Вставка
- Опубліковано 18 вер 2024
- Fermenting to preserve our harvests, for gut health and for flavor!
______________________________________
Pasta Recipe:
Vegetable pasta spirals, add the radish/carrot ferment, olive oil, olives and pine nuts 2-3 tablespoons of ferment juice and toss. I also like to add fresh basil or herbs. You can also add feta cheese for extra flavor if you eat cheese.
_______________________________________
Make sure to use my link if you decide to purchase a tower so you can join the Aeroponic Mastery Institute and Transform your understanding of homegrown nutrition!
stan.store/The...
_______________________________________
VEGO Garden Raised beds. Get 10% OFF! www.vegega.com...
Titan Peelers: amzn.to/4aHeQTy
Le Parfait Jars: amzn.to/4e72Mhl
Azure Standard for Bulk Foods and Redmonds real salt.
www.azurestand...
Redmond's real salt: redmond.life/
Follow my instagram: / theaeroponictowerchannel
Private Facebook Group!
/ 236045339111667
_______________________________________
Ebooks: stan.store/The...
Free Ebook:
stan.store/The...
_______________________________________
APHIDS PRODUCTS
APHID PRODUCT I RECOMMEND: Get 15% OFF Arber using this link with CODE: THEAEROPONICTOWERCHANNEL15
growarber.com/...
Garlic Barrier: amzn.to/4d5ZSca
Spray bottle: amzn.to/3xKQom8
_______________________________________
Natural Weed Killer: This stuff is amazing and safe.
amzn.to/49pkybX
Seed organizers:amzn.to/4bZsSBT
Seed Guide: stan.store/The...
Tool Belt: amzn.to/3v3bqM3
_______________________________________
My Free Ebook:
stan.store/The...
Download the FREE Harvested at Home recipe book:
stan.store/The...
Interested in Tower Gardening? Check out the Towers and Pricing:
stan.store/The...
_______________________________________
Don't forget to download my Ebooks and check out all my FREE resources!
stan.store/The...
_______________________________________
Keywords:
Food from scratch. Tower to table. Tower gardens. Vertical gardening. Vertical tower gardens. Flex tower garden. permaculture food forest. Permaculture chickens. Homestead gardening. Wild foraging. Mushroom logs. Plant-Based Recipes. juicing herbs. immunity shot. immunity boost shot. Grow chili peppers indoors. Growing hot peppers indoors. Hydroponic peppers. Simple Living. Rustic log cabin. Homestead Gardening. Appalachian Homestead. Aeroponic tower how it works. hydroponic vertical garden. Easiest mushrooms to grow. How to farm mushrooms. oyster mushrooms growing. Grow your own mushrooms. Vertical strawberry garden. Vertical strawberry planter. strawberry tower. Preventing aphids. How to manage aphids. how to get rid of aphids. Towergardens. Vertical hydroponic system. Garden Tour. Tower Garden. Fermenting. Le Parfait jars.
That was a fantastic video, you make it WAY less scary. Thank you.
Oh good!!! One of my main missions with my channel is to normalize whole food living. We have been programmed to be afraid of it.
Can't wait to try this!
Hope you like it!
Whew! I’ve got a lot to learn! You’re a great teacher!
Thank you! The best way to learn is to go for it! Every climate and home is unique so you will learn what works best for the yeasts and bacteria in your home over time.
Thank you, very informative!
Glad it was helpful!
Thank you so much. Super helpful 😊
Glad it was helpful!
Hello there!
I LOVE your channel! I use Organic Pink Salt and Redmonds too! I do have a question.. How long are you leaving the jars on the counter before eating??? You said 5 days?
My Cabbage, aka, Sauerkraut, is a year old this July 15th. She is in the fridge. I have 1 cup left to eat, and oh my goodness, it taste better the last 3 months till today! Absolutely divine as she ages, But I need to start eating more.
What about beets? Mine are in fridge, 1 year July 15th, I eat once a week, still crunchy.
You say half way through, you add more veggies, would that make the tenderness inconsistent? Or does it matter? Are you mixing the new veggies in with the older?
Lastly, I am supposed to be watching my soduim intake, this is different than eating a bag of chips, correct?
Ive never had an issue with ferments, but I am curious to know the difference.
Thank you so very much! You are wonderful!!!
Hi! 5 days is the earliest you want to eat them. I go through my ferments a lot faster than a year, but it is totally up to you as far as how much you eat and the age you like them. They are still fermenting in the fridge but at a much slower rate. When I top them off it does give me food with different tenderness. I like that though since some will be tender and some super fresh and crunchy. You will be able to visually tell what is older so I often scoop those out to use when possible. Beets I do the same but they do usually end up in the fridge after 2 weeks because they are more susceptable to issues. As for the sodium......my guess is it is due to high blood pressure? My thoughts from what I have learned over the years is that isn't a real salt issue. That can be cleaned up with a plant heavy, zero processed foods diet.
@@theaeroponictowerchannel Hello there! No..Not HBP, Supra Ventricular Tachcardiya.. Rapid Heart Rate. Which is a misfiring of the electrical current. If I eat too much salt, I have an episode. I eat extremely clean, but a few times, I ate salty chips even though they were organic and fabulous, I ate too many. Also stress can set it off and alcohol as well, but I stopped that a few years ago. Also, I do not peel my carrots, I used locally grown, so many vitamins in the skin. Thank you!!
@@Centannicocktails I hope the ferments will be fine for you still. Blessings!
@@theaeroponictowerchannel Blessings to you as well!
I’ve always avoided fermentation after a poor attempt with cucumbers but will give it another go. So after 5 days, the product is good to start eating? What would you say is a nice amount of time to get a nice flavor for the foods you’ve demonstrated?
5 days is a good start to try and then see as they age a little more what you prefer. I use them from day 5 until they are gone which can be a few weeks depending on our schedule. All food get softer with age.
Hi 👋 do you put it in the fridge after 5 days? Or how long can you store them in the pantry
I keep ferments going for months sometimes because I make so many we can't always eat them fast enough. Once I open the jar and eat out of it however it then goes in the fridge because it will grow kahm yeast pretty quickly in my environment after it is opened and some of the ferments removed. fermenting is a living process so it may be a little different in your environment. You will get to know what works best the more you practice.