I started down the fermentation road about six weeks ago, using advice almost entirely from this channel. I am using the lids that allow you to suck the oxygen out of the jar. I have done about ten jars so far and I have not seen one bit of mold or kahm yeast. I check pH and everything I’ve done has been in the 3.5 to 4.5 range. The only really funky smell I’ve had was from fermenting broccoli. I assume that is because of the sulfur content. I decided to eat it anyway and it tasted fine. Of the various vegetables I’ve tried, my favorites have been good ol’ cucumbers and asparagus. I just had the asparagus last night and it was delicious. My fermentation was just asparagus and garlic slices. After about five days, the asparagus was nicely tender with a mild flavor hinted with garlic. Oh yes, I also tried the hummus recipe from here. I’ll never waste my money on store- bought hummus again.

I have become addicted to your red cabbage with fennel and pear!!! Eating it every day. 😄

I only watched 2 of your videos and have learned so much!! Thanks for the great content and your knowledge.

Red cabbage sauerkraut with the lid you ranked the least able to succeed (Masontop silicone auto burpers) was the only 1 out of all my 7 ferments that did not pass the sniff test. Exactly as you said: foul so I had to yank my nose away immediately! Funny enough the pH was in the low 3s (3.1)! Thank you for proactively answering that if ANY 1 of the 4 fail, toss. Tossing! Keep up the excellent work, Adrienna, as you're helping me through my health condition with these fermented foods!!

It always tickles me when another of your videos drops at the perfect moment for me. Today I completed fermentation on a large batch of sauerkraut. This will be my fourth batch in my ceramic fermentation crock. It’s always a leap of faith in a crock because you can’t see what’s going on. In that first week, I can certainly hear it burping away happily though! I was a little concerned this time because the bubble activity even while I was squeezing and mixing the cabbage was astronomical. I was worried that I had possibly left a bit of soap from washing all my equipment. When I opened the fermentation this morning, the pH was between 3.0 and 3.5. All systems go! Thanks for another great video.

Thank you. I enjoy listening to your channel and have become more aware of Fermenting skills and some health benefits.

Crisp and clear as usual ! Thanks for the checklist. It well come very useful to me.

I just put my first two ever fermented jars into fridge after four weeks on the countertop! Yay :) Thank you so much for your videos! You are definitely one of my most important and helpful sources/guides. I made a large jar of sauerkraut from repurposed large jar of kimchi i bought long time ago. Just medium large head of cabbage and 2.5% of sea salt on chopped cabbage, let it 'wilt' most of the day, then added some caraway, stuffed it in with all the liquid, put couple large cabbage leaves on top with small glass bowl full of 2.5% saline solution on top and the lid on top just loosely... it bubbled fairly little i'd say. i was nervous about the small airpockets inside the cabbage visible all over the sides of the jar that seemed to developed during, repacked it several times. It was a little "sauerkraut-y" after a week, very mild, little better after two weeks and than i let it go two more. Never developed yeast or mold, so relieved! I did buy glass fermentation weights during and used them. First two weeks I checked under the lid every day, than just every other or third day. Second jar was 'pickles'. Bought two cucumbers, cut ends off, cut in halves and then each into spears, used garlic, dill (not the flower - next project to grow some, couldn't find any), stuffed it in with some bay leaf, filled with water, weighed it, dump the water out and dissolved 2.5% of the jar contents weight (cukes, water and all) in sea salt, put some large cabbage leaf over the top, weighed it down with small glass filled with water, put shrink wrap over loosely and put large round cookie cutter over it to keep it there. Later replaced with the glass weight and regular lid. Also never developed yeast or mold! Not a huge fan of the garlicky taste (love garlic otherwise), will leave it out next time, will add mustard seeds and something little sweet. Also, not a fan of spears, while they never floated on me, when you take one out, water goes in and you may run into danger of top not being covered, having to add new solution. No big, just mildly inconvenient. First try, sooo happy this worked! THANK YOU! So pumped to try more and play around. You may have created a monster :) Question, please: why do Koreans rinse Napa cabbages after salting and wilting? They say it would taste salty, but my sauerkraut or pickles don't. I am tempted to use 2.5% of weight of ingredients in salt and leave it in and add 2.5% saline solution if liquid needed and let it ferment on countertop for weeks. Also will play to leave out the fish sauce and salty shrimp to make it vegan. I love the traditional kimchi from Korean stores, but recently had "Cleveland" brand kimchi that is vegan and it was delicious! Also might try with just regular cabbage. My kitchen is fairly cold, now in winter it gets below 60F at night, and we put it to 66 only during the evening when in, only sometimes it gets warmer when cooking. This (and dishwasher clean jars and everything, spring water...) may have helped with the no yeast and no mold. Btw, Thanks for the education on reading a salt label! Sheesh, would never think that here in USA Inc. we add crap into salt. Although now it explains why some of mine stays nice in grains and some cakes up a little. Thanks again!

Thanks for common sense information presented in an easy to understand way without any drama.

Nice perfect to the point👍🏼 Thanks!!🤗

As a beginner I really appreciate this video and all of the work and effort you have put into educating people about the process of fermentation. I did not grow up in a family that used these techniques and I am very concerned with food safety. After watching your videos, I feel much more confident about providing my family with safe and healthy fermented foods. Thank you!

I don't have a video on that, but here's what you can do> AFTER the fermentation is complete, you can pour out half the brine and then add plain water. This will dilute the salty flavor. Keep it stored in the fridge. Due to removing 1/2 the brine, the kraut won't last for months on end like it would if the brine remained. Simply eat it within 2-3 weeks👍

Very informative video

I have been watching your vids for a long time now and I thank you for the valuable information and your knowledge.

Thanks for sharing 💜

Thank you 🌿

I just came across your videos and loving them! Specially the format, super clear and engaging. Could you so one for kefir using plant milk (hemp)? W the price of things these days I have decided to give it a try! Hopefully you post a kefir one! Greetings from Toronto!

Thanks!

Dear, I understand very well after watching your informative videos. You are doing great work for human health. Please make a detailed video on kefir milk and kefir bacteria also, thanks

Good video. I am awake so early because I am waiting for a video Premiere at 8AM CST on my channel. LOL. I love watching your videos. Thank you.

You are up late! 😅 I have enjoyed a jar of fermented carrots and beets in the past month. Thanks for the wonderful, clear lessons!

I don't have device to check pH value, then how I would know that pH is below 4.5?

Thank u sis. Appreciate ur wisdom. GLORY2JESUS blessings

Hello beautiful lady. A beginner here. The PH strip, is it any or there's a special one for this purpose? Also, how many days should my cabbage fermentation should take? Thanks

Do you throw the jar away? Also and the lid or is it washiable Reusable.?

I’m going to try my first cabbage this weekend. We keep a cool house during the night will that be a problem

Have you ever fermented nuts, like walnuts for example? How long have you been eating fermented foods? Has there been change any change in your health?

Can I use probiotics pill as a starter for fermentation instead of salt? Too much salt is not good for seniors.

Gee, I didn't know about the PH testing. I made red cabbage ferment and have eaten 2 jars of it. Hope I'm okay. I guess I'll pick up a tester. Thanks for heads up. Also hope I don't die. lol

How about if I don't have a measuring tool for PH?

I have question 🖐️ why does grandma say don't open the jar until it's done?

Is it fine to open your ferment from time to time during fermentation period to check for possible problems?

What average failure rate do you see in the real world - eg if you do 100 ferments, how many would you expect to have to throw away?

Is it safe to put ph papers directly into ferment?

I am getting sauerkraut that strongly smells like beer after 3 to 5 days. Is that a problem? How should I proceed?

I want to make a successful Einekorn Sourdough loaf. My white sourdough works fantastic every time when following your videos. The Einekorn sourdough is ending up heavy and doesn't stay edible for more than 24 hours because it turns into a brick! I think it could be the reduced amount of gluten in the flour, the oily nature of the flour or water to flour ratio. It is weird because the starter comes out fantastic every time I feed it. Help!!!!! I can't find an answer on your links.

Hi! I hope you or someone can help me. I have made fermented cabbage for the first time. In 2 days will be 2 weeks fermenting. I have bought PH strips, but the liquid has been consumed which I learned it happens, and it's ok. But I can not stick the paper in it since there is no water. I have another batch with plenty of water and showed me 5 to 6 in the pH colors on the strip. Could I assume it is good? Doesn't have mold or anything at all, smells good, and haven't tested it until I figure this out to be honest. Any thoughts? Thanks

how about a 12 month old brew I forgot about.. will it kill me.. I don’t expect an answer.. prove me wrong!

Want to know how long can these fermented vegetables be stored safe?

I so wanna try making sauerkraut but I fear that it may not come out well as water released by cabbage itself is so less that it is not enough for everything to get submerged. We ferment so many vegetables using salt Bryan, what dont we do the same in sauerkraut????

"Promo SM" 🔥

Thanks!