How to Ferment ANY Vegetable | LACTO FERMENTATION GUIDE

Подписаться 665 тыс.

Просмотров 226 тыс.

50% 1

Lacto fermentation is the process of beneficial bacteria that are naturally occurring on vegetables and converting them to lactic acid. Not only is lacto fermented foods delicious but they are also rich in probiotics. Let’s take a look at how to make these beneficial foods.
Get every video in the Homesteaders of America 'Grow Your Own Food' series here: • How to GROW Your OWN F...
Get my full Lacto-fermentation guide on the blog- www.farmhouseo...
WANT TO START YOUR OWN BLOG?
Learn how our family supports ourselves full-time on our homestead with our blog and RU-vid channel with in my FREE blogging success masterclass: www.farmhouseo...
GRAB MY FREE EBOOKS
5 Steps to an Organized Kitchen Mini Guide- www.farmhouseo...
Cleaning with Essential Oils- www.farmhouseo...
5 Kefir Smoothie Recipes- www.farmhouseo...
Berkey water filter- www.berkeyfilt...
You can get the review here- • Do we like our Berkey ...
Join my Facebook group, “Simple Farmhouse Life”- / 748012922264552
Get my free essential oils class to learn all about the oils we use in the farmhouse! Watch it here: bit.ly/farmhou...
Follow along with Farmhouse on Boone
INSTAGRAM: / farmhouseonboone
FACEBOOK: / farmhouseonboone
PINTEREST: / farmhouseonboon
For sponsorship inquires contact me: farmonboone@tbhonestsocial.com
Music: 12 Mornings by Audionautix is licensed under a Creative Commons Attribution license (creativecommon...)
Artist: audionautix.com/

Опубликовано:

27 сен 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 392

@murphy1384 4 года назад

Many years ago (30), my mother & I made sauerkraut.. Recipe said to shred cabbage, add to qt jars & 1 tsp salt on top & add very warm water, put lids on loosely & let sit for 90 days. We had put newspaper down on top of my mothers island & she called me in the morning & said we have a mess....the liquid had soaked the papers & was running on the floor. Atfer the 90 days we started using it & I'll say it was the best sauerkraut I've ever had. We made about 30 jars of it so it was a big mess....lol Mary

@tinkerdee5923 4 года назад

I just made what we call mix pickles .. green beans, cabbage & corn .. add salt & hot water (not boiling) but hot .. I didn't have anything to weight my vegetables down .. I noticed that some has risen to the top .. I ask a friend of mine (who has been making these for years) if that was normal, she said yes .. I am so PRAYING that they turn out delicious & we don't get food poison ... I have been buying these mix pickles from the produce store (a local lady makes them & sells them to the produce people) they are quite pricey @ $8.99 quart .. but oh my word .. they are worth every red penny ... Thanks for sharing your story ...oh, we grew up eating these .. I sure do miss them good ole days ...

@constances.1434 4 года назад

If you watch with subtitles you are no longer Farmhouse on Boone... you become Parmesan Moon. I don't know why that makes me giggle so. Thanks for another great video

@FarmhouseonBoone 4 года назад

yes haha! its hilarious

@TravisTennies 3 года назад

But everyone knows, the moon is made of Swiss Cheese.

@constances.1434 3 года назад

@@TravisTennies 🤣🤣🤣

@mattcero1 3 года назад

This gal is SOOOOO SHARE-WORTHY! She walks the walk and knows what she's doing for sure.

@roscly83 4 года назад

I love your baby necklace!! You are a very informative and friendly person. Thank you for your contribution.

@oneofmany7051 4 года назад

There are weight charts available online (somewhere) for how much salt to add per pound of cabbage, etc, for anyone who has a kitchen scale and like precise measurements. 😁 If memory serves me correctly, I believe it is a 3% salt solution for most veggies. For example, if you are fermenting 2-lbs of cabbage, you would calculate the amount of salt needed for a 3% "solution" like this: first, convert the 2-lbs to either ounces or grams. So 32 ounces equals 2-lbs. Then, 32oz × .03 = .96oz of salt needed to sprinkle over your 2-lbs of shredded cabbage, which I would just round up to 1oz. Hope that makes sense! If you are a fan of crunching numbers and/or don't trust yourself with adding the correct amount, this is the method for you. 😊 But do look online for a weight chart before starting! Lisa, you have motivated me to go ferment some veggies! Several years ago, I fermented green peppers, cauliflower, and carrots and my little ones absolutely loved them. Dilly beans are AMAZING. And so is a fermented cranberry relish. You have inspired me to ferment some jalapenos and salsa - yum!

@theresecornelius812 4 года назад

I made red cabbage sauerkraut last month and added red beets. It didn’t make its own brine like the green cabbage does, but just make your own and add. Adding fresh cloves of garlic made it insanely addictive. Sooo good!

@lyndamadrid-miller695 2 года назад

Wow! You’re absolutely incredible! My Mother canned when I was a lil’ girl. There were 11 children in my family. She did come from a farm in Colorado then moved to San Francisco, Ca. So, my Mom was just incredible and I was made her clothes plus I always made sure we had nutritious fresh fruits and vegetables. Because she did come from the farm she had so many resources she brought that knowledge with her to be so resourceful! You’re a wonderful role model to some of the young people. God bless you and keep up the good work!🤗💪👏🏆🙏

@mandygalgrows4454 3 года назад

I’ve watched a few videos on fermentation over the years. (Was overwhelmed at one point and dropped it) … but yours is by far the most comprehensive and simplistic video at the same time. Thanks for sharing.

@taleenk01 4 года назад

God bless you and your family Lisa, and thank you for introducing me to fermenting.

@anateal5601 4 года назад

Great instruction, thanks. I am so glad I learned to cook and that I don’t have to depend on someone else. I especially love that little baby you have attached to you. Close to the food source and close to the beating heart.

@TJ-kz1ul 4 года назад

Lisa, I made the fermented salsa and it was amazing! My husband and I devoured it, my kids don't like tomatoes so they are missing out!! I now have 3 jars of salsa fermenting and I'm going to do carrots next. Thank you so much =)

@Philtabit49 2 года назад

I'm interested in your fermented salsa recipe. Could you share? TIA....

@theglowingbrownie5124 2 года назад

I wish I would have discovered your channel before. What a wonderful, wonderful channel!! I consume a lot of RU-vid and it is so refreshing and nice to see a family that still values that...family!! Traditions, learn skills, etc. It reminds me so much of my childhood and I'm not thaaat old, I'm only 43 but you don't see that anymore. Can't wait to binge this weekend watching your videos!! Honestly, I just click so I could see the baby!! cuteness

@sherynehussen6363 4 года назад

Thank you for your videos! You are so eloquent and explained everything so efficiently. You should be so proud of all the hard work and effort! 😊

@courtnez Месяц назад

Bought some cabbages today so Im going to give this a try. My great aunt used to ferment cabbage in huge crocks. Such a fun thing to think about my relatives and this is how they survived.

@FarmhouseonBoone Месяц назад

I agree!

@hyanotha 3 года назад

Her baby looks so peaceful and in a state of bliss by sleeping next to her/his loving mother and not ever waking up while she talks. I love the way she explains everything and even says we really don't need all the bells and whistles in successful fermentations.

@MidniteSon 2 года назад

I love that swaddle!

@ivankagren2746 Год назад

I just put my first few jars under the counter to start. Oh my heavens it was so easy.

@lindasheidler3441 Месяц назад

Wish I had a baby to carry that way.

@ena2613 3 года назад

Hey, in my country making pikles is something very very common, so here as a weight to keep your vegetable down we use fine branches of sour cherry in an x. Our most popular ones are small cucumbers named cornishon around here, or just any, add mustard seeds to The jar, 1 bay leaf, pepper seeds, garlic, dried dill flowers. U pour the salted water just The same and make sure everything is under water. Another great one is to combine cauliflower with slices of carrots.. and here often homemaker ladies make them look really pretty, which is not hard and quite fun to do with a bit older kids. Pickled cabbage is something that here is usually made whole in big plastic barrels that can Take 10 cabbages. But that makes it more difficult to handle. One of The reasons is that we use the cabbage leaves to make "sarma" which is a mixture of pork meat, Rice and condiments rolled in the pikled cabbage leaves. Enjoy making pickles everyone! 🥰

@thefaithfulfarmermommathe_2111 4 года назад

I was so excited this morning to see.that.you were in part with homesteaders of America! ❤️ yeah!

@dawnhash6068 4 года назад

I was to!! Great video

@Mallard5plus1Farmhouse 4 года назад

Thanks for all the videos here lately! Gives me inspiration in these awkward times lol 👍

@TheHoneystead 4 года назад

Thank you for this!! Somehow I wasn’t not subscribed to your channel! Super happy that you are part of this series as well! Kaylee

@andreapinto6848 5 месяцев назад

THANK YOU Lisa for keeping it EASY!!!

@jred1838 4 года назад

Thank you for this. I am making sauerkraut today. Yes, I am a little scared. Will do it anyway.

@FarmhouseonBoone 4 года назад

You can do it!

@Anisamusa8727 4 года назад

@@FarmhouseonBoone subscribe to my RU-vid channel plz

@c.s.2125 2 года назад

You’re such a great teacher! Thank you!

@pitmaster1847 6 месяцев назад

Sincerely thank you for sharing your knowledge of fermentation.

@kellyfidler 4 года назад

Thank you! You’ve motivated me to start fermenting again and some entertainment during this quarantine 🙏❤️

@TJ-kz1ul 4 года назад

This is wonderful, thank you. I hope we can still buy tomato plants etc from the stores this summer. I plant most things from seeds in my garden, but I still buy herbs and tomatoes from the garden stores here.

@emilyopheim4942 4 года назад

Thank you for this video and for showing people how simple and fun it is to ferment veggies. My husband and I love fermenting! It's so fun to experiment with different flavors- and chopping a lot of vegetables sure is therapeutic. My husband likes following recipes and measuring, but I'm like you in that I tend to feel and taste it out. Never had a bad batch yet!

@aminkeykha5546 3 года назад

What a caring mom 😇🥰

@larryharvey7709 2 года назад

I experimented with store bought onions, peppers, and red cabbage. All three came out awesome. Waiting for my radishes and bok choy to grow a bit more before I harvest and try that. Good stuff. Thank you.

@kathyahaines4749 4 года назад

Oh my gosh Lisa, I'm so doing this.im having a ton of gi problems, this will surely help me. Thank you sweetie for sharing this knowledge with us. It looks like fun. I have a bleeding problem in my colon and stomach. I am frequently needing blood and hospital stays. I'm hoping eating this way will help my situation. Being anemic all the time is hell. Love all you do, thank you so much ❣️❣️

@SuperBettyboop40 2 года назад

Saving this because I'm making my Hubby take to different produce stands around here and I want to freeze produce and can what I normally buy in a store

@amythinks 4 года назад

"Let's say it's the middle of summer and we're passed this whole mess, Hallelujiah..." Oh, we were innocent back then. :-(

@mawawohuuuschwarz3721 2 года назад

Thank you so much for making fermentation sound so simple and accessible! I dare now to make another attempt. A question though: Will the cabbage leaves not develop mold, since they stick out?

@beingcaitlin 4 года назад

Ok this is the video I’ve been waiting for!!

@maryc5421 4 года назад

Thank you so much for all this information, did I see you fermenting garlic cloves? Definitely going to the blog to learn more.😁

@annamaria4011 4 года назад

All your content is so awesome. Just watched your video on sauerkraut Saturday morning and I currently have a jar of it fermenting on my counter. My mom and I are so excited to try it!

@FarmhouseonBoone 4 года назад

yay! hope you enjoy!

@VanityDivined Год назад

So lucky to have that lifestyle in 2020

@kaysp8411 4 года назад

I'm fermentating garlic right now as I'm watching this. Love your videos thank you Lisa ❤️

@carrieh.594 4 года назад

I used to eat Sourcrout growing up. Now I need to try my own and get my family to try it. Love your channel.

@valeriefreeman7086 Год назад

Ok, you've given me courage, I'm going to try fermentation!

@FarmhouseonBoone Год назад

You can do it!

@GP-MB-Baden-WurttembergDeutsch 4 года назад

I was looking for the video for some time, I`m really appreciate and thank you great job. I can`t wait from new video from you :)

@BlondeBell89 3 года назад

Love ur channel so much! We are upping our homestead game this year and u have been such a help

@SuccessInSightPodcast 2 года назад

Great video. I have been making my probiotic yogurt for a year now, and am kicking off the fermenting of vegetables this weekend. Thanks again

@theclevercricket6187 4 года назад

I live in a tiny 2 bed apt so we cant have chickens :( BUT we can have a starter and a a mill at one point. These are great skills to have and I feel every one should learn.

@ajoyfullsound 4 года назад

Ohh I've never thought of fermenting jalapenos!! I will have to try that when I can get some!!👍😊

@sharylfuller9277 4 года назад

Ashley's little nook on RU-vid I ferment them and then make hot pepper sauce

@ajoyfullsound 4 года назад

@@sharylfuller9277 ohhhh that sounds good!👍

@sharylfuller9277 4 года назад

Ashley's little nook on RU-vid it is Tabasco style ... I have also fermented salsa ... one of my first attempts when I started fermenting ... so good - also make fermented chow chow

@ajoyfullsound 4 года назад

@@sharylfuller9277 yumm! I just watched a crockpot recipe and then read your comment, now I'm getting hungry😂

@elinahero3890 3 года назад

Such a great video, no bs, loved it. You are an awesome mom and story teller.

@FarmhouseonBoone 3 года назад

Awe thank you!

@BradfordHomestead 2 года назад

So I’ve been looking for a perfect how to, and THIS IS IT! Thank you!!!!!

@FarmhouseonBoone 2 года назад

You are so welcome!

@beckeebuckeye0049 4 года назад

Awesome and that baby is precious!!

@mariemehegan859 2 года назад

My pickles came out so delicious. Thank you for this!

@suesparkledimndart4309 Год назад

Great tips thanks.🤗

@sherryallen9126 4 года назад

Lisa I can't sew to save my life but I'm still trying to help with mask shortage by trying to sew some masks you are very good at it and have a small army of helpers have you thought about making hospital masks and donating them? Maybe get the kiddos involved in making them with you?

@Victoria-dz1jz 4 года назад

No, please no! Educate yourself about masks. They do far more harm to your body than good.

@Bellatutu1927 2 года назад

Fantastic and I joined you from the first video👍🙏

@missmartamc 4 года назад

Thank you for all you share! Is there not a mold concern with the cabbage leaf on the surface, exposed to oxygen?

@christinesmith7391 4 года назад

I love your videos, they’re full of useful info. Thank you and take care. 🤗

@prairiemountainhomestead 4 года назад

This was by far the best cementing video! Thank you so much for this video. I’ll be fermenting very soon

@whatzupLizzy 4 года назад

I always learn something new from you. Thanks!

@Maggie-Gardener-Maker 2 года назад

I've fermented edibles and drinkables as a way of preserving freshness and making veggies more nutritious, digestible, and delicious; I'm glad to see a renewed interest by many lately. Did you know that there is no date published on this video so when you speak of a collaboration and you say Monday through Saturday yet no date is mentioned and not shown that is not good, I don't understand why does RU-vid do that to youtube producers or does the producer make that decision?

@refinemelikesilver 4 года назад

Wow this is so timely for me, i was just looking up how to ferement carrots. I learned how to make my own kefir from you and i have my first sauerkraut brewing right now, 2 more days to go 😊

@matthewjcrockett 4 года назад

So can you use any jar large jam jars old pickle jars and just burp them everyday

@sohqur 4 года назад

baby is so adorable...god bless him..anyway i have joined all you channels...from tomorrow i will start exploring your sites to learn more about your subjects....

@justpassinthru 4 года назад

You can get weights for small mouth Mason jars on Amazon

@lisazimmer6146 3 года назад

Thank you for this video! So informative 🤓 awesome!!

@barbararutledge9121 2 года назад

This is a great video. Thank you 🙏🏼

@deborahtofflemire7727 Год назад

Back to watch.❤

@wdmadsen13 3 года назад

Fermentation is a great way to take care of the gut microbiome.

@monapenny6577 4 года назад

Thank you for this information. I tried for several years to make kraut but it always failed. A few years I learned that you can not use water that has chlorine in it. There is a simple fix for that, just run water in a jug or pitcher and allow it to sit for 24 hours. You can also boil the water for 5 or 10 minutes and allow it to cool. A dear friend of mine told me how to make kraut but mine always failed. I would do just what she told me but mine would turn grey and slimy. Sandra's kraut was so white and crunchy. The only difference was she had well water and I had county water with chlorine in it. Thanks

@lawanahaney7687 2 года назад

Great video! Extremely informative and simple. 😃

@FloresitaDeDios 4 года назад

Thankyou for sharing I have shared it on my fb sites to help out others. Stay well.🙏💪💓

@papasfatcat8648 3 года назад

Great video, good information, beautiful baby! God Bless! Stay Safe.

@tinkerdee5923 4 года назад

Hello ... new subbie here .. I enjoyed watching your video .. I LOVE fermented vegetables ... Thanks for sharing ...

@konstanceleigh 4 года назад

Thank-you! 🥒This was fabulous, looking forward to this series! 🥒🥕🌶🥒🥕🌶🥒🥕🥒🥕🌶🥒🥕🌶

@dani_barr5507 4 года назад

What do you do with the extra fluid? Is it still there when it is fermented? Do you keep the food on the counter until the jar is empty?

@gardenboots7464 3 года назад

OUTSTANDING video content. Thank you!! You continually INSPIRE me :)

@Aitonomouss 4 года назад

You're a fermentation master! Could you make a video on soybean fermentation? In northern Laos they make this fermented soybean paste that is a staple in many dishes but I just can't seem to get it right. It's meant to be roasted, cooked and fermented for 3 or more days, then mashed with lots of salt and red Thai chili pepper. I tried making it and it just left me with a foul smelling bean paste that I don't think is safe for consumption. Like you said, the bad bacteria probably took over. Also, after its mashed and mixed, we store it in jars for up to 6-12 months before consumption. I thought maybe you would have fun with this popular fermentation method of the East and I'm very interested in your take on this. Thanks!

@chelsij6445 4 года назад

I was just looking into this on Pinterest! Thank you!!!!

@naturilactation 4 года назад

Can you make fermented foods from previously frozen veggies?

@mama_bear_since_0989 4 года назад

Since you do a lot of preserving, where do you find is best to get your jars in bulk from?

@carolburnett8372 3 года назад

and this helps people build up their own immune system

@missioncreekfarm7715 2 года назад

Lisa, you are right about making the basic brine ahead of time. I have 1/2 gallon jars of brine ready (as much as 3 galloons) about a day before I tackle the veg coming out of my garden, especially if I have a lot at once. Then I can just concentrste on how I prep the veg and what I want in with them like dill or garlic etc. Love your channel. Well done.

@harrycarson2119 3 года назад

Love your videos ! Thank YOU

@4162Cheryl1111 Год назад

Shot glasses work great as weights

@amazinggrace9422 4 года назад

How do you have time for all this? I'm a mother of a 2 year old and pregnant. My house is a wreck and just getting meals prepared exhausts me. You are Superwoman! Do all your children nap at the same time?

@laurapiazza427 3 года назад

I tried zucchini the same way I did the cabbage. The cabbage did take at least one week. The zucchini does make its own juice also but that only took 3 days. And I didn't have cabbage leaves I got leaves off my Muscadine plant and use that. I'll remove the seed part from my zucchini before I shredded it. And use the same amount of kosher salt I used for my cabbage 1 tablespoon to 2 to 3 lb of vegetable. And I put my marbles in loose because I was afraid air might get trapped beneath the plastic Ziploc bag. Oh and I put one circle of onion at the bottom not the whole slice and one slice of garlic for added flavor.

@jenpitre9444 4 года назад

I tried sauerkraut last year. I used a cabbage leaf in place of a a weight and the leaf went mouldy. I will try rocks!

@kathryncartier5970 2 года назад

Thank you

@fuzzles93 4 года назад

Loved this video I have been wanting to ferment veggies for a while but I tried to pickle radishes once and it turned out so bad... do you ever add flavour to them?

@dtorrice5101 2 года назад

Great video! Thank you!

@brittanyfrentz5494 4 года назад

@smalldecisions this is the video I was talking about!

@Mrs.J.D.B 4 года назад

I just got my order from Amazon of the Mason tops weights and fermentation lids and am so excited about them! So today I started 3 ferments: carrots, cucumbers and garlic. I've never tried fermenting until now so I have a few questions. 1. The Mason tops lids instructions say you should have 2 inches of headspace above the veggies and liquid...your jars don't look like they have much, if any, headspace. Is headspace necessary? 2. If my jars aren't packed super tight or super full and do have lots of headspace (like a half full jar if I ran out of carrots half way through the second jar for example..) is that okay? 3. I'm very new to any type of canning so I'm curious if botulism is a risk with fermenting veggies?

@ataridamoor6059 3 года назад

Your babe so cute god bless you guys

@sdl5731 4 года назад

Once it’s done fermenting on the counter do you then store it in the fridge?

@sitathisfeet5797 3 года назад

Yup : )

@violettiplady3113 4 года назад

when you said you use rocks hahaha I do this! so glad im not alone

@clairevinet3557 11 месяцев назад

Thank you!🌹🌹🥰😢

@jimliu2560 3 года назад

How do you prevent the inside ledge of the lid from rusting? For plastic weights/ lids/ etc.... is there a concern that the acidic solution will dissolve the plastic into the solution/ into the food? Thank you!

@candyflair7946 3 года назад

Great video. Thank you.

@shaktirising3854 8 месяцев назад

HI lisa, its nice to now you from more recent video's and here you more passionate speaking here.... what was it? Are you refering to the measures with virusses? ;)

@shaktirising3854 8 месяцев назад

And i think you are right: selfand together sufficiency will get us through these times.... if we focus on the one true authority.

@lydiah7184 4 года назад

Love this video so freaking much!

@FarmhouseonBoone 4 года назад

So glad!

@betelhemkassa5198 4 года назад

I feel motivated to start fermenting veggies. Any advice for starters? 💓

@tammygee8930 2 года назад

What can you use if you can not have much salt in your diet?

@carriekimble2994 3 года назад

Hi Lisa. I am learning what I can about fermenting and am happy I happened across your video. I have 2 questions. How will I know when the ferment is done? I have some masontops, when do I remove the masontop and change to a lid? I keep hearing not to let o2 in the jar, but how do I change tops w/o letting o2 in? I do not have room in my fridge to store several jars. I was hoping to preserve food and save storage space at the same time. Can you help me with any of these questions?