After cleaning out my great grandparents root cellar. We took out over 500 jars of pickled fruits, vegetables and even juices. Found out that most were over 25 years old and still taste like it should on recommended expiration date. I always check for mold and look for lids that are popped. Fermented/pickled watermelon rinds were nearly 30 years old and still delicious.

@FermentationAdventure

2 жыл бұрын

Wow Brian! That's amazing! It sounds like your grandparents really knew what they were doing. Now that's food preservation at its best. I bet they'd be smiling every time you opened a jar. Thanks so much for sharing! ❤️

@billysnow7564

Жыл бұрын

So cool!

@jonnycollison

Жыл бұрын

That's awesome man

@lindamorgan2678

10 ай бұрын

WOW !!! thanks for filling us in. 500 jars! How warm did that root cellar ever get do you know? What nationality where they ? My grand parents were Ukrainian so lots of ferments and Kvass drink from beets but they never lasted long as they did not have a farm but would buy in season and from their small garden in the backyard

@brianshull2000

10 ай бұрын

@@lindamorgan2678 the cellar was a constant 57°f. We are German Dutch descendants living in Pennsylvania.

I just found your channel, I love all your positivity, I hope you keep making more videos :)

@FermentationAdventure

Жыл бұрын

Aww thank you! We certainly will. ❤️ Thanks for the love!

@liamsmith1371

Жыл бұрын

@@FermentationAdventure can you please make one ♥️

Lovely seeing you guys back, healthy new year everyone ‼️💪

@FermentationAdventure

2 жыл бұрын

Thanks so much for comment Cat! Happy New Year! We hope you have a great one! 🎉🎉🎉

Just glad to see you guys back! Awesome video

@FermentationAdventure

2 жыл бұрын

Thank you so much Kenneth! We're so happy you're enjoying our videos. Happy New Year! 🎉🎉🎉

Great to see you two too Happy New Year. You and your channel were the catalyst that finally tipped me in to my own fermenting adventure. Thank you so much!! I've missed you two!! Also, I just fermented by first batch of kidney beans; SO delicious. I had to really search to find any info that wasn't miso style ferment. I'd love to see you do video on beans & legumes!

@FermentationAdventure

2 жыл бұрын

Thank you so much for your comment sweetmtnhome! We're so happy that we've even inspired you a little to get started fermenting. We'll have to try that some time with fermenting beans. That sounds interesting! I bet they add a nice flavor to the beans. Happy fermenting!

Binge watching your videos today with my 4 kids. We've been fermenting alot lately and loving it. Hope to see you guys in more videos soon.

@FermentationAdventure

Жыл бұрын

Aww that's awesome! We're so happy you all are joining us on this fermentation adventure! If you try any of these recipes, let us know if you have any favorites! And yes we will definitely make more fermentation videos. 😁 Actually, we have a new yummy recipe brewing on the counter right now! If all goes well, we'll be releasing a new video soon. By the way, you can also find us on our other KZread channel, PS Adventures. We love adventuring the outdoors so we figured we might as well share those adventures too. Enjoy!

Hey, miss having you guys around, great to see you back! Love this bounce back epiosde! I actually have several ferments which are over a year old, including my fermented lime which has formed jelly. I appreciate the effort that goes into these, as a KZreadr myself, so keep up the great work, so really hope to see you back. I wish you both a happy & prosperous New Year for 2022. James

@FermentationAdventure

2 жыл бұрын

That's awesome! Happy New Year and good luck in your ferments! 😊

@jakebenoit1458

Жыл бұрын

The jelly is probably from all of the pectin in the lime that is hard to break down in the fermentation process without added enzymes.

@HappyHungryHibby

Жыл бұрын

@@jakebenoit1458 hey, thanks for the feedback. I never thought of that! I was hoping that it would be some form of probiotic. I’m forever making batches of this

I just found you two... You answer so many useful questions that most other videos don't!!! Come BAAAaaack! It's been 10 monthsss lolllll. You're the beginning of my fermenting journey! Thanks for the vidz!

@FermentationAdventure

Жыл бұрын

Thank you SO MUCH Mark! We're definitely planning to make some more videos very soon. We actually have a good idea in the works right now! We're so happy you found us! 😊

@markshanahan8147

Жыл бұрын

@@FermentationAdventure Hiip hiiiip HOoooorayyy! Nice Nice Naiiiiice! Currently making a couple large batches of the Ginger Ale (Big Surprise Right lol). Gonna be on my way to making some sauerkraut reaaaal soon. Glad you're back!!

Just found this channel, great info! Hope all is well in your world.

@FermentationAdventure

Жыл бұрын

Thank you so much for the love Jay! We hope you're getting some tasty ferments! ❤️❤️❤️

New to this channel started fermenting sourdough bread, vegetables and now binge watching your videos on kambucha , you guys are wonderful

@FermentationAdventure

2 жыл бұрын

Hi Diana! Welcome to the channel and thank you so much for watching! We love hearing from fellow fermenters like you!

Hey guys , love from India ! Our whole family really enjoy your video, its really informative and fun ! Try to increase your video frequency, its been 3 months since you uploaded any ! I hope you both are fine ! Take care ! Waiting for your next video 😀😀

@FermentationAdventure

2 жыл бұрын

We're so happy you're loving our videos Vishnu! We definitely have ideas for a lot of future videos so you'll see them in the near future! Happy fermenting!

Love Love your videos. You rekindled my interest in fermentation. I am making ginger bug and ginger ale for the very first time. Like your idea of a tester bottle. Keep the videos coming. :)

@FermentationAdventure

2 жыл бұрын

Thank you so much for the love Cathy! Good luck on your ginger ale! 💓

Well I'm learning something new, I'm going to try this Thank You....

@FermentationAdventure

2 жыл бұрын

That's so awesome Pafford Homestead! This is only for ferments and not canned goods. Just watch out for mold and do a smell test. Happy fermenting!

I’m too excited to see what y’all have next. My Fermenting / pickling kit arrives in a week or so. I already have plans for sauerkrauts, pickled cucumbers, onions, etc… might even try the watermelon. Thanks for your inspiring content. 💪🏼🌞

@FermentationAdventure

2 жыл бұрын

Wow!! That's so exciting! We hope all your ferments are doing well. Good luck and happy fermenting! 🎉🎉🎉

@liamsmith1371

Жыл бұрын

@@FermentationAdventurecan you please upload I love you people

@FermentationAdventure

11 ай бұрын

We will! Just saw this comment! 😅 Thank you for the love! ❤️

That’s amazing 🤩

@FermentationAdventure

2 жыл бұрын

Thanks so much Adriana! So glad you enjoyed!

My Mom has been gone for 4 years and we have gooseberry jam she made about 4 years before she died. Delicious, bottled properly and stored in a cool dark place. Excellent. Glad you are back. Enjoyed ginger beer all summer, but here in Atlantic Canada, hot chocolate is the beverage of choice theses days. Lol !

@Marcel_Audubon

2 жыл бұрын

my Mom has been gone for 4 years, too ... I imagine it must be very comforting to still be eating something she made with her own hands. A treasure.

@FermentationAdventure

2 жыл бұрын

Wow Kristy, what a nice memory to have with the gooseberry jam. To have something so special that your mom made by hand. That's great that you're enjoying ginger beer! We just finished up a large batch we had made over the holidays. Stay warm! ❤️☕

@FermentationAdventure

2 жыл бұрын

Sometimes it feels like forever and at the same time just yesterday since our loved ones have been gone. They're still with us in our hearts. ❤️❤️❤️

You guys are so great and informative. I wish you guys posted more often 💙

@FermentationAdventure

10 ай бұрын

Thanks so much for the love! 🥰 We will be back at it! Currently in the kitchen we have multiple batches of tepache fermenting from our homegrown pineapples. 😄

@kristensmagicalcreations

10 ай бұрын

@@FermentationAdventure Now that would be great content! Garden tours maybe? That pineapple I saw in your garden in this video is gorgeous!! Its huge!! 🙌💙🙌

@FermentationAdventure

10 ай бұрын

@@kristensmagicalcreations 💗 We love spending time in the garden, just wish we had more time for it! The blueberries this year did great - yum! But we're pretty sure the squirrels got every single one of our 100+ persimmons which would have been ripe at the end of the month. We'll have to look into how to save those without hurting the squirrels. 😅

welcome back!

@FermentationAdventure

2 жыл бұрын

Thank you so much HJ! Happy New Year! 🎉🎉🎉

Hello all of your videos are helpful. Xoxo

@FermentationAdventure

Жыл бұрын

We're so happy they're helping you and glad you're enjoying! 😊

You are really cool guys, keep it up :)

@FermentationAdventure

Жыл бұрын

Thank you so much for the love Shyzuko!! ❤️❤️❤️

Thank you so very much 🥰

@FermentationAdventure

2 жыл бұрын

You're so welcome!! 😊

Need more videos from You guys

@FermentationAdventure

2 жыл бұрын

Thanks so much Marius! We'll keep experimenting and getting more videos out for you. So glad you're enjoying! ❤️

Hi, I just found your guys's channel and it is so great! Just about to leave to buy some ginger to make some ginger bug, just wondering why your guys last video was six months ago? Are you not making anymore videos? great channel, thank you

@FermentationAdventure

Жыл бұрын

Thanks for the question C R! We're still fermenting just as much in the background but haven't filmed in a bit. We plan on coming back with a lot more great videos though! We actually have another KZread channel that we work on also if you're interested: kzread.info/dron/V_zdLbXNFVxb8hTCPbhr5A.html Don't worry though! We'll be back soon!

Hi :) Thanks for making such informative and fun videos. I'm about to embark on my fermentation adventure and your videos are such a wonderful resource! The only thing I'm a bit worried about though is ensuring that my fermentations are safe for consumption, like making sure no pathogens grow etc, as I've read that some unhealthy bacteria aren't visible to the eye. Would it be possible for you to make a video on how you manage this? For example how you regulate temperature when fermenting at room temperature and how you make sure the pH value is right? I might just be a little too paranoid...😅 Have a great day! x

@FermentationAdventure

2 жыл бұрын

Thanks so much for the comment Lara! We'll have to make a video on that sometime. If you read some of Sandor Katz books it will put a lot of your fears to rest. Just make sure to keep everything below the brine for vegetable ferments, add salt to taste, and if you see any mold just throw it out and start over. Start out with something simple like fermented carrots or green beans. You could even try a ginger ale if you don't want to start with vegetables. It's pretty straightforward and people have been doing it for a LONG time. Start with the freshest ingredients and keep everything below the brine. Good luck and let us know how it goes!

So good to see you guys again! Where have you been? Goal for this year: more fermenting! Just have to get over the fear that I'm going to poison myself!

@FermentationAdventure

2 жыл бұрын

Thank you so much for the kind thoughts R.J.! Definitely more fermenting for this year! We'll have to experiment more with things we haven't tried yet. You could definitely try some of the easy ones like pickled hot peppers or a ginger ale. Those are so tasty! Good luck and happy fermenting!

@pamelaremme38

Жыл бұрын

@@FermentationAdventure Can garlic be fermented?

@eschang6678

Жыл бұрын

@@pamelaremme38 After our son was born we did road trips and drove by Gilroy Ca. Bought a box of garlic, went home and picked 2 large jars of garlic with vinegar. My son had just graduated from college and I found the 2 jars of garlic at the bottom of the pantry. The vinegar had turned black but no mold. They smell good. I'm curious if they're safe to consume. If they are, I'm sure the juice is great for something. Any suggestions?

@eschang6678

Жыл бұрын

Also, can we pickle with extra ripe kombucha? Is it even better than using apple cider vinegar?

Awesome awesome awesome video. Everyone needs healthy gut

@FermentationAdventure

2 жыл бұрын

Thank you so much Trisha! We're so happy you enjoyed it! Gut health is so important but so overlooked. Happy New Year!

Keep posting

@FermentationAdventure

Жыл бұрын

We definitely will! We took a much needed break from the kitchen, but will be back at it again. We've actually been away quite a bit but already have an idea for a good recipe to share with you guys next. Also, feel free to check out our other KZread channel at PS Adventure!

@lisanyugenhascancer6332

Жыл бұрын

@@FermentationAdventure thank you

Thank you

@FermentationAdventure

8 ай бұрын

❤️

Wow!! This answered my question! What about water kefir? I have some in the fridge that I second fermented with grape juice, and some with ginger, like a year ago maybe two years...would that still be good?

@FermentationAdventure

2 жыл бұрын

We've also had sodas in the fridge that were pretty old that kept fermenting in the fridge. After quite a while though they turned out very much like a dry wine without any sweetness which was definitely interesting! We always do the sight, smell, and taste test to make sure nothing is off about it, especially mold. Most like though they're just fine. Let us know how it goes and what the results were! That would be interesting!

Thanks for sharing guys❤ can the ferment be left out at room temperature for that long? Or will it spoil?

@FermentationAdventure

2 ай бұрын

Great question! It would most likely spoil if left at room temperature for a long time. At room temperature, it will continue to ferment until it's pretty much at the end of the fermentation process, however many things could happen over time. For example, it could be more likely for some other bacteria to take hold, and you could get mold. In the refrigerator, at least the fermentation process is slowed way down.

Hi, can you please use a pH meter and tell me the scale of its acidity. You guys are truly marvelous. Best wishes from India 🇮🇳

@FermentationAdventure

2 жыл бұрын

Thanks so much for the comment! We'll have to check out the pH sometime to see what it is. It was very acidic so it should be way more than it normally would be after a couple weeks.

Hi guys, awesome videos! It took two tries but i have a successful ginger bug! When i made my first sodas apple and another with mango orange (100 % natural juiced they came out great- i think. They both bubbly and cloudy with a hint of sweet. But they both have a cheesy " funk" taste. Is this ok? Not slimy or moldy. Thanks

@FermentationAdventure

2 жыл бұрын

It's possible there could be another bacteria in there giving it a bad smell or even something to do with the water. It might possible have a hint of a funky smell but shouldn't smell bad or have any mold at all. It's probably the smell of fermentation. Maybe it try the ginger bug on a store bought filtered juice to see how it turns out! I hope that helps!

Hi is good for making the second fermentation a juice to combine with the black tea Thanks

@FermentationAdventure

Жыл бұрын

You can do that for a kombucha if that's what you're referring to. It should be very nice!

Hello there I know you might be busy at the moment but I really wanted to ask a question if you don’t mind me asking.. you see Ive been experimenting with hot sauces lately and I just made a new batch that got me thinking, you see this new batch has pineapples and I wanted to do a test before I started making it into sauce.. ive done my research and found out that Balsamic Vinegar compliments pineapple and personally it’s one of my favourites, however I don’t know if I should add it to the sauce instead of White vinegar So my question for you is: is there a way I can test out which vinegars to use in hot sauce? Or should I make a separate batch all together and try a different type of vinegar on that one? Anyway I hope you have a great day/night, depending on when you read this and I hope to hear from you soon

@FermentationAdventure

2 жыл бұрын

That's really up to you as to what kind of flavor that you like. Both balsamic and regular vinegar are pretty acidic so it comes down to what you like better!

Have you guys tried making 四川泡菜? It is a really fun project, and would be a nice addition to anyone's pickle collection! Have a nice day.

@FermentationAdventure

Жыл бұрын

Thanks for the question Faloof! No we haven't made Sichuan pickles yet but we'll be looking into it now that you mention it! It almost looks like a type of sauerkraut or kimchi. 🥒😊

Hi; can you please make video on how to make probiotic yoghurt at home.

@FermentationAdventure

2 жыл бұрын

Definitely! We were actually experimenting with that a while back and got sidetracked. We'll have to make one in the future. Thanks for the suggestion!

Hello @The Fermentation Adventure. I have a question for you: a week ago, I bought an unpasteurized pineapple passion fruit juice with some added sugar. I never drank it, forgot about it, and after sitting on my counter for a week, it smells like it’s been fermenting, and there is carbonation. As long as there are no signs of mold, should this be edible?

@FermentationAdventure

2 жыл бұрын

From Sandor Katz book The Art of Fermentation he's said that if you have a fresh sugary fruit juice that was from fruit hasn't been pasteurized, the natural bacteria and yeast that's present on and in the fruit should make a nice ferment as long as there's no mold. The flavor might be very different as well like when we made watermelon soda. After a day the taste was terrible! You'll have to decide that for yourself since you wouldn't know the sanitary practices of where you got it from also. Pasteurized juices that have been left on the counter without a starter culture and had a bad bacteria take over and make you pretty sick!

Hey you 2, nice to see you again. I tried to make a pineapple ginger drink. After 3 days there is no more action and the taste is dry, ( no sweetness). I like dry wine. Can I put this in bottles or has it gone bad. It smells like wine.

@FermentationAdventure

2 жыл бұрын

Thanks for the question Madeline! It's possible it could have fermented much faster than ours so you'll have to judge for yourself if the flavor is good. We've had some pineapples that ferment and doesn't taste so great so we've thrown it out and bought pineapples from a different source. If it's all good though, feel free to bottle it if you want carbonation or just move it right to the fridge. Sounds like you're on the right track though!

Found a glass of fermented green beans after years in the cupboard- still delicious 😅

@FermentationAdventure

3 ай бұрын

That's awesome!! Were they crispy? That would be amazing...

@RoSario-vb8ge

3 ай бұрын

@@FermentationAdventure not crispy, but also not to soft.

@FermentationAdventure

3 ай бұрын

So cool!!

I miss you guys and hope you're doing well!

@FermentationAdventure

Жыл бұрын

You're so awesome for checking on us! We are doing great over here. Still fermenting, of course, and we did quite a bit of traveling this past year as well. We're excited to share that have a new video coming out in just a couple of weeks. Hope you are doing well and continue to ferment! Much love!

If you are making beet kvass, how long would you allow your beets to ferment before straining the solids from the kvass? I've been doing 7 days, but didn't think my last batch was as flavorful as some I've done before, so I thought I might go beyond 7 days, but am curious as to what you consider optimum. Thanks again for sharing the carrot video.

@FermentationAdventure

2 жыл бұрын

Thanks for the question B.C.! We've had different batches behave a little differently. During the summer, I think seven days would be fine but when it gets cold out they seem to take a little longer. Really once you think the flavor is good for you, it should be good to go. It will just keep getting tangier the longer you go so it's a personal preference then. Just make sure to always check for mold etc. Happy fermenting!

@MrPetrie

2 жыл бұрын

@@FermentationAdventure Thanks. You are right about needing more time when it's cold. I just strained the solids from my kvass and refrigerated the liquid after 12 days. I think it's never tasted better; also, there was no mold of any kind at the top. I had added black peppercorns, allspice seeds, coriander seeds, and a half teaspoon of red pepper flakes to the quartered beets, as well as Himalayan pink salt and distilled water, prior to fermentation.

@FermentationAdventure

2 жыл бұрын

Yum! That sounds so delicious! Enjoy!

Hi I would like to know if you forgot to feed the ginger bug for a day and it doesn't have any white stuff in it does it mean it spoiled

@FermentationAdventure

2 жыл бұрын

Thanks for the question Danesha! If you're ginger bug is ready to go we've gone a long time between feedings and it's still been fine. Once we put it in the fridge it slows the fermentation way down and almost puts it to sleep. It should be okay as long as you don't see mold etc and it smells and tastes good. Good luck!

Can you brew Hard Seltzers at Home with Fruit Extracts

@FermentationAdventure

2 жыл бұрын

That would be amazing! Thanks so much for the suggestion! Hard seltzers are so good!

Wow

@FermentationAdventure

10 ай бұрын

😄

I love your videos , I have learned a lot from your shows . I have learned how to make better Kombucha and ginger ale from watching your videos , If you still want to make Cherokee watermelon candy , give me a yell !

@FermentationAdventure

2 жыл бұрын

Definitely! It'll be summertime here in Florida in no time and we'll be eating so many watermelons! We'll have to give you a shout but feel free to message! That sounds tasty. 😋🍬

Thanks for sharing your "find" what was your salt ratio and how about that garlic ? I have dill pickles from over a year ago and they were AMAZING not even in the fridge just the end cold room in my basement. I made them decades ago by remembering how my granny made them ( Ukrainian) when I was a child and put them directly in the cold room and they were so hard and salty they preserved but did not ferment and I stupidly threw them out and wondered what I did wrong. Now I would of left them and pulled them out to ferment as needed. Does anyone else do this for long term storage? I also put things in cold storage before I think they are fully fermented as I think they will ferment slowing in the room. Which does get to 55 in the summer

@FermentationAdventure

7 ай бұрын

Thank you so much for sharing Linda! I think when we made those it was something like 2 teaspoons salt to 1 cup of water. What great memories you have of your grandma making pickles. She sounds like she knew what she was doing. It almost sounds like maybe she was actually pickling them with the salt. I bet they tasted great! 🥒😊

@lindamorgan2678

7 ай бұрын

Yes wonderful memories. Hers were fermented for sure the mistake I made was like pickling in salt. I remembered making them but not the letting them ferment process. @@FermentationAdventure

Hi Guys - Do you have a fermented beverage book out?

@FermentationAdventure

Жыл бұрын

That would be a great project when we find the time! Thank you for the suggestion! 💓

A hidden episode of "Back to the future" 🤣

@FermentationAdventure

2 жыл бұрын

I know right?? 😆 Sometimes when we save up a bunch of ferments, it feels like we're time traveling. That's a funny way to look at it!

you 2 are braver than I!!! _hope this wasn't your final video_ 👻 👻

@FermentationAdventure

2 жыл бұрын

😂😂😂 Nope we're alive and well! Those carrots were so tangy after all that time. Thanks so much for the comment. You had us laughing!

Are you planning any more videos?

@FermentationAdventure

Жыл бұрын

Hi there! Oh yes! It's been a bit of a busy year for us, but we're excited to say that we are testing a new delicious recipe on the counter right now! If all goes well, we'll share it with you all soon. Thank you for being a part of the channel!

I stumbled across your channel looking for a ginger ale recipe and I was hooked! You two are great, very “ferment” knowledgeable, and of course adorable! I started going thru your other videos giving me much inspiration. Being an inquisitive individual, I was curious about what brought you to this fermentation journey? Also, if you’re comfortable enough, would love some personal details (not too personal lol). Where are you from? Is fermentation part of your career? Do you work outside of your home? Your interests (other than fermenting)? I noticed a garden, love to hear more about that. Of course any other things you would be willing to share. I saw a beautiful cat in an earlier video, what’s his/her name? Making a video on just this, I believe would be super interesting. In any case, please keep it up! I really love your content and believe you could do so much more as you two are incredibly likable!

@FermentationAdventure

2 жыл бұрын

Wow! Thank you so much for the love Wilda!! 💓💓💓 I (Paul) actually got into fermentation from listening to The Survival Podcast and starting at garden. From there, it was fun to figure out what to do with what we were growing and then I started The Fermentation Podcast way back in 2014. Since then we've learned so many different kinds of ferments! It's been a blast! Since you're curious about us, we do have day jobs in IT and Finance but also split our time quite a bit with our other KZread Channel "PS Adventures" kzread.info/dron/V_zdLbXNFVxb8hTCPbhr5A.html We definitely keep busy! Our beautiful striped cat that was in one of our videos passed away a few years ago and now we just have our beautiful orange cat Beamer that makes an appearance every now and then on our other channel. Thank you so much for the love and thanks for watching! 💓

Do you know how long pickled eggs last?

@FermentationAdventure

Жыл бұрын

We're not sure on that one since we don't pickle eggs. There is a lot of people out there that do though. We've also heard of several different types of methods to make your eggs last much longer so you'll have to research that one. Sorry we couldn't be more help!

So sad. Just tossed some pickles I made because they were a year old. They looked fine but I was worried of getting sick.

@FermentationAdventure

2 ай бұрын

Oh no! Well, thankfully they're easy to make again! We actually have an old jar of pickles in the fridge that we still pick from sometimes. It's 5 years old!! It's a bit of test jar for us to see how long it can go. But - when in doubt, throw it out! Pickled veggies are thankfully easy to start again. 😅

Was that fefmented, pickled, or canned? You mentioned vinegery, so I'm assuming pickled (if so, was that heated or not?) Thank you.

@FermentationAdventure

3 ай бұрын

Hi there! Sorry if it wasn't clear! These carrots were fermented. 😃

@elijahsanders3547

3 ай бұрын

@@FermentationAdventure Ok, so just a salty brine, ya? Thank you :) Do you remember if you had a specific salt to water ratio?

@FermentationAdventure

3 ай бұрын

Yep, we used a salt brine. It was actually this recipe: kzread.info/dash/bejne/p6Sc0tJqZqXSc5c.html 🙂

@elijahsanders3547

3 ай бұрын

@@FermentationAdventure thank you very much! :)

How/where do you get your cheap de-chlorinated water?

@FermentationAdventure

2 жыл бұрын

Thanks so much for the question! We just buy it at the store if we need it but for us we like to use a filter to remove the chlorine.

@pradeeptiwari4193

2 жыл бұрын

@@FermentationAdventure obviously not a recommendation but I used filtered tab water and it worked liked a charm :)

I noticed this was the last video you posted here and it's been 9 months. You good? You can't eat 7-year old carrots and then just drop off the radar like that!

@FermentationAdventure

Жыл бұрын

😂 Haha! I know right? Thanks for the concern but we're alive and well! Those carrots were actually still pretty good. We've been working a lot on our other KZread channel PS Adventures but we've got a lot of good ideas for more future fermentation videos! You definitely gave us a laugh though. Thanks for watching! 😊

It looks like a cloudy brown color

@FermentationAdventure

2 жыл бұрын

Hmm.. if it looks like it might be bad then we'd just throw it out and find a good source of ginger. It's always possible the skin or dirt o the ginger turned it a darker color. I hope that helps!

Hello are you all still making videos?

@FermentationAdventure

Жыл бұрын

Definitely! We're still fermenting just as much in the background but haven't filmed in a bit. We plan on coming back with a lot more great videos though! We actually have another KZread channel that we work on also if you're interested: kzread.info/dron/V_zdLbXNFVxb8hTCPbhr5A.html Don't worry though! We'll be back soon!

So, if this is fermenting, why hasn’t the jar exploded?

@FermentationAdventure

Жыл бұрын

We like using the fermentation lids to make sure the pressure doesn't build up. There's a tiny slit that lets the gas escape. Also when you move a ferment to the fridge, it slows the fermentation process way down. Thanks for the question!

The last video they made was eating 7 year old fermented carrots.... That doesn't bode well.

@FermentationAdventure

Жыл бұрын

😂 Someone else pointed that out which is actually pretty funny! But no we're alive and well! We actually have full-time jobs and have also been building a separate channel: kzread.info We have some great ideas for new fermentation videos coming soon though! 😊

@BluhmGardens

Жыл бұрын

@@FermentationAdventure Awesome! Can't wait to see what y'all come up with next. I've messed around with fermenting a couple times over the years, but after I grew a bunch of ginger this year and was looking for things to do with it I can across your channel. It inspired me to try my hand at making natural sodas, since I drink too many of the store bought corn syrup ones. I'll check out your other channel. As a native Floridian it'll be cool to see what y'all think of the various places you travel. I was born in Ft Myers, and spent a good portion of my childhood on Ft Myers Beach and Sanibel.

@FermentationAdventure

Жыл бұрын

Oh wow! That's awesome that you're growing ginger. It grows so well here in Florida. I don't know if you still live in the Fort Myers area or have family there since Hurricane Ian came through. We've had a lot of friends affected by that storm. Good luck on your ferments and thanks for watching!

@BluhmGardens

Жыл бұрын

@@FermentationAdventure I'm in Indiana now. I have a cousin and his family still in Ft Myers, but they were above the flood-zone thankfully. And my mother lives in St Pete.

Hey what happened to you two? I miss the videos!

@FermentationAdventure

Жыл бұрын

Thank you for caring Ethanicus! We definitely keep very busy! Two full-time jobs and we also have another channel we've been building: kzread.info It's all a lot of work but a lot of fun! We actually do have some more good ideas for videos on fermentation coming soon!

Oh, sorry, have another question for you guys... how long should sauerkraut last on the counter? Thank you :)

@FermentationAdventure

2 ай бұрын

Once you like the taste of the sauerkraut, we'd recommend storing it in the fridge. Otherwise, it would continue to get more sour at room temperature.

@elijahsanders3547

Ай бұрын

Thank you :) ​@@FermentationAdventure

Happy New Year! Time for a new Microphone!

@FermentationAdventure

Жыл бұрын

Haha! Definitely! We're always trying to upgrade our gear to make our videos better!

I don't think it is a good idea to eat ferments that old, no matter how good they taste.

@FermentationAdventure

6 ай бұрын

Yeah it's definitely better to eat things more fresh. The nutrition isn't as good either but it's interesting to see that it was still good!

What you have to realise is that this couple are PAID actors! Film companies lease certain quality premises so they can do these videos. Notice the camera work, too professional, what happens is they book the premises then move in putting stuff about to make it looked lived in, which is why there are weeks sometimes months between videos. I doubt they will be back, they would be onto other acting gigs by now.

@FermentationAdventure

2 жыл бұрын

This can't be a real comment, because it's way too good! 😂😂😂 Thank you so much for the compliments on our camera work! We keep upgrading our cameras and learning new tricks. This is definitely our kitchen though. If you go back to some of our older videos, we renovated our countertop but the cabinets are still the same. We also have a few videos when our cats interrupted the video. We also go a while between videos since we both still have full-time jobs. Thank you so much for the laugh though! That was awesome!

do you know how many days for 7 years , what a ridiculous video, better not to spread lies

@FermentationAdventure

Жыл бұрын

I don't understand your comment? We fermented these carrots and they've been in our fridge for a little over 7 years. That would be 365 x 7 = 2,555 days or more. What's to understand?

… I appreciate the information in your videos … but your forced expressions are so phony that it distracts from the information (wasn’t as bad as your video from 2 years ago 👍🏼)… please … just be natural …

@FermentationAdventure

Жыл бұрын

Haha! We're just two regular people trying to teach others how to ferment. We try to be ourselves but also entertaining at the same time. Thanks for the suggestion!