Hi Sweet Friends, Have you tried making fermented carrots. They are an easy food to start with if you are new to making fermented foods. Plus, I share a 'secret" ingredient ;-) to add to fermented veggies to keep them crisp and prevent that "mushy" problem that can be so common when making fermented veggies! And for more fermented carrot RECIPES, be sure to check out Make Your Own Fermented Carrots! by Homesteading Family, here: th-cam.com/video/rCJ92UdazIQ/w-d-xo.html Love, Mary
Stranger Horse - That is an excellent question. I like to make the carrots look as close to the store bought pickled carrots as possible for my family to enjoy. But the peels go into my bone broth, so we get the nutrients from those that way. But you do not have to peel them if you do not want to peel them.😀 Love, Mary❤️😘❤️
peelings of root vegetables are nutrient dense. you are using yours but most people throw them out, sadly. we just scrub the heck out of them and take out any bruises or funny looking spots with the back of a knife. I like your crinkle cutter : ) most cowboys would think it's bent and would prolly hit it with a hammer to straighten it out lol.. a cutter with the same principle is used in cowboy cooking check out a great cooking channel: cowboy kent rollins. he sells them (no link for yt and no profit from the endorsement) and they can be handy. Thanks
my pleasure. I don't have one of the fancy ones, but I got one that was run over by a tractor that is similar but doesn't seem to work right...(just my sense of humor on a slow day)
Thank you Mary for yet another brilliant idea. I never thought about saving a quarter cup of the liquid for the next batch! You make life so much easier. You've saved me so much time and money! You are always so helpful, kind, caring and always wanting to make life easier. I wish you would run for President❣and fix our Country! People would be a lot healthier, happier, and safer. Just brought a huge smile to my face.....
Oh Jane!! Thanks you so much for the kind words!! If you enjoy making Traditional Foods, be sure to head over to my TH-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: TH-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. ➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. BTW...Are you in our private FB group? It’s called Mary’s Nest Modern Pioneers. (It’s FREE to join.) The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered. Oh…and for more in-depth info....➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): TH-cam.com/MarysNest/join This is for those who are interested in delving into Traditional “Nutrient Dense” Foods topics in greater detail. But don’t worry, this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here and that we are on this traditional foods journey together!! Love and God Bless, Mary ❤️🤗❤️
Hi Mary , fermented carrots are very delicious. I cut them always in thinner strips. my favorite fermented vegetables is red cabbage because of the taste and the beautiful color! If the pot is empty. I use the fermented purple liquid often to ferment mall cauliflower pieces and then coloring them beautiful purple/pink! they are very tasty, love Rebeca
Hi Rebeca, So happy to hear that you like fermented carrots!! Yes, I cut them into strips too and I just made a video about carrots sticks. It should come out sometime next week. Love, Mary
I just wanted to add that I am a diabetic. I've recently been watching videos regarding diabetic health, and it turns out that fermented vegetables are highly recommended for diabetics. Thanks you for everything you teach us!
Mary, thank you so much for this video. I was gifted with 50 pounds of carrots and I have canned many, gifted friends and family with some, and cooked some. Now I know what I will do with the remainder.
Dear Sweet Mary, I can't tell you how much fun I have been having with your recipes! Thank you so much. I tried your fermented carrots and they came out great. I made two quarts and I put a tea bag in both and in one also a Bengal spice tea bag. After it had fermented I added some maple syrup also. So good!
Thanks Mary for the nice ferment lesson :) I too am new to the puck and pipe-relatively, but I do love my gadgets. Another thing you can add to your ferments to keep them crisp, is an oak leaf. However-carrots stay very nice. You can also save your outer leaves from a head of cabbage and tuck that around them at the top to keep them under your brine.. Before I knew of such things like a puck.. When a stemware would get broke here.. I would have my hubby grind it down and just use the stem base with a little nub at the top to be held down by the jar lid. "Necessity is the mother of invention" ;) Carrots are a great place to start.. They are sooooo yummy. Thanks for sharing your wonderful procedures :)
You are SO welcome. And thank you for sharing so much wonderful information!! Your comments are always such a joy to read!! I learn so much from you!! I know I have said it before...but I am SO glad you're here!! Love, Mary
Thanks Mary another informative video. I use the fermenting lids to let out the CO2 as fermentation commences as well. I also set my jars in a bowl to collect the overflow of liquid and save the counter as it ferments. Carrots are one of those things that allow you to add Ginger, or apple quarters, and other sweeter fruits and vegetables and make a great fermented side. Lactobacillus, the fermentation bacteria are anaerobic which obviously means they grow without air so keeping the veg submerged is very important. Boy do I agree about the whey, I don't like it in pickles or any other fermented vegetables. One last thing, you are so right about using that liquid from the last batch to start the next one. Only I do not cut back on the salt. I will try it though next time. Thanks again for this.
Thank you SO Much for sharing all this wonderful info!! Please forgive my delay. I just saw this comment!! Yes, that is a good idea about a bowl or plate under the ferment!! I have had a few overflows!! LOL!! Love, Mary
Mrs Mary, can you do a video on how to ferment onions? I was just watching Scott Head (he's a Texas Gardener!) and he used his onions in a vinegar pickling solution. I'm trying to find a good informative video on how to lacto-ferment onions but there are none. I thought I'd ask for your help and expertise ❤️
Oh my Gosh! I just found You... obviously I’ve been under a Rock!!! You are amazing & now I’m addicted to your demonstrations!!! Thank You So Much for your “Teachings” ... A Happy Subscriber living in Colorado
Wow Patricia!! Thank you so much for visiting and for the kind words! If you enjoy making Traditional Foods, be sure to head over to my TH-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: TH-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html ➡️How to Make Bread with or without Yeast Playlist: th-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I love the idea of using a tea bag. I have grapes growing in my garden so if anyone needs or wants some I would be happy to mail them some grape leaves. With that said, you can also use a bay leaf to get your fermentation going too. :-)
Hi Jumpoff - I have always wondered about bay leaves. Do they work well? Do they impart much flavor? I am interested in giving that a try. Thanks! Love, Mary
Wow. I made this fermented carrots. I would never have thought that raw carrots would taste so good. I could eat a whole jar in one sitting. I have already started my second batch. I only made one jar the first time to use up the extra carrots I had lying around.
Hi Allen, So glad you are enjoying these! You might enjoy the other fermented carrots too. You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U1xpoAVymN5ilBPiAdHVr70.html So happy you are enjoying ferments! Love, Mary
A tea bag? I have been doing fermented foods for about 2 years and I have never heard that before. I have fermented carrots in my refrigerator right now when it’s time to make more I will try the tea bag. Thank you for the very informative video
So sorry for the delay. I just saw this comment. Yes, the tannins really help keep everything crisp. You can also use grape leaves and bay leaves. Love, Mary
Hi Ponnu, Thanks for visiting! I have more fermented vegetable recipes here: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html I think you will like them. BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hi Mary, love your videos; do I have to scrape/peel the carrots? Mine are small, sweet, organic; I wonder if just scrubbing them well and leaving the skin on is safe in the fermentation process and finished product?
For tannins, one could easily grab some free blackberry leaves to add in. They are generally in abundance everywhere, at least in England anyway. Thanks for the tannin tip
Laurie Christine - hi Laurie, Fantastic!! Let me know how the bay leaves work out and how many you use in a quart size jar. I would really like to learn more about the possibility of using bay leaves in my ferments. Thank you so much! Love, Mary❤️😘❤️
@@LaurieChistine - Hi Laurie, That is very interesting. I wonder if they impart a flavor? Even if they did - it would be a wonderful flavor. I love bay! Thanks so much for the info!! Love, Mary
Hi Mary I love your videos, in Canada what is the best time to make sauerkraut, every time I make it I never see bubbles forming as you show, I put the jar on the kitchen counter or in cabinet nothing works for me, i follow all your instructions, like temperature between 60-70 degrees F, where I go wrong. Please answer
Mary I just cut up some carrots from my garden I have a half gallon what would the recipe be for salt to water in a half gallon full of chopped carrots
Hi Victoria, Oh NO!! Well, give in another try and please ask me any questions. Are you in our Facebook group? It's called Mary's Nest Modern Pioneers. Please join, if you are not already a member. We can help you in the group to be successful at fermentation. BTW - Have you tried making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. (Sorry to not put a direct link but I don't think YT likes us to put links in comments.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, MaryLove, Mary
Hello Mary! Once again, I just wanted to thank you for the invaluable information you provide in each of your videos. I've just finished watching your video on making fermented carrots, and I'm wondering...what if I wanted to incorporate some additional flavorings to the carrots, for example, garlic? At what point would I want to introduce the garlic to the fermenting process? Many thanks for your help.
Donna Tucker - Hi Donna, That’s a great question. You can also use grape leaves but if you can’t find any, just make sure you use the 2 tablespoons of coarse salt or 1 tablespoon of fine ground salt. That will help to keep things crunchy. Love, Mary❤️😘❤️
Mary's Nest Thanks. I’d be afraid to use the grape leaves as grapes are poisonous for dogs and cats. Will try the salt though. Love that you use gray salt. I’m assuming that Himalayan sea salt works too.
Donna Tucker - Good to know!! Yes, I use the wet gray salt. Love it. I have been worried about the Himalayan salt may have lead in it. Have you heard that? I’m worried. Love, Mary❤️😘❤️
Hello Mary, A great video which inspired me to have a go, now that my cauliflower is a month old, can I drain the liquid off & store it in the fridge? The sauerkraut that I have been buying has just the smallest amount of liquid at the bottom of the jar that's why I'm wondering if I should do the same. Many thanks for your time & knowledge.
Thanks for posting this. I have to introduce more fermented foods in our son's diet (bc he has lyme disease), so will check this recipe out and see if you have others too. Thanks!
Oh dear! Have you read Dr. Axe article about how Stevia can help Lyme Disease? It will be very interesting to you. I have a recipe for homemade sauerkraut, plus beet kvass as well as both types of kefir. And I will be adding more fermented foods and beverages. Search on my page. (I gather TH-cam prefers we not put links in comments.) Hope you are doing well!! Love, Mary
Hi Dian, Thanks so much for visiting! Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
I haven't them yet. I've only had Kimchi, Sauerkraut, and Atchara which is fermented green papaya. My favorite one is the Kimchi. I'll have to try the carrots. I'm the only one of the 3 of us who likes them though.
Dear Mary what a pleasure to watch your videos,you are amazing and thank you for sharing your knowledge so generously.I would like to ask you whether I can use vinegar for fermentation and how. Much love from Greece.
Hi Dale, Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thank you for your videos , have an issue here I did ,y first jar of fermented vegetables and would like to know it smells like vinegar, is this normal ?
Hi Yvonne, if you’re getting a vinegar smell, you may have let some air in and the acetobacter bacteria - which creates vinegar - is taking over a bit. Just try to keep your jar tightly sealed and when you have to burp it, do so quickly. Love, Mary
Hi Robert, Glad it turned out well! Ferments can last in the fridge up to about 6 month but will become softer over time. I think they are always best eaten within the first 2-3 months after being refrigerated. Love, Mary
This is easy enough for me to tackle. Lol. I have a few questions though. -When using just a regular lid, how long should I wait to open it to give it some air? Or can I just wait the 2 or 3 days to see if it's done? -Should the carrots be newly bought or can I use carrots that have been in the fridge for while as long as they are still in good shape? -Can the carrots in jar sit on the counter in the light or should they be put in a dark cabinet?
Thanks so much for visiting and for all the great questions!! You will want to loosen the lid every day - at least every 24 hours. Preferably newly bought carrots tend to ferment the best but I have also fermented carrots that have been in my fridge for a few weeks. Older carrots will work as long as they are not soft or bendable. The fermenting carrots can sit on the counter - that is what I do so that I don't forget about them (!! LOL!!) but you want to keep them out of direct sunlight. Hope this helps! Are you interested in try your hand at other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary
@@MarysNest Thank you so much for the detailed answers! "So I don't forget about them." Lol that would be me. So yeah, we have a kitchen with no windows so easy enough. Thanks for the play list info. I'll check it out. I've made kefir before. But it can be hard to keep up with when you're the only one drinking it. I have also been having some digestive problems and kefir caused me some trouble last I drank it. I am slowly building up gut flora again now and fermented veggies (along with some probiotic powders) seem to be the most agreeable for me right now. So this recipe appealed to me very much for that reason, and also because it's so easy. Lots of brain fog when you lose gut flora. Thanks again, I do love your channel.
Wordivore - Thanks for sharing about your health issues. I understand completely. Bone broth can help with soothing the GI tract. Chicken bone broth can be very affordable to make with a chicken carcass. Beef bone is a bit more expensive to make when it comes to buying the bones but it is so tasty! I have videos on how to make both. So glad you like my channel!! I’m so happy you’re here!! Love, Mary❤️😘❤️
Can these be canned after they reach the desired taste/fermentation? I know that putting them in the refrigerator will slow down the ferment but space can be tough in my refrigerator, at times. Thank you for making this video; you're a great teacher!
Everything I’ve read says there’s no reason I can’t ferment in food grade plastic. But, I’m still skeptical. But I have the buckets and I have the cabbage and salt. I trust your opinion. Should I go ahead and make it? Will it matter if I store it longer term? A year or two?
I am brand new to fermenting & cant find any answers to my questions; I need to know how to store my harvested veggies until im ready to ferment & if I should take airlock lid off jar when fermenting is done & put on a regular mason jar rim & lid??? Can you help me?
Isa Vera - Hi Isa, Thanks so much for visiting and for the kind words! Fermented vegetables are very rich in probiotics that benefit our gut. They are full of good bacteria that fight off the bad bacteria and help promote good health and stave off illness. 🤗 BTW - Do you enjoy learning about making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@MarysNest thank you so much ,you make me smile always when watching your video cause you smile so good and that is contagious, so much to.learn from you,I love the beet kvass and catrrot too thanks alot
oladele nicol - Thanks for visiting. And that’s a great question. Pickling is different than fermentation. Pickling is usually done with vinegar as opposed to relying on natural fermentation. But it can still be a healthy food...especially if made with raw apple cider vinegar. Do you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Making the carrots today. In another video you mentioned adding bay leaves to the carrots as an option for tannin. Can they be the dried leaves or do they have to be fresh? Also going to make fermented cucumber spears, too.
Do you have to use only carrots moving forward after the fermentation process is completed? Example…can I put cabbage in the old brine after I remove the batch of carrots? Or anything else if I want? Or do you need to use carrot brine with carrot brine, cabbage brine with cabbage….thank you
I like the tea bag ideal, but I found in my past yrs that wht tea bags have a chlorine scent and taste in my tea so I stop buying them even organic tea with a non organic tea bags, and that wasn't good to injest, and wanted to give a tip cking on those tea bags that I notice the chlorine taste. Love all your vides🥰🤗
Hi Sweet Friends, Have you tried making fermented carrots. They are an easy food to start with if you are new to making fermented foods. Plus, I share a 'secret" ingredient ;-) to add to fermented veggies to keep them crisp and prevent that "mushy" problem that can be so common when making fermented veggies! And for more fermented carrot RECIPES, be sure to check out Make Your Own Fermented Carrots! by Homesteading Family, here: th-cam.com/video/rCJ92UdazIQ/w-d-xo.html Love, Mary
Pickle on! So...why peel the carrots if that is where so many nutrients are?
Stranger Horse - That is an excellent question. I like to make the carrots look as close to the store bought pickled carrots as possible for my family to enjoy. But the peels go into my bone broth, so we get the nutrients from those that way. But you do not have to peel them if you do not want to peel them.😀 Love, Mary❤️😘❤️
peelings of root vegetables are nutrient dense. you are using yours but most people throw them out, sadly. we just scrub the heck out of them and take out any bruises or funny looking spots with the back of a knife. I like your crinkle cutter : ) most cowboys would think it's bent and would prolly hit it with a hammer to straighten it out lol.. a cutter with the same principle is used in cowboy cooking check out a great cooking channel: cowboy kent rollins. he sells them (no link for yt and no profit from the endorsement) and they can be handy. Thanks
@@strangerhorse5209 - Thanks so much for sharing. I am going to check it out! And thanks for the chuckle!! Love, Mary
my pleasure. I don't have one of the fancy ones, but I got one that was run over by a tractor that is similar but doesn't seem to work right...(just my sense of humor on a slow day)
Thank you Mary for yet another brilliant idea. I never thought about saving a quarter cup of the liquid for the next batch! You make life so much easier. You've saved me so much time and money! You are always so helpful, kind, caring and always wanting to make life easier. I wish you would run for President❣and fix our Country! People would be a lot healthier, happier, and safer. Just brought a huge smile to my face.....
Omg you're precious.❤ I could watch you all day. Doing this today!!
Oh Jane!! Thanks you so much for the kind words!! If you enjoy making Traditional Foods, be sure to head over to my TH-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: TH-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home.
➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description.
BTW...Are you in our private FB group? It’s called Mary’s Nest Modern Pioneers. (It’s FREE to join.) The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Oh…and for more in-depth info....➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): TH-cam.com/MarysNest/join This is for those who are interested in delving into Traditional “Nutrient Dense” Foods topics in greater detail. But don’t worry, this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here and that we are on this traditional foods journey together!! Love and God Bless, Mary ❤️🤗❤️
Hi Mary , fermented carrots are very delicious. I cut them always in thinner strips.
my favorite fermented vegetables is red cabbage because of the taste and
the
beautiful color! If the pot is empty. I use the fermented purple liquid often
to ferment mall cauliflower pieces and then coloring them beautiful purple/pink!
they are very tasty, love Rebeca
Hi Rebeca, So happy to hear that you like fermented carrots!! Yes, I cut them into strips too and I just made a video about carrots sticks. It should come out sometime next week. Love, Mary
I just wanted to add that I am a diabetic. I've recently been watching videos regarding diabetic health, and it turns out that fermented vegetables are highly recommended for diabetics. Thanks you for everything you teach us!
Can you please do a series of shortened videos that get right to the point for people who don’t have much time to spare.
Omgosh Mary love the crinkle cut for carrots 🥕
Mary, thank you so much for this video. I was gifted with 50 pounds of carrots and I have canned many, gifted friends and family with some, and cooked some. Now I know what I will do with the remainder.
Hi Kate, Great! You'll love these. They're crisp and tangy!! Love, Mary
Dear Sweet Mary, I can't tell you how much fun I have been having with your recipes! Thank you so much. I tried your fermented carrots and they came out great. I made two quarts and I put a tea bag in both and in one also a Bengal spice tea bag. After it had fermented I added some maple syrup also. So good!
Your counter looks like mine, a sure sign your always in the kitchen making things and doing food projects, I love it.
Thanks for being so detailed! I’m new to canning and this video was the most informative I’ve seen so far
Thanks Mary for the nice ferment lesson :) I too am new to the puck and pipe-relatively, but I do love my gadgets. Another thing you can add to your ferments to keep them crisp, is an oak leaf. However-carrots stay very nice.
You can also save your outer leaves from a head of cabbage and tuck that around them at the top to keep them under your brine.. Before I knew of such things like a puck.. When a stemware would get broke here.. I would have my hubby grind it down and just use the stem base with a little nub at the top to be held down by the jar lid. "Necessity is the mother of invention" ;) Carrots are a great place to start.. They are sooooo yummy. Thanks for sharing your
wonderful procedures :)
You are SO welcome. And thank you for sharing so much wonderful information!! Your comments are always such a joy to read!! I learn so much from you!! I know I have said it before...but I am SO glad you're here!! Love, Mary
Your smile is like probiotic too. Thanks so much for sharing
I love pickled carrots, but I don't do pickling, so... I started fermenting carrots in garlic and dill. They are amazing!
Thanks Mary another informative video. I use the fermenting lids to let out the CO2 as fermentation commences as well. I also set my jars in a bowl to collect the overflow of liquid and save the counter as it ferments. Carrots are one of those things that allow you to add Ginger, or apple quarters, and other sweeter fruits and vegetables and make a great fermented side. Lactobacillus, the fermentation bacteria are anaerobic which obviously means they grow without air so keeping the veg submerged is very important. Boy do I agree about the whey, I don't like it in pickles or any other fermented vegetables. One last thing, you are so right about using that liquid from the last batch to start the next one. Only I do not cut back on the salt. I will try it though next time. Thanks again for this.
Thank you SO Much for sharing all this wonderful info!! Please forgive my delay. I just saw this comment!! Yes, that is a good idea about a bowl or plate under the ferment!! I have had a few overflows!! LOL!! Love, Mary
Mary, you are lovely. Thank you for sharing this process. 😊
Mrs Mary, can you do a video on how to ferment onions? I was just watching Scott Head (he's a Texas Gardener!) and he used his onions in a vinegar pickling solution. I'm trying to find a good informative video on how to lacto-ferment onions but there are none. I thought I'd ask for your help and expertise ❤️
I started to experiment with fermenting cucumbers and am using a ceramic butter pat to weigh down the veggies.
Love fermenting carrots, just like fermented, beets, or kraut their a good healthy side dish, God Bless,xoxoxo
Hi Lori!! Oh yes, isnt't that the truth!! Love, Mary
Oh my Gosh! I just found You... obviously I’ve been under a Rock!!! You are amazing & now I’m addicted to your demonstrations!!! Thank You So Much for your “Teachings” ...
A Happy Subscriber living in Colorado
Wow Patricia!! Thank you so much for visiting and for the kind words! If you enjoy making Traditional Foods, be sure to head over to my TH-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: TH-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: th-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Fantastic video! Clear distinctions between what is and is not! This is really vital information that no one should overlook!
Thank you from Italy
Clean and nice presentation
I love the idea of using a tea bag. I have grapes growing in my garden so if anyone needs or wants some I would be happy to mail them some grape leaves. With that said, you can also use a bay leaf to get your fermentation going too. :-)
Hi Jumpoff - I have always wondered about bay leaves. Do they work well? Do they impart much flavor? I am interested in giving that a try. Thanks! Love, Mary
@@MarysNest I've never tasted any difference. :-)
@@jumpoffa5011 - Thanks for sharing. I love this idea!!
Can it be dried bay leaves or does it have to be fresh?
@@penelopepitstoppp yes, it should work because what you have in the tea bag are dried tea leaves
I watch you daily; at times over and over. 4:15 I loved your interviews with your family members ❤
You are so sweet and a great teacher ❤
QUESTION: Can I use frozen carrots to ferment?
Thanks for answering- love your channel! I have implemented many of your lessons and recipes 👍🥰❣️
Awesome as always
Wow. I made this fermented carrots. I would never have thought that raw carrots would taste so good. I could eat a whole jar in one sitting. I have already started my second batch. I only made one jar the first time to use up the extra carrots I had lying around.
Hi Allen, So glad you are enjoying these! You might enjoy the other fermented carrots too. You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U1xpoAVymN5ilBPiAdHVr70.html So happy you are enjoying ferments! Love, Mary
Hugs from East Africa .. love listening to you.
A tea bag? I have been doing fermented foods for about 2 years and I have never heard that before. I have fermented carrots in my refrigerator right now when it’s time to make more I will try the tea bag. Thank you for the very informative video
So sorry for the delay. I just saw this comment. Yes, the tannins really help keep everything crisp. You can also use grape leaves and bay leaves. Love, Mary
Thank You
Will you plz🙏 upload the printed recipe of this video..
So much grinning and love in this video! I love the positive vibe :)
Thanks for sharing 👏
Hi mam thank you. Very nice and healthy recipe God bless you🙏🙏🙏🙏💖💖💖🌹🌹
Hi Ponnu, Thanks for visiting! I have more fermented vegetable recipes here: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html I think you will like them.
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Yaaay ! Fantastic as usual 😘😘😘
Thank you!
I have used baby food jars as you use the jelly jars for pressing down. Also, fill them with water and seal for a heavier weight.
I made this recipe and I’m eating them today. They are delicious!
Hi Bettye, Glad you like them! Love, Mary
You’re my favorite pickle guru.
Hi Mary, love your videos; do I have to scrape/peel the carrots? Mine are small, sweet, organic; I wonder if just scrubbing them well and leaving the skin on is safe in the fermentation process and finished product?
She had us at "sweet friends" awwww :)
Hello Mary my daughter is vegetarian so will certainly try them xxx
Patricia Griffiths - Hi Patricia, wonderful!! I hope she likes them!! What type of vegetarian dishes does she like? Love, Mary❤️😘❤️
For tannins, one could easily grab some free blackberry leaves to add in. They are generally in abundance everywhere, at least in England anyway. Thanks for the tannin tip
O l didn't know that 😳, thanks 👍 but unfortunately I have to wait until summer time
Oh thank you! Just the recipe I have been looking for to ferment my carrots! Thank you! Hugs and love from Texas!
Oh my god your smile is just like 16years old girl 🥰
Subscribed❤️
Thank you so much, when you store them and eat from day to day, do they still need to be covered by water all the time?
My organic bay leaves were delivered today. I got them for the tannin for my ferments.
Laurie Christine - hi Laurie, Fantastic!! Let me know how the bay leaves work out and how many you use in a quart size jar. I would really like to learn more about the possibility of using bay leaves in my ferments. Thank you so much! Love, Mary❤️😘❤️
@@MarysNest I've seen others use 3 or 4 in their ferments.
@@LaurieChistine - Hi Laurie, That is very interesting. I wonder if they impart a flavor? Even if they did - it would be a wonderful flavor. I love bay! Thanks so much for the info!! Love, Mary
Hi Mary I love your videos, in Canada what is the best time to make sauerkraut, every time I make it I never see bubbles forming as you show, I put the jar on the kitchen counter or in cabinet nothing works for me, i follow all your instructions, like temperature between 60-70 degrees F, where I go wrong. Please answer
You are an amazing find ❤️
I like your recipe of fermenting carrots it so simple thank you very much 😍🙏💐
So glad you like this! :-)
Mary's Nest 😊🙏💐💐
Mary I just cut up some carrots from my garden I have a half gallon what would the recipe be for salt to water in a half gallon full of chopped carrots
Thanks for thia video, my first attempt was not a success, so will try again.
Hi Victoria, Oh NO!! Well, give in another try and please ask me any questions. Are you in our Facebook group? It's called Mary's Nest Modern Pioneers. Please join, if you are not already a member. We can help you in the group to be successful at fermentation. BTW - Have you tried making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. (Sorry to not put a direct link but I don't think YT likes us to put links in comments.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, MaryLove, Mary
Hello Mary! Once again, I just wanted to thank you for the invaluable information you provide in each of your videos. I've just finished watching your video on making fermented carrots, and I'm wondering...what if I wanted to incorporate some additional flavorings to the carrots, for example, garlic? At what point would I want to introduce the garlic to the fermenting process? Many thanks for your help.
Even more valuable 2022!💓
wow this looks easy but still nutritious. I like the decorative cutter :)
Apryll Wil - Hi Apryll, That cutter is SO much fun!! Thanks for visiting!! Love, Mary❤️😘❤️
So glad you created this fermented carrots video as Miyagi (my Shih Tzu) will definitely need this in his daily meals. I eat sauerkraut.
Donna Tucker - Hi Donna, That’s a great question. You can also use grape leaves but if you can’t find any, just make sure you use the 2 tablespoons of coarse salt or 1 tablespoon of fine ground salt. That will help to keep things crunchy. Love, Mary❤️😘❤️
Mary's Nest Thanks. I’d be afraid to use the grape leaves as grapes are poisonous for dogs and cats. Will try the salt though. Love that you use gray salt. I’m assuming that Himalayan sea salt works too.
Donna Tucker - Good to know!! Yes, I use the wet gray salt. Love it. I have been worried about the Himalayan salt may have lead in it. Have you heard that? I’m worried. Love, Mary❤️😘❤️
Mary's Nest not heard lead in the Himalayan sea salt. Got to research that.
Donna Tucker - I will too. Let me know what you find out and I’ll do the same. Love, Mary❤️😘❤️
Love it 😀thanks 😊for sharing 😀
Hello Mary, A great video which inspired me to have a go, now that my cauliflower is a month old, can I drain the liquid off & store it in the fridge? The sauerkraut that I have been buying has just the smallest amount of liquid at the bottom of the jar that's why I'm wondering if I should do the same. Many thanks for your time & knowledge.
Can you use distilled water , thanks Mary , for your wonderful videos 🐈🐈
Thank you so much Mary! How much "Real Salt" would you use if you didn't have Celtic Salt?
Great recipe!!
I just don’t have whey…. Where can I get it?
thank you so much , i'm going to make some today . i've never made this before . i've made saurkraut but not this !
Thanks for posting this. I have to introduce more fermented foods in our son's diet (bc he has lyme disease), so will check this recipe out and see if you have others too. Thanks!
Oh dear! Have you read Dr. Axe article about how Stevia can help Lyme Disease? It will be very interesting to you. I have a recipe for homemade sauerkraut, plus beet kvass as well as both types of kefir. And I will be adding more fermented foods and beverages. Search on my page. (I gather TH-cam prefers we not put links in comments.) Hope you are doing well!! Love, Mary
THANK YOU FOR THIS GREAT VIDEO! I am fermenting carrots this week and your video is what I was looking for. Blessing.
very well explained. thank you. By the way can I put carrots and cucumbers together?
YOU GOT A NEW SUBS HEREEE~~~!
Thankyou for sharing ur recipes
Hi Dian, Thanks so much for visiting! Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
So helpful! Thank you, Mary! You should write a book! :)
Maybe one day!
can we use table salt? if yes how much? pls & tks
I haven't them yet. I've only had Kimchi, Sauerkraut, and Atchara which is fermented green papaya. My favorite one is the Kimchi. I'll have to try the carrots. I'm the only one of the 3 of us who likes them though.
Jean Woodall - Hi Jean, Wow...the Atchara sounds intriguing!! Love, Mary❤️😘❤️
U soo brilliant 🎉🎉
An intriguing video! I'm going to try it! Thanks for the great video!
Michaela Hoffman - So glad to hear you’ll give fermented carrots a try!! It’s an easy place to start with fermented foods. Love, Mary❤️😘❤️
you can also use horse radish leaves.
Will a pickle pipe work with a jelly jar or does it only work with glass weights?
Dear Mary what a pleasure to watch your videos,you are amazing and thank you for sharing your knowledge so generously.I would like to ask you whether I can use vinegar for fermentation and how.
Much love from Greece.
How long do you ferment before putting in fridge?
Thanks you 😃
Hi Dale, Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thank you for your videos , have an issue here I did ,y first jar of fermented vegetables and would like to know it smells like vinegar, is this normal ?
Hi Yvonne, if you’re getting a vinegar smell, you may have let some air in and the acetobacter bacteria - which creates vinegar - is taking over a bit. Just try to keep your jar tightly sealed and when you have to burp it, do so quickly. Love, Mary
I love your videos. Such a beautiful relax and fun. Love the music too. Xx
Can I use a green tea bag if I do not have black for the fermented carrots?
It is well presented I did some last week after watching this it turn great. How long can I keep it in the fridge for?
Hi Robert, Glad it turned out well! Ferments can last in the fridge up to about 6 month but will become softer over time. I think they are always best eaten within the first 2-3 months after being refrigerated. Love, Mary
This is easy enough for me to tackle. Lol. I have a few questions though.
-When using just a regular lid, how long should I wait to open it to give it some air? Or can I just wait the 2 or 3 days to see if it's done?
-Should the carrots be newly bought or can I use carrots that have been in the fridge for while as long as they are still in good shape?
-Can the carrots in jar sit on the counter in the light or should they be put in a dark cabinet?
Thanks so much for visiting and for all the great questions!! You will want to loosen the lid every day - at least every 24 hours. Preferably newly bought carrots tend to ferment the best but I have also fermented carrots that have been in my fridge for a few weeks. Older carrots will work as long as they are not soft or bendable. The fermenting carrots can sit on the counter - that is what I do so that I don't forget about them (!! LOL!!) but you want to keep them out of direct sunlight. Hope this helps! Are you interested in try your hand at other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary
@@MarysNest Thank you so much for the detailed answers! "So I don't forget about them." Lol that would be me. So yeah, we have a kitchen with no windows so easy enough.
Thanks for the play list info. I'll check it out. I've made kefir before. But it can be hard to keep up with when you're the only one drinking it. I have also been having some digestive problems and kefir caused me some trouble last I drank it. I am slowly building up gut flora again now and fermented veggies (along with some probiotic powders) seem to be the most agreeable for me right now. So this recipe appealed to me very much for that reason, and also because it's so easy. Lots of brain fog when you lose gut flora.
Thanks again, I do love your channel.
Wordivore - Thanks for sharing about your health issues. I understand completely. Bone broth can help with soothing the GI tract. Chicken bone broth can be very affordable to make with a chicken carcass. Beef bone is a bit more expensive to make when it comes to buying the bones but it is so tasty! I have videos on how to make both. So glad you like my channel!! I’m so happy you’re here!! Love, Mary❤️😘❤️
Can these be canned after they reach the desired taste/fermentation? I know that putting them in the refrigerator will slow down the ferment but space can be tough in my refrigerator, at times.
Thank you for making this video; you're a great teacher!
Everything I’ve read says there’s no reason I can’t ferment in food grade plastic. But, I’m still skeptical. But I have the buckets and I have the cabbage and salt. I trust your opinion. Should I go ahead and make it? Will it matter if I store it longer term? A year or two?
I love your channel ❤
I am brand new to fermenting & cant find any answers to my questions; I need to know how to store my harvested veggies until im ready to ferment & if I should take airlock lid off jar when fermenting is done & put on a regular mason jar rim & lid??? Can you help me?
I love your channel! I love how you explain everything 💖 what are the benefits of fermented vegetables?
Isa Vera - Hi Isa, Thanks so much for visiting and for the kind words! Fermented vegetables are very rich in probiotics that benefit our gut. They are full of good bacteria that fight off the bad bacteria and help promote good health and stave off illness. 🤗 BTW - Do you enjoy learning about making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@MarysNest thank you so much ,you make me smile always when watching your video cause you smile so good and that is contagious, so much to.learn from you,I love the beet kvass and catrrot too thanks alot
Can I use regular salt?
Will Himalayan salt work for the recommended sea salt?
Definitely!
Can d veg mixed with salt 1st b4 putting them 2 jar & then add water in ?
Thanks so much for the information. What I want to know is pickling the same as fermentation. Thanks for your reply.
oladele nicol - Thanks for visiting. And that’s a great question. Pickling is different than fermentation. Pickling is usually done with vinegar as opposed to relying on natural fermentation. But it can still be a healthy food...especially if made with raw apple cider vinegar. Do you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
no
Making the carrots today. In another video you mentioned adding bay leaves to the carrots as an option for tannin. Can they be the dried leaves or do they have to be fresh? Also going to make fermented cucumber spears, too.
What is the difference between using ACV (mother) and salt brines?
Mary, how do I print off this recipe?
Thank you
Hi Mary can broccoli be fermented
Do you have to use only carrots moving forward after the fermentation process is completed? Example…can I put cabbage in the old brine after I remove the batch of carrots? Or anything else if I want? Or do you need to use carrot brine with carrot brine, cabbage brine with cabbage….thank you
Can you do green beans , celery
Love your videos! 😊
Will the tea change the flavour of the carrots
I like the tea bag ideal, but I found in my past yrs that wht tea bags have a chlorine scent and taste in my tea so I stop buying them even organic tea with a non organic tea bags, and that wasn't good to injest, and wanted to give a tip cking on those tea bags that I notice the chlorine taste. Love all your vides🥰🤗