In your previous interview with happen films, you Meg said: how can one be generous and help during this lockdown? And I say: you have been so generous though these videos sharing your valuable experience and knowledge. Thank you to both of you for not just inspiring lots of people but empowering them as well. May you always be blessed. 💚❤
Hi there, this is my first time ever making a ferment. I made your garlic and honey ferments. Absolutely delicious. When I get a sore throat or feeling exhausted, I have a clove of garlic and some of the syrup. Love it, thank you for sharing this wonderful ferment.
Always found fermentation a bit intimidating. Your lovely video motivates me to try the first two recipes. Thank you. P.S. love your sweater, also loved your mention of the little fight. Isn’t that life! 💕
Please fermentation pdf... I have quit row and till gardening...am at this time creating, designing a potager. I am so eager to provide healthful food choices for my family. Your teaching /sharing style makes me feel like we are enjoying tea together on the porch. Thank you for being real...
I just put up my FIRST honey-garlic ferment last night. I was so excited to see it this morning and flip it over. Great, great how-to's. Thanks for sharing your information and knowledge. Very inspiring, useful and IMPORTANT.
Really enjoying the videos you're making. I'm inspired to try more fermenting! Would really appreciate a walk through video of your fermentation table/ space/ set up if at all possible.
woodside stories yes, we will do an update soon. In the meantime if you search our channel for ‘neopeasant hack - the fermenting table’ or something like that you’ll see it a few years earlier...
I would love a copy of Patrick's fermentation book. Also, have you got a "reading list" of resources you used to learn about and develop your wide-ranging skill set?
Could I please buy the fermenting book from you and wonder if you do small private tours of your wonderful place? I'm endeavouring to grow a food forest and adhere to permaculture principles but would love to learn from others like you guys. Thanks.
We do run house and garden tours but not until next spring now. Our fermenting book, 're:)Fermenting culture' is out of print, but you can download a PDF copy of it. If you head to the follwing page and scroll down you'll find a link to the download: theartistasfamily.blogspot.com/2020/04/radicalising-home-economy-for-greater.html
Thank you so much for your videos As you said instead of self sufficiency it's community sufficiency and your message is so inspiring for me, living close to your hearts and the heart of the world and life Much love and gratitude.here from Israel ❤️
Hello Esther, if you go to our blog via this link and scroll down there is a place to download the PDF: theartistasfamily.blogspot.com/2020/04/radicalising-home-economy-for-greater.html
Hi Meg and Patrick. Kathryn here I come to your acorn workshop you ran in 2018. The one this very curly hair. I have really enjoying you videos. I was watch your video that was a chapter in anntria nelsons book. And you mentioned making root beer and I was wondering if you could do a video on that. I would real appreciate it. Thanks Kathryn
Thank you so much, Meg. I had a go at garlic/honey ferment six weeks ago and didn’t quite know what to do with it. With your demo I now know and am looking forward to extending to ginger, turmeric, etc. You offered your FERMENT PDF by Patrick... that will be well received when you get to sending at a time convenient to you. 🙏 We enjoy all your educationals here in the Huon Valley, Tasmania.
Lovely! I have been so impressed from the first film I saw about Patrick, yourself and Woody. I loved the podcast interview that aired a little while ago and have subscribed to your channel. Easy recipes! I have lots of garlic and will try both ferments, and when I able to get ginger and turmeric I will do that as well. Does Patrick’s book have some recipes as well? I have Sandor Katz’s book, I was interesting in making wild wine a few years ago and love the book. Cheers! Keep well. And thank you for your generosity.
Thanks ThePattiw, Patrick's book is more about the cultural imperatives of fermentation: Here's the link to both the pdf and the audio book version (just scroll down the post towards the end): theartistasfamily.blogspot.com/2020/04/radicalising-home-economy-for-greater.html
I'm learning so much from you guys. I've had an interest & didn't know where to start. Thank you guys so much for this wonderful information. Could I please have a copy of Patrick's book on fermentation. You guys are just gorgeous xx
I definately want to try this out! Thank you so much for the lovely videos. I eat garlic every single day so this is up my alley. Stay safe, healthy, and I send you all best wishes through the air waves.
Hello, if you go to this page and scroll down you will find links to both a pdf and an audio version: theartistasfamily.blogspot.com/2020/04/radicalising-home-economy-for-greater.html
Hello there, thanks so much for sharing your wisdom 😊 thoroughly enjoy your videos! Could you please send the pdf copy of the re:fermenting culture book you mention in this session? Thanks a lot in advance and keep up the good work! 👏 All the best for the new year ahead!
Hello, thank you so much for sharing these videos, I'm finding them so useful and inspiring. A quick question, if I were to make one of the honey ferments could I stir it into hot water to make a tea or would that kill all the good stuff and render the exercise pointless? Chloe
Hi Chloe, we're so happy to hear you are finding our vids helpful. In answer to your question, so long as the tea isn't boiling the medicinal properties of the honey and the ferment will not be lost. Enjoy! x
Hi Meg loved this ferment video. I've just started subscribing, in fact urs is the first subscription ever for me! You offered your FERMENT PDF by Patrick... can u pls send when you have a chance. Cheers!
Hi guys firstly so good to see hear and learn from you again, i respected your withdrawal from insta but selfishly i missed your awesome posts. I can imagine you're being bombarded with questions so i may as well put one forward, as well as gut body brain health im curious about your oral health practices and ingredients as believe this is a very important however underated health topic generally. Keep smiling and thankyou from Claire A
Claire - while you're waiting for M&P to reply, ...my friend Meliors specialises in this topic & has a channel here: ruclips.net/user/Meliors6 - hope that's helpful. :)
Hello ! I really loved this vídeo thank you só much ! ☺️☺️ Do u have any other immunity boosting recepies that dont take so long to be ready, u could share? ☺️ And i am interested in Patrick's book about the history of fermentation, would love to receove the PDF
How do you know when to stop burping the honey ferments when you are using fresh herbs or flowers? I've also been using cheese cloth on some jars that need frequent burping instead of the closed lid method
Thank for this video.... this and then one with the sunchokes, really persuaded me to try and get into fermenting vegetables. Could you tell me how much salt you add to how many grams of garlic..... thank you Kind rgds Claudia from far away in Switzerland 🇨🇭
Hi Claudia, depends how big your garlic is. But I would say around 6-8 hands of garlic and 2 teaspoons of unrefined salt. I hope that helps! Enjoy! Meg x
Hi again… 🙃 The garlic pastry... after two weeks outside, (burping) you put it in a cupboard and leave it there for 6 month... no moving, no burping... nothing at all ? Have done some fermenting over the summer with fresh vegetables, which worked fine... now I am ready for more deep diving into fermentation 😉
Hi Meg, I've made both of these which I'm super excited about, however the garlic kraut (paste) has garlic juice (liquid) at the bottom. Is that normal? Sorry, I'm new at all of this & trying to learn. Thanks for all your wonderful videos.
I think the folks who expressed worries about botulism toxins with garlic preservation are thinking of the (minor but real) risk of the Clostridium botulinum bacteria developing in garlic that is preserved by soaking in oil (which is a non-acidic and anaerobic environment, where that bacteria can develop). But fermenting as a way of food preservation does not, and cannot, lead to this bacteria developing. It's probably the safest possible food preservation technique there is!
With the ginger ferment and the tumeric ferment were they covered in honey and left for 6 months? The same technique as the garlic? I am so excited to try these thank you
Hello! There are links to the PDF and audio version in our latest blog post: theartistasfamily.blogspot.com/2020/04/radicalising-home-economy-for-greater.html
Thank you soooo much! 😍 please keep posting more videos. They are exactly the impetus I need to keep on track to follow my dreams. You are aspirational.
Hi Meg & Patrick, thank you for this awesome info! You are very inspiring. As a vegan what do you think would work best to replace the honey? Molasses, brown rice syrup, maple syrup or something else? Thank you :)
Hi John, sorry. We realised we left left something out and deleted that version. Here's the new version's link: ruclips.net/video/Ineg9OkTiXk/видео.html
Excellent news, thank you so much! I have a huge jar of Manuka honey that I never use. I also have a bunch of amazing garlic that I grew which I was hoping to eat throughout winter but it’s now starting to sprout so I’m going to give this a go! Thank you!!
In your previous interview with happen films, you Meg said: how can one be generous and help during this lockdown? And I say: you have been so generous though these videos sharing your valuable experience and knowledge. Thank you to both of you for not just inspiring lots of people but empowering them as well. May you always be blessed. 💚❤
Thank you Sue!
Hi there, this is my first time ever making a ferment. I made your garlic and honey ferments. Absolutely delicious. When I get a sore throat or feeling exhausted, I have a clove of garlic and some of the syrup. Love it, thank you for sharing this wonderful ferment.
Tellement intéressant et votre énergie est si inspirante. Félicitations ,Sylvie du Québec.
Always found fermentation a bit intimidating. Your lovely video motivates me to try the first two recipes. Thank you. P.S. love your sweater, also loved your mention of the little fight. Isn’t that life! 💕
Congratulations from Quebec.
Please fermentation pdf...
I have quit row and till gardening...am at this time creating, designing a potager. I am so eager to provide healthful food choices for my family. Your teaching /sharing style makes me feel like we are enjoying tea together on the porch. Thank you for being real...
I just put up my FIRST honey-garlic ferment last night. I was so excited to see it this morning and flip it over. Great, great how-to's. Thanks for sharing your information and knowledge. Very inspiring, useful and IMPORTANT.
I can see from your face that you loved that early morning swim....I love your way of life.
Thank you for sharing so generously 🤗
Thank you for share it! :)
Really enjoying the videos you're making. I'm inspired to try more fermenting! Would really appreciate a walk through video of your fermentation table/ space/ set up if at all possible.
woodside stories yes, we will do an update soon. In the meantime if you search our channel for ‘neopeasant hack - the fermenting table’ or something like that you’ll see it a few years earlier...
Eye luuuuurve this channel ✨🙏💖 🙏 Thank you 😊 both of you.
I’ve just found your videos on you tube. They are great. I’d love a link to your recipe book please. Many thanks. Breda
Hello thank you for sharing. I would love a copy of Patrick’s book
I would love a copy of Patrick's fermentation book. Also, have you got a "reading list" of resources you used to learn about and develop your wide-ranging skill set?
Hi Katherine. Here is our Resource List that includes links to Patrick's book (PDF and audio files): tinyurl.com/neopeasant
I have just prepared my jar of garlic. I can’t wait! Thank you :)
Could I please buy the fermenting book from you and wonder if you do small private tours of your wonderful place? I'm endeavouring to grow a food forest and adhere to permaculture principles but would love to learn from others like you guys. Thanks.
We do run house and garden tours but not until next spring now. Our fermenting book, 're:)Fermenting culture' is out of print, but you can download a PDF copy of it. If you head to the follwing page and scroll down you'll find a link to the download: theartistasfamily.blogspot.com/2020/04/radicalising-home-economy-for-greater.html
Thank you so much for your videos
As you said instead of self sufficiency it's community sufficiency and your message is so inspiring for me, living close to your hearts and the heart of the world and life
Much love and gratitude.here from Israel
❤️
Toda raba! x
Would love a copy of Patrick’s book...Re Fermenting culture...on PDF please. Love your videos! Thanks
Hello Esther, if you go to our blog via this link and scroll down there is a place to download the PDF:
theartistasfamily.blogspot.com/2020/04/radicalising-home-economy-for-greater.html
Buckets of blimmin thanks to your wee family for sharing all your knowledge. Arohanui x
Hi Meg and Patrick. Kathryn here I come to your acorn workshop you ran in 2018. The one this very curly hair. I have really enjoying you videos. I was watch your video that was a chapter in anntria nelsons book. And you mentioned making root beer and I was wondering if you could do a video on that. I would real appreciate it.
Thanks Kathryn
Hello Kathryn! Of course we remember you! That video is on our list for sure. Thanks for requesting it. Stay tuned.. Much love from us here. x
Meg.… awesome tutorial, thank you so much!!! I cant wait to try it with some homemade focaccia... !!! mmm :)
Thank you guys! Stay safe and wish you all the best!❤️
Thank you so much, Meg. I had a go at garlic/honey ferment six weeks ago and didn’t quite know what to do with it. With your demo I now know and am looking forward to extending to ginger, turmeric, etc. You offered your FERMENT PDF by Patrick... that will be well received when you get to sending at a time convenient to you. 🙏 We enjoy all your educationals here in the Huon Valley, Tasmania.
Lovely! I have been so impressed from the first film I saw about Patrick, yourself and Woody. I loved the podcast interview that aired a little while ago and have subscribed to your channel. Easy recipes! I have lots of garlic and will try both ferments, and when I able to get ginger and turmeric I will do that as well. Does Patrick’s book have some recipes as well? I have Sandor Katz’s book, I was interesting in making wild wine a few years ago and love the book. Cheers! Keep well. And thank you for your generosity.
Thanks ThePattiw, Patrick's book is more about the cultural imperatives of fermentation: Here's the link to both the pdf and the audio book version (just scroll down the post towards the end): theartistasfamily.blogspot.com/2020/04/radicalising-home-economy-for-greater.html
would love the book, please send me info on how to get the book.
Naked swim in the morning sure would have been chilly! Especially where you guys are!
I'm learning so much from you guys. I've had an interest & didn't know where to start. Thank you guys so much for this wonderful information. Could I please have a copy of Patrick's book on fermentation. You guys are just gorgeous xx
Thanks Rose, here's the link: drive.google.com/file/d/1cbQaOSey5DgntjmUvOiv_kgeTWEaqUoE/view
I definately want to try this out! Thank you so much for the lovely videos. I eat garlic every single day so this is up my alley. Stay safe, healthy, and I send you all best wishes through the air waves.
Please send me a PDF copy of Patrick's fermenting culture. Thank you!
Hello, if you go to this page and scroll down you will find links to both a pdf and an audio version: theartistasfamily.blogspot.com/2020/04/radicalising-home-economy-for-greater.html
So glad I found you, thank you for this 💚
Thanks so much :). So informative and helpful.
Loved this video thank you so much!
So interesting!! Thank you.
My son was listening (in the background) to the bit about the ferment with pulverized garlic and said it sounded like you were making rainbow juice!
I need to make this garlic paste 😁
Would love a copy of Patrick's book too, sounds really interesting.
Hi Anna, here's the link: drive.google.com/file/d/1cbQaOSey5DgntjmUvOiv_kgeTWEaqUoE/view
Love from Kupang , East Indonesia
Hello there, thanks so much for sharing your wisdom 😊 thoroughly enjoy your videos! Could you please send the pdf copy of the re:fermenting culture book you mention in this session? Thanks a lot in advance and keep up the good work! 👏 All the best for the new year ahead!
Hello, thank you so much for sharing these videos, I'm finding them so useful and inspiring. A quick question, if I were to make one of the honey ferments could I stir it into hot water to make a tea or would that kill all the good stuff and render the exercise pointless? Chloe
Hi Chloe, we're so happy to hear you are finding our vids helpful. In answer to your question, so long as the tea isn't boiling the medicinal properties of the honey and the ferment will not be lost. Enjoy! x
Hi Meg loved this ferment video. I've just started subscribing, in fact urs is the first subscription ever for me! You offered your FERMENT PDF by Patrick... can u pls send when you have a chance. Cheers!
Hi guys firstly so good to see hear and learn from you again, i respected your withdrawal from insta but selfishly i missed your awesome posts. I can imagine you're being bombarded with questions so i may as well put one forward, as well as gut body brain health im curious about your oral health practices and ingredients as believe this is a very important however underated health topic generally. Keep smiling and thankyou from Claire A
Claire - while you're waiting for M&P to reply, ...my friend Meliors specialises in this topic & has a channel here: ruclips.net/user/Meliors6 - hope that's helpful. :)
@@helenlehndorf1972 Thanks Helen, we'll check it out.
@@helenlehndorf1972 thanks Helen
Hello ! I really loved this vídeo thank you só much ! ☺️☺️ Do u have any other immunity boosting recepies that dont take so long to be ready, u could share? ☺️
And i am interested in Patrick's book about the history of fermentation, would love to receove the PDF
Do you also turn the garlic/ salt mixture jar upside down and right side up for days and days or?
How do you know when to stop burping the honey ferments when you are using fresh herbs or flowers? I've also been using cheese cloth on some jars that need frequent burping instead of the closed lid method
I hope you are considering doing a book on ferment. When you ferment ginger or turmeric do you leave the peel on?
Yes, scrub the dirt off but leave the peel on.
Thank for this video.... this and then one with the sunchokes, really persuaded me to try and get into fermenting vegetables. Could you tell me how much salt you add to how many grams of garlic..... thank you
Kind rgds Claudia from far away in Switzerland 🇨🇭
Hi Claudia, depends how big your garlic is. But I would say around 6-8 hands of garlic and 2 teaspoons of unrefined salt. I hope that helps! Enjoy! Meg x
Hi again… 🙃
The garlic pastry... after two weeks outside,
(burping) you put it in a cupboard and leave it there for 6 month... no moving, no burping... nothing at all ?
Have done some fermenting over the summer with fresh vegetables, which worked fine... now I am ready for more deep diving into fermentation 😉
How can I get your book refermenting culture?
Hi Meg, Thanks for sharing these wonderful ferments. Can we use any kind of honey for the ferments. The one I have currently is runny. Thanks.
Yep you can use any honey but I would highly recommend using cold extracted honey as it's going to be far more medicinal. x
I have raw honey that I mixed with dried organic ginger powder... Would it be suitable for fermentation...??
Hi Meg, I've made both of these which I'm super excited about, however the garlic kraut (paste) has garlic juice (liquid) at the bottom. Is that normal? Sorry, I'm new at all of this & trying to learn. Thanks for all your wonderful videos.
Hi Rose, yes the juice is fine.
@@megulman thank you xx
I think the folks who expressed worries about botulism toxins with garlic preservation are thinking of the (minor but real) risk of the Clostridium botulinum bacteria developing in garlic that is preserved by soaking in oil (which is a non-acidic and anaerobic environment, where that bacteria can develop). But fermenting as a way of food preservation does not, and cannot, lead to this bacteria developing. It's probably the safest possible food preservation technique there is!
With the ginger ferment and the tumeric ferment were they covered in honey and left for 6 months? The same technique as the garlic? I am so excited to try these thank you
Yes, same technique as the garlic for the turmeric and ginger.
Do you leave the peel/skin on the ginger & turmeric ?
Yes we leave the peel on :)
Where can we buy Patrick’s book. Would love to read 😍have tried to ferment before but not very successfully 😅
Hello! There are links to the PDF and audio version in our latest blog post: theartistasfamily.blogspot.com/2020/04/radicalising-home-economy-for-greater.html
Thank you soooo much! 😍 please keep posting more videos. They are exactly the impetus I need to keep on track to follow my dreams. You are aspirational.
Excellent thank you !! Just wondering could you use onion instead of garlic with the honey ferment ?
Yes, definitely!
Thank you 🙂
peccato non ci sono sottotitoli
Hi Meg & Patrick, thank you for this awesome info! You are very inspiring. As a vegan what do you think would work best to replace the honey? Molasses, brown rice syrup, maple syrup or something else? Thank you :)
Hi Meg and Patrick. what happened to your cider vid? I was half way through and you removed it. Was there an issue with content or will you repost?
Hi John, sorry. We realised we left left something out and deleted that version. Here's the new version's link: ruclips.net/video/Ineg9OkTiXk/видео.html
Artist as Family no need to apologise. Your content is awesome and thanks for reposting.
will this work with manuka honey?
It sure will!
Excellent news, thank you so much! I have a huge jar of Manuka honey that I never use. I also have a bunch of amazing garlic that I grew which I was hoping to eat throughout winter but it’s now starting to sprout so I’m going to give this a go! Thank you!!
Delicious
How can I get your book culture?