HOW TO FERMENT any VEGETABLE! get more NUTRITION

[Music] hey guys welcome back to the garden can you believe it just the other day Doug was out with the guys and they were pouring that concrete and it was a hundred degrees and everyone was sweating to death and today I'm in the garden in a scarf and a hoodie so today in the garden I think I'm gonna call it we're having a pepper Palooza because I have so many peppers they're just rockin going crazy and we are gonna have some fun today and do a little fermenting with peppers well as the gardens winding down it's time to preserve this harvest and our preferred method here on our homestead is through fermentation and fermentation is probably one of the oldest forms of preservation that man's used and now the cool thing about my peppers is right now all the herbs are rockin all my herbs rocket and they really help a firm it when you are fermenting things to make the flavor just explode so I'm gonna use a bunch of my basil today and put it in the ferment we're gonna do and did you guys know Basel I call it the king of all the herbs I just love it it comes in so many different varieties from lemon there's Cardinal basil there's holy basil Genovese basil that's what this one is so if you don't particularly like one type of species of basil try another one it is anti-inflammatory its antibacterial I mean it's great when you put this stuff in your body it just helps to heal you from inflammation it helps the baby there's anything going on bacteria so and basil or and other herbs into your diet because they're wonderful and then now we're gonna put it in a ferment and it's gonna even make it better a couple days I've been having fun picking and mixing and matching my peppers because we have so many and I've been making a lot of really fun assortments and it's kind of fun to see how they turn out because there's nothing right or wrong when you guys are fermenting so I went ahead here with this one and I did a purple beauty one pepper with some garlic and that's all it is this garlic and the pepper by itself and then this next one here isn't it gorgeous of the color is just amazing it reminds me of when I was growing up we used to go to a restaurant and they would make like chili hot sauce out of these little little bitty chili peppers so I did it and it looks beautiful so I'll use this later and then here all this is is some basil and onions just by itself and then this one here everyone knows jalapeno so these are jalapenos and I've just done those in the brine solution and the jalapenos this one I've done onions and I've done sweet peppers and basil this one will be really good too and then here fresh dill is the best so I put fresh dill in this one banana pepper and garlic so I gave you guys a few ideas that you can mix and match because there's nothing right or wrong like I was saying earlier auntie herbs to it adding in a little garlic and onions will just make it wonderful so I want to get started right now and show you a really simple easy ferment that you can do at home I hope you guys aren't following asleep while I'm teaching you about fermenting the first thing you guys need to remember when you're doing this is make sure that you have washed off your vegetables and your basil your darn just a at a time everything is clean and then now we'll get started so here is the basil I'm gonna go ahead and break off a nice sprig and I'm gonna put it in the bottom this is a quart size jar I'm also gonna go ahead and put a few cloves of garlic in here so I have these peeled and I'm just gonna put the garlic in there and I'm gonna layer it so let's think about like lasagna I'm gonna do it in layers I'm gonna use my pepper this is one of the bye I take purple beauty peppers and I don't want anybody to comment on my knife I know this is a bread knife but I like to cut peppers with it so I'm gonna go ahead and cut my peppers up in little chunks now people talk about you know fermenting when you have fermented foods or fermented vegetables and they're like ooh that just sounds terrible well fermentation basically is culturing it it gets better with age and it's better for you and it's a live food I'm not killing it so it's gonna be filled with so many healthful things so just like you guys you're gonna get better with age too [Music] and then I also like to make the colors pop so I'm going to put some green peppers purple pepper some red peppers in there mix it all up make it look pretty because when you see them in the jar they do they look great and so when you eat them it makes it a lot more fun and if someone is at your house visiting then they'll want to eat it too now I really I grow a lot of these purple peppers that's a tongue twister purple peppers and they the purple colored fleshed fruits and vegetables that you have are higher in something called the anthocyanins which is like a really powerful antioxidant which is very helpful for your body against oxidative stress because we get a lot of oxidative stress from day to day life you know the things that we breathe or the toxins things in our food so it's really important to add these these colorful fruits and vegetables into our diet so I like to grow a lot of these purple fleshed vegetables in the garden all right now I'm gonna layer some more of our basil now the basil I like to add a lot of it when I had first started for a minute in doing Vesta might buy herbs I wouldn't put enough in and I think the basil there's one thing about it the basil it gives it a really wonderful wonderful flavor and I know it's very strong but when it kind of mellows in the ferment as it ages and I think it tastes great and if it's more of the garlic so I just did basil and garlic and peppers and that's basically all this is going to be I like spicy things so I'm gonna add a giant chili pepper and little nugget for you guys this is one of my surprising things I had never grown giant Chili Peppers before they're always little ones I love these because they're not quite as hot as a jalapeno so if you want to pop them in some food it really just gives it just a little bit of a zing and it's wonderful so I'm gonna put a few of these in my ferment just to make it just a teeny bit spicy now moving on to the green peppers put some green peppers in there so he had more of a sweeter pepper now I have just a regular green pepper kind of balances the flavors of them [Music] it's really important that you are gonna pack this down so I have my little Packer here from Maison pox and so it has two different sizes so you're just going to go ahead and you can mash it down because you know your festivals are made up of water mostly water so when I'm gonna ferments over time it's gonna shrink a little bit too and it'll get more liquid so I just want to pack it down there really good so I can fill it up so when this is done I'm gonna go ahead and just keep filling it I'm gonna put more basil in here cuz I was saying I love that basil and it's so helpful for you and then I'll go ahead and finish up with my peppers some more garlic and then one thing guys remember is if you don't have a garden you can do this you know go to the local farmers market get a CSA community-supported agriculture you know you can get a membership with that or just go to the store and buy organic vegetables and anybody can do this I mean you can do this all year round but it's really important to try you know to eat what's in season and try to eat as close to home as you possibly can because you know your food does travel far when it is shipped to the store so just look at that when you're getting their stuff all right pack it down some more [Music] isn't looking pretty a little bit more basil in there see the hardest part of polity is just kind of you know getting yourself prepared getting all in there and once you get your stuff chopped up and put it in there this is gonna last a long time because I'm putting lots lots of peppers in here so I'm gonna get quite a few servings out of this and a lot of things people do is when they are doing a ferment that tastes good because it kind of tastes it's pickled it has a sour type taste they usually eat too much so when you are doing this and you're eating yours don't eat the whole jar you only need a couple tablespoons or so I like to use this like the peppers they're good to put on sandwiches you can put them on it's just a side dish and they're really really good in salads okay now it's packed in there pretty good you want to keep at least an inch and a half or so headspace at the top you guys know how to tell you tell your little knuckles is an inch so that's how I kind of kind of tell so I got about an inch there so yep and I really love the Mason tops for a mending kick so here are the pickle pucks that's gonna be my weight that's gonna be pushed down here to keep all of the vegetables down underneath the water I'm gonna make a brine solution so this fits in there fine and I'm going to go to my core just remember whenever you're doing it for every port you're going to use four teaspoons of salt my salt I love is called real salt from Redmond and I love it because it is in Utah it's in the United States it's mined locally here by it's a family-run business and that's what I really like it has a great taste and it's loaded with lots of good minerals so here's my four now this is a quark I'm not gonna use a whole quart of water I'll probably use a half of work so I'm gonna put that in there I'm gonna stir this up really good so my ferment I'm making it with a brine you know how they used to say drinking the pickle juice is good for you because this is gonna be good for you you're gonna get so many probiotic benefits out of it so I'm gonna pour this now I don't want to fill this to the top because like I'm saying earlier you get a lot of water into him from the pepper so I'm gonna push it down just like so then I think it's about here I'm gonna throw it up a little bit more [Music] so right now my water is about here but it's gonna get a little bit more liquid as it sits the next day or two so I'm gonna make sure it's not totally covering it so I think this will be perfect and then I'm gonna go ahead and put my Mason tops top on top and then I'm gonna put my ring just like this how easy that this so now I'm not gonna have any problem with it exploding over I don't have to worry about burping it or anything it's gonna let the hot let it out and it's not gonna let the bad stuff in so this is the best way for me to ferment I love it look how many I have this is probably one of the best things that I started doing when I started using mason tops because they come for in a pack get four of the pucks and you get four of the tops two in a pack so it's great so you can use regular mouth or you can use wide mouth as you can see here I have some of them that are regular mouth some of a wide mouth any size these work fabulous I just love them to death so now I'm gonna go ahead and just take all these ferments I'm gonna take them inside I don't want to have any sunlight on them and I'm just gonna put them in a cool dark place in a pantry or shelf somewhere and I'm gonna let it ferment about ten ten to fourteen days or so and then it's gonna start getting that sour that sour kind of taste because people are like oh my gosh that's so much salt but that salt is gonna start to dissipate and go ahead and you can taste it maybe after ten days and see if you like it and if it's to the taste that you like then all you're gonna do is you're gonna take off your mason tops top and you can put a flap on you're gonna take you're gonna take off your mason top spot too and then you're gonna put your flat on and you're gonna put your ring on and then you're gonna store it now we built a root cellar because you do want to keep your canned goods and your ferments in a cool dark place so we have a cool root cellar you can store them either in your refrigerator you can keep them down in a cool dark place someplace down in your basement but it needs to be cool because it will slow down the fermentation process so once that's done I'm gonna go ahead and I will put them in our roots out they don't want to show you guys something so here are the pickle pipes that you put on top and then these are the glass pipes and I want to show you something it was kind of cool I'll open this and show you they made an improvement so if you guys already have this and you want to get more look how they put like a little handle on here and then the pup goes in there really easy it's easy to pull in and pull out so good job makes these times because I really really like that it really comes out much easier so if you already have something want to get more that would be totally awesome and if you guys have wanting to get into fermentation this is a great way to start they also have a hole it's a kit where you have recipes and it just go through everything it comes with your pickle packer here and everything and that's pretty cool too if you're interested in getting it some more stuff or even starting a fermentation we have a link it'll be in the first comment below with the coupon code so you guys will get a discount so it's a great great place to start although the net guys you know leave a comment let me know if you guys are gonna start fermenting tomorrow let me know I would love to hear from you guys have a great day see you guys later [Music]

Channel: OFF GRID with DOUG & STACY

Views: 176,457

Keywords: Off Grid with Doug and Stacy, Doug and Stacy, Doug, Stacy, Off Grid, off the grid, off the grid living, off the grid homes, off grid living, off grid cabin, off grid with Doug and Stacy, off grid solar power system, off grid house, off grid homestead, off grid solar, homestead, homesteading, homesteading for beginners, homesteading off the grid, natural food recipes, holistic health, holistic living

Id: ygRSNOl96qI

Length: 16min 38sec (998 seconds)

Published: Fri Oct 04 2019

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