How To Ferment ANY Vegetable

Рет қаралды 49,861

Жыл бұрын

For more on fermentation from myself as well as a ton of information about other traditional skills, check out the School of Traditional Skills. It is an online platform FULL of classes that you gain access to through membership - learn from the experts on a variety of topics! Check it out here (this is my affiliate link): bit.ly/farmhouseskills
How to ferment ANY vegetable! 🥕🌶
1. Make brine by dissolving 4 TBS salt in 1/2 gallon filtered water - I usually dissolve the salt in about 2 cups of water and then add that back to the rest to avoid pouring boiling water over the vegetables!
2. Cut or chop your vegetables and add to a jar
3. Cover with brine
4. Make sure vegetables stay covered with brine by adding a weight or a cabbage leaf
5. Put a loose lid or a fermenting lid on the jar
6. Set aside and allow to ferment for 2-10 days (length of time depends on your room temperature!)
Happy fermenting!!

Пікірлер: 42

@wendysmail Жыл бұрын

I just love that baby is wrapped right to her ....memories of my son...

@anayaanaya5477 Ай бұрын

Same

@WskyGrl73 5 ай бұрын

You're amazing woman! Just so you know. The face of the baby awake, So adorable. God bless yall!❤

@judymasters152 11 ай бұрын

I just made a gallon of fermented veggies .. carrots, cauliflower red and green peppers garlic broccoli celery bay leaves and peppercorns and it is so delicious❤

@FarmhouseonBoone 11 ай бұрын

Sounds wonderful!

@notthereyethomestead8413 Жыл бұрын

Grape leaves, bay leaves or oak leaves in the jar will help them stay crunchy.

@discobikerAndRosie 11 ай бұрын

You need to tell people to use sea salt or pickling salt. Table salt has iodine & stops the fermentation process. I found out the hard way.

@jamestboy53 10 ай бұрын

She did it’s in her full video of how to ferment she says to use sea salt

@YeshuaKingMessiah Жыл бұрын

For hot peppers, I use straight apple cider vinegar- no burping, tighten lid; shake daily for awhile, then weekly Then afterwards I have hot pepper vinegar! Which we use daily, almost every meal Just have to let the peppers set at least a month before using IMO Or make a qt just for the vinegar (sit 3 mos at least) and then eat peppers out it

@cynthiawilliamson5905 9 күн бұрын

I may try this!

@LivingForJesusMennoniteMom Жыл бұрын

Thank you!! I've seen so many who talk about fermenting vegetables... I love these easy instructions. I have a couple questions... Does this need refrigerated? Checked periodically? More water added? It's it shelf stable? THANK YOU!

@jamestboy53 10 ай бұрын

No refrigeration leave on counter it’s in her full video also use sea salt not iodized. No checking no lifting lid at all

@ElleannaBennett 5 ай бұрын

God bless you mama and that beautiful babe of yours 👼🥰 thank you for sharing.

@WskyGrl73 5 ай бұрын

How do you know when they're done?

@FarmhouseonBoone 5 ай бұрын

here is the info that will help you..www.farmhouseonboone.com/lacto-fermentation-guide-to-fermenting-vegetables

@horselady4375 Жыл бұрын

Thanks this is so nice and simple.

@georgec5789 11 ай бұрын

What song is playing in this? I love it

@FarmhouseonBoone 10 ай бұрын

Starting Again by Cody Francis

@alinadaych8866 Жыл бұрын

Lisa, thank you for the recipe. Can we use sea salt or Himalayan pink salt?

@mzteelew 21 күн бұрын

How long is the shelf life?

@missmartpants2269 2 ай бұрын

The veggies can be from the fridge or no? God bless!🌱🌾

@FarmhouseonBoone 2 ай бұрын

Yes 😊

@momof4loves842 Жыл бұрын

I tried fermenting, but it was short lived. Everything tasted salty? Is it supposed to taste salty? Anyone know?

@cindyantonia9058 Жыл бұрын

I'm just trying fermetning too - I did sauerkraut. it was very salty and I read you can drain off the water and add more water to make less salty - not sure if I like that either. Anyone have suggestions?

@momof4loves842 Жыл бұрын

@@veronika70638 I guess I don’t care for it then if it’s supposed to taste salty. It’s too salty for me. Bummer. I thought I was doing something wrong. I’m not sure I understand about pickles though, pickles don’t taste overly salty to me. Thanks for the info though.

@onesam2go 4 ай бұрын

You added too much salt, I made this mistake in the beginning. I finally found the right amount and came out amazing. Made pickles also .. try again.

@onesam2go 4 ай бұрын

Try Clean Food Living. I made her recipe for perfect pickles w little less salt and finally got it right! So delicious

@thomasgorton8141 9 ай бұрын

I was just watching the kid the whole time 😭 how I make it again??

@elakiyasinfinity 4 ай бұрын

How many day should we need to leave to ferment

@FarmhouseonBoone 4 ай бұрын

Go to my blog FarmhouseonBoone.com and search ferment....you will find recipes with all the specifics!

@georgefotiu4287 4 ай бұрын

I have question, if I fermenting any kind of vegetables do I need to steam them or I put them raw ??

@FarmhouseonBoone 3 ай бұрын

raw

@forbabygrl1 6 ай бұрын

I just did my first shot at sauerkraut 2 days ago, kimchi inspired sauerkraut to be precise. I am so afraid and paranoid that it will spoil because I feel as if there wasn't enough water and salt. It is submerged but do you think I can take it out and add more salt and mash it more and put it back in?

@FarmhouseonBoone 6 ай бұрын

yes you can

@forbabygrl1 3 ай бұрын

Well i did it and ended up spoiling the whole batch! I'm so upset!

@dwaynetree4813 Жыл бұрын

How long for the loose lid?

@FarmhouseonBoone Жыл бұрын

Just until the ferment is done to your liking.

@grksher Жыл бұрын

I’m so curious how you learned all these things! You are so knowledgeable on all things food related…like sourdough and ferments and I’m wondering did you learn from your mom growing up? Are you self taught? I love learning about all these things!