I made this recipe last week. It is absolutely delicious! It seems to be getting even tastier as it sits in the fridge. Great recipe! I’m sure I’ll make more before the end of the zucchini. Thanks so much!

I love your channel! You are you such a joy to watch. No endless chat but straight to the point. Much appreciated.

I learned a lot about fermentation from your videos. Thank you for the recipes.

Your presentations are so thorough and informative. Well done

Thank you for your time and your excellent videos God bless y’all

We made this and it is amazing. We absolutely love it. Thank you so much for sharing.

I'm new to making fermented foods so thank you so much for this delicious recipe and your clear and simple instructions. Having great fun watching the colours and bubbles rise and giving my garden produce to family and friends. Wishing you peaceful, easy and delicious days🙏

Your right! This is so delicious! We ate more than half of the jar!! Love your videos!!

Thanks for making ferments easy and safe to follow. The zucchini relish is too good for words. Fermented beans are awesome too. Your to the point video's are very well done. The information included turned a never fermenter into a pro, thank you so much.

Thank you for this delicious recipe - my favourite so far. 😋

You’re a very good teacher!!!!

clean food living, i always taste my ferments before going through the final fermenting process to establish a taste baseline then compare after 2-3-4-7 days. then you decide where it ends to stop. i will say this about your video's - they are very detailed, informative, well researched. thank you!!

Thank you for this excellent tutorial on fermentation. Sending best wishes from South Africa..

❤just having a fresh a sarekroud right now lololo goodness it's so good i stop the fermentation my ph. Was under .50 i start at over 5.79 so happy and delicious thanks my dear friend for your teaching ❤.

I'm happy I've found your channel. You're a master at explaining and at last, thanks to you, I've become successful at fermentation! Thank you

@CleanFoodLiving

11 ай бұрын

Fantastic!

Sounds like another keeper recipe! I made your fermented beans a couple times now, with pinto beans and my hubby and I just love them on our salads. Thank you so very much for all you do, you are an encyclopedia of all things food! God bless you!

@CleanFoodLiving

Жыл бұрын

Love hearing the success of your fermented beans! Blessings🌻

Gonna try this tomorrow!

Love your videos!

Always good to have another recipe for using the inevitable over-abundance of zuchinni from a summmer garden!

I love your videos. I'm making this!!!!

Really great flavor , I added in some carrot and got a good crunch too. Thank you very much.

Outstanding presentation

Made this one recently… MAN IS THAT GOOD! Love it! I chopped mine much finer and all was good. I eat it by the spoonful right out of the jar (no double dipping lol). Have also put it on my falafel wrap and on my husbands burger. Just delish… thanks for a great recipe!

@CleanFoodLiving

Жыл бұрын

That sounds wonderful!

I got so many Zucchinis, I‘ll try your recipe! Thank you!

Yummy!

I made it already twice and it is delicious. I love spice, so I use a little bit more garlic, ginger and pepper :) Thank you so much for this recipe

@CleanFoodLiving

Жыл бұрын

That Sounds great!

This is my first time to see your channel. Fantastic tutorial video. Plus, it looks absolutely delicious!

@CleanFoodLiving

Жыл бұрын

Happy to have you stop by!😊

I loved your channel, so I'm a new subscriber. Thank you for your delicious recipes.

@CleanFoodLiving

Жыл бұрын

Happy to have you!

I love watching your easy and delicious fermenting videos! Thank you! Our fermented cabbage was a hit and the zucchini is on our kitchen counter- day 1 😊

@CleanFoodLiving

Жыл бұрын

That's great!

@CleanFoodLiving

Жыл бұрын

How did it turn out?

@donnaceliano-stover9225

Жыл бұрын

I thought I was following you, yet you’re following me 🤣😂😅 I just had it with my salad for lunch!!! How’d you know I’d be eating it today!!!! Probably because you mentioned 3-4 days on the counter! I think it’s scrumptious! I did put some garlic 🧄 in and really like it!

@CleanFoodLiving

Жыл бұрын

When I clicked "reply" it brought up your zucchini comment in addition to the hemp milk one... so I thought I'd ask since I love hearing how people's ferments turn out. 🙂 Blessings!

Thanks!

@CleanFoodLiving

8 ай бұрын

Thank you so much!🌼

I absolutely love your recipes and easy-to-follow instructional videos. Thank you!

Great info, anyone could make this with your tutorial!

I like your hair 🥰. Thank you for the recipe

I can't wait to try this tonight! I have lots of zucchini!

@CleanFoodLiving

Жыл бұрын

Exactly, its zucchini season!

You are an excellent teacher! I love the way you speak. It is so calming and reassuring. I am new to fermenting and very nervous about trying it. I have fear that the jars will explode. I really appreciate your gentle, clear, thorough way. It is so helpful! When you use the paper towel and the rubber band as the lid, is the paper towel doubled up? Or just one sheet? I couldn't tell in the video. Thank you for taking the time to make these quality videos. You have a great talent that can help a lot of folks who are new to this stuff :)

@CleanFoodLiving

Жыл бұрын

Single or doubled is fine either way, no prob👍I'm so glad you're finding my videos and 'approach' helpful🙂

Köszönjük!

@CleanFoodLiving

Жыл бұрын

Thank you very much! Blessings to you!

I look forward to hearing about your new creations, especially like this one where you combine many ingredients. I created a bell pepper, garlic, dill, lemon, hot chili pepper, peppercorn, lemon recipe that was amazing! I'm curious about fermenting jun kombucha next, and I don't find alot of info online, and some is conflicting. Perhaps you can expand more into fermented drinks also? I'm on track for complete, wholistic health and seek out recipes that support that - like yours - so I am staying tuned into your channel! Thanks so much!

@CleanFoodLiving

Жыл бұрын

Your fermentation creation sounds amazing! I'm looking to expand on different fermentations in the future.🙂

This looks wonderful! Will it last longer than a couple weeks?

Thank you for this video. I’m excited to make it and just ordered the grinder. I love the flavor of dill so that really grabbed my attention. I also viewed your sauerkraut video which looks yummy so I’m going to try that after this one. I like your instructions, quick, to the point and easy to listen to. Quick question: Can I reduce and make 1/3 this recipe and still come out as yours does? 3 pints at once would be too much for me. Again, thank you.

@CleanFoodLiving

Жыл бұрын

Yes you can!

God I love your channel. But the rock tip was above and beyond. Thanks! I love when KZreadrs suggest low budget alternatives. ❤

Made this last week and Holy Cow this is EXCELLENT!!! good thing I made 4 qaurts already scarfed 2 down. Made it just like you said and it nails every taste I was looking for. Next time I make it gonna skin the zucchini, find the skin a little tuff, put those cherry bomb peppers in it and 2 heaping teaspoons of árbol Chili and alot of Dill. It tastes like a vinager. PHENOMENALLY DELICIOUS!!!

@CleanFoodLiving

Жыл бұрын

FANTASTIC!!

@shtmouth

Жыл бұрын

@@CleanFoodLiving think I like it more than the Sauerkraut I have been eating for years. Next time I make this gonna cut the zucchini in different sizes. Did a 6 day ferment and cutting it real small it isn't the perfect texture. Gonna hafta try your Pickles next oh and the mushrooms are a definite must have.

@CleanFoodLiving

Жыл бұрын

Awesome enthusiasm! Keep me posted on how the pickles and mushrooms turn out for you 👍

Love you videos! They’re just brilliant. How would someone make this but, make it sweet? TYMIA

@CleanFoodLiving

10 ай бұрын

You could add a little honey or sugar but it will change the fermentation speed and time.... and will shorten how long it lasts in the fridge. So if you do it, it may be ready quite fast in 24 to 48 hours.

This looks yummy! My next ferment 😊 once in the fridge how long will it last? I know you said weeks but is that roughly how many? Just so I don’t make to much if it’s only a couple of weeks 🙂

Just made a 2nd batch today… wish I could think of more ways to use it!

Just found your channel and love it! Thanks for inspiring me to start fermenting. I'm going to make this zucchini relish. Just a question, how long does this last in the refrigerator. Does it last as for a long time or does it have to consumed in shorter time? Thanks so much.

@CleanFoodLiving

Жыл бұрын

This is a short term fermentation. I'd say it will last 2 to 3 weeks in the fridge... it doesn't have endless refrigerator life like the store stuff.😊

On my second batch. Even my families veg haters love it x

@CleanFoodLiving

Жыл бұрын

Wonderful!

I stumble upon a video of yours this night and I am so in love with your gentle voice! I didn't find a green tomatoes fermenting recipe in your channel.. is there one? Or do you recommend some? I apologize for my english, it's not my language but I hope I made myself clear enough... Blessing from Italy, lovely lady!

@CleanFoodLiving

Жыл бұрын

Hello Nonna in Italy! I don't have a fermented green tomatoes video, but I have had several requests. Perhaps I will do one next summer during tomato season🙂

@nonnapapera3044

Жыл бұрын

@@CleanFoodLiving good to know! Thank you

I’m interested in your fermenting recipes. Do you have any printable versions

New at fermenting. Can this be done spearing the zucchini?

This is my new favourite ferment! You mentioned it will last for weeks , but I thought ferments lasted months.

@CleanFoodLiving

Жыл бұрын

The Fermentation 'lasting' period is quite variable based on many factors. I did a video on your question of why some ferments are long and others short. It will cover all the bases😃 Check it out here: kzread.info/dash/bejne/ZKt5pLWrodS0h7w.html

@marizzi1

Жыл бұрын

@@CleanFoodLiving The link you provided leads me back to this zucchini relish video

@CleanFoodLiving

Жыл бұрын

@@marizzi1 Sorry about that! Take two on that link: kzread.info/dash/bejne/qHZrw7ujdqncpco.html

This is outstanding ! Have you ever canned it ? I know that it gets softer when it’s canned but it might be nice for long term storage. Care to do a canning video ?

@CleanFoodLiving

Жыл бұрын

I haven't canned it since the heat would kill the probiotics. No canning videos planned for the future, sorry!

@sandwalker65

Жыл бұрын

@@CleanFoodLivingI didn’t know that. Thanks for getting back to me with that info.

Hello and Thank-you for your videos. Do you have a fermented cucumber pickle video? Website for recipes?

@CleanFoodLiving

Жыл бұрын

Not yet🙂

I have made this twice now and love it. This time I left it for 5 days and my jars were not filled to the top after the weight was in place. The brine has a white film on it and seems softer than my other batches. Is this ok ?

@CleanFoodLiving

Жыл бұрын

The softer texture is due to the extra 2 days of fermentation. The white film is kahm yeast. Other than being unattractive, its harmless. Scrape it off by removing the top layer of relish, then place relish in the fridge. I personally found the 3 day fermentation period to be the sweet spot for this recipe 😊

I’m making this today. May I substitute dill leaves & seeds with fennel?

@CleanFoodLiving

Ай бұрын

Yes!

can you ferment meats like hotdogs ?

Have you made a fermented giardinara? I wonder if it would work, or if the oil changes things.

@CleanFoodLiving

11 ай бұрын

The oil changes thing so I don't recommend that method with this recipe.

I've got 3 bottles of your fermented cauliflower done and in the fridge and I have a sauerkraut going now as we speak. This video is my next experiment.

@CleanFoodLiving

Жыл бұрын

Exciting! Let me know how they turn out 🙂

@Gdwmartin

11 ай бұрын

@@CleanFoodLivingit turned out great. However I couldn’t eat it all before it spoiled. This year I’m going to make a smaller amount and see how that goes

@CleanFoodLiving

11 ай бұрын

@@Gdwmartin Good to hear it turned out great! 👍

I read through all of the comments but I was wondering if I can substitute the dill for something else. I have basil, oregano, parsley and rosemary. Also can I use mustard powder. I really need to use my zucchini’s and capsicum as they are about to spoil 😭 Thank you so much. I love your recipes! I’m also about to make the fermented asian slaw and thought I could do this recipe also 🤓

@CleanFoodLiving

10 ай бұрын

You can certainly experiment with those herbs. Go very light on the mustard in powder form, it can overwhelm easy. Even too many mustard seeds in whole form can overwhelm. Good luck!

Hello! I'm just getting into fermentation methods and I was wondering if fresh green beans work with fermentation. Also, I was wondering if I could freeze them after fermentation for a few months. Thanks, Peter

@CleanFoodLiving

Жыл бұрын

Hi, yes you can ferment fresh green beans and they're delicious. Freezing kinda ruins them though. Best to keep them in the fridge after about 5 days of countertop fermentation.

@peterrichardson1054

Жыл бұрын

@@CleanFoodLiving I was wondering about that. How long would they last in a fridge/middle shelf? Thanks.

@CleanFoodLiving

Жыл бұрын

Making sure they remain completely submerged under the brine.... a few weeks-ish, perhaps up to a month... Possibly longer? Truthfully, when I've fermented beans they never lasted that long because they're so delicious, eating one turns into eating twenty. (I added garlic cloves and fresh dill flowers for the ferment) They won't go bad, they'll just over ferment meaning they can become overly sour or mushy... undesirable to the taste buds. But again, not spoiled.

I tried this and after 3 full days the ph was only at 4.9. Is it safe to eat? There was much bubble action, did I do something wrong? I feel I followed your steps pretty spot on.

@CleanFoodLiving

3 ай бұрын

4.9 at day 3 is ok, but any ph above 4.5 after day 4 is not. Possibly recalibrate the PH meter to make sure the reading is accurate. Or try a PH paper strip and see if it turns bright orange.

@johnandsheilaalderson

3 ай бұрын

@@CleanFoodLiving thanks. It’s a new meter, was just calibrated

I was just thinking of this relish, but trying to come up with another way than canning it, and up came your video! BUT, I don't have any lemon/lime juice on hand, Vinegar?

@CleanFoodLiving

Жыл бұрын

Vinegar has the potential to snuff out a lacto-fermentation 😕

@eyeYQ2

Жыл бұрын

@@CleanFoodLiving Thank you.

This looks delicious how long will it last once transferred to the fridge. I make a lot of sauerkraut and it’s been lasting months in the fridge. 😊

@CleanFoodLiving

Жыл бұрын

up to 2 weeks.😊

@didibardwell1961

Жыл бұрын

@@CleanFoodLiving why will this ferment not last as long as sauerkraut or other ferments. I thought the salt preserved it.

@CleanFoodLiving

Жыл бұрын

Watch this short video I made explaining what factors contribute to short term vs long term fermentations kzread.info/dash/bejne/ZKt5pLWrodS0h7w.html

When I’m ready to put my relish into the fridge do I remove the weight or is it left in the jar ?

@CleanFoodLiving

Жыл бұрын

You can remove the weight 🙂

Can you used colored mason jars?

@CleanFoodLiving

Жыл бұрын

Yes

Would this work with butternut squash or pumpkin please? Or maybe you have a different recipe for those?

@CleanFoodLiving

8 ай бұрын

Yes it probably would👍

I’ve just opened my jar of this after 3 days. It’s quite tangy, more than I expected, nice though. However the veg has a fizz to it when I tried it. Is this normal or has it gone wrong 😬 ?

@CleanFoodLiving

10 ай бұрын

Normal. The fizz is CO2 which is a byproduct of the beneficial microbes doing the fermenting 👍

Do you think yellow summer squash would work for this?

@CleanFoodLiving

Жыл бұрын

Yes I do

Can I use easy fermenter lid instead of coffee filter? Thank you

@CleanFoodLiving

Жыл бұрын

Yes, absolutely

@MashenkaZv

Жыл бұрын

@@CleanFoodLiving You are the best 🌸

If I wanted a SWEET relish, when would I add some sugar?? (Thx. for y our great help).?

@CleanFoodLiving

11 ай бұрын

A little sugar or honey but it will shorten the life of this fermentation even more considering it already has a short life span.

Well there be more bacteria if you late longer before the refrigerator ?

If I don't have dill seeds how much more dill should I add? Thank you!

@CleanFoodLiving

Жыл бұрын

Another handful would be good. There are no rules so its your discretion 🙂

How long would the relish last in the fridge? You say weeks. So a month or 2?

@CleanFoodLiving

Жыл бұрын

3 and 4 at most. Definitely not 2 months, it won't spoil, but the zucchini will become very mushy.

How do I print recipe? The link below broken. Love zucchini 🤗

@CleanFoodLiving

Жыл бұрын

I'm sorry about that! Here is a new link for you: bit.ly/3cf7wX9

@nitaprice5332

Жыл бұрын

Thank you ❤️

You make fermentation look easy! I will definitely try this recipe ..sounds like a good topping for many things. What do you think of shredding the zucchini instead of chopping? I have been able to shred and freeze zucchini successfully for cooking so can I use what I have preserved in the freezer?

@CleanFoodLiving

Жыл бұрын

Using previously frozen zucchini will turn it into mush, plus I'm not sure it will ferment as well. Fresh is best for fermenting 🙂

@interestedobserver9352

Жыл бұрын

@@CleanFoodLiving Thanks for the reply. Makes sense. I think I will try it freshly chopped but make one jar with shredded to see the difference.

Can you use yellow summer squash instead of the zucchini ???

@CleanFoodLiving

Жыл бұрын

Yes🙂

@alph8654

Жыл бұрын

@@CleanFoodLiving Thank you for your quick reply. I live in Tn and have 14 plants or soon to be plants as i have the seeds sown and expect them to come up any day now. Have some picking cukes just popping thru the ground and plan to ferment me some. And plan to get some of the fool proof lids and some glass weights and maybe a ph tester. I already have some wide mouth canning jars and also a wide mouth gallon jar. I am going to look at your list of fermenting equipment you recommend again and decide what to purchase to begin with. Thanks again for your emails and the quick reply.

Thought I made it according to direction, however, it turned out really mushy! What did I do wrong?

@CleanFoodLiving

11 ай бұрын

How long did it ferment for on the counter?... and what was the environmental temperature?

Can i add monkfruit sugar to this? i like my relish a bit sweet and tart at the same time

@CleanFoodLiving

Жыл бұрын

Yes you can. Just keep in mind the added sugar will speed up the fermentation so instead of letting it sit 3 days, start taste testing at 24 hours and forward... it will probably be ready quite fast😊

@1973sophia

Жыл бұрын

@@CleanFoodLiving Thank you 🙏.

A great recipe and I made it. Filled three small jars, one came out delicious after 3 days, but the other two had a sticky, thick brine. The odour was not disgusting, nor did the veggie cubes look like liquified... but... gave the impression of something else, other than what I wanted. What could have gone wrong?

@CleanFoodLiving

9 ай бұрын

You didn't do anything wrong. 👍🙂 I made a video on the cause of slimy brine: kzread.info/dash/bejne/ppWOramMkqzKp9I.html. This commonly happens when fermenting zucchini.

@What-28-ever-3

9 ай бұрын

@@CleanFoodLiving thank you very much ❤️

Hi, I made this relish on 8/11 and allowed it to sit for 4 days on the counter and then put in the refrigerator. Now after 4 days in the fridge, the liquid seems to have become a bit thickened (like a very lite syrup) It smells fine but the liquid does not look very appetizing and I’m not sure if this is what it is suppose to do. It tastes ok, but the veggies have lost that little bit of crunch it had when I put it the fridge.. Is the change in the liquid normal? Change in the vegetables normal?

@CleanFoodLiving

Жыл бұрын

Hi Lori, fermented vegetables will lose their crunch a bit and the zucchini color will change from bright green to kind of an olive green - NORMAL. However, the liquid change though is peculiar. The brine should stay watery or the same as day 1 when you made it. I would toss it if it's become like a light syrup. My only thought as to what may have happened is that 4 days may have been too long on the counter. I know I said 3 to 5 days... and that's generally speaking. But when dealing with microbes and variable environments, etc. Variations in ferment speed are inevitable and are part of the experience. My suggestion is if you are up for trying again, leave it out for 24-48 hours, then transfer to the fridge. You can still get a nice ferment with that short time period. Thanks for writing it😊

@lori6911

Жыл бұрын

@@CleanFoodLiving Thank you for replying so quickly. Acting on the side of caution, I will toss and try again. Thinking about it the zucchini was not as fresh as I normally have and that may have played a part also with the liquid issue. It may be a while as lots of good stuff going on right now that is keeping me busy, but will be back with a second try and the results in a few weeks. I’ll get it right! 🙂 Your channel is fun to watch.

@lori6911

Жыл бұрын

Update on zucchini relish I finally found some time and I’m back with an update on my second batch. I reduced the recipe to just one medium zucchini and used 1/2 of the rest of the recipe. I also eliminated the fresh dill but still added the seeds and I used lemon instead of lime both as personal taste preferences. This batch gave me enough to fill a pint jar and a 4oz jar. I used all of the liquid to cover the top of the veggies in the pint jar so I used organic apple cider vinegar with the “Mother” as the liquid for the 4oz jar. I let stand on the counter for 1 1/2 days. The pint jar with the natural liquid was perfect for my taste. The 4oz jar with the vinegar was a bit strong but I will still enjoy it. Now I’m starting the cornsilk tincture that I learned from your other video as I have friends who could benefit from it. Thank you for your generosity and sharing your knowledge. It is a wonderful gift to me and others.🙂

@CleanFoodLiving

Жыл бұрын

Thank you for the wonderful update!

What if we can’t find fresh dill? Can we use dried?

@CleanFoodLiving

Жыл бұрын

Yes! You'll just need to add more.

Can I use cucumbers?

@CleanFoodLiving

Жыл бұрын

I haven't tried it but believe that would work🙂

Have to pass on this already have a dozen or so jars of canned zucchini relish based on my grandmas zucchini pickles recipe.

Can I grate my zucchini instead of chopping it?

@CleanFoodLiving

Жыл бұрын

Yes you can. It may speed up ferment time from 3 days down to 1 or 2. So start taste testing after 24 hours.

I made this last Wednesday before leaving town for a few days… I just realized I forgot to put in the bay leaves at the end! I’m almost home and will add the bay leaves. It will be OK don’t you think?

@CleanFoodLiving

Жыл бұрын

Absolutely. I"ve forgotten before too and it was delicious even without them!👍

So no fermentation lids?

@CleanFoodLiving

Жыл бұрын

You can use them if you have them.

Check out Gardener Scott he ferments sugar snap peas. Just another way to use your harvest. I saw your snap peas in your garden tour video. Also check out Nate@ Garden Like a Viking. I'm impressed with his channel.

Have you ever eaten fermented corn relish. It's something like your zucchini relish so just do something like you did zucchini relish but use a brine water. I know corn is probably out of season now but you can use frozen corn from your freezer or frozen corn from the store. I would try it now as when your corn comes off (😋mmmm ) you may not be able to wait and have to go to the store n buy frozen corn several times before July /August.

Do you have a book?

@CleanFoodLiving

Жыл бұрын

Not yet🙂

Do you use a fresh bay leaf? That looks like a fresh bay leaf you put in that jar, plus your hands are little, if that was a pint jar you were washing with the hot soapy water. Hehe.

@CleanFoodLiving

Жыл бұрын

I was using dried bay leaves😊

@shtmouth

Жыл бұрын

@@CleanFoodLiving went and obtained fresh bay leaves. Would that be fine? Thinking about putting a cherry Bomb or two in it. Hopefully it's not too hot. What am I thinking, can never get it too hot. Was hoping to make this tonight, cant find any dill seed, hadta order it on amazon. Cant wait for this. Thank you!!!

@CleanFoodLiving

Жыл бұрын

Fresh bay leaves works too👍 The dill seeds won't have the flavor that fresh does, but if you can grind them before adding that will help bring more dill flavor out. Glad to hear you're adding ingredients like the cherry bomb to make it your own. Hope they turn out FAB!

My wife and I tried making this but after 3 days on the counter white clumpy mold started growing on top of all three jars. This was not the white flat yeast that can grow on top of the water. We scooped it out but the zucchini had a very strong bitter taste so we threw it all away. Any idea what might have gone wrong?

@CleanFoodLiving

Жыл бұрын

Good call to toss. How was the brine coverage over the zucchini? Store or garden zucc? Temp/humidity high? Did you by chance add extra mustard seed?

@gregbryant9931

Жыл бұрын

@@CleanFoodLiving The zucc was completely covered under the glass weight. There were a couple seeds that floated up but that was all. Temp was 75 degrees with 50% relative humidity. No additional mustard seed was added.

@CleanFoodLiving

Жыл бұрын

@@gregbryant9931 Sounds like everything was spot on. I've been thinking about this and I wish I had the black & white answer. My thoughts are this.... The mold spores were the cause of the zucchini going bitter and as far as those particular mold spores in the environment that were floating in the air and able to grow on top of brine... it's not common, but clearly not impossible! With fermenting, fails are inevitable and microorganisms aren't always predictable. I've certainly had my share of botched batches as well. Don't let it discourage you. 🌻IF you are up for giving it a 2nd try, here are my suggestions... 1. Shorten the ferment time down to 24 hours. Where I live, temps jumped into the high 90's these past couple of weeks and I had to adjust ferment times according to the weather! I put my zucchini relish in fridge at 48 hours and after a taste test, I could've done so at 24. Earlier in the season when I made the video, it was able to go 5 days before a fridge move. So as the environment varies, adjustments need to follow.😊 2. Try using an airlock lid like the "Easy Fermenter" (no sales-pitch intended). True, you'd have to buy it, but it will 100% prevent mold growth no matter how long the ferment time is 3 days to 3 years. In my many ferments, I found the Easy Fermenter more effective than the pickle pipe tops. Of course the Easy Fermenter can be used on anything fermented, not just zucchini relish so it wouldn't be a wasted investment if you think you'll be fermenting more in the future. Thanks for writing in, wish I could've been of greater assistance.😊

@gregbryant9931

Жыл бұрын

@@CleanFoodLiving Thanks for all the helpful suggestions. We will try again with possibly shorter fermenting time and the Easy Fermenter lids.

do you ever sell your creations, you must have too much to eat?

@CleanFoodLiving

Жыл бұрын

Indeed, always have fermentation creations coming out the ears! I Don't sell... free to family, friends and the chickens...any willing takers who love fermentations as much as I do, LOL!

Why do you say fridge when it should be refrigerator

Can I just put the canning too and not tighten it?

@CleanFoodLiving

Жыл бұрын

Yes