Відео

@@damiettes7140 Lactic acid fermentation happens when natural bacteria on cabbage, called Lactobacillus, break down sugars into lactic acid. This process begins when you chop and salt cabbage for sauerkraut, creating an environment where these bacteria thrive and produce lactic acid. This acid preserves the cabbage, giving sauerkraut its distinctive tangy flavor and making it safe to eat.

That's a great analogy! I love catching swarms.

@@reginaldanglin4264 it’s so easy and fun to play with flavors! Happy fermenting!

Thank you! Sometimes I'm afraid I ramble too much! You can always start small and build up from there. You can just add a little compost in the planting hole. That's what I did until recently when I began making a lot more. You should see the pile of grass clippings and leaves in the back. We usually don't bag until the leaves fall, but we started early this year to have enough for the new beds as we build them. I'm so ecstatic! I often let my chickens in to clean up (or make a mess, lol), and they are indiscriminate, but I think they mostly eat the sow bugs in the mulch, rather than slugs like I want them to! But they are great at working the soil.

I love all the info. Its nice to hear the science behind something instead of "just do it"!😊

Sorry I just saw you harvest your own.. do you sell it?

@@frediie23 I’m not set up to sell online, but if you’re interested, send me an email at kelly-dawn@live.com.

I ask myself that every year! So far, yes!

Yes, the compost releases nutrients very slowly as the soil organisms break it down. Fertilizer is more readily available.

I do too!

You can always do both! It's a great hobby. Thanks for watching!

I think so too!

@@jenharrell65 thank you! ☺️

@@danplatt861 thank you so much! ☺️ The garden has done really well this year and it’s still producing with the nice weather.

@@carlinjack4476 I just had some of my grilled burger tonight and it was delicious. I hope you try it!

@@srqpdq6697 thank you ☺️

Thank you! I really enjoyed this project and I hope to do it more often, especially as we make the new beds. I'm trying to make a lot more compost. I'm excited to see how it goes!

Thank you so much for your lovely comment! I'm touched that you enjoy listening to me. It's wonderful to have such supportive viewers from all over the world. Peace and best wishes to you too!

@@brandonjohnson9934 yes, thanks for watching! amzn.to/3Yol4mT

Thank you so much for your kind words and for subscribing! It means a lot to have your support and to know that my content brings relaxation and enjoyment. Looking forward to sharing more garden adventures with you!

@@simplyluvcoupon thanks! They are so fruity-I have a hot sauce fermenting that tastes fantastic. I used them in a hot salsa too and it tastes amazing.

@@Sam.2zo we used propane last year but are trying to get natural gas piped over right now. I love the greenhouse!

@@jenharrell65 this is the most I’ve ever had growing this late in the year. I’m envious of your pumpkins-I haven’t been able to grow them for years because of the squash vine borers!

I grew 2 different kinds this year. Bugs or some sort of disease got one type, but the Long Island Cheese did fabulous - I think I got 19 or 20 pumpkins, and about as many butternuts!

@@jenharrell65 oh my goodness! I either get the borers or squash bugs. I’m considering not growing any squash next year to see if it makes a difference.

@@percynorris2498 thank you ☺️

@@citaluv thank you-I’m so glad you enjoyed it! I love fermentation.

I get so melancholy every fall. But, the greenhouse is such a bright light!

I just expanded my pantry this year! Now I just need a big freezer!

@@GrowCookPreserveWithKellyDawn dang

Thank you!

I forgot to add that to the recipe--thanks for the heads up! I just updated the video description. You can use lemon juice: 1 tbsp for pint, 2 tbsp per quart OR Citric acid: 1/4 tsp for pint, 1/2 tsp per quart.

@@percynorris2498 just the right amount of heat! ❤️‍🔥

@@Nursing1988 thanks! I will probably do a batch of salsa verde with the green stuff soon. We expect a frost next week! 😵‍💫

@@IScreamedWolf It was so good on eggs this morning! Perfectly balanced.

Water bath canning preserves food by heating jars to a temperature that destroys harmful microorganisms and enzymes that can cause spoilage. This process also drives air out of the jars, creating a vacuum seal as they cool, which prevents new bacteria from entering and spoiling the food. It's an effective way to safely extend the shelf life of high-acid foods like fruits, salsas, jams, and pickles. I have a longer video that explains more: ua-cam.com/video/Z829F0v7YGk/v-deo.html

@@GrowCookPreserveWithKellyDawn wow that’s awesome, I really like getting into how and why things work with cooking and baking and not just “it works because it does” thank you for explaining, super cool!

@@sansarkosakowski8027 I’m glad I could help. Thanks for watching!

@@jenharrell65 they require 50 to 60 pounds of honey to sustain them through the winter. I just lift up/tilt the hive to get a good gauge on how much is in there rather than opening up the brood boxes. Most beekeepers don’t leave a honey super on over the winter, but I can’t help myself. I always leave them a honey super, at least half full just to be on the safe side and I’ve never had bees die due to starving over the winter. I should’ve invited you over to help. I didn’t think about it! I’ll have a full video on the whole process once I get everything done.

I'll be watching for the video! 😊

@@waynechristmas8584 thank you!

It's so good! I hope you enjoy it.

Thanks! Sometimes the SCOBY separates and if there is an extra layer after removing the fresh one for a new batch, I just leave it or pull it out and compost it. I’m a bit lazy about it.

@@GrowCookPreserveWithKellyDawn That's not what I am asking. I have never seen anyone leave the SCOBY while 2nd fermenting. I was wondering why you did that? I saw a channel that wash and leave the scoby in honey after cutting. I am going to try that to see how it tastes.

@@hennesseyme9112 I've heard of some who dehydrate and eat it like fruit leather.

@@GrowCookPreserveWithKellyDawn I think I will pass on the fruit leather 😁😁🤐🤐

@@hennesseyme9112 I agree! 😂

@@Nicnred welcome and thanks for subscribing! It seems pretty daunting to start but it’s so rewarding! And the learning never ends.

Thank you so much for your kind words and for subscribing! It's inspiring to hear about your gardening and canning adventures-keep going! I learn something new each year and I love it. If you have any video topics or recipes you'd like to see, I’d love to hear your ideas. Happy gardening!

@@jenharrell65 thanks! I’ve always wanted to try it. It’s so good.

@@madunicorn7621 Thanks for the feedback and support! I would love to see more engagement!

I had a big yellow tomato on my BLT for lunch today. So juicy the bread fell apart!

@@GrowCookPreserveWithKellyDawn Now I want a blt. SMH

@@percynorris2498 😂

For this ketchup, I used San Marzano, Speckled Roman, and Costoluto Genovese. I grow all heirloom varieties--Cherokee Purple, Brandywine (pink and yellow), Rainbow, Azoychka, Amana Orange, Green Zebra, Black Krim, Big White, and a few others. I did both long and short videos on growing them and saving seeds a few weeks ago.