Hi Sweet Friends, Have you tried making fermented carrots. They are an easy food to start with if you are new to making fermented foods. Plus, I share a 'secret" ingredient ;-) to add to fermented veggies to keep them crisp and prevent that "mushy" problem that can be so common when making fermented veggies! And for more fermented carrot RECIPES, be sure to check out Make Your Own Fermented Carrots! by Homesteading Family, here: ruclips.net/video/rCJ92UdazIQ/видео.html Love, Mary
Stranger Horse - That is an excellent question. I like to make the carrots look as close to the store bought pickled carrots as possible for my family to enjoy. But the peels go into my bone broth, so we get the nutrients from those that way. But you do not have to peel them if you do not want to peel them.😀 Love, Mary❤️😘❤️
peelings of root vegetables are nutrient dense. you are using yours but most people throw them out, sadly. we just scrub the heck out of them and take out any bruises or funny looking spots with the back of a knife. I like your crinkle cutter : ) most cowboys would think it's bent and would prolly hit it with a hammer to straighten it out lol.. a cutter with the same principle is used in cowboy cooking check out a great cooking channel: cowboy kent rollins. he sells them (no link for yt and no profit from the endorsement) and they can be handy. Thanks
my pleasure. I don't have one of the fancy ones, but I got one that was run over by a tractor that is similar but doesn't seem to work right...(just my sense of humor on a slow day)
Oh Jane!! Thanks you so much for the kind words!! If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. ➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. BTW...Are you in our private FB group? It’s called Mary’s Nest Modern Pioneers. (It’s FREE to join.) The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered. Oh…and for more in-depth info....➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): RUclips.com/MarysNest/join This is for those who are interested in delving into Traditional “Nutrient Dense” Foods topics in greater detail. But don’t worry, this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here and that we are on this traditional foods journey together!! Love and God Bless, Mary ❤️🤗❤️
Hi, thanks for such a good video. I am learner. Should we leave the lid closed for 3days - 4days to get them fermented or should we release the gas every day using closer lid? Carrot: we can consume as a side dish but what about the fermented water, should we use to create next batch or se can use for any other purpose? Pls clarify 🙏
Thank you Mary for yet another brilliant idea. I never thought about saving a quarter cup of the liquid for the next batch! You make life so much easier. You've saved me so much time and money! You are always so helpful, kind, caring and always wanting to make life easier. I wish you would run for President❣and fix our Country! People would be a lot healthier, happier, and safer. Just brought a huge smile to my face.....
Hi Mary , fermented carrots are very delicious. I cut them always in thinner strips. my favorite fermented vegetables is red cabbage because of the taste and the beautiful color! If the pot is empty. I use the fermented purple liquid often to ferment mall cauliflower pieces and then coloring them beautiful purple/pink! they are very tasty, love Rebeca
Hi Rebeca, So happy to hear that you like fermented carrots!! Yes, I cut them into strips too and I just made a video about carrots sticks. It should come out sometime next week. Love, Mary
Mrs Mary, can you do a video on how to ferment onions? I was just watching Scott Head (he's a Texas Gardener!) and he used his onions in a vinegar pickling solution. I'm trying to find a good informative video on how to lacto-ferment onions but there are none. I thought I'd ask for your help and expertise ❤️
Thanks Mary for the nice ferment lesson :) I too am new to the puck and pipe-relatively, but I do love my gadgets. Another thing you can add to your ferments to keep them crisp, is an oak leaf. However-carrots stay very nice. You can also save your outer leaves from a head of cabbage and tuck that around them at the top to keep them under your brine.. Before I knew of such things like a puck.. When a stemware would get broke here.. I would have my hubby grind it down and just use the stem base with a little nub at the top to be held down by the jar lid. "Necessity is the mother of invention" ;) Carrots are a great place to start.. They are sooooo yummy. Thanks for sharing your wonderful procedures :)
You are SO welcome. And thank you for sharing so much wonderful information!! Your comments are always such a joy to read!! I learn so much from you!! I know I have said it before...but I am SO glad you're here!! Love, Mary
Mary, thank you so much for this video. I was gifted with 50 pounds of carrots and I have canned many, gifted friends and family with some, and cooked some. Now I know what I will do with the remainder.
Thanks Mary another informative video. I use the fermenting lids to let out the CO2 as fermentation commences as well. I also set my jars in a bowl to collect the overflow of liquid and save the counter as it ferments. Carrots are one of those things that allow you to add Ginger, or apple quarters, and other sweeter fruits and vegetables and make a great fermented side. Lactobacillus, the fermentation bacteria are anaerobic which obviously means they grow without air so keeping the veg submerged is very important. Boy do I agree about the whey, I don't like it in pickles or any other fermented vegetables. One last thing, you are so right about using that liquid from the last batch to start the next one. Only I do not cut back on the salt. I will try it though next time. Thanks again for this.
Thank you SO Much for sharing all this wonderful info!! Please forgive my delay. I just saw this comment!! Yes, that is a good idea about a bowl or plate under the ferment!! I have had a few overflows!! LOL!! Love, Mary
I love the idea of using a tea bag. I have grapes growing in my garden so if anyone needs or wants some I would be happy to mail them some grape leaves. With that said, you can also use a bay leaf to get your fermentation going too. :-)
Hi Jumpoff - I have always wondered about bay leaves. Do they work well? Do they impart much flavor? I am interested in giving that a try. Thanks! Love, Mary
Mary I just cut up some carrots from my garden I have a half gallon what would the recipe be for salt to water in a half gallon full of chopped carrots
Dear Sweet Mary, I can't tell you how much fun I have been having with your recipes! Thank you so much. I tried your fermented carrots and they came out great. I made two quarts and I put a tea bag in both and in one also a Bengal spice tea bag. After it had fermented I added some maple syrup also. So good!
Thanks for posting this. I have to introduce more fermented foods in our son's diet (bc he has lyme disease), so will check this recipe out and see if you have others too. Thanks!
Oh dear! Have you read Dr. Axe article about how Stevia can help Lyme Disease? It will be very interesting to you. I have a recipe for homemade sauerkraut, plus beet kvass as well as both types of kefir. And I will be adding more fermented foods and beverages. Search on my page. (I gather RUclips prefers we not put links in comments.) Hope you are doing well!! Love, Mary
I must have let mine sit on counter too long(18 days) had a pickle pipe on one with a glass weight..I opened today..all 3 jars had blk green mold on top ..( was on top of weight ) third time to throw out carrots!!🤦♀️🤦♀️🤷♀️🤬🤬🤬had used bottled purified water, and salt water was above the weight)!!with Redmond salt..!! That’s the 4th time to try..I give up!!
Oh my Gosh! I just found You... obviously I’ve been under a Rock!!! You are amazing & now I’m addicted to your demonstrations!!! Thank You So Much for your “Teachings” ... A Happy Subscriber living in Colorado
Wow Patricia!! Thank you so much for visiting and for the kind words! If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
So if I use the fermentation liquid of my first batch for more carrots I still use 1/4 liquid and 1 teaspoon salt do I add water too?please reply thanks
With the plastic storage lid, I usually leave it slightly loose so the gas can leak out. Has worked for sauerkraut which tastes great and no spoilage but you say this can cause issues with retaining nutrients. What’s the chemical reaction reason behind this?
Hi Cris, This type of fermentation is an anaerobic fermentation which means it does not want to be exposed to air. But if your ferment is completely submerged under liquid, weighted down, and is producing a nice amount of lactic acid to provide the tangy taste common to ferments, you should be fine leaving the lid cracked. Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Miss Mary…I tried 3 different times to make these..(no .rubber fermitted pickling pipe) my carrot sticks with fresh dill and a bay leaf , in 2 or 3 days turned turned really slimy..😡🤦♀️🤦♀️I had to throw it all out..I used the salt water brine..help!!
Hi Mary I love your videos, in Canada what is the best time to make sauerkraut, every time I make it I never see bubbles forming as you show, I put the jar on the kitchen counter or in cabinet nothing works for me, i follow all your instructions, like temperature between 60-70 degrees F, where I go wrong. Please answer
Hi Mary, love your videos; do I have to scrape/peel the carrots? Mine are small, sweet, organic; I wonder if just scrubbing them well and leaving the skin on is safe in the fermentation process and finished product?
Do you have to use only carrots moving forward after the fermentation process is completed? Example…can I put cabbage in the old brine after I remove the batch of carrots? Or anything else if I want? Or do you need to use carrot brine with carrot brine, cabbage brine with cabbage….thank you
Hi Dian, Thanks so much for visiting! Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
I am brand new to fermenting & cant find any answers to my questions; I need to know how to store my harvested veggies until im ready to ferment & if I should take airlock lid off jar when fermenting is done & put on a regular mason jar rim & lid??? Can you help me?
Norwex makes a veggie scrubber cloth Great for potatoes n carrots! Don’t peel ur root vegs-the skins gave many nutrients plus all the nutrients from the food is right under the skins n peels!
Norwex makes a veggie scrubber cloth Great for potatoes n carrots! Don’t peel ur root vegs-the skins gave many nutrients plus all the nutrients from the food is right under the skins n peels!
I like the tea bag ideal, but I found in my past yrs that wht tea bags have a chlorine scent and taste in my tea so I stop buying them even organic tea with a non organic tea bags, and that wasn't good to injest, and wanted to give a tip cking on those tea bags that I notice the chlorine taste. Love all your vides🥰🤗
Help Mary! I've made 2 carrot ferments now, and both times the water in the mixture gets a thick slimy texture. First time I made it with garlic slices, and thought maybe it was the garlic. It tasted good, way too much garlic, but I was still hesitant to eat it because of the brine texture. 2nd time around, I used a few peppercorns, a bayleaf in the bottom of jar, and some mustard seeds. Same thing happening, thickened water. It's not as slimy yet as the first batch was, but seems like it's on the way. Both batches produced a lot of the kahm yeast on top, which I continue to remove. ??? What am I doing wrong???
Thank you so much for sharing your experience! I understand completely. You definitely need more tannins. I would recommend putting a black tea bag in the bottom of the jar before you start adding your carrots. It will not effect the taste. Black tea has a good amount of tannins and should help. If one tea back doesn't do the trick, then next time try 2. But that should take care of the slime problem. OK - now on to the Kahm yeast. Ugh...Kahm yeast can be such a problem!! It won't hurt you and it won't make the ferment slimy but yes, you want to remove it when you see it. Ferments can be so persnickety!! And kahm yeast doesn't help the process!! Now - as to your ferment...are you weighting down the carrots and putting a tight lid on your jar? This is important and can help keep the kahm yeast at bay a bit. But some homes/areas just seem to attract more kahm than others. Keep trying the carrots and keep me posted. BTW - Do you enjoy making other traditional foods in addition to fermented carrots? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX  ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes, especially at this time of year after all the heavy holiday eating! ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Mary's Nest Thanks for the response Mary. I do have the glass weights I used for both carrot attempts, and also the pickle lids. This next batch will definitely include a tea bag. My husband and I have gone on the Keto diet now, so if you have anymore great projects based on that I will definitely be searching them out. Broth and sauerkraut are two of my favorites. They’ve turned out great every time. I love watching your channel and look forward to anything Keto friendly you posts. God Bless!😊
Making the carrots today. In another video you mentioned adding bay leaves to the carrots as an option for tannin. Can they be the dried leaves or do they have to be fresh? Also going to make fermented cucumber spears, too.
A tea bag? I have been doing fermented foods for about 2 years and I have never heard that before. I have fermented carrots in my refrigerator right now when it’s time to make more I will try the tea bag. Thank you for the very informative video
So sorry for the delay. I just saw this comment. Yes, the tannins really help keep everything crisp. You can also use grape leaves and bay leaves. Love, Mary
Thank you for your videos , have an issue here I did ,y first jar of fermented vegetables and would like to know it smells like vinegar, is this normal ?
Hi Yvonne, if you’re getting a vinegar smell, you may have let some air in and the acetobacter bacteria - which creates vinegar - is taking over a bit. Just try to keep your jar tightly sealed and when you have to burp it, do so quickly. Love, Mary
I almost forgot ... *Have you ever made sauerkraut from frozen cabbage?* I've had 4 heads in the freezer since a week before Christmas. I had intended to make stuffed cabbages in bulk, but then my mom took a turn for the worse, and that project never came to fruition. :`( Hugs, love & prayers
Kathleen Zimmerman - Hmmm... I have never tried that. I suspect you could do it might be quite soft as opposed to crunchy. However, given that it’s sauerkraut...that will probably be fine. I would experiment with one head. Love, Mary❤️😘❤️
@@MarysNest Thanks, Mary! I freeze it deliberately before making stuffed cabbages. It makes the leaves soft & SO much easier to get off in one piece as opposed to the traditional way of blanching & peeling one leaf at a time. I suppose I have nothing to lose by trying one head, eh? I'll let you know how it turns out. Thanks again!!! MWAH!!!
@@kathleenzimmerman8227 WHAAAAAAAAAAAAAAT? awesome!!!! Why have I never heard of this before? GREAT INFO. From now on I'm freezing my cabbage for stuffed cabbage rolls! Thanks for SHARING.
@@penelopepittstopP I know the feeling you're feeling right now! LOL!!! ANYtime I can find an easier way to do something I"m simply ELATED! It also makes me happy to know that someone can use a tip or two that I share. I really do LOVE this community here!!!
@@MarysNest UPDATE: DO NOT TRY TO MAKE SAUERKRAUT FROM FROZEN CABBAGE!!! OOOoohhhh ... WHAT a MESS!!! However ... I was able to use it by making *deconstructed* stuffed cabbages, so, all is not lost. Thank God!!!
@@MarysNest Thank you for the response. Acorns are edible, but need to be boiled a number of times before consuming because of the tannins. That's why I wondered about it. Thanks again!
Hi Victoria, Oh NO!! Well, give in another try and please ask me any questions. Are you in our Facebook group? It's called Mary's Nest Modern Pioneers. Please join, if you are not already a member. We can help you in the group to be successful at fermentation. BTW - Have you tried making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. (Sorry to not put a direct link but I don't think YT likes us to put links in comments.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, MaryLove, Mary
Do I need to do anything to the lids (let off air) if I'm using the pickle pipes?? Just made two jars today....so excited!! **Do you think I could do this with cucumbers and onions?? Or just cucumbers? Do you have a pickle recipe?? Thanks for any info!!
Gaia Goddess - So excited that you are making these!! You are all set if you are using the pickle pipes. You do not need to loosen the lids. Just taste them after 2 days and see if the are to your liking. As to onions, yes you can do this. With pickles make sure to add something with tannins...fresh grape leaves, a tea bag (black tea), or some bay leaves. Love, Mary❤️😘❤️
I haven't them yet. I've only had Kimchi, Sauerkraut, and Atchara which is fermented green papaya. My favorite one is the Kimchi. I'll have to try the carrots. I'm the only one of the 3 of us who likes them though.
For tannins, one could easily grab some free blackberry leaves to add in. They are generally in abundance everywhere, at least in England anyway. Thanks for the tannin tip
Great instructions. My carrots turned out so great, so I moved them to the fridge after about 4 days I think. Just one question, do you leave the teabag in after moving to the fridge? Also do the carrots still need to be fully submerged in the fridge too or is it okay if they float to the top? The glass weight that followed my jar sunk deeper into the carrots as the ferment was going, so the last day I had to submerge using something else. However now that the glass is in the fridge I was wondering if submerging everything is still necessary?
Thanks again for visiting. No, pickling and fermenting are different and only ferments are rich in probiotics. Pickles are usually blanched and/or raw with a hot liquid poured over them. Then they are either water bath canned or pressure canned. Unfortunately, all this heat is the enemy of probiotics. Hope this helps. Love, Mary
Hi there , thanks for you recipe . But I have a doubt . I think, while we keep the jar in our cabinet we should open the lid from time to time in purpose to let the gas out. And don't know if I am right, do I ?
Yes, “burp” your jar periodically if you are not using a “pickle pipe”. 🤗 If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️And to learn how to turn any of your bone broths or vegetable broths into BOUILLON POWDERS that are SHELF STABLE, be sure to check out this playlist: ruclips.net/p/PLkRuW3pBo2U2j_-YEyQCtg807HLb4ulY6 ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! …And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Wow. I made this fermented carrots. I would never have thought that raw carrots would taste so good. I could eat a whole jar in one sitting. I have already started my second batch. I only made one jar the first time to use up the extra carrots I had lying around.
Hi Allen, So glad you are enjoying these! You might enjoy the other fermented carrots too. You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U1xpoAVymN5ilBPiAdHVr70 So happy you are enjoying ferments! Love, Mary
Hi Ponnu, Thanks for visiting! I have more fermented vegetable recipes here: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr I think you will like them. BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Isa Vera - Hi Isa, Thanks so much for visiting and for the kind words! Fermented vegetables are very rich in probiotics that benefit our gut. They are full of good bacteria that fight off the bad bacteria and help promote good health and stave off illness. 🤗 BTW - Do you enjoy learning about making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@MarysNest thank you so much ,you make me smile always when watching your video cause you smile so good and that is contagious, so much to.learn from you,I love the beet kvass and catrrot too thanks alot
Dear Mary what a pleasure to watch your videos,you are amazing and thank you for sharing your knowledge so generously.I would like to ask you whether I can use vinegar for fermentation and how. Much love from Greece.
I just wanted to add that I am a diabetic. I've recently been watching videos regarding diabetic health, and it turns out that fermented vegetables are highly recommended for diabetics. Thanks you for everything you teach us!
Everything I’ve read says there’s no reason I can’t ferment in food grade plastic. But, I’m still skeptical. But I have the buckets and I have the cabbage and salt. I trust your opinion. Should I go ahead and make it? Will it matter if I store it longer term? A year or two?
Hi Donna, So sorry for the delay! I just saw this comment. Yes, Laurie is correct - you can use bay leaves or grape leaves. BTW - Do you enjoy making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my RUclips channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Hello Mary! Once again, I just wanted to thank you for the invaluable information you provide in each of your videos. I've just finished watching your video on making fermented carrots, and I'm wondering...what if I wanted to incorporate some additional flavorings to the carrots, for example, garlic? At what point would I want to introduce the garlic to the fermenting process? Many thanks for your help.
Hi Robert, Glad it turned out well! Ferments can last in the fridge up to about 6 month but will become softer over time. I think they are always best eaten within the first 2-3 months after being refrigerated. Love, Mary
Hello Mary, A great video which inspired me to have a go, now that my cauliflower is a month old, can I drain the liquid off & store it in the fridge? The sauerkraut that I have been buying has just the smallest amount of liquid at the bottom of the jar that's why I'm wondering if I should do the same. Many thanks for your time & knowledge.
Hi Sweet Friends, Have you tried making fermented carrots. They are an easy food to start with if you are new to making fermented foods. Plus, I share a 'secret" ingredient ;-) to add to fermented veggies to keep them crisp and prevent that "mushy" problem that can be so common when making fermented veggies! And for more fermented carrot RECIPES, be sure to check out Make Your Own Fermented Carrots! by Homesteading Family, here: ruclips.net/video/rCJ92UdazIQ/видео.html Love, Mary
Pickle on! So...why peel the carrots if that is where so many nutrients are?
Stranger Horse - That is an excellent question. I like to make the carrots look as close to the store bought pickled carrots as possible for my family to enjoy. But the peels go into my bone broth, so we get the nutrients from those that way. But you do not have to peel them if you do not want to peel them.😀 Love, Mary❤️😘❤️
peelings of root vegetables are nutrient dense. you are using yours but most people throw them out, sadly. we just scrub the heck out of them and take out any bruises or funny looking spots with the back of a knife. I like your crinkle cutter : ) most cowboys would think it's bent and would prolly hit it with a hammer to straighten it out lol.. a cutter with the same principle is used in cowboy cooking check out a great cooking channel: cowboy kent rollins. he sells them (no link for yt and no profit from the endorsement) and they can be handy. Thanks
@@strangerhorse5209 - Thanks so much for sharing. I am going to check it out! And thanks for the chuckle!! Love, Mary
my pleasure. I don't have one of the fancy ones, but I got one that was run over by a tractor that is similar but doesn't seem to work right...(just my sense of humor on a slow day)
Mary, you are lovely. Thank you for sharing this process. 😊
Omg you're precious.❤ I could watch you all day. Doing this today!!
Oh Jane!! Thanks you so much for the kind words!! If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home.
➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description.
BTW...Are you in our private FB group? It’s called Mary’s Nest Modern Pioneers. (It’s FREE to join.) The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Oh…and for more in-depth info....➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): RUclips.com/MarysNest/join This is for those who are interested in delving into Traditional “Nutrient Dense” Foods topics in greater detail. But don’t worry, this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here and that we are on this traditional foods journey together!! Love and God Bless, Mary ❤️🤗❤️
very well explained. thank you. By the way can I put carrots and cucumbers together?
Thank you from Italy
Hi, thanks for such a good video. I am learner. Should we leave the lid closed for 3days - 4days to get them fermented or should we release the gas every day using closer lid? Carrot: we can consume as a side dish but what about the fermented water, should we use to create next batch or se can use for any other purpose? Pls clarify 🙏
Thank you Mary for yet another brilliant idea. I never thought about saving a quarter cup of the liquid for the next batch! You make life so much easier. You've saved me so much time and money! You are always so helpful, kind, caring and always wanting to make life easier. I wish you would run for President❣and fix our Country! People would be a lot healthier, happier, and safer. Just brought a huge smile to my face.....
Hi Mary , fermented carrots are very delicious. I cut them always in thinner strips.
my favorite fermented vegetables is red cabbage because of the taste and
the
beautiful color! If the pot is empty. I use the fermented purple liquid often
to ferment mall cauliflower pieces and then coloring them beautiful purple/pink!
they are very tasty, love Rebeca
Hi Rebeca, So happy to hear that you like fermented carrots!! Yes, I cut them into strips too and I just made a video about carrots sticks. It should come out sometime next week. Love, Mary
Mrs Mary, can you do a video on how to ferment onions? I was just watching Scott Head (he's a Texas Gardener!) and he used his onions in a vinegar pickling solution. I'm trying to find a good informative video on how to lacto-ferment onions but there are none. I thought I'd ask for your help and expertise ❤️
Thanks Mary for the nice ferment lesson :) I too am new to the puck and pipe-relatively, but I do love my gadgets. Another thing you can add to your ferments to keep them crisp, is an oak leaf. However-carrots stay very nice.
You can also save your outer leaves from a head of cabbage and tuck that around them at the top to keep them under your brine.. Before I knew of such things like a puck.. When a stemware would get broke here.. I would have my hubby grind it down and just use the stem base with a little nub at the top to be held down by the jar lid. "Necessity is the mother of invention" ;) Carrots are a great place to start.. They are sooooo yummy. Thanks for sharing your
wonderful procedures :)
You are SO welcome. And thank you for sharing so much wonderful information!! Your comments are always such a joy to read!! I learn so much from you!! I know I have said it before...but I am SO glad you're here!! Love, Mary
I turn my carrot peels into eggs....
I feed them to my chickens!
Love fermenting carrots, just like fermented, beets, or kraut their a good healthy side dish, God Bless,xoxoxo
Hi Lori!! Oh yes, isnt't that the truth!! Love, Mary
Mary, thank you so much for this video. I was gifted with 50 pounds of carrots and I have canned many, gifted friends and family with some, and cooked some. Now I know what I will do with the remainder.
Hi Kate, Great! You'll love these. They're crisp and tangy!! Love, Mary
Thanks Mary another informative video. I use the fermenting lids to let out the CO2 as fermentation commences as well. I also set my jars in a bowl to collect the overflow of liquid and save the counter as it ferments. Carrots are one of those things that allow you to add Ginger, or apple quarters, and other sweeter fruits and vegetables and make a great fermented side. Lactobacillus, the fermentation bacteria are anaerobic which obviously means they grow without air so keeping the veg submerged is very important. Boy do I agree about the whey, I don't like it in pickles or any other fermented vegetables. One last thing, you are so right about using that liquid from the last batch to start the next one. Only I do not cut back on the salt. I will try it though next time. Thanks again for this.
Thank you SO Much for sharing all this wonderful info!! Please forgive my delay. I just saw this comment!! Yes, that is a good idea about a bowl or plate under the ferment!! I have had a few overflows!! LOL!! Love, Mary
I love the idea of using a tea bag. I have grapes growing in my garden so if anyone needs or wants some I would be happy to mail them some grape leaves. With that said, you can also use a bay leaf to get your fermentation going too. :-)
Hi Jumpoff - I have always wondered about bay leaves. Do they work well? Do they impart much flavor? I am interested in giving that a try. Thanks! Love, Mary
@@MarysNest I've never tasted any difference. :-)
@@jumpoffa5011 - Thanks for sharing. I love this idea!!
Can it be dried bay leaves or does it have to be fresh?
@@penelopepittstopP yes, it should work because what you have in the tea bag are dried tea leaves
Mary I just cut up some carrots from my garden I have a half gallon what would the recipe be for salt to water in a half gallon full of chopped carrots
Thanks for being so detailed! I’m new to canning and this video was the most informative I’ve seen so far
Will you plz🙏 upload the printed recipe of this video..
Dear Sweet Mary, I can't tell you how much fun I have been having with your recipes! Thank you so much. I tried your fermented carrots and they came out great. I made two quarts and I put a tea bag in both and in one also a Bengal spice tea bag. After it had fermented I added some maple syrup also. So good!
Thanks for posting this. I have to introduce more fermented foods in our son's diet (bc he has lyme disease), so will check this recipe out and see if you have others too. Thanks!
Oh dear! Have you read Dr. Axe article about how Stevia can help Lyme Disease? It will be very interesting to you. I have a recipe for homemade sauerkraut, plus beet kvass as well as both types of kefir. And I will be adding more fermented foods and beverages. Search on my page. (I gather RUclips prefers we not put links in comments.) Hope you are doing well!! Love, Mary
Can you please do a series of shortened videos that get right to the point for people who don’t have much time to spare.
Oh my god your smile is just like 16years old girl 🥰
Subscribed❤️
How much carrots were used in this video🤔 And where is the recipe link🤔 I'm not seeing it in the description box🤷🏾♀️
Sorry about that. This is an older video and I didn’t have printable recipes back then. Love, Mary❤️🤗❤️
@@MarysNest Can you add a printable recipe or add the recipe to the comments please☺ It would be so helpful as I do want to make this😊
I just made your carrots and they came out super tarty (sour) is this normal?
Hi Linda, yes, ferments tend to be quite tart. Right before you refrigerate them, you can add some honey or maple syrup to the brine. Love, Mary ❤️🤗❤️
Another reason to use the chopstick is to remove the air bubbles in the brine and carrots. Get that oxygen out. Good video, thanks.
Karen Tidwell - Hi Karen, Yes! Excellent tip!! Thank you for sharing that!! So glad you are here! Love, Mary❤️😘❤️
Can you use distilled water
I must have let mine sit on counter too long(18 days) had a pickle pipe on one with a glass weight..I opened today..all 3 jars had blk green mold on top ..( was on top of weight ) third time to throw out carrots!!🤦♀️🤦♀️🤷♀️🤬🤬🤬had used bottled purified water, and salt water was above the weight)!!with Redmond salt..!! That’s the 4th time to try..I give up!!
Oh my Gosh! I just found You... obviously I’ve been under a Rock!!! You are amazing & now I’m addicted to your demonstrations!!! Thank You So Much for your “Teachings” ...
A Happy Subscriber living in Colorado
Wow Patricia!! Thank you so much for visiting and for the kind words! If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
So if I use the fermentation liquid of my first batch for more carrots I still use 1/4 liquid and 1 teaspoon salt do I add water too?please reply thanks
Yes, fill the jar with water to cover the veggies. ❤️🤗❤️
With the plastic storage lid, I usually leave it slightly loose so the gas can leak out. Has worked for sauerkraut which tastes great and no spoilage but you say this can cause issues with retaining nutrients. What’s the chemical reaction reason behind this?
Hi Cris, This type of fermentation is an anaerobic fermentation which means it does not want to be exposed to air. But if your ferment is completely submerged under liquid, weighted down, and is producing a nice amount of lactic acid to provide the tangy taste common to ferments, you should be fine leaving the lid cracked. Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Mary's Nest Thank you Mary, that was helpful!
Miss Mary…I tried 3 different times to make these..(no .rubber fermitted pickling pipe) my carrot sticks with fresh dill and a bay leaf , in 2 or 3 days turned turned really slimy..😡🤦♀️🤦♀️I had to throw it all out..I used the salt water brine..help!!
wow this looks easy but still nutritious. I like the decorative cutter :)
Apryll Wil - Hi Apryll, That cutter is SO much fun!! Thanks for visiting!! Love, Mary❤️😘❤️
Hi Mary I love your videos, in Canada what is the best time to make sauerkraut, every time I make it I never see bubbles forming as you show, I put the jar on the kitchen counter or in cabinet nothing works for me, i follow all your instructions, like temperature between 60-70 degrees F, where I go wrong. Please answer
Hi Mary, love your videos; do I have to scrape/peel the carrots? Mine are small, sweet, organic; I wonder if just scrubbing them well and leaving the skin on is safe in the fermentation process and finished product?
Do you have to use only carrots moving forward after the fermentation process is completed? Example…can I put cabbage in the old brine after I remove the batch of carrots? Or anything else if I want? Or do you need to use carrot brine with carrot brine, cabbage brine with cabbage….thank you
Your counter looks like mine, a sure sign your always in the kitchen making things and doing food projects, I love it.
YOU GOT A NEW SUBS HEREEE~~~!
Thankyou for sharing ur recipes
Hi Dian, Thanks so much for visiting! Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
QUESTION: Can I use frozen carrots to ferment?
Thanks for answering- love your channel! I have implemented many of your lessons and recipes 👍🥰❣️
I am brand new to fermenting & cant find any answers to my questions; I need to know how to store my harvested veggies until im ready to ferment & if I should take airlock lid off jar when fermenting is done & put on a regular mason jar rim & lid??? Can you help me?
Norwex makes a veggie scrubber cloth
Great for potatoes n carrots!
Don’t peel ur root vegs-the skins gave many nutrients plus all the nutrients from the food is right under the skins n peels!
Norwex makes a veggie scrubber cloth
Great for potatoes n carrots!
Don’t peel ur root vegs-the skins gave many nutrients plus all the nutrients from the food is right under the skins n peels!
instead of whey, how about using 1 capsule of lactobacillus capsule! to enhance fermentation!
Thanks so much but try to reduce your explanation. You explain a lot of things making it too long
Will the brine and the carrots turn brown with the tea bag?
Hi Lillian, Great question. No - the tea bag does not have a significant effect on the color of the brine or the carrots. Love, Mary
Your smile is like probiotic too. Thanks so much for sharing
Hi Mary.....I recently fermented carrots......they do taste sour but taste is bitter.....any reasons?
I like the tea bag ideal, but I found in my past yrs that wht tea bags have a chlorine scent and taste in my tea so I stop buying them even organic tea with a non organic tea bags, and that wasn't good to injest, and wanted to give a tip cking on those tea bags that I notice the chlorine taste. Love all your vides🥰🤗
Omgosh Mary love the crinkle cut for carrots 🥕
Once your carrots are finished, should they be stored in the refrigerator ⁉️ That is if they aren’t eaten immediately 🤣
What is the difference between using ACV (mother) and salt brines?
I love pickled carrots, but I don't do pickling, so... I started fermenting carrots in garlic and dill. They are amazing!
Help Mary! I've made 2 carrot ferments now, and both times the water in the mixture gets a thick slimy texture. First time I made it with garlic slices, and thought maybe it was the garlic. It tasted good, way too much garlic, but I was still hesitant to eat it because of the brine texture. 2nd time around, I used a few peppercorns, a bayleaf in the bottom of jar, and some mustard seeds. Same thing happening, thickened water. It's not as slimy yet as the first batch was, but seems like it's on the way. Both batches produced a lot of the kahm yeast on top, which I continue to remove. ??? What am I doing wrong???
Thank you so much for sharing your experience! I understand completely. You definitely need more tannins. I would recommend putting a black tea bag in the bottom of the jar before you start adding your carrots. It will not effect the taste. Black tea has a good amount of tannins and should help. If one tea back doesn't do the trick, then next time try 2. But that should take care of the slime problem. OK - now on to the Kahm yeast.
Ugh...Kahm yeast can be such a problem!! It won't hurt you and it won't make the ferment slimy but yes, you want to remove it when you see it. Ferments can be so persnickety!! And kahm yeast doesn't help the process!! Now - as to your ferment...are you weighting down the carrots and putting a tight lid on your jar? This is important and can help keep the kahm yeast at bay a bit. But some homes/areas just seem to attract more kahm than others.
Keep trying the carrots and keep me posted.
BTW - Do you enjoy making other traditional foods in addition to fermented carrots? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX

➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes, especially at this time of year after all the heavy holiday eating!
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos.
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Mary's Nest Thanks for the response Mary. I do have the glass weights I used for both carrot attempts, and also the pickle lids. This next batch will definitely include a tea bag. My husband and I have gone on the Keto diet now, so if you have anymore great projects based on that I will definitely be searching them out. Broth and sauerkraut are two of my favorites. They’ve turned out great every time. I love watching your channel and look forward to anything Keto friendly you posts. God Bless!😊
Mary, how do I print off this recipe?
The best amount of salt is 2 percent of ( vegetable and water), that’s it!
Great recipe!!
I just don’t have whey…. Where can I get it?
Thank you so much, when you store them and eat from day to day, do they still need to be covered by water all the time?
Making the carrots today. In another video you mentioned adding bay leaves to the carrots as an option for tannin. Can they be the dried leaves or do they have to be fresh? Also going to make fermented cucumber spears, too.
My carrots are crispy but smell bad and never get bubbly or foamy,is very frustated
I did your method step by step, even with the chop stick, I visibly see the salt at the bottom, is that a problem?
Im just new to this. Can I use himilanian pink salt? I know I spelled that wrong :/
A tea bag? I have been doing fermented foods for about 2 years and I have never heard that before. I have fermented carrots in my refrigerator right now when it’s time to make more I will try the tea bag. Thank you for the very informative video
So sorry for the delay. I just saw this comment. Yes, the tannins really help keep everything crisp. You can also use grape leaves and bay leaves. Love, Mary
Thank You
Can you use distilled water , thanks Mary , for your wonderful videos 🐈🐈
Does it have to be a black tea or any tea bag?
You can also use green tea but you will need two tea bags. 🤗
Are my carrots supposed to get foam on the top? I have the band and nipple top on them.
Thank you for your videos , have an issue here I did ,y first jar of fermented vegetables and would like to know it smells like vinegar, is this normal ?
Hi Yvonne, if you’re getting a vinegar smell, you may have let some air in and the acetobacter bacteria - which creates vinegar - is taking over a bit. Just try to keep your jar tightly sealed and when you have to burp it, do so quickly. Love, Mary
I almost forgot ... *Have you ever made sauerkraut from frozen cabbage?*
I've had 4 heads in the freezer since a week before Christmas. I had intended to make stuffed cabbages in bulk, but then my mom took a turn for the worse, and that project never came to fruition. :`(
Hugs, love & prayers
Kathleen Zimmerman - Hmmm... I have never tried that. I suspect you could do it might be quite soft as opposed to crunchy. However, given that it’s sauerkraut...that will probably be fine. I would experiment with one head. Love, Mary❤️😘❤️
@@MarysNest Thanks, Mary! I freeze it deliberately before making stuffed cabbages. It makes the leaves soft & SO much easier to get off in one piece as opposed to the traditional way of blanching & peeling one leaf at a time.
I suppose I have nothing to lose by trying one head, eh? I'll let you know how it turns out. Thanks again!!! MWAH!!!
@@kathleenzimmerman8227 WHAAAAAAAAAAAAAAT? awesome!!!! Why have I never heard of this before? GREAT INFO. From now on I'm freezing my cabbage for stuffed cabbage rolls! Thanks for SHARING.
@@penelopepittstopP I know the feeling you're feeling right now! LOL!!! ANYtime I can find an easier way to do something I"m simply ELATED! It also makes me happy to know that someone can use a tip or two that I share. I really do LOVE this community here!!!
@@MarysNest UPDATE: DO NOT TRY TO MAKE SAUERKRAUT FROM FROZEN CABBAGE!!! OOOoohhhh ... WHAT a MESS!!! However ... I was able to use it by making *deconstructed* stuffed cabbages, so, all is not lost. Thank God!!!
Thanks for sharing 👏
Can d veg mixed with salt 1st b4 putting them 2 jar & then add water in ?
A new fermentation kit from Year of plenty ruclips.net/video/eFKCwqnf-kE/видео.html
Hello Mary my daughter is vegetarian so will certainly try them xxx
Patricia Griffiths - Hi Patricia, wonderful!! I hope she likes them!! What type of vegetarian dishes does she like? Love, Mary❤️😘❤️
Would an acorn work as something to add with tannin?
That is a good question. I have never tried that. And I guess you would need to know if the acorn you were using was food safe and edible. Love, Mary
@@MarysNest Thank you for the response. Acorns are edible, but need to be boiled a number of times before consuming because of the tannins. That's why I wondered about it. Thanks again!
Thanks for thia video, my first attempt was not a success, so will try again.
Hi Victoria, Oh NO!! Well, give in another try and please ask me any questions. Are you in our Facebook group? It's called Mary's Nest Modern Pioneers. Please join, if you are not already a member. We can help you in the group to be successful at fermentation. BTW - Have you tried making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. (Sorry to not put a direct link but I don't think YT likes us to put links in comments.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, MaryLove, Mary
Can I use a green tea bag if I do not have black for the fermented carrots?
Do I need to do anything to the lids (let off air) if I'm using the pickle pipes?? Just made two jars today....so excited!! **Do you think I could do this with cucumbers and onions?? Or just cucumbers? Do you have a pickle recipe?? Thanks for any info!!
Gaia Goddess - So excited that you are making these!! You are all set if you are using the pickle pipes. You do not need to loosen the lids. Just taste them after 2 days and see if the are to your liking. As to onions, yes you can do this. With pickles make sure to add something with tannins...fresh grape leaves, a tea bag (black tea), or some bay leaves. Love, Mary❤️😘❤️
I haven't them yet. I've only had Kimchi, Sauerkraut, and Atchara which is fermented green papaya. My favorite one is the Kimchi. I'll have to try the carrots. I'm the only one of the 3 of us who likes them though.
Jean Woodall - Hi Jean, Wow...the Atchara sounds intriguing!! Love, Mary❤️😘❤️
THank you so much Hillary CLinton
For tannins, one could easily grab some free blackberry leaves to add in. They are generally in abundance everywhere, at least in England anyway. Thanks for the tannin tip
O l didn't know that 😳, thanks 👍 but unfortunately I have to wait until summer time
Great instructions. My carrots turned out so great, so I moved them to the fridge after about 4 days I think. Just one question, do you leave the teabag in after moving to the fridge? Also do the carrots still need to be fully submerged in the fridge too or is it okay if they float to the top? The glass weight that followed my jar sunk deeper into the carrots as the ferment was going, so the last day I had to submerge using something else. However now that the glass is in the fridge I was wondering if submerging everything is still necessary?
ruclips.net/video/H1mQ2cuhO90/видео.html
She has a continuous video!
If I may ask, how is this different than pickling? Are pickles considered fermented foods with probiotics? Thanks.
Thanks again for visiting. No, pickling and fermenting are different and only ferments are rich in probiotics. Pickles are usually blanched and/or raw with a hot liquid poured over them. Then they are either water bath canned or pressure canned. Unfortunately, all this heat is the enemy of probiotics. Hope this helps. Love, Mary
Hi there , thanks for you recipe . But I have a doubt . I think, while we keep the jar in our cabinet we should open the lid from time to time in purpose to let the gas out. And don't know if I am right, do I ?
Yes, “burp” your jar periodically if you are not using a “pickle pipe”. 🤗 If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
➡️And to learn how to turn any of your bone broths or vegetable broths into BOUILLON POWDERS that are SHELF STABLE, be sure to check out this playlist: ruclips.net/p/PLkRuW3pBo2U2j_-YEyQCtg807HLb4ulY6
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
…And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description.
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Wow. I made this fermented carrots. I would never have thought that raw carrots would taste so good. I could eat a whole jar in one sitting. I have already started my second batch. I only made one jar the first time to use up the extra carrots I had lying around.
Hi Allen, So glad you are enjoying these! You might enjoy the other fermented carrots too. You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U1xpoAVymN5ilBPiAdHVr70 So happy you are enjoying ferments! Love, Mary
Hi mam thank you. Very nice and healthy recipe God bless you🙏🙏🙏🙏💖💖💖🌹🌹
Hi Ponnu, Thanks for visiting! I have more fermented vegetable recipes here: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr I think you will like them.
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
If iam making to sell i can put the tes bag at the bottom same way
How long do you ferment before putting in fridge?
Will the tea change the flavour of the carrots
How long this pro biotic will last or ti be consume?
I love your channel! I love how you explain everything 💖 what are the benefits of fermented vegetables?
Isa Vera - Hi Isa, Thanks so much for visiting and for the kind words! Fermented vegetables are very rich in probiotics that benefit our gut. They are full of good bacteria that fight off the bad bacteria and help promote good health and stave off illness. 🤗 BTW - Do you enjoy learning about making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@MarysNest thank you so much ,you make me smile always when watching your video cause you smile so good and that is contagious, so much to.learn from you,I love the beet kvass and catrrot too thanks alot
Dear Mary what a pleasure to watch your videos,you are amazing and thank you for sharing your knowledge so generously.I would like to ask you whether I can use vinegar for fermentation and how.
Much love from Greece.
Hi Mary is there reason you peel them? Can you leave them unpeeked just washed to keep the goodness?
Thank you
Yes, you can definitely leave them unpeeled. I peel them for aesthetics. ;-) Love, Mary
Hi Mary can broccoli be fermented
why do you peel the carrots and not use the skin?
can we use table salt? if yes how much? pls & tks
Will Himalayan salt work for the recommended sea salt?
Definitely!
My carrots became slimy on the outside. I don’t think this happened the other couple of times I have done this. Should I throw them out?
Hi Janice, yes, I would throw them out. Not sure why that happened. Could be the temperature. Ferments can be so persnickety!! ❤️🤗❤️
@@MarysNest Thank you
Clean and nice presentation
I just wanted to add that I am a diabetic. I've recently been watching videos regarding diabetic health, and it turns out that fermented vegetables are highly recommended for diabetics. Thanks you for everything you teach us!
Everything I’ve read says there’s no reason I can’t ferment in food grade plastic. But, I’m still skeptical. But I have the buckets and I have the cabbage and salt. I trust your opinion. Should I go ahead and make it? Will it matter if I store it longer term? A year or two?
My Shih Tzu can’t have tea for tannones. Is there another option?
bay leaves
Hi Donna, So sorry for the delay! I just saw this comment. Yes, Laurie is correct - you can use bay leaves or grape leaves. BTW - Do you enjoy making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my RUclips channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Hello Mary! Once again, I just wanted to thank you for the invaluable information you provide in each of your videos. I've just finished watching your video on making fermented carrots, and I'm wondering...what if I wanted to incorporate some additional flavorings to the carrots, for example, garlic? At what point would I want to introduce the garlic to the fermenting process? Many thanks for your help.
It is well presented I did some last week after watching this it turn great. How long can I keep it in the fridge for?
Hi Robert, Glad it turned out well! Ferments can last in the fridge up to about 6 month but will become softer over time. I think they are always best eaten within the first 2-3 months after being refrigerated. Love, Mary
Hello Mary, A great video which inspired me to have a go, now that my cauliflower is a month old, can I drain the liquid off & store it in the fridge? The sauerkraut that I have been buying has just the smallest amount of liquid at the bottom of the jar that's why I'm wondering if I should do the same. Many thanks for your time & knowledge.