Fermenting the HARVEST! Corn Relish & Spicy Carrots...So Easy! 

Great fermenting tutorial. I love fermenting. As to the salt, regardless of what you are fermenting, you may want to always add the salt directly to the jar, then add the water. That way you always know you have added the correct amount of salt and none of it is left behind in the water/salt mixture in the measuring cup. I have a tip if you don’t have any glass weights or the other various fermenting equipment. In place of the glass weights...You can use a 4 ounce canning jelly jar or other small jar. It works great. (And as a back-up, you can put your jar in a bowl.) And if the ferment starts to rise and potentially overflow, it just fills the jelly jar. And if you don’t have the special lids, you can just “burp” your jar on a daily basis. (To burp the jar, you just loosen the lid and then re-tighten it.) As to temperature, ferments like to be around 68F to 72F when they are on the counter. If your kitchen is especially warm, you may want to only leave your ferment on the counter for about 2-3 days regardless of what you are fermenting and then transfer it to the fridge. The fermentation will slow down considerably, but will continue, and the chance of mold developing will lessen. Those first few days of fermenting can be so persnickety if it’s too warm...and bad bacteria or mold can take a foothold before the good bacteria can take a foothold. Also, keep in mind, when you taste your ferment it may be very salty initially. However, once it is refrigerated for at least two weeks the vegetables will absorb more of the brine and the brine will become less salty. So when you go to taste the ferment the vegetable will be very tasty and the brine clinging to it will be less salty. Hope these tips help for anyone who is new to fermenting. Love, Mary

Hi Sarah. I know what you mean with the flat top fermenting disk. I found a great solution for that. I bought the suction cups you can get at Walmart or craft shop you use to hang thing on windows or glass sliders. When i want to remove the glass disk I just press it on top of the glass and use it a a lifter. I DO NOT leave it in the ferment only for removal of the disk. Give it a try, it saves me some frustration and minimizes the manipulation of the food. God bless.🙂👍

Yes. I like the Informal format- makes you seem like Real People. Not robots.

Sarah, you and Kevin have a great show; so full of information! Really enjoy the way y’all share your life with us! Thank you!

Sarah, I fermented my green tomatoes at the end of last year's harvest and they were EXCELLENT!! They tasted like a mild relish and excellent on beans, with cornbread. I just quartered them, added some jalapenos and salt water and mmmmmmmmmmmmmmm!!!

Maybe when you're not so busy, but I would be interested to see how you use your fermented foods for meals and such.

I've been fermenting for years -- and this was one of the best quick guides for beginners that I have seen. Good job! Thanks!

I sure enjoyed this video. It reminded me of years ago when my parents made salt pickles. They would pack the cucumbers in a big crock and cover with salt water and grape leaves and weight with a plate. It sat in the cellar till fermented

Fermented shredded carrots are our favorite in our house. It’s like carrot sauerkraut.

This year I fermented my first green beans "Dilly Beans". I love them. My grandson does not like many veggies. The exception is fermented veggies...he calls them "picklized" 🥰

My first fermenting experience was making sauerkraut, after watching Art & Bri's tutorial. Turned out really good!

I use a bundt pan to cut the corn off the Cobb, easy and the pan catches all the fly away kernels. Thank you for taking your time to share 😊

Time saving tip: pour water over the veggies until it gets to the right night, drain it off in a measuring cup. Now you know exactly how much brine water you are going to need and can figure the salt needed. No running out and having to mix up more brine 🙂

Thanks for the recipe, Sarah. Both look delicious! As a suggestion, just write on the glass jars with a permanent marker. Will scrub off easily and save you tape! The only time I use tape is when the contents of the jar are so dark that I won't see the writing.

I have made fermented cabbage (kraut) and fermented corn and green beans (which we call "pickled beans") for many years now. Many times I fermented what we called "chow" which is a combination of beans, corn, onions, and pepper. I have always fermented in a large crock. Every family had a "kraut rock," a really clean rock that was used to hold down the food under a plate in the crock. We didn't use to call it "ferment" we just called it kraut, chow, etc. These were staples when I grew up. After the fermentation we canned the product because we put so much up there was not room in the refrigerator. My grandparents fermented things in a wooden barrel kept on the porch (usually more than one barrel). That was not canned but kept all winter in our cold temperatures. When we ate it we took it out of the jar and heated it on the stove, usually with a little butter or fatback. I'm sure that destroyed many of the health benefits, I'm just saying this was what we used to do because that is what we had been taught to do to preserve our harvest. It was truly a tasty meal, especially with cornbread.

Love fermented veggies. My favorite is sweet peppers stuffed with shredded cabbage. Those lunch box peppers would work very well. I use dill, garlic, and peppercorn to season. It’s a recipe my mom passed down to me. Super yummy 😋

I used to make corn relish. ☺️ I’m dehydrating whatever I can as I wait for my garden to start producing. I have had four tomatoes so far. Exciting for the rest to start producing. I’m also going to start canning again. I’m waiting until the rush of canning supplies dies down.

Fermented tomatoes and basil are our FAVORITE! Use it with your homemade cheese for a yummy lunch or side!!!

Thanks - I love fermented corn! I remember my grandmother pulling out ears of corn from a large crock for us grandkids.

We're not homesteaders, but I love watching your videos. Love learning about what people like yourselves do on a homestead. God bless!

I am very glad to see that beautiful spirt back, I’ve missed it. I am gaining so much information from you, I will be able to have a small garden next year and hope to adventure out to fermented foods. Thanks as always

I love to ferment! So far i tried cabbage, beets, garlic, radish, cucumber, fennel and bell peppers!

Great video! You always make the steps so clear. To get your glass weights back out of the jar, get a kid's dart gun set for cheap and you have little suction cups on handles. One or two of those suction darts should be strong enough to pull the weights up where you can grab them easily.

We love fermented cucumber pickles, sauerkraut, peppers, and kombucha. I think my next adventure will be salsa.

Great to spend time with you...just hanging out. Been busy canning... forgot about fermenting......back to it!

Fermenting sounds delicious. 👍

We love tomatoes fermented!! I use an immersion blender on them after they ferment for 3 weeks- I drain the liquid and then use the blender. I then use the paste in tomato sauce to thicken it. We love the taste. Thanks for the ideas

My great grandma had a fermented dill pickle which we still make now. It was the easiest to make and super great for flavor. Per jar takes about 4 to 8 cukes, Dill heads, 4 cloves garlic Brine: Per 1 gallon of water add 3/4 c pickling salt and same of cider vinegar. Scrub cukes, pack jars, bring brine to boil. Pour brine over packed jars, seal w lids and rings. Set the jars where the light will strike them for 2 weeks. Gently shake daily. If they get cloudy it is ok as it is fermentation happening. After 2 weeks put in your pantry for 4 more weeks after which you can open them. If you get fizzy bubbles that is ok as it is just the fermentation working. Leave your cukes whole as the process needs them to have skins sealing them. My great grandparents were married in 1899 and this was her fav recipe for dill pickles. She was an impressive cook of the old school who canned both produce and game meats.

Well done, Sarah! You explained the process so very well. My favorite ferments are cabbage (can’t get enough of its crunchy deliciousness), Vidalia onion slices (so good on burgers), Jalapeño hot sauce (fermented with onions and garlic), and garlic cloves fermented alone, yum! As always, thank you for sharing your world with us.

I just fell in love with fermenting my cherry tomatoes!

I remember making crock pickles with my Grandma when I was a little girl. They were the best. Fermenting is a good idea and tastes so good.

Love the sound of fresh food being cut

My first try at fermenting was a couple years ago. I did cabbage with cranberries (chopped up, of course). It was beautiful! And delicious. So much better than store bought.

When Grandma made a Roast after it was all done & she served us... we put a spoon of "Corn Relish" on top of our Roast meat. Pretty darn good!😋Thanks for sharing.

Have you ever considered writing a complete homesteaders cookbook ? Canning,preserving,recipes,tips an tricks an cover your many recipes.

Fermented cauliflower with garlic, turmeric, and cumin is amazing! Okra (whole pods) is excellent too.

I have been fermenting for only a short time. One of our favorites is what we are calling gardiniere. I use cauliflower, carrots, sweet banana peppers, a jalapeno, garlic, basil, dill, (or cilantro, or rosemary), a bay leaf and the brine solution. We've done about 3 of these and liked every one. I kind of forgot about the last one and it was in my closet for about 6 days, and it may be the best. I bought the Mason Tops system, and time works well for me. Stacy from Off Grid with Doug and Stacy has a recipe for fermented lemonade and we really like that.

I've done a lot of canning in my time. But have never heard of fermenting vegetables. Thank you for sharing. Stay safe and God Bless.

Thank you so much for these videos I not only learn so much from you all but I also enjoy the country atmosphere It’s therapeutic!!!! 💕

I was surprised you didn’t burp your jars during the process. I love your information. Good to see you happily back to yourself. God bless!

Those peppers were gorgeous. This is the first of your videos I watched, and am super jealous of your garden!

I have never considered fermenting corn! I just made sauerkraut for the first time and it is delicious! So much better than any store-bought I’ve ever had. And, I noticed a difference in my gut health immediately! Thanks for this video. I need to get busy.

I fermented cucumbers for the first time in my life and I’m over 60. I remember my grandma on my father’s side making pickles and I loved them. I don’t know why I didn’t try it before now. I’m gonna be jarring mine up tomorrow out of a 2 pound crock. My husband and I actually made a special trip to get the crock the weights and lid. They are wonderful and delicious! Now I going to try other veggies🥦!

I'm so glad that ajvarski peppers are available in the U.S. We fell in love with them while working in the Balkans. They are the main ingredient in ajvar, a roasted pepper spread. Just a quick note, the "j" is pronounced as a "y", so it sounds like "Eye-varski". Love your videos!

Thanks for this video, Sarah! I just added some of your suggested products for fermenting to my amazon cart. Those jar tops with the little gadget that lets the air bubble up are so cool. Can't wait to get started!

I made some fermented carrots, onions, green pepper, jalapenos, and some dill weed. Turned out awesome. Tastes like a cross between the garlic stuffed and jalapeno stuffed olives. I just cut the pieces long enough to fit just below the curve of the top of the jar and stuffed them tight enough to hold each other and didn't need to use a weight. I tasted and put the regular lid on them and put in refrigerator after 11 days. I used a lb. of carrots, 3 green peppers, one onion, 1 jalapeno and 6 cloves of garlic to fill 3 pint jars. I used the masontops pickle pipes. Very spicy but perfect. Can't get enough.

Love fermenting garden veggies! Such gut healthy munchies to boost our immune system. You’ve inspired me to ferment carrots now as I’ve not tried fermenting them before. Thanks for this video!! -LeeAnn from “Outdoors and Country Living”

Always so easy to follow your instructions and the way you explain. Thank you for sharing your wonderful farm and your life. How are the animals doing?

Sarah, you’re a true inspiration! We’re starting our urban homesteading journey in New Zealand, moving from growing a few fruit and veggies to (as nearly we can make it) self-sustainability, learning as we go where we are, until we can move onto our own more rural acre, in 2-3 years. Thanks for making things so straightforward, as with everything you do, another great tutorial - real confidence building, as I start canning and fermenting our produce during this coming growing year (October is our Spring). Thanks again, just great!!

I'm going to be brave enough thanks to your very thorough explanation of how to do it and what not to do. Thank you!

someday...ill go to a place like yours and spend sometime helping out and enjoying homesteading

Thank you for that wonderful primer for fermentation. I was reluctant to ever do it again since the first time I did it it was a ruination! I really didn’t know what I was doing. But since you explained it so expertly step-by-step I’m going to give it a try. I have IBS and I’m hoping this will solve the problem. Thank you so much.

I have already ordered my fermenting kit from Amazon. I can’t wait. I want to try sauerkraut also. I can spend all day watching your clips.❤️

Yes! Love fermenting! More people need to dabble in it. It's fun! Thanks for hopefully inspiring others to give it a try. 😊

I ferment alot. Eat it daily. Cabbage with onion and carrot, amazing. Zucchini and jalepenos, yum. Jalepenos... Best ever. Curtido... Excellent. Anything with cauliflower:

Hi Sarah and Kevin how are you and the family hope all is well by the grace of God it's nice to see Sarah up and about you guys stay safe an stay bless from my family to your from Trinidad 🌹🌷

Great job Sarah!! I'm fermenting sauerkraut... 3 weeks in now.

My mom would take a metal bunt pan and put the corn cob on the middle piece then catch the corn in the pan. She would also use her electric carving knife to make it faster. Every summer a family friend would drop off two huge trash bags of corn and we had to process it fast lol

To cut corn off the cobb, I use the biggest bowl I have and the smallest salad/dessert bowl with a bottom rim (to keep the Cobb from slipping) upside down with a folder paper towel on top in the bowl to prevent additional slipping. Then cut the corn. It keeps the kernels from flying everywhere.

i really enjoy watching you as you can, pickle and cook all your goodies. God Bless you and your family stay well.

I've been crazy for fermentation for 8 years! I loved this, thank you for sharing! ❤

Hi Sarah! I canned today for the first time in my life! Strawberry Jelly. I was so nervous that my jars wouldn't seal, but they all did!!! Thank you so much for your inspiration! I love watching you and Kevin! I am really loving your channel! Thanks so much! God Bless!

I was primarily raised in the country and never had heard of fermenting before because everyone was canning here and my grandparents did plenty of canning since we didn't have any other way to preserve our food for later eating. I like the system you all have for fermenting vegetables and I may get some if my canning works out like I hope.

I just think you are the sweetest! Thank you for the videos:)) I love ferments and I am going to check out these new products! Thank you and keep doing these types of videos:)

Great video Sarah. You answered so many questions i had about ferments

Hi there! Glad you are coming back to health. I did my first batch of sauerkraut using red cabbage. Used the same mason half gallon size as well. Our local hospital have been asking if anyone needs food. I only asked once and now they come every thursday. I always make pickles, pickled eggs, kombucha, hot gardena pickled. Its awesome to watch all the fermentations. I also have a huge grape vine so I use the leaves for the crunchy pickling. Lately been doing a lot of canning. Love your videos and glad your back to what you love to do! (now your hubby can have the help again hehehe) God bless you!

I love fermenting! My favourite is tomatoes, basil and garlic. A great base for tomato sauces or if you use cherry tomatoes, then great as a spread on bread or toast! My favourite 😋

Sarah you are so sweet for taking the time to teach us. Thank you so much. May try this with our veggies this year. God bless you.

I like your taste in foods. I can see you are a spice lover, as I am. The flavor of pepper in anything containing corn is delicious. Peppers are the best!

I have been making fermented salsa for over a year and am addicted to it...lol...I also love my garlic dill carrots

I’ve been fermenting since January. I make sauerkraut. I’ve fermented carrots and cauliflower. I just started another batch of sauerkraut on Sunday. I very much enjoyed your recipe.😊🌱

Great video. Thank you for doing the comparison between those 2 products. It's always good to know which one will leave little "surprises" on your counters.

I love how you explain everything in full details when making your videos! Thank you so much! Your so knowledgeable!

I make sauerkraut regularly because it's great with dinner. Definitely helps me digest.

my grandmother fermented sweet pickles almost every year. We called them "churn pickles" it was like an 8 or 10 week process. It was well worth the wait. She had a 5 gallon churn, a 2 gallon churn and i think 2 half gallon churns, (at least one of which was from her childhood) that she filled every year. It however, was not enough every time one of the grandkids, or anyone really (neighbors, friends other family members) went by the churn we would get some pickles. ❤❤❤🥒🥒🥒

Good morning again. You guys are literally life changing for me thank you for sharing your knowledge

Wow! Thanks Sarah! Especially for the corn relish!

I searched your channel and I don't see any video about plain old canned carrots. I would love to see that video from you, because I trust your canning methods.

Our fave is shredded carrot, grated ginger and shoestring onion. Only 2-3 days and we have yummy zesty salad topping. I even skip salad dressing because the carrots give me enough flavor.

J'aime suivre vos vidéos! I love your videos !! Hi from France !! Que Dieu continue de vous bénir abondamment !!!

Thank you for showing us how to do the corn relish ferment and the carrot ferment. They both look great. I have made sourcraut with a Similar fermentation system called “Cooking God’s Way.” I haven’t tried anything else. I know fermenting is great for digestion. Take care and God bless! 💜

I've been fermenting many things for a long time. I've got beets that are 2 years old and still crunchy. 8 month old giarenara that's still crunchy. Many others, sauerkraut of course. But as far as those bubbler lids and airlocks go. Not needed. For years I've been using pretty much anything that fits and works as a weight. 1/2 pint jars work great in wide mouth jars. And just using fold top sandwich bags rubber banded in place. The rubber band that usually comes around asparagus is ideal for this. The bag swells from the fermentation gases and self purges and doesn't let anything in. Brines should ALWAYS be made by weight. Example: A 3% brine requires 1000 grams water and 30 grams salt. I use sea salt, kosher salt works fine too, but I like the sea salt. I usually use a 2.5% brine and have never had any problems. Problems getting the plain fermentation weights out? A small suction cup? That's what I've been using for years after the fermentation is complete and I'm removing product from the jar and putting it in cold storage. You want to try one of my all time favorites? Do beets, Simply peel and cut your beets in half and into 1/4-3/8 inch slices, fill your jar, or in this case, crock and cover with a 3% brine, add a splash of whey for a starter. A splash of sauerkraut juice makes an excellent starter also, weigh it down and let em' go. I let mine go for at least 6-8 weeks before I start to eat them. After 8-10 weeks they can be put into cold storage and last a REALLY long time. As I stated above I've got the last of my last batch in refrigeration. But, I started a new 2 1/2 gallon batch the other day with sauerkraut juice/brine/culture and giardiniera juice/brine/culture added as starters. One thing I've learned over the years is to save the juices from previous fermentations as starters. The pre existing culture pretty much guarantees a successful fermentation. My sauerkraut culture goes back to one of my first batches at least 10-12 years ago. Just keep the leftover juices/brine/culture in a jar in the fridge until you start another batch. It only takes a tablespoon or so to get a good fermentation going. I often just siphon off some of the brine from a jar in the fridge instead of going out to my garage and getting on of the jars of starter cultures I keep in refrigeration out there. But I strongly advise anyone to keep their brines/cultures for starters on subsequent batches. The end product will just keep getting better and better.

I love your canning and fermenting recipes.

Buenos días from Puerto Rico! 🤗

This has been one of your best videos yet! Especially in the situation that we find ourselves in I want to provide enough for my family. I have 5 kids and just now bought a canner. Have I used it yet? No. ..... still scared......not confident enough. But videos like these walk me in the right direction. Thank you so much for your time and love that you put into sharing and caring about others like me that doesn't know where to start and can become overwhelmed. I love your step by step. Keep on sharing ❤️

regarding glass pickling weights...i have had success using a disc of waxed paper cut to the exact size of the jar. while it doesn't weigh down the pickles and hold them under the surface, it still acts as an effective oxygen barrier. in the beginning, you can tap out almost all of the air that is trapped under the paper. then, as soon as fermentation starts, any remaining oxygen is purged by the CO2 that is bubbling up. the paper lasts for weeks in the brine, and it is easy to remove and to replace(especially if you are good with chopsticks).

My favorite is sauerkraut with dill and lemon! Yum!!

I use exactly what you use for my ferments. I have fermemted for years now and love it!

I have been fermenting all kinds of veggies for about 7 or 8 months now and i love it. I use the same airlock. I start checking for taste after 3 days, but my house is on the warm side, and I know that speeds things up. I actually just started a 1/2 gallon of dilly carrots yesterday. They are one of my favorites!

What a great video. I was wondering how this process worked. Thank you so much for explaining the process so clearly.

Been fermenting sauerkraut for over a year now. Helps with the gut. Hubby uses a crock.

Very well explained Sarah, Excellent video!👍👍

Yes. Cavin. Sarah. No doubt. We trust what ever you teach us. I am thank so much for all you shown. We love you vlog. Maybe now i still not use the idea but soon us we plan to move to suburb we love to practice all from you. Hopefully work inhere too. 🥰👍🙏

Fermented dilly beans are wonderful and I did an experiment. I fermented them and left them on a bottom shelf in the basement for a year. I opened them and they were delicious and lasted another 5 months in the fridge once opened. They were just as crisp as the day I put them up. I used a half gallon jar.

Thanks for showing using the bag of baby carrots! My carrots just didn't work this year and it's so nice to know I can try fermenting with the bagged ones.

Fermented dill carrots are probably my third favorite, after pickles and kraut 🙂

We always add a little cucumber and cabbage to our corn relish. We love to serve it with pinto beans. We have been using the older method with the nipple. I also fermented asparagus. Pretty tasty.

Thank you for making a step by step video. I have had supplies and have been hesitant.

I tried these and I love ❤️ ❤️❤️ them. Not right after fermentation but a few weeks after so delicious!!

We love fermented food. I have made zucchini relish, pickled peppers, pickles, salsa and I am going to make a hot sauce after the hot pepper are done fermenting. The fermented salsa is wonderful!