How to 🥕FERMENT🌶for long-term PRESERVATION | PANTRY CHAT

[@Sarahavbs]

We are leaving suburbia and moving to the country next week! This has been years in the making and we're so excited and inspired by Homesteading Family. No plans for animals yet, but all of Josh's videos on composting and lasagna method gardening are first on the list. And in the kitchen, I plan to focus on learning how to ferment this year. Been teaching myself how to cook from scratch, can and dehydrate for years now. So excited that the next step in this journey is finally here. Prayers that we can be ready for the moving truck in one week would be appreciated. My 1 yo and 4 yo walk behind me unpacking everything I pack! Thankfully our 7 yo is helpful.

[@sarad2083]

So happy for you!!! I can't wait to start the same journey, but it will take a couple more years. I'm anxiously waiting 😊

[@Sarahavbs]

@@sarad2083 Thanks! The waiting is hard. But hang in there!

[@nancyseery2213]

I am so glad for you! It is my dream to find an acreage in TN and I'll still in the convince my husband stage. I would move in a heartbeat! I wish you well and hope all of your dreams come true.

[@Sarahavbs]

@@nancyseery2213 Thank you for your kind words and encouragement! I'm not gonna lie, getting to the point where my husband and I had a shared vision for a life in the country took a long time. And when we finally did, our first offer on a dream property was not accepted almost two years ago. So here we are now trying again and we still decided to compromise by not going too far out (to preserve access to many family relationships that are still in the Metro - especially for our children - and access to some career growth potential for my husband). But baby steps are welcome! And honestly, it took praying together specifically for a shared vision before we were given one. I'm always amazed at God's faithfulness. Especially when living in the waiting for a long time can have me doubting it sometimes. I pray God will give your family a unified vision to pursue the dreams he has placed in your heart!

[@diannamc367]

@@Sarahavbs beautiful! God bless you and your family in your new venture!

[@queenvictoriaii6772]

I'm currently eating 2 1/2 year old saur kraut that is not refrigerated. It's so delicious! When I originally made it, I didn't measure salt, but salted it according to taste. I made about 4 gallons and stored it in a 5 gal bucket, taking out a quart jar amount each time, then carefully covering the remainder completely again. It's the best kraut I've ever had!

[@peterwysoczanski9391]

Just look into Polish cooking :D we ferment EVERYTHING - Bigos is one of my favorites as its cabbage and meat giving you a great balance of nutrition.

[@kupkake9550]

I did my first carrot and ginger ferment yesterday. I've started a herb garden also and planted my first tomato plants which just sprouted a few days ago! I'm new to gardening and trying to do it in central Arizona temps will be a total challenge! I don't have much $$ to put into pots and soil, but I'm trying with what I have!

[@zormier2002]

Hey! I’m in surprise and new to gardening too

[@englishmaninco8711]

It’s so hot in AZ (I’m in the high desert ) I think you may have better luck growing in ground instead of pots, pots get so so hot . I once saw a video about a market farm in Phoenix that covered everything with shade cloth and sprinklers. Those two were enough to keep lettuce all summer! Sometimes shade cloth or burlap comes up on Craigslist for real cheap 😊 good luck !

[@chasebaillie9718]

Check out university of California E.A.T.L.A.C and Dr DiCaprio, they are doing a lot of research and publishing tested recipes and other great stuff

[@ruthmcbride1778]

I finally got brave and started eating my fermented ginger carrots. Put some on my salad. It was good

[@Sbannmarie]

@@ruthmcbride1778 why is bravery needed? Love ginger carrots!!!

[@ymrelang]

I ferment a lot!!! Now, I just try something new with my ferments!!! I freeze dry them!!!! At the time of consuming, you can reconstitute with broths, vinegar, apple cider juice or eat them just like that. Very crispy! Delicious!

[@terrijensenbrown]

OMGosh! I have been looking for long term fermenting info. everywhere with no luck until now! Urban gardener here with a tiny, not big enough for jars of fermented food fridge, and no room for a pressure caner kitchen. My small garden habitually produces more food than we can eat, but comes in over time, ( i.e. I've no room to row grow, but instead, succession plant and make space for more variety.) For a long time I've needed a small batch food preservation method and this is it. Thank you!

[@villiehaizlip7626]

Please know that STACY FROM DOUG AND STACY OFF GRID With, are taking advance buying of Stacy's new Fermentation book. She has been showing how for years n she makes it easy and it's good.

[@suemagyari2992]

I fermented a half gallon of green beans. I left it in the basement for 18 months. Then I opened it ,. Tasted great. Since it was open I put it in the fridge. After 5 more months in the fridge (now almost 2 years old) I tasted them again and they were great. Texture too. I ended up just throwing them out a couple months later mostly because I couldn't use them all up. But this experiment told me that this is very doable. I need to use smaller containers! Also, I read that the French ferment their green beans this way and then soak and rinse them and serve them as a side dish. So that they are not really a pickle when done this way.

[@susanschneider-baker49]

God's Timing is Perfect Timing... I'm preparing for doing a Seven Part Presentation on 'Food Preservation & Home Canning' at my local Farmer's Market and been trying to figure out which Fermentation Book that is the most complete and authoritative to recommend. One of the unlaying goals is to build a good basic home reference library for the learners. I have so many books from over the years and couldn't decide which to suggest first. Thanks, Carolyn, you are a perfect teacher.

[@chasebaillie9718]

Check out university of California E.A.T.L.A.C and Dr DiCaprio, they are doing a lot of research and publishing tested recipes and other great stuff

[@emilybarnhart5919]

Why does my canner have fat in it when I can meat no matter how careful I am to drain fat and clean jars before canning in my pressure canner? I use 1 inch head space and let my canner rest 15 minutes after it gets to zero. Any help is appreciated!

[@diannamc367]

@@emilybarnhart5919 it could be too much or fluctuating pressure.🤷🏼‍♀️ If your jars sealed they are fine and and you just get to practice more😊

[@pamelaramsay5950]

Love the chit chat, planting is what I’m doing.

[@colleenavery232]

CAROLYN - Newer to all of this. Pressure/waterbath, dehydrating going beautifully but just starting fermenting & pickling. Would you please consider doing a vid on uses for ferments - utilizing them in our meals - Say, cauliflower - if I then want to grind it down to a pizza crust is the taste dramatically different if fermented? - iow - Are uses more limited after the flavor change of ferments and by how much? Growing tons and nailing down all of my preserving options Thank You for your amazingly well thought out educational videos You have no idea how you & several others have made all the difference in my learning curve over this past year.

[@ebony5766]

I just love this channel! Found it about 2/weeks ago and I have learned so much! Just received Melessia Norris's book, The Family Garden Plan. Amazing!

[@karynellinger769]

love her and her BOOK VERY HELPFUL

[@debkincaid2891]

Like you, I'm in Idaho & getting my garden starts going as I watch snow flurries out of my window. 😄 Getting a new raised bed garden out of the ground so lots of work, lots of research, lots of expense. Committed to learning traditional food preservation methods, et al, and appreciate all the knowledge & experience you share. Thanks so much~ ❤️

[@Joie-de-Vivre33]

Thank you! This has been the difference between not fermenting because I had no space but the fridge, and being able to have these foods handy all the time! I rent and so cannot modify my house or yard in any way to accommodate. Again, THANK YOU!

[@HomesteadingFamily]

You are so welcome!

[@chris39004]

I live in Paris TN. If I by Gods grace run into Josh here, you might not get him back for a while!!! Lol. I learn so much from him that I’d love to walk him through my gardens and pick his brain. Thanks for all you both teach us.

[@annnelson6311]

I am caring for my seedlings, checking my plants from winter sowing, learning how to grow flowers, and preparing for Easter! I am watching all the gardening and homesteading videos I can to learn more and more! Love your channel and love the comments from all of your followers. ❤

[@tonironi0625]

Myself and 2 other ladies are just starting the fermentation learning so I am really happy you have done this video. Thank you!!

[@HomesteadingFamily]

Wonderful!

[@sheliaheverin8822]

I love ferments...can't get enough recipes. I'm a member of the Homestead kitchen and just discovering the magazine. It's great.

[@CY-fp1cx]

Just received my Mason Tops fermenting kit recommended by Stacy from Off Grid. First time fermenting.

[@williamrussell2014]

would you be able to share with me what those tops are that Stacy recommended, thank you. Madeleine

[@phoebedigs1356]

You’ll love it! I love Stacy too. You can tell she is true blue and really cares about people.

[@TheNakidGardeners]

I enjoyed our trip and meeting everyone there in Utah as well. Love fermented/pickled food. Thanks for sharing.

[@vickismallwood2082]

Thank you Carolyn I just joined the magazine. I love all your courses. I have learned so much from you and Josh. Thank you for sharing all your knowledge with us.

[@ceegee6625]

Caroline, you are so knowledgeable and lovely! I love how you are Josh compliment each other in the chats but you did great!

[@leedalrymple737]

I am so excited for this information, I really want to begin this journey, the health benefits alone are worth it!

[@angelinarandall475]

Thank you for all you do. I have learned sooooo much. I am following and doing what you are teaching. God bless you.

[@phyrewillow6463]

Thanks for explaining the need to sterilize the jars. Finally made sense!

[@denisek5208]

I enjoy your weekly pantry chats! thank you SO much for sharing

[@lisalowe6922]

This week, along with the regular farm chores and babysitting seedlings, I am crocheting a lap blanket for my mom; also I made wreaths from my grapevines that I pruned last week. It was easier than I thought.

[@homesteadrewind3948]

GREAT VIDEO! I love that you break down storage temperature. Living in the camper I never am sure of what temperature is going to be ok for food storage.

[@tammywhite9229]

I’m moving into my new home this weekend and get to set up my new pantry! I’m super excited.

[@ruthmcbride1778]

Just want to let you know. We love all your recipes that we have tried. Bread, pressure canning meals, fermented lemon chicken, ginger carrots. Cheese. I’m just so impressed. The breakfasts I think I want to try a salsa ferment. Have you ever heard of such a thing? We are excited to be able to process and store more food this year than we ever have before. Thank you for sharing your experiences and recipes. The whole membership is so worthwhile. Just not feeling alone in this process is helpful Can’t thank you enough

[@rebeccashafer3232]

I have to agree with several others that I love the chit chat part! I've been so blessed to find a couple other like-minded ladies in my community who are in different stages of homesteading with whom I'm building community. We're learning from each other (me more from them) how to manage this thing we call homesteading and sharing things like eggs, herbs, knowledge, and fellowship. I'll be attempting a no-till garden this year after a year gardening sabbatical using some of the principles I've seen from you guys as well as Charles Dowding. If the wind would slow down here in Nebraska, I'd be able to get my onions, peas, and potatoes in. I'm planning to add a few more raspberry bushes and grape vines as well as adding to my asparagus patch this year. I already have garlic sprouts coming up which is so exciting since I've never planted garlic before!

[@isabelladavis1363]

Very interesting information…we live in the Deep South and temps in summer can be upper 90s low 100s …cold storage is only the refrigerator a root cellar was my grandmothers house in Bavaria …my favorite food was always her kosher pickles…but wonderful options available …thank you for all of your time and energy putting all,of this information together…stay blessed…I guess I can get away with fermenting in winter and having possibly 6 MONTHS available before the heat sets in…will give this a try..

[@lucindajacobs2786]

Hello Carolyn This week has been filled with creating my new garden area. I am getting more familiar with pressure canning and canned another batch of bone broth. I also made your apple pie filling and water bath canned that. I made apple crisp with the extra. It's a hit with my family! It's so pretty in the jars, like glittering gems. My raspberry and elderberry starts are going gung ho, so tomorrow I'm planting them into pots. Thank you for sharing your wisdom and know how. It's sure changing my world!!!

[@debrahaley1235]

Just did my second batch of your Ginger Carrots today! Ordered seeds for my medicinal garden and for my Fall Garden. So grateful for this community. Excited for the summit next week!!

[@spinderella3602]

I've lived completely off the grid and with no refrigerator for 7 years. Fermenting our freshies and even some full meals has really helped my son and I to get our veggies, probiotics, and cut down on waste.btw found great ceramic crock at Walmart down the same Isle as mason jars. $10. It's perfect for kimchi but maybe replace rubberized lid or sterilize.

[@dawnlemieux3877]

I partly fill a zip lock bag of water on top of my ferment to keep ferments safely below the liquid line. This method works great.

[@kathleenmills1956]

Exactly!! There is actually not one person I know that is interested in this way of life. Very lonely feeling.

[@Mytubeforme24]

I am searching for jars, organizing, and I just purchased my sleeve of lids from Lehman's.. thank you for the info on them. Hope you have a great day ☺️

[@lynneanderson8643]

I do kefir at least a couple of times a week and today I’m putting sauerkraut in the fridge since it seems to be ready. I also do kombucha as well as sourdough regularly and love fermenting. Keep the good information coming.

[@dakotaovdan]

Kimchi is my favorite fermented food 😋 wouldn’t sit long in the pantry if I had it

[@Mary-bz5yk]

I just put my first batch of food in my Harvest Right Freeze Dryer this morning! Many thanks for your fabulous channel, I have learned so much over the past 4 months.

[@RiversideHomesteadLife]

Thank you- we love your stuff

[@rough-hewnhomestead5737]

Love this! I'm excited to ferment more veggies from our garden this summer.

[@justinsimms7930]

I love ur smile, u smile with ur eyes. I watch ur show while trying, for first time, my luck on homesteading. Ty for all ur help. And keep smiling, ur so pretty.

[@SeattleStevie]

I'm not sure if anything I ferment would even last up to a year in our house, we go through them all so quickly (your ginger carrot recipe is one of our favorites)! But I am definitely going to try this as we increase our garden production by quite a bit this year. Which leads me to what I'm doing this week - tearing up grass to turn into more garden bed space!

[@gailpurcell3209]

Chit Chat... We are getting ready for some baby calves. So we are making sure the cows are ready to milk and getting them in and out of the stalls and stations. We are excited about getting our garden ready too. Have been planning for months and are ready to go.

[@catherineannefinney8998]

This week, I am pickling asparagus. Tis the season.

[@valarieogle2768]

I just noticed that you’re in north Idaho. My husband grew up in the Wallace/Osborn/Kellog area. Both of his parents were born there. Although he’s been away from there for many years we still visit frequently. I’ve just recently stumbled onto your site and am enjoying it!

[@brigideverson2229]

Thank you so much for addressing this! I am a busy mom of 3 littles, planning my first garden this year, so having an easy way to get things put up without having to can will be a huge time saving blessing. Thank you!

[@nancymilowicki1119]

This is great news for my family. I am not an experienced canner and we enjoy fermented foods. I’m hoping to be able to put this to good use this year. Thank you!

[@barbarajuneelderphelps2390]

Grateful to you all! The ginger carrot ferment has become a staple for us here in Costa Rica.

[@sykotikmommy]

This week, I set some seeds up before I had surgery yesterday. Now I'm just recovering.

[@workinprogress3609]

Great information! Especially about the sterilization.

[@Sproutupgardening]

I love the chit chat! We are getting our seedlings up and running for our new garden area. We took over half of the backyard. I'm so excited to see how it goes this season!

[@holdenmcgroin7916]

This week I'm taking care of my Brassica in the garden. Got the grapes planted in ground. I'm also getting some flower seeds planted. Flowers from seeds are new this year for me, I hope my columbine turn out beautiful.

[@adrienneoliver5457]

I’m working full time, digging several French drains and getting my seed babies in! 😳😅 Learning all I can from you and others during my hour commute 😊

[@veronicadavanzo2064]

A video on salt would be exciting! This week most of my main season plants are going out. The garden finally looks occupied. First harvest of green onions and thyme this morning.

[@lindseykellett4397]

This has been great!! Your channel is incredible! I’m stuck in the house due to a massive blizzard! I am thrilled I found you guys! I can binge watch guilt free lol! We are starting a bunch of new projects this year! This will help! Thank you!

[@jenniferr2057]

Minot, ND? (Trying to think of where there has been a massive blizzard!)

[@lindseykellett4397]

@@jenniferr2057 CLOSE!! Winnipeg, Canada! Not far from there! We’re supposed to get even more!! Strangest weather!

[@jenniferr2057]

@@lindseykellett4397 driving that way right now in torrential downpour... That will turn to snow. Yikes.

[@idahohoosier8989]

Excellent! Blessings, julie

[@tericamcginnis5848]

New to fermenting. Want to absorb what I can. Your fermenting grabbed my attention.

[@betharechiga6858]

I am uppotting and direct seeding my 2 community gardens!!

[@lisetteshultis9259]

Love the ginger carrots and have made a white kimchi the other day. I have beenbusy waking up our garden and getting those seeds going.

[@Debbie-c3v]

I so wish you had a paper magazine of the homestead kitchen there are many of us who are left out that are not "techy" and are missing out on all this valuable information. But I do enjoy watching.

[@HomesteadingFamily]

We are working towards that. 😊

[@skyval6359]

Redmond is wonderful and having lived in Utah for many years , I've always eaten Real Salt . It's used by gourmet chefs for it's flavor and all those little colorful bits in the pink salt are minerals , so good for you . But , also think of this .. the salt is from the ancient seabed as the prehistoric ocean dried up and left the salt behind and was from a million years ago , before pollution . The Great Salt Lake is the last remnant of that sea . Modern seasalt is from a polluted ocean . Utah's pink salt is as nutritious and pure as salt can be and the company is a family-owned business right off the road in Redmond , Utah , a tiny place you could miss if you blinked . This is North America's local Pink Salt so get some and once you try it , you'll be so glad you did , yay !!

[@ebony5766]

BTW, I'm trying to make broccoli sprouts for the first time. I have an Apple tree to plant, and I am planning a raised bed for potatoes and butternut squash. You have lit my fire!

[@ellens2476]

Following on from the venison conversation, maybe you could do a full movie how you break down a venison carcass?

[@brittni827]

Chit chat: this week I am preparing the house, family, and travel trailer for my spring bear hunt. I'm also up potting some tomatoes, peppers, and tomatillos. And I'm starting to take stock of what is still in the freezer that I need to process in other ways. And I'm starting to think about what we still have on the shelf that we need to eat, what I need to restock this harvest season.

[@RobinwoodFarmLLC]

Deer tallow makes wonderful soap!

[@Aurelia1985]

This week I’m working on restoring (rewilding?) my grandmother’s kulich Easter bread recipe. I don’t have access to my great or great-great grandmother’s recipes or habits, if it still exists. I don’t know what they did or how. My grandma was a housewife in the 50s, 60s, and 70s. They moved away from the farm to a town, grandpa took an American name, and they didn’t teach their kids the old language. They very deliberately became American during that time in a way that the previous generations since 1890 hadn’t. So, of the traditions that she kept, like Easter kulich … there’s a lot of Crisco, Jello, and store bought yeast. I’m trying to get a similar result with lard and sourdough, hoping that’s more like how it would have been pre-1950. 🤞

[@phoebedigs1356]

This was a great video! Thanks and God Bless!

[@Earthy-Artist]

Thanks for clearing that up! Now I understand the logic behind it. I had always wondered why to sterilize the jars, if the veg being put inside wouldn't be sterilized.

[@phyrewillow6463]

Just started my pepper and tomato seeds! We have a really short season, so I’m learning how to stretch my season to still get a harvest

[@sparrowgarden1401]

You have addressed the problem I have been having with my ferments. Mine did great in fall and spring, but my summer ferments always got a bad mold. Our house gets too warm! I will try the greater amount of salt this year. I am about to dig up the rest of my carrots this week and plan on fermenting some of them.

[@loritrotter6354]

Tomorrow, I'm canning your veggie stew for the first time. I've got all my ingredients and I've got my lima beans soaking... I'm not totally comfortable with pressure canning yet, but your masterclass has helped me so much in feeling as though I can do it!! Thank you so much! I'm only 2:57 into your video, but I'm wondering if I will be seeing fermentation class in my future ;-) Absolutely loved the bread class as well.

[@robertlavigne6560]

I really love making ferments. My recent ferment is cauliflower, grated carrots, green onions and curry. OMG, so delicious. I highly recommend this recipe book by Kirsten K Shockey and Christopher Shockey. Title is simply; Fermented Vegetables. Happy preservation, Debbie Lavigne

[@gailmarlatt8029]

Such great information! Many thanks.

[@bethstaggs2369]

🐐 Thank you for sharing this tip !

[@LadyofFe]

Making hard tack lately. Absolutely treasure the info you share.

[@VOsTravelwithKIDS]

Can’t wait to watch!

[@kellyh8218]

I love chit chat so much!

[@sharonsalyer4912]

Concerning deer fat. I have processed our deer for many years. One year I took the inner fat ( inside the carcass like along the tenderloin) which is a hard tallow like fat. I melted it down and poured it into a glass jar that i had placed a wick in. It set up like a candle and burned quite well. The other fat I also melted down and did the same thing. That fat never hardened but was quite soft, more like shortening.

[@MrJossjack]

Great video and information. Thank you all the way from France.

[@faithandlifeofmetzler7433]

This is exactly what I needed to know. I watched an old video of yours putting whole tomatoes in brine to preserve and was so excited. I can't afford a pressure canner right now and can't find one used. So trying to find more methods between water bath canning, fermenting, freezing and maybe dehydrating.

[@lindachandler2293]

If there is some nice bits of deer tallow, I keep it for candles.

[@breathoflifefarm7197]

Hi! I’m waterglassing eggs!! And also making apple pepper jelly.

[@lindasummer2343]

The Art of Fermentation by Sandor Ellix Katz is a wealth of fermentation information. He also has shorter books but this has fermentation info and recipes from around the world. It is also a James Beard Award winner. I highly recommend it.

[@joannathesinger770]

I bought some asparagus last week at Smith's and plan to ferment a large jar of it tomorrow, along with carrots, and hopefully a new jar of sauerkraut. If I get around to it, I want to pickle some mustard eggs.

[@IronArrowsHomestead]

Great video, as always. We love to ferment! That magazine looks amazing. I need to switch salts😁.

[@anelson7338]

Enjoying all the fresh milk now that our family milk cow calved. Trying to get lots of dairy products made, preserved and stored. The calf is a heifer so the children are helping get her friendly for a future milk cow. I loved your dairy class, great reminders, visuals (i'm a visual learner) and tips for my cheese making. I would love to see more daily uses of milk just because I love to see how everyone else enjoy their dairy products. Made custard the other day, kefir, yogurt, sour cream and so on. I hope to make eggnog again now that we have plenty of milk coming in again. I love fermenting! We are still enjoying fermented pickles and green beans from last fall, we still have lots of peppers fermented that need to be turned into hot sauce at some point. lol.

[@mudoh2131]

Always interesting and so well presented.

[@maureenfernando4033]

Thank you souch for taking time share this valuable information. Can you preserve meat this way?

[@loue6563]

Going to make sauerkraut and fermented carrots today. Some of my favorite fermented foods. Yeah I stopped using “table salt” a few years ago. I try and get any additives out of my food when I can.

[@gowest5145]

She said fermenting shredded vegetables like sauerkraut is different than chopped vegetables. I didn't know if you knew that. For the shredded cabbage you just put salt on it and not a salt brine. It then makes its own liquid. I just heard her say that on another video.

[@phyrewillow6463]

Don’t forget to add a bit of iodine in your diet occasionally, to avoid thyroid issues. Our thyroids need it.

[@loue6563]

@@gowest5145 yes I shred my cabbage and put it in a big bowl with salt on it and then crunch it with my hands and a mulder until the liquid comes out. Let it sit for a couple of hours then put it in jars and pack it down.

[@loue6563]

@@phyrewillow6463 yes I like seaweed so I get that Wish I lived close enough to an ocean where I could get my own.

[@JesseLeonhardt]

This gets me eo excited! I love all the Homesteading Family resources! Thank you so much ❤ An off-topic question keeps sticking with me when watching about fermentation: Is there a useful way to repurpose the briney water once you've finished your jar of fermented goodies?

[@veronicadavanzo2064]

I mean, I have definitely kept ferments in my fridge for a year successfully...mostly by mistake, but successful nonetheless!

[@donholter5792]

Awsome chat

[@kyla3419]

Thanks again for another great pantry chat! Quick question, for long term fermented storage, do you use a canning seal and ring or any type of lid, like screw on metal or plastic?

[@sandrasherer8779]

Just fermented my first carrots. Still waiting to see.

[@brianadixon8995]

I have a food saver vacuum, it has a jar sealing attachment. Do you think it would be a good idea to put the finished ferment through the vacuum before I shelves it?

[@shelleyniewinski1205]

I was wondering the same thing

[@backdoor5993]

Great video, as usual. Question: you said to use 3 tablespoons of salt per quart of water; you also said that you can pack the vegetables in the jar and add water and then salt, how do you know how much salt to add, a quart jar full of vegetables will not accept a quart of water?

[@mzgarden1224]

Not sure how Carolyn would answer but what I do... dissolve the salt in a quart of water, pack the jars, pour the salted water over the veg to cover. You'll have some salted water left over that can be used on a 2nd jar of veg.

[@betsyhill8581]

What do they taste like?! And do you cook with them after or eat them like pickles? Thank you for everything you teach me! I implement every week:) Can’t wait to see if I can grow enough broccoli for the whole fam for the whole year! Planned on mainly deep freezing but now, fermented broccoli? So curious what it will taste like!

[@HeatherKeller1]

This week is FREEZER clean out! Making room for spring animals and crops so canning up all the miscellaneous meat, veggies, stock and meals that need to GO.