5 SAFEGUARDS OF VEGETABLE FERMENTATION - Is fermentation safe?

Dear Adrienne, your videos are pleasant to watch and you do a great job of showing and explaining your points. Thank you. Will you please help and take into consideration a scenario I just experienced with my first fermentation attempt. On Wednesday, Dec 27, 2023 (about 10 days ago) I made sauerkraut with cabbage, carrot, onion, garlic, ginger, lemon. I put the perperation in o a kilner 170 oz fermenting jar with a cabbage leaf and weight keeping the food under the cabbage leaf submerged into the brine, with a glass weight on top (following all your steps on the kraut video). The food only filled about 60% of the jar and there was maybe 6+ inches of airspace up top before the lid. In the last few days, I noticed that the top inch of the preparation looked like it wasn't completely submerged in the brine anymore due to it drying out. Also the cabbage leaf was spoiling and the bits of sauerkraut on the top layer looked a little discolored. After watching your video here, I realized this is a problem and took out the cabbage leaf and about a cup of the sauerkraut preparation up top out, and discarded it. I then sampled about a tablespoon of the fermentation, and took about 28 oz of water mixed with about 3/4 tablespoon of salt and added this brine to the top. I then put a silicone topper with a weight over the preparation and it is now completely submerged. Is the a safe way of correcting a problem taking place, or does this sauerkraut need to be thrown away? I hope that tablespoon of preparation I just sampled doesn't make me sick? I will really appreciate you reflection upon this scenario and please let me know if you have any questions.
Thank you very much

Your skin is AMAZING!

So if the glass weights move up that means it won't work?

is fermantation steel working if my brine has more salt that is needed?? ( i say this because on my first try with cabbage now i have seen other user video and put large salt between cabbage lairs) so i pressume more than 2% you mention.

Excellent tutorial. Thank you.

What a great video. Thanks for sharing

Thank you for your very informative videos. You turned me on to fermenting two years ago. I love Kim Chi and this past summer I branched out into beets and peppers. Next year I plan to double my production. My question for you is: I have one batch of Kim Chi which is soft and not crunchy like any other batch I have ever made? Would you have any idea what would cause this? Thank you for your time.

Hello. I'm new to fermentation. You mention that under ideal temperature conditions, the vegetables should be ready to refrigerate in about 4 or 5 days. Have you ever fermented longer? Is there a point where the fermentation becomes too acid and the vegetables become bitter? Or is it a personal preference to taste and one must expirement? Thank you for your videos.

Happy New Year to you and yours! Thank you for all the great videos! I have a question about making sauerkraut. Is it possible to add a saltwater solution if the cabbage doesn't make enough brine to cover the vegetables properly? And if so, what is the percentage of salt to water? Thanks again!

...........................................

Can I use the whey from milk kefir instead of brine?

Great videos and information. Just made 2 batches. Not sure if I have enough brine covering the vegetables. Should I chop up some extra cabbage and work in more salt to make extra brine or is water and pink salt mixture sufficient to add to the jars to ensure the vegetables under the cabbage leaf are completely submerged? Thank you. Happy New Year. 😊

I love your style. I’m just beginning to ferment foods. I came across your channel and am highly impressed. Your rhythm clear speak and easy way of giving highly informative material is on point. Easy to understand and not condescending. Thank you.

I really do like your presentations. Very informative and to the point. And easy to listen to. Thank you... Oh and best of days to you for the new year.

I have some suggestions that I formed from experience.
No fermentation weight? I only have a few so I use: 1. Cottage cheese or sour cream lids. I cut them to fit below the shoulder of the jars. They are made of food safe plastic. 2. For my 1 gallon jar that is not a canning jar (the lid fits tight but doesn't screw on), I use a light plastic garbage bag with salt water brine in it. It will form fit to the sides and seal out oxygen. 3. When cutting cabbages from my garden I end up with a lot of leaves that would normally be discarded. After cleaning thoroughly I used these by stuffing them over the top of the kraut mixture. Sometimes i have to cut them a little to work them in but even if they mold, the kraut doesn't. BTW, those cabbage leaves that usually get thrown out are still edible. Keep that in mind when things get really bad.

Thank you so much, again! I’ve learned so much from you already and I appreciate it a LOT! 🫶

I been fermentating all my veggies thanks to you and so phar everything is going well thank you 😊 and happy new year 😊

Dear Adrienne, first of all I just want to say thank you for all of your hard work, dedication in all of your videos; and for sharing all of your wisdom. You are beautiful inside and out. I’ve just recently started some fermenting of vegetables myself while watching your videos, I’m excited to see the outcome of that; I tried to follow every single step. I even made the facial cream that you suggested, and I love it; it’s great and it’s all natural. It’s very cost effective too, I will not be buying those facial creams that make all kinds of promises with no results. I wanted to ask you a favor when you have the time of course!!! if you would make a video on how you take care of your hair. Shampoo/ conditioner etc…..I love your hair, it’s so healthy looking. I am just done with all the chemicals and artificial ingredients that are put in store bought cleansers which leave my hair oily and lifeless. Thank you again for all that you do! Happy New Year🎉 and May God bless you and your family abundantly.
❤😊

Well done, as usual. Thank you. You're awesome.

Thank you, thank you, thank you! 😍

I love this channel. I send people to you all the time. Great science based information. You have changed my life.😃

thanks, allways usefull informations.

Watching your videos is, for me, a must in my journey to learn about fermenting. Thank you for your concise information presented in an easy way. I began fermenting cabbage over a year ago and am gradually increasing my repertoire. Friends are shocked that I make my own sauerkraut, cheese, and more. It’s creative, satisfying, and truly delicious.

Thank you for your fantastic videos

Have a fantastic 2024 & any blessings to all

I have been fermenting vegetables for over 10 years now and never had any issues or got sick. Getting all my healthy probiotics from fermented sauerkraut, kimchi, onion, peppers, leeks, carrots, radishes, etc. Never had to buy expensive probiotics in my life and my gut health is thriving! 🙏🏻👌

After watching a few of your videos this past year I began fermenting some cabbage I grew for kraut. Using your methods has been a success and I have enjoyed my results. A silly side note.....do you have a good way to grasp and lift out the slippery glass weights out of the jars after fermentation??? lol

I made my first quart of sauerkraut a month ago. I watched a lot of videos, but yours are the most helpful. I'm going to branch out to fermented onions next.
Quarter pint jars make a decent weight if it's all you can get.
Happy New Year to you and your family.

Happy newyear!

Great video! What about reusing the brine for the next ferment, since it is already at the lower pH?

Thank you for the videos! All the best in 2024!!!

I'll be starting fermenting this year (my resolution for this year) and I was wondering if you have made a video of (or are willing to make a video of..) a fermentation in a Sichuan pickle jar? Pros, cons, safety etc...? 🥺

I love your channel. I'm a fairly new subscriber and so happy to have discovered you! I plan to start fermenting this year (2024). x

Do you know what people used as a fermentation weight historically? A stone maybe? - clay pots?

Very well explained in a relaxing laid back way. No silly music and long intros or fast flashing through photos or screenshots like so many channels nowadays. Great work 👍. Good channel discovery for the new year

Dear Adrienne, thank you very much for your important video. I began New Year with your recipe for red cabbage. But already have success with fermentation of white cabbage! Both options are very-very delicious. Thank you very much for such interesting, delicious, informative journey. Happy New Year and my best wishes to you!!!

I Love your work! Thank You and now I want do more Lacto fermenting soon!

HAPPY NEW YEAR 🎉🥳

Thanks again. It's late but will watch tomorrow.