The best fermentation channel by far - Always has fabulous video walkthrough instructions - Many thanks

@asiagrabowska5092

9 ай бұрын

💯

It took me years to figure out what Swiss Chard was - mostly due to the U.S. to Australian translation issues (Candy Vs Lollies, Biscuits Vs Cookies etc) - it is the leafy part of Silerbeet.

@sabine4867

11 ай бұрын

Thanks for that. I alway's wondered what swiss chard was 😊

@nici5451

11 ай бұрын

And in german it's called Mangold 😊

@joannmcculley8253

10 ай бұрын

I just learned this year that chard is a modified beet, focused on greens and not root

I am glad that you patiently explain to everyone that fermented vegetables MUST be kept refrigerated after formation. For years i bought non refrigerated bottled sauerkraut without realizing that it lacked the healthy bacteria, the prime reason I was consuming this. I always pay more to buy the refrigerated kimchi now, and am seriously considering investing in the equipment you mentioned for making kimchi at home.

I was given a jar of fermented cabbage leaves, the last of a Bulgarian family's recipe. The jar sat unopened in my fridge for 7 years before I got around to tasting it. While it was slightly more sour than it would have been fresh the only drawback was the leaves had lost almost all their crispness. I added the leaves and brine to salads over a period of weeks with no ill effects.

Not only an absolute darling but a veritable powerhouse of well considered advice. Thank you for getting me involved with home fermentation. Also, a bit hello from Thailand 🙏

Thank you so much! I have so much swiss chard, siberian kale and eternal cabbage (I don't know if this is the right name, we say "ewiger Kohl" in german) and was going to ferment it the next days... Now I know how to do it! You're such a great teacher and I'm so happy I found your channel a few days ago 😊 Greetings from Germany 🤗

love this!

Excellent! Thank you!

Thank you so much for sharing your learnings with us all!

Great video. Well-presented and extremely enjoyable till the end. Thank you.

I am so glad I just found your channel. My fall Swiss chard is coming on strong. I may just have to try this. I have homegrown red onions and carrots too. Thank you

Exelent as always !

You are probably the best "how to" video I've seen! I love your methods, explanation and information. SO glad I found you! A+!!

Wow this was super informative. Bookmarked!

Thanks for sharing this kale fermentation info. I love the flat leaf kale and it's so prolific. Now I know what I will do with it all😋

Thank you, I grow both in my home garden. Will try next.

Thank you for sharing. I love your style and so informative 😁💚xx

I Love your channel! Your explanation ist just so easy to unterstand. Thanks you. 👍🏼😃

Thank you so much for your easy to understand and thorough instructions. Your detailed explanation of what, where, when, how and why gives me so much confidence to expand my fermenting repertoire. Love that you showed what a failed ferment looks like too; very helpful. 😊

Perfect explanation!! Love your video's

I feel very insecure with fermentation but now i see there's a safe way to test its health: measuring its ph. I wonder whether I can find de device to measure it here in Argentina. Thanks for your very clear guide into fermenting.

Your channel contains a treasure trove of valuable information. Thank you and God Bless you and keep shining your radiant light.

another gresat video, thanks for all the tips

Thank you so much your teaching is so informative and easy to understand I was always nervous about fermentation but now I can't wait to start thank you again❤

Now that I have a few fermentations under my belt, I’ll try this next! I still have quite some broad leaf kale in my vegetable garden, yay me! 😁😋🥳 Thank you!

Thank you!

Ooohh this looks so good…… I love your ferment recipes; you do a wonderful job of clearing describing what and how to ferment; thanks ; )

I have one question. I've been looking at yours videos and I think you rock. I'm a truck driver and I want to know if it can be done in the truck. I do spend way more time in the truck than at home. May God always bless you. Thanks

@CleanFoodLiving

11 ай бұрын

Well, it takes a lot of counter space and can make a mess.... I think it would be challenging. If you had an Easy Fermenter lid system that would at least keep it from spilling while on the road. And the entire cab would smell of fermenting cabbage! but I love your motivation!

@shakiepete7782

11 ай бұрын

@CleanFoodLiving 🤣🤣🤣🤣 it's not just motivation I can assure you. As a truck driver my diet is horrible and it's definitely caused me gut issues. I've been searching (you know web md) and I know I have these issues. And I believe that healthy gut bacteria can help me. I'm a truck driver and we rig everything and make it work 🤷‍♂️

@CleanFoodLiving

11 ай бұрын

Are you ever off the road? You could do a big batch ferment then take the jars on the road with you already made. You can also buy fermented sauerkraut from some stores that have a refrigerated health foods section. But only buy if it's refrigerated because that means it has live probiotics in it. The stuff of the shelves does not. Good luck!🌼

Thanks for sharing, very informative 👍

Great, clear detailed info. I am new to growing fruits/veg & I have some Swiss chard for fermenting. Never fermented before so this this video is priceless.❤ Will share it. Thank you❤️

Thanks so much 😊

Your a lovely lady 🌷🌷🌷🌷 greetings from Roermond in the Netherlands 🌷🌷🌷🌷🌷🌷🌷🌷🌷

Yes excellent from the U.K.

Yes I’m a diehard hahaha I like to ferment but I have not done this one. I learned a lot from your video thanks😊

What a grate video - very informative😊👍 I to grow kale and carrots in my backyard, and ferment it❤️ I have Half tall, Black magic, Dino, and a mixed-colors variety of carrots. I finely chop up a mix of all the different vegetables, and ferment together😋 It ends up really yummy, and I always stir it in with some of my fermented milk (with 10 stains of probiotics) and top it with my prebiotic fiber crackers (broken up)😋 I eat that the way other people would enjoy yoghurt with granola😄 I’ve only been fermenting my vegetables for five days tho🙃 so I will definitely try leaving it out for longer😃

Excellent! You covered all my questions. I fermented garden kale and Bok Choy separately with other vegetables a year ago that came out quite well, but going in I was unsure if those were fermentable at all or if I did them right. Now I know! Thanks so much.

Have you tried this with collard, mustard or turnip greens? We always have so much of those here in the south. Thanks for the video!

@MFJoneser

10 ай бұрын

Wondering same thing!!

I love your videos … clear, concise and relevant information. I am curious if you have ever tried adding the contents of a live probiotic (dietary supplement) capsule or two to store bought veggies. Would that provide enough beneficial bacteria to kick start the process?

@tanyakilbane7636

11 ай бұрын

Or a splash of kombucha?

What I’ve leaned here is that, as a beginner, I should steer clear of the kale until I’ve had some successful fermentations.

Thank you for sharing

Trying to grow my own

Ok, after a farmer's mkt busit on Tuesday & an Amazon delivery on Wednesday... I'll be fermenting, youve inspired me. Can I add other veg: radishes & jalapenos for some added kick. Ir dluced fennel bulb or red bell pepper for sweetness? I really appreciate your clear, concise directions.

@CleanFoodLiving

11 ай бұрын

Yes you sure can👍😃

Never double dip it. Great reminder

My son in law brought me some chinese cabbage I think I might try this with. I have some pak choi in my garden that I will add as well. these should work fine I'm guessing and I will add garlic, onion and carrot. I'm going carroway route too. :)

@CleanFoodLiving

11 ай бұрын

Chinese cabbage is also great to make white kimchi with (non-spicy): kzread.info/dash/bejne/gJOj29OIYsKecaw.html 😊

Question: does the .."4.5 PH measurement by day 5" .. apply to all fermenting vegetables (such as beets, beens,) or just to "leafy greens"? Thank you, and SO appreciate the work that goes into these videos.

@CleanFoodLiving

11 ай бұрын

Yes it applies to ALL👍🙂

I love your videos and the information you provide.I do have a question: I have an ionizer, so I was wondering whether you would suggest using acidic water to start. I can do a pH of 2.5, 6.0 or start at a neutral 7.0.

@CleanFoodLiving

9 ай бұрын

I'd say start with 6.0

Does the fermentation lessen oxalates?

just a tip for you viewers that are on city water you have to use distilled water or you risk losing your fermentation.

I just love your Videos, they are full of tips and tricks. But could you let me know when is the weight removed. And do I have to keep the jars in the refrigerator although I'm not eating from them? Thanks for your help.

@CleanFoodLiving

10 ай бұрын

Remove the weight when it's time to move to the fridge after the fermentation period on the counter. Yes it must always live in the fridge after that.👍

@alexbonn6589

10 ай бұрын

@@CleanFoodLiving thank you so much for your quick response. I'm new to fermenting and only started my first jar "carrots with dill, garlic and ginger" 12 days ago and was not sure. But thanks to your videos I felt inspired to give it a go. And now with your answer move onto the final stage. Thank you so much for that.

After 7 days i always stop Fermentation but i have ph. Thermometers coming thanks god tomorrow ill be here

If we add other vegetables to the kale or chard, can those be store-bought or no? Excellent video. Subbed!

@CleanFoodLiving

9 ай бұрын

Yes they can👍

How long the fermentation lasts? Thank you.

I dehydrate kale before fermenting it try it

Great videos! I’ve been doing ferments of various types (both vegetables and vinegars) for a few years, but have never tried chard or kale. Since they seem to have an issue with some failed starts, would it be possible to just add a teaspoon of brine from another successful ferment, at the very start, to give those transplanted critters a new fertile home to begin another renovation? 😊😊😊

@CleanFoodLiving

5 ай бұрын

Yes you can 👍🙂

Can i put my raspberries in with Kale/chard mix?

What of you lightly massaged your kale first the put it through the fermentation process, along with the chard. The Kale won't be so tough to eat, lightly massaging your Kale makes it better, whether you ferment or not. I really try to eat Kale on the regular. 🕊🌿

Hello, I’m new to fermenting and have a question. Can you please explain how one would know how long to ferment for. As with the kale, since the ph levels were good at day 3 and spoiled at day 20, would it have been good to have stored them a lot sooner? How do you know when there’s enough probiotics?Thank you in advance!

@CleanFoodLiving

11 ай бұрын

I recommend watching this entire video about how long to ferment 👍🙂 kzread.info/dash/bejne/ln-Lmc-FnrbehZc.html If I had checked in more frequently with the one that failed, perhaps storing it sooner in the fridge could have saved it... but I wouldn't have known it was failing with smell and ph until it was too late anyway.... Sometimes fails happen in the world of fermentation. I've tossed my fair share! Dont let a fail hold you back from trying again if it happens 👍🙂

Can I also do this with collard greens

@CleanFoodLiving

10 ай бұрын

I haven't done it, but it would probably work too!

We truly need your beauty secrets please- is the fermented foods the secret? You have no wrinkles or age spots. I’m 35 & desperately need your secret please. Btw I have just started fermented foods thanks to your channel. Thank you so much for your videos!!!

@CleanFoodLiving

11 ай бұрын

I'm thinking of doing a skincare video later this fall🙂

@ht8259

11 ай бұрын

@@CleanFoodLiving I would really love that, thank you!

a question . Is it possible to open the bottle from time to time?

@CleanFoodLiving

25 күн бұрын

Yes you can 😊👍

I would like to ask about onions, fermented for five days, and on the fourth day there is a greenish area (not on the surface). I add that the container has garlic. Should I throw away the content?

@CleanFoodLiving

11 ай бұрын

No, its perfectly fine. Garlic contains both sulfur and amino acids and when they combine they can create blue / green pigments. This reaction typically takes place when the garlic is exposed to acid ... such as the acidic brine of a healthy ferment. 👍🙂

@librossalvados3463

11 ай бұрын

@@CleanFoodLiving Thank you very much, so I won't throw away the contents of the onion pot. Another question: in fermented red peppers, is it normal for a white coating to appear on the surface? This does not show up in cucumbers and fermenting onions, although it does show up in red peppers. Should I throw it away or is it beneficial? Is it part of the process?

@CleanFoodLiving

11 ай бұрын

@@librossalvados3463 Sounds like kahm yeast which is harmless. I did a video on it here with examples: kzread.info/dash/bejne/goWZmJuOd9fekqg.html

Lease let us know how much water to salt brine. I am halfway through making this and don't know the salt water ratio! Thank you you.

@CleanFoodLiving

10 ай бұрын

It's in the written recipe here: cleanfoodliving.net/recipes#fermented-kale-recipe

@janicemccarthy398

10 ай бұрын

@@CleanFoodLiving this is not a link as I pressed on it...nothing. Please straight forwardly communicate in your videos the ratio if salt/water and then there is no confusion. I had to guess the ratio as the fermenrion is now finished and sitting on my benchtop.

@janicemccarthy398

10 ай бұрын

I am in Australia, not the States.

@daveharness70

9 ай бұрын

@@janicemccarthy398 I clicked on the link. It worked. Here is what it had for the brine: Add 15-18 grams salt of any size grain size to 350ml of water and mix thoroughly. This is enough brine for 1 quart/liter jar. Or Add 1 tablespoon fine grain salt to 1.5 cups water and mix thoroughly. This is enough brine for 1 quart/liter jar.

Nothing failed on me yet lololo

I thought fermenting was a useful off grid Tool??? But you have to refrigerate it?????

@CleanFoodLiving

11 ай бұрын

It will be ok for about 2 months on the counter, before needing cold temps for long term storage. If no refrigerator, one can keep it in a root cellar that's below 55 degrees like our ancestors did.

You are creating CO2, the Globalists can't have that LOL🤣

Thank you so much! I tried fermenting vegetables a few years ago and I didn’t trust it at al… Your information is SO thorough, now I dare to try again! 🫶