Evaluation of YouTube Videos as a Source of Home Vegetable Fermentation Information

Successful fermentation of low-acid vegetables requires using optimal amounts of salt, maintaining reduced oxygen conditions, and following basic sanitation standards. Although YouTube is a popular source of informal instruction on food preservation, including vegetable fermentation, its reliability for health and food safety information has been questioned. This study assessed whether YouTube videos on vegetable fermentation follow science-based best practices and home food safety standards. Searches were conducted for 10 vegetables using the stem word “ferment,” the wild card symbol (*), and the vegetable name. For each vegetable category, data on views, likes, channel subscribers, and video duration were collected for the 10 most viewed videos. Each of the videos were evaluated for compliance with home food safety guidelines and science-based vegetable fermentation best practices. Among the 100 videos viewed 43 million times, the most popular vegetable categories were cabbage, peppers, cucumbers, beets, garlic, tomatoes, carrots, onions, green beans, and cauliflower. The most common deficiencies were the failure to maintain reduced oxygen conditions, monitoring pH, and following basic hygiene practices. These findings can guide educators as they develop home fermentation programs, particularly for less commonly fermented vegetables.