Thanks

The first ferment I attempted was your applesauce recipe. It is amazing. I now have a jar fermenting every week. Thank you!

@@jbullen8221 can you share that applesauce recipe I'm fairly new to Doug and Stacy so I'm sure that even though I'm going back through time to catch every one of their videos and save them because I need every one of their videos trust me when I say I need every video they made LOL I haven't ran into the applesauce one could you please share that if you could

Pears ??? And I’d like to incorporate pears and apple together🤷🏼‍♂️. Started with peppers, onions, and carrots as well as coleslaw 5 days ago! Terrified as to what to do but praying that all goes well 🤔😃. Need instructions on pears 🥰

Thank you for turning me on to the MasonTops, they're what I use with all my ferment classes now =^.^= Carrot sticks are such a happy food around here I need to plant at least double the carrots for next year.

@robin MC Hi 👋 Robin Stacy is writing a cookbook. Everyone is sitting on the edge of their seats for it to be ready for us to grab. Better watch close. It’s got a ton of ppl waiting to grab up their copy. And me is one of them. 😊🤣👍

Marie Avey that is an unknown question. #Stacy has been so busy this summer. But she will finish it. I’m positive it will be worth waiting for.

Ooh wonderful news .can we have a couple of recipes for ingredients we can find in the UK please ?

@@marylouise890 Now, that is exciting! I would buy one too.

felicity woodruffe 👋 It’s wonderful to met you. Your a little far away I see. 😊 I’m positive you are asking Stacy that question. And I hope you don’t mind me trying to help you. I think the best thing you can do is go back to the beginning of, #OffGridWithDougandStacy In the beginning I thought this would take me forever to catch up. But I found out it would be hard, Very Hard to put my phone down and go to sleep 😴 😊 Felicity not one time did I get bored watching their past videos. It’s so worth the time spent to catch up. Stacy cooked as most ppl do. And there are a Lot of vids with her cooking. All one has to do is have pen and paper in hand. I’m looking now for apple pie. I’m hoping she made a few. Want to cook it Stacy’s way. 👍 Enjoy 😉 Watching and learning her way of cooking. Yummy 😋 food she has cooked for Doug and herself. Watching their uploads, is a very wonderful learning experience. Yummy 😋 👍😊👍

What a great idea to combine ginger with carrots, and the beets and greens are ready to go in my fridge, and I have a few pint jars left Thanks!

Hello Sarah Kimm! Do u just use salt, or do u add other ingredients? I love beets and would like to know “what” and the measurements of them if u don’t mind! Thank u and Have a wonderful day

Raw beats and raw greens? Do you peel the beats?

yes! add the beet greens😊fabulous!

@@christinechatham8849 Yes. Would you eat them unpeeled?

We have one of those too. Husbands grandmother's that she made sauerkraut in. Not sure if she fed the whole valley or what, but that thing is huge! We bought a round wooden piece at hardware store (we didn't have her top), we're going to stain it and use it as a side "table" having storage too. Plus it can be kept outside as well as inside. You can buy a small crock but I love using the jars instead.

@@peggypastime1278 Lol. Great story, Peggy. Yes, could ferment cabbage for the village in this thing!. or wash clothes.

Be careful. Crocks will freeze and crack outside.

Yum, jalapenos! I will do those, too. I have a question that may be obvious to everyone else, but is there a standard brine recipe, like 2tbsp coarse kosher salt to 2 cups of water?

dianne11ca Some people go by pounds, some by the jar, others by percent. I do the first two most often. 3tbsps salt for every 5lbs produce, 2tbsp salt per quart jar.... I don’t do the percentage one ever, but I think it’s a 10% salt brine, but check me in that.

@@WomenLivingTorah Thank you, that was very helpful! :)

dianne11ca you’re welcome! Blessings!

@@WomenLivingTorah how much salt do you put in blackberries? I did the 4 teaspoons like Stacy said but they were salty did I do something wrong?

🙏🏼

MountainwithaView Is it good?

@@stokely418 yes...so good on salads...love the cabbage...haven't tried everything....tomatoes are yummy & carrots are good too...I did green beans onions garlic peppers...so easy...good luck..

It’s a flavor that takes some getting used to but it’s delicious! (No dill for me but any herb you like can be used). Have fun and enjoy 😊

I started small, it was intimidating at first. Pratice smaller batches. U will quickly upgrade size. It tastes great.

@@elainebau6354 I second the start small, pint jars; then find what you like best and do more of that. I tried carrots a few times, I do not like fermented carrots! But green beans and broccoli and cauliflower and beets.... I tried just green leafy too, need to cut them in strips but the taste is fine. Just dare a small batch before going through all the work and then not liking something, Laura Olsen.

I have tried some ferments I got from a local farm mkt store and l love it. Stacey I would love to see a video on your outdoor kitchen build. Can you refer me to the date or video # if that has already been done? If not can you guys make a detailed how to video review? Just a thought. Thanks

I encourage you to get the weights and the pipe things because it makes it so easy. Don’t be afraid just go for it!

My husband has the same issue with sodium.

Thanks!

What's up with the audio? 00oooo Great tips Stacey xx

Stacy’s book 📖 Yea! Soon we are hoping. #Stacy is busy busy busy. Winter is right around the corner 😊😊😊😊😊😊 Time for writing. 👍😊👍

I would love a fermenting class teaches how long we're supposed to leave it in there

Art And Bri's channel just posted one.

Would love that

Erika Kabilian you use honey instead of salt?

Aaron Walls yes! I usually use just enough honey to cover all the cloves which are lightly smashed. Burp jar for a few days then put in fridge. Also check internet for recipes 😊

I just bought organic garlic from the store. May I ferment them with local Honey?

DEBBIE LEIGHTON why are you yelling???

@@skepticalmechanic NOT HALF BLIND NEED WRITE BIG SORRYYY

I ALSO WRITE IN CAP'S BECAUSE OF MY VISION. IT'S GOOD TO KNOW OTHERS HAVE THAT ISSUE TOO. BLESSINGS

You can do it!

Our bodies need salt. Sea salt doesn’t usually impact our bodies the same as the store salts. Try making 1 jar of your favorite vegetable. Start off eating 1 teaspoon of the ferment once a day. Measure and record your vitals and other health symptoms several times per day. Every week increase either the amount or the frequency of how much you are taking until you are taking 1 to 2 Tablespoons with every meal. You might also want to look into making and using Rejuvelac to ferment with. Good luck on your health journey.

Fermenting fruits and veg as vinegar uses no salt at all! Its a good bit softer that salt preserved veg, but my kids live eating the fermented berries! I tried the garlic preserved in vinegar from this channel and its one of my favorites! Also onions and beets are commonly done as vinegar ferments. My favorite is herb vinegar for salad dressing and berry vinegar drinks like kombucha but with berries and not tea. Yoghurt and sourcream have no added salt either. I think if you look into it theres even more!

Ferments are a condiment....a small dish side.

@@hedgecraft559 Exactly my point. The question is, that being the case, if your whole garden is fermented how do you get enough vegetables in your diet?

Well one would assume that with the most nutrients dense food put up as a condiment then you would be ok with supplementing with local and market bought seasonal, Stacy always talks about local and seasonal.

@@hedgecraft559 But they talk about getting through the winter on stuff they've put back. They do say that they occasionally get some things at the market. But some things keep well with no preservation processing necessary, like potatoes and onions. I'm not questioning that they get by for the vast majority on what they've grown themselves. I'm just asking for more details on the other things and methods that enable them to do that because that would be helpful and good to know.

I stir every day, works great

Love to know how this goes with tomato. I just canned the last of them yesterday

​@@doublekhobbyfarm Hey! This is my first attempt so I only fermented 5 quarts of Roma tomatoes with garlic and covered them with 2 tbsp pink salt per quart mixed with distilled water to cover the contents. I set them on the counter for a few days while watching/burping them. Then I read in Sandor's book 'The Art of Fermentation' pg 124 of an account from Ira's mother. She would set her ferments in direct sunlight which he reports 'helps eliminate the formation of scum (or mold) because ultraviolet light is a good disinfectant.' So I put them in a west kitchen window and will be alternating them 'in and out' of the sun for 3 weeks. So far I do not have any scum in my jars~YAY!

Try taking some zinc to tune the sniffer back up , it has worked quite well for me .

Hello Denise, I can relate, though I’ve told the same people many times that my sniffer doesn’t work as well as theirs, (which befuddles them) will again one day say...do u smell that. Have a wonderful day

Becky Watt Hello Becky, I to have a bad sniffer and will give the zink a try! Thank u for the advice

I take zinc here and there now, but nose quit on me decades ago