Hey yall, here is the link ---> masontops.com/offgrid it saves you some money and its an affiliate link HAVE A GREAT DAY and LEAVE A COMMENT!

@dellasmalley6097

4 жыл бұрын

Thank u going to order

@lornabartlett2744

4 жыл бұрын

I have the Mason Tops! ♡ iam not using burping tops for the ACV. I would like to know about apple cider vinegar In its stages,is it a good ferment if the apple juice is hissing when I turn open the top.It's fermenting Right ? Or souring?🍎💞🤔

@nickivanaltena923

4 жыл бұрын

I’m so excited to start fermenting! I ordered the kit and I also ordered the All American Sun Oven! Because of everything going on, it’s going to be 3 weeks before they arrive. I’m just glad I finally decided to invest and it’s on the way😃

@RichardCockerill

4 жыл бұрын

ok..comment,is that ok?

@bozenapilska5019

4 жыл бұрын

sold out ((...

It's happened to me a couple times but u have taught this older woman new things. I'm 62 n ur never to old to learn. THANK U SO MUCH N HAVE A GREAT WEEK😳🌹

@Starlight22215

4 жыл бұрын

Della Smalley I'm older than you and I don't consider myself old in any way, shape or form. I said to a friend the other day that I'd love to do another degree. I'm never going to consider myself old. I'm either alive, or passed over.

@skittles9970

4 жыл бұрын

@@Starlight22215 I'm 55 and I feel the same way. I somehow manage to learn something new every day!

@mothershelper1981

2 жыл бұрын

I'm glad I'm not the only one that feels that way about learning! I love learning new things everyday. I just said recently on my Facebook page that I enjoy learning things more now than when I was young.

@katherinehenry1480

2 жыл бұрын

Age is just a number; however, when I turned 50, I told myself it was time to stop climbing trees.

@faithm9284

2 жыл бұрын

Well Della, now I feel really old! From where I'm standing you are young! I'll take 62! Today is the youngest we will ever be! 💌

Hi, Stacy…I’m new to fermenting I have watched many videos but by far yours is the best …you explain everything so very well and I want to thank you !!!!

For those of us on city water, try to use filtered or non-chlorinated water. I believe Stacy said that before and it's important to the final product.😀

Great video! I started with three jars and two had yeast and the third was a tad "furry" and it saw the disposal. The remaining two hit the fridge after two weeks and I'm enjoying daily, a fermented vegetable snack and ever since I started eating them, I've had ZERO heartburn. Thanks for the video.

In the days before fancy fermenting equipment was available, it was simpler to ferment foods. They are nice, but expensive, and should not be seen as a requirement to start fermenting. Open top crocks and a wooden mallet were the basic fermenting tools. The famous pickle barrel was also used. I imagine any food safe plastic container would be fine for starting out. Fermenting containers need to be clean, but sterilization is not necessary. (The job of the brine is to kill any bad bacteria, yeasts or molds. It is a wonderful chance of nature that the good bacteria thrive in the brine, but the bad bacteria are killed by it.) After the vegetable were loaded in the crock, brine was poured over them. Then, generally, a cheese cloth was placed over the vegetables, followed by a wooden lid, and a stone that had been cleaned and boiled. (We're talking about a 5 gallon crock or bigger.) All of this is kept below the level of the brine. Finally, another cloth (often burlap) was tied over the top of the crock to keep insects out. The brine would evaporate, so you checked the level regularly. Mold would definitely grow on top of the brine, but it does not grow into the brine. It was simply ladled off and tossed out. That is why it is important to maintain the brine level and salinity. It is important to maintain the right salinity in the brine. Too little salt will allow the bad bacteria to survive and spoil your food. Too much salt will lead to salt fatigue before the spring harvests begin. This is a topic in which the new ways are definitely better than the old ways. Different types of vegetables need different salinity levels. Because salt comes in so many forms today you need a scale to correctly prepare brine. The onions you prepared need a 5% brine solution. To prepare one quart of 5% brine you need to use 48 grams of canning and pickling salt. Salt is another topic. Table salt is not suitable as it contains flowing agents that may effect the fermentation. Canning and pickling salt is the right salt and the price winner. Sea salt? Well, all salt comes from seas, either wet ones or dry ones. The colors are impurities in the salt.

@getaway-boatinglifeandcoas5087

11 ай бұрын

Hi, what do you do when you start taking out what you want to use in your salads etc? I'm guessing the liquid needs topping up again, or am i wrong? 🙂

@robertsparling

11 ай бұрын

@@getaway-boatinglifeandcoas5087 The liquid always needs to cover the foods. I generally do not have a problem with that, but if you need more, you can add brine to the container.

@getaway-boatinglifeandcoas5087

11 ай бұрын

@@robertsparling Thank you for that quick reply, it's very much appreciated as is your comments above this. 😀

@patriciaanderson2578

10 ай бұрын

Can you use Celtic salt?

@robertsparling

10 ай бұрын

@@patriciaanderson2578 People do, but I am unsure of the impurities in it. There may be discoloration. If it has flowing agents in it, I wouldn't. I recommend canning and pickling salt.

When I was a kid, we used to make "Crock Dill pickles" and that yeast was always on the top, along with fruit flies and other undesirable things, but the pickles were always great! Mom used to yell at us kids because we'd have half the crock emptied out before they were ready! We didn't know anything but they tasted good!

@FastEddy396

2 жыл бұрын

Thanks for sharing your childhood story. I think we'll try a batch of crock dill pickles just to see if our five kids enjoy them as much as you did and give them that same joy. Best-

I was having good luck with a suction cup to remove my glass weight ... until I misplaced it. Have to find a new one. (It was from a stained glass window ornament and just the right size.) And, yes, I get the yeast on my carrot sticks more than anything -- high sugar content, plus larger pieces. Good to finally know why!

I want to get back into fermenting. It’s always scary when your first starting out. Thanks for this great video that take those fears away!

Thank you Stacy....I really like how you create a friendship with your viewers....I feel like we have been friends forever....

@Sbannmarie

4 жыл бұрын

shes the best

@sofializzy4519

3 жыл бұрын

EXACTLY!

@beltoftruth56

2 жыл бұрын

Very friendly and engaging

Love watching you and your husband and learning new things.

Ma'am, we love your high energy and how steady a guy Doug is. I particularly enjoy how you are always wearing big jewelry and gesticulating as my mom was very much the same and always a great laugh. Take care and Thank You for posting this helpful vid!

Just started fermenting/canning and it's a bit intimidating. But my husband tried a small jar of homemade sauerkraut last night (first batch ever) and said it was the best he'd ever had. This vid contained such valuable information! Thank you so much for sharing your knowledge! Your content is truly helpful and inspirational. You guys are the real deal. 🥰 Thank God I found this channel. 🙌 Also, saw your vid on honey/garlic and made that a week ago. This will be a game changer for our family. If anyone sees this comment, please go watch it! Pure liquid gold for your body. 🤌❤️

I ordered my fermenting kit and 10 wide mouth jars today. I love veggies and can’t wait to start making sauerkraut. TFS. I’m looking forward to eating food that I’ve fermented. Blessings from California 💕

@pamelapulsifer332

2 жыл бұрын

I am still climbiing trees and I am 71!

@loverainthunder

Жыл бұрын

​@@pamelapulsifer332😂I love that. 🎉❤❤❤

I cannot express how helpful you both have been to me. I love your videos and you both are so down to earth. That is something you don't find with folks anymore. Thanks guys!❤️

@OFFGRIDwithDOUGSTACY

Жыл бұрын

Thank you so much!

THANK YOU!!!!! You just rescued a 2.5 gallons of sauerkraut I have in a bucket. My first ever fermenting project and I choose to shred 6 heads of cabbage and pound it by hand for natural brine! Whew

I assumed it was mold and TOSSED my ferment away. That was 15 years ago! Watching these videos of your ferments are giving me a notion to try this again!😊 This upcoming growing season I’ll try fermenting some of my harvest.👩🏾‍🌾 You’re the best Stacy! 😊 Thank you for this video 🎉🎉

I love the way you explained this and I did have that kind of yeast in my ferment that kind of freaked me out. Thanks for the video!

I ferment like my parents did. My mom just scraped the yeast layer off -- and so do I. Thanks for these videos, Stacy! I love how you and Doug live -- and hubby and I are doing our best to live this way while living in the city!🌷

@HepCatJack

2 жыл бұрын

It can be used to start a baker's starter for bread.

@robynm7221

2 жыл бұрын

@@HepCatJack Good to know. Thank you❣

@juttasinclair1903

Жыл бұрын

I love you both but Doug looks dirty . I’m sorry can he at least trim his beard ? Is he trying to appeal to the good old boys ? I can’t watch his videos. Perhaps it’s only me.

@jackstrubbe7608

Жыл бұрын

@@juttasinclair1903 now I know whose attitudinal whiney comments to ignore. Doug is fine.

I bought the Mason tops a year ago after watching you use them. Grew my own cabbage and made the best sauerkraut we ever tasted. Thank you for all your inspiration and encouragement:)

@OFFGRIDwithDOUGSTACY

4 жыл бұрын

Nice!!

I grew up on a small dirt farm in Washington state years ago and while we did have electricity we had wood heat and cooking, raised most of what we consumed, etc. but are diet was more limited than many modern homesteaders. All seed was saved from year to year and consisted of the basic vegetables. After leaving the farm when I first experienced snow peas or any lettuce other than iceberg I felt as though I was eating exotic cuisine😂 The only thing my mother ever fermented was cabbage in a big crock. I know everyone keeps telling us to ferment our veggies because it’s so good and so easy but no one explains the flavors or gives an exact recipe. When you tubers taste a ferment they always use the exact same word to describe the taste regardless of what they have fermented - it tastes amazing! It also seems that everyone avoids talking about too many specifics when it comes to recipes, I assume b cause they are wanting to convey how easy and flexible the process so anyone can do it. Back when I was in my late 20s and just getting interested in reviving some homemade processes in my life I managed to score a case of cucumbers and 10 lbs of garlic at an obscenely cheap price. Since I don’t care for store bought pickles (why does everyone think kosher is the only type of pickles?) I called my mom to find out how to make pickles (they taste more similar to Nalleys Banquet pickles which you can’t get on the east coast). She rattled off the process telling me ratio of vinegar and water, cucumber, dill, and the worst possible words she could say to me, “add garlic to taste.” My mind flew back to my childhood where us 6 kids would fight over who got the measly few cloves of garlic at the bottom of the pickle jar. Without stopping to think logically that the amount of each ingredient added affects the flavor I put 10-12 individual cloves in each quart jar, not even giving a passing thought to the fact that my mother put less than half that amount to a gallon jar. After processing had to wait 2 weeks before opening. My oldest son and I were right on top of it so when that 2 weeks was up we had that first jar opened in a flash. They smelled like pickles. Then came the first bite. They tasted just like . . . [cough, sputter]. There was a slight time lapse of probably around a second before the full impact of that garlic hit me. We had a good laugh over that. We did finish our initial pickle. I was going to toss the 14 jars I had canned but my son told me he would eat them but it would take him awhile. He said that as they aged the garlic smoothed out a little. I tried one a few months later and couldn’t tell the difference but he did indeed eventually eat them all. This is why I get a bit nervous thinking about just putting a bunch of this and grab a handful of this in with it. And when everyone says it tastes amazing that sounds like they all taste the same. Do fermented carrots with hot peppers and cilantro taste more like sauerkraut or like berry hot carrots or something else entirely? How about fermented onions? Do the have a sour taste to them or are they closer to tasting like a salty onion with some heat? While I love coiling without recipes, if it is something I have never tried I think I’ll have to stick with buying a book on it before I will be able to muster up the courage to try to ferment.

@dianabauer309

Жыл бұрын

Great read!

@deniseleeper5161

Жыл бұрын

Would you be willing to share the pickle recipe? I grew up with Nalleys Banquet dills. And I haven't had them for years. Thank you.

@artist9321

Жыл бұрын

What crafted writing. Pungent and perfect like your pickles

@michellenite5393

Жыл бұрын

How about to start your own channel on you tube?? Teach us. Thank you for sharing.

Stacy, thank you again for a great video on your lifestyle skills. I produce pepper sauce and spices commercially, so I am typically working with 10 to 30 gallon ferments. But I love the kitchen and personal food fermenting, and do it in my home kitchen often. Your method of explaining this is perfect and it is people like you who can help these modern generations overcome the fear of fermenting and aging foods. Keep up the good work and thank you again. Mr, Phil.

Thank you! I did recently throw away a batch of green beans that grew yeast.. I tried to save it, but being new to fermenting I was a little freaked out and scared! Good to know that it happens to you sometimes, too!😁

I love you guys,your energy,your happy attitude,your knowledge and finally your videos!!!!

I love that you give suggestions on how to serve the ferments. That is super helpful!

I finally ordered the fermenting kit. Thanks for getting the discount!!

Thank you Stacy. Just found your channel. I love the way you explain things to us beginners and make it so accessible.

I have been fermenting for several years, but have learned so much new and helpful information from your channel! Best wishes to both of you and your animal family. Many thanks as well - from Homer, Alaska.

Thank you Stacy! for all your skills that you teach... and your sweet and kind manner! I have watched a lot of your videos and put most into practice with success already. Also, I love Redmond salt and did buy a bunch of it - good stuff.

Great fermenting video! Have been doing many of the ferments you have shown in the past. Great info on the yeast growth vs mold. That really helps a lot. Love all your videos!

Just doing my first ferments, so excited to find this . I have digestive issues and esophagitis and gastritis. I can't wait to try this for the medical benefits. Thank you Stacy your amazing and so easy to learn from.

@DonnaRatliff1

Жыл бұрын

I currently have those same issues too. So may I ask how did you do with eating your ferments? I tried eating a little fermented kraut I made from my own homegrown cabbages I made last fall and I believe it made my symptoms worse. I tried eating it twice, just a tiny tip of a fork full then quit, threw it out. So I decided that maybe the cabbage was too hard for me to digest and now I'm fermenting some cherry tomatoes to see how I do on those. I've been really wanting to ask someone who deals with the same digestive issues and ask if ferments helped them? I'm hoping to balance the bacteria in my gut and get rid of this awful gassy bloat torment.

@patriciaambrose9177

Жыл бұрын

Have you considered that you might be gluten sensitive or gluten intolerant? Might be worth looking into. I hope you are able to find some relief for your symptoms. Best wishes.

@kimvanalstine4317

Жыл бұрын

So yes I love the way my Gardiner turned out and the green kraft with carraway.caraway.. the red with apple is a bit different than I'm used to, but I like it's milder flavor to get my morning 's started since I usually cannot stomach breakfasts. I will also look into your suggestion Patricia ambrose on this possible gluten free ideas it could be some of the underlying issues..thank you all so much

Thanks Stacy, this is nice and simple to follow, and great to get a view of the various yeast and moulds, so we don’t have to just worry about them. Also good advice not to pig out!

Thank you Stacey I can’t wait to start fermenting , you’ve giving me a lot of guidance! God bless you and Doug!

Hi Stacy and Doug! Just had to tell you I'm almost through fermenting my first batch of cauliflower and carrots! :) I'm so excited! Thank you for teaching me!

I’m about to start some fermenting so it’s really good to have this information to begin with. Thank you very much

Recently started followin ya'll and seeing the daily updates, but going back through the old videos. This explained this process so well! Planning on getting into this when I get settled in my new place.

Thank you for showing the safe yeast and the other molds that can grow on the ferments.

I got my kit and started fermenting, thank you Stacy

When I first heard that Jersey accent, I thought to myself, right, some city-slicker regurgitating facts on fermentation,,,,but wow! - this turned out to be a really awesome and incredibly informative video. You are truly at the top of your craft. Keep it up.

@OFFGRIDwithDOUGSTACY

3 жыл бұрын

Lol and it's Missouri 😉 born and raised

Thank you Stacy… you’re so informative and make us beginners feel confident!!!❤️

I’m learning so much about all the different veggies you can ferment. I never even thought of onions and we eat those like crazy and everything.

So nice to help everyone .Thanks for the Kahn yeast info too.Ive never heard of it and now when I ferment I will know what to do.Ty,Stacy.🌟💜

So helpful, Stacy. I'm fermenting broccoli with garlic and dill and cucumbers also with garlic and dill right now, as I'm watching this and a few other videos of yours. Thank you and thanks for the inspiration.

I made my first batch of ferments yesterday! Can't wait to try it later. The possibilities are endless! Thank you for teaching us all the things!! So grateful!

Thank you! Starting to ferment again after a fermenting mishap a few yrs ago. So far so good all is going well. You answered my question of what to do with it once it is done. Thank you for being specific! Most channels forget that some people watching have zero previous knowledge on the topic. We need details! So thank you so much for your details!!!

Thanks for explaining that. I’ve had that yeast, but didn’t know what it was. Also thanks for the clear directions on the ratio of salt to water. Very helpful.

I love your videos. I am new to fermentation. I will be starting soon. I’m hoping to see you post videos on healthy living and regaining your health. You are so knowledgeable!

I have some of the fermenting lids. Our home is being built. Cant wait to get in and get started. Thanks Stacy for more helpful advice.

I enjoy your diverse, informative , knowledgeable and real-up-to-date information and facts on" how to do" awesome homesteading chores, tasks and real living life lessons. You are both awesome ! Keep on doing what you are doing as it is what we wanna-be homesteaders need and want. Thank you for your in-depth dispersement of knowledge of the land for us !

The kahm yeast smells like bread dough ... mold smells most foul!

@tylerkrug7719

4 жыл бұрын

Interesting to know, I will remember that

@leonardsowders7985

3 жыл бұрын

Can you use kahm yeast to make bread? Has anyone ever tried doing it?

Going to start fermenting garlic. Love it but also for it's health properties. Great tips.

I bought everything to start fermenting thanks to you, Stacy!

This is so great and helpful for new Ferment beginners, I really love that you had a actual example of kahm yeast and a great picture of mold so that we know the difference . You provided a lot of awesome information and gave great examples. Thank you

Getting ready to start fermenting my own foods and so happy you mentioned that eating too much causing an upset stomach. Didn't know that. I assume it is similar to eating high fiber when not used to it.

Hey Stacy, I ordered the mason tops set through your amazon store, and I am anxiously awaiting the time to try it out. Gonna try gingered carrots and onions first, wish me luck!

@Seek_Him

Жыл бұрын

How did they turn out? They sound so good

@ronaawalt3311

Жыл бұрын

@@Seek_Him the carrots were great, haven't done the onions yet!

@Seek_Him

Жыл бұрын

So you just fermented carrots along with ginger... Looks like I need Stacy's Fermented Cook book....

Thank you Stacy for all the information you put out there! I ordered the fermenting kit which arrived today. I have to tell you how impressed I am with the QUALITY of this kit!

For the first time I made fermented red onions yesterday. Can't wait for them to be ready for me to taste. Thank you for sharing this method. Love your videos.

Last year after watching you ferment I decided to try it out. I ordered the mason tops and did up 6 pints of carrots. They all got that yeast on top, I wasn't sure exactly what it was 🤔 in case it was some kind of mold I threw them out 😕. I was so annoyed over wasting the carrots and knowing that i did just what i was supposed to do didn't have the nerve to try it again UNTIL I watched you do your peppers a few weeks ago. I did two quarts of peppers, onions, garlic, a few green tomatoes that were left in the garden and some home dried oregano. Oh wow it came out so good, we love it! Thanks Stacy 😁❤

Thanks Tracy. I really did need a visual along with an explanation to know for sure which is harmful.

You answered my question. I had always wondered because i never saw how to store them. I have finally seen you take off the one burping lid and put on a regular flat after the 10 to 14 days!!! Yea!!! Now i can ferment.

@OFFGRIDwithDOUGSTACY

4 жыл бұрын

And take the puck out 😉

Glad to see you back Stacy! I have had Kahn yeast on my vinegars.

Hadn't even thought of just fermenting onion by itself 🤔 I'm sure the red onions would be delicious 🤗 Thanks Stacy for another wonderful fermenting video. Thanks also for answering the question about mold and kahm yeast. I haven't had that on any of my ferments but I'll know what it is if it happens 😊

Thank you so much for this!!! I did carrots in sticks and was my first ferment. The first jar was fine second had the white film. The smell was not a bad smell and I took paper towel and did what u did. I am on my next fermentation lol. I have garlic and honey. Which has not gotten to 3 months yet but am using as we got a cold. It makes a difference!! Thank you again for your videos

@grammy279

2 жыл бұрын

Pennie, how do you make the garlic and honey, if I may ask

@sandicupp5009

Жыл бұрын

@@grammy279 I just cut up my garlic and covered it in honey in a jar. Leave to soak a few months prior to winter. Store on shelf.

Great explained lessons to make so easy to understand. I have been fermenting for a bit over a week & LOVE it. Thx Stacy.

Wow I didn’t know I could ferment onions! I’m new to this and you do an amazing job telling how to do this step by step. Thanks for explaining the yeast. I would have thought it was bad and would’ve throwed it away!

I love your channel you guys are awesome one of the best on youtube don't understand why you guys don't have millions of subscribers🤗

@stacybrown4257

4 жыл бұрын

Donald Laclair I must say...I SO AGREE

@gwenjackson4362

4 жыл бұрын

Same here! I’m always talking about something I learned from Offgrid with Doug and Stacy on KZread! I think anyone who watches one episode HAS to be addicted if they’re interested in this topic at all! Thank y’all for sharing your lives and lessons with us❣️ You both are such excellent teachers and that’s coming from a teacher!

@Dj-ws9rj

4 жыл бұрын

I know right??? they both are just awesome people..

A couple years ago I ate a whole quart jar of saurkraut and 5 eggs one morning and didn’t get bubbles in my tummy at all! I also found out I was pregnant😂

Thanks Stacey! Checking in with your fermenting again... ( 2023 ) that is the handest way to take care of garden produce...thanks again 👍👍👍 BB from somewhere in Louisiana ❤️

In the past when Granma made jam, she would lay a circular piece of parchment paper on the top before putting the lid on tight to store. This would protect the top layer of jam from growing mould, although if some did form it was easy to remove with the parchment... :) xx

Ha‼️ Funny you should post this right now! I have been watching y’all’s fermenting videos all afternoon. I’m about to do my very first red cabbage/red beets fermentation following your directions! I’m fixing to go down and get me some new jars. Even though it’s fall, I am going to make some fermented lemonade as well! It sounds so delicious! Note to self: Must order more Mason tools! I already have the fermenting kit!

@OFFGRIDwithDOUGSTACY

4 жыл бұрын

You will really like that haymaker punch 👍

I love doing the onion ferment. The red onions are really pretty too. 😘😘

@Seek_Him

Жыл бұрын

Red onions are the most nutritious of the onion family.

LOVE LOVE LOVE My ferments! So does everyone else! Thank you! Bless you!

I love onion and I can't wait to try fermenting some. The way you explained the process makes me believe I can do it. I really appreciate you!!!!

Omg!!! I’ve been throwing out so many vinegars because I thought I had mold 😱😥😭😭😭 thank you so much for showing us this! I really couldn’t find any information on this. You’re amazing 🤩 and now I feel more confident about my vinegar experience 💖

@wirelesscaller7518

Жыл бұрын

Try Asian rice vinegar!

@barefootbutterfly321

Жыл бұрын

@@wirelesscaller7518 what type of rice do I use? And would it be cooked first? Thanks 😊

@candacebradley7335

Жыл бұрын

Asian Rice Vinegar is a type vinegar not rice

@barefootbutterfly321

Жыл бұрын

@@candacebradley7335 rice is used to make “rice” vinegar, just like apples are used to make apple cider vinegar. Just asking what kind of rice can be used. Hope this helps 💖

Wish o had seen this a few years ago. I threw out an 8 gallon crock full of kraut!! I thought it had gone bad.

Super helpful! Glad I found this. Just ordered a fermenting kit 2 days ago to get me started. Really want to add them in to my diet for good gut bacteria. Have been fighting a prolonged illness and am totally overhauling my diet. Thanks!

Yay! I'm glad I decided to check with some fermenting gurus before tossing my fermented peppers. The kahm yeast is there and it smells very yeasty but not "bad". No other mold is present. Thank you for the information!

So I can’t eat fermented peppers like pickled ones by the quarter to half jar like a meal? This is a real question.

@charitytanel8107

3 жыл бұрын

Of coarse you can, but for some people one spoon would be enough for them.

@jiggjohns1028

3 жыл бұрын

@@charitytanel8107 I literally just this week started eating some of my ferments for better gut health and stuck to one fork full.

Thank you so much for sharing your knowledge. I have been afraid to start fermenting now, I will definitely try it

Thank you for this one. I threw out quite a lot of things I fermented. Definitely get the pucks and the colorful self-burping tops.😊❤️👍❣️Thanks Stacy

278 views 33 likes wow where is your guy spirit don't think people understand how important this stuff is

@OFFGRIDwithDOUGSTACY

4 жыл бұрын

Thanks Don!

Loved your fermented vegetables.i am doing some because I love all of them.i have stomach problems and it is so much better now thanks Stacy. Love all you and Doug are doing...

Thanks Stacey. The first time I tried making sauerkraut, I ended up throwing it out because I didn't know any better. Looking back I think it was fine. I'm learning a lot from you guys. Thanks.

I'm doing some sauerkraut right now, and I also got some Madagascar vanilla beans and am making extract too, all under your direction...THX, Stacy!

She explains how to ferment and also about the harmless yeast on top. Also the difference between the yeast and bad mold. Thanks for sharing

Got the FERMENTING KIT through your link last year! I have loved it. It was a great Christmas gift. Thanks for your tips. Rhonda

I made my first jar of pickles today and will begin fermenting once I get the kit. Thank you for the info and the coupon code.

Just ordered the masontops fermenting kit and the sprouting kit through you. I'm very excited.🥰

Thank you, I’ve been following your channel for years and decided to start fermentating. I made peach salsa and everyone loved it. I’m going to do this onion and parsley now. Then green beans and go from there. Thank you for your easy explanations.

Bless you, both for all of the entertaining teaching making everything clear & easy which encourages us. 💞~👵

thank you stacy for all you teach, you amaze me with all the knowledge you have. GOD BLESS

Can't wait to try my first fermented foods! Thank you for making it look simple and easy and fun! ❤

Great information for people!! Thank you & i cant wait to try fermented onions...its scary for me to start but with your guidence via you tube i do believe it will be a success, i love how you do your tutorials, simple to the point...God Bless You Guys & your farm

Stacy, Thank you for being an excellent TEACHER of all things WILD & PURE! I so appreciate the WISDOM & KNOWLEDGE God has given you & how you SHARE it with OTHERS! What a GIFT of LOVE! ❤️

Stacy, thank you. I bought the mason tops and started my fermenting journey about 3 years ago. I threw away so many batches that I packed up the mason tops and put them on the shelf until my frustration wore off. Two weeks ago I made my first successful batch (onions and peppers). Watching this video made me aware of kahm yeast---I probably threw out multiple batches of good ferments with kahm yeast! Now I know--THANK YOU!!!! I appreciate all your videos and great explanations.

Thanks for the great lesson for fermenting! Blessings!

TY!! Love that I found you and appreciate that you share your interests!! Trying this concotion and a batch each of carrots and garlic. Can't wait to try them.

So good to know. I have thrown out a ferment because of that stuff on top thinking it was mold. And since that happened I haven't tried again for fear that it would happen again. Thank you so much for the amazing information!!!

I'm new to fermenting. Just ate some of my fermented onions, today. Planning to ferment more onions, today, too. Thanks, I love it.

Thank you for posting this. I am starting to research fermenting and your info here is priceless.