Oh now you have us wanting to one up ourselves and make the tomato paste from scratch too. But using canned is totally fine and results in a ketchup that is totally delicious and way more nuanced than store-bought!

@FarmSteady I get that, but at the same time I would never have thought somebody would try to Ferment ketchup

Absolutely. And many hot sauces are. When we are using fruit we like to blend after 2-3 weeks to maintain those more vibrant fruit notes.

We love it. Definitely keep us posted when you make your own!

Totally right. We are using a grill to char the peppers to get a smoky flavor. If you have a proper smoker that would be delicious too.

If you are enjoying them straight we think they taste best the first 2 weeks refrigerated, after that they tend to burst on their own and we use them more in cooked dishes.

Sooo good! Thanks for noticing :)

Thanks so much! Depending on the vegetable we recommend a brine vs direct salting - but check out our Fermentation 101 video for all the details: kzfaq.info/get/bejne/n6tjq9d7trzVlI0.html

Thank you!

You're absolutely correct!

Not at this ratio - but you can also skip the vinegar and blend with more brine.

@@FarmSteady great, thanks for the answer.

how was it? im so curious to know how does the banana ferments

Amazing! It's such a fun one!

Update: Three ripe bananas, a bunch of habaneros, half brown onion, and 4 garlic cloves. Water and veggies total weight = 1350g. Used about 30g salt. Fermented for five days. Strained. Half cup of brine. Half cup of white vinegar. Blended. We had a party for son's eighth grade graduation and served tacos. I got a lot of raised eyebrows when I described the hot sauce: "bananas and habaneros". But the sauce was a hit! Very negligible banana flavor, but somehow the combination elevates the habaneros. Thanks for sharing the recipe!

Thank you! We're pretty obsessed with this one.

Great question! Much like sourdough you don't get the advantage of the live cultures after baking, but fermentation helps break down some of those trickier to digest carbs and adds loads of flavor.

You're so right! 🌱

So appreciate your input. The music in new videos is less chaotic :)

Awesome! Let us know how it turns out! ☺️

Totally understand (and we eat most of our ferments raw too!) This is more similar to sourdough where you don't get the advantage of the live cultures after baking, but fermentation helps break down some of those trickier to digest carbs and adds loads of flavor.

Thank you! Excited for you to give fermented hot sauce a try! ☺️

Oh gosh. Definitely not the recipe for you! Try this fermented honey garlic instead: kzfaq.info/get/bejne/f95yitikuL20YmQ.html

Thanks!

Oh gosh thank you! I definitely stumble over that one always!

Thank you! We really, really like this one. Full recipe video is here: kzfaq.info/get/bejne/kLqDZquW07OcZJ8.html

Sounds amazing! Let us know how it comes out. 😊

Thanks so much! Had to do a follow-up! ☺️

Thanks so much! Tons of new videos in the works!

Ha. It's so true! It's strongest when you open the fermenter or a jar from the fridge. So we tend to do that away from other people. The individual radishes in a dish or on their own aren't so overpowering (or off-putting). And for less odorous ferments we can't recommend carrots enough (so good!) Here are two of our favorite recipes: kzfaq.info/get/bejne/Z9qfZ81n0rLMcoU.html & kzfaq.info/get/bejne/pZh5edOTvMe-g6M.html

Thanks so much! And you're 100% right, those pretty pink radishes totally deserve to be in there. We'll snap some photos or create a short and get that up for you!

I know (eek!) but back (yay!) with a really fun line-up of new videos!

Oh gosh. Thank you! And we have a ton of new videos planned!

Thank you soooo much! Glad to be back! And we have loads more videos coming out!

Thanks for watching! This ferment takes 3-5 days. You can find the full recipe with pics and more information about the fermentation process in the post on our website: farmsteady.com/blogs/field-guide/recipe-fermented-hot-pink-radishes

Thanks so much! We love this one.

Oh gosh we'd never want you to make anything you're uncomfortable with! Fermented Honey Garlic is a traditional recipe that's been made for many years. It's really delicious. And totally safe. We recommend using a natural or raw honey (and definitely don't use any honey syrups - should be 100% honey. Honey's pH is well suited to fermenting honey and preventing botulism. Plus honey has antiseptic qualities that can prevent additional bacteria and mold growth. For more info you can check out the full length video here: kzfaq.info/get/bejne/f95yitikuL20YmQ.html and written recipe here: farmsteady.com/blogs/field-guide/recipe-fermented-honey-garlic

thanks! Do you maybe know if you can caramelise it in butter first or does the honey effect not work then? 🤔

Just honey and garlic for the fermentation. But sautéing the cloves in garlic once they are finished sounds like the start of a really delicious dish.

No need to steam your garlic. Crush your cloves with the side of your knife when peeling, keep them submerged, and ideally use raw honey when fermenting this. Also, check out the longer related video and detailed recipe at FarmSteady.com for more in-depth details.

Both honey and garlic have loads of well-known health benefits. And while it can’t protect you from germs or viruses, a spoonful totally helps soothe a scratchy throat!

Oh gosh we'd never want you to make anything you're uncomfortable with! Fermented Honey Garlic is a traditional recipe that's been made for many years. It's really delicious. And totally safe. We recommend using a natural or raw honey (and definitely don't use any honey syrups - should be 100% honey. Honey's pH is well suited to fermenting honey and preventing botulism. Plus honey has antiseptic qualities that can prevent additional bacteria and mold growth. For more info you can check out the full length video here: kzfaq.info/get/bejne/f95yitikuL20YmQ.html and written recipe here: farmsteady.com/blogs/field-guide/recipe-fermented-honey-garlic

Thank you! 🌸🎶💚🌱

For this one you store it at room temp both during fermentation and after

Yeah uh heller ?

It can be used as a marinade for meat and poultry dishes, or as a drizzle for vegetable bakes (think roasted pumpkin and butternut). When mixed with a bit of olive oil, it makes a perfect salad dressing, especially when fruits like figs or dried apricots are featured in the salad. You can also drizzle it over herby breads or crispy bacon, and it is absolutely amazing on pizza.

@@FarmSteady oh wow!! I'd never heard of honey garlic before and all the things you mentioned would definitely sound good with honey garlic. My friend gives me honey from his bees, so I'm going to make some for me and him! Thank you very much for responding, I really appreciate it. Now I can't wait to try it. Thank you again and have a beautiful day! 😊

Honey is for bees- not for us. Go vegan and use a substitute.

Having a friend with bees is the best!

That’s all you need! Let us know how it comes out. 🍯🧄