do> AFTER the fermentation is complete, you can pour out half the brine and then add plain water. This will dilute the salty flavor. Keep it stored in the fridge. Due to removing 1/2 the brine, the kraut won't last for months on end like it would if the brine remained. Simply eat it within 2-3 weeks👍
Thank you. I enjoy listening to your channel and have become more aware of Fermenting skills and some health benefits.
Crisp and clear as usual !
Thanks for the checklist.
It well come very useful to me.
This Gal has great videos with simple explanations and knows how to present herself with some class. VERY good advise on fermentation for newbie's like me....Thanks.
Thanks for common sense information presented in an easy to understand way without any drama.
I have been watching your vids for a long time now and I thank you for the valuable information and your knowledge.
As always, such high quality information .
I don't have device to check pH value, then how I would know that pH is below 4.5?
I just came across your videos and loving them! Specially the format, super clear and engaging. Could you so one for kefir using plant milk (hemp)? W the price of things these days I have decided to give it a try! Hopefully you post a kefir one! Greetings from Toronto!
Hi 👋🏽 I’m doing my first fermentation of carrots and ginger & a few carrots have floated to the top between the glass pickle pebble and the jar. Can I open the lid and take those out? Is it bad, can those floaters ruin my ferment?
Nice perfect to the point👍🏼 Thanks!!🤗
I've just discovered your videos and the amazing benefits of fermented foods! I'm so excited to start fermenting everything! I grow a sizable vegetable garden and wish I would have known all this sooner, but I know now, and that's all that matters. The only problem is I'm imtimated by the PH reading. I dont have a tester. Should i wait to start until i can afford to get one?
It's a helpful tool. Paper strips from Amazon are only about $6. That's a good place to start.
I’m going to try my first cabbage this weekend. We keep a cool house during the night will that be a problem
Not at all😊
Dear, I understand very well after watching your informative videos. You are doing great work for human health. Please make a detailed video on kefir milk and kefir bacteria also, thanks
thank you! My milk kefir masterclass video will publish in March👍
Hi, I made some brine (water & salt) and made it from my well water. It has been in my frigid (in a plastic water bottle) for about 4 weeks.
Q: how long is it good for to be used in my fermenting carrots or cabbage, etc.? Thank you
Great video again! Thank you
I have question 🖐️ why does grandma say don't open the jar until it's done?
I wish I knew about the yeast thing a long time ago. I made some ACV that had that on it, I threw it all out because I thought it was bad.
Thank you for the great and educating videos on fermenting food.. I follow from a town in Turkey, Izmir.. We are very much pickle people and my mom always made pickles that were quite delic, but with vinegar.. I have lately been interested in fermented pickling recently ran into your channel.. Again thank you for your videos.. I have one question if I may: How do I know that the fermentation period has been completed for my pickles ? Thank you..
You may be interested in my fermented pickles video where I'll answer a lot of your questions! 😊👍th-cam.com/video/GX6PPYRPPa0/w-d-xo.html
@CleanFoodLiving thank you so much for your reply - so as it is, it will be 7 to 8 days.. thanks again for your prompt reply.. 🙏🏽🌺
Very informative video
Thank you for this video, I followed your recepie and now my sauerkraut is done and it smells aamazing, I tried it and its good but too salty 😢 what can I do?
You can pour out half the brine and add plain water. But if you do this, the kraut must be kept in the fridge and eaten within 3 weeks.
For longer storage capability in the fridge, you can instead take out the portion you wish to eat and lightly & quickly rinse in water. Then eat. Since the brine also contains probiotics, some will be lost with the pouring out or rinsing, but there are still probiotics infused in the cabbage so it's not a total loss. With the next batch of kraut, you can try adding less salt, even if it is less than my recipe recommends. With fermenting cabbage, you can do that and it be ok. Of course still following the guidelines of this video once ready to eat. 😊👍
Thank you 🌿
Can I use probiotics pill as a starter for fermentation instead of salt? Too much salt is not good for seniors.
I just purchased the pH probe that you recommended. I do enjoy using it. My pickle ferment is reading 4.27 is that a safe reading for pickles?
Yes, it's in the safety zone👍🙂
I made some sauerkraut 5 days ago forthe first time. I tested the pH today and it is 3.9 so I am happy about that. Everything looks and smells great however the liquid content was so plenty that it was seeping out of the top because I kept the lid loose. I didn't have a plastic lid so I used a metal lid. Of course it rusted and now I am concerned that leeched into my jar. It looks and smells fine. Should I be concerned? Should I just try again with a plastic lid? Please help!!
That's something I wouldn't be concerned about at this point. Switch to a plastic lid, it's not too late
@CleanFoodLiving Thank you so very much for taking the time to reply to my question. I appreciate it!
Do you throw the jar away? Also and the lid or is it washiable Reusable.?
Do you have any experience fermenting mustard seeds?
I have succesfully fermented a bunch of things before, but this one now has a really bad smell that reminds me of a mixture of sharp ammonia and vomit.
There was no sign of any mold not even kahm's yeast. Salt was at 2.5% and the final pH reading is 3.35 after 6 days. Any help would be appreciated 😊
Everything sounds right (ph, salt & no visual funk), but the smell says something went tail up with the microbes (as you already know)... Unfortunately, I don't know what the cause is... Sometimes fermenting mystery fails happen (I've had my fair share)... and it's just part of the journey. Considering this is not a chronic issue you're experiencing (lots of other successful ferments)... I'd say this was a unique/odd case, but not to retreat from fermenting because it most likely won't be a repeat issue! Sorry I cannot be of more help of the exact cause.😊
Have you ever fermented nuts, like walnuts for example?
How long have you been eating fermented foods? Has there been change any change in your health?
Thanks for sharing 💜
Hello beautiful lady.
A beginner here. The PH strip, is it any or there's a special one for this purpose?
Also, how many days should my cabbage fermentation should take?
Thanks
How about if I don't have a measuring tool for PH?
Good video. I am awake so early because I am waiting for a video Premiere at 8AM CST on my channel. LOL. I love watching your videos. Thank you.
Will I get the smell of Cabbage?
Hi would the ph threshold apply to legumes too? 🙏
yes
Is it safe to put ph papers directly into ferment?
I like to spoon out a bit of the ferment liquid and test rather than dipping the litmus paper into the jar.
@hmmm, I agree. As a retired medical laboratory scientist, I used pH paper strips daily to confirm the pH of various buffers. Those strips are impregnated with chemicals that can certainly leach into the solution you’re testing. I definitely would not want that in my food.
When I first began fermenting it I noticed it bubbling and decided the jar was too packed and too small so I transferred it into a bigger jar. It is ready to eat but is it ok that I transferred it?
If it passes the fermentation checklist, then yes👍
@@CleanFoodLiving thanks - I'll have to check the PH
Gee, I didn't know about the PH testing. I made red cabbage ferment and have eaten 2 jars of it. Hope I'm okay. I guess I'll pick up a tester. Thanks for heads up. Also hope I don't die. lol
I watched a bunch of your videos a few weeks ago and then started some sauerkraut. After a little over 2 weeks, there were some bubbles (probably yeast) above the weight but NO liquid. In the beginning there was so much liquid it was coming out of the silicone fermentation lid and now I can't find a drop. The PH is below 4 and it smells good. That's as far as I've gotten because I'm nervous about how dry it is. I shoved the test strip into the cabbage itself to test. Is it safe? 😅
Please watch this video on disappearing brine😊 th-cam.com/video/q8yJUn0dhT4/w-d-xo.html
@@CleanFoodLiving Thank you! Your channel is truly a wealth of information and I for one am grateful. I had only put mine in the fridge and had not added anything so next up, eating it!! Thanks again
I want to make a successful Einekorn Sourdough loaf. My white sourdough works fantastic every time when following your videos. The Einekorn sourdough is ending up heavy and doesn't stay edible for more than 24 hours because it turns into a brick! I think it could be the reduced amount of gluten in the flour, the oily nature of the flour or water to flour ratio. It is weird because the starter comes out fantastic every time I feed it. Help!!!!! I can't find an answer on your links.
Hi there, an einkorn starter does work very well, but it workds well with a white flour sourdough bread recipe. My bread recipe is only suitable for using all purpose or bread flour (with an alternative flour starter)... but not for 100% einkorn all the way around or you'll get exactly what you're getting. Most einkorn bread recipes will cut white flour with the einkorn. So if you want your sourdough to 100% all einkorn in addition to the einkorn starter, I recommend googling or youtubing a sourdough recipe designed to take 100% einkorn flour. I'm sorry, I don't have a recipe for it!
I am getting sauerkraut that strongly smells like beer after 3 to 5 days. Is that a problem? How should I proceed?
those are the yeasts burning themselves out. It will fade as the fermentation progresses and the lactobacillus bacteria take over. Watch this video of mine to better understand the phases of fermentation including this one you are in: th-cam.com/video/dKW7mLnSxU4/w-d-xo.html 😊
@@CleanFoodLiving Thanks. Sometimes it pays to watch things more than once. So what I got from that is that I just need to give it enough time to get through that on its own. And maybe it is actually going slower than I had been thinking it was.
And I do need to get some pH strips. Thanks again.
Is it fine to open your ferment from time to time during fermentation period to check for possible problems?
Yes you can 👍
My fermented vegetables reached a ph of below 4 and successfully passed the rest of the checklist. However upon 2 weeks of refrigeration, I noticed the ph to rise above 4.5 gradually! But there is no foul smell or taste. I want to know is it normal for the ph to rise? Will it be safe to consume? What should be the right temperature or fermented food stored in the fridge. Thank you ❤
HI there, it is not normal for the ph to begin to rise after refrigeration. I can't diagnose why that is happening, but I recommend to eat it within the next 2 weeks. It will be good for that amount of time.👍
Hi! I hope you or someone can help me.
I have made fermented cabbage for the first time. In 2 days will be 2 weeks fermenting. I have bought PH strips, but the liquid has been consumed which I learned it happens, and it's ok. But I can not stick the paper in it since there is no water. I have another batch with plenty of water and showed me 5 to 6 in the pH colors on the strip. Could I assume it is good?
Doesn't have mold or anything at all, smells good, and haven't tested it until I figure this out to be honest. Any thoughts? Thanks
Stick to what my video says, below 4.5 is safe, above is not.
@@CleanFoodLiving Yes, but how can I check the PH if there's no brine anymore? And the strips I have are not due precise due to the color.
@@ricardourroz9322 It can still be checked with "disappeared" brine. It just needs a hint of moisture. Within the kraut, there is still moisture even if there is not liquid brine. I give an example of exactly this in this video here: Skip ahead to the @5:15 mark. th-cam.com/video/q8yJUn0dhT4/w-d-xo.html . The only way to check the PH is with either a digital meter or paper test strips, I have no other solution for you. You will have to do the best you can and also rely on the other signs of positive fermentation aside from Ph. A PH reading is not required, just a handy tool. I go through the 4 checkpoints in this video here: th-cam.com/video/AQyEMZk-tgA/w-d-xo.html (just apply your situation to the checklist, minus the PH testing).👍
@@CleanFoodLiving Thanks a lot. The other points looks perfect. No mold or anything at all, perfect smell still havent tested, i Will. Thnaks
So sorry, so many questions. And can you point me to the right video to what to do if it´s too salty? Thanks so much@@CleanFoodLiving
Thank u sis. Appreciate ur wisdom. GLORY2JESUS blessings
Want to know how long can these fermented vegetables be stored safe?
Must be stored in a refrigerator, not a room temp panty. sauerkraut can last 6-12+ months.
@@CleanFoodLiving Thank you ❤ .. In warm tropical climate, what would be the safe storage period without refrigeration?
@@muralindd Must be stored in a refrigerator, you cannot store it without it.
@@CleanFoodLiving thank you ❤
Started as an experiment..
Since I don't have a weight, used a paper plate with holes. Is that ok? Will the paper in contact with brine make any harm?
What average failure rate do you see in the real world - eg if you do 100 ferments, how many would you expect to have to throw away?
I so wanna try making sauerkraut but I fear that it may not come out well as water released by cabbage itself is so less that it is not enough for everything to get submerged. We ferment so many vegetables using salt Bryan, what dont we do the same in sauerkraut????
I often make cabbage with brine. Very nice. Comes out as crisp as it went in
How much brine is ok to add ?? Enough to submerge everything have some extra on top ??
@@suchimodi4739 Yes, exactly 💯
@@mandybate6645 ok great.. I am gonna try that.. thanks 🙋♀️
how about a 12 month old brew I forgot about.. will it kill me.. I don’t expect an answer.. prove me wrong!
You are up late! 😅
I have enjoyed a jar of fermented carrots and beets in the past month. Thanks for the wonderful, clear lessons!
"Promo SM" 🔥
Thanks!
Thank you!😁
Thanks!
Thank you so much!
@@CleanFoodLiving your very welcome. Thanks for the videos