Have you ever thought of taking and running your rain water into sand to filter it out and have it run into your well to keep it full? Then you could use it to water your yard. You can never run out that away. Never run dry.
My family is really sensitive to all the toxins in our food, water, etc. I didnt know Thats why my stomach reacted with a form of IBS -Irritable bowel syndrome which is current day doctor speak telling us that we are sick bc of what we eat & dont eat including time in the sun. Of we do anything let it be to get our gut healthy - its the entry point for so many pathogens & toxins that if our gut were at its highest health would take care of all of it for us. The NWo demonic know how to harm the flesh human body & injure our mind & body can injure the spirit until we truly mature in the spirit in the Whole word of God we study for ourselves not believing what we are told but what we can verify & understand for ourselves. We trusted the world & its destroying us all but those taking truth & knowledge in their own hands & restoring their lives back to common sense logic & wisdom in am amazing world of perfection in cycles & processes we are not taught any more bc its too valuable & makes ones strong …this world fear healthy strong human beings of mind, body & spirit. Its backwards but God told us it would be this way. God bless everyone- and seek the truth like this wonderful video of the way we use to live much healthier than we do today. We were not supposed to be dying of all these strange painful diseases & cancers but rather old age & worst case defending our land & families from armies of invaders. People dont suddenly recognize & value life so much that war is never a possibility unless all truly loved God and we know this world hates God, his truth, & His beautiful children.
We (my partner and I) went to live in the forest in 2017, it was not easy, but now I hardly go to the nearby town to buy what I need. I don't want to move away from here 🙂 We have water from the rain, electricity from solar panels and a generator, we grow vegetables, I make salsa, I dry wild herbs and spices from the garden, I make tinctures, balms, soaps, salve, hair shampoo, washing powder, dishes etc etc... .. I even make my own painkillers (if I need them for a headache or something) and I use turmeric, ginger and cayenne pepper. Thanks for the knowledge you share with us. Blessings from Croatia 🌻
I freeze parsley and cilantro in little packets and have it all year. I use a half sheet paper towel and put the clean and dried fresh herb in the middle and fold up. Wrap in plastic wrap and mark what it is and place in freezer bag.
I sit on my front porch with a cup of coffee and my dog. We watch the chickens scratch in the garden around the peach trees and wild birds eating at the bird feeders or from plants in our ‘bird garden’. Best way to start the day before we go tackle planting, weeding or food preservation.
Doing a pH lab with my Biology students tomorrow, extracting the anthocyanin from red cabbage as pH indicator.. and we will be fermenting the other half of the cabbage!! They are so excited to start to learn all about the medicinal value of our plants and the foods we eat. Love the channel!
Autumn observing the sabbath is something God told us to do to be in covenant with him and day of rest for our bodies. But it doesn't save us. Knowing Jesus Christ as our Lord and savior is what saves us. Anything we can DO to save ourselves won't save us. Only having FAITH in the FINISHED work of the Cross saves us. Blessings
Staci, you’ve got me seated firmly aboard the “take back your health” train! I started with the fermented pickles so now I have something fermented to eat every day. I also have a lot of things slowing down in my garden that will make a wonderful salsa. Now I know how I’m going to use all of those vegetables this weekend! I’ve increased my water intake to approximately 1 ounce per half my body weight, I get full daily doses of raw unfiltered apple cider vinegar as well as local honey and I’ve increase my exercise. Also, I have greatly decreased the amount of highly processed foods not only that I eat, but bring into the house. I’ve dropped a few pounds and feel wonderful!
Fermented veggies provide vegan B12, as does seaweed and other algae, and mushrooms, plus if you dry mushrooms in the sun or under a reptile light it produced natural vitamin D in their skin (just like us)! B12 is made in the gut of animals we consume to get it, but a healthy alkaline human also produces B12 in our gut, at least I assume that to be true currently.
Love this. Also, a little testimony, I can’t eat onions anymore(sad). However, I had left over onions from another recipe. So I fermented them with your recipe. I tried them, no reaction! I’m so very happy about it. I can have onions now. Thank you!
I'm on the continuous journey to regain my health at 69... feeling better than I did 20 years ago! You're exactly right about digestive health.... and I'll add that a positive and happy attitude goes a long way 😁 The salsa looks so delicious... thanks Stacy 🤗❤️
I needed this encouragement! I just turned 71 and have always been healthy but recently went through treatment for H. pylori infection and my gut is still suffering. I have tons of little sungold tomatoes and was gifted some zucchini so am going to start with fermenting those and see how if goes :) It’s so important to take responsibility for our own health! Since retiring I ’m doing more wildcrafting and growing of medicinal herbs on my property as well as gardening and preserving food. I love spending time in Nature and my animals and grandkids are the best therapy I could ask for. Doug and Stacy and this community are my daily source of inspiration!
Look into milk kefir. The most probiotics and on the planet and so easy to make. Just add milk to the milk kefir grains and let them sit for 24-48 hours then strain. Done. Then simply repeat. 2.4 trillion CFU bacteria per 8 ounces of milk kefir and around 30+ to 70+ different strains. Better then any other fermented food on the planet. But of course all fermented foods are awesome. Fermented anything is best. Cheers.
Having fun catching up on some of your prior videos and have just enough ripe tomatoes just picked this morning to make a batch of your salsa! I am raising 3 out of 4 of my grandchildren on my own and need to be healthy for them so I thought I would start with this tasty idea. Thanks Doug and Stacy! God bless you both. ♡♡♡
That looks delicious! I’m definitely going to try it! As a side note... as a dental professional, I can’t stress enough the importance of good oral hygiene and regular dental visits to ensure good health. Many do not realize that gum disease and heart disease are very closely linked. Thank you Doug and Stacy for all the great info!
As long as there's no poisons being put in people's mouths that is 😉 I can't have kidney transplant if I need one until all the amalgams and other bad stuff is taken out of my teeth
Maintaining my health- exercising every morning, walks with my 85 year old Mom and our little dog, making fermented foods like this wonderful salsa! Thank You Stacy! ❤️
My husband and I planted 4 gardens this year, so we’ve been busy, Going to try the fermented salsa, we do a lot of Sauerkraut, and I love hearing Stacy remind us that we have to take care of ourselves so we can keep on keeping on for the family ❤😊 ain’t she just so cute, Stacy is adorable.
You are a busy bee! lol. Definitely find a day of rest or at least an hour! lol. 😁 But dont forget to take care of you first! 😁 With kids, garden, house etc...its easy to forget! I know! lol
That hand chopper looks awesome! I've never made a fermented salsa before but have canned cooked salsa often. I will give this a try, thank you for your wonderful inspiration!
I so appreciate you guys we're in ozark, MO . Love the Amish ways really respect how you live. That was my dream till illness struck and I live on a permanent feeding tube.
Down the road from you. I spent a little time in Ozark where my in laws lived - east side. My sisters, cousins, & I love the antique shops & restaurants. Quaint town.
I made my 1st fermented foods. I made 2 pints of sauerkraut & 2 pints of yellow beets. They are in my closet fermenting now. Thank you for being such an inspiration. Trying to be a little more self sufficient everyday from my Long Island apt. My terrace is the talk of the building 😂
I think I will make a pint of fermented salsa today. Too hot to can and I am bringing kitty meowzer home from surgery at the vet so this will be easier and less stressful for him and me
Wanted to let you know I made this Salsa today. Loved the taste. I also fermented a few jars. Will let you know in a couple of days how it turned out.❤️❤️❤️❤️😊
If eating fermented foods makes me look as good as Stacy, then I'm in. Probably won't be able to sell the idea to the rest of the family though. Going to try this recipe. Thank you!
I literally make my kids eat veggies and fruit regularly. We buy our meat from the local farmers. I’m trying so hard to give my boys, my husband, and myself the healthiest life possible.
@@brittanywaters5028 I sneak in more veggies and just don't say anything. A little squash in a sauce, some powdered kale in soup. No one is the wiser unless I put something obvious on the plate. Later I might let on but I'll remind them they liked the dish sooo no balking! Pickled squash doesn't look much different from pickled cucumber so that helps.
I've started a new life on PEI and it's been so great learning your recipes and lifestyle. I love living off the land. I'm learning so much about new soil and how to garden. I've made my first ever garden box thanks to Doug's easy instructions. I made my first batch of fermented cucumbers from my garden. I added onions and garlic and they are delicious! I try to go out and walk on the beach every evening. Getting back to a healthy life! Many thanks from Canada.
I purchased your cookbook a few months back... I started making my own salad dressing! its delicious. One of these times im going to try your sourdough recipe..not that brave yet :) thanks for being an inspiration
Stacy I love these nutritional videos! You have such a wealth of knowledge about taking care of our bodies. Any videos like these on health information are welcome!
Recently started working out again and feel like I have so much more energy. I am loving your vids about fermenting. Its not something Ive ever done and looking forward to giving it a go. Just discovered you guys not that long ago and your vids have been very informative. Thank you!
Linda here…we live in the Caribbean on a sailboat 24/7. We eat 1 meal/day and I cook 99% of those meals using tons of fresh fruits/veges and local meats/fish. I grow local oregano and eat a leaf most days. I also make teas and tinctures out of local stuff like ginger, turmeric, moringa and soursop. We also make and can our own beef and chicken broths from local sources. Cilantro is seasonal here so we make tons of salsa verde in season and can it. We have virtually no freezer space and absolute minimal refrigerator space so canning and tinctures are important. If I’m desperate I use tinctures in cooking.
I'm on day 3 of my goal to walk 30 minutes each day this week. I made your fermented carrots today because my 5 year old son loves them!🤩 The whole family loves your recipes! Yesterday we made your leftover oatmeal muffins too. I was so excited to get my signed fermenting book in the mail! Thanks for teaching us with joy Stacy! God bless!
Thank you Stacy and Doug for all the information on animal,husbandry, farming, off grid cooking and fermenting. Stacy have you ever made pickled corn? My paternal grandmother used to make it. Loved it. I can not find a good recipe for it. When she came down for her annual winter visit from Ohio to Florida, she would make a large batch for us and by the time she returned home, we would eat some and she would can some for us to have at a later date. For those who eat pork it is a great complimentary side dish. By choice I no longer eat pork, but it also goes well with seasoned chicken.
You look in great shape !! Those veggies and vitamins is doing good results ! I recently started canning , and noticed eating these kinds of foods is really helping me have more energy . It really does makes a difference ! 🙌🏼
So glad to see you using your bread knife to chop vegetables! My husband makes fun of me, but my bread knife is my favorite for cutting everything, especially pineapple!
You’ve inspired me to start fermenting more, making pickles, salsa, etc. Feeding my family lots of those great probiotics! Thanks and Keep the great content coming!
I am working on adding your fermented items to my diet. I made the fermentation cabbage and we love it!! I am going to try this recipe too. Thank you for your teaching us how to eat healthy.
Borderline on topic: I make my own salsa fresh when I need it. That said, I'm sitting here watching you do your thing while I'm making what I call forever pickles. What I'm doing is mixing up a batch of pickling spices, this time I'm doing kosher dill, just cooking the stuff up on the stove. After it comes to a boil, I will take it off the heat and let it cool, eventually putting it into quart mason jars and then into my refrigerator. By now, you're probably wondering where the pickles are, right? Here's what I do: I either pick or buy fresh 5-in long cucumbers, cut off the ends, then cut them in four pieces lengthwise making spears, sterilize a mason jar and then put as many Spears in as will fit and fill it with the brine solution sitting in the refrigerator. Next, I put a special contraption on the top of the jar and pull a hard vacuum on it. This pulls all the air out of the the cucumber slices replacing it with a pickling juice and after I have pulled a vacuum on it two or three times in a row and can get no more, I let it sit for half an hour or so, pop off the lid and enjoy the world's best kosher dill pickles you have ever tasted. If I don't gobble them all down, I put the remainder in the refrigerator and they will last easily a month or so without turning into a science project. If I want to make a bunch to save or to hand out to friends, I put a lid on the jar before I snap on the little vacuum Gizmo and that way, once the vacuum is pulled good and tight, when I turn it loose to atmospheric pressure, the lid snaps down and holds it probably forever. I live alone, so I don't usually have lots of food, at least prepared food, sitting around, so I just keep the brine in the refrigerator and whenever I want pickles, I make up a batch. Once the brine is done and cold and in the refrigerator, making a jar of pickles takes no more than 15 minutes. I know it's kind of crazy sounding, but give it a shot. It works like a champ.
I am flooded with depressing news at every glance, so my new method to combat that is to read my Bible, watch a sermon everyday to strengthen my faith and spirit and watch an awesome video where I’m learning how to better take care of myself and be self sustainable. Y’all have the best videos and I’m working my way through them and I’m learning so much! Thank you!
Thank you! I really want your energy! I have been eating my Rose of Sharon flower buds ( from your egg recipe) I have had these plants for 20 years and didn't know they were edible. Some of my Rose of Sharon are 15 ft tall this year. Thanks again 🌻
Fermented things need to be in cold storage once at peak taste, texture etc If u have none, canning or drying/salting is only choice (waterglassing) Dairy goes quick so u can continually ferment small amts of kefir but unless u want to make small amts of other ferments u can’t do ferments (canning destroys probiotics) in large quantity I would can huge amt of tomatoes and ferment just some salsa etc as my fridge is small
@@toneenorman2135 it’s awful having no cold storage Larder (cold room) Basement Root Cellar Just cold enough even 8 mos a yr and the other 4 I will be eating fresh food We have very short cool season here and no hills to dig out to make a root cellar. I would have to build a bank to dig out the cellar. Or bank up lots of dirt all over the structure I built. Like 4’ thick prob. It’s hoooot n humid here as matter of course. If that cyclical ice age cycles around soon, it would be a relief for storage purposes lol
Fermentation is a new thing for me and I’m learning so much from you guys! I did carrots, sauerkraut, cherry tomatoes/basil/garlic, a pint of garlic (heck yes!) and your tomato sauce recipe was awesome. I can’t wait to do this salsa!
Your homestead so nice,,make you want outside...sit back and hear the rooster,,look,,pet sheep....thank God for all his BLESSINGS,,blessings like off-grid with d and s....
So glad that you shared this today. I have some extra tomatoes and I was going to look up your fermented tomato sauce recipe even though I really wanted to make salsa...and you appeared! So happy that I get to try this. Love you guys and I learn so much!!!💜
Hello Stacy and Doug. My name is Pat Bowman I'm 77 years old and I felt like crap for the last 7 years. Started watching your program and about a week ago or so I tried doing some of the fermenting. Oh my gosh what a difference. My family looks at me like I'm crazy but I'm telling you I have more energy I'm not full-blown anything but I did do the little tomatoes and the fermented sauerkraut. I eat a little everyday. I always wind up sleeping the whole day away very depressed. All of a sudden things are looking a little better. My eating habits are really quite awful LOL. We live in Pennsylvania Dutch Country need I say anymore. But I have to thank you for giving me a little bit of relief and help. God bless you and thank you. I did buy your fermenting book tried to buy the Layman salt they would not let me buy it have no idea why but I had to pay full price from another site. God bless you thank you thank you thank you
I never tried making my own fermented foods apart from Kombucha. I got really inspired by your videos and have started with the elderberries, fermented, with honey, syrup, tincture and have dehydrated it too. I have been fermenting cabbage, beetroot, sweet potato, onions and garlic, including the Torto (?) you mentioned your grandmother used to make. I am looking forward to trying them and will let you know how they come out. I live in England and recently moved to a smaller town in Gloucestershire. I have been so inspired that I started again to dehydrate kale and Confrey infused with tahini, tamari sauce and garlic (loads of Confrey around here). I hadn't done it in ages. I guess I will be carrying on with it as I already feel healthier to be producing my own food with organic veggies and my wild berries. The next big thing is to collect the hawthorn berries and make tincture and whatever else I discover in my researching. I will def be making the salsa.Thank you a big bunch for being in this planet, you are lovely. A pleasure to watch both of you❤
I tried making sauerkraut and now I have started some carrots, those cucumbers in my garden are next. Thank you for taking the mystery out of the process and making it easy.
Doug and Stacy ➡️ Honestly, I had no real working knowledge of fermented foods other than some of my friends attempts at making their own kefir or kombucha. Your videos have been an eye opener for us & I plan to make some of the easy and healthy recipes you've shared - so thank you! 😊
I live in the city but have a few dandelions growing in my yard. Today I foraged for some washed them with salt water and had a few leaves with my meal. Didn’t even taste the bitterness but reaped the benefits. Thanks S&D for encouraging us to eat lower down on the food chain. Eat the producers (plants)
We are just heading out of winter here in Australia. When our tomatoes start producing, I’m going to be trying some of this salsa. Thanks Stacy, you’re a gem. Blessings Gail🇦🇺
Were getting 10 acres ❤ I don't know if yall remember me, BUT having a farm/being self sufficient has always been a dream ( daddy use to say I was born in the wrong generation ) well were selling our place at the lake and going for it ❤ it really is a dream come true . I've been making baby steps , growing my 12 x 12 garden 😆 ( we have NO sunlight here ) but we've got our chickens , meat rabbits, ... plan on getting a couple hogs and a milk cow 🐄! This property has three wells on it !! Im so excited 😊 🤗 thank yall for all your videos im sure I'll be watching them a lot more often. God bless you both in Jesus name .
I'm going to start fermenting more and I'm starting as soon as my garden gets to giving me fruits and vegetables! Thanks Stacey! Blessings and Shalom 🥰
I have a huge pear tree, and for the first time I jarred pear preserves. My grandchildren loved it. We even had preserves on vanilla ice cream. It’s now February 17, 2023 and Doug and Stacy talked me into growing more of our food. I can’t wait until Spring.
Love the video you two. I actually just made salsa last week exactly like that except I put it directly in the fridge after I made it so I'm gonna try it way very soon Stacy. Thanks for the new idea and thanks for sending my fermenting book. I absolutely love it. Still learning though on how to ferment because I've always done the water bathing lol. Much love!
Mmmm so good! I did this last week, turned out so yummy. I just fried up some peppers, onions, and potatos from our garden, and then added onion, tomato, and pepper ferment on top as a relish, WOW! THE TASTE IS AMAZING!! I did add some cilantro and lime to my ferment, thanks, Stacy!
Thank you for the timely reminder to do some self care- I’ve been canning and fermenting and pickling and it’s been so hot lately I’ve been doing it in the middle of the night when it’s cooler. But being up till 2 or 3 am then getting up at 7-7:30 to feed the cow I am starting to burn out a little! I appreciate your channel and your message to all of us so much❤️
Went for a walk in our neighborhood after dinner and came across a neighbor who had 2 baskets of tomatoes, peppers, and spaghetti squash with a FREE sign on them! Picked up a few items and when I got home, here is your salsa fermenting recipe!! Coincidence?? Tomorrow I'll be fermenting - thank you so much!!!! Appreciate all the work you put into creating content for us!
Getting things together to make some of this as I have the bad gut :( thank you for sharing :) I talk to my husband like we know y’all 🤣 Doug and Stacy this, Doug and Stacy that 😂 thank y’all bunches, we are working on getting some veggies to grow, also keeping the compost going ✨✨✨✨
I love and greatly appreciate *all* of your videos but I'm waiting for the "This is Stacey's Work-Out Routine, to Become Buff, Like Her" video to come out. 🤪 But seriously. Edit to say: to take back my health, I'm starting back on my work-out routine. I was hoping for tips from Stacey. Perhaps what she does for her work-out routine. I would genuinely love if she made a video on it! P.S. I hadn't watched this video, in its entirety, prior to my commenting. (I'm sorry 😔)
We are in the process of buying our own little farm/homestead. We plan to get chickens & garden. We have several fruit trees, herbs and other plants from prior owners. May even get some cows eventually. We have a lot to learn! For now, I'm taking a morning walk on the land and waiting for Spring! 😊
I just came in from gathering a few tomatoes, would like to know if I can use Sea salt or Himalayan salt to make this, is all I have on hand at the moment…thanks for this, I love learning from you Stacy.
I love being in my garden on my acreage. Right now I am harvesting peas, beans, potatoes, carrots, etc and am eating a bounty of fresh produce. Tastes great, and feels good in the stomach. My tomatoes are not yet ready as we also had a very cool and wet June, followed by 2 months of scorching sun. A little while longer and I will be making salsa as well ( I add corn to and black beans to mine as well). Jummmm! Thanks Stacy for your passion and simplifying the ferment process for us👍🏻👍🏻🥰🥰
Just had a salad with fermented peppers from garden....Amazing!!! Love you Stacy and Doug....thank you !!! Ooohhh and have 6 qts of tomatoes fermenting....♡
I did this!! I am addicted!! I wish I had done this sooner. I live in an apartment so I do not have a garden, but was gifted some tomatoes that I could not eat all of and saw this. Next year, I will know what to do with the tomatoes I am gifted. Thank you thank you stacey!
I was gifted about 4 lbs of Anaheim peppers. My Dad bought farm fresh tomatoes. I had some Georgia onions and jalapenos. I made 8 pints of salsa. I did add salt, cumin and lime juice. I did waterbath can for 15 minutes. We eat lots of Salsa and Chow Chow. I had no idea it was that healthy. I have kept it on the shelf for 18 months before. I was kind of shocked it lasted that long because we eat it all the time. 🙂 Thank you for telling the nutritional value. My self care is grabbing a good book and a glass of red wine. I love being outside. I can always find something to do in the garden or yard.
I have discovered Stacey and Doug this week and I am really happy I did! I have to say I just LOVE STACEY! Thank you for sharing so generously your knowledge with us! And for your bright and bubbly énergie! Keep up the good work! Xx
I got your fermented book a few days ago. I have lots of peppers and tomatoes in my garden and so I am going to make some salsa in the morning. Thanks so much. We also planted our own Elderberries (6 bushes) Learned all about them from your program as well as Sweet Potatoes. Grew them last summer and again this year. Also from watching you. I really appreciate you and Doug so much and we really love your energy and all that you are teaching us. We live in south east Arizona. In the high desert. We have been getting tons of rain this monsoon season. Lots of wonderful green to an otherwise brown area. Thanks sooooo much and may our Father in Heaven pour out His blessings out upon you and your family!!
I just made my 1st batch. I always canned mine for year n did salsa by heat. This way it's WOW with flavor has more amazing taste just can't wait till 3 days. Just realizing all the nutrients I killed. Now I'm on the upper trail to more better health by fermentating. Love it! Thank you Stacy for your encouragement n inspiration. 🙏 to you both!
I'm tired of heating up my kitchen to can fruits and vegetables. I went all out canning and dehydrating last year and still have quite a bit of it on my pantry shelves. So, this year I am still doing some dehydrating, but I am doing more lacto-fermentation. The only thing I have fermented in the past is some hot sauce... turned out great. I also fermented some biquinho peppers a couple years ago and they turned out great. So, I am expanding my repertoire and fermenting just about everything. I am not off grid, so I just keep everything in my refrigerator. Your videos are very encouraging.
I am going to an Amish farm for a basket of good tomatoes to make some of your fermented salsa! Then some canning of pasta/pizza sauce. When my cabbage get full grown, sauerkraut is on the menu. Thanks for the inspiration. If only we lived closer, I could learn so much more. Thanks and good on ya.
We started a garden this year. Next year we're planting a medicinal herb garden and enlarging our regular garden. Will start fermenting next year. For years, I have eaten grass fed meat and barely eat processed foods or go to fast food places. It's convincing the other half about eating less processed foods because it's easier for him to eat. lol All that you and Doug are teaching is a blessing and I know I appreciate it.
I started processing tomato sauce to water bath can and I was able to make a batch of salsa before my water bath came to a boil. Can't wait to taste this in 2 days. Thanks Stacy for all your videos.
I just fermented my first salsa today, cooked kebasa in the sun oven, and play with the dog in the yard! I also have a new herb bed that I just got started and have yet to finish mulching.
Hi Stacey! Although we live in a small apartment in Raleigh NC, we have grown 2 different lettuces, 4 different types of peppers, 4 different types of tomatoes, and one cucumber plant, all in pots this year. We have two peach trees and two cherries, one persian lime tree and one blueberry also in containers for two years now. We are listening! Keep up the good work. We love you!
Stacy, I made this salsa 4 days ago ....best salsa EVER !!! So easy and fantastic. My kids that I home school helped, we also made your fermented tomato sauce, it is Amazing. You and Doug keep on teaching!!! God bless everyone.
I have been watching your videos on and off for a few years and I’ve never seen a more loving and encouraging video! Thank you! I have certainly been struggling but the Lord has blessed me with some answers to my health and I am beginning to have more energy and breaking some negative cycles! I am super excited to make this salsa tomorrow!
Thanks you're inspiring me to get out to pick from my garden tonight before barn chores. To make up some salsa! I am 65 and still holding full time job. Love my home time. But I am getting tired sooner now days. So your such an inspiration to me! Thank you!
I have increase salads n greens to daily n sometimes every meal. I also am adding organic raw Kimchi to my salads. Making your salas dressing. No more buying it. I had to do this for my health as just like you said i have gut problems. I am failing to get my walks in daily as I am studying for school n working 50 hrs a week. But on the weekends i am outside cutting grass n wood for the winter. Thanks for all that you do. Love you Doug and Stacy.
I happened to get 3 bushels of tomatoes, and LOTS of bell peppers, and was going to make salsa. . . I didn't want to stand over the stove all day to do it, and ran into THIS video! Thank you so much for this! Now not only can we have salsa, but it will actually be a HEALTHY one! lol. .
Thank you for this encouraging video. Older and single, this is a new start for me after a year in hospitals and rehab. Now to get more exercise and some canning supplies. Blessings.
I planted my tomatoes and peppers late so I am still waiting for the tomatoes to ripen. The peppers have started to ripen and we have been enjoying them. I will have to try this when the tomatoes are ready. I know very little about fermentation so this video was helpful. I am trying to make it a purpose to spend no less than 20 minutes outside everyday usually enjoying my chickens and cats while reading a health related book.
Making fermented cabbage ie sauerkaraut. Walking 1 to 3 miles a day and enjoying gardening and it’s produce with our free range eggs. Thanks for your wonderful recipe.
Very nice. Thank you, I went right into the kitchen and took what I had which was tomatoes from the garden , a yellow onion a peach, raw brussel sprouts. Then I added a little bit of honey sea salt and black pepper mixed it up and it's delicious. I put it in jars and put them in a dark place with the date on top just like you said. Thank you very much love you guys
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Oh no! Fermenting book is sold out! I'll keep checking back. Thank ya kindly!
Have you ever thought of taking and running your rain water into sand to filter it out and have it run into your well to keep it full? Then you could use it to water your yard. You can never run out that away. Never run dry.
My family is really sensitive to all the toxins in our food, water, etc. I didnt know Thats why my stomach reacted with a form of IBS -Irritable bowel syndrome which is current day doctor speak telling us that we are sick bc of what we eat & dont eat including time in the sun. Of we do anything let it be to get our gut healthy - its the entry point for so many pathogens & toxins that if our gut were at its highest health would take care of all of it for us. The NWo demonic know how to harm the flesh human body & injure our mind & body can injure the spirit until we truly mature in the spirit in the Whole word of God we study for ourselves not believing what we are told but what we can verify & understand for ourselves. We trusted the world & its destroying us all but those taking truth & knowledge in their own hands & restoring their lives back to common sense logic & wisdom in am amazing world of perfection in cycles & processes we are not taught any more bc its too valuable & makes ones strong …this world fear healthy strong human beings of mind, body & spirit. Its backwards but God told us it would be this way. God bless everyone- and seek the truth like this wonderful video of the way we use to live much healthier than we do today. We were not supposed to be dying of all these strange painful diseases & cancers but rather old age & worst case defending our land & families from armies of invaders. People dont suddenly recognize & value life so much that war is never a possibility unless all truly loved God and we know this world hates God, his truth, & His beautiful children.
Just a minor issues guys. The volume only comes from one side of my laptop these days, including the weekend conference recording 🙏🏼❤🌹
Says the bulk salt is out of stock.
We (my partner and I) went to live in the forest in 2017, it was not easy, but now I hardly go to the nearby town to buy what I need. I don't want to move away from here 🙂
We have water from the rain, electricity from solar panels and a generator, we grow vegetables, I make salsa, I dry wild herbs and spices from the garden, I make tinctures, balms, soaps, salve, hair shampoo, washing powder, dishes etc etc... ..
I even make my own painkillers (if I need them for a headache or something) and I use turmeric, ginger and cayenne pepper.
Thanks for the knowledge you share with us.
Blessings from Croatia 🌻
"I even make my own painkillers (if I need them for a headache or something) and I use turmeric, ginger and cayenne pepper."@@hmartin751
How do you make the pain killers?
For headheads? Please share ❤
@@lovesweetlove1993 ua-cam.com/video/PzZkayfyyAg/v-deo.html
@@lovesweetlove1993 poppi tea
I freeze parsley and cilantro in little packets and have it all year. I use a half sheet paper towel and put the clean and dried fresh herb in the middle and fold up. Wrap in plastic wrap and mark what it is and place in freezer bag.
I sit on my front porch with a cup of coffee and my dog. We watch the chickens scratch in the garden around the peach trees and wild birds eating at the bird feeders or from plants in our ‘bird garden’. Best way to start the day before we go tackle planting, weeding or food preservation.
What a beautiful life you live.
Yum ... Made me think about peach salsa
Great way to end the day too.
Love your info from you and Doug! God bless you.
What state ?
Doing a pH lab with my Biology students tomorrow, extracting the anthocyanin from red cabbage as pH indicator.. and we will be fermenting the other half of the cabbage!! They are so excited to start to learn all about the medicinal value of our plants and the foods we eat. Love the channel!
That's great that you are showing your students about fermentation.
You may like Doc Jones from the Homegrown Herbalist, too- he is a Vet and teaches about herbs! ua-cam.com/users/HomeGrownHerbalist
That's Aw SoMe🥰
You sound like an amazing teacher!
Do you have a channel or videos we can watch? This sounds amazing!
I'm growing a garden, beginning to observe Sabbath, and learning from Doug and Stacy!! 😉 thanks for all you do for us!
Look at you go
Look at you go
HalleluYAH!!!!!!!!
Autumn observing the sabbath is something God told us to do to be in covenant with him and
day of rest for our bodies. But it doesn't save us.
Knowing Jesus Christ as our Lord and savior is what saves us. Anything we can DO to save ourselves won't save us. Only having FAITH in the FINISHED work of the Cross saves us.
Blessings
@@destinycoach5 Perhaps she’s Jewish and doesn’t appreciate your proselytizing
"If you're not healthy, you can't take care of other people." Love this. You are an amazing person. Love your videos!!
Synchronicity! I need to make salsa and was thinking about Stacy’s tomato ferment and here she is with salsa 👍🏻
Isn't she great, who doesn't love her
Me too!
Love that word. God bless
Yes! Same here
Thanks for this video 🤠
Staci, you’ve got me seated firmly aboard the “take back your health” train!
I started with the fermented pickles so now I have something fermented to eat every day. I also have a lot of things slowing down in my garden that will make a wonderful salsa. Now I know how I’m going to use all of those vegetables this weekend! I’ve increased my water intake to approximately 1 ounce per half my body weight, I get full daily doses of raw unfiltered apple cider vinegar as well as local honey and I’ve increase my exercise. Also, I have greatly decreased the amount of highly processed foods not only that I eat, but bring into the house. I’ve dropped a few pounds and feel wonderful!
Me too!
Me three
Fermented veggies provide vegan B12, as does seaweed and other algae, and mushrooms, plus if you dry mushrooms in the sun or under a reptile light it produced natural vitamin D in their skin (just like us)! B12 is made in the gut of animals we consume to get it, but a healthy alkaline human also produces B12 in our gut, at least I assume that to be true currently.
Love this. Also, a little testimony, I can’t eat onions anymore(sad). However, I had left over onions from another recipe. So I fermented them with your recipe. I tried them, no reaction! I’m so very happy about it. I can have onions now. Thank you!
I cant eat onions unless they are grilled.. they go off like baked beans if they're not..💥💩😵
Maybe it is the sulfur in the onions
Wow!! That's awesome!!
Good news
My body doesn't like a lot of onion either, but tolerates garlic much better. I use less onion with more garlic in my cooking.
I'm on the continuous journey to regain my health at 69... feeling better than I did 20 years ago! You're exactly right about digestive health.... and I'll add that a positive and happy attitude goes a long way 😁
The salsa looks so delicious... thanks Stacy 🤗❤️
Smart ladies, you & Stacey , both!
@@patriciatinkey2677 Thanks ❤️
You have encouraged me to start fermenting. I just talked to my son about wanting to feel better. I'm on my way I hope. ❤️
I needed this encouragement! I just turned 71 and have always been healthy but recently went through treatment for H. pylori infection and my gut is still suffering. I have tons of little sungold tomatoes and was gifted some zucchini so am going to start with fermenting those and see how if goes :) It’s so important to take responsibility for our own health! Since retiring I ’m doing more wildcrafting and growing of medicinal herbs on my property as well as gardening and preserving food. I love spending time in Nature and my animals and grandkids are the best therapy I could ask for. Doug and Stacy and this community are my daily source of inspiration!
Look into milk kefir. The most probiotics and on the planet and so easy to make. Just add milk to the milk kefir grains and let them sit for 24-48 hours then strain. Done. Then simply repeat. 2.4 trillion CFU bacteria per 8 ounces of milk kefir and around 30+ to 70+ different strains. Better then any other fermented food on the planet. But of course all fermented foods are awesome. Fermented anything is best. Cheers.
Thanks Stacy. I call u the queen of health because u always pass us great healthy ideas.
Keep it up 👍
Having fun catching up on some of your prior videos and have just enough ripe tomatoes just picked this morning to make a batch of your salsa! I am raising 3 out of 4 of my grandchildren on my own and need to be healthy for them so I thought I would start with this tasty idea. Thanks Doug and Stacy! God bless you both. ♡♡♡
No, thank U
That looks delicious! I’m definitely going to try it!
As a side note... as a dental professional, I can’t stress enough the importance of good oral hygiene and regular dental visits to ensure good health.
Many do not realize that gum disease and heart disease are very closely linked.
Thank you Doug and Stacy for all the great info!
As a patient, it's too expensive to go to the dentist. 💰🤑
@@MyName-zd9pe lots of vitamin c and brush before bed...and you won't need to
Just had my teeth cleaned yesterday. Thanks
@@MyName-zd9pe I agree. Part of my pre retirment plans: 1. Cataract surgery 2. Dentures..no toothaches.
As long as there's no poisons being put in people's mouths that is 😉 I can't have kidney transplant if I need one until all the amalgams and other bad stuff is taken out of my teeth
Maintaining my health- exercising every morning, walks with my 85 year old Mom and our little dog, making fermented foods like this wonderful salsa! Thank You Stacy! ❤️
Had NO idea how EASY it is to ferment tomatoes and salsa! THANK YOU STACY! 💕
We are going to take back our HEALTH ♥️
My husband and I planted 4 gardens this year, so we’ve been busy, Going to try the fermented salsa, we do a lot of Sauerkraut, and I love hearing Stacy remind us that we have to take care of ourselves so we can keep on keeping on for the family ❤😊 ain’t she just so cute, Stacy is adorable.
She really is. I love our Stacy!
You are a busy bee! lol. Definitely find a day of rest or at least an hour! lol. 😁 But dont forget to take care of you first! 😁 With kids, garden, house etc...its easy to forget! I know! lol
@@Sunny-jz3dy Thank you for your sweet comment.
I'm in a wheelchair. Very sedentary. So I joined a gym and hired a personal trainer. Been eating healthy for 4 years. Makes all the difference.
"Let medicine be thy food, & food be thy medicine." Can't recall who the quote came from. It's always stuck with me though. Much love guys💜💛💜💛
Hippocrates 😁
That hand chopper looks awesome! I've never made a fermented salsa before but have canned cooked salsa often. I will give this a try, thank you for your wonderful inspiration!
I so appreciate you guys we're in ozark, MO . Love the Amish ways really respect how you live. That was my dream till illness struck and I live on a permanent feeding tube.
I'm in Ozark MISSOURI too. Grew up on W hwy next to the mark twain NF
@@sistercarrieofyahuah8601 really ohhh wow!! Cool. I love Mark twain I'm close to Finley River. Old part of Ozark
@@sistercarrieofyahuah8601 thank you for using the rightful name of our Father in heaven! Such an important part of knowing who He is!
Down the road from you. I spent a little time in Ozark where my in laws lived - east side. My sisters, cousins, & I love the antique shops & restaurants. Quaint town.
@@sandrajohnson9926 It really is. We moved from a tiny town to here about 5 years ago
I made my 1st fermented foods. I made 2 pints of sauerkraut & 2 pints of yellow beets. They are in my closet fermenting now. Thank you for being such an inspiration. Trying to be a little more self sufficient everyday from my Long Island apt. My terrace is the talk of the building 😂
I think I will make a pint of fermented salsa today. Too hot to can and I am bringing kitty meowzer home from surgery at the vet so this will be easier and less stressful for him and me
Wanted to let you know I made this Salsa today. Loved the taste. I also fermented a few jars. Will let you know in a couple of days how it turned out.❤️❤️❤️❤️😊
If eating fermented foods makes me look as good as Stacy, then I'm in. Probably won't be able to sell the idea to the rest of the family though.
Going to try this recipe. Thank you!
Every culture historically ate something fermented with every meal. It’s so important imo.
I don't announce it anymore. I sneak things in and if there's a complaint, so be it. More for me. Usually it's unnoticeable.
I don't announce it anymore. I sneak things in and if there's a complaint, so be it. More for me. Usually it's unnoticeable.
I literally make my kids eat veggies and fruit regularly. We buy our meat from the local farmers. I’m trying so hard to give my boys, my husband, and myself the healthiest life possible.
@@brittanywaters5028 I sneak in more veggies and just don't say anything. A little squash in a sauce, some powdered kale in soup. No one is the wiser unless I put something obvious on the plate. Later I might let on but I'll remind them they liked the dish sooo no balking! Pickled squash doesn't look much different from pickled cucumber so that helps.
I've started a new life on PEI and it's been so great learning your recipes and lifestyle. I love living off the land. I'm learning so much about new soil and how to garden. I've made my first ever garden box thanks to Doug's easy instructions. I made my first batch of fermented cucumbers from my garden. I added onions and garlic and they are delicious! I try to go out and walk on the beach every evening. Getting back to a healthy life! Many thanks from Canada.
Hello 👋 how are you doing today??
@@Scott_Alex Hello, I'm well thank you. And yourself?
@@angeliquecharbonneau5961 You’re welcome...Nice to meet you here
@@angeliquecharbonneau5961 Well my name is Alex Robert I’m originally from Texas USA...You?
@@Scott_Alex originally from Quebec Canada. It's nice to meet you Mr Robert.
I purchased your cookbook a few months back... I started making my own salad dressing! its delicious. One of these times im going to try your sourdough recipe..not that brave yet :) thanks for being an inspiration
What is the name of the cookbook please. Thank you. Carla
@@CarlaWesolek Stacy's cooking with a smile
I've been making so many ferments lately, and I've got to make this! I have a bit more room in fridge, lol.
Stacy I love these nutritional videos! You have such a wealth of knowledge about taking care of our bodies. Any videos like these on health information are welcome!
🧐🧐🧐💙💙💙In the restaurant business we have a saying "WHEN IN DOUBT,THROW IT OUT".💙💙💙💙
Recently started working out again and feel like I have so much more energy. I am loving your vids about fermenting. Its not something Ive ever done and looking forward to giving it a go. Just discovered you guys not that long ago and your vids have been very informative. Thank you!
We are in Texas and eat salsa almost everyday. I will try this recipe. Can’t wait. Your tomatoes look great.
Hello gege
Stacey …. You really helped me to get my act together and get healthy and more active. It’s made a HUGE difference!! Thank you ❤️
Linda here…we live in the Caribbean on a sailboat 24/7. We eat 1 meal/day and I cook 99% of those meals using tons of fresh fruits/veges and local meats/fish. I grow local oregano and eat a leaf most days. I also make teas and tinctures out of local stuff like ginger, turmeric, moringa and soursop. We also make and can our own beef and chicken broths from local sources. Cilantro is seasonal here so we make tons of salsa verde in season and can it. We have virtually no freezer space and absolute minimal refrigerator space so canning and tinctures are important. If I’m desperate I use tinctures in cooking.
I'm on day 3 of my goal to walk 30 minutes each day this week. I made your fermented carrots today because my 5 year old son loves them!🤩 The whole family loves your recipes! Yesterday we made your leftover oatmeal muffins too. I was so excited to get my signed fermenting book in the mail! Thanks for teaching us with joy Stacy! God bless!
Femented radishes get the most beautiful pink color
Right now, I am going to start by making what you just made. Thank you VERY much!!! ❤️
Stacy, I just love your videos. I learn better by watching then reading. You make everything look so easy. Thank you for teaching us!
Thank you Stacy and Doug for all the information on animal,husbandry, farming, off grid cooking and fermenting.
Stacy have you ever made pickled corn? My paternal grandmother used to make it. Loved it. I can not find a good recipe for it. When she came down for her annual winter visit from Ohio to Florida, she would make a large batch for us and by the time she returned home, we would eat some and she would can some for us to have at a later date. For those who eat pork it is a great complimentary side dish. By choice I no longer eat pork, but it also goes well with seasoned chicken.
You look in great shape !! Those veggies and vitamins is doing good results ! I recently started canning , and noticed eating these kinds of foods is really helping me have more energy . It really does makes a difference ! 🙌🏼
So glad to see you using your bread knife to chop vegetables! My husband makes fun of me, but my bread knife is my favorite for cutting everything, especially pineapple!
You’ve inspired me to start fermenting more, making pickles, salsa, etc. Feeding my family lots of those great probiotics! Thanks and Keep the great content coming!
Hello 👋 how are you doing today??
I am working on adding your fermented items to my diet. I made the fermentation cabbage and we love it!! I am going to try this recipe too. Thank you for your teaching us how to eat healthy.
Borderline on topic:
I make my own salsa fresh when I need it. That said, I'm sitting here watching you do your thing while I'm making what I call forever pickles.
What I'm doing is mixing up a batch of pickling spices, this time I'm doing kosher dill, just cooking the stuff up on the stove.
After it comes to a boil, I will take it off the heat and let it cool, eventually putting it into quart mason jars and then into my refrigerator.
By now, you're probably wondering where the pickles are, right?
Here's what I do:
I either pick or buy fresh 5-in long cucumbers, cut off the ends, then cut them in four pieces lengthwise making spears, sterilize a mason jar and then put as many Spears in as will fit and fill it with the brine solution sitting in the refrigerator.
Next, I put a special contraption on the top of the jar and pull a hard vacuum on it. This pulls all the air out of the the cucumber slices replacing it with a pickling juice and after I have pulled a vacuum on it two or three times in a row and can get no more, I let it sit for half an hour or so, pop off the lid and enjoy the world's best kosher dill pickles you have ever tasted.
If I don't gobble them all down, I put the remainder in the refrigerator and they will last easily a month or so without turning into a science project.
If I want to make a bunch to save or to hand out to friends, I put a lid on the jar before I snap on the little vacuum Gizmo and that way, once the vacuum is pulled good and tight, when I turn it loose to atmospheric pressure, the lid snaps down and holds it probably forever.
I live alone, so I don't usually have lots of food, at least prepared food, sitting around, so I just keep the brine in the refrigerator and whenever I want pickles, I make up a batch. Once the brine is done and cold and in the refrigerator, making a jar of pickles takes no more than 15 minutes.
I know it's kind of crazy sounding, but give it a shot. It works like a champ.
THANK YOU for sharing! My family loves pickles.
I am flooded with depressing news at every glance, so my new method to combat that is to read my Bible, watch a sermon everyday to strengthen my faith and spirit and watch an awesome video where I’m learning how to better take care of myself and be self sustainable. Y’all have the best videos and I’m working my way through them and I’m learning so much! Thank you!
God bless you Stacy! Love your, always, joyful, happy positive attitude! And your awesome fermenting recipes and ideas!
Thank you! I really want your energy! I have been eating my Rose of Sharon flower buds ( from your egg recipe) I have had these plants for 20 years and didn't know they were edible. Some of my Rose of Sharon are 15 ft tall this year. Thanks again 🌻
Hello Annie
Fermented things need to be in cold storage once at peak taste, texture etc
If u have none, canning or drying/salting is only choice (waterglassing)
Dairy goes quick so u can continually ferment small amts of kefir but unless u want to make small amts of other ferments u can’t do ferments (canning destroys probiotics) in large quantity
I would can huge amt of tomatoes and ferment just some salsa etc as my fridge is small
Agree!
@@toneenorman2135 it’s awful having no cold storage
Larder (cold room)
Basement
Root Cellar
Just cold enough even 8 mos a yr and the other 4 I will be eating fresh food
We have very short cool season here and no hills to dig out to make a root cellar. I would have to build a bank to dig out the cellar. Or bank up lots of dirt all over the structure I built. Like 4’ thick prob. It’s hoooot n humid here as matter of course.
If that cyclical ice age cycles around soon, it would be a relief for storage purposes lol
agreed I don't have the frig room for that much ferments . We have short growing season so canning is the way to go for me
So many experts. LMAO
THANK YOU SO MUCH!! I have a few health issues going on. I really want to do more fermenting
Hello Renee
Fermentation is a new thing for me and I’m learning so much from you guys! I did carrots, sauerkraut, cherry tomatoes/basil/garlic, a pint of garlic (heck yes!) and your tomato sauce recipe was awesome. I can’t wait to do this salsa!
Enjoy. 😊
Your homestead so nice,,make you want outside...sit back and hear the rooster,,look,,pet sheep....thank God for all his BLESSINGS,,blessings like off-grid with d and s....
So glad that you shared this today. I have some extra tomatoes and I was going to look up your fermented tomato sauce recipe even though I really wanted to make salsa...and you appeared! So happy that I get to try this. Love you guys and I learn so much!!!💜
Stacy, I just love the way you speak. You are cheerful, honest and educated - and funny! God bless you and Doug.
Hello Stacy and Doug. My name is Pat Bowman I'm 77 years old and I felt like crap for the last 7 years. Started watching your program and about a week ago or so I tried doing some of the fermenting. Oh my gosh what a difference. My family looks at me like I'm crazy but I'm telling you I have more energy I'm not full-blown anything but I did do the little tomatoes and the fermented sauerkraut. I eat a little everyday. I always wind up sleeping the whole day away very depressed. All of a sudden things are looking a little better. My eating habits are really quite awful LOL. We live in Pennsylvania Dutch Country need I say anymore. But I have to thank you for giving me a little bit of relief and help. God bless you and thank you. I did buy your fermenting book tried to buy the Layman salt they would not let me buy it have no idea why but I had to pay full price from another site. God bless you thank you thank you thank you
I never tried making my own fermented foods apart from Kombucha. I got really inspired by your videos and have started with the elderberries, fermented, with honey, syrup, tincture and have dehydrated it too. I have been fermenting cabbage, beetroot, sweet potato, onions and garlic, including the Torto (?) you mentioned your grandmother used to make. I am looking forward to trying them and will let you know how they come out. I live in England and recently moved to a smaller town in Gloucestershire. I have been so inspired that I started again to dehydrate kale and Confrey infused with tahini, tamari sauce and garlic (loads of Confrey around here). I hadn't done it in ages. I guess I will be carrying on with it as I already feel healthier to be producing my own food with organic veggies and my wild berries. The next big thing is to collect the hawthorn berries and make tincture and whatever else I discover in my researching. I will def be making the salsa.Thank you a big bunch for being in this planet, you are lovely. A pleasure to watch both of you❤
I tried making sauerkraut and now I have started some carrots, those cucumbers in my garden are next. Thank you for taking the mystery out of the process and making it easy.
Doug and Stacy ➡️ Honestly, I had no real working knowledge of fermented foods other than some of my friends attempts at making their own kefir or kombucha. Your videos have been an eye opener for us & I plan to make some of the easy and healthy recipes you've shared - so thank you! 😊
I live in the city but have a few dandelions growing in my yard. Today I foraged for some washed them with salt water and had a few leaves with my meal. Didn’t even taste the bitterness but reaped the benefits. Thanks S&D for encouraging us to eat lower down on the food chain. Eat the producers (plants)
We are just heading out of winter here in Australia. When our tomatoes start producing, I’m going to be trying some of this salsa. Thanks Stacy, you’re a gem.
Blessings Gail🇦🇺
Were getting 10 acres ❤ I don't know if yall remember me, BUT having a farm/being self sufficient has always been a dream ( daddy use to say I was born in the wrong generation ) well were selling our place at the lake and going for it ❤ it really is a dream come true . I've been making baby steps , growing my 12 x 12 garden 😆 ( we have NO sunlight here ) but we've got our chickens , meat rabbits, ... plan on getting a couple hogs and a milk cow 🐄! This property has three wells on it !! Im so excited 😊 🤗 thank yall for all your videos im sure I'll be watching them a lot more often. God bless you both in Jesus name .
I'm going to start fermenting more and I'm starting as soon as my garden gets to giving me fruits and vegetables! Thanks Stacey! Blessings and Shalom 🥰
I have a huge pear tree, and for the first time I jarred pear preserves. My grandchildren loved it. We even had preserves on vanilla ice cream. It’s now February 17, 2023 and Doug and Stacy talked me into growing more of our food. I can’t wait until Spring.
Love the video you two. I actually just made salsa last week exactly like that except I put it directly in the fridge after I made it so I'm gonna try it way very soon Stacy. Thanks for the new idea and thanks for sending my fermenting book. I absolutely love it. Still learning though on how to ferment because I've always done the water bathing lol. Much love!
Mmmm so good! I did this last week, turned out so yummy. I just fried up some peppers, onions, and potatos from our garden, and then added onion, tomato, and pepper ferment on top as a relish, WOW! THE TASTE IS AMAZING!! I did add some cilantro and lime to my ferment, thanks, Stacy!
Thank you for the timely reminder to do some self care- I’ve been canning and fermenting and pickling and it’s been so hot lately I’ve been doing it in the middle of the night when it’s cooler. But being up till 2 or 3 am then getting up at 7-7:30 to feed the cow I am starting to burn out a little! I appreciate your channel and your message to all of us so much❤️
Went for a walk in our neighborhood after dinner and came across a neighbor who had 2 baskets of tomatoes, peppers, and spaghetti squash with a FREE sign on them! Picked up a few items and when I got home, here is your salsa fermenting recipe!! Coincidence?? Tomorrow I'll be fermenting - thank you so much!!!! Appreciate all the work you put into creating content for us!
Getting things together to make some of this as I have the bad gut :( thank you for sharing :) I talk to my husband like we know y’all 🤣 Doug and Stacy this, Doug and Stacy that 😂 thank y’all bunches, we are working on getting some veggies to grow, also keeping the compost going ✨✨✨✨
Hello 👋 How are you doing today??
this video feels good and positive, all the latest videos are just so negative and depressing.
I love and greatly appreciate *all* of your videos but I'm waiting for the "This is Stacey's Work-Out Routine, to Become Buff, Like Her" video to come out. 🤪 But seriously.
Edit to say: to take back my health, I'm starting back on my work-out routine. I was hoping for tips from Stacey. Perhaps what she does for her work-out routine. I would genuinely love if she made a video on it!
P.S. I hadn't watched this video, in its entirety, prior to my commenting. (I'm sorry 😔)
You didn't watch the laundry video? 🤣
@@OFFGRIDwithDOUGSTACY lol no. I'll have to check it out!
I’m sure it’s all the off grid laundry lol
We are in the process of buying our own little farm/homestead. We plan to get chickens & garden. We have several fruit trees, herbs and other plants from prior owners. May even get some cows eventually. We have a lot to learn! For now, I'm taking a morning walk on the land and waiting for Spring! 😊
I just came in from gathering a few tomatoes, would like to know if I can use Sea salt or Himalayan salt to make this, is all I have on hand at the moment…thanks for this, I love learning from you Stacy.
Yes, just don't use ionized table salt.
Yes
Yes, both are the best. They have minerals your body needs and taste wonderful
I love being in my garden on my acreage. Right now I am harvesting peas, beans, potatoes, carrots, etc and am eating a bounty of fresh produce. Tastes great, and feels good in the stomach. My tomatoes are not yet ready as we also had a very cool and wet June, followed by 2 months of scorching sun. A little while longer and I will be making salsa as well ( I add corn to and black beans to mine as well). Jummmm! Thanks Stacy for your passion and simplifying the ferment process for us👍🏻👍🏻🥰🥰
Just had a salad with fermented peppers from garden....Amazing!!! Love you Stacy and Doug....thank you !!! Ooohhh and have 6 qts of tomatoes fermenting....♡
I did this!! I am addicted!! I wish I had done this sooner. I live in an apartment so I do not have a garden, but was gifted some tomatoes that I could not eat all of and saw this. Next year, I will know what to do with the tomatoes I am gifted. Thank you thank you stacey!
I was gifted about 4 lbs of Anaheim peppers. My Dad bought farm fresh tomatoes. I had some Georgia onions and jalapenos. I made 8 pints of salsa. I did add salt, cumin and lime juice. I did waterbath can for 15 minutes. We eat lots of Salsa and Chow Chow. I had no idea it was that healthy. I have kept it on the shelf for 18 months before. I was kind of shocked it lasted that long because we eat it all the time. 🙂 Thank you for telling the nutritional value. My self care is grabbing a good book and a glass of red wine. I love being outside. I can always find something to do in the garden or yard.
I have discovered Stacey and Doug this week and I am really happy I did! I have to say I just LOVE STACEY!
Thank you for sharing so generously your knowledge with us! And for your bright and bubbly énergie!
Keep up the good work! Xx
I got your fermented book a few days ago. I have lots of peppers and tomatoes in my garden and so I am going to make some salsa in the morning. Thanks so much. We also planted our own Elderberries (6 bushes) Learned all about them from your program as well as Sweet Potatoes. Grew them last summer and again this year. Also from watching you. I really appreciate you and Doug so much and we really love your energy and all that you are teaching us. We live in south east Arizona. In the high desert. We have been getting tons of rain this monsoon season. Lots of wonderful green to an otherwise brown area. Thanks sooooo much and may our Father in Heaven pour out His blessings out upon you and your family!!
I just made my 1st batch. I always canned mine for year n did salsa by heat. This way it's WOW with flavor has more amazing taste just can't wait till 3 days. Just realizing all the nutrients I killed. Now I'm on the upper trail to more better health by fermentating. Love it! Thank you Stacy for your encouragement n inspiration. 🙏 to you both!
Doug snd Stacy you touch our hearts. We love you. God bless you and your work.
I'm tired of heating up my kitchen to can fruits and vegetables. I went all out canning and dehydrating last year and still have quite a bit of it on my pantry shelves. So, this year I am still doing some dehydrating, but I am doing more lacto-fermentation. The only thing I have fermented in the past is some hot sauce... turned out great. I also fermented some biquinho peppers a couple years ago and they turned out great. So, I am expanding my repertoire and fermenting just about everything. I am not off grid, so I just keep everything in my refrigerator. Your videos are very encouraging.
I am going to an Amish farm for a basket of good tomatoes to make some of your fermented salsa! Then some canning of pasta/pizza sauce. When my cabbage get full grown, sauerkraut is on the menu. Thanks for the inspiration. If only we lived closer, I could learn so much more. Thanks and good on ya.
We started a garden this year. Next year we're planting a medicinal herb garden and enlarging our regular garden. Will start fermenting next year. For years, I have eaten grass fed meat and barely eat processed foods or go to fast food places. It's convincing the other half about eating less processed foods because it's easier for him to eat. lol All that you and Doug are teaching is a blessing and I know I appreciate it.
I started processing tomato sauce to water bath can and I was able to make a batch of salsa before my water bath came to a boil. Can't wait to taste this in 2 days. Thanks Stacy for all your videos.
I just fermented my first salsa today, cooked kebasa in the sun oven, and play with the dog in the yard! I also have a new herb bed that I just got started and have yet to finish mulching.
Hi Stacey! Although we live in a small apartment in Raleigh NC, we have grown 2 different lettuces, 4 different types of peppers, 4 different types of tomatoes, and one cucumber plant, all in pots this year. We have two peach trees and two cherries, one persian lime tree and one blueberry also in containers for two years now. We are listening! Keep up the good work. We love you!
Stacy, I made this salsa 4 days ago ....best salsa EVER !!! So easy and fantastic. My kids that I home school helped, we also made your fermented tomato sauce, it is Amazing. You and Doug keep on teaching!!! God bless everyone.
I have been watching your videos on and off for a few years and I’ve never seen a more loving and encouraging video! Thank you! I have certainly been struggling but the Lord has blessed me with some answers to my health and I am beginning to have more energy and breaking some negative cycles! I am super excited to make this salsa tomorrow!
Thanks you're inspiring me to get out to pick from my garden tonight before barn chores. To make up some salsa! I am 65 and still holding full time job. Love my home time. But I am getting tired sooner now days. So your such an inspiration to me! Thank you!
I have increase salads n greens to daily n sometimes every meal. I also am adding organic raw Kimchi to my salads. Making your salas dressing. No more buying it. I had to do this for my health as just like you said i have gut problems. I am failing to get my walks in daily as I am studying for school n working 50 hrs a week. But on the weekends i am outside cutting grass n wood for the winter. Thanks for all that you do. Love you Doug and Stacy.
Thank you, Stacy. I cook almost all my meals. I slid off a little and now you inspired me to start back up. You're adorable.
I happened to get 3 bushels of tomatoes, and LOTS of bell peppers, and was going to make salsa. . . I didn't want to stand over the stove all day to do it, and ran into THIS video! Thank you so much for this! Now not only can we have salsa, but it will actually be a HEALTHY one! lol. .
Hi.....STACY, thank you for showing your video homestead 👋 bye 👋 bye 👋 bye 👋 🌱🏡🎥👍👍👍
I have so many cherry tomatoes, onions and peppers from my garden, I think I'm going to try this! My tummy says thanks.
Thank you for this encouraging video. Older and single, this is a new start for me after a year in hospitals and rehab. Now to get more exercise and some canning supplies. Blessings.
Thank you Stacy! I'm now fermenting and I'm taking back my health!
I planted my tomatoes and peppers late so I am still waiting for the tomatoes to ripen. The peppers have started to ripen and we have been enjoying them. I will have to try this when the tomatoes are ready. I know very little about fermentation so this video was helpful. I am trying to make it a purpose to spend no less than 20 minutes outside everyday usually enjoying my chickens and cats while reading a health related book.
Making fermented cabbage ie sauerkaraut. Walking 1 to 3 miles a day and enjoying gardening and it’s produce with our free range eggs. Thanks for your wonderful recipe.
Very nice. Thank you, I went right into the kitchen and took what I had which was tomatoes from the garden , a yellow onion a peach, raw brussel sprouts. Then I added a little bit of honey sea salt and black pepper mixed it up and it's delicious. I put it in jars and put them in a dark place with the date on top just like you said. Thank you very much love you guys