I made this recipe last week. It is absolutely delicious! It seems to be getting even tastier as it sits in the fridge. Great recipe! I’m sure I’ll make more before the end of the zucchini. Thanks so much!
❤just having a fresh a sarekroud right now lololo goodness it's so good i stop the fermentation my ph. Was under .50 i start at over 5.79 so happy and delicious thanks my dear friend for your teaching ❤.
Made this one recently… MAN IS THAT GOOD! Love it! I chopped mine much finer and all was good. I eat it by the spoonful right out of the jar (no double dipping lol). Have also put it on my falafel wrap and on my husbands burger. Just delish… thanks for a great recipe!
clean food living, i always taste my ferments before going through the final fermenting process to establish a taste baseline then compare after 2-3-4-7 days. then you decide where it ends to stop. i will say this about your video's - they are very detailed, informative, well researched. thank you!!
Sounds like another keeper recipe! I made your fermented beans a couple times now, with pinto beans and my hubby and I just love them on our salads. Thank you so very much for all you do, you are an encyclopedia of all things food! God bless you!
Thanks for making ferments easy and safe to follow. The zucchini relish is too good for words. Fermented beans are awesome too. Your to the point video's are very well done. The information included turned a never fermenter into a pro, thank you so much.
I'm new to making fermented foods so thank you so much for this delicious recipe and your clear and simple instructions. Having great fun watching the colours and bubbles rise and giving my garden produce to family and friends. Wishing you peaceful, easy and delicious days🙏
Made this last week and Holy Cow this is EXCELLENT!!! good thing I made 4 qaurts already scarfed 2 down. Made it just like you said and it nails every taste I was looking for. Next time I make it gonna skin the zucchini, find the skin a little tuff, put those cherry bomb peppers in it and 2 heaping teaspoons of árbol Chili and alot of Dill. It tastes like a vinager. PHENOMENALLY DELICIOUS!!!
@@CleanFoodLiving think I like it more than the Sauerkraut I have been eating for years. Next time I make this gonna cut the zucchini in different sizes. Did a 6 day ferment and cutting it real small it isn't the perfect texture. Gonna hafta try your Pickles next oh and the mushrooms are a definite must have.
I love watching your easy and delicious fermenting videos! Thank you! Our fermented cabbage was a hit and the zucchini is on our kitchen counter- day 1 😊
I thought I was following you, yet you’re following me 🤣😂😅 I just had it with my salad for lunch!!! How’d you know I’d be eating it today!!!! Probably because you mentioned 3-4 days on the counter! I think it’s scrumptious! I did put some garlic 🧄 in and really like it!
When I clicked "reply" it brought up your zucchini comment in addition to the hemp milk one... so I thought I'd ask since I love hearing how people's ferments turn out. 🙂 Blessings!
You are an excellent teacher! I love the way you speak. It is so calming and reassuring. I am new to fermenting and very nervous about trying it. I have fear that the jars will explode. I really appreciate your gentle, clear, thorough way. It is so helpful! When you use the paper towel and the rubber band as the lid, is the paper towel doubled up? Or just one sheet? I couldn't tell in the video. Thank you for taking the time to make these quality videos. You have a great talent that can help a lot of folks who are new to this stuff :)
I look forward to hearing about your new creations, especially like this one where you combine many ingredients. I created a bell pepper, garlic, dill, lemon, hot chili pepper, peppercorn, lemon recipe that was amazing! I'm curious about fermenting jun kombucha next, and I don't find alot of info online, and some is conflicting. Perhaps you can expand more into fermented drinks also? I'm on track for complete, wholistic health and seek out recipes that support that - like yours - so I am staying tuned into your channel! Thanks so much!
Thank you for this video. I’m excited to make it and just ordered the grinder. I love the flavor of dill so that really grabbed my attention. I also viewed your sauerkraut video which looks yummy so I’m going to try that after this one. I like your instructions, quick, to the point and easy to listen to. Quick question: Can I reduce and make 1/3 this recipe and still come out as yours does? 3 pints at once would be too much for me. Again, thank you.
I stumble upon a video of yours this night and I am so in love with your gentle voice! I didn't find a green tomatoes fermenting recipe in your channel.. is there one? Or do you recommend some? I apologize for my english, it's not my language but I hope I made myself clear enough... Blessing from Italy, lovely lady!
Hello Nonna in Italy! I don't have a fermented green tomatoes video, but I have had several requests. Perhaps I will do one next summer during tomato season🙂
The Fermentation 'lasting' period is quite variable based on many factors. I did a video on your question of why some ferments are long and others short. It will cover all the bases😃 Check it out here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2wEBSrqqNWY.html
I've got 3 bottles of your fermented cauliflower done and in the fridge and I have a sauerkraut going now as we speak. This video is my next experiment.
@@CleanFoodLivingit turned out great. However I couldn’t eat it all before it spoiled. This year I’m going to make a smaller amount and see how that goes
You could add a little honey or sugar but it will change the fermentation speed and time.... and will shorten how long it lasts in the fridge. So if you do it, it may be ready quite fast in 24 to 48 hours.
I read through all of the comments but I was wondering if I can substitute the dill for something else. I have basil, oregano, parsley and rosemary. Also can I use mustard powder. I really need to use my zucchini’s and capsicum as they are about to spoil 😭 Thank you so much. I love your recipes! I’m also about to make the fermented asian slaw and thought I could do this recipe also 🤓
You can certainly experiment with those herbs. Go very light on the mustard in powder form, it can overwhelm easy. Even too many mustard seeds in whole form can overwhelm. Good luck!
This is outstanding ! Have you ever canned it ? I know that it gets softer when it’s canned but it might be nice for long term storage. Care to do a canning video ?
This looks yummy! My next ferment 😊 once in the fridge how long will it last? I know you said weeks but is that roughly how many? Just so I don’t make to much if it’s only a couple of weeks 🙂
A great recipe and I made it. Filled three small jars, one came out delicious after 3 days, but the other two had a sticky, thick brine. The odour was not disgusting, nor did the veggie cubes look like liquified... but... gave the impression of something else, other than what I wanted. What could have gone wrong?
You didn't do anything wrong. 👍🙂 I made a video on the cause of slimy brine: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-taZKGSbIdwo.html. This commonly happens when fermenting zucchini.
Just found your channel and love it! Thanks for inspiring me to start fermenting. I'm going to make this zucchini relish. Just a question, how long does this last in the refrigerator. Does it last as for a long time or does it have to consumed in shorter time? Thanks so much.
I tried this and after 3 full days the ph was only at 4.9. Is it safe to eat? There was much bubble action, did I do something wrong? I feel I followed your steps pretty spot on.
4.9 at day 3 is ok, but any ph above 4.5 after day 4 is not. Possibly recalibrate the PH meter to make sure the reading is accurate. Or try a PH paper strip and see if it turns bright orange.
I have made this twice now and love it. This time I left it for 5 days and my jars were not filled to the top after the weight was in place. The brine has a white film on it and seems softer than my other batches. Is this ok ?
The softer texture is due to the extra 2 days of fermentation. The white film is kahm yeast. Other than being unattractive, its harmless. Scrape it off by removing the top layer of relish, then place relish in the fridge. I personally found the 3 day fermentation period to be the sweet spot for this recipe 😊
Watch this short video I made explaining what factors contribute to short term vs long term fermentations ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2wEBSrqqNWY.html
Have you ever eaten fermented corn relish. It's something like your zucchini relish so just do something like you did zucchini relish but use a brine water. I know corn is probably out of season now but you can use frozen corn from your freezer or frozen corn from the store. I would try it now as when your corn comes off (😋mmmm ) you may not be able to wait and have to go to the store n buy frozen corn several times before July /August.
I’ve just opened my jar of this after 3 days. It’s quite tangy, more than I expected, nice though. However the veg has a fizz to it when I tried it. Is this normal or has it gone wrong 😬 ?
@@CleanFoodLiving Thank you for your quick reply. I live in Tn and have 14 plants or soon to be plants as i have the seeds sown and expect them to come up any day now. Have some picking cukes just popping thru the ground and plan to ferment me some. And plan to get some of the fool proof lids and some glass weights and maybe a ph tester. I already have some wide mouth canning jars and also a wide mouth gallon jar. I am going to look at your list of fermenting equipment you recommend again and decide what to purchase to begin with. Thanks again for your emails and the quick reply.
I was just thinking of this relish, but trying to come up with another way than canning it, and up came your video! BUT, I don't have any lemon/lime juice on hand, Vinegar?
Hello! I'm just getting into fermentation methods and I was wondering if fresh green beans work with fermentation. Also, I was wondering if I could freeze them after fermentation for a few months. Thanks, Peter
Hi, yes you can ferment fresh green beans and they're delicious. Freezing kinda ruins them though. Best to keep them in the fridge after about 5 days of countertop fermentation.
Making sure they remain completely submerged under the brine.... a few weeks-ish, perhaps up to a month... Possibly longer? Truthfully, when I've fermented beans they never lasted that long because they're so delicious, eating one turns into eating twenty. (I added garlic cloves and fresh dill flowers for the ferment) They won't go bad, they'll just over ferment meaning they can become overly sour or mushy... undesirable to the taste buds. But again, not spoiled.
Check out Gardener Scott he ferments sugar snap peas. Just another way to use your harvest. I saw your snap peas in your garden tour video. Also check out Nate@ Garden Like a Viking. I'm impressed with his channel.
I made this last Wednesday before leaving town for a few days… I just realized I forgot to put in the bay leaves at the end! I’m almost home and will add the bay leaves. It will be OK don’t you think?
Yes you can. Just keep in mind the added sugar will speed up the fermentation so instead of letting it sit 3 days, start taste testing at 24 hours and forward... it will probably be ready quite fast😊
You make fermentation look easy! I will definitely try this recipe ..sounds like a good topping for many things. What do you think of shredding the zucchini instead of chopping? I have been able to shred and freeze zucchini successfully for cooking so can I use what I have preserved in the freezer?
Hi, I made this relish on 8/11 and allowed it to sit for 4 days on the counter and then put in the refrigerator. Now after 4 days in the fridge, the liquid seems to have become a bit thickened (like a very lite syrup) It smells fine but the liquid does not look very appetizing and I’m not sure if this is what it is suppose to do. It tastes ok, but the veggies have lost that little bit of crunch it had when I put it the fridge.. Is the change in the liquid normal? Change in the vegetables normal?
Hi Lori, fermented vegetables will lose their crunch a bit and the zucchini color will change from bright green to kind of an olive green - NORMAL. However, the liquid change though is peculiar. The brine should stay watery or the same as day 1 when you made it. I would toss it if it's become like a light syrup. My only thought as to what may have happened is that 4 days may have been too long on the counter. I know I said 3 to 5 days... and that's generally speaking. But when dealing with microbes and variable environments, etc. Variations in ferment speed are inevitable and are part of the experience. My suggestion is if you are up for trying again, leave it out for 24-48 hours, then transfer to the fridge. You can still get a nice ferment with that short time period. Thanks for writing it😊
@@CleanFoodLiving Thank you for replying so quickly. Acting on the side of caution, I will toss and try again. Thinking about it the zucchini was not as fresh as I normally have and that may have played a part also with the liquid issue. It may be a while as lots of good stuff going on right now that is keeping me busy, but will be back with a second try and the results in a few weeks. I’ll get it right! 🙂 Your channel is fun to watch.
Update on zucchini relish I finally found some time and I’m back with an update on my second batch. I reduced the recipe to just one medium zucchini and used 1/2 of the rest of the recipe. I also eliminated the fresh dill but still added the seeds and I used lemon instead of lime both as personal taste preferences. This batch gave me enough to fill a pint jar and a 4oz jar. I used all of the liquid to cover the top of the veggies in the pint jar so I used organic apple cider vinegar with the “Mother” as the liquid for the 4oz jar. I let stand on the counter for 1 1/2 days. The pint jar with the natural liquid was perfect for my taste. The 4oz jar with the vinegar was a bit strong but I will still enjoy it. Now I’m starting the cornsilk tincture that I learned from your other video as I have friends who could benefit from it. Thank you for your generosity and sharing your knowledge. It is a wonderful gift to me and others.🙂
Do you use a fresh bay leaf? That looks like a fresh bay leaf you put in that jar, plus your hands are little, if that was a pint jar you were washing with the hot soapy water. Hehe.
@@CleanFoodLiving went and obtained fresh bay leaves. Would that be fine? Thinking about putting a cherry Bomb or two in it. Hopefully it's not too hot. What am I thinking, can never get it too hot. Was hoping to make this tonight, cant find any dill seed, hadta order it on amazon. Cant wait for this. Thank you!!!
Fresh bay leaves works too👍 The dill seeds won't have the flavor that fresh does, but if you can grind them before adding that will help bring more dill flavor out. Glad to hear you're adding ingredients like the cherry bomb to make it your own. Hope they turn out FAB!
My wife and I tried making this but after 3 days on the counter white clumpy mold started growing on top of all three jars. This was not the white flat yeast that can grow on top of the water. We scooped it out but the zucchini had a very strong bitter taste so we threw it all away. Any idea what might have gone wrong?
@@CleanFoodLiving The zucc was completely covered under the glass weight. There were a couple seeds that floated up but that was all. Temp was 75 degrees with 50% relative humidity. No additional mustard seed was added.
@@gregbryant9931 Sounds like everything was spot on. I've been thinking about this and I wish I had the black & white answer. My thoughts are this.... The mold spores were the cause of the zucchini going bitter and as far as those particular mold spores in the environment that were floating in the air and able to grow on top of brine... it's not common, but clearly not impossible! With fermenting, fails are inevitable and microorganisms aren't always predictable. I've certainly had my share of botched batches as well. Don't let it discourage you. 🌻IF you are up for giving it a 2nd try, here are my suggestions... 1. Shorten the ferment time down to 24 hours. Where I live, temps jumped into the high 90's these past couple of weeks and I had to adjust ferment times according to the weather! I put my zucchini relish in fridge at 48 hours and after a taste test, I could've done so at 24. Earlier in the season when I made the video, it was able to go 5 days before a fridge move. So as the environment varies, adjustments need to follow.😊 2. Try using an airlock lid like the "Easy Fermenter" (no sales-pitch intended). True, you'd have to buy it, but it will 100% prevent mold growth no matter how long the ferment time is 3 days to 3 years. In my many ferments, I found the Easy Fermenter more effective than the pickle pipe tops. Of course the Easy Fermenter can be used on anything fermented, not just zucchini relish so it wouldn't be a wasted investment if you think you'll be fermenting more in the future. Thanks for writing in, wish I could've been of greater assistance.😊
Indeed, always have fermentation creations coming out the ears! I Don't sell... free to family, friends and the chickens...any willing takers who love fermentations as much as I do, LOL!
