FERMENTATION FUNK PREVENTION - Video #5 in the Series

Рет қаралды 17,255

Күн бұрын

I will share with you ways to prevent mold, kahm yeast and brown layers with vegetable fermentation. This is video #5 in my Fermentation Funk Series.
Information in this video was learned from Kaitlynn Fenley and The Cultured Guru School of Fermentation. cultured.guru * fermentation.school
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🫖BUY ME A CUP OF TEA!
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➡️WEBSITE: www.CleanFoodLiving.net
➡️SHOP ALL MY FAVORITE FERMENTING PRODUCTS:
www.cleanfoodliving.net/veget...
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➡️ SUGGESTED VIDEOS:
⭐Fermentation Funk Playlist:
bit.ly/3PIVeFK
⭐Video #1 - Kahm Yeast:
• KAHM YEAST on FERMENTE...
⭐Video #2 - Mold:
• MOLD on FERMENTED VEGE...
⭐Video #3 - Slimy Brine:
• SLIMY BRINE in FERMENT...
⭐Video #4 - Brown Layer:
• BROWN LAYER or BROWN B...
⭐ Fermentation Recipes Playlist:
bit.ly/3wBju3O
⭐Fermentation Education Playlist:
bit.ly/3DIuroj
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➡️ CHAPTERS:
00:00 Intro
00:50 Mold
04:40 Kahm Yeast
03:45 Slimy Brine
08:14 Brown Layer
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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 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 KZfaq 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.

Пікірлер: 62

@mainakibuchi 7 ай бұрын

Props to❤Clean Food Living❤for all the homemade preserved delicacies we've been enjoying over the years, and that she's provided excellent tips and tricks on how to go about preparing safely and deliciously!

@TomCrosman 7 ай бұрын

Agree!

@msimog Ай бұрын

A great Instructor

@mainakibuchi Ай бұрын

@@msimog Kabisa!👍

@TimorDa 7 ай бұрын

I just love your videos. And thank you a lot for providing always metric system units. It should go without saying but many, many don't.

@et1097 7 ай бұрын

Living in France I use hermetic jars specially for fermentation. It comes with a rubber ring seal and metal frame lock. The brand is Le Parfait. When fermentation starts there is a force pushing out the air that was presence inside the jar. Pretty efficient since I don't have any issues with kahm or mold developed during fermentation period.

@smas3256 6 ай бұрын

Hard to find when I starting and had forgotten about those jars my aunts used in USA. If they fermented food, IDK. Your comment is appreciated. Thanks. Gonna look for some specifically for fermenting. I've plenty of ball jars and mason for canning.

@oaklejant 5 ай бұрын

Do you mean that no top lid valves,... are needed? They allow air pressure to scape and prevent air to comr in?

@et1097 5 ай бұрын

@@oaklejant The lid that comes with The "Le Parfait" jar is glass which is held with a metal frame lock system. A rubber ring seal to be put around the glass lid. The inside air generated from fermentation is strong enough to escape through the rubber seal but the outside air is not strong enough to go inside the jar.

@selinagross1410 7 ай бұрын

You are the real deal! I pray everyone finds you!

@daveharness70 7 ай бұрын

I just opened and tried my fermented kale and Swiss chard this morning (thanks to your video) One jar had just a little bit of Kahm yeast. Smelled great. Never consumed this before, so wasn't sure what to expect. It was good. I have more kale and Swiss chard in my greenhouse and will be getting the next round going. Your videos are excellent!

@hackepetersemmel7714 7 ай бұрын

This series is extremely helpful. Thank you!

@jessiep2931 7 ай бұрын

Thank you for these videos. I have learned so much from you! I’ve got 2 more weeks to go for the apple vinegar and I am happy to see that my apples look just the same as yours.

@georgiosdretakis8617 7 ай бұрын

Why do you do so good work ? You are unique

@PardieDiem 7 ай бұрын

I had to buy a mini refrigerator for my fermentation items, freeing up room in the main refrigerator.

@susanfreeman6350 7 ай бұрын

@PardeDiem, I had to laugh at your buying an extra refrigerator. It’s unbelievable how much space my fermentations take up in my frig. Between, kefir grains, milk kefir, sourdough starter, sauerkraut, and whatever other vegetables I have fermenting, it takes up quite a lot of space. My poor husband is always worried that he’ll accidentally eat or drink something that he’s not supposed to consume…like the kefir grains instead of the actual kefir. So funny.

@warsanismael7739 6 ай бұрын

Thanks for your video, I made😊my fermentation food (beetroot, 0:06 cabbage and paprika) Last Thursday and looked great thank you so much

@AudioTruyenLangQue 6 ай бұрын

Thank you so much! I needed this valuable information! I came to your video and much needed information. This is God's answer for me! Thank you, thank you.

@elizabethestherfernandezde3924 7 ай бұрын

Miss yo he preparado kimchi, chucrut remolacha con cebollas, zanahorias y no he tenido ese problema, vivo en Barranquilla colombia

@buzzbair2 3 ай бұрын

I can throw your videos. They are very informative and fun

@JohannaVeerenhuis 5 ай бұрын

Ah, thank you so much for this helpful video again! If I had enough funds I’d buy you a tea, but if ever you wonder off to The Netherlands, I’ll cook you a meal! 😘 Thanks to you I’ve made my own apple vinegar, I have some liters now and more on the way, and I made Christmas gifts from them. Also, thanks to you, I’ve made my own sauerkraut now and it is delicious, and it seriously helps me with some gut issues I had that I won’t ruin your appetite with… 😜 I love the sauerkraut with Schwarzwälder Schinken and apples or grapes. 👌 I served it as a side on a dinner with friends recently and now they want to make it themselves too, so I sent them all to your channel. Maybe that’s half a cup of tea… 😉😘

@davidpattullo4881 7 ай бұрын

Thanks!

@CleanFoodLiving 7 ай бұрын

Thank you so much!

@violetashipperview5513 7 ай бұрын

Can you make a video about how to remove dark spots from pimples naturally? PLSSSSS❤

@dennisskurnack1740 7 ай бұрын

I'm lazy, so I load all of my jars, lids, and other equipment into the dishwasher, and wash on the sterilize setting. and do a thorough scrub down of the work area and have no issues with funk so far.

@Bella-nv2yp 7 ай бұрын

Do you have any experience for fermentation of cheese to turn it to blue cheese? Thnx

@dynawmn 7 ай бұрын

Just found your YT Channel and fairly new to fermenting. Have been learning a lot watching your videos. I was checking out the fermenting gear you use and wanted to let you know the links for the digital PH meter for liquids and solids and the Fermenting Crock set are reversed. The link for the PH meter brings up the crock set , the crock set link brings up the PH meter.

@CleanFoodLiving 7 ай бұрын

Thank you for letting me know so I could fix it!

@DOGOID 7 ай бұрын

What scenario would you not weigh all foods together for the salt measurement? Is that a common mistake that some people make ?

@rlcwallpapers 7 ай бұрын

I have some unripe tomatoes in a glass container and they started to develop some white layer on top, what can I do to fix it, is it safe to eat like that.

@user-bb3hu2kb7b 3 ай бұрын

I fermented some tomato salsa and a scoby formed on a couple of the jars. Is this safe?

@randydennis3083 5 ай бұрын

I enjoy your channel very much. I thought I heard you reference a recipe for a red cabbage, beet, and raisin kraut. If I am correct , could you please send me a link to this recipe. Thanks Deb

@CleanFoodLiving 5 ай бұрын

kzfaq.info/get/bejne/rZuVial3s7fLeKM.htmlsi=HLmHVoRdg-9nw6Hh 🙂

@sel7245 7 ай бұрын

I never had mold. But since mold can not exist without oxygen, (and below PH 3,5). Since Co2 is heavyer than "air/oxygen"..Maybe adding just a little bit of sugar could kick start the Co2 production and eliminate oxygen.

@oaklejant 5 ай бұрын

Looks like you have some fermentation filled jars on top of your refrigerator. Not sure if it is the right cool place for them as the heat comes from the back of the appliance.

@pinschrunner 7 ай бұрын

Our hot humid Florida climate has left me Leary of fermenting even though I want to

@frodolives55 7 ай бұрын

I live in a rain forest in Panamá; I have several ferments &3 tinctures going right now. You just have to check the ferment a day or so sooner than recommended.

@elizabethestherfernandezde3924 7 ай бұрын

Buenas tardes

@patrickrealestate-8193 7 ай бұрын

Does the brine need to cover the fermented vegetables while stored in the fridge?

@CleanFoodLiving 7 ай бұрын

Once in the fridge, it does not matter if covered fully.👍

@patrickrealestate-8193 7 ай бұрын

@@CleanFoodLiving thank you. I ate my first homemade fermented vegetables and mushrooms today. 🤗

@ygalel 7 ай бұрын

For me, making the brine too salty made it often slimy.

@billbearback2591 7 ай бұрын

another great presentation , i wonder if anyone see my comment and can advise me , i ve been doing the white kimchi successfully but the last batch seemed to go off about 6 wks being used from the fridge , it looked right smell was good taste fine but went thru me like a dose of salts , i mean really , it happened twice in a row so i dumped it , anyone have any ideas

@smas3256 6 ай бұрын

About if anything went wrong? Nope. I'm not a MD but a good cleansing is supposed to be healthy. I think.

@billbearback2591 6 ай бұрын

@@smas3256 well it went thru me like a dose of salts LOL

@ThuLe-eh1xe 7 ай бұрын

I know that this question is not about fermented food. But i know that i can trust you with your answer: what do you use to clean and sanitize toilet, bathroom, kitchen, tiles on kitchen floor, shower floor, grout on shower walls to make them clean and white? I know that bleach works, but bad for health. All in all, i want the grout on the shower walls ( between tiles) white, clean. Thank you.

@gissybatyah 3 ай бұрын

Borax

@ThuLe-eh1xe 3 ай бұрын

@@gissybatyah thank you. Where can I buy borax? In grocery store, home depot? How can I use to clean the shower floor and grout between the tiles in shower room? And in toilet bowl? Does PINK STUFF brand work as well? Thank you.

@gissybatyah 3 ай бұрын

@@ThuLe-eh1xe do you have a walmart nearby?

@ThuLe-eh1xe 3 ай бұрын

@@gissybatyah yes, I live in USA. Walmart sell borax? How do we use it to clean the grout of tiles and shower floor and toilet? Thank you.

@gissybatyah 3 ай бұрын

@@ThuLe-eh1xe there are many youtube videos. Look them up

@leelaural 7 ай бұрын

could you tell me why my perfectly crunchy fermented pickles became like mush in the refrigerator?....so dissappointing....

@CleanFoodLiving 7 ай бұрын

How long were they in there before they turned to mush? Was the brine at all viscous?

@leelaural 7 ай бұрын

no the brine looked okay....pickles tasted good, firm....they were in the fridge for several weeks....@@CleanFoodLiving

@SouEuMesmoAqui 7 ай бұрын

I just made my first Sourkrout. During the fermentation it was under it's liquid. But now that it is fermented and in the fridge there is not much liquid and it isn't under the liquid. Is this ok?

@CleanFoodLiving 7 ай бұрын

Once in the fridge it's not a problem. Also with sauerkraut the case of disappearing brine is typical.

@jessiep2931 7 ай бұрын

Thanks!

@CleanFoodLiving 7 ай бұрын

Thank you so much!