Her baby looks so peaceful and in a state of bliss by sleeping next to her/his loving mother and not ever waking up while she talks. I love the way she explains everything and even says we really don't need all the bells and whistles in successful fermentations.
Many years ago (30), my mother & I made sauerkraut.. Recipe said to shred cabbage, add to qt jars & 1 tsp salt on top & add very warm water, put lids on loosely & let sit for 90 days. We had put newspaper down on top of my mothers island & she called me in the morning & said we have a mess....the liquid had soaked the papers & was running on the floor. Atfer the 90 days we started using it & I'll say it was the best sauerkraut I've ever had. We made about 30 jars of it so it was a big mess....lol Mary
I just made what we call mix pickles .. green beans, cabbage & corn .. add salt & hot water (not boiling) but hot .. I didn't have anything to weight my vegetables down .. I noticed that some has risen to the top .. I ask a friend of mine (who has been making these for years) if that was normal, she said yes .. I am so PRAYING that they turn out delicious & we don't get food poison ... I have been buying these mix pickles from the produce store (a local lady makes them & sells them to the produce people) they are quite pricey @ $8.99 quart .. but oh my word .. they are worth every red penny ... Thanks for sharing your story ...oh, we grew up eating these .. I sure do miss them good ole days ...
Very helpful. I'm 68 years old and thanks to you making this sound like something I can do, I'm going to try it. And what a warm looking bundle you are wearing :) I just love that you younger people are going back to the old ways and improving on them. Just beautiful. God bless you.
If you watch with subtitles you are no longer Farmhouse on Boone... you become Parmesan Moon. I don't know why that makes me giggle so. Thanks for another great video
I made red cabbage sauerkraut last month and added red beets. It didn’t make its own brine like the green cabbage does, but just make your own and add. Adding fresh cloves of garlic made it insanely addictive. Sooo good!
There are weight charts available online (somewhere) for how much salt to add per pound of cabbage, etc, for anyone who has a kitchen scale and like precise measurements. 😁 If memory serves me correctly, I believe it is a 3% salt solution for most veggies. For example, if you are fermenting 2-lbs of cabbage, you would calculate the amount of salt needed for a 3% "solution" like this: first, convert the 2-lbs to either ounces or grams. So 32 ounces equals 2-lbs. Then, 32oz × .03 = .96oz of salt needed to sprinkle over your 2-lbs of shredded cabbage, which I would just round up to 1oz. Hope that makes sense! If you are a fan of crunching numbers and/or don't trust yourself with adding the correct amount, this is the method for you. 😊 But do look online for a weight chart before starting! Lisa, you have motivated me to go ferment some veggies! Several years ago, I fermented green peppers, cauliflower, and carrots and my little ones absolutely loved them. Dilly beans are AMAZING. And so is a fermented cranberry relish. You have inspired me to ferment some jalapenos and salsa - yum!
Great instruction, thanks. I am so glad I learned to cook and that I don’t have to depend on someone else. I especially love that little baby you have attached to you. Close to the food source and close to the beating heart.
Wow! You’re absolutely incredible! My Mother canned when I was a lil’ girl. There were 11 children in my family. She did come from a farm in Colorado then moved to San Francisco, Ca. So, my Mom was just incredible and I was made her clothes plus I always made sure we had nutritious fresh fruits and vegetables. Because she did come from the farm she had so many resources she brought that knowledge with her to be so resourceful! You’re a wonderful role model to some of the young people. God bless you and keep up the good work!🤗💪👏🏆🙏
Hey, in my country making pikles is something very very common, so here as a weight to keep your vegetable down we use fine branches of sour cherry in an x. Our most popular ones are small cucumbers named cornishon around here, or just any, add mustard seeds to The jar, 1 bay leaf, pepper seeds, garlic, dried dill flowers. U pour the salted water just The same and make sure everything is under water. Another great one is to combine cauliflower with slices of carrots.. and here often homemaker ladies make them look really pretty, which is not hard and quite fun to do with a bit older kids. Pickled cabbage is something that here is usually made whole in big plastic barrels that can Take 10 cabbages. But that makes it more difficult to handle. One of The reasons is that we use the cabbage leaves to make "sarma" which is a mixture of pork meat, Rice and condiments rolled in the pikled cabbage leaves. Enjoy making pickles everyone! 🥰
Bought some cabbages today so Im going to give this a try. My great aunt used to ferment cabbage in huge crocks. Such a fun thing to think about my relatives and this is how they survived.
I’ve watched a few videos on fermentation over the years. (Was overwhelmed at one point and dropped it) … but yours is by far the most comprehensive and simplistic video at the same time. Thanks for sharing.
I wish I would have discovered your channel before. What a wonderful, wonderful channel!! I consume a lot of RUclips and it is so refreshing and nice to see a family that still values that...family!! Traditions, learn skills, etc. It reminds me so much of my childhood and I'm not thaaat old, I'm only 43 but you don't see that anymore. Can't wait to binge this weekend watching your videos!! Honestly, I just click so I could see the baby!! cuteness
Lisa, I made the fermented salsa and it was amazing! My husband and I devoured it, my kids don't like tomatoes so they are missing out!! I now have 3 jars of salsa fermenting and I'm going to do carrots next. Thank you so much =)
I can't wait to start fermening my veggies ♥ This looks so cool! For now I'm super thankful for your sourdough tutorials. It feels really good to be able to do my own bread right now. I also started a cooking channel (soper tiny with super simple recipes) but you definitly gave me a lot of inspiration! Greetings from Germany ♥
I loved this video so much! We are starting a big garden this year so learning ways to preserve all that food is so exciting! Love all your stuff Lisa, you’ve been such a big inspiration for me ❤️
This is a great time for a playlist like this! Tips are great for now but also for everyday especially after growing season! Which I’m so excited and ready for that hope of spring !
This is wonderful, thank you. I hope we can still buy tomato plants etc from the stores this summer. I plant most things from seeds in my garden, but I still buy herbs and tomatoes from the garden stores here.
Thank you so much for making fermentation sound so simple and accessible! I dare now to make another attempt. A question though: Will the cabbage leaves not develop mold, since they stick out?
I started making sauerkraut thanks to you. We love it! You have made me want to be a homesteader so bad. Right now we still live in an apartment, but your ideas on living frugally have helped us eat whole and healthy so much! Thank you. 😍
@A D we don't eat it with every meal. I have a small kitchen and no room in my fridge lol. Id like to get to that point. My youngest aren't huge fans of it but I like pickles so I'm hoping to be successful next time so they can get some fermented veggies. Im also intrigued by carrots ❤
I experimented with store bought onions, peppers, and red cabbage. All three came out awesome. Waiting for my radishes and bok choy to grow a bit more before I harvest and try that. Good stuff. Thank you.
Oh my gosh Lisa, I'm so doing this.im having a ton of gi problems, this will surely help me. Thank you sweetie for sharing this knowledge with us. It looks like fun. I have a bleeding problem in my colon and stomach. I am frequently needing blood and hospital stays. I'm hoping eating this way will help my situation. Being anemic all the time is hell. Love all you do, thank you so much ❣️❣️
Thank you for this video and for showing people how simple and fun it is to ferment veggies. My husband and I love fermenting! It's so fun to experiment with different flavors- and chopping a lot of vegetables sure is therapeutic. My husband likes following recipes and measuring, but I'm like you in that I tend to feel and taste it out. Never had a bad batch yet!
You've inspired me to star fermenting veggies too. And I 've been wanting to bake my own bread for awhile now. I enjoy your videos and the way you explain everything. You are a blessing!
Saving this because I'm making my Hubby take to different produce stands around here and I want to freeze produce and can what I normally buy in a store
I have some ginger carrots fermenting on the counter. I used 2 Tbsp of real sea salt for the quart of water (non chlorinated.) I cut the carrots into sticks and shaved some fresh ginger in. They have been fermenting on the kitchen counter for 2.5 days. So far there is absolutely no foam or bubbling whatsoever. I tasted a carrot today, it was tender and pleasant to eat however it didn't have the fermented flavor. I know it could take days longer, but I'm afraid that by day 10 they'll be way to soft as they are very tender right now. Our house stays about 73F. I have been fermenting sauerkraut and cucumbers (pickles) for the last couple years, and they always turn out perfect. However, this summer I fermented cucumbers in one jar and tried to ferment green beans in another jar. Both on the same day. The cucumbers did it right, but the green beans never bubbled. They tasted fine but no bubbles, no foam, no fermented taste. They were left out for 10 days and still nothing. The cucumbers and green beans were home grown organic. The carrots are store bought, but uncleaned. I didn't know if tougher veggies fermented differently or not in regards to the amount of bubbles and foam that happens. Thanks in advance for any advice.
I’m hoping to add fermenting to my beginner homestead set of skills this year! Thanks for making this video and giving us all some encouragement to start! ☺️
I live in a tiny 2 bed apt so we cant have chickens :( BUT we can have a starter and a a mill at one point. These are great skills to have and I feel every one should learn.
I've been wanting to start, I got pickle pipes but don't have weights or wide mouth mason jars so I thought I needed to wait until I could go buy jars, but after seeing this video I know I have at least what I need to try fermenting the head of cauliflower sitting in my crisper!
I just found your channel! So excited to learn from you! I am new to fermenting. I have a few questions. 1. I have never had fermented foods that I know of. I might have had fermented garlic. What is the mildest food to start with to get used to the flavor? 2. I love pickled foods, does fermented food taste similar? 3. Do you put a regular lid on it when it's finished fermenting and put in the refrigerator? I live in South Louisiana and we do not have cellars. 4. Why do you have to pack the food so tight Thanks again! May Jesus continue to bless you and your family.
I can answer a couple of your questions. Since the brine doesn't contain vinegar like the pickles you buy in the store it will have a milder flavor. I actually like fermented pickles better than the store bought. Fermented sauerkraut is really good too and not too strong of a flavor. You have to pack it in tight so the veggies stay below the liquid and everything will ferment. Hope that helps. 😊
@@pisicacutecat4869 thanks for answering me! I just got my fermenting lids and weights in. Excited to try! Thanks again for answering. I think I will like. I like to drink pickle and olive juice! 😂 May Jesus continue to bless you and your family
Have you ever fermented string beans? If so, how did they come out. I'm looking to make a quick dilly bean by fermenting them. Thank you for your time in teaching us.
All your content is so awesome. Just watched your video on sauerkraut Saturday morning and I currently have a jar of it fermenting on my counter. My mom and I are so excited to try it!
I've fermented edibles and drinkables as a way of preserving freshness and making veggies more nutritious, digestible, and delicious; I'm glad to see a renewed interest by many lately. Did you know that there is no date published on this video so when you speak of a collaboration and you say Monday through Saturday yet no date is mentioned and not shown that is not good, I don't understand why does RUclips do that to youtube producers or does the producer make that decision?
baby is so adorable...god bless him..anyway i have joined all you channels...from tomorrow i will start exploring your sites to learn more about your subjects....
Also to get the salt exactly right if you weigh the vegetable with the brine or the juices and multiply that by 025 that will tell you how much salt to use in your brine
Hey this is sourdough related. I started a sourdough starter and it looks great smells great tastes great. I’ve made sourdough pancakes two days in a row now and shortly after eating them I have a rumble in my stomach... does that mean I have a bad starter? Or is it just my body having a sensitivity? (Obviously not looking for medical help here just curious if you know anything about this) thanks!!!
Lisa I can't sew to save my life but I'm still trying to help with mask shortage by trying to sew some masks you are very good at it and have a small army of helpers have you thought about making hospital masks and donating them? Maybe get the kiddos involved in making them with you?
The 2 things I liked most about this vid is that 1. you told us how long the fermented veggies will keep after you ferment them and 2. that fermenting veggies makes the nutrients more readily available to the body. I trust you're correct but for my own efficacy would you point me to a source/s that confirms these facts? Much appreciated : )
Loved this video I have been wanting to ferment veggies for a while but I tried to pickle radishes once and it turned out so bad... do you ever add flavour to them?
I just got my order from Amazon of the Mason tops weights and fermentation lids and a. So excited about them so today I started 3 ferments, carrots, cucumbers and garlic. I've never tried fermenting until now so I have a few questions. 1. The Mason tops lids instructions say you should have 2 inches of headspace above the veggies and liquid...your jars don't look like they have much, if any, headspace. Is headspace necessary? 2. If my jars aren't packed super tight or super full and do have lots of headspace (like a half full jar if I ran out of carrots half way through the second jar for example..) is that okay? 3. I'm very new to any type of canning so I'm curious if botulism is a risk with fermenting veggies?
Wow this is so timely for me, i was just looking up how to ferement carrots. I learned how to make my own kefir from you and i have my first sauerkraut brewing right now, 2 more days to go 😊
I tried zucchini the same way I did the cabbage. The cabbage did take at least one week. The zucchini does make its own juice also but that only took 3 days. And I didn't have cabbage leaves I got leaves off my Muscadine plant and use that. I'll remove the seed part from my zucchini before I shredded it. And use the same amount of kosher salt I used for my cabbage 1 tablespoon to 2 to 3 lb of vegetable. And I put my marbles in loose because I was afraid air might get trapped beneath the plastic Ziploc bag. Oh and I put one circle of onion at the bottom not the whole slice and one slice of garlic for added flavor.
How do you have time for all this? I'm a mother of a 2 year old and pregnant. My house is a wreck and just getting meals prepared exhausts me. You are Superwoman! Do all your children nap at the same time?
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Her baby looks so peaceful and in a state of bliss by sleeping next to her/his loving mother and not ever waking up while she talks. I love the way she explains everything and even says we really don't need all the bells and whistles in successful fermentations.
I love that swaddle!
I just put my first few jars under the counter to start. Oh my heavens it was so easy.
Wish I had a baby to carry that way.
That child will never want to leave your voice!
This gal is SOOOOO SHARE-WORTHY! She walks the walk and knows what she's doing for sure.
Many years ago (30), my mother & I made sauerkraut.. Recipe said to shred cabbage, add to qt jars & 1 tsp salt on top & add very warm water, put lids on loosely & let sit for 90 days.
We had put newspaper down on top of my mothers island & she called me in the morning & said we have a mess....the liquid had soaked the papers & was running on the floor.
Atfer the 90 days we started using it & I'll say it was the best sauerkraut I've ever had.
We made about 30 jars of it so it was a big mess....lol
Mary
I just made what we call mix pickles .. green beans, cabbage & corn .. add salt & hot water (not boiling) but hot .. I didn't have anything to weight my vegetables down .. I noticed that some has risen to the top .. I ask a friend of mine (who has been making these for years) if that was normal, she said yes .. I am so PRAYING that they turn out delicious & we don't get food poison ... I have been buying these mix pickles from the produce store (a local lady makes them & sells them to the produce people) they are quite pricey @ $8.99 quart .. but oh my word .. they are worth every red penny ... Thanks for sharing your story ...oh, we grew up eating these .. I sure do miss them good ole days ...
Very helpful. I'm 68 years old and thanks to you making this sound like something I can do, I'm going to try it. And what a warm looking bundle you are wearing :) I just love that you younger people are going back to the old ways and improving on them. Just beautiful. God bless you.
Your simplicity is just amazing .you have made things looks so simple .thanks for inspiring us to ferment .
I love your baby necklace!! You are a very informative and friendly person. Thank you for your contribution.
If you watch with subtitles you are no longer Farmhouse on Boone... you become Parmesan Moon. I don't know why that makes me giggle so. Thanks for another great video
yes haha! its hilarious
But everyone knows, the moon is made of Swiss Cheese.
@@TravisTennies 🤣🤣🤣
I made red cabbage sauerkraut last month and added red beets. It didn’t make its own brine like the green cabbage does, but just make your own and add. Adding fresh cloves of garlic made it insanely addictive. Sooo good!
The baby is so cute. How adorable that you wear him.
There are weight charts available online (somewhere) for how much salt to add per pound of cabbage, etc, for anyone who has a kitchen scale and like precise measurements. 😁 If memory serves me correctly, I believe it is a 3% salt solution for most veggies. For example, if you are fermenting 2-lbs of cabbage, you would calculate the amount of salt needed for a 3% "solution" like this: first, convert the 2-lbs to either ounces or grams. So 32 ounces equals 2-lbs. Then, 32oz × .03 = .96oz of salt needed to sprinkle over your 2-lbs of shredded cabbage, which I would just round up to 1oz. Hope that makes sense! If you are a fan of crunching numbers and/or don't trust yourself with adding the correct amount, this is the method for you. 😊
But do look online for a weight chart before starting!
Lisa, you have motivated me to go ferment some veggies! Several years ago, I fermented green peppers, cauliflower, and carrots and my little ones absolutely loved them. Dilly beans are AMAZING. And so is a fermented cranberry relish. You have inspired me to ferment some jalapenos and salsa - yum!
Great instruction, thanks. I am so glad I learned to cook and that I don’t have to depend on someone else. I especially love that little baby you have attached to you. Close to the food source and close to the beating heart.
Wow! You’re absolutely incredible! My Mother canned when I was a lil’ girl. There were 11 children in my family. She did come from a farm in Colorado then moved to San Francisco, Ca. So, my Mom was just incredible and I was made her clothes plus I always made sure we had nutritious fresh fruits and vegetables. Because she did come from the farm she had so many resources she brought that knowledge with her to be so resourceful! You’re a wonderful role model to some of the young people. God bless you and keep up the good work!🤗💪👏🏆🙏
Went back to this video from today's video vlog on homesteading and so thankful for the knowledge.
Hey, in my country making pikles is something very very common, so here as a weight to keep your vegetable down we use fine branches of sour cherry in an x.
Our most popular ones are small cucumbers named cornishon around here, or just any, add mustard seeds to The jar, 1 bay leaf, pepper seeds, garlic, dried dill flowers. U pour the salted water just The same and make sure everything is under water.
Another great one is to combine cauliflower with slices of carrots.. and here often homemaker ladies make them look really pretty, which is not hard and quite fun to do with a bit older kids.
Pickled cabbage is something that here is usually made whole in big plastic barrels that can Take 10 cabbages. But that makes it more difficult to handle. One of The reasons is that we use the cabbage leaves to make "sarma" which is a mixture of pork meat, Rice and condiments rolled in the pikled cabbage leaves.
Enjoy making pickles everyone! 🥰
Bought some cabbages today so Im going to give this a try. My great aunt used to ferment cabbage in huge crocks. Such a fun thing to think about my relatives and this is how they survived.
I agree!
I’ve watched a few videos on fermentation over the years. (Was overwhelmed at one point and dropped it) … but yours is by far the most comprehensive and simplistic video at the same time. Thanks for sharing.
I wish I would have discovered your channel before. What a wonderful, wonderful channel!! I consume a lot of RUclips and it is so refreshing and nice to see a family that still values that...family!! Traditions, learn skills, etc. It reminds me so much of my childhood and I'm not thaaat old, I'm only 43 but you don't see that anymore. Can't wait to binge this weekend watching your videos!! Honestly, I just click so I could see the baby!! cuteness
God bless you and your family Lisa, and thank you for introducing me to fermenting.
Lisa, I made the fermented salsa and it was amazing! My husband and I devoured it, my kids don't like tomatoes so they are missing out!! I now have 3 jars of salsa fermenting and I'm going to do carrots next. Thank you so much =)
I'm interested in your fermented salsa recipe. Could you share? TIA....
Thank you for your videos! You are so eloquent and explained everything so efficiently. You should be so proud of all the hard work and effort! 😊
I can't wait to start fermening my veggies ♥ This looks so cool! For now I'm super thankful for your sourdough tutorials. It feels really good to be able to do my own bread right now. I also started a cooking channel (soper tiny with super simple recipes) but you definitly gave me a lot of inspiration! Greetings from Germany ♥
I loved this video so much! We are starting a big garden this year so learning ways to preserve all that food is so exciting! Love all your stuff Lisa, you’ve been such a big inspiration for me ❤️
Thankyou for sharing
I have shared it on my fb sites to help out others. Stay well.🙏💪💓
Have been fermenting for many of my 80 years...Learned more at this site!
THANK YOU Lisa for keeping it EASY!!!
What a caring mom 😇🥰
This is a great time for a playlist like this! Tips are great for now but also for everyday especially after growing season! Which I’m so excited and ready for that hope of spring !
This is wonderful, thank you. I hope we can still buy tomato plants etc from the stores this summer. I plant most things from seeds in my garden, but I still buy herbs and tomatoes from the garden stores here.
Thank you so much for making fermentation sound so simple and accessible! I dare now to make another attempt. A question though: Will the cabbage leaves not develop mold, since they stick out?
I started making sauerkraut thanks to you. We love it! You have made me want to be a homesteader so bad. Right now we still live in an apartment, but your ideas on living frugally have helped us eat whole and healthy so much! Thank you. 😍
@A D we don't eat it with every meal. I have a small kitchen and no room in my fridge lol. Id like to get to that point. My youngest aren't huge fans of it but I like pickles so I'm hoping to be successful next time so they can get some fermented veggies. Im also intrigued by carrots ❤
You’re such a great teacher! Thank you!
I experimented with store bought onions, peppers, and red cabbage. All three came out awesome. Waiting for my radishes and bok choy to grow a bit more before I harvest and try that. Good stuff. Thank you.
Thank you for this. I am making sauerkraut today. Yes, I am a little scared. Will do it anyway.
You can do it!
@@FarmhouseonBoone subscribe to my RUclips channel plz
"Let's say it's the middle of summer and we're passed this whole mess, Hallelujiah..." Oh, we were innocent back then. :-(
Oh my gosh Lisa, I'm so doing this.im having a ton of gi problems, this will surely help me. Thank you sweetie for sharing this knowledge with us. It looks like fun. I have a bleeding problem in my colon and stomach. I am frequently needing blood and hospital stays. I'm hoping eating this way will help my situation. Being anemic all the time is hell. Love all you do, thank you so much ❣️❣️
Thank you for this video and for showing people how simple and fun it is to ferment veggies. My husband and I love fermenting! It's so fun to experiment with different flavors- and chopping a lot of vegetables sure is therapeutic. My husband likes following recipes and measuring, but I'm like you in that I tend to feel and taste it out. Never had a bad batch yet!
Great job! Your voice is soo very pleasant to listen to and you always have great knowledge to share. Thank you 🙏🏼😀🌻💕
So glad I found your channel today!! Thank you for so generously sharing your knowledge!
Welcome!
Sincerely thank you for sharing your knowledge of fermentation.
You've inspired me to star fermenting veggies too. And I 've been wanting to bake my own bread for awhile now. I enjoy your videos and the way you explain everything. You are a blessing!
Saving this because I'm making my Hubby take to different produce stands around here and I want to freeze produce and can what I normally buy in a store
Thank you! You’ve motivated me to start fermenting again and some entertainment during this quarantine 🙏❤️
I have some ginger carrots fermenting on the counter. I used 2 Tbsp of real sea salt for the quart of water (non chlorinated.)
I cut the carrots into sticks and shaved some fresh ginger in.
They have been fermenting on the kitchen counter for 2.5 days. So far there is absolutely no foam or bubbling whatsoever. I tasted a carrot today, it was tender and pleasant to eat however it didn't have the fermented flavor. I know it could take days longer, but I'm afraid that by day 10 they'll be way to soft as they are very tender right now.
Our house stays about 73F.
I have been fermenting sauerkraut and cucumbers (pickles) for the last couple years, and they always turn out perfect.
However, this summer I fermented cucumbers in one jar and tried to ferment green beans in another jar. Both on the same day. The cucumbers did it right, but the green beans never bubbled. They tasted fine but no bubbles, no foam, no fermented taste. They were left out for 10 days and still nothing. The cucumbers and green beans were home grown organic.
The carrots are store bought, but uncleaned.
I didn't know if tougher veggies fermented differently or not in regards to the amount of bubbles and foam that happens.
Thanks in advance for any advice.
Great video. I have been making my probiotic yogurt for a year now, and am kicking off the fermenting of vegetables this weekend. Thanks again
Thanks for all the videos here lately! Gives me inspiration in these awkward times lol 👍
I was so excited this morning to see.that.you were in part with homesteaders of America! ❤️ yeah!
I was to!! Great video
i dont know about veges but i love the way u r holding ur sleepy baby
I’m hoping to add fermenting to my beginner homestead set of skills this year! Thanks for making this video and giving us all some encouragement to start! ☺️
Thank you for all you share! Is there not a mold concern with the cabbage leaf on the surface, exposed to oxygen?
Purple cabbage, jalapeños and garlic all ready to go today!!
I live in a tiny 2 bed apt so we cant have chickens :( BUT we can have a starter and a a mill at one point. These are great skills to have and I feel every one should learn.
I'm fermentating garlic right now as I'm watching this. Love your videos thank you Lisa ❤️
Love ur channel so much! We are upping our homestead game this year and u have been such a help
Love this. I am going to ferment tomorrow!
My pickles came out so delicious. Thank you for this!
So lucky to have that lifestyle in 2020
I've been wanting to start, I got pickle pipes but don't have weights or wide mouth mason jars so I thought I needed to wait until I could go buy jars, but after seeing this video I know I have at least what I need to try fermenting the head of cauliflower sitting in my crisper!
The Mason Tops are actually called "Pickle Pipes"
. I have several and they work pretty well. Like your video a lot.
I just found your channel! So excited to learn from you! I am new to fermenting. I have a few questions.
1. I have never had fermented foods that I know of. I might have had fermented garlic. What is the mildest food to start with to get used to the flavor?
2. I love pickled foods, does fermented food taste similar?
3. Do you put a regular lid on it when it's finished fermenting and put in the refrigerator? I live in South Louisiana and we do not have cellars.
4. Why do you have to pack the food so tight
Thanks again! May Jesus continue to bless you and your family.
I can answer a couple of your questions. Since the brine doesn't contain vinegar like the pickles you buy in the store it will have a milder flavor. I actually like fermented pickles better than the store bought. Fermented sauerkraut is really good too and not too strong of a flavor. You have to pack it in tight so the veggies stay below the liquid and everything will ferment. Hope that helps. 😊
@@pisicacutecat4869 thanks for answering me! I just got my fermenting lids and weights in. Excited to try! Thanks again for answering. I think I will like. I like to drink pickle and olive juice! 😂 May Jesus continue to bless you and your family
@@22ERICSHELLY you are very welcome. I like to drink pickle juice too. 😂😁 My husband thinks that it's gross 🤢. May God bless you also. ☺️💕
I used to eat Sourcrout growing up. Now I need to try my own and get my family to try it. Love your channel.
Thank you, blessing to you and your family 💜
Have you ever fermented string beans? If so, how did they come out. I'm looking to make a quick dilly bean by fermenting them. Thank you for your time in teaching us.
Thank you for this!! Somehow I wasn’t not subscribed to your channel! Super happy that you are part of this series as well! Kaylee
Thanks Lisa for sharing all your knowledge ☺️
Salt and a tea spoon or tiny amount of vinegar helps prevent mold.
All your content is so awesome. Just watched your video on sauerkraut Saturday morning and I currently have a jar of it fermenting on my counter. My mom and I are so excited to try it!
yay! hope you enjoy!
Such a great video, no bs, loved it. You are an awesome mom and story teller.
Awe thank you!
So can you use any jar large jam jars old pickle jars and just burp them everyday
Thank you so much for all this information, did I see you fermenting garlic cloves? Definitely going to the blog to learn more.😁
I've fermented edibles and drinkables as a way of preserving freshness and making veggies more nutritious, digestible, and delicious; I'm glad to see a renewed interest by many lately. Did you know that there is no date published on this video so when you speak of a collaboration and you say Monday through Saturday yet no date is mentioned and not shown that is not good, I don't understand why does RUclips do that to youtube producers or does the producer make that decision?
Awesome and that baby is precious!!
This is a great video. Thank you 🙏🏼
baby is so adorable...god bless him..anyway i have joined all you channels...from tomorrow i will start exploring your sites to learn more about your subjects....
Thanks Lisa!!
Ok, you've given me courage, I'm going to try fermentation!
You can do it!
Also to get the salt exactly right if you weigh the vegetable with the brine or the juices and multiply that by 025 that will tell you how much salt to use in your brine
Mason actually makes weights and pickle pipes for regular mouth jars
Hey this is sourdough related. I started a sourdough starter and it looks great smells great tastes great. I’ve made sourdough pancakes two days in a row now and shortly after eating them I have a rumble in my stomach... does that mean I have a bad starter? Or is it just my body having a sensitivity? (Obviously not looking for medical help here just curious if you know anything about this) thanks!!!
Thank you!! I love sauerkraut but I’ve been afraid to try but you helped me want to give it a go! 💕
Great video, Lisa, thank you. Stay safe and healthy.
So I’ve been looking for a perfect how to, and THIS IS IT! Thank you!!!!!
You are so welcome!
Thank you! Want to try!
Lisa I can't sew to save my life but I'm still trying to help with mask shortage by trying to sew some masks you are very good at it and have a small army of helpers have you thought about making hospital masks and donating them? Maybe get the kiddos involved in making them with you?
No, please no! Educate yourself about masks. They do far more harm to your body than good.
The 2 things I liked most about this vid is that 1. you told us how long the fermented veggies will keep after you ferment them and 2. that fermenting veggies makes the nutrients more readily available to the body. I trust you're correct but for my own efficacy would you point me to a source/s that confirms these facts? Much appreciated : )
Ok this is the video I’ve been waiting for!!
Thank you for this video! So informative 🤓 awesome!!
Loved this video I have been wanting to ferment veggies for a while but I tried to pickle radishes once and it turned out so bad... do you ever add flavour to them?
I was looking for the video for some time, I`m really appreciate and thank you great job. I can`t wait from new video from you :)
Thanks for sharing! I have always loved sour foods 👍😊
I just got my order from Amazon of the Mason tops weights and fermentation lids and a. So excited about them so today I started 3 ferments, carrots, cucumbers and garlic. I've never tried fermenting until now so I have a few questions.
1. The Mason tops lids instructions say you should have 2 inches of headspace above the veggies and liquid...your jars don't look like they have much, if any, headspace. Is headspace necessary?
2. If my jars aren't packed super tight or super full and do have lots of headspace (like a half full jar if I ran out of carrots half way through the second jar for example..) is that okay?
3. I'm very new to any type of canning so I'm curious if botulism is a risk with fermenting veggies?
Since you do a lot of preserving, where do you find is best to get your jars in bulk from?
Wow this is so timely for me, i was just looking up how to ferement carrots. I learned how to make my own kefir from you and i have my first sauerkraut brewing right now, 2 more days to go 😊
I tried zucchini the same way I did the cabbage. The cabbage did take at least one week. The zucchini does make its own juice also but that only took 3 days. And I didn't have cabbage leaves I got leaves off my Muscadine plant and use that. I'll remove the seed part from my zucchini before I shredded it. And use the same amount of kosher salt I used for my cabbage 1 tablespoon to 2 to 3 lb of vegetable. And I put my marbles in loose because I was afraid air might get trapped beneath the plastic Ziploc bag. Oh and I put one circle of onion at the bottom not the whole slice and one slice of garlic for added flavor.
Fermentation is a great way to take care of the gut microbiome.
How do you have time for all this? I'm a mother of a 2 year old and pregnant. My house is a wreck and just getting meals prepared exhausts me. You are Superwoman! Do all your children nap at the same time?
I love your videos, they’re full of useful info. Thank you and take care. 🤗
I always learn something new from you. Thanks!
Are you using table salt or sea salt or rock salt?
I use shop.redmond.life/discount/FARMHOUSE?redirect=%2F%3Fafmc%3DFARMHOUSE
This was by far the best cementing video! Thank you so much for this video. I’ll be fermenting very soon