Excellent presentation!!! Side note. We have a freeze dryer and a large garden. As an experiment, we took freeze dried cubed beets and 1 fresh diced onion and added to a jar with brine. To our surprise, it worked. We haven't heard anyone trying this from freeze dried produce. 2nd side note. You do an excellent job on your videos!
A recipe similar to this has been on a my to-do list for too long. The recipe I have uses cinnamon, nutmeg, clove, vanilla and chopped apples along with raisins and walnuts. It's a fermented carrot cake. 😋
Do you use the salt brine with this? I'll probably try your ingredients and spices with her salt brine if I don't hear back from you. But I'd ❤️ to hear specifics of your recipe. I've also fermented ginger in maple syrup. It worked well. It provides a more healthy maple syrup for gf sourdough pancakes as well as sweet bits of tender fermented sliced ginger for stir frys. I bet your recipe would be delightful fermented with honey or maple syrup, though perhaps not as healthful as with the brine. And I'm less familiar with the chemistry of sweet ferments, so I don't know.
@@Erika-gm2tf The recipe I found uses a purchased vegetable starter. I don't see the point of purchasing a starter when I can just use leftover brine, so I will use leftover brine from ginger carrots and add some salt brine to it if needed. Still finishing up the jar of carrots now.
Fairly New to fermentation. Being someone who needs to know the why of everything, your thorough scientific explanations are really helpful to me, and I’m being successful! Greatly appreciated!
Thank you! I purchased a fermentation kit after few months ago, after watching one of your sauerkraut videos. I haven’t tried that yet but I just finished getting this one in the jar. I’m so excited it is my first ever attempt at fermentation. Thank you so much!
Thanks for explaining the short term long term fermentation difference. I was thinking it probably was the sugar that was changing myself shredded carrots flavor. So basically eat the shredded carrots and beets within a week but larger (chunks) can go the distance. Thanks for another nice video
Is there a video on what tools to buy? Or links to what you use? I am wanting to purchase glass fermentation weights but some reviews say certain brands don’t fit properly into standard canning jars, etc?
Hi, all the gear used in this video has links in the description. And... these are the glass weights I recommend because they are heavier than other glass weights out there (and lead free) amzn.to/3JjT2mK 👍😊
Hi, you are always so good at answering my questions I did the carrot salad I used currants instead of raisins and pumpkin seeds. I only let it ferment like you said 48 hours and it’s a 4.5 at the test and it’s lost a lot of his liquids so I put it in the refrigerator. I was afraid to taste it because of 4.5 but you told us not to ferment them more than the two days so I was wondering is the safe at 4:45 and I are used 4.5 I used to the strips.
Yes it is...keep in the fridge as you have it and eat it within a week. Its after 5 days on the counter fermenting that it needs to drop a bit lower to be safe, but at 48 hours, you're ok. That's why I labeled this as a short term ferment and not long term like sauerkraut and such👍🙂
Hi there, can you add milk kefir whey to the carrot instead of the prepared brine; and use the same quantity? Enjoying learning on your channel and appreciate your clear, concise instructions. Thank you from New Zealand. 😊
Being low carb I would try making this with no sugar dried cranberries. I think there's enough sugar in the carrots that it would work? I look forward to trying this! Again thanks for all of your efforts to bring us yummy fermentations! 😋❤️
I have used your delightful, information-packed videos to gain confidence is fermenting foods and I appreciate what you've shared with us! But today I awoke with a question. A year or two ago I made homemade mustard (the condiment) that was so hot I couldn't enjoy it. I decided to age it in the back of the fridge and, lo & behold, *now* it is delightful and muuuuch milder. Here's the question: could a ferment make mustard more healthful AND faster-to-be-edible?? It seemed like it would to me, but I wondered if YOU have tried it.
@@CleanFoodLiving Have you done it and can you give me suggestions?? I'm such a newbie, I can't imagine where to begin. I mean, how to even keep all the little seeds under a weight? And if I can't, if some float, am I going to kill myself somehow (LOL)?? My recipe called for white wine (turns to vinegar presumably?) so I'm thinking that's a no-go for a ferment? You can see I have a LOT more questions than I have confident answers.
Question??? Can you steam vegetables like cauliflower and broccoli just enough to soften them I tiny bit before fermenting them? Even other hard veggies?
Thanks for the receipt with all the small details. Because of the very fast fermentation and the short shelf life in the fridge. What you think if we put the jar immediately to ferment in the fridge?
I love your videos! You have turned me into a ferment junky! You have the sweetest voice! "A tiny compliment." I want to ferment boiled eggs. Not just adding boiled eggs to a previous vegetable brine. Can i just add some grated carrots to facilitate the ferment? Maybe you or someone in the subscibers group can message me to structure me for success! Thank you for your videos, they are fantastic!
@CleanFoodLiving Thank you for responding quickly! You are a peach! I will try it. Good protein for my workouts! They help me stay in ketosis! Eggs are one of my main high protein sources, so i am always looking for new ways of egg preparation! Thank you!
Yes you can begin eating the sauerkraut at 7 days... the longer it ferments, the stronger the fermentation will be. But 7 days is fine if that's your preference
Can this be made without the raisins and still taste good? I eat Ketogenic and raisins have a shocking amount of sugar in them. Any other way of storing fermented food like this long term? I assume canning is out b/c of the heat killing the pro-biotics. And I assume freezing would be a no as well. Thanks very much!!!
For folks without teeth (for mouth grinding ingredients!): can all the items be pulse ground in a food processor, then mixed, prior to putting in the jar, and adding brine? Do the measurements or time limits change with this prep adjustment? Thanx . . . :>)
Bought some carrots today at the market along with what's probably the most delicious raisins I've ever eaten, so I'll definitely be trying this very soon-I just need the cumin seeds, which I wanted to buy anyway because I love it as a spice and when freshly ground with a manual grinder it's so fresh and herbal!
@@janedough6575 Your reply made me check that it's coriander that's the seeds for cilantro, not cumin. I could probably be ok with cumin and caraway sounds good too!
Sorry to give a generic science suggestion for a particular food... It seems Gundry, "The Longevity Paradox..." means IF YOU EAT CLEAN FOOD LIVING DIET YOUR BLOOD WORK WILL REVERSE AGE. First your blood system reverse ages, then musculoskeletal system. But, Jhoon Rhee, demonstrated that better so pair the diet with aerobic exercise of the muscle and fascia and, just to be sure, read Gundry on supplements and, of course, healthy sleep. Essentially replace any replaceable body tissue molecules with the new stuff. Skin doesn't seem to change or reverse age but muscle, fascia, bone and nervous system seem to reverse age. Hair seems to grow young again based on my wife. I understand my blood work is decades younger because I've kept enough of them and there are parameters or ranges which you can Google.
Excellent presentation!!! Side note. We have a freeze dryer and a large garden. As an experiment, we took freeze dried cubed beets and 1 fresh diced onion and added to a jar with brine. To our surprise, it worked. We haven't heard anyone trying this from freeze dried produce. 2nd side note. You do an excellent job on your videos!
A recipe similar to this has been on a my to-do list for too long. The recipe I have uses cinnamon, nutmeg, clove, vanilla and chopped apples along with raisins and walnuts. It's a fermented carrot cake. 😋
Do you use the salt brine with this? I'll probably try your ingredients and spices with her salt brine if I don't hear back from you. But I'd ❤️ to hear specifics of your recipe.
I've also fermented ginger in maple syrup. It worked well. It provides a more healthy maple syrup for gf sourdough pancakes as well as sweet bits of tender fermented sliced ginger for stir frys. I bet your recipe would be delightful fermented with honey or maple syrup, though perhaps not as healthful as with the brine. And I'm less familiar with the chemistry of sweet ferments, so I don't know.
@@Erika-gm2tf The recipe I found uses a purchased vegetable starter. I don't see the point of purchasing a starter when I can just use leftover brine, so I will use leftover brine from ginger carrots and add some salt brine to it if needed. Still finishing up the jar of carrots now.
That sounds sooo good. Care to share the amounts??
Sounds delicious!
@@juma1370thanks jump. I'm making a version of your recipe tonight! Ready in just a couple days. So excited.
Fairly New to fermentation. Being someone who needs to know the why of everything, your thorough scientific explanations are really helpful to me, and I’m being successful! Greatly appreciated!
You are the best fermenter. Love your easy instructions. Thanks😊
Your recipes are amazing . I would love to see you make a cookbook !
Would love to some day🙂
Oh wow!!! Thank you. I have an abundant amount of carrots in my garden that will be ready to harvest in about 2-3 weeks!!
Thank you! I purchased a fermentation kit after few months ago, after watching one of your sauerkraut videos. I haven’t tried that yet but I just finished getting this one in the jar. I’m so excited it is my first ever attempt at fermentation. Thank you so much!
Wonderful!
Where did you get the weight? Love how you explain things ❤
@@karenzimmer7607 👍😊 amzn.to/3JjT2mK
Love her voice ❤
48 hours! Wow! Thanks.💚
Love your super quick ferment recipe 😋 ❤
I just subscribed
You make everything clear and doable
I have fermented before so will start again thanks for ideas
Absolutely delicious and so simple to make! I used whole, gound cumin seeds & sliced almonds. 😋
Yum!
I grew up eating a carrot salad that is just like this. It's mayo/vinegar based and flavoured with celery seed
Love and greetings from India 🇮🇳
Loved it ❤
Amazing as usual 🙏
Thank you for another great recipe and fermentation idea.
Greatly appreciate all your hard work and effort 👍🙌
Definitely adding this to my fermentation rotation! : )
Thank you once again! 🫶
Great video. I’m doing your pickle ferment today. So good
Wonderful!
Very valuable information. Thanks
Thanks for explaining the short term long term fermentation difference. I was thinking it probably was the sugar that was changing myself shredded carrots flavor. So basically eat the shredded carrots and beets within a week but larger (chunks) can go the distance. Thanks for another nice video
This recipe is so delicious, I am making my second batch. I also make the prebiotic water that is used in my smoothies.
Wonderful!
What's the prebiotic water? Recipe?
Cleverly added raisins 😊, the soursweet point here may prove to be a master.
I made the carrot salad it is so good
Yeah!
❤❤😮😮❤❤😊😊 thanks lovely lady
Is there a video on what tools to buy? Or links to what you use? I am wanting to purchase glass fermentation weights but some reviews say certain brands don’t fit properly into standard canning jars, etc?
Hi, all the gear used in this video has links in the description. And... these are the glass weights I recommend because they are heavier than other glass weights out there (and lead free) amzn.to/3JjT2mK 👍😊
Thank you for answering my question
I love your videos. I also love your kitchen, so bright and cheery. What color are your cabinets painted? Mine need a redo. 😁
Thanks!
Thank you so much!
Can I replace sunflower with pumpkin seeds? I do have walnuts.
Sure can, any nut will work!
This looks and sounds good!
Hi, you are always so good at answering my questions I did the carrot salad I used currants instead of raisins and pumpkin seeds. I only let it ferment like you said 48 hours and it’s a 4.5 at the test and it’s lost a lot of his liquids so I put it in the refrigerator. I was afraid to taste it because of 4.5 but you told us not to ferment them more than the two days so I was wondering is the safe at 4:45 and I are used 4.5 I used to the strips.
Yes it is...keep in the fridge as you have it and eat it within a week. Its after 5 days on the counter fermenting that it needs to drop a bit lower to be safe, but at 48 hours, you're ok. That's why I labeled this as a short term ferment and not long term like sauerkraut and such👍🙂
Hi there, can you add milk kefir whey to the carrot instead of the prepared brine; and use the same quantity? Enjoying learning on your channel and appreciate your clear, concise instructions. Thank you from New Zealand. 😊
Interesting idea... feel free to try it and see how it works out!
This is a good suggestion.
Thanks
Being low carb I would try making this with no sugar dried cranberries. I think there's enough sugar in the carrots that it would work? I look forward to trying this! Again thanks for all of your efforts to bring us yummy fermentations! 😋❤️
Yes it would work👍🙂
I have used your delightful, information-packed videos to gain confidence is fermenting foods and I appreciate what you've shared with us! But today I awoke with a question. A year or two ago I made homemade mustard (the condiment) that was so hot I couldn't enjoy it. I decided to age it in the back of the fridge and, lo & behold, *now* it is delightful and muuuuch milder. Here's the question: could a ferment make mustard more healthful AND faster-to-be-edible?? It seemed like it would to me, but I wondered if YOU have tried it.
Yes it would!👍😊
@@CleanFoodLiving Have you done it and can you give me suggestions?? I'm such a newbie, I can't imagine where to begin. I mean, how to even keep all the little seeds under a weight? And if I can't, if some float, am I going to kill myself somehow (LOL)?? My recipe called for white wine (turns to vinegar presumably?) so I'm thinking that's a no-go for a ferment?
You can see I have a LOT more questions than I have confident answers.
@@missyvanwinkle9247 Hi, I don't have a video recipe, but if you do a TH-cam search for fermented mustard, there are many how-to videos for it 👍😊
@@CleanFoodLiving I'm blushing. I suppose I should have done that, but seriously: you're my go-to gal. I'll embarrassedly take your sage advice. LOL
Can you do this without raisins at all, or do you need a raisin like substance to make this work?
No raisins required!
@@CleanFoodLiving Thank you for the recipe and lesson on how to do.
Question???
Can you steam vegetables like cauliflower and broccoli just enough to soften them I tiny bit before fermenting them?
Even other hard veggies?
No because the heat will kill the probiotics that are required to ferment the vegetable.😊
@@CleanFoodLiving is there something you can do to soften them a little that mimics the texture of a light steam?
@@SilverLady61 The best I can think to do (while keeping the veggies raw) is to pulverize them further in a blender, kind of like a mash.
Can you recommend a water filtration system for countertop or under sink ?
Thank you ❤
👍👍👍 EXCELENT
Thanks for the receipt with all the small details.
Because of the very fast fermentation and the short shelf life in the fridge.
What you think if we put the jar immediately to ferment in the fridge?
You can try it🙂
Will pecans have the same effect instead of walnuts?
You can use any type of nut including pecans!
How much salt and how much water ??
If you look in the video description, the second link is the written recipe.
I think you'll find there all your answers. Good luck!
I love your videos! You have turned me into a ferment junky! You have the sweetest voice! "A tiny compliment." I want to ferment boiled eggs. Not just adding boiled eggs to a previous vegetable brine. Can i just add some grated carrots to facilitate the ferment? Maybe you or someone in the subscibers group can message me to structure me for success! Thank you for your videos, they are fantastic!
Adding shredded cabbage is best... it's the super fermenter of vegetables.
@CleanFoodLiving Thank you for responding quickly! You are a peach! I will try it. Good protein for my workouts! They help me stay in ketosis! Eggs are one of my main high protein sources, so i am always looking for new ways of egg preparation! Thank you!
How long can I eat sauerkraut one week after making ? Or should I wait for longer times? Thank you very much
Yes you can begin eating the sauerkraut at 7 days... the longer it ferments, the stronger the fermentation will be. But 7 days is fine if that's your preference
Hi . I like very much fermenting food . my favorite fermenting is pumpkins with chilli 🤤 Where did you buy the jar and the glass ring ?
Amazon likely
Ooh, that sounds good!
I had them already, but you can buy on amazon or at a hardware or grocery store in the canning supplies section.
Is this quantity of salt sufficient?
Other receipes use 2 percent on total weight ( water plus the material to be fermented)
For a 48 hour ferment, yes. For a 5-30 day ferment, no.
Is the sugar content in carrots reduced with fermentation
Not that much🙂
hey! how are your b12 levels ? i guess fermented food helps or you need to take a b12 supplement ?
I'm not vegan so my b12 levels are good without supplements.
@@CleanFoodLiving do you also consume meat products ?
@@abhinaykumar39 Yes I do.
Can this be made without the raisins and still taste good? I eat Ketogenic and raisins have a shocking amount of sugar in them.
Any other way of storing fermented food like this long term? I assume canning is out b/c of the heat killing the pro-biotics. And I assume freezing would be a no as well.
Thanks very much!!!
Love you ❤😂🎉❤🎉
Can i discard the raisins?
of course😊
@@CleanFoodLiving or perhaps used dried cranberries instead?
@@rickchollett Sure, any dried fruit would work well!
For folks without teeth (for mouth grinding ingredients!):
can all the items be pulse ground in a food processor, then mixed, prior to putting in the jar, and adding brine? Do the measurements or time limits change with this prep adjustment? Thanx . . . :>)
Yes you can pulverize the ingredients... same measurements should still work👍🙂
Can I leave out the herb? None sound appealing with the sweetness of carrot and raisin. Would cilantro maybe be ok? Thank you
Feel free to experiment, you may love the cilantro. It's also ok to leave all seasoning out 😊👍
Bought some carrots today at the market along with what's probably the most delicious raisins I've ever eaten, so I'll definitely be trying this very soon-I just need the cumin seeds, which I wanted to buy anyway because I love it as a spice and when freshly ground with a manual grinder it's so fresh and herbal!
Keep me posted!
Wash the seeds first? I've heard glyphosate might be used to kill the parent plant to time the drying out....
Not required, but you can if you wish🙂
I have the "soapy taste" gene with cilantro and cumin so I'm thinking maybe cardamom would be something to try with this recipe.
I was considering caraway seeds?
@@janedough6575 Your reply made me check that it's coriander that's the seeds for cilantro, not cumin. I could probably be ok with cumin and caraway sounds good too!
Caraway would be really good👍
Can you ruin a fermentation with too much salt.??
Only flavor wise, but it wont bunk the fermentation.
So, you don't sterilize the jars, just wash them out ?, sounds easy then...
Yes, just wash in hot, soapy water👍
@@CleanFoodLiving Thank-you so much, will be giving this a go, keep up the good work...Jenny x
🙏😎
👍👍👍💯🥬🥕🥦🍏🍅
Sorry to give a generic science suggestion for a particular food... It seems Gundry, "The Longevity Paradox..." means IF YOU EAT CLEAN FOOD LIVING DIET YOUR BLOOD WORK WILL REVERSE AGE. First your blood system reverse ages, then musculoskeletal system. But, Jhoon Rhee, demonstrated that better so pair the diet with aerobic exercise of the muscle and fascia and, just to be sure, read Gundry on supplements and, of course, healthy sleep. Essentially replace any replaceable body tissue molecules with the new stuff. Skin doesn't seem to change or reverse age but muscle, fascia, bone and nervous system seem to reverse age. Hair seems to grow young again based on my wife. I understand my blood work is decades younger because I've kept enough of them and there are parameters or ranges which you can Google.