Make your own fermented carrots!
Vložit
- čas přidán 8. 02. 2017
- Never miss a new video! Subscribe to our channel to be notified whenever we publish a new video!
Click "SHOW MORE" if you're new to our channel and "MORE ABOUT US" for some freebies!
~~~~~~~~~~~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.
Please SHARE, SUBSCRIBE and LIKE!
Check us out at homesteadingfamily.com!
~-~~-~~~-~~-~
Please watch: "Preserving Extra Eggs!"
• HOW TO HANDLE FARM FRE...
~-~~-~~~-~~-~
~~~~~~~~~~~
MORE ABOUT US!
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/HFWelcomeVideo
Visit our blog: www.homesteadingfamily.com
Follow us on Pinterest: / homesteadingfamily
Facebook: / homesteadingfamily
Instagram: / 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 - Learn how to confidently use herbal medicine in your home with this FREE 4 video workshop. homesteadingfamily.com/HHHyt
Your Best Loaf - A Free 4 video workshop teaching you how to make great bread at home, every time, regardless of the recipe you are using. homesteadingfamily.com/free-b...
Meals on Your Shelf - Can along with me! Learn to can and put jars of a delicious meal on your pantry shelf with this FREE video series. homesteadingfamily.com/MOYS-f...
Click any of the links below for instant access to these free downloadable PDFs:
- 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.
classes.homesteadingfamily.co...
- 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.
bit.ly/CGherblist
- 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
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!
So much love and appreciation for all of the great information you share.
Thank you for sharing. I have made these several times and am always searching for a small batch recipe. This is perfect!!
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!
So happy to have found you!
I'm so glad I found this channel!!💗💐
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
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!
Your apron is super cute! I’m going to make some of these fermented carrots this afternoon. Thanks for sharing!
Love you're style and teaching ♥️
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🌺
Awesome videos. I have learned so much! Thank you from Texas.
thank you, making my 2nd jar today, so easy, gonna start doing more and using different vegetables.
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 !
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 can't wait to try this, yummy! enjoying your videos, thanks :)
Excellent video! You are the best teacher!!
Thank you VERY much for the service you provide ! GOD Bless.
I want to ferment so badly but I have severe high blood pressure and salt is sorta the enemy. Your family inspires me!
YUUUUUM, love it. Thanks again. I made your curtido.. sooo good, I added purple cabbage to mine too. 😃
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!
Your still my go to gal in the kitchen, lol. Thanks
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
Fermented carrots are my most favourite fermented food, good video 😊
Very impressive!! Looks great!!
Sounds like they are having a "Hoot'n Nanny" up stairs!! Hahaha
I am enjoying your CZcams 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.
you sure seem like a wonderful nice person.. thank you for all the great videos
Messes are how know it's good. I love carrots. Interesting, moon phases. Thank you for the information.
Amazing. Thank you!
Awesome, thank you!
Animal salt? I love this chick😂haha. Best kitchen vids ever. Thanks homesteader!
Had a grand idea while watching you pack the carrots. Fermented carrots on pizza, OH MY !
You are great 👍 Thank you!
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!
The "moon phase" goodness yes; doesn't get any more natural than this!
Thank you so much!
So excited can't wait to make this
Looks great. I can’t wait to try this. I had no idea the moon phases affect the liquid. Ty
Thank U! Delicious
Thanks for your awesome video!
Rhonda Joyner picketed egg
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.
Thanks for sharing
Thanks for sharing, awesome:)
I tried this recipe too, very salty tasting.
Nice. Take care.
Excellent !!!
Blessings +++!!!
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.❤❤❤
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
Love your videos! I just wish you could show a finished product!
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?
I find it's also hard to drink water during a full moon, since it keeps getting pulled out of my glass.
lol
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
I am fascinated about the moon phase effect. Who knew! I want to learn more about that
This is so cool
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.
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!
Ok... I am going to give those a try. Neat trick with the cabbage leaf.
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 would love to see some more videos about this. Do you ever ferment with 3/4 jar water and 1/4 jar water?
Is that apron made with Robert Kauffman's Little Cowgirls print? So cute!
Excited to try these!
Fun to see an old video
Hi, I like your videos. A question, how high is your room temperature approximately when fermenting these foods?
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
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.
I make these often, I add peppercorns and fresh Ginger.
I sense a hint of Minnesotan in there...
Thanks for the recipe!
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?
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.
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.
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 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!
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?
How long can they be left on the counter? New to this and I have some beautiful multicolored ones would like to try this with. Just asking as I do not have much refrigerator space
Cool
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...
Can you add dill and garlic? I am excited to try it! 😊
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.
Can u reuse jars ,lids and rings for fermenting?
Anything else you can use if you don't have a cabbage leaf?
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.
I'm planning on doing a lot of traveling/boondocking, with I hope a small fridge, but a lot of moving around, can I put a lid on the vegtables while driving from place to place ? Thanks. Take care.
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.
Do you leave the cap off? Thanks!
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!
Thank you so much! Can we add jalapenos, or other flavor enhancers to this ferment?
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.
Which particular Redmond product do you use? There are several.
Does it make the carrots soggy or do they stay fairly firm in that amount of time?
Do you put a lid on during the 5 days of fermenting? How long can you store it?
Like to know how to store it you said put in frig but do you have to put a lid on it while in frig and when do you remove the cabbage I got to many ? On it
Love your videos ...can you keep it out of the fridge ...no room in the fridge
Will this store long term on the counter
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.
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!
do you put a lid on the fermented carrots?
So how do you use them with meals?
Do you just put a lid on when they're done or leave them in the fridge?
Should I put a tight fitting cover on the jar, or just a cloth?
❤️❤️❤️