This is my new favorite channel. I found it while I was looking for sourdough starting videos. Now I started researching fermenting cause that with your videos and my own research. Truly you have one of the top 3 channels on RUclips, if not number 1 on the subject. Thank you for being so detailed on the subject.
Thank you for making this video to explain the difference between meters. Even though I have the instructions for mine it always helps to have a visual demo!
What great information you give. I do have a couple of questions for the basic reader: 1. Could you also wash in just a jar of water? 2. Could you cut a small piece of a clean, unused sponge & stick it in the end of the lid of the basic meter so it stays moist longer?
this was super helpful. I got my dad a laser thermometer which he loves for his birthday last year and now he's dabbling in fermentation. its hard to find gifts for him so this was a light bulb moment for me, but I wasn't sure what to get. I was nervous that one of these probes would need to have little strips I'd need to repeat buying but I'm glad to see its just glass!
Thank you so much for posting this video with your personal critics based on your own usage. WELL DONE. I am going to purchase the upgraded digital meter.
I love your videos, they are so informative and you are so thorough! Will the paper strips work if the brine is coloured by the vegetable I’m fermenting? For example, the brine becomes a deep purple/pink when I’m fermenting beetroot.
??? Just tested my very first batch of kraut. Day 6. Easy Ferment vac lid. Glass weight. Down the road organic cabbage. Salted and pounded w/ no added brine needed. Lots of coverage in the jar, over the weight. Color dulled and slightly darkened. Rather than dip pH paper, I dipped clean stainless spoon in jar and dripped liquid onto paper. I just can't tell about the color. Kinda looks 5. Kinda looks 4. Or somewhere in between. Smells a bit sour and a bit cabbagey. Zero Kahm or mould on the top that eye can see. Any thoughts? Let it go a bit more then smell and test? Thanks for these vid's!! Great resource to refer back too! And I can see the good meter is well worth it. They are just a lot more spendy up here in Canada! Like double the price!
Yes, that can be a problem with the paper (that's why I switched)! ... sounds like it's probably in the 4.5 range. Smell and sight sound perfect. Let it ferment longer, I'm positive it is good👍😊
@@CleanFoodLiving Thanks very much! Yes, digital meter would be much better. I'm going to keep an eye out for them to go on sale. The brine level ended up dropping quite a bit below the top of the cabbage. I tossed it at day 8 as the pH paper still looked more 5+ than 4. I'm going to do another batch and add extra 2.5% by weight brine to make sure there's enough. Fingers crossed! Thanks!!!!
that is an awesome review of the PH-Meters thank you very much. I didn't even know about them having to stay wet, that's a tip worth gold. I do have a question though, how accurate are those digital meters? is it in the rang of + - 0,1 or is it worse?
From my personal experience the basic yellow meter can be off by +.3 and the upgrade meter is more accurate with +.1 . This my experience and not a guarantee.
I use a Milwaukee PH meter. It holds calibration for a long time. My state food inspector said I should spend more than $100 for a really nice 1. Ph solution mixes aren’t as accurate as the solution you can buy that is ready to go, because the water you mix it with will vary in PH. You could check the powder mix against the premix to get more accurate and save a buck. They also want me to blend my ferment and let it equalize for at least 12 hours and then test PH.
Great video, you are very thorough. Is there a temperature rating on the electronic probes? If you were to use the meters with hot liquid like a canning brine?
Sooo….. what did our pioneer ancestors use? It’s just me and my husband now so I don’t make huge batches of anything very often. I’ll just get the strips and hope for the best. I don’t want to have to worry about moisture level. What about mold keeping the meter in a moist environment? 🤷♀️
At 7:32 you say to keep the probe fresh rinse the inside sponge with water which is a mistake. Any probe must be kept in storage solution and it is not water!!
I’m sorry. I love your videos but there’s no way I’m spending $50 on a meter I have to remember to water. Not happening. BTW, your fermented onions are the bomb. I just fermented some red onions with fennel. I’m trying dill or Rosemary next…..the thyme ones were also delish!!
I think the point is that if you use it enough you shouldn't have to. If that's the case, test strips will be your best bet. I have had test strips for a long time and they just work.
This is my new favorite channel. I found it while I was looking for sourdough starting videos. Now I started researching fermenting cause that with your videos and my own research. Truly you have one of the top 3 channels on RUclips, if not number 1 on the subject. Thank you for being so detailed on the subject.
Thank you for making this video to explain the difference between meters. Even though I have the instructions for mine it always helps to have a visual demo!
I love how thoroughly and respectful you are.
Love your videos. I have the yellow one. Looking forward to watching your video.
What great information you give. I do have a couple of questions for the basic reader: 1. Could you also wash in just a jar of water? 2. Could you cut a small piece of a clean, unused sponge & stick it in the end of the lid of the basic meter so it stays moist longer?
this was super helpful. I got my dad a laser thermometer which he loves for his birthday last year and now he's dabbling in fermentation. its hard to find gifts for him so this was a light bulb moment for me, but I wasn't sure what to get. I was nervous that one of these probes would need to have little strips I'd need to repeat buying but I'm glad to see its just glass!
Happy new year! Not sure if I am ready to buy any kind of PH meter, but I enjoyed learning about some options anyway.
Thank you so much for posting this video with your personal critics based on your own usage. WELL DONE. I am going to purchase the upgraded digital meter.
I really like that new meter! Thx for doing the research! ❤️your videos!!!
You should soak that sponge in either Klc or one of the buffer solutions.
Never water.
Thanks for the valuable information you share on your channel. I just found you and have subscribed - looking forward to learning from you!
Will you do a video on Kombucha?
I love your videos, they are so informative and you are so thorough! Will the paper strips work if the brine is coloured by the vegetable I’m fermenting? For example, the brine becomes a deep purple/pink when I’m fermenting beetroot.
Yes it should still work 👍😊
Thanks for making this clear presentation
What an awesome video, thank you.
I have learned so much from your channel
What are the advantages to testing the ph? I've made many fermented foods but have never tested the ph for any of them.
??? Just tested my very first batch of kraut. Day 6. Easy Ferment vac lid. Glass weight. Down the road organic cabbage. Salted and pounded w/ no added brine needed. Lots of coverage in the jar, over the weight. Color dulled and slightly darkened. Rather than dip pH paper, I dipped clean stainless spoon in jar and dripped liquid onto paper. I just can't tell about the color. Kinda looks 5. Kinda looks 4. Or somewhere in between. Smells a bit sour and a bit cabbagey. Zero Kahm or mould on the top that eye can see.
Any thoughts? Let it go a bit more then smell and test?
Thanks for these vid's!! Great resource to refer back too! And I can see the good meter is well worth it. They are just a lot more spendy up here in Canada! Like double the price!
Yes, that can be a problem with the paper (that's why I switched)! ... sounds like it's probably in the 4.5 range. Smell and sight sound perfect. Let it ferment longer, I'm positive it is good👍😊
@@CleanFoodLiving Thanks very much! Yes, digital meter would be much better. I'm going to keep an eye out for them to go on sale. The brine level ended up dropping quite a bit below the top of the cabbage. I tossed it at day 8 as the pH paper still looked more 5+ than 4. I'm going to do another batch and add extra 2.5% by weight brine to make sure there's enough. Fingers crossed!
Thanks!!!!
that is an awesome review of the PH-Meters thank you very much.
I didn't even know about them having to stay wet, that's a tip worth gold.
I do have a question though, how accurate are those digital meters? is it in the rang of + - 0,1 or is it worse?
From my personal experience the basic yellow meter can be off by +.3 and the upgrade meter is more accurate with +.1 . This my experience and not a guarantee.
So helpful
Thanks
I use a Milwaukee PH meter. It holds calibration for a long time. My state food inspector said I should spend more than $100 for a really nice 1. Ph solution mixes aren’t as accurate as the solution you can buy that is ready to go, because the water you mix it with will vary in PH. You could check the powder mix against the premix to get more accurate and save a buck. They also want me to blend my ferment and let it equalize for at least 12 hours and then test PH.
Blend??
And do u sell ur ferments? Or u just wanted to ask ur state inspector?
I blend hot sauce and sell it.
Great video, you are very thorough. Is there a temperature rating on the electronic probes? If you were to use the meters with hot liquid like a canning brine?
Yes! Do not use it hot liquids... they'll break.
@@CleanFoodLiving thanks
Sooo….. what did our pioneer ancestors use? It’s just me and my husband now so I don’t make huge batches of anything very often. I’ll just get the strips and hope for the best. I don’t want to have to worry about moisture level. What about mold keeping the meter in a moist environment? 🤷♀️
awesome and very useful video Thank You
Thank you for this
At 7:32 you say to keep the probe fresh rinse the inside sponge with water which is a mistake. Any probe must be kept in storage solution and it is not water!!
Does the meter need to be cleaned every time used to test a brine. Let's say we have to test multiple times in a row.
I’m sorry. I love your videos but there’s no way I’m spending $50 on a meter I have to remember to water. Not happening. BTW, your fermented onions are the bomb. I just fermented some red onions with fennel. I’m trying dill or Rosemary next…..the thyme ones were also delish!!
Which one is that
I think the point is that if you use it enough you shouldn't have to. If that's the case, test strips will be your best bet. I have had test strips for a long time and they just work.
That yellow one is garbage
🦝