I FERMENTED my Entire GARDEN, NOW WHAT?
The best way to preserve the GARDEN BOUNTY is FERMENTING. The ancient art of food preservation works great for our OFF GRID life! Hope you enjoy the video and share it with friends!
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About OFF GRID with DOUG and Stacy
In 2010 we decided to sell everything and build a log cabin on 11 acres. We have lived in the log cabin for a decade now with no solar power or wind power plus zero public utilities. We live like the pioneers except in the 21st century. We post videos on social media to encourage people to return to the land and make a living with your family. We teach folks:
*Off grid living *Rain water catchment *Cooking with wood
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*Food harvesting *fermenting the harvest *food preservation
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*storing food in a root cellar *DIY Build projects
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All of our videos are made to empower you to break free and LIVE YOUR BEST LIFE!
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I going to try this😀👍Thank you Stacy💖
@Rhonda Pierce that’s sounds great together
@OFF GRID with DOUG & STACY thank y’all so much
@Thistle Moon wow I WOULD’VE never even thought about that Everybody on here are just great folks.Thanks to all of y’all.
Could you use that yeast for baking?
Looks awesome
Thanks!
What’s up with the audio? 00oooo Great tips Stacey xx
I love your outdoor kitchen! And I love Stacy! Fermented foods are so yummy! YOU are the person who inspired me to start fermenting. I got the kit and away I went. So easy!!!
I tried this for the 1st time because of you……so much fun…I did most of my garden…my second fridge is full….thank you….love you guys….
MountainwithaView Is it good?
@stokely418 Betty yes…so good on salads…love the cabbage…haven’t tried everything….tomatoes are yummy & carrots are good too…I did green beans onions garlic peppers…so easy…good luck..
Stacy you should write a cookbook on fermenting I would buy it
felicity woodruffe
👋
It’s wonderful to met you. Your a little far away I see. 😊
I’m positive you are asking Stacy that question. And I hope you don’t mind me trying to help you.
I think the best thing you can do is go back to the beginning of,
#OffGridWithDougandStacy
In the beginning I thought this would take me forever to catch up. But I found out it would be hard, Very Hard to put my phone down and go to sleep 😴
😊
Felicity not one time did I get bored watching their past videos. It’s so worth the time spent to catch up.
Stacy cooked as most ppl do. And there are a Lot of vids with her cooking. All one has to do is have pen and paper in hand. I’m looking now for apple pie. I’m hoping she made a few. Want to cook it Stacy’s way. 👍
Enjoy 😉 Watching and learning her way of cooking. Yummy 😋 food she has cooked for Doug and herself. Watching their uploads, is a very wonderful learning experience.
Yummy 😋
👍😊👍
I am so impatiently waiting- overexcited!
Can we PRE-ORDER your fermenting cookbook?????????
Alba Downing send a email to Stacy.
Their address is in the drop down information.
If you have trouble finding it I will get it and post it for you here
Okdokie 👍
👍😊👍
Alba Downing their email address is
offgridwithdougandstacy@gmail.com
My husbands favorite is fermented carrots with ginger. My favorite is fermented beets with their greens. Thank you!
What a great idea to combine ginger with carrots, and the beets and greens are ready to go in my fridge, and I have a few pint jars left Thanks!
Hello Sarah Kimm! Do u just use salt, or do u add other ingredients? I love beets and would like to know “what” and the measurements of them if u don’t mind! Thank u and Have a wonderful day
Raw beats and raw greens? Do you peel the beats?
yes! add the beet greens😊fabulous!
If you were able to do a fermentation class I would come in a heartbeat
Stacy’s book 📖
Yea!
Soon we are hoping.
#Stacy is busy busy busy.
Winter is right around the corner
😊😊😊😊😊😊
Time for writing.
👍😊👍
I would love a fermenting class teaches how long we’re supposed to leave it in there
Art And Bri’s channel just posted one.
Would love that
Never fermented! Would love to try. Stacy, my favorite food is saurkraut.
I have been thinking about fermenting for a long time but concerned that I didn’t know enough. I am getting close to trying with your encouragement.
Great job. I love the way you explain simply and answer questions as it comes to my mind
I started small, it was intimidating at first. Pratice smaller batches. U will quickly upgrade size. It tastes great.
@Elaine Bau I second the start small, pint jars; then find what you like best and do more of that. I tried carrots a few times, I do not like fermented carrots! But green beans and broccoli and cauliflower and beets…. I tried just green leafy too, need to cut them in strips but the taste is fine. Just dare a small batch before going through all the work and then not liking something, Laura Olsen.
I have tried some ferments I got from a local farm mkt store and l love it. Stacey I would love to see a video on your outdoor kitchen build. Can you refer me to the date or video # if that has already been done? If not can you guys make a detailed how to video review? Just a thought. Thanks
I encourage you to get the weights and the pipe things because it makes it so easy. Don’t be afraid just go for it!
I love the way Stacey keeps things so basic and simple to replicate that’s good teaching if ever I saw it
I love hearing those grandbabys in the back ground you guys are blessed to have them with you
I have been watching your videos from the oldest to newest for a while now and it is wonderful to see how you two and your animals shine. You give an honest testament to how living a closer to God lifestyle is healthier for not just you but the animals and the land. God Bless and thank you for all you do for the Homestead Homies Community. Knowledge is power.
🙏🏼
Because Stacy shared with us her fermenting, I shared this video to my Facebook page. Let’s spread the word and help Doug and Stacy out!👒
I have and will continue.
👍😊👍
This is very interesting, I did not know this about fermenting.
I fermented whole jalapeños with garlic this morning from our garden. My first time with the mason tops. Ty for the idea.
My grandma taught me to smell my food when I’m preparing it.
I am really keen to get into fermenting but is concerned about the amount of salt that is used. For medical reasons I have to follow a low Sodium diet.
Our bodies need salt. Sea salt doesn’t usually impact our bodies the same as the store salts. Try making 1 jar of your favorite vegetable. Start off eating 1 teaspoon of the ferment once a day. Measure and record your vitals and other health symptoms several times per day. Every week increase either the amount or the frequency of how much you are taking until you are taking 1 to 2 Tablespoons with every meal. You might also want to look into making and using Rejuvelac to ferment with. Good luck on your health journey.
I just started fermenting this summer. I went ahead and bought the weights and the pipe thingys to help me. My favorite so far are the pickles! Garlic, dill and fresh cucumbers, yummy! The first time I made them I was tasting them and couldn’t stop eating them until I remembered the were also a probiotic so I forced myself to put them in the frig.
Fermenting is so much easier than canning— and is so much more nutritious! Plus, it’s safer. If a fermented jar is off, you know it. 😊 I keep my ferments in the cabinet, and only refrigerate a jar we’re actively using. They’ve all kept however long it takes for us to eat through them, a year being the longest I’ve had some before eating it; probably would have been just fine for longer. My favorite ferment is jalapeños!!! 😋
Yum, jalapenos! I will do those, too. I have a question that may be obvious to everyone else, but is there a standard brine recipe, like 2tbsp coarse kosher salt to 2 cups of water?
dianne11ca Some people go by pounds, some by the jar, others by percent. I do the first two most often. 3tbsps salt for every 5lbs produce, 2tbsp salt per quart jar…. I don’t do the percentage one ever, but I think it’s a 10% salt brine, but check me in that.
@Raquel H— Women Living Torah Thank you, that was very helpful! 🙂
dianne11ca you’re welcome! Blessings!
My fermentation story: We have friends who are into healthy eating and fermenting. The wife recommended buy one of those large fermenting crocks the Amish use for making sauerkraut. We bought one and 7 heads of cabbage later it was barely 1/2 full! Also, the directions are more complicated; use distilled water but heat it and cool it to kill bacteria, complicated salt to water ratios, etc. Because the crock is so big if something went wrong, a large amount of food is wasted. I love the smaller batch fermenting. It is just my husband and I. I’m not fermenting for a large Amish family! Using a large crock is too much work and too heavy to move once it is filled.
Thank you for your fermentation videos, Stacy. They have been a ‘preserve the harvest’ game changer.
Hi Stacy,
My wife made Kimchee for the first time a few weeks ago and she says it is really good! That was the first time either of us has ever tried to ferment anything. My issue is that I have to carefully watch my sodium intake. If I get too much salt in my diet my heart starts misbehaving. After watching this video I think I will try fermenting some carrots just to see how they turn out. I can work up to it and see if a carrot a day tries to kill me! 🙂
Take care, be well and all the best from California 🧡