Woohoo! Just made the cabbage last night and it has a magnificent scent to it approx 16 hours later. It was super easy. I am so proud of myself and so thankful. This channel is GOLD. no bs no lie. Just a nice lady who cares about helping people help themselves.
@@CleanFoodLiving Thank you. Quick ? It has an odor... not yucky but already little sour. That is what I am going for, correct? Also I am looking to get a good sized amount of beef and looking to store for 6+ months. My idea is if say there was a power outage how can I do this? Air dry raw or sun cooked or grill lightly then hang in sun? Please suggest what you think is best for mid-long term storage in a cool but dark storage. Note the storage does not have an added cooling device... it is on the 1st story of a 2 stort garage type building with concrete on the dark side of the unit. If the outside air is °90 the room is approx °10 less. Ps I have yet to notice if you eat meat, if you do not I greatly apologize in advance. I am slowly lowering my meat intake yet I want to feed my family in case of an emergency and they are married to their belief system which is ok with me.
Hi KG, yes the kraut will have an odor, but not an offensive one like spoilage. I am not a vegan, I do eat animal products🙂. Unfortunately I have no experience of natural ways of preserving meat so I'm unable to help in that department. When asking about long term storage, do you mean for the meat or sauerkraut? Also you mean 90 farenheit correct? (Then 10 degrees less, 80F , is waaayyyy too warm for any type of long term storage of a ferment. Temps would need to be very low 60s or lower like 40s or 50s for long term.
@@CleanFoodLiving Thank you for the reply. I want to get approx 1/8-1/4 cow, yet we do not have room in our freezer for everything. My wife is reluctant to buy a deep freezer, even one that can be solar powered, 12v dc and ac power. I plan on refrigeration and eating the fermented cabbage right away. Btw it has been 2 days and I am so excited. Things in the world are so wild right now, I just want my family to have a decent supply of insurance in food form. We are lucky to have a running stream up the street. I will build a 2 bucket water filter for a water supply. Is this the best way to communicate with you? Your info is gold and I have let others know in other videos of yours. Thank you so much.
Based in what I have recently learned, I'm appalled by what fructose does to our whole body on the long run And even worst, fructose is pervasively present in almost every edible vegetable available So, lacto fermentation seems to be the solution for a fructose free diet, since it will be eaten by bacteria just as glycosis Changing subjects, I have an immense gratitude for such a comprehensive work delivered with so much gentleness God bless you!
Wow. This and fist video are the absolute best breakdown PICKLING vs FERMENTING anywhere. Such a straightforward breakdown of data. You are a very good presenter too.
This is an excellent, informative video that answered my many questions. Thank you! I have a jar of sauerkraut fermenting on my counter right now (first attempt). I remember my grandmother having a barrel of sauerkraut covered with a dinner plate and a rock in her basement root cellar. She would check it every so often. Great memories. Also, your sweater is gorgeous.
People who watch your channel are going to be interested in details and facts and knowledge so don't hesitate to make your videos long and thorough. I noticed in the first video I ever saw of yours that you gave your viewers a pat on the back for watching your video to the end. It was only a 19 minute video. I thought that was silly! People are gonna want to watch you, no problem. This isn't like gossip channel or anything where they want quick info. They are coming here to learn, specifically, so they want to hear from you and listen closely. I think I am going to subscribe! I'm so happy I found you :D . You are very nice and good at teaching. So a salt bath makes bacteria grow???? I would love it if you explain WHY that is. I would think salt would equal cleanliness and sanitation so bacteria couldn't grow! The same goes with vinegar! I would think it would be too acidic and sanitizing so it wouldn't be friendly to bacterial growth. Please explain this to us. Hmmm, interesting :D.
Wow! You have explained in simple words what years of reading could not do! Am very grateful for your excellent presentations and humbled by your immense knowledge of fermentation. Thank you, from the bottom of my heart! ❤
I eat vinegar pickled vegetables every day. Bell peppers (red, yellow, orange), pickling cucumbers, and jalapenos in a brine of 3 parts apple cider vinegar and 1 part water. I also add salt, pepper corns, red pepper flakes, garlic, and just a very small amount of sugar. This makes a great vegetable mix that i like with just about anything. I also do a cole slaw with regular and red cabbage, carrot, turnip, broccoli, cauliflower, and sometimes tiny bits of celery.
My first-ever green cabbage and red cabbage saurkrout are almost ready. thanks to you and I thank you for that. you have the talent of answering most of my questions as if I had asked them to you personally. thank you and continue with the videos. I'm hooked already
Hi, I'm a mew subscriber to your channel and I'm beginning to experiment on fermentation. Thank you for the amount of information provided in the simplest and humble way. I grow many vegetables and grapes. I have been making my own organic wine and by default, my own vinegar when fermentation has gone awry. I began using my own wine vinegar and apple cider vinegar to make pickling carrot/onion dressing for my home-grown fresh greens (spinach, swiss chards, arugula, dandelion, escarole, etc.) salads. With the help of your videos, I'm planning to preserve greens by fermenting as an alternative to canning. I must however suggest there may not be a line in the sand between fermentation and pickling. When adding vegetables to vinegar I'm experiencing a secondary fermentation which also occurs in wine making and is usually naturally occurring towards the end of the wine making process or when sugar is added to wine. But I am surprised to witness it in my pickling. Just sharing this thought which prompted me to write from sunny Central CA to say thank you, I appreciate and share your passion........but not ready to take a 50-degree cold bath just yet. LOL
Made 3 quarts last cucumber season they lasted three months before I ate all of them. Stayed crunchy and delicious can’t wait for garden season. Thanks
I enjoy the editing on many of your videos but the little video aging effect at 2:54 as you were going into the historical info... made me smile. Keep up the good work!
Actually, I kind of did an experiment. For years, I've made my own kimchi and my own sauerkraut. But I wanted to try something different. I used the kimchi recipe, except for the hot peppers, all the ginger, garlic, everything that goes into kimchi. And I used the round cabbage that I use for sauerkraut. Well, after fermentation, it tasted awful. It tasted like Drano. But I don't like wasting food, so I stuck it in the refrigerator and forgot about it. I found it again after about 6 months, and tasted it. It was the most delicious fermentation I've ever had. I don't know what to call it. It's not kimchi, it's not sauerkraut. I just called it "delicious."
@@Coffeeandacigarette Well, the usual kimchi stuff: all the garlic in the world, all the ginger in the world, plus onion, carrots and shaved round cabbage, not Napa cabbage. I left out the hot peppers.
I bought a 3 gallon glass Crock and filled it full of garden fresh cucumbers some garlic I miss is wagggs hot deel and a half a box of canning salt. I've got it sitting in my bedroom floor at 68 to 70 degrees. I can tell it's slow fermenting because 4 days and it's still clear. Thanks for the great video. I put up eight quarts of cold packs refrigerator pickles they won't last long😊
New subscriber to your channel and I'm loving what I'm learning! I've never tried fermenting veggies but I am looking forward to trying it. I have super fond memories of my grandma's freshly fermented sourkraut... Fermented in brine and stored in her spring branch! It was so good I'd eat it right out of the jar! She added just enough hot banana pepper to give it a little kick. Thank you for sharing your techniques!
Howdy. You state that refrigeration does not stop, but does slow, the fermentation. That obviously implies the lactobacillus are still alive and doing their thing. So it makes me wonder - if you make another batch of fermented veggies, would adding some of the previous brine to a new batch of veggies "seed" the new batch? Like a sourdough starter? Or mother for vinegar? Would adding mature brine help "kick-start" the new jars of veggies? Have you ever done this? I have absolutely enjoyed your videos, and appreciate your sharing your experience and knowledge.
My fermented Jalapenos turned out GREAT! Thank you CFL After two months under the airlock they are delightfully crunchy and just the right sourness. I can't remember ever eating more jalapenos in one sitting as I'm doing now!
Careful if you add a protein like peanutbutter to a lactic ferment. If there's not enough salt or acid you could breed botulism. Might be best when you're using a starter batch to ensure it goes quickly, rather than starting a ferment from scratch using natural processes.
Wonderful explanation of fermentation vs pickling. As we use both to preserve food, especially grown in our garden. How do these processes compare with dehydration? I dehydrate a lot of tomatoes for use in my cooking. Shelf stable, as long as completely dried, for 6 months. And yes, I make "sun dried tomatoes" in olive oil with garlic and basil. More munchy treats ;-)
I prefer pickles but lactoferments are nice too I just looooove vinegar and use it almost every meal I pickled jalapeños in straight vinegar and they were wonderful. Then I had the flavored vinegar once they were gone. I already make serrano infused vinegar (just soaking them in the straight vinegar). The jalapeño one was next level-or maybe just a nice difference lol Nothing easier than pickling in straight vinegar. No watching, no burping, never needs chilling. The ultimate mother’s dream.
I've been doing a lot of lacto ferments such as kimchi but just started with apple cider vinegar. Idk about all veggies but the ones I've done work well with a 1:1 ratio vinegar/water and add salt depending on vol. I use about half tbsp for 16oz jars. I def prefer the lacto ferments better though
I do my lacto ferments like my kimchi since I learned it first. Everything is covered in salt after washing and sits for a few hours. Wash, and throw it in a jar. Last batch I did a large volume of garlic and this kimchi is soooo good
Is it essential to boil the brine for a pickle? I mean if the p.h is below 4.5 then the bad bacteria can't survive can it? I only ask because everytime I boil a brine it stinks the entire house out haha, love your videos, please keep up the good work
Just discovered your site, and am grateful, learning, and enjoying your extensive, well presented, content! Would you kindly direct me to where you might go over the NUTRITIONAL comparison of the several fermentation/picking techniques described in this video. THANK YOU
I liked the side by side comparison in the video the best. Because I respect your work, a have some questions/concerns. Honestly they may sound like criticisms, but I mean no harm. I have seen canned pickles in the store as you have mentioned. I have also seen canned sauerkraut and kimchi, items that are typically fermented. I doubt any good living bacteria would be available in those items either, after such a high heat process. Considering the fact that canning is it’s own food preservation method apart from pickling and fermenting, it is not clear to me why you insist on including it in a comparison video between pickling and fermentation. Companies and households may can items that are traditionally pickled or fermented. So why is this included? Ultimately, vinegar itself is a byproduct of fermentation using a sugar brine. True cultured vinegar has bacterial benefits from a S.C.O.B.Y. - symbiotic culture of bacteria and yeast. (I’m sure you are already aware because you did the apple cider vinegar video.) That includes white vinegar which is from fermented grain. For instance, some popular brands used to use corn and water. Can you do a side by side comparison of a sample of the good bacterial benefits of true cultured vinegar from a SCOBY vs the good bacterial benefits from lacto-fermentation? Thank you for your work.
Excellent video! Thanks a lot for sharing the differences between pickling and lacto-fermentation. I have one question though: after completing the fermentation outside of the fridge can we take off the glass weight from the jar? or can we put the fermented good to another jar? Thanks again for this very informative video :)
Thank you for this enlightening explanation. You mentioned the Asian brine with peanut butter. Can you please share the recipe or better yet make a video? Thanks.
I have a question, I'm geared up, mentally to ferment a red onion for my salads and cabbage for sourkrout, but it occurred to me that I have alot of peppers all different kinds in my freezer can I ferment previously frozen veggies? thanks I loooove your channel! j
Hi June, great question. I have mixed feelings on this because some Lactobacillus are tolerant to freezing temps and some aren't. I’m not sure of any studies that have been done on how long different lactic acid bacterial strains can survive freezing. It certainly doesn't hurt to try and see what happens! Start with a small batch to see how it goes, or inoculate with some probiotic capsule added in case the lacto-bacteria have been killed off by the freezing. I encourage experimenting!
Thank you so much for this amazing channel. I am wondering if lacto-fermented veggies can be canned so as to store them outside the fridge, or will that destroy the good bacteria?
I’ve been researching Happy Belly Salt. Amazon controlled as well as other businesses contracted to sell. Are you aware that some may be produced in China? Your input? Massive thanks for your videos. Cheers.
I want start to make fermented foods. *First how long can they stay well unopened in the fridge before use? * Can you use any vegetable and fruits ? * Can you add any seasonings for flavor with exception of sugar Thank you so much
1. Depends on the vegetable, but cabbage/kraut can last for years 2. Any vegetable and some fruits** 3. Yes! And you can use sweetners like honey and maple syrup with certain recipes, but it will change the fermentation time to just a matter of hours up to a couple days rather than long term.
@@CleanFoodLiving Thank you. *What fruits would you suggest....more tart rather than sweet? * I have alot of garlic I froze but can I ferment fresh garlic. Im diffently going to catch up and watch your videos. As a Nutritionist I like the way your so thorough in the health aspect. Thanks
Lemons and limes can ferment best long term. Mary's Nest does a video on that (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-E0NRK7PrrdM.html). The sweeter fruits can be done (very short term). If doing all fruit, 24 hour ferment then put in fridge immediately to prevent it becoming an alcohol ferment. A mix of vegetables and fruit, 3 days max before fridge. Watch my holiday fruit ferment video for an example. Yes you can ferment fresh garlic, dont slice, keep the cloves whole as to prevent the allicin formation. If you do slice them and mix with other vegetables in the ferment, let the slices stand for 30 mins or so to burn out the allicin first.
In the fridge, green sauerkraut will last for at least 18 months.... fermented pickles and white kimchi also. Some fermentations are shorter lived like bell peppers and beans. Shorter meaning Months instead of years.
Excellent video, many thanks. In one of your videos you fermented the salsa for only 24h on the counter top, this was surprising to me. The sign I follow to know that fermentation is ready is when bubbles stop being produced and still I leave it (in case of Sauerkraut for additional 3 weeks ). In case of ginger on the other hand I didn't see any bubbling for more than 2 weeks, can you talk about that?! When to know the fermented vegetables is ready to be consumed in your opinion? One additional question🙈 Regarding fermenting in honey, also how to know its ready? I ferment freshly grated ginger and tumeric with herbs, other than the yummy taste I didn't notice and fermentation sign, can you guid me here? Many thanks in advance 🍀🍀
Hi great questions! I've got a video coming soon that will address the super short vs long/longer fermentation times. In short, it depends on what your fermenting since not all foods do so at the same speed. As for fermenting in honey or fermenting with honey can have varying effects depending on how much and how it is used. For example my fermented Asian slaw recipe video uses a tablespoon of honey. The honey super accelerates the cabbage ferment which is why it's such a short term ferment and is only palatable up to a week before it over ferments. (That will be addressed in upcoming video). Fermenting let's say garlic or onions in a honey base is a concoction that can last literally years on the shelf without 'oversouring' and the honey will draw the water out of the onion or garlic making a thinned/liquidy honey brine with a delightful flavor. Not seeing bubbles doesn't necessarily mean it didn't ferment. I often dont get bubbles, yet by taste can tell that it fermented. Fermenting is more like an art form that can produce a lot of varying shades of color (metaphorical) and not an exact methodical event that produces black and white results everytime for every food.🙂
have you heard of high meat before, or do you already know the advantages and drawbacks of utilizing it? would you experiment with high meat and share your findings with us?
Research God's time/calendar in Genesis 1:14. God MAY allow “The Powers To Be “ to enforce some type of “Sabbath Law” to see if we will keep His law or no before He delivers His scattered people from the nations. How can the true Sabbath be Friday, Saturday, Sunday, etc, if we are commanded by God in Genesis 1:14 to let the lights in heaven be for days, years, etc.? Besides, the beginning of God's months start with the new moon days. The Gregorian Calendar hanging on our walls, in our houses, do not start it’s months with the new moon day as the scriptures testify. The new moon day falls anywhere and everywhere on that time/calendar....How can the beginning of the month start in the midst of a month or, how can the first day of the month also be the seventh day Sabbath? God has three category of days, the new moon day, the six work days and the Sabbath day, they never, ever, overlaps each other. Ezekiel 46:1-3, 2 Kings 4:17-23. Look at the scriptures in Genesis 7:11, Genesis 8:4,5,13,14 and tell me what and whose time/calendar is being used here? We must abandon our traditions, stop worshiping God in vain and do things God’s way. Let us not deceive ourselves, there will be no good reward for keeping man’s doctrines in the place of what God commands. We make God's Word of none effect when we cling to our traditions. Mark 7 COME OUT OF HER MY PEOPLE!
Does that distinction apply to addition of lemon juice/other acid juices (saw it in some salt-free recipes of sauerkraut), since it acts as instant acid, so sourness develops not from fermentation but basically from marination?
For years, I have been putting jalapenos in vinegar (mix of cider and white) and putting them into the fridge for a few months to pickle. No water. I put spices in them, sometimes carrots and what not. I know this isn't what you show in your videos (I just found you). Is there anything wrong or that might become a health hazard the way I'm doing it. Thanks. Great videos!
@@CleanFoodLiving Your Kraut recipes look awesome. Think I'll be trying some of those. I like the idea of fermented pickling. Never knew of the difference. I love it! I'll be trying some of your techniques! And I'll be watching regularly. You picked up a new sub! Keep up the great content!
Research God's time/calendar in Genesis 1:14. God MAY allow “The Powers To Be “ to enforce some type of “Sabbath Law” to see if we will keep His law or no before He delivers His scattered people from the nations. How can the true Sabbath be Friday, Saturday, Sunday, etc, if we are commanded by God in Genesis 1:14 to let the lights in heaven be for days, years, etc.? Besides, the beginning of God's months start with the new moon days. The Gregorian Calendar hanging on our walls, in our houses, do not start it’s months with the new moon day as the scriptures testify. The new moon day falls anywhere and everywhere on that time/calendar....How can the beginning of the month start in the midst of a month or, how can the first day of the month also be the seventh day Sabbath? God has three category of days, the new moon day, the six work days and the Sabbath day, they never, ever, overlaps each other. Ezekiel 46:1-3, 2 Kings 4:17-23. Look at the scriptures in Genesis 7:11, Genesis 8:4,5,13,14 and tell me what and whose time/calendar is being used here? We must abandon our traditions, stop worshiping God in vain and do things God’s way. Let us not deceive ourselves, there will be no good reward for keeping man’s doctrines in the place of what God commands. We make God's Word of none effect when we cling to our traditions. Mark 7 COME OUT OF HER MY PEOPLE!
I leave my hot pepper vinegar on the shelf Straight vinegar I add more peppers as the first dissolve eventually. I add more vinegar as we use it. My vinegar is well over a decade old. I never put other vegs in it. That may affect its keeping ability outside the fridge. My family has done this for generations. Southern family 😁 We eat this vinegar on almost everything. To start it, fill a qt jar with washed snd then air dried perfect hot peppers. I like serrano but jalapeño are great too. Scotch bonnet might be too potent! I use an old vinegar jar so there’s a narrow neck. Top jar off with vinegar and shake daily for 6 weeks. Now u can start using. Fill as needed to make more. Let sit a day maybe. Don’t let it get below about 1/4 full before topping off again. I take this vinegar with me on vacations. I’m afflicted to it’s taste on my meals. We eat RedHot on most everything too lol (but u can buy that!).
Can I put vinegar when fermenting cucumbers keeping in mind that I will not can it? Does the vinegar kill the good bacteria in the fermentation process?
Real home vinegar pickling still has health benefits (just not probiotics)... it's the stuff from the store that has chemicals that doesn't do anyone favors.
After fermentation is done, can I freeze for long term storage (obviously not in the glass jar), or will this have any negative effects? Also, greetings from Woodstock, Illinois. In the 19th century (I can’t say “in the last century” anymore) Woodstock was home to at least a couple pickle factories, and Claussen pickles are still made here today. In either this video or the previous one, you showed some Woodstock pickles. Do you know if they are made here? Because I’ve never seen that brand in stores locally. Thanks. :)
Cucumber doesn't freeze well, they tend to turn mushy. If you transfer them to the refrigerator after fermentation on the counter they will last many months.
@@CleanFoodLiving thank you for such a quick response. Making probiotic water made it yesterday. Am going to do hemp seed yogurts today. And red cabbage when I go to store. I eat a keto diet so have to look up carbs for pear. Thank you again
@@ebujvt65 No problem to skip the pear and add something else in it's place. You could just add more fennel & fennel seed or add some leek or some onion.... have fun!
Do pickles that are sold in the refrigerated section in plastic containers (presumably not pasteurized) still have the probiotic qualities that pasteurization kills?
Look at the ingredients label. If there is vinegar in the label no. But there are pickles and sauerkraut in vacuum sealed jars in the refrigerator section that are just salt and water.
We have some kimchi that we put into the fridge a bit too early, will the fermentation process continue if we leave in room temperature? Thanks in advance
Shop bought pickles come in a much weaker vinegar, this assumes they're coming pickling with the UHT process. I have a mine to ferment some pickles, sterilising them and then transferring them to a vinegar pickle but with that delicious 2% vinegar taste. What you think? Sensible? Suicidal?
Not a suicidal idea 🙂 You could just ferment them, skip the sterilization, and keep them in the fridge as fermented only pickles with wonderful vinegar flavor (but no vinegar) and all those good 4 you probiotics in tact. They'll last for months in the fridge as is. That's what I do. If interested you can watch my video on it🙂 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GX6PPYRPPa0.html
@@CleanFoodLiving What is the final ph of the brine when fermenting is complete? I really want to create that shop bought mild vinegar taste and crunch.
It’s strongly genetic too I’ve never smoked, rarely drink and eat a great diet, stay out of sun, wear sunblock or a hat if I’m in it I had pretty bad acne till late 20s then got lots of growths on my face starting in my late 30s (3 on my nose!). Plus the sags and wrinkles starting in late 40s.
