The Process of Fermentation - The 3 Crucial Stages of Fermenting Vegetables
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- There are 3 crucial stages of vegetable fermentation which is a lactic acid fermentation. Vegetable lactic acid fermentation is also an anaerobic fermentation that involves specific microbes at specific stages. This video will show you how the 3 successive stages of vegetable lactic acid fermentation plus explain fermentation microbiology at a beginner level.
Information in this video was learned from Kaitlynn Fenley and The Cultured Guru School of Fermentation. cultured.guru * fermentation.s...
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➡️ MENTIONED + SUGGESTED VIDEOS:
• Vegetable Fermentation Recipe Playlist:
bit.ly/3wBju3O
• Fermenting Education Playlist:
bit.ly/3DIuroj
• 5 Types of Fermentation:
• 5 FERMENTATION TYPES ...
• 12 Essential Probiotics in Sauerkraut:
• 12 PROBIOTICS IN SAUER...
• Fermentation Funk Playlist:
bit.ly/3PIVeFK
• Fermentation Funk Video #4, End of the Road Sauerkraut:
• BROWN LAYER or BROWN B...
• Fermented Green Sauerkraut Recipe:
• Best Sauerkraut Recipe...
• Fermented Red Kraut Recipe:
• FERMENTED RED CABBAGE ...
• Sandor Katz Interview (Video Credit: MasonTops TH-cam Channel):
"Is It Done Yet? When to Stop Fermenting"
• Sandor Katz Interview ...
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➡️ CHAPTERS:
00:15 Key Characteristics
01:19 Stage 1
02:43 Stage 2
05:31 Stage 3
08:55 When To Eat?
10:30 Importance of Temperature
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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving TH-cam Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
This woman has such a sweet voice. I could listen to it all day.
My very thoughts - and I love her hand gestures
Yes 💯
💯
It is sweet, but tends to lull me to sleep. She could do bedtime stories. Her info is great though.
Get a life
I just love listening to your calm, gentle voice clearly and concisely walking through your processes. You are a wonderful guide!
i do fully agree
When I first started fermenting vegetables, I was basically following a recipe. My first little batch of sauerkraut was delicious. The second batch tasted good but I noticed that the cabbage wasn’t as perfectly crispy as the first batch. I eventually bought a fermentation crock so I could process an entire batch of sauerkraut in one container. The crock came with a link to a web site that thoroughly explained the dynamics and intricacies of fermentation. That’s when I realized the importance of temperature control in achieving an even more delicious and complex end product by slowing down that second stage of fermentation with cooler temperatures. The sweet spot was 65 to 68 degrees F. My family and friends are the beneficiaries of many of your delicious ferment recipes as well as yogurt, kefir, and sourdough bread. Thanks for another great video.
This was one of the best and most comprehensive explanations of the fermentation process I have ever seen. Great job!
First time listening to this instructor's presentation. Wow. Outstanding! Looking forward to watching the rest of her videos! This was so clear, calm, well organized and to the point! Thank you! Thank you!
I've just made my first ferment and was wondering about the process. This is very clearly explained. Thank you.
Your content and speed of delivery is perfect, thank you for your work.
Your voice is absolutely lovely, and your lecture presentation style is outstanding. THANK YOU for losing the background music while you speak. Your (without competing music) videos are exceptionally high quality and content superb! Kudos!
@@truth2792 she’s very prompt and helpful with questions. I watch all her videos. You can trust her for sure, it’s her gift!!!
We are probably making our family crazy but, hey, tis the season for crazy. We've gifted alot of what we have made so far and most have had such great things to say. Having so much fun fermenting and you've taught us so much. Can't believe we've missed out on this our whole life but better late than never, right? The hardest part is the waiting. 14 plus days of babysitting is the worst. So far we haven't had any bad batches. Thank you for sharing your knowledge with us.
Thank you for your teachings and recipes! I appreciate how “to the point” you are and the information you present is understandable but also includes vital details everyone should know when embarking on the fermentation journey. I’ve enjoyed your non fermenting videos as well. Thank you!!! ❤
Your content and speed of delivery is perfect, thank you for your work.
Wow, wow, wow and wow again. What a great Chanel. I was having an early night, it is now close enough to 11 pm. I just can't get enough of your great content. You are a picture of health. I seen your first video, I said no there is a mistake here. You are early 30s. Here I am slowly dying, and now I want to learn more. I want to get fit, get healthy, and not look 90 when I am only in my 60s.
Thank you, thank you, thank you and thank you more.
You're motivation inspires me in return! Blessings x1000 to you!
I have been a complete chilli freak for many years and have long been making sauces for friends and family. Last year I decided to take the plunge and start making fermented sauces and haven't looked back! I have found your videos to be informative, entertaining and easy to follow. Thanks so much for the work you do, it's taken much of the mystery out of fermentation and I now feel confident enough to start experimenting with different methods and ingredients. Top notch TH-cam channel, may it go from strength to strength!
I did not know about the second stage and the bacteria doing the work, even thought I see this all the time during days 3-5 when making apple vinegar (from peels, sugar and water). Thanks for explaining it.
I love your clarity and pacing. And great graphics too. This gets me even more excited about fermentation
I found your channel yesterday. THANK YOU for all the wonderful presentations. I have ordered the PH meter and glass weights, and I will be making fermented things again. I had stopped because of failures. I am so encouraged again.
Wonderful! write in if you experience issues!
Don't give up 😅. I have followed Adriana from the start and have had no failures. I'm even using tiny jars with decorative glass discs that are normally used in flower vases. Perfect 😊. And yes, I have invested in pickle pipes, glass weights and stainless steel sealing lids. I love fermenting 😋💞😋. I have also noticed big changes in my body since my three month journey of eating ferments every day 😂. Going for cholesterol check in March. It's going to be interesting to see the results ☺️. Good luck with your fermenting 😋💞😋.
Extremely valuable. I've been fermenting at 18 degrees and wondering where the bubbles are. I need to move them to a warmer spot. Also, very clear there is no point eating a ferment before 5 days if you seek friendly Lactobacillus and 7-10 days is also fairly early. Thank you.
Wow! Microbiology students would love this! Thank you.
I currently live in a region with temperatures ranging from 30-45 degrees Celsius and my fermentation gets ready after 5 days, showing pH values under 3.5, and tastes deliciously sour too 😊
BEST fermentation videos on you tube. 😊
Excellent presentation...thank you!
I am enjoying your videos! So informative & easy to understand! Thank you!❤️
I have learned so much from your videos. Thank you. Could you include your sources in the description box?
Live and learn. Golden😊
Hello, thank you for your tutorials. I've been binge watching and eating fermented vegetables and feel better in my guts. I live in the tropics, there is zero need to preserve vegetables, but the benefits are desirable.
Could you explain if possible, and how best to add fresh vegetables into already mature brine?
Thank you for your clarity and for being so precise and confident :)
thank you.
This is a wonderful video as I have a science background! I appreciate your slides and info!
This is an amazing video even for children. Thank u for educating us
Love your videos... and as other have already stated you have a perfectly calming voice.
Another great easy to understand explanation of a little known prosses by modern modern folk
I've just started doing some of your recipes... Love them. Cheers from Aussie.
Excellent explanation of the fermentation process. Thank you.❤❤❤
I love how your sweater matches your kitchen cabinets! 😀
I feel it is safer to measure your sauerkraut vegetables in grams and the salt in grams. Grains of salt vary in coarseness which will influence the weight. I use a 2% salt. Take 800 grams of vegetable x .02= grams of salt to add.
Love this, thanks 🙏
Well defined, very practical , I just love to visit your each video and that for many many times.
Beautiful, as usual; thanks
Thank you for this concise but easy to understand lecture. I was wondering who were the producers of Lactic acid and Acetic acid.
Following some video's how to ferment whole wheat into sourdough I was acquainted with those acids but not knowing who were the
producers. Up till now after some months researching i did not succeed in producing sourdough. I guess the latitude
(51dgrees.51 minutes.5.7seconds Northern Hemisphere) where i am living is the obstacle to succeed. Thanks for solving one of my questions.
@Clean Food Living: Thanks; Much appreciated.❤
Brilliant explanation.
Lovely presentation 💚
This answered a lot of questions.
I have been making sour krauts for years and enjoy the taste and the benefits. My wife is a Japanese national, and we ate a lot of homemade Japanese pickles when I lived in Japan. We also eat Natto and miso soups. I am interested in making sour miso kraut and wanted to see if you have made this and what your thoughts are.
I haven't done a sour miso kraut but it sounds amazing!
Her voice is so soothing that this is like unintentional ASMR.
Thanks 🙏
Such great information! I just started my first ferment last week, inspired by this channel, and this video really helps me gain some confidence in what I’m doing. Thank you so very much for sharing your wisdom!
Thank you for being prompt and answering the question of ordering additional pH packets my next question is on . Im on day 5 with two of my jars of sauerkraut I used 4 lb of sauerkraut with two carrots and one tablespoon of salt. I no longer see very many bubbles on this day five everything smells good and nothing came through float and the sauerkraut is all still under the brine. I started a jar 3 days ago and it is no longer bubbling much at all. It does bubble a little bit when I push down on the weight and everything looks good. I'm concerned that at day 3 i dont see many bubbles,which concerns me.This sauerkraut is in a half gallon jar and it excreted some of the brine the first two days now it is not doing that anymore I have a pickle pipe on it and a glass weight in this half gallon jar. I only used two tablespoon salt and a half to approximately 11 cups I hope I'm doing it correctly because I do not see any more bubbles even though that half gallon jar is now day 3 concerned as I see very little activity . It smells great and it's 75 degrees in here. I ordered some strips but they won't be in till day 7 from Amazon as I am now too afraid to use the meter that I did not properly set up. Should there be more bubbles floating up on day 3?
I think your a-ok with everything. When dealing with wild microbes it's hard to tell them what to do for X amount of time. I've had many sauerkraut batches that didn't bubble that much but fermented perfectly. The end result was delicious 👍
My fermented vegetables aren't ready for me to eat until at least 10 days after, and my preferred taste is after three weeks. I usually have carrots and beets in jars on the counter for months. Unless there's mold growing on the top I don't move them to the fridge, and the brine is safe to use as culture for a new batch. I use the brine to flavor my noodle soup or rice congee before I reach for more salt. To preserve the probiotics in the brine I don't cook it with the food but only add it when the food has been plated.
Thank you for sharing this information ♥️
Love your soothing voice. Therapeutic.
Very well explained thanks Madam
Thanks for another very well done and informative video !!!
Great explanation!
Hi, thanks for another great video. I have a question. Can you use fermented juice from say sauerkraut as a sour cream culture to start sour cream or youghert? I have been following your videos for a while now and now make my own sauerkraut once a month and it is so great. I am so thankful I started watching your channel. Have a great day! /Barbara from Sweden
Yes you can!
@@CleanFoodLiving ´Thanks so much for your quick answer. Any idea the amounts, I can't seem to find anything when I google.
Try the ratio of 1 tsp per cup. You can dial that up or down depending on your results. Also, just keep in mind the kraut brine can alter the flavor a bit...but if that doesn't bother you, then all good👍
@@CleanFoodLiving the taste won't make a difference to me maybe the red color (I use red cabbage for my sauerkraut) might be interesting though :-) Thanks for the help, Maybe sometime you can do a video on making sour cream or yogurt.
Hi my friend,thank you for sharing 😊I love your videos ❤
Thank you 🙏🏻❤️
Great job on this video, thank you for the links.
Very well !
Love your presentations 😍
Question
After the 3 stages of fermentation, before placing the jar in the fridge, could I add other ingredients (eg.. A pear) for more sugar to slowly continue the slow fermentation in the fridge?
Sugar or other added ingredients are not recommended! It will continue to slowly ferment on it's own (without help) in the fridge. The cool temps of the fridge don't completely stop the process, just drastically slow it down.👍😊
Once tightened glass jar when will it open to push down cabbage
Give clarity
Great info. Thanks
Have you ever heard of or tried fermenting sea vegetables like seaweed? Can this be done in seawater?
thank u!!
Your knowledge is outstanding. you helped me so much with my fears of starting to ferment vegetables. i will never be able to thank you enough.
only one thing: could you be just a little less beautiful, so i can pay more attention at what you say and i don't get lost every 20 seconds? 😄
I'm curious about that white device on your countertop 😄 Is it a water filter machine? 🤔
Thank You so much ❣️
God's Greatest gift to bhar
Hi, What is that (Akai) device sitting just to the right of your sink? Is that a water distiller? Do you recommend it? Thank you.
It's a water filtration system. It's very good at purification but pricy. I bought it for when I lived in town and was on city water. Now I live in the country and have very good well water, but I keep using the Akai because it's too good of a machine, and was too much of an investment, to put in storage. Its 15 years old and still works perfectly.
Thk u for sharing Thk u.😊😅
Do you need to burp the the jar when you do lacto fermentation?
Hello! I am wondering something so I made fermented green cabbage and I over filled my containers and liquid bubbled out over the first couple of days. Like a lot of it but everything remained covered. When I took out the weight and cabbage leaf and gave it a stir everything expanded and I hardly have any liquid at the top now. I did Ph test the liquid with a thermometer and all was well but is my fermentation still okay in the fridge without liquid covering everything? Do we need to eat it in 7days or will it last longer. Thank you SO much for all you do. I don’t think I would have tried fermenting had I not for you and your easy to follow instructions for beginners like me 😊
Brine coverage is most critical outside of the fridge, but once inside the fridge, the fermentation will be ok if not fully covered👍 Good job checking the ph and covering the checklist! Hope you love it 😃
@@CleanFoodLiving Wow! Thank you so much the information and speedy response. Much appreciated ❤️
I usually end up ingesting some of the brine as it develops cause I hate to "waste" it. This practice helps inoculate my system so it isn't shocked when I start eating larger portions. If you don't eat fermented foods all the time, the shock would "clean you out"! But after that you would be OK. The sad part is when that happens, people get the idea the fermented food was bad and when the reality was their digestive system. I'm doing bell peppers today! Already saw the video last night. Thanks.
So, I’m curiouse if the same vit-C content goes for jalapeño’s, habeneros, and others like them. I love putting jalapeños in my kraut.
I wish I watched this video first.
What is the mother which forms , i found it in my gooseberry brine..i didn't know what it was then so i threw it off ...then green ...formed.
This video was just what I was looking for! I wanted detailed info and this gave a good overview/run down of the microbes involved and the target temp's/times. I've only ever made vinegar successfully - my experiments w/beer were atrocious! We had a customer at a restaurant in Philly I worked at that made vinegars out of wines that sell in the $200-500 range. He let me taste many, and they were among the tastiest substances of any kind I ever ingested. I tasted a tiny reminder of that complexity in a friend's fermented mix (it had multiple vegetables and fruits all combined). I really want to explore this process further
Also - if removing the trapped oxygen from the initial start is of benefit, could you vacuum out the air? I have a cap that allows you to connect a vac. pump to mason jars. It results in a sealed reduced pressure environment though. Would that be of detriment to the fermentation?
For vegetable fermentation, that type of airlock lid is great. I have one with a vacuum pump called The Easy Fermenter.👍
Great video. Very clear and helpful. If you aren’t already a microbiologist you probably should be. 😂
How to store Ferment ?
Great video iam just starting to ferment I have some going now been 3 days but wondering I have it sitting on my kitchen counter,do I need to keep it covered to keep it dark
No, regular room light is fine.
Thank you for all the great videos. Please could you let me know if it is alright to buy sauerkraut from a shop that is displaying it on an ordinary shelf at room temperature not in a fridge and then taking it home and keeping it in a fridge until it's used up. Or do I have to buy it from a shop that is displaying it in a fridge and then take it home and put it in my fridge until it's used up?
I want to add live cultures to increase diversity. When do I put it?
keep in mind it's not just pockets of air that the aerobic bacteria are feeding on but also they dissolved oxygen within the water
What do people do with the fermented vegetable juice? I know you can drink it and use some for the next new batch, but is there anything else people do with it?😀
You can use it as a salad dressing
Add in smoothies or other juices
Soak veggies to wilt them before making a salad
Use it as a lemon or vinegar substitute - obviously it will depend on the taste of your brine
Add it to compost
Hi , i live in a country that is around 30-32 degree , will my fermentati go wrong ? What should i do?
Can I can my fermented vegetables in a pressure canner after the fermentation process is complete?
Heat will kill all the probiotics
Good morning Adriana. I'd like to ask have you Fermented Rhubarb, and if so how? I have a forest of it and don't know what to do with it 🙂. None of my neighbours like it, and freezing it just dries it out. Also do I need to open and check my ferments that are stored in my fridge? I have about fifteen jars of Kimchi and other fermented vegetables. Thank you 💘 for all your videos 😍. It's because of you I have so much stored and not wasted food 💝. All that is fermented would normally have gone to waste. But not anymore ☺️.
HI Carol, 15 jars of kimchi and other ferments... wow! I'm so happy to hear fermenting has taken well with you! No, I haven't fermented rhubarb because I'm like your neighbors... I don't like it! Rhubarb is usually made into jams or desserts because it needs so much sugar to be palatable.... I can't say it would ferment into something delicious. If you want to give it a whirl, ferment it the same as the pickle spears in my fermented pickles video. The 'same' as in the salt brine %, jar packing and weight. (any spices are optional) If the fermentation is successful, give it a taste test around day 7 and see if it's turning into something you like or not.😊 Also if you do try it, use it garden fresh and not rinsed or washed beforehand. Good luck and keep me posted if you try it!
@@CleanFoodLiving do I need to open and check ferments in the fridge?
@@carolblackler9386 No. Best to leave them undisturbed until you're ready to eat them.
Thank you once again - after the 7-8 days and ph had dropped to say below 4.4 do you put it in the fridge or leave it on your bench.
How does chlorinated tap-water affect the fermentation?
when you put it in the fridge does this process stop or does it just go more slowly?
Slowed down😊
Thank you @@CleanFoodLiving 🙂
Can a person get half a cabbage and cut it up and salt it. Put in a large jar and then put in a jar of store bought sauerkraut to mix in . Is that OK.?
Hi… another ? My red cabbage sauerkraut was doing great and I forgot to check it 2nd week. When I opened jar the weight was completely dry and had kalm yeast and it was slimy. The big cabbage leaf was partially dry but had brine in the middle and all the Kraut was beautiful pink underneath the large outer leaf I had placed before the weight. My ? Is the slime was new to me[first time for slime] but no fuzzy mold. I removed the weight cleaned out the yeast and the leaf and tested a 3.0 and placed in fridge. The kraut smelled normal as I made it last year but the leaf had a not so nice smell. Is it ok to eat as I was concerned about the slime. Must have had to much overflow but temperature was awesome those 2 weeks at about 70 /75
Sounds like the kraut is fine because the cabbage below smelled normal and the ph was good. I'd perhaps scrape off the top inch of the kraut that was in contact with the smelly top leaf. As for the slime, it sounds like a leuconostoc overgrowth. I did a video on it here th-cam.com/video/taZKGSbIdwo/w-d-xo.html
Ahhhh, so there are living beings on this earth that are willing to destroy their own environment. I thought humans were the only ones. I've often wondered about that. I do note, however, where they are in the hierarchy of living organisms.
Thanks for a great science lesson.
Hello, my sauerkraut came out to salty, can I rinse it with clean water and is it still sauerkraut after this? Is it still good?
Once you are ready to move it to the fridge you can pour off 1/2 the brine and replace with regular water. This will help. But keep in the fridge for storage and eat sooner than later.
@@CleanFoodLiving thank you 😊 appreciate your response
If it will carry on fermenting for months but you decide to remove the weight and put the lid on and eat it after a week, what stops it from carrying on fermenting and blowing the jar up, is it just the fact that you put it in the fridge and the cold stops fermentation?
Yes, cool temps below 50 slow down the fermentation to a near halt (but doesn't kill the probiotics)
@@CleanFoodLiving That's great thanks, one more question, if you make a large jar of something, can you transfer it into smaller jars when it's ready?
Yes you can👍
@@CleanFoodLiving Thank you, I have some large jars, going to do sauerkraut and some sweet bell peppers at weekend.
I followed one of your other recipes and I used a rock but I think it was too pores. It has gone brown on the top and had bubbles but the ph is 4 so that seems good. I’ve used a Kilmer jar but I didn’t have the gun to suck out the air. Could it be getting too much air ? Can I still use the crout ? It’s only right on the top at the moment. I have read i can take off the top layer and use it if it doesn’t smell bad
I address this exactly in my video here🙂 th-cam.com/video/ohjut6IiuzY/w-d-xo.html
can you ferment red onion or pickle it?
Can you eat the sourkraut with a 5 ph?
That's too high for recommended safety.
Is the remaining brine drinkable?
Yes👍
Gasp! White Kimchi is called....the "Other" kimchi? Shock! Pearl clutching! Egads! Whites are not others! They are the base, the standards! lol. In all seriousness, i love these educational videos.
Is fermented food safe for toddlers?
I’m on day 7 with my purple cabbage sauerkraut but it has no sour taste but rather salty. I’m new to fermentation so I’m not sure what I did wrong. I started eating it too sooner
What's the PH?
@@CleanFoodLiving did not check. Just trying. Now I know I have to get the strips. But it’s been a week now and still salty but eatable and smell nice.
@@LevyEdmond If it were spoiling, it would have a foul odor and really stink. Since it's not doing that, but is not developing obvious acidity, I can't say exactly what's going on if I'm not there to poke & prod at it in person. My suggestion is to Allow it to keep fermenting on the counter and order the PH strips as soon as you can. When they arrive, take the PH test... it will help tell the story of what's going on in the jar.
@@CleanFoodLiving thank you so much for taking the time to reply. I will do so for next time. I’ll make sure I follow everything you said here.