HOW TO FERMENT any VEGETABLE! get more NUTRITION

Doug and Stacy live OFF GRID on 11 acres and GROW and HARVEST most of their own food. Stacy is in full HARVEST mode from the GARDEN and she walks you through the process of FERMENTING. FERMENTS can last 6 months to a year and is ONE OF THE OLDEST FORMS OF FOOD PRESERVATION

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About OFF GRID with DOUG and STACY:
We moved to our 11 acres in 2011 from a large city in the Midwest with zero carpentry and farming skills. We live with no solar / wind power / public water or well. We share our adventure to a sustainable life, growing our own food from vegetables to meat. We post videos DAILY and they range from HOW TO to EVERYDAY LIFE and NUTRITION on the off grid homestead. We were city folks just like you probably and wanted to enjoy life and have more control over our food. We share food recipes as well as natural remedies.

[OFFGRIDwithDOUGSTACY]

here is the link for the MASON TOPS KIT
HAVE A GREAT DAY and that is an affiliate link so we can make millions =) BUT it SAVES YOU MONEY!

[loriyamaoka]

My 96 years old gram loves watching your videos. She says yes, that is how it's done a lot. One thing she still puts up every year is sweet pickled watermelon. ✌❤😁 to you and yours.

[kristen]

Doug and Stacy, I want to thank you both because especially in these times, you guys had the foresight to create this content to teach us how to reconnect and empower ourselves with our own food and nutrition. Times are crazy now so this information is more important than ever.

[emeraldsea]

“So just like you guys, you’re gonna get better with age too”

Thanks, Stacy, I needed to hear this right now

[AbesFruitWorld]

Been watching for a long time... Finally deciding to pull the trigger and buy some pickle pipe mason tops!!! I'm 41 with eight kids... But feel like a little kid starting this! 😬🤞😝Okay Stacy, all the prayers are welcome! I've bought your books. I've got the knowledge in my head... Let's LOVE Doug's truth bombs. 🙌💯

[meeshalabird]

Thank you for your unselfish efforts to share your knowledge. Such helpful info and Stacey your so easy to listen to. ♥️

[fredachase]

As I was watching, Stacy, I was having a simple dinner of cottage cheese with a red cabbage made it per Stacy’s instructions from a previous video....so delicious!!! Thank you!!!

[Jackie-bznv]

Hi Stacey you have inspired me to ferment.I am new to fermenting. I got my pickle pebbles and tops. I love them. So far I have fermented sauerkraut plain, with caraway seeds and with rated carrots. I also did garlic and ginger carrot sticks. Everything is so delicious. I also bought Redman sea salt. Thanks for the awesome tips. I love you and Doug. Keep up the good work. I live in a senior 55 and up community. I do not have land to have a larger garden. Wish I did though. Anyway I have had a small patio garden over the years. This year I expanded it and I have totally maximized my space. Chocked full to the brim with fresh grown basil, rosemary, oregano, sage. I also planted potatoes in a bag for the first time was thrilled to see how healthy my plants are. I have celery, organic lettuces, multi colored bush string beans, tons of tomato's, peppers, chamomile, Swiss Chard which I love. You would be proud of me. I wish I could have more land for cukes, squash, melons, cabbage, broccoli and cauliflower. Anyway sorry so long, but you inspired it all. Oh and we just installed a reverse osmosis system. So no more PFA plastic bottles and we are loving the pure crisp clean water we are getting. I started drinking mushroom coffee and I'm noticing a difference in my nails and my concentration. All BIG changes.

[dremichel]

This video is visually AMAZING... All the colors and the light coming through the windows make me so happy!!! Thanks Stacy ❤

[OldSchoolPrepper]

thanks Stacy, this is great. I love to ferment too! FYI the bottom of the mason jar neck - 1 inch. if you use a canning funnel, the bottom of the funnel is also one inch. a couple other ways to measure 1 inch for head space! thanks for the info

[Greerthetis]

A lady from Macedonia taught me a way to perserve peppers by fire-roasting and then pickling them very similar to this technique. It is interesting how people from different parts of the world find similar recipes.

[karenhollister]

Wow I never realized how easy and simple fermenting vegetables was to do. Go to try it now that I know.

[jodiezammit]

Stacey the hardest part is not eating it until it’s ready. I love it so much. And yeah I eat loads of it. Yum. No ill-effects yet.

[JoJo-wkcx]

I've started fermenting a few weeks ago and now I just open my refrigerator when i want a snack. I love it! 💜

[vicumare]

I love farm life; It is nice to be able to take our food from the land, take the meat and eggs from the chicken coop or to the nearby lake to catch a fish. I would love to live like that.

[chevyblueangel]

You have truly inspired me, Stacy. I will be starting fermenting for my first time very soon. I have purchased and received all the books you offer, got my 25 lbs. of salt, and plan to get the fermenting kits any day now. I am very grateful for you and Doug and all your teaching videos. They are so stirring, fun, educational, and from the heart. Thank you so much!!

[kathymorris]

ABSUTLY love your videos. My husband and are getting a late start in all these things, and we have learned so much from Y'all.

[chris]

Stacy, thank you for making ferments plain & simple. I’ve always been intimidated by fermentation. But, you’ve really made me think I can do it. I also am starting to make sourdough bread because of your video on it. I’m so grateful for your teachings!

[emmastout]

Thanks, Stacy! I appreciate your lessons! I love your willingness to help us out here who want to know about fermentation. Emma

[glynischamberlain]

Stacy, you give the very best details on "how to(s)" that I've ever seen. You're so appreciated, and please don't change! Awesome fermenting combos, btw.