Hey, I love the cross on your wall. Thanks for your courage in showing the cross of Our Lord to the world. And yes , I never would have fermented garlic so thanks for that too. 💖 Decided to subscribe
Hey Elvie! We have a painting on our wall across from the kitchen that sums up our priorities quite well. It says simply "Faith, Family, Farming". Hence the cross on the wall as our foundation. Praying the Lord blesses you Elvie! Oh, and enjoy that fermented garlic! 😉
Now is definitely the time to get these going. We tried them in the fall and the flavor was definitely not as good as the batches we made in the summer.
this was great! I subscribed to this channel as well. I definitely like things like this. I stopped eating out a few years ago, and I stopped drinking the pop with corn syrup in them. I feel so much better for it. thanks for the video.
Now here's a familiar face! Glad you're here with us as well and making those healthy eating choices. We don't post here near as often yet, but we're hoping to include a lot of dishes that include crops we're growing here on the farm!
I use a small jar with normal lid.. pack it full with fresh garlic cloves.. Cover with local honey... Leave out to start ferment Pop in fridge... Lasts for yonks. Months.. Tastes DELICIOUS... USE AS DAILY MEDICINE..
Thanks for the fermenting videos! I made this ferment yesterday, so we'll see in 2 weeks how it is! Also can I make a suggestion? When making your videos you are facing the wall for most of the steps. If you could set up a station to do all this on the island that would help me as a viewer immensely!
Hey Casey! You're going to love this ferment. Just keep an eye on it after the first week to make sure you're not getting too much yeast build up on the top. Oh and thanks for the suggestion. We noticed the same thing watching these and the next couple of videos you'll see we have a setup on the island for most of the shots. We're still trying to figure these out, so the comments are much appreciated!
@@HealthyFarmLiving Certainly! You gotta start somewhere and I am thankful for the videos! I just made homemade sauerkraut today too :) What do I do if I see a build up of yeast?
@@cayceewhite5536 We love sauerkraut as well! For the yeast, we usually skim the "scum" layer off the top and then put the ferment in the fridge. Once you see that it's going to really begin taking over and from what I've read it can contaminate other ferments you have going if you're not careful. We don't normally have an issue with it, but our last round of fermented garlic was pretty well loaded with it at 2 weeks. It may just be the garlic and using fresh garlic vs. pre-peeled would definitely help I'm sure.
@@HealthyFarmLiving Okay good to know! I used fresh garlic from the local farmers market so I hope it goes well! I'll keep an eye out for the yeast thank you.
You two are a hoot, love your sense of humor, and you teach very well.. . do you buy American or Chinese garlic ? ( american have some of the roots yet ) on the jar, the shoulder of the jar.
Glad you're enjoying the content. The garlic we have available to us here is typically from California, but I wouldn't be able to say with absolute certainty.
If you are going to buy carrots in the store don't buy the ones with the tops on. Carrots are alive. Carrot tops look pretty and people may prefer them on the carrots they buy, but they immediately start to lose freshness and nutrition after harvest if not topped, and continue to do so as they are shipped around the country. Don't cut into the orange part of the carrot or it will die. You can store them this way over winter in a root cellar under the right conditions, (probably not in hot areas of AZ), take them out in the spring and put them back into the ground and they will grow new tops and give you seeds. Carrots left too long in the frig will start to put out roots and grow tops. It's a small thing, I'm 78 this year and I just found this out. Good health to you. Enjoy your videos and I'm glad you want to stay healthy.
Wow, this is GREAT information! Never knew you could do that with a carrot. We go through a lot of carrots during a week, so most of the time they're the bagged variety without tops.
@@comingtofull-ageinchrist6736 from what I understand, that extra fiber from the whole grains helps to slow down the digestion of carbohydrates. In theory, that should have a positive impact on blood sugar!
Ok, so we put it together about 4 days ago. Here is my question. Should our house smell like a garlic farm? I am exaggerating just a little bit but it is a pretty strong smell. Please let me know if this is supposed to happen.
Hmm, you will get a smell of garlic and fermentation but it shouldn't be overpowering. One of the things we've noticed is how much slower our fermentations are during the winter months, so part of this may be the slower fermentation. What type of airlock are you using?
@@HealthyFarmLiving The smell has dropped off some. We are using the airlocks that you have in your store. One is a little bit cloudier than the other but they are both rather clear overall. If you want I can email you some pictures.
@@HealthyFarmLiving We tried the carrots and garlic today. The carrots were really good. The garlic is still too strong for me. I just can't eat them. Thank you for the step by step guide for us!
@@TheFatTheist it definitely sounds like you're running into the same issue we face during the winter months and that's a very slow ferment. A change of just a few degrees can drastically effect the amount of bacteria growth. There's really not much that can be done other than to wait it out. That doesn't really help with the garlic smell though! Eventually it will subside, but you will want to check to make sure you're not getting mold growth on the surface of the ferment. With longer amounts of time and that slow accumulation of bacteria that can be a problem.
@@TheFatTheist It would definitely be worth trying this again in the summer. The fermentation goes much faster and the garlic has a much milder flavor. The carrots are good either way!
Love the bloopers at the end!
Yeah, we have a lot of fun making these and have to include those!
Hey, I love the cross on your wall. Thanks for your courage in showing the cross of Our Lord to the world. And yes , I never would have fermented garlic so thanks for that too. 💖 Decided to subscribe
Hey Elvie! We have a painting on our wall across from the kitchen that sums up our priorities quite well. It says simply "Faith, Family, Farming". Hence the cross on the wall as our foundation. Praying the Lord blesses you Elvie! Oh, and enjoy that fermented garlic! 😉
Toooo funny! Now I want to make this!
Now is definitely the time to get these going. We tried them in the fall and the flavor was definitely not as good as the batches we made in the summer.
this was great! I subscribed to this channel as well. I definitely like things like this. I stopped eating out a few years ago, and I stopped drinking the pop with corn syrup in them. I feel so much better for it. thanks for the video.
Now here's a familiar face! Glad you're here with us as well and making those healthy eating choices. We don't post here near as often yet, but we're hoping to include a lot of dishes that include crops we're growing here on the farm!
Woohoo, another fermenting video. Thank you for sharing and please keep adding fermenting videos.
Hey Daniel! Glad you're enjoying these. We have a few more fermenting videos on the way soon!
Healthy Farm Living woohoo 🙌🏽👍🏽👊🏽
I use a small jar with normal lid..
pack it full with fresh garlic cloves..
Cover with local honey...
Leave out to start ferment
Pop in fridge...
Lasts for yonks. Months..
Tastes DELICIOUS...
USE AS DAILY MEDICINE..
you guys are the cutest -- hellow from Gilbert!!!!! We have friends in Whitman -- no vampires there!!!
Hey there in Gilbert! As big as the valley is these days it's practically a day trip to visit your friends! Agreed, no vampires out here. :)
Thanks for the fermenting videos! I made this ferment yesterday, so we'll see in 2 weeks how it is! Also can I make a suggestion? When making your videos you are facing the wall for most of the steps. If you could set up a station to do all this on the island that would help me as a viewer immensely!
Hey Casey! You're going to love this ferment. Just keep an eye on it after the first week to make sure you're not getting too much yeast build up on the top. Oh and thanks for the suggestion. We noticed the same thing watching these and the next couple of videos you'll see we have a setup on the island for most of the shots. We're still trying to figure these out, so the comments are much appreciated!
@@HealthyFarmLiving Certainly! You gotta start somewhere and I am thankful for the videos! I just made homemade sauerkraut today too :) What do I do if I see a build up of yeast?
@@cayceewhite5536 We love sauerkraut as well! For the yeast, we usually skim the "scum" layer off the top and then put the ferment in the fridge. Once you see that it's going to really begin taking over and from what I've read it can contaminate other ferments you have going if you're not careful. We don't normally have an issue with it, but our last round of fermented garlic was pretty well loaded with it at 2 weeks. It may just be the garlic and using fresh garlic vs. pre-peeled would definitely help I'm sure.
@@HealthyFarmLiving Okay good to know! I used fresh garlic from the local farmers market so I hope it goes well! I'll keep an eye out for the yeast thank you.
This was such a wholesome, pleasant exchange to read....🥰
Hope y'all are doing well ♡
You two are a hoot, love your sense of humor, and you teach very well.. . do you buy American or Chinese garlic ? ( american have some of the roots yet ) on the jar, the shoulder of the jar.
Glad you're enjoying the content. The garlic we have available to us here is typically from California, but I wouldn't be able to say with absolute certainty.
I am curious if you plate this up what other food goes well with these? Also wondering if they are good added to a salad?
We eat them straight, but they would make a good addition to salad. Especially the carrots if you're a fan of carrots in your salads!
If you are going to buy carrots in the store don't buy the ones with the tops on. Carrots are alive. Carrot tops look pretty and people may prefer them on the carrots they buy, but they immediately start to lose freshness and nutrition after harvest if not topped, and continue to do so as they are shipped around the country. Don't cut into the orange part of the carrot or it will die. You can store them this way over winter in a root cellar under the right conditions, (probably not in hot areas of AZ), take them out in the spring and put them back into the ground and they will grow new tops and give you seeds. Carrots left too long in the frig will start to put out roots and grow tops. It's a small thing, I'm 78 this year and I just found this out. Good health to you. Enjoy your videos and I'm glad you want to stay healthy.
Wow, this is GREAT information! Never knew you could do that with a carrot. We go through a lot of carrots during a week, so most of the time they're the bagged variety without tops.
is the yeast that forms on top good for making bread?
That's a good question and I really can't say for sure. We're not big bread eaters around here!
@@HealthyFarmLiving most of the breads that I eat now days are whole grain breads; seems like a healthy choice.
@@comingtofull-ageinchrist6736 from what I understand, that extra fiber from the whole grains helps to slow down the digestion of carbohydrates. In theory, that should have a positive impact on blood sugar!
@@HealthyFarmLiving that is knowledge I had never heard! Thank you for sharing that information!
Ok, so we put it together about 4 days ago. Here is my question. Should our house smell like a garlic farm?
I am exaggerating just a little bit but it is a pretty strong smell. Please let me know if this is supposed to happen.
Hmm, you will get a smell of garlic and fermentation but it shouldn't be overpowering. One of the things we've noticed is how much slower our fermentations are during the winter months, so part of this may be the slower fermentation. What type of airlock are you using?
@@HealthyFarmLiving The smell has dropped off some. We are using the airlocks that you have in your store. One is a little bit cloudier than the other but they are both rather clear overall. If you want I can email you some pictures.
@@HealthyFarmLiving We tried the carrots and garlic today. The carrots were really good. The garlic is still too strong for me. I just can't eat them. Thank you for the step by step guide for us!
@@TheFatTheist it definitely sounds like you're running into the same issue we face during the winter months and that's a very slow ferment. A change of just a few degrees can drastically effect the amount of bacteria growth. There's really not much that can be done other than to wait it out. That doesn't really help with the garlic smell though! Eventually it will subside, but you will want to check to make sure you're not getting mold growth on the surface of the ferment. With longer amounts of time and that slow accumulation of bacteria that can be a problem.
@@TheFatTheist It would definitely be worth trying this again in the summer. The fermentation goes much faster and the garlic has a much milder flavor. The carrots are good either way!