PRESERVING YOUR HARVEST MADE EASY - From garden to glass jar 

Dear Jammers! When you choose to subscribe to a channel that you LOVE, you're essentially sending a powerful message to RU-vid: "THIS ROCKS!!" If you're not subscribed yet, don`t get in a pickle. If you ARE someone who is committed to following your heart and embarking on an adventurous journey towards your dreams, we warmly invite you to consider subscribing By doing so, you're essentially sending and preserving a powerful message to RU-vid to recommend our videos more frequently-a shared desire among us all, isn't it? 🙂 In this particular video, I'll be responding to comments exclusively from our subscribers and showering ❤`s upon those who have yet to join our thriving Weedy Community of wonderful subscribers. It's important to note that many of the encouraging comments we receive are from people who haven't subscribed yet. We want them to know how simple it is to engage! Grow with Weedy! Subscribe to the channel. That will give it a spurt of growth like never before, bringing to life the dream of organic enthusiasts worldwide! With love and photon particles, Weedy 🌱💚

I’m convinced I’ve found the modern day Gandalf the Grey! Your knowledge is mind blowing for me, even as simple as it may be lol. My boyfriend found your videos and now we watch them together! Thank you for everything you’ve taught us thus far and for what is yet to come

Thanks Weedy for your beautiful videos! Also some advice from a real Kraut( I’m German): the apple seeds have even more pectin (also citrus fruit pips etc), my grandmother put them in a muslin cloth and boiled them with the fruit. Caraway seeds in your Sauerkraut are not just for flavour, but also help with digestion ( you don’t get so gassy!)😉😘

🥰Thanks for your energy and your creativ and calm way to introduce your garden to us. My grannys weren't thus great gardeners but a neighbour was. When we where making Sauerkraut she always told me: If you have to put water then you didn't squeeze the Kraut enough. The Kraut likes to be treated hard.🤣 Every year I remember this since beginning to make my own Sauerkraut as an adult. And it makes my arms hurt every harvesting season.

Ever had a giggle over the use by date on Himalayan Salt David? Supposedly million year old salt needs a use by date. 😂🤣

Weedy, please be careful when pouring hot water into glass jars. I boil jars on the strove starting with cold water to sterilise. When glass changes temperature rapidly there’s a possibility that it can shatter. Glad this hasn’t happened to you but is something to keep in mind. Amazing videos though! You are such an inspiration.

You are the Bob Ross of gardening! You are a joy to learn from ☺️

❤love the energy. It makes me miss my mom. Who was a most awesome weedy gardener and orchard BOSS. She taught me how to do all things homesteading. I’ll never forget the weeds above her head , coming out of the garden holding a huge squash yelling out’ EREKA . A huge smile on her face. ❤ Thanks for stirring memories. 🙏🏻

My daily smile. Much love from your Uruguayan fan.

What a rocking video 😜 thank you!

The rocks are genius!!!!!

U and Geoff Lawton are a ray on wisdom in this noisey world….I’m living in a concrete jungle and working the 9-5 zombie grind and can’t wait for the day I can start my on off grid permaculture homestead

Thank you so much for your big hearted approach to the garden, kitchen and self sufficiency. You make me smile every video. ❤

I thank you from my very soul. I hope at some point you can read this. I am a city girl who has been crusading to increase gardens and raised beds in my city (New Bedford, MA)...as a descendant of Novia Scotian farmers I have been raised with a deep respect and love for nature and all the abundance offered by nature (given that we do the work). I spent my entire Saturday watching your videos as a way to educate myself so that I may be able to share it with the next generation. Thank you for sharing your knowledge with us. I have definitely subscribed. You have a bright soul, a great sense of humor. These videos make this way of life fun and interesting. Your humble spirit adds a brightness to this world. Not to mention your kitchen, garden and workshops are dope as heck! Blessings brother and keep shining for the world! -Thank you. Respectfully, A star sister.

My mother taught me to use oven to sterilise jars and lids and keep them hot til being filled😊

Yay!! Thanks for showing us so many ways of preserving. I've made jam and dehydrated fruit from my micro food forest - am ready to try pickling and fermenting now 😃

Thank you for sharing.weedy garden.

Fancy pants kitchen😊. I just put my Kimchi into a metal bowl. Add water and salt and let it sit under a tea towel for 4-5 days. Turn it daily to prevent mould. Then I bottle it and put it in the fridge. Lemons are also delicious fermented with tumeric or ginger I will try putting it in the pantry. More room. You can also turn fruit into mead, wine or beer.

Wonderful video, Weedy! Here’s to Another great harvest, 2024! Love your videos, Weedy!❤️🇺🇸🥰

To save time massaging cabbage for sauerkraut I use my Kenwood mixer with the dough hook to do the work. You just need to be careful not to overload the machine at the start. Saves the arm muscles!

I loved this video! Thank you

I love your kitchen layout. The windows surrounding the cooking and prep area are wonderful.

Sauerkraut for me is much less hassle somehow :) I salt and massage it for 1-2 minutes and then let it rest for half an hour or so. At that point, I massage it again, within a few minutes all the juices have come out and it's ready to jar. I use 2% salt ratio, no LAB starter. Careful with the hot water, I would say, as it will kill off any bacteria... If you need more liquid, it's probably better to use a brine of the same percentage. But that's how I do it, not the only way of course :)

Thank you Weedy 🙏

Dave I agree without you even having to say it that Sauerkraut is TONS of Work! I made it at 3% & it was way too Salty for my Palate, but I didn't let it Ferment before I tasted it either. I ended up using the Pestle directly in the Jars to compact the Cabbage! As much as I like to be Self Sufficient & Recycle etc I think I'm happy to pay the $3 a Jar for someone else to do it(or until I find a better way) as there's not enough Hours in the Day for me!

When I have seen jars of pickled veg it has always been a single type of vegetable. I think that making jars of mixed veg pickles is an absolutely brilliant idea. At some point probably half way through a jar of pickled beans you just get tired of eating pickled beans!

Excellent video

Thank you!

2 thumbs up for the flaxseed + honey jam Weedy!!

I’ve been to a food market recently and the lady I picked up the carrots from told me that she eats the tops with eggs. Just mix eggs together first then put all together in the pan with some olive oil and salt maybe some pepper. Amazing. Highly recommend it 🌼 thank you Weedy for the content it’s inspirational and we feel the love 🌼

Loved this video

Weedy, you are bloody brilliant. Bloody brilliant human being. And your garden is also bloody brilliant. Thank you, friend.

Nice !!!! Love it 😊

I would also highly recommend making kimchi if you grow Napa cabbage (or whatever you might call it Down Under). I make a “Quick” Kimchi recipe: I use about 5 large heads of cabbage which makes about 5 to 7 pint jars. Cut up the cabbage and put it in a tub (I use a medium sized plastic washtub purchased at our Chinese grocery store), sprinkle some (I just eyeball it because I can adjust later) NON-iodized salt (Kosher salt; iodized salt will ruin it) over it & toss it around with clean hands. Cover & let sit about an hour or two. It will have quite a bit of liquid at that time - don’t pour it out! While you’re waiting on that, cut up some spring onions (green onions): somewhat thin slices, or chunks for the white part and about 2” lengths of the green part, add a couple (or more) cloves of minced garlic, 2 to 3 tablespoons of minced or grated ginger. Add it all to the salted cabbage and mix with clean hands. Taste for salt; add a LITTLE more if needed. Let that all sit for another hour or two, then add a bit (to taste) of Chinese chili paste. I use about 2 to 3 teaspoons, for 5 heads of cabbage, because I want it medium spicy, not hot. Mix well. Pack into clean (sterile) glass jars. Add in liquid from salting tub until veggies are all covered. Refrigerate. You can eat some right away, but it’s really great after 2 or 3 days. Will keep for maybe a month as long as there’s liquid covering the veggies. Not sure how long, because I’ve never been able to keep myself from eating it all in a week or two. It’s great as is, in sandwiches, over rice, in soup…anything! You can also add Bok Choi and/or slivers of daikon radish. Add with the second bunch of veggies. Yummy and easy!

❤ You weedy!! Bit of a crush on ya too xo Love ya work!!!

Beautifully shared preserved for all generations to enjoy

never heard of microporetape nice tip!:)

Hey man, I've been following you off and on since you started with your channel, I'm catching up on the latest 5-10 videos... You sir are an inspiration and I am actually a little envious, thats jealousies healthier cousin. 😂 No, I just really enjoy your content and giving you props. I love gardening, and I'm learning more all the time. I see myself doing something similar to you here in the states. Buying a decent house in town, but dreaming about off grid... Peace and love fellow human brother.......... 😊 Keep up the great positive progress

Thanks Weedy for another great video with lots of great ideas 😊😊😊

Thanks for the advice Weedy, great, beautiful and practical video!

Great video!!

Very very nice video! Great Advice and great presentation!!

I was told the cabbage should not touch metal. So I use glass bowl and wooden utensils. And I use raisins instead of apple for pectin. Love to watch your stuff and share with others . Thank you ♡

Love your channel.

Nice one! Was watching this while eating homegrown potatoes with goat meat from a home butchered goat. Nothing beats homegrown 👌😋 Nice touch with the sweat wipe in between 🤣

Thank you for sharing! I'm watching from Rochester NY USA Love this video! Looking forward to seeing more! 💙🌟✨

Thank you Weedy love this video ❤😊

that kruat nail hole with the tape is genius, genius!

Hi David, Great video and important information 👍

Hey Weedy! Lived the video. That kitchen would make being in there a joy! Thank for the top to make the ferments breathable. The tiny hole and tape. Been looking for the fermenting Lisa in hardware stores. To expensive. Thank you! Till next time! Have a good day.

Wow, life is so beautiful and I love learning. I wish you good luck💐🇦🇺

Thanks Weedy for this informative video. Your videos are a delight to watch always and I feel quite excited when I see a new one pop up on my feed. Cheers and happy gardening and eating! 😃

😎 COOL MATE GR8 2 SEE A FELLOW AUSSIE I just made ❤❤a pumkin sauerkraut with garlic and Chinese cabbage ,COS last year I did a beetroot one and left it for ages also added Alspice to it and seriously it was the nices one I hv ever made ❤😊🎉

Thanks for sharing!

As usual mate, rocking like a river rock star. If you haven’t tried it, look into fermented garlic in honey. Real easy and a great salad dressing

Another beautiful video, thank you for the inspiration.

Your videos are a breath of fresh air, my friend. The attention to detail and creative flair make each one a standout in its own right. And it's an honor to have you visit our channel, we can discuss more about our experiences in harvesting and building farms.

I just found your channel…I am in love…where have 😂ou been all my life?😊❤❤

thumbs up!

Weedy's cooking show 😊

U r brilliant 4 permaculture

Ah, flax seeds! I will give it a try. I will try chia seeds too. 😄

Your a breath of fresh air bloke 🌎🎨🌻🐝🐾🍻🥃🍺🤙🤘🐢

Thanks for the micropore tape trip - must try it as fermenting jars in Ireland expensive

Love the flaxseed tip…thanks Weedy.👏👏👏👏

the cabbage can be chopped faster the pickling process will take place you can add grated carrot to it ... I use a large 5 l jar I pour the shredded cabbage with small portions of salt and beat it so that it releases the juice until it is full and cover it with gauze then for 3 - 4 days I make sure that the entire content it was under a layer of cabbage juice. After these 4 days, I put the cabbage into 1 l jars, I close them with a simple cap, I keep them in in a cool place, e.g. a basement, it can stand up to 2 years. juice you can drink is good for You .

thanks!!!❤

Making these simple & easy on the budget. Said with a mellow voice. Amazing. Your healthy plants reminds me to go back and relearn how you prepared the soil.

Such calming energy.

Great x😊

Many thanks for taking the time to teach us these storage solutions. David in the UK.

Hey Weedy 👋 that vid was greatly useful. Thankyou. I particularly liked the micropore tape hack - now I don't need to buy those expensive jar lids - awesome. More kitchen preserving vids would be great. Stay cool 🙂

Top tip with the nail/tape. Nice. Mate, looks like kahm yeast on that kraut, which isn't anything to worry about (although some don't like the aesthetic). And the ultra-hygiene thing? People know that there are healthy bacteria on their skin, too - eh? I've never sterilised jars outside of the normal washing up routine. Spoilage is generally down to not getting the ferment going fast enough (too cool) or not enough salt. A multi-strain probiotic or chucking a shot of kombucha in can help kick start (or use juice from a previous ferment, dab of a sourdough starter etc). Great, chilled show - loving the vibes!

This year was my first time caning. I made pickles, and jams with honey and other ones with maple syrup.

Weedy, greetings from Trinidad in the West Indies! I love your videos. One very important point...I strongly suggest that you stay away from teflon cookware and lean towards more natural materials like clay and glass. You videos are an inspiration to me and my off-grid efforts. Thank you!

Perfect timing. My favorite person making the most relevant video for me.

So enjoyed your video! I can’t wait to try some of these preserving techniques.

Thanks Weedy!

When I make my gimchi with cabbage as you do, I don't bother too much about my hands, just give em a rinse, no soap... I massage them down to juicynes with my hands and then squash them into the jar with a thick wooden round stick or squasher that is flat at the botton to get the real juice out of the veggies. It normally does not go bad. The only thing I sterilize is the jar and the stone.

Brilliant ❤

Ah, even though the gorilla has evolved and come into the kitchen, rubber gloves are too much of an ask! My grannies would say good food has to be touched with loving hands, so can all those grannies and gorillas be wrong? Saurkraut and kimchi need hand massaging. So no gloves, but perhaps a Weedy apron for either gardening or kitchen work would be good merch? Even a preserving video is perfectly composed, and presented to tell a beautiful story of abundance; preserving and enjoying it all year! Thank you for sharing.

Thankyou!!! Enjoyed watching this with my son. You are a delight!!! Educational and entertaining.

hey thanks a lot for your channel and videos, im in the northern rivers too, just recently landscaped and cleared the front yard and put grass down in autumn, have really found your videos informative and inspiring now I'm planting citrus trees and all sorts of plants

Great thx.

Love it Weedy. Thanks mate

New to your channel and i absolutely love it

Awesome video Weedy!!!

I don't know how I haven't come across your channel before now! I am so thrilled!! Thank you! This is the first video I have seen of your content. Thank you for sharing. So glad I found your channel! Can't wait to see more. I'm in the U.S. and our zones and climate may be different but I'm thrilled and can't wait to see more.

here we always get a nice return visit, delicious quality content in high quality. bows and thanks nicely

Beautiful, as all of your videos! I love them! I totally fancied what a friend of mine said. She said, if you make cheese at hime,.after a few times, the enzymes colonize your kitchen , so you will only have to leave a cup of milk on the countertop and it turns into cheese itself. Just by the "flora" you introduced into your kitchen. All plants have their own flora, so do all places have. And create their very special flavour cheese, fermenta or sour dough.

Learned alot! thanks

So much good information! I love making saurkraut and experimenting with spices in it too. I have a wooden tool for pressing pastry into muffin cups that i now use to pound my cabbage and pound it into the jar. For glass weight, if you dont have the storebought kind, is a small jar pressed on top with a weight. I was pleased to hear youre also experimenting with low sugar jam, it's all I make anymore! I use ground flax and chia to help thicken, and use date paste to sweeten. I just taste as I boil it up and like it on the tart side. It comes out like a thick applesauce, or in the USA you could compare it to apple butter. I experiment with all kinds of fruits! Love your channel and will check out more of your videos.

Brother i love u r videos

If you use only water and salt without vinegar than you can do fermentation. But you must put them to refrigerator. What I know you must boil when the vegtables in the jar. But it kills all the bacteria. My opinion is fermentation is much better. Because you don't put vinegar and also no need to sterilization. So you don't kill the good bacteria.

G’day Weedy. I’d of thought you’d of been into Kimchi. Veg fermentation Rock’s😊

Inspirational yet again, thankyou. Made me hungry watching.

... best man, realy inspiring....👌 👋from germany

Lactobacillus Bulgaricus ❤❤❤

You are the cutest man in the whole world! Really enjoyed this video :) You've got me inspired to try all the things 👍

You are so peacefully nice ❤