I absolutely need this in our house! Our power bill keeps rising and We where looking for news ideas besides solar panels. Thank you for always making such amazing helpful content for my family and I. Sending love to you and your family especially little SnowBall ❤️
Justin Rhodes is the King of all Homesteaders! He puts into ACTION what he TALKS about.....NO DRAMAS, NO PRETENSIONS, NO PROCRASTINATION! LOVE your FAMILY too.....Your channel is the best....I am not a Homesteader, but I learn a lot from you and your Family! LIVING TRADITIONS HOMESTEAD has the best way of Fermenting and Canning too......
Omgosh. I love the fermented cranberry relish. I used to make it every year but I’m the only one who eats it. I have a pineapple ginger sauerkraut going right now that I can’t wait to eat. I always have kimchi and sauerkraut in my fridge at all times! I also make my own mustard so I’m going to say I’m hard core. I even gave my 15 month old granddaughter sauerkraut yesterday for the first time and she loved it! Art & Anna creates a great way to help people. It’s so awesome! ☮️❤️☕️-Kirsten
Oh, my gosh!!!! That was SO FUNNY whenever Lily tried the salsa and spit it out and put it back into the jar!! ROFLOL I love it!! I commend you all for doing the ice bath. I'm not ready to try that. I like my water bathtub warm. God Bless! Carmen
Once, your body, gets how good the fermentation is for it! You will love the ferments, just keep tasting it one bite at a time every day. Eating live food every meal is so important for good health. I buy my onions, fermenting them and there is always, a fermented jar of them, ready to eat. Love the kale kraut idea looking forward to getting it started. Thank you everyone 👍👍❤️
Priceless the kids trying the sour. Chowchow so good on say pinto beans or black eyed peas. So good. I'm sharing this episode with a friend who likes healthy food. It all looks delicious.
Art and Anna's course is great! I'm still trying new recipes or modifying ones we did in the course..i have a bunch of kale, so can't wait untill tomorrow!
I just finished a jar of fermented garlic carrots. By far my favorite snack and now I am preparing to make more. Fermented carrots 3 ways- shredded, sliced, and sticks. All 3 with garlic, and all 3 will have some of the fermented brine from my previous jar. Fermented okra pickles are also great.
Another great family vlog. I was really cracking up when Art when in the creek. He sounded like a buck chasing a goat in heat.......love all of you. So good to see Rebekah looking so healthy. Maybe Snowball is calming down
I was in the Beta group and learned so much and as part of the Facebook group we are all learning from each other as well. I recommend their fermenting course .Art and Anna are excellent instructors. Yes, chow chow is big in PA..
Am quite new to the whole fermenting world but as a ceramicist (what your side of the pond I think your term as a Potter) I have take a design for a fermenting jar and improved on the design, can't wait to try it out! I was mostly canivore but do have a few fermented vegetables now and again as the nutrients and minerals are a lot more bioavailable to the body after fermentation!
My husband is from Laos & Thailand fermenting is a game changer. Have yall tried fermenting with raw rice? We ferment meat and vegetables. They're amazing. Try mustard or fermenting pork belly! You wont be disappointed
Mmm, I love fermented stuff. Cucumbers are my favourite with a lots of garlic, dill flowers and horseradish. This stuff is fizzy and yummy and the juice is just a perfect drink. Greetings from Poland!
We started eating store bought ferments years ago for gut health. Now, we regularly make our own. They are an amazing way to add good bacteria to your diet!
The number one reason to eat fermented food is because of the health benefits, the fact it tastes great is a plus. I finally started making my own after watching Anna & Art's video & all the flavour combinations had my mouth watering :-)
These activities that you do man are very inspirational to us, one day I would want to have a self sustained farm. Producing my own food that real hold there
Hi from France......love your vlog, your lifestyle and your beautiful family. We do a lot of food fermenting in Europe and am surprised that the health benefits haven't been mentioned. Much love and keep up the good work.....👍🏼💕👍🏼
Hi..... Justin Rhodes and Rebecca and nice to see you all, thank you for sharing your video homestead chicken farmer garden 👋 bye 👋 bye 👋 bye 👋 👕🐔🐓🐥🐕🐖🐈🌱🐑🐄💒🎥👍👍👍
I like chow chow. But not sour. My Mom used cabbage, green tomatoes, onions but it was sweet. We ate it with purple hulled peas and cornbread. The only reason I’d try it is for the probiotics. 😬
We pickled a bunch of our harvest. Ive already ate 4 jars and am headed home to the fridge to eat another! I would love to ferment some! Im a huge fan of kraut and kimchi
I know this is not something generally touted on here... but at 8:54, check the background and there is a PERFECT example of the Pregnant Lady Waddle!!! Way to go Rebecca!!
huge fan of fermenting. Easy, fun, and tasty! Yogurt and traditional cabbage sauerkraut are my things. Looking forward to the Kale Kraut vid because Kale is so good for you but it can get kind of boring....looking for new recipes!
Did I miss the completion of the pretty coop for the front yard? I’m curious to see how it turned out. 😊 Also that huge wood burning heater is awesome! We have a little wood burning stove in our home and it does well at heating our whole house (if we leave the all doors open😄).
Anyone can do the course on fermenting. I took the beta course to learn and it was amazing! Feedback from Art and Anna when you ask questions. There is a facebook page for the course and you also meet everyone else taking the class and helping each other. Best of all, if you are not happy with it there is a moneyback guarantee no questions asked! It is very well put together and worth every dime. Join the fun and the fermenting! 💞
Am I the only one who didn't put it together that Art's sister Anna was the same Anna that made all the amazing food that nursed Rebecca back to health after the tour? I knew she looked familiar but seeing her on two different channels I didn't put it together. Now after we master vegetable fermentation we need to know how to ferment milk into that delicious looking cultured cream!
Awesome videos. I watched Art & Bri's video of this before I watched yours. I got really worried because you looked very pale and I thought maybe you got sick. Then I noticed Beauty looked different too. Then I realized y'all have different cameras, so y'all probably using different filters and editing styles too. The power of all that stuff. I am "patiently" waiting for the next video. Kalekraut? Thanks to Art and Lorraine (sow the land), I finally took the plunge and made myself a kraut. I know I need them cuz they are good for my system, but I've always hated sauerkraut. Bri had mentioned she puts hers on sandwiches because she didn't like them either. I tried it. I could eat it! Then I made my own. The 2nd last batch I made was so good, I ate it plain. The last batch I made was with the jalapenos for my husband. I don't tolerate their heat well. When I finished that one and was putting it up in the fridge, I tried it. As I was bringing it to my mouth, I kept telling myself it was a mistake. I was surprised! It had a kick, but somehow, I was able to handle it. (I haven't attempted another taste yet, but only due to habit of avoiding jalapenos.) I want to thank y'all for putting your lives out for us to watch. I've tried things that I have always wanted to, but was too scared of the failure (even though that's what our ancestors used to do).
"it is an asian thing" that's TRUE Justine, when i was a little girl my grandma fermented the small mango that fell on the ground before rainy season coz its windy... comes rainy days, fermented unwipe mango are part of our daily meals... she even fermented greens from the farm, eggplant and eggs....
Mom was Ukrainian from western Canada. If we were somewhere for dinner and there was chow chow that was the first thing on her plate. I was confused as it could look very different from place to place.
Justin makes yogurt with the skim milk he feeds his pigs with, you can see the curdling process But I’m not quite sure what it is but His piggies sure love it. Justin, put a cup of yogurt in one of your pails don’t do anything else and see what happens! Do this night be fore you fe Ed them at
Chow-chow is a PA Dutch pantry standard and Rebecca is right; it is a way of preserving the this and that from a late fall garden. Many early NC settlers started out in PA and share a lot of cultural heritage. Nice video but too much double dipping with the forks. Sanitation can't be over-emphasized these days.
Just a heads up the audio sounds a little off until 7 minutes, it kinds sounds like the internal audio from your camera. I don't know if you have a microphone or something but if you do I think it wasn't connected or wasn't working. Still a great vlog though.
You guys are doing exactly what I want to do re the wood burner! One question tho: Does your water pump run off the generator when the grid goes down? We lose power often. :-(
Question? If you ever decide to do a class on the business side of UA-cam, including affiliate links and how that benefits you or if you're just trying to help the other person along. Which is great too! Or any other UA-cam Intel I would be interested in that. Thank you
Justin and Rebecca you have a tremendous amount of visitors to your home. No mask wearing to social distancing. We are in a pandemic. You have a large following. Shouldn’t you be modeling safe practices? Not trying to create trouble. Genuinely curious?
Oh my gosh that adorable baby eating the feemented jalapeño and shaking his head that he was ok....😍😍😍😍 he's so cute! #futurebabygoals!
I absolutely need this in our house! Our power bill keeps rising and We where looking for news ideas besides solar panels. Thank you for always making such amazing helpful content for my family and I. Sending love to you and your family especially little SnowBall ❤️
Great video and I’ve never seen Wilder so shy! He’s too cute
Thanks Justin this is great!👍👍👍👍💯💯💯💯
Justin Rhodes is the King of all Homesteaders! He puts into ACTION what he TALKS about.....NO DRAMAS, NO PRETENSIONS, NO PROCRASTINATION! LOVE your FAMILY too.....Your channel is the best....I am not a Homesteader, but I learn a lot from you and your Family! LIVING TRADITIONS HOMESTEAD has the best way of Fermenting and Canning too......
Omgosh. I love the fermented cranberry relish. I used to make it every year but I’m the only one who eats it. I have a pineapple ginger sauerkraut going right now that I can’t wait to eat. I always have kimchi and sauerkraut in my fridge at all times! I also make my own mustard so I’m going to say I’m hard core. I even gave my 15 month old granddaughter sauerkraut yesterday for the first time and she loved it! Art & Anna creates a great way to help people. It’s so awesome!
☮️❤️☕️-Kirsten
I'm fermenting veggies now for the winter! Lol. Good timing!
Hopefully naturally fermenting.
Definitely enjoyed this blog, great times when yall have friends over!
I appreciate you guys for making quality content that has value for the future. Much love
Oh, my gosh!!!! That was SO FUNNY whenever Lily tried the salsa and spit it out and put it back into the jar!! ROFLOL I love it!! I commend you all for doing the ice bath. I'm not ready to try that. I like my water bathtub warm. God Bless! Carmen
Beautiful!
Once, your body, gets how good the fermentation is for it! You will love the ferments, just keep tasting it one bite at a time every day. Eating live food every meal is so important for good health. I buy my onions, fermenting them and there is always, a fermented jar of them, ready to eat. Love the kale kraut idea looking forward to getting it started. Thank you everyone 👍👍❤️
So wonderful chatting with friends. Art and Bri are fabulous. Anna is such a cutie and a wonderful cook. Love it. Hugs❤️
Thanks for sharing this with us love it
Priceless the kids trying the sour. Chowchow so good on say pinto beans or black eyed peas. So good. I'm sharing this episode with a friend who likes healthy food. It all looks delicious.
Always fun times watching you all, great to see Anna, Art and Bri and the kiddos.
Anna is very well spoken and I love her energy 👍🏻💜 she makes me want to buy it lol
Art and Anna's course is great! I'm still trying new recipes or modifying ones we did in the course..i have a bunch of kale, so can't wait untill tomorrow!
Well done, love the support for each other’s family. Anna and Art are both highly intelligent. This course sounds ideal!
Really enjoy seeing both the family's together. Y'all are so cute together.
Love you all.
I just finished a jar of fermented garlic carrots. By far my favorite snack and now I am preparing to make more. Fermented carrots 3 ways- shredded, sliced, and sticks. All 3 with garlic, and all 3 will have some of the fermented brine from my previous jar. Fermented okra pickles are also great.
Fabulous furnace!!
Lovely vlog. Quality time and fun spent with friends and family. Cheers.
Heartwarming as always
Another great family vlog. I was really cracking up when Art when in the creek. He sounded like a buck chasing a goat in heat.......love all of you. So good to see Rebekah looking so healthy. Maybe Snowball is calming down
What a wonderful time with friends
So good to have friends around. Good times and good food.
I was in the Beta group and learned so much and as part of the Facebook group we are all learning from each other as well. I recommend their fermenting course .Art and Anna are excellent instructors.
Yes, chow chow is big in PA..
Oh ,and cranberries are next on my list of ferments
Am quite new to the whole fermenting world but as a ceramicist (what your side of the pond I think your term as a Potter) I have take a design for a fermenting jar and improved on the design, can't wait to try it out!
I was mostly canivore but do have a few fermented vegetables now and again as the nutrients and minerals are a lot more bioavailable to the body after fermentation!
My husband is from Laos & Thailand fermenting is a game changer. Have yall tried fermenting with raw rice? We ferment meat and vegetables. They're amazing. Try mustard or fermenting pork belly! You wont be disappointed
The polar dipping of Art was great!!! :):)♡♡♡
Love seeing Lilly with her sheep!!!!!!!!!!!!!!
Love all your videos and watch daily guys.
I’ve taken a lot on board from what you’ve learnt along the way. Cheers from Sydney Australia.
So awesome to see y'all together!
Love the friendship between your families! Enjoyed the "cut ups"! LOL!
My mom used to make Chow Chow. You eat it on Collard Greens. 😊
Art's reaction in the water just killed me 😂🤣😂🤣😂🤣😂🤣
I make the Chow Chow we love it. Great on Black eye peas, Purple hull peas, fried Pork Chops Delicious. End of the year , all the garden vegetables.
Just think of the polar plunge as fermenting yourselves. Good for health and thru thru the winter.
Mmm, I love fermented stuff. Cucumbers are my favourite with a lots of garlic, dill flowers and horseradish. This stuff is fizzy and yummy and the juice is just a perfect drink. Greetings from Poland!
We started eating store bought ferments years ago for gut health. Now, we regularly make our own. They are an amazing way to add good bacteria to your diet!
The number one reason to eat fermented food is because of the health benefits, the fact it tastes great is a plus. I finally started making my own after watching Anna & Art's video & all the flavour combinations had my mouth watering :-)
Commenting for support.
Can't wait for tomorows video. God bless!
Thank you for a little longer video
These activities that you do man are very inspirational to us, one day I would want to have a self sustained farm. Producing my own food that real hold there
Anna r soooo pretty... :)
Hi from France......love your vlog, your lifestyle and your beautiful family. We do a lot of food fermenting in Europe and am surprised that the health benefits haven't been mentioned. Much love and keep up the good work.....👍🏼💕👍🏼
I was trying to remember why we knew Anna!
You hired her! She was helping y'all at home for a while!!!
Hi..... Justin Rhodes and Rebecca and nice to see you all, thank you for sharing your video homestead chicken farmer garden 👋 bye 👋 bye 👋 bye 👋 👕🐔🐓🐥🐕🐖🐈🌱🐑🐄💒🎥👍👍👍
The only thing that could have made this video any better, would have been to see the Hollars there along with yall. Respect and love all 3 families.
I like chow chow. But not sour. My Mom used cabbage, green tomatoes, onions but it was sweet. We ate it with purple hulled peas and cornbread.
The only reason I’d try it is for the probiotics. 😬
Love your vids
We pickled a bunch of our harvest. Ive already ate 4 jars and am headed home to the fridge to eat another! I would love to ferment some! Im a huge fan of kraut and kimchi
I know this is not something generally touted on here... but at 8:54, check the background and there is a PERFECT example of the Pregnant Lady Waddle!!! Way to go Rebecca!!
Awesome
I've noticed a lot of double dipping by several people. Doesn't this contaminate the food? Or is that not a concern with fermented food?
My suggestion is you need to work on stacking your wood and coming it up from bad weather. Just not leaving it on the ground and a pile.
Art can be the "Fermentor"
I love that bri and rebekha get to spend time together.
Sandor Katz is THE ferment guy already lol. But art and Anna can be the dynamic fermenting duo!
huge fan of fermenting. Easy, fun, and tasty! Yogurt and traditional cabbage sauerkraut are my things. Looking forward to the Kale Kraut vid because Kale is so good for you but it can get kind of boring....looking for new recipes!
I love ferments. I am jealous
Did I miss the completion of the pretty coop for the front yard? I’m curious to see how it turned out. 😊 Also that huge wood burning heater is awesome! We have a little wood burning stove in our home and it does well at heating our whole house (if we leave the all doors open😄).
Anyone can do the course on fermenting. I took the beta course to learn and it was amazing! Feedback from Art and Anna when you ask questions. There is a facebook page for the course and you also meet everyone else taking the class and helping each other. Best of all, if you are not happy with it there is a moneyback guarantee no questions asked! It is very well put together and worth every dime. Join the fun and the fermenting! 💞
Chow chow in some brown beans and cornbread...so yummy!!!
wanted to find an episode you mentioned the pole barn, did not. Justin, before putting anything into it seal the concrete, I learned the hard way.
good to see snowball is finaly eating again! :)
Am I the only one who didn't put it together that Art's sister Anna was the same Anna that made all the amazing food that nursed Rebecca back to health after the tour? I knew she looked familiar but seeing her on two different channels I didn't put it together. Now after we master vegetable fermentation we need to know how to ferment milk into that delicious looking cultured cream!
Our latest kimchi should be ready tomorrow! Love your integrated videos.
I did the beta course, loved it!
Your Farm is so beautiful so Justin I am doing the diet that you are doing with meat and vegetables I'm starting it today.😁
I've always wondered if you could ferment onions. I'm definitely going to try kale too!😊❤❤❤
I started cabbage on nov 1 was inspired by Arthur love those guys
Awesome videos.
I watched Art & Bri's video of this before I watched yours. I got really worried because you looked very pale and I thought maybe you got sick. Then I noticed Beauty looked different too.
Then I realized y'all have different cameras, so y'all probably using different filters and editing styles too. The power of all that stuff.
I am "patiently" waiting for the next video. Kalekraut? Thanks to Art and Lorraine (sow the land), I finally took the plunge and made myself a kraut. I know I need them cuz they are good for my system, but I've always hated sauerkraut.
Bri had mentioned she puts hers on sandwiches because she didn't like them either. I tried it. I could eat it!
Then I made my own. The 2nd last batch I made was so good, I ate it plain.
The last batch I made was with the jalapenos for my husband. I don't tolerate their heat well.
When I finished that one and was putting it up in the fridge, I tried it. As I was bringing it to my mouth, I kept telling myself it was a mistake.
I was surprised!
It had a kick, but somehow, I was able to handle it. (I haven't attempted another taste yet, but only due to habit of avoiding jalapenos.)
I want to thank y'all for putting your lives out for us to watch. I've tried things that I have always wanted to, but was too scared of the failure (even though that's what our ancestors used to do).
Justin, could you please share how you hung your cast iron on those wood planks? Love it!
I am still working on my Kraut from April and it is doing fine.
Btw I luv ur videos so much
I don't have enough space for all the ferments! Great idea though.
Someday I'll have a cold storage.
"it is an asian thing"
that's TRUE Justine, when i was a little girl my grandma fermented the small mango that fell on the ground before rainy season coz its windy...
comes rainy days, fermented unwipe mango are part of our daily meals...
she even fermented greens from the farm, eggplant and eggs....
We put chowchow on our soup beans. Have seen I was little.
smashing yolks? You monster! They’re the best part!
Mom was Ukrainian from western Canada. If we were somewhere for dinner and there was chow chow that was the first thing on her plate. I was confused as it could look very different from place to place.
I remember fermenting vegetables back years ago.
doesn't it need to have more clearance away from your overhang? Did you get it hooked up to heat your water also?
Next can you show us how to make yogurt pls
ua-cam.com/video/QFMTATCjGUY/v-deo.html I found this,hope it helps
Justin makes yogurt with the skim milk he feeds his pigs with, you can see the curdling process But I’m not quite sure what it is but
His piggies sure love it. Justin, put a cup of yogurt in one of your pails don’t do anything else and see what happens! Do this night be fore you fe Ed them
at
it's very easy in an instant pot. J. Giles
Chow-chow is a PA Dutch pantry standard and Rebecca is right; it is a way of preserving the this and that from a late fall garden. Many early NC settlers started out in PA and share a lot of cultural heritage. Nice video but too much double dipping with the forks. Sanitation can't be over-emphasized these days.
chow chow to us in the maritimes of Canada is actually pickled green tomatoes
Just a heads up the audio sounds a little off until 7 minutes, it kinds sounds like the internal audio from your camera. I don't know if you have a microphone or something but if you do I think it wasn't connected or wasn't working. Still a great vlog though.
Working on it. Till then, the show must go on.
You guys are doing exactly what I want to do re the wood burner! One question tho: Does your water pump run off the generator when the grid goes down? We lose power often. :-(
Nothing beats a wood fire 🔥
Charlotte from Ky🙂
Did i miss the installation of the wood fired boiler & the building of that big tree house ? i seem to spot new buildings in the background.
Question? If you ever decide to do a class on the business side of UA-cam, including affiliate links and how that benefits you or if you're just trying to help the other person along. Which is great too! Or any other UA-cam Intel I would be interested in that. Thank you
If we already took the beta course will the recipe be posted for us? Loved the course!!!
And you can put good chow chow on just about anything. I bet Boots ate it.
Chow chow is also a Nova Scotian thing.
Dang, I signed up for the fermenting course a few days ago.
Justin and Rebecca you have a tremendous amount of visitors to your home. No mask wearing to social distancing. We are in a pandemic. You have a large following. Shouldn’t you be modeling safe practices? Not trying to create trouble. Genuinely curious?
theconversation.com/four-potential-consequences-of-wearing-face-masks-we-need-to-be-wary-of-140273