SLIMY BRINE in FERMENTED VEGETABLES - (What causes it?) The answer is surprising!
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- Опубликовано: 7 сен 2024
- Sometimes brine turns slimy when fermenting vegetables...WHY?! Is the vegetable fermentation still good or does it need to be thrown away? Welcome to video #3 in this Fermentation Funk video series regarding vegetable fermentation. I'll be sharing with you the cause of brine turned slimy, 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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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving RUclips 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.
Really glad this showed up in my recommendations... Also, i have to say that I LOVE your ultra soft and calm delivery. So many RUclipsrs try to be super high energy and it can be really off-putting, especially when I'm dealing with my toddler's energy all day. This video was like the Bob Ross of sauerkraut, I loved it!
Fred Rogers!
@@kathyscott4671 Frederica? ;)
Without the noisy back ground music your presentations are much better. The background music is distracting and producing a head ache. Thank you for your presentations.
I have read so much about fermentation, and read Sandor Katz's definitive work, and I have to say you organize and provide the clearest information and instructions about fermentation. Thank you!
I had this issue twice using the rubber nipple tops , but when you told me to try the coffee filter on top then a band it worked perfectly ❤️❤️
I got my first slimy brine this week in my giardiniera that I started on Sunday...by Wednesday I noticed it was slimy. This is the first information I came across that made sense. I suppose it's possible that it happened before and I just didn't notice.
I recently had someone warning me about getting sick from fermented food so I’m really glad you’re putting this info out. I haven’t made myself sick so far but it did scare me a little. I just recently have learned about cultured food that from what I understand is just a short term ferment with whey. I think that’s what it is anyway, so far it’s been fun to experiment with and so good!
First thing I started with, years ago, was kombucha. Scariest thing I did in my life. But I haven't had so much as a sniffle since. No cold, flu, nothing.
Thank you for your calm, organized and informative presentations; very much appreciated! Blessings to you.
I just had a batch of carrots go slimy (day 3) and was so thrilled to find your video. You're always the first source I look to for excellent info because you are so clear, smart and on point. Great fun graphics and editing too. Thanks so much for all the hard work you put into these.
Glad my videos are helpful!
This is me right now. I don't have a PH meter but I ate some yesterday and I'm still alive. I'm letting them sit longer to see if anything rectifies.
Thanks for the information. I was concerned I was going to have to throw out a 5-gallon pail of pineapple kimchi. Started on day 4 will give it a few more days for the LB to populate. It still tastes delicious. I had also read in the case of kimchi etc which has sugar added that the sugar content might be too high for the salt ratio. I have been tasting it every few hours or so over the past few days and no ill effects. See tastes delicious part :)
Thanks for this, the brine in my current chilli ferment started going thick on about day 3, was panicking but am now fairly certain it's a leuconostoc overgrowth so I'll let it continue!
you are the only person I could find that explains exactly what I have been trying to answer for months. thank you
There was a need for this info to be put out there! Glad it helped you😊
I absolutely love your channel ❣️I made fermented carrots 🥕 I got the slimy brine in my carrots, though the carrots tasted wonderful, it was my very first time to make carrots as well as onions fermented- they great too. Thank you 😊
This is so helpful!!! I have thrown away so many that seemed tasty and smelled so good but didn't know about just letting it go a bit further to balance. I now know why my dogs would get into the trash to eat it!!
Thank you so much for sharing this info with us.
Thank you for this Fermentation Funk series!!!
I had so much problem with slimy brine when making banana vinegar.. I eventually gave up trying.. it had a wonderful smell it just turned gelatinous, I waited a while, but perhaps not long enough for the issue to correct itself... I will try again! Thank you for sharing, I have really enjoyed this series !!
Slimy ferments seem really interesting. It reminds me of Kissels which are a type of ancient Slavic ferments (but nowadays made differently than so long ago).
I guess the slime may also help protect the mucus layers in digestive tract?
This was great and thanks for finding out what the syrupy consistency is. I had made my first ferment with your zucchini vid and this was exactly what happened to my first batch after 3 days. I had given half to my son and by the time I found it syrupy and called him he said he already ate it. He had no ill effects. Anyway, my second batch came out perfect but I only left it out for 36 hrs and then put it in the fridge. Now I’m going to make a third batch and see how a 4 or five day ferment goes. I love the zucchini. Thanks again, and I hope you have a nice weekend.
Thank you for sharing that!
Thank you! I'm watching 7 jars of fermentation vegetables, cabbage, colorful carrots, and beetroot. I'll see you in the next video. Awesome! 🎉😊
excellent! I check ph of the brine to make sure it is below 4
Thank you, thank you, thank you. I thought it smelled and tasted fine and looked otherwise clean, however it's nice to have this information.
I'm on my second ferment right now. I did jalapenos, red onion, and garlic. I planned a two-week fermentation. It looked great in week one, but in the past couple of days, I noticed what I'm now hoping was the start of kahm yeast. When I pulled the peppers from the fermentation jar this morning (with a pair of tongs), I noticed that there was a line of what I'd best be able to compare to the slime that is on okra when you cook it in liquid. It wasn't as thick as okra slime, and it didn't have any color or odor to it. I rinsed the peppers, tried one (it smelled and tasted good!), and I'm going to put fresh brine in the new storage jars and put them into the fridge. I'm hoping that what I experienced was just the 'slime' referenced in this video. I'd hate to have to throw out this batch of jalapenos!
Sounds to be so! A PH test could give extra confirmation if you have PH test strips or a meter.
Hi! I'm new to your channel and just subscribed... yay! Thank-you for sharing your knowledge. I love the videos. Will you explain the different airlocks, nipple tops, and also the reason why the jars must be packed at the beginning of the ferment. Please. I'm a single lady and have the most trouble with too much food leftover and I'm very interested in learning about fermented foods. I've watched all of your ferment videos and your instructions are very helpful! Thank-you ❤
Excellent video thanks for sharing . Is the fermentation bad for the people with high blood pressure ? How much is the lowest amount of salt to make fermentation happening ? Thank you.
I've fermented cabbage for many years, successfully. I moved, and now my fermented cabbage goes soft and mushy (tastes fine, and the liquid is not viscous), instead of crispy and tart. I can't figure out why this is. or what to do about it, other than ferment it less time- only 3 days now. But that isn't a good way to ferment cabbage. Any ideas? Thanks for all the great videos!! Love them so much.
Climate makes a difference ... Where did you move to?
I can't make yoghurt properly where I live but the other side of my town - there's no issue. Naturally existing bacteria and yeasts vary from area to area it seems.
I find your comment about yogurt making across town very interesting! May I ask, what town did you move from one side to the other?
City water? Well water? Maybe boil your water and let cool.
Hi, I'm happy to have found your channel, thanks for sharing your knowledge! I am just starting fermenting, I'm sneaking up on it because I don't really love the flavor, yet. So, I am doing beverages, 1/3 jar of fruit, a bit of sugar and fill with water, ferment aerobicly 2 or 3 days and bottle. Why does EVERYTHING I try turn really thick and viscous? Even my ginger bugs!
Wonderful explanation - thank you for adding in the scientific bits because that clears up a lot.
Great vid! I just experienced this. Havent done a ph test yet but everything seems to align with being safe. I ferment jalapeños all the time...changed to Redmond Real Salt and now the viscous brine...perhaps its the salt? Never had this happen with canning salt. Strange
I had this happen one time when I was doing apple cider vinegar. Scared the heck out of me! I ended up tossing the badge because I didn't know and couldn't find any information on it
happened to me when i tried adding liquid from previous sauerkraut batch
I was waiting for a visual example of the overgrowth like in your other videos but the visual never came.
Thank you so much! Your knowledge blows me away. You are so much appreciated!
Super helpful, thank you!
This was really good and clear information. Thanks!
I finally made my purple cabbage. I noticed on the bottom a white slimey(?) substance. I packed it too much I think. I put a cap on and gently turned it over a couple of days. Then I put on the nipple cover again. Gave it 2 more days. I'm finally eating it and it's good but I just ran and got the pH meter. It's 4.4 so I just made it. I haven't died or gotten sick. 🙃
The slime at the bottom is an odd development. Ultra tight packing shouldn't cause that no should you need to 'turn it'. A ph 4.4 does squeak under...its acceptable, but 3.3 to 4.0 is a really healthy ferment. I have found the nipple tops to be the cause of many fermentation funk problems I've encountered. I no longer use them.... try with the next batch, no nipple top. That may alleviate the slime development that this batch had as well as a non-awesome ph reading. Also, if you haven't already, pull the plug on the countertop fermentation period and place it in the fridge🙂
Thank you, this was really helpful 😊
This was so informative!! Thank you so much!!
Thank you, good to know this information!
Why I can’t find a video of how I prepare green olives 🫒 because it’s the season of it now🙄
Or I can just prepare it like cucumbers ??
i made a batch of pickled hot peppers and the brine turned goopy as if I'd put cornstarch. They tastes and spelled completely fine. This is the first time its ever happened to me.
Thank you for this!! This is sooo helpful ❤❤❤
My sauerkraut smells awful but tastes great. No mold or slime. Wondering if it's safe to eat.
If you’re similar to my wife, she thinks that ferments like Kimchee smell awful… I think it smells funky but in a good way.
Same with takuan (fermented daikon radish)… I grew up eating it on rice and still love it to this day. You can imagine what my wife thinks of the smell. ;)
Like you mentioned it tastes great and nothing like it smells.
If you can’t even bring yourself to eat something that smells awful, then that’s a different story. Don’t eat it. As they say… “Your nose knows” 🙌
Thanks, I am learning.
Can you please tell me if I could use one tables spoon hymalian pink salt for fermenting 2 cups of sliced cucumber? Because I really don't like the salt so much.
I use that salt exclusively, for many years. It works great. It includes additional minerals too. Bonus!
Thanks!
Thank you very much!😃
Hi! I'm at day 7 of my 3 jars of fermented pickles (2x950 ml of cucumber spears & 1x475ml cucumber slices). The jars were always out of the sun on my kitchen counter. I checked the ph on day 3 and washed my weights before putting them back in. I used the coffee filter technique for the 2 bigger jars and the airlock lid you suggest with the pump for the small one. The small jar was at 3.89 and the 2 big jars at 4.01. I was really busy these last few days and didn't really checked them. This afternoon I decided to check and the small jar had a few very small specks of mold (some were on the floating seeds that didn't want to stay at the bottom and a little bit of slim... no Kahm Yeast. It's smells good, the ph went up to 4.01 though and it looks like there is a deposit on the border of some of the slices that are standing up but still submerged. I was thinking of flushing some of the liquid but I'm afraid it might bring the ph to 4.5 or above. As for the bigger jars, well, there is a white fuzzy growth on top and I can see there is a few specks of mold, mostly on the side of the jars. It smell o.k. but I'm wondering what caused that fuzzy stuff. I don't see Kahm Yeast but it might be covered by the fuzzy stuff. I'm not sure if I remove the fuzzy stuff if the pickles will be good to eat. I didn't take the ph yet on the bigger jars.---- When I prepared my pickles, I rinsed my cucumber (not washed) before preparing them. I cleaned my cutting board, knife, jars, my hands, etc. Maybe I shouldn't have taken the ph on day 3 (I followed you pickle video). I took pictures of what is in the big jars if it can help and there is a way to send them to you. Any advice would be appreciated. Thanks in advance. 🥺
Absolutely send me an email to cleanfoodliving@yahoo.com. Copy and paste your original comment here into the email and we can discuss more from there.👍
@@CleanFoodLiving Thank you so much. I sent the pictures in 2 emails. I reduced their size (they are around 2 Mo) but still wanted to make sure there wouldn't be any sending/receiving problems. 💙
Hello!! Thank you!! What kind of ph strips do you recommend? What if you put your ferment in the fridge too early, would it stop here safe to eat if I accidentally lost track of the amount of days and put in the fridge too early for the fermentation process to finish, would it still be edible and safe to eat?
Hi Clean Food Living (sorry don't know your first name!) I could not find your contact anywhere...could you please do a video on how to prepare MILK kefir? not vegan....just normal whole milk? Also, the fermented cabbage and veggies...could I add herbs to them when I prepare them? origano, rosemary or peppercorns or juniper berries etc? thanks!
Thanks for the video request 👍 🙂 Absolutely yes you can add herbs and seasonings of your choice!
Oh good. I need more flavor in mine. I can't eat the ginger one. The dill almost needs more dill for me. I used 1/2 top.
Could have used some examples to show us what slimy brine looks like. Thank you.
Hello Grace 👋 nice meeting you here on RUclips How are you doing today?
is vinegar a popular way to get beneficial probiotics and preserve foods? would love if you covered this one too. but the old fashioned way, not the modern, commercial way. Ok so then I mean wild vinegar probiotics then. hahaa. i hope you know what i meant.
Hi Adriana, I need you advise please. I tried the red, green and yellow pepper fermentation. After 6 days it produced the viscous colour that you mentioned in your video, however when I opened it up it was slimy and the peppers were all soft and mushy and there was a white slimy sediment at the bottom of the jar as well. I threw the peppers away because it smelt sour, however I had put the other bottle in the fridge after 3 days - they were crunchy and tasted good, however after a few days in the fridge the same white sediment developed in the jar and at the bottom of the jar. Please advise what this could be and how the peppers still fermenting could've become so soft and slimy in the jar after 6 days. Thank you
Allow me to ask some questions so I can better access and troubleshoot...
1. The smell was sourish and not foul or offensive?
2. Slimy as in thick brine or some kind of pink or white slimy growth?
3. What was the ph?
4. What type of lid/cover was used?
5. What was the fermenting, countertop temperature? (Before placed in fridge)
6. Were the peppers washed with produce wash beforehand?
@@CleanFoodLiving thank you. See answers below...
1. No it smelled sourish
2. It was like a white slimy growth
3. Not sure of ph as we don't have a ph reader - however I did recently order one, just waiting for delivery
4. I used a coffee filter as you suggested with a rock, wash and boiled to keep the veggies under the brine
5. I have no idea, did not check that
6. The red and yellow were bought from the store, the green from our garden. I wash them all beforehand - usually wash under tap water and leave to lie a bit in bicarb just to get rid of any germs or insecticide that might've been used.
Thanks for that... Since I'm not there, the best I can do is give some troubleshooting suggestions based on what you've shared.
A sourish smell is a good thing, so no red flag there.
The whitish growth... is it kahm yeast? Kahm yeast would be normal for bell peppers to form. Watch my kahm yeast video for examples (if you haven't already). Kahm yeast can form even when the ferment has not gone bad. Typically with a bad slime, it's accompianied by a foul odor, not sour.
The turning mushy at 7 days+ can happen sometimes with peppers because of their high fructan content. A bump up in salt percentange to 3.5-4.5% can help keep them a bit firmer as well as cooler environmental temps during the fermentation (80+ degrees can cause mushiness). The recipe I shared in the video I believe was for 2% salt brine.
The sediment at the bottom is normal with vine vegetables, so that is not a concern.
Glad you're getting a PH meter since the PH of the fermentation will tell a big story on it's health, fermentation strength, and safety.
As far as washing and/or soaking the vegetables in baking soda before using for fermentaton can cause a detriment because it also washes away the beneficial bacteria naturally present on the skins of the vegetables that are needed for a successful fermentation. If not fermenting, wash away! ...but if fermenting.... do as little as possible. The salt brine of the fermentation is what will kill off the harmful bacteria. Lactobacillus (the beneficial bacteria needed for fermentation) will proliferate in the salt while the bad bacteria die off. Plus as the lactobacillus proliferate, the acid they excrete will also kill off the bad bacteria as well. Hence, a Ph below 4.5.
Garden produce, especially vine vegetables, will ferment a bit better than store produce simply because it hasn't gone under the vigourous processing that store produce has and will have a stronger population of the beneficial bacteria on the skins (provided it's not more than briefly rinsed).
The peppers video is one of my older ones and it's on my list of redos so I can cover the topics of troubleshooting like I'm doing here. Just remember, all fermenters will experience fails here and there so don't be discouraged, it's simply a part of the learning process!
This is a bit of novel length response, but hopefully somewhere in all these words something was found helpful. Don't give up... try again! Blessings,
@@CleanFoodLiving thank you so much for the explanation and advise, it is much appreciated and it really helped to understand the issue I experienced. The peppers that had developed the white stuff while in the fridge are firm so I'm happy about that, but next time I will u p the salt intake and can check with the ph reader as well. I also think the area where the fermentation was standing is a bit warm. We are in summer right now and our days can get rather hot.
With regards the baking soda wash, thanks for the advice, I will remember that NO washing with BS when fermenting. We are trying to grow our own veggies that we're fermenting so won't need to wash, just a quick rinse.
Looking forward to watching your new video on the peppers, however I'm generally not crazy about peppers or the fermented cucumber, may favourite is the kraut - my second attempt came out great. I am using washing and sterilized rocks and coffee filters at the moment, but will order some of the glass weights and some burping lids online soon. I am excited to try your red kraut, however I am battling to find fennel at our grocery stores. Will have to grow my own 🙂.
Thanks again for your time to answer me and blessings to you too!
I wish i would have found this video a week ago, i just tossed 3 gallon of Sauerkraut because of the bring had turned viscous the PH was starting to drop and it smelt fine but that slime freaked me out 😂
Oh poo!😆
Thanks 🙏 a lot.
Why doesn’t my sauerkraut fermentation have bubbles?
I shredded and packed a medium sized cabbage head, with 1 tbsp. salt and 4 tbsp. whey (followed Sally Fallon’s “nourishing traditions” recipe) in my quart sized mason jar. I packed it around 2pm in the afternoon. The next morning I opened up the jar and using a spoon pushed the cabbage down under the brine since I read it had to always be under water and some had floated up. The following morning, I did the same thing and pushed it down again. It is now day 3 and there is no activity. The recipe says to refrigerate it today. What went wrong? Is it still good? It doesn’t have a bad smell it looks pretty much the same as when I put it in.
I got a fermenter kit after watching your easy do video and made my 1st batch in 7 days. Now I see on the Web people talk about 3 or 4 weeks. Why is it so different?
You can go for 21 to 28 days with some ferments like krauts, kimchi and pickles. The full lactobacillus cycle will take that long. Even though 7 to 10 days is a shorter fermentation time, probiotics are still prolific and simply even more so the longer it ferments. If you'd like to go the full cycle for max development and benefits, go for it. Just keep an eye on brine levels not evaporating down, exposing the fermenting weight)
@@CleanFoodLiving thanks for clearing that up.
Has anyone told you that you are a living doll?
Maam can I ask favor to make an solutions for Pickled Mango? Thank you
I wonder how fermentation works for veggies grown using indoor hydroponic vertical farms, which are fairly sterile? Are there enough bacteria on the veggies for fermentation to work.
Due to no soil organisms, they cannot wild ferment.
@@CleanFoodLiving thank you for the quick reply!
How long should it take for the pH to drop below 4.5 before it isn't safe?
Within 3 to 5 days. After 5 days it's not safe
So is there a way to rinse off the slime and replace it with a new brine. I've all ready put my slimy brine ferment in the fridge. It smells good and tast awesome but the slim is just eww!
If you have enough left over brine from a previous vegetable fermentation, then yes, you can do that. When at times I get slimy brine with my pickles, I'll just rinse the pickle before I eat it.
Hello ! I made a jar of fermented onions a couple of weeks ago . They became slimy and the top layer turned black in color 😳 I threw them out ... Can you tell me what it probably was and why it happened ? Thanks !!
Did you by chance take a ph reading? Were the onions store bought?
No check , yes they were store bought ... I also have carrots fermenting ,and they look great so far
@@vickymyprayergarden6846 sometimes grocery store produce will fail because of the intense washing and post harvest 'treatments' they get before hitting the store shelves. I do highly recommend getting a PH meter. They're incredibly useful for troubleshooting.
Thank you much , I will get me one
I have been told by some older people that if the taste test fizzes in your mouth it is bad ?
Wrong. Fermenting involves yeasts and other bacteria that can cause bubbles/fizzing early in the fermentation. Its normal and expected. An example is Kimchi (korean fermented cabbage). It is often eaten during what they call the sparkling period.... which is when it goes through the fizzy stage and "sparkles" on the tongue. If a fermentation doesn't go through a bubbly phase, that's what's wrong.
I think my sauerkrat had leuconostoc overgrowth, checked during 7th day of fermentation. But i already transferred it to fridge. What do i do now? Its my first attempt at fermenting, Your reply would be helpful🙏
Since a leuconsotoc overgrowth is not harmful, the kraut can still be eaten. Not so great to eat slimy brine so what you can do is pull out a portion you want to eat, rinse the brine off with regular water, then eat it. At least then it won't go to waste. Don't rinse the entire jar at once since that acidic brine is needed to keep the kraut safe. Therefore, rinse only a portion at a time that you're going to eat.
@@CleanFoodLiving thank you 4 the tip🙏
Oh ,OK, I saw a comment that answered my question. Thank you so much for you videos. They are awesome ❤
How about adding water to the slimy Saurkraut?
Not recommended, the water will raise the ph too high and cause the fermentation to become in danger of spoilage.
Do you have a book?
Not yet, but hopefully some day🙂
Slime in my airlock...I don't tell just anybody! Think of me fondly if I no longer leave positive comments.
Be sure to go through the fermentation check list before sampling! Also, what type of airlock lid did you use?
@@CleanFoodLiving Ph below 4.5 and clear liquid, check. Planning on popping open my 8 week fermentation of Jalapenos. And after? - just keep refrigerated with liquid to cover?
Yes, keep refrigerated and submerged 👍🙂
OH nuts. I watched all three funk videos. Mine is brown. Your brown video isn't out yet. Could you please just reply to this comment when it is posted? Thanks.
Aiming for the 27th or 28th, just after Christmas
@@CleanFoodLiving Cool. So.... is brown foam on top a bad thing? Doesn't smell bad (yet, only been about 3 days.)
It should be fine if it's not smelling bad. Take a ph reading on day 5... that's one of the best indicators of ok or not ok.
@@CleanFoodLiving Ok, will do, thanks. Have a wonderful Christmas.
I was able to get it up sooner than planned, here it is. ruclips.net/video/ohjut6IiuzY/видео.html