HOW TO FERMENT any VEGETABLE! get more NUTRITION

[@OFFGRIDwithDOUGSTACY]

Here is another GREAT fermenting video if you are just starting kzbin.info/www/bejne/qXnGhZaaopKWopY here is the link for the MASON TOPS KIT ------->masontops.com/offgrid HAVE A GREAT DAY and that is an affiliate link so we can make millions =) BUT it SAVES YOU MONEY!

[@oddopops1327]

lol I'm getting a kit 😊

[@dlewis502]

Thanks! I just ordered my kit! Cant wait!

[@joanngrundyson3265]

My daughter in law started me on this after watching you! It is fun now, I do get nervous about having veggies on the cupboard for days. So far everything has been good!

[@lifebeginswithaseed]

@BaiAnNa2014 Twitter Yeah, she used garlic in this video. Lol.

[@valeriepowell1736]

I just got my weights the other day one set has the handles one doesn't and I just got the reg. size. I wanted to do some carrots and ginger.

[@loriyamaoka7498]

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.

[@OFFGRIDwithDOUGSTACY]

❤

[@maryrobinson9853]

Thanks. What do you used to ferment the veggies and fruit.

[@jackiemusto799]

@@OFFGRIDwithDOUGSTACY Hi Stacy! I don't have a basement or root cellar. Would I have to keep the completed ferments in the refrigerator? Thanks for your videos

[@RunninUpThatHillh]

I saw she said yes fridge.

[@unlockyoursoulmemory4199]

oh my gosh, sweet pickles water melons sounds amazing, would love to learn more, thanks

[@steveandrews8301]

"..for every quart (of water) use 4 tsp. of salt", for your brine solution.

[@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 go!!!!!!!!! LOVE Doug's truth bombs. 🙌💯

[@OFFGRIDwithDOUGSTACY]

You got this 🙌

[@Jackie-bz1nv]

Your children will love fermented carrot sticks. Hope you can make some. I made garlic, ginger sticks they are delicious.

[@louannhuber2651]

Got mine yesterday. Also the glass weights. Tired of wondering if I’m growing mold. Now I can sit back and let it work its magic.

[@louannhuber2651]

⁠@@Jackie-bz1nv I wasn’t crazy about the carrots. Used baby carrots and dried dill. Going to try adding ginger and garlic.

[@emeraldsea8754]

“So just like you guys, you’re gonna get better with age too” Thanks, Stacy, I needed to hear this right now

[@kristen7775]

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.

[@tamararoberts9307]

Exactly 💯

[@mistygoodman7349]

Thank you I've been learning so much I grew a great garden except I had Mellon's that tasted like cucumber not real sure what happened I even was able to grow three pumpkin I'm wanting to can my harvest but I didn't realize how much it costs to get started because I don't have what I need yet and I'm not sure I'll be able to so I've been giving it away so hopefully next year I'll be able to and I took a ton of notes from Doug and your video so thank you for passing on your knowledge because we do pay attention

[@floydjenkins6530]

Thank you so much God bless and keep you

[@floydjenkins6530]

Hey guys thank you so much for all the information that you're giving God bless you and keep you

[@Jackie-bz1nv]

For sure 😄

[@chris109]

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!

[@deborahjoyvalentine6180]

Ferments intimidate me too. 2023 the year to be BRAVE and 2024 Vote well😊

[@meeshalabird1660]

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

[@jennifersmith9790]

Are you putting seeds and everything in there? I see no scraps.

[@mrb3135]

if I was a young man again, and physically able to, I would DEFINITELY begin fermenting food.

[@karenhollister4708]

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

[@Jackie-bz1nv]

It is soooooo easy, I am having so much fun with it. I love the sauerkraut so much better than store bought. I really love my garlic and fresh ginger carrot sticks the are delicious. 😊 I'm planning on doing Cauliflower, Celery, Pearl Onions next. Cannot do anything with hot peppers my tummy and digestive system cannot tolerate them. Have fun experimenting. ❤😊

[@johncjacobs6175]

My wife watches u guys all the time I just got u on utube I don't have Facebook u guys give great tips keep up the good work and stay strong

[@Greerthetis1]

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.

[@heatherosborne7]

Could I get that recipe??😁

[@Greerthetis1]

@@heatherosborne7 I actually found a recipe online that I like even more. YT doesn't allow the sharing of hyperlinks or else i would post it here, but if you search "Pickled Roasted Red Peppers with Garlic Williams Sonoma" it should be one of the first results.

[@heatherosborne7]

Thank you so much!!!!!u rock! Hope u have a great day buddy! 😁😊

[@heatherosborne7]

@@Greerthetis1 going to try it now!well when I'm done homeschooling for today .lol..again thank u so much!

[@maryrobinson9853]

Thanks. Please share the pepper roasting process and storage. Also the fermentation liquid solution for the veggies and fruits and storage areas. Be blessed.

[@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!!

[@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

[@dremichel5698]

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

[@HomesteadByBigfoot]

Love how you are always telling us so much more about our food than just fermenting it, you're a library of Info. God Bless. and thanks again.

[@francesjuntunen4234]

Gonna start ASAP!!! Love this video!!

[@JoJo-wk4cx]

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

[@marjoriesmithson5924]

Thank you Stacy 😊

[@vicumare66]

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.

[@Jackie-bz1nv]

I grew up like that near farms and lakes. Was a great life. I live in a senior 55 and up community now, but I miss that life and a big garden.

[@kimlavine61]

I love fermenting. I am a fermenting addict now. Thank you for sharing your knowledge. Kim

[@wval4379]

Your jars of fermenting veggies are beautiful! I've never been one to like sour things but you've convinced me how good & necessary they are. I did my first ferment a few weeks ago (ginger & garlic carrots). I have to eat them with something strong flavored but I'm determined to get used to eating fermented foods. I'm starting to crave them so my body must be happy to get them. Also, you've gotten me addicted to apple cider vinegar. I eat some every day on salad now. Thanks so much for caring enough to provide this info. I love all your videos. The fermenting and foraging videos are my favorite. I find myself driving along and thinking, hey that's purslane, oh those people have dandelions in their yard and thinking what you can do with them. I've learned so much from you guys! God bless you! And Maggie & the puppy are so cute!

[@cyndiburns7932]

How do you cook/prepare purslane for eating?

[@1amayrene]

@@cyndiburns7932 following

[@RunninUpThatHillh]

purslane eat fresh in salad.

[@RunninUpThatHillh]

You dont cook purslane afaik. Just eat it fresh any way as lettuce.

[@catherinewesley8603]

Just showed my daughter, she is so interested now. Love to share the wealth.

[@fredachase5193]

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

[@Mrsmarie1064]

Basil takes everything to another level!! Pesto! 😋

[@deborapettigrew1258]

Loved this vid and loved how the outdoor kitchen looks with all the ferments out on the table. You have been one busy woman getting all that put up. Both of you are super busy. Love the little one she’s so cute.

[@Jackie-bz1nv]

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.

[@kathymorris2641]

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.

[@Jackie-bz1nv]

Doug and Stacy are awesome. ❤

[@catherineshoemaker9106]

Thanks for answering so many of my questions.... I'm beginning to work on fermenting.

[@emmastout7861]

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

[@vn3410]

Yes, add what you want

[@selg3032]

Good way of saving on food. In this time and age that's the right way to go. I always ferment all my veggies. Some stuff like chillies u can put in yr food.

[@glynischamberlain9126]

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.

[@susanc6248]

I bought the kit. Didn't see this video. I am searching your site to find your fermenting videos and I bought your cookbook. Thank you.

[@OFFGRIDwithDOUGSTACY]

Thanks Susan!

[@lindsaynorman9323]

Stacy, I like to use a bread knife for tomatoes. They cut easier with less chance of squashing them

[@marilynryan7822]

Lindsay Norman Lol, I use my tomato knife for cutting bread for real🦋

[@Sbannmarie]

I'm a chef. And approve of that message.

[@maryellenbattaglia2061]

of course

[@Lornadoone72]

Same

[@armandaspearman4449]

@@maryellenbattaglia2061 lq+q's q. 66

[@brendaallen1044]

Good evening Stacy I enjoy watching you ferment your peppers. That was simple thanks for sharing. Blessings ❤

[@carolm7828]

Greetings!😁. I didn’t fall asleep!😁 I stayed awake the whole video!🥰. I’m going to start fermenting! Thank you for all the good nuggets!😁. 💕Always, Carol

[@tobyweldon7551]

Thanks for Red Salt & Fermenting tips !

[@jeffnorman1598]

Yes I am going to start Fermenting because I want to start eating healthier. Thank you Doug and Stacy for all of your videos.

[@mocouzens95]

I’m so excited we just fermented our first batch of fresh veggies! So easy!! Can’t wait to harvest more tomorrow & fill another jar! Love your energy & vibe!❤️

[@ericanorton71]

A thousand thumbs up! I'm knee deep in peppers and basil, this is perfect!

[@shakeriad]

Wow. All the jars look so beautiful and I know they're going to taste delicious. Fermenting is so easy especially with Stacy teaching it. Love you both for the knowledge you share. Shalom❤️

[@iamthatiam6005]

Stacy & Doug Thank you for all your sharing in knowledge helping us to live healthier , God keep you in all His ways joy, peace, holiness 🙏🙏🔥🔥

[@shellielheureux6462]

I am so excited for gardening and harvesting this year. Especially after learning about all this fermenting. Hoping to see you in June!❤️

[@jodiezammit333]

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.

[@chelseahoughton9311]

Can't wait to start fermenting, looks so fun and easy!!

[@theresahouck3516]

Love the colors of the Masontop Silicon toppers. They are soo colorful. That's the main reason I ordered. Just couldn't resist! And this is the first thing I have ever done in the way of preserving and it worked perfectly. I was SOO SHOCKED!!!

[@danhooper1056]

Thank you for all your hard work on this 💜

[@michaeljones4478]

Thank you miss Stacy... you & Doug stay healthy & stay the course 💕

[@debralarosa353]

Yep, I'm starting to ferment ! Just purchased my kit from your link. I know I'll need more but beginners have to start somewhere. Thanks Stacy for your inspirational ideas.

[@karennichols766]

Love your video. Am starting to ferment veggies & make Herbal meds for inflammation etc. Blessings to You!

[@Greens5511]

I need to try this with my peppers and onions....I have so many and it is only a matter of time before it freezes.... Thanks so much Stacey! I love learning from you...u r a great teacher! Oh I have to comment about that bread knife.....I use one too, that and a steak knife for smaller peppers.....it works great.....besides....there is no such thing as a pepper knife 😏 so who's to say we shouldn't b using them...😆😆😆

[@jessicamanning-22-84]

Got my masontop set on its way. So excited!! Thank you for the discount code!! I’m very new to fermentation but super excited!! Thanks Stacy for the motivation 🙌🏼

[@maryannbrown6606]

Hi Jessica, where did you order your Mason weights and lids ? Thanks ! Mary Brown

[@rachealwood462]

I'm learning so much from your channel, thanks guys 🐑🐓🍜

[@louannhuber2651]

I hate to stand and cook. Now I’m fermenting. Like to make health food. Stacy makes chopping look fun.

[@alisharhc]

I am spending all the time up until my next harvest learning how to preserve my food! Super excited!! I am learning SO much!

[@kenfrutiger2471]

My pucks are the old style without the handle. I just used some epoxy and out a small suction cup on the end of a piece of dowel. Stick on the puck and lift it out! Works like a charm!

[@Latebloomershow]

Okay, I'm finally getting around to trying to ferment. Can't wait to revisit this from your previously teaching me at your homestead. Much love!

[@lindahamilton3520]

I have never fermented. But I am really excited to try. Thank you for your help 🤠

[@cherreemorgan6631]

Because of your videos I have started to ferment the veggies I grow. My family and I love it. Thank you!

[@WanderingNature]

I made fermented carrots and garlic with bay leaves and cabbage 🥬 leaf today

[@johnamctaggart6512]

Thanks Stacy for all this info i am going to start fermenting soon ,we had a bumper crop of tomatoes and i make my own sauce... a tomato , onion, any pepper combo my husband is very picky eater, so i have over 60 tomatos' in freezer bags and will use them over the winter in anything i like. Homestead Homey Johna Wheeling WV...

[@faviolaandaya1079]

My goodness young lady!! Thank you so very much for this video!! ❤️💕✅👍😄💯🇺🇸

[@chrisanderson9856]

That looks amazing. Have you ever done cauliflower in a ferment? Could you add other spices to change the flavor?

[@krisanderson4137]

Thanks for sharing your knowledge and experience

[@kathyjames9250]

Thanks Stacy for your inspiration! It seems that fermenting is the least labour-intensive way to keep vegetables, and it’s nice to know that the nutrients are preserved (and enhanced). I have seen some videos of some real old-country style pickling of many mixed vegetables, and they also seem to use a pretty relaxed method to preserve them for the winter, adding salt, herbs, spices and what looks like a bit of wine or vinegar. Not to mention the big jars of pickle look really good.

[@gloriaday8632]

I have used these recipes from Stacy two yrs... thankyou a million! just did three quarts of onions/ shallots/ yellow sweet peppers all organic...with my fresh herbs this morning. I love the Purple Beauty peppers, germination rate is almost 100%, mine are just starting to get bigger now that the weather changed, The purple basil too awesome!! Your the best Stacy! Great Teacher! we love you

[@phillully4472]

Yes indeed Stacy they are awesome on salads... and in submarine sandwiches! This was good to watch fermentation is a great thing to learn for anyone it help preserve foods for sometime much later. Thx Stacy for sharing your knowledge.

[@lesleescott5219]

Hello Stacy I hope that I can be as good as you are doing this for my family is so beautiful and inspiring and very important for the time. GOD BLESS YOU ALL. 😎💚🤟

[@kmaynor16]

Thanks! I got the mason kit and have just started to ferment. My first veggie is green beans.

[@aminafamiano-snowbird3573]

I am thinking of doing green beans tonight as well...Three colours of beans, yellow purple and green...I might put a slice of onion on the bottom and one slice on top with a clove of garlic...Stacy said the sky is the limit, so experiment...Hope ya have fun fermenting...☆♡☆

[@kmaynor16]

@@aminafamiano-snowbird3573 Wow that sounds great! I'm starting simply because I am learning - and partly because I am chicken to color too far out of the lines at this stage. I hope your green beans turn out well!

[@aminafamiano-snowbird3573]

So happy that you are doing the ferments...Do it your way and have fun...I have been doing it for two weeks now and I am totally hooked...☆♡☆

[@debbiejones9550]

I loved this video. I watched it twice and will probably watch it again. Thank you so much for all that you and Doug teach us. God Bless you both and all those you love.I am so excited to try fermenting!!!!!!!!!

[@lgmbornschlegl]

Hi, Stacy. I love to watch you as you prep foods and also work around the homestead. Do you and Doug have a template on your outdoor kitchen build? I would love to see it. My husband are retired military and getting ready to start a homestead.

[@Jope1271]

You are awesome... thanks!!!

[@cherilcooper289]

Stacy picked a peck of purple peppers !Lol! 🌶️🌶️🌶️ Love the videos!😀😀

[@wval4379]

Then Stacy PACKED & PUCKED the peck of purple peppers! Good one, Cheril. LOL

[@cherilcooper289]

@@wval4379 Well you finished it ..that was good also! 😂😂😂🙈🙈🙉🙉🙉😹😹😹

[@wval4379]

@@cherilcooper289 You inspired me!

[@cherilcooper289]

@@wval4379 I'm growing peppers now in my Apt! I can't wait to save my money and get my own land and build me a tiny home by myself! It's coming soon !🌶️🌶️🍓🍒🍎🍉🍑🍊🥭🍌🥒🥦🌽🍠🥕🥬🥑🍆

[@wval4379]

@@cherilcooper289 That's wonderful! I'm so happy for you! May God bless and prosper all your efforts and bless all the works of your hands!

[@SuperGarden18]

Thanks Stacy. I will start fermenting veggies . Today is Feb.23, 2023. Bless you dear.Thank you.

[@tammyjones3575]

Thank you so much. I have started fermenting. It is the absolutely the best. It is a great snack on movie night. Hubby even loves it and suggest different flavors.

[@wytchdr7528]

You are the queen when it comes to fermenting!!!

[@debbiesfarmplace7393]

You inspired me to start fermenting a year ago. Now I know what to do with my abundance of peppers! Your kitchen is lovely 😍

[@maryrobinson9853]

Thanks. Please advise me on the liquid solution you used and where to store them.

[@sharonrush1638]

I watched your fermenting on this video. You make it look easy, Stacy! Thanks🤗

[@mtzlfldt]

You got me into fermenting a couple years ago. 😊 My favorite fermenting recipe is the Apple cranberry relish that you did a video on. I'm so excited that it's Apple season! 🤗

[@abcvdfa]

Apple cranberry sounds delicious

[@Brenda-tu6db]

Getting ready to start fermenting a few things. Finally found a great farmer's market here as I am just starting on my garden. Great video, thanks!

[@JESUSlovesyouall]

Stacy I love, love, love when you do cooking videos especially the ferments 🤗 I used your Kimchi recipe and its FABULOUS! I really like when I get a piece of ginger. The next one I do will have lots more ginger 😉 I can't believe that I've never tried fermenting! It was watching your videos and hearing about all the health benefits, that I decided to try them. Now I want to ferment EVERYTHING 🤣 Thank you Stacy for introducing me to the wonderful world of fermenting. I'm truly thankful and definitely feel healthier eating them ❤

[@NanceeDroo]

Looking through the comments to find an answer to a question… maybe you know…. How long can we keep fermented veggies once they’ve passed the 10 -14 days fermentation process? I’m asking because I went over the top and have a good dozen jars of various veggies, fermented, in a fridge dedicated to my ferments. Most of my unopened jarred ferments are approaching 15-16 months…. Thoughts?

[@NanceeDroo]

Fantastic info, Stacy - how long can an unopened jar of ferments last? How about an opened jar?

[@MsIliketorock]

You guys are awesome!!! Thank you for all that you guys do.

[@bonniedobbs2591]

I'm motivated to get back to fermenting. I have the kit now I need to get the new pucks & topper. Great fermenting video. Hope you will have a fermenting sections in your cookbook. Hint hint. 😁

[@deborahhunt7448]

This is exciting! I can use my basil and different variety of our peppers! Yay!😂❤ Thank you Stacy!!!

[@johnzientek735]

I like using my bread knife to cut vegetables up also.

[@andreahughes5750]

Yup, I am going to need an outside kitchen. It is amazing what you do in your kitchen.

[@lisapizzale6466]

Thanks so much for this! I've been wanting to start fermenting veggies for a while now and you make it seem like it's not as complicated as I thought. I'll be ordering my Mason Tops today :)

[@christinesherry3442]

I took your advice. Banana peppers,. Garlic, and dill. Wow it's wonderful.

[@richardclark5647]

watched my 1st Videos on fermenting this morning, got 3 jars on the go now it's 17:20 Hrs and, too late to go and buy more jars. I think I got the bug :-) thanks for your video. I'm all excited now haha

[@OFFGRIDwithDOUGSTACY]

Lol dont eat to much, just a spoon full or so 👍

[@lisawoods9391]

Stacy, I started fermenting a bit ago, after listening to YOU! You make it look so easy, but every time I try and do a jar of veggies, they don't turn out right. The first time, I noticed that I just didn't put enough salt in the brine, but after that, I re-looked up the ratio you use, and did that. But again today, after seeing THIS video, I notice that I STILL am not using enough salt. Looks like I'm going to have to try again, so I can get it right!. . lol. . My husband LOVES to eat the veggies after fermenting. I've planted radishes this year, so I'm excited to try and ferment those! . . Thank you so much for all the WONDERFUL info you and Doug supply! You make me think that I actually CAN plant and ferment ANYTHING! :)

[@catherineshiddengarden2596]

I’ve been making kombucha for over 5 years. Tried fermenting veggies last year. Cherry tomatoes with Italian seasonings. They were delicious 😋 But...fermenting beets was 🥴 I need to try it again this year. The peppers & garlic sounds yummy. Love your videos Stacy 🌱

[@stephaniecorporandy7018]

The cherry tomatoes spund great! Can you give me some approx amounts of the seasonings?

[@catherineshiddengarden2596]

@@stephaniecorporandy7018 oh I can’t …I’m like Stacy I just through some in the jar. I would go by how much you might put into a single recipe of spaghetti sauce & adjust to the size of the jar. Like maybe a tsp of oregano, basil, marjoram,sage and a garlic clove. (Or a Tbsp of Italian seasoning.) I haven’t made it yet this year. Been using them in making spaghetti sauce. Hope this helped some. 😊

[@stephaniecorporandy7018]

Thank you. It does help

[@kellyclark7517]

Thx guys! Yup, im gonna do my first ferment today, The possibilities are endless!!!!

[@vahlla78]

As I'm watching this awesome video, knowing I have loads of peppers I need to do something with, I'm thinking I need to buy some of those tops you're using to ferment some. THEN you give us a coupon! Thank you!

[@annettehunter2480]

I did it 👍🏻fermented carrots this morning. Sour kraut this afternoon. Thanks Stacey❣️

[@sue4649]

Love your videos and just starting out with fermentation and i'm confused, if you measure out the 4 tsp of salt per quart, but you don't actually use the full quart of water to mix with the salt, doesn't that make the solution stronger?

[@we3861]

Exactly!! Love the videos but she is all over the place with salt to water ratio. Heaping teaspoons are very different from level teaspoons,not to mention cutting water in half. The most important step is NOT clearly explained!!

[@marcialittle7893]

Each quart of veggies needs 4 teaspoons of salt to ferment, the amount of water you add depends on how much it takes to fill your jar. I put salt in bottom of jar for veggies and add like a half of cup of water and mix, then add veggies. Then top off with water, however much it takes.

[@OldSchoolPrepper]

if the salt is mixed evenly throughout the water then 1/4 cup or 2 cups should both be the same % of salt brine....if the salt isn't mixed in (like if it's sitting on the bottom) then you'll get stronger solutions. I do agree that Stacy is all over the place. Personally I weigh the water and veg (which I am fermenting) and then figure out the % of the brine and then weigh out the salt. Luckily fermentation is fairly forgiving if you are in the ball park...but I do perfect a more exact method. that said if she is using 4 tsp per 2 cups water, that's about a 4% brine salt solution.

[@lindafoster8182]

I had the same question

[@kimfroman2023]

What Marcia Little said vvv It really isn't an exact science.

[@doraw7766]

Thank you for the reminder on easy fermentation. I have many cherry tomatoes right now and guess I will ferment those.

[@steveandrews8301]

Wonderful, colorful, peaceful, educational video! Watching it for the second time in 6 mths. Making some hot peppers this way.

[@sharoncaldwell2204]

I am fermenting peppers for the first time today. Thank you Stacey for simple easy to follow instructions that I ac listen AND watch! I look forward to sharing how much everyone liked them!

[@degraffboers]

Just received my fermenting with a smile recipe book today - SO excited!!🤗

[@trishgraham7639]

Thank you Stacy. After watching this video I bought the kit. Excited to start fermenting.