What you DIDN'T know about Cauliflower! Gardening | Harvesting
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- Опубліковано 5 чер 2020
- Growing Cauliflower in the garden is easy and fun. Today we talk Cauliflower from start to finish and we preserve it so we can eat fresh cauliflower all year without freezing it! Thanks for watching and you can get the fermenting kit here masontops.com/offgrid
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We moved to our 11 acres in 2011 from a large city in the Midwest with zero carpentry and farming skills. We live with no solar / wind power / public water or well. We share our adventure to a sustainable life, growing our own food from vegetables to meat. We post videos DAILY and they range from HOW TO to EVERYDAY LIFE and NUTRITION on the off grid homestead. We were city folks just like you probably and wanted to enjoy life and have more control over our food. We share food recipes as well as natural remedies. - Розваги
Like Stacy said " its the oldest form of food preservation"
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Thanks and see ya tomorrow!
How long will the veggies last in the dark cupboard?
Oops that was supposed to be kim chee stupid. Buttons😄😄😄😄
@@yougeo 6 months to a year easy
No I can't stand hot pepper of any kind. Garlic and spices I do like tho.
Oh I wish Stacey had talked about kahm before lol. I almost threw away some pickles not long back! Also I saw the beginnings of a doctor talk on utube and he said the body has a gene ( or something like that) that can process fermented foods to better the body? I need to find him again.
hey stacy - or anyone - one trick i learnt with growing cauliflower - as soon as the head starts to develop - you go around the plant and bend and break the big outside leaves over the top of the head - this protects the head from the sunlight and stops that yellowing and purpleing of the head - you can flick the leaves up to check for free loading chompers but generally they dont seem to get that far in - it also helps slow down the sprouting of the head - that is a hard one to catch one day the cauli is fine the next day - sproing it has split and started to sprout - try it - it does work
Her cauli were just great without your "trick". If the leaves protect it from sunlight and yellowing , why remove it ?
@@davelawson2564 Music mad didnt say break and remove, said break so lying over the cauli.....this is a well known technique. Her cauliflower IS beautiful but in fact she DID have a little bit of yellowing and purpling and slightly overblown around the edges and i reckon Musicmad was just being helpful. Stacy was right to be proud of her cauli but there is never anything wrong with sharing some of our own experiences in a community based you tube video. .and I dont think Stacy or Doug would have been offended by that. .Perhaps you were just having a bad day today so I hope your day gets better for you :) xx
JulieWilliams NewZealand yeah i always heard it was called “bleaching”
I bend over the leaves to cover the cauliflower and use clothes pins to keep the leaves in place.
@@judya.shroads8245 - awesome - we have matching cauliflowers - with bright coloured pegs??? - lol
Last time I was hanging out at my friends house, we were sitting near her garden, and I saw all the beautiful leaves on the outside of the cabbage that was for me. I asked her if she ever ate them. She said no she hadn’t even thought of it. I did a quick search, and realized some people ate them. She let me pick some leaves from each cabbage that she had planted. My husband, and I had them the next day with our dinner, and they were so delicious! All I did was toss them in some boiling water for two or three minutes, drain them really good, pat them dry and then toss them in a frying pan with some olive oil and butter that I had already been sautéing onions in. Yummy!
I also just discovered this. All the brassicas plants are edible. I messed up my plants and might not get any broccoli/cauli/Brussels, but I am getting delicious greens. Who needs kale when you have all these? 😄
Stacy, you inspired me to ferment a couple years ago. I live in an apartment in town and feel like it is a way I can have healthier produce year round even without a garden. My first ferment was just following one of your videos; I think it was carrots with ginger. I love to shred carrots, beets and home riced cauliflower and ferment them together as a little side dish, and I serve it in fancy little bowls my daughter-in-law gave me. Oh, btw, I love the cranberry ferment recipe you shared a few years ago, and that has become part of our Hanukkah celebrations. TY for sharing all the info!
I'll have to hunt for the carrot and ginger recipe and the cranberry ferment. I love cranberries, carrots AND ginger!
From Lil Giant Wow! I love cranberry and my friend loves ginger. I would LOVE to do those. I, too, will be looking for those recipes. Sprouting seeds is a really great help, but Vitamin A, in the carrots and ginger fermentation, as well as Vitamin C in the cranberries are frequently missing in a bare necessity diet.
These are really terrific ideas, and would be important in a prep lifestyle. Also would not be difficult to have carrots, or even maybe some cranberries, stored in a root cellar or other cool place. I know cranberries can be frozen but am not sure about the root cellar. Perhaps you would have to ferment in advance before or during the crisis. Even if you have cranberries frozen and the freezer went down, you could ferment and give away to your neighbors, who might be in same situation as yourself.
Betcha’ they will be trying to preserve their freezer contents, too, in a crisis but would NEVER think of storing cranberries. Would go well with all that meat they probably have defrosted. LOL
P.S. Those who do not store/eat whole wheat should try now. Around about 120 lbs per person should be stored for a year. Make bread with half and half white flour for about a year so you can prepare your body to be able to accept whole wheat berries regularly in an emergency.
Your cauliflower was huge!!! Way to go Stacy!!! That's awesome!!!
Praise God for growing this huge cauliflower for Stacy! 😳
What Love and Care He Gives them on their homestead!!! 🙌🏻🥰
I ferment all the time every since I learned this procedure on one of your other videos. I make kombucha too thanks to your videos & now I'm teaching my 22yr old granddaughter. Thanks sooo much. I love it ❤❤❤
It's so obvious you love what you're talking about. Eating so healthy. You've convinced me to try fermenting where my veggies are ready to pick!
I have fermented cauliflower in my fridge as we speak.
I was going to freeze as much as I could this year as I was dreading canning. It's so much work! I'm definitely going to try this route! I have plenty of jars. :)
Thank you Stacey for encouraging people to use fermented foods! Super healthy truly unprocessed foods. I come from the Russia (30 years ago) - the land of fermented foods :-) Every family fermented their favorite foods for the winter. Cabbage is national favorite, combinations are countless - cabbage with shredded carrots, cabbage with chunks of beets, cabbage with green apples, cabbage with caraway seeds, cabbage with fresh cranberries, and any combination of the above and more. We fermented (pickled) green apples, watermelon, garlic whole, garlic green shoots, mushrooms ... all delicious! I enjoy watching your channel very very much! Already bought Mason fermentation kit and extras, thanks for your suggestion. Happy Summer 2020 for you and Doug!
I love cabbage in every way. Thank you for the suggestions. I've never fermented anything. Watching this video it looks good but whoa, so much salt. I've high blood pressure I can't get under control. Was fine for years, then boom! I don't know what changed. Oh well, keep eating good food and stay calm. LoL peace ✌
@@VWilt-so3ws Well, actually she puts too much salt but maybe that's because she wants to preserve it longer or their family just likes it saltier. She puts 48 grams of salt for 1 liter of water which equals 4,8 grams of salt for 100 ml (it is 4.8% brine). The minimum salt you should put when you ferment stuff is 2%, which means 2 grams of salt for 100 ml of water or 20 grams of salt for 1 liter of water. This will prevent the development of pathogenic microoganisms. Remember: the juicier the stuff you want to ferment, the higher the % of salt in brine. Cucumbers, for instance, require 5% salt in brine coz they are practically water. But for all kinds of cruciferae like cabbage or cauliflower 2% of salt is enough. Some people add more coz they like it saltier. BUT the more salt you add, the slower fermentation process will go. Good luck with your ferments!
You guys learned so much in such a small amount of time im so impressed especially the time i saw Doug delivering a lamb, crazy i was expecting him to be freaking out lol what a man! He stayed cool as a cucumber! Stacy you and Doug are a great couple you are both really skilled and kind people. God bless you!
This was delightful. Hubby loves this kind of food but I turn my nose up at it. His Mom always served lots of pickles and mine did not. So I lay his likes at his Mom's feet! But I am willing to try. Think I will look for the fermentation kit and take it from there. Thank you for sharing this into and getting me started in a whole new direction. (About time as I am now 80 yrs old!)
masontops.com/offgrid
My mom loved pickled stuff. One of her favorites was pickled pigs feet jelly sandwiches. ICK!!!! It took me into mr 40's to begin liking some pickles. I like Eastern spices more than European so I went that direction.
My, you are very funny. Thank you for the laugh. 80 years young still learning I want to be just like you. Staci is so right about everything, just use the spice’s you love. Your body will fall in love with it, the more you eat the more your body will want you to eat of it. Just remember to start small even as small as half a teaspoon first. Then add more a little more each day. The rule of eating, eat something live every meal. ❤️ thank you Staci you are a angel among us. 👍👍❤️
@@OFFGRIDwithDOUGSTACY Can I use distilled water? Or can you recommend some other water I live in the city. Please and ty.
Well, if you can do this, so can I at 74! Thanks for the motivation! 😷
Congrats Stacy on the huge cauliflower! First ferment was pickles! Last year made home grown homemade fermented hot sauces!!! Christmas gifts! Then newest is your honey and garlic! Yum! Kristy LHS ‘86😎
Ohh that sounds so good. Honey and garlic yum! 2 of my favorites.. Gonna find that one!
I ferment all the time thanks to you Stacy! Been doing it for about 21/2 years and I love it! I’ve got my 2 grown daughters doing it now too, and about to teach the women that I work with. They are very skeptical and find lots of humor in it because I’m as excited about it as you are. I have gotten many health benefits from eating my ferments. Wish I had learned this when I was younger. Keep teaching Stacy your doing a great job ❤️
Cauliflower core is my favourite! Hope it gets enjoyed
After many failed attempts over the years, I tried the Mason Tops last summer as you suggested in your videos. Success! I had made some fermented radish (from my garden) and then moved on to pickles, sauerkraut and kimchi. It has now become a natural part of my routine. I will just decide one day to put up a jar of sauerkraut!
Sure appreciate this, told my husband you're like a walking encyclopedia of knowledge!! Thanks
Totally agree!
My 6 year old son is enchanted by your teaching! ❤️❤️❤️
That truly was an impressive cauliflower!
Thanks Stacy. I will need to try this recipe. I noticed you didn’t use the basil, probably used in the quart jar. I make sauerkraut but haven’t ventured much further than that. I grow every herb so keep the uses coming. Thanks love hanging out with you guys.
I watched one of your early videos, actually many of them years and years ago, when you first started. Apparently I never subscribed lol. I just came across you again and WOW all the changes, and buildings and new things. So exciting.. (I am now subscribed lol). I tried fermenting after watching an early video of yours where you made sauerkraut I believe. I got the 'nipples' the glass pucks and everything! Sadly mine didn't work well. My fault. I did cucumbers and I did sauerkraut. The cucumber I think got exposed and I had funky mold.. like purple ... so I tossed it. And the other I think was okay.. and tasted it.. but had left it a bit too long I think so was quite strong. And then I didn't know what to eat it with!! hahaha I have since learned more. Thank you so much for sharing all you do. I really enjoy watching and learning. I am handicapped and can't get out of my home... I can get to a deck on good days with some help and have a bucket and container veggie garden growing. I am enjoying watching you in your raised beds... Thank you again for sharing.
I’m a city girl from the uk London but I loveeeeee u guys ur amazing and ur home I’m going to start growing my own food 🙏👏👏❤️
👍
Stacy, I just gotta say how much I love your information and excitement. You have totally motivated me to jump back into gardening!
Great video. HEY! When are we going to see the root cellar? You guys have promised a view for a very long time.
Years ago I had a ferment pot in our kitchen, our kids loved it. Now they ferment. Love watching my grandkids dig into a bowl of fermented salsa....😋
Stacy, you are such an inspiration, i can feel your gratitude for mother earth every time i watch the videos. Thank you for ALL of your knowledge and sharing your experiences with us.
Thank you for this tutorial. You took the scary factor away from fermenting!
dang she just looks so happy, keep up the good work
Fermenting cabbage, red onions, and garlic!
Can’t wait to do more!
Thanks Stacy and God bless y’all!
I made sauerkraut for the first time 6 years ago and I will never go back!! Thanks for the great video !
I love your recipes! The first thing that I can remember ever fermenting was Kraut. My Granny made it in crocks and covered the cabbage with a plate that she put a rock on for weight and a dishcloth to keep the gnats from getting into it. I tried for years to make kraut with no luck until I used the mason tops. They are a wonderful product and I highly recommend them. Keep the videos coming......blessings.
One of my coworkers when I worked at a local butcher shop brought in some of his dads kimchi and we ground it up and made it into sausage.
It was incredible how good that stuff was.
My grandmother always fermented her vegetables! She grew up through the depression and I feel blessed at the things she taught me before she passed.
Oh wow! I can’t believe you already have harvested a cauliflower... 👍😁 Stacy, you have gotten me into loving fermented veggies, they are awesome!!! Thank you so much!!! 😁👍😊
That’s a beautiful cauliflower😊 Great job!! Thank you for sharing!
Woo~Hoo, , I finally ordered the fermentation kit and the sprouting lids!!! Thank you so much for the discount!!!
God Bless
Love your recipes, especially fermenting recipes! The frogs singing in your doorway really brought back memories!
You are always so generous with your recipes. I appreciate that very much! When recipes aren't shared they get lost. My son is the only one who knows how to make his grandmother's beef vegetable soup.
You introduced me to fermenting last year and I love it! I'm tired of buying probiotics so fermenting is natures way for digesting problems. Thank you for sharing your wisdom. Yes the mason tops are awesome and so this year I will be fermenting in half gallon jars. I followed your recipe of cauliflower, onions, garlic and we ate is all quickly, hence why I have to go to half gallon jars this year :)
I was taught that the amount of salt was with the amount of water used not end size of the jar. I make up a amount of brine ahead of time then when the jars or crock is ready I cover the. Veggies with my brine. If you put enough salt for a half gallon and only use one quart of water the brine is twice as strong.
Bill Hadenwood that is the correct way to do it, according to all the fermenting greats like Sandor Katz. I think it needs to be a 5% solution that gets ADDED to your veggies in any size jar.
Thank you Stacey. You're a great teacher.
Thank you Doug and Stacy for your affiliate link and discount code. I just ordered the fermenting starter kit and seed sprouting lids. 🌱💚
I harvested mine three weeks ago. Love my cauliflower.. my bunnies eat most of the leaves. They are good in a salad. The garden looks awesome..!!
Your bunnies are good in a salad!? LOL, I know what you meant.
😂😂... Right...😂
I always have a ferment on the go and my favourite mix is the one you just made! Cauliflower, carrots, garlic and onions. Sometimes I do oregano and hot peppers and dill, currently I’m doing a curried version - to die for!
My mother and grandmother used to ferment and can vegetables back in the early 60s. It was a good day to stay out of the kitchen. Too many people today think that their food comes from the grocery store or the dollar menu at the fast food joint. Thanks Stacy for bringing back some fond memories!
CAULIFLOWER LOOKS BEAUTIFUL. THANKS FOR SHARING
I’m feeling inspired to try this, but now I REALLY want to see a sauerkraut video! 😊
Sauerkraut. I still have some from last fall! This year I bought the Masontops kit....my garden is growing and I am happy too! :) Love your work, guys.
I just finished my last red kraut ferment off from January. Love it with fried eggs in the morning. So good.
I make my own apple cider vinegar and I love how the color of the apples comes through (I didn't expect that). My Fuji ACV is a really interesting red/orange color, whereas the Granny Smith is yellow-green. Awesome!
Thanks for this! My great-grandma (Ukraine-born German) taught me to ‘pickle’ multiple veggies. I FINALLY made my own last year! Cauliflower, onion, garlic, carrot, bell pepper. Oh my word. After just over a year, I finished off a gallon jar, and can’t wait to do it all again. She also used dill and little whole red peppers, but I’m not a fan of the ‘heat’. I like the idea of basil. So good. Thanks for the video and the mason top idea.
Another way that you don't have to burp your jars put a paper coffee filter over the top of it with a rubber band to hold it on
A coffee filter doesn't keep the air out!
This is my method as well, very simple and no burping needed. I started useing this technique for making my water kefir and krout.
Trudy Clay That’s for other types of fermentation. This method requires prevention of air coming into the jar.
Wow that was a beautiful head of cauliflower. My family loves fermented sugar snap peas with onion and garlic.
I love sugar snap peas! Thanks for this great idea.
I think I'll try making a ferment with the sugar snap peas, zucchini, garlic & chilli & some mixed green herbs. I'm not keen on onion.
Ooo, fermented sugar snap peas w/onions and garlic sounds awesome. Will have to give that one a try. :)
Thank you Stacy! I love your ferments. They taste soooo good!
I have made ferment before. Several yrs ago my mom planted tomatoes late and there was a drought, so, not many tomatoes. Then the weather cooled off and it rained several weeks before frost. The plants we covered in tomatoes. I didn't want them to go bad so I scoured the internet and found fermentation. Green tomatoes, carrots, cabbage and onions. Just finished the last jar the end of last yr.
The depth of flavor that develops over time is AMAZING!
I will be using fresh herbs this time. Thank you so much!
Hi, from Michigan. Love your channel. I’m looking forward to trying different ferments this year with food from our garden. My first ferment was sauerkraut. In fact, I have two different jars, one is plain and the other has added onions to it. My husband loves the onion one. I also have sliced pickles that I did about two months ago. I have tried other ferments which I was not too fond of. The cauliflower one looks really good. I will be trying that in the future.
My first ferment, I watched your 'FERMENTING FOR DUMMIES! SO EASY' video and followed that recipe. Then, I did red cabbages on its own, red and green cabbages next and followed by beetroot. Later, I did dill pickles too :)
We love our ferments and I learned how from you !!!! Thank you Stacey !!!
Your instructions are always so easy to follow and full of information! Thank you! Be safe and well!
Had no idea you could do this. Didn’t even know they made air locks for mason jars. Too cool.
Their vids as well as a few others on fermentation were the keys in what finally got me off the fearful indecisiveness fence, cause I investigated sooo many other fermentation vids from other channels and Some make it sound quite intimidating, you really do just need a good vessel, salt, healthy water and something to through on like a lid and a nose..... if it looks weird yet smells funky like vinegar, its fine....if it smells musty "bad" like dirt or something died, then I'm sure there's mold in there.
I don't remember whose channel said "the nose knows" but it's been such an invaluable piece of advice...
Since I just went for it i am a biotic loving fool.... making misc fermented veggies starting with simple sour crout with carrots and onion to making my own milk &water kefir to (mostly what call pink, not regular melt your face off red kimchi, yet not the white, cause I like a teeny spice. The stuff I came out with is more smokey & pink)to kombuncha (& coffucha in the summer) to trying the store bought stuff then started making my own ACV (apple cider vinegar) & pear vinegar....way yum!
My first was just a simple krout with carrots & a few onions. Tried a balsamic fermented onion and now I'm addicted. Also adore doing light colored beats beets too.
I am in love with the different flavors we can come up with
We have a mason top pack we are going to ferment some zucchini in! Have you ever used garlic scapes in your ferments?
I have not fermented yet. I am loving the learning.
Thanks for this awesome video! We are going to try fermenting veggies for the first time this year. You made it seem so simple! We love eating our greens from veggies that people don't expect too! 💚
I really wish the you 2 would write up your own version of the "fox fire" how to book
This is great. I’ve got a question. I do fermenting but always keep them in the fridge once fermented and use them fairly quickly. I’d like to keep them longer in the cellar but I’m never clear on how to do that. Do you leave the pickle pipes on the jars for long term storage or replace them with normal lids? How cool does the cellar have to be? Thanks!
Store with normal lids.
Brian T Thanks! 🙏🏻
@@briant3586 At what point can you put the normal lid on and how long can they be stored in a cool storage area?
@@suzydowney5432 usually 2 - 4 weeks for the normal lid and yeears for the storage
If people learn nothing else from D&S videos, they should learn about fermenting foods! I've loved learning about ferments from Stacy!
First ferment I tried fermenting, and it's still my favorite, was Cabbage, carrot and ginger. GREAT flavor and SO healthy for you.
Thanks for teaching us all about healthy preservation of our foods!
You should be sooo proud of that beautiful cauliflower. WOW!
I'M GROWING MY FIRST CAULIFLOWER THIS YEAR I HOPE IT GET'S AS BIG AS YOUR'S. I'M GOING TO MAKE FLOUR WITH MINE FOR PIZZA CRUST AND BREAD.
Me to!
Deba Doo Do you have a recipe to share for the cauliflower pizza crust? Sounds good!
Will that jar sit on pantry shelf thru winter? Or must it be eaten within a certain time?
Thanks!
A year easy, cool dark spot
Do you put a regular mason lid on it? Will it get a lot of pressure inside as it continues to ferment?
Just loved this lesson on fermenting Stacy! I have fermented before and always finish with questions about this or that and you answered them all. Your the best. My first experience was making apple cider vinegar with the cores and peelings from The apples in my orchard. It was such a great experience. It formed a mother that I continue to use yr after yr. i first used the apples to make a wonderful apple butter that I canned and then used the scraps for the vinegar, it was so rewarding to be able to use every bit of the apple. After that I fermented my first batch of sauerkraut with cabbage from the garden...soooo yummy and so rewarding.. love your channel.❤️❤️
First ferment we ever did was a 5 gallon crock of sauerkraut. So good
I've never tried fermenting before but now I'm excited to try! Thank you!
Watching these older ones and wanting spring/summer to begin so my garden can start
Love this and will try this! I'm glad I can go back and watch your previous videos.
Thank you, I am fermenting this summer. I learned from you last year. Many thanks.
Yes, I ferment various veggies. Thanks for a very clear description for fermentation beginners.
thank you, Stacey, for the examples
First ferment EVER was your probiotic lemonade, then the cabbage/beet fermentation. I LOVE your tutorials! Thank you so much.
Just love you guys! So glad your showing this. Me and my husband started doing that with cabbage two years ago. You've encouraged us to try cauliflower.
My favorite ferment is garlic dill carrots. I make a pint of brine for a quart of ferment with a pint of filtered well water and 2 teaspoons salt, then I layer a quart jar with carrots, smashed garlic cloves(3-5 per quart, I love garlic) and dill to taste. I like dill, too, Stacey, so I use a lot. 4-7 days till YUM!!!
I love watching you and your hubby. I’ve learned a lot from you both. Thank you for your knowledge and sharing your experiences! God bless!!!
Stacy been a sub for a few years now and want to thank you for ALL the wonderful information, hacks everything that you share!
This was SO very helpful! Growing a small garden. Thanks for sharing!!
Ordering my mason tops now! I can't wait to try fermenting some of my garden bounties this year. Thank you Stacy - you are a great teacher and I love your passion for gardening and health.
Hi Doug and Stacy🌈 I have fermented and it’s because of watching you guys that I made my first batch of kimchi. Thank you for your help, It turned out really awesome 👏❣️👍😋
Thank you Stacy! You answered a few questions I’ve had about fermenting. I can’t wait to try this, I love canning and dehydrating my food and I’m sure I’m going to love this!❤️
That was fantastic Stacey, thank you!!!
Wow what an incredible cauliflower!
Yes! I fermented beets and cauliflower. I loved it.
I enjoy your teachings. You seem like someone I would befriend. Thank You and wish you and your family the best.
Hello from Norway, great video. Fermenting is a big thing here too at the moment. I have never tried it, I have just learned canning! 😅 Very useful tips in how you are using it. On my counter I have ingredients for a beef stew, slow cooker. I found a packet of dried peas in the pantry, have to use it, and it has been soaking in water over night. A good stew will be perfect for this cold and rainy day. 💕
My first ferment was cabbage, carrots, onions! Was so good. Now we have the pipes and weights. So excited to try more varieties of ferments. Thanks Stacy for all the informative videos. Keep them coming.👍🏼
Loved this video , now I’m anxious to start fermenting , you sound so excited excited about it, that it makes me excited….thanks for sharing.
OH! HOW BLESSED you are! ABUNDANCE, FRESHNESS, KNOWLEDGE...the list goes on and on. I hope you are counting and praising Him daily 4 all that you have been 'given'. I catch myself in envy and awe. I am happy for you...God Bless you and yours! Thank-you kindly for sharing your time/talents with us.
Stacy is so inspiring. I have never tried to ferment, but will give it a try.
I love your excitement with fermenting. I first tried cabbage...and now I want to try cauliflower for sure!
I love your ferment videos
They're one of my favorite videos you make! You give such wonderful education info on it🥰
WOW!!! your Garden is just BEAUTIFUL💗💗💗 !!!! Thank You for all your videos and info you are a great Teacher⭐
Thanks Stacy, can't wait to try this.
I am learning so much watching your videos. Slowly integrating the pinoneer food into my family's diet. Thanks for your love of teaching
Just ordered my Masontops! Can’t wait!!!
I probably watch this particular video 10 times before I got up the real nerve to try fermenting cabbage and it's coming along beautifully thank you so much
You did it
Congrats on the monster califlower!!!!! Great show again!!