Ferment Everything!

Catch the excitement of making fermented foods at home. Learn the basic processes that will help you find creative ways to ferment many different things. Boost your gut health and add tantalizing flavors to your everyday dishes by pairing them with ferments of all kinds. Meredith Leigh and Pat Battle give us insights and ideas to round out our diet with a variety of ferments the whole family can enjoy.

[@kellymueller9818]

I wish I lived by you guys. Over the last two years you have been so inspirational to me and the video of Dan Kittredge literally changed the direction of our life. I'm a clean addict and was recently diagnosed with adhd and I am using food as medicine to deal and we hopefully will have a place here to teach as we.

[@wmluna381]

🤚 Adult ADHD-er here. Diagnosed a few years ago in my early 40's. Made my whole life make sense. I've been off meds for a year. More so due to events more than by choice (insurance changes, etc). It's always a PIA effort to get back on them so I just took an unofficial break. I'm also prepper "adjacent" so decided to use this time to see how I can manage without potential access to meds and not default to drinking during times of stress & 'overwhelment' with some CBT approaches. My world started falling apart when both my kids were in school. I could not keep up. Mornings were/are hell. I've known about the gut/brain biome connection for some time, but never really dived in. I figured it'd be a good time as any at the beginning of 2023. It's been a little over a solid month of consuming homemade yogurt, kefir, and kombucha and my sleep is so much better and I do feel a leveled out feeling of well-being that's different than being on the meds. I was surprised how soon I started to feel the change take place. Don't get me wrong, I still think I do need the meds, but I feel more 'steady eddie' now. No doubt part of that is getting better sleep. Most I usually get is 4-6 hrs with waking up during that period. This has been the case for literally decades. I have an order for a sleep study and other tests, but have yet to get to them. I can see how ADHD affects health badly by not getting these necessary things done. My next integration is making the L.Reuteri yogurt. Kind of a PIA because of the 36 hr culturing, but we will see. I just completed a big push of 8 quarts of various fermented vegetables yesterday. Have 2.5 gallons of DIY kombucha going, and the kefir grains I bought a couple of weeks ago have finally doubled so I can cut back on the $tore $tuff. My project today is to ferment garlic in honey and do a new batch that lemon, honey, garlic, cayenne, pepper drink concentrate mix. The latter can be offensive in your immediate vicinity at work though. 😅

[@wmluna381]

How are things going for you in this area, Kelly?

[@matmar10]

This is a great class and very informative. I can't help but think of the Portlandia sketch "Pickle It".

[@wmluna381]

Worth watching at least 2x (I did 😊). Wish the handout doc was attached or provided somewhere though.

[@mjcubo2246]

Thank you for the video. Just one pice of advice: In a group setting like this it is a very good idea to repeat a question to ensure everyone hears it on the other side of the room before you answer it.

[@dalegribble4308]

Odis Shead also so the video viewers know what you’re talking about

[@boxesfarm]

MJ Cubo I’m in total agreement with both and other reply. I have to work out the question from the answer as I just can’t hear it.

[@myyoutube3762]

I agree. Make it a practice of always repeating every question before you answer it. That way, all of your listeners have a better chance of being clued in to everything said.

[@2beesbuzzin850]

i love when people have a passion for sharing there knowledge and for free!!!!!!!!!!!!!!!!!!!!!!

[@nancyduncan3659]

I really love your demonstration and I personally don’t have a problem with her tank top and. His aggression ( as they said ) Doesn’t bother me I think he’s just trying to cover a lot of material and a small mountain he wants to be able to get through everything. A lot of people mistake my tones of my voice when I don’t mean anything by it . Just my opinion. I hope y’all keep up the good work and enjoy it

[@soniakiwi]

I fermented hot peppers and they are the bomb! They transform from hot and fiery to spicy and smooth. It's like upgrading to champagne 🍇.

[@ashiquemukundan5528]

Woww

[@karencattoor9917]

@@ashiquemukundan5528 j

[@patriotic6145]

Carmen's burritos in Gering Nebraska makes their own salsa. Very good. Fresh. I've left the little tub out overnight and next day it was fermented. Didn't know what to do with it so chucked it. What could I do with it?

[@patriotic6145]

Have you ever fermented sausage? Had a package in the fridge for a couple weeks. Started to balloon. Opened it and it was starting to ferment. Chucked it but was very curious about it. Googled it but not brave enough to try it.

[@cariloves6577]

This was incredibly helpful! I’m just researching now to start making more fermented foods. The closest I’ve come before this has been pickled cucumbers or red onions. Thank you for sharing the info. I appreciate your sharing of the info because with the scientific explanations help me feel more prepared for my own fermentation adventures! I would honestly go to any workshop Meredith conducted!!

[@mauricebruet5912]

Wow Mary, you’ve got all the angles covered. I’m a new fermenter and I really appreciate the depth of your experience. Thanks

[@johnshankster2464]

If the culture acquires air, early-on, it will breed yeast (very small particles compared to mold. It’s white). Yeast just changes the taste a little. Yeast grows on everything that accesses air. I ferment something similar to humus, and leave it liquidy on top so the yeast will not grow. I once put a vinegar dilution in a pint of hot peppers. It would have grown yeast, but being on the inner shelf of the moving door, it did not. After six weeks I pour out the vinegary juice and replaced with brine. It turn-out tasting like Peppercinos-fabulous!

[@NomadicGearhead]

Pretty cool. I appreciate y'all recording the entire class like this! I've been fermenting my own saurkraut and kimchi for 15 years, but never considered any chutneys etc. I'll have to experiment.

[@geolites4974]

Really good demonstration. I'm visiting your website to learn more. I've been fermenting my own vegetables for a couple of years and went through a lot of iterations using different methods. It was interesting to me to see that what I ended up settling on as the best thing for me, is what I saw you demonstrate.

[@madelinemardigan3386]

She's a good teacher. I wasn't even looking for videos like this, it just came on when i left the videos to come up and ended up watching the whole thing and now I'm interested in this topic.

[@GreenheartGal]

I’m super comfortable with the way she shares information. Thank you to both of you. May I have a direct link to what/how she shares information please? We all learn in different ways. Peace. Thank you for this valuable information. 💚

[@dancingcedar]

Excellent. This answered a lot of questions for me....I trust you all as reliable info sources. So I feel confident that I can do more fermenting processes without making myself sick. This opens up a lot of possibilities. Blessings :)

[@jamesdarlack4898]

Well... its past my bedtime. However, it was well worth staying up late to finish the video. BE BLESSED, and thanks!

[@whitesongs73]

I can't believe I'm watching this under quarantine

[@vadimion763]

We just put two cabbage leafs on top of the kraut or any other thing you are trying to ferment. You tuck em in from all the sides and pour brine over it. Boom.Done.

[@pinkeeist]

a great idea for using kefir grains is to keep the grains in a ball-shaped tea infuser. Put the grains in the infuser, put the infuser into a bottle and add your sugar (water) and milk (milk kefir). when the fermentation process is complete all you need to do is remove the infuser, remove the liquid, replace the infuser and begin the process again.

[@andreadoidge8177]

wonderful idea.

[@Rastarunt]

Catherine Crossland Wouldnt the metal interfere with the fermenting?

[@pinkeeist]

if it is stainless steel it would not be a problem. thanks for your query

[@Rastarunt]

Catherine Crossland ok cool! I'll have to try that then :D

[@kandykissesco]

Excellent idea 👍🏼

[@nancyfahey7518]

I am planting Shiso as y'all are talking about perilla. I planted it as a microgreem but it grew too slow so it's going in the garden. Glad you brought it up.

[@thomaswstorm]

i just started fermenting last week. I just found your site. i used cheap dollar store sandwich bags, blew some air in them and twisted them and placed on top and put lid on. Will see how it works.

[@tequilyps]

Absolutely fantastic! Thank you guys!

[@kchassa_]

You're superb lady! Thanks for this another awesome knowledge video! Hope you and your family is safe! Thanks!

[@teodorojaranilla5008]

THANK YOU ...for explaining so clearly....what fermentation is. SO educational..! Thank you

[@mellasone]

Thanks for posting this great video full of interesting information

[@beckderm]

Cabbage, celery, carrot, onion, garlic Real Salt. Kimchi is fantastic as well!

[@pbhello]

great video, thank you so much for sharing!

[@FM-qm5xs]

I've used alot of different sugars making water kefir but I have heard to never use honey because of the natural anti bacterial properties that honey has. I might try experimenting a little once I have my store of grains built up again. I also love making ginger flavor kefir. I made one with a little molasses in the first ferment and then added pear juice and ginger for the fizz stage. It was amazing. Like ginger beer. Another great one was using raw sugar with slices of lemon in the initial ferment and then a little vanilla stevia to flavor. Just two slices of lemon but the flavor was very lemony.

[@dianekim4385]

Those recipes sound so tasty. Thanks for the tips. My qty of grains have not increased. Had 'em 6 months already. I refresh every 3 days. What do you do?

[@KrazyKazu]

Thank you again for these informative videos. I watched "Intro to charcuterie" and found her information incredibly useful. Thanks!

[@snowleopard7952]

Fermenting is an ancient way of keeping food, once common throughout the world, in many cultures, before refrigeration.

[@longarmsupplies]

Gosh, I wish I lived close to this place. I'd be at every class they teach! I think we'll add this to our farm in the next years..and it would change many's view of their health around here...

[@natpainter8185]

veta b - where Is your farm? I have one near dallas tx and would like to do the same. how would you market this way o life

[@jquest43]

@@natpainter8185 antideath lifestyle☠️

[@JennySimon206]

Yeah we need a living web farms on the west coast.

[@brittanyash8340]

Wow, what a great video. This answered all of my questions. I'm excited to get going on fermenting.

[@josephalfano2284]

I'm feeling very who knew.. I live in a tiny no storage space apartment but I'm thinking about how to make space for fermented foods, especially pickles. Thank you for this post.

[@livingjoy3607]

Filing cabinet

[@wmluna381]

​@@livingjoy3607 Good idea.

[@theresa_lili]

Shelves. Kitchen table.

[@platinum1lk]

This Video was very informative helped me out a lot. Thank you!

[@marilynsatala4993]

Can ocean water work?

[@rishaky]

I loved this video. thank you so much for sharing your info.

[@Forevertrue]

I am a fan of the fermenting jar lids and a glass weight. You mentioned a zip lock bag which I also use. I use less salt. I use about 2% salt. Lacto Bacillus does not like Cinnamon! I am not a fan of Whey added to veg or Kraut. I use a tablespoon of the liquid from the last batch for the next batch. Once you have a success you can be successful forever fermenting. Great presentation. Thank you Very useful.

[@JennySimon206]

Question. Can u use brine from a ferment that has been in the fridge for awhile? I fermented some cucumbers a couple months ago and am making Curtido and saurkraut tomorrow.

[@wmluna381]

​@@JennySimon206 What did you end up doing?

[@JennySimon206]

@@wmluna381 I used optional brine. I didn't use old brine. I used glass weights designed for fermenting in jars and those silicone lids that allow venting. I did have to make more brine because so much bubbled out. It looked dry inside though the top was still submerged so I looked it up and stuck a knife into the side of the jar and pushed out some of the bubbles and added more brine. Apparently those bubbles are totally fine though as long as the top is still submerged under the brine. I think the curtido was packed too tight? Not sure. Is it possible to pack it too tight? Not enough space for the bubbles? I didn't pack the saurkraut as tight.

[@SpiritusBythos]

Love the old and young combining for the best info. Just ike the microbes

[@richlaue]

The slower the fermentation the more complex the flavor. The best sourkraut I made sat on the counter four weeks then in the refridge for another 10 months.

[@marthamacanalee1716]

Good to know! Thank you. I am brand new to fermenting.

[@lxmzhg]

The fermentation process ceases once you place it into the fridge.

[@GratiaHomestead]

@@lxmzhg the prices slows down but does not cease in the refrigerator.

[@lxmzhg]

@@GratiaHomestead Correct! I've learned much since my first comment while researching the subject..

[@gailgreenberg6953]

Just fermented a cabbage while watching....1kilo, 2.2lbs and 1.5tbs sea salt...and I added a couple of baby carrots from my garden for fun. I hope it works well. Thanks so much.

[@paulbanham9678]

Also add fresh ginger 👍

[@cherriemckinstry131]

Im enjoying this class.. thanks for sharing..

[@waqalhure3710]

Thanks for giving out this knowledge for free.

[@garthwunsch]

My Germanic grandmother used to make kraut by the 45 gallon barrel full, and sold it as farm gate sales. OMG, it was good stuff... and I make my own now too. BTW, she NEVER used sea salt. I used it once and my kraut went south! My current mentor, an ancient Austrian born foodie (and trained old school sourdough baker), says NEVER use sea salt because it is 20% potassium chloride, 80% sodium chloride... hope I’m remembering those names and percentages correctly. thanks for all the great videos from you and LWF.

[@livingjoy3607]

So what kind do you use? I just tried with kosher salt

[@garthwunsch]

@@livingjoy3607 I use Pickling Salt. I think Kosher will work. You just need to ensure there’s no iodine in it. All the best...

[@hayfordsomuah1134]

Hello trying to learn how to ferment feed for my live stock. Between sea salt and table salt which one is better. Pink salt will be very expensive for me

[@iamhisheismine2]

@@hayfordsomuah1134I get pink salt at the Dollar Tree.

[@LiveLike21]

Thank you so much for your time and energy.

[@geodegroot8310]

Fabulous video on ferment. I do large batches of lacto Tabasco, and whey was never on my radar. However, your video has inspired some homemade mayo, with much apprehension :-)

[@Iamtheclip]

Really enjoyed your video, your candid honestly is a great attribute of yours! Thank you! Question; How would you ferment chicken livers and would it be beneficial ?

[@arlingtonburlington]

Thank you good stuff like always

[@fionn5305]

great video, thank you. Can I use apple cider vinegar instead of distilled vinegar?

[@BrianJohnson-or5hw]

This is prime Saturday Night Life Material.

[@Thankful_.]

So interesting! Thanks for sharing!

[@rosstemple7617]

I’m not big on sour anything. But I know that I got some strawberry flavored kafir yogurt milk and it was okay. I had gotten half and half and put a little in it and made my half and half last way longer.

[@bettercallpaul2027]

when the headliner starts setting up behind you and you're actually killing it

[@peggymccoon]

I just found out fruit cups with holes is great for wide mouth mason jars, or ball jars work great for weights in the jars

[@mimib7970]

i love using other veggies to help balance flavors, so i would probably play around with combing with contrasting veggies such as carrots, beats or snap peas. perhaps some yummy banana peppers it would be wonderful if you did some fermented meats video

[@robybravender8525]

That was awesome! Many thanks!

[@catherinemcmartin8275]

Fantastic! Thank you.

[@gwenscott535]

3/4 cup buckwheat flour 3/4 cup sunflower seed flour (prepared with raw seeds) 1/2 cup arrowroot starch/flour 1/2 cup brown rice flour 1/2 cup oat flour 2 tablespoons psyllium husk, whole 1 tablespoon coconut palm sugar 1-1/2 teaspoon sea salt Wet ingredients: 1 cup active GF brown rice starter 1-1/2 cups (up to 1-3/4 cups) warm water* www.freshisreal.com/buckwheat-sourdough-loaf-gluten-free-vegan/

[@sharene411]

After a couple months, I couldn't keep up with the kefir grains. I live alone. Made all kinds of recipes. Froze some grains....still...it grew so fast. My family wouldn't have anything to do with it. So I had to stop.😪 Same for my Kambucha and sourdough.

[@wmluna381]

The grains I got off of Etsy finally acclimated after their delivery transit and doubled. Took between 2-3 weeks. I'm still in the middle of in Michigan now so it was slow going. I worry about having this problem come spring/summer. We will see.

[@zoomieridge7500]

You have to burp the fido jars? Thanks for the great info!!!

[@richardordonez8331]

I bought cheap $2 bail capped bottles for homemade kombucha. Some burst from the pressure build up after 2 weeks. I may have neglected to burp the bottle. The survived batch was delicious though

[@snowleopard7952]

This way of preparing food requires one to unlearn a lot of what we have been taught. Western food culture refrigerates everything and we are taught to throw away anything that has been left out of the fridge, we are supposed to throw away food that is past the expiration date, and we are certainly taught to throw away any food in the fridge that has bacterial growth on it.

[@mcdowell1953]

Wow, thank you for the education

[@itsno1duh]

I was impressed with the confidence of each speaker and also the brave souls trying all these ferments that are "other people's food"! Maybe I am too used to childlike control freaks but these attendees "got game!" I know the chance of you trying this is slim but the dark green veggies are really hard to ferment with brines but I played around with ginger bug ferment as the starter and have successfully made fermented broccoli and bitter melon pickles! Adult flavors for sure but suddenly dark greens seem doable. Ferment Everything!

[@chiledoug]

I strain my raw milk yogurt...I used to use it in my kraut now I use a bit of homemade pineapple vinegar..for a starter

[@katherinawarren1523]

Can you let us know how to make pineapple vinegar?

[@chiledoug]

@@katherinawarren1523 Abuela learned it from her I age it a lot longer kzbin.info/www/bejne/qImncqp5e9Zpf5Y

[@FrontStepFarms]

We have learned so much from your videos over the last number of years. We are doing our first Bio Char production this spring! Thank you!

[@csillatamassy3517]

Thank you !

[@MrRufusjax]

I like to ferment in large mason jars. Almost always goes right. Maybe 1 out of 20 goes bad. Your nose and taste buds will let you know. Pretty foolproof if you have the right amount of salt. You can let the temperature go wild to a point. I've done it from 40 to 105 Fahrenheit in the garage. Things can go wonky at the extreme high ends otherwise pretty easy.

[@jeanetteevans-kt1gp]

Do you or can you help me understand how to ferment for my raw fed dogs ? Is their gut flora like ours at all ? I feed kefir and kraut and I’m learning to ferment foods so I’m curious if thru can also eat most of the same things as is for gutt support or I’m afraid it’s too much salt ? Thank you you are awesome to follow !

[@chiledoug]

I put dill fennel shred carrot red bell pepper.and use a bit of homemade pineapple vinegar in it.or raw apple cider vinegar.

[@jeremycanwalk]

subscribed in the first 5 minutes after hearing this lady talk! thanks for the fermenting info

[@jenniferlester576]

That guy is really aggressive. Sheesh. She's classy and wicked smart. Thank you for the info

[@marthamacanalee1716]

Wondering if he was stressed for the same reason he was late...

[@nancythomas-wardm.b.a2993]

very harsh word, agressivr....how rude I think he,s great, no bla bla, passionate...taught me lots. Many thanks

[@louannnance637]

Thank you, very helpful

[@robertleibold4502]

I don't know if I learned anything because I was laughing with you . Was an enjoyable video......

[@Johannes_Seerup]

Ihz

[@RoyNation]

Awesome presentation!

[@karenkline7221]

I shared this great video. Thank you, so much.

[@lornerogers5178]

If you have an open trough spout. Use an angle grinder with a cutting wheel to cut a trough across the underside just behind the lip of the spout. This prevents the water from running back back on the underside of the spout. The lid should be over the sink.

[@pinkeeist]

sorry, me again. for making grains grow faster put some nice clean egg-shells into your water kefir while it is fermenting (maybe in a separate ball-infuser

[@kimberlywalders6063]

What is the name of those jars your using? And are there certain brands you should use over others? Love watching your great videos. Thanks for taking your time for all of us.

[@kleineroteHex]

The jars with the hinged lids are Fido jars. So wonderful for ferments without having to make a huge batch in a crock!

[@PennsylvaniaPrepper]

Fido is one brand name of bail type jars. There are other brands. I'd just not get the ones that are made in China. The glass is thinner, the gaskets rot quickly are are seldom thick enough, and the metal bands rust, or bend which causes a floppy ill fitting lid.

[@divenursok]

I have me Scoby in the fridge and keep my house about 65 in the winter. Will a new batch of kombucha still ferment? Thanks

[@heatherwillcockson48]

For kombucha, can I use white tea? What does the process used to make kombucha do to the caffeine content in the tea?

[@richlaue]

Heather Willcockson I would do a half white and half black/green at first. See what happens and introduce more white next time

[@dookiemane]

the bird thing you're speaking of is balut. its a duck egg traditionally buried in the ground and is a delicacy of the Philippines

[@Grace-ms7un]

As someone who has actually had balut, it is a fertilized duck egg 🐣 🥚 that is about 25 days old and just about ready to hatch. You boil it like a hardboiled egg, peel it, and eat the mini duck, feathers and all, with a dash of salt. ❤ quite good

[@greatnation4328]

Thanks for sharing. Never fermented anything but 🏡 home made yogurt 😋. Just want to know if the fermented cabbage tastes salty?

[@donnawillis5716]

The fermented cabbage is sour kraut.

[@lisamcneil6500]

How long can you keep fermented foods?

[@audreyketchum6350]

Wow amazing arms... right back to fermentation but ur physic tho wowowow.

[@terriec808]

EXACTLY.. HER SKIN IS INCREDIBLY FLAWLESS AND TONED..

[@bethraisbeck368]

Wonderful... Blessings

[@kelliworley1229]

I didn't see a class for this scheduled on the website, can they please schedule one?

[@hanna.m2]

I’m a bit confused about the sourdough starter should feed on starch and not on gluten. I use gluten-free grain so maybe I should add extras starch?

[@GardenCityHomestead]

Cant wait to try the yogurt recipe at 47:08 Thanks!

[@dorislongoria1784]

I'm on my 2nd batch of homemade Kombucha. My Mother SCOBY is hanging out close to the bottom of my jar and the new SCOBY is forming at the top of the tea. I always heard a new one usually forms on top of the other during each new brew. So two questions: Is it ok for the two SCOBYs to be separated? and Should I keep both of them for my next batch? THANK YOU and I enjoyed watching your video!!

[@kleineroteHex]

Looks like they don't have time to answer questions Anyway, you may have found out by now, yes it's ok. Though try not to have more than 3 in a jar, I just put my oldest in the compost, kept the other 2 in for the next batch.

[@JenSpice]

I could not find nappa cabbage and substituted baby bok choy and it was amazing with some shredded carrots, apple and daikon along with all the other Kim Chi ingredients. It was delicious after a few days and I put it in the fridge. How long can it be out fermenting and do some people enjoy it with a longer ferment? Can you bring it back out of the fridge to ferment longer? TIA😊Jen

[@JenSpice]

I must admit I have a little cabinet of horrors too, LOL 🤣

[@JenSpice]

I have made kefir cheese with milk kefir strains

[@tamardevane6635]

I have kept it over a year in the fridge. It tastes different, but still yummy.

[@tamardevane6635]

Ha ha. This is really funny; so many ‘not ready, not how I wanted it, didn’t turn out’ in a lesson!

[@fellicialubisi8461]

Very helpful thank you so much 😊

[@larrynigg5357]

MASON CO. MAKES HEAVY GLASS WEIGHTS TO PUT ON THE TOP OF YOUR FERMATIONS.

[@oluwatobilobaolayinka6077]

Can this method be used to ferment palm kernel cake?

[@kelliworley1229]

Do you have a cookbook?

[@marionstearns5035]

I'm a beginner. I want to know when you fill the jar and cover with cabbage leaf and weight. When do you remove to weight and leaf?

[@cathyjennings5580]

Interesting information 🤔 😀🙂

[@fludrbywest3886]

Thank you for imparting you knowledge to us🥰❣️🫶 your so awesome 🙏🏻 ❤

[@daisyjones7302]

Anybody know what the website is for their recipes?

[@notcorona2528]

I am fermenting ginger, turmeric, kencur (Kaempferia galanga L.), galangal, cinnamon, cloves, lemongrass, in a solution of palm sugar + water. Are there any health benefits? What kind of alcohol is formed? Ethanol or Methanol?

[@ashercohen387]

Wish I had her handout for this class.

[@livingwebfarms]

Here is our website page with handouts from workshops: livingwebfarms.org/archived-workshop-handouts/

[@janicefreedom8665]

@@livingwebfarms I don't see the handout for this workshop on this link?

[@charmaineletizia37]

was this video made for the people in the room?