Easy Guide To Stress-Free Fermenting Tools | Fermented Homestead
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- Опубліковано 28 сер 2024
- Today's video is by request from Heather over @TheKneadyHomesteader and we are going to go over all my favorite tools to help fermenting be easier, less stressful and more successful!
In order of appearance (except the bad one)
Sophico Silicone Fermenting Lids: amzn.to/3CGDwxb
Year of Plenty Airlock Fermentation Lids (they changed the colors): amzn.to/3ixKnCo
Jillmo Fermentation Kit, Stainless Steel: amzn.to/3WapUkU
AIEVE Fermentation Lids with pump: amzn.to/3vS5Ngj
Ball Fermentin Kit: amzn.to/3Xi4AeF
Masontops Wide Mouth Kit: amzn.to/3ZuH27y
Masontops Regular Mouth Kit: amzn.to/3W4kmrM
Glass Weights: amzn.to/3QvEqCo
Fido Style Jar 33oz: amzn.to/3CBhhsE
Fido Style Jar 50oz: amzn.to/3W6WKTw
Gallon Jars: amzn.to/3W6X1Wy
Gallon Jar Weights: amzn.to/3W1hlbV
Gallon Jar Fermenting Kit! I found this after making the video: amzn.to/3XiWK3O
Some Alternatives
Kombucha Lid: amzn.to/3ixDTmX
Keifer Cap: amzn.to/3GpXa1m
Intro music by Israel Gariss
#fermenting #canning #homestead #homesteadDITL #missourihomestead #pressurecanning
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If you like any of the items I use in my videos, I have linked several that are commonly asked about! Most are affiliate links which means I may get a small commission when you order something at no additional cost to you! Several will actually save you money with the link!
My favorite canning lids are ForJars, you can get free shipping on all orders over $50 AND you can get 10% off by entering the discount code FERMENTED10 at this link forjars.co/?sc...
I buy most of our pantry items from Azure Standard because they're freaking awesome! If you want to start saving money too be sure to check them out! www.azurestand...
If you would like a great deal on some high quality boots Hisea is helping us get an even better price by going to www.hisea.com and using the code FERMENTED12 and you'll get 12% off all boots on their site!
Amazon wishlist: www.amazon.com... Storefront: www.amazon.com...
MasonTops Fermenting kit: amzn.to/3g7GC1D
Presto Canner - amzn.to/3ABkTbP
All American Canner - amzn.to/3o11Z9d
Nesco Dehydrator - amzn.to/35jY6Wf
Excalibur Dehydrator - amzn.to/3G7TSOj
Titan Peeler - amzn.to/3IOqVsz
My rebounder: amzn.to/3u4eQeD
Yoga mat: amzn.to/3r9ektG
A few books I love that can get you started!
The Art of Fermentation by Sandor Katz: amzn.to/3KH2Yox
Fermented Vegetables by Christopher Shockey: amzn.to/3s6RnXJ
The Farmhouse Culture Guide to Fermenting by Kathryn Lukas: amzn.to/347rUol
If you like the headbands I wear (they're amazing to tame the frizz!) you can check think link out for $20 off you order of $100 or more! fbuy.io/natura...
I can’t love this video enough and THANK YOU for making it for us! 😄👏🏻👏🏻👏🏻👏🏻 Now to decide which to buy and try?😂
Thank you for the encouragement to make this video! I had so much fun! You could just be a weirdo like me and get ‘em all 😂
You just got a new sub. I’ve been with Heather for a long time. You’re cool♥️
Thanks also Heather
It's thanks to your channel that I got the courage to start fermenting so thank you for that!!!!
Haven't made kraut but boy that tamper comes in handy for dehydrated herbs, smashes them down in the jar fabulously! Can't wait for Fermented February, it's my favorite.
Yay, Fermented February!!!! I love it! I'm so looking forward to it!
I have never fermented anything before, but I am looking forward to watching your videos on fermenting.
Thank you thank you
I can’t wait for Fermented February!!! And love me some Kneady Homesteader!!
I've been getting commercials about the kit you showed here... it's crazy the way "Mr Google pants" can read my mind.😳... I'm going to probably order the kit. Thanks for sharing your knowledge!!!✌✌❤❤❤🙏🙏
I'm excited for Fermented February! Thanks for this great information, I'm hoping to really get some ferments going.
I have used 3 of those kinds😁 You are right and super helpful on all these from my research too! 🥰👍👍
We need this video, thank you Anna. Peace out Sour kraut. Love it. 😃🌱🐢
Awesome video Ms Anna. I am so READY for Fermented February. One of my girls gifted me the Masontops Fermenting kit for Christmas and I am so excited to use it. Thank you ❤
Okay goodbye....lol. Anna you are so genuine it's delightful. Really appreciated the info on the different lids.
I remember my mom fermenting or making her own sauerkraut when I was a child! she would let me tamper it down.good memories!thanks for this awesome video
I look forward to Fermented February. Please include a video for flavored water kefir.
Also, some have used a plastic bag with water as a weight. It's recommended to fill that plastic bag with the same salt solution. I have not tried it until now when my sauerkraut did not quite fill the gallon jar that I put it in. So far, so good. Honestly, a little nervous about that method but I'm sure it will be fine.
I’ve done that many times, you’ll have a great result. Just watch out for floaters
Fascinating, educational, healthy, food fermentation video.
Thank you so much! ❤
I have fermented vinegars and sauerkraut but that's it.
Very informative! Great video. I always wondered what a pickle pipe was! LOL! Thank you!
I have been starting fermenting thanks for sharing the tools and info I will enjoy your other recipes thanks for sharing!
Thanks for watching 😃
Oooo! First canuary, now fermenting February. I'm so excited!
Oh man....im ready! I have the glass weights but.....I've only made sourkraut 😳
Anna, the fermenting guru! I'm so excited for fermenting February @
Thanks for info
Hi Diana, God bless you. God is good all the time.❤❤
Hi Ms. Anna I can't wait for February. I came over from Hoss Tools. Very excited.
Thanks for this video! and for Heather for asking for this!
I'm excited for Fermenting February! Thank you for letting us know about some of the tools
You are so welcome! It’s going to be an awesome event!
Love it!! Thank you for sharing!! 🎉
Love you!
Thanks for this video, this is day 2 in my interest in fermenting, I need to learn more before I buy anything!
I like the metal lid with clamps, this is a good video.
I'm excited to learn all things fermenting! Thank you!
I took a class on making sauerkraut. We used a sandwich bag partially filled with water for the weight. It worked.
INCREDIBLE VIDEO!!!!!! Thank you!!!
Thanks, Anna. Can't wait.
When canning peaches last summer I took the skin and pits put them in a gallon jar and added some sugar and a half cup of apple cider vinegar with the mother. 3 months later I had peach vinegar! I was extremely happy
I have been using the ball spring lids works the best for me . Once on I do not remove until I need it .
This is just what I needed!
I am going to venture into this.
Interesting! I have that second lid you showed and I haven't had any issues yet. A few months ago I fermented the green beans I grew.
I have made sauerkraut before and have a packer and beautiful hand-blown glass weights, and I want to try the Pickle Pipes! Thanks o much for all the valuable information!
I have the weight and pipes. They are great. I use one of the pipes for my water kefir too.
You just got a new sub. I’ve been with Heather for a long time. You’re cool♥️
Awesome! I have to and she’s the best! Thanks for coming over! 💜
Love your channel found it on Canuary. I do canning and am now interested in fermenting.
I'm new to this and I purchased the _'Perfect Pickler'_ kit which has a similar straw-like gizmo and I got a jar that fits the lid. I'm not sure if you tried this kit. it seems effective. I accidentally didn't watch the video first and missed the step of mixing salt in the cabbage and squeezing out the moisture and instead added the salt to the water. Fingers crossed it still turns out okay!
Thank you for sharing this video. It was very helpful. I am using the pump and lid combo. It's my first time using the two. I use to use the metal lids from Ball but forget to burp the container. I'm fairly new to fermenting (almost 1 year). So far so good.
Thank you had no idea what is needed
I just got these new slide on fermenting lids. Excited to try them!
I am definitely going to sub now after this video. I have been using the mason tops kit for the last few years, love it. I get the premise of what I am doing, but I can tell I can learn more from u.
Here is my question. Either I missed something about what u said about those last jars with the spring lid, but u r saying u ferment in them with essentially no air release? I don't get that? I envision cracking it open under pressure and things spewing all over. I know u said under high pressure it will slowly leak out but that still seems not right either. I would think whatever dribbles out would eventually ruin the metal band holding it closed.
Whelp loved this video, excited to binge watch to prepare to ferment way more this year!
Thanks!
I never thought of fermenting in the swing top jars. Ím constantly fermenting garlic. Íll be picking a few more of these today! Cańt wait for fermentation February!
That Ball Fermenting Kit looks like it would be amazing for doing vinegars! That's just what I've been looking for, as I've found that my fermenting weights just aren't wide enough to keep everything under the water. I do LOVE the glass weights for things like sauerkraut and pickled carrots though. I also love the lids with the vacuum pump. I have had no issues with mold using them.
I e been canning and hydrating everything I can get my hands on, preparing for some upcoming surgeries. I can hardly wait to start fermenting.
Thanks!
New sub. Another great share
thank you so much for you time and energy. On the glass jars with attached lid, do you open the jar to release air?
Great list and education about each! I love to make ferments and am looking forward to your "Fermented February"!!! One item not listed here that I have and use often is a fermenting crock with a water-sealed lid and water channel. I pretty much have a batch of kraut fermenting at all times and finally broke down and bought the crock just for that. It totally changed my experience making kraut and has been foolproof. I did not buy a top-of-the-line super expensive crock, either. They can get pricey. For my other ferments, especially smaller batch ferments, I have many of the tools you recommended and love them. Thank you for sharing your knowledge!!!
Interesting information
Hi Anna 👋
I have the Sophico lids, I've used them a couple times. The only fail I had was fermenting tomatoes. A friend of mine uses the bail style jars but with the air-locks. I think Pickl-It is the brand she uses.
I have been every single day for the last 3 weeks now, since I read about fermentation, but finding the right tools has been a headache for me. I feel 😪 😕 😞 very sad
I tried your fermented beets last year. I have tried fermented pickles, carrots and of course sauerkraut. I just don’t think fermenting foods is my tongue favorite. I really want to love it,
Mah fankers ain't that teeny tiny ma'am 🤣🤣🤣🤣🤣🤣 judicial use of the down home!
never tried fermenting or know anyone here that does so this is interesting
Hi Anna. Learned about your channel from Leisa and have subscribed. I did some fermenting years ago and would like to get back into it but need inspiration.
Thanks for the suggestions. I am really looking forward to the fermenting videos. Question, are you going to cover keto Kombucha? I have found the ones in the store jack my blood sugars up
Ohhh....lol, you've just made it harder to know what purchase to use my Amazon gift card
I swear by my mason tops.
Fantastic video. I loved the tip about the clip top jars... I have them so ready to go! Question ❓ Can you ferment frozen chilli peppers? I had no time when I harvested and bunged them in the freezer without thinking it through. 😞
This was a great suggestion for a video. With the Fido jars, I assume you use a weight of some sort to hold the food under?
I tried making apple cider twice. The first time was almost a success but then I got distracted and left it too long and ruined it. The second time it just didn't work, i don't know what I did incorrectly that time. - Renee
Just thought of something that came to mind while you were educating the masses about the gases: have you ever made kefir, water, and/or milk? And, if you have, would you ever be willing to do a toot-orial on that?
The metal lid with clamps: do you open them after a few days, just to release the pressure and close again? Or the pressure is strong enough to escape?
The jar with the metal clasp on it, do we need to burp it?
My pickle pipes didn't work for my saurkraut. I lost 4 quarts of saurkraut. Using the fido jar for hot sauce fermentation works great, just beware of when you open them.
I do use the Ball ones for sour kraut and they work fantastic for it. Really packs it down.
Thank you so much.
I’m looking for a fermentation kit to start making my own hot sauce, as soon as possible.
Any recommendations on any such kits from Amazon or elsewhere?
Thank you, great video.
Love it! Fermenting is the best! I find a lot of success with the mason tops kit
@@FermentedHomestead thanks a lot.
I’ve been looking at the tops that fit the Mason jars and through researching this morning, I feel the ‘Brillenti’ brand lids may be the one I go for. I also found out the Mason lids come in 2 sizes; regular and wide mouth. Good to know I reckon ha.
The other day in a sauerkraut video, you mentioned a "nylon" type funnel. I can't find it now. Help??
so this "fido" brand jars if i get ... i dont need to burp it at all ? its instead of using one with airlock ?
So with the one way valve lid and pump - do you want to pump it until you cant anymore and leave it to do the rest. Or, pump it and press the valve then leave it?
You wont want to press the valve to release right after you pump because it will let the air back in. I see some suggest doing it quickly when the pressure builds later on but I don’t do that
I've been watching Chinese people harvest and preserve their gardens: that fandangled water lock idea is literally on every vessel that I've seen these ladies preserve their harvests in. I didn't realize they were fermenting. 😂🤦♀️
Ugh. I know in my head that fermented foods are great for my gut. How do I teach my taste buds and tummy to begin liking fermented food??!!!
Can a Scobey develop on top of fermenting(making) Apple Cider Vinegar?
-Frankie-
I'm trying to make a fermented tobasco sauce. I put the diced peppers in a brine and then put glass weight from kit you showed in my ball jar not realizing that it's sort of squared shape would just let the peppers rise around the glass. I've looked all over town for a jar that will work better but can't find any that are wide mouth. Any ideas what I can do to keep small peppers under the brine?
Depending on how much headspace you have in the jar you could use a small ziplock with salt brine in it. You could also cover the peppers with a couple onion or cabbage leafs then put the weight on so the veggie leaves will stop the floaters and the weight will hold it down. Hope that helps 😃
@@FermentedHomestead omg thank you! I ended up going with the ziploc method and it totally worked great! You legit saved my pepper harvest. Thank you! 😊
Do you need the weights when using the year of plenty air lock lids
It’s not required but it is helpful to prevent oxidation and maintain peace of mind
I don’t understand math in grams. If I have a head of cabbage that weighs 3 lbs how many tablespoons of salt do I need? Honestly I can’t figure this out 😢
I just tried to crunch some math and I think it equals about 1.5 tablespoons. I know metric is weird at first but if you have a kitchen scale it would be worth figuring out grams, once you wrap your head around it metric is significantly easier for these sorts of applications 😃
For the swing top jars, do you still use the glass weights?
When it’s available or if the veggies are floaters
Hi Anna, will these larger type glass weights (3.5") fit the fido type jars?
Not the ones I have, it just barely too late be a couple millimeters 😞 those are for the gallon jars
Is there supposed to be a January canuary today???
Indeed
@@FermentedHomestead But is this the January Canuary???????
@@barbaradumler6503 no ma’am, this is yesterdays fermenting video. My Canuary video will go live today at 5pm central time (maybe sooner if my rural internet allows)
I have no luck with pickle pipes. They alway develop kahn mold…yuck!
Kham is a yeast not a mold, just scoop it out before it takes over and no issue. Not harmful at all but if it takes over it can alter the flavor. I usually only get it with sweeter ferments like beets or carrots or if the temperature is above 75
holy shit, back off the coffee. LOL slow down
😂 if you think that now just wait for tomorrows video!