How to Make Quick and Easy Free Probiotics ~ baby carrots

This is the easiest probiotic fermented recipe that I could come up with. No special equipment. No kitchen gadgets. No measuring out a complicated recipe. You don't even need a knife or any kitchen skills. Super simple. Superfast.

Start that New Year Resolution towards good health today and ferment some baby carrots!

It's Always Better Done Yourself:

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Where did I learn all of this? I read. I read books, not spurious crap on the Internet, but real, honest-to-God books! Here's the reading list:

The Art of Fermentation by Sandor Ellix Katz

Nourishing Traditions by Sally Morrel Fallon

Real Food Fermentation by Alex Levin

The Big Book of Kombucha by Hannah Crum

New York Times Cookbook by Amanda Hesser

Pollan on Food Boxed Set by Michael Pollan

Charcuterie

On Food and Cooking by Harold McGee

The Moosewood Cookbook by Mollie Katzen

True Brews by Emma Christensen

[dlou]

I love your channel. I’ve watched others and stayed confused by what it really is and how to do it. I really appreciate you and how you present this!

[decolonizeEverywhere]

Wow! You talk about reaching 1000 sub's in Jan and you are over 3000 in July already. Congrats on growing so much. Shows just how popular this niche is becoming. People are waking up and taking charge of their own lives and your vids help.

[lionharehart]

The first ferments I did were jars within jars, and I had kham yeast form on top, and of course, just top off with more brine to wash off the yeast...BUT with the Masontops pebbles and pipes; no yeast, no mold, complete assurance. I wish I had purchased two kits.

[Lew_and_Phyllis_White]

I did it! Now I wait. Thanks so much for the push!

[dewxdrop]

This has been a very nice and easy video. You’re a good teacher.

[ToolsOutsideTheBox]

Fermented carrot cake would be awesome!

[lisamarie]

Soo Cool. Just tried my VERY first carrot ferment 😉😊. Thank you for sharing !!

[tabkins]

Thank you! This is a great help. I thought I was going to have to buy a bunch of stuff first.

[ajhillhome]

great video!! just started a sauerkraut

[abifolkes]

sorry to be that person but it's been known that they soak pre-cut veggies in chlorine to keep them looking fresher for longer, I will be saving your vid for tomorrow when I attempt my own

[rebeccafreeman]

Hi, I really enjoy watching & learning from you about fermenting. It's like the most exciting science class. You really make it interesting & seems doable for the average person. And I hated science in school.🤯 My question is do you still continue to use your brines after their fermentation. And if so, what do you use them for. Thanks so much.

[helendrohan]

Love your easy recipe! I used a recipe from Dr. Mercola website yesterday using celery juice instead of water. This is my first time trying fermented vegetables. I used an ordinary loose cap on my large glass container--hope it doesn't grow mold.

[eileenfb]

I don't use much salt and so far its been good. Haven't tried baby carrots, looks easy. Thanks.

[bonanzatime]

Great Idea using that spice jar as a weight.  I was wondering if the dill you use in your  fermented pickles, if it is more appetizing after being fermented?  Do you eat the dill in your fermented pickles?

[SparkyMTB]

Haha I'm subscriber number 1, 234 😀👍🏼

[TOMMYSURIA]

Oh boy. I went all crazy with the Masontops airlocks and the crystal weights. Jajajajaja...
Can you do the same with Kale, Collard Greens, Parsley and green beans all in the same jar?
Is rough eating so many veggies when they are raw.

[davidinthedesert]

Hi. New subscriber here. I've been making wine for almost 50 years, so I pretty much got that covered. (I used to help my Grandpa and he taught me when I was a kid. He made wine and distilled booze during prohibition and throughout the Great Depression). However I'm new to fermenting most other things and I have a couple questions. (I have made yogurt, sauerkraut, cultured buttermilk and pickled eggs). I want to can some pickled veggies for putting up in my pantry for longer term storage. I would like some to be hot. Should I add peppers, onions etc. and let them ferment along with the other vegetables or after they're done fermenting? Also, do they need to be pressure canned or is hot water bath sufficient?

BTW, I make wine from store-bought juice all the time. Ad 2 TUMS tablets, or the equivalent store brand (500 mg each calcium carbonate) per gallon of juice. Cap it loosely and let it sit overnight. Pasteurize it after at 180 degrees for 20 minutes. I personally use distillers yeast, but any will work. It averages 18% on the hydrometer. Some a little higher, some lower, depending on the amount of sugar added. (I don't care for sickening sweet wine). Our water here is awful so I distill all water I consume too. I'll be checking out more of your videos to see what else I might want to make. I want to try making cheese too. Thanks in advance and thank you for the excellent videos.

[HolySpiritActivate]

hi.. I'm new to fermenting as well as to your channel and sorry if you answer this somewhere else but I want this to be appealing to our son. I hear Alot of bitter or sour.. is there a way to ferment to get the benefits but not the sour for certain foods? Thanks

[myfrugalraggylife]

Great video - well presented, straight to the point with no waffle ! I will try this, but am confused as to where to store them ? you mention pantry and fridge - which one please ?
also why is the title 'free' probiotics ?? incidentally, I hate the idea of food being wasted just to form it into 'acceptable' shapes for the consumer !! they wouldn't be so fussy if they were starving !! have subbed.

[pauldubreuil]

I've tried this for 10 days. Bubbles were rising up, smells fine, but the brine is viscous, and it's literally my first ferment. Kinda grossed out, did I mess this up or is it just harmless yeast (another thing is the brine solution was mixed in cold water, perhaps the salt wasn't perfectly dissolved?)