cut a lid from cottage cheese container. make it about 1/4 inch bigger than the lid. It will fit below the shoulder of the canning jar. The ones I make for the small mouth jar have a slot cut in them so they can overlap, making it small enough to pass through the mouth of the jar, then expand to fit the shoulder.
HEY Anna! I'm in a fermenting mood. I loved my carrots I made a while back and have been craving more. Today is the day! I'm also fermenting serrano peppers, onions and garlic with my carrots. I found your videos on garlic and green beans, so I'm doing those too 😉 My Beet Kvass is doing great I'm sneaking tastes and enjoying it. Thanks for all the encouragement in your videos. Blessings ❤🙏
I’m happy you enjoyed the video! They were 3.99 per pound and that was all I was willing to pay for haha. This year with my garden it will be game on! It does need to be covered to prevent contamination. Mine lasted for a month until I finished but it would last MUCH longer, I’d say up to a year. It will just very slowly continue to develop the flavor.
I have no idea why everybody is so gung ho and emphasize weighing down whatever needs frementing as if it is so important. I just don't get it. First of all whatever you put in the jar 99% of it is submerged period. And if you actually pack it down which mind you won't take much to do, they will stay put and will not rise up and that has been my experience every single time. Bei it carrots or cabbage. Carrots you push down and that is that because it is hard stiff vegetable of course. And say cabbage you simply pack it down with some sort of wooden handle plain and simple. Besides like I said even if whatever it is sticks its head above the so called brime.. so what. You got 99% of the stuff that is fremented. What? Just because you have a little bit sticking out of the so called brime suddenly the whole thing will not frement? Oh really? In fact I have deliberately did not pack one jar of cabage to make sourkraut to see what happens. Not a dang thing. It turned into sourkraut period. This covering business and also packing the jar full both are just rediculous. It is optoinal and is not part and has nothing to do with frementing. Put whatever vegies in salt water and it will frement sooner or later, period.
Submerging it under the brine prevents mold growth and pathogenic bacteria growth, it has nothing to do with fermentability. If you’d like to waste food, whether that’s 1% or the whole jar, that’s your choice but I find it odd you’re baffled others don’t want to waste food. I’m well versed in how to make kraut, I’ve made hundreds of jars, and your fist works much better than a kraut pounder if the opening is large enough.
@@FermentedHomestead I have never heard anybody anywhere saying this. At least not yet. Have you? Did you? And another thing. Everybody shows how to rub cabbage and how they show how much water it begins to come out of it by squeezing it. I have had no such luck no matter how much and how long I rubbed it before my hands get ttired. The actual truth? When I pack the cabbage in the jar and then push it down and keep pusihing and pressing it down by a rod or whatever that is when I see massive water accuulate anad plenty above it and I there I have never had to put anything above it. Why? Because the cabbage is packed tight at the bottom and have never seen it float up. That has been my observation..
@@alchemy1 I’m not sure what you’re asking if I’d done so I can’t answer that one. If you are massaging it with salt it should start to release moisture almost immediately, I just massage it in for less than a minute and then set it aside for a couple of hours and come back to a puddle. I’ve never experienced this not happen. I do have small particles float but usually it’s the co2 buildup inside the jar that pushes it up, not so much floating. If you want to check out some of my more recent kraut videos you can see in more detail how I do it if you’re curious
@@FermentedHomestead Oh, you let it sit for awhile for the water to accumulate. You didn't say that either and neither does anyone else mentioning that. As I was saying, I happened to realize that as I put the cabbage in the jar and keep pushing it down and packing it that is when I notice water accumulating and rising. I knew nothing about waiting. I just happen to notice it as I began to pack it tight. First time around I wasn't exactly shoving it down real good so I goofed up more or less by adding some venniger. Oh well. For some reason folks just don't exactly explain details that matter. I have no idea why. This whole frementing thing is new thing to me. I happen to stumble on it only due to trying to lose some dog gone weight and realized of its probiotic value. I do science videos until I found myself getting all out of shape until my body began to really give me the warning. So I stumbled on Keto couple of months ago. One thing led to another and I lost almost 30 lbs. And this frementing thing is part of the Keto train if you will on my part.
I do mention waiting in my videos, I don’t have time for every detail in comments. Feel free to check them out this video goes into much more detail with some science thrown in ua-cam.com/video/bEZwWHTnk_c/v-deo.html Fermenting is great for keto because it turns most of the sugar into lactic acid and makes many non keto friendly foods more friendly. But I do the waiting as an alternative to lots of massaging, it also leaves a crunchier end product but either works pretty similarly. If you’re not getting brine it could be an issue with your veggies? But the packing process will get the extra brine regardless
Onion cover is perfect genius! Thank you!
Oak leaves work great in a pinch. They just have that shape that's tough to work with.
cut a lid from cottage cheese container. make it about 1/4 inch bigger than the lid. It will fit below the shoulder of the canning jar. The ones I make for the small mouth jar have a slot cut in them so they can overlap, making it small enough to pass through the mouth of the jar, then expand to fit the shoulder.
What a creative idea! I’m going to try that, thank you 💜
Genius
Thanks for your no nonsense, straight to the point video. Just a tip. No need to cut off the tips of the beans, just break off the little stem.
Just found your channel today and ironically I just put some green beans in a jar to ferment thank you videos are great
Welcome! Fermented green beans are one of the best! So tasty!
HEY Anna! I'm in a fermenting mood. I loved my carrots I made a while back and have been craving more. Today is the day! I'm also fermenting serrano peppers, onions and garlic with my carrots. I found your videos on garlic and green beans, so I'm doing those too 😉 My Beet Kvass is doing great I'm sneaking tastes and enjoying it. Thanks for all the encouragement in your videos. Blessings ❤🙏
I’m currently canning 100 jars of both green and yellow beans 😋 but am fermenting some today...just found your channel 👍🏼
Wow! That’s incredible! Highly recommend fermenting, I just found a jar hiding in the back of the fridge and it get even better with time 💜
I have beans in fridge I need to do something with, I will try this!
Thank you lady 👍
😃
Never seen the onion trick but thanks for the tip! Your kitchen looks like it doubled in size from the old place!
I was pleasantly surprised to figure that one out! I think it has doubled in size, having so much counter space has been such a blessing! :)
Thank you! You remind me of my sister:)
thanks for such an informative vid. Just 2 ? do they have to b covered, and how long do they last? Tnx and be safe. jose
I’m happy you enjoyed the video! They were 3.99 per pound and that was all I was willing to pay for haha. This year with my garden it will be game on! It does need to be covered to prevent contamination. Mine lasted for a month until I finished but it would last MUCH longer, I’d say up to a year. It will just very slowly continue to develop the flavor.
You left out the garlic. That made me sad. lol
At the end I see you put in in.
I would have been sad too if I forgot it
I have no idea why everybody is so gung ho and emphasize weighing down whatever needs frementing as if it is so important. I just don't get it. First of all whatever you put in the jar 99% of it is submerged period.
And if you actually pack it down which mind you won't take much to do, they will stay put and will not rise up and that has been my experience every single time.
Bei it carrots or cabbage. Carrots you push down and that is that because it is hard stiff vegetable of course. And say cabbage you simply pack it down with some sort of wooden handle plain and simple. Besides like I said even if whatever it is sticks its head above the so called brime.. so what. You got 99% of the stuff that is fremented. What? Just because you have a little bit sticking out of the so called brime suddenly the whole thing will not frement? Oh really?
In fact I have deliberately did not pack one jar of cabage to make sourkraut to see what happens. Not a dang thing. It turned into sourkraut period.
This covering business and also packing the jar full both are just rediculous. It is optoinal and is not part and has nothing to do with frementing.
Put whatever vegies in salt water and it will frement sooner or later, period.
Submerging it under the brine prevents mold growth and pathogenic bacteria growth, it has nothing to do with fermentability. If you’d like to waste food, whether that’s 1% or the whole jar, that’s your choice but I find it odd you’re baffled others don’t want to waste food. I’m well versed in how to make kraut, I’ve made hundreds of jars, and your fist works much better than a kraut pounder if the opening is large enough.
@@FermentedHomestead I have never heard anybody anywhere saying this. At least not yet. Have you?
Did you?
And another thing. Everybody shows how to rub cabbage and how they show how much water it begins to come out of it by squeezing it. I have had no such luck no matter how much and how long I rubbed it before my hands get ttired.
The actual truth?
When I pack the cabbage in the jar and then push it down and keep pusihing and pressing it down by a rod or whatever that is when I see massive water accuulate anad plenty above it and I there I have never had to put anything above it.
Why?
Because the cabbage is packed tight at the bottom and have never seen it float up. That has been my observation..
@@alchemy1 I’m not sure what you’re asking if I’d done so I can’t answer that one. If you are massaging it with salt it should start to release moisture almost immediately, I just massage it in for less than a minute and then set it aside for a couple of hours and come back to a puddle. I’ve never experienced this not happen. I do have small particles float but usually it’s the co2 buildup inside the jar that pushes it up, not so much floating. If you want to check out some of my more recent kraut videos you can see in more detail how I do it if you’re curious
@@FermentedHomestead Oh, you let it sit for awhile for the water to accumulate. You didn't say that either and neither does anyone else mentioning that.
As I was saying, I happened to realize that as I put the cabbage in the jar and keep pushing it down and packing it that is when I notice water accumulating and rising. I knew nothing about waiting. I just happen to notice it as I began to pack it tight. First time around I wasn't exactly shoving it down real good so I goofed up more or less by adding some venniger. Oh well.
For some reason folks just don't exactly explain details that matter. I have no idea why.
This whole frementing thing is new thing to me. I happen to stumble on it only due to trying to lose some dog gone weight and realized of its probiotic value.
I do science videos until I found myself getting all out of shape until my body began to really give me the warning. So I stumbled on Keto couple of months ago.
One thing led to another and I lost almost 30 lbs. And this frementing thing is part of the Keto train if you will on my part.
I do mention waiting in my videos, I don’t have time for every detail in comments. Feel free to check them out this video goes into much more detail with some science thrown in ua-cam.com/video/bEZwWHTnk_c/v-deo.html Fermenting is great for keto because it turns most of the sugar into lactic acid and makes many non keto friendly foods more friendly. But I do the waiting as an alternative to lots of massaging, it also leaves a crunchier end product but either works pretty similarly. If you’re not getting brine it could be an issue with your veggies? But the packing process will get the extra brine regardless