How to 🥕FERMENT🌶for long-term PRESERVATION | PANTRY CHAT
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- Опубликовано: 11 июн 2024
- We usually think about fermentation in the short term, a few weeks, maybe even a few months, but today Carolyn shares tips on adding Fermentation to your long-term food supply plan (up to 2 years of storage).
For more information:
In The Homesteading Kitchen Digital Magazine - homesteadingfamily.com/n-home...
Redmond Salt - 15% off will be automatically applied when using this link.
shop.redmond.life?afmc=homesteadingfamily
Fermenting 101- homesteadingfamily.com/preser...
Ferment Resources - homesteadingfamily.com/?s=Fer...
Herbs - homesteadingfamily.com/herbs/
Rendering Lard - homesteadingfamily.com/?s=lard
Time Stamps
0:00 - Chit Chat
9:02 - In The Homesteading Kitchen Digital Magazine
11:40 - Fermentation for Preservation
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MORE ABOUT US!
WELCOME! We're so glad you're here! We are Josh and Carolyn Thomas. Together with our eleven children, we are The Homesteading Family where we’re living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here: bit.ly/HFWelcomeVideo
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- 5 Steps to a More Self-Sufficient Life - Simple steps anyone can take wherever they are to start a more self-sufficient lifestyle. homesteadingfamily.com/5StepsYT
- Thrive Wellness Checklist - A simple guide for healthy living: homesteadingfamily.com/TWC_YT
- Permaculture for Your Homestead- An introduction to permaculture with some strategies for applying it to one’s homestead and garden.
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- Carolyn’s Cottage Garden herb list - Carolyn’s favorite herbs for growing at home.
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- Carolyn’s Make-Ahead Breakfast Casseroles - These easy casseroles are a life-saver for busy weeks! homesteadingfamily.com/MABC_YT
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- Save the Crumbs- Several Recipes for using bread leftovers, a less committal entry to bread than the workshop. homesteadingfamily.com/STC_YT
- Fearless Fermenting- A simple guide on basic lacto-ferments. homesteadingfamily.com/FF_YT
- Fermenting Tomatoes - Easiest and fastest tomato preservation: homesteadingfamily.com/FT_YT
- Preserving Culinary Herbs - Downloadable, step-by-step directions to drying, freezing, and salting culinary herbs. homesteadingfamily.com/PCH_YT
- Render Your Own Lard - Grab these easy instructions on how to render your own lard. homesteadingfamily.com/RYL_YT
- Grandma Lynn's Blueberry Buckle - A delicious dessert anytime of year: homesteadingfamily.com/BB_YT
I'm currently eating 2 1/2 year old saur kraut that is not refrigerated. It's so delicious! When I originally made it, I didn't measure salt, but salted it according to taste. I made about 4 gallons and stored it in a 5 gal bucket, taking out a quart jar amount each time, then carefully covering the remainder completely again. It's the best kraut I've ever had!
We are leaving suburbia and moving to the country next week! This has been years in the making and we're so excited and inspired by Homesteading Family. No plans for animals yet, but all of Josh's videos on composting and lasagna method gardening are first on the list. And in the kitchen, I plan to focus on learning how to ferment this year. Been teaching myself how to cook from scratch, can and dehydrate for years now. So excited that the next step in this journey is finally here. Prayers that we can be ready for the moving truck in one week would be appreciated. My 1 yo and 4 yo walk behind me unpacking everything I pack! Thankfully our 7 yo is helpful.
So happy for you!!! I can't wait to start the same journey, but it will take a couple more years. I'm anxiously waiting 😊
@@sarad2083 Thanks! The waiting is hard. But hang in there!
I am so glad for you! It is my dream to find an acreage in TN and I'll still in the convince my husband stage. I would move in a heartbeat! I wish you well and hope all of your dreams come true.
@@nancyseery2213 Thank you for your kind words and encouragement! I'm not gonna lie, getting to the point where my husband and I had a shared vision for a life in the country took a long time. And when we finally did, our first offer on a dream property was not accepted almost two years ago. So here we are now trying again and we still decided to compromise by not going too far out (to preserve access to many family relationships that are still in the Metro - especially for our children - and access to some career growth potential for my husband). But baby steps are welcome! And honestly, it took praying together specifically for a shared vision before we were given one. I'm always amazed at God's faithfulness. Especially when living in the waiting for a long time can have me doubting it sometimes. I pray God will give your family a unified vision to pursue the dreams he has placed in your heart!
@@Sarahavbs beautiful!
God bless you and your family in your new venture!
Just look into Polish cooking :D we ferment EVERYTHING - Bigos is one of my favorites as its cabbage and meat giving you a great balance of nutrition.
I did my first carrot and ginger ferment yesterday. I've started a herb garden also and planted my first tomato plants which just sprouted a few days ago! I'm new to gardening and trying to do it in central Arizona temps will be a total challenge! I don't have much $$ to put into pots and soil, but I'm trying with what I have!
Hey! I’m in surprise and new to gardening too
It’s so hot in AZ (I’m in the high desert ) I think you may have better luck growing in ground instead of pots, pots get so so hot . I once saw a video about a market farm in Phoenix that covered everything with shade cloth and sprinklers. Those two were enough to keep lettuce all summer! Sometimes shade cloth or burlap comes up on Craigslist for real cheap 😊 good luck !
Check out university of California E.A.T.L.A.C and Dr DiCaprio, they are doing a lot of research and publishing tested recipes and other great stuff
I finally got brave and started eating my fermented ginger carrots. Put some on my salad. It was good
@@ruthmcbride1778 why is bravery needed? Love ginger carrots!!!
I ferment a lot!!! Now, I just try something new with my ferments!!! I freeze dry them!!!! At the time of consuming, you can reconstitute with broths, vinegar, apple cider juice or eat them just like that. Very crispy! Delicious!
I fermented a half gallon of green beans. I left it in the basement for 18 months. Then I opened it ,. Tasted great. Since it was open I put it in the fridge. After 5 more months in the fridge (now almost 2 years old) I tasted them again and they were great. Texture too. I ended up just throwing them out a couple months later mostly because I couldn't use them all up. But this experiment told me that this is very doable. I need to use smaller containers! Also, I read that the French ferment their green beans this way and then soak and rinse them and serve them as a side dish. So that they are not really a pickle when done this way.
OMGosh! I have been looking for long term fermenting info. everywhere with no luck until now! Urban gardener here with a tiny, not big enough for jars of fermented food fridge, and no room for a pressure caner kitchen. My small garden habitually produces more food than we can eat, but comes in over time, ( i.e. I've no room to row grow, but instead, succession plant and make space for more variety.) For a long time I've needed a small batch food preservation method and this is it. Thank you!
Please know that STACY FROM DOUG AND STACY OFF GRID With, are taking advance buying of Stacy's new Fermentation book. She has been showing how for years n she makes it easy and it's good.
CAROLYN - Newer to all of this. Pressure/waterbath, dehydrating going beautifully but just starting fermenting & pickling.
Would you please consider doing a vid on uses for ferments - utilizing them in our meals - Say, cauliflower - if I then want to grind it down to a pizza crust is the taste dramatically different if fermented? - iow - Are uses more limited after the flavor change of ferments and by how much? Growing tons and nailing down all of my preserving options Thank You for your amazingly well thought out educational videos You have no idea how you & several others have made all the difference in my learning curve over this past year.
God's Timing is Perfect Timing...
I'm preparing for doing a Seven Part Presentation on 'Food Preservation & Home Canning' at my local Farmer's Market and been trying to figure out which Fermentation Book that is the most complete and authoritative to recommend. One of the unlaying goals is to build a good basic home reference library for the learners. I have so many books from over the years and couldn't decide which to suggest first. Thanks, Carolyn, you are a perfect teacher.
Check out university of California E.A.T.L.A.C and Dr DiCaprio, they are doing a lot of research and publishing tested recipes and other great stuff
Why does my canner have fat in it when I can meat no matter how careful I am to drain fat and clean jars before canning in my pressure canner? I use 1 inch head space and let my canner rest 15 minutes after it gets to zero. Any help is appreciated!
@@emilybarnhart5919 it could be too much or fluctuating pressure.🤷🏼♀️
If your jars sealed they are fine and and you just get to practice more😊
I enjoyed our trip and meeting everyone there in Utah as well. Love fermented/pickled food. Thanks for sharing.
I just love this channel! Found it about 2/weeks ago and I have learned so much! Just received Melessia Norris's book, The Family Garden Plan. Amazing!
love her and her BOOK VERY HELPFUL
We love the chit chat part!!! What am I doing this week? Watering all those baby seedlings and also trying out my very first pressure canner. So excited. Thanks for all your help! Love, Carol🪴🪴🪴🪴🪴🪴🪴🪴🪴
I just bought a pressure canner also. Getting some jars,etc. Haven't tried it yet but I am looking forward to it!
I can't stand it. The topic is long term fermentation. Not canning, or whatever. Stay on topic, begging, middle, end.
Just received my Mason Tops fermenting kit recommended by Stacy from Off Grid. First time fermenting.
would you be able to share with me what those tops are that Stacy recommended, thank you. Madeleine
You’ll love it! I love Stacy too. You can tell she is true blue and really cares about people.
I am caring for my seedlings, checking my plants from winter sowing, learning how to grow flowers, and preparing for Easter! I am watching all the gardening and homesteading videos I can to learn more and more! Love your channel and love the comments from all of your followers. ❤
Like you, I'm in Idaho & getting my garden starts going as I watch snow flurries out of my window. 😄 Getting a new raised bed garden out of the ground so lots of work, lots of research, lots of expense. Committed to learning traditional food preservation methods, et al, and appreciate all the knowledge & experience you share. Thanks so much~ ❤️
Love the chit chat, planting is what I’m doing.
I live in Paris TN. If I by Gods grace run into Josh here, you might not get him back for a while!!! Lol. I learn so much from him that I’d love to walk him through my gardens and pick his brain. Thanks for all you both teach us.
Very interesting information…we live in the Deep South and temps in summer can be upper 90s low 100s …cold storage is only the refrigerator a root cellar was my grandmothers house in Bavaria …my favorite food was always her kosher pickles…but wonderful options available …thank you for all of your time and energy putting all,of this information together…stay blessed…I guess I can get away with fermenting in winter and having possibly 6 MONTHS available before the heat sets in…will give this a try..
GREAT VIDEO! I love that you break down storage temperature. Living in the camper I never am sure of what temperature is going to be ok for food storage.
Myself and 2 other ladies are just starting the fermentation learning so I am really happy you have done this video. Thank you!!
Wonderful!
This week, along with the regular farm chores and babysitting seedlings, I am crocheting a lap blanket for my mom; also I made wreaths from my grapevines that I pruned last week. It was easier than I thought.
Thank you! This has been the difference between not fermenting because I had no space but the fridge, and being able to have these foods handy all the time! I rent and so cannot modify my house or yard in any way to accommodate. Again, THANK YOU!
You are so welcome!
I love ferments...can't get enough recipes. I'm a member of the Homestead kitchen and just discovering the magazine. It's great.
I am so excited for this information, I really want to begin this journey, the health benefits alone are worth it!
Thank you for all you do. I have learned sooooo much. I am following and doing what you are teaching. God bless you.
I just noticed that you’re in north Idaho. My husband grew up in the Wallace/Osborn/Kellog area. Both of his parents were born there. Although he’s been away from there for many years we still visit frequently. I’ve just recently stumbled onto your site and am enjoying it!
Just want to let you know. We love all your recipes that we have tried. Bread, pressure canning meals, fermented lemon chicken, ginger carrots. Cheese.
I’m just so impressed. The breakfasts
I think I want to try a salsa ferment. Have you ever heard of such a thing?
We are excited to be able to process and store more food this year than we ever have before. Thank you for sharing your experiences and recipes. The whole membership is so worthwhile. Just not feeling alone in this process is helpful
Can’t thank you enough
Thank you Carolyn I just joined the magazine. I love all your courses. I have learned so much from you and Josh. Thank you for sharing all your knowledge with us.
Thank you- we love your stuff
I have to agree with several others that I love the chit chat part! I've been so blessed to find a couple other like-minded ladies in my community who are in different stages of homesteading with whom I'm building community. We're learning from each other (me more from them) how to manage this thing we call homesteading and sharing things like eggs, herbs, knowledge, and fellowship. I'll be attempting a no-till garden this year after a year gardening sabbatical using some of the principles I've seen from you guys as well as Charles Dowding. If the wind would slow down here in Nebraska, I'd be able to get my onions, peas, and potatoes in. I'm planning to add a few more raspberry bushes and grape vines as well as adding to my asparagus patch this year. I already have garlic sprouts coming up which is so exciting since I've never planted garlic before!
I’m moving into my new home this weekend and get to set up my new pantry! I’m super excited.
I enjoy your weekly pantry chats! thank you SO much for sharing
Caroline, you are so knowledgeable and lovely! I love how you are Josh compliment each other in the chats but you did great!
Hello Carolyn
This week has been filled with creating my new garden area.
I am getting more familiar with pressure canning and canned another batch of bone broth.
I also made your apple pie filling and water bath canned that. I made apple crisp with the extra. It's a hit with my family! It's so pretty in the jars, like glittering gems.
My raspberry and elderberry starts are going gung ho, so tomorrow I'm planting them into pots.
Thank you for sharing your wisdom and know how. It's sure changing my world!!!
Love this! I'm excited to ferment more veggies from our garden this summer.
I love the chit chat! We are getting our seedlings up and running for our new garden area. We took over half of the backyard. I'm so excited to see how it goes this season!
Thank you so much for addressing this! I am a busy mom of 3 littles, planning my first garden this year, so having an easy way to get things put up without having to can will be a huge time saving blessing. Thank you!
I partly fill a zip lock bag of water on top of my ferment to keep ferments safely below the liquid line. This method works great.
I've lived completely off the grid and with no refrigerator for 7 years. Fermenting our freshies and even some full meals has really helped my son and I to get our veggies, probiotics, and cut down on waste.btw found great ceramic crock at Walmart down the same Isle as mason jars. $10. It's perfect for kimchi but maybe replace rubberized lid or sterilize.
I just put my first batch of food in my Harvest Right Freeze Dryer this morning! Many thanks for your fabulous channel, I have learned so much over the past 4 months.
Thanks for explaining the need to sterilize the jars. Finally made sense!
Grateful to you all! The ginger carrot ferment has become a staple for us here in Costa Rica.
Just did my second batch of your Ginger Carrots today! Ordered seeds for my medicinal garden and for my Fall Garden.
So grateful for this community. Excited for the summit next week!!
I so wish you had a paper magazine of the homestead kitchen there are many of us who are left out that are not "techy" and are missing out on all this valuable information. But I do enjoy watching.
We are working towards that. 😊
I am searching for jars, organizing, and I just purchased my sleeve of lids from Lehman's.. thank you for the info on them. Hope you have a great day ☺️
This is great news for my family. I am not an experienced canner and we enjoy fermented foods. I’m hoping to be able to put this to good use this year. Thank you!
I’m working full time, digging several French drains and getting my seed babies in! 😳😅
Learning all I can from you and others during my hour commute 😊
I'm not sure if anything I ferment would even last up to a year in our house, we go through them all so quickly (your ginger carrot recipe is one of our favorites)! But I am definitely going to try this as we increase our garden production by quite a bit this year. Which leads me to what I'm doing this week - tearing up grass to turn into more garden bed space!
Excellent! Blessings, julie
Such great information! Many thanks.
I do kefir at least a couple of times a week and today I’m putting sauerkraut in the fridge since it seems to be ready. I also do kombucha as well as sourdough regularly and love fermenting. Keep the good information coming.
This week, I set some seeds up before I had surgery yesterday. Now I'm just recovering.
Great information! Especially about the sterilization.
New to fermenting. Want to absorb what I can. Your fermenting grabbed my attention.
This was a great video! Thanks and God Bless!
I love ur smile, u smile with ur eyes. I watch ur show while trying, for first time, my luck on homesteading. Ty for all ur help. And keep smiling, ur so pretty.
This week I'm taking care of my Brassica in the garden. Got the grapes planted in ground. I'm also getting some flower seeds planted. Flowers from seeds are new this year for me, I hope my columbine turn out beautiful.
Kimchi is my favorite fermented food 😋 wouldn’t sit long in the pantry if I had it
Awesome job as always Carolyn!! 🥰
Thank you!
Love the ginger carrots and have made a white kimchi the other day. I have beenbusy waking up our garden and getting those seeds going.
Chit Chat... We are getting ready for some baby calves. So we are making sure the cows are ready to milk and getting them in and out of the stalls and stations. We are excited about getting our garden ready too. Have been planning for months and are ready to go.
This has been great!! Your channel is incredible! I’m stuck in the house due to a massive blizzard! I am thrilled I found you guys! I can binge watch guilt free lol!
We are starting a bunch of new projects this year! This will help! Thank you!
Minot, ND? (Trying to think of where there has been a massive blizzard!)
@@jenniferr2057 CLOSE!! Winnipeg, Canada! Not far from there! We’re supposed to get even more!! Strangest weather!
@@lindseykellett4397 driving that way right now in torrential downpour... That will turn to snow. Yikes.
I am uppotting and direct seeding my 2 community gardens!!
A video on salt would be exciting!
This week most of my main season plants are going out. The garden finally looks occupied. First harvest of green onions and thyme this morning.
I love chit chat so much!
🐐
Thank you for sharing this tip !
This week, I am pickling asparagus. Tis the season.
Just started my pepper and tomato seeds! We have a really short season, so I’m learning how to stretch my season to still get a harvest
Always interesting and so well presented.
Great video and information. Thank you all the way from France.
Awsome chat
Can’t wait to watch!
This week I’m working on restoring (rewilding?) my grandmother’s kulich Easter bread recipe. I don’t have access to my great or great-great grandmother’s recipes or habits, if it still exists. I don’t know what they did or how.
My grandma was a housewife in the 50s, 60s, and 70s. They moved away from the farm to a town, grandpa took an American name, and they didn’t teach their kids the old language. They very deliberately became American during that time in a way that the previous generations since 1890 hadn’t.
So, of the traditions that she kept, like Easter kulich … there’s a lot of Crisco, Jello, and store bought yeast. I’m trying to get a similar result with lard and sourdough, hoping that’s more like how it would have been pre-1950. 🤞
You have addressed the problem I have been having with my ferments. Mine did great in fall and spring, but my summer ferments always got a bad mold. Our house gets too warm! I will try the greater amount of salt this year. I am about to dig up the rest of my carrots this week and plan on fermenting some of them.
Chit chat: this week I am preparing the house, family, and travel trailer for my spring bear hunt. I'm also up potting some tomatoes, peppers, and tomatillos. And I'm starting to take stock of what is still in the freezer that I need to process in other ways. And I'm starting to think about what we still have on the shelf that we need to eat, what I need to restock this harvest season.
Great video, as always. We love to ferment! That magazine looks amazing. I need to switch salts😁.
Thanks for clearing that up! Now I understand the logic behind it. I had always wondered why to sterilize the jars, if the veg being put inside wouldn't be sterilized.
Redmond is wonderful and having lived in Utah for many years , I've always eaten Real Salt . It's used by gourmet chefs for it's flavor and all those little colorful bits in the pink salt are minerals , so good for you . But , also think of this .. the salt is from the ancient seabed as the prehistoric ocean dried up and left the salt behind and was from a million years ago , before pollution . The Great Salt Lake is the last remnant of that sea . Modern seasalt is from a polluted ocean . Utah's pink salt is as nutritious and pure as salt can be and the company is a family-owned business right off the road in Redmond , Utah , a tiny place you could miss if you blinked . This is North America's local Pink Salt so get some and once you try it , you'll be so glad you did , yay !!
Tomorrow, I'm canning your veggie stew for the first time. I've got all my ingredients and I've got my lima beans soaking... I'm not totally comfortable with pressure canning yet, but your masterclass has helped me so much in feeling as though I can do it!! Thank you so much! I'm only 2:57 into your video, but I'm wondering if I will be seeing fermentation class in my future ;-) Absolutely loved the bread class as well.
Thank you souch for taking time share this valuable information.
Can you preserve meat this way?
BTW, I'm trying to make broccoli sprouts for the first time. I have an Apple tree to plant, and I am planning a raised bed for potatoes and butternut squash. You have lit my fire!
The Art of Fermentation by Sandor Ellix Katz is a wealth of fermentation information. He also has shorter books but this has fermentation info and recipes from around the world. It is also a James Beard Award winner. I highly recommend it.
Great information thanks for sharing
Deer tallow makes wonderful soap!
Hi! I’m waterglassing eggs!! And also making apple pepper jelly.
If there is some nice bits of deer tallow, I keep it for candles.
This is exactly what I needed to know. I watched an old video of yours putting whole tomatoes in brine to preserve and was so excited. I can't afford a pressure canner right now and can't find one used. So trying to find more methods between water bath canning, fermenting, freezing and maybe dehydrating.
What am I doing this week? Dehydrating morning, noon and night! 😉
Just fermented my first carrots. Still waiting to see.
We do a natural no cook Louisiana style ferment on our own home made hot sauces...The flavor difference is indescribable between store bought hot sauce and hand made. Your sanitation and prep has to be "beer and wine making" serious😂, and we kick start them with ripe red bell pepper ferment done two weeks ahead...but if you love hot stuff, you'll never think twice about which is better. Plus...you don't have to open every window in the house and chase the family and dogs outside from cooking it!😂😂😎
Making hard tack lately. Absolutely treasure the info you share.
Thanks again for another great pantry chat! Quick question, for long term fermented storage, do you use a canning seal and ring or any type of lid, like screw on metal or plastic?
I really love making ferments. My recent ferment is cauliflower, grated carrots, green onions and curry. OMG, so delicious. I highly recommend this recipe book by Kirsten K Shockey and Christopher Shockey. Title is simply; Fermented Vegetables. Happy preservation, Debbie Lavigne
I bought some asparagus last week at Smith's and plan to ferment a large jar of it tomorrow, along with carrots, and hopefully a new jar of sauerkraut. If I get around to it, I want to pickle some mustard eggs.
I mean, I have definitely kept ferments in my fridge for a year successfully...mostly by mistake, but successful nonetheless!
Speaking of weather it just snowed the last 2 days here in Utah 😜. I thought I was done thawing out watering bowls.
This week is FREEZER clean out! Making room for spring animals and crops so canning up all the miscellaneous meat, veggies, stock and meals that need to GO.
Not seeing a link for the salt you were talking about.
Hi Josh from Alexandria, tn.!
Thank you