Hi Sweet Friends, Today I am making Fermented Carrot Sticks - and instead of using a tea bag for tannins to keep the carrots crunchy, I am going to experiment and try bay leaves. I am excited to find out if if it imparts any flavor while also keeping the carrots crunchy. I'll be sure to share an update too! 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
I used bay leaves in my dill pickles and my pickles were so good!! I got to have a 5 gallon brine and pickles for about a week. Then, I gave a few to my neighbor, the Mouth! It only took 2 days before my neighbors had to have a taste and proof! They were gone. :-(
Wow! Thanks so much for sharing this!! 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. 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.
Hi Mary, I actually was already fermenting carrots with a bay leaf (my first ferment!) when I saw this video. Wanted to let you know that they came out crunchy even with just one bay leaf. I did use more salt though- 1/2 TBS for a 1 quart jar. The carrots were not salty. Keep making your videos. They are wonderful and I enjoy learning from you. Thanks and God bless.
Hi Alexandria, Wow!! Thank you SO much for sharing that great info. I am so happy to know that 1 bay leaf works!! That's a great savings!! So glad you are here and shared that!! And thank you SO much for the kind words. Glad you enjoy my videos!! Love, Mary
I just finished my first batch of fermented carrot sticks.. I followed your instructions exactly and they came out beautifully. I love them so much. Thank you.
I have a wild grapevine growing in my yard. I'm so happy to have found a use for the small ones leaves! (They don't get big enough to make stuffed grapeleaves because the bugs start to eat them once they mature.) Thank you for another wonderful video, Mary!
Wonderful!! And than you 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.
Hello, Mary, This is my first adventure with fermenting I have tried a few of your videos and made, ginger bug, sauerkraut, apple cider vinegar, and now fermented carrots, hey never to old to start 60yrs male . Thank you
I just got McCormic's pickling spice, ground it fine, boiled it in water, and used that from then on for fermenting. I did this because fermenting for short times does not allow the pickling spice to soften and diffuse among the vegetables. I think bay leaves are in the spice. I will also be starting a bay tree in the yard to grow my own leaves in the future. It is a slow growing tree, and nice shade tree as well. Once grown, I can share leaves among friends.
Great video I substituted weights and picked up some pretty good rocks from our beach near us pooped them in the dishwasher wrapped them up in Saran Wrap and use them as weights
Another recipe I must try! I love bay leaves, and use them in stews and soups. I didn't know they could be used to keep vegetables crisp during fermentation. I learned something new, again. Thanks, Mary!
Like you I also love bay leaves, about 6 years ago I bought a bay leaf tree however I did not plant it out in the yard instead I used a large pot. Every Three years I change the potting mix and I keep the tree at about 4ft high so I always have bay leaves on hand. I made bone broth two days ago and I put 3 bay leaves in one onion and 2 carrots and 3 celery sticks roughly chopped. It was delicious. I was so happy that you shared that bit of information about the tannin's cause I love crispy vegetable. Love your videos you are really sweet. You have inspired me and today I made Korean Kimchi omg it was so beautiful and tasted great....I kept some out for dinner and the rest were put into jars to ferment for two days on the counter top and then they will get moved into the fridge. I made the Jardiniere following you advice to three Jars they look gorgeous tomorrow I want to make these carrots that you have shared with us. I couldn't find a Sauerkraut recipe perhaps I over looked it....will look again cause I have never had much luck with Sauerkraut, and if you have made it then I will follow your advice and have another go. Cheers
Hi Emanuela, Thank you so much for visiting and sharing such wonderful information! Since you enjoy traditional cooking, be sure to check out my playlist 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. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y 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 Foods.
I just did my carrots today ... with Bay leaves, garlic, onion, fresh dill and pickling spice. I can hardly wait. They are going to burst with flavour! 😋
@@angeldominguez5952 They were a delight! I think there are a couple left in the jar... lol. Now I'm making my 3rd and 4th batch of saurkraute of the season. I boil a little bit of pickling spice in a pot in cheesecloth and add it to my saurkraute brine for added flavour. Add a little white onion in the saurkraute too. It's way better than plain cabbage and salt.
Wonderful!! If you enjoy learning about 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.
Hi.... Today made a batch of these and it turned out well. It was ready within 4 days here in tropical region. It was crunchy and tangy. But it was also bit too salty as well so I had to wash the brine water off. I made it with dried bay leaf. And loved the flavour of both the bay leaf and carrots. 😊
Hi Mary, I use an oak leaf or two to cover the top of my veggies during the ferment. Lots of tannin and free in my back yard! Nice crispy lacto fermented pickles and no taste change.
I tried this and they're wonderful, the carrot juice is so fizzy and eating the carrots gives you a fizzzy tarty mouth experience. i would even buy the fizzy carrot juice it made by itself as a drink.
@@udhe4421 - Hi Tysm, Thank you so much! The carrots are crisp with a bit of a tangy taste. They are very good! :-) BTW - Do you enjoy making 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.
@@udhe4421 I have never made these carrots, and was telling Mary that I will be following her recipe to try them. Mary, of Mary's Next, is the creator of this video and she may be able to tell you about the flavor. I'm sorry I an not of help here. Cheers!
I am not a carrot fan but oh do I like fermented carrots!! Don’t like them raw, cooked or steamed! What is a way to prevent the yeast that forms at the top after refrigerating the finished product? Also is it necessary to peel the carrots? I just harvested a hand full of homegrown carrots that we grew for the first time. They are organically grown so I can’t wait to taste them fermented!! I put two fermented garlic cloves and the bay leaves which do not leave the flavor in the carrots. Thank you so much for your sweet video and willingness to share with us!
Hi Mary. Love your information filled videos. You inspire me! Thank you so much! I have a question: can dill weed be used in the fermented carrots? I love dill weed on roasted carrots.
Glad to hear about the bay leaves I have a large bay tree and have so many I throw them to the sheep when I am pruning the tree will definitely be trying that
Hello Mary: I love your recipes and I particularly appreciate how comprehensive your instructions are. Just a quick question. I made these fermented carrot sticks for the first time. They actually turned out beautifully as far as crunch and flavour goes and not too salty at first. Why though, after sitting in the fridge for a couple of days did they taste extremely salty? Any tips on how to correct this? Thanks
Great and very informative video, as always. I really enjoy watching you and listen to all the good and practical advice you share! Keep them videos coming!
Hi Sylwia, Thank you so much for continuing to visit with me!! I so enjoy reading your comments. You are always so complimentary!! You are a real doll!! Love, Mary
the video was very inclusive but i do have one question for you. when you move the carrots to the fridge, do you leave them in the fermenting liquid or do you store them in water?
If you have a Mexican market/grocery, they should have dried and fresh bay leaves. At my Mexican grocery store, I’m able to buy a large bundle of fresh bay leaves for $1 and they’re fantastic.
I am going to try the carrots tomorrow I just did the cucumbers , I curious to taste it . I have a bay leaf plant in my living room window, 4 years old I use the it in the jar. Tried the tea bag as well. I like to learn new recipes to make me healthier. Thanks
Hi Teresa, Sounds great! Remember when you taste the cucumbers, they may be salty but once you refrigerate them, they will absorb more of the salty brine and the fermentation will continue - but slowly - to cause the brine to become more tangy. Love, Mary
Great Simple video Mary. I plan on using wide mouth Pint jars to try this recipe & use Pickling salt. How much of the Pickling salt would you recommend PER/Pint? Also going to try one jar with fresh Bay leaf & the other with a Green Tea bag. Thank You
I am loving your videos. Very informative! I have been making great kombucha thanks to you and all your knowledge! Thanks for making such great videos.
Great video! May I add the inner shell of walnuts to the list of tannin rich foods! It's great to make a tea of and drink on an empty stomach in the morrning. It helps dilate the vessels in the chest area and is especially good for female smokers. It give instant relief to chest pains (which should be seen a doctor about!!) related to smoking. Any way. Will get fermenting today! Love your style. So welcoming! Much love and god bless!
WOW!! Thank you SO much for sharing this great info!! So glad you’re here!! If you enjoy making traditional foods, I hope you’ll consider subscribing here if you haven’t already done so. It’s such a joy building this traditional foods community and would love to have you join us on this Traditional Foods Journey! ➡️ SUBSCRIBE: ruclips.net/user/marysnest Also, be sure to check out the home page of my channel - I have some CURATED PLAYLISTS there that you might find helpful: ruclips.net/user/marysnest And here is the link to my most RECENT UPLOADS: ruclips.net/user/MarysNestvideos?view=0&sort=dd&shelf_id=2 Please let me know if you have any questions! Love, Mary
Hi Mary, I have tea trees (camelia sinensis) and grapes in my back yard. Can I use fresh leaf from there for the tannins? Incidentally, you can buy Sweeler brand bay leaves on Amazon in bulk, which are much more economical.
Hi Mary, Lovely class! I was wondering how long can you use or reuse your ferment liquid to cut down on salt? Or does it have a have a ratio salinity of 2 tablespoons per quart? When using bay leaves to crisp, do you have to use fresh bay leaves or are the tannins in dried bay leaves as well?
Can you save the brine in the fridge before you start your next ferment, if you are not going to use it immediately? If so, how long can it be kept? Would a better option be to freeze the brine?
Dear Mary, thanks for your perfect demonstration and detailed teaching in process. I have a question: why do you use the teebag ?. And why didn't you actually put teetag in the end? I am sorry. ENGLISH is my second language. Sometimes I missed the keywords that you said.
She uses the tea bag to keep the carrots crisp. In this video she decided to try using bay leaves to keep them crisp instead of the tea bag. Both work so you can use whichever you have on hand.
I’ve enjoyed your video! It was especially helpful to know that I can use the 4 oz jelly jar as a weight. The tip on adding salt first was such a good time saver, too. Do you buy bay leaves from a bulk source? Also, I’m especially wondering how long these can last in a refrigerator and if they can store in a cool basement? I love that you include details other videos don’t include.
Hi Mary! Thank you for the info to make fermented carrots. I'd never had them before. Glad I tried them and I find that I like them! Question about the bay leaves. I used two bay leaves in my quart jar and apparently they worked perfectly. You've mentioned using a quarter cup of the brine in the next fermentation project. Now, can I use the bay leaves again? Thank you in advance for your guidance.
Hi Mary. I tried to order the pickle pipes that you listed but the link didn’t work. Would you please add the link for the ones you use. I’m anxious to try these carrots. You make everything look so easy. Thanks for another wonderful video.
Hi Linda, so sorry about that. I think the pickle pipes have become very popular and tend to sell out quickly. Rather than putting a link here that may eventually not work, what I would recommend is to search for “Mason Tops” brand. Chances are, those are in stock. And be sure to visit my website first, MarysNest DOT com ...And go to my “shopping guide”. I have a discount code there you can use for your Mason Tops pickle pipes purchase. So happy to hear you are enjoying the videos and finding them helpful. 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.
Hi Dollie, Wonderful!! It is on my list once the pickling cucumbers show up at the farmer's market!! Are you making other traditional foods? Have you had a chance to catch my playlist 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.
Hi Mary! I love your videos. Just curious about why it only takes 2-7 days for carrot fermentation but 2-4 weeks for sauerkraut? Btw I love the sauerkraut that I made using your recipe/process!
When you say your done with fermenting the carrots then what ? .. do you pour the salt brine off if you want to can them ? Or can’t you can fermented items ? Do you only make small batches, that you can keep in your frig. That your family can eat within weeks. I still do not know what you do when the carrots are fermented to your liking ? What do you do with them then, from them fermenting more ? This is my first time trying fermenting . . I love your videos, and have passes them on to all my friends that can . Sandy D
Great question. I leave the teabag in the whole time until the carrots are finished. Hope this helps. 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.
Hey Mary, I enjoyed your video. I've been making pickles (as in garlic dill cucumbers in salt brine) but I've never opened them or "burped" the jars mid fermentation. We do leave them upside down for first 24 hours, then turn over and leave in cool dark basement for a good few weeks. So I'm just wondering why would we need to open them to release carbon dioxide? Is it for health or taste/texture?
Mary, can I use course ground Himalayan pink salt to ferment my vegetables. I know it contains minerals and am not sure it will interfere with the process.
Also after fermentation processes can I add just a little apple cider vinegar for extra and if I do will it mess up the benefits of the fermented liquid or will it be fine?
Mary darling.. I have tried making these 3 times now..with salt , water, dill weed snd bay leaf..after 2days I opened them , pulled one out..was so slimy Running off the carrot sticks ..that I pored them all out. !! What a waste of the organic carrots .. looked so pretty in jar too!! What did I do wrong..had the white plastic lid on….was so slimy it kinda scared me!! 3 times !! I give up.. I guess ..sure wanted some!! And the garlic In salt water..?on 3, days..turned greenish blue and looked real slimy on it too!! Threw out both those jars (1pint) each..help me fix problem please..🤷♀️🤷♀️🤗🤗🤗😘
Wait...Mary. When I scrape carrots and peel potatoes or apples, I should save the peelings? I always pitch that stuff. And do fermented carrots taste like pickles?
This and That with Denise Jordan - Hi Denise!! Oh yes, always save your scraps and then use them when you make broth, stock, or bone broth. As to fermented carrots… They’re nice and crisp and they have a bit of tangy flavor to them. Fermented vegetables are different than store-bought pickled vegetables but equally delicious and very good for you. They are probiotic rich and great for a good gut health. Love, Mary❤️😘❤️
I got to thinking about your question. It came to me that you actually could use your left over pickle juice and put some carrot sticks into it and keep it in the fridge and see what happens. I pickle eggs this way. Just boil eggs, cool them, take the shells off and put them in the pickle juice, and put them in the fridge and in about 4 to 6 days, they are pickled eggs. So that might be a different kind of taste and pickling of carrots, celery, cauliflower, asparagras? I'm going to see how it does!
Is the temperature in the kitchen an issue? In your fermenting video about cranberries, you said that the jar had to sit in a temperature of 68 to 72 degrees.
Yes, temperature is an issue when fermenting. Vegetable and fruit ferments like to ferment around 68F to 72F. They can still ferment at 65F but it will take a little longer. They can also survive at 75F but the fermentation process will go faster and you need to really watch it because the bad bacteria can sometimes take a foothold before the good bacteria and then you might see mold, etc. Love, Mary
Hi Mary Lou, Yes - that is correct...2 Tbsp of the coarse salt or 1 Tbsp of the fine ground salt. Keep in mind - when you first taste the carrots, they may seem salty but once your refrigerate them and the fermentation has a chance to mellow and become more tangy and the carrots absorb more of the salty liquid, everything should taste great! Keep me posted. Love, Mary
Hi, Mary! I love my carrot sticks! But after a few weeks in the 'frig they have developed a white "mold" on top. I am wondering if I should discard them. How should I prevent this in the futre?
Thank you so much for keeping me posted! Hmmm...I am wondering if that is "Kahm Yeast". Search it on the web and look at the pictures. It would be unusual for a ferment to develop mold in the fridge (although not impossible - just rare.) I am thinking it is Kahm which is not a problem. Also, how do they smell? Do they have an "off" smell? If they smell OK and you look at a picture of Kahm Yeast and that is what it looks like is on top of the carrots, they are fine. I am SO happy to hear that you have been enjoying the carrots. Love, Mary
Yes! That is what it was. A few days ago, they still smelled wonderful. I rinsed one off and it tasted good. So I mixed up a stronger salt brine and added it to the jar, thinking that it couldn't hurt. That has eliminated the problem. I remember that this happened to a jar of purchased green olives once and I threw them away. Now I know that I didn't have to discard them. Live and Learn. Thank you for your help and wonderful videos.
I followed your instructions in this video. After 6 days I checked on my 3 jars and have discovered weird white foam growing on the sides of my jars and floating on the top of the water. Everything was emerged under the liquid with the glass weights. I also used the silicone pickle pipes. I don’t know if it’s safe to eat the veggies. Help!
Hi Linda, don’t worry. It sounds like Kahm yeast. Look up a picture on the Internet. It can be bothersome but it’s not harmful. You can scoop out what you can and continue on with the process. But given that you’ve been fermenting your carrots for six days they’re probably ready to be refrigerated. Especially given that we are in the summer months right now. If what you’re seeing is fuzzy, that’s mold. And that’s not a good thing. You would need to discard the carrots - IMHO. Some folks think that you can remove the mold and that the acidic environment of the brine will eventually make an inhospitable environment for mold, but I’m just not comfortable with that. Hopefully it’s just Kahm yeast. Love, Mary❤️🤗❤️
Bay leaves are way cheaper at an Indian/Pakistani/middle-eastern food mart. you can get an entire bag- like 50 or more for the same price as a small jar at the traditional grocery store. along with all other spices.
I was just thinking that jelly jar is easier to take out than taking out that glass weight. While trying to make these carrots now I'm sorry that I don't have these jelly jars, not the glass weights. Well anyway..., thanks for your recipes.
As I watch different videos, people have a different opinion on the salt. YOu said if it is fine grade to use 1 tb spoon, what will happen if one uses 2 tb spoons of the fine grade?
Mary..made this 3 different times. In salt purified water..I did not have any pickle pipe then(just got some Mother’s Day) when I took the crossed bigger carrots off after burping for 12 days..brine was covering all..when I took the 3 big carrots off top ..they was slime dripping off the carrots.. ( no fungus on top)why on 3 times ..slime was always dripping off them..threw them away ..now today ..will. Be throwing these carrots chunks away too ..any reason why..was using purified water too🤦♀️🤦♀️🤷♀️🤷♀️
The issue that I have with all of these that end with "ferment until you get the taste that you want" is if I have never eaten that fermented vegetable I don't know what it is suppose to taste like?????????
Is there any reason you cannot ferment carrots in a larger jar, like a half gallon jar? Every RUclips video on the process uses quart jars. Thanks for your referral to the young homesteading woman. S.
Jennifer Fischer - Hi Jennifer, You are so right about the carrots! The only reason I peel them is for cosmetic reasons. They look more like “store bought”...and so they are “familiar” to my family! LOL! Love, Mary❤️😘❤️
I guess it's not as easy as it looks. Unfortunately I did 5 ferments at the same time and they all were unbearably salty and unedible😭 I try to follow and the instructions to AT and I don't know where I went wrong. I didn't get any mold or algae or anything they were just horribly tasting And salty. Can it be that my equipment is not good? Immediately I sent for Amazon to send me all the equipment necessary....😭
Hi Sweet Friends, Today I am making Fermented Carrot Sticks - and instead of using a tea bag for tannins to keep the carrots crunchy, I am going to experiment and try bay leaves. I am excited to find out if if it imparts any flavor while also keeping the carrots crunchy. I'll be sure to share an update too! 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
I used bay leaves in my dill pickles and my pickles were so good!! I got to have a 5 gallon brine and pickles for about a week. Then, I gave a few to my neighbor, the Mouth! It only took 2 days before my neighbors had to have a taste and proof! They were gone. :-(
Wow! Thanks so much for sharing this!! 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.
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.
Hi Mary, I actually was already fermenting carrots with a bay leaf (my first ferment!) when I saw this video. Wanted to let you know that they came out crunchy even with just one bay leaf. I did use more salt though- 1/2 TBS for a 1 quart jar. The carrots were not salty. Keep making your videos. They are wonderful and I enjoy learning from you. Thanks and God bless.
Hi Alexandria, Wow!! Thank you SO much for sharing that great info. I am so happy to know that 1 bay leaf works!! That's a great savings!! So glad you are here and shared that!! And thank you SO much for the kind words. Glad you enjoy my videos!! Love, Mary
Mary’s the best!
I have grapevines in my yard and also have Bailey plants in my garden
I just finished my first batch of fermented carrot sticks.. I followed your instructions exactly and they came out beautifully. I love them so much. Thank you.
I have a wild grapevine growing in my yard. I'm so happy to have found a use for the small ones leaves! (They don't get big enough to make stuffed grapeleaves because the bugs start to eat them once they mature.) Thank you for another wonderful video, Mary!
Wonderful!! And than you 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.
Hello, Mary, This is my first adventure with fermenting I have tried a few of your videos and made, ginger bug, sauerkraut, apple cider vinegar, and now fermented carrots, hey never to old to start 60yrs male . Thank you
I just got McCormic's pickling spice, ground it fine, boiled it in water, and used that from then on for fermenting. I did this because fermenting for short times does not allow the pickling spice to soften and diffuse among the vegetables. I think bay leaves are in the spice. I will also be starting a bay tree in the yard to grow my own leaves in the future. It is a slow growing tree, and nice shade tree as well. Once grown, I can share leaves among friends.
Great video I substituted weights and picked up some pretty good rocks from our beach near us pooped them in the dishwasher wrapped them up in Saran Wrap and use them as weights
Another recipe I must try! I love bay leaves, and use them in stews and soups. I didn't know they could be used to keep vegetables crisp during fermentation. I learned something new, again. Thanks, Mary!
Hi Michaela, So glad you liked this. The carrots were really delicious!! I think you will enjoy them!! Love, Mary
Like you I also love bay leaves, about 6 years ago I bought a bay leaf tree however I did not plant it out in the yard instead I used a large pot. Every Three years I change the potting mix and I keep the tree at about 4ft high so I always have bay leaves on hand. I made bone broth two days ago and I put 3 bay leaves in one onion and 2 carrots and 3 celery sticks roughly chopped. It was delicious. I was so happy that you shared that bit of information about the tannin's cause I love crispy vegetable. Love your videos you are really sweet. You have inspired me and today I made Korean Kimchi omg it was so beautiful and tasted great....I kept some out for dinner and the rest were put into jars to ferment for two days on the counter top and then they will get moved into the fridge. I made the Jardiniere following you advice to three Jars they look gorgeous tomorrow I want to make these carrots that you have shared with us. I couldn't find a Sauerkraut recipe perhaps I over looked it....will look again cause I have never had much luck with Sauerkraut, and if you have made it then I will follow your advice and have another go. Cheers
Hi Emanuela, Thank you so much for visiting and sharing such wonderful information! Since you enjoy traditional cooking, be sure to check out my playlist 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. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
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 Foods.
Just made a batch! I used some of the liquid from fermented pickles. Can’t wait to taste them!
I just did my carrots today ... with Bay leaves, garlic, onion, fresh dill and pickling spice. I can hardly wait. They are going to burst with flavour! 😋
Blessings! How did they come out?
@@angeldominguez5952 They were a delight! I think there are a couple left in the jar... lol. Now I'm making my 3rd and 4th batch of saurkraute of the season. I boil a little bit of pickling spice in a pot in cheesecloth and add it to my saurkraute brine for added flavour. Add a little white onion in the saurkraute too. It's way better than plain cabbage and salt.
Wow that sounds so good! Thank you for the tip. Did you use fresh Bay leaves or dried ones?
I love how detailed this is, since I have never made fermented vegetables before. Thanks, Mary!
Wonderful!! If you enjoy learning about 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.
ditto
Hi.... Today made a batch of these and it turned out well. It was ready within 4 days here in tropical region. It was crunchy and tangy. But it was also bit too salty as well so I had to wash the brine water off.
I made it with dried bay leaf. And loved the flavour of both the bay leaf and carrots. 😊
Thank you so much for all the tips you give us... You are an amazing woman.
Hi Mary, I use an oak leaf or two to cover the top of my veggies during the ferment. Lots of tannin and free in my back yard! Nice crispy lacto fermented pickles and no taste change.
I tried this and they're wonderful, the carrot juice is so fizzy and eating the carrots gives you a fizzzy tarty mouth experience. i would even buy the fizzy carrot juice it made by itself as a drink.
Great video Sweet Mary. Now I'm going to do carrots and then ACV. Your videos are so uplifting and inspiring. Cheers!
Inside Kate's Kitchen - Hi Kate, Thanks so much for visiting! And for the kind words!! So glad you like me videos!! Love, Mary❤️😘❤️
Mary's Nest. You seem to be so organized! I would like to know, can u explain pls the taste of these fermented carrots? Tysm
@@udhe4421 - Hi Tysm, Thank you so much! The carrots are crisp with a bit of a tangy taste. They are very good! :-) BTW - Do you enjoy making 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.
@@udhe4421 I have never made these carrots, and was telling Mary that I will be following her recipe to try them. Mary, of Mary's Next, is the creator of this video and she may be able to tell you about the flavor. I'm sorry I an not of help here. Cheers!
Another yummy carrot recipe. Coked carrots are one of my oldest son's favorite veggies, next to rice of course.
God bless,
Rob
Hi Rob, So glad you liked this video! They're great for the lunchbox!! God bless, Mary
Wow! Never thought to ferment carrots but it makes so much sense! Thanks so much for sharing and have a wonderful day Mary :-) ~Kathie
Hi Kathie, So glad you liked this idea!! Love, Mary
I am not a carrot fan but oh do I like fermented carrots!! Don’t like them raw, cooked or steamed! What is a way to prevent the yeast that forms at the top after refrigerating the finished product? Also is it necessary to peel the carrots? I just harvested a hand full of homegrown carrots that we grew for the first time. They are organically grown so I can’t wait to taste them fermented!! I put two fermented garlic cloves and the bay leaves which do not leave the flavor in the carrots. Thank you so much for your sweet video and willingness to share with us!
Very helpful. Thanks for the video.
Hi Mary. Love your information filled videos. You inspire me! Thank you so much! I have a question: can dill weed be used in the fermented carrots? I love dill weed on roasted carrots.
Thank you 🥰 great explanation and wonderful personality. Subscribed
Glad to hear about the bay leaves I have a large bay tree and have so many I throw them to the sheep when I am pruning the tree will definitely be trying that
Also have 2 grapevines full of leaves at present so a wealth of choices LOL
Hello Mary: I love your recipes and I particularly appreciate how comprehensive your instructions are. Just a quick question. I made these fermented carrot sticks for the first time. They actually turned out beautifully as far as crunch and flavour goes and not too salty at first. Why though, after sitting in the fridge for a couple of days did they taste extremely salty? Any tips on how to correct this? Thanks
Great and very informative video, as always. I really enjoy watching you and listen to all the good and practical advice you share! Keep them videos coming!
Hi Sylwia, Thank you so much for continuing to visit with me!! I so enjoy reading your comments. You are always so complimentary!! You are a real doll!! Love, Mary
Grape leaves are another good source for tannins for crispiness if you have them in your yard 😀
the video was very inclusive but i do have one question for you. when you move the carrots to the fridge, do you leave them in the fermenting liquid or do you store them in water?
If you have a Mexican market/grocery, they should have dried and fresh bay leaves. At my Mexican grocery store, I’m able to buy a large bundle of fresh bay leaves for $1 and they’re fantastic.
I am going to try the carrots tomorrow I just did the cucumbers , I curious to taste it . I have a bay leaf plant in my living room window, 4 years old I use the it in the jar. Tried the tea bag as well. I like to learn new recipes to make me healthier. Thanks
Hi Teresa, Sounds great! Remember when you taste the cucumbers, they may be salty but once you refrigerate them, they will absorb more of the salty brine and the fermentation will continue - but slowly - to cause the brine to become more tangy. Love, Mary
Oh Mary i agree , whey imparts a milky effect on vegetables.
Great Simple video Mary. I plan on using wide mouth Pint jars to try this recipe & use Pickling salt. How much of the Pickling salt would you recommend PER/Pint? Also going to try one jar with fresh Bay leaf & the other with a Green Tea bag. Thank You
Just recently found you and I LOVE your videos. I do have a question here. We grow grapes and wonder how much I should add to our fermented carrots.
Thank you for sharing Mary. Do you have a written recipe ?
I am loving your videos. Very informative! I have been making great kombucha thanks to you and all your knowledge! Thanks for making such great videos.
Thank you
concerning ferment weights, I use clear glass tea light candle holders from IKEA. 0.80 / piece (in EU)
Hi Rebecca, Great tip! Thanks! Love, Mary
Bay leaves are good to add when making pickled beets.
Daniel doesn't like carrots but I'll definitely try them.
Hi Jean, These are really delicious. I think you'll enjoy them!! Love, Mary
Great video! May I add the inner shell of walnuts to the list of tannin rich foods! It's great to make a tea of and drink on an empty stomach in the morrning. It helps dilate the vessels in the chest area and is especially good for female smokers. It give instant relief to chest pains (which should be seen a doctor about!!) related to smoking. Any way. Will get fermenting today! Love your style. So welcoming! Much love and god bless!
WOW!! Thank you SO much for sharing this great info!! So glad you’re here!! If you enjoy making traditional foods, I hope you’ll consider subscribing here if you haven’t already done so. It’s such a joy building this traditional foods community and would love to have you join us on this Traditional Foods Journey! ➡️ SUBSCRIBE: ruclips.net/user/marysnest
Also, be sure to check out the home page of my channel - I have some CURATED PLAYLISTS there that you might find helpful: ruclips.net/user/marysnest
And here is the link to my most RECENT UPLOADS: ruclips.net/user/MarysNestvideos?view=0&sort=dd&shelf_id=2
Please let me know if you have any questions! Love, Mary
@@MarysNest Thank you Mary! I just subscribed :)
Hi Mary, I have tea trees (camelia sinensis) and grapes in my back yard. Can I use fresh leaf from there for the tannins? Incidentally, you can buy Sweeler brand bay leaves on Amazon in bulk, which are much more economical.
Laurus nobilis, Lauraceae (Bay leaf) are easy to grow. In Greece, they are every where. Give it a try. BTW, they love dapple sun. :)
Hi Rebecca, Great tip! Love, Mary
How long will the fermented store for?
Hi Mary, Lovely class!
I was wondering how long can you use or reuse your ferment liquid to cut down on salt? Or does it have a have a ratio salinity of 2 tablespoons per quart?
When using bay leaves to crisp, do you have to use fresh bay leaves or are the tannins in dried bay leaves as well?
I was wondering the same.
After you start eating them, how long they will last in the fridge?
We put bay leaf in eggplants too
Thank you for this video and responding so quickly. Going to try it today
Hello Mary.. jus wondering why only 3 days.. can I go for 7 days?
Can you save the brine in the fridge before you start your next ferment, if you are not going to use it immediately? If so, how long can it be kept? Would a better option be to freeze the brine?
Hi Mary, Can I use dry bay leaf?
Yes, absolutely
Dear Mary, thanks for your perfect demonstration and detailed teaching in process. I have a question: why do you use the teebag ?. And why didn't you actually put teetag in the end?
I am sorry. ENGLISH is my second language. Sometimes I missed the keywords that you said.
She uses the tea bag to keep the carrots crisp. In this video she decided to try using bay leaves to keep them crisp instead of the tea bag. Both work so you can use whichever you have on hand.
I’ve enjoyed your video! It was especially helpful to know that I can use the 4 oz jelly jar as a weight. The tip on adding salt first was such a good time saver, too. Do you buy bay leaves from a bulk source?
Also, I’m especially wondering how long these can last in a refrigerator and if they can store in a cool basement? I love that you include details other videos don’t include.
Can I rinse off the salt from the carrots. I have HBP. Thanks for the video's. God bless.
Hi Mary! Thank you for the info to make fermented carrots. I'd never had them before. Glad I tried them and I find that I like them! Question about the bay leaves. I used two bay leaves in my quart jar and apparently they worked perfectly. You've mentioned using a quarter cup of the brine in the next fermentation project. Now, can I use the bay leaves again? Thank you in advance for your guidance.
I would say no. They’re not reusable.
Hi Mary...what about river rock for weights?
That is such a great idea!! Now that's a real pioneer way!! Just make sure it's scrubbed clean and dry. Love, Mary
@@MarysNest thank u Mary. I boiled them🙂
@@truthwhatistruth777 - Perfect! I really love this idea!! Love, Mary
Hi Mary. I tried to order the pickle pipes that you listed but the link didn’t work. Would you please add the link for the ones you use. I’m anxious to try these carrots. You make everything look so easy. Thanks for another wonderful video.
Hi Linda, so sorry about that. I think the pickle pipes have become very popular and tend to sell out quickly. Rather than putting a link here that may eventually not work, what I would recommend is to search for “Mason Tops” brand. Chances are, those are in stock. And be sure to visit my website first, MarysNest DOT com ...And go to my “shopping guide”. I have a discount code there you can use for your Mason Tops pickle pipes purchase. So happy to hear you are enjoying the videos and finding them helpful. 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.
hi after opening does it have to be in the refrigerator ?
Would love to see a video on homemade pickles...
Hi Dollie, Wonderful!! It is on my list once the pickling cucumbers show up at the farmer's market!! Are you making other traditional foods? Have you had a chance to catch my playlist 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.
You could plant your own bay leaf shrub (laurus nobilis). They are a nice evergreen plant.
Hi Mary! I love your videos. Just curious about why it only takes 2-7 days for carrot fermentation but 2-4 weeks for sauerkraut? Btw I love the sauerkraut that I made using your recipe/process!
It can vary from environment to environment.
Do you use fresh bay leaves, or dried bay leaves?
When you say your done with fermenting the carrots then what ? .. do you pour the salt brine off if you want to can them ? Or can’t you can fermented items ? Do you only make small batches, that you can keep in your frig. That your family can eat within weeks. I still do not know what you do when the carrots are fermented to your liking ? What do you do with them then, from them fermenting more ? This is my first time trying fermenting . . I love your videos, and have passes them on to all my friends that can . Sandy D
I love your videos!!! 🤩I wonder how many days I have to keep the tea bags inside the jar :0
Great question. I leave the teabag in the whole time until the carrots are finished. Hope this helps. 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.
Can you use distilled water?
How long do they store in the refrigerator after they are done?
Hey Mary, I enjoyed your video. I've been making pickles (as in garlic dill cucumbers in salt brine) but I've never opened them or "burped" the jars mid fermentation. We do leave them upside down for first 24 hours, then turn over and leave in cool dark basement for a good few weeks. So I'm just wondering why would we need to open them to release carbon dioxide? Is it for health or taste/texture?
Great question! I do it just to keep the jar from building up to much pressure and potentially cracking. Love, Mary
Mary, can I use course ground Himalayan pink salt to ferment my vegetables. I know it contains minerals and am not sure it will interfere with the process.
Is it healthy to drink some of the fermentation liquid?
Also after fermentation processes can I add just a little apple cider vinegar for extra and if I do will it mess up the benefits of the fermented liquid or will it be fine?
Can I do it with carrots that aren't peeled? I would like the extra vitamins from the skins.
How long do these last in the fridge?
Mary darling.. I have tried making these 3 times now..with salt , water, dill weed snd bay leaf..after 2days I opened them , pulled one out..was so slimy Running off the carrot sticks ..that I pored them all out. !! What a waste of the organic carrots .. looked so pretty in jar too!! What did I do wrong..had the white plastic lid on….was so slimy it kinda scared me!! 3 times !! I give up.. I guess ..sure wanted some!! And the garlic In salt water..?on 3, days..turned greenish blue and looked real slimy on it too!! Threw out both those jars (1pint) each..help me fix problem please..🤷♀️🤷♀️🤗🤗🤗😘
Wait...Mary. When I scrape carrots and peel potatoes or apples, I should save the peelings? I always pitch that stuff. And do fermented carrots taste like pickles?
This and That with Denise Jordan - Hi Denise!! Oh yes, always save your scraps and then use them when you make broth, stock, or bone broth. As to fermented carrots… They’re nice and crisp and they have a bit of tangy flavor to them. Fermented vegetables are different than store-bought pickled vegetables but equally delicious and very good for you. They are probiotic rich and great for a good gut health. Love, Mary❤️😘❤️
I got to thinking about your question. It came to me that you actually could use your left over pickle juice and put some carrot sticks into it and keep it in the fridge and see what happens.
I pickle eggs this way. Just boil eggs, cool them, take the shells off and put them in the pickle juice, and put them in the fridge and in about 4 to 6 days, they are pickled eggs.
So that might be a different kind of taste and pickling of carrots, celery, cauliflower, asparagras? I'm going to see how it does!
Is the temperature in the kitchen an issue? In your fermenting video about cranberries, you said that the jar had to sit in a temperature of 68 to 72 degrees.
Yes, temperature is an issue when fermenting. Vegetable and fruit ferments like to ferment around 68F to 72F. They can still ferment at 65F but it will take a little longer. They can also survive at 75F but the fermentation process will go faster and you need to really watch it because the bad bacteria can sometimes take a foothold before the good bacteria and then you might see mold, etc. Love, Mary
Can we use dry bay leaf
Definitely.❤️🤗❤️
Good Morning sweat lady, do I assume most quart fermenting jar takes 2 Tbsp.?
Hi Mary Lou, Yes - that is correct...2 Tbsp of the coarse salt or 1 Tbsp of the fine ground salt. Keep in mind - when you first taste the carrots, they may seem salty but once your refrigerate them and the fermentation has a chance to mellow and become more tangy and the carrots absorb more of the salty liquid, everything should taste great! Keep me posted. Love, Mary
Merci et bénédictions+++!!!
Hi, Mary! I love my carrot sticks! But after a few weeks in the 'frig they have developed a white "mold" on top. I am wondering if I should discard them. How should I prevent this in the futre?
Thank you so much for keeping me posted! Hmmm...I am wondering if that is "Kahm Yeast". Search it on the web and look at the pictures. It would be unusual for a ferment to develop mold in the fridge (although not impossible - just rare.) I am thinking it is Kahm which is not a problem. Also, how do they smell? Do they have an "off" smell? If they smell OK and you look at a picture of Kahm Yeast and that is what it looks like is on top of the carrots, they are fine. I am SO happy to hear that you have been enjoying the carrots. Love, Mary
Yes! That is what it was. A few days ago, they still smelled wonderful. I rinsed one off and it tasted good. So I mixed up a stronger salt brine and added it to the jar, thinking that it couldn't hurt. That has eliminated the problem. I remember that this happened to a jar of purchased green olives once and I threw them away. Now I know that I didn't have to discard them. Live and Learn. Thank you for your help and wonderful videos.
By the way. They are almost all gone so I started a new batch this morning.
So glad they were great! And wonderful to hear you are making a new batch. Love, Mary
I followed your instructions in this video. After 6 days I checked on my 3 jars and have discovered weird white foam growing on the sides of my jars and floating on the top of the water. Everything was emerged under the liquid with the glass weights. I also used the silicone pickle pipes. I don’t know if it’s safe to eat the veggies. Help!
Hi Linda, don’t worry. It sounds like Kahm yeast. Look up a picture on the Internet. It can be bothersome but it’s not harmful. You can scoop out what you can and continue on with the process. But given that you’ve been fermenting your carrots for six days they’re probably ready to be refrigerated. Especially given that we are in the summer months right now. If what you’re seeing is fuzzy, that’s mold. And that’s not a good thing. You would need to discard the carrots - IMHO. Some folks think that you can remove the mold and that the acidic environment of the brine will eventually make an inhospitable environment for mold, but I’m just not comfortable with that. Hopefully it’s just Kahm yeast. Love, Mary❤️🤗❤️
Can we use the brine??
Can you use pickling salt?
Can I use dried bay leaves?
Definitely. :-)
Can you start off with some apple cider vinegar or lemon juice instead of salt to keep the bacteria levels down?
How much Redmonds real salt would I use? 2 Tablespoons??
Bay leaves are way cheaper at an Indian/Pakistani/middle-eastern food mart. you can get an entire bag- like 50 or more for the same price as a small jar at the traditional grocery store. along with all other spices.
Do the bay leaves need to be fresh?
Hi Frances, No - dried bay leaves work great! Love, Mary
I was just thinking that jelly jar is easier to take out than taking out that glass weight. While trying to make these carrots now I'm sorry that I don't have these jelly jars, not the glass weights.
Well anyway..., thanks for your recipes.
I think I followed you recipe but now the carrot liquid is cloudy What did I do about this problem or is it a problem?
I have to print the recipes in large print Mary. I cant find the Print option in this video. Where is it?
As I watch different videos, people have a different opinion on the salt. YOu said if it is fine grade to use 1 tb spoon, what will happen if one uses 2 tb spoons of the fine grade?
Mary..made this 3 different times. In salt purified water..I did not have any pickle pipe then(just got some Mother’s Day) when I took the crossed bigger carrots off after burping for 12 days..brine was covering all..when I took the 3 big carrots off top ..they was slime dripping off the carrots.. ( no fungus on top)why on 3 times ..slime was always dripping off them..threw them away ..now today ..will. Be throwing these carrots chunks away too ..any reason why..was using purified water too🤦♀️🤦♀️🤷♀️🤷♀️
Yum!
Hi Joy, Hope you like them! Love, Mary
The issue that I have with all of these that end with "ferment until you get the taste that you want" is if I have never eaten that fermented vegetable I don't know what it is suppose to taste like?????????
Letting off gas from the fermenting jar... No problem...However, Nothing is scarier than popping open that biscuit tube!
Is there any reason you cannot ferment carrots in a larger jar, like a half gallon jar? Every RUclips video on the process uses quart jars. Thanks for your referral to the young homesteading woman. S.
Can we keep them outside once they r fermented? Should we refrigerate for shelf life?
Once you like the taste the best is to store then in the fridge very tight to avoid evaporation. Unless you like making carrot vinegar in the open.
What happened if the carrots get slippery
I prefer to not peel my carrots, because of the amount of vitamins in the skins. Do you peel your carrots because of possible soil contamination?
Jennifer Fischer - Hi Jennifer, You are so right about the carrots! The only reason I peel them is for cosmetic reasons. They look more like “store bought”...and so they are “familiar” to my family! LOL! Love, Mary❤️😘❤️
I guess it's not as easy as it looks. Unfortunately I did 5 ferments at the same time and they all were unbearably salty and unedible😭 I try to follow and the instructions to AT and I don't know where I went wrong. I didn't get any mold or algae or anything they were just horribly tasting And salty. Can it be that my equipment is not good? Immediately I sent for Amazon to send me all the equipment necessary....😭
Could I use my ps4 as a cutting board?
Not sure what you mean...but I generally recommend wooden cutting boards. All the best, Mary
spllitz. What does PS4 mean???
@@udhe4421 I was wondering the same thing. But I think it was a joke.
@@MarysNest Play Station 4 I think :)