I have the Mason Tops! ♡ iam not using burping tops for the ACV. I would like to know about apple cider vinegar In its stages,is it a good ferment if the apple juice is hissing when I turn open the top.It's fermenting Right ? Or souring?🍎💞🤔
I’m so excited to start fermenting! I ordered the kit and I also ordered the All American Sun Oven! Because of everything going on, it’s going to be 3 weeks before they arrive. I’m just glad I finally decided to invest and it’s on the way😃
It's happened to me a couple times but u have taught this older woman new things. I'm 62 n ur never to old to learn. THANK U SO MUCH N HAVE A GREAT WEEK😳🌹
Della Smalley I'm older than you and I don't consider myself old in any way, shape or form. I said to a friend the other day that I'd love to do another degree. I'm never going to consider myself old. I'm either alive, or passed over.
I'm glad I'm not the only one that feels that way about learning! I love learning new things everyday. I just said recently on my Facebook page that I enjoy learning things more now than when I was young.
Hi, Stacy…I’m new to fermenting I have watched many videos but by far yours is the best …you explain everything so very well and I want to thank you !!!!
Just as an idea and cheap alternative a tip for people who can not purchase the burping silicone tops. I used simple cheap silicone gloves and put a little hole in one of the fingers. It worked like a charm for burping my sauerkraut if you use smaller glass you might want to secure that glove with a rubber band. Just an idea that worked for me. But I absolutely 💘the glass pucks. Thank you Stacey for all your guys wonderful videos I'm following you since years. God bless🤗
THANK YOU!!!!! You just rescued a 2.5 gallons of sauerkraut I have in a bucket. My first ever fermenting project and I choose to shred 6 heads of cabbage and pound it by hand for natural brine! Whew
For those of us on city water, try to use filtered or non-chlorinated water. I believe Stacy said that before and it's important to the final product.😀
Great video! I started with three jars and two had yeast and the third was a tad "furry" and it saw the disposal. The remaining two hit the fridge after two weeks and I'm enjoying daily, a fermented vegetable snack and ever since I started eating them, I've had ZERO heartburn. Thanks for the video.
When I first started fermenting back in the 70's I used big glass marbles to hold veg under liquid. Kimchi and beet kvass always favorites. Once a hippy always a hippy! Thanks for, spreading the word.
In the days before fancy fermenting equipment was available, it was simpler to ferment foods. They are nice, but expensive, and should not be seen as a requirement to start fermenting. Open top crocks and a wooden mallet were the basic fermenting tools. The famous pickle barrel was also used. I imagine any food safe plastic container would be fine for starting out. Fermenting containers need to be clean, but sterilization is not necessary. (The job of the brine is to kill any bad bacteria, yeasts or molds. It is a wonderful chance of nature that the good bacteria thrive in the brine, but the bad bacteria are killed by it.) After the vegetable were loaded in the crock, brine was poured over them. Then, generally, a cheese cloth was placed over the vegetables, followed by a wooden lid, and a stone that had been cleaned and boiled. (We're talking about a 5 gallon crock or bigger.) All of this is kept below the level of the brine. Finally, another cloth (often burlap) was tied over the top of the crock to keep insects out. The brine would evaporate, so you checked the level regularly. Mold would definitely grow on top of the brine, but it does not grow into the brine. It was simply ladled off and tossed out. That is why it is important to maintain the brine level and salinity. It is important to maintain the right salinity in the brine. Too little salt will allow the bad bacteria to survive and spoil your food. Too much salt will lead to salt fatigue before the spring harvests begin. This is a topic in which the new ways are definitely better than the old ways. Different types of vegetables need different salinity levels. Because salt comes in so many forms today you need a scale to correctly prepare brine. The onions you prepared need a 5% brine solution. To prepare one quart of 5% brine you need to use 48 grams of canning and pickling salt. Salt is another topic. Table salt is not suitable as it contains flowing agents that may effect the fermentation. Canning and pickling salt is the right salt and the price winner. Sea salt? Well, all salt comes from seas, either wet ones or dry ones. The colors are impurities in the salt.
@@getaway-boatinglifeandcoas5087 The liquid always needs to cover the foods. I generally do not have a problem with that, but if you need more, you can add brine to the container.
@@patriciaanderson2578 People do, but I am unsure of the impurities in it. There may be discoloration. If it has flowing agents in it, I wouldn't. I recommend canning and pickling salt.
I cannot express how helpful you both have been to me. I love your videos and you both are so down to earth. That is something you don't find with folks anymore. Thanks guys!❤️
When I was a kid, we used to make "Crock Dill pickles" and that yeast was always on the top, along with fruit flies and other undesirable things, but the pickles were always great! Mom used to yell at us kids because we'd have half the crock emptied out before they were ready! We didn't know anything but they tasted good!
Thanks for sharing your childhood story. I think we'll try a batch of crock dill pickles just to see if our five kids enjoy them as much as you did and give them that same joy. Best-
I ferment like my parents did. My mom just scraped the yeast layer off -- and so do I. Thanks for these videos, Stacy! I love how you and Doug live -- and hubby and I are doing our best to live this way while living in the city!🌷
I love you both but Doug looks dirty . I’m sorry can he at least trim his beard ? Is he trying to appeal to the good old boys ? I can’t watch his videos. Perhaps it’s only me.
I was having good luck with a suction cup to remove my glass weight ... until I misplaced it. Have to find a new one. (It was from a stained glass window ornament and just the right size.) And, yes, I get the yeast on my carrot sticks more than anything -- high sugar content, plus larger pieces. Good to finally know why!
I bought the Mason tops a year ago after watching you use them. Grew my own cabbage and made the best sauerkraut we ever tasted. Thank you for all your inspiration and encouragement:)
I ordered my fermenting kit and 10 wide mouth jars today. I love veggies and can’t wait to start making sauerkraut. TFS. I’m looking forward to eating food that I’ve fermented. Blessings from California 💕
Just started fermenting/canning and it's a bit intimidating. But my husband tried a small jar of homemade sauerkraut last night (first batch ever) and said it was the best he'd ever had. This vid contained such valuable information! Thank you so much for sharing your knowledge! Your content is truly helpful and inspirational. You guys are the real deal. 🥰 Thank God I found this channel. 🙌 Also, saw your vid on honey/garlic and made that a week ago. This will be a game changer for our family. If anyone sees this comment, please go watch it! Pure liquid gold for your body. 🤌❤️
Ma'am, we love your high energy and how steady a guy Doug is. I particularly enjoy how you are always wearing big jewelry and gesticulating as my mom was very much the same and always a great laugh. Take care and Thank You for posting this helpful vid!
In the past when Granma made jam, she would lay a circular piece of parchment paper on the top before putting the lid on tight to store. This would protect the top layer of jam from growing mould, although if some did form it was easy to remove with the parchment... :) xx
I assumed it was mold and TOSSED my ferment away. That was 15 years ago! Watching these videos of your ferments are giving me a notion to try this again!😊 This upcoming growing season I’ll try fermenting some of my harvest.👩🏾🌾 You’re the best Stacy! 😊 Thank you for this video 🎉🎉
When I first heard that Jersey accent, I thought to myself, right, some city-slicker regurgitating facts on fermentation,,,,but wow! - this turned out to be a really awesome and incredibly informative video. You are truly at the top of your craft. Keep it up.
I grew up on a small dirt farm in Washington state years ago and while we did have electricity we had wood heat and cooking, raised most of what we consumed, etc. but are diet was more limited than many modern homesteaders. All seed was saved from year to year and consisted of the basic vegetables. After leaving the farm when I first experienced snow peas or any lettuce other than iceberg I felt as though I was eating exotic cuisine😂 The only thing my mother ever fermented was cabbage in a big crock. I know everyone keeps telling us to ferment our veggies because it’s so good and so easy but no one explains the flavors or gives an exact recipe. When you tubers taste a ferment they always use the exact same word to describe the taste regardless of what they have fermented - it tastes amazing! It also seems that everyone avoids talking about too many specifics when it comes to recipes, I assume b cause they are wanting to convey how easy and flexible the process so anyone can do it. Back when I was in my late 20s and just getting interested in reviving some homemade processes in my life I managed to score a case of cucumbers and 10 lbs of garlic at an obscenely cheap price. Since I don’t care for store bought pickles (why does everyone think kosher is the only type of pickles?) I called my mom to find out how to make pickles (they taste more similar to Nalleys Banquet pickles which you can’t get on the east coast). She rattled off the process telling me ratio of vinegar and water, cucumber, dill, and the worst possible words she could say to me, “add garlic to taste.” My mind flew back to my childhood where us 6 kids would fight over who got the measly few cloves of garlic at the bottom of the pickle jar. Without stopping to think logically that the amount of each ingredient added affects the flavor I put 10-12 individual cloves in each quart jar, not even giving a passing thought to the fact that my mother put less than half that amount to a gallon jar. After processing had to wait 2 weeks before opening. My oldest son and I were right on top of it so when that 2 weeks was up we had that first jar opened in a flash. They smelled like pickles. Then came the first bite. They tasted just like . . . [cough, sputter]. There was a slight time lapse of probably around a second before the full impact of that garlic hit me. We had a good laugh over that. We did finish our initial pickle. I was going to toss the 14 jars I had canned but my son told me he would eat them but it would take him awhile. He said that as they aged the garlic smoothed out a little. I tried one a few months later and couldn’t tell the difference but he did indeed eventually eat them all. This is why I get a bit nervous thinking about just putting a bunch of this and grab a handful of this in with it. And when everyone says it tastes amazing that sounds like they all taste the same. Do fermented carrots with hot peppers and cilantro taste more like sauerkraut or like berry hot carrots or something else entirely? How about fermented onions? Do the have a sour taste to them or are they closer to tasting like a salty onion with some heat? While I love coiling without recipes, if it is something I have never tried I think I’ll have to stick with buying a book on it before I will be able to muster up the courage to try to ferment.
Just doing my first ferments, so excited to find this . I have digestive issues and esophagitis and gastritis. I can't wait to try this for the medical benefits. Thank you Stacy your amazing and so easy to learn from.
I currently have those same issues too. So may I ask how did you do with eating your ferments? I tried eating a little fermented kraut I made from my own homegrown cabbages I made last fall and I believe it made my symptoms worse. I tried eating it twice, just a tiny tip of a fork full then quit, threw it out. So I decided that maybe the cabbage was too hard for me to digest and now I'm fermenting some cherry tomatoes to see how I do on those. I've been really wanting to ask someone who deals with the same digestive issues and ask if ferments helped them? I'm hoping to balance the bacteria in my gut and get rid of this awful gassy bloat torment.
Have you considered that you might be gluten sensitive or gluten intolerant? Might be worth looking into. I hope you are able to find some relief for your symptoms. Best wishes.
So yes I love the way my Gardiner turned out and the green kraft with carraway.caraway.. the red with apple is a bit different than I'm used to, but I like it's milder flavor to get my morning 's started since I usually cannot stomach breakfasts. I will also look into your suggestion Patricia ambrose on this possible gluten free ideas it could be some of the underlying issues..thank you all so much
Thank you Stacy! for all your skills that you teach... and your sweet and kind manner! I have watched a lot of your videos and put most into practice with success already. Also, I love Redmond salt and did buy a bunch of it - good stuff.
Stacy, thank you again for a great video on your lifestyle skills. I produce pepper sauce and spices commercially, so I am typically working with 10 to 30 gallon ferments. But I love the kitchen and personal food fermenting, and do it in my home kitchen often. Your method of explaining this is perfect and it is people like you who can help these modern generations overcome the fear of fermenting and aging foods. Keep up the good work and thank you again. Mr, Phil.
Thank you! I did recently throw away a batch of green beans that grew yeast.. I tried to save it, but being new to fermenting I was a little freaked out and scared! Good to know that it happens to you sometimes, too!😁
If you are brining vegetables, use 5% salt by weight. Sea salt. Assume vegetables are as dense as water, so in 32 oz there are ~960 grams. 10% is 96. Five percent is half that, so 48 grams.
So helpful, Stacy. I'm fermenting broccoli with garlic and dill and cucumbers also with garlic and dill right now, as I'm watching this and a few other videos of yours. Thank you and thanks for the inspiration.
I love your videos. I am new to fermentation. I will be starting soon. I’m hoping to see you post videos on healthy living and regaining your health. You are so knowledgeable!
Stacy, Thank you for being an excellent TEACHER of all things WILD & PURE! I so appreciate the WISDOM & KNOWLEDGE God has given you & how you SHARE it with OTHERS! What a GIFT of LOVE! ❤️
Hey Stacy, I ordered the mason tops set through your amazon store, and I am anxiously awaiting the time to try it out. Gonna try gingered carrots and onions first, wish me luck!
Thanks Stacey! Checking in with your fermenting again... ( 2023 ) that is the handest way to take care of garden produce...thanks again 👍👍👍 BB from somewhere in Louisiana ❤️
Last year after watching you ferment I decided to try it out. I ordered the mason tops and did up 6 pints of carrots. They all got that yeast on top, I wasn't sure exactly what it was 🤔 in case it was some kind of mold I threw them out 😕. I was so annoyed over wasting the carrots and knowing that i did just what i was supposed to do didn't have the nerve to try it again UNTIL I watched you do your peppers a few weeks ago. I did two quarts of peppers, onions, garlic, a few green tomatoes that were left in the garden and some home dried oregano. Oh wow it came out so good, we love it! Thanks Stacy 😁❤
Hi Stacy and Doug! Just had to tell you I'm almost through fermenting my first batch of cauliflower and carrots! :) I'm so excited! Thank you for teaching me!
Very informative. Just wondering if I could ferment onions or not so it was just happenstance that I clicked on you today and this is what I found I’m so glad I’m going to make them today
Thanks for explaining that. I’ve had that yeast, but didn’t know what it was. Also thanks for the clear directions on the ratio of salt to water. Very helpful.
Getting ready to start fermenting my own foods and so happy you mentioned that eating too much causing an upset stomach. Didn't know that. I assume it is similar to eating high fiber when not used to it.
I know these are older videos, but I’m starting my fermentation journey today. I went to the farmers market and I’m loaded with home grown veggies. I’m excited!
Thank you so much for this!!! I did carrots in sticks and was my first ferment. The first jar was fine second had the white film. The smell was not a bad smell and I took paper towel and did what u did. I am on my next fermentation lol. I have garlic and honey. Which has not gotten to 3 months yet but am using as we got a cold. It makes a difference!! Thank you again for your videos
I Love how well you, Stacy and Doug explain everything you need to say to us. Your hard work is really appreciated. Also, another 👍like to the cameraman that made a good job. Stacy looks more pretty in this video. Doug?❤
Great fermenting video! Have been doing many of the ferments you have shown in the past. Great info on the yeast growth vs mold. That really helps a lot. Love all your videos!
This is so great and helpful for new Ferment beginners, I really love that you had a actual example of kahm yeast and a great picture of mold so that we know the difference . You provided a lot of awesome information and gave great examples. Thank you
You answered my question. I had always wondered because i never saw how to store them. I have finally seen you take off the one burping lid and put on a regular flat after the 10 to 14 days!!! Yea!!! Now i can ferment.
Hadn't even thought of just fermenting onion by itself 🤔 I'm sure the red onions would be delicious 🤗 Thanks Stacy for another wonderful fermenting video. Thanks also for answering the question about mold and kahm yeast. I haven't had that on any of my ferments but I'll know what it is if it happens 😊
Thank you, I’ve been following your channel for years and decided to start fermentating. I made peach salsa and everyone loved it. I’m going to do this onion and parsley now. Then green beans and go from there. Thank you for your easy explanations.
Omg!!! I’ve been throwing out so many vinegars because I thought I had mold 😱😥😭😭😭 thank you so much for showing us this! I really couldn’t find any information on this. You’re amazing 🤩 and now I feel more confident about my vinegar experience 💖
@@candacebradley7335 rice is used to make “rice” vinegar, just like apples are used to make apple cider vinegar. Just asking what kind of rice can be used. Hope this helps 💖
Same here! I’m always talking about something I learned from Offgrid with Doug and Stacy on UA-cam! I think anyone who watches one episode HAS to be addicted if they’re interested in this topic at all! Thank y’all for sharing your lives and lessons with us❣️ You both are such excellent teachers and that’s coming from a teacher!
Just got the kit today Stacy. I am excited to try it! Thank you so much for all the encouragement and knowledge. So happy to have found you. Question for you? I live in Canada, do you know anyone who is a Homestead Homey? I will be putting my home up to go off grid. Just looking and praying for the right spot. Please let me know if you do know someone. I am 64 years old but I am so sick of the rat race.-Thanks!-Audie
A couple years ago I ate a whole quart jar of saurkraut and 5 eggs one morning and didn’t get bubbles in my tummy at all! I also found out I was pregnant😂
Excellent video I just hit that button for ya found your channel trying to see if the gasses are not released properly while making Kraut can that be harmful, when I opened the half gallon jar it released it all smelling like good kraut and looking beautiful but a bit more soggy than normal, just was not sure how safe the gases are. I followed an old recipe that they did a brine and sealed the jars allowing it to seep out but these seem to not have seeped out much, thanks for reading
Super helpful! Glad I found this. Just ordered a fermenting kit 2 days ago to get me started. Really want to add them in to my diet for good gut bacteria. Have been fighting a prolonged illness and am totally overhauling my diet. Thanks!
Ha‼️ Funny you should post this right now! I have been watching y’all’s fermenting videos all afternoon. I’m about to do my very first red cabbage/red beets fermentation following your directions! I’m fixing to go down and get me some new jars. Even though it’s fall, I am going to make some fermented lemonade as well! It sounds so delicious! Note to self: Must order more Mason tools! I already have the fermenting kit!
In Canada I use the Ball system with a spring to hold things down. And you he lids are vented , hitch allows the air out ,I never opened them at all . Best ferments ever . I don’t have the best storage ,but this worked great.
Thanks so much for the information! I love watching your videos. I watched an older one today and you were singing at the beginning. I love it! Why don't you do that anymore?
It's easy to remove "hockey puck" style weights using a valve lapping tool - basically a suction cup on a stick. For food processing, you want one with a plastic shaft. Mine is a Goodson, but the $10 ones work just as well for this purpose.
Wow I didn’t know I could ferment onions! I’m new to this and you do an amazing job telling how to do this step by step. Thanks for explaining the yeast. I would have thought it was bad and would’ve throwed it away!
I want a fridge just for ferments. Stacy, I'm old & you teach me so much. I like to make probiotic rich fermented eggs. I fermented 9 eggs after boiling, & peeling. They were getting fizzy & tangy by the 3rd day, & by the 6th day, I ate 6 more. At 1st, I thought, ease, but after you try it with some spices you like, added to jars. I make ferment so!union with 1/3 cup raisins or blueberries & fill jar to below neck, for room for ferment gases. It's ready when it gets bubbly & fizzy. I feed solution a bit of sugar on day 3 put unused ferment in fridge or counter if just sugar fed. I used 2 Tblsp salt/ at, but I'll decrease it, as it was salty but delicious, & probiotic rich. The plan was to make egg & other salads. I got a 1 gallon & 1,1/2 gallon jars. I'm so happy. I'm a ferment fan, as of last year, & your videos are great. Keep 'em coming. Love & good vibes to you both, from hot, sunny Florida..🙂🌼🦘🦋🌻
Thank you Stacy for all the information you put out there! I ordered the fermenting kit which arrived today. I have to tell you how impressed I am with the QUALITY of this kit!
I threw out my 1st ever batch of fermented pickles because of that yeast, thinking it had gone bad. Just now getting back into it. Have a half gallon of Sauerkraut (Looks and smells GREAT) going right now and will be making a batch of carrots and onions next.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Hey yall, here is the link ---> masontops.com/offgrid it saves you some money
and its an affiliate link HAVE A GREAT DAY and LEAVE A COMMENT!
Thank u going to order
I have the Mason Tops! ♡ iam not using burping tops for the ACV. I would like to know about apple cider vinegar In its stages,is it a good ferment if the apple juice is hissing when I turn open the top.It's fermenting Right ? Or souring?🍎💞🤔
I’m so excited to start fermenting! I ordered the kit and I also ordered the All American Sun Oven! Because of everything going on, it’s going to be 3 weeks before they arrive. I’m just glad I finally decided to invest and it’s on the way😃
ok..comment,is that ok?
sold out ((...
It's happened to me a couple times but u have taught this older woman new things. I'm 62 n ur never to old to learn. THANK U SO MUCH N HAVE A GREAT WEEK😳🌹
Della Smalley I'm older than you and I don't consider myself old in any way, shape or form. I said to a friend the other day that I'd love to do another degree. I'm never going to consider myself old. I'm either alive, or passed over.
@@Starlight22215 I'm 55 and I feel the same way. I somehow manage to learn something new every day!
I'm glad I'm not the only one that feels that way about learning! I love learning new things everyday. I just said recently on my Facebook page that I enjoy learning things more now than when I was young.
Age is just a number; however, when I turned 50, I told myself it was time to stop climbing trees.
Well Della, now I feel really old! From where I'm standing you are young! I'll take 62! Today is the youngest we will ever be! 💌
Hi, Stacy…I’m new to fermenting I have watched many videos but by far yours is the best …you explain everything so very well and I want to thank you !!!!
Just as an idea and cheap alternative a tip for people who can not purchase the burping silicone tops. I used simple cheap silicone gloves and put a little hole in one of the fingers. It worked like a charm for burping my sauerkraut if you use smaller glass you might want to secure that glove with a rubber band. Just an idea that worked for me. But I absolutely 💘the glass pucks. Thank you Stacey for all your guys wonderful videos I'm following you since years. God bless🤗
THANK YOU!!!!! You just rescued a 2.5 gallons of sauerkraut I have in a bucket. My first ever fermenting project and I choose to shred 6 heads of cabbage and pound it by hand for natural brine! Whew
I'm new to fermenting. Just ate some of my fermented onions, today. Planning to ferment more onions, today, too. Thanks, I love it.
For those of us on city water, try to use filtered or non-chlorinated water. I believe Stacy said that before and it's important to the final product.😀
Great video! I started with three jars and two had yeast and the third was a tad "furry" and it saw the disposal. The remaining two hit the fridge after two weeks and I'm enjoying daily, a fermented vegetable snack and ever since I started eating them, I've had ZERO heartburn. Thanks for the video.
When I first started fermenting back in the 70's I used big glass marbles to hold veg under liquid. Kimchi and beet kvass always favorites. Once a hippy always a hippy! Thanks for, spreading the word.
In the days before fancy fermenting equipment was available, it was simpler to ferment foods. They are nice, but expensive, and should not be seen as a requirement to start fermenting.
Open top crocks and a wooden mallet were the basic fermenting tools. The famous pickle barrel was also used. I imagine any food safe plastic container would be fine for starting out.
Fermenting containers need to be clean, but sterilization is not necessary. (The job of the brine is to kill any bad bacteria, yeasts or molds. It is a wonderful chance of nature that the good bacteria thrive in the brine, but the bad bacteria are killed by it.) After the vegetable were loaded in the crock, brine was poured over them. Then, generally, a cheese cloth was placed over the vegetables, followed by a wooden lid, and a stone that had been cleaned and boiled. (We're talking about a 5 gallon crock or bigger.) All of this is kept below the level of the brine. Finally, another cloth (often burlap) was tied over the top of the crock to keep insects out. The brine would evaporate, so you checked the level regularly.
Mold would definitely grow on top of the brine, but it does not grow into the brine. It was simply ladled off and tossed out. That is why it is important to maintain the brine level and salinity.
It is important to maintain the right salinity in the brine. Too little salt will allow the bad bacteria to survive and spoil your food. Too much salt will lead to salt fatigue before the spring harvests begin. This is a topic in which the new ways are definitely better than the old ways. Different types of vegetables need different salinity levels. Because salt comes in so many forms today you need a scale to correctly prepare brine. The onions you prepared need a 5% brine solution. To prepare one quart of 5% brine you need to use 48 grams of canning and pickling salt.
Salt is another topic. Table salt is not suitable as it contains flowing agents that may effect the fermentation. Canning and pickling salt is the right salt and the price winner. Sea salt? Well, all salt comes from seas, either wet ones or dry ones. The colors are impurities in the salt.
Hi, what do you do when you start taking out what you want to use in your salads etc? I'm guessing the liquid needs topping up again, or am i wrong? 🙂
@@getaway-boatinglifeandcoas5087 The liquid always needs to cover the foods. I generally do not have a problem with that, but if you need more, you can add brine to the container.
@@robertsparling Thank you for that quick reply, it's very much appreciated as is your comments above this. 😀
Can you use Celtic salt?
@@patriciaanderson2578 People do, but I am unsure of the impurities in it. There may be discoloration. If it has flowing agents in it, I wouldn't. I recommend canning and pickling salt.
Thank you Stacy....I really like how you create a friendship with your viewers....I feel like we have been friends forever....
shes the best
EXACTLY!
Very friendly and engaging
I never heard of fermenting foods until I started watching Off Grid with Doug & Stacy. I knew of pickling, but not fermenting. Thanks Stacy.
I want to get back into fermenting. It’s always scary when your first starting out. Thanks for this great video that take those fears away!
I cannot express how helpful you both have been to me. I love your videos and you both are so down to earth. That is something you don't find with folks anymore. Thanks guys!❤️
Thank you so much!
Love watching you and your husband and learning new things.
When I was a kid, we used to make "Crock Dill pickles" and that yeast was always on the top, along with fruit flies and other undesirable things, but the pickles were always great! Mom used to yell at us kids because we'd have half the crock emptied out before they were ready! We didn't know anything but they tasted good!
Thanks for sharing your childhood story. I think we'll try a batch of crock dill pickles just to see if our five kids enjoy them as much as you did and give them that same joy. Best-
I ferment like my parents did. My mom just scraped the yeast layer off -- and so do I. Thanks for these videos, Stacy! I love how you and Doug live -- and hubby and I are doing our best to live this way while living in the city!🌷
It can be used to start a baker's starter for bread.
@@HepCatJack
Good to know.
Thank you❣
I love you both but Doug looks dirty . I’m sorry can he at least trim his beard ? Is he trying to appeal to the good old boys ? I can’t watch his videos. Perhaps it’s only me.
@@juttasinclair1903 now I know whose attitudinal whiney comments to ignore. Doug is fine.
I was having good luck with a suction cup to remove my glass weight ... until I misplaced it. Have to find a new one. (It was from a stained glass window ornament and just the right size.) And, yes, I get the yeast on my carrot sticks more than anything -- high sugar content, plus larger pieces. Good to finally know why!
I bought the Mason tops a year ago after watching you use them. Grew my own cabbage and made the best sauerkraut we ever tasted. Thank you for all your inspiration and encouragement:)
Nice!!
I ordered my fermenting kit and 10 wide mouth jars today. I love veggies and can’t wait to start making sauerkraut. TFS. I’m looking forward to eating food that I’ve fermented. Blessings from California 💕
I am still climbiing trees and I am 71!
@@pamelapulsifer332😂I love that. 🎉❤❤❤
Just started fermenting/canning and it's a bit intimidating. But my husband tried a small jar of homemade sauerkraut last night (first batch ever) and said it was the best he'd ever had. This vid contained such valuable information! Thank you so much for sharing your knowledge! Your content is truly helpful and inspirational. You guys are the real deal. 🥰 Thank God I found this channel. 🙌 Also, saw your vid on honey/garlic and made that a week ago. This will be a game changer for our family. If anyone sees this comment, please go watch it! Pure liquid gold for your body. 🤌❤️
Ma'am, we love your high energy and how steady a guy Doug is. I particularly enjoy how you are always wearing big jewelry and gesticulating as my mom was very much the same and always a great laugh. Take care and Thank You for posting this helpful vid!
In the past when Granma made jam, she would lay a circular piece of parchment paper on the top before putting the lid on tight to store. This would protect the top layer of jam from growing mould, although if some did form it was easy to remove with the parchment... :) xx
I love the way you explained this and I did have that kind of yeast in my ferment that kind of freaked me out. Thanks for the video!
I assumed it was mold and TOSSED my ferment away. That was 15 years ago! Watching these videos of your ferments are giving me a notion to try this again!😊 This upcoming growing season I’ll try fermenting some of my harvest.👩🏾🌾
You’re the best Stacy! 😊
Thank you for this video 🎉🎉
When I first heard that Jersey accent, I thought to myself, right, some city-slicker regurgitating facts on fermentation,,,,but wow! - this turned out to be a really awesome and incredibly informative video. You are truly at the top of your craft. Keep it up.
Lol and it's Missouri 😉 born and raised
I grew up on a small dirt farm in Washington state years ago and while we did have electricity we had wood heat and cooking, raised most of what we consumed, etc. but are diet was more limited than many modern homesteaders. All seed was saved from year to year and consisted of the basic vegetables. After leaving the farm when I first experienced snow peas or any lettuce other than iceberg I felt as though I was eating exotic cuisine😂
The only thing my mother ever fermented was cabbage in a big crock. I know everyone keeps telling us to ferment our veggies because it’s so good and so easy but no one explains the flavors or gives an exact recipe. When you tubers taste a ferment they always use the exact same word to describe the taste regardless of what they have fermented - it tastes amazing!
It also seems that everyone avoids talking about too many specifics when it comes to recipes, I assume b cause they are wanting to convey how easy and flexible the process so anyone can do it. Back when I was in my late 20s and just getting interested in reviving some homemade processes in my life I managed to score a case of cucumbers and 10 lbs of garlic at an obscenely cheap price. Since I don’t care for store bought pickles (why does everyone think kosher is the only type of pickles?) I called my mom to find out how to make pickles (they taste more similar to Nalleys Banquet pickles which you can’t get on the east coast). She rattled off the process telling me ratio of vinegar and water, cucumber, dill, and the worst possible words she could say to me, “add garlic to taste.” My mind flew back to my childhood where us 6 kids would fight over who got the measly few cloves of garlic at the bottom of the pickle jar.
Without stopping to think logically that the amount of each ingredient added affects the flavor I put 10-12 individual cloves in each quart jar, not even giving a passing thought to the fact that my mother put less than half that amount to a gallon jar.
After processing had to wait 2 weeks before opening. My oldest son and I were right on top of it so when that 2 weeks was up we had that first jar opened in a flash. They smelled like pickles. Then came the first bite. They tasted just like . . . [cough, sputter]. There was a slight time lapse of probably around a second before the full impact of that garlic hit me. We had a good laugh over that. We did finish our initial pickle. I was going to toss the 14 jars I had canned but my son told me he would eat them but it would take him awhile. He said that as they aged the garlic smoothed out a little. I tried one a few months later and couldn’t tell the difference but he did indeed eventually eat them all.
This is why I get a bit nervous thinking about just putting a bunch of this and grab a handful of this in with it. And when everyone says it tastes amazing that sounds like they all taste the same. Do fermented carrots with hot peppers and cilantro taste more like sauerkraut or like berry hot carrots or something else entirely? How about fermented onions? Do the have a sour taste to them or are they closer to tasting like a salty onion with some heat?
While I love coiling without recipes, if it is something I have never tried I think I’ll have to stick with buying a book on it before I will be able to muster up the courage to try to ferment.
Great read!
Would you be willing to share the pickle recipe? I grew up with Nalleys Banquet dills. And I haven't had them for years. Thank you.
What crafted writing. Pungent and perfect like your pickles
How about to start your own channel on you tube?? Teach us. Thank you for sharing.
Just doing my first ferments, so excited to find this . I have digestive issues and esophagitis and gastritis. I can't wait to try this for the medical benefits. Thank you Stacy your amazing and so easy to learn from.
I currently have those same issues too. So may I ask how did you do with eating your ferments? I tried eating a little fermented kraut I made from my own homegrown cabbages I made last fall and I believe it made my symptoms worse. I tried eating it twice, just a tiny tip of a fork full then quit, threw it out. So I decided that maybe the cabbage was too hard for me to digest and now I'm fermenting some cherry tomatoes to see how I do on those. I've been really wanting to ask someone who deals with the same digestive issues and ask if ferments helped them? I'm hoping to balance the bacteria in my gut and get rid of this awful gassy bloat torment.
Have you considered that you might be gluten sensitive or gluten intolerant? Might be worth looking into. I hope you are able to find some relief for your symptoms. Best wishes.
So yes I love the way my Gardiner turned out and the green kraft with carraway.caraway.. the red with apple is a bit different than I'm used to, but I like it's milder flavor to get my morning 's started since I usually cannot stomach breakfasts. I will also look into your suggestion Patricia ambrose on this possible gluten free ideas it could be some of the underlying issues..thank you all so much
I don't have lids, so I used a coffee filter with rubber band around it, and I used a shot glass to keep the veggies under the water.
Thank you Stacy! for all your skills that you teach... and your sweet and kind manner! I have watched a lot of your videos and put most into practice with success already. Also, I love Redmond salt and did buy a bunch of it - good stuff.
Stacy, thank you again for a great video on your lifestyle skills. I produce pepper sauce and spices commercially, so I am typically working with 10 to 30 gallon ferments. But I love the kitchen and personal food fermenting, and do it in my home kitchen often. Your method of explaining this is perfect and it is people like you who can help these modern generations overcome the fear of fermenting and aging foods. Keep up the good work and thank you again. Mr, Phil.
Thank you! I did recently throw away a batch of green beans that grew yeast.. I tried to save it, but being new to fermenting I was a little freaked out and scared! Good to know that it happens to you sometimes, too!😁
If you are brining vegetables, use 5% salt by weight. Sea salt. Assume vegetables are as dense as water, so in 32 oz there are ~960 grams. 10% is 96. Five percent is half that, so 48 grams.
I’m about to start some fermenting so it’s really good to have this information to begin with. Thank you very much
Nov 2022/ grateful, exactly what we needed to know.
Also, great ads
So helpful, Stacy. I'm fermenting broccoli with garlic and dill and cucumbers also with garlic and dill right now, as I'm watching this and a few other videos of yours. Thank you and thanks for the inspiration.
HI STACY, IM FERMENTING TODAY AND YOUR VIDEO JUST ANSEERED ALL MY QUESTIONS 😊 THANK YOU FOR SHARING .
I love your videos. I am new to fermentation. I will be starting soon. I’m hoping to see you post videos on healthy living and regaining your health. You are so knowledgeable!
I’m learning so much about all the different veggies you can ferment. I never even thought of onions and we eat those like crazy and everything.
So nice to help everyone .Thanks for the Kahn yeast info too.Ive never heard of it and now when I ferment I will know what to do.Ty,Stacy.🌟💜
Stacy,
Thank you for being an excellent TEACHER of all things WILD & PURE! I so appreciate the WISDOM & KNOWLEDGE God has given you & how you SHARE it with OTHERS! What a GIFT of LOVE! ❤️
Hey Stacy, I ordered the mason tops set through your amazon store, and I am anxiously awaiting the time to try it out. Gonna try gingered carrots and onions first, wish me luck!
How did they turn out?
They sound so good
@@Seek_Him the carrots were great, haven't done the onions yet!
So you just fermented carrots along with ginger...
Looks like I need Stacy's Fermented Cook book....
Thanks Stacey! Checking in with your fermenting again... ( 2023 ) that is the handest way to take care of garden produce...thanks again 👍👍👍 BB from somewhere in Louisiana ❤️
Thank you Stacy. Just found your channel. I love the way you explain things to us beginners and make it so accessible.
LOVE LOVE LOVE My ferments! So does everyone else! Thank you! Bless you!
Last year after watching you ferment I decided to try it out. I ordered the mason tops and did up 6 pints of carrots. They all got that yeast on top, I wasn't sure exactly what it was 🤔 in case it was some kind of mold I threw them out 😕. I was so annoyed over wasting the carrots and knowing that i did just what i was supposed to do didn't have the nerve to try it again UNTIL I watched you do your peppers a few weeks ago. I did two quarts of peppers, onions, garlic, a few green tomatoes that were left in the garden and some home dried oregano. Oh wow it came out so good, we love it! Thanks Stacy 😁❤
One head cabbage and one small yellow onion together, shredded. Ferment one week, leave in the fridge for 2 weeks... tastes amazing!
I love that you give suggestions on how to serve the ferments. That is super helpful!
Love you Stacy! You make things so easy to integrate. ❤
Hi Stacy and Doug! Just had to tell you I'm almost through fermenting my first batch of cauliflower and carrots! :) I'm so excited! Thank you for teaching me!
Very informative. Just wondering if I could ferment onions or not so it was just happenstance that I clicked on you today and this is what I found I’m so glad I’m going to make them today
Thanks for explaining that. I’ve had that yeast, but didn’t know what it was.
Also thanks for the clear directions on the ratio of salt to water. Very helpful.
I've canned for years but never fermented before. I'm going to start!!
I got my kit and started fermenting, thank you Stacy
Thank you for the information young lady! You and Doug are truly salt-of-the-earth
God bless you and yours and God bless the USA
Getting ready to start fermenting my own foods and so happy you mentioned that eating too much causing an upset stomach. Didn't know that. I assume it is similar to eating high fiber when not used to it.
TRULY A GIFT FROM ABOVE STACY.. I'M LEARNING... HAVE TO GET CREATIVE HERE IN FL IN A MOBILE KEEPIN FERMENTS COOL.
Thanks Tracy. I really did need a visual along with an explanation to know for sure which is harmful.
Great Vid!! I bought the Mason kit & started fermenting from my garden!!
I hope to see more vids on you all sharing your Faith
The kahm yeast smells like bread dough ... mold smells most foul!
Interesting to know, I will remember that
Can you use kahm yeast to make bread? Has anyone ever tried doing it?
I know these are older videos, but I’m starting my fermentation journey today. I went to the farmers market and I’m loaded with home grown veggies. I’m excited!
I know this is an older comment, but how have your fermentation experiments worked out?
I finally ordered the fermenting kit. Thanks for getting the discount!!
Bless you, both for all of the entertaining teaching making everything clear & easy which encourages us.
💞~👵
Thank you so much for this!!!
I did carrots in sticks and was my first ferment.
The first jar was fine second had the white film.
The smell was not a bad smell and I took paper towel and did what u did.
I am on my next fermentation lol.
I have garlic and honey. Which has not gotten to 3 months yet but am using as we got a cold. It makes a difference!!
Thank you again for your videos
Pennie, how do you make the garlic and honey, if I may ask
@@grammy279 I just cut up my garlic and covered it in honey in a jar. Leave to soak a few months prior to winter. Store on shelf.
I Love how well you, Stacy and Doug explain everything you need to say to us. Your hard work is really appreciated. Also, another 👍like to the cameraman that made a good job. Stacy looks more pretty in this video. Doug?❤
I am so happy, I just did two pints of my ferments. My homegrown red onions and homegrown parsley.
Great fermenting video! Have been doing many of the ferments you have shown in the past. Great info on the yeast growth vs mold. That really helps a lot. Love all your videos!
This is so great and helpful for new Ferment beginners, I really love that you had a actual example of kahm yeast and a great picture of mold so that we know the difference . You provided a lot of awesome information and gave great examples. Thank you
I love doing the onion ferment. The red onions are really pretty too. 😘😘
Red onions are the most nutritious of the onion family.
You answered my question. I had always wondered because i never saw how to store them. I have finally seen you take off the one burping lid and put on a regular flat after the 10 to 14 days!!! Yea!!! Now i can ferment.
And take the puck out 😉
Hadn't even thought of just fermenting onion by itself 🤔 I'm sure the red onions would be delicious 🤗
Thanks Stacy for another wonderful fermenting video. Thanks also for answering the question about mold and kahm yeast. I haven't had that on any of my ferments but I'll know what it is if it happens 😊
Thank you, I’ve been following your channel for years and decided to start fermentating. I made peach salsa and everyone loved it. I’m going to do this onion and parsley now. Then green beans and go from there. Thank you for your easy explanations.
Omg!!! I’ve been throwing out so many vinegars because I thought I had mold 😱😥😭😭😭 thank you so much for showing us this! I really couldn’t find any information on this. You’re amazing 🤩 and now I feel more confident about my vinegar experience 💖
Try Asian rice vinegar!
@@wirelesscaller7518 what type of rice do I use? And would it be cooked first? Thanks 😊
Asian Rice Vinegar is a type vinegar not rice
@@candacebradley7335 rice is used to make “rice” vinegar, just like apples are used to make apple cider vinegar. Just asking what kind of rice can be used. Hope this helps 💖
thank you stacy for all you teach, you amaze me with all the knowledge you have. GOD BLESS
I love your channel you guys are awesome one of the best on youtube don't understand why you guys don't have millions of subscribers🤗
Donald Laclair I must say...I SO AGREE
Same here! I’m always talking about something I learned from Offgrid with Doug and Stacy on UA-cam! I think anyone who watches one episode HAS to be addicted if they’re interested in this topic at all! Thank y’all for sharing your lives and lessons with us❣️ You both are such excellent teachers and that’s coming from a teacher!
I know right??? they both are just awesome people..
We use only organic cabbage and never use any salt, just a little fresh lemon. Prefect and delicious every time.
Wish o had seen this a few years ago. I threw out an 8 gallon crock full of kraut!! I thought it had gone bad.
Just got the kit today Stacy. I am excited to try it! Thank you so much for all the encouragement and knowledge. So happy to have found you. Question for you? I live in Canada, do you know anyone who is a Homestead Homey? I will be putting my home up to go off grid. Just looking and praying for the right spot. Please let me know if you do know someone. I am 64 years old but I am so sick of the rat race.-Thanks!-Audie
A couple years ago I ate a whole quart jar of saurkraut and 5 eggs one morning and didn’t get bubbles in my tummy at all! I also found out I was pregnant😂
Excellent video I just hit that button for ya found your channel trying to see if the gasses are not released properly while making Kraut can that be harmful, when I opened the half gallon jar it released it all smelling like good kraut and looking beautiful but a bit more soggy than normal, just was not sure how safe the gases are. I followed an old recipe that they did a brine and sealed the jars allowing it to seep out but these seem to not have seeped out much, thanks for reading
So I can’t eat fermented peppers like pickled ones by the quarter to half jar like a meal? This is a real question.
Of coarse you can, but for some people one spoon would be enough for them.
@@charitytanel8107 I literally just this week started eating some of my ferments for better gut health and stuck to one fork full.
Thanks for the great lesson for fermenting! Blessings!
Going to start fermenting garlic. Love it but also for it's health properties. Great tips.
Super helpful! Glad I found this. Just ordered a fermenting kit 2 days ago to get me started. Really want to add them in to my diet for good gut bacteria. Have been fighting a prolonged illness and am totally overhauling my diet. Thanks!
Ha‼️ Funny you should post this right now! I have been watching y’all’s fermenting videos all afternoon. I’m about to do my very first red cabbage/red beets fermentation following your directions! I’m fixing to go down and get me some new jars. Even though it’s fall, I am going to make some fermented lemonade as well! It sounds so delicious! Note to self: Must order more Mason tools! I already have the fermenting kit!
You will really like that haymaker punch 👍
I’m so glad this video popped up. First ferment was a rockstar, second goes through me
278 views 33 likes wow where is your guy spirit don't think people understand how important this stuff is
Thanks Don!
You two are special. Love your everything you do and say ❤
In Canada I use the Ball system with a spring to hold things down. And you he lids are vented , hitch allows the air out ,I never opened them at all . Best ferments ever . I don’t have the best storage ,but this worked great.
Thanks so much for the information! I love watching your videos. I watched an older one today and you were singing at the beginning. I love it! Why don't you do that anymore?
I0 :23 pm .. just finished watching ..how to ferment foods..great Info u always give we us Stacy , thsnk u 😀
It's easy to remove "hockey puck" style weights using a valve lapping tool - basically a suction cup on a stick. For food processing, you want one with a plastic shaft. Mine is a Goodson, but the $10 ones work just as well for this purpose.
I used sliced onions and grape leaves to to of my multi colored peppers that I fermented. Yummy! Even ate the grape leaves!
Thank you so much for sharing your knowledge. I have been afraid to start fermenting now, I will definitely try it
Wow I didn’t know I could ferment onions! I’m new to this and you do an amazing job telling how to do this step by step. Thanks for explaining the yeast. I would have thought it was bad and would’ve throwed it away!
Love your videos! Learning so much! You are so empowering and knowledgeable. What a beautiful, energetic blessing you are!
I want a fridge just for ferments. Stacy, I'm old & you teach me so much. I like to make probiotic rich fermented eggs. I fermented 9 eggs after boiling, & peeling. They were getting fizzy & tangy by the 3rd day, & by the 6th day, I ate 6 more. At 1st, I thought, ease, but after you try it with some spices you like, added to jars. I make ferment so!union with 1/3 cup raisins or blueberries & fill jar to below neck, for room for ferment gases. It's ready when it gets bubbly & fizzy. I feed solution a bit of sugar on day 3 put unused ferment in fridge or counter if just sugar fed. I used 2 Tblsp salt/ at, but I'll decrease it, as it was salty but delicious, & probiotic rich. The plan was to make egg & other salads. I got a 1 gallon & 1,1/2 gallon jars. I'm so happy. I'm a ferment fan, as of last year, & your videos are great. Keep 'em coming. Love & good vibes to you both, from hot, sunny Florida..🙂🌼🦘🦋🌻
Thank you Stacy for all the information you put out there! I ordered the fermenting kit which arrived today. I have to tell you how impressed I am with the QUALITY of this kit!
I threw out my 1st ever batch of fermented pickles because of that yeast, thinking it had gone bad. Just now getting back into it. Have a half gallon of Sauerkraut (Looks and smells GREAT) going right now and will be making a batch of carrots and onions next.
Oh yeah. Totally did that. Threw out two half gallon jars of sauerkraut. Haven't tried to ferment since.