Ferment With Me | 5 Easy Ferments | Fermented Homestead

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I ran out of sauerkraut! I'm bringing you along for a fermenting day so we can make 3 types of sauerkraut, feed my sourdough starter and make some more milk kefir.
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A few books I love that can get you started!
The Art of Fermentation by Sandor Katz: amzn.to/3KH2Yox
Fermented Vegetables by Christopher Shockey: amzn.to/3s6RnXJ
The Farmhouse Culture Guide to Fermenting by Kathryn Lukas: amzn.to/347rUol
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Опубликовано:

7 сен 2024

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Комментарии : 162

@lyndafarquharson7027 6 месяцев назад

You have inspired me. I've had digestive issues for years. Not one doctor suggested eating fermented foods. Now I feel normal. So far I've made sauerkraut, carrots, ginger, and milk kefir. Love your channel.

@homesteadingatkookergehoft8131 6 месяцев назад

I fermented the fresh stalks of collards recently. The flavor was good, but the texture was tough and stringy. I didn't want to cook them and lose the probiotics sooo...I figured out a different solution. I finely chop/mince them and mix them into the yoke mixture of my deviled eggs! That way, I can skip the store bought pickles with artificial dyes and other preservatives. A win, win...win!

@thoward8918 6 месяцев назад

That was a great idea. I may have to try that!

@ASaitzyk Месяц назад

I love collard stems! They're so sweet. I added them to a pickling project and wow. so good.

@HeyHeyAlabama 6 месяцев назад

Found the book on Amazon. It's $49.00. It was a lot less on Ebay an other sellers.

@kathym7495 6 месяцев назад

I got a copy at Abe Books for $17 with free shipping, they are my favorite used book seller!

@FermentedHomestead 6 месяцев назад

I’m bummed it’s not available anymore new, fantastic book!

@peggypease3267 6 месяцев назад

Yep…just checked Amazon…a whopping $49.99. Yikes. May have to wait until I win the lottery

@joylouise5417 6 месяцев назад

Just tucked that great tip into my brain: putting brine into the freezer bag in top of jar instead of water. Makes so much sense! Thank you.

@tammypoling9618 6 месяцев назад

In the fall I fermented purple cabbage with apples it is so good

@FermentedHomestead 6 месяцев назад

That does sound super yummy!

@user-ip8qf1qf6p 6 месяцев назад

A great morning when you get up and can watch Anna with coffee. Wish I was your neighbor 😂

@charmc4152 6 месяцев назад

Call me silly, but I get so excited seeing air bubbles in ferments and hearing jars pop as they are sealing - even when it's somebody else's "bubbles" and "pops" on a video, I still enjoy it vicariously from afar. 😊

@OrganicMommaGA 6 месяцев назад

I really enjoyed this video! Showing how quickly a set of ferments can be made and maintained shows anyone who can carve out just a few minutes at a time can have healthy fermented foods at home.

@Butlerfamilyfarm2005 6 месяцев назад

Thank you for the reminders on types of metal not to use. I'm glad to hear of another discard starter recipe. This a great collaboration...thank you. Susan

@lorisavage491 6 месяцев назад

Every time I watch one of your fermenting videos I feel like I can do that! I love your videos! So much good information!

@isagoldfield7393 6 месяцев назад

Thank You Anna🌼🌷🌸

@littlecountrykitchen 6 месяцев назад

I am making red sauerkraut today ❤ yay. Oh, fyi...the smart lady from Clean Home Living said don't pour off hooch, mix it in. That is the hydration of the starter, the hydration would be off if discarded. Can't wait for my tummy to feel better too 😊

@webbadawn 6 месяцев назад

Thank you Anna. I have learned so much from your channel I had no idea how much you can ferment

@redlady37 6 месяцев назад

I believe the reason you put the juniper berries at the bottom is to prevent them floating up on the surface. Thank you for another video

@FermentedHomestead 6 месяцев назад

You’re probably right

@user-pr8ib1sh8v 6 месяцев назад

I have been making kraut for donkeys years. Never measured the salt. Never had a fail. I just give it a quick taste. If it is pleasantly salty it is good to go.

@moniquekilmer7618 6 месяцев назад

"Almost exactly!" You are so funny, you kill me! lol I love seeing these video of you whipping up whatever, like a mad scientist in the kitchen. I have learned so much over the last 3 weeks that I had done wrong it the past. I had kefir grains and several yogurt going same at same time-geeze- wish I had those grain and starters with the knowledge now! Whew! Just the little things that you learn in watching. Thank you Anna

@hamakuahomestead7741 6 месяцев назад

Ok! Ok! I might try Kiefer! 😂❤

@genesismccormack7540 6 месяцев назад

I just bought a giant cabbage and a red onion for kraut…I’m so excited lol😅

@debraczahor6279 6 месяцев назад

Red cabbage kraut is my favorite! Thank you, Anna for all the great videos!

@littlegreenpatch98 6 месяцев назад

You make this look so easy. Last time I tried to ferment something it turned in a science experiment. 🤦🏽‍♀️ I think my problem was not enough salt. I thought the recipe called for way too much and cut it down but didn’t replace the rest with anything. 🤔

@charmc4152 6 месяцев назад

I love fermented foods, but I was surprised recently to learn that some people can't eat them because it triggers other health issues due to histamine.

@Dianatoo123 6 месяцев назад

You just make everything look so very easy. Thanks for sharing your knowledge! 👍

@sharonmckee2403 6 месяцев назад

I’m watching this video again. Trying to learn this when I know it’s not hard… but I’m so cautious to start! This IS the year I start!

@marygrott8095 6 месяцев назад

I started my very first sourdough starter this morning.. Mary from Mary's Nest claims that using rye flour is "foolproof " and suggests it for beginners. We'll see how this goes!

@terrieyandall9401 6 месяцев назад

I really appreciate how much information you impart in every video you post.

@dougandlisabeck5774 6 месяцев назад

The sound quality on your videos are wonderful 👍

@LauraMiller-xh3xt 6 месяцев назад

I have had digestive issues for years. I even had to have a colon resection. None of my doctors ever told me to eat fermented foods. Thanks for sharing all these amazing recipes.

@susanjones8938 6 месяцев назад

I have wanted to do fermentation. Thanks. You gave me the push to jump in. Thanks.

@FermentedHomestead 6 месяцев назад

Yay!

@graysgram 6 месяцев назад

Yummy kraut ideas. I hadn’t thought about storing my discard. Sometimes it’s stressful to use the discard right away. Why didn’t I think of that!

@FermentedHomestead 6 месяцев назад

It does help with the waste for sure 😃

@peggyryan9898 6 месяцев назад

I love how you improv

@Simplyinspried 6 месяцев назад

I’m have to try these ferments. I have some cabbage out in garden I need to go pick.

@debbiejohnson5425 6 месяцев назад

Great tutorial for trying something without a specific recipe. Thank you for sharing your process.

@jeannenemmyers6580 6 месяцев назад

I love the way you explain your methods, it makes sense, and everything I ferment ( you are the reason I even tried to ferment anything ❤❤❤❤❤), comes out very well. I think I've only had a couple of failures and they weren't using your methods. So a very big thanks to you!

@barbaradumler6503 6 месяцев назад

You just make everything look so easy. I've never had kefir. I thought Kefir was a different kind of cream cheese. Thanks, I so enjoy watching all of your videos and I suggest your channel to all of my friends as one you can trust!!!!!!

@vonniemerriam974 6 месяцев назад

Hey Anna....I am only on my 3rd day with milk kefir grains and am loving it. But guess what I figured out since I don't have a plastic or SS strainer? I "strain" my kefir in my salad spinner!!! No waiting for seepage, literally 3 seconds and they are rinsed and the spinner has a pour spout to drain straight into my jar. Gave myself a huge atagirl! Give it a try.

@YaoiCifer1 6 месяцев назад

Omg. I found a Gringa who’s into Spice!?! That is so AWESOME!! Last time a gringa screamed “what is wrong with you people!” After she read that our store has green chili in the Mac & cheese.😂

@debbiesykes5491 6 месяцев назад

Anna this is so interesting I hope I can find that book you showed Thanks for sharing

@verucabeckwith3014 6 месяцев назад

I both love and appreciate how through your videos are. Ive learrned so much this month from you and the channels youve collaborated with.

@jenmag0313 6 месяцев назад

Thanks for starting my Saturday morning with another great video! I have learned so much from watching you and I appreciate all of the very informative info you pass along to me and many others.

@shelleypowers1153 6 месяцев назад

We Love Sour Kraut but never tried spicy 😮😋 So now I Have to get some going 😀 Thank you for sharing and inspiring ☺️ 🤗 GOD Bless you and your Family 🙏🏻❣️🙏🏻

@sgmarr 6 месяцев назад

Thanks! Adventures and Answers, are an awesome combo!

@kandi8640 6 месяцев назад

Will look forward for you tasting your red cabbage kraut

@redlanternhomesteadcathym105 6 месяцев назад

red cabbage kraut is my absolute favorite!!!!!!!! thanks Anna.

@diannemiller4754 6 месяцев назад

Yummy 😃 I prefer red cabbage over green😊why i don't know. I use green to make saurekrut with carrots and other vegetables. Maybe its the coloring ❤

@FermentedHomestead 6 месяцев назад

It sure is pretty

@gailneedham9930 6 месяцев назад

I love red cabbage! I forget about it sometimes. I recently watched someone compare the nutrients between green and red saurkraut. Red won on almost every test that was made. Green won only two, but both have such benefits for us. Red just had more. I thought it was very interesting. I am out of saurkraut too. I'll have to get some started. My last batch was very good. I was so excited about it until I ate every single bit of it. So I'm glad to get your take on it all. I'll get ready to do it again.

@janisnelson26 6 месяцев назад

Love the ferments. Thanks Anna!

@diannemiller4754 5 месяцев назад

I watched today taste testing of the ferments you made on this video. Anna I have to say I just downloaded it to my kindle for 11.99. Nice price as all the hard copies were anywhere from 50 to 90 dollars 😮 I am making a shopping list to make several of these recipes. Thanks for sharing 😊

@rebeccakaczmarek5598 6 месяцев назад

I really want to make that beet kraut!

@FermentedHomestead 6 месяцев назад

It’s so good!

@missmollycollie911 19 дней назад

The book has a bit different look but hardcover is really expensive so I got the kindle one.

@charmc4152 6 месяцев назад

I enjoy your videos. You provide a lot of information, sometimes with entertaining humor, but it's nice to just listen to you talk like you're doing here. In a world where there are so many voices and personalities, sometimes they can be overwhelming even if you generally like them or feel like they give good information. It's nice to just have a moment with someone having a nice conversation with you in a low-key, low stress way. Thank you for that. 😊

@loisbowen2397 6 месяцев назад

Wow - I need to expand my ferment recipes - lol - well I guess I just did expand a little - instead of making one 2 quart container of brussel sprouts I decided to make 2 of them, so 4 quarts and I did one quart of carrot sticks too.

@amyschultz8058 6 месяцев назад

I love watching your videos. I learn quite a bit and you always have so much information

@MattDearborn 6 месяцев назад

😂 Your salt shaker though! I thought you were putting Parmesan cheese in the kraut!!

@mariem5990 6 месяцев назад

Thanks for the great video

@missyhumphrey9796 5 месяцев назад

Had a great time meeting you and getting some of your drink and can’t wait to watch all your videos as I go into a new adventure of fermentation

@MsValmark 6 месяцев назад

Love making sauerkraut...you reminded me that it's time to make more...love it as a side the best.

@fallenangelwi25 6 месяцев назад

I have always loved how well you explain things and how big of a roll you play in giving beginners the courage to start!!! Thank you so much for another great recipe!!! P.S. I have been wanting to get into kefir making forever now, but worry about the safety of where I get the grains from.

@babyana231 6 месяцев назад

Thank you for this video. Just thinking of making sauerkraut. First time for me.

@laurapendleton8363 6 месяцев назад

Those ferments look delicious!!

@towadiwayajameson7487 6 месяцев назад

I would have never ever thought of a spicy Kraut. Interesting.

@tinastevens1857 6 месяцев назад

I'm just starting to learn about fermenting. Thank you for sharing.

@Cherokee1017 6 месяцев назад

I’ve learned so much this month. Thank you so much!!!

@debrastanley2916 6 месяцев назад

I just found your channel and so glad i did. I want to try so many vegetables to ferment. Cabbage will be my first. Thank you!

@phoebebaker1575 6 месяцев назад

I’ve made a red cabbage sauerkraut and added cinnamon to it. It’s interesting to have a different flavour.

@FermentedHomestead 6 месяцев назад

That does sound interesting

@threewillowsfarm7779 5 месяцев назад

I love it, you are like cooking with a real person. Everything you do is so true to life. No pretension. Its very relaxing🌿💛🌿All Love

@clashalley5575 6 месяцев назад

I love curtido! Mine is all canned though, not fermented. Anyways thank you for helping me as a brand brand new fermenter and making it all less intimidating. I’ve successfully made it through my first few ferments. I forced myself to push through the fear because of all the gut benefits and I will be here watching and learning and staying determined

@FermentedHomestead 6 месяцев назад

Awesome! I’m so glad you have been able to overcome your fears around fermentation (I had them all too)! Once you’ve had the fermented version you won’t want anything else 😂

@heidieverett8394 6 месяцев назад

Dang I want some of those keifer grains!

@heidiw8406 6 месяцев назад

My cabbage is almost ready to pick. I am looking forward to making sauerkraut again. Thank you for another great video.

@fallenangelwi25 6 месяцев назад

I can imagine life has been hectic with fermented February going on plus life in general. I bet that first bites is going to be amazing 🤤

@maryderleth7860 6 месяцев назад

I'm slowly doing more vegetable ferments. I have made sauerkraut for decades but just starting with others. I have some spicy onions and carrot kraut going now. I use sourdough starter frequently because I love baking bread. Kefirs and kombucha are pretty new to me this year. I've even got hubby drinking milk kefir which is my biggest success because he hates anything remotely healthy lol!

@HoosierHmstrdr94 6 месяцев назад

Whoaaa! Back that bus! What is this about swapping bacteria? Do you have a video or a short?

@gphx 6 месяцев назад

With the weather warming ferments are getting so fast it's hard to adjust. Those on display in the kitchen all winter are gassing up again. Fall's crabapple vinegar will finally finish.

@FermentedHomestead 6 месяцев назад

It sure does change them

@dh4398 6 месяцев назад

The crock looks great! Thanks for the video. I love saurkraut, going to make some more.

@lifeoflucretia 6 месяцев назад

I LOVE your channel!!! U are an awesome teacher!

@jessicabautista5453 6 месяцев назад

Thank you for sharing. This is amazing I can’t wait to try.

@lindachandler2293 6 месяцев назад

Love my 'living' foods.

@NammaCathie 6 месяцев назад

Thanks Anna for another great video! I get so much inspiration from watching you. I have a head of cabbage now that's on the Agenda to get to fermenting . I tell ya one thing we have dove into this week is Fermented Fooled Ya Peppers that I fermented last September. They are crunchy and so tasty. They look and taste like Jalapeno peppers without the heat. My favorite.

@user-uz8sn1qv8y 6 месяцев назад

well, love, water kefir is killing me!! cleared up my long term IBS/diarrhea, but now i have the opposite trouble LOL......doctor suggested i quit drinking it.....maybe too 'strong' for my elderly/ill gut....i am still taking care of the little buggers, and looking for other solutions for me. maybe i should/could drink like an ounce a day or so to start out.....suggestions? anyway, still working on fermenting veg, and i LOVE kimchi, so, trying to figure that one out too. thank you for being there and trying to help, Anna, i would never have done any of this without your youthful encouragement!!

@nana426 6 месяцев назад

Enjoy sauerkraut

@cindykelly6023 6 месяцев назад

I’m trying to get up the courage to make Kraut thank you for your videos

@nancymoore4992 3 месяца назад

I got mine from Kombucha Momma, very reliable and guaranteed 😊

@auntdayskitchen6315 5 месяцев назад

Did you ever get your e-book done? I really like some of your fermentation recipes and I really want to try that curry ferment that you did.

@vj563 6 месяцев назад

Just want to put this out there, I checked my library for the book and they had it. I keep having trouble making sauerkraut. It turns out bitter and I don't know why. I made it one time and it was amazing, but for some reason I can't replicate it. Right now I'm just eating fermented carrots, which came out amazing. I need to make more.

@FermentedHomestead 6 месяцев назад

That’s odd they would be bitter. If you use a starter culture, don’t. Check the temperature (between 65-68 is ideal or as close as you can get), be sure to measure the salt. Do you get kahm yeast forming? That has what I’d describe as a bitter taste

@vj563 6 месяцев назад

@@FermentedHomestead I just used cabbage and salt, and for some reason it turned out bitter. That's happened twice now. How much salt should I be using? Maybe that was it. There was no kahm yeast in it, although it did get cloudy. Maybe it was that, but I couldn't see it that well in with the cabbage? My kitchen gets pretty cold at night and during the day it's probably mid 60s, unless I have the oven going, then it's close to 70 maybe?

@roberthill5353 6 месяцев назад

Awesome

@zencat17 6 месяцев назад

Now you've gotten me thinking about juniper berries and I am generous with them in a red cabbage/beetroot ferment, I do know they inhibit mould growth but why at the bottom? Maybe because they are generally not eaten then, just infuse their medicine from deep down below. But I have always eaten them, hmmm. As long as you don't have contraindicated conditions of disorder in the body.

@FermentedHomestead 6 месяцев назад

I had someone say it was likely because the dried berries have a tendency to float

@karencasebeer7466 6 месяцев назад

Wow, lots of information to digest but so cool! Thanks!!!

@angelinagarcia3748 6 месяцев назад

So yummy ❤

@michaelrobert503 6 месяцев назад

I made 2 quart jars of red cabbage to ferment down. it was awful..dunno why I think maybe not enough salt.. there was no contamination. Dunno. no problem with white cabbage. Your squishing sounds great and crunchy.. Great Info, I was wondering about the plastic verses metal.. I make my own ACV, which is super easy, and great., If I leave it for a month or two..I get a good SCOBY which I am not sure what to do with. as I just bottle the ACV with the mother...lol Love your vids, I have been doing these things for years too ...but you offer different things to try...and lets face it we dont know it all. lol. and Im a man saying that....

@elsybesma2001 6 месяцев назад

Love you STYLE of cooking. thanks so much

@kendra-gb4rw 6 месяцев назад

I enjoyed this video so much! So much valuable information I’m going to have to come back to this one over and over. So thank you for this video!

@lisaemerson8061 6 месяцев назад

ANNA I HAVE NEVER MADE KEFIR I BUY IT FROM A LADY AND I CAN GET STRAWBERRY- A MIXED FRUIT- RASBERRY- DEPENDING ON WHAT FRUITS SHE HAS AT TIME. I LOVE IT IF YOU MAKE IT YOURSELF WHEN DO YOU ADD THE FRUIT?

@user-vl5bj6of2s 6 месяцев назад

Lots of good info! Thanks Anna.❤❤

@maryfreitas6484 6 месяцев назад

I'm going to try this recipe...looks yummy 😋

@FermentedHomestead 6 месяцев назад

Hope you enjoy!

@sharontobin9871 6 месяцев назад

Amazon does have "Ferment you r vegtables" it is 49.95 or for the kindle it is 14.95

@FermentedHomestead 6 месяцев назад

Yes, those are the used copies from what I saw. I don’t have kindle

@cherylb.9766 6 месяцев назад

Thank you for sharing this!

@Jonni8 6 месяцев назад

Thank you so much for all the information! I am a little timid about fermenting, but I can't wait to try these. The milk kefir interests me the most. Thank you for answering those questions, I did watch that video. How does the second fermentation work do you add fruit or something to it to give it a different flavor?