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BROWN LAYER or BROWN BRINE on Fermented Vegetables (What's the cause?)

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Sometimes a brown layer forms and/or the brine turns brown. WHY? When fermenting vegetables, fermentation funk is bound to happen time to time. Welcome to video #4 in this Fermentation Funk video series regarding vegetable fermentation. I'll be sharing with you the cause of browning, is it safe or not to eat, and what to do about it!
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:
• Fermentation Funk Playlist:
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• KAHM YEAST - FERMENTATION FUNK SERIES #1
• KAHM YEAST on FERMENTE...
• MOLD - FERMENTATION FUNK SERIES #2
• MOLD on FERMENTED VEGE...
• SLIMY BRINE - FERMENTATION FUNK SERIES #3
• SLIMY BRINE in FERMENT...
• BROWN LAYER - FERMENTATION FUNK SERIES #4
• BROWN LAYER or BROWN B...
• PREVENTION - FERMENTATION FUNK SERIES #5
• FERMENTATION FUNK PREV...
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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 RU-vid 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.

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5 сен 2024

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Комментарии : 100

@kellyro77 Месяц назад

I'm so thankful for your videos. I've done a few fermentations in the past and got curious about them so watched most of your videos, including this one. I'm on a fresh fermentation of purple cabbage kraut with apples and ginger and yep - that brown layer started forming (fully submerged veggies). I'm glad I watched this a while ago and knew not to get overly concerned with it. It's a little disappointing because it's kinda ugly compared to the bright magenta of the rest of the veggies, but it's nice to know it's not a complete loss. I think temperature has more to do with my brown layer than anything as I've made this recipe a couple other times in the past, but during winter months, and never had the brown appear. Really interesting stuff!

@trevorspiers6703 Год назад

I discovered your channel today ! You are now my 1 stop shop for all thing fermented ! Thankyou for your great accessible info and easy going style 😊

@booswalia Год назад

I have a tip for anyone that wants to use it... The smaller silicone pickle pipes make a great airlock and weight if you use them in wide mouth jars. With the nipple facing upward just screw a mason lid on lightly. It holds everything under the liquid but allows air to escape around the edge. You do need a tray under them though. Another great video. I appreciate the science behind what's happening. Thanks.

@michaelebanks60 11 дней назад

Thanks just started fermenting and your videos are very helpful your trouble shooting has helped me. Have a great day

@codycan2495 Год назад

You are so knowledgeable and well spoken. Very helpful thank you.

@dpm5519 Год назад

I couldn’t agree more. Excellent videos and so informative. I just leave my Red Cabbage on counter 5-7 days until initial ferment slows down then finish ferment in the fridge. Thanks again

@MerwinARTist Год назад

This is great information. I put a large glass container of green cabbage, zucchini, carrots, peppers, ginger, turmeric, and more on the top of the fridge .. had to push everything back down early on at one point .. and I put some more weight upon the saucer .. which was sitting on a plastic bag with brine in it. After a month .. maybe a little more .. I took it down and there was a little mold on some veggie that was on top .. but the mold did not continue as everything was submerged. I removed the top brine and cleaned the upper portion .. there was brownish brine in the bottom where the cabbage, carrots, etc. were .. and it tasted great .. same with the smell. It's been sitting in the fridge and I've put it with some other foods .. haven't got sick or nauseous either.

@Dhruv_Dogra 11 месяцев назад

Thanks for experimeting and allowing people like me to not have to 😊

@lylymongeon Год назад

Excellent series. The most detailed I’ve seen so far. Tfs

@robertleach5112 Год назад

I wish I had watched this channel before I threw away 3 litres of red cabbage, beetroot and carrot ferment. Oh well, you live and learn.

@sprogella 10 месяцев назад

Ditto! 😕

@soniag4516 Месяц назад

lol sorry color of veggies does not just dissipate. My cauliflower and beet mix turned a deep pink and I loved it. Still making those with red raddish and ginger to give it a tangy taste--yum. I have learned some new things from this sweet lady, she knows her stuff. I'm old school, love my mom's river rocks for weight. I see she has two.

@zenoelea8239 9 месяцев назад

Brilliant video thanks. Threw away a beetroot fermentation after 14days. PH never got below 4.5, no floaters, smell ok. PH was 4.35 in the middle, but brine was thickish. But separate carrot fermentation very good PH down to 3.5 with a lovely ginger zing to it. ❤️

@DonnaRatliff1 Год назад

I just did my very first time batch of shredded beets. I used a grape leaf as I do with cabbage kraut to hold the shreds down under the brine. I actually forgot about the ferment for about 5 days. When I did check it, there was about a inch of brown on the top of the 2 jars I had prepared. Brown juice had over flowed onto the plate where the ferment was sitting on. So I scooped off all the brown and threw away the grape leaf, added a tiny bit of filtered water to keep beets in solution. Before I put in fridge, I checked. It didn't smell bad at all. Since, I'm new at all this I didn't have a Ph tester and didn't know to check Ph so tasted the beets. Wasn't sour, was a tiny bit of slime to the juice but other than that tasted pretty good. Everything I'd learned never mentioned it until I found you. Seems everyone else said use your nose. I didnt see any mold. Guess I should get a Ph tester.

@CleanFoodLiving Год назад

A PH meter or strips helps with confidence I believe, but the beets sound ok to eat from your description.

@thecatat7 7 месяцев назад

Wow, thanks for sharing your knowledge - amazing information. I found your channel to find out if my 5 month green cabbage ferment was fine, it turned a bit brown, there was not enough liquid. I did not do an airlock but instead filled the top of the container with CO2. It smells good, looks good (brown) and ph 3.6 . It tastes good as well, so I am going to eat it.

@schronks Год назад

I actually am getting brown under different circumstances. A simple green cabbage ferment, fully submerged, started turning brown on the top layer with in a few days…. It seems I can take the advice of removing the brown part and doing the 3 part test to see if it’s a keeper. Any other things to know? Thanks! You have a great channel!!

@steveburke7675 7 месяцев назад

I got the brown-ish layer in my first green cabbage ferment at 4 days. Those 4 days were at 65-75 degrees. It smelled like sauerkraut, but due to not having a Ph tester, I threw it away. I'll start my second batch after the tester arrives.

@kathylotter1966 Год назад

Do you have a cookbook? I have really been enjoying your content!!

@CleanFoodLiving Год назад

Thank you! (and not yet)🙂

@kathylotter1966 Год назад

@@CleanFoodLiving I'll be waiting to hear when you do 😉

@LoveMusic-pd5iz Год назад

@@kathylotter1966 Me too!

@realrasher 6 месяцев назад

ditto 🙌

@czi2011 Год назад

very well explained, thank you. I am a total newbie to fermentation and I followed your red cabbage video first. I think that my major problem is the high room temperature of 29 C or above. The brown layer appeared on day 2 already. I store the jar in a pot with a water bath to which I occasionally add ice cubes 😂 will go through your check list next.

@buzzbair2 6 месяцев назад

Thank you for all your videos. They are very informative and fun.

@christinestrohmeyer1701 Год назад

Thank you for this! Dud you upliad the part 5 of that series already? With all the lovely fresh veggies soon coming from the garden, i would find that immensely helpful! TIA and keep up the great work!

@CleanFoodLiving Год назад

Part 5 coming this fall. Sorry for the wait!

@llanacallsmith5929 Год назад

Wonderful series! Thank you!

@JohannaVeerenhuis 10 месяцев назад

Thank you again, I learn so much from you! Your videos are pleasant to watch and listen to, and they’re just really GOOD. 👌 What I think is funny… you and your kitchen are so clean and tidy and pretty and balanced, and then there are 2 large chickenfeet dangling from the cupboard. 😂 💞

@artmakersworlds Год назад

Oh THANK YOU THANK YOU THANK YOU!!!!!!!!!!!!!! I did make the red cabbage, beat, pear one you have posted. (Only ever made a white cabbage kraut once, too salty but I goofed on measurements. It got better in the fridge and never got funky at all.) This one got funky within days. This video is perfect. My ferment is only about 2 weeks old now, but I got the funky stuff removed, the rest looks fine, PH is about 4 and smell is sweet like it should be so passed the three tests. Just took a taste. Then a few more. I never really liked sauerkraut but am trying to learn to like it because of the many health benefits. Well... I actually LIKE this one. It's in the fridge now... I don't imagine it will be in there long. This is a really well done series too. I've watched ALL your "funk" videos. (That just sounds wrong.) Thanks for this, and have a wonderful Christmas.

@CleanFoodLiving Год назад

So glad its been helpful! Merry Christmas to you as well 🎄🙂

@undefinednull5749 10 месяцев назад

Some key notes for myself to learn from this video: Use a pH meter. pH should be below 4.5.

@esemmanuel6603 Год назад

I’m so glad you did this video. I followed your red cabbage recipe, using carrots and a piece of garlic. I submerged everything underneath the brine and used a anti-mold back ferment top. Only the top layer, the top piece of cabbage is brown. I couldn’t understand what went wrong……. until I realized that I set it in a place at 60-65 degrees and moved it to a warmer place at 75 degrees…. then I saw the brown layer just at the top. It’s only been 4 days. What should I do different next time to prevent this ? With red cabbage, should I have kept it cooler, or warmer ?! Thanks !

@CleanFoodLiving Год назад

I have found a way to resolve this and it has to do with the salt. I'm planning to share the method in the "fermentation funk prevention" video, #5 of this series. If it were simple, I'd share here in the comments... but it's not an easy & quick answer (plus it needs a demonstration). Until that video gets made & published, just remember, the kraut isn't spoiled with a fructan caused brown layer...continue to scrape it off the top and enjoy the rest of the kraut below. I hope to be making video #5 soon.😊

@esemmanuel6603 Год назад

@@CleanFoodLiving Great ! I followed everything exactly that you did. It was only on the top layer, and I took it off and it seemed fine. I’m really looking forward to your video. Btw, cabbage is really expensive……. Is there anyway to ferment using more carrots or a cheaper vegetable ? Thanks ; )

@CleanFoodLiving Год назад

@@esemmanuel6603 Yes you can use more carrots.😊

@esemmanuel6603 Год назад

@@CleanFoodLiving I also noticed most sites list “sea salt” when used with brine and cabbage to ferment; I believe you said you use Himalayan salt, which is what I use, and I’m wondering if this could be the issue ? Is it problematic to use Himalayan Salt versus Sea salt …… ? Thanks !! 🙏🎚

@CleanFoodLiving Год назад

@@esemmanuel6603 I ferment with both actually and either is fine to use!

@brigitmarht6704 Год назад

Excellent video.👌

@gamingwithmoba3303 11 месяцев назад

Thank you very much i realised some of my beetroots weren't submerged fully i cut them off and thrown them out as they were brown

@GottvonRom 7 месяцев назад

So, I have a red kale & beet ferment which got slimy on day two and parts of the submerged kale turn brown… So I guess it’s a goner😅

@emmacuerva3586 Год назад

What about mold on the rock that i put on the top of the cabbage? My developed mold on the rock. But the cabbage was good.

@recur9245 2 месяца назад

Yeah I kinda had a bit of whitey black spore mold grow on top of mine I scooped it off xD

@joellenlevitre2590 Год назад

Thank you so much for this information!

@CleanFoodLiving Год назад

Hope it was helpful!

@joellenlevitre2590 Год назад

@@CleanFoodLiving Yes I see it now. Thanks a million.

@-dimitris Год назад

That's very informative, thank you. But USAmericans often forget that the rest of the world uses the metric system.

@greyfox243. Год назад

Yes, but you’re watching a video made by an American. I convert when I’m watching a foreign vid and don’t even mention it.

@richardmartin2646 Месяц назад

We ain't forgot

@soniag4516 Месяц назад

sorry to have to point out she is American and majority of her viewers are UDAMERICANS. GOOGLE THE CONVERSION TABLE, it's pretty easi. I do it when watching EURO and Indian channels.

@ministersofthenewcovenant2951 4 месяца назад

My kraut got a thin brown layer once it was in the fridge because the brine level dropped. So if I take off the top brown layer, can I add some brine to prevent future oxidation?

@ericsisitsky3173 Год назад

Thank you for your great info. My fermenting has been a success because of your instruction. Question, after I eat most of my fermented products like pickles, can I add more cukes to the brine and let them ferment in the refrigerator for a few days? Tia!

@CleanFoodLiving Год назад

First finish the pickles completely and save all the leftover brine. In a fresh jar, start the new pickles and add the leftover brine. If not enough to cover the new cukes, add 4.25% fresh brine to top off. The fermentation process needs to go again on the countertop, except this time it will go faster because of the mature brine acting as a starter culture. You can repeat this with reusing the brine each time with new batches.

@johneast6972 Год назад

What type of water filter is that on the counter ?

@CleanFoodLiving Год назад

Akai

@jeffreygazso9643 Год назад

i had a whitish milky substance around glass weight after 6 days with peppers...... tried to wipe it out... somewhat successfully.... smells fine...... had a similar thing happen with mushrooms..... guess ill try to check ph...

@CleanFoodLiving Год назад

Without seeing it... I'm guessing its kahm yeast ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PQe69UGtxbE.html

@SouEuMesmoAqui Год назад

Great video! In what video do you talk about using rocks as weights? Thanks!

@CleanFoodLiving Год назад

These two: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-w5eVFFNQgHo.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GX6PPYRPPa0.html

@soniag4516 Месяц назад

I like my mom's river rocks ( she passed in 1984) and collected my own to fit different side mouths, works fine for me.

@georgiacapitalist6493 4 месяца назад

How to lower the ph?

@MarKeMu125 Год назад

Do you know what happened to the fifth video in this series? Left me on a cliffhanger haha

@patrickrealestate-8193 8 месяцев назад

"I've fermented mushrooms, and there's a noticeable brown layer on the surface, even though they are fully submerged. As I prepare to transfer them from room temperature to the refrigerator, I'm wondering if it's advisable to replace the entire brine before doing so. What would you recommend in this situation?"

@Tjp742 Год назад

Thank you 😊

@clarewalters5189 Год назад

I’m so pleased I’ve found this. My day 2 red cabbage (your recipe) kraut started to have brown bubbles and a scum likeness on the top. I joined a fermentation facebook group today in panic and one lady said “it looks nasty”and to throw it 😮 the kraut under the cabbage leaf/weight looks great, the smell is mild cabbage and tastes mild and cabbage like to (day 3 today) so hoping it’s just the fructose? Do you think it’s worth keeping? Also my peppers looked cloudy which I think is normal, she also said I should throw those out 😬 but I’m fairly confident there ok? I’m scared of poison my family so thought I’d check 🙂

@CleanFoodLiving Год назад

No, it does not need to be thrown out. Yes I believe it is the fructose. Mine sometimes gets the brown layer too. When ready to place the fermentation into the fridge, simply remove that layer, the kraut underneath is perfectly good. If you have concerns about fermentation safety, Please watch the following video... you can skip passed the recipe portion into the section where I discuss fermentation PH and safety. The information applies to all vegetable fermentations. Be well! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nEblXoCYGFA.html skip ahead to the 12 minute mark.

@clarewalters5189 Год назад

Thank you so much for your reply. It’s scary starting out thinking I might poison someone 😬 Just to get my head around the time of fermentation, is it correct 21 days is the time needed to grow the good bacteria as a rule? Although I know in your red Kraut and pepper videos you say after 3 days can be fine? Is this because the fructose is higher in those they ferment faster? If I leave them 21 days will they still be safe just taste different? I’m slowly learning from your channel. Just watched your fermentation funk videos. Thank you so much 😊 it’s great to have the tools to improve our gut heath.

@CleanFoodLiving Год назад

@@clarewalters5189 I made a video that covers your questions. You can watch it here: 🙂 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dKW7mLnSxU4.html

@drchen6424 Год назад

I can’t find the next video about how to prevent the funk. Did you ever post it?

@CleanFoodLiving Год назад

It's not published yet...

@rickardalden8132 Год назад

What if i do plain sour kraut and get the slightly shift in color that you show in your kraut example, but I got it within the first week? 🤔 no fruits just cabbage and spice. Can Juniper Berry give fructose? Worth noting, not as heavy tint of brown as your example.

@CleanFoodLiving Год назад

Was it more of a muted coloring? For example, from bright green to dull olive green? If yes, this is ok. A muting of color signifies a dropping ph. If its Light brown? ... then my first question is, what's the ph?

@rickardalden8132 Год назад

@Clean Food Living tough definition of colors, I would say light brown but could also go as dark olive. However, ph showed 3.4 so should be OK right? Again, color shift occurred very early day 2-3. Now day 12.

@CleanFoodLiving Год назад

@@rickardalden8132 Color muting will happen in that same time frame of about 3 days. With a ph of 3.4, no foul smell nor other 'funk'... I think it sounds very good 👍

@coTMH14571 4 месяца назад

It’s sauerkraut it’s definitely just oxidation smells fine. is it OK to just mix everything in if it doesn’t taste bad? If I take off the brown layer, am I supposed to try to pull the liquid off too? I hate to throw the liquid off my sauerkraut.

@CleanFoodLiving 4 месяца назад

No need to toss the brine, just remove the brown layer.👍

@coTMH14571 4 месяца назад

@@CleanFoodLiving thank you SO much! I noticed it has a bit of a metallic taste. … I used the metal pickle helix coils by Trellis. It’s also possible I was off in my salt calc. 🤔 I noticed when I took the coil out there was a coating that climbed up the coil but none in the kraut. …

@CleanFoodLiving 4 месяца назад

@@coTMH14571 What kind of coating? Slimy, white/pasty?

@coTMH14571 4 месяца назад

@@CleanFoodLiving it’s hard for me to completely describe it as I set the coil to the side and it’s now dried. From what I remember, it was somewhere and between a paste and a slime was towards the top of the coil, probably where it was not submerged. I do remember they’re not being as much liquid as I expected and the sauerkraut so I definitely feel positive, but it was originally oxidized. The coil is kind of tighter at the bottom, where it holds the cabbage down. And in that the cabbage that was collected that was oxidized has a darker gray color. I almost feel like it might be a mold color but it’s hard to tell because it’s dried and it also has been sitting out for two days as I removed it and set it to the side and replaced the vented lid with a regular lid. The full color on all of the coating was grayish brown. It was just on the helix coil.

@CleanFoodLiving 4 месяца назад

@@coTMH14571 Very peculiar. I'm going to do some further testing with the Trellis springs. Thanks for the feedback👍

@stevebryan2710 2 месяца назад

I guess that you know that you are living doll.

@ginakendrick2581 Год назад

My kraut dried up on day 4

@CleanFoodLiving Год назад

What kind of lid and weight were you using?

@ginakendrick2581 Год назад

@@CleanFoodLiving pebble weight as you showed us and a burping lid and 2 inch headspace. Filled the brine which even covered the weight but a lot of action the 2nd day. Lots of brine in the dish I had the 1/2 gallon jar in. Heaping tablespoon of redmens salt to almost 4 lbs of shredded cabbage and 2 cloves of garlic and one sliced carrot fresh from my garden all ingredients!! Oh yes, I used a cabbage leaf first before I put the weight in the ball jar. We actually ate some tonight as The test strip s arrived from Amazon and it tested approximately 3.0

@CleanFoodLiving Год назад

@@ginakendrick2581 Perfect!

@DonnaRatliff1 Год назад

1 more question. Is it possible that 7 days is long enough at 70°- 75°F to successfully ferment shredded beets? Because on my prior comment below, I spoke about the brown on top situation and after I had removed that part I put it all in the fridge. I've only tried fermenting 4 times. Twice with cabbage kraut, once tomatoes and now these beets. All home grown veg. But sadly, I haven't wanted to eat any of them. I guess concerned if my stomach can handle it which is the primary reason that I'm making ferments to help my digestive tract. I just hope the beets I made are far along before putting in the fridge. Thank you. 😊

@CleanFoodLiving Год назад

Hi, 7 days is ok. Watch this video and it will shine light on days and phases of fermentation. Perhaps start with just eating 1 bite a day, or 1 bite every other day. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dKW7mLnSxU4.html

@user-ju7vx1dv9x Год назад

Hi I just fermented my very first batch of green sauerkraut with some carrots a week ago Followed your instructions and everything went smoothly Until a day ago I noticed a brown layer forming on top Could it be because of the carrots? Knowing that the room temperature was around 68-72 degrees Fahrenheit

@user-ju7vx1dv9x Год назад

The vegetables were fully submerged under the brine so it’s definitely not oxidation…

@user-ju7vx1dv9x Год назад

Unfortunately I have no way to check the ph too I really hope this batch won’t be a Loss..

@CleanFoodLiving Год назад

A brown layer within the first week in this case is probably the carrots. Just follow the example I gave in the video on how to remove it once you're ready to start eating it. I'm sure it will not be a loss!

@user-ju7vx1dv9x Год назад

@@CleanFoodLiving Thank you so much for replying !!

@SendItForward Год назад

I know my question is unrelated to this video but... I watched your video from 2yrs ago about mucoid plaque and you said you used the "So Easy 3 Day Cleanse" then. My questions are, are you still using THAT Brand and where do you purchase it?

@gissybatyah 6 месяцев назад

I asked about that also and she hasn't replied. I can't find the so easy video. Have you done that cleanse?

@JoanneMacg Год назад

Hi, I made a sauerkraut with some apple included. Two days later, the brine is brown. All the cabbage is fully submerged. So this sounds like the fructain issue. My issue is what to do now. Must I throw it away?

@CleanFoodLiving Год назад

Yes, fructans. Aesthetically unpleasant, but not spoiled. No need to toss if it passes the fermentation check list given in the video.

@JoanneMacg Год назад

@@CleanFoodLiving thank you!

@weepeeteeee Год назад

Do you consider GMO "clean food" or not? Do you consider Marijuana, clean to uses? Your knowledge applies to all if not most plants.

@abhigargnabha Год назад

Hi maam,i am Abhi Garg from India,i have dropped the e mail to you,i understand you might be busy,i do request you to plz check the mail and revert thank you.

@CleanFoodLiving Год назад

What was your question?