How To Ferment Vegetables Successfully

[@MarysNest]

Hi Sweet Friends, Do your ferments come out mushy? Or with a white film on top? Or develop a cloudy liquid? Learn how to avoid or fix common lacto-fermentation problems in this video on How To Ferment Vegetables Successfully. And if you are new to fermenting vegetables and want to start here first: kzbin.info/aero/PLkRuW3pBo2U2zC24JBmFnCcn1vbvo_sC6&disable_polymer=true Love, Mary

[@syedaanjum896]

Very informative tips. Dear can we add vinegar in fermented vegetables; I think it will help to keep vegetables crispy? And I think we can add turmeric to keep bad bacteria out: what do you think?

[@MarysNest]

Anjum bukhari - Hi Anjum, Definitely add turmeric during the fermentation process but add the vinegar...raw...once you decide to put it in the fridge. You don’t want the vinegar to interfere with the initial fermentation. Love, Mary❤️😘❤️

[@syedaanjum896]

@@MarysNest God bless you amen. Thank you for help. Lots of Love for you .

[@MarysNest]

@@syedaanjum896 - Always happy to help! Let me know how your ferments come out with the turmeric. I would like to try that!! Love, Mary

[@syedaanjum896]

@@MarysNest INSHALLAH ( if Allah / God wills ) will tell you my dear. Love and love for u sweet sister Mary .

[@gdawg4ever119]

You have the perfect Mother voice :)

[@voidremoved]

She makes me feel mushy but now you've ruined it for me.

[@paula3280]

Your such a sweet lady and I love the sound of your voice! The sound is so relaxing and soft and is so joyful to listen to. Thank you for all the wonderful information.

[@MarysNest]

Jeepergirl - oh my goodness! Thank you so much for the kind words! Do you enjoy making traditional foods? If so, I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3zGjKoZopXLAEZk5gJGenj Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.

[@91aaf]

I love how her new york accent peeks out through her southern demeanor lol adorbs :)

[@MarysNest]

Thank you!! 🤗 Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: kzbin.info/aero/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: kzbin.info/aero/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: kzbin.info/aero/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: kzbin.info/aero/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: kzbin.info/aero/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️How to Make Bread with or without Yeast Playlist: kzbin.info/aero/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: kzbin.info/aero/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: kzbin.info/aero/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: kzbin.info/aero/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: kzbin.info/aero/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: kzbin.info/aero/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: kzbin.info/aero/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: kzbin.info/aero/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: kzbin.info/aero/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: kzbin.info/www/bejne/p5uye5tueMeSY80 Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@CrunchyRN2]

With all the live oak trees in your area, those leaves have given me the most crunch without alteration of flavor.

[@leelaural]

68 yrs old now and I'm finally fermentation and I love it.....my ferments this summer have been a little hit or miss.....but I did make some fantastic crisp pickles.

[@marykater.7169]

My mom used to use caraway seeds in sauerkraut. I thought it was just for added flavor. I had no idea it was for part of the fermentation process! She also put whole ones in, when she served it.

[@MarysNest]

Isn't that fascinating!! I have learned so much from Sandor Katz' book. But look how our moms and grandmothers already knew all the secrets for a successful ferment! Love this!! Love, Mary

[@LilyOfTheTower]

You are a natural Mary :) your videos are so informative and thorough. I feel like I'm really in your kitchen getting one on one lessons. I love how you explain things so simply and in detail without it being too technical or confusing. The details of why not to do a certain action really helps to fully learn the process instead of just following a recipe (but your recipes are fantastic!).

[@MarysNest]

Thank you so much for visiting and for the kind words!! Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: kzbin.info/aero/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: kzbin.info/aero/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: kzbin.info/aero/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: kzbin.info/aero/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: kzbin.info/aero/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️How to Make Bread with or without Yeast Playlist: kzbin.info/aero/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: kzbin.info/aero/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: kzbin.info/aero/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: kzbin.info/aero/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: kzbin.info/aero/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: kzbin.info/aero/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: kzbin.info/aero/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: kzbin.info/aero/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: kzbin.info/aero/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: kzbin.info/www/bejne/p5uye5tueMeSY80 Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@Heartbeetnutritionist]

Absolutely the sweetest lady I have ever not met!! 🤗

[@MarysNest]

Thank you!! ❤️😘❤️ Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: kzbin.info/aero/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: kzbin.info/aero/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: kzbin.info/aero/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: kzbin.info/aero/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: kzbin.info/aero/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: kzbin.info/aero/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: kzbin.info/aero/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: kzbin.info/aero/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: kzbin.info/aero/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: kzbin.info/aero/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: kzbin.info/aero/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: kzbin.info/aero/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: kzbin.info/aero/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: kzbin.info/www/bejne/p5uye5tueMeSY80 Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@marklowe7431]

So glad you made this video. It's reality that things don't always go as intended. Having all this tips as a new starter really help get a good start.

[@MarysNest]

Mark Lowe - Hi Mark, Thank you so much for visiting! Glad this video was helpful. Do you enjoy learning about making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.

[@claudetteleblanc5273]

Hi Mary. So happy that I stumbled onto your channel. You answered one of my concern about my fermented pickles. After a few days, the brine became cloudy. I thought that I had ruined my pickles. So when you mentioned that that it’s totally fine, I was so happy.! So a big thank you for that. I’m one of your new subscribers. 👍😀

[@kickinitwithkaren]

I just want to say thank you for producing this video. It is so informative. Thank you for inspiring my own YT channel. I will be back for more!

[@MsEva9470]

Im happy to know that it’s okay for the liquid torn cloudy because l wuss going to tose.thank you very much God bless you

[@sandrastreifel6452]

Yes, cloudy brine is a really good sign!

[@emtpwanabe]

Have I told you lately that I love you?! Unfortunately I found this video too late. I threw out a quart of ginger bug thinking it had turned. I didn’t know about Kahm yeast. I freaked out and tossed it in the compost! I won’t make that mistake again thanks to you!

[@MarysNest]

Oh April!! You are so sweet!! Love you too and so glad you’re here!! ❤️🤗❤️

[@TheEnglishladyskitchengarden]

You have such a sweet voice Mary. I am loving watching all your videos. Thanks for taking the time to make them

[@WhippoorwillHoller]

I ferment alot of sauerkraut, here lately after harvesting cabbage, I started more kraut in my crock, just like I do all the time, it had set 2 weeks, I went to check it, and it had mold on the very top, I was surprised, but I took a spoon, got the mold of, and it's doing great, stuff happens! Good video! Xoxoxo, love ya!

[@MarysNest]

Hi Lori!! Oh my goodness - yes, how true...stuff certainly happens when it comes to fermenting!! LOL!! I am so glad you scooped off the mold. I always thinks it's fine to do that because eventually all the good bacteria takes over. But I am always hesitant to tell folks to do that because some people are really sensitive about it and I have been given a "talkin' to" as to my casual attitude about mold!! LOL!! So glad you are here!! Love you too!! Mary

[@carolchurch3727]

I thought krout took longer um only two weeks cool

[@WhippoorwillHoller]

@@carolchurch3727 it does. I ferment it, 3 to 4 weeks.

[@MarysNest]

Carol Church - Hi Carol, Yes...it can take longer but you can also do a shorter time if you like it a bit crisp. I usually ferment it for 7 days on the counter and then transfer it to my fridge to slow down the fermentation. I really love it that way. Love, Mary❤️😘❤️

[@TheSoSoft]

Since you seem to be quite an expert on the sauerkraut subject, I have a question for you. I started to make my first jars of sauerkraut almost 3 weeks ago. It looks great, lovely bubbles, everything under the brine... BUT the smell is bad and I don't see myself eating the kraut smelling like that. How is sauerkraut supposed to smell ? Thank you :)

[@FermentedHomestead]

I love your videos! Especially the ferment videos 💜 I learn so much

[@bestcrossroad]

Such wealth of knowledge & good tips. Thanks Mary. Stay safe.❤️

[@lam7750]

You’re right about seeds instead of excess salt. Of course you’re a pro and know your stuff ❣️👍 I’ve used an Indian recipe which says to use mustard seeds and sesame seeds along with salt and a pinch of turmeric and a pinch of red chilly powder.

[@EssayonsFG]

Another great how-to Mary. We can definitely use these great tips. God bless, Rob

[@MarysNest]

Essayons Family Garden - Hi Rob, So glad you found this helpful. Ferments can be so fussy! LOL!! It’s the one traditional food for which I get the most questions! Hope you and the family are doing well. Love to all, Mary

[@florencehendrick4781]

Oh my goodness, what a huge blessing to have you Sweet Mary! Thank you for talking about the books because these books must be on my bookshelf. What a huge blessing to have these books! I am hoping to fix my stomach issue.

[@teresaholland4790]

You are such a wonderful, wonderful lady delightful super smart very informative. You are just absolutely perfection in the kitchen. Thank you for sharing all your lovely ideas and talent.

[@yogininamaste]

Mary, I've been watching your videos and finding it very helpful. Thank you so much for going in depth of fermenting.

[@MarysNest]

You are so welcome!

[@azbz1z2z75]

I made your fermented kraut and am in love with it. I'll be making this all the time. It is soooooo great. And it is easy too. Thank you.

[@KittyBennett-gy8qi]

❤..Miss Mary...Thank U...my cauliflower brine is turning cloudly after 2 weeks of frementing..kinda brown liquid the whole jar...l used pink Himalayan Salt ...stored in my fridge...❤

[@florencehendrick4781]

Thanks again Mary, I just had to tune back in and listen again. I've been fermenting everything....but I had an issue with Kale...I bought some organic kale but wow how it went bad. I had mold and there was no mistaking that this was a bad batch....the odor filled my kitchen and I couldn't get that stuff down the disposal fast enough...lol so I'll be trying this again....thanks again.

[@watong9232]

Any practitioner of the culinary arts paying for instruction from one of these culinary institutes where the students pay more for their uniform than I've ever spent on a used car could expect such proficient tutelage on the subject of fermentation as you provide here for us free-of-charge. Thank you for sharing your knowledge and experience with us.

[@MarysNest]

Wa Tong - Thank you so much for visiting and for the kind words!! Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: kzbin.info/aero/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: kzbin.info/aero/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: kzbin.info/aero/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: kzbin.info/aero/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: kzbin.info/aero/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: kzbin.info/aero/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: kzbin.info/aero/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: kzbin.info/aero/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: kzbin.info/aero/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: kzbin.info/aero/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: kzbin.info/aero/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: kzbin.info/aero/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: kzbin.info/www/bejne/p5uye5tueMeSY80 Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@juliekoester7776]

Thank you, thank you, thank you for this video Miss Mary! God bless you and your family from Tennessee. ♥️

[@Stitchinpick]

Thanks! Your videos are so clear and enjoyable. I can’t wait to try .

[@MarysNest]

Stitchinpick - Thank you SO much for visiting and for the kind words. Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.

[@robertofilipe8605]

Great video! blessings From Portugal 🇵🇹

[@MarysNest]

So glad you liked this!! If you enjoy making Traditional Foods, be sure to head over to my KZbin channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: KZbin.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: kzbin.info/aero/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: kzbin.info/aero/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: kzbin.info/aero/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: kzbin.info/aero/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: kzbin.info/aero/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️How to Make Bread with or without Yeast Playlist: kzbin.info/aero/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: kzbin.info/aero/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️And to learn how to turn any of your bone broths or vegetable broths into BOUILLON POWDERS that are SHELF STABLE, be sure to check out this playlist: kzbin.info/aero/PLkRuW3pBo2U2j_-YEyQCtg807HLb4ulY6 ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: kzbin.info/aero/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! …And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: kzbin.info/aero/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: kzbin.info/aero/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: kzbin.info/aero/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: kzbin.info/aero/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: kzbin.info/aero/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: kzbin.info/aero/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: kzbin.info/www/bejne/p5uye5tueMeSY80 Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@pamp212]

Thank you again Mary!! Thanks to you, your channel, and your book, I’m trying my hand at breads, sauerkraut, roasted chicken/bone broth…all of it!! Question: to make hot giardinera, would I just add jalapeños to the process? Love ALL your insight! ❤️

[@MarysNest]

Thank you SO much! And yes, you can jalapeños. Love, Mary❤️🤗❤️

[@lynnfrost7355]

I love your videos! You are so easy to understand and give such great tips for beginners. Thank you

[@MarysNest]

Oh Lynn, Thank you so much for visiting and for the kind words! If you enjoy making Traditional Foods, be sure to head over to my KZbin channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: KZbin.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: kzbin.info/aero/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: kzbin.info/aero/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: kzbin.info/aero/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: kzbin.info/aero/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: kzbin.info/aero/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️How to Make Bread with or without Yeast Playlist: kzbin.info/aero/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: kzbin.info/aero/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️And to learn how to turn any of your bone broths or vegetable broths into BOUILLON POWDERS that are SHELF STABLE, be sure to check out this playlist: kzbin.info/aero/PLkRuW3pBo2U2j_-YEyQCtg807HLb4ulY6 ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: kzbin.info/aero/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! …And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: kzbin.info/aero/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: kzbin.info/aero/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: kzbin.info/aero/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: kzbin.info/aero/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: kzbin.info/aero/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: kzbin.info/aero/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. ➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): youtube/marysnest/join This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. But don’t worry, this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@sandradhill731]

very, very good, Mary,...very helpful...thanks.

[@MarysNest]

Sandy Hill - Hi Sandy, So happy you found this helpful. Love, Mary❤️😘❤️

[@suzettatorressutcliffe3253]

Hello Mary. Thank you for teaching us clearly all these skills! I am very new to the fermentation world and am taking baby steps toward it. My first try was with carrots and cucumbers/ The result was very satisfactory. to weigh down the veggies below the brine line, I decided to use parsley leaves and stems. I was met with a most pleasant aroma when I opened the jar and the crispness of the veggies brought me such joy! What do you think of using parsley as a topper I would very much appreciate your opinion. Again, thank you!

[@staceytolbertson3473]

Thank you Mary. I love your videos. I too prefer the tea bags for tannins. I put up two jars of cucumbers for pickles at the same time and did my own experiment. They both tasted good but the one with the tea bag was finished before the one with the bay leaves. I found that interesting.

[@MarysNest]

Hi Stacey, Yes - I am so with you. I think the tea bags are better - - - and less expensive! Love, Mary

[@Izya001]

Thank you very much.. My red cabbage with beets is not bubbling yet. I added more salt, a few bay leaves, and two English Breakfast teabags. Also, I added a teaspoon of Japanese Matcha Tea Powder for tannin. Plus a teaspoon of Prebiotic powder.

[@lisacarden1309]

God Bless You Mary !!! Thank You for all you do! You are so sweet please know that you are much appreciated!!! 🙏❤️🙏

[@emilytewoldemedhin4440]

I really love your videos. I watched your sourdough recipes video and now want to try fermenting vegetables. Your voice is very calm and relaxing. Very informative. Thanks!

[@MarysNest]

Hi Emily, Thank you so much for visiting and for the kind words. You may have already seen some of these but I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@deborahpennington6860]

Do you remove the tiny staple from the tea bag assuming it has one? Thank You

[@Blessed-abc]

Oh Sweet Lady💗💞 God Bless You and Thank You, Such A Great Teacher

[@MarysNest]

Thank you SO much for the kind words!! And God bless you too!! Love, Mary

[@deebak7861]

I just love you and your sweet warm voice and face. I really enjoy your vidoes and have learned so much from you. Thank you so much for sharing your talents and experience with us :-)

[@luannapierce2544]

Hi Mary, I love your videos and am learning a bunch. Thought you would like to know I just bought the books you promoted by Sandor Katz, Wild Fermentation and also by Sandor Katz, the Art of Fermentation, using your links, however, it took me to Amazon Smile as I donate to Doctors without Borders, I hope you still get the benefit that does not cost us anything. I learn by watching and listening even more powerfully so I will still watch your series and all I can learn from you. I recommended you to my daughter as she has two little ones and obsessed with all things organic, bless her heart. Loving the premise. To your good health and ours also.

[@MarysNest]

Hi Luanna, Thank you so much for visiting. And please do not worry about the amazon link. Amazon Smile is great too!! So happy to hear that you are enjoying my channel!! And thank you for sharing it with your daughter! Have you seen my playlist all about making different fermented vegetables? You can look through it here: kzbin.info/aero/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr I think you will enjoy these videos. You may have already seen some of these but if not, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: kzbin.info/aero/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract , Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: kzbin.info/aero/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Happy New Year!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@luannapierce2544]

@@MarysNest, Wow what an amazing reply. I would have replied to your reply sooner but I work long shifts and over the holidays this year, overtime. In my time off am learning a new career that will help to support me when and if I am able to retire. I cannot tell you how helpful all those playlists are and I will forward them to my daughter as well. What a legacy you are providing to so many on KZbin! I will check out the Facebook group as well. Thank you so much for your information-packed videos! This fermenting sounds like fun and I look forward to experimenting with different vegetables and spices. Thank you so much for your sweet and kind replies. Bless your funloving heart all over the place and back again, Amen. I wish for you and your family a Happy, Healthy and Prosperous New Year!

[@MarysNest]

@@luannapierce2544 - Hi Luanna, Never worry about getting back to me. I completely understand how busy life can get. Good luck in learning a new career. I am confident you are going to do great!! Sending much love your way and wishing you and your daughter a very Happy, Healthy, and Blessed New Year! Thank you so much for being here...and for being you! You are an absolute delight!! Love, Mary

[@MarianTextil]

Hi Mary, thank you for your dedication. I wanted to ask you how to preserve the beets after bottling the beverage from beetkvaas. Thank you!

[@nilsaacosta3326]

Hi Mary Thanks for the recommendation of the book Wild Fermentation. I will look for it.

[@MarysNest]

Hi Nilsa, Thanks so much for visiting!! You will love that book. Sandor is amazing and he covers everything. Such a huge help! Love, Mary

[@scottbrasuell325]

You said if the bacteria slows down it could be running out of food for them. Could you just add more of something to help feed them. Denton Texan living in Thailand. God bless you for all you do. You are a born teacher. I love pickling white and orange turmeric, beets, jalapenos, and garlic dill pickles. And greek yogurt. Have beets and purple cabbage fermenting now(1st time) and bubbled and foamed up but have stopped bubbling. Taste needs more time i think. Peace!

[@catarinatang980]

Thanks for all the valuable information!!! Have a nice day!😍😍😍

[@asubstantiallife7557]

Wonderful, as ALWAYS, @ Mary's Nest! The only thing I'd add is whatever 'tannin' you add, it SHOULD BE organic!!! You don't want to ferment pesticides or herbicides, after all!!! xoxo

[@MarysNest]

A Substantial Life - How true!! ❤️😘❤️

[@picklecruncher6914]

Mary puts the right amount of Christmas in every jar 💝

[@Tammy-td5ok]

I 💕 her red apron, she makes me feel like its 1967 and I'm 4 years old on Christmas day again

[@WalterTonetto]

*superb, your advice, Mary!!* _You are among the BEST on the Net!!_

[@MarysNest]

Wow, thank you!

[@awoman9750]

Thank you! My ferment isn’t bubbling after two days, and I was a little bit concerned. I’ll give it a few more days.

[@petra6762]

Hi Mary, I like your channel! I fermented garlic and added a bit of ginger and a lot of curcumine some months ago. It hardly bubbeled, I had no yiest nor mould. I keep the jars in my cupboard. I must add I live at approx 13 degrees C because of energy prices. How long will it be safe to use before it goes bad? I liked cleaning all the garlic at once and now just get some of the jar when needed. Love from Europe, The Netherlands

[@greenrage2484]

Fermentation is fun and it is certainly-a process.. And very individual to personal taste. Strangely fermented pickles are just not my favorite..and about the only thing that is not my favorite. But I still do some. I am looking at making laco fermented mustard.. It is next on my to do list.. I was wondering if that is cedar vinegar behind you. I love to see all you have going on.. Thanks for the great video Mary..

[@MarysNest]

Green Rage - LOL!! Yes...A cedar vinegar in the making! You know me! LOL! Making some homemade pine cleaner. Always a joy to read your comments. Love, Mary❤️😘❤️

[@flg1983]

Thanks for explaining everything!!! You are awesome!!! I'm starting to ferment veggies and I love your videos...

[@elisazulueta9535]

Thank you Mary, I fermented Sauerkraut and l liked the taste of it. You were an awesome teacher..detailed and easy to follow the process.

[@michellesovereign4564]

I need that book! How exciting. Thank you

[@ikansusu]

subscribed love the cheerful way you present

[@jumpoffa5011]

Mary what another outstanding video on fermentation. :-)

[@MarysNest]

Hi Cliff, Thank you SO much for your kind words. That means so much coming from you!! Hope all is well! Love, Mary

[@rebeccaaffleck3227]

Me to, her personality just draws me in! I fermented salsa, whew, it was sour! Even more sour than sauerkraut

[@MarysNest]

Thank you so much for the kind words!! Yes, ferments can certainly be sour!! Love, Mary❤️🤗❤️

[@tinyclark7277]

Great video...love how you get a crisp bite....such good tips, makes me feel confident to try.....

[@MarysNest]

Tiny Clark - Hi “Tiny”, Thanks so much for visiting I’m glad to hear you’ll give these a try. They really are great! Do you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.

[@naturalnosh7856]

Hi Mary. Sometimes my kraut develops a viscous, gloopy liquid throughout the jar. Would you know why that is ?

[@JJ_JJ23]

Hi Mary , how long will it take to get fermented ? Can I keep it in the fridge for 2 weeks ? How can I prevent molds ? God bless ♥️

[@LydiaWhitmer-ou9kd]

Mary can we use pink Himalayan salt for fermentation? Thx U for teaching me so much very grateful ❤!!

[@WanderingNature]

Thank you for this wonderful Video

[@braney56]

Thanks for all the great info! If I want my veggies soft I should let them ferment longer without tannins?

[@MarysNest]

Definitely. But don’t leave them at room temp too long. They will continue to ferment and soften in the fridge. 🤗

[@chinenyeorakwue6233]

Good morning Mary. Thank you for all you do. Please I made tapache last weekend and It tasted strong as fermented. Is it ok to drink?

[@MarysNest]

Hmmm...I'm not sure. It may be in the alcohol phase. That can happen with some liquid ferments. Use common sense and be careful. If it doesn't taste right to you, throw it out. Love, Mary

[@mfr336]

Could you share how to pre wash veggies, especially things like cauliflower.

[@Yulfi]

Great video. I boiled some veggies in some chicken broth yesterday and removed them from the broth so that I could drink it. I put the veggies in a sealed container in the fridge and plan to ferment them. What are some of the cons of fermenting boiled greens, carrots, potatoes, cabbage, and parsley? Do you have any tips for best practices when fermenting boiled veggies, especially leafy greens? Is there anything that I should watch out for? Thanks!

[@susantaylor8507]

I just did fermented ginger carrots I made small cubes they been in brine for 3 weeks but they stop bubbling a week ago but I taste them they taste a little sour and good but I put 1 jar in fridge left the other jar out I'm going to check it tomorrow taste it I hope there still good

[@moniqueyap9193]

Thank you. This was very informative for me. Now I know why my pickles and fermented vegetables didn't work for me. Unfortunately its not going to be something I can control. I live in Hawaii and its much warmer here. Seventies is actually what we think of as winter. But now I know. My krauts seem to work though. I'll try vegetables again when the temperature is more conducive.

[@MarysNest]

Monique Yap - Hi Monique, Thanks for visiting. What might work is if you have a cool dark pantry - and place the ferment jar on the floor...especially if it is tile. That might keep things under 75 degrees. Yes, Kraut is very forgiving!! Probably the easiest ferment to make. BTW - Do you enjoy making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.

[@moniqueyap9193]

Thank you for the suggestion. I might know of a spot. Or I may just take it to work and hide it somewhere in the office. "Never mind that fizzing, bubbly jar of stuff under my desk that occasionally burps." @@MarysNest

[@MarysNest]

Monique Yap - LOL!! Glad I could help!! ❤️😘❤️

[@lodprice2343]

First time watching - very interesting.

[@MarysNest]

Thank you SO much for visiting!! Glad you liked this video. Do you enjoy making traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.

[@pamneill8579]

Thank you Mary for a great channel! You mention using a tea bag for the tannins in the jar before you start. Do you think a used tea bag would work because that really appeals to my sense of efficiency and recycling.

[@mothershelper1981]

That's a great question. I would not have thought of that and I'm pretty economical also.

[@cherylferrell6163]

For milder flavour, you can use leaves or teabags which have been previously brewed. The concentration of tannins in tea also make it a great tenderizer for meat - marinate the meat in strongly brewed tea overnight before cooking. Dry black or tea leaves could also be used as a smoking agent.

[@kathleencowart3881]

Thank you so much for a great video. Loved learning about tannins for crispness. Who knew!!🌺

[@Blaackcula]

Mary I think it's cute how you say Crispmas...

[@sharronsmith1673]

Found a way to successfully cover the ferments and keep them under water. Tried a large eatable leaf but got the white mold. Threw out brine and rewashed tomatoes , added new brine and covered with double, cut in 3rds coffee filters. No white mold problem yet. The vegs are staying under brine. Think it may be the cheaper solution for ferments on a dime.

[@Mary95191]

Mary, Do you think people in southern Texas were able to keep ferments for future use during the summer when it often stayed in the high 90’s? Most people can’t fill up their whole refrigerator for future use. I can’t figure out this dilemma. I think you would have to dig about 5 or 6’ under ground to get to the 50 or 60 degree temperature.

[@cindyturner7240]

Rookie question but does the tea effect the flavor. Awesome videos

[@timbren1679]

My first attempt at fermenting cukes molded on top the water. Pickles were under water and turned soggy as overcooked spinach. So did the zucchini I tried too.

[@timbren1679]

I had two Lipton tea bags in a half gallon jar.

[@TheEnglishladyskitchengarden]

Hi Mary. My fermented cauliflower went really mushy. I added a couple bay leaves but it smelt a bit odd after a few days. I chucked it on the compost heap but will try again using teabags.

[@MarysNest]

I understand completely. Ferments can be so persnickety from time to time! Yes, try another batch… And this time try teabags. Albeit, the cruciferous vegetables don’t always do as well as ferments as do cabbage, carrots, pickles, etc. Sometimes cauliflower does better as a quick pickle that you allow to cool and then add a little apple cider vinegar to to to boost up the probiotics. ❤️🤗❤️

[@insoromanoworries7923]

Hi Mary. In the winter, can I leave them in the oven with the light on?

[@doris5625]

You are a true gem Mary. ❤

[@UKerPerspective]

Hi Mary - I know this is an older tutorial but I need your advice please. I followed your recipes to the letter and am fermenting red cabbage, beet kvass and water kefir - I have, unfortunately, a very cool kitchen with no way of warming it up (there’s a main thermostat that services all the flats where I live so I can’t just turn my heating on) - there’s not much bubbling going on which i know would be caused by the cooler temp but is that ok? Does it matter that the ferment is slower? Will it adversely affect the end result? The kvass has been fermenting since 18th august - I have regularly stirred it and the lid is tight - today I tasted it and it’s very salty still - is it ok to leave it and the others longer?

[@PaperclipProphets]

Just found your channel, love your info! Can you use used tea bags or do they have to be fresh? Thanks so much !

[@johnfoti2647]

loving this Mary... i'm looking for Fermented Vegetables specif with Kombucha, any links ? thks M

[@MarysNest]

Please forgive the delay! There are a couple of great channels for Kombucha. One is Pro Home Cooks, the other is Joshua Weissman, and the third is Brad Leone with his show called It's Alive on the Bon Appetite channel. Here are the links: kzbin.info/www/bejne/emSkqZVpbNGAjas and kzbin.info/www/bejne/qXXTfGOdoZZnnM0 and kzbin.info/www/bejne/hJiVq4J8dqmYZtU Hope these help! Love, Mary

[@elainecheatham4672]

Love your videos. I noticed that you have the clear (Anchor Hocking?) glasses with the orange lids. I've ordered several lids but they do not fit my glasses which are 3-3/4" in diameter. Can you tell me which glasses you have and which lids on Amazon to order please? Thank you so much.

[@noratries7569]

What is the green stuff in the jar behind Mary ? It looks like evergreen

[@MarysNest]

Hi Nora, Yes, I was making some evergreen vinegar using our local evergreens (not exactly pine but close enough). Love, Mary

[@mejoalfr]

Hi Mary, Thanks so much for your video. I have been making sauerkraut, just plain cabbage. It has a great taste, but I can’t get it to be soft like the store bought. I tried different types of cabbage, varied amount of salt, and fermenting for a longer time. Is there anything else I can do?

[@MarysNest]

Great question. Homemade sauerkraut is often more crunchy than the store-bought. Have you tried refrigerating it for two weeks before eating it?

[@mejoalfr]

@ I have tried. It never gets soft, but at least it tastes good.

[@notsure1711]

Thank you Mary

[@MarysNest]

Tonya Baram - Hi Tonya, Thanks for visiting! Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@merypurnama2513]

Hi Mary, should i prewash and drained vegetables and fruit before ferment? thank you

[@theresamorgan6856]

I just found your channel and started watching all of you videos! I tried my very first ferment and actually threw it out because I just wasn't sure if I was doing it right. It was peppers, sliced in rings, onions, and garlic. I used the masontops weight and lid. But my peppers and onions kept floating up past the weight and eventually just really looked funny. I'm not sure if I had too much liquid in the jar or what the problem was. Also, it was getting a film on the top. Advice? Suggestions? Help? lol!

[@MarysNest]

Hi Theresa, I understand perfectly. Ferments can take a little trial and error. They can be persnickety. Personally, I would not ferment garlic. I may be overly cautious but I worry about the development of botulism. As to your other vegetables, it’s fine to ferment them. But yes, you want to pack the jar tightly and then make sure everything is submerged under liquid. If you want to be really sure about what you were doing, then I suggest buying pH strips. You can dip them in the brine and check on the pH. Once it is below 4.0 or so, it has fermented nicely. As to the film, that may be kahm yeast. (look up a picture on the Internet.) You can remove it, it’s not harmful. However, if you think it might be mold, then you want to discard the ferment and start over. But most importantly, make sure you pack everything in the jar very tightly. That will help anything from floating to the top. Keep me posted. Love, Mary

[@theresamorgan6856]

@@MarysNest Thank you so much for the advice! I am going to try again this afternoon. I just love all of the information that you share with all of us! You make us feel like you are our friend!

[@Siran4228]

Well you are just a delight✨

[@Laineyslife]

I’ve never had it bubble up and fizzle over. But I used a pickle pipe. Is that why? Always makes me nervous. Lol. How about if some of the veggies get loose and go to the top and over the liguid?

[@Meenadevidasi]

You are so great. Thank you so much.

[@lindastinnett5027]

Mary, I made krout with brine covering it. In about 3 days I checked it and the cabbage was above the brine with some brown spots, so i tossed it. The other jar was fine, but 3 days later the brine no longer covered the krout, so i a

[@Impulse_Photography]

I live in Pennsylvania and it is 43 degrees in my parlor right now - my ferments are on a shelf. .... no activity because of this ... I might use plant warming pad

[@maggiemae6812]

Do you need special lids for fermenting? Can you use regular lids and rings?

[@icometotalkstory6185]

Thank your Mary! Your very kind! Be well! kara

[@MoatCottage]

I love fermenting and eating fermented foods, I haven’t fermented cauliflower before, that I can recall, so I’d better get a jar going. I didn’t know about the tannins but I often use seeds in my ferments, it’s funny how we do old methods from before the science caught up (most often they were on to something good and occasionally, like really in old meat canning methods, I wonder how we survived as a species) 😂 Great video and information Mary, very well done. Much love Elissa 💕

[@MarysNest]

Moat Cottage Homesteading - Hi Elissa, How true!! And look...you were using seeds!! I found that fascinating!! Oh what fun it would be to be in the kitchen together making ferments!! Love you, Mary❤️😘❤️

[@MoatCottage]

Mary's Nest it would be so much fun, much love to you and your family Love Elissa 💕

[@Queen-of-Swords]

Mary where is your accent from? Which part of the USA? Sorry, I'm a limey... still learning! Thank you for your wonderful videos I'm enjoying them. Your kitchen is as "busy" as mine, which means to say people actually DO STUFF in it. Minimalism is for people who do nothing!!

[@randakhatoun7677]

Could you kindly talk more about different types of fermented drinks

[@MarysNest]

Hi Randa, I would be happy too. I have a playlist about making fermented drinks. You can watch it here: kzbin.info/www/bejne/qYSyd2Zvp9eee80 Love, Mary

[@mabelbowen25]

I tried a Red Swiss Chard, Carrot, Garlic, Ginger Kimchi ferment that has developed what I thought was Kahn Yeast. The color has me confused because it is kind of slightly bluish gray; and, I see images of the yeast that looks gray when I go online. I don’t see any fuzziness. What can you tell me? I don’t know whether to keep it or throw it out now that I’ve removed the gray film. Thank you for all your great videos. You helped me begin my fermenting journey.

[@kahirish57]

Hi Mary, I'm fermenting my first cauliflower, carrot, onion and pepper. It's been a day and a half and I have good fizz. Problem is I need more liquid after burping this morning as brine fizzed out. Can I add fresh filtered water, say a fourth a cup or so to ensure liquid covers vegetables? Thank you in advance.