Ferment With Me | 5 Easy Ferments | Fermented Homestead
ฝัง
- เผยแพร่เมื่อ 29 ก.ย. 2024
- I ran out of sauerkraut! I'm bringing you along for a fermenting day so we can make 3 types of sauerkraut, feed my sourdough starter and make some more milk kefir.
Check out my favorite gardening supply company Bootstrap Farmer for the most durable and high quality equipment around www.bootstrapfarmer.com/fermentedhomestead
To LEARN about all things HOMESTEADING and GARDENING head over to www.abundanceplus.com and use the code FERMENTED10 for 10% off your membership and support the channel at the same time
My favorite canning lids are ForJars, you can get free shipping on all orders over $50 AND you can get 10% off by entering the discount code FERMENTED10 at this link forjars.co/?sc...
To sign up for Homesteaders of America so you can get early access, great content and discounts while supporting us at the same time you can follow this link! homesteadersof...
If you are interested in checking out our merch shop and supporting us you can click here! fermented-home...
Azure Standard: www.azurestand...
Hisea Boots: www.hisea.com and using the code FERMENTED12 and you'll get 12% off all boots on their site!
Amazon wishlist: www.amazon.com... Storefront: www.amazon.com...
MasonTops Fermenting kit: amzn.to/3g7GC1D
Presto Canner - amzn.to/3ABkTbP
All American Canner - amzn.to/3o11Z9d
Nesco Dehydrator - amzn.to/35jY6Wf
Excalibur Dehydrator - amzn.to/3G7TSOj
Titan Peeler - amzn.to/3IOqVsz
A few books I love that can get you started!
The Art of Fermentation by Sandor Katz: amzn.to/3KH2Yox
Fermented Vegetables by Christopher Shockey: amzn.to/3s6RnXJ
The Farmhouse Culture Guide to Fermenting by Kathryn Lukas: amzn.to/347rUol
If you like any of the items I use in my videos, I have linked several that are commonly asked about! Most are affiliate links which means I may get a small commission when you order something at no additional cost to you! Several will actually save you money with the link!
If you would like to reach us you can:
Send an email to fermentedhomestead@gmail.com
- or -
Send snail mail to:
PO Box 568
Mountain Grove, MO 65711
#homesteadvlog #ozarkhomestead #fermenting #canning #gardening #garden #homestead #guthealth #guthealing #missourihomestead #pressurecanning #foodpreservation
You have inspired me. I've had digestive issues for years. Not one doctor suggested eating fermented foods. Now I feel normal. So far I've made sauerkraut, carrots, ginger, and milk kefir. Love your channel.
Omg. I found a Gringa who’s into Spice!?! That is so AWESOME!!
Last time a gringa screamed “what is wrong with you people!” After she read that our store has green chili in the Mac & cheese.😂
Awesome
Whoaaa! Back that bus! What is this about swapping bacteria? Do you have a video or a short?
Now you've gotten me thinking about juniper berries and I am generous with them in a red cabbage/beetroot ferment, I do know they inhibit mould growth but why at the bottom? Maybe because they are generally not eaten then, just infuse their medicine from deep down below. But I have always eaten them, hmmm. As long as you don't have contraindicated conditions of disorder in the body.
I had someone say it was likely because the dried berries have a tendency to float
💚
In the fall I fermented purple cabbage with apples it is so good
That does sound super yummy!
I fermented the fresh stalks of collards recently. The flavor was good, but the texture was tough and stringy. I didn't want to cook them and lose the probiotics sooo...I figured out a different solution. I finely chop/mince them and mix them into the yoke mixture of my deviled eggs!
That way, I can skip the store bought pickles with artificial dyes and other preservatives. A win, win...win!
That was a great idea. I may have to try that!
I love collard stems! They're so sweet. I added them to a pickling project and wow. so good.
Found the book on Amazon. It's $49.00. It was a lot less on Ebay an other sellers.
I got a copy at Abe Books for $17 with free shipping, they are my favorite used book seller!
I’m bummed it’s not available anymore new, fantastic book!
Yep…just checked Amazon…a whopping $49.99. Yikes. May have to wait until I win the lottery
Just tucked that great tip into my brain: putting brine into the freezer bag in top of jar instead of water. Makes so much sense! Thank you.
I really enjoyed this video! Showing how quickly a set of ferments can be made and maintained shows anyone who can carve out just a few minutes at a time can have healthy fermented foods at home.
Thank you for the reminders on types of metal not to use. I'm glad to hear of another discard starter recipe. This a great collaboration...thank you. Susan
Thank you Anna. I have learned so much from your channel I had no idea how much you can ferment
Every time I watch one of your fermenting videos I feel like I can do that! I love your videos! So much good information!
Red cabbage kraut is my favorite! Thank you, Anna for all the great videos!
You just make everything look so very easy. Thanks for sharing your knowledge! 👍
I have been making kraut for donkeys years. Never measured the salt. Never had a fail. I just give it a quick taste. If it is pleasantly salty it is good to go.
A great morning when you get up and can watch Anna with coffee.
Wish I was your neighbor 😂
I’m have to try these ferments. I have some cabbage out in garden I need to go pick.
I just bought a giant cabbage and a red onion for kraut…I’m so excited lol😅
Anna this is so interesting I hope I can find that book you showed Thanks for sharing
You make this look so easy. Last time I tried to ferment something it turned in a science experiment. 🤦🏽♀️ I think my problem was not enough salt. I thought the recipe called for way too much and cut it down but didn’t replace the rest with anything. 🤔
I started my very first sourdough starter this morning.. Mary from Mary's Nest claims that using rye flour is "foolproof " and suggests it for beginners. We'll see how this goes!
I love fermented foods, but I was surprised recently to learn that some people can't eat them because it triggers other health issues due to histamine.
We Love Sour Kraut but never tried spicy 😮😋 So now I Have to get some going 😀
Thank you for sharing and inspiring ☺️ 🤗
GOD Bless you and your Family 🙏🏻❣️🙏🏻
Hey Anna....I am only on my 3rd day with milk kefir grains and am loving it. But guess what I figured out since I don't have a plastic or SS strainer? I "strain" my kefir in my salad spinner!!! No waiting for seepage, literally 3 seconds and they are rinsed and the spinner has a pour spout to drain straight into my jar. Gave myself a huge atagirl! Give it a try.
Call me silly, but I get so excited seeing air bubbles in ferments and hearing jars pop as they are sealing - even when it's somebody else's "bubbles" and "pops" on a video, I still enjoy it vicariously from afar. 😊
red cabbage kraut is my absolute favorite!!!!!!!!
thanks Anna.
Thanks for the great video
Will look forward for you tasting your red cabbage kraut
I believe the reason you put the juniper berries at the bottom is to prevent them floating up on the surface. Thank you for another video
You’re probably right
Thanks for starting my Saturday morning with another great video! I have learned so much from watching you and I appreciate all of the very informative info you pass along to me and many others.
Ok! Ok! I might try Kiefer! 😂❤
"Almost exactly!" You are so funny, you kill me! lol I love seeing these video of you whipping up whatever, like a mad scientist in the kitchen. I have learned so much over the last 3 weeks that I had done wrong it the past. I had kefir grains and several yogurt going same at same time-geeze- wish I had those grain and starters with the knowledge now! Whew! Just the little things that you learn in watching. Thank you Anna
I love the way you explain your methods, it makes sense, and everything I ferment ( you are the reason I even tried to ferment anything ❤❤❤❤❤), comes out very well. I think I've only had a couple of failures and they weren't using your methods. So a very big thanks to you!
I both love and appreciate how through your videos are. Ive learrned so much this month from you and the channels youve collaborated with.
Thank You Anna🌼🌷🌸
Yummy kraut ideas. I hadn’t thought about storing my discard. Sometimes it’s stressful to use the discard right away. Why didn’t I think of that!
It does help with the waste for sure 😃
Yummy 😃 I prefer red cabbage over green😊why i don't know. I use green to make saurekrut with carrots and other vegetables. Maybe its the coloring ❤
It sure is pretty
I love how you improv
I love red cabbage! I forget about it sometimes. I recently watched someone compare the nutrients between green and red saurkraut. Red won on almost every test that was made. Green won only two, but both have such benefits for us. Red just had more. I thought it was very interesting. I am out of saurkraut too. I'll have to get some started. My last batch was very good. I was so excited about it until I ate every single bit of it. So I'm glad to get your take on it all. I'll get ready to do it again.
Love the ferments. Thanks Anna!
I really appreciate how much information you impart in every video you post.
The book has a bit different look but hardcover is really expensive so I got the kindle one.
I’m watching this video again. Trying to learn this when I know it’s not hard… but I’m so cautious to start! This IS the year I start!
I got mine from Kombucha Momma, very reliable and guaranteed 😊
I'm just starting to learn about fermenting. Thank you for sharing.
Thank you for this video. Just thinking of making sauerkraut. First time for me.
Great tutorial for trying something without a specific recipe. Thank you for sharing your process.
I’ve learned so much this month. Thank you so much!!!
Can you add freeze dried vegetables to your fresh cabbage when fermenting?
I really want to make that beet kraut!
It’s so good!
I am making red sauerkraut today ❤ yay.
Oh, fyi...the smart lady from Clean Home Living said don't pour off hooch, mix it in. That is the hydration of the starter, the hydration would be off if discarded.
Can't wait for my tummy to feel better too 😊
What book do you recommend for a beginner trying to learn fermenting? Thanks
I love watching your videos. I learn quite a bit and you always have so much information
😂 Your salt shaker though! I thought you were putting Parmesan cheese in the kraut!!
My husband loves sauerkraut it I don’t. I’m willing to make it for him but am worried about how long it will keep.
Love making sauerkraut...you reminded me that it's time to make more...love it as a side the best.
I just found your channel and so glad i did. I want to try so many vegetables to ferment. Cabbage will be my first. Thank you!
Thanks! Adventures and Answers, are an awesome combo!
well, love, water kefir is killing me!! cleared up my long term IBS/diarrhea, but now i have the opposite trouble LOL......doctor suggested i quit drinking it.....maybe too 'strong' for my elderly/ill gut....i am still taking care of the little buggers, and looking for other solutions for me. maybe i should/could drink like an ounce a day or so to start out.....suggestions? anyway, still working on fermenting veg, and i LOVE kimchi, so, trying to figure that one out too. thank you for being there and trying to help, Anna, i would never have done any of this without your youthful encouragement!!
You just make everything look so easy. I've never had kefir. I thought Kefir was a different kind of cream cheese. Thanks, I so enjoy watching all of your videos and I suggest your channel to all of my friends as one you can trust!!!!!!
I watched today taste testing of the ferments you made on this video. Anna I have to say I just downloaded it to my kindle for 11.99. Nice price as all the hard copies were anywhere from 50 to 90 dollars 😮
I am making a shopping list to make several of these recipes. Thanks for sharing 😊
don’t pour off the hooch it will mess with your hydration ratio
Wow - I need to expand my ferment recipes - lol - well I guess I just did expand a little - instead of making one 2 quart container of brussel sprouts I decided to make 2 of them, so 4 quarts and I did one quart of carrot sticks too.
I made 2 quart jars of red cabbage to ferment down. it was awful..dunno why I think maybe not enough salt.. there was no contamination. Dunno. no problem with white cabbage.
Your squishing sounds great and crunchy.. Great Info, I was wondering about the plastic verses metal.. I make my own ACV, which is super easy, and great., If I leave it for a month or two..I get a good SCOBY which I am not sure what to do with. as I just bottle the ACV with the mother...lol
Love your vids, I have been doing these things for years too ...but you offer different things to try...and lets face it we dont know it all. lol. and Im a man saying that....
I have always loved how well you explain things and how big of a roll you play in giving beginners the courage to start!!! Thank you so much for another great recipe!!! P.S. I have been wanting to get into kefir making forever now, but worry about the safety of where I get the grains from.
I've wondered about re-using the brine from a previous ferment. You mentioned that if you want to cut back on the salt in a ferment that you can use some culture (brine from another ferment). I'm curious to know if I used the 2% brine and still added a couple Tablespoons of brine from a previous ferment, would it change the end flavor or would it ferment faster? I'm fermenting batches of brussels sprouts from last years fermentation February. I ate up my first batch of 2 quarts in no time so I started 2 more batches yesterday and I wasn't sure if it would be ok to add a little brine from my last batch that taste DELICIOUS. lol
you dont have to clean at all.how do ya think this stuff was invented ffs.the salt kills everything
Thank you for sharing. This is amazing I can’t wait to try.
The sound quality on your videos are wonderful 👍
Howdy. quickie for you if i can please. do you know much about whether a ferment needs a dark environment or not. I am wanting to give miso a try soon and currently do not have a ceramic or stone crock and was wondering if one of my decent sized saurkraut jars would be ok?
I have had digestive issues for years. I even had to have a colon resection. None of my doctors ever told me to eat fermented foods. Thanks for sharing all these amazing recipes.
ANNA I HAVE NEVER MADE KEFIR I BUY IT FROM A LADY AND I CAN GET STRAWBERRY- A MIXED FRUIT- RASBERRY- DEPENDING ON WHAT FRUITS SHE HAS AT TIME. I LOVE IT IF YOU MAKE IT YOURSELF WHEN DO YOU ADD THE FRUIT?
Did you ever share what you did with the clabbered milk? I've got some that has been sitting in the fridge for a month or so and I'm wondering if it's good and what I can do with it.
No metal when fermenting
Thanks 👍
Do you keep your sourdough on the counter all the time?
Those ferments look delicious!!
Did you ever get your e-book done? I really like some of your fermentation recipes and I really want to try that curry ferment that you did.
Thank you so much for all the information! I am a little timid about fermenting, but I can't wait to try these. The milk kefir interests me the most. Thank you for answering those questions, I did watch that video. How does the second fermentation work do you add fruit or something to it to give it a different flavor?
anna, will i get the same kefir benefits if i siphon out the whey? if not, what might be different? thanks for the video.
Dang I want some of those keifer grains!
Help us with some time stamps! Plz 😋
Do you refrigerate your water sealed jar ??? The ceramic one
No, it needs to ferment at room temperature
It is on Amazon but it is $61+ 😲😲
My cabbage is almost ready to pick. I am looking forward to making sauerkraut again. Thank you for another great video.
Amazon does have "Ferment you r vegtables" it is 49.95 or for the kindle it is 14.95
Yes, those are the used copies from what I saw. I don’t have kindle
I enjoyed this video so much! So much valuable information I’m going to have to come back to this one over and over. So thank you for this video!
Thanks Anna for another great video! I get so much inspiration from watching you. I have a head of cabbage now that's on the Agenda to get to fermenting . I tell ya one thing we have dove into this week is Fermented Fooled Ya Peppers that I fermented last September. They are crunchy and so tasty. They look and taste like Jalapeno peppers without the heat. My favorite.
I'm slowly doing more vegetable ferments. I have made sauerkraut for decades but just starting with others. I have some spicy onions and carrot kraut going now. I use sourdough starter frequently because I love baking bread. Kefirs and kombucha are pretty new to me this year. I've even got hubby drinking milk kefir which is my biggest success because he hates anything remotely healthy lol!
I made it, didn't try it yet
I would have never ever thought of a spicy Kraut. Interesting.
What’s the best scale?
The crock looks great! Thanks for the video. I love saurkraut, going to make some more.
Had a great time meeting you and getting some of your drink and can’t wait to watch all your videos as I go into a new adventure of fermentation
I enjoy your videos. You provide a lot of information, sometimes with entertaining humor, but it's nice to just listen to you talk like you're doing here. In a world where there are so many voices and personalities, sometimes they can be overwhelming even if you generally like them or feel like they give good information. It's nice to just have a moment with someone having a nice conversation with you in a low-key, low stress way. Thank you for that. 😊
Wow, lots of information to digest but so cool! Thanks!!!
I’m trying to get up the courage to make Kraut thank you for your videos
I’ve made a red cabbage sauerkraut and added cinnamon to it. It’s interesting to have a different flavour.
That does sound interesting
With the weather warming ferments are getting so fast it's hard to adjust. Those on display in the kitchen all winter are gassing up again. Fall's crabapple vinegar will finally finish.
It sure does change them
Love you STYLE of cooking. thanks so much
Great video 😊I’m very new to sourdough starter, as in day 6 lol. I seen in your video you have a container of discard. How do you store that, how long does it last.? Can I use that for all of my discard recipes?I have so many questions 😊thanks for the help!
I store it in the fridge until I’m ready to use it. I’m not sure how long it lasts but a good while for sure, you’ll know if it’s gone bad usually by the mold