I think homesteading and friendships go hand in hand. This is not a lifestyle that one can do alone, for extended periods. At least, I can’t. I need someone who “gets” me and what we are doing here on farm.
Sure, this is true for most friendships but homesteaders don’t have a lot of time to nourish those relationships. For instance, between December and March Cerina and I tried to get together at least 5 times. We finally opened our Christmas gifts, to one another, in March. The thing is, when your bestie is another homesteader, they get that the visits are few and far in between… but it doesn’t matter because you are sharing ideas, recipes and laughter however you can. For us it’s lots of texting.
We finally got to catch up and cook last week. Everyone was there, Gigi, Sam, Maddi and us. It was a blast. We laughed, bounced ideas off each other and caught up on what we have been doing since we last saw one another. The day flew by.
We wanted to make a fermenting video to show folks how to create a simple ferment. In the course of making the video I realized how wonderful it was to share this cooking task with everyone. Typically I edit my videos to create short, informative posts but after watching this video I just left it as it was. Yes it’s long which is why the first portion has all you need to know about starting your first ferment. Or just use the recipe below to get rolling.
But if you’d like to join us having a fine time in the kitchen, well, we’d love to have you.
Have you fermented vegetables? What are your favorite?
Great for a beginner or those who have an adventurous streak. Start with this simple recipe and add whatever herbs tickle your fancy!
- 1 quart water
- 2 tbsp sea salt make sure it’s not iodized
- 3-4 pounds carrots peeled & cut
- 3 cloves garlic whole
Peel and cut carrots in rounds or spears. Whatever you like. Place carrots in your Mason jar. I used a 1/2 gallon but you can use pints or whatever you like.
Put in your fresh herbs of choice. Some ideas are garlic, rosemary, oregano, thyme, peppercorns or whatever combination you can think of. Be sure to give the carrots a bit of a press to pack them in. Give them no less than an inch of headspace in the jar.
Mix sea salt (I was going to use smoked salt but couldn’t find it – go ahead and experiment!) into 1 quart of water. Be sure it’s dissolved. Pour into Mason jar.
In order to keep carrots submerged under brine, you should add a Pickle Pebble (or some type of weight) to the jar.
Place your pickle pipe into your jar ring and fasten to jar.
Ferment at around 60°-70° room temperature and place in a cupboard or cabinet for at least 4 days. Taste test and if you like the flavor – refrigerate. If you’d like a more fermented taste, let the ferment continue and keep tasting until you have a flavor you enjoy, then refrigerate.
Label your bottle. They can last up to a year refrigerated but they will lose color over time. A great kids snack or use for dipping into hummus or your favorite dip!