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Make your own fermented carrots!
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- เผยแพร่เมื่อ 8 ก.พ. 2017
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~~~~~~~~~~~Making your own probiotic rich ferments is easy and and inexpensive. Eating more lacto-fermented foods are an important part of living a healthier lifestyle, and when you see how easy it is to make your own you'll wonder why you haven't tried it sooner!
It is estimated that about 80% of your immune system is in your gut, which is why populating your gut with healthy bacteria is such an important part of health, not only for the sake of better digestion but also for better overall health.
Fermented carrots are a delicious and super healthy, probiotic rich and very inexpensive snack.
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WELCOME! We're so glad you're here! Let's start growing, preserving & THRIVING! We are Josh and Carolyn Thomas. Together with our eleven children, we are The Homesteading Family where we’re living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here: bit.ly/HFWelcom...
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1 lb carrots (I cut them into jar length match sticks) 2 T salt (for 1 quart of water although I only needed 2 cups of water to fill the jar over the carrots), and 1 quart distilled water. I added 1tsp dried dill & 3 cloves of garlic. Wait 5 days and loosen the jar lid everyday and retighten lightly to allow for gases to escaped. I've been doing this for years and it turns out perfect everytime.
Thank you, I was wondering whether to cover the jar or not.
Can I ferment veggies with sugar and probiotic capsules?
@@Ismimical I've never tried
@@jenniferb8981 Ah ok
Shelf life?
I don't want to do anything or be anything else. I JUST want to be in your family. Can you please adopt me? Please and thank you. Oh and great recipe!
Love this real working kitchen. Going out to the farmers market for carrots right now.
+Kathleen Gustafson Enjoy! These are one of my absolute favorite snacks... so yummy!
Love you're style and teaching ♥️
Just read the answer below! Love your channel, so glad I found it. You bring to life our natural foods . We have drifted so far from what we should be eating & what nature intended . We can all start by changing just one thing at a time. Thanks!
Thank you for sharing. I have made these several times and am always searching for a small batch recipe. This is perfect!!
I was spending right at 100mdollars for quality probiotics for my son and myself…so the best thing I ever did food wise was to start making sauerkraut and it’s a daily source of probiotics for us both..simply the cost of a head of cabbage…and honestly we feel so much better and regular as well
Neat trick is to use a French fry cutter to make the carrot sticks! Here in the Netherlands we have ones with interchangeable knives for different thicknesses and a lever to push the product through, would make this an easy task!
I find it's also hard to drink water during a full moon, since it keeps getting pulled out of my glass.
lol
Your apron is super cute! I’m going to make some of these fermented carrots this afternoon. Thanks for sharing!
By the way I would love to thank you from the bottom of my heart for doing these videos because I think you’re wonderful and I love your soothing voice♥️
Thank you again and again🌺
Sounds like they are having a "Hoot'n Nanny" up stairs!! Hahaha
So happy to have found you!
So much love and appreciation for all of the great information you share.
Messes are how know it's good. I love carrots. Interesting, moon phases. Thank you for the information.
Animal salt? I love this chick😂haha. Best kitchen vids ever. Thanks homesteader!
I'm so glad I found this channel!!💗💐
I tried this recipe too, very salty tasting.
I want to ferment so badly but I have severe high blood pressure and salt is sorta the enemy. Your family inspires me!
HI Linda,
Background noise so cool. Sounds like they are really doing a good job up there. I wish someone was cleaning up at my house. lol
this HOME Life!!! Got to Love it. I DO . TTF
Your still my go to gal in the kitchen, lol. Thanks
just subscribed,, great couple of videos I saw,, your carrying on and teaching folks tried and trued storage methods of a by-gone era,,, congrats to you !
Very impressive!! Looks great!!
Fermented carrots are my most favourite fermented food, good video 😊
Wow, what an interesting and fun video. You convinced me right away and I started my quart jar right afterwards. In about 4 or 5 days we'll get to sample it!
I love that way u live so closely with nature; explaining how the phase of the moon can affect the food. It’s great! Though I’m pretty sure salt is white, I use sea salt cos I don’t like mineral salt and I’ve never seen sea salt any other colour. Then there’s Himalayan pink salt, but that is rock salt so it has minerals in it, so I’d say it was the minerals that give the colour to the salt.
+Pauline Fox You are right that there is some healthy white salt - however since bleaching salt is not required to be labeled I recommend to stay away from white salt (unless you are sure It is pure). If It is colored at least you know that It hasn’t been bleached! Thank you!
FYI. The moon phase doesn't matter. The full mass of the moon is still there and effects the tides no matter what phase it's in. There is no higher tide at full moon over half or new moon. Again, the full mass of the moon is still there and it's the moon's gravity that effects the tides, not which side of the moon we're looking at during a certain time of the month. This woman does have a wealth of information in her videos, I really like them. But that information on the moon phases and it's effect on the tides is false. Think about it. In some areas they get daily tides that go as far as 10-12 feet. According to your theory glasses of water sitting on tables would just start overflowing. There's not enough mass in a glass or jar to be effected by the tides. The overflowing that happens during fermentation is a result of gases being created and expanding within the contents. Those tiny bubbles are too tiny to make their way out and up, yet still take up space. Therefore the liquid must go somewhere.
@@rubbnsmoke I heard a plumber say pretty much the same as she did in regards to digging sewer lines. He said in a waning moon you can pile the same soil back over the line and it still won't cover.
I am enjoying your TH-cam videos. Last night I was craving pickled eggs, I have never eaten one. haha Thank you for all the work you have put into learning these things, and that you are sharing with us.
The "moon phase" goodness yes; doesn't get any more natural than this!
Had a grand idea while watching you pack the carrots. Fermented carrots on pizza, OH MY !
Not true about white salt! I hand harvest a sea salt from clean North Atlantic seawater. The finished product is pure white and the consistency of dry snow. No bleach involved! :)
+Nathan Gamauf Great to know! But I still wouldn't trust white salt from the store... they don't have to tell you what they have don't to it.
You're right. Good point! Thank you for all the lovely videos! Keep em coming!
Yes... my husband works in the Cleveland salt mine and whenever they cross a “clean“ vein of salt, he always brings home big chunks for me. It’s white. And I love it!
Also, I love that you pointed out that the regular mouth jars keep the food under the liquid. That’s one of the big reasons are use the regular mouth jars… Also because they’re less expensive and they’re easier for my small hands to grab. Thank you so much. I love your videos!!!
She mean comerical salt.u have to cook salt from sea water.they bleach com salt to make it white.ever thing she said is true.
you sure seem like a wonderful nice person.. thank you for all the great videos
Looks great. I can’t wait to try this. I had no idea the moon phases affect the liquid. Ty
Oh my gosh I can’t believe you said you use animal grade salt. I literally just bought some from Tractor Supply and was doing the same thing I was thinking extra minerals plus the price is a little better.❤❤❤
I can't wait to try this, yummy! enjoying your videos, thanks :)
Excellent !!!
Blessings +++!!!
Great video I substituted weights and picked up some pretty good rocks from our beach near us pooped them in the dishwasher wrapped them up in Saran Wrap and use them as weights
So excited can't wait to make this
White salt is not bleached. It is white because it is washed with a solution of saturated salt to remove the dirt that came from the salt mine. Iodized salt is good for you. You should have it in the shakers on the dining room table. The reason to not use it when fermenting is that the iodine will slow or start the process. Also, these salts tend to have anti-caking agents that aren't good in fermented veggies.
Thanks, I know this is old, but could you share where you found this information (about not being bleached)? I have been looking into this and I want to incorporate a better salt into my kitchen.
Thanks for your awesome video!
Rhonda Joyner picketed egg
Hi Carolyn, thanks for this great vid. I followed your instructions and begun fermenting some carrot sticks (the chopping!!) on Sunday. I tried them today (4days later) and they are really tasty! Fizzing a fair bit too :0) I think I’ll leave them for another couple of days and pop them in the fridge gut eating. Very exciting!! Loving your vids xx
Thank you very much for the recipe and information about Redmond salt. I ordered already and I am happy with it. This salt is equal to gold!. Thank God, finally we will use real salt.
You are great 👍 Thank you!
I love to watch your videos!
As I watched this one I couldn't help to think about how disconected we are from ancient forms of dealing with our produce.
I love this recipe but I wouldn't know what to do with this carrots!
May I make the suggestion that you also make recipe videos for your preserves?
You mentioned the moon phase. I am an organic gardener and plan my seed sprouting, planting, pruning according to the phases of the moon, makes a big difference. That being said, what do u know about moon phases and fermenting?
Inquiring minds need to know lol.
I make these often, I add peppercorns and fresh Ginger.
Love the simplicity of it.
+Lois Wilson It is so nice when things are simple... I think we tend to over complicate things because we just cant believe it is so easy! 😉
@@HomesteadingFamily so true!
YUUUUUM, love it. Thanks again. I made your curtido.. sooo good, I added purple cabbage to mine too. 😃
Awesome videos. I have learned so much! Thank you from Texas.
I leave mine for 10-12 days because I prefer the more fermented, more sour taste :)
But don't leave it out for much longer, because the lactic acid starts to soften the carrots
Excellent video! You are the best teacher!!
Fun to see an old video
Thank you VERY much for the service you provide ! GOD Bless.
I am fascinated about the moon phase effect. Who knew! I want to learn more about that
thank you, making my 2nd jar today, so easy, gonna start doing more and using different vegetables.
I am trying to eat fermented veggies, to fight leaky gut syndrome. I am getting tired of saurkraut. This is a must try! I am glad I found your channel :)
+connie francis Also check out the fermented cranberry sauce... it is sooo good! Best wishes!
Try making Kimchi. Much better than sauerkraut.
Love your videos! I just wish you could show a finished product!
Amazing. Thank you!
#Just an idea #Can I use clean water directly from the ocean, I presume that is as natural as it gets. We only have iodised salt in our small South African fishing village (Port Edward)
Hi, I like your videos. A question, how high is your room temperature approximately when fermenting these foods?
I would love to see some more videos about this. Do you ever ferment with 3/4 jar water and 1/4 jar water?
Ok... I am going to give those a try. Neat trick with the cabbage leaf.
Nice. Take care.
Love your videos on my smart TV. just looked you up on my phone so I can subscribe and comment!! I want to do these and can I do.potatoes the same way?
Thanks for sharing
Are you supposed to put a sealed lid on it while it ferments? Or a cloth on top? And What is the shelf life out of the fridge? Will it just keep fermenting? Thanks!
Is that apron made with Robert Kauffman's Little Cowgirls print? So cute!
Excited to try these!
Hi Carolin, recently I tried to ferment beetroot. After about 14 days the brine became slimy, but it didn’t smell bad at all, and there was no mold on it. I threw it away because I couldn’t find anyone to tell me if it was ok😕 I am like you, I hate throwing anything away😏 Would it have been ok to keep and eat? Should I have drained the brine/slime off and made some new? I love your videos. You are very good at teaching😊
Not sure, but it sounds like it was just growing a "mother" or "scoby", which is good bacteria and forms also when making kombucha and apple cider vinegar, etc. Good stuff. A good scoby can also be cut into small chunks, dehydrated and eaten like gummy candy.
Hello can i use this same salt water combo for a jar of cabbage onion cucumber tomatoes red pepper and carrots im a novice ?? Just salt for all these vegs and water?
Great recipe, thank you for sharing! Do you put the lid while it is fermenting or you keep the jar opened?
:)
Lid on but loosely to facilitate out gassing.
Can you add dill and garlic? I am excited to try it! 😊
I love what you said about the moon and ferments….I’m making fermented honey garlic and it’s bubbling out the pipe 😱😳😲
And it’s a full moon right now…..my carrots got cloudy after 7 days and I had a green piece of ginger at the top…..I tossed that piece but the rest tastes fine 😬 still ok?
If you live in areas where there is little to no iodine in the soil, you need that iodine in the salt to prevent goiters. Yes, goiters are still a thing, so unless the iodine is bad for fermenting in general, that's not enough reason not to use table salt. Yes, there are other reasons, but don't assume that iodine in salt is a "bad thing" in general.
+Beejay Swifter You do not want to use iodized salt in your ferments... iodine kills bacteria, which you are trying to grow in a ferment...
Okay, that's reasonable, but specify that you're talking about fermenting, not in general. I've seen someone with a goiter, and it ain't pretty.
How do you use the fermented carrots? I mean..raw or with something? I love this idea!!!
+MsValmark We just eat them as a side dish or a snack... you dont want to cook them since that would kill off most of the beneficial effects of fermented foods...
This is so cool
Do you put a lid on during the 5 days of fermenting? How long can you store it?
Cool
Thank you for all your information! I just read somewhere that with ferments you don't have to sterilize the jars because bacteria doesn't live in a fermented environment. Do you know if this is true? Not that it takes much to sterilize them, but if I don't have to... :). Thank you!
This is Darnell Davis. Could you use pink himalayan salt? Excuse spelling.
Yes, she said any good salt.
Thanks for sharing, awesome:)
I sense a hint of Minnesotan in there...
Thanks for the recipe!
Awesome, thank you!
Carolyn, do you skin the carrots before cutting them up or do you just wash them?
I thought this would be something I could do to start. However, I’m a little confused by some of the comments. Someone mentioned “too salty” and you suggested whey and something else or ferment from a previous batch. Do you have another video for that or can you help me understand? Then, salt being white or not. I’m an Amazon fanatic and almost all salt, like Redmond’s Real is white or maybe off white. Himalayan salt is pink, I have some of that.
Carrots would be a great start for us because it’s one of our favorites.
Loving your videos!
Thank U! Delicious
So no lid will work as long as the carrots stay under the brine? I can't wait to make these because my family loves carrots!
Thanks for your video! I have never fermented before and this looks like an easy recipe to start with. Could you please suggest any jars that I could use for fermentation? Thanks!
Thank you so much!
do you have a suggestion on how to store jars of this for use throughout the winter months without using refrigeration? Does the fermentation that took place lose its helpful properties if chilled?
+Dennis M The probiotics and enzymes should be fine chilled. If you have a cool space (root cellar, basement, etc.) I would set it in there before it is 100% fermented and it will last a LONG time, however it will continue to sour until you eat it... otherwise the fridge is best.
I would store the cabbage, carrots, onions, garlic, ginger, etc all properly so they last all winter (look up root cellars) and just make the ferments every week or two.
How do you fix these carrots to eat them? Heat them up, or serve on tray right out of the jar. If you said I was probably drooling over the homemade pizza night.
Thank you for the tip about the Redmond animal grade salt. We use Redmond, but of course the one that is sold in store. Would love to use the animal grade now since you mentioned it contains more minerals.
What does the bag of animal grade salt you use look like
And where do you buy it from
You inspired me
I have been wanting to start fermenting, but for some reason I was a little scared of it
Your video made it look so easy
I watch this a little bit late at night after a friend texted me the link
And when I woke up at 5 AM this morning, permit and carrots, what is one of the first things on my mind?
So here we go
Thank you
Oops fermenting carrots supposed to say
😮
Carolyn, are these fermented carritts supposed to taste salty? Mine do. Its my first time making them and I dont know how they are supposed to taste
do you put a lid on the fermented carrots?
Love your videos ...can you keep it out of the fridge ...no room in the fridge
Should I put a tight fitting cover on the jar, or just a cloth?
Thank you so much! Can we add jalapenos, or other flavor enhancers to this ferment?
Are you still using Redmond animal grade salt. Where do you find this salt as buying human grade is way too expensive but I like the idea of the trace minerals. Right now I am using hymalayan pink salt for everything. Thanks for the video.
Great information and this is so urgent to do right now. Can you tell me please, I have sea salt but it is white. So does that mean it is bleached too? Thank you for helping us.
What kind of lid do you use ? And, do you put a lid on it while the 5 days of fermentation on the countertop ? Thank you
+Gene Vedge Hi There... yes I do put a lid on it for the fermentation process... just a loosely set on BPA plastic storage lid... and then I just tighten it down when (if ) I move it into the fridge...
How long will it keep in a root cellar I have no problem with my crout keeping for months but can't stand corn done the same way