I've liked sauerkraut as long as I can remember and started making my own a few years back. I've recently experimented with other fermented vegetables after what I've seen on your channel and other similar ones. Thanks so much for the ideas and instructions!!
Interesting information. I already knew that each ferment is different and that adding other things to them strengthens the outcome…it’s also interesting how everyone’s tastes are different. I don’t think I have made my sauerkraut with just cabbage after about the second batch. To me, it’s just flat “too plain”. So I start out with cabbage, onion, garlic and I add a tiny bit of black pepper to it. I really enjoy it that way and will keep a small amount just like that. However, it really is more of a base for other sauerkrauts. My two favorite ways is 1) adding Dried Sour Montgomery cherries to the mix (Costco’s Organic). It ends up being kind of a sweet/ sour mix in the end, so I have it kind of like a “dessert” if you will. My second favorite and the one I make the most of though starts out with the base mentioned above and has the following added to it: ginger, lemon juice, lemon zest (if I can get the organic lemons, if not I just use organic lemon juice), pumpkin seeds, sunflower seeds, a little bit of honey and if I have it, the contents of one organic ginger tea bag. It tastes incredible, even after mixing the ingredients together…would make an excellent salad, lol. If I can get cabbage large enough, I will sometimes play around with a small portion that has different seasonings to it, but my main three are the ones I mentioned.
@@bunkyman8097 Thank you! I love them. I, personally, have never really been a “fan” of dill. The flavor is one that just have a hard time enjoying. I know that a lot of people like it though and use it in a lot of things, including their sauerkraut. ☺️
Your videos are so very informative and equally important is that they are pleasing to the eye and almost music to the ear with your clear and precise diction. Thanks for taking all the efforts to educate us and congratulations
I made sauerkraut yesterday for the first time ever. We tried your cabbage,carrot and ginger recipe. We can't wait to taste it. Thank you for this interesting and informative video :)
I love the way you explain things and the details that you provide. It is very refreshing for me to find a channel like yours, one that fuses common knowledge with science. Thank you for your good work!
Thank you this is great. Just started with fermenting and as I thought, different vegetables provide different strains. I mostly got this from the research for Multiple Sclerosis and the link found to the microbiome. Now reading the book 'Super Gut' by Dr William Davis. Technically with MS they say stop dairy products, but always felt good with them. We have our own fresh goats milk, so making kefir and yogurts. But having more and more vegetable fermentations, may let me try to go off dairy, while still getting probiotics. Plus, I am limited a lot of days to a wheelchair or walker, this allows me to still do something sitting down 👍Blessings...
As you know, goat milk doesn't have lactose and casein, so it's so much healthier. When I consume raw or powdered goat milk vs cows milk (unless it's from A2 cows with no L or C), my tongue is always pink and not coated. Think of the K2 in these grass-fed animals, helpful for keeping calcium out of the arteries, putting it into the bones.
Fantastic video! Important information delivered with such a beautiful, calming presence. Thank you! 🥰 PS It takes courage to pronounce those words on video. I’m impressed, regardless of whether or not you pronounced them correctly. 😁
My wife and I have truly enjoyed your very informative videos since we found you a few days ago (we have been binging on them for a few days now). Thank you for them, you are a great teacher. We ran across your channel trying to find an instructional video on kombucha, it seems everyone we have found starts with a Scobie (sp?), not from step one for beginners as your videos do. We were wondering if you would be interested in doing a kombucha video. in the meantime, I have some cabbage to ferment, thank you! BTW Hollyhocks were my favorite flower for over 50 years then about 20 years ago I met a Dahlia however Hollyhocks still have a big portion of my heart.
Hi to you both, so glad to have you be a part of my channel. Thanks for the request on Kombucha from scratch, starting with making a scobie in order to do the rest - I will keep that in mind! Yes, gotta keep the Hollyhock in one's heart😊
Thanks for another very informative and interesting video. I make several different ferments for the good bacteria variation plus I love them. I haven’t made kimchi yet ( I buy it) but maybe that’s next. I’ve really gotten back into fermenting since i discovered your channel. Thanks a ton and I think a lot of your subscribers comments are very helpful and thought provoking too.
Thank you for your time explanation an important topic. I am learning how to ferment and your videos are very helpful. You are a very knowledgeable teacher. Love your farm!
Really awesome video. U should do more videos on these probiotics n what health benefits they r attributed to. The L. Sakei seems like the perfect one for me cuz I suffer from sinus problems like nasal polyps disease and sinus infections. Im getting it by fermenting garlic in honey as well as in kimchi/sauerkraut.
Thank you, Professor! so much, awesome information, love the part on the different foods added to various sauerkrauts. I only a few days ago started my sauerkraut using your recipe with instructions, I did add garlic (garlic lover here) and apple cider vinegar cannot wait to taste it on Saturday and reap the benefits. Really love all your videos so much better than going back to college to get this informative course.
How much apple cider vinegar did you add? I don't want it to interfere with the fermentation process but would like to have that little bit of tang from the vinegar.
@@carolrenteria2045 I am not exactly sure I think just enough to cover the ingredients possibly about 1/2a cup.......I used a 32oz mason jar. It was really delicious.
I've just made 2 kinds of sour crout: red cabbage and fennel and white cabbage with carrots and caraway seeds. Wanting to speed up the process, I added a teaspoon of juice from my low-salt fermented cucumbers to each ferment. I have noticed that my white cabbage juice (after a few days of fermenting) had this kind of string-forming quality. I'm not sure what to think of it.
If you are fermenting a vegetable and in the process you peel the vegetable for instance a Beet have you damaged the fermenting process? In General how extensive should the washing and cleaning be for vegetables that you're going to ferment?
Just a simple wash in water or with a produce soap is good. Peeling does not damage the fermentation process. I peel many things to be fermented, all fine🙂
Oh, Perfect Timing!! I was going to ask a question about the probiotics in my sauerkraut, and here you are this morning! I'd still like to know if the amount of time the ferment takes will influence the quantity or quality of the probiotics. You have said the timing is mostly individual taste, but will that affect the overall quality? Thanks.
Yes, going into the science of timing and what probiotics develop and which ones die out at certain stages of kraut (plus the chemistry of what happens to the cabbage) would've added considerable more time to this video so I opted to do a second future video addressing that. In short, the probiotic colonies become stronger with time and a full 2 to 6 weeks of active fermentation for the full range range of probiotic strains to run their courses.
Love your channel! Have been following your recipes for sauerkraut and they always turn out delicious! Thank you! One problem though…I keep getting heartburn after eating them which I’ve read can happen. Got any recommendations? I’ve eaten it on an empty stomach…or with a meal…no difference. Hope you can help as I know it’s good for me.
Hi Betty, I got your other comment too.... sometimes fermentation just doesn't agree with certain bodies... this may Unfortunately be the case for you😕
I must watch my daily salt intake so I decided to lower the salt. After leaning delicious recipes from this channel I decided to do some low salt experiments on cabbage recipe. After it fully matured I switched its juice with filtered water (possibly lost a few billion bacteria but it worth it to me). I split them into two groups, outside group and fridge group. The outside group continued fermenting (with low salt) but slower. After seven days I took the fridge group outside again, the next day they showed signs of fermentation (bubbles) but slower. I hope this helps people who are concerned about salt.
i will be getting into fermentation soon, just waiting for my jars to arrive. just one question, is it me or do you purposefully color coordinate your clothes with your cabinets? looks beautiful!
A tablespoon, heaping in my case, of Chili Garlic Sauce (found in your grocery store next to the Sriracha) in your sauerkraut makes it a little bit spicy and really wakes up the flavor! However, now that I've watched several of your videos and looked at the ingredients, I see it has Acetic Acid, Potassium Sorbate and Sodium Bisulfite as preservatives. That goes against everything I've watched from you. I'm confused now, because my krauts have always taken in the past and got really sour! and super yummy! Do you have any thoughts?
Maybe make your own Ch. Gar. Sauce and just add a bit to your serving of Kraut. At least that way you can ditch the preserv's and limit the contact time of the Acetic Acid, if your homemade version has the acid in it.
Totally serious question🙏🏼 What would happen if you introduced a little fresh veggies in brine to a batch that was already at stage 1 or better yet stage 2…. Will it make the lacto bacteria even stronger and quicker at killing off bad bacteria?
I don't recommend introducing new produce into an already started fermentation. Risk of something going off kilter isn't guaranteed, but significantly increased.👍😊
can you do fermented baby fish and its bacterial content too. we make lots of kind here in the philippines. seems those who consume them are healtyier. varieties are padas fish, etc. you exellent and have good research
So long as it's a live culture you're buying, then you'll get the benefits. If it's on the store shelf in a sealed glass jar, then it's been most likely canned and is no longer a live culture food... even if at one time it was during the making process. In America, live culture foods sold in a grocery store are required by law in a refrigerator. (Not the case for home ferments, but for stores).
Is it normal for all the liquid to absorb after fermenting? When I removed the weight and top leaves from my fermented cabbage it was full of liquid. But after a day in the fridge, all the liquid was gone.
Yes it's normal. There is the 'refrigerator ' phenomenon with kraut brine🙂 It is still ok to eat and it will still last many many months in the fridge brine-less.
Do you think different varieties of the same vegetables have slightly different bacteria profiles? For instance, I grow non GMO red carrots and brown carrots which grow roots at odd angles- very amusing during harvest! I wonder if they each have their own variety of probiotic profiles
I have a question for you, Adrianna :) You do grow your own food, lucky you. When making sauerkraut, then adding ginger and carrot, do you peel these ?? If so, are you not peeling away the good guys already on the food ?? After washing the vegetables, are most to the good guys washed off as well cause I would think so. But you're the expert. Tell me what you know.
The answer isn't a straight rule for all foods. Vine vegetables such as cucumbers, zucchini and peppers I do not recommend washing or peeling because you are correct, the beneficial bacteria go down the drain with them or off with the skin. Same goes for kale, leafy greens and cauliflower - don't wash or rinse. Those veggies can be difficult fermenters to begin with and need all the bacterial advantage they can get. However, I have found that root vegetables such as carrots, ginger, beets, etc. can be peeled without a problem... The bacteria are more than skin deep since they were 1.) grown in the soil and not above it 2.) Their skins are different than vine vegetables. The #1 exception to all vegetables I have found to be is cabbage. You can wash it, remove the outer leaves, it can be sprayed with pesticides and it will ferment! That's the quick version anyway.😊 This topic is on my to-do list. With some of my earlier videos I did not explain these things and people have had some difficulty with store bought produce or they wash it with produce soap and don't understand why their fermentation failed. I'm slowly updating those videos with newer versions.
One day we will go to a different kind of doctor who will look at our symptoms and instead of giving out pills the doctor will provide a cocktail of bacteria strains for those ailments. Or even better , there will be street kiosks that we will enter our symptoms into and out of a chute will be a package containing a unique blend of strains and instructions on how to administer/cultivate them
Have a question....I eat sourkraut everyday that I've made..my question is how long can it keep in the fridge...I have a jar that's been in the fridge for 2 years...since of covid I lost my sence of smell or taste...hoping it's ok to eat
Might be time for an updated version of this vid. Apparently they've chopped up the "Lacto" category into more sub-species. Like the L.sakei is no longer a 'Lactobacillus' but a 'Latilactobacillus'. The scientists like to keep you on your toes! LOL!! :)
French Bacteria: "NO! Most certainly not! Completely unrelated and far, FAR inferior to our super-erior strains! Take your bear poop and crab infested, third class bacteria back to the middle of nowhere, you Ninny! I waft a fermented Lactic Acid fart in your general direction!"...... (Hope you get the Python reference) :D
D I miss it. I have always wondered if the washing with baking soda of fruits and vegetables remove the probiotics, and hence wouldn't ferment properly?
Yes, it does remove the wild probiotics present on the food skins/leaves and can cause a fermentation to fail. Not every food will fail because of this (cabbage can take it because there are so many tight layers of leaves in the head that even if the outer leaf microbes are washed off, there are still plenty in the inner leaves that weren't exposed to the product wash or baking soda so the fermentation will still take hold). However, produce with a single surface (if washed) will most likely fail in a fermentation. Examples: cucumbers, broccoli, cauliflower and kale. A light rinse if actually dirty will be ok, but soaps and soaks in vinegar or baking soda are culprits.
I make Korean style kimchi all year round. I was wondering what happens to the probiotics in kimchi when I cook it - as in kimchi pancakes or kimchi soup or stew. Are they destroyed by the heat? I do eat it raw, most frequently, but will sometimes make the above-mentioned.
new subb here! I have a question about green smoothies and sauerkraut. Can you ferment(/make probiotic) a green smoothie with vegetables like kale, broccoli, cauliflower & lemon if you pour some sauerkraut juice in it and leave it in the fridge for a day or two? thanks
You could.... but you'd need to leave it out on the countertop for a few days at room temp since the cold temps of the fridge would halt fermentation. Not sure it would taste that great, but give it a try if your curiosity takes you there!
If I ferment my sauerkraut and then can it to make it shelf stable are the probiotics destroyed? I make a borsht of sauerkraut. I guess that destroys the probiotics as well? If I need it to last till next harvest, so 1 year, an I save the probiotic by freezing the sauerkraut?
Interesting information, and this video certainly does have value for everyone - but who needs probiotics in sauerkraut? Personally speaking - meat healed my acid reflux, my carb addiction, obesity, insulin resistance , changes in vision, low blood sugar, gallbladder, pancreatitis and kidney problems and even cancer. As a result I'm able to find the time to conduct research regarding a hypothesis I have regarding one possible fundamental reason as to why many members of both the Greatest Generation and the Baby Boomer cohort were both so late at beginning a KETO journeys In one word: Popeye. Beginning in 1929, the creators and publishers of the comic strip and the cartoons began a campaign of what perhaps can be referred to as pro-vegan "Popeye-ganda." part of the popular culture zeitgeist for decades. Popeye of course claimed he was "strong to the finich 'cause I eats me Spinach." As a result, countless parents encouraged their children for decades to "eat your vegetables so you'll be strong like Popeye." Remember also that it was common for kids to watch Popeye cartoons between arriving home from school and sitting down to dinner. Talk about timing. To counterbalance things somewhat, of course, the character Wimpy was something of a carnivore with his preference for hamburgers he couldn't pay for. . One cultural milestone which pushed back against this trend was when President Herbert Walker Bush, certainly an proudly told the world that he simply didn't like eating broccoli. I recommend you get some protein on that grill, today.. I can assure you there's plenty of it out there - despite these pesky rumors about ongoing worldwide food shortages and empty shelves. I just returned from the local supermarket and the place was packed. Lots of activity around the meat counters in the back. I'm happy to report that virtually no one was at the salad bar. At $7.99 per pound that salad is almost expensive as a good cut of steak - so why bother with salad anyway?
Now that you’re healed if u wanted to reintroduce some veggies, start w fermented. U could also do fermented grains. It’s work so maybe it wouldn’t be a lot but a nice garnish to the meat.
You may be interested in this video based on your question, ruclips.net/video/dKW7mLnSxU4/видео.html They feed on the natural sugars present in the food such as fructose, glucose and oliosaccharides.
Your channel is great! 🙂I have a question: I bought an expensive probiotic supplement thinking I'd "grow" it in my own ferment after seeing your channel. But now I'm wondered; is it safe to put 1/2 a capsule of ANY probiotic supplement into a ferment, or might the addition of one strain like that upset the natural ferment balance? I worried it might be opening the way to a kind of ferment "dysbiosis" so to speak. Those specialized supplements can be super pricey, it'd be nice if we could budget by buying less commercial probiotic. Also I wonder if a water kefir vs. a vegetable might be the best base to try first. Thank you very much for your interesting information!
Hi Marie, the probiotic capsule when being used as a culture starter has it's place, but it's not for all fermentations. I don't recommend using it for any vegetable ferment since vegetables contain their own - and often strains that are not in a commercial probiotic. Hence as you mentioned - that's not something you want to interrupt with a commercial probiotic. Nor would the starter culture be used for water kefir since kefir grains have their own as well. The probiotic used as a culture starter is best for things that don't have any to start with. For example, as used in my fermenting water video (which is not the same as water kefir using kefir grains), fermenting nut and seed milks such as my fermenting hemp milk video, or fermenting oatmeal. Those kinds of things need the jump start of a culture, but not vegetables, kefirs or kombuchas. Your question is very good and it has inspired me to make a future video on the difference between wild and cultured fermentations... and when to use them. Thanks for writing in!😊
@@CleanFoodLiving Hi thank you for answering me! I've a nut milk fermenting with my expensive capsule as you suggest. I also did a water ferment following your video; now at 24 hours and looking promising; I didn't realize Kefir crystals were entirely different! I am excited to learn from your mentioned video. Question for your video- Are there any commercial supplement capsules that we shouldn't try to grow? like I see all kinds of names, bifidus, ruterieri, etc. And what about yeasts like Saccaromyces Boulardii we use if we must take an antibiotic; can a yeast be part of a nut ferment also? Thank you for teaching us 🙂 A story: My mother in law had tons of cabbage in the garden one year. So she started a gargantuan saurkraut ferment in a 21" tall crock with a piece of wood for a lid after a German lady gave her some tips. Unfortunately, the sauerkraut had thick mold growing on top when we opened it. We looked at each other with scrunched noses... We decided it is just too hard for regular people who don't know what they're doing to do stuff like this because it seemed dangerous. But I like commercial ferments, so your wonderful channel is really a ton of fun and making it a comfortable skill I have confidence in!! God bless you for bringing us this new way to balance our gut microbiome. ❤
@@marierhodes9675 Thanks for sharing Marie🙂 With commercial probiotics they're all safe to ferment, even the ones with S.yeast. Hope the nut milk and water turn out great!
Carolyn Rudgley I started some beet kavass about a week ago, and it is still salty. One of the comments in the video from where I obtained the info, said he left his beet kavass at least 20 days, and there was no saltiness to it. I wonder if a similar thing would happen with sauerkraut. Do hope someone with more knowledge responds.
Being subjected to all sorts of fabricated tales these past couple of years has led me to be quiet a sceptic. I’m curious as to how you conclude “trillions per spoonful”? How and where are you getting your figures? I’m not meaning to offend, only asking to satisfy my curiosity. Thanks
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This channel is very underrated.
Agreed, very informative
I second that comment. There is so much research presented, and we as viewers get the benefit.
wow you have explained something that I never knew existed
I've liked sauerkraut as long as I can remember and started making my own a few years back. I've recently experimented with other fermented vegetables after what I've seen on your channel and other similar ones. Thanks so much for the ideas and instructions!!
Terrific channel to learn the details of safe fermentation Thank you
You have the best fermentation videos on RUclips.
Thank you 🙏
Interesting information. I already knew that each ferment is different and that adding other things to them strengthens the outcome…it’s also interesting how everyone’s tastes are different. I don’t think I have made my sauerkraut with just cabbage after about the second batch. To me, it’s just flat “too plain”. So I start out with cabbage, onion, garlic and I add a tiny bit of black pepper to it. I really enjoy it that way and will keep a small amount just like that. However, it really is more of a base for other sauerkrauts. My two favorite ways is 1) adding Dried Sour Montgomery cherries to the mix (Costco’s Organic). It ends up being kind of a sweet/ sour mix in the end, so I have it kind of like a “dessert” if you will. My second favorite and the one I make the most of though starts out with the base mentioned above and has the following added to it: ginger, lemon juice, lemon zest (if I can get the organic lemons, if not I just use organic lemon juice), pumpkin seeds, sunflower seeds, a little bit of honey and if I have it, the contents of one organic ginger tea bag. It tastes incredible, even after mixing the ingredients together…would make an excellent salad, lol. If I can get cabbage large enough, I will sometimes play around with a small portion that has different seasonings to it, but my main three are the ones I mentioned.
You've got some fantastic kraut combinations, thanks for sharing!
@@CleanFoodLiving You’re welcome! ☺️
You should blog! You write allot
I am Romanian and we flavor our sauerkraut with dill and summer savory. So delicious! Your combinations sound fantastic!
@@bunkyman8097 Thank you! I love them. I, personally, have never really been a “fan” of dill. The flavor is one that just have a hard time enjoying. I know that a lot of people like it though and use it in a lot of things, including their sauerkraut. ☺️
*_Thank you so much. I was researching fermentation these days and this explains alot. You are godsent._* 👍👏
I love this thank you for the knowledge
Your videos are so very informative and equally important is that they are pleasing to the eye and almost music to the ear with your clear and precise diction.
Thanks for taking all the efforts to educate us and congratulations
I made sauerkraut yesterday for the first time ever. We tried your cabbage,carrot and ginger recipe. We can't wait to taste it. Thank you for this interesting and informative video :)
Wonderful!
@@CleanFoodLiving2:51
I love the way you explain things and the details that you provide. It is very refreshing for me to find a channel like yours, one that fuses common knowledge with science. Thank you for your good work!
Thank you this is great. Just started with fermenting and as I thought, different vegetables provide different strains. I mostly got this from the research for Multiple Sclerosis and the link found to the microbiome. Now reading the book 'Super Gut' by Dr William Davis. Technically with MS they say stop dairy products, but always felt good with them. We have our own fresh goats milk, so making kefir and yogurts. But having more and more vegetable fermentations, may let me try to go off dairy, while still getting probiotics. Plus, I am limited a lot of days to a wheelchair or walker, this allows me to still do something sitting down 👍Blessings...
As you know, goat milk doesn't have lactose and casein, so it's so much healthier. When I consume raw or powdered goat milk vs cows milk (unless it's from A2 cows with no L or C), my tongue is always pink and not coated. Think of the K2 in these grass-fed animals, helpful for keeping calcium out of the arteries, putting it into the bones.
This is straight up biophytopharmacology. Liked and subscribed
Fantastic video! Important information delivered with such a beautiful, calming presence. Thank you! 🥰
PS It takes courage to pronounce those words on video. I’m impressed, regardless of whether or not you pronounced them correctly. 😁
My wife and I have truly enjoyed your very informative videos since we found you a few days ago (we have been binging on them for a few days now). Thank you for them, you are a great teacher. We ran across your channel trying to find an instructional video on kombucha, it seems everyone we have found starts with a Scobie (sp?), not from step one for beginners as your videos do. We were wondering if you would be interested in doing a kombucha video. in the meantime, I have some cabbage to ferment, thank you! BTW Hollyhocks were my favorite flower for over 50 years then about 20 years ago I met a Dahlia however Hollyhocks still have a big portion of my heart.
Hi to you both, so glad to have you be a part of my channel. Thanks for the request on Kombucha from scratch, starting with making a scobie in order to do the rest - I will keep that in mind! Yes, gotta keep the Hollyhock in one's heart😊
Thanks for another very informative and interesting video. I make several different ferments for the good bacteria variation plus I love them. I haven’t made kimchi yet ( I buy it) but maybe that’s next. I’ve really gotten back into fermenting since i discovered your channel. Thanks a ton and I think a lot of your subscribers comments are very helpful and thought provoking too.
Thank you for your time explanation an important topic. I am learning how to ferment and your videos are very helpful. You are a very knowledgeable teacher. Love your farm!
Because I am a truck driver, I can visit Walmarts all over the country, and vegtables are different everywhere.
Thank you, so informative and clear!
Really awesome video. U should do more videos on these probiotics n what health benefits they r attributed to. The L. Sakei seems like the perfect one for me cuz I suffer from sinus problems like nasal polyps disease and sinus infections. Im getting it by fermenting garlic in honey as well as in kimchi/sauerkraut.
The book Super Gut by Dr. John Davis is a great resource for finding out which strains are good for what, some of them anyway.
Thank you, Professor! so much, awesome information, love the part on the different foods added to various sauerkrauts. I only a few days ago started my sauerkraut using your recipe with instructions, I did add garlic (garlic lover here) and apple cider vinegar cannot wait to taste it on Saturday and reap the benefits. Really love all your videos so much better than going back to college to get this informative course.
Fantastic!
How much apple cider vinegar did you add? I don't want it to interfere with the fermentation process but would like to have that little bit of tang from the vinegar.
@@carolrenteria2045 I am not exactly sure I think just enough to cover the ingredients possibly about 1/2a cup.......I used a 32oz mason jar. It was really delicious.
I just found your channel. Huge fan! Love your work.
I love your nutrition as medicine. Thank you
Thank you. Your videos are very educational. RUclips took too long to send me your videos!
I've just made 2 kinds of sour crout: red cabbage and fennel and white cabbage with carrots and caraway seeds.
Wanting to speed up the process, I added a teaspoon of juice from my low-salt fermented cucumbers to each ferment. I have noticed that my white cabbage juice (after a few days of fermenting) had this kind of string-forming quality. I'm not sure what to think of it.
An excellent video. Would it be worth while to add a tablespoon of an existing culture of kraut to a new batch of kraut? Thank you for you help.
If you are fermenting a vegetable and in the process you peel the vegetable for instance a Beet have you damaged the fermenting process? In General how extensive should the washing and cleaning be for vegetables that you're going to ferment?
Just a simple wash in water or with a produce soap is good. Peeling does not damage the fermentation process. I peel many things to be fermented, all fine🙂
What an informative video. Thank you so much for doing the research to educate us, it is greatly appreciated!
Thank you....I love all your videos...
Thank you so much 🌻
Just subscribed, I love your work!
one of your better information sessions, thanks
You are God sent, I appreciate your work ❤🙏🏿
That was a great video.Is there a way to get Lactobacillus Reuteri through wild fermentation?
I learned so much from you. I'm hoping that my eating probiotics foods does the same for me as it did for you.
I enjoyed the video alot. Thank you.
Oh, Perfect Timing!! I was going to ask a question about the probiotics in my sauerkraut, and here you are this morning! I'd still like to know if the amount of time the ferment takes will influence the quantity or quality of the probiotics. You have said the timing is mostly individual taste, but will that affect the overall quality? Thanks.
Yes, going into the science of timing and what probiotics develop and which ones die out at certain stages of kraut (plus the chemistry of what happens to the cabbage) would've added considerable more time to this video so I opted to do a second future video addressing that. In short, the probiotic colonies become stronger with time and a full 2 to 6 weeks of active fermentation for the full range range of probiotic strains to run their courses.
It, s very helpful. Thanx a lot
Love your channel! Have been following your recipes for sauerkraut and they always turn out delicious! Thank you! One problem though…I keep getting heartburn after eating them which I’ve read can happen. Got any recommendations? I’ve eaten it on an empty stomach…or with a meal…no difference. Hope you can help as I know it’s good for me.
Hi Betty, I got your other comment too.... sometimes fermentation just doesn't agree with certain bodies... this may Unfortunately be the case for you😕
Thanks for sharing this video,good information.👍
Very nice information. Thanks for the video🙂👍
I must watch my daily salt intake so I decided to lower the salt. After leaning delicious recipes from this channel I decided to do some low salt experiments on cabbage recipe.
After it fully matured I switched its juice with filtered water (possibly lost a few billion bacteria but it worth it to me). I split them into two groups, outside group and fridge group.
The outside group continued fermenting (with low salt) but slower. After seven days I took the fridge group outside again, the next day they showed signs of fermentation (bubbles) but slower. I hope this helps people who are concerned about salt.
FANTASTIC experiment, love it!
i will be getting into fermentation soon, just waiting for my jars to arrive. just one question, is it me or do you purposefully color coordinate your clothes with your cabinets? looks beautiful!
Not on purpose, LOL!
A tablespoon, heaping in my case, of Chili Garlic Sauce (found in your grocery store next to the Sriracha) in your sauerkraut makes it a little bit spicy and really wakes up the flavor! However, now that I've watched several of your videos and looked at the ingredients, I see it has Acetic Acid, Potassium Sorbate and Sodium Bisulfite as preservatives. That goes against everything I've watched from you. I'm confused now, because my krauts have always taken in the past and got really sour! and super yummy! Do you have any thoughts?
Maybe make your own Ch. Gar. Sauce and just add a bit to your serving of Kraut. At least that way you can ditch the preserv's and limit the contact time of the Acetic Acid, if your homemade version has the acid in it.
Great video!! Thank you!
Totally serious question🙏🏼
What would happen if you introduced a little fresh veggies in brine to a batch that was already at stage 1 or better yet stage 2….
Will it make the lacto bacteria even stronger and quicker at killing off bad bacteria?
I don't recommend introducing new produce into an already started fermentation. Risk of something going off kilter isn't guaranteed, but significantly increased.👍😊
Cutest fermenting woman ever 😍
can you do fermented baby fish and its bacterial content too. we make lots of kind here in the philippines. seems those who consume them are healtyier. varieties are padas fish, etc. you exellent and have good research
Is buying sauerkraut at the store acceptable for the benefits or should I make my own? I buy kimchi at my local Korean grocery store.
So long as it's a live culture you're buying, then you'll get the benefits. If it's on the store shelf in a sealed glass jar, then it's been most likely canned and is no longer a live culture food... even if at one time it was during the making process. In America, live culture foods sold in a grocery store are required by law in a refrigerator. (Not the case for home ferments, but for stores).
Make your own. You'll know the ingredients, and you can go bananas on the flavors you like. Living kraut is good kraut!
Is it normal for all the liquid to absorb after fermenting? When I removed the weight and top leaves from my fermented cabbage it was full of liquid. But after a day in the fridge, all the liquid was gone.
Yes it's normal. There is the 'refrigerator ' phenomenon with kraut brine🙂 It is still ok to eat and it will still last many many months in the fridge brine-less.
@@CleanFoodLiving thanks 😊
Do you think different varieties of the same vegetables have slightly different bacteria profiles? For instance, I grow non GMO red carrots and brown carrots which grow roots at odd angles- very amusing during harvest! I wonder if they each have their own variety of probiotic profiles
I have a question for you, Adrianna :) You do grow your own food, lucky you. When making sauerkraut, then adding ginger and carrot, do you peel these ?? If so, are you not peeling away the good guys already on the food ?? After washing the vegetables, are most to the good guys washed off as well cause I would think so. But you're the expert. Tell me what you know.
The answer isn't a straight rule for all foods. Vine vegetables such as cucumbers, zucchini and peppers I do not recommend washing or peeling because you are correct, the beneficial bacteria go down the drain with them or off with the skin. Same goes for kale, leafy greens and cauliflower - don't wash or rinse. Those veggies can be difficult fermenters to begin with and need all the bacterial advantage they can get. However, I have found that root vegetables such as carrots, ginger, beets, etc. can be peeled without a problem... The bacteria are more than skin deep since they were 1.) grown in the soil and not above it 2.) Their skins are different than vine vegetables. The #1 exception to all vegetables I have found to be is cabbage. You can wash it, remove the outer leaves, it can be sprayed with pesticides and it will ferment! That's the quick version anyway.😊 This topic is on my to-do list. With some of my earlier videos I did not explain these things and people have had some difficulty with store bought produce or they wash it with produce soap and don't understand why their fermentation failed. I'm slowly updating those videos with newer versions.
I made this I love the texture but I don’t like the ginger at all so I’m gonna make without ginger next time. Other than that it’s good.
One day we will go to a different kind of doctor who will look at our symptoms and instead of giving out pills the doctor will provide a cocktail of bacteria strains for those ailments.
Or even better , there will be street kiosks that we will enter our symptoms into and out of a chute will be a package containing a unique blend of strains and instructions on how to administer/cultivate them
How to get bfidobacteria??
Have a question....I eat sourkraut everyday that I've made..my question is how long can it keep in the fridge...I have a jar that's been in the fridge for 2 years...since of covid I lost my sence of smell or taste...hoping it's ok to eat
It should still be good. If you have PH test strips, you can test the PH. A PH below 4.5 is a good kraut.
So since the bacteria is naturally occurring in the cabbage, you don't need to add it?
correct.
Might be time for an updated version of this vid. Apparently they've chopped up the "Lacto" category into more sub-species. Like the L.sakei is no longer a 'Lactobacillus' but a 'Latilactobacillus'. The scientists like to keep you on your toes! LOL!! :)
Thank you for another very informative and interesting video!
Glad you enjoyed it!
So truly thankful to have found your channel! Thank you for all the informative videos!
Does hydroponic grown vegetables have these natural probiotic organisms too ?
Lacto-fermentation doesn't work with hydroponic vegetables.
Is each strain genetically related? French bacteria closely related to Alaska bacteria of same strain
French Bacteria: "NO! Most certainly not! Completely unrelated and far, FAR inferior to our super-erior strains! Take your bear poop and crab infested, third class bacteria back to the middle of nowhere, you Ninny! I waft a fermented Lactic Acid fart in your general direction!"...... (Hope you get the Python reference) :D
D I miss it. I have always wondered if the washing with baking soda of fruits and vegetables remove the probiotics, and hence wouldn't ferment properly?
D=did
Yes, it does remove the wild probiotics present on the food skins/leaves and can cause a fermentation to fail. Not every food will fail because of this (cabbage can take it because there are so many tight layers of leaves in the head that even if the outer leaf microbes are washed off, there are still plenty in the inner leaves that weren't exposed to the product wash or baking soda so the fermentation will still take hold). However, produce with a single surface (if washed) will most likely fail in a fermentation. Examples: cucumbers, broccoli, cauliflower and kale. A light rinse if actually dirty will be ok, but soaps and soaks in vinegar or baking soda are culprits.
What the ratio of salt and cabbage for ferementation
How do get your fermented foods while traveling?
Challenging! That's a good video idea though.😊👍
@@CleanFoodLiving Yes would be a very original topic!:)
Question. Is Korean kimchi made with a pickling or fermentation process or both?
fermentation👍
Hi , my saurkraut turned a bit salty, can I do something to rectify it
In general, Added Sugar rectifys over salty, but not sure if that's a route one would want to go with kraut.
I added acv , now it tastes better
I make Korean style kimchi all year round. I was wondering what happens to the probiotics in kimchi when I cook it - as in kimchi pancakes or kimchi soup or stew. Are they destroyed by the heat?
I do eat it raw, most frequently, but will sometimes make the above-mentioned.
Heat kills bacteria so Unfortunately the probiotics die off when cooked.
new subb here! I have a question about green smoothies and sauerkraut. Can you ferment(/make probiotic) a green smoothie with vegetables like kale, broccoli, cauliflower & lemon if you pour some sauerkraut juice in it and leave it in the fridge for a day or two? thanks
You could.... but you'd need to leave it out on the countertop for a few days at room temp since the cold temps of the fridge would halt fermentation. Not sure it would taste that great, but give it a try if your curiosity takes you there!
@@CleanFoodLivingwould sugar or honey fermentation work better for a smoothie?
Can we get a link to the lab results to share with others?
If I ferment my sauerkraut and then can it to make it shelf stable are the probiotics destroyed? I make a borsht of sauerkraut. I guess that destroys the probiotics as well? If I need it to last till next harvest, so 1 year, an I save the probiotic by freezing the sauerkraut?
So... if you have sinus issues, you could theoretically put kimchi in your nose?
I have read on people who have: www.karynshanksmd.com/2017/04/06/nutritionforyournosetreatingsinusinectionskimchi/
@@CleanFoodLiving Thank you for the answer, and for all the great videos! I'm going to try my hand at this as soon I get my jars. I love Sauerkraut.
Kundalini Kova says that kefir has between 36-56 different strains of probiotics...is that right, or has he lost his mind?
He's out of his bloody mind !
After how many days, probiotics started forming?
Please watch this video I made to answer your question 🙂 ruclips.net/video/dKW7mLnSxU4/видео.html
Interesting information, and this video certainly does have value for everyone - but who needs probiotics in sauerkraut? Personally speaking - meat healed my acid reflux, my carb addiction, obesity, insulin resistance , changes in vision, low blood sugar, gallbladder, pancreatitis and kidney problems and even cancer. As a result I'm able to find the time to conduct research regarding a hypothesis I have regarding one possible fundamental reason as to why many members of both the Greatest Generation and the Baby Boomer cohort were both so late at beginning a KETO journeys In one word: Popeye. Beginning in 1929, the creators and publishers of the comic strip and the cartoons began a campaign of what perhaps can be referred to as pro-vegan "Popeye-ganda." part of the popular culture zeitgeist for decades. Popeye of course claimed he was "strong to the finich 'cause I eats me Spinach." As a result, countless parents encouraged their children for decades to "eat your vegetables so you'll be strong like Popeye." Remember also that it was common for kids to watch Popeye cartoons between arriving home from school and sitting down to dinner. Talk about timing. To counterbalance things somewhat, of course, the character Wimpy was something of a carnivore with his preference for hamburgers he couldn't pay for. . One cultural milestone which pushed back against this trend was when President Herbert Walker Bush, certainly an proudly told the world that he simply didn't like eating broccoli. I recommend you get some protein on that grill, today.. I can assure you there's plenty of it out there - despite these pesky rumors about ongoing worldwide food shortages and empty shelves. I just returned from the local supermarket and the place was packed. Lots of activity around the meat counters in the back. I'm happy to report that virtually no one was at the salad bar. At $7.99 per pound that salad is almost expensive as a good cut of steak - so why bother with salad anyway?
Now that you’re healed if u wanted to reintroduce some veggies, start w fermented. U could also do fermented grains. It’s work so maybe it wouldn’t be a lot but a nice garnish to the meat.
Do bifidobacterium release gases during the fermentation of sugars?! What are its sources in foods?
You may be interested in this video based on your question, ruclips.net/video/dKW7mLnSxU4/видео.html
They feed on the natural sugars present in the food such as fructose, glucose and oliosaccharides.
I saw the video but you didn't talk about bifidobacterium .
Could you help me ?!
@@namename1518 it will be minimal like lactobacillus. The major Co2 gas release is with phase 2 - produced by the yeasts and leuconostoc.
@@CleanFoodLiving
thank you very match
My kimchi is very good then. I will work on my fermented cabbage
I'm only interested in the quality of commercially made sauerkraut.
Your channel is great! 🙂I have a question: I bought an expensive probiotic supplement thinking I'd "grow" it in my own ferment after seeing your channel. But now I'm wondered; is it safe to put 1/2 a capsule of ANY probiotic supplement into a ferment, or might the addition of one strain like that upset the natural ferment balance? I worried it might be opening the way to a kind of ferment "dysbiosis" so to speak. Those specialized supplements can be super pricey, it'd be nice if we could budget by buying less commercial probiotic. Also I wonder if a water kefir vs. a vegetable might be the best base to try first. Thank you very much for your interesting information!
Hi Marie, the probiotic capsule when being used as a culture starter has it's place, but it's not for all fermentations. I don't recommend using it for any vegetable ferment since vegetables contain their own - and often strains that are not in a commercial probiotic. Hence as you mentioned - that's not something you want to interrupt with a commercial probiotic. Nor would the starter culture be used for water kefir since kefir grains have their own as well. The probiotic used as a culture starter is best for things that don't have any to start with. For example, as used in my fermenting water video (which is not the same as water kefir using kefir grains), fermenting nut and seed milks such as my fermenting hemp milk video, or fermenting oatmeal. Those kinds of things need the jump start of a culture, but not vegetables, kefirs or kombuchas. Your question is very good and it has inspired me to make a future video on the difference between wild and cultured fermentations... and when to use them. Thanks for writing in!😊
@@CleanFoodLiving Hi thank you for answering me! I've a nut milk fermenting with my expensive capsule as you suggest. I also did a water ferment following your video; now at 24 hours and looking promising; I didn't realize Kefir crystals were entirely different! I am excited to learn from your mentioned video. Question for your video- Are there any commercial supplement capsules that we shouldn't try to grow? like I see all kinds of names, bifidus, ruterieri, etc. And what about yeasts like Saccaromyces Boulardii we use if we must take an antibiotic; can a yeast be part of a nut ferment also? Thank you for teaching us 🙂
A story: My mother in law had tons of cabbage in the garden one year. So she started a gargantuan saurkraut ferment in a 21" tall crock with a piece of wood for a lid after a German lady gave her some tips. Unfortunately, the sauerkraut had thick mold growing on top when we opened it. We looked at each other with scrunched noses... We decided it is just too hard for regular people who don't know what they're doing to do stuff like this because it seemed dangerous. But I like commercial ferments, so your wonderful channel is really a ton of fun and making it a comfortable skill I have confidence in!! God bless you for bringing us this new way to balance our gut microbiome. ❤
@@marierhodes9675 Thanks for sharing Marie🙂 With commercial probiotics they're all safe to ferment, even the ones with S.yeast. Hope the nut milk and water turn out great!
I fermented some sauerkraut but it’s too salty. Is there anything I can do to save it?
Carolyn Rudgley I started some beet kavass about a week ago, and it is still salty. One of the comments in the video from where I obtained the info, said he left his beet kavass at least 20 days, and there was no saltiness to it. I wonder if a similar thing would happen with sauerkraut. Do hope someone with more knowledge responds.
Can I add my own probiotic strains?
Yes🙂
♥️🇮🇳
Being subjected to all sorts of fabricated tales these past couple of years has led me to be quiet a sceptic. I’m curious as to how you conclude “trillions per spoonful”? How and where are you getting your figures?
I’m not meaning to offend, only asking to satisfy my curiosity.
Thanks
Well........ Such a silly silly question...........😊 Why don't you get some and COUNT them yourself...... and stop bothering people....!
@@celestite888 You think it’s silly to want to know where data comes from?
Now who’s being silly?!