I've Completely Changed My Mind About Fermenting!
Vložit
- čas přidán 8. 09. 2024
- After years of being terrified to try fermenting, Sarah gets the encouragement she needed from a Stacy (Off Grid with Doug and Stacy) to take the plunge. Sarah discusses her fears about fermenting, and why she has completely changed her mind. Sarah also discusses the Mason Tops fermenting kit and shows a quick "How To" for her very first fermenting recipe.
To see the products we use and recommend from Amazon visit our Amazon Store at: www.amazon.com...
Etsy Shop
www.etsy.com/s...
Also check out our Etsy Store for handmade items from the homestead: www.etsy.com/s...
Our new rabbit cookbook can be found here:
Printed Copy: bit.ly/rabbitco...
Amazon Kindle Version: amzn.to/2zelDTu
***** Subscribe *****
Don't forget to subscribe now so you don't miss a single video in our journey from city dwellers to becoming more self sufficient in the country all while living a simple debt free life!
*****Help Support the Homestead******
If you shop on Amazon.com you can do us a big favor by clicking on this link before you shop! It doesn't cost you any extra and in some cases may even save you some money. We just get a small commission from each item you purchase for sending you to Amazon. amzn.to/2qIVecn
***** Connect with Us! We'd Love to get to know you! *****
Blog: www.LivingTraditionsHomestead.com
Facebook: livingtraditionshomestead
Instagram: living_traditions
Twitter: LTHomestead
Pinterest: / lt_homestead
***** Email Us *****
info@livingtraditionshomestead.com
***** About Living Traditions Homestead *****
Living Traditions Homestead is all about living a simple and sustainable way of life. We believe the world has gotten too “busy” and that people are missing out on many of the true blessings this world has to offer. We started as a small urban homestead in Gilbert, AZ and after the city grew up around us, decided it was time leave corporate America and take a big leap of faith by moving our family to the Missouri Ozarks.
We put out 5 new videos every week! Tuesday through Saturday. We hope you will become part of our homestead family by subscribing to our channel and watching as we transition from city dwellers to full time homesteaders!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
We are SO excited that you guys helped us hit the 5000 subscriber mark! If you want to see who won the contest here is the video! czcams.com/video/Yd-EzGNeQmk/video.html Also, if you want a great discount on the Mason Tops kit follow this link provided to us from Off Grid with Doug & Stacy! www.masontops.com/offgrid
Congratulations! I call myself an equal opportunity food preserver! Canning, dehydrating, freezing AND fermentation!
YES!!! High-five! ✋
Seeing this comment now that you're over 50,000 makes me so happy about your amazing growth!!
Vann Evans, same here !
Wow 220K subscribers now! Congrats!
I just started doing my first batch of sauerkraut for my husband who loves it, where I was not fond of it. But my first bite of homemade kraut made me think twice - it is far more delicious than store-bought! I bought several books on dehydrating, fermenting, and creating Kambucha - on my fifth dehydrator session now. Next is possibly purchasing a Kambocha machine that keeps the brew at the right temp and then adding my own fruit flavors.
You are so adorable girl! You remind me of my own daughter,I’m 73 yrs old and love to cook garden etc...and so enjoy your channel!
Excited to see your fermenting and enjoying it! Absolutely love, Doug and Stacy!
Oh My Gosh. As I'm watching this video (finally) you now have (Jan 15, 2019) 91 THOUSAND subscribers! Isn't that amazing?? One year ago you were so excited about nearing 5 thousand. I'm SO happy for you all!
Paula Jo Davis today is Jan 8, 2019 and they’re at 117,000
I know! Isn't it exciting how God works? He finds a way to help His family get the information they need to take care of themselves and their families! God is AMAZING!!
You simploy MUST try Stacey's fermented lemonade! It is absolutely fabulous in smoothies! I cannot get enough of it! I also like the fermented garlic, simply because it keeps my garlic from going bad before I use it. You can just keep adding to the solution, (or I do anyway) and the garlic is fantastic! Homesteading family also has some good fermentation videos. Cheers!
I made a jar last year and loved them. Then I put in the fridge and forgot about them. Pulled them out and started eating again and got very excited about how delicious they are. So now I am fermenting again and will continue to do so. Thanks for sharing. It stopped me from being scared of fermenting. It is really good for you.
On the lids the CO2 is heavy and as its made during the fermenting process it pushes out the Oxygen at the top and keeps the ferment going without oxygen which is what you want. The glass weights hold the product below the surface so they are not exposed to the air during the initial ferment to get fungus or decompose. The masher is a great tool for sauerkraut. I take a teaspoon full of the previous batch and put it in the new batch to give it a good starts and speed the process. Nice job. Thanks for this.
I started fermenting in 2015 and felt the same way about scared to poison myself or family, so I know how you felt. I'm so glad you took the plunge and I hope you are still super excited about fermenting now in 2020. I found your channel this year and subscribed awhile back. I'm sort of jumping around to your older videos catching up on older ones. I really enjoyed this one and was amazed that you had 5000 subscribers in 2017 because now in 2020 you have 358,000! What an amazing explosion of subscribers in only 3 years. I think some channels that been there 10 years still haven't reached even half of that subscribership. Happy Canning and Fermenting!
I have the same exact thoughts on fermenting ! I'm so interested and want to try it so bad but also scared I will poison myself 😅
This video gave me a lot of hope , I may just try it now ! Thank you so much for the encouragement ☺️!!
Wow, this seems really simple, and I have thought the same when watching Stacy from off grid with Doug and Stacy.
You are so young and talented. I am learning so much from you!
As I watch this 10-21-2020, two years later, your subscribers have gone from 5,000 to 436,000! Congratulations!
I'm getting my research on fermentation at this point. Thanks so much!!
Thank you for sharing ! I need to start doing this myself . I really enjoy your channel , info and heart for helping others . Doug and Stacey are dangerous people ! Dangerous to the status quo. They help everyone become stronger , faster , happier , smarter and more independent.
=)
Miss this energetic real teaching Sarah
So glad you're getting into fermenting! Thanks for spreading the good word about Masontops and lacto-fermentation. Good luck with your next batch!
I did the same thing! I bought the two gallon ceramic jar with a lid, a book on fermentation, and watched a few videos on CZcams...and did nothing. It has been over a year now and everything still sits in the closet.
Because of your video, I will get some cabbage, carrots, garlic and fresh jalapenos and give fermentation a try. Anything I can do to boost my immune system in the time of pandemic, is worth giving a try.
Wonderful for you that you have increased your viewer subscriptions by 100,000 in 1 year. You guys are just so much fun, and so educational to watch. May God continue to bless your work.
thank god you came around enjoy the new world youve found
Your excitement is like a child in a candy store.... I have such a fear of the taste. I've been rolling it around in back of my head to start fermenting. After watching you and your excitement I just may have to give it a go. Thanks.
Definitely try it, DJ. The sour-ness is really much more mild than pickles from the store. It's hard to describe. And the flavor of this recipe was amazing!
Finally ordered this for myself with a Christmas gift card. I’ve tried canning from your videos and now fermentation. I did see it first on Doug and Stacy's channel but you sold me.
I've been making sauerkraut and finally decided to make peppers...yummy. I purchased a pounder and Mason tops with pickle pipes kit. Today I've been binge watching videos of fermenting. Mary's Nest. Doug and Stacy, now you all🙂
Sauerkraut, peppers, and carrots are in the making.
Love fermenting, if you haven't tried it just jump in. Also started making Kefir too.
I got hooked on fermented veggies thanks to Doug & Stacy's channel. The sky's the limit for recipes! I love the Gardiniera best and green beans with garlic.
I started fermenting last year and my first project was saurkraunt. It is so awesome and crunchy. So good for you too. I don't have the glass weights but got creative. I put a ziplock bag in my filled jar and then added some water in another smaller glass jar and filled with water. I would go in daily to every other day and take it out and take my thingy (lol) from my canning and push on the cabbage and let the bubbles go up and out. It worked great and kept it all clean. It is so awesome Don't be afraid. It only gets better as you will find yourself fermenting a little bit of everything. Love you guys and enjoy your vids. God Bless.....
This is a true fear of mine! I am new to canning and every time I open a jar this goes through my head. I do a little prayer!
Hi Sarah! I have been making kefir water for about 5 years. Prior to that I made kefir with milk. I had a hard time drinking all the kefir milk so ultimately ended up changing to the kefir water. You might try it to get your girls interested. I flavor mine on the second ferment with organic juices and let it go enough to carbonate. It makes a nice refreshing drink! Oh, and by the way, I have had that kit for a couple of years and it works beautifully. Much better than coffee filters! You can Google the kefir water. There is plenty of information online. Thanks for all your videos!
I have tried both milk kefir and water kefir. The milk kefir is definitely not for me because of texture. I will be trying water kefir again for sure! Thanks for your encouragement!!!
If you need any water kefir grains just let me know. I can send you some. I haven't been very effective getting my husband to drink it (some childhood memory 😀). I always end up with extra grains.
@Lisa Zuress I've just recently tried kefir milk, live it. I've never heard of kefir water. I do drink Lacroix, is it on that line? And do you still drink this, how do you multiply the grains and will milk grains work interchangeably with water grains?
Sorry so many questions, but, thanks in advance! Hugs!
@@heatherk8931 I do still drink water kefir and have for a number of years. The grains look like little gummy bears--clear or the color of the type of sugar you use. It is simple to make and a similar setup like milk grains. They are not interchangeable though. They make a bubbly carbonated drink like lacroix but have the flavor of whatever you use in the water after it ferments and starts to carbonate. You can Google it and there is a ton of information out there and you can purchase grains for cheap on Amazon. I would send you some but I don't have any extras right now.
I just started making kefir water TODAY…step 1 activate the kefir grains, which I purchased from Cultures For Health. So far, it’s easy! That method uses sugar. I’m also planning to use a different kefir water method that uses honey along with some of the powdered contents of a raw probiotic capsule containing 100 billion CFU. Not sure what that means exactly except I know it has to do with getting lots of healthy gut bacteria into my gut and my family’s digestive systems. I learned about the honey method from the youtube channel Clean Food Living.
Cultures For Health also has “how to” videos…plus info on how to flavor the kefir water AND how to make the kefir water fizzy, if you like fizzy drinks, which I do.
Welcome to the hooked on fermenting club! We also just began fermenting this summer due to Doug and Stacy and love it, especially carrots. Try green peppers, it is also excellent. Blessings.
I fermented saurkraut and I'm hooked too. Food grade buckets with airlocks is where it's at. Very easy, nutritious and tasty.
And now you have over 136,000 subscribers 🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻
I like sauerkraut; but, not the canned stuff from the supermarket shelf. I tuned into a video on the Cabin Talk channel and learned an easy way to make fermented cabbage. Claudia put different kinds of cabbage as well as other veggies into her jars. I just made it with cabbage. I have even made the prep easier by shredding the cabbage into a gallon size zip lock bag and adding a one tablespoon of non-iodized salt. After it's rested for 10 minutes or so, I get out my marble rolling pin and then the fun begins. I let the fermenting process for 21 days and the sauerkraut is perfect for me.
Yes! Doug & Stacey are great. I learn a lot from them as well.
A lot of people sour or ferment their animals feed. Real easy and stretches out the food. Pigs and chickens love it.
Now I want to try this thankyou so very much. I don’t have a homestead but I still enjoy pickling canning baking cooking and now maybe fermenting.
Welcome to the world of fermenting. I hope to see some more fermenting videos. I'm so going to try this one. I did ginger carrots...yum
Sarah thanks for the video and until next time.
I absolutely loved your video, your enthusiasm is so so fantastic. It's really infectious. I want to go ferment things RIGHT NOW but it's midnight and i need to go to bed haha.
Love from Australia :)
I just got the exact same mason top kit today and fermented some cucumbers. I too was inspired by Doug and Stacy to buy the kit and keep on fermenting. My first experience was sourkraurt inspired by Lisa at Farmhouse on Boone.
I think I'm hooked too. Really enjoyed your video and excitement.
As of today you have 225k subscribers 💚 that is so awesome 💚
I just finished my first batch of fermented vegetables. Cabbage, cauliflower, carrots, peppers and green beans. Kind of forgot about them . . . two months later I uncapped the jars. Most everything looked okay except the green beans. Some of them had snuck around the glass puck and . . . yuck! Nasty. And I had stacked them so carefully to. The flavor of fermented veggies is very different. I can only take a little at a time. Mostly as an addition in salads. My peppers had a white film on top. I a!most threw them but Stacey (a.k.a. Doug and Stacey) informed me that this was yeast and was perfectly fine. very common with vegetables with a higher sugar content. Great vid. Very encouraging.
Sauerkraut, pickles and kimchi are ages old examples of fermented foods that are natural source of probiotics.
My mom always made us eat Sauerkraut because she said it's so good for You. 😊😊😊😊❤❤❤❤
Oh my gosh yes, i enjoy it so much. I had order this kit problably about a year fron staycies link. I just pulled it out and almost follow you around on the video. I cut my carrots while you were tqlking. Now to make the brim.
Thanks Sarah! Great instructions for fermenting
You have encouraged me in so many ways! After morning devotion, breakfast, & a brisk walk, your videos on CZcams are how I begin each day.. I going to purchase the fermenting kit you’ve recommended & begin my next kitchen adventure! Many thanks & warmest wishes to your lovely family.
Mmmmm! Sauerrkraut! I did it, fantastic, then canned it! If you lose the glass pebbles, fill a plastic bag with water to cover your cabbage, Works great!
For larger batches, I recommend using the Little Big Mouth Bubbler....it is a glass carboy with a very large lid with a built-in airlock (you can also use a drilled rubber bung and an inexpensive plastic airlick). It is really only for the fermenting phase and not really for storage...you want to transfer product to mason jars for stowing. They hold around 5 liters, and are available from homebrew supply houses. And the price is reasonable...much cheaper than buying a new crock (not sure I trust crocks at flea markets...my main worry is with the glazes). My only caution is that the Little Big Mouth Bubbler has a plastic fiber seal that will absorb flavors/smells/colors, so change seals if you want to brew an ale after you have made kimchi. Good luck!
Yes, my grandparents did ferminting but l never learned, we did have sour crout from grocery store and some homemade pickles,
I love your enthusiasm in this video. I love Doug and Stacy as well. I wish I lived near you guys. It would be so much fun to live near some others who loving doing this kind of stuff.
Sarah, I am as excited as you are about your adventures in gardening, canning, and fermenting. I have a raised bed garden b/c I am 72 and just learning to be self sufficient (well sort of). My Aunt Mildred taught me many many years ago to make butter, butter milk, cheese, whey, & fermenting, etc. We foraged for food in the wild. And then. . . I got away from it but am learning to come back to the self sufficiency. It is so rewarding to be able to can, ferment, and eat out of my own garden. Thank you from the bottom of my heart for your amazing and exciting youtube channel. I watch frequently. I only wish I had started earlier. But as a single mom I had to work. I am still working but I can now enjoy being self sufficient as much as I am able. Its just fun and rewarding. Love your family. Go girl.
I also ordered the kit months ago because of Stacy. And like you, it's still intact and in my closet. Maybe this video will make me brave enough to pull it out. Maybe.
WOW From 5,000 to 40,000 subs in less than a year? That's very, very cool. Congratulations. I bet Stacy put you right about the dietary benefits of Fermenting.
Welcome to Masontops Fermenting! Stacy got me hooked to! 👩🏻🌾 If you like carrots, you gotta try the Gingered Carrot recipe in the Masontops book that came with your kit. Also, the Kurry Kraut and White Kimchi are awesome!!
I'm definitely going to try the gingered carrots! And the others! Can't wait for next year's garden!!!
If you use a couple of bay leaves it helps to keep it crisp, put them in the jar with other spices...
I have always wanted to make my own sauerkraut. This made me so happy when I saw how easy it was to make. Thanks for sharing this Sarah.
If you add a grape leave or two to the mix it keeps things crunchy. I use it for pickles and zucchini or peppers.
I’m halfway through this video and I am so flipping excited!!!! I tried fermenting this summer on some cucumbers and can’t wait to try more!!
Love your enthusiasm Sarah...
Your video was fabulous. I love how real and truthful you are about your fears of fermenting. I'm in the same place and want to start fermenting too. Your video came at the right time. Excellent instructions. Hugs❤️
I am so glad to hear that you like fermenting. I haven't started yet, and I am so ready. Thank you for your encouragement.
love your enthusiasm!
I also bought a fermenting kit a few months ago, and have been too chicken to try it. I am going to give it a try in the next week! Thanks for the video!!
I just bought this kit after watching this video. Thank you so much for this review. Looking forward to trying this fermenting system.
Good luck!
I absolutely love Stacy's fermented salsa!!! 🍅
I also love my dill pickle spears fermented!🥒
Thanks so much for doing this video. I saw Stacy's video as well but haven't tried fermenting yet (I have been scared too).They are about an hour from me and I love their channel. I am happy to have found your channel as well.
I have started this process with you thanks for showing it to me. I have some pickles started today. Will let you know how it comes out.
Wow that's easy I been excited to ferment
I am about to use mine for the first time. Love Doug and Stacy, I found you through them. Am so enjoying your canning and fermenting videos.
I Love fermenting!!! The pickle pebble was hard to remove from the jar though. I got a dart (with a suction cup) from my grandsons toy gun and used that, it worked great. You can get pebbles with finger groves on one side that make it easier to get out of the jar. Happy Fermenting.
Sarah, I have to be honest with you here. When your video first came up. I just by passed it. I just didn't care about Fermenting. However this morning when I turned on my computer and went to CZcams, and your video showed up again. So i decided that I needed to try something new. Well, I loved your video as always. I will be ordering my kit and will try it. And after I read all the comments, I am sure I will love it. Thank you, so much for sharing and making it so easy to try new things.
As 1 person commented I was pretty afraid of the taste, but Bubbies pickles (some stores and Azure Standard carry it) convinced me to try my own and wow!
I just finished a batch that Stacy did on her video. I got my kit for Christmas. I love it. I was doing it the old fashioned way. That stuff is so fun and delicious. She also got me started on the shrub and komucha.
Hi Sara, I have been following your channel for a while now. When I pickle the same product, I found that if you use a bit of the previous fermentation water the whole process is going to be a lot shorter. Just like using a starter. You should try it.
I tried this fermenting recipe and I am hooked. I was a little scared of it but it starts to do its thing and is absolutely delicious. I will be doing more of this with other veggies. Thx
Thanks!
If you add 2 tablespoons vinegar and one branch of tarragon and dill makes it more tasty. Also, you should boiling water then cool off and use it, before you put in the jar is the best let vegetables lose some water, after washing and pilling put on a clean towel rest for about two hours then put in the jar. In my country we use cabbage, cauliflower, carrots, , celery and cucumber,
The best EVER fermenting I learn while at Middle East. They use a small eggplants - too expensive here, in CA, so I use regular size and slice them. Boil them in salty water for a few minutes. Chop a lot of garlic, chop walnuts, mix together with salt and pepper.
Press some liquid out of eggplants.
Into glass - layer of eggplant slices, layer of salty walnuts with a lot of garlic, repeat.
(For color - slices of red peppers, for taste slices of Jalapeño - just a possibility.)
Let ferment for a few days, than cover with olive oil to preserve. Eat in 2-3 weeks.
Taste depends on temperature and time fermenting. The longer the more sour.
Worse trying. The very, very best pickle. Tastes best with pita bread in summer.
Great Video, I love fermenting cabbage and beets. This year I'll be doing more. It's Great for your Gut.
Next step ... moonshine.
Lol!
Hahaha!!
Carrot Jalapeno Moonshine!
Fermenting fills my desire to 'shine.
I made a crock of kraut a few weeks ago canned it yesterday, 32 pints 🤗
I need this in my life.
This was great. I also loved seeing how excited you were about 5,000 followers. Now you have over 120,000, and you and Kevin deserve every single one! I love your videos amd family so much. Your love of each other and the Lord is so refreshing and inspirational. When I'm in a position to purchase my own home, which hopefully won't be that much longer, I am really looking forward to implementing soooo many of the things I've learned on your channel. Thanks for the great videos! -Sarah 🏠🌾
Thanks again Sarah! I steam my vegs til they are still lightly crunchy. You still maintain all the vits that way. I get a good steam going then move the pot off the burner and let sit for a couple of mins to your desired texture.
Congratulations 🎉👏👏👏
That's me to been afraid been wanting to start stacy I been watching her to
“I tried it, and not only did I not die.... I liked it”! I’m so happy for you! I cant wait to try to make some stuff one day soon too! Glad you can help me on that journey too! I really appreciate and adore you girly!!!!!
Favorite line: "I tried it.....and not only did I not die(!)....but I loved it." Had me laughing out loud.
When I was a kid, my mom served commercially canned sauerkraut with pork roasts. My dad's ancestors came from Germany to Pennsylvania and he had eaten it for his whole life. I don't remember it being anything special about it, just the off-putting name and that it didn't taste so bad with pork and mashed potatoes. Otherwise, the only time I've had any was on really good Reuben sandwiches.
All the recent talk about it among the homesteaders made me wonder if I would still like it with pork, so I cooked up a roast and heated up a can of sauerkraut and fell in love with it again! More than that, I can eat it by itself, straight out of a can or however I find it. Now, my cravings are becoming a problem and I'm ready to start brewing my own. As soon as I find a couple of giant glass containers to maintain the rotation between them, I'll experiment with some the various recipes I'm finding everywhere.
I am of German decent as well. My grandma made the best sauerkraut and pork chops! I had forgotten about it though. Thanks for reminding me! Now that we butchered the pigs I just may have to make some. - Kevin
Well your announcement was suspenseful!!! Glad you like fermentation. I finally made a shrub ferment. Have fun!😀
I'm watching this video Aug 16th 2020 and you're excited about 5000 subscribers in this video...as I type this comment, you're at 388 thousand subscribers!! Bravo!! Your videos are awesome! Thank you for teaching us! :)
I'm a new subscriber and love your enthusiasm! I have gut problems too and have been afraid of fermenting as well. Looking for raw milk to help, but may look into fermenting now as well. I will have to watch all your canning videos since I'm new to that and need some ideas to preserve our harvest better next year. Thanks so much for all you do!!!
I really enjoy raw milk and it does not bother my gut issues (IBS) at all, but honestly I don't have any dairy issues. I definitely recommend the fermented foods, AND fermented drinks like water kefir, milk kefir, kombucha or beet kvass.
Happy to see you catch the bug. I fermented sauerkraut in a crock, loved it, crock froze and broke. I like the mason top design and convenience. I will try it soon.
I'm hooked on your canning and I'm also hooked on Doug and Stacys fermenting my 2 favorite channels 😀
I'm going to order that kit I'm going to start fermenting
Here are a couple of my favorite ferments so far in case you need any recipe recommendations. =)
Kakkdugi (Korean radish kimchi) from Maangchi’s CZcams channel is awesome. It’s a kimchi with radish cubes taking the place of Napa cabbage. I’ve used regular red salad radishes, but I prefer using daikon as it has firmer texture. I also only use 1/5 of the gochugaru (Korean red pepper flakes) since I don’t like spicy. This kimchi is one of my favorite accompaniments to pizza. 🤷🏻♀️
Curtido is also awesome. Cabbage, carrot, onion, Mexican oregano, with or without jalapeño. Some add lime juice.
And purple Kraut. Purple cabbage, red beets, red onion, pear or apple, and garlic.
Love my Masontops. =)
It's so funny seeing you so excited. You might convince me to start fermenting!
Last year I made a beautiful ferment with kale, onion, and red cabbage but was afraid to eat it. Will try again after listening to you. Thanks, Nana Pam Ohio
I'm just now getting to this video! Im watching this while I'm sipping on my home brewed kombucha! Welcome to the ferment club!
Thanks for uploading and i am happy to see you are almost at 10 k mark in subscribers. I am still pondering fermenting being more of a freezer user.
So, I wanted to let you know I have my Masontops Kit. Purchased through Doug and Stacy. I already owned the Fermented Vegetables book. I am anxious to start.
'...and not only did I not die...' Ha!
😊
This cracked me up too 😂
No need to buy expensive kits. I used plastic lids or small glass bowls as seen on other websites. Some use sandwich bags with water in them to weight the veggies down. Save money and look through what you have. I’ve enjoyed many of your videos, thank you!