I started watching you to learn how to make sauerkraut. I learned very quickly due to your thorough explanations. Your calm reassuring manner gives me confidence in all that I have tried. Thanks.
So very, very knowledged! Whenever I have a question concerning fermentation, I look to you for the answers! As a senior citizen fighting cancer and RA with HBP, everything that you've shared has helped me with my natural fight because medications often make my body feel toxic. Thank you for all that you do! BTW... I've started to add already fermented veggies like carrots with ginger to Kraut and beets to white onions. The beets seem to benefit from the extra fermentation so that they're not so hard.
Another great video. I use a little of my sauerkraut brine as a starter to a lot of my ferments. Would that still be considered a Wild Ferment? Looking forward to the video on Fermented Beans. I’m going more and more plant based. I’m sprouting Mung Beans maybe i could ferment them too.
So after a vinegar is done we should expose it to air to get the acetobacter? My pineapple scraps vinegar tests in range for pH but doesn’t taste vinegary.
My wife and I are thoroughly enjoying your videos. We were wondering if Berkey filtered water would be suitable for fermentation? Thank you for taking the time and effort to put into these videos!
My house is quite cool so I like to put what I’m fermenting on top of the fridge, which warmer about 70 Fahrenheit. I was wondering if it’s okay to have different ferments like Sauerkraut, Vinegar, Kefir close together while they are fermenting. Thanks for all your amazing educational teachings…you’ve really got me going on doing different fermentations.
I love your presentations - so easy to learn from💜 Thank You!! Question - of topic but - I Love your cupboard color!! Would you please share the color & paint you used??
Let me start by saying, that I love your videos on fermentation. I’m 57 yo, and just started cooking for myself within the last year. I’ve learned so much from you, and I’m completely hooked on all your recipes. My question is: can Brussels sprouts be fermented? If so, will you make a video showing us how to do it? Also, can one use pickle juice from store bought pickles to begin fermenting other stuff? Thanks for being so cool, helpful and knowledgeable.❤
@@CleanFoodLiving Ok. Thanks for the heads up! I’ve got so much to learn! Is store bought pickle juice useful after the pickles are eaten? Or should it be tossed?
Funny you should mention this. I just started a brussel sprouts fermentation yesterday. I had received a bunch of them and didn't want them to go bad before I could use them up so I decided to look up how to ferment them. I still had to cut off the bottom and remove the outer leaves and then I cut each one in half because I had red that the Brian soaks in better when they are cut. I've got high hopes for them! This morning I fermented some more garlic and honey and some squash. Tomorrow I'm going to try an eggplant.
Thank you for this informative video. Really helpful. Would you consider making a video on wild fermented red wine? If we use sugar to assist with the fermentation, would it be a sweetened wine? Personally I don't like my wine too dry. Looking forward to hearing back from you ❤
Hey! I am doing a dissertation work on a probiotic product development and your videos have been of great help. I wanted to know that if we are doing a cultured fermentation, do I need to prepare a brine or it can be done just adding the probiotic culture to water and placing vegetable/ fruit into it?
One question sometimes my water which i add in the vegetables turns into white plz answer if u can . 2nd sometimes water also turns to thick and becomes viscous like aloevera juice. Thanks
@Clean Food Living Hi 🙋🏼♀️ I made a classic cabbage fermentaion (added some cumin) and after a day (hot climate) it developed a light pink color on the top layer part on the cabbage is it safe to consume or should it be thrown a way? 🙏
I absolutely love getting any video from you in my feed. Could you add a check option by the list of names you hav r given your videos so I can check that I have seen it and a star option I can give the ones I like. I sm using an index card now writing the success of each fernennt. And it I fo something different like add toasted caraway seeds. I love how easy and effective you have made this be to do!
I can't find any books talking about catching and culturing your own micro organisms for fermentation. Sandor Katz is flooding my search results, and undeservedly so. After having paid over $40 for his book "wild fermentation" it's full of recipes that are readily available online, and the recipes recommend purchasing cultures online! The page on Koji says nothing about aspergillus, or how to catch it. It says that the process of making your own koji is too complicated for his book... Maybe Mr Katz means "wild" like crazy... disappointed. Recipes are free, stop ripping me off! lol
These videos need warning: Sleep promoting videos! In the old days, people used to mash cabbage with their bare feet, and ferment in clay pots with water around the top, to prevent air entering sourkraut. Good old fashioned craut, 🍷 wine making
I started watching you to learn how to make sauerkraut. I learned very quickly due to your thorough explanations. Your calm reassuring manner gives me confidence in all that I have tried. Thanks.
The quality of your edits is really good! Well done! Loved the boxing frog!! lol
So very, very knowledged! Whenever I have a question concerning fermentation, I look to you for the answers! As a senior citizen fighting cancer and RA with HBP, everything that you've shared has helped me with my natural fight because medications often make my body feel toxic. Thank you for all that you do! BTW... I've started to add already fermented veggies like carrots with ginger to Kraut and beets to white onions. The beets seem to benefit from the extra fermentation so that they're not so hard.
Kindly refer to this memoir: "HOLY CANCER" _ AMIT VAIDHYA
The best sourdough starter was one i started in the woods behind my house ..decidious and mostly pines..mile from nearest neighbor..
Mam could u make video on how to ferment chickpea for vitamin K2?
Highly appreciate your important information on our health issues💯👍💖
Another great video. I use a little of my sauerkraut brine as a starter to a lot of my ferments. Would that still be considered a Wild Ferment? Looking forward to the video on Fermented Beans. I’m going more and more plant based. I’m sprouting Mung Beans maybe i could ferment them too.
I think (not sure) it is: wild heirloom culturing (using a small amount of liquid,... coming from one wild fermented batch).
@@oaklejant no, it’s not ‘wild’ anymore.
I’ve madw a lot of my own vinegar now, banana is so great vinegar, apples pears pineapples ect
😂 I tried to make banana wine and wound up with a lovely banana vinegar.
So after a vinegar is done we should expose it to air to get the acetobacter? My pineapple scraps vinegar tests in range for pH but doesn’t taste vinegary.
Great, to the point and very informative presentation. Know your ferment! ❤🎉😊
I'm all excited to start trying some of these cultured fermentations. I suspect that you have a degree in this process! You are so very knowledgeable!
My wife and I are thoroughly enjoying your videos. We were wondering if Berkey filtered water would be suitable for fermentation? Thank you for taking the time and effort to put into these videos!
Yes it would 🙂
@@CleanFoodLiving Thank you.
I don't have a Berkey, just a Zero One. Would that make good enough filtered water to use?
My house is quite cool so I like to put what I’m fermenting on top of the fridge, which warmer about 70 Fahrenheit. I was wondering if it’s okay to have different ferments like Sauerkraut, Vinegar, Kefir close together while they are fermenting. Thanks for all your amazing educational teachings…you’ve really got me going on doing different fermentations.
It's not a problem to have them all close together😊
Thank You for teaching me how to ferment in safe ways. Do you have any fermented instruction on sprouting seeds. I would most appreciate any help 😊
I do not, sorry!
Wonderfully presented and great explanation ❤
Very helpful, thank you!
Mam, i am from Bangladesh,, i see your all videos ❤️
I love your presentations - so easy to learn from💜 Thank You!! Question - of topic but - I Love your cupboard color!! Would you please share the color & paint you used??
Let me start by saying, that I love your videos on fermentation. I’m 57 yo, and just started cooking for myself within the last year. I’ve learned so much from you, and I’m completely hooked on all your recipes. My question is: can Brussels sprouts be fermented? If so, will you make a video showing us how to do it? Also, can one use pickle juice from store bought pickles to begin fermenting other stuff? Thanks for being so cool, helpful and knowledgeable.❤
Hi there, thank you for the video suggestion! No, store bought pickle juice will not work. They're vinegar pickles, not fermented (not the same!) 😊
@@CleanFoodLiving Ok. Thanks for the heads up! I’ve got so much to learn! Is store bought pickle juice useful after the pickles are eaten? Or should it be tossed?
Funny you should mention this. I just started a brussel sprouts fermentation yesterday. I had received a bunch of them and didn't want them to go bad before I could use them up so I decided to look up how to ferment them. I still had to cut off the bottom and remove the outer leaves and then I cut each one in half because I had red that the Brian soaks in better when they are cut. I've got high hopes for them! This morning I fermented some more garlic and honey and some squash. Tomorrow I'm going to try an eggplant.
Thank you!
Do you have a book?
nice, great info. Thanks
Thank you for this informative video. Really helpful. Would you consider making a video on wild fermented red wine? If we use sugar to assist with the fermentation, would it be a sweetened wine? Personally I don't like my wine too dry. Looking forward to hearing back from you ❤
You're awesome!!
Great info thanks! BCHadoken them pickles!!🔥💚
Hey! I am doing a dissertation work on a probiotic product development and your videos have been of great help.
I wanted to know that if we are doing a cultured fermentation, do I need to prepare a brine or it can be done just adding the probiotic culture to water and placing vegetable/ fruit into it?
A vegetable ferment requires salt, a culture is not enough.
One question sometimes my water which i add in the vegetables turns into white plz answer if u can .
2nd sometimes water also turns to thick and becomes viscous like aloevera juice.
Thanks
Cloudy brine is typically a result of the microbes. Watch this video of mine regarding viscous brine ruclips.net/video/taZKGSbIdwo/видео.html. 🙂
@@CleanFoodLiving thank you very much.
If u can make one more video revealing the causes which can be avoided prior to turn into slimy brine
Kiran
Which way we do fermentation, I mean in light or dark ??
Normal room light is fine👍🙂
Is it necessary to wash the vegetable and fruits ?
Not needed nor recommended because you need the natural occurring bacteria on the veg skins in order to ferment successfully 👍🙂
Good video, excellent work
Is raw unpasturized apple cider vinegar a source for fermentation culture?
Soybeans. Nattokinase. Yes! Let's clean those arteries like the Japanese
If People understood how EASY it is to make your own "Yogurt Starter Culture" they would not have to buy yogurt or a culture to make yogurt.
How do you make your own yoghurt culture please?
👍👍👍👍👍
@Clean Food Living Hi 🙋🏼♀️ I made a classic cabbage fermentaion (added some cumin) and after a day (hot climate) it developed a light pink color on the top layer part on the cabbage is it safe to consume or should it be thrown a way? 🙏
Remove the pink layer to down about an inch below. From here on out keep it in the fridge and eat within the next week 👍
@@CleanFoodLiving Thank you for your reply 🙋🏼♀️
I absolutely love getting any video from you in my feed. Could you add a check option by the list of names you hav r given your videos so I can check that I have seen it and a star option I can give the ones I like. I sm using an index card now writing the success of each fernennt. And it I fo something different like add toasted caraway seeds. I love how easy and effective you have made this be to do!
I can't find any books talking about catching and culturing your own micro organisms for fermentation.
Sandor Katz is flooding my search results, and undeservedly so. After having paid over $40 for his book "wild fermentation" it's full of recipes that are readily available online, and the recipes recommend purchasing cultures online! The page on Koji says nothing about aspergillus, or how to catch it. It says that the process of making your own koji is too complicated for his book... Maybe Mr Katz means "wild" like crazy... disappointed. Recipes are free, stop ripping me off! lol
These videos need warning:
Sleep promoting videos!
In the old days, people used to mash cabbage with their bare feet, and ferment in clay pots with water around the top, to prevent air entering sourkraut. Good old fashioned craut, 🍷 wine making