Introduction to Fermenting (Preservation 101) - Pantry Chat #67
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- čas přidán 27. 06. 2024
- Curious about fermentation? Check out the what, where, and how of this easy preservation method.
Lacto Fermentation... It’s one of the safest and easiest preservation methods, plus it’s also a great way to boost your immune system and can take your veggies to a whole new level!
In this episode of the Panty Chat, Josh and Carolyn continue with their series on preservation methods with an introduction to fermentation. They cover the different types of fermentation, its numerous health benefits, the six steps you need to follow to get started, as well as other helpful tips you can use to make sure you’re getting the most long-term value from your preservation efforts.
Links mentioned in this video:
Fearless Fermenting FREE Guide: www.schooloftraditionalskills...
Year of Plenty Fermenting Supplies (affiliate): www.year-of-plenty.com/?ref=f...
Year of Plenty Fermenting Supplies (on Amazon - affiliate): amzn.to/308RO6o
Fermented Green Beans: homesteadingfamily.com/lacto-...
Fermented Tomatoes: homesteadingfamily.com/preser...
How to get your family to enjoy fermented foods: • This isn't Your store ...
Time Stamps:
0:00 - Chit Chat
8:50 - Q & A: Should we look at buying mineral rights when buying land?
11:36 - Main Topic: Fermenting 101
11:56 - Different types of fermenting
13:09 - What is lacto-fermenting?
14:40 - Pros of fermenting
19:13 - Cons to fermenting
20:56 - Fermenting safety
25:00 - 6 steps of fermenting
33:14 - Fermenting do's and don'ts
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MORE ABOUT US!
WELCOME! We're so glad you're here! 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/HFWelcomeVideo
Grow, Preserve & Thrive with us!
Visit us at www.homesteadingfamily.com and on Facebook at / homesteadingfamily
A few highlights you don't want to miss are our FREEBIES!!
Click any of the links below for instant access to free video training resources:
- Healthy Healing at Home- Free 4 video workshop on our herb course Herbal Medicine Cabinet: Colds
bit.ly/hhath
- Bread Making workshop- Free 4 video workshop on our masterclass, The Art of Homemade Bread
bit.ly/breadmworkshop
- Meals on Your Shelf- Free 4 video workshop on canning. The Abundant Pantry: Canning
bit.ly/MealsOYS
Click any of the links below for instant access to these free downloadable PDFs:
- Homesteading Family's Favorite Holiday Recipes - homesteadingfamily.com/free-h...
- 5 Steps to a More Self Sufficient Life- Simple PDF download on 5 steps anyone can take wherever they are to start a more self-sufficient lifestyle.
bit.ly/SelfSufficientLife
- Thrive Wellness Checklist- A simple PDF download for healthy living.
homesteadingfamily.com/TWC_YT
- Permaculture for Your Homestead- PDF download that is an introduction to permaculture with some strategies for applying it to one’s homestead and garden.
homesteadingfamily.com/PFYH_YT
- Carolyn’s Cottage Garden herb list- PDF with Carolyn’s favorite herbs for growing at home.
homesteadingfamily.com/CGHL_YT
- Carolyn’s Make-Ahead Breakfast Casseroles- Carolyn’s favorite make-ahead breakfast casseroles.
homesteadingfamily.com/MABC_YT
- Your FREE Guide to Preserving Eggs- PDF download with multiple ways to preserve eggs.
homesteadingfamily.com/Eggs_YT
- 5 Steps to a Healthy Garden- PDF download with an explanation of what makes healthy soil and 5 steps you can take to improve your garden
homesteadingfamily.com/5Steps...
- Save the Crumbs- Several Recipes for using bread leftovers, a less committal entry to bread than the workshop.
homesteadingfamily.com/STC_YT
- Fearless Fermenting- A PDF on basic lacto-ferments.
homesteadingfamily.com/FF_YT
- Fermenting Tomatoes- PDF download on fermenting tomatoes
homesteadingfamily.com/FT_YT
- Preserving Culinary Herbs- Downloadable, step by step directions to drying, freezing and salting culinary herbs.
homesteadingfamily.com/PCH_YT
- Render Your Own Lard- PDF with instructions on how to render your own lard.
homesteadingfamily.com/RYL_YT
#fermenting #lactofermenting #lactofermentation #fermentation
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.
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 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
A favorite of mine is cabbage, cayenne, and caraway seed kraut..I became addicted 💕
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!
🙏❤️🙏
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!
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
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!
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 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.
Very good addition to add sliced jalapeño seeded for a little heat. Been creating sauerkraut and kimchi for years, asparagus.
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!
Lots of good information. Thank you
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 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.
Perfect! Just started doing kombucha and counter top sprouts. This is the next step
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.
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.
Thank you so much for this!!! Amazing information. Can’t wait to try carrots and tomatoes- I had no idea we can do those.
Sweet potato is a great substitute for pumpkin.
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
I’m so glad you chose fermentation today. I’ve been kicking around the idea for a while. Thank you!
this is clear and useful information... thanks for not wasting my time! Great content!
There has to be a family in need u can share with.... Never have too much ...
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!
Fermented food is great in keeping your stomach biome healthy!
Very informative as usual! Thanks! 😊
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.
Thank you for all the great information.
Wow. What a Lesson. I learned a lot . Thank you
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.
Good one, as always! Thanks guy, hope the weather is kind to you 👍
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!
You are an amazing teacher
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.
We dug a big hole, and keep ferments in it to over winter, in tubs, of course
Totally awesome! My nect personal challenge! Thank you!
Northern Illinois here, no canned pumpkin on the shelves here.
Great information, as always! Thank you!
Good can’t wait.
Thank you for great information!
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 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.
Just in time. I promised my dad to make sauerkrauts, I told him it was easy 😂😂. I have never fermented 🙈.
Lol its not too hard.
There is a guy named Sandor Katz and he is basically the god of all fermentation. He is in tons of videos online. He has a bunch of books too and he knows everything there is about fermentation. But an easy video out there is from BA, the guy is pretty entertaining too. czcams.com/video/snxb_PSe3Ps/video.html
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!
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.
Also look into wind rights too
I also love kombucha. But fermented vegetables are so good
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
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!
Will fallow
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?
All of my local grocery stores in northeast Alabama/northwest Georgia are out of canned pumpkin as well.
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?
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
The only time I cook mine is fermented sauerkraut on a pressed Reuben. Yum!!
Can you ferment fish and meat?
Thank you for taking time to teach us all these skills. Bless you
Yes
If you have Stanley plums, they make wonderful prunes.
I have a power line across the back corner of my property and a Natural gas pipeline and 8 gas wells that I get royalties off of. I still own the mineral right here. We here in the South don’t ferment 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!!!
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 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.
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!!
I use squash in place of pumpkin for pies/bars
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.
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❣️
Walmart has supplies now:) all size jars and lids
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?
Yea its a national canned pumpkin shortage.
I read an article that said it will just be a late harvest and they are just starting to pick them now instead of having them picked and processed already
If crops get hit with a freeze, can you just put it in a freezer and use it for soups? Yea Robin!!!
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.
A couple of years too late to this, I know, but I wanted to comment on lactobacillis; what it does to your food, it also has similar positive benefits in our own bodies' microbiomes., Lactobacillis will improve our digestive health, and there's also some evidence that it can even improve our health in other ways too; such as immune system, oral health, and heart health. Lactobacillis is a very important part of a healthy internal microbiome. And foods fermented with a live lacto caulture are a cheat; they're super healthy (as Caroline said in the video) and they're also what most commercial probiotic supplements are made from. if you're eating naturally lactofermented foods, you will get the same benefits, and then some, of people who take probiotic supplements to compensate for a diet of mass produced, sterile food that doesn't have that benefit.
💖
I am trying fermenting for the first time. How do I know when it isdone?
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 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.
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?
Once the lid is opened and eating started, how long can you keep the jar in the fridge?
You'll have to can your pumpkins in quarts!
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.
There is a guy named Sandor Katz. He knows everything about fermentation. I have one of his books. Check him out.
What books of his are your favorite?
@@kcoker9189 I only have one of them. Go check Amazon. Or even look at his CZcams stuff. This guys is the bee's knees when it comes to any fermentation stuff.
If you don’t mind sharing, why did you guys move out of Tennessee? We are thinking of moving there :)
Will they ferment at 65-67°F? My house is cool in the winter but I want to start fermenting vegetables
Is it safe to remove lid and remove floating pieces? At the beginning of the ferment
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 have a dehydrator, dehydrated plums are amazing and store well in jars. Quick and easy and delicious!
Thank you for the guide, but I can’t get it to print out and it’s too hard to just use my iPhone! 😭😭😭
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?
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.
Some places the mineral rights were sold off years ago
If you dont have a fruit cellar, how fo you store fermented items? I live in Texas
I like them in place 9f lettuce on sandwiches.
Is one format better $$ for you, youtube or your channel to watch videos?
Limestone in Florida could one day be a concern but mineral rights on almost all land in Florida is already owned by others.
I would love to learn how to ferment, but I have no idea how. I did try once but it molded
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
People staying home now, but still want their pumpkin spice coffee could be the cause a pumpkin shortage. LOL