Hi Sweet Friends, Today I'm sharing an easy recipe for fermented carrots that turns them into a Ginger Carrot Slaw. This is great for putting on top of sandwiches or salads and provides a wonderful boost of probiotics for good gut health! For more fermented carrot recipes, visit Make Fermented Ginger Carrots; A Sweet, Super Probiotic Food by Homesteading Family here: ua-cam.com/video/QZJa4HdtqZk/v-deo.html Love, Mary
Interesting indeed, I will wait for the result in next video. I like pickles a lot vinegary and oily both. Dear will you share some summer sandwiches? Love u sweet sister .
Hi Anjum, You will really enjoy these. They had a great tangy taste to them. The follow-up video will go up next week. Summer sandwiches - what a great idea! Thanks for the inspiration!! Love, Mary
WOW! What a fun day I had today. My caregiver and I made the strawberry vinegar and the fermented ginger carrot slaw. Friday we will be making the sauerkraut and starting a batch of bone broth. HA! Such fun!!! Thank you, Mary, for your instructional videos!! ♥
This recipe is so popular with my family and friends. I just got another 10lb bag of organic carrots from Costco and made 4 more batches. I also use Wardee's suggestion of putting the salt over the mixture and letting it sit for half an hour before using the kraut pounder (covered), it juices up quite nicely in that period of time.
Hi Stacey, I am SO happy to hear this!! And I am just thrilled that your family and friends love this!! It’s so great getting folks to love traditional foods!! This is why I love doing this on UA-cam. You’ve probably already seen my “mastering the basics“ playlist… Here’s the link… ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html ...but please share the playlist with any other folks you think might be interested in learning about how to make these types of foods. As you know, I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. As always, so glad you’re here! Love, Mary❤️😘❤️
Sometimes I even put 2 glass weights, one on top of the other, if there’s too much veg for the jelly jar. Love how you give us the reasons things are done. So helpful.
Hi Mary! I have been enjoying your recipes, and really enjoying my improved health, thanks for sharing your wisdom. I have been using a few of my precious collection of plastic jar lids to weigh down the veg, setting them on top of criss-crossed slices of carrot or big pieces of peppers or cabbage or big herb leaves, and allowing the juices to fill the lids. Also I have some of those glass canning lids for the old Gem sealer jars (they were used with rubber rings) and use one or two of them in some sealer jars to keep the veg under the liquid with a plastic lid on top. Also regarding the old Gem jars, I was happy to find new metal lids and rings available for them so I can now use them for canning. I love their retro look and I like to imagine how long they have been used before I bought them at a thrift store.
I have been using Fido jars for ferments for several years now. The way the jar clamps shut allows for some gas to escape before it might build up in the jar to any point where it risks exploding. You don't even have to "burp" them. I spend for the good (Italian) jars to be confident of the quality. Knock on wood, I've never encountered a problem.
Thank you so much for visiting and glad you like this video. I have a whole playlist all about fermenting carrots along with updates that you can look through here: ua-cam.com/play/PLkRuW3pBo2U1xpoAVymN5ilBPiAdHVr70.html And I share how to make other fermented foods here: ua-cam.com/play/PLkRuW3pBo2U2U2yksiRxOUH5GwJDebtMO.html BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods and it’s a great place to get your questions answered.
I tried this recipe today, followed everything but when I press down the shredded carrots, it barely fills half the quart jar and the amount of juice that comes out of the carrots only comes to about 3/4 up the carrots. Not sure what I am doing wrong. I added some distilled water to bring the liquid above the level of the carrots, but now it is just a waiting game. Any advice would be greatly appreciated. Thanks.
Hi Brenda, So happy to hear that you'll give this a try!! Have you seen my playlist all about making different fermented vegetables? You can look through it here: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html I think you will enjoy these videos. Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Ms Mary- Help please . I’m fermenting grated carrots , no bubbles on day 4 . I’m using one pint jar, weighted w/ one tablespoon Himalayan sea salt, produced one pint brine , used organic carrots , stored in cool dark pantry . I’m west coast, my kitchen is cool . Carrots are vibrant orange, brine is cloudy in middle- thru to the top. Any help would be greatly appreciated, thank you . ✌️
Sweet Mary! I love what you do and how you do it; it is sweet and a privilege to join you in your homey kitchen from time to time. I have a jar of carrot slaw fermenting for three days now but suddenly got cold feet ~`as a first time fermenter of other than cabbage sauerkraut! I used an apple slice as a weight on top of the carrots but otherwise followed instructions. I do have bubbling going on and no mould but woke up this morning wondering about the risks of botulism occurring during the process. I also have a sauerkraut going as of yesterday and a beet kvass which I think is doing fine. Tentative but excited.
Hi Beatrix, Thank you so much for the kind words! I understand your concerns completely! I always use caution when making ferments. And once things get a bit bubbly that is when I refrigerate them. As to botulism, I am not a scientist or a medical professional so you will want to do your research as to those concerns. This is what I learned from the Fermented Food Lab DOT com: "Fermenting foods creates an environment that is antagonistic to botulism. It's what scientists call 'competitive exclusion.' " But please go over to their website and read more and learn more. I want you to stay happy and healthy! Love, Mary
Hi Mirla, Thank you so much for visiting and for the kind words! If you enjoy fermenting veggies, you might enjoy this playlist: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hey sweet Mary! I have both organic carrots and ginger ready to make this slaw. 😊 Just one question though..... did you peel the carrots first please before grating, or can i just give them a good scrub and start grating? It wasn't mentioned in the vid, and i just wanted to be sure that i'm doing everything just as you did it. Thank you.
So happy you'll give this slaw a try! I did peel my carrots because I like the pure vibrant orange color of the final product. But it's really personal choice. Also, keep in mind that when the slaw obtains the texture that you like after a few days on the counter - and you get ready to refrigerate it - it will still tasty salty. But over the next week or two as the carrots absorb the brine, the brine will become less salty and the carrots will taste wonderful! Keep me posted. Love, Mary
I just love your videos! I think my family is going to be thrilled too, once I begin giving them some of the things I learned to make from you! Two questions: The liquid you "recycle" into successive jars of the slaw or whatever you're making- is there a limit to how many times it's safe to do this, or can it be done indefinitely? Secondly, can you put apples in this as well, or would it muck up the taste? Thank you again for these videos!
Thank you so much for visiting! I am so thrilled by your enthusiasm!! 🤗 You can definitely add some grated apple to this. And then, in order to avoid everything getting mushy, put a black tea bag in the very bottom of the jar. (You can also use a few Bay leaves but I think the teabag works best.) The teabag won’t affect the flavor but it’ll help keep everything nice and crisp. As to reusing the fermentation liquid… I’ve never known it to go bad… So I just take some out of a jar and add it to my next batch.It’s very acidic and un-hospitable to bed bacteria. However, if anything ever appears slimy, has mold on it, or a bad smell…Then you know not to use it. Hope this helps. Love, Mary❤️🤗❤️
Hello Mary! I made this carrot and ginger slaw on the 29th of December. It has been three days since and the consistency is slimy! What does this mean?
Hi sweet mary ,I’m binging on your videos and am learning so much. I have 2 questions: I have diabetes so would the carrot slaw be ok to have and if so how much? I have watched your video on bone broth and many other videos and I’m confused. The other videos say the longer the better, now is that for flavor or to help the immune system? I see you don’t pressure can your broth is that because it breaks down the gelatin? .
Darius Dave Alvarez - Hi Darius, Thanks so much for visiting. That is a good question. I am not a medical person, so I do not know the answer to that. Best to check with your doctor. BTW - Do you enjoy learning about making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Hi Mary! I had to go back to watch this one before I watch the new one!! Thanks so much. Love to you and your family 😇Wendy. Oh I have a question. Could I add raisins. I love them in my nightly salad 🥗
Hi Wendy, Much love to you and your family too!! I think raisins would be wonderful but I would mix them in when you serve the slaw - don't try to ferment them with the carrots. All the sugar from the raisins might make the ferment slightly alcoholic!! Love, Mary
Excellent information Mary! We are going to harvest some carrots this weekend and sow more in our shaded areas. We will give this a try. God bless and thanks for sharing your wealth of knowledge with us! Rob
Hi Rob, Definitely give the sliced carrots a try that I did in another video. Those are amazing as a side dish with sandwiches, etc. This slaw is best used to top a salad, sandwich or hamburger, etc. Enjoy! God Bless, Mary
Ms Mary, question ? I’m on day 4 grated carrot ferment, but NO bubbles . Carrots were organic , dry salted and, peeled. I used a one pint jar , carrots produced one pint liquid . Carrots are well covered in brine, and weighted, water is cloudy, color of carrots is vibrant orange, water cloudy, but NO bubbles ..help please.
Hi Mary I've subscribed and been watching your channel for a while now and I'm definitely going to give this a go, is using Himalayan salt ok, best regards from Scotland, god bless, Carol
Hi Carol, Thank you so much for visiting! Glad you'll give this a try!! Yes, you can use Himalayan salt. And also, depending on the texture that you like, you can put a black tea bag or a bay leaf in the bottom of the jar which helps retain a bit more crunch. Please keep me posted and let me know how it turns out! Love, Mary
Hi Mary I have made these and I am finding that after I put them in the fridge, they dry out and the carrots turn white and slimmy. I have taken off the weight but I do apply a lid... It seems they want to float... What am I doing wrong. Thanks Sheila
Hi Mary, I'm going to be making these in the next couple days as well as the plain carrot coins. Once you transfer them to the fridge do you have to leave the weight in or can you then take it out to start other things? Thanks!! Also your videos are great, very informative, it would be very nice however if you put a recipe either onscreen or in the description box. :)
LOVE ginger and carrots! I have some ginger root, but I keep it in the freezer...is it possible to use that for this recipe? Or even dried ginger? I have PLENTY of that lol... :)
Hi Ambree, Oh yes, any type of ginger will work - fresh, refrigerated, or frozen. So glad you like the idea of this combo. I love this slaw. It's so refreshing with a nice zing to it!! Love, Mary
I know that I should eat more carrots & I found a really nice carrot slaw type mix, that uses orange juice...I wonder if this could be added to this recipe ?
Instead of using Ginger I used garlic .today is the second day and when I release the gases the liquid seems to be slimy is that normal ?or did I do something wrong
Hello Mary. I noticed that you have a few "fermented" food videos. Wondering if you can tell us why you choose to eat fermented foods. How/why you got started and how it has helped you. If you already have a video explaining this I would really like to see it before I continue watching your other videos. Thank you
Hi Norma, Thank you SO much for visiting! It's so funny that you asked me this question because I am planning a video where I talk about fermented foods!! The reason that I eat fermented foods is because they are a Traditional Food that have been eaten by people for centuries before the process of commercial pressure canned foods were invented which expanded the shelf life of foods and allowed them to be sold in grocery stores. The only drawback with this is that pressure canning - because of the high temps - kills all the good bacteria in the food. And we need good bacteria to nourish our guts. Scientists tell us that when we have a lot of good gut bacteria it generally makes us healthier people. And it also allows us to digest our food better and absorb the nutrients from our food more efficiently. Scientist suspect that all the food allergies and intolerances we see today may be because many of us have very little good bacteria in our guts. Fermented foods are very high in good bacteria that nourishes our guts...So that is why I eat fermented foods. And I eat all sorts of traditional foods and have videos on them as well including how to make bone broth, cultured dairy, sourdough and sprouted grains, etc. Everything is listed out on the main page of my UA-cam channel. (Sorry to not put in links but YT prefers we not put links in comments.) Hope this explanation helps. Please let me know if you have anymore questions. I'm SO happy to help! And I'm glad you're here!! Love, Mary
Norma Cid : The short answer is because it is good for you : ) Respectively speaking as a scientist and a physician, digestion is complicated and intestinal health is very important yet so neglected in the modern diet of processed foods. Process your own food from all natural sources, it is worth it and kinda fun too.. Thanks sweet Mary
@@strangerhorse5209 Thank you for your reply. I started fermenting cabbage, beets & carrots. I followed Mary's videos. I'm speaking for many people when I say I am a little worried about eating the end product. I'm scared I might get sick!! So far, it's been 4 days and everything looks good. My husband has volunteered to be the guinea pig since none of my kids or I are brave enough to eat it. I did sip a little cabbage juice and nothing happened. I will try a piece of cabbage tomorrow. I know this is good for me and my family so I don't want to give up. Thanks again Stranger Horse. Positivity is what I need right now. Wish me luck!
Have no fear of fermenting : ) Don't be afraid to experiment. If you keep the product below the brine level it will be ok. If it doesn't turn out, just try it again. The taste will change slightly over time, I like mine at about two weeks, but usually I eat it by then. Don't forget that the juice is one of the best parts and I drink it in shot glasses lol
Great questions. I do peel my carrots simply to make them look nicer but you do not have to. And yes, I do wash them although there are different schools of thought about this. Some believe that you are washing off additional yeasts and good bacteria...so it is up to you as what you decide to do. No, you do not need to burp the jar when using the pickle pipe. Love, Mary❤️🤗❤️
Hi Stanley, Thanks for visiting and that is a great question! I don't recommend canning fermented veggies because that would damage the good bacteria that has been created during the fermentation process. So they are best kept in the fridge or cool root cellar that averages a temperature around 40F. Hope this helps. If you enjoy canning, you might like my canning playlist: ua-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html However, if you would like to learn more about fermenting vegetables, you may enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html I think you will enjoy these videos. BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Also…If you enjoy making homemade pantry type items, you might enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar, Flavored Extracts, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered
Carrots & ginger. YUMMM!!! DEFinitely going to give this a try! I've never shredded the carrots before, so, this will be a new experience for me! PS ... I will trade you the 2 pink for ANY other color ya got! :-D Hugs, love & prayers
Kathleen Zimmerman - Oh Michele, You are so funny!! Send me an email with your address. (Forgive me - But I can’t find it in our messages through the Facebook messenger.) I’ll send you all my pickle pipes...except pink. 😉 Love, Mary❤️😘❤️
Kathleen Zimmerman - Too funny!! I was talking to my MIL when I was typing to you and put her name!! LOL!! Send me YOUR address via email. Love, Mary❤️😘❤️
Julia K - Hi Julia, That’s an interesting question. I have never tried it. Ferments are often a trial and error process. So I would recommend giving it a try with a small batch and see how it turns out both in flavor and texture. Keep me posted. Love, Mary❤️😘❤️
I love these fermented vegetables and I have been doing it,but in the last year my dr says I need to stop 😡because I’ve been in heart failure and he says it is the salt and with all the Lasik they give me it’s not helping but I don’t want to give up my fermented food’s
Hi Sweet Friends, Today I'm sharing an easy recipe for fermented carrots that turns them into a Ginger Carrot Slaw. This is great for putting on top of sandwiches or salads and provides a wonderful boost of probiotics for good gut health! For more fermented carrot recipes, visit Make Fermented Ginger Carrots; A Sweet, Super Probiotic Food by Homesteading Family here: ua-cam.com/video/QZJa4HdtqZk/v-deo.html Love, Mary
Interesting indeed, I will wait for the result in next video. I like pickles a lot vinegary and oily both. Dear will you share some summer sandwiches?
Love u sweet sister .
Hi Anjum, You will really enjoy these. They had a great tangy taste to them. The follow-up video will go up next week. Summer sandwiches - what a great idea! Thanks for the inspiration!! Love, Mary
@@MarysNest Yes salty and tangy waoooooow best for sandwiches. Will wait for follow up video. Love your ideas too: simple, loving and healthy ideas.
Anjum bukhari - Yes, it’s great for topping sandwiches. Thank you for the kind words!!❤️😘❤️
@@MarysNest God bless u always sweet Mary amen
Always love and respect for you
WOW! What a fun day I had today. My caregiver and I made the strawberry vinegar and the fermented ginger carrot slaw. Friday we will be making the sauerkraut and starting a batch of bone broth. HA! Such fun!!! Thank you, Mary, for your instructional videos!! ♥
Hi Cece, I am so happy that you are having so much fun with this!! Love your enthusiasm!! Love, Mary
This recipe is so popular with my family and friends. I just got another 10lb bag of organic carrots from Costco and made 4 more batches. I also use Wardee's suggestion of putting the salt over the mixture and letting it sit for half an hour before using the kraut pounder (covered), it juices up quite nicely in that period of time.
Hi Stacey, I am SO happy to hear this!! And I am just thrilled that your family and friends love this!! It’s so great getting folks to love traditional foods!! This is why I love doing this on UA-cam. You’ve probably already seen my “mastering the basics“ playlist… Here’s the link… ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html ...but please share the playlist with any other folks you think might be interested in learning about how to make these types of foods. As you know, I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. As always, so glad you’re here! Love, Mary❤️😘❤️
how long does the slaw last once you put it in the fridge
Mrs. Mary you’re so knowledgeable of all things from scratch, I’m amazed at all times! Lol
Simply Tashi - Oh Tashi!! You are SO sweet!! Love, Mary❤️😘❤️
Sometimes I even put 2 glass weights, one on top of the other, if there’s too much veg for the jelly jar. Love how you give us the reasons things are done. So helpful.
Hi Joy, That is such a good idea!! Thanks for the tip!! Love, Mary
Another winner! Fresh carrots make more brine. I love ginger so this is another "Mary Must" recipe. Thanks.
Margarite Olmos - Hi Margarita, So happy you like this one. It’s so tasty!! Love, Mary❤️😘❤️
Hi Mary! I have been enjoying your recipes, and really enjoying my improved health, thanks for sharing your wisdom.
I have been using a few of my precious collection of plastic jar lids to weigh down the veg, setting them on top of criss-crossed slices of carrot or big pieces of peppers or cabbage or big herb leaves, and allowing the juices to fill the lids. Also I have some of those glass canning lids for the old Gem sealer jars (they were used with rubber rings) and use one or two of them in some sealer jars to keep the veg under the liquid with a plastic lid on top.
Also regarding the old Gem jars, I was happy to find new metal lids and rings available for them so I can now use them for canning. I love their retro look and I like to imagine how long they have been used before I bought them at a thrift store.
Can’t wait for my carrots to finish growing. I will be fermenting them all. Ty
I'll definitely make this. I love carrots and ginger.
Jean Woodall - Oh Jean! I’m so glad you’ll give this a try!! Love, Mary❤️😘❤️
I have been using Fido jars for ferments for several years now. The way the jar clamps shut allows for some gas to escape before it might build up in the jar to any point where it risks exploding. You don't even have to "burp" them. I spend for the good (Italian) jars to be confident of the quality. Knock on wood, I've never encountered a problem.
yum!! I love ginger and carrots. I'm doing this for sure!!
Thank you so much for visiting and glad you like this video. I have a whole playlist all about fermenting carrots along with updates that you can look through here: ua-cam.com/play/PLkRuW3pBo2U1xpoAVymN5ilBPiAdHVr70.html And I share how to make other fermented foods here: ua-cam.com/play/PLkRuW3pBo2U2U2yksiRxOUH5GwJDebtMO.html BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods and it’s a great place to get your questions answered.
OOooo! Another recipe to try! I will be busy this week!! Thank you for sharing this. ♥
Cece Grn - Hi Cece! This is delicious!! You will love it!! 😋😋😋
This recipe of fermentation carrots so nice thank you Mary for sharing us the recipe 😍🙏💝
mohaned salim - So glad you like this. 🤗🤗🤗
Hands down you are the canning queen!!!! Thank you again for an amazing recipe.
Hello Mary I've never tried this way of fermination so I will definitely try this.
Thank you of sharing Mary.
Kindest regards xxx
Patricia Griffiths - Hi Patricia, Oh yes, give this a try. You’ll love it. Love, Mary❤️😘❤️
Yummy! We enjoy learning from you. I know that you can make jam from carrots 🥕 🥕 🥕
I can’t wait to give this recipe a try. It looks fabulous!❤
Nice and simple 😊thank you from wales uk 😊😊😊
I tried this recipe today, followed everything but when I press down the shredded carrots, it barely fills half the quart jar and the amount of juice that comes out of the carrots only comes to about 3/4 up the carrots. Not sure what I am doing wrong. I added some distilled water to bring the liquid above the level of the carrots, but now it is just a waiting game. Any advice would be greatly appreciated. Thanks.
Thank you 🥕 fermented going to try it. God Bless ✝️
Hi Brenda, So happy to hear that you'll give this a try!! Have you seen my playlist all about making different fermented vegetables? You can look through it here: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html I think you will enjoy these videos.
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
What a lovely lady you are. Love your recipes
Ms Mary- Help please . I’m fermenting grated carrots , no bubbles on day 4 . I’m using one pint jar, weighted w/ one tablespoon Himalayan sea salt, produced one pint brine , used organic carrots , stored in cool dark pantry . I’m west coast, my kitchen is cool . Carrots are vibrant orange, brine is cloudy in middle- thru to the top. Any help would be greatly appreciated, thank you . ✌️
Can raisins be added prior to fermentation? Or afterwards? I'm very new to fermentation! Thanks for sharing teaching videos!
@Mary’s Nest I am also curious about raisins.
Sweet Mary! I love what you do and how you do it; it is sweet and a privilege to join you in your homey kitchen from time to time. I have a jar of carrot slaw fermenting for three days now but suddenly got cold feet ~`as a first time fermenter of other than cabbage sauerkraut! I used an apple slice as a weight on top of the carrots but otherwise followed instructions. I do have bubbling going on and no mould but woke up this morning wondering about the risks of botulism occurring during the process. I also have a sauerkraut going as of yesterday and a beet kvass which I think is doing fine. Tentative but excited.
Hi Beatrix, Thank you so much for the kind words! I understand your concerns completely! I always use caution when making ferments. And once things get a bit bubbly that is when I refrigerate them. As to botulism, I am not a scientist or a medical professional so you will want to do your research as to those concerns. This is what I learned from the Fermented Food Lab DOT com: "Fermenting foods creates an environment that is antagonistic to botulism. It's what scientists call 'competitive exclusion.' " But please go over to their website and read more and learn more. I want you to stay happy and healthy! Love, Mary
@@MarysNest Thank you for your again prompt reply and thank you for the referral to the Fermented Food Lab.com which looks like a great resource.
Beatrix - Hi Beatrix, I’m so happy to help and I’m really glad that you are experimenting with ferments! Love, Mary❤️😘❤️
If you don't keep it in a refrigerator what's the effect and is there any other way such as traditional method to preserved your probiotics?
Great video! Thank you.
Hi Mirla, Thank you so much for visiting and for the kind words! If you enjoy fermenting veggies, you might enjoy this playlist: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hey sweet Mary! I have both organic carrots and ginger ready to make this slaw. 😊 Just one question though..... did you peel the carrots first please before grating, or can i just give them a good scrub and start grating? It wasn't mentioned in the vid, and i just wanted to be sure that i'm doing everything just as you did it. Thank you.
So happy you'll give this slaw a try! I did peel my carrots because I like the pure vibrant orange color of the final product. But it's really personal choice. Also, keep in mind that when the slaw obtains the texture that you like after a few days on the counter - and you get ready to refrigerate it - it will still tasty salty. But over the next week or two as the carrots absorb the brine, the brine will become less salty and the carrots will taste wonderful! Keep me posted. Love, Mary
Thank you my darling. Can’t wait to get started. 😉
I just love your videos! I think my family is going to be thrilled too, once I begin giving them some of the things I learned to make from you! Two questions: The liquid you "recycle" into successive jars of the slaw or whatever you're making- is there a limit to how many times it's safe to do this, or can it be done indefinitely? Secondly, can you put apples in this as well, or would it muck up the taste? Thank you again for these videos!
Thank you so much for visiting! I am so thrilled by your enthusiasm!! 🤗 You can definitely add some grated apple to this. And then, in order to avoid everything getting mushy, put a black tea bag in the very bottom of the jar. (You can also use a few Bay leaves but I think the teabag works best.) The teabag won’t affect the flavor but it’ll help keep everything nice and crisp. As to reusing the fermentation liquid… I’ve never known it to go bad… So I just take some out of a jar and add it to my next batch.It’s very acidic and un-hospitable to bed bacteria. However, if anything ever appears slimy, has mold on it, or a bad smell…Then you know not to use it. Hope this helps. Love, Mary❤️🤗❤️
Hi Mary I am so excited to make this!! I can’t wait to make this for salads.
Hello Mary! I made this carrot and ginger slaw on the 29th of December. It has been three days since and the consistency is slimy! What does this mean?
Another excellent video thank you! May I ask did you leave the skins on? Thank you.
Hi sweet mary ,I’m binging on your videos and am learning so much. I have 2 questions: I have diabetes so would the carrot slaw be ok to have and if so how much?
I have watched your video on bone broth and many other videos and I’m confused. The other videos say the longer the better, now is that for flavor or to help the immune system? I see you don’t pressure can your broth is that because it breaks down the gelatin?
.
Hi its permeated food good for diabetic person
Darius Dave Alvarez - Hi Darius, Thanks so much for visiting. That is a good question. I am not a medical person, so I do not know the answer to that. Best to check with your doctor. BTW - Do you enjoy learning about making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Hi Mary! I had to go back to watch this one before I watch the new one!! Thanks so much. Love to you and your family 😇Wendy. Oh I have a question. Could I add raisins. I love them in my nightly salad 🥗
Hi Wendy, Much love to you and your family too!! I think raisins would be wonderful but I would mix them in when you serve the slaw - don't try to ferment them with the carrots. All the sugar from the raisins might make the ferment slightly alcoholic!! Love, Mary
Mary's Nest ok! I’ve got everything grated and I’m watching the video again. I’m very excited 😊
Wendy C. - Wonderful!! How exciting!! 😋😋😋
Excellent information Mary! We are going to harvest some carrots this weekend and sow more in our shaded areas. We will give this a try.
God bless and thanks for sharing your wealth of knowledge with us!
Rob
Hi Rob, Definitely give the sliced carrots a try that I did in another video. Those are amazing as a side dish with sandwiches, etc. This slaw is best used to top a salad, sandwich or hamburger, etc. Enjoy! God Bless, Mary
Ms Mary, question ? I’m on day 4 grated carrot ferment, but NO bubbles . Carrots were organic , dry salted and, peeled. I used a one pint jar , carrots produced one pint liquid . Carrots are well covered in brine, and weighted, water is cloudy, color of carrots is vibrant orange, water cloudy, but NO bubbles ..help please.
god bless i found you ,hi from india .you are just waoo ...lot to learn from u
do you remove the weight once you refrigerate? thank you.
Does anyone know how much the 4 cups of carrots weigh? I use weight in my recipes, preferentially in grams. Thanks
Hi Mary I've subscribed and been watching your channel for a while now and I'm definitely going to give this a go, is using Himalayan salt ok, best regards from Scotland, god bless, Carol
Hi Carol, Thank you so much for visiting! Glad you'll give this a try!! Yes, you can use Himalayan salt. And also, depending on the texture that you like, you can put a black tea bag or a bay leaf in the bottom of the jar which helps retain a bit more crunch. Please keep me posted and let me know how it turns out! Love, Mary
Hi Mary I have made these and I am finding that after I put them in the fridge, they dry out and the carrots turn white and slimmy. I have taken off the weight but I do apply a lid... It seems they want to float... What am I doing wrong. Thanks Sheila
Hi Mary, I'm going to be making these in the next couple days as well as the plain carrot coins. Once you transfer them to the fridge do you have to leave the weight in or can you then take it out to start other things? Thanks!! Also your videos are great, very informative, it would be very nice however if you put a recipe either onscreen or in the description box. :)
Totally agree on all points -- especially the request for the actual recipe!
I made saurkraut with your recipe and I used 2 tbs of finely ground sea salt , looks like I should have used only 1 tbs of finely ground sea salt?
Melon & sliced pickled Japanese ginger, go well together...I wonder if you have a recipe for this ?
Great idea.I’ll add it to the list. Love, Mary❤️🤗❤️
LOVE ginger and carrots! I have some ginger root, but I keep it in the freezer...is it possible to use that for this recipe? Or even dried ginger? I have PLENTY of that lol... :)
Hi Ambree, Oh yes, any type of ginger will work - fresh, refrigerated, or frozen. So glad you like the idea of this combo. I love this slaw. It's so refreshing with a nice zing to it!! Love, Mary
I know that I should eat more carrots & I found a really nice carrot slaw type mix, that uses orange juice...I wonder if this could be added to this recipe ?
Definitely 🤗
Once femented, how long will this last in the fridge?
Instead of using Ginger I used garlic .today is the second day and when I release the gases the liquid seems to be slimy is that normal ?or did I do something wrong
Hello Mary. I noticed that you have a few "fermented" food videos. Wondering if you can tell us why you choose to eat fermented foods. How/why you got started and how it has helped you. If you already have a video explaining this I would really like to see it before I continue watching your other videos. Thank you
Hi Norma, Thank you SO much for visiting! It's so funny that you asked me this question because I am planning a video where I talk about fermented foods!! The reason that I eat fermented foods is because they are a Traditional Food that have been eaten by people for centuries before the process of commercial pressure canned foods were invented which expanded the shelf life of foods and allowed them to be sold in grocery stores. The only drawback with this is that pressure canning - because of the high temps - kills all the good bacteria in the food. And we need good bacteria to nourish our guts. Scientists tell us that when we have a lot of good gut bacteria it generally makes us healthier people. And it also allows us to digest our food better and absorb the nutrients from our food more efficiently. Scientist suspect that all the food allergies and intolerances we see today may be because many of us have very little good bacteria in our guts. Fermented foods are very high in good bacteria that nourishes our guts...So that is why I eat fermented foods. And I eat all sorts of traditional foods and have videos on them as well including how to make bone broth, cultured dairy, sourdough and sprouted grains, etc. Everything is listed out on the main page of my UA-cam channel. (Sorry to not put in links but YT prefers we not put links in comments.) Hope this explanation helps. Please let me know if you have anymore questions. I'm SO happy to help! And I'm glad you're here!! Love, Mary
Norma Cid : The short answer is because it is good for you : ) Respectively speaking as a scientist and a physician, digestion is complicated and intestinal health is very important yet so neglected in the modern diet of processed foods. Process your own food from all natural sources, it is worth it and kinda fun too.. Thanks sweet Mary
Stranger Horse Thank you for this wonderful testimonial!! Love, Mary❤️😘❤️
@@strangerhorse5209 Thank you for your reply. I started fermenting cabbage, beets & carrots. I followed Mary's videos. I'm speaking for many people when I say I am a little worried about eating the end product. I'm scared I might get sick!! So far, it's been 4 days and everything looks good. My husband has volunteered to be the guinea pig since none of my kids or I are brave enough to eat it. I did sip a little cabbage juice and nothing happened. I will try a piece of cabbage tomorrow. I know this is good for me and my family so I don't want to give up. Thanks again Stranger Horse. Positivity is what I need right now. Wish me luck!
Have no fear of fermenting : ) Don't be afraid to experiment. If you keep the product below the brine level it will be ok. If it doesn't turn out, just try it again. The taste will change slightly over time, I like mine at about two weeks, but usually I eat it by then. Don't forget that the juice is one of the best parts and I drink it in shot glasses lol
Do you peel the carrots or do you wash them? Do you need to burp with the pickle pipe?
Great questions. I do peel my carrots simply to make them look nicer but you do not have to. And yes, I do wash them although there are different schools of thought about this. Some believe that you are washing off additional yeasts and good bacteria...so it is up to you as what you decide to do. No, you do not need to burp the jar when using the pickle pipe. Love, Mary❤️🤗❤️
Can you can fermented veggies! How do you process them?
Hi Stanley, Thanks for visiting and that is a great question! I don't recommend canning fermented veggies because that would damage the good bacteria that has been created during the fermentation process. So they are best kept in the fridge or cool root cellar that averages a temperature around 40F. Hope this helps.
If you enjoy canning, you might like my canning playlist: ua-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
However, if you would like to learn more about fermenting vegetables, you may enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html I think you will enjoy these videos.
BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Also…If you enjoy making homemade pantry type items, you might enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar, Flavored Extracts, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered
Hello madam can this probiotic be used to improve the well being and fast growth of life stock such as birds and fish.
Can you use ground ginger?
Definitely.🤗
I know that organic vegetables are best...but can one use non-organic for fermenting?
Can you add golden raisins when it’s put in the fridge?
Vera Wol - Hi Vera, Yes - at that point you can add the raisins. Keep me posted. Love, Mary
Hi Mary ❤️💜
Carrots & ginger. YUMMM!!! DEFinitely going to give this a try! I've never shredded the carrots before, so, this will be a new experience for me!
PS ... I will trade you the 2 pink for ANY other color ya got! :-D
Hugs, love & prayers
Kathleen Zimmerman - Oh Michele, You are so funny!! Send me an email with your address. (Forgive me - But I can’t find it in our messages through the Facebook messenger.) I’ll send you all my pickle pipes...except pink. 😉 Love, Mary❤️😘❤️
@@MarysNest Who is Michele? LOL!!! And, don't you DARE send MY pickle pipes to her! ROFL!!!
Kathleen Zimmerman - Too funny!! I was talking to my MIL when I was typing to you and put her name!! LOL!! Send me YOUR address via email. Love, Mary❤️😘❤️
@@MarysNest LOLOL! It's OK. Just tell her she has to buy her own! I sent you a message in FB messenger.
Kathleen Zimmerman - LOL!! Will do!! 😂😂😂
Can I add a Kombucha ?
Julia K - Hi Julia, That’s an interesting question. I have never tried it. Ferments are often a trial and error process. So I would recommend giving it a try with a small batch and see how it turns out both in flavor and texture. Keep me posted. Love, Mary❤️😘❤️
Yup, sounds great. I'm using rocks. Relax, they've been cleaned.
LOL! 🤗🤣🤗
Can I use the juice from my store-bought fermented sauerkraut to get this started?
I love these fermented vegetables and I have been doing it,but in the last year my dr says I need to stop 😡because I’ve been in heart failure and he says it is the salt and with all the Lasik they give me it’s not helping but I don’t want to give up my fermented food’s
Did you cut them out?
I am going to try this, but this video could have been literally 4 minutes long and had all the necessary information.
Too much waffle
Mary PLEASE for the love of heaven...do kimchi. If you don't find someone to eat it...I will😁
LOL!! I know what you mean! I really need to get around to that. I've got it on the list for 2020! :-)