Could you do a video that speaks more to tempurature and long term storage? Let's face it, only so many jars will fit in the fridge ! How cold/cool does it need to be to slow down/stop fermentation? I live in France and we keep our house rather cool (by American standards). There's the unheated pantry ... possible garage or other shed that would be roughly 35-40°f throughout the winter. I think I need to plan ahead a bit for long term storage. I just bought 6 Harsch 10-litre fermentation crocks (only 40$ each!). Putting together/setting up the fermentation pots will be easy .... but long term storage might be a bit complicated. Thanks for your advise and your lovely videos.
I love the videos. ALL of them. I would love to se a nutritional video on ‘Glutathione’ and what & how we can build it into out diet. Thank you so much.
Great information here. Thank you so much for sharing your wealth of information with us. I made your Asian Slaw and it was so delicious. You are so creative with food.
Thanks for this video, I came to your channel hoping to find a video on fermented chow chow relish. Most chow chow recipes are a vinegar pickling process, but I'd like to ferment mine. The issue is, there are a mixture of long and short ferment vegetables in a chow chow relish. This video at least gives me someplace to start from.
Thankyou again. Excellent video. We have had a heat wave 82 in my kitchen. Beets are day 3 and this morning 3.5 but when I got home at 3pm the beets didn't smell as tangy I tested and hard to read pH strip but appears 4.0 can't tell with the purple color. I put them in fridge. No fowl odor at all
I'm a little too lazy to look for the fermentation video on kale but I guess my question will apply to any of your fermentation videos on YoutTube. You were mentioning how to dress up the flavor of kale and one veggie you mentioned was garlic. Since garlic is an antibiotic, will it not kill the good stuff in the fermentation ?? Also in another post, I asked about fermented tofu. I purchased some at an Asian store that was a product of Myanmar. I like it very much, it was cheesy and seasoned with chili. I have yet to try making it myself. I have made fermented Lacianto kale, but instead of eating it, I gave it to a friend who liked it very much. He didn't mind the chewiness. I'm learning so much from watching your videos. I'm sure I've watched this video in the past and what I forget, I go back and add it to my notes. Yes, notes !! There's no way I can remember the boatload of information you have in all your videos, but thank you very much for them. I'm happy for you that you left the corporate world for an easier life. Not everyone can do that. You bring the best of homesteading out in me that I never knew I had. I have so many of your recipes to experiment with. I'm making shelf space in my utility room and garage because now you got me going and I want to ferment so many of my garden veggies. Thanks again for all the videos you have produced and that I love to watch :)
The antibacterial properties of garlic kill harmful pathogens but not the good ones. Studies have shown that species like lactobacillus and bifodum are naturally resistant to allicin. It's on my future video list. Nature knows what she's doing🙂 So wonderful to hear how you're doing with fermenting, thank you for sharing! Hope you're up for sourdough bread, that's coming next weekend 🌼
I started a short term ferment yesterday, it's Golden Kraut, it has Green cabbage, apple, golden beets, carrots, parsnips, pear, ginger, garlic and tumeric. I checked the PH today with the yellow digital PH meter and it 5.8 and the liquid was very brown. It's suppose to ferment for 3 days, today is only day 2, is it okay? should I go ahead and refrigerate it?
It usually takes 3 to 5 days for the PH to drop, with 5 days as the cut off. With Ferments shorter than 5 days (and then placed in the fridge for storage), ph is not imperative like with a long fermentation.
Please could you answer this question? I bought a big glass jar of white fermented cabbage, it was in a fridge in the shop, I'm keeping it stored in a fridge. After opening the jar for the first time to take some out then closing it again how long have I got before I will have to eat the whole jar before it goes bad?
Sauerkraut, Kimchi and fermented Cucumbers are OK, but this crazy Swedish invention of fermented herring called "Surströmming" is something I would never taste.
Could you do a video that speaks more to tempurature and long term storage?
Let's face it, only so many jars will fit in the fridge ! How cold/cool does it need to be to slow down/stop fermentation? I live in France and we keep our house rather cool (by American standards). There's the unheated pantry ... possible garage or other shed that would be roughly 35-40°f throughout the winter.
I think I need to plan ahead a bit for long term storage. I just bought 6 Harsch 10-litre fermentation crocks (only 40$ each!). Putting together/setting up the fermentation pots will be easy .... but long term storage might be a bit complicated.
Thanks for your advise and your lovely videos.
Curious how this turned out?
I love making sauerkraut. It takes at least 5 weeks on the counter before the cabbage becomes sauerkraut. Maybe next time I’ll add some apple.
I tried. It wasn’t worth it and the apple itself didn’t taste great either.
I love the videos. ALL of them. I would love to se a nutritional video on ‘Glutathione’ and what & how we can build it into out diet. Thank you so much.
Thank you for your knowledge, well received.
Great information here. Thank you so much for sharing your wealth of information with us. I made your Asian Slaw and it was so delicious. You are so creative with food.
I'm so glad you liked it!
All the information on shorter fermentation has been enlightening and caused me to make 2 fermented inspired by you!
Thanks for this video, I came to your channel hoping to find a video on fermented chow chow relish. Most chow chow recipes are a vinegar pickling process, but I'd like to ferment mine. The issue is, there are a mixture of long and short ferment vegetables in a chow chow relish. This video at least gives me someplace to start from.
Thanx. Short and informative 👍😊
I love 4 week fermented onion and cabbage with garlic
Thankyou again. Excellent video. We have had a heat wave 82 in my kitchen. Beets are day 3 and this morning 3.5 but when I got home at 3pm the beets didn't smell as tangy
I tested and hard to read pH strip but appears 4.0 can't tell with the purple color. I put them in fridge. No fowl odor at all
You did the right thing to transfer to the fridge 👍
This was a very informative video. many questions I had were answered in this video. Thank you.
Great information in all the videos I watched. Thank you
Another great informative video, thank you!
Thank you so much. This video was very helpful.
Hi i fermented seaweed together with tomatoes,onions,how long does it take to ferment for the most bacteria
I read recipes that talk about a few days on counter for sauerkraut
I ferment mine for weeeeks.
I don’t get it.
Love your videos.
I'm a little too lazy to look for the fermentation video on kale but I guess my question will apply to any of your fermentation videos on YoutTube. You were mentioning how to dress up the flavor of kale and one veggie you mentioned was garlic. Since garlic is an antibiotic, will it not kill the good stuff in the fermentation ?? Also in another post, I asked about fermented tofu. I purchased some at an Asian store that was a product of Myanmar. I like it very much, it was cheesy and seasoned with chili. I have yet to try making it myself. I have made fermented Lacianto kale, but instead of eating it, I gave it to a friend who liked it very much. He didn't mind the chewiness. I'm learning so much from watching your videos. I'm sure I've watched this video in the past and what I forget, I go back and add it to my notes. Yes, notes !! There's no way I can remember the boatload of information you have in all your videos, but thank you very much for them. I'm happy for you that you left the corporate world for an easier life. Not everyone can do that. You bring the best of homesteading out in me that I never knew I had. I have so many of your recipes to experiment with. I'm making shelf space in my utility room and garage because now you got me going and I want to ferment so many of my garden veggies. Thanks again for all the videos you have produced and that I love to watch :)
The antibacterial properties of garlic kill harmful pathogens but not the good ones. Studies have shown that species like lactobacillus and bifodum are naturally resistant to allicin. It's on my future video list. Nature knows what she's doing🙂 So wonderful to hear how you're doing with fermenting, thank you for sharing! Hope you're up for sourdough bread, that's coming next weekend 🌼
@@CleanFoodLiving: Thank you, I love you and your videos. I'm really getting into fermentation. You are the bomb :)
I started a short term ferment yesterday, it's Golden Kraut, it has Green cabbage, apple, golden beets, carrots, parsnips, pear, ginger, garlic and tumeric. I checked the PH today with the yellow digital PH meter and it 5.8 and the liquid was very brown. It's suppose to ferment for 3 days, today is only day 2, is it okay? should I go ahead and refrigerate it?
It usually takes 3 to 5 days for the PH to drop, with 5 days as the cut off. With Ferments shorter than 5 days (and then placed in the fridge for storage), ph is not imperative like with a long fermentation.
@@CleanFoodLiving Thank you for the quick reply, it means a lot to me.
Please could you answer this question? I bought a big glass jar of white fermented cabbage, it was in a fridge in the shop, I'm keeping it stored in a fridge. After opening the jar for the first time to take some out then closing it again how long have I got before I will have to eat the whole jar before it goes bad?
So long as it's kept in the refrigerator and you don't double dip with a fork or spoon, it should not go bad for many many many months.
@@CleanFoodLiving That's good news. Thank you for answering my question. I enjoy watching your videos.
Sauerkraut, Kimchi and fermented Cucumbers are
OK, but this crazy Swedish invention of fermented herring called "Surströmming" is something I would never taste.
Can you please tell me which glass fermenting weights you had recommended from Amazon?
• FERMENTING WEIGHTS (4-pack): amzn.to/2Qjf64p
• FERMENTING WEIGHTS (8-pack): amzn.to/3nGNpUQ
@@CleanFoodLiving Thank you so much I can't wait to start fermenting I love stuff like this
🤔
Thanks for sharing 👍🏽😍
👍💐
What do you use on your teeth?