@@jbullen8221 can you share that applesauce recipe I'm fairly new to Doug and Stacy so I'm sure that even though I'm going back through time to catch every one of their videos and save them because I need every one of their videos trust me when I say I need every video they made LOL I haven't ran into the applesauce one could you please share that if you could
Pears ??? And I’d like to incorporate pears and apple together🤷🏼♂️. Started with peppers, onions, and carrots as well as coleslaw 5 days ago! Terrified as to what to do but praying that all goes well 🤔😃. Need instructions on pears 🥰
Thank you for turning me on to the MasonTops, they're what I use with all my ferment classes now =^.^= Carrot sticks are such a happy food around here I need to plant at least double the carrots for next year.
@robin MC Hi 👋 Robin Stacy is writing a cookbook. Everyone is sitting on the edge of their seats for it to be ready for us to grab. Better watch close. It’s got a ton of ppl waiting to grab up their copy. And me is one of them. 😊🤣👍
felicity woodruffe 👋 It’s wonderful to met you. Your a little far away I see. 😊 I’m positive you are asking Stacy that question. And I hope you don’t mind me trying to help you. I think the best thing you can do is go back to the beginning of, #OffGridWithDougandStacy In the beginning I thought this would take me forever to catch up. But I found out it would be hard, Very Hard to put my phone down and go to sleep 😴 😊 Felicity not one time did I get bored watching their past videos. It’s so worth the time spent to catch up. Stacy cooked as most ppl do. And there are a Lot of vids with her cooking. All one has to do is have pen and paper in hand. I’m looking now for apple pie. I’m hoping she made a few. Want to cook it Stacy’s way. 👍 Enjoy 😉 Watching and learning her way of cooking. Yummy 😋 food she has cooked for Doug and herself. Watching their uploads, is a very wonderful learning experience. Yummy 😋 👍😊👍
I've fermented 15 quarts and 7 pints over the past couple weeks. 2 gallons of apple cider vinegar and a scoby going, 3 batches of probiotic lemonade, honey garlic, fresh pasta sauce, and I've been sprouting! I made the lemon peel cleaner and had a few wonderful hot foot soaks. Been loving every minute of it, thank you so much for your videos!
I followed you directions for this year's harvest. To keep my produce under the brine, I soaked rosemary stems in hot water and bent these over the top of my ferments
Hello Sarah Kimm! Do u just use salt, or do u add other ingredients? I love beets and would like to know “what” and the measurements of them if u don’t mind! Thank u and Have a wonderful day
My fermentation story: We have friends who are into healthy eating and fermenting. The wife recommended buy one of those large fermenting crocks the Amish use for making sauerkraut. We bought one and 7 heads of cabbage later it was barely 1/2 full! Also, the directions are more complicated; use distilled water but heat it and cool it to kill bacteria, complicated salt to water ratios, etc. Because the crock is so big if something went wrong, a large amount of food is wasted. I love the smaller batch fermenting. It is just my husband and I. I'm not fermenting for a large Amish family! Using a large crock is too much work and too heavy to move once it is filled. Thank you for your fermentation videos, Stacy. They have been a 'preserve the harvest' game changer.
We have one of those too. Husbands grandmother's that she made sauerkraut in. Not sure if she fed the whole valley or what, but that thing is huge! We bought a round wooden piece at hardware store (we didn't have her top), we're going to stain it and use it as a side "table" having storage too. Plus it can be kept outside as well as inside. You can buy a small crock but I love using the jars instead.
I just started fermenting this summer. I went ahead and bought the weights and the pipe thingys to help me. My favorite so far are the pickles! Garlic, dill and fresh cucumbers, yummy! The first time I made them I was tasting them and couldn’t stop eating them until I remembered the were also a probiotic so I forced myself to put them in the frig.
You guys are so great! Cannot stop watching all your videos and learning SO MUCH! I started fermenting cabbage last night. Cannot wait to taste it. Want to live healthier and I know how much your gut has to do with your health. I will definitely try the carrots. Sounds yummy. Thank you for all the info.(From poop, lamb in labor, bees, gardening and fermenting). Love it! Really appreciate everything.
I have been watching your videos from the oldest to newest for a while now and it is wonderful to see how you two and your animals shine. You give an honest testament to how living a closer to God lifestyle is healthier for not just you but the animals and the land. God Bless and thank you for all you do for the Homestead Homies Community. Knowledge is power.
I finally got up the nerve to attempt my first ferment, and I’m so happy with how it turned out! Stacy, the amazing dill & garlic carrots were the perfect starter for a newbie like me, and my 4 year old and 1 year old would have kept eating the “carrot pickles” until they were sick had I not cut them off! I am eager to continue fermenting now that I’ve got one under my belt. Thank you for having such wonderful recipes to share!
Fermenting is so much easier than canning- and is so much more nutritious! Plus, it’s safer. If a fermented jar is off, you know it. 😊 I keep my ferments in the cabinet, and only refrigerate a jar we’re actively using. They’ve all kept however long it takes for us to eat through them, a year being the longest I’ve had some before eating it; probably would have been just fine for longer. My favorite ferment is jalapeños!!! 😋
Yum, jalapenos! I will do those, too. I have a question that may be obvious to everyone else, but is there a standard brine recipe, like 2tbsp coarse kosher salt to 2 cups of water?
dianne11ca Some people go by pounds, some by the jar, others by percent. I do the first two most often. 3tbsps salt for every 5lbs produce, 2tbsp salt per quart jar.... I don’t do the percentage one ever, but I think it’s a 10% salt brine, but check me in that.
Thank you! I threw away a ton of my ferments because of the white mold and stopped fermenting. Now I understand the difference of the good and bad mold! I will start fermenting again. 😊
@@stokely418 yes...so good on salads...love the cabbage...haven't tried everything....tomatoes are yummy & carrots are good too...I did green beans onions garlic peppers...so easy...good luck..
I have been thinking about fermenting for a long time but concerned that I didn't know enough. I am getting close to trying with your encouragement. Great job. I love the way you explain simply and answer questions as it comes to my mind
@@elainebau6354 I second the start small, pint jars; then find what you like best and do more of that. I tried carrots a few times, I do not like fermented carrots! But green beans and broccoli and cauliflower and beets.... I tried just green leafy too, need to cut them in strips but the taste is fine. Just dare a small batch before going through all the work and then not liking something, Laura Olsen.
I have tried some ferments I got from a local farm mkt store and l love it. Stacey I would love to see a video on your outdoor kitchen build. Can you refer me to the date or video # if that has already been done? If not can you guys make a detailed how to video review? Just a thought. Thanks
Carrots, cut as sticks put in pint jar with fresh dill, can put some small pieces of carrots on the top, put two cloves cut in half, leave an inch to one and a half inch headspace on top, make a brine 2 teaspoons of salt and water and pour over, put weight on top top keep carrots down, fermenting top and lid, 65-72 degrees, sit 7-14 days.
Hi Stacy, My wife made Kimchee for the first time a few weeks ago and she says it is really good! That was the first time either of us has ever tried to ferment anything. My issue is that I have to carefully watch my sodium intake. If I get too much salt in my diet my heart starts misbehaving. After watching this video I think I will try fermenting some carrots just to see how they turn out. I can work up to it and see if a carrot a day tries to kill me! :) Take care, be well and all the best from California 🧡
I’ve have been fermenting for a couple years and my favorite one which was also my first was garlic fermented in honey. The honey is so good for dressings and eating the garlic is yummy! Thanks for all the ideas getting ready to try the sweet potatoes!
Aaron Walls yes! I usually use just enough honey to cover all the cloves which are lightly smashed. Burp jar for a few days then put in fridge. Also check internet for recipes 😊
Thank You Thank You THANK YOU for answering so many of my questions....especially about the white stuff on top (aka yeast) that was a concern. I love looking at all the bounty you have fermented 🤗 Thank you again Stacy 😁
I NEVER TRYED BUT WANTED TO LEARN NOW I'LL TRY JUST STARTED CANNING WAS SCARYED AT FRIST BUT I DID GOOD DID BANANAS WITH WHITE CHOCALATE SOME WITH CARMEL DID PICLED EGGS MADE MY OWN RELISH WITH ZUUCCIN PLUS YELLOW SQAUSH
I fermented for the first time this year and I am SO glad that I watched this video because I felt ok about just clearing off the yeast on top (per your advice :).
I love sour and tangy foods; I love sour Kraut. I’m trying to embrace other fermented stuffs. Thanks so much Stacey. You’re a treasure of real knowledge.
I made fermented salsa after watching your salsa video and loved it! I also made fermented cherry tomatoes. I added mustard seed, coriander seed, peppercorns, garlic and basil. The pressure builds inside the cherry tomato instead of inside the jar so they burst in your mouth. They were so good
You are so right Stacy, I was afraid to try. Now I have fresh pulled carrots from our garden I will do the fermented carrot sticks. Thank you for sharing your knowledgeable. So appreciated!
Thank youuuu so much Stacy, we love this....my husband and I tried it for the first time, we did one with: green peppers, onions, garlic, and carrots....YUMMY...it was amazing. Again, thank you for your encouragement on all your videos, you guys are great.
Thank you so much for sharing this information and for the encouragement. I love watching y’all and I am so inspired to start fermenting. I’m away from home right now so I will be ordering everything and it will be ready to go when I get there. Cant wait to share how it goes with y’all 😊😊😊
I am 74 years old and have been making sour kraut all my married life. Never realized you could ferment other vegetables. Not sure why. I am going to try lots this summer. I use whey from my goat cheese making as the liquid in my sour kraut instead of water. It is delicious.
I made cauliflower, carrot, and onion. It's so crunchy and yummy on the mixed baby greens I grow in the dining room. Actually, I love all my ferments in place of salad dressings and cut up veggies.
Some berries like rowan or mountain-ashes contain parascorbic acid which converts to ascorbic acid, vitamin C when cooked I expect others do much the same when fermented. It should be noted that Rowena berries are posinous if not cooked.
So much great information. I’m definitely going to have to try this carrot recipe! It sounds delicious 😋 and it sound like an easy first time fermenting recipe.
Well I’ve got my jars my mason kit and veggies so I’m starting my new project today and I’m so excited thankyou so much for teaching online you and Doug are incredible
Loving your videos! Planning on trying to ferment over the holidays. You mentioned the log cabin give away, but i couldn't find the info in the description. By the way, another idea for making money on the homestead is to build and rent out a cottage on the homestead. It could be and off-grid experience! Many people want to live this way and would love the chance to try it out. They could help around the homestead as needed (or not). i would certainly sign up!
I tried it with mixed beans, carrots and cucumbers with garlic... they are quite good. I let them age 5 days only, then put them in the fridge and am eating them in past few weeks. don't want to hold them too long this time around, but will do again. Thanks for giving me a new healthier way to eat them.
I made a few ferments with things out of my garden this year. I made pickles, jalapeños, I also pickled some eggs to. It was amazing. Thank you for all the wonderful ideas
I am really keen to get into fermenting but is concerned about the amount of salt that is used. For medical reasons I have to follow a low Sodium diet.
Our bodies need salt. Sea salt doesn’t usually impact our bodies the same as the store salts. Try making 1 jar of your favorite vegetable. Start off eating 1 teaspoon of the ferment once a day. Measure and record your vitals and other health symptoms several times per day. Every week increase either the amount or the frequency of how much you are taking until you are taking 1 to 2 Tablespoons with every meal. You might also want to look into making and using Rejuvelac to ferment with. Good luck on your health journey.
Fermenting fruits and veg as vinegar uses no salt at all! Its a good bit softer that salt preserved veg, but my kids live eating the fermented berries! I tried the garlic preserved in vinegar from this channel and its one of my favorites! Also onions and beets are commonly done as vinegar ferments. My favorite is herb vinegar for salad dressing and berry vinegar drinks like kombucha but with berries and not tea. Yoghurt and sourcream have no added salt either. I think if you look into it theres even more!
Question: If you can only eat a little bit of fermented stuff, how do you get enough vegetables and fiber? Do you keep some vegetables another way, or are there some that just keep well with no preservation?
@@hedgecraft559 Exactly my point. The question is, that being the case, if your whole garden is fermented how do you get enough vegetables in your diet?
Well one would assume that with the most nutrients dense food put up as a condiment then you would be ok with supplementing with local and market bought seasonal, Stacy always talks about local and seasonal.
@@hedgecraft559 But they talk about getting through the winter on stuff they've put back. They do say that they occasionally get some things at the market. But some things keep well with no preservation processing necessary, like potatoes and onions. I'm not questioning that they get by for the vast majority on what they've grown themselves. I'm just asking for more details on the other things and methods that enable them to do that because that would be helpful and good to know.
I do ferments, I learned from you Stacy .. I love them.. ! My favorite is Holidays ferment with cranberries and pineapple, etc.. you did, it's sooooooo good!!.
@@joybickerstaff194 Stacy has a video on it.. it's a wonderful ferment. I promise you will love it.. !! And you'll find you will want to hoard cranberries..lol 😆 look up on their videos Holiday desert or ferment.. can't remember wording on it.. in her ferment section. I use a quart jar..
I have been making ginger carrots(fermented) for a couple of years now along with sauerkraut. My son tried the carrots for the first time and liked them, he is a very,very, very picky eater. This year my new fermentation is my hot peppers.
Hey Stacy, do you ferment tomatoes?? I am experimenting with a salt brine and garlic tomato ferment, so far so good. Sandor Katz has two fabulous books about fermenting they have lots of great information and recipes.
@@doublekhobbyfarm Hey! This is my first attempt so I only fermented 5 quarts of Roma tomatoes with garlic and covered them with 2 tbsp pink salt per quart mixed with distilled water to cover the contents. I set them on the counter for a few days while watching/burping them. Then I read in Sandor's book 'The Art of Fermentation' pg 124 of an account from Ira's mother. She would set her ferments in direct sunlight which he reports 'helps eliminate the formation of scum (or mold) because ultraviolet light is a good disinfectant.' So I put them in a west kitchen window and will be alternating them 'in and out' of the sun for 3 weeks. So far I do not have any scum in my jars~YAY!
Hello Denise, I can relate, though I’ve told the same people many times that my sniffer doesn’t work as well as theirs, (which befuddles them) will again one day say...do u smell that. Have a wonderful day
Very happy to find You! Going to gather all those supplies for my first time attempting fermenting. This is so very exciting. I just started homesteading in January 2022. 9 Raised beds, lots of container gardening, and so far 2 Greenstalks. Loving cutting fresh arugula, kale, sweet basil and a variety of lettuces and making the best salads ever. So glad I found you because you have become wonderfully instrumental in this latest journey in my Life and am loving Life newly retired but in the garden full time. Lol. Thank You! God Bless You Both and so enjoy your Homestead and Your Family and Farm Animals.
Thank you for the video Stacy. I’m thinking I’m going to give fermenting a try. Each video I watch of yours I get a little braver. And I absolutely love the outdoor kitchen. 🤗
Never fermented before but tried it once today on some fresh ripe tomatoes in pint jar after watching your video. Will let you know how it turns out! So excited!
Thank you for these ideas and answers to (my) faq’s. Your presentation makes me want to stand and ferment all day. How many ‘likes’ can you get from one person on your videos😁
I haven't tried fermenting yet, other than Kombucha. 1.5 yrs. ago I bought myself & my mom a fermenting kit. I bought organic green cabbage this week. I will ferment it. Thank you Stacy for sharing those nuggets too!😉
If I leave my kombucha for about 3 weeks it becomes a vinegar. So I grate cooked beetroot and when its cooled I slice in an onion and cover the mix with the kombucha vinegar. No salt needed. This beet salad is now ready to eat. It also stores very well in the fridge. It has a better taste than grape or apple cider vinegar. I often just drink the kombucha once the beets are all eaten up. It tastes less sharp once its been in the beetroot.
I did my first veggie ferment ... tomatoes w/ garlic and basil. It is WONDERFUL! And I included a couple little green tomatoes which stayed surprisingly sweet. I guess they get their acidity as they ripen, so it made sense when I thought about it. I'm definitely going to do more!
Some wonderful person gave me a jar of fermented sauerkraut. I took it with me when I visited my cousin out of state. We had it as a side to our dinner and my cousin kept the leftovers. It was awesome!
Stacy, you are the first person who brought fermentation to our table. That was about 4 yrs ago, I was sold on the Mason tops because it made it look easy and safer bc no matter what- newbies are scared just watching a utube about it. "Doing" is a learning experience fact not a "well" I seen it done. I threw out my first jar bc the yeast scared me. My favorite is the Garlic and Honey for cold and flu (double that 2nd flu)🤧😷🙄 season. Just refilled my jar with new garlic, I CAN REFILL USING THE SAME HONEY, RIGHT. QUESTIONS, QUESTIONS? Still learning so keep it coming. TKS
