I put my fermented tomatoes in my NutriBullet then used the tomatoes in the place of balsamic vinegar with my olive oil on greens. It was great!! I learned about fermenting tomatoes from Caroline. I love it! Thank you.
I wonder if fermented salsa would be possible. Or salsa made from fermented tomatoes and peppers and such? I have permission to try fermenting radishes (the only thing I've grown this year I'll get enough of that we won't just eat all the fresh), so we'll see how that goes when this final crop comes in, Lord willing, before the first frost.
I have fermented whole green beans, put them in my cellar, brought them out a year later, They tasted great.Once opened, I refrigerated them. They kept in the fridge another year. I then threw them out ONLY because I had some fresh that I had made. They tasted great the whole time and surprisingly, the texture was crisp the whole 2 years. Incredible.
Thanks for answering my question. Life has been a little hectic since I asked while continuing my search for property. I just saw this video today and head my name and question and took it as a sign that my land will soon come. Thanks again for the lessons and information. Blessings!
This is by far the easiest to digest (pun intended) intro to fermenting for a beginner. I feel so much more confident that I can do this! I'm so grateful for your wealth of knowledge on the lifestyle I am transitioning to.
I just found this channel. You both are so easy to watch and I'm able to stayed tuned because yall are so awesome at explaining things. I'm just starting to collect information about homesteading. Thanks for keeping this interesting and hopeful!
About the mold, in my country we are encouraged to throw anything away that has mold on it when it should NOT be moldy. The reason behind this is that we cannot easily identify the mold and be sure it is indeed harmless. Some types of mold can create toxins and without the proper identification we just cannot be sure, it is also difficult to remove mold from food since it can send hyfens through the food, which we cannot always see. Though often it is a yeast that has formed in the ferment which is not harmfull to health but can impact flavor and clarity of the ferment, this CAN be scraped off, and the ferment can be eaten without harm to health if the taste is okay. It is just something to bear in mind, your country might have different regulations on fermented food. The above is just what the Food and safety ministry in my country recommends. Love the video!!
I followed your garlic fermenting video. Worked like a charm. I'm ready to do more, so I'm going to take your class. Enjoyed your canning class the other day! I learned a couple of things and I've been canning for 16 years!
Awh memories, we used to live in so Idaho and we had purple and green gags plums. Mom made tons of plum jelly. So long ago, she used paraffin to seal it. Never went bad. Yum
I really love how you ease into the taste of fermented foods to new gen who’s really used to high processed, sugar heavy foods. Many staples we use today have an origin of being a fermented food-including “soda”, “ketchup” etc. but it wouldn’t taste like those items of today.
Pantry chat request... Having a full freezer of meat is wonderful but I get confused on exactly what to do with the different cuts. I’d love to hear u break down the different parts of beef, deer, pig and also break down the specific names of the cuts that come from each part. Then to hear the best ways to cook it. To hear a chat about chicken and turkey would help to. It would be awesome if Caroline could maybe start a series on actually cooking meat. Maybe drop us an actual recipe every few weeks. Preserving and storing up meat is wonderful but only if we know how to best use it. I love all u do for us!! U guys rock!!!
I have recently been playing around with lacto fermentation. I made some tomato salsa w/jalopenies, onion,garlic,basil and thyme. It was so incredibly good that I shared with some friends. They love it too! I made three more jars of it a couple days ago and just put them in the frig. Gonna be trying lots more things like carrots, onions, peppers and cauliflower. And green beans. Simple to make and a healthy way to get nutrition! Thanks Carolyn ,and congratulations to you and Josh!! So glad you are feeling better.
The late spring/early frost is the issue with the grand solar minimum. Please check out ice age farmer- this is especially going to affect those of us in the north. Y’all will need a greenhouse or hoop house. Find a way to extend your season as it isn’t going to get better. Cold times by Anita bailey PhD might be a good read. Hugs from the Puget Sound! Love your channel!
I made pea soup for my husband and he didnt want it without saurkraut. I told him he would ruin it...but he told me he wouldnt eat it without it. Then he implored me to try it as well. I did. Yuk. But I love pea soup so I began to eat it his way (peer pressure) and now...I wont eat pea soup without it! You are correct...my body began to almost crave it. Now I find that any soup is better with a dollup of saurkraut on top.
Great video! I started doing some fermenting about 2 years ago except for sauerkraut. I had a small accident and ended up in surgery. Due to the antibiotics given to me, it killed all the good stuff and I ended up sick. So I ended up on prebiotics and eating more yogurt. That is when I started searching on fermented foods.
My favorite fermented vegetable is Onions with some dill. Or add apple slices. Love the fermented cabbage. I never had a failure Thank you 😁👍🏻 God bless you 🙏🙏 Linda from Ct
Do you ever make your own vinegar from excess fruits or from peelings? Your channel has been an excellent learning source for my husband and I and we really enjoy your videos. Thank you for sharing!
@@AGHomestead I have tried a few times, but found it needed far more time fermenting than I thought it would. I actually forgot about the last one for 6 weeks. It was 6-8 weeks until it got to be a really good smelling and tasting sauerkraut.
@@robertm4050 My weather here is a bit warmer so I find ferments tend to get pungent a lot faster. We have been having some 100 degree days here and I try to keep them in the coolest part but it is still in the 80's. I don't like my kraut too pungent. I leave that for the kimchi's.
Thank you SO MUCH for talking about the Yeast (white) on top of ferments!! I just tried the fermented carrots with ginger, and I added a tiny bit of pineapple that we had. If I hadn't watched this video and saved it in my favorites, I'd've thrown the whole thing out!! Thank you also for mentioning that the ferments will taste and smell odd...since I do know what putrid smells like, these just smell....different. I'm not a beer drinker so fermented stuff is very new. I have pickle pipes and burp lids, and now cannot find a video to explain how to CLEAN the burp lid! Do you have suggestions?? Thank you from AZ
I did a google search on pumpkin shortage, I found the harvest is later due to lots of rain when they should have been planted. They say as a result the harvest is late but the crop is good, and we should see canned pumpkin on the shelves soon.
Carolyn mentioned not using plastic to ferment in, but I just fermented whole tomatoes in a food grade bucket after hearing her mention it was okay in her tomato fermenting video. Was I confused about this being okay to do?
I've found a few cases of pint jars in local grocery stores and picked up a couple. I don't want to be the jerk who hoards them all. I started a fresh ferment of kimchi about a month ago, sauerkraut last weekend and some hot peppers for sauce today. Fermenting is really so easy once you know how it works.
I Fermented some Dilly Green Beans Sept. 15th. The beans are still kind of hard. I was hoping they would get softer. Did I do something wrong or do I need to do something else to them? Can I leave them to ferment longer? Would that make them better? I am about to cook them just so I can eat them.
Great tutorial, thanks. Is there any problem doing the ferments in larger jars then transferring to smaller, say pint sized jars, before transferring to cold/fridge storage?
Hi! Love your videos. Can you freeze dry the fermented vegetables or will that kill the beneficial bacteria? Thanks for making everything look so easy!
i realize i'm watching an old video, but the viewer question made me think of something that may be useful to other people who are buying property. if you live in a coal mining area, you should also look into whether or not there are old mines below your property and whether or not they suggest or even require subsidence insurance at your particular location. like if the mine caves in, regular insurance won't cover it, you need to have extra that is called "mine subsidence" or "subsidence" insurance.
With making traditional Kimchi there isn’t very much brine to submerge the cabbage in. It’s just basically covered with a thick sauce. I have wondered if this is okay? Also after you put your ferment like sauerkraut in the fridge and start using it…do you still need to make sure it stays under the brine?
Have you ever tried Lacto Fermenting a veggie followed by dehydrating it at a low temp? I am talking at like 95F to 113F. I Just Did some Carrots that way and I have some Peppers that I Lacto Fermented that I am Drying right now that I hope to turn into a powder.
When the tomatoes are fermented to the right taste can you prevent further fermentation by refrigerating the tomatoes? Dont like it when the tomatoes get too sour and t Rotten tasting. Also how long does the food keep? Thank you❣️
I have read not to can tomatoes that have been through a frost because the acidity changes. Would fermenting those tomatoes that have ripened be a good option? Thank you for sharing!!
Odd question, but I would love to hear about your family's dental health? With the way you eat, whole foods, lots of dairy, fermented foods etc I am curious if you deal with many dental issues like cavities? I am reading up on weston a price and what he has to say about how food affects dental health and everything he recommends to eat to support great dental health, your family seems to eat. I would be curious to hear your family's experience with whole foods and dental health! Thank you so much!
Thanks a lot for all this information!!! Really interesting video! I would like to make a question, is it ok to use metal utensils (spoon for example) to manipulate the ferment? (To take away some mold for example). Thanks again!!!
I have heard that it is not a good idea to keep multiple ferments in close proximity so the bacteria doesn't interact with each other. My question is, what do you do when you have multiple ferments ready to store in the fridge at the same time (say, sauerkraut and sourdough starter for example)? Is it ok to store multiple ferments in the fridge?
I have dabbled for several years and still, the only ferment I know is done, is milk kefir. I have made sauerkraut several times, but don't know when it's done, so go by what the recipe says. Right now, I am eating a red cabbage, beet, apple, ginger kraut. It's delicious, but is it really done? I did apple cider vinegar with scraps from dehydrating apples, but is it really done? I only ever saw one persons ferment where it looked like it was boiling and was told that that is what ferment means, to boil (not like on a stove or any heat). I have never seen bubbles , except bubbles in my sourdough and of course, not like that.
I have had "fermenting failures", but in true homesteader style, I converted them to ham. Yes, ma'am I did. Ferments gone bad become ham and eggs. For those who might not be there yet, I just fed them to the pigs and chickens.
My grandmother used to make pickles in a tall crock in her kitchen. I was young then but it seems like it was about 3 feet tall. She just had a plate covering the top of the crock. Was she making fermented pickles? It used to sit there for what seemed like along time. I have looked everywhere for one of those crocks but can't find one. I'm going to see if my aunt has it and if she's part with it.
I’ve been wondering ever since i watched this video, how do you move 5+gl ceramic crock full of food from the prep area to cold storage? Even if you happen to have a couple of strong guys to move it id still be concerned about breakage. Are you using dollies? I physically can’t move something that heavy from point A to B without some kind of pully system.
I follow another channel of a Canadian food forest where he uses strawberry for food ground cover and clover for walking path ground cover. You could always do peas I think too if you're not walking in that area.
Sorry, i didn’t catch the answer to the length of shelf life if I put the jar of fermented food in cold storage and if I put it in the fridge, how long would it last
Not quite on topic but I made yoghurt last Thursday same way I always make it then went away for the weekend came home this morning and went to have yoghurt and fruit for breakfast and it has fermented one jar has even risen like bread dough it’s fizzy to taste and full of air bubbles any suggestion what I have done wrong it’s never happened before but I don’t think I should eat it so wasted 2 quarts of milk
So I read somewhere that canning lids the rubber seal has a thin coating of wax and once you use the canning lid the reason you can’t reuse it is because the wax is no longer there. I’ve always wondered if you could melt paraffin wax and re-coat the seal let it dry good and use it again. Any thoughts on this idea?
I can't answer about the wax, but I do know that the lids can also be bent a tiny bit when they are opened, which makes them not seal properly again. So even if you got the wax part figured out, you'll want to prepare for more seal failures.
I have a Berkey water filter that has the filters that come with it. I do not have a fluoride filter in my Berkey . Can I use that water for fermenting?
I tried to make moroccan pickled lemons by adding salt to raw lemons. I'm not sure if they are still good. They look kinda ok but are a little shimmy. Any clues?
Question: my husband and I are considering moving away. I want to take as much of my home preserved food with us, but I’m wondering about my canned goods. We are currently at an elevation of 1552 feet, but may be going higher or lower. Do you know if my canned goods will be ok to move? Will they explode or pop the seals?
Yes they will be just fine! If they were canned properly, then all of the air should be out of the jars. You can put the rings on them for transport and a little extra safety, if desired.
I HAVE A QUESTION MAYBE FOR NEXT WEEK BUT YOU ALMOST TOUCHED ON BOTULISM. IS THERE A PRECAUTIONARY MEASURE NEEDED TO DISPOSE OF BAD FOODS SAFELY, DONT FEED IT TO CHICKENS, OR HOW TO COMPOST IT ECT... ?? Thanks great info as always❤❤❤👍
Excellent question. My understanding is that the jar, lid and contents must be disposed of like a biohazard. And, never compost contents and definitely do not feed to your animals. If it would kill a human, it sure would kill your flock. Check your jars every week. Dispose of any can, including store bought cans that has seeping or bulging. Happy canning!
Soooooo my fermented tomatoes are at two weeks and smell a bit like wine. I have a white substance in mine. I had a tomato push it's way to the top so I pulled it out. Am I ok?
I tried sauerkraut two weeks ago in a quart mason jar with one of the silicone vent lids. A lot of liquid escaped during the first week and when I tried the kraut at day 10 there wasn't enough liquid to cover the cabbage. I added some salt brine and the next day it seemed to have been absorbed and again there wasn't enough liquid in the jar to cover the cabbage. It tastes ok but I am concerned about the contact with air. Any suggestions on what I did wrong?
I had the same problem! For my next batch, I am going to try leaving a lot more room at the top of the jar for the liquid to rise but not spill over. Hopefully that will work
I have same problem with two quarts on my counter now. It's my first time and don't know what to do. It had a lot of juice, which some overflowed. Now there isn't enough time fluid. I have them covered with water in freezer bags.
So glad to hear the lact fermentation explained as different from lactose, and actually lactobacillus. That helps understand why whey or brine both work for lacto-fetmentation. Thank you!
I put my fermented tomatoes in my NutriBullet then used the tomatoes in the place of balsamic vinegar with my olive oil on greens. It was great!! I learned about fermenting tomatoes from Caroline. I love it! Thank you.
I wonder if fermented salsa would be possible. Or salsa made from fermented tomatoes and peppers and such? I have permission to try fermenting radishes (the only thing I've grown this year I'll get enough of that we won't just eat all the fresh), so we'll see how that goes when this final crop comes in, Lord willing, before the first frost.
What a fantastic idea! Thank You!
🙏❤️🙏
I have fermented whole green beans, put them in my cellar, brought them out a year later, They tasted great.Once opened, I refrigerated them. They kept in the fridge another year. I then threw them out ONLY because I had some fresh that I had made. They tasted great the whole time and surprisingly, the texture was crisp the whole 2 years. Incredible.
Thanks for answering my question. Life has been a little hectic since I asked while continuing my search for property. I just saw this video today and head my name and question and took it as a sign that my land will soon come. Thanks again for the lessons and information. Blessings!
This is by far the easiest to digest (pun intended) intro to fermenting for a beginner. I feel so much more confident that I can do this! I'm so grateful for your wealth of knowledge on the lifestyle I am transitioning to.
A favorite of mine is cabbage, cayenne, and caraway seed kraut..I became addicted 💕
I just found this channel. You both are so easy to watch and I'm able to stayed tuned because yall are so awesome at explaining things. I'm just starting to collect information about homesteading. Thanks for keeping this interesting and hopeful!
About the mold, in my country we are encouraged to throw anything away that has mold on it when it should NOT be moldy. The reason behind this is that we cannot easily identify the mold and be sure it is indeed harmless. Some types of mold can create toxins and without the proper identification we just cannot be sure, it is also difficult to remove mold from food since it can send hyfens through the food, which we cannot always see. Though often it is a yeast that has formed in the ferment which is not harmfull to health but can impact flavor and clarity of the ferment, this CAN be scraped off, and the ferment can be eaten without harm to health if the taste is okay.
It is just something to bear in mind, your country might have different regulations on fermented food. The above is just what the Food and safety ministry in my country recommends.
Love the video!!
I followed your garlic fermenting video. Worked like a charm. I'm ready to do more, so I'm going to take your class. Enjoyed your canning class the other day! I learned a couple of things and I've been canning for 16 years!
Awh memories, we used to live in so Idaho and we had purple and green gags plums. Mom made tons of plum jelly. So long ago, she used paraffin to seal it. Never went bad. Yum
I really love how you ease into the taste of fermented foods to new gen who’s really used to high processed, sugar heavy foods. Many staples we use today have an origin of being a fermented food-including “soda”, “ketchup” etc. but it wouldn’t taste like those items of today.
Pantry chat request...
Having a full freezer of meat is wonderful but I get confused on exactly what to do with the different cuts. I’d love to hear u break down the different parts of beef, deer, pig and also break down the specific names of the cuts that come from each part. Then to hear the best ways to cook it. To hear a chat about chicken and turkey would help to. It would be awesome if Caroline could maybe start a series on actually cooking meat. Maybe drop us an actual recipe every few weeks. Preserving and storing up meat is wonderful but only if we know how to best use it. I love all u do for us!! U guys rock!!!
Anything else ?
I have recently been playing around with lacto fermentation. I made some tomato salsa w/jalopenies, onion,garlic,basil and thyme. It was so incredibly good that I shared with some friends. They love it too! I made three more jars of it a couple days ago and just put them in the frig.
Gonna be trying lots more things like carrots, onions, peppers and cauliflower. And green beans. Simple to make and a healthy way to get nutrition! Thanks Carolyn ,and congratulations to you and Josh!! So glad you are feeling better.
The late spring/early frost is the issue with the grand solar minimum. Please check out ice age farmer- this is especially going to affect those of us in the north. Y’all will need a greenhouse or hoop house. Find a way to extend your season as it isn’t going to get better. Cold times by Anita bailey PhD might be a good read. Hugs from the Puget Sound! Love your channel!
Agreed!
I made pea soup for my husband and he didnt want it without saurkraut. I told him he would ruin it...but he told me he wouldnt eat it without it. Then he implored me to try it as well. I did. Yuk. But I love pea soup so I began to eat it his way (peer pressure) and now...I wont eat pea soup without it! You are correct...my body began to almost crave it. Now I find that any soup is better with a dollup of saurkraut on top.
L
Wow I new this was coming. I worked on an organic farm. People have no idea how and who does all the hard work in the fields. Great video!
I enjoy watching this channel. They give us a lot of tips. I want to can apple sauce this fall. I like their shelves also.
Perfect! Just started doing kombucha and counter top sprouts. This is the next step
Very good addition to add sliced jalapeño seeded for a little heat. Been creating sauerkraut and kimchi for years, asparagus.
I’m so glad you chose fermentation today. I’ve been kicking around the idea for a while. Thank you!
Great video! I started doing some fermenting about 2 years ago except for sauerkraut. I had a small accident and ended up in surgery. Due to the antibiotics given to me, it killed all the good stuff and I ended up sick. So I ended up on prebiotics and eating more yogurt. That is when I started searching on fermented foods.
My favorite fermented vegetable is Onions with some dill. Or add apple slices.
Love the fermented cabbage.
I never had a failure
Thank you 😁👍🏻
God bless you 🙏🙏
Linda from Ct
Do you ever make your own vinegar from excess fruits or from peelings?
Your channel has been an excellent learning source for my husband and I and we really enjoy your videos. Thank you for sharing!
I just made cabbage and carrot and chilli saurkraut its still fermenting.
Did the same combination one week ago. Tastes pretty good. 🙂
@@AGHomestead I have tried a few times, but found it needed far more time fermenting than I thought it would. I actually forgot about the last one for 6 weeks. It was 6-8 weeks until it got to be a really good smelling and tasting sauerkraut.
@@robertm4050 My weather here is a bit warmer so I find ferments tend to get pungent a lot faster. We have been having some 100 degree days here and I try to keep them in the coolest part but it is still in the 80's. I don't like my kraut too pungent. I leave that for the kimchi's.
Thank you SO MUCH for talking about the Yeast (white) on top of ferments!! I just tried the fermented carrots with ginger, and I added a tiny bit of pineapple that we had. If I hadn't watched this video and saved it in my favorites, I'd've thrown the whole thing out!! Thank you also for mentioning that the ferments will taste and smell odd...since I do know what putrid smells like, these just smell....different. I'm not a beer drinker so fermented stuff is very new. I have pickle pipes and burp lids, and now cannot find a video to explain how to CLEAN the burp lid! Do you have suggestions?? Thank you from AZ
Every ferment I’ve done with pickle pipes has molded!😭😭😭
I even boiled them with no better results
this is clear and useful information... thanks for not wasting my time! Great content!
I did a google search on pumpkin shortage, I found the harvest is later due to lots of rain when they should have been planted. They say as a result the harvest is late but the crop is good, and we should see canned pumpkin on the shelves soon.
Carolyn mentioned not using plastic to ferment in, but I just fermented whole tomatoes in a food grade bucket after hearing her mention it was okay in her tomato fermenting video. Was I confused about this being okay to do?
I've found a few cases of pint jars in local grocery stores and picked up a couple. I don't want to be the jerk who hoards them all. I started a fresh ferment of kimchi about a month ago, sauerkraut last weekend and some hot peppers for sauce today. Fermenting is really so easy once you know how it works.
I Fermented some Dilly Green Beans Sept. 15th. The beans are still kind of hard. I was hoping they would get softer. Did I do something wrong or do I need to do something else to them? Can I leave them to ferment longer? Would that make them better? I am about to cook them just so I can eat them.
Great tutorial, thanks. Is there any problem doing the ferments in larger jars then transferring to smaller, say pint sized jars, before transferring to cold/fridge storage?
Hi I'm new to all of this I wanted to let you know I found this video very helpful. Thank you.
Glad it was helpful!
Northern Illinois here, no canned pumpkin on the shelves here.
Great information, as always! Thank you!
Hi! Love your videos. Can you freeze dry the fermented vegetables or will that kill the beneficial bacteria?
Thanks for making everything look so easy!
i realize i'm watching an old video, but the viewer question made me think of something that may be useful to other people who are buying property. if you live in a coal mining area, you should also look into whether or not there are old mines below your property and whether or not they suggest or even require subsidence insurance at your particular location. like if the mine caves in, regular insurance won't cover it, you need to have extra that is called "mine subsidence" or "subsidence" insurance.
Lots of good information. Thank you
We dug a big hole, and keep ferments in it to over winter, in tubs, of course
Also look into wind rights too
With making traditional Kimchi there isn’t very much brine to submerge the cabbage in. It’s just basically covered with a thick sauce. I have wondered if this is okay? Also after you put your ferment like sauerkraut in the fridge and start using it…do you still need to make sure it stays under the brine?
Wow. What a Lesson. I learned a lot . Thank you
Can you ferment fish and meat?
Thank you for taking time to teach us all these skills. Bless you
Yes
Have you ever tried Lacto Fermenting a veggie followed by dehydrating it at a low temp? I am talking at like 95F to 113F. I Just Did some Carrots that way and I have some Peppers that I Lacto Fermented that I am Drying right now that I hope to turn into a powder.
I am trying fermenting for the first time. How do I know when it isdone?
There has to be a family in need u can share with.... Never have too much ...
When the tomatoes are fermented to the right taste can you prevent further fermentation by refrigerating the tomatoes? Dont like it when the tomatoes get too sour and t
Rotten tasting. Also how long does the food keep? Thank you❣️
I have read not to can tomatoes that have been through a frost because the acidity changes. Would fermenting those tomatoes that have ripened be a good option? Thank you for sharing!!
Odd question, but I would love to hear about your family's dental health? With the way you eat, whole foods, lots of dairy, fermented foods etc I am curious if you deal with many dental issues like cavities? I am reading up on weston a price and what he has to say about how food affects dental health and everything he recommends to eat to support great dental health, your family seems to eat. I would be curious to hear your family's experience with whole foods and dental health! Thank you so much!
Sweet potato is a great substitute for pumpkin.
Thanks a lot for all this information!!! Really interesting video! I would like to make a question, is it ok to use metal utensils (spoon for example) to manipulate the ferment? (To take away some mold for example). Thanks again!!!
Make yourself a wooden spoon.
Is cabbage the the covering for you then the glass holder. Thank you for this information. Your both so helpful.
I also love kombucha. But fermented vegetables are so good
Fermented food is great in keeping your stomach biome healthy!
I have heard that it is not a good idea to keep multiple ferments in close proximity so the bacteria doesn't interact with each other. My question is, what do you do when you have multiple ferments ready to store in the fridge at the same time (say, sauerkraut and sourdough starter for example)? Is it ok to store multiple ferments in the fridge?
Totally awesome! My nect personal challenge! Thank you!
Thank you for all the great information.
You are an amazing teacher
I have dabbled for several years and still, the only ferment I know is done, is milk kefir. I have made sauerkraut several times, but don't know when it's done, so go by what the recipe says. Right now, I am eating a red cabbage, beet, apple, ginger kraut. It's delicious, but is it really done? I did apple cider vinegar with scraps from dehydrating apples, but is it really done? I only ever saw one persons ferment where it looked like it was boiling and was told that that is what ferment means, to boil (not like on a stove or any heat). I have never seen bubbles , except bubbles in my sourdough and of course, not like that.
Good one, as always! Thanks guy, hope the weather is kind to you 👍
I have had "fermenting failures", but in true homesteader style, I converted them to ham. Yes, ma'am I did. Ferments gone bad become ham and eggs. For those who might not be there yet, I just fed them to the pigs and chickens.
My grandmother used to make pickles in a tall crock in her kitchen. I was young then but it seems like it was about 3 feet tall. She just had a plate covering the top of the crock. Was she making fermented pickles? It used to sit there for what seemed like along time. I have looked everywhere for one of those crocks but can't find one. I'm going to see if my aunt has it and if she's part with it.
I’ve been wondering ever since i watched this video, how do you move 5+gl ceramic crock full of food from the prep area to cold storage? Even if you happen to have a couple of strong guys to move it id still be concerned about breakage. Are you using dollies? I physically can’t move something that heavy from point A to B without some kind of pully system.
I could not see how you tied the onions to the string, what kind of knot you used. Also what cows do you have? thanks.
I believe she said it was a slip knot.
Very informative as usual! Thanks! 😊
All of my local grocery stores in northeast Alabama/northwest Georgia are out of canned pumpkin as well.
I know this an old video but would canning salt be a good choice or do you recommend some other particular kind?
I would use canning or kosher salt.
Would a wood barrel work for fermentation
I am wondering what kind of cover crops you plant?
I follow another channel of a Canadian food forest where he uses strawberry for food ground cover and clover for walking path ground cover. You could always do peas I think too if you're not walking in that area.
Is it safe to remove lid and remove floating pieces? At the beginning of the ferment
I was told at the grocery store that pumpkin cans will be in short supply for a while. Thankfully, I found a few cans!
I have IBS and no gallbladder. I can not eat fermented foods like soarcrout Can I still ferment my vegetables like you talked about here?
The only time I cook mine is fermented sauerkraut on a pressed Reuben. Yum!!
Sorry, i didn’t catch the answer to the length of shelf life if I put the jar of fermented food in cold storage and if I put it in the fridge, how long would it last
I use the older sauerkraut to cook in a pork chop for flavor then use a newer ferment to add to my mash potatoes and pork chop meal
If you dont have a fruit cellar, how fo you store fermented items? I live in Texas
I did some great ferment for the first time awhile back. My refrigerator went out and now I am not sure if is any good
Ferments can last many months without refrigeration.
Thank you so much for this!!! Amazing information. Can’t wait to try carrots and tomatoes- I had no idea we can do those.
Will they ferment at 65-67°F? My house is cool in the winter but I want to start fermenting vegetables
Not quite on topic but I made yoghurt last Thursday same way I always make it then went away for the weekend came home this morning and went to have yoghurt and fruit for breakfast and it has fermented one jar has even risen like bread dough it’s fizzy to taste and full of air bubbles any suggestion what I have done wrong it’s never happened before but I don’t think I should eat it so wasted 2 quarts of milk
Once the lid is opened and eating started, how long can you keep the jar in the fridge?
So I read somewhere that canning lids the rubber seal has a thin coating of wax and once you use the canning lid the reason you can’t reuse it is because the wax is no longer there. I’ve always wondered if you could melt paraffin wax and re-coat the seal let it dry good and use it again. Any thoughts on this idea?
I can't answer about the wax, but I do know that the lids can also be bent a tiny bit when they are opened, which makes them not seal properly again. So even if you got the wax part figured out, you'll want to prepare for more seal failures.
Can you please tell me what is the best salt for fermenting??
Good can’t wait.
I have a Berkey water filter that has the filters that come with it. I do not have a fluoride filter in my Berkey . Can I use that water for fermenting?
If you don’t mind sharing, why did you guys move out of Tennessee? We are thinking of moving there :)
I tried to make moroccan pickled lemons by adding salt to raw lemons. I'm not sure if they are still good. They look kinda ok but are a little shimmy. Any clues?
how do you tell the difference between mold and scoby.
Is it possible to ferment garlic?
What do you plant as your cover crop?
Question: my husband and I are considering moving away. I want to take as much of my home preserved food with us, but I’m wondering about my canned goods. We are currently at an elevation of 1552 feet, but may be going higher or lower. Do you know if my canned goods will be ok to move? Will they explode or pop the seals?
Yes they will be just fine! If they were canned properly, then all of the air should be out of the jars. You can put the rings on them for transport and a little extra safety, if desired.
Can you use canning salt for the brine?
Labeled as pickling salt - yes
Have u ever considered freeze drying some produce ....???
I HAVE A QUESTION MAYBE FOR NEXT WEEK BUT YOU ALMOST TOUCHED ON BOTULISM. IS THERE A PRECAUTIONARY MEASURE NEEDED TO DISPOSE OF BAD FOODS SAFELY, DONT FEED IT TO CHICKENS, OR HOW TO COMPOST IT ECT... ?? Thanks great info as always❤❤❤👍
Excellent question. My understanding is that the jar, lid and contents must be disposed of like a biohazard. And, never compost contents and definitely do not feed to your animals. If it would kill a human, it sure would kill your flock.
Check your jars every week. Dispose of any can, including store bought cans that has seeping or bulging.
Happy canning!
@@justpatty7328 thanks thought i was being ocd im alwsys checking lids lol
Does neem oil prevent the good bacteria from growing?
Soooooo my fermented tomatoes are at two weeks and smell a bit like wine. I have a white substance in mine. I had a tomato push it's way to the top so I pulled it out. Am I ok?
What is the difference between pickling & fermentation?
Thank you for the guide, but I can’t get it to print out and it’s too hard to just use my iPhone! 😭😭😭
Is one format better $$ for you, youtube or your channel to watch videos?
Is it ok to drink the liquid?
How do you prevent worms in your plums while still on the trees
I tried sauerkraut two weeks ago in a quart mason jar with one of the silicone vent lids. A lot of liquid escaped during the first week and when I tried the kraut at day 10 there wasn't enough liquid to cover the cabbage. I added some salt brine and the next day it seemed to have been absorbed and again there wasn't enough liquid in the jar to cover the cabbage. It tastes ok but I am concerned about the contact with air. Any suggestions on what I did wrong?
I had the same problem! For my next batch, I am going to try leaving a lot more room at the top of the jar for the liquid to rise but not spill over. Hopefully that will work
I have same problem with two quarts on my counter now. It's my first time and don't know what to do. It had a lot of juice, which some overflowed. Now there isn't enough time fluid. I have them covered with water in freezer bags.
So glad to hear the lact fermentation explained as different from lactose, and actually lactobacillus. That helps understand why whey or brine both work for lacto-fetmentation. Thank you!