OFF GRID: "CANNING IS OUT, FERMENTING IS IN"
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- เผยแพร่เมื่อ 22 ส.ค. 2024
- Stacy the homesteader goes over the benefits of fermenting and storing vs canning IE NUTRITIONAL VALUES
We will show you how to do peppers in this demonstration and as the garden comes in we will show more examples of the many things that can be fermented from the garden
This is so simple and we know that many people are a little cautious when it comes to using a pressure canning method
We hope this is helpful and as always any questions or comments just leave them below
thanks for watching and subscribing and sharing :-)
growinginfaithfarm@gmail.com
growinginfaithfarm.com
po box 141
Bowling Green, MO 63334
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GREAT DEAL ON FERMENTING KIT AND SUPPLIES .... =)
www.amazon.com/Fermenting-Pickling-Kimchi-Pickle-Storage/dp/B00O2X3G0W
You're my Adopted Family xxx
Do you sell scobies?
My grandfather was a chef from East Berlin and he made his own sauerkraut, but he didn't like the strong taste, so he always rinsed it in a colander before using it in a recipe. When I learned to cook, the first time I rinsed it too much and it didn't have any fermented taste. It just tasted like cabbage. So if you make any fermented veggie, if it's too salty, just give it a quick rinse. Taste a little bit and if it's still too salty, give it another rinse. My point is... If it's too salty, it's not ruined, just give it a rinse. xoxo
Ty
I like to add a splash of white vinegar at the end after fermentation is to my desired texture and it balances out the flavors!
@@christinaoliveryoung6019, I'm wondering if the vinegar (a mild acid) doesn't kill the good bacteria in the ferment... the reason I make my own and not store bought .. for the good (and live) bacteria. Sending lots of love 💖 from sunny 🌞 Arizona 🌵😷
@@suzisaintjames what I have heard is that it stops fermentation but it does not kill the good bacteria that had been cultured. If you read otherwise I would really appreciate learning more
@@christinaoliveryoung6019 , I will do some research, but that sounds contradictory to me as the good bacteria is what makes the food ferment. And most antibiotics kill the good bacteria as well as the bad because they both live in the same environment. That's why it's so important to reestablish gut biome after a course of antibiotics. Ps. I've kept homemade sauerkraut for more than a year and was wondering why you'd want to stop the fermentation? 💖🌞🌵😷
Doug is asking questions because PEOPLE need answers. Stacy may have been doing this a while and knows everything inside out. For people who are watching stuff, WE don't know. For instance? THE ROCK!!!! As to WHY was it in the jar! And WHEN to remove it.
I've found fermenting to be easy so far. The hardest part is chopping up the veggies. Stacy is a great teacher, I've learned so much from her fermenting videos! ❤
I’ve been listening to the fermentation playlist while I work and I LOVE that Doug is learning right along with us! Great questions Doug!
I really enjoy learning from Stacy but I do love Doug as well...do appreciate the precise instructions and honest input he provides.👌
"...It's my rock that goes on top of things." -
The interaction between Doug and Stacy is hilarious in this video..
You two are so cute! I enjoy all of your videos. I'm a homesteader wanna be but my husband has no interest. So, I live vicariously through you :)
my words exactly
Haha same!
We could start a Homesteader Wannabes Club!😂😂♥️♥️
Thank you Stacy for teaching. Thank you Doug for asking questions.
Loved this video, very informative! I think those who are complaining need to watch more of your videos, to see how much you two obviously love each other, how well you work together, and how often Stacy does the bantering right back at Doug. You know each other so well you finish each others' thoughts, and Doug does a great job of pretending he's clueless so that everything ends up being explained well enough for even a beginner.
Stacy, I recently learned a clever idea for weight! :) Place a sandwich baggie in the jar on top of your veggie, then fill it with water. You can even put some rocks in the bag along with the water. ;) Love your channel, guys! So glad I found you. Bless bless
Thanks.
That is a very great idea baggie with water and a rock. I just started my self in a plastic bowl with plastic cut lid weighted down then cover. Love your ideas
Thats a clever idea thank you for sharing your tip
My family didn't like sour kraut. So I started rinsing the kraut and draining it. Melt real butter in a skillet drop the kraut into it and fry. I adding salt, pepper and garlic salt to taste. My kids were sneaking it out of the skillet every time I turned my back. Same for cooked spinach. I was lucky to get any.
chihuahuas11 I like that idea / recipe! Thank you!
chihuahuas11 awesome!
Tfs 🤗💚
by the way Doug, Stacy got that rock out of the horse barn, an no, it wasn,t washed off. thats where the flavers comes in,, from the rock. no just kidden, i realy enjoy you two, if every couple got along as you two, it would be a wonderful life, so keep up the good work.you two, make my day.
Ronald Hagan 😁👍
Thanks Doug and Stacy, I am not a cook so I did not know what fermenting was, so thank you for educating me.
Stacy, I love how knowledgeable you are in all this and have learned so much from you. I have watched this several times and shake my head and laugh at Doug every time. My husband is just as lost about the food area. All those silly little questions. Hahaha.
Yes!!! I love that you are into fermenting!! I think I would only prefer canned meat over fermented meat. But a year ago, I didn't even know that you could can meat!!
My mama always taught me that if you can't say something nice, don't say anything at all. After reading some of these posts it seems maybe more folks should have had the advantage of that training.
Theresia Smolevitz That is so true, which leads me to wonder why not just let Stacy speak and not be rude by interrupting so much.
In other words, your mama taught you that nothing you will ever have to say is important enough to upset someone over. I'm going to go out on a limb and guess that your mama never taught you how democracy works, because it isn't compatible with that childish nonsense.
This sort of obsession with coloring inside the lines, accepting instead of questioning, and putting feelings ahead of facts is exactly the sort of training required of a cult member. Your mother's intentions were good, but so were the intentions of a lot of Nazis. For those people interested in actively participating as adults in a democratic society, intentions are secondary to outcomes. If you'd like to become one of them, consider this rule instead of the kindergarten version: "If you don't have anything important to say, think harder."
Doug is extremely annoying! Stop fighting in front of the camera! Such an insecure habit
Theresia Smolevitz not training,brain-washing!! ridiculous anology.she is teaching,he is rudely interrupting. end of story..
Great video Stacy. I have been wanting to ferment because I like that this is healthier than canning. Thank you for showing us step -by-step that was very helpful .
Me again. lol. Not stalking. I'm binge watching. Who needs Netflix?? lol Some people are rude !! I appreciate you BOTH. All input is beneficial and comic relief is great. Anyhoo...back to the videos.
Just read some of the comments.....&& Y'all keep doing what you're doing ! I love seeing you guys' videos pop up. I like that Doug asks questions before she explains sometimes because its what I'm thinking sometimes too and it helps clarify.Helps clarify every little thing ! Doug will be " Like so you do this this, that " and sometimes stacy is like "well...." and clarifies more. Which is perfect for those that are new and when dealing with food and health !! Anyways, don't listen to the haters. I love y'all..that's all :D
So I am scrolling looking for more fermented videos and I just love these older videos 🥰 I love them now to I just wanted to note that I love these style videos you both did. 🥰
This is originally how pickles were made. The lactic acid added the sour flavor. These days people make "pickles" by adding salt and vinegar for the sourness and canning them without waiting for the actual fermentation.
The sealed lid is dangerous as these things can build pressure and explode. Not a big explosion, but makes a mess and gets glass all over. In the old days people did this in clay crocks with loose fitting lids and were fine. Main thing is the weight to keep the stuff submerged. If any stuff sticks out, pitch it. Even if the stuff sticking out looks bad, the stuff that stayed submerged should still be good, but I would pitch the part sticking out even if it looked OK.
When making some pickled veggies, if you add salt the veggies will give off enough water of their own that you don't need to add any or only need to add a little. Poking around with a fork or butter knife to get out any trapped air bubbles is also a good idea.
Stacy, you inspired me to ferment some asparagus & I couldn’t believe how good it is!!! Thank you so much! Now I’m planning on fermenting much more!
I'm pretty sure this was the first video I ever saw from you, several years ago. Watched it, liked it, forgot about it. A few years later I found you again and subscribed. I've had a few different TH-cam accounts over the years and at least 3 of those have been subscribed to you. So full of information and a beautiful couple to boot. Love you guys.
I am so glad I have learned about fermenting from you folks. So easy to do...and I have not started canning. FERMENTING FOR HEALTH.
I used to help my grandmother with the canning. Now I've been fermenting and I think it's easier to do and you don't have to worry about botulism.
I love this video! Ya'll are so freakin' cute!!! Made me smile and I gained another fermenting nugget! I was giggling the whole time...great video!
I love the interaction between you 2. It makes me chuckle.
That was the wave that is done at games. I've done canning before and I'm looking forward to doing fermenting. Thanks Stacy for passing on the research that you've done.
great videos.. was raised on a farm growing own food , butchering own animals , and all the other hard work that comes with farm life!!!!! have grown more into mainstream but still live very rural area on family farm and thinking of going back to off grid !!!! want my young son to learn how to take care of himself and his own family one day!!! keep the videos coming . some are very informative . some more comical!!!!!
My grandmother used to do this. could not open the site for discount. Didn't care!Just happy I got my kit! Now getting started! Thank you! Bless you!
As ya know I'm on a mission with your videos. I got a little behind the last couple weeks cause my dad got sick and the same day I had to go to TN to care for him my grandmother (who raised me) had a heart attack. I literally got the call while on the road. Well I've gotten my dad better but I lost my grandma. We laid her to rest this weekend. It was extremely hard but trust me when I say I KNOW without a doubt that women is better off than we are. She was an angel on earth. She lived 92 beautiful years!!! She worked hard, played hard, loved her family and her savior even harder still. I mention this because she LOVED ferments. Kraut was a favorite of hers (sorry Stacy, lol) but she like you did everything. Pickles, carrots, beets, onions, all kinds of stuff. I personally love kraut but hadn't gotten into other veggies till watching your videos. So on behalf of myself and more over my sweet angel thank you for passing this info on. It's such a lost art and one that should be taken much more seriously for those who want to preserve their food AND get healthier too!! God Bless you both always. ~Lisa ✝️💕
Awesome info. I'm addicted to your channel we are purchasing our property next year. So I enjoy learning different things. Thanks
Thanks for the great lesson on fermenting. Always a blast to watch and learn from
Doug & Stacy!! Cheers!! I will be helping towards the water project asap.
Had to watch this again. Love you guys! Glad you have water now. That is a great system.
This is so cool! I've never heard of this before... Thanks for the video. I love how you guys play off each other to cover all the information! :)
Hi...... Thank you for showing your video homestead 👋 bye 👋 bye 👋 bye 👋 🏡🎥👍👍👍
Thanks Doug and Stacy just learning about fermenting. Appreciate the information. Love you guys and your channel!
Fermenting is so good for you. Thank you for this video in showing me how.
It can last indefinitley, not only 6 months. I just cracked a jar of lacto-fermented pickled cucumbers 6 years old and just as good as ever!
These guys know what they are talking about!
Oh and the folks getting offended don't know long term relationship banter when they see it 😚
🙏
yeah but doug still cuts Stacey off too much. She is a diplomat putting up with it, and gawwwd i know how that feels(even with someone you love a lot) but if he could do it less he'd reduce her stress levels and speech speed. He is not the only guilty party doing this tho', right everyone?? Something we could allll be more mindful of... ;)
DOUG!!! I knew it was tacos and i dont even live with Stacy!!! I hope u payin enough attention to your hard workn gal!!
So excited -my fermenting book is out for delivery today!!! Thanks, you guys, for doing all of this and passing along what you have learned.
Our family appreciates your extra insight on food canning and nutritional values of food. Pickling (fermenting) vs. canning. Thanks!
Hi ya Doug and Stacy! Love this info, I’ve always heard of the yuck (even maggots that form on top of sour krout (spell check) this looks much simpler, I’ll give it a go, wanna be healthier. Looking forward to ur other lacto ferments. Thanks u two
I enjoy the videos of you guys hanging out in the rocking chairs, cuckoo clock ticking away... Good talk on lacto-fermentation.
I think this is my favorite video of you two!! 😄☺
LOL! You two make me laugh so much. This video is hilarious!
It's either "Put your hands in the air like you just don't care." or it's "Raise the roof." Both are from the party scene.
I think your 'intermission' was hilarious! I am so excited to see your ketchup video!
Thanks To both,Of You For Video. Good On Fermentation,instead of Canning. Looking forward, To Trying these recipes 😊.👍 ♡
These are the best videos! You got me hooked on both your channel and fermenting! I started making Kafir.
This is great info. SO appreciated. Going to try it for the first time.
Great content! Thanks for sharing this valuable information. You guys are a real blessing! You are so cool together and even cool separately n.
You all are too cute. Thanks for all that you do for us.
You two are a awesome team, and you for funny. I am enjoying your channel. Thank you for the entertainment and wonderful information.👋🏻😇
We have tacos every tuesday and for leftover until they are gone!! I definitely want to do this today too! And the salsa oh goodness yes cause the salsa we have only lasts a week in the fridge and the stuff on the shelf at the store has sugar and I cant have sugar 😢 so Id have to try with maple syrup or honey if its in your recipe ❤
Stacy, have you tried lacto-fermenting carrots and ginger root? Just thin slice or julienne cut both. It is sooooo good and works great with stir fry meals or salads. My son's mother-in-law made daikon radish and carrot kimchi with red pepper in it for Thanksgiving and it was my favorite ferment ever! Being of mainly German decent, I make my own sauerkraut. You may find you like it better if you add other flavorings like spices, herbs, seeds or onions. My personal favorite is thyme and caraway seeds in the sauerkraut. I haven't tried fermenting fruits or beets because of the likelihood of it turning to alcohol. I just put sliced beetsand onions into apple cider vinegar with the mother along with my great grand mothers beet pickle recipe of spices and something sweet like molasses, brown sugar or turbinado sugar (not bleached). I tried using date sugar in it once and it got all clumpy. I do quick pickles a lot rather than canning and just keep them in my refrigerator. They last for months before being eaten up, so I am not sure how long they will actually last. I can tell you two have good gut-health by your appearance. The face and skin always tell the tale on that.
🌻thank you I really love you guys🌻💗💗
Stacy, try stewed tomatoes, onion, in your sauerkraut, and pork, in an oven roaster, I don't know if you guys eat pork, but I haven't tried beef, but I don't know why it wouldn't be good.. but the tomatoes in the kraut, is wonderful.. just an idea..my dad made it like that.. so I have for years too..
I noticed you..and im a newbie..lol
Love your show..just started watching recently to improve my game..gettin healthier!! Got my ball fermenting kit today and also a scoby for tea..Thanks for the awesome info..God bless
✡🕆🕊
ps..dont listen to the insults..Doug..Yer in the video..what are you supposed to do..not talk with your wife? I like it.. and Im sure Stacey likes your help..I can see you guys love each other❤
=)
I love your videos and info. The only thing that bothers me is when Staci is trying to explain something Doug interrupts her constantly (gets on my nerves when someone is constantly interrupting). Let her explain then Doug can ask away. Love you Doug 😉
Ann, this is a old video, I get better promise 🤣
i never even heard of fermenting until your videos.
shared from the south...way down yonder in PSL, Florida...alway love learning off grid living bcz i feel we are not far off from the SHTF. hands up relating to your Faith Farms means to me...a biblical thing on how to survive by doing what would be natural to survive and to have faith, trust in our savior and he will provide by teaching or finding ways for you.
I'm just learning more ways to do this from you Stacy love it.
You guys keep me laughing! Yes, I have started fermenting because of you, Stacy!
Same. I've tried lots of different things. Can't wait to try the saurkraut. Thank you Doug and Stacy.
So nice to see ya’lls progression!😊 Ya’ll are so cute together!!😊😊Blessings!😊
After watching this I excavated different salts from deep in the pantry to experiment with fermenting. Excited to try it😊
I really dig fermenting foods. My kids love carrots and garlic ferment!🥰
i will have to try this with next years garden
Last week, I made my first fermented lemonade, with my first time making whey from yogurt.. It was great. Today, I made my first quart of red peppers. I found two rocks in the yard that worked GREAT. Now, I have to burp every day and make sure it doesnt explode. I hope this is as good as the lemonade. You two rock! I hope I get to meet you someday at Homestead conference in VA.
Ok this was the topic of discussion today at work so I just got a jar ready and I'll be taking it to work to share!
I don't even bother with the lid while it's fermenting on the counter....I just cover it with a clean shirt/dish towel etc and a rubber band. I grab a lid when I stick it in the fridge, since I've only got one of those special burp lids
I have really started trying to ferment.
I can’t wait for my spring garden.
I have only tried to lacto-ferment cucumbers. Unfortunately, I knew so little about it that I didn't know if they were safe to eat because they got scum on top. So we threw them out and I haven't tried it since. Also, we were using an old fermenting crock instead of quart jars. But when I am able to have my own homestead, I want to try again.
Thanks for the tutorial, Stacy.
Love the program. I get so much more , if you’re not constantly interrupted with questions. You speak very well when you are explaining things. I don’t know how you do it I would lose my train of thought if I was constantly interrupted like that. Anyway needless to say I love both you guys I just like to hear you when you are speaking separately.
I have read how fermenting grass and other feed for animals, gives them 10 times the nutrition, therefore, when eating them, you get more nutrition. Do you have anything to say about that?
Fermenting/preserving citrus fruits by just packing in salt, adding whole spices if desired, is a beautiful, nutritious and extremely flavorful way to add nutrition and flavor to your recipes.
Could you please make a video on how to make pickled corn on the cob? Would love to learn how to make it. Thanks!
Yes!!!! So happy you guys posted another video! Shalom!
You guys are awesome! LOL .Thank you for sharing :-)
The colors in your salt are mostly from iron oxides and alumina clay. Both found abundantly in soils and neither of which you really need. They don't do you harm, but missing out on them doesn't do you harm either, your leafy dark green vegetables and any red meat are going to have plenty of iron for you.
What you want to avoid is iodized salt. Iodine is a trace mineral that people do have trouble getting enough of (which is why goiter was such a big problem before salt was iodized) but it does not help the fermentation process along and it can collect inside of some veggies (especially garlick) and create unappealing flavors and colors.
great show
you say "more nutritious", I think of it as "bioavaliable nutrition". love my ferments. stumbled across your chanel, I'm really enjoying it. thank you! Cheers!
You guys are ahsome! Thanks for the encouragement and I am especially grateful for the commercial. Heehee.
Doing the FERMENTING FOR HEALTH dance!
Great info and easily explained 👍👍SHARED
Instead of 'burping lids' buy Chinese or Korean pickling jars. they have a wide opening at the top and a lid that is like an inverted bowl. you fill the rim with water and when the pressure builds, it 'self burps'. You can buy them on Amazon: www.amazon.com/Fermenting-Pickling-Kimchi-Pickle-Storage/dp/B00O2X3G0W
Thank for the upload plan on sharing with friends. Shalom
Y’all are a hoot😀. Love it
I like the banter between you two... and Doug you are funny... don't go fishing
Don't encourage him. My wife is like him. Once someone thinks she/he said or did something funny, then she starts overacting for the attention.
mary harvold, these comments are hilarious....reminds me of people yelling at sports on TV
Does the grind of salt make a difference ? Two tsp kosher to two tsp redmans fine grind for example? What is the minimal amount of salt you should use.
You are opening like John are JNull0. I am just now getting into lacto fermentation. The video is a good intro to it.
YES! We ferment. I love fermented Sour Kraut!
:)
Hi
Thanks for the info
I love your videos.
Been thinking about doing this to my jalapenos. There was a device advertised for fermenting in jars. Nearly $30. Glad to know a rock and a lid will work as well.
you always challenge me Stacy...I'm going to try this now. TY. BTW when we went on pilgrimmage to Israel they fermented everything there...lots of flat bread and fermented veggies.
Good fermenting tip Stacey and Doug, I have been a big fan of fermenting Kraut.
Thank you thank you
Such good info for a beginner - which I will be sharing :)