Make your own fermented carrots!
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- Опубликовано: 29 сен 2024
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~~~~~~~~~~~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.
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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...
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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!
So much love and appreciation for all of the great information you share.
How do u serve them ? Cold ?
ofcourse, why ferment something just to heat it and kill all the beneficial bacteria
I was wonder about both!
Did I miss the brine recipe? How much salt to water?
When you cook fermented veggies, are you rendering them useless?
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.
Thank you, I was wondering whether to cover the jar or not.
Can I ferment veggies with sugar and probiotic capsules?
@@Mikeppodcast I've never tried
@@jenniferb8981 Ah ok
Shelf life?
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.❤❤❤
I find it's also hard to drink water during a full moon, since it keeps getting pulled out of my glass.
lol
Love this real working kitchen. Going out to the farmers market for carrots right now.
+Kathleen Gustafson Enjoy! These are one of my absolute favorite snacks... so yummy!
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
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!
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! :)
+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.
You're right. Good point! Thank you for all the lovely videos! Keep em coming!
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!
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!!!
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.
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!
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!
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🌺
The "moon phase" goodness yes; doesn't get any more natural than this!
Thank you for sharing. I have made these several times and am always searching for a small batch recipe. This is perfect!!
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!
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 !
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!
This is Darnell Davis. Could you use pink himalayan salt? Excuse spelling.
Yes, she said any good salt.
Hi, I like your videos. A question, how high is your room temperature approximately when fermenting these foods?
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
So happy to have found you!
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.
+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!
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.
@@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.
Your apron is super cute! I’m going to make some of these fermented carrots this afternoon. Thanks for sharing!
#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)
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
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.
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.
Sounds like they are having a "Hoot'n Nanny" up stairs!! Hahaha
Iodized table salt is really good for you if your diet lacks iodine. Goiter sucks.
+Emerson White - Just NOT in you fermented products.... 😉
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.
+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...
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.
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?
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
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!
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.
Fermented carrots are my most favourite fermented food, good video 😊
Great recipe, thank you for sharing! Do you put the lid while it is fermenting or you keep the jar opened?
:)
Lid on but loosely to facilitate out gassing.
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.
Iodine information poor. Here to remind you, again, iodine necessary
Iodine is necessary in the human diet, but it is antibacterial so it will kill your ferment! Use it elsewhere!
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.
Animal salt? I love this chick😂haha. Best kitchen vids ever. Thanks homesteader!
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
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
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.
I know this post is old, but I suggest blending the carrots , that way it's soft and retains all the good bacteria
I can't wait to try this, yummy! enjoying your videos, thanks :)
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
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!
I would love to see some more videos about this. Do you ever ferment with 3/4 jar water and 1/4 jar water?
Love your videos! I just wish you could show a finished product!
Honey, that may be metals in the bottom of the jar....be careful.❤️
Messes are how know it's good. I love carrots. Interesting, moon phases. Thank you for the information.
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
this HOME Life!!! Got to Love it. I DO . TTF
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?
How do you use the fermented carrots? I mean..raw or with something? I love this idea!!!
+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...
Looks great. I can’t wait to try this. I had no idea the moon phases affect the liquid. Ty
White salt doesn't mean it's bleached. You may want to check your facts...
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?
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
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.
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.
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.
Not true about white salt. We boiled down our own sea salt and it is white/ivory. Beautiful.
Hi, I just made my carrots 10 days ago & they are kind of salty and tarty tasting, is this normal?
I made the carrots mine were a little salty for me..can I use whey to ferment carrots?
Thank you for sharing !
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.
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!
Do you put a lid on during the 5 days of fermenting? How long can you store it?
Had a grand idea while watching you pack the carrots. Fermented carrots on pizza, OH MY !
couldn't take the background noise - had to move on. sorry.
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!
Love you're style and teaching ♥️
Lid??? No Lid??? In the fridge?? Lid??? Will it explode with a lid on???
Can someone answer me?Can I use pickling salt for this?
I make these often, I add peppercorns and fresh Ginger.
Can you add dill and garlic? I am excited to try it! 😊
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😊
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.
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?
+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.
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.
Carolyn, do you skin the carrots before cutting them up or do you just wash them?
do you put a lid on the fermented carrots?
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.
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.
So you dont need vinegar fir fermenting? I guess im confusing pickling with fermenting, eh? Thank!
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 !!!
I tried this recipe too, very salty tasting.
5:38 what if you get mold. Just scrape it off.. as long as it is white.
...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.
I bet these carrots would be good with a jalapeño added
Can I eats oats while opening intermittent fasting?
Okay, that explains why when I was fermenting apples, to make apple cider vinegar, it ran over and liquid was on the counter.
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.
Do you leave the cap off? Thanks!
I just saw the animal redmond salt on the Azure website. And was wondering if we could use it.
It is basically the same product, but Redmond doesn't recommend using that. They have the standard salt available also.
Will this store long term on the counter
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!
Can cheese cloth be used on lid to help gases escape?
How do you keep the carrots crisp...
I'm so glad I found this channel!!💗💐
Salt is naturally white though..
Where do you find unadulterated salt?
What if the water turns cloudy?
Can you cook fermented carrots?
Thanks for your awesome video!
Rhonda Joyner picketed egg
Very impressive!! Looks great!!
Where do you get the animal grade Redmon salt?
Here it is: homesteadingfamily.com/redmond-animal-salt
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!!
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/
@@HomesteadingFamily Thank you!!