Aww, thank you for your kind words! My number one question before I make something is “how am I actually going to use this?” because I’m limited with kitchen/storage space and time. I’m more than happy to place along tips i think are helpful! Good to see you!
I ordered the Redmond salt last week and ordered the fermenting kit online just now. You are giving me notions of good gut health and also weight control. Thanks for all you do. Cassandra speaks, I listen.
Hi Martha! Oh, thank you so much! Switching to a quality salt is so much better for you and it’s a difference you can taste. I really enjoy how the kit gives me a “control” jar with all the given equipment and I can use other jars (without the weight etc) but to compare how things are progressing. Your compliment is such a tall order! I’m always happy to pass along what I’m learning, and learn from you too! Together we’re becoming farm girls!
I have wanted to ferment for a whole year but could not afford a kitchen scale according to some RU-vid channels. I then started winging it, and some were to salty to eat aaggg! Then I started reducing the salt and wallaaa!! I have reached my happy medium and I eat fermented 1 to 2 meals a day.
Can’t wait to start my fermenting journey. I love that you don’t just show the recipe. You actually give us a recipe in which you use it. I love all your ideas and I really appreciate the hard work you do into putting your videos together. Thank you.
This fermentation cook book was literally already in my wish list; seeing how much you love was the final push I needed to buy it! Fermented foods are so good for you but also intimidating. Thank you for making these procedures so straightforward and approachable. Your channel is fantastic.
I had no idea there were so many creative fermenting recipes! Really interesting and delicious looking. Your passion for growing, cooking, and preserving food makes your videos very engaging!
I’m right along with you! The world of fermenting is much for delicious, practical, and straightforward than the reputation it has! And yes, everything really is so delicious! Thanks for the encouraging words!
I have been fermenting for a while but I always struggle with how to expand the use of my ferments. This is one of my favorite topics, thanks for all of your delicious looking and creative food combinations. Thanks for the inspiration, I can’t wait to get some more ferments going and try your kimchi pancakes. I really like kimchi on tacos. I bet kimchi soup could clear you up as well as chicken soup, lol. Anyway, thanks for all you do with such enthusiasm.
I am totally going to try the kimchi pancakes using sourdough discard. I often make flat breads with the discard (a bit watered down) and add some turmeric, black pepper, sesame seeds and green onions. Never thought of using kimchi!
I ordered the kit when I first watched this. Then today I made the Celery Stuffing, the Chipotle Slaw, and a second batch of Chipotle Slaw with half a grated garnet sweet potato added. I hope it turns out, I just love chipotle and sweet potatoes. Thank you for your tips and tricks and inspiration ❤❤❤ You are so engaging and make every video fun and restorative.
I have been going back and forth about whether I wanted to try my hand at fermenting and you have helped me make my decision!!! Love the video and thanks so much!!! Ordering the book and kit now!! Also, thanks for the free printable!!!
Hi Saran! I totally get it. I avoided fermented foods for years because of the smell, the tang, and, well I wasn’t used to them. Other than the kimchi all of these fermented are very mild and perfect for curious/new fermenters. Let me k is what you think! I also now really enjoy the ferments that aren’t strong because it’s another way I can have shelf stable food that doesn’t go bad. I’m glad you enjoyed the printable! I’m hoping to provide folks with a way to build their own kitchen binders with my videos so that you don’t always have to come back and rewatch. So proud of you for taking the leap. Get ready for excellent taste and nutrition!
I wasn’t sure about his fermenting thing. I tried it and oh my goodness. I’m hooked!!! I fermented asparagus spears, carrot sticks and Sauerkraut. It is soooo good.
You are a refreshing breath of fresh air in this fermenting/ cooking world! You make everything here look sooooo delicious as you expose the nutrition of the ingredients and backgrounds. !!! Thank you for being you!
OMG. This is the BEST fermentation video Ive ever seen. All around excellent presentation, helpful, generous, inspiring . Wow, top notch offering. Thank you so much 🙏🏻
Love this channel. Your lighting, organization and willingness to try new things is inspiring. I am going to get the fermenting kit and book based on your recommendations. Thanks.
Hi Liz! You are too kind! I’m glad this was helpful and yes, the beginning fermentation kit really hard me confidence that I was doing the right thing when trying new recipes! Keep me posted on your progress!
This gal does a great video, probably the best cooking videos i've watched. Like the camera angles, you're not accross the room you're right in with the chopping mixing and tasting. So much packed into this video I will have to watch at least one more time.
Hello Miss Cassandra, thank you for well presented, healthy and frugal food prep perspectives. Important to take good care of our families and prepare for an uncertain future.
Clicked on your video by accident, but wow, I’ve discovered serendipity! I was captivated by all the mouth watering recipes, and inspired to try canning again. Thanks so much for sharing!!!
Cassandra, you're my "she-row". No kidding..... I just made fish taco's. I love them and I always can made anything from a restaurant menu in my kitchen. Okay I had the corn tortilla, baked some fish, attacked my cilantro the garden, did not have the coleslaw. I used my fermented squash and cabbage recipe I got from you and it was delicious beyond... Mild yet crunchy, tasty and economical. I've had it refrigerated for at least a few months now and it was fine. I can see it going on our summer hot dogs and hamburgers. Thank you girl.
Your fermentation recipes are amazing too! I’ve canned for years but only recently started fermented foods (that’s when I found your channel) and now fermenting is another food in jars obsession. So glad you enjoyed the meal ideas!
@@BecomingaFarmGirl it is so easy to become obsessed with! Fermenting changed the flavor in a way nothing else can! I just discovered miso so I’ll have a video on that I. A couple years haha 😂
Hi Lori! Thanks for saying hi! The world of fermentation is fun, tasty, and low on tools and prep! I hope you’ll come to love it as much as we do around here!
I just came across your channel, thanks for all the great info. I canned foods with my mother when I was a kid and out the 8 children in the family, I'm the only one who still does canning and preserving. I'm currently working my way into the fermented foods, I so glad I came across you channel it helps a lot with my fermenting efforts. Thanks You
I use both cabbage leaves and the weight, because the cabbage leaf is useful to protect your ferment while in storage in the fridge. It helps slow the natural evaporation that occurs while in the jar. Your ferments are beautiful!❤
I just found your channel from fermented homestead. I love just about anything fermented. I've been battling serious health issues due to long term exposure to mold and chemicals. And I found out my body loves fermented foods. I make sauerkraut and kimchi. Looking for other things to ferment. Including different kimchi recipes.
I started watching this channel to learn about gardening in a small space. 4 hours later I’m still here and have obviously subscribed 😂. I love your energy
I've got that same fermenting book, I find the recipes fun and always good. Found your channel through Fermented February (Ok I stumbled across it 8 months late).
I just started making fermented vegetables and one of the first was celery. It was one of the most amazing things that I have ever tasted. I can not wait to try it in your recipe.
I have had rhat ferment book for 3 years now, didnt really ever get to get in there and read on it , big surgeries , so wasnt on my mind and now i am so excited to get into the book ,Thank You!! I love Kimchi,so happy !!
Hi Brenda! Honey you are too kind! I never thought I'd become crazy about fermenting, but honey there are so many amazing recipes you'll find in that book that are down right delicious. And, AND the fact that you can create your own healthy probiotic foods right at home in minutes never ceases to amaze me! Thank you for such kind words!
Thank you so much for sharing this video with us. I'm going to make them all but, I'm going to make the acorn squash/fermented celery dressing for my daughter when she comes to visit in a couple months....she's trying to vegan and this looks yummy for anyone who loves real food. I'm actually going to make it this weekend for us just to have it. I can't wait. thankyou again for all you do and share!
I truly have enjoyed this video and have watched it at least three times! Well after purchasing the Easy Fermenter Starter Kit, and a mere 6 days later after opening----SUCCESS! I followed the guidelines that I gleaned from the Clean Food Living channel and today was day 8. I tested the PH as was suggested and it was good. So today was the test day and it is totally delicious! I am ready to ferment some cucumbers to make pickles next and then I have to try that Kale, Cabbage Chipotle flavored ferment! Thanks for a great video and the encouragement for newbies to get started!
First, let me say that I love this content. The newer style videos are different from the older videos ( which I love). This does looks delicious ( as usual❤) but it's rushed and a tad bit all over the place. Please slow it down and show more of the"how" and less of the what. Love your videos regardless😊
I ordered the fermenting kit. Thank you for sharing with us. I had given up on making anything fermented after numerous fails. You are an inspiration to this Gr. Grandmother.
OMG the ferment recipes of my dreams. Especially the first two. And the tips on how to use them! This is the video I’ve been waiting for. Thank you thank you!
Hi Cassandra, I just found your channel two weeks ago and I’ve been watching your videos over and over again. I’ve already bought everything for fermenting and would love to make the chipotle, kale ferment, but I can’t find the recipe in the, Fermented Vegetables, cookbook. I was wondering if it’s a take on the, Chipotle Squash Kraut and was thinking of substituting cabbage for the collards. I’m going to start with the celery today. Thank you for sharing all of this goodness. Hugs, Julie 🥰
Girl, I'm so glad I found your channel! Not only are you delightful and beautiful, but have some of the best tips and advice ! I intend to learn a lot from you.
~I love the idea of making tasty ferments that can be integrated into other foods!!!~I like the sound of the celery one, but my teeth dont let me eat crunchy things, but then you said the freezer will make it lose it's crunch?!!~YAY!!!~That is what i will do!!!~
You got me hooked. I ordered the kit I don't know which one to start with maybe the celery and some kimchee. Oh, and the hamade mayo! Tuna fish sandwiches 2 ways. Thank you Oh I'm going to have so much fun
Hi Cathy! I’m so glad you found the recipes helpful! Take your time with a few simple ferments and slowly try new recipes. Now that I’m getting the hang of things I find fermenting a pretty straightforward process (it’s also tasty and economical)! Enjoy!
I just found your channel yesterday and I think I've been going about my fermentations ALL wrong! I have one of those traditional ceramic German crocks that I use to make sauerkraut. And for my pickles, I just throw ingredients in a jar and never go by a recipe. This seems soooo boring after watching this video! I'm going to change my ways and follow your suggestions. This is one reason I love watching RU-vid. Thanks 👍
Hi Sam! I’m so happy to hear this. Ferments can be as basic or dazzling as you want. I had to get a little clever to get my family on the bandwagon to start eating them. Happy to share a few ideas! Have a great week!
Be sure to save the bottom 2 inches of your celery and plant it!! It grows year around in North Carolina!! You will always have fresh celery but I am all into fermenting it for the many nutritional benefits and convenience!!
Hi Friends! Print and keep this FERMENTATION Cheat Sheet so you can start fermenting any vegetable the easy way! Grab your FREE printable guide here: tinyurl.com/5ann2y5e
Hi Pearl! Too funny but soo true! I’ve been canning for years and admittedly avoided fermenting because I didn’t think there were recipes I’d use or enjoy. I’m so glad I took a second look because these ferments have become kitchen staples! Thanks for stopping by!
WOW girl, WOW! I'm a new subscriber. This is the 2nd video of yours I've watched and WAY impressed by your presentation and personality! I don't know you, but I ALREADY love you! ❤️
You will not be disappointed!!! These 3 recipes were truly what got me into fermented foods. You won’t find these recipes in stores (and if you did they’d be overpriced and not as good as your homemade). Happy fermenting!!!
Girl, I feel you! I totally forgot to mention that the sage and thyme give the celery exceptional flavor. You cannot tell it’s “fermented” other than knowing it’s been in your pantry and not your fridge for a few weeks! I get you on the sauerkraut. My husband and I thought we hated it for years but the non smelly chipotle kraut is a hit. The kimchi is strong smelling but with the salmon already cooking it doesn’t stand out as much. Sourdough is an addiction for sure! But, a good one!!
I just found your channel recently and I love your videos. Your enthusiasm and humor is contagious! Thanks so much for your efforts to provide quality, knowledgeable videos. I have a question. Are you still using Amazon? For some reason those links don't work.
Thank you so much for this video - and your channel! I just made my first batch of fermented saurkraut - won't be ready for a few days. Great quality video & great personality!
Another question---that wonderful sandwich that you take to work at 10:02, you show the layer of humus, followed by an orange colored vegetable. Was it butternut squash, or diced sweet potato, or acorn squah? It looked devine! And also what recipe do you use to make that barbecue spiced kraut? What was the dark leafy green in that kraut? (Don't see it in the Fermented Recipe book and I am anxious to try it.)
I made a fermented dill zucchini relish several years ago with extra zucchini from my garden and I still have family asking for it. I'm growing zucchini again this year just to make fermented relish again lol.
I couldn’t believe how INCREDIBLE this recipe turned out! Lannie I’m tell you, moving away from what commercial groceries offer as condiments and instead, making your own has been a huge game changer! So happy to hear that you’ve struck a family favorite recipe!
