Okay, we're going to check the sauerkraut
again here. Mm hm.
Boy, we've got lots of nice water in there.
Yeah, it's very very good. Yeah.
We haven't really added,
we haven't added water at all,
just at the beginning. This is day four.
And you see, if you come a little closer,
you see it's still working. Yeah.
You know the bubbles are coming up.
Yeah. It's, you know, it is fermenting.
Right. And the only way it ferments
is when it's covered with the brine. Yeah.
It does, as soon as it's, you know,
as there is not enough water....
It would mould up if there was....
Yeah, it would mould up.
Yeah. And then it would decay,
like it would not ferment. Yeah.
It would rot, right.
So it's important to make sure
that none of that is out in the air. Yeah.
Check everyday. So you have to
clean that a little bit there, or?
Check everyday. No, it's fine.
It's totally fine. No, it's fine. Yes.
It's totally fine.
No, there is nothing wrong.
And we will cover it up right away again,
right. Right, okay.
And we will talk a little bit today
about fermentation.
So this is three full days in the pot right?
Three full days in the pot.
Okay, so we're calling it day four
but it's three full days in the pot. Yeah.
It smells good. Yeah, it smells excellent.
There's nothing wrong with it. 
Too bad you couldn't....
Yeah. So, what you have,
what you want is you want fermentation.
Yeah. You do not want rotting, right. Yeah.
As soon as you have, should you have,
see some mould on the top,
take your gloves, take the mould all off.
Yeah. Take a paper towel,
clean it all off, and throw the top away.
Yeah. Right, throw everything away
that's soft and moulded up,
because that is rotten.
So there's a lot of stuff that's fermented,
isn't there, like there's all sorts of foods?
Yeah. So it says here
"fermentation in food processing
is the conversion of carbohydrates
to alcohol and carbon dioxide,
or organic acids using yeast, bacteria
or a combination thereof
in anaerobic conditions."
That means it's covered,
it doesn't have air. Yeah.
Yeah, it doesn't have air.
"Fermentation usually implies
that the action of microorganisms
is desirable.
The science of fermentation
is also known as zymology."
Okay, so we have a lot
of fermented foods. Yeah.
And I'm sure I can mention, can't mention
all of them. 
Chocolate.
But for instance chocolate, tea, coffee. 
Coffee.
Soya sauce right. 
Yeah.
What else, can you think of anything else?
Oh, wines and beers are fermented. 
Wines and beers
of course, bread, sourdough, you know,
that's all fermentation. 
Yeah.
And fermented food are very good for you
because they really help your stomach
to digest, and cleanse the stomach out. 
Yeah, yeah.
Okay. And so they are very very beneficial
for your health, okay.
So, fermentation is the key word here.
Yeah, okay. So we'll see you. 
Cover it,
keep it covered with water right? 
Keep it covered with water,
with the brine. 
With its own water.
Yeah, with the brine. 
Yeah.
With the salted water. Okay. 
Okay.
Closed Captioning by Kris Brandhagen. brandhagen@gmail.com
