PROBIOTIC FERMENTED CARROTS with dill, garlic & ginger - YUMMY!
Вставка
- Опубліковано 25 тра 2024
- Try this lacto fermented carrots recipe with fresh dill, garlic and ginger. It's not only delicious, but rich in probiotics and nutrient dense!
================
🫖BUY ME A CUP OF TEA!
www.buymeacoffee.com/cleanfoo...
➡️WRITTEN RECIPE:
cleanfoodliving.net/fermented...
➡️WEBSITE: www.CleanFoodLiving.net
================
➡️SHOP FOR THIS RECIPE:
• FERMENTING WEIGHTS, lead-free & heavy (4-pack): amzn.to/3JjT2mK
• TART TAMPER: amzn.to/415v58g
• PLASTIC JAR LIDS: amzn.to/443srlN
• DIGITAL PH READER: amzn.to/3Q5tETN
⭐watch how to calibrate the PH meter: • CALIBRATE A PH METER (...
➡️SHOP ALL MY FAVORITE FERMENTING EQUIPMENT:
cleanfoodliving.net/product-c...
===================
➡️ SUGGESTED VIDEOS:
⭐DIY Fermentation Weight Ideas If You Don't Have Glass Weights:
• DIY FERMENTATION WEIGH...
⭐ How To Use & Calibrate Digital PH Meter:
• CALIBRATE A PH METER (...
⭐ Fermentation Funk Playlist:
bit.ly/3PIVeFK
⭐3 Stages of Fermentation:
• The Process of Ferment...
⭐Fermented Pickles:
• FERMENTED PICKLES - Th...
⭐Sauerkraut Recipe:
• Best Sauerkraut Recipe...
⭐Everything Fermentation Playlist (recipes + education):
bit.ly/3DGKhR7
=============================
➡️ CHAPTERS:
00:00 Intro
00:40 Ingredients
01:05 Best Salt To Use
01:21 Carrot Stick Instructions
03:05 Salt Brine
03:34 Fermentation Weight
04:33 Sliced Carrots
05:39 Fermentation Period
06:21 Fermentation Funk
8:18 PH
10:17 Kahm Yeast
12:10 Taste Test
===============
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 UA-cam 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.
When i learned to ferment, i was told to add a balck or green tea bag to each jar to keep the vegetables more crisp. Something about the tannens in the tea leaves causes the vegetable cells to hold their integrity better.
A grape leave or a bay leaf works too 🙂
But it's water will become dark!
@@parvinmahmoodi7345 no, for some reason it does not darken the water at all. Idk why, but it doesn't
@@hereholdthiswillya Maybe the lack of heat?
Tea bags are harmful to health
I am a microbiologist but new to fermentation. Thank you for the inclusion of a day by day guide - I would have thrown out a good batch!
What a blessing to have come across your channel! I really appreciate all the information and your gentle demeanor. I can undertand and retain the information a lot better when the person giving the info breaks things down and simplifies it. Looking forward to watching more! God bless you! 🥰
My feelings exactly! 😊
Totally agree!
I have made these before and it's probably my favorite fermented food I've ever made. Fresh dill came to me this week so I'm doing carrots today, adding in ginger for the first time, thanks for the inspiration! I have never had mold happen except for a once with an improperly washed jar. I could see the previous food after dumping the ferment (gross!) this taught me to double wash them for every when fermenting. I learned to let them sit in the dark under cover in a tray to catch displaced brine and do not disturb, move, jostle or turn, as this kind of ferment needs to not be disturbed the first few days as it is very fragile. I also learned to never introduce metal as it reacts badly with the culture and destroys the culture, as well as metal bowls to prepare it in. this kills vitamin c. I hope this helps!
I love your videos, no one does fermenting so clearly, methodical and down to earth as you. Watching your videos about what to look out for really helped me be less worried of poisoning myself with mold, and start experiementing with my ferments.
You nailed it
And she's so chill!! So peaceful and pleasant.
Explain so clearly, N Sweetly.
I want to make some now.
Thanks to your videos, I have FINALLY taken the plunge. I started making a sourdough starter last Monday and, tonight, I'm making these fermented carrots. I got some glass fermenting weights all because you made fermentation look so easy and took the intimidation factor out of it for me.
I like to use the carrot tops instead of dill. Carrots, dill, parsley, celontro, so forth are all closely related. Carrot tops are also great chopped and added to steaming top mashed potatoes then let sit covered to steam a few minutes off the heat before adding salt, pepper, butter and cream.
Yes. American has wasted so much food. Forever. Lat year I began using squash avd pumpkin leaves in salads. All edible as well as the blossoms I learned to stiff and fry. Yummy. !!
My first ferments were ginger and carrots....still my favorite!
How do you make it?
This beautiful lady alone is a healer with her voice, thank you 💐
I echo everything they are saying about you in fact I feel you deserve way more kudos for your mannerisms and your diction…you are so sophisticated and truly to the manor born…and besides your facility and knowledge of food you are blessed with spreading divine calmness and tranquility around your space. Your family is blessed to have you in their midst as are we watching you in these videos…thank you so much ❤❤
Thank you for your sweet words, blessings!
I've tried fermenting a few times, but was afraid to eat it and threw it away... because no one went as far as you did to show what's normal. Thank you. I think I'll try it again now that I know what is normal.
Thank you for this fine video. Clear, concise and with all the necessary details needed for successful fermentation. Extremely well thought out, paced and edited with excellent visuals. My goodness, even your outfit pleasantly coordinates with your lovely kitchen. What a wonderful service you are providing for the world!
Thank you for the detailed information of what can go wrong and examples of it and how to deal with it. Great videos keep up the good work.
My mouth is watering just watching this video. Can’t wait to get going on this one!
I LOVE fermented carrots. It is by far my favourite. I cut them in smaller bits, that’s easier to handle for me and I ferment them with either onion or garlic or both. 😋
I also LOVE fermented garlic and eat it almost every day. Garlic and onions work perfect for me. I once used red onions to ferment with the garlic and ended up with a green brine, green onions and greenish garlic. Didn’t look appetizing at all but I ate them of course.
I’m doing cauliflower now but I have to add vinegar to improve the taste for me. Broccoli did NOT taste good, so that veggie is out. Green beans were okay but also not very appealing to me. Next I’m going to try bell peppers.
But I do make sure I ALWAYS have a jar of ready veggies to dig into.👍
Highly recommend asparagus as well, that’s one of my favorite summer snacks!
My
I am in love.
It's not just your physical attraction,
it's your brilliance of mind and clarity in your presentation.
You know your craft and it shines clear.
Some man is lucky to have you in his life.
Great video! I have been wanting to try fermenting but have been afraid. You take the fear out of it! Love that you took us all the way to it being ready for the refrigerator. Showing us about yeast and mold growth and what is safe and what to do about it. Thank you so much! ❤
I appreciate your calm and thorough instruction.
This is great!!!! I've been doing fermenting all wrong!!! Thank you sooooo much.....
Finally a channel for clean eating. Thanks
I Love your carrots, I really like fermented garlic. Would you please do a video on Fermented Curdito - Salvadorian cabbage slaw. Cabbage, carrot, onion, serrano or jalapeño peppers, Mexican oregano, and salt.
That is a great suggestion, thank you🙂
@@CleanFoodLivingMy most favourite person mam you are now.I Will try more knowledge from you. Love from Bangladesh ❤. Please give me email. I want more clear about all fermented food.
I recently came across your sight and LOVE IT. I have tried several of your recipes and they turned out awesome. I am doing the probiotic water and love it. Thank you for all that you offer to the viewers. You are outstanding when it comes to your skill in explaining exactly how to prepare and ferment all your recipes. You have a awesome aura about you. The gift of your personality and expertise is magnificent.
Very informative and helpful video thank you 😊 watching from Queensland Australia 🦘🌏
This is so helpful!! I’ve tossed fermentation projects because of the small amounts of mold like she tossed.
Great Info I will be waiting for your next video like always 👍👍🇺🇲🇺🇲
Excellent info. Thx!
Very well explained 👍👍👍👍♥️♥️♥️♥️
Excellent info. Thank you!
Can’t wait to try this
I'm so exited to try these
The quality of your videos, and the content, are insanely good! You're an expert!
Thanks, you provided the much-needed initiation for my fermentation plans.
I love the extras you add at the end of the basic instructions. Thank you.
Excellent video!!! Thank you so much!!!!
Thanks for the additional troubleshooting at the end!! Heading to the store tomorrow to try this one out!!
Super informative, thank you! 😊👍👍
I love that you show what happens. I can’t tell you how many times I’ve thought “ooh it’s spoilt, I know they said it might happen but this is terrible”. And it wasn’t. It was normal.
First off please let me thank you for sharing your knowledge with us. My wife and I are very thankful for your channel. Now my question, Can we use this "recipe" for diakon raddish and maybe other root veggies? thank you again
Yes!
What an excellent idea! I ❤ daikon radish and grow them in my garden.
Thank you for all the helpful info. Your videos have been amazing ❤
Great stuff. I love the clear step by step demonstration of the process and the equally clear and comprehensive explanation of the benefits. Thanks!
You are so knowledgable. Thank you for these videos. Sooo much !!!!
Fantastic video.
Thank you for super information ! Enjoy ...
Great tips
Wow! What a great video! Glad I found you. Thank you for the great information.
Very helpful video, thank you!
Thank you! Your info is such a blessing 😊
I love these videos, thank you for these, you make it seem so easy!! I'll be trying this recipe in the weekend! :)
I have followed you to the T and they came delicious. I don’t like the fermented garlic though. Next time I’ll leave them out. But I’m so happy they were a success and oh so delicious!! Your videos are super professional and I really do enjoy watching them and listening to your calm voice. Thank you so much!
Yeah yeah. Typical female that finds garlic gross because it makes your breath stink. Yadda yadda yadda.
Very comprehensive, thank you 😊
Thank you so much 🙏💜🙏
Love fermented carrots! One of my favorites 💞
I love your calm, detailed presentation, an inspiration to experiment.
I made this yesterday; can’t wait to try it
What a great and clear video about fermentation! This gives me the courage to give it a try!
Thank you for all your efforts. Wonderful videos.
Great video and presentation!!! Very helpful! Thanks! ❤
Beauty! Thanks for sharing your knowledge 🙏🏻 Definitely trying this.
Nice clean up on check ups! Excellent clip, thanks
Love this channel!
Great instructions; thanks for sharing! I’ve been fermenting veggies for a few years but found this very helpful!
Thorough, thanks!
Good additional info. Thank you.
Thank you for your excellent teaching!
I am just getting started with fermentation and your videos are so helpful! I appreciate your concise and thorough explanations and your helpful visuals. Thank you for putting together these excellent resources. I now feel like I can move forward with confidence in this fermentation journey. 🥒🥕
I love watching your videos thanx Adrienna 🥰
I appreciate your calm and soft explanation.
I just finished fermenting this receipt and omg, this is sooo delish 😋
Great channel! Cheers from Poland!
On my way for vegetables!
Thanks sooo much.
Really great video I'm glad I found it!
Great! I feel confident to go ahead with this new hobby, with everything covered! Thank you.
I am definitely trying this recipe as I love all the ingredients and have spare carrots in the fridge. Thank you for the excellent video 🎉
Cant wait 2 try these!
Nicely detailed !!!😇🙏
Wonderful explanation. Loved it...
Excellent! I had no idea it was so easy to ferment vegetables.
Thank you so much for the invaluable troubleshooting tips and details. I've learned a lot from your videos!
I found fermentation ph test strips on Amazon and they work perfectly if anyone wants to have a super easy way to test ph without hassle
Such good education. Thanks for putting this together
Just taste tested on day 5. ❤❤❤❤ So excited to say they are amazing!! Letting them go a few more days.
woooooow my mind = blown away! thank you, checking out your other videos now
Great Video ❤️ Keep Fermenting
Thank you so much for this information. I have been trying to build up courage to start this. Eva
simply awesome, my next project for a better home and diet
You literally covered EVERYthing possible! what an amazing video, congrats!
Very nice presentation. I was eating some fermented zucchini pickles while watching. I have always fermented carrots in slices, but I think I will take your suggestion and do sticks next as they are more densely packable. I have a lot of oregano growing right now, all those herbs are good. I love putting a bit of sauerkraut in my ferments to jump start them.
Thank you so much,for sharing your experience and knowledge.And I thank you for the clarity and simplicity.You make fermentation so easy and and enjoyable.
Great information and so easy to follow!
Really informative. Great instructions
I tried this recipe as my very first lactoferment after watching all your videos on the safety and science of fermentation, and oh my goodness it is SCRUMPTIOUS! And so easy! Will definitely be making again. Thank you for sharing your knowledge and recipes, I am so excited to try more and enjoy the delicious and fascinating world of fermentation :)
Fabulous and congratulations!
Very clear, thank you.
You're the best!
Thank you for sharing
Good info thank you.
Nicee and detailed. Thank you
You are an angel. I really enjoy watching these and learning.
I contributed a "cup of tea" for your outstanding videos
Thank you!🤩
Thanks!
Thank you so much!
Thank you for the extra bit... The second half. Highly educative