Make your own fermented carrots!

Поделиться
HTML-код
  • Опубликовано: 29 сен 2024
  • Never miss a new video! Subscribe to our channel to be notified whenever we publish a new video!
    Click "SHOW MORE" if you're new to our channel and "MORE ABOUT US" for some freebies!
    ~~~~~~~~~~~Making your own probiotic rich ferments is easy and and inexpensive. Eating more lacto-fermented foods are an important part of living a healthier lifestyle, and when you see how easy it is to make your own you'll wonder why you haven't tried it sooner!
    It is estimated that about 80% of your immune system is in your gut, which is why populating your gut with healthy bacteria is such an important part of health, not only for the sake of better digestion but also for better overall health.
    Fermented carrots are a delicious and super healthy, probiotic rich and very inexpensive snack.
    Please SHARE, SUBSCRIBE and LIKE!
    Check us out at homesteadingfa...!
    ~-~~-~~~-~~-~
    Please watch: "Preserving Extra Eggs!"
    • HOW TO HANDLE FARM FRE...
    ~-~~-~~~-~~-~
    ~~~~~~~~~~~
    MORE ABOUT US!
    WELCOME! We're so glad you're here! Let's start growing, preserving & THRIVING! We are Josh and Carolyn Thomas. Together with our eleven children, we are The Homesteading Family where we’re living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here: bit.ly/HFWelcom...
    Visit our blog: www.homesteadi...
    Follow us on Pinterest: / homesteadingfamily
    Facebook: / homesteadingfamily
    Instagram: / homesteadingfamily
    A few highlights you don't want to miss are our FREEBIES!!
    Click any of the links below for instant access to free video training resources:
    Healthy Healing at Home - Learn how to confidently use herbal medicine in your home with this FREE 4 video workshop. homesteadingfa...
    Your Best Loaf - A Free 4 video workshop teaching you how to make great bread at home, every time, regardless of the recipe you are using. homesteadingfa...
    Meals on Your Shelf - Can along with me! Learn to can and put jars of a delicious meal on your pantry shelf with this FREE video series. homesteadingfa...
    Click any of the links below for instant access to these free downloadable PDFs:
    - 5 Steps to a More Self Sufficient Life- Simple PDF download on 5 steps anyone can take wherever they are to start a more self-sufficient lifestyle.
    classes.homest...
    - Thrive Wellness Checklist- A simple PDF download for healthy living.
    homesteadingfa...
    - Permaculture for Your Homestead- PDF download that is an introduction to permaculture with some strategies for applying it to one’s homestead and garden.
    homesteadingfa...
    - Carolyn’s Cottage Garden herb list- PDF with Carolyn’s favorite herbs for growing at home.
    bit.ly/CGherblist
    - Carolyn’s Make-Ahead Breakfast Casseroles- Carolyn’s favorite make-ahead breakfast casseroles.
    homesteadingfa...
    - Your FREE Guide to Preserving Eggs- PDF download with multiple ways to preserve eggs.
    homesteadingfa...
    - 5 Steps to a Healthy Garden- PDF download with an explanation of what makes healthy soil and 5 steps you can take to improve your garden
    homesteadingfa...
    - Save the Crumbs- Several Recipes for using bread leftovers, a less committal entry to bread than the workshop.
    homesteadingfa...
    - Fearless Fermenting- A PDF on basic lacto-ferments.
    homesteadingfa...
    - Fermenting Tomatoes- PDF download on fermenting tomatoes
    homesteadingfa...
    - Preserving Culinary Herbs- Downloadable, step by step directions to drying, freezing and salting culinary herbs.
    homesteadingfa...
    - Render Your Own Lard- PDF with instructions on how to render your own lard.
    homesteadingfa...

Комментарии • 332

  • @jiujitsukitty9319
    @jiujitsukitty9319 6 лет назад +52

    I don't want to do anything or be anything else. I JUST want to be in your family. Can you please adopt me? Please and thank you. Oh and great recipe!

  • @EJRhees
    @EJRhees 6 лет назад +2

    So much love and appreciation for all of the great information you share.

  • @simplyraisingarrows7369
    @simplyraisingarrows7369 6 лет назад +5

    How do u serve them ? Cold ?

    • @sineadmcmullan5605
      @sineadmcmullan5605 5 лет назад +1

      ofcourse, why ferment something just to heat it and kill all the beneficial bacteria

    • @nanadanarocks
      @nanadanarocks 5 лет назад

      I was wonder about both!

  • @glory7086
    @glory7086 3 года назад

    Did I miss the brine recipe? How much salt to water?

  • @twomiks
    @twomiks 6 лет назад

    When you cook fermented veggies, are you rendering them useless?

  • @jenniferb8981
    @jenniferb8981 3 года назад +48

    1 lb carrots (I cut them into jar length match sticks) 2 T salt (for 1 quart of water although I only needed 2 cups of water to fill the jar over the carrots), and 1 quart distilled water. I added 1tsp dried dill & 3 cloves of garlic. Wait 5 days and loosen the jar lid everyday and retighten lightly to allow for gases to escaped. I've been doing this for years and it turns out perfect everytime.

    • @tcd2cool
      @tcd2cool Год назад +5

      Thank you, I was wondering whether to cover the jar or not.

    • @Mikeppodcast
      @Mikeppodcast Год назад

      Can I ferment veggies with sugar and probiotic capsules?

    • @jenniferb8981
      @jenniferb8981 Год назад +1

      ​@@Mikeppodcast I've never tried

    • @Mikeppodcast
      @Mikeppodcast Год назад

      @@jenniferb8981 Ah ok

    • @lindaferguson593
      @lindaferguson593 Год назад

      Shelf life?

  • @melissasprinkel1670
    @melissasprinkel1670 6 месяцев назад +2

    Oh my gosh I can’t believe you said you use animal grade salt. I literally just bought some from Tractor Supply and was doing the same thing I was thinking extra minerals plus the price is a little better.❤❤❤

  • @hackptui
    @hackptui 4 года назад +18

    I find it's also hard to drink water during a full moon, since it keeps getting pulled out of my glass.

  • @KathleenJean53
    @KathleenJean53 7 лет назад +27

    Love this real working kitchen. Going out to the farmers market for carrots right now.

    • @HomesteadingFamily
      @HomesteadingFamily  7 лет назад +4

      +Kathleen Gustafson Enjoy! These are one of my absolute favorite snacks... so yummy!

  • @isabelladavis1363
    @isabelladavis1363 Год назад +4

    I was spending right at 100mdollars for quality probiotics for my son and myself…so the best thing I ever did food wise was to start making sauerkraut and it’s a daily source of probiotics for us both..simply the cost of a head of cabbage…and honestly we feel so much better and regular as well

  • @RoseBee
    @RoseBee 6 лет назад +26

    Neat trick is to use a French fry cutter to make the carrot sticks! Here in the Netherlands we have ones with interchangeable knives for different thicknesses and a lever to push the product through, would make this an easy task!

  • @nathangamauf7215
    @nathangamauf7215 7 лет назад +66

    Not true about white salt! I hand harvest a sea salt from clean North Atlantic seawater. The finished product is pure white and the consistency of dry snow. No bleach involved! :)

    • @HomesteadingFamily
      @HomesteadingFamily  7 лет назад +19

      +Nathan Gamauf Great to know! But I still wouldn't trust white salt from the store... they don't have to tell you what they have don't to it.

    • @nathangamauf7215
      @nathangamauf7215 7 лет назад +12

      You're right. Good point! Thank you for all the lovely videos! Keep em coming!

    • @dizzyfingers7180
      @dizzyfingers7180 6 лет назад +9

      Yes... my husband works in the Cleveland salt mine and whenever they cross a “clean“ vein of salt, he always brings home big chunks for me. It’s white. And I love it!

    • @dizzyfingers7180
      @dizzyfingers7180 6 лет назад +6

      Also, I love that you pointed out that the regular mouth jars keep the food under the liquid. That’s one of the big reasons are use the regular mouth jars… Also because they’re less expensive and they’re easier for my small hands to grab. Thank you so much. I love your videos!!!

    • @larrygilmore1007
      @larrygilmore1007 5 лет назад +4

      She mean comerical salt.u have to cook salt from sea water.they bleach com salt to make it white.ever thing she said is true.

  • @quietspace5408
    @quietspace5408 6 лет назад +7

    Just read the answer below! Love your channel, so glad I found it. You bring to life our natural foods . We have drifted so far from what we should be eating & what nature intended . We can all start by changing just one thing at a time. Thanks!

  • @dalex60
    @dalex60 11 месяцев назад +1

    You’re spreading misinformation. “Bleach” is not used to make salt whiter. Titanium dioxide is sometimes added to salt to make it whiter. This is a non-toxic chemical that effectively scatters light, resulting in a dazzling white colour. It's used in white paints, and it's also used to make foods (like confectioner's sugar) look whiter. Also, your method produces mushy carrots, add a few bay leaves, or a black tea bag at the bottom of the jar. Something that has tannins in it, that will cause the carrots to stay crunchy. Please do better!

  • @kapekacava
    @kapekacava 2 года назад +4

    By the way I would love to thank you from the bottom of my heart for doing these videos because I think you’re wonderful and I love your soothing voice♥️
    Thank you again and again🌺

  • @NaNa-tg7tg
    @NaNa-tg7tg 6 лет назад +7

    The "moon phase" goodness yes; doesn't get any more natural than this!

  • @sharonnelson7349
    @sharonnelson7349 7 лет назад +6

    Thank you for sharing. I have made these several times and am always searching for a small batch recipe. This is perfect!!

  • @kellyruske1169
    @kellyruske1169 5 лет назад +5

    Wow, what an interesting and fun video. You convinced me right away and I started my quart jar right afterwards. In about 4 or 5 days we'll get to sample it!

  • @whommee
    @whommee 6 лет назад +5

    just subscribed,, great couple of videos I saw,, your carrying on and teaching folks tried and trued storage methods of a by-gone era,,, congrats to you !

  • @nibbel94
    @nibbel94 6 лет назад +7

    The moon phases don’t affect your kitchen, no matter how natural you cook.
    First of all water doesn’t really expand to cause tides, it is moved. When you have a high tide somewhere there has to be a low tide somewhere else for that water to come from. We don’t have significant tides in lakes, because where would the water go/come from. Think about it, if water changed it’s volume throughout the moon phases you would have to adjust the amount of water you put in your sourdough as well. It’s just absurd. One pound of water is 1.92 cups. You don’t need to look at a calendar to know that.
    Secondly, tides are based on which side of the earth the moon currently is, while moon phase is based on the angle the light from the sun hitting the moon from. We have maybe 8 hour tidal phases, while the moon phases are like 30 days! They are so different because they are unrelated.
    Also, salt is white. Check it yourself by drying some cleanish seawater. You are serving your guests dirt. It’s probably some byproduct from sea salt production that they couldn’t get clean enough for human consumption. Sure it might have some more minerals, but the same can be said for plain dirt!

  • @richarddavis2730
    @richarddavis2730 5 лет назад +4

    This is Darnell Davis. Could you use pink himalayan salt? Excuse spelling.

  • @stevwinkler7258
    @stevwinkler7258 6 лет назад +4

    Hi, I like your videos. A question, how high is your room temperature approximately when fermenting these foods?

  • @Coastal.Redwood.Homestead
    @Coastal.Redwood.Homestead 4 года назад +2

    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

  • @n.a.garciafamily
    @n.a.garciafamily 7 лет назад +8

    So happy to have found you!

  • @paulafox30
    @paulafox30 6 лет назад +20

    I love that way u live so closely with nature; explaining how the phase of the moon can affect the food. It’s great! Though I’m pretty sure salt is white, I use sea salt cos I don’t like mineral salt and I’ve never seen sea salt any other colour. Then there’s Himalayan pink salt, but that is rock salt so it has minerals in it, so I’d say it was the minerals that give the colour to the salt.

    • @HomesteadingFamily
      @HomesteadingFamily  6 лет назад +14

      +Pauline Fox You are right that there is some healthy white salt - however since bleaching salt ­ is not required to be labeled I recommend to stay away from white salt (unless you are sure I­t­ is pure). If I­t­ is colored at least you know that I­t­ hasn’t been bleached! Thank you!

    • @rubbnsmoke
      @rubbnsmoke 6 лет назад +14

      FYI. The moon phase doesn't matter. The full mass of the moon is still there and effects the tides no matter what phase it's in. There is no higher tide at full moon over half or new moon. Again, the full mass of the moon is still there and it's the moon's gravity that effects the tides, not which side of the moon we're looking at during a certain time of the month. This woman does have a wealth of information in her videos, I really like them. But that information on the moon phases and it's effect on the tides is false. Think about it. In some areas they get daily tides that go as far as 10-12 feet. According to your theory glasses of water sitting on tables would just start overflowing. There's not enough mass in a glass or jar to be effected by the tides. The overflowing that happens during fermentation is a result of gases being created and expanding within the contents. Those tiny bubbles are too tiny to make their way out and up, yet still take up space. Therefore the liquid must go somewhere.

    • @troublezmalone8591
      @troublezmalone8591 3 года назад +3

      @@rubbnsmoke I heard a plumber say pretty much the same as she did in regards to digging sewer lines. He said in a waning moon you can pile the same soil back over the line and it still won't cover.

  • @ourfreedomfarm
    @ourfreedomfarm 4 года назад +4

    Your apron is super cute! I’m going to make some of these fermented carrots this afternoon. Thanks for sharing!

  • @johannesbadenhorst3189
    @johannesbadenhorst3189 4 года назад +1

    #Just an idea #Can I use clean water directly from the ocean, I presume that is as natural as it gets. We only have iodised salt in our small South African fishing village (Port Edward)

  • @AleksandarIvanov69
    @AleksandarIvanov69 4 года назад +3

    I leave mine for 10-12 days because I prefer the more fermented, more sour taste :)
    But don't leave it out for much longer, because the lactic acid starts to soften the carrots

  • @pamelaallen6543
    @pamelaallen6543 6 лет назад +3

    I am enjoying your RUclips videos. Last night I was craving pickled eggs, I have never eaten one. haha Thank you for all the work you have put into learning these things, and that you are sharing with us.

  • @johnvalentine9684
    @johnvalentine9684 2 года назад +1

    You mentioned the moon phase. I am an organic gardener and plan my seed sprouting, planting, pruning according to the phases of the moon, makes a big difference. That being said, what do u know about moon phases and fermenting?
    Inquiring minds need to know lol.

  • @kenuber4766
    @kenuber4766 6 лет назад +3

    Sounds like they are having a "Hoot'n Nanny" up stairs!! Hahaha

  • @opcn18
    @opcn18 6 лет назад +2

    Iodized table salt is really good for you if your diet lacks iodine. Goiter sucks.

    • @HomesteadingFamily
      @HomesteadingFamily  6 лет назад

      +Emerson White - Just NOT in you fermented products.... 😉

  • @cozyvamp
    @cozyvamp 6 лет назад +2

    If you live in areas where there is little to no iodine in the soil, you need that iodine in the salt to prevent goiters. Yes, goiters are still a thing, so unless the iodine is bad for fermenting in general, that's not enough reason not to use table salt. Yes, there are other reasons, but don't assume that iodine in salt is a "bad thing" in general.

    • @HomesteadingFamily
      @HomesteadingFamily  6 лет назад +1

      +Beejay Swifter You do not want to use iodized salt in your ferments... iodine kills bacteria, which you are trying to grow in a ferment...

    • @cozyvamp
      @cozyvamp 6 лет назад +1

      Okay, that's reasonable, but specify that you're talking about fermenting, not in general. I've seen someone with a goiter, and it ain't pretty.

  • @ImOutdoorzManTv
    @ImOutdoorzManTv 5 лет назад +1

    Hello can i use this same salt water combo for a jar of cabbage onion cucumber tomatoes red pepper and carrots im a novice ?? Just salt for all these vegs and water?

  • @kated6442
    @kated6442 6 лет назад +2

    Hi Carolyn, thanks for this great vid. I followed your instructions and begun fermenting some carrot sticks (the chopping!!) on Sunday. I tried them today (4days later) and they are really tasty! Fizzing a fair bit too :0) I think I’ll leave them for another couple of days and pop them in the fridge gut eating. Very exciting!! Loving your vids xx

  • @713088dancer
    @713088dancer 5 лет назад +1

    Are you supposed to put a sealed lid on it while it ferments? Or a cloth on top? And What is the shelf life out of the fridge? Will it just keep fermenting? Thanks!

  • @Ludifant
    @Ludifant 2 года назад

    You say tablesalt is bleached, and therefor bad for you.. But I wondered why they would do that?
    All you need to do to get rid of the non-dissolving minerals is make brine and drai, like you just did?
    Anyway, I looked it up and no actual bleaching is used in the process of making refined salt. I know sodium hypochlorite is used in refining, but that is not bleach. In fact no bleaching products are used, since bleaching wouldn't do much agains minerals, since it only bleaches organic material.
    I agree with you that animal grade salt is probably fine to eat, but not for the same reasons. My reasoning is: animals eat it, can't be all bad. I am an animal.. I don't need much more than that.

  • @MoatCottage
    @MoatCottage 6 лет назад +2

    Fermented carrots are my most favourite fermented food, good video 😊

  • @cdefalco6456
    @cdefalco6456 6 лет назад +4

    Great recipe, thank you for sharing! Do you put the lid while it is fermenting or you keep the jar opened?

  • @ritaruff9696
    @ritaruff9696 6 лет назад +2

    How do you fix these carrots to eat them? Heat them up, or serve on tray right out of the jar. If you said I was probably drooling over the homemade pizza night.

  • @fastbackgt4821
    @fastbackgt4821 4 года назад +1

    Iodine information poor. Here to remind you, again, iodine necessary

    • @HomesteadingFamily
      @HomesteadingFamily  4 года назад +1

      Iodine is necessary in the human diet, but it is antibacterial so it will kill your ferment! Use it elsewhere!

  • @kevincourtney1468
    @kevincourtney1468 2 года назад

    LOLOL .... A full moon would have ZERO noticeable or measurable effect on a jar of salt water. I mean, good grief .... that's something you learn in grade-school. Hearing a grown adult claim that a full moon would "pull the liquid right out of your jar" was cringe-inducing and embarrassing. And ... um, you home-school your children? Wow.

  • @mariatorres9789
    @mariatorres9789 4 года назад +2

    Animal salt? I love this chick😂haha. Best kitchen vids ever. Thanks homesteader!

  • @kathleenzimmerman8227
    @kathleenzimmerman8227 6 лет назад +3

    Sooo ... do these come out crunchy or soft? I ask because I am trying to get more probiotics into my mom, who is 91 & lives with me. She has upper dentures, but, no bottom ones :( (I'm still working on it ;) Does cooking them until they're soft kill all the good probiotics?
    Thank you for sharing :-D

    • @weegie2818
      @weegie2818 6 лет назад +1

      Kathleen Zimmerman heating fermented foods will kill the live cultures. I do wonder if you can ferment cooked carrots. I don't see why not. I think a few raw carrots added to cooked carrots would supply enough live bacteria to get it going. You can ferment many vegetables. Try some cherry tomatoes (pierced) with some fresh basil using the brine used in this video. Try some cabbage and shredded carrots. Go wild! Lol

    • @5GcE
      @5GcE 6 лет назад

      They come out pretty crunchy, even after sitting in the fridge for half a year. You could blend them in a smoothie. I’d blend them in a salad dressing. Or look into liquid probiotics like yogurt, kefir, water kefir, and kombucha. There are also good quality probiotic pills. Blessings.

    • @biobelemorgan
      @biobelemorgan 5 лет назад +1

      I know this post is old, but I suggest blending the carrots , that way it's soft and retains all the good bacteria

  • @terrihancock5502
    @terrihancock5502 7 лет назад +3

    I can't wait to try this, yummy! enjoying your videos, thanks :)

  • @MeBeingAble
    @MeBeingAble 5 лет назад

    Seriously need to google our Australian salt lakes. The salt is white NOT BLEACHED. I picked up a shard. You can literally walk out to it. So yes, salt can be white

  • @marysmith4811
    @marysmith4811 Год назад

    Thank you for all your information! I just read somewhere that with ferments you don't have to sterilize the jars because bacteria doesn't live in a fermented environment. Do you know if this is true? Not that it takes much to sterilize them, but if I don't have to... :). Thank you!

  • @green_willowtree
    @green_willowtree 6 лет назад +2

    I would love to see some more videos about this. Do you ever ferment with 3/4 jar water and 1/4 jar water?

  • @Dorrie519
    @Dorrie519 6 лет назад +3

    Love your videos! I just wish you could show a finished product!

  • @archur111
    @archur111 4 года назад +1

    Honey, that may be metals in the bottom of the jar....be careful.❤️

  • @vian-ij4sv
    @vian-ij4sv Год назад +1

    Messes are how know it's good. I love carrots. Interesting, moon phases. Thank you for the information.

  • @charyllruggeroli9207
    @charyllruggeroli9207 6 лет назад +2

    HI Linda,
    Background noise so cool. Sounds like they are really doing a good job up there. I wish someone was cleaning up at my house. lol

    • @timothyfair6058
      @timothyfair6058 5 лет назад

      this HOME Life!!! Got to Love it. I DO . TTF

  • @claudiaisabelmicher6850
    @claudiaisabelmicher6850 2 года назад +1

    I love to watch your videos!
    As I watched this one I couldn't help to think about how disconected we are from ancient forms of dealing with our produce.
    I love this recipe but I wouldn't know what to do with this carrots!
    May I make the suggestion that you also make recipe videos for your preserves?

  • @MsValmark
    @MsValmark 6 лет назад +3

    How do you use the fermented carrots? I mean..raw or with something? I love this idea!!!

    • @HomesteadingFamily
      @HomesteadingFamily  6 лет назад +4

      +MsValmark We just eat them as a side dish or a snack... you dont want to cook them since that would kill off most of the beneficial effects of fermented foods...

  • @howiewill
    @howiewill 10 месяцев назад +1

    Looks great. I can’t wait to try this. I had no idea the moon phases affect the liquid. Ty

  • @seanlavery7154
    @seanlavery7154 2 года назад

    White salt doesn't mean it's bleached. You may want to check your facts...

  • @annphilbeck5174
    @annphilbeck5174 3 года назад

    Love your videos on my smart TV. just looked you up on my phone so I can subscribe and comment!! I want to do these and can I do.potatoes the same way?

  • @michaelgilbert8794
    @michaelgilbert8794 Год назад

    Carolyn, are these fermented carritts supposed to taste salty? Mine do. Its my first time making them and I dont know how they are supposed to taste

  • @AnonOmmus
    @AnonOmmus 6 лет назад +1

    White salt has been bleached? Ever drive west of Salt Lake City towards Wind over? All of the natural salt on the flats is white.

  • @acoow
    @acoow 4 года назад +1

    White salt is not bleached. It is white because it is washed with a solution of saturated salt to remove the dirt that came from the salt mine. Iodized salt is good for you. You should have it in the shakers on the dining room table. The reason to not use it when fermenting is that the iodine will slow or start the process. Also, these salts tend to have anti-caking agents that aren't good in fermented veggies.

    • @tcd2cool
      @tcd2cool Год назад

      Thanks, I know this is old, but could you share where you found this information (about not being bleached)? I have been looking into this and I want to incorporate a better salt into my kitchen.

  • @darianroscoe1017
    @darianroscoe1017 6 лет назад +1

    Not true about white salt. We boiled down our own sea salt and it is white/ivory. Beautiful.

  • @lindagatchell8079
    @lindagatchell8079 Год назад

    Hi, I just made my carrots 10 days ago & they are kind of salty and tarty tasting, is this normal?

  • @sandraperdun8911
    @sandraperdun8911 6 лет назад +2

    I made the carrots mine were a little salty for me..can I use whey to ferment carrots?
    Thank you for sharing !

    • @deetremonti5161
      @deetremonti5161 3 года назад

      Yes. If I’m not mistaken she stated that at the beginning of the video. She also said that she had another video or was making another video showing the use of whey.

  • @eatingright4455
    @eatingright4455 6 лет назад +1

    Thanks for your video! I have never fermented before and this looks like an easy recipe to start with. Could you please suggest any jars that I could use for fermentation? Thanks!

  • @elizabethacoltzin6478
    @elizabethacoltzin6478 2 года назад +1

    Do you put a lid on during the 5 days of fermenting? How long can you store it?

  • @rogerfrizzell6418
    @rogerfrizzell6418 5 лет назад +1

    Had a grand idea while watching you pack the carrots. Fermented carrots on pizza, OH MY !

  • @candyclews4047
    @candyclews4047 4 года назад

    couldn't take the background noise - had to move on. sorry.

  • @amydavis8319
    @amydavis8319 6 лет назад +1

    So no lid will work as long as the carrots stay under the brine? I can't wait to make these because my family loves carrots!

  • @YvesStOnge
    @YvesStOnge 3 месяца назад

    Love you're style and teaching ♥️

  • @1111lizzard
    @1111lizzard 2 года назад

    Lid??? No Lid??? In the fridge?? Lid??? Will it explode with a lid on???

  • @Kristen879
    @Kristen879 2 года назад

    Can someone answer me?Can I use pickling salt for this?

  • @Impulse_Photography
    @Impulse_Photography Год назад +1

    I make these often, I add peppercorns and fresh Ginger.

  • @ladyjules4849
    @ladyjules4849 2 года назад +1

    Can you add dill and garlic? I am excited to try it! 😊

  • @debrajessen7975
    @debrajessen7975 6 лет назад +1

    Hi Carolin, recently I tried to ferment beetroot. After about 14 days the brine became slimy, but it didn’t smell bad at all, and there was no mold on it. I threw it away because I couldn’t find anyone to tell me if it was ok😕 I am like you, I hate throwing anything away😏 Would it have been ok to keep and eat? Should I have drained the brine/slime off and made some new? I love your videos. You are very good at teaching😊

    • @valerieoliver4957
      @valerieoliver4957 6 лет назад

      Not sure, but it sounds like it was just growing a "mother" or "scoby", which is good bacteria and forms also when making kombucha and apple cider vinegar, etc. Good stuff. A good scoby can also be cut into small chunks, dehydrated and eaten like gummy candy.

  • @dennism5565
    @dennism5565 7 лет назад +2

    do you have a suggestion on how to store jars of this for use throughout the winter months without using refrigeration? Does the fermentation that took place lose its helpful properties if chilled?

    • @HomesteadingFamily
      @HomesteadingFamily  7 лет назад +2

      +Dennis M The probiotics and enzymes should be fine chilled. If you have a cool space (root cellar, basement, etc.) I would set it in there before it is 100% fermented and it will last a LONG time, however it will continue to sour until you eat it... otherwise the fridge is best.

    • @YeshuaKingMessiah
      @YeshuaKingMessiah 2 года назад

      I would store the cabbage, carrots, onions, garlic, ginger, etc all properly so they last all winter (look up root cellars) and just make the ferments every week or two.

  • @weloveourkittens
    @weloveourkittens 2 года назад

    Carolyn, do you skin the carrots before cutting them up or do you just wash them?

  • @jillianrose1902
    @jillianrose1902 5 лет назад +1

    do you put a lid on the fermented carrots?

  • @augustinequinault9609
    @augustinequinault9609 3 года назад

    Ugh. Why did you have to bring up moon phases? That's just superstition. Love your channel, but that stuff will just hurt you in the end.

    • @anthonyhope2924
      @anthonyhope2924 3 года назад

      So you think the ocean tides which sync with the moon are just superstition as well? FYI, every police agency knows they have to add extra officers on their patrols during full moon phases, as crime increases. It could be superstition, or some gravitational effect on the brain.

  • @Selahsmum
    @Selahsmum 6 лет назад +1

    So you dont need vinegar fir fermenting? I guess im confusing pickling with fermenting, eh? Thank!

    • @kbhees7685
      @kbhees7685 5 лет назад

      Yes ... pickling is done with vinegar, & fermenting with just the vegetable, salt & water or the veggie juice or a start which is something that has already been fermented or whey .... Enjoy & have fun !!!

  • @cinderellaslifeadventures7269
    @cinderellaslifeadventures7269 5 месяцев назад

    I tried this recipe too, very salty tasting.

  • @Red_Pill_Matrix
    @Red_Pill_Matrix 3 года назад

    5:38 what if you get mold. Just scrape it off.. as long as it is white.

  • @AntiMoose123
    @AntiMoose123 6 лет назад +4

    ...The moon affects water on a daily bases, it doesn't change monthly. Tides are daily. So I don't think the water coming out of the jar has to do with the moon.

  • @kapekacava
    @kapekacava 2 года назад

    I bet these carrots would be good with a jalapeño added

  • @shweta9763
    @shweta9763 3 года назад

    Can I eats oats while opening intermittent fasting?

  • @dugchris2009
    @dugchris2009 6 лет назад +1

    Okay, that explains why when I was fermenting apples, to make apple cider vinegar, it ran over and liquid was on the counter.

    • @rubbnsmoke
      @rubbnsmoke 6 лет назад +1

      Nope. Moon phases do not effect tides. The moon's mass is still there no matter what phase the moon is in. They overflow because of the expansion of gases during the fermentation process. Gases expand and take up space. Thus, the liquid has to go somewhere. It has nothing to do with the tides. Besides the small amount of liquid ina jar won't be effected by the tides anyway. Think about it. In areas where they get tides that change as much as 10-12 feet that would mean that every high tide everything with liquid in it would pour out all over the counters. Even a glass of water sitting on a table would overflow. And that just doesn't happen.

  • @quietspace5408
    @quietspace5408 6 лет назад +1

    Do you leave the cap off? Thanks!

  • @raelynnfitzwater2855
    @raelynnfitzwater2855 Год назад

    I just saw the animal redmond salt on the Azure website. And was wondering if we could use it.

    • @HomesteadingFamily
      @HomesteadingFamily  Год назад

      It is basically the same product, but Redmond doesn't recommend using that. They have the standard salt available also.

  • @abetterme1238
    @abetterme1238 6 лет назад +1

    Will this store long term on the counter

  • @Ludifant
    @Ludifant 2 года назад

    I can just imagine the cumulative effect of high-tide and fermenting over five days, being measurable. But I doubt it will make much of a difference on the whole fermenting process. I think this story started in the wine business, which plants and prunes according to the moon. But it also has a special shape glass, that was shaped based on a misconception about the distribution of tastebuds from 1899, so they don't really change their ways in the face of new evidence.. But who knows.. I didn't come for the folklore, I just wanted to know if there was a special trick to working one of those lids with the rubbers... You didn't show that.... :( Like the cabbage leaf as an addition!

  • @lindaferguson593
    @lindaferguson593 Год назад

    Can cheese cloth be used on lid to help gases escape?

  • @whitetiger432
    @whitetiger432 2 года назад

    How do you keep the carrots crisp...

  • @coricori8501
    @coricori8501 4 года назад +1

    I'm so glad I found this channel!!💗💐

  • @L-Squared
    @L-Squared 5 лет назад +1

    Salt is naturally white though..

  • @sarahguin7400
    @sarahguin7400 2 года назад

    Where do you find unadulterated salt?

  • @sallycole8880
    @sallycole8880 3 года назад

    What if the water turns cloudy?

  • @loriwhitehead1052
    @loriwhitehead1052 Год назад

    Can you cook fermented carrots?

  • @rhondajoyner7083
    @rhondajoyner7083 6 лет назад +2

    Thanks for your awesome video!

  • @virginiahurley8806
    @virginiahurley8806 Год назад +1

    Very impressive!! Looks great!!

  • @SaraPurvey
    @SaraPurvey 6 дней назад

    Where do you get the animal grade Redmon salt?

  • @voss_homestead.oh.chapter
    @voss_homestead.oh.chapter Год назад

    I am new to fermenting, I see in a couple fermenting videos, you use 2 tablespoons of salt per quart of water, I have read brine is made with 4 tbs. salt per quart of water. I also think my brine is very salty, even after a few days. I assume you do mean 2 tablespoons of salt for 1 quart of water? And that it also works well for you?
    Thank you!!

    • @HomesteadingFamily
      @HomesteadingFamily  Год назад +1

      For a quart jar: 1 Tablespoon sea salt or 2 Tablespoons if omitting starter culture. Some of our recipes such as this one have a starter culture: homesteadingfamily.com/homemade-fermented-ginger-carrots/

    • @voss_homestead.oh.chapter
      @voss_homestead.oh.chapter Год назад

      @@HomesteadingFamily Thank you!!