The Process of Fermentation - The 3 Crucial Stages of Fermenting Vegetables
Vložit
- čas přidán 28. 01. 2023
- There are 3 crucial stages of vegetable fermentation which is a lactic acid fermentation. Vegetable lactic acid fermentation is also an anaerobic fermentation that involves specific microbes at specific stages. This video will show you how the 3 successive stages of vegetable lactic acid fermentation plus explain fermentation microbiology at a beginner level.
Information in this video was learned from Kaitlynn Fenley and The Cultured Guru School of Fermentation. cultured.guru * fermentation.school
=====================
🫖BUY ME A CUP OF TEA!
www.buymeacoffee.com/cleanfoo...
➡️WEBSITE: www.CleanFoodLiving.net
➡️SHOP MY FAVORITE FERMENTING GEAR:
cleanfoodliving.net/product-c...
======================
➡️ MENTIONED + SUGGESTED VIDEOS:
• Vegetable Fermentation Recipe Playlist:
bit.ly/3wBju3O
• Fermenting Education Playlist:
bit.ly/3DIuroj
• 5 Types of Fermentation:
• 5 FERMENTATION TYPES ...
• 12 Essential Probiotics in Sauerkraut:
• 12 PROBIOTICS IN SAUER...
• Fermentation Funk Playlist:
bit.ly/3PIVeFK
• Fermentation Funk Video #4, End of the Road Sauerkraut:
• BROWN LAYER or BROWN B...
• Fermented Green Sauerkraut Recipe:
• Best Sauerkraut Recipe...
• Fermented Red Kraut Recipe:
• FERMENTED RED CABBAGE ...
• Sandor Katz Interview (Video Credit: MasonTops CZcams Channel):
"Is It Done Yet? When to Stop Fermenting"
• Sandor Katz Interview ...
=====================
➡️ CHAPTERS:
00:15 Key Characteristics
01:19 Stage 1
02:43 Stage 2
05:31 Stage 3
08:55 When To Eat?
10:30 Importance of Temperature
=====================
NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links, there is absolutely no additional charge to you. There is no an obligation to use the links. Thank you for your support!
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving CZcams 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.
This woman has such a sweet voice. I could listen to it all day.
My very thoughts - and I love her hand gestures
Yes 💯
💯
It is sweet, but tends to lull me to sleep. She could do bedtime stories. Her info is great though.
Get a life
I just love listening to your calm, gentle voice clearly and concisely walking through your processes. You are a wonderful guide!
i do fully agree
Your content and speed of delivery is perfect, thank you for your work.
First time listening to this instructor's presentation. Wow. Outstanding! Looking forward to watching the rest of her videos! This was so clear, calm, well organized and to the point! Thank you! Thank you!
This was one of the best and most comprehensive explanations of the fermentation process I have ever seen. Great job!
When I first started fermenting vegetables, I was basically following a recipe. My first little batch of sauerkraut was delicious. The second batch tasted good but I noticed that the cabbage wasn’t as perfectly crispy as the first batch. I eventually bought a fermentation crock so I could process an entire batch of sauerkraut in one container. The crock came with a link to a web site that thoroughly explained the dynamics and intricacies of fermentation. That’s when I realized the importance of temperature control in achieving an even more delicious and complex end product by slowing down that second stage of fermentation with cooler temperatures. The sweet spot was 65 to 68 degrees F. My family and friends are the beneficiaries of many of your delicious ferment recipes as well as yogurt, kefir, and sourdough bread. Thanks for another great video.
I've just made my first ferment and was wondering about the process. This is very clearly explained. Thank you.
Your voice is absolutely lovely, and your lecture presentation style is outstanding. THANK YOU for losing the background music while you speak. Your (without competing music) videos are exceptionally high quality and content superb! Kudos!
We are probably making our family crazy but, hey, tis the season for crazy. We've gifted alot of what we have made so far and most have had such great things to say. Having so much fun fermenting and you've taught us so much. Can't believe we've missed out on this our whole life but better late than never, right? The hardest part is the waiting. 14 plus days of babysitting is the worst. So far we haven't had any bad batches. Thank you for sharing your knowledge with us.
Thank you for your teachings and recipes! I appreciate how “to the point” you are and the information you present is understandable but also includes vital details everyone should know when embarking on the fermentation journey. I’ve enjoyed your non fermenting videos as well. Thank you!!! ❤
Wow, wow, wow and wow again. What a great Chanel. I was having an early night, it is now close enough to 11 pm. I just can't get enough of your great content. You are a picture of health. I seen your first video, I said no there is a mistake here. You are early 30s. Here I am slowly dying, and now I want to learn more. I want to get fit, get healthy, and not look 90 when I am only in my 60s.
Thank you, thank you, thank you and thank you more.
You're motivation inspires me in return! Blessings x1000 to you!
Thank You for making the best videos on clean food . I truly appreciate your knowledge and your clarity at communicating it to us. You have demystified safe food preparation for me. Gratitude to you as I explore more of your presentations.
I usually end up ingesting some of the brine as it develops cause I hate to "waste" it. This practice helps inoculate my system so it isn't shocked when I start eating larger portions. If you don't eat fermented foods all the time, the shock would "clean you out"! But after that you would be OK. The sad part is when that happens, people get the idea the fermented food was bad and when the reality was their digestive system. I'm doing bell peppers today! Already saw the video last night. Thanks.
I love your clarity and pacing. And great graphics too. This gets me even more excited about fermentation
I did not know about the second stage and the bacteria doing the work, even thought I see this all the time during days 3-5 when making apple vinegar (from peels, sugar and water). Thanks for explaining it.
Thank you for your clarity and for being so precise and confident :)
Wow! Microbiology students would love this! Thank you.
I have been a complete chilli freak for many years and have long been making sauces for friends and family. Last year I decided to take the plunge and start making fermented sauces and haven't looked back! I have found your videos to be informative, entertaining and easy to follow. Thanks so much for the work you do, it's taken much of the mystery out of fermentation and I now feel confident enough to start experimenting with different methods and ingredients. Top notch CZcams channel, may it go from strength to strength!
BEST fermentation videos on you tube. 😊
Excellent presentation...thank you!
I am enjoying your videos! So informative & easy to understand! Thank you!❤️
This is fantastic! My husband is finally starting to come around to the idea of fermenting some of our own food.
thank you.
Love this, thanks 🙏
Love your videos... and as other have already stated you have a perfectly calming voice.
Very informative. Love your videos.
Excellent explanation of the fermentation process. Thank you.❤❤❤
Thanks for another very well done and informative video !!!
I've just started doing some of your recipes... Love them. Cheers from Aussie.
Live and learn. Golden😊
Thank you for sharing this information ♥️
Great job on this video, thank you for the links.
This a truly excellent video, thank you!
Brilliant explanation.
Lovely presentation 💚
Best lesson!!
Again
Thank you so much x
Great explanation!
Thanks for the awesome videos and info!
Well defined, very practical , I just love to visit your each video and that for many many times.
Great info. Thanks
This is a wonderful video as I have a science background! I appreciate your slides and info!
This is an amazing video even for children. Thank u for educating us
What an excellent teacher
This answered a lot of questions.
Beautiful, as usual; thanks
Very good explanation!
Extremely valuable. I've been fermenting at 18 degrees and wondering where the bubbles are. I need to move them to a warmer spot. Also, very clear there is no point eating a ferment before 5 days if you seek friendly Lactobacillus and 7-10 days is also fairly early. Thank you.
Another great easy to understand explanation of a little known prosses by modern modern folk
I love how your sweater matches your kitchen cabinets! 😀
Hi my friend,thank you for sharing 😊I love your videos ❤
thank you so much for this video :) it is exactly the level of explanation that I was looking for :D I.ll watch them all :D
Thank you so much from Malaysia ... Love your videos ~
Thank You so much ❣️
Very well explained thanks Madam
Thanks 🙏
Thank you for such a great well explained video, first time here, have subscribed
Hello Madam. You explained this extremely well and wonderful.
I found your channel yesterday. THANK YOU for all the wonderful presentations. I have ordered the PH meter and glass weights, and I will be making fermented things again. I had stopped because of failures. I am so encouraged again.
Wonderful! write in if you experience issues!
Don't give up 😅. I have followed Adriana from the start and have had no failures. I'm even using tiny jars with decorative glass discs that are normally used in flower vases. Perfect 😊. And yes, I have invested in pickle pipes, glass weights and stainless steel sealing lids. I love fermenting 😋💞😋. I have also noticed big changes in my body since my three month journey of eating ferments every day 😂. Going for cholesterol check in March. It's going to be interesting to see the results ☺️. Good luck with your fermenting 😋💞😋.
I have learned so much from your videos. Thank you. Could you include your sources in the description box?
Thank you 🙏🏻❤️
Love your soothing voice. Therapeutic.
Very well !
thank you
I love it❤
thank u!!
Hello, thank you for your tutorials. I've been binge watching and eating fermented vegetables and feel better in my guts. I live in the tropics, there is zero need to preserve vegetables, but the benefits are desirable.
Could you explain if possible, and how best to add fresh vegetables into already mature brine?
I like 2 mos for my sauerkraut, at least. But I love vinegar and lemon and lime juice.
I love bitter things too, coffee, arugula, etc.
Thk u for sharing Thk u.😊😅
Her voice is so soothing that this is like unintentional ASMR.
I feel it is safer to measure your sauerkraut vegetables in grams and the salt in grams. Grains of salt vary in coarseness which will influence the weight. I use a 2% salt. Take 800 grams of vegetable x .02= grams of salt to add.
Such great information! I just started my first ferment last week, inspired by this channel, and this video really helps me gain some confidence in what I’m doing. Thank you so very much for sharing your wisdom!
Can someone on a low salt diet eat fermented foods? Love your videos and thank you.
So tasting at different stages increase microbial diversity consumed because of microbial succession. Also the taste is different. I Ned to watch this video again for more details
Great channel and great info. Thank you. I followed all your recommendations, but after 2 weeks the PH is around 4.6- 4.7. I used the same PH meter as you have and just got it. I did not calibrate it though. Could that be my problem? The Kraut smells and taste good though. HELP!
I just love your videos and your relaxing voice.
Can you ps help me as a dear friend is having movement diffilculties 3m after getting a hernia. I think it may be because of the mesh procedure they now use over the wound. Is there a natural way to rebuild the gut lining thus reproliferating the stomach? Many thanks.
I have heard fresh cabbage juice is amazing for healing gut linings. Do a search on "cabbage juice gut healing", or something similar.... I know there's more vdeos/info on the subject.
Thank you for being prompt and answering the question of ordering additional pH packets my next question is on . Im on day 5 with two of my jars of sauerkraut I used 4 lb of sauerkraut with two carrots and one tablespoon of salt. I no longer see very many bubbles on this day five everything smells good and nothing came through float and the sauerkraut is all still under the brine. I started a jar 3 days ago and it is no longer bubbling much at all. It does bubble a little bit when I push down on the weight and everything looks good. I'm concerned that at day 3 i dont see many bubbles,which concerns me.This sauerkraut is in a half gallon jar and it excreted some of the brine the first two days now it is not doing that anymore I have a pickle pipe on it and a glass weight in this half gallon jar. I only used two tablespoon salt and a half to approximately 11 cups I hope I'm doing it correctly because I do not see any more bubbles even though that half gallon jar is now day 3 concerned as I see very little activity . It smells great and it's 75 degrees in here. I ordered some strips but they won't be in till day 7 from Amazon as I am now too afraid to use the meter that I did not properly set up. Should there be more bubbles floating up on day 3?
I think your a-ok with everything. When dealing with wild microbes it's hard to tell them what to do for X amount of time. I've had many sauerkraut batches that didn't bubble that much but fermented perfectly. The end result was delicious 👍
Thank you for all the great videos. Please could you let me know if it is alright to buy sauerkraut from a shop that is displaying it on an ordinary shelf at room temperature not in a fridge and then taking it home and keeping it in a fridge until it's used up. Or do I have to buy it from a shop that is displaying it in a fridge and then take it home and put it in my fridge until it's used up?
Thank you once again - after the 7-8 days and ph had dropped to say below 4.4 do you put it in the fridge or leave it on your bench.
I have been making sour krauts for years and enjoy the taste and the benefits. My wife is a Japanese national, and we ate a lot of homemade Japanese pickles when I lived in Japan. We also eat Natto and miso soups. I am interested in making sour miso kraut and wanted to see if you have made this and what your thoughts are.
I haven't done a sour miso kraut but it sounds amazing!
My fermented vegetables aren't ready for me to eat until at least 10 days after, and my preferred taste is after three weeks. I usually have carrots and beets in jars on the counter for months. Unless there's mold growing on the top I don't move them to the fridge, and the brine is safe to use as culture for a new batch. I use the brine to flavor my noodle soup or rice congee before I reach for more salt. To preserve the probiotics in the brine I don't cook it with the food but only add it when the food has been plated.
Thank you for this concise but easy to understand lecture. I was wondering who were the producers of Lactic acid and Acetic acid.
Following some video's how to ferment whole wheat into sourdough I was acquainted with those acids but not knowing who were the
producers. Up till now after some months researching i did not succeed in producing sourdough. I guess the latitude
(51dgrees.51 minutes.5.7seconds Northern Hemisphere) where i am living is the obstacle to succeed. Thanks for solving one of my questions.
@Clean Food Living: Thanks; Much appreciated.❤
This video is simply great! You enlightened us so much! So, for example, with the cauliflower and the sauerkraut you taught us to make can I just keep it going for one month out of the fridge to finally get the benefits of a late fermentation? Some vegetables won't make that long and will be eaten out by the microorganism... thank you for another awesome video!
Yes you can do that. Things to watch for to make that length of time is successful.... 1. Brine levels will want to evaporate. Use a regular lid, loosely fit, to help reduce evaporation. 2. Take a ph reading once in awhile... making sure its always in the safety zone after day 5. Particularly with the cauliflower.
3. If you want to do more long haul ferments, I recommend The Easy Fermenter airlock lids. It will reduce babysitting of the ferments by 100% preventing evaporation and preventing any possible mold development on the top surface. You can pretty much close it up and forget about it.
Ps: I have discovered store bought cauliflower can have a high fail rate unlike garden or farmer's market produce. Just keep an eye on that. Good luck and have fun!
I tried cauliflower (store bought) with beets, never again. The small cauliflower that detached from the florettes was difficult to discern from clumpy mold/funk.
@@CleanFoodLiving
How wonderful she is❤
❤absolutely love you videos and education ❣️😊🤩🥰 one question, do I have to have or need a ph probe for my fermentation journey?
It's not mandatory, just a helpful tool;
God's Greatest gift to bhar
This video was just what I was looking for! I wanted detailed info and this gave a good overview/run down of the microbes involved and the target temp's/times. I've only ever made vinegar successfully - my experiments w/beer were atrocious! We had a customer at a restaurant in Philly I worked at that made vinegars out of wines that sell in the $200-500 range. He let me taste many, and they were among the tastiest substances of any kind I ever ingested. I tasted a tiny reminder of that complexity in a friend's fermented mix (it had multiple vegetables and fruits all combined). I really want to explore this process further
Also - if removing the trapped oxygen from the initial start is of benefit, could you vacuum out the air? I have a cap that allows you to connect a vac. pump to mason jars. It results in a sealed reduced pressure environment though. Would that be of detriment to the fermentation?
For vegetable fermentation, that type of airlock lid is great. I have one with a vacuum pump called The Easy Fermenter.👍
Hi,
Is there any combination of vegetables/greens that we should not ferment together?
Sauerkraut is a great Probiotic
🥬🥬🥬🥬🥬🥬🥬Fermented Cabbages in Glass 🫙 Jars, Thanks for the Demonstration Kitchen Lady♀️🌞🌐🚭🛡️🍿🎥WHITE KIM CHI!
❤❤❤❤
🙏
Have you ever heard of or tried fermenting sea vegetables like seaweed? Can this be done in seawater?
Great video. Very clear and helpful. If you aren’t already a microbiologist you probably should be. 😂
Great video iam just starting to ferment I have some going now been 3 days but wondering I have it sitting on my kitchen counter,do I need to keep it covered to keep it dark
No, regular room light is fine.
Love your presentations 😍
Question
After the 3 stages of fermentation, before placing the jar in the fridge, could I add other ingredients (eg.. A pear) for more sugar to slowly continue the slow fermentation in the fridge?
Sugar or other added ingredients are not recommended! It will continue to slowly ferment on it's own (without help) in the fridge. The cool temps of the fridge don't completely stop the process, just drastically slow it down.👍😊
nice mm fom india
Hi, thanks for another great video. I have a question. Can you use fermented juice from say sauerkraut as a sour cream culture to start sour cream or youghert? I have been following your videos for a while now and now make my own sauerkraut once a month and it is so great. I am so thankful I started watching your channel. Have a great day! /Barbara from Sweden
Yes you can!
@@CleanFoodLiving ´Thanks so much for your quick answer. Any idea the amounts, I can't seem to find anything when I google.
Try the ratio of 1 tsp per cup. You can dial that up or down depending on your results. Also, just keep in mind the kraut brine can alter the flavor a bit...but if that doesn't bother you, then all good👍
@@CleanFoodLiving the taste won't make a difference to me maybe the red color (I use red cabbage for my sauerkraut) might be interesting though :-) Thanks for the help, Maybe sometime you can do a video on making sour cream or yogurt.
I'm curious about that white device on your countertop 😄 Is it a water filter machine? 🤔
Do I leave the jars out at room temperature or put hem into the frige after about 5 days.
Do you need to burp the the jar when you do lacto fermentation?
Today I started my first fermentation. Green cabbage and Himalayan pink salt. I still need a digital PH meter and have been unable to find it locally, brick and mortar business. But, I expect I will find one over the next few days. I pray I don't have to go online at Amazon to get one.
It's bigger and more clunky, but perhaps a digital PH soil meter can do the job for you... providing it has a range of a min. of 2 up to 8 (read the package). Try hardware stores for this
Hi, What is that (Akai) device sitting just to the right of your sink? Is that a water distiller? Do you recommend it? Thank you.
It's a water filtration system. It's very good at purification but pricy. I bought it for when I lived in town and was on city water. Now I live in the country and have very good well water, but I keep using the Akai because it's too good of a machine, and was too much of an investment, to put in storage. Its 15 years old and still works perfectly.