How To Ferment Vegetables

KITCHEN

FOODS and HERBS:

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[thornhedge]

I just tried this out (4 days ago) with cauliflower including the leaves, peppers, garlic, onion and pepper corns. It has larger bubbles but it already smells fabulous. I'm ridiculously Thanks so much for your great

[justaddlivingwater]

Yes it should, it's almost a lost way to store food..sad. Like foraging & Farming.., which I'm learning along with all of this..in a wheelchair.. 😆

[Hyasbountifulgarden]

Hi Heidi, thank you for sharing this method without using those fancy lids, that its possible to ferment vegetables with what I have on hand. I love all your videos especially with medicinal herbs and fermentation how good it is for your body. Thank you for sharing them to us 😊

[ashleeebaby]

It's so nice to be self sufficient in this world.

[marklowe]

This should be taught to every school kid along with the health benefits.

[darlarousch]

I am going to try the red cabbage, carrots and onions ferment you showed us tomorrow. I already did a few with parsnips, carrots, onions, Himalayan pink salt and red pepper flakes. I also cut up one apple and mixed it in as well, it is bubbling up beautifully. I think it will be ready to put in fridge tomorrow. Your fruit ferment works excellently. Thanks so much.

[cindyp.]

I am trying to make my first ferment starter, I am using pomegranate and a few raisins. Can't wait for it to be ready so I can try making some fermented veggies. I also want to try making a pomegranate mead. Thanks again for the great information.

[faithbringshope]

love you started by saying God is good...brought a smile to my face.

[tinappm]

Do you have to put the finished product in the refrigerator or can you store it in a dark pantry? If so how long is it good for? Thank you 😊

[pattycull]

Great video. Do I need to use a weight to keep vegetables under water or stir dailey

[elizabethcope]

Kind of off topic, but lavender oil is excellent for burns. It is mixed with water. This was discovered in a lab. Lab tech got acid on himself. The only water he had on near was a batch of lavender water. Stuck his hand in and found it of course diluted the acid on his skin, but burns healed very fast.

[janwc]

Thank you for investing in young homemakers, like myself. Learning so much from you.

[OilysHumbleHome]

I have gotta do this! I love that fizz sound!

[janefarrer]

You are a phenomenal homemaker, God smiles looking at you, as you glorify him in your work 💞

[lynnebarney]

I finely made some fermentation starter with dried cranberries and I made a floral vinegar with calendula, rose petals, and yarrow (those where the ingredients I had on hand, so that is what I used) ... I have to wait the 3 -5 days to see how they turn out, but I want to make some kimchi . How do I use kimchi as I have never had it before, I am new to making my own fermentation, vinegar, etc... Thank you for the videos I am gaining knowledge and courage to actually make something instead of just saying "ya I will some day".

[ellenfisher]

Great video, Heidi. Thanks to you & Stacy - I'm loving my fermented veggies!

[jamestriplett]

At 5:58 there was a glitch when you said how much salt was added. Did you say about a teaspoon or tablespoon. thanks

[patsyvanhouton]

When you put your fermenting starter in the refrigerator do you tighten down the lid tight

[wabuskk]

you don't peel the carrot skins? i'm new to fermenting veggies and i wanted to try this with carrots and onions, i don't have red cabbage

[decolonizeEverywhere]

that was interesting. i've never seen lacto-fermenting with a starter before. it seems like there is less salt in it than the brine or dry methods. going to watch your starter vid and the other ones you linked. thanks for the new ideas!