52 Homesteading Skills in One Year Archives

12-MONTH FERMENTATION CHALLENGE: Month #5 – LACTO FERMENTED SAUERKRAUT RECIPE / HOW TO FERMENT SAUERKRAUT

It’s the highlight of hot dogs and sausages. It’s the little extra something inside a tortilla or a bowlful of pasta. It’s the secret ingredient in pineapple smoothies. It cures canker sores and strengthens bones. It’s crunchy, pleasantly sour, and full of gut-friendly probiotics. Have you guessed yet? I’m talking about fermented sauerkraut.

What? You don’t eat sauerkraut? You’re missing out, my friend. Every year Americans enjoy 387 million pounds of kraut, according to the Fermentation Association. That’s 1.5 pounds per person! Millions of people can’t be wrong, can they? I challenge you to try making the King of ferments – sauerkraut! So, if you haven’t already, plant those flowery cabbage seedlings, and this fall you and I will be transforming them into delicious bottles of tangy kraut.

As a new fermentista (person who is obsessed with fermenting everything!), I was originally planning to begin this challenge with sauerkraut since it is one of the most well-known ferments. But the recipe sounded a bit trickier than others I had researched. Thankfully, it turns out it’s not. I was relieved when my ferment actually turned out to be a success (and NOT stinky like the radishes I fermented last month). Today, I’m going to show you how to ferment sauerkraut using what must be the world’s easiest recipe for fermented sauerkraut. You only need 2 ingredients and a jar. Are you ready for this? Let’s go! But wait…before we do. Let’s have some fun!

Really Fun Sauerkraut Facts!

You can cure canker sores with fermented sauerkraut! Rinse your mouth with sauerkraut juice for about 30 seconds several times a day, or simply place sauerkraut directly against the sore area for about a minute. For more info, check out this Los Angeles Times article.
The Germans may have given sauerkraut its popular name but they didn’t invent sauerkraut, according to this New York Times story. The Chinese did 2000 years ago. In summer, slaves building the Great Wall of China lived on cabbage and rice. In winter, the cabbage was preserved with rice wine which soured the cabbage to keep thousands of laborers healthy in the worst of conditions.
Sauerkraut is important for your bone health. It contains Vitamin K2, which helps calcium and other minerals bind together to strengthen your bones. You can drink all the milk in the world but if you’re not getting enough Vitamin K2, your bones will suffer.
Sauerkraut may stop cancer cells from growing, according to the Journal of Agriculture and Food Chemistry. Researchers found the isothiocyanates produced in sauerkraut fermentation inhibit the growth of cancer cells in test tubes and animal studies.

See, I told you that would be fun? Now, Let’s get to it. Here’s how to quickly ferment sauerkraut in just a few easy steps. Afterward, we’ll answer some FAQs. You can also click on the link below to jump to a printable version of the fermented sauerkraut recipe.

HOW TO FERMENT SAUERKRAUT: A STEP-BY-STEP GUIDE

SUPPLIES:

1-quart jar
plastic Ziploc bag
Stainless steel knife

INGREDIENTS:

1 head of cabbage (about 3.5 lb)
1-2 tbsp. sea salt

THE EASIEST LACTO FERMENTED SAUERKRAUT RECIPE

Step 1

Start by discarding the tough outer leaves of the cabbage. Now, remove a couple of the large unblemished leaves and set them aside (we will use them later to top off the sauerkraut).

Step 2

Get out your favorite stainless steel knife and quarter, core, and chop or shred the cabbage.

Step 3

Sprinkle the cabbage with the salt and start massaging and kneading the cabbage. You can also pound it with a potato masher. It should start looking wet and limp. The goal is to knead the cabbage until the liquid begins to pool. If this doesn’t happen, try adding a little more salt and/or covering the kraut and letting it sit for an hour. Then try massaging it again.

Step 4

The hard work is done. Now, it’s time to stuff the cabbage into your jar. Make sure to press down the cabbage so it sits underneath the brine (liquid). If necessary, add a bit of water to completely cover the cabbage. Leave 2 to 4 inches of headspace.

Step 5

Top the cabbage with the leaves you set aside.

using water in a Ziplok bag as a fermentation weight

Step 6

Weigh the cabbage down with a sealed, water-filled Ziplock bag and screw on the lid (not too tightly).

Step 7

Set aside out of direct sunlight at room temperature (60-70°F is preferred) for four to 14 days (I let mine sit for 2 weeks) until it’s pleasingly sour/pickle-y. You’ll also notice that the cabbage will turn a translucent, yellowish color. Check daily to ensure the cabbage remains submerged and burp every couple of days to release excess pressure.

And that’s it! Once the sauerkraut is finished, simply tighten the lid and store it in the fridge. It will keep for a year continuing to develop its yummy buttery, sauerkrauty flavor over time.

FAQ – HOW TO FERMENT SAUERKRAUT

What is lacto-fermented sauerkraut?

Lacto fermentation is the ancient art of pickling long before there was canning. Basically, vegetables are fermented by lactic-acid bacteria, which are found on the surface of all fruits and vegetables. How does it work? During fermentation, bacteria eat the vegetable’s sugars, which release lactic acid. This acid acts as a preservative and prevents the growth of harmful bacteria. The process doesn’t require heat so you retain all of the raw vegetable’s vitamins, minerals, and enzymes.

Is fermented sauerkraut good for you?

You may have heard that fermenting turns your food into natural probiotics. So, instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Joseph Mercola of Mercola.com, actually contain 100 times more probiotics than a pricey supplement. In fact, one serving of fermented foods contains 1.5 billion to 10 trillion colony-forming units of bacteria compared to 50 million to 10 billion per pill.

One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system and improving digestion to reducing inflammation and detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating fermented cabbage. I think you will too!

FERMENTATION MAKES EVERY FOOD MORE NUTRITIOUS

I’m not sure about candy bars. but any other whole food that you ferment will be more nutritious than its former self. Fermentation actually enhances the levels of enzymes, vitamins, and minerals in food. How? Fermentation breaks down indigestible coatings and cell walls. It also reduces the level of “antinutrients” in foods such as phytic acid and tannins. All of this means your body can better absorb the nutrients found in your favourite foods. For a more scientific and thorough explanation, check out this article from the Journal of Scientific Research.

WHAT SPICES CAN I ADD TO MY FERMENTED SAUERKRAUT?

Once you’ve mastered this basic recipe, you can have some “flavoring fun” when you ferment your sauerkraut by adding other vegetables, herbs, and spices. Try adding a few caraway seeds, juniper berries, ginger, dill, or turmeric. You can also add root vegetables like carrots, radishes, and beets.

HOW MUCH SALT IS IN LACTO-FERMENTED SAUERKRAUT?

Salt is the MOST crucial ingredient in this recipe. It is a preservative and can keep vegetables edible for months…maybe even years!!! Can I get a “hooray” for salt! In fermentation, the salt draws juices from the vegetable’s cells and creates that lovely, cloudy brine rich with health-boosting lactic-acid bacteria. The salinity of the brine encourages good-for-us bacteria to flourish and inhibits the growth of bacteria and yeast that could make us sick. Salt also helps keep your vegetables crispy by hardening the pectin in the cells of the vegetables.

WHY DO I NEED TO USE SO MUCH SALT? I’VE HEARD SALT IS BAD FOR ME.

Once again, health experts are changing their minds. Recent evidence suggests that for many, salt reduction has an overall negative impact on several aspects of health. Recent study, after study, after study, after study have found many negative effects of a low salt diet. Yikes! It turns out that salt not only makes our food taste better, but it prevents problems, like insulin resistance, plaque formation, increased stress hormones, worsened blood lipids, and elevated aldosterone.

WHAT DO I DO IF MY SAUERKRAUT IS DRY?

Did you pound away at your cabbage and still didn’t get enough juice? (See step #3 under “how to ferment sauerkraut“). It could be that your cabbage was dry. Choose your cabbage based on its weight. It should feel heavy. Fall cabbage is usually better than spring as the cool temperatures produce juicier cabbage with densely packed leaves.

You can also cheat by adding a little brine. Mix 1/2 tbsp of unrefined sea salt with 1 cup of filtered water and add just enough to your jar so that when you push down the cabbage about an inch of brine sits on top.

WHAT IF THE BRINE DOESN’T COMPLETELY COVER MY FERMENTED SAUERKRAUT?

The brine should cover the vegetables at all times or else they will start developing mold and yeast and your ferment may be ruined (See step #4 under “how to ferment sauerkraut“). The salty brine creates an environment that’s inhospitable to bad bacteria so as long as your cabbage remains under the anaerobic safety of the brine, it is safe to eat. But any exposed portion will not be.

HOW DO I KNOW IF MY CABBAGE HAS FERMENTED?

You will see bubbles of carbon dioxide gas in the salty water (brine), which means you’ve been successful and the brine has started to acidify. Over time, the mixture will become cloudy and the cabbage will become more translucent and soften a bit (but will keep its crunch). Now, you can start to taste test your sauerkraut.

HOW OFTEN SHOULD I BURP MY LACTO-FERMENTED SAUERKRAUT?

If you are using mason jars, you will need to “burp” your fermented sauerkraut. When you screw on the lids of your ferments, don’t place them too tightly in order to let some of the fermentation gasses escape. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

WHAT TEMPERATURE SHOULD I KEEP MY FERMENTED FOODS AT?

Most recommendations are to ferment between 55°F and 75°F (13°C to 24°C), which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book, Fermented Vegetables.

HOW LONG WILL MY FERMENTED SAUERKRAUT SIT ON THE COUNTER?

There isn’t a cut and dry date for when fermented sauerkraut is done. It depends on the temperature of your home and how sour you like your cabbage. It can take 4 to 14 days.

HOW LONG DOES LACTO-FERMENTED SAUERKRAUT LAST?

Fermented cabbage will keep refrigerated for up to a year or longer. Once opened, keep it covered in brine.

HOW DO I STORE FERMENTED SAUERKRAUT?

Store your fermented sauerkraut in jars with the lids tightened in the fridge.

“EASIEST” LACTO FERMENTED SAUERKRAUT

Equipment

1 quart jar
plastic ziploc bag
stainless steel knife

Ingredients

1 head of cabbage about 3.5 lb
1-2 tbsp. sea salt

Instructions

Let’s start by discarding the tough outer leaves of the cabbage. Now, remove a couple of the large unblemished leaves and set them aside (we will use them later to top off the sauerkraut).
Get out your favorite stainless steel knife and quarter, core, and chop or shred the cabbage.
Sprinkle the cabbage with the salt and start massaging and kneading the cabbage. You can also pound it with a potato masher. It should start looking wet and limp. The goal is to knead the cabbage until the liquid begins to pool. If this doesn’t happen, try adding a little more salt and/or covering the kraut and letting it sit for an hour. Then try massaging it again.
The hard work is done. Now, it’s time to stuff the cabbage into your jar. Make sure to press down the cabbage so it sits underneath the brine (liquid). If necessary, add a bit of water to completely cover the cabbage. Leave 2 to 4 inches of headspace.
Top the cabbage with the leaves you set aside and weigh it down with a sealed, water-filled ziplock bag and screw on the lid (not too tightly).
Set aside out of direct sunlight at room temperature (60-70°F is preferred) for four to 14 days (I let mine sit for 2 weeks) until it's pleasingly sour/pickle-y. You'll also notice that the cabbage will turn a translucent, yellowish color. Check daily to ensure the cabbage remains submerged and burp every couple of days to release excess pressure.
Once the sauerkraut is finished, tighten the lid and store it in the fridge. It will keep for a year continuing to develop its buttery, sauerkrauty flavor over time.

Notes

Once you’ve mastered this basic recipe, have some “flavoring fun” by adding other vegetables, herbs and spices. Try adding a few caraway seeds, juniper berries, ginger, dill or turmeric. You can also add root vegetables like carrots, radishes and beets.

PIN IT FOR LATER!

Enjoyed this post? Check out my other recipes in the 12-month Fermentation Challenge series:

Month #4 – LACTO-FERMENTED RADISHES WITH DILL
Month #3 – FERMENTED GINGER CARROTS
Month #2 – FERMENTED ZUCCHINI WITH DILL AND GARLIC
Month #1 – LEMON GINGER WATER KEFIR

Disclosure: Some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. Thank you for your support! You can find the full disclosure here.

Raspberry Types: How to pick the perfect plant

What’s the hardest part about growing raspberries? Choosing among the dazzling array of delicious raspberry types.

Raspberries may be my biggest homesteading success. I failed at growing fruit trees and making the perfect sourdough. I lost chickens and ducks to predators. I had so many potato bugs in my garden that I had to carry my vacuum outside and suck them up. But my raspberries have flourished. I feel like I should be awarded some kind of raspberry badge of honor. Or maybe not. Maybe I haven’t been the best at pruning those raspberry bushes. But that’s a post for another time. Let’s focus on my successes today, shall we?

In just two years my single cane of raspberries has produced pints and pints of irresistible bite-sized berries. Compare this to a standard size apple tree, which can take 8 long years (or never if your trees are like mine and tend to be gobbled up by voles) to produce.

In my opinion, raspberries are the King of the small fruit orchard. The biggest challenge is trying to painfully choose among the many equally scrumptious sounding raspberry types: From bright, eye-catching reds and sweet golden honey yellows to striking blue-blacks and plump luscious purples there’s literally a rainbow of choices. If you’re like me, you will want to plant them all!

So, how can you possibly pick the perfect plant for your homestead or backyard? Here’s a simple guide to help you decide which of the raspberry types will best suit your unique needs and location.

The Most Important Questions You Should Ask When Choosing Among Raspberry Types

How much room do you have and how much work do you want to do?

Red and yellow raspberries grow differently than black and purple raspberries. I wish I would have known this little fact when I bought my first raspberry cane. I planted it next to my garden and it completely took over. Here’s why:

Red and yellow raspberries spread by sending up suckers away from the original crown root. So, if you want to try and contain a red/yellow raspberry, you have to dig up, cut off, or mow down those sucker’s roots and potentially dig a trench at least 8 inches deep around the raspberry plants themselves and insert a root barrier. That’s a lot of work and there is definitely room for error. Those raspberry suckers are sneaky and extremely persistent popping up in less-than-ideal locations (often several feet away from the mother plant) seemingly overnight. I know from experience that their secret ambition is to not only take over your yard but the whole world.

In comparison, black and purple raspberries initiate new canes from the crown of the plant rather than from root suckers. They form new plants when their canes bend over and touch the soil (these are called “rat tails”). This is much easier to control. Unless you want a bigger planting, you can simply cut off the tails in the fall and your black raspberries will stay put without having to search for raspberry suckers or do any backbreaking digging.

Warning: In the case of purple raspberries, suckers may also form between plants depending on the cultivar. Ensure the variety you pick is “non-suckering” or your best bet is to choose a black raspberry instead.

If you want to learn more about planting raspberries, check out my Top 10 tips for planting raspberry canes and getting tonnes of berries.

So, which option do you choose?

A. I don’t have a lot of room and I want a simple, easy way to control my raspberries from spreading: Black and Purple Raspberry Types.

B. I have lots of room and I don’t mind if my raspberries spread OR I don’t mind taking extra measures to keep my raspberries contained: Red and Yellow Raspberry Types.

OPTION A: Black and Purple Raspberry Types

Although both dark in color, these two raspberry types are quite different. Purple raspberries are actually a hybrid of red and black. Beware: This can occur naturally if two red and black raspberry plants are in close proximity to one another, according to the Timber Press Growing Guide, Homegrown Berries.

Here’s how to choose between the two.

How to choose between black and purple raspberry types:

You should choose black raspberries if:

You want to be the envy of everyone in your neighborhood and be the first to chow down on homegrown raspberries. These blue-black fruits are ready to eat as early as mid-June to mid-July in most regions.
You want to enjoy the tastiest raspberry. Black raspberries are known for their exquisite flavor – a perfect balance of sweet and tart. In fact, Whiffletree Farm & Nursery’s catalog describes them as the “truffles of berries”.
You don’t live in the extreme cold (zone 1 or 2). Black raspberries are slightly more cold-susceptible than the reds, yellows, and purples.
You don’t mind paying a few more dollars per cane than you would for red raspberries.

You should choose purple raspberries if:

You want a slightly more cold tolerant plant. Purple raspberries are a hybrid of red and black. In terms of hardiness, this means purple raspberries are a little hardier than black and a little less hardy than red types, according to the Timber Press Growing Guide, Homegrown Berries.
You are willing to wait until late June for the first crop of berries to appear. They bear fruit from late June to late July in most regions.
You want lots of berries! Purple raspberries are known to be large and the plants vigorous and highly productive, according to the University of Idaho’s Growing Raspberries Guide.
You don’t mind a little extra work. Like black raspberries, new canes are initiated predominantly from the crown (see above), but in addition to dealing with trimming “rat tails”, suckers may also form between plants depending on the variety. If you don’t want to deal with suckers, ensure the variety you pick is labeled “non-suckering” or your best bet is to choose a black raspberry instead.

OPTION B: Red and Yellow Raspberry Types

Except for color, taste, and price, these two raspberry types are identical. Yellow-fruited raspberries are simply a mutation of red raspberries that prevents them from forming their bright, ruby color. They are grown exactly the same.

How to choose between yellow or red raspberry types

Choose yellow raspberries if…

You want the sweetest possible raspberry. Yellow raspberries taste extremely sweet with honeyed apricot tones and just a subtle hint of tartness. However, if you would like my personal opinion, I grew the Anne variety and although I found them to be mild and sweet, I still prefer the extra tartness of a classic red raspberry.
You don’t mind paying more. Yellow raspberries are usually a few dollars more per cane than red raspberries.
You want to impress your Instagram followers with a stunning photo of your hand-picked, specialty yellow raspberries artfully placed on top of your morning bowl of yogurt.
You don’t want a tonne of berries. They tend to be lower-yielding than most other kinds of raspberries, according to Manitoba Raspberry Cultivar Evaluation Results (2005-2007).

Choose red raspberries if…

You enjoy the classic raspberry taste with a little tartness mixed in. Red raspberries are slightly more tart than yellow but are definitely full of sweetness when at their sun-ripened peak.
You want the best price. Red raspberries are usually a few dollars less per cane than any of the other raspberry colors.
You want the least amount of seeds in your raspberries. Red raspberries reportedly have fewer seeds than any of the other colors. “Black raspberries are more flavorful than the reds, although they also tend to be seedier,” states Timber Press Growing Guide’s Homegrown Berries.

How to choose between summer and fall-bearing raspberry types

Choosing between a red or yellow raspberry is a little more complicated than choosing between a black or purple raspberry because, unlike the darker raspberry types, there are two different categories of red and yellow raspberries: summer and fall-bearing raspberry types.

Choose summer bearing raspberry types if:

You want your berries in the heat of summer. Summer bearing raspberries fruit only on the second-year canes in mid-July to August in most regions. The canes then die after fruiting.
You want lots of raspberries at once. Summer fruiting raspberries crop heavily for a short period.
You don’t mind doing a little extra work. Because the raspberries fruit on last year’s wood, the old canes should be cut out every year, while the new green canes can be left in place to produce next season’s fruit. They also require a sturdy system of posts and wires to control their long, arching canes.

Choose fall-bearing raspberry types if:

You are willing to wait until fall for fruit. They produce the bulk of their fruit in late summer through fall (August to October in most regions).
You want to enjoy fresh raspberries over a longer period of time. Fall raspberries crop more steadily over a longer period so you won’t have to worry about dealing with an overabundance of berries.
You want to do as little work as possible. Fall-fruiting raspberries fruit on new canes. Your only pruning chore is to cut down all the canes after harvest ends in late fall, but before new growth begins in spring. Fall-bearing raspberries are also largely self-supporting. A single wire or length of strong string between posts is enough to keep them from leaning over.

Note: Whether you choose summer or fall-bearing raspberry types, you’ll need to remove suckers and thin canes out in the spring.

What about size?

Don’t be fooled by size. Sometimes the smaller raspberries are more flavorful than the larger ones, according to Timber Press Growing Guide, Homegrown Berries. My husband’s 94-year-old grandfather, who spends weeks each summer hand-picking berries, is famous for saying in regards to the larger ones, “If you wanted a popsicle, I would have brought you one.”

What about location?

You can plant raspberries almost anywhere in the world. In general, they are hardy in zones 2 to 9, but black raspberries are less cold tolerant than any of the other colors (although there are cultivars of black raspberries that can even be grown in zone 3). Please double-check the hardiness of your variety before planting.

What about flavor?

Did you know a raspberry’s flavor will vary from location to location? So, for example, one variety may taste different when it is grown in sandy versus clay soil, according to Timber Press Growing Guide, Homegrown Berries. The best way to choose the right cultivar is to plant a few of them and invite everyone over for a taste test.

So, by now, I hope you have a good idea of what type of raspberry you should plant so that you can avoid the mistakes I made such as planting a suckering red raspberry smack dab in the middle of a vegetable patch. Doh!

And don’t wait! Get planting this spring and in under 2 years, you will be happily filling your basket with pints and pints of these ripe tasty fruits and wondering what took you so long to take on this project in the first place.

Want to learn more? Check out my Top 10 tips for planting raspberry canes and getting tonnes of berries.

PIN IT FOR LATER!

Red, yellow, purple, black? Summer or fall-bearing? Choosing among the dazzling array of delicious raspberry types can be challenging. Here's a simple guide to help you pick the perfect raspberry plant for your backyard.

Lacto-fermented radishes- a step-by-step guide

12-MONTH FERMENTATION CHALLENGE: Month #4 Lacto-fermented radishes

With a mix of curiosity and delicious anticipation, I carefully unscrewed the pretty, vibrant fuchsia bottle of perfectly sliced radishes. And then I gagged and almost passed out. It smelled like sour elephant farts and because I forgot to “burp” the fermented jar of radishes, the sulfurous smelling liquid exploded all over me and onto the floor.

I thought surely something must have gone wrong with my newest fermented experiment. But, apparently, this is exactly what lacto-fermented radishes are supposed to smell like. (Spoiler alert: They do taste much better than they smell – mild, crunchy, and tangy!)

Other blogs and books I read delicately referred to the aroma as a “scented punch”, “a distinctive fragrance” or “a difficult odor”. I try and be honest here on The Old Walsh Farm blog and I’m telling you they smell like elephant farts. (And just in case you’re now curious about elephant gas, this is what it sounds like when one of them devours too many white radishes.)

Now, if you can get past the initial gagging odor, lacto-fermented radishes are actually scrumptious and surprisingly mild. I’m not joking! They’re crispy and tangy. I thought fermented radishes would be too spicy and I would end up with a decorative jar of red globes that sat in my fridge for years but I was pleased to discover they are mellow enough to enjoy on their own as an afternoon snack perhaps alongside some fermented carrot sticks, a few crackers and a glass of lemon ginger water kefir.

Fermented radishes as an afternoon snack

But they are definitely not for everyone. When I forced Jérémie to try some, he could not get over the aroma and said he felt like he was eating crunchy farts. Sigh. I guess this wasn’t a huge success. So, will I continue to ferment radishes? Yes! I don’t mind creating a little stink every time I open a jar because I think they really are tasty and the perfect solution to an overabundance of spring radishes.

In my eagerness for the first taste of fresh veggies, every spring I go a little radish crazy and sprinkle them everywhere in the garden – between carrots and onions and peas and …you get the picture. Radishes have fast-growing superpowers. They sprout in less than a week and are ready to eat in just 30 days!

My favorite variety is called Easter Egg. The seed mix comes in the most beautiful, eye-catching shades of white, rose pink, red, and purple.

At harvest time, you can have your own “Easter egg” hunt for the most colorful radish.

You can find Easter Egg radish seed at most seed companies. The left-hand photo is from Johnny Seeds, which carries this gorgeous multicolor mix of round radishes that stay crisp and mild even when large.

Radishes are so fun and easy to grow! But, unfortunately for my spice adverse kids, too peppery. Lacto-fermented radishes, on the other hand, are mild enough for everyone to enjoy.

So, grab your radishes and let’s get farting…errr…I mean fermenting.

Are lacto-fermented radishes good for you?
What do lacto-fermented radishes smell like?
What do lacto-fermented radishes taste like?
What spices should I put with my fermented radishes?
What if the brine doesn’t completely cover my fermented radishes?
How much salt is in fermented radishes?
Should I leave the radish peel on?
How do you make crunchy fermented radishes?
How do I know if my radishes have fermented correctly?
How often should I burp my fermented radishes?
What temperature should I keep my fermented radishes at?
How long do you ferment radishes?
How long do lacto-fermented radishes keep in the refrigerator?
How do I store fermented radishes?
How do I make lacto-fermented radishes?

FAQ – LACTO-FERMENTED RADISHES

ARE LACTO-FERMENTED RADISHES GOOD FOR YOU?

Lacto fermentation is the ancient art of pickling long before there was canning. It doesn’t require heat so you retain all of the raw radish’s vitamins, minerals, and enzymes. You may have also heard that fermenting turns your food into natural probiotics. So, instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Joseph Mercola of Mercola.com, actually contain 100 times more probiotics than a pricey supplement.

FERMENTATION MAKES EVERY FOOD MORE NUTRITIOUS

WHAT DO LACTO-FERMENTED RADISHES SMELL LIKE?

The aroma has been described as a “scented punch”, “a distinctive fragrance”, “a difficult odor” but I try and be honest here on The Old Walsh Farm blog and I think they smell like sulfurous gas. But, if you can get past the initial gagging smell, fermented radishes are actually scrumptious. See below…

WHAT DO LACTO-FERMENTED RADISHES TASTE LIKE?

Fermentation transforms radishes from sharp and spicy to surprisingly mild and tangy. They have a kraut-like cabbage flavor with a hint of garlic.

WHAT SPICES SHOULD I PUT WITH MY FERMENTED RADISHES?

I added dill but there are tonnes of recipes out there so get creative with your radish ferments and try adding garlic, ginger, peppercorns, chili flakes, fennel seeds, mustard seeds, coriander seeds, lemon slices, etc.

WHAT IF THE BRINE DOESN’T COMPLETELY COVER MY FERMENTED RADISHES?

The brine should cover the vegetables at all times or else they will start developing mold and yeast and your ferment may be ruined. The salty brine creates an environment that’s inhospitable to bad bacteria so as long as your radishes remain under the anaerobic safety of the brine, they’ll be fine. But any exposed portion will not be safe to eat.

HOW MUCH SALT IS IN LACTO-FERMENTED RADISHES?

WHY DO I NEED TO USE SO MUCH SALT? I’VE HEARD SALT IS BAD FOR ME.

SHOULD I LEAVE THE RADISH PEEL ON?

It’s up to you, but I think you should leave the radish peel on especially if you have vibrant red radishes. The color of their skin will leach into the brine turning it a gorgeous ruby color. The radishes themselves will also absorb the color, making them a pretty pinkish hue inside and out.

**HOW DO YOU MAKE CRUNCHY FERMENTED RADISHES?**

Fermented radishes are naturally crispy, but you can add one or two tannin-rich grape or oak leaves to your ferment for a crunchy boost. The tannin prevents vegetables’ cell walls from breaking down.

HOW DO I KNOW IF MY RADISHES HAVE FERMENTED?

You will see bubbles of carbon dioxide gas in the salty water (brine), which means you’ve been successful and the brine has started to acidify. Over time, the mixture will become cloudy and reddened. Now, you can start to taste test your radishes.

HOW OFTEN SHOULD I BURP MY LACTO-FERMENTED RADISHES?

If you are using mason jars, you will need to “burp” your fermented radishes. When you screw on the lids of your ferments, don’t place them too tightly in order to let some of the fermentation gasses escape. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

WHAT TEMPERATURE SHOULD I KEEP MY FERMENTED FOODS AT?

HOW LONG WILL MY FERMENTED RADISHES SIT ON THE COUNTER?

There isn’t a cut and dry date for when fermented radishes are done. It depends on the temperature of your home and how sour you like them. It should take 7 to 10 days.

HOW LONG DO LACTO-FERMENTED RADISHES KEEP IN THE FRIDGE?

Fermented radishes will keep refrigerated for 6 months.

HOW DO I STORE FERMENTED RADISHES?

Store your fermented radishes in jars with the lids tightened in the fridge.

Fermented Radish with Dill

SUPPLIES

1-quart mason jar

INGREDIENTS

14 radishes, or enough to fill your mason jar
2 cups, room temperature, un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
1.5 tbsp unrefined sea salt
Fresh dill, 1 bunch

DIRECTIONS

STEP 1 – Wash

Wash and dry your mason jar.

STEP 2 – Prepare the brine

Prepare the brine by dissolving the salt in the water. Note: You want to ensure your water is free from chlorine. Chlorinated water will slow or prevent the growth of the beneficial lacto-bacteria and yeasts.

STEP 3 – Slice

Remove the greens and wash the radishes well. Cut the radishes into approximately 1/4 inch thick slices.

STEP 4 – Pack your jars

Pack the radishes and dill tightly into your jars and pour the brine over the radishes ensuring they are completely covered, leaving about one inch of headspace so your bottles don’t explode when the brine begins to bubble up.

Now, this is really important – the brine should cover the vegetables at all times or else they will start developing mould and your ferment may be ruined. So long as they remain under the anaerobic safety of the brine, they’ll be fine.

You can use an apple slice as a fermentation weight.

To keep the vegetables submerged, I placed an apple slice on top. You could also use a cabbage leaf or a piece of cheesecloth, for example, followed by some type of weight. Check out this post for some creative weight ideas. You can also buy fermentation weights.

STEP 5 – Ferment

Screw on the lids (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

STEP 6 – Taste test

Over time, the mixture will become cloudy and reddened. Now, you can start to taste test the radishes.

But here is the tricky part. There doesn’t seem to be a cut and dry date for when fermented radishes are done. It seems to depend on the temperature of your home and how sour you like them. It should take 7 to 10 days.

STEP 7 – Refrigerate

Once the radishes are done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.

STEP 8 – Enjoy!

Well, maybe plug your nose, scoop out some radishes onto your plate and then enjoy! Now, who is ready to brave the “distinctive odor” and tuck into some tangy fermented radishes with me? Come on, I know you want to try this!

Enjoyed this post? Check out my other recipes in the 12-month Fermentation Challenge series:

Month #3 – FERMENTED GINGER CARROTS
Month #2 – ZUCCHINI
Month #1 – WATER KEFIR

Lacto-Fermented Radishes with Dill

I thought fermented radishes would be too spicy and I would end up with a decorative jar of red globes that sat in my fridge for years but I was pleased to discover they are mellow enough to enjoy on their own as an afternoon snack perhaps alongside fermented carrot sticks, a few crackers and a glass of lemon ginger water kefir.

Equipment

1-quart mason jar

Ingredients

14 (or enough to fill your mason jar) radishes
2 cups room temperature, un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
1.5 tbsp unrefined sea salt
1 bunch fresh dill

Instructions

Wash and dry your mason jar.
Prepare the brine by dissolving the salt in the water. Note: You want to ensure your water is free from chlorine. Chlorinated water will slow or prevent the growth of the beneficial lacto-bacteria and yeasts.
Remove the greens and wash the radishes well. Cut the radishes into approximately 1/4 inch thick slices.
Pack the radishes and dill tightly into your jars and pour the brine over the radishes ensuring they are completely covered, leaving about one inch of headspace so your bottles don’t explode when the brine begins to bubble up.
Now, this is really important – the brine should cover the vegetables at all times or else they will start developing mould and your ferment may be ruined. So long as they remain under the anaerobic safety of the brine, they’ll be fine.
To keep the vegetables submerged, I placed an apple slice on top. You could also use a cabbage leaf or a piece of cheesecloth, for example, followed by some type of weight. Check out this post for some creative weight ideas. You can also buy fermentation weights.
Screw on the lids (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.
Over time, the mixture will become cloudy and reddened. Now, you can start to taste test the radishes.
But here is the tricky part. There doesn’t seem to be a cut and dry date for when fermented radishes are done. It seems to depend on the temperature of your home and how sour you like them. It should take 7 to 10 days.
Once the radishes are done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.

PIN IT FOR LATER!

“Bee”ware: The real cost of beekeeping & how to save money

So, you wanna start beekeeping? But first, you need bees. And then you need a house in which they can live. And then you need tools to help you work the bees without getting stung. And then you need equipment to extract the honey from the hives. And then…

The list seems to go on and on until you are left wondering if you should even bother keeping bees at all. What is the real cost of beekeeping?

Is it possible to start beekeeping without spending a massive amount of money?

Yes and no…

You may be able to get started for about $200 if you build your own hive, snag a wild swarm of bees and buy the cheapest bee suit and the bare minimum amount of equipment.

Otherwise, you could spend up to $1,500 if you’re starting with 2 hives as is recommended by many beekeeping associations.

The goods news is there are many ways to cut costs, which I will share later in this post. But before I do so, I have one last warning – bees die.

I lost a hive when the lid on my sugar-water feeder leaked. Then I lost another newly-split hive because the bees would not accept their new queen despite trying twice with two different queens. They just wouldn’t accept either of them…even after ensuring there was plenty of brood.

Since honeybees are tropical/semitropical insects, it is also very easy to lose a hive over the long, cold winter. In the fact, the average annual winter loss in the United States is 38.7%! (This is another reason beginners should invest in more than one hive).

And just like with any other living thing, your bees can get sick. Bees face so many challenges in our polluted world. They have to fight off poisonous pesticides sprayed onto their food sources and they often lack proper nutrition due to field after field of monocrops. “It is estimated that 30 to 40 percent of colonies die from viruses, poor nutrition, and/or pesticides,” according to the book The Backyard Beekeeper, 4th Edition.

Now, I hope I haven’t discouraged you from beekeeping. I just wanted to be upfront about the cost of beekeeping, prepare you for the challenges you’ll face, and hopefully prevent you from beating yourself up if you do lose a hive. It happens to the very best beekeepers.

So, let’s move on to the numbers, shall we?

The Cost of Beekeeping in Canada

As with all things, there is more than one way to get started in beekeeping. I’m going to assume you are a small, backyard beekeeper like me. In this case, you obviously won’t be starting out with a hundred hives. So, let’s look at the cost of one hive.

The cost of bees

If you think you can catch a wild swarm (a large number of bees that leave a hive together to form a new colony elsewhere), your bees could be free. You may be really lucky and snag another local beekeeper’s bees if they happen to swarm in the spring. You can read about my experience catching a swarm here.

But I would recommend beginners purchase a nucleus colony (nuc) versus a package of bees or trying to catch a wild swarm.

A nuc is a small starter colony containing a laying queen and worker bees, as well as open and sealed brood (eggs, larvae, and pupae of honeybees), honey, and pollen. It usually contains four to six frames.

A nuc is the most expensive option of the three (nuc, package, or swarm), but the colony will have a higher chance of establishing itself the first season and surviving through winter compared to packaged bees. And a nuc is definitely easier than trying to catch a wild swarm especially if you’ve never even handled bees before.

Total cost of bees: $0 (catching a swarm) to $200 (purchasing a nuc)

The cost of a beehive

The costs in this category will fluctuate depending on which type of hive you decide to build/purchase. Here are my six secrets to choosing the best beehive for beginners.

A typical hive including a stand, frames, 3 boxes, roof, inner cover, screened bottom board and a couple of entrance reducers will set you back about $300 if you buy everything.

My hive is slightly more expensive at $377. I recommend you read my post about my beehive setup for an explanation of the hive parts and why I chose this type of hive. Here is the breakdown of the cost of the hive I use:

3 medium boxes ($25.35 each)
Pre-assembled frames ($3.50 each)
quilt box ($22.00)
roof ($54.95)
screened bottom board ($39.50)
slatted rack ($24.95)
hive stand (16.95)
2 entrance reducers ($4.75 each)

Total cost of beehives: $80 (if you build your own) to $327.90 (without tax)

BUYER BEWARE: You may be tempted to save money by buying used hives. But unless you know the beekeeper, are comfortable with their beekeeping practices, and can be sure the equipment is not contaminated with disease, this is not recommended. For example, American foulbrood (AFB), which has no cure, is the most serious and damaging brood disease of honey bees. It is caused by a spore-forming bacteria and it can contaminate beekeeping equipment. In order to prevent the spread to additional colonies, the equipment has to be destroyed.

The cost of beekeeping equipment (one-time costs)

Your one-time costs may be significantly less than what you see below. The majority of the money I spent in this category was on a full-body, bee suit. Why didn’t a buy a much cheaper veil or jacket? Simply because if I didn’t feel safe beekeeping, then I knew I wasn’t going to be keeping bees for very long. I feel completely protected in my suit. I would advise you to choose whatever option you feel safe in.

If you’re wondering what equipment you should purchase, check out my post – 7 must-have beekeeping tools.

– Smoker ($29.95)
– Bee suit ($235.75) or hat and veil combo ($27.95) or a bee jacket ($120)
– Hive tool ($12.95)
– Gloves ($32.95)
– Feeders ($15 each)

Total cost of beekeeping equipment: $118.80 to $326.60 (without tax)

Should you buy a honey extractor?

I didn’t include the price of a honey extractor in my one-time costs. I would suggest delaying this purchase. There is a good chance your bees won’t produce extra honey in your first year. And, even if they do, it likely won’t be enough to justify the cost of spending thousands of dollars on an extractor.

Instead, there are lots of tutorials on how to manually extract honey. You can also use foundationless frames and cut-out honeycomb. You basically cut the honeycomb from its frame and then into smaller pieces. Or you could ask to borrow another beekeeper’s equipment as I did.

The total cost of beekeeping:

The grand total (including a hive, bees, and supplies) is $200 (if you can catch a free swarm of bees and build your own hive) to $854.5 (without tax).

What is the start-up cost of beekeeping?

BUT WAIT! THAT’S NOT ALL!

Now, you probably won’t want to hear this, but I am going to tell you to spend even more money and buy two hives instead of one. Every beekeeping book and website I have ever read or visited has said the same thing and after beekeeping for 5 years, I agree with the experts. It is nice to have a second hive to compare to when you aren’t sure what is normal bee behavior or what the inside of a hive is supposed to look like.

So, if you do decide to purchase two hives, the total cost of beekeeping (if you buy everything) will now be between $1,100 to $1,400 (without tax).

Why you need to budget extra

Finally, with all this in mind, I want to warn you that extra expenses will creep up. For example, you will need to replace parts (frames get damaged). You may need to requeen, you may lose a hive tool in the grass and you will have to feed and at the very minimum treat your bees for those pesky Varroa Mites (tick-sized parasites that feed on bee blood).

Bee prepared and budget extra.

Yikes! That is a lot of money because…

YOUR FIRST YEAR
As mentioned above, your hive will likely not produce enough honey to share in its first year. At least not in my Canadian climate. So, you have just spent roughly $1,000 with no return. Your first year of beekeeping will be a rough one for your bank account.

YOUR SECOND YEAR
In your second year, your bees will likely produce a surplus of honey. In addition, you may be able to split your hives in two, creating nucs that you can keep if you have room in your bee yard and can afford to purchase more hives.

You can also decide to sell the extra nucs and earn a couple of hundred dollars from each. Although you will need to invest in a queen bee for each nuc (about $20 to $40 each).

So, what did I do to save money and lower the cost of beekeeping?

Beekeeping on a budget: Top 10 money-saving tips

Make your own hives

If you’re handy, try making your own hives. My dad made all my hives for me. The cost savings is huge! Instead of spending $300, you may only spend $80. I still buy pre-assembled frames as there is not much savings in making your own and it is a time-consuming job. Here are my actual start-up costs for one hive.

One beehive – $78.23
One nuc – $144.73
My one-time costs (smoker, full-body bee suit, gloves, hive tool, feeders) – $326
TOTAL: $548.96

Start small

You don’t have to invest in dozens of beehives. Start with two and get a feel for beekeeping and whether it will be something you enjoy before investing tonnes of money into it.

Don’t invest in an extractor right away

The first year I started beekeeping, our bees didn’t produce enough excess honey to extract anything. The second year, our two hives each produced a box of honey. Still not enough to warrant the cost of an extractor. A friend was kind enough to let us borrow a hand-crank machine, which did the trick.

There are lots of tutorials on how to manually extract honey. You can also use foundationless frames and cut-out honeycomb. You basically cut the honeycomb from its frame and then into smaller pieces. Or you could ask to borrow another beekeeper’s equipment as I did.

Buy a used extractor

I began my beekeeping adventures with a borrowed, hand crank extractor, and let me tell you…that got pretty unexciting very quickly. It was a sticky, messy job. And with my bee yard expanding every year, I knew I needed a better machine.

In the end, I decided to purchase a 20-frame radial extractor with a bottler. A radial machine extracts honey from both sides of your frames at once so you don’t have to turn them. Yes, I am a bit lazy and you may be thinking: what a waste of money! But trust me, once you’ve tried extracting honey the old-fashioned way, you’ll want to invest in this piece of equipment too.

A new machine would have cost us over $6,000 plus shipping. We scored this used machine on Kijiji for $2,000 from a woman who had only used it twice. It is basically a brand new extractor. Unfortunately, I didn’t have a place prepared to house said machine so it has been sitting in our living room all winter. A honey house is still on the project list. Sigh.

Split your hives

If your bees make it through winter in great numbers, you can split them in the spring! You can either keep them to grow your bee business or sell your newly established nucs for roughly $200 apiece. You will, of course, need to invest in a queen (roughly $20 to $40).

Buy only what you need

Don’t be lured into purchasing 10,000 extra beekeeping “essentials”. Know the items you will really need and use. Check out my list of essential equipment here.

DIY Beehive Insulation

Last year, we saved money on insulating our hives by using free maple leaves to keep our bees toasty warm throughout the winter. Check out my post here.

Make money from your bees

Many commercial beekeepers make a profit by selling not only honey but other bee products: propolis, royal jelly, wax, pollen, and even venom, or by renting out their bee colonies for crop pollination. Still, others specialize in the breeding and sale of queens and replacement stock. Eventually, you could also offer beekeeping classes or educational tours.

Hint: If you’re looking to make money from your bees, there is likely more profit in selling bees, queens, and nucleus colonies, as opposed to selling honey.

Read, read, and then read some more

Learn as much as you can about bees and beekeeping. You can save yourself hundreds of dollars by learning from other people’s mistakes. So read the beekeeping catalogs, several of which are free, as well as the many great beekeeping books available at your library.

Out of all the beekeeping books I’ve read, Kim Flottom’s are my favourites. No, not because we share the same first name. Because he is not only incredibly knowledgeable, but he includes the wisdom of many, many other beekeepers making his books a real treasure trove of information. Check out his many titles starting with “The Backyard Beekeeper” if you are a beginner. I also own “The Beekeeper’s Journal” and I just bought “In Business with Bees“.

But don’t just read…

Join your local beekeeping association/club and find a bee buddy

What are you going to do when your hive swarms (this can happen in your first year as it did to me)? Are you going to be able to identify a queen bee from a drone bee? Who are you are going to call to walk you through your first hive inspection? This is where your local beekeeping association and mentor step in. They will help you become successful!

You can learn so much more from beekeepers who have been keeping bees much longer than I have and who have hundreds of more colonies. Offer to help them in the bee yard in exchange for some mentoring. Just like any other farming endeavor, the knowledge, experience, and assistance of an experienced beekeeper will save you from making many mistakes.

So, now that you know the cost of beekeeping, will you still take up the craft? Let me know what you think and if you found this helpful.

PIN IT FOR LATER – THE REAL COST OF BEEKEEPING

How to easily ferment crunchy ginger carrots: 6 steps

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12-MONTH FERMENTATION CHALLENGE: Month #3 – LACTO FERMENTED GINGER CARROTS

August 2012 – I awoke exhausted with blood dripping down my legs and no memory of how I ended up like this. Was I secretly a werewolf with no recollection of how I came to be so bloodied? That, my friends, would have been much easier for me to deal with.

Instead, I discovered that I suffered from a horrific case of eczema that kept me itching even while I was sleeping. Steroid creams helped mask the symptoms but the condition itself was slowly getting worse. I didn’t want to take more medication as my doctor recommended. I was hoping to have another baby and I couldn’t imagine the drugs would be beneficial for a fetus nor could I fathom being up at night scratching and feeding an infant. I felt hopeless..and itchy. Very itchy.

Although back then, I didn’t have much faith in naturopaths, I was desperate for a cure. So, I went to the Moncton Naturopathic Clinic and my life (and diet) changed. I had to ditch the gluten, the dairy, and most painful of all – sugar. (I would have much rather discovered that I was a werewolf and that I could continue to eat as much sugar as I liked.) He also recommended I start taking probiotics and eating more fermented foods to help heal my leaky gut. My recovery didn’t happen overnight and I still get small flare-ups when I overdose on covid-induced sugary treats but I have never awoken to bloodied arms or legs again.

There was and still is one problem with my diet – it’s expensive. Fresh fruit, vegetables, grass-fed beef, wild-caught fish, fermented foods, and probiotic pills – they are all budget-busting ingredients and supplements. This is one of the reasons I homestead. It keeps food costs down and I get access to some of the best quality foods money can’t buy. This is also why I decided to get more serious about making my own fermented foods. I wanted to stop buying pricey probiotic pills and ferments. So far, this 12-month challenge is not only saving me money and spicing up my diet but I’m actually enjoying more fermented drinks and foods.

This month I experimented with making lunch box-friendly lacto fermented ginger carrots with a slice of lemon. I can’t say the kids are that ecstatic about having these sweet and sour sticks in their lunch but Jack will eat them and that’s a win in my books. Apparently, carrot sticks are more kid-friendly than my zucchini pickles and easier to pack in a lunch. Compared to my last two ferments (kefir and zucchini), this is also the easiest and most fail-proof recipe so far.

I had a lot of questions about fermenting carrots when I first started this experiment so I’ve decided to start by answering some of the most commonly asked. But you can also…

What spices should I put with my fermented carrots?
What if the brine doesn’t completely cover my fermented carrots?
How much salt is in fermented carrots?
Should I leave the carrot peel on?
How do you make crunchy fermented carrots?
How do I know if my carrots have fermented?
What do fermented carrots taste like?
How often should I burp my fermented carrots?
What temperature should I keep my fermented ginger carrots at?
How long will my fermented carrots sit on the counter?
How long do fermented carrots keep in the refrigerator?
How do I store fermented carrots?
What is the carb content of fermented carrots?
Are fermented carrots good for you?
How do I make fermented ginger carrots?

FAQ – FERMENTING CARROTS

What spices should I put with my fermented carrots?

Fermented carrots are so flexible they pair well with almost any other spice or vegetable. I’ve personally experimented with using garlic cloves, dill, rosemary, and ginger as well as lemons, radishes, and onions. You can also try bay leaves, fennel, mustard, caraway, or hot chili peppers.

What if the brine doesn’t completely cover my fermented carrots?

The brine should cover the vegetables at all times or else they will start developing mould and yeast and your ferment may be ruined. The salty brine creates an environment that’s inhospitable to bad bacteria so as long as your carrots remain under the anaerobic safety of the brine, they’ll be fine. But any exposed portion will not be safe to eat.

Note: Carrots are more susceptible to yeasts due to their high sugar content, according to Fermented Vegetables by Kirsten K. and Christopher Shockey.

How much salt is in fermented carrots?

WHY DO I NEED TO USE SO MUCH SALT? I’VE HEARD SALT IS BAD FOR ME.

SHOULD I LEAVE THE CARROT PEEL ON?

It depends on the kind of carrots you are using. If you have small, fresh carrots from the garden, simply rinse them and start chopping. But if you are using larger, older carrots, the peel may be bitter and I’d recommend peeling them.

**How do you make crunchy fermented carrots?**

Fermented carrots are naturally crispy, but you can add one or two tannin-rich grape or oak leaves to your ferment for a crunchy boost. The tannin prevents vegetables’ cell walls from breaking down.

How to ferment carrots — *`You will see bubbles of carbon dioxide gas in the salty water (brine), which means you’ve been successful and the brine has started to acidify.`*

How do I know if my carrots have fermented? How do I know if I fermented my carrots correctly?

You will see bubbles of carbon dioxide gas in the salty water (brine), which means you’ve been successful and the brine has started to acidify. Over time, the mixture will become cloudy and start to develop a pleasantly sour smell. Lactobacillus species are most abundant during this time. Now, you can start to taste test your carrots.

What do fermented carrots taste like?

Fermented carrots taste pleasantly sour but retain a hint of their natural carroty sweetness. In this recipe, you can also taste the ginger and lemon.

How often should I burp my fermented carrots?

If you are using mason jars, you will will need to “burp” your fermented carrots. When you screw on the lids of your ferments, don’t place them too tightly in order to let some of the fermentation gasses escape. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

WHAT TEMPERATURE SHOULD I KEEP MY FERMENTED FOODS AT?

How long will my fermented carrots sit on the counter?

There isn’t a cut and dry date for when fermented carrots are done. It depends on the temperature of your home and how sour you like them. It should take a week or two (7 to 14 days). The brine should be cloudy and the carrots should smell and taste pleasingly sour. Remember: Never eat fermented vegetables that smell bad. You may also want to avoid ferments that smell like alcohol (unless you want to get a bit tipsy).

How long do fermented carrots keep in the refrigerator?

Fermented carrots will keep refrigerated for a year!

How do I store lacto fermented carrots?

Store your fermented carrots in jars with the lids tightened in the fridge.

What is the carb content of fermented ginger carrots?

There are 5 grams of carbs in 10 fermented carrot sticks, according to My Net Diary.

Are fermented carrots good for you?

Lacto fermentation is the ancient art of pickling long before there was canning. Fermenting turns your food into natural probiotics. So instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Joseph Mercola of Mercola.com, actually contain 100 times more probiotics than a pricey supplement.

One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system, improving digestion to detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating one of these fermented carrots. I think you will too!

FERMENTATION MAKES EVERY FOOD MORE NUTRITIOUS

Why? Fermentation by bacteria, yeast, and molds breaks down indigestible coatings and cell walls. It also reduces the level of “antinutrients” in foods such as phytic acid and tannins. All of this means your body can better absorb the nutrients found in your favourite foods. For a more scientific and thorough explanation, check out this article from the Journal of Scientific Research.

Mom was right! Carrots really are good for your eyes.

Just a half cup of carrots contains 73% of your daily requirement of vitamin A, according to WebMD. Actually, to be scientifically correct, carrots are rich in beta-carotene, a compound your body changes into vitamin A. Beta-carotene helps protect your eyes from the sun and lowers your chances of cataracts and other eye problems.

BONUS FACT – Consider planting yellow carrots (I really like the Rainbow blend of carrot seeds) in your garden this year because they contain lutein, which helps prevent the leading cause of vision loss in the U.S. – macular degeneration, according to WebMD.

How to ferment carrots

SUPPLIES

1-quart mason jar

INGREDIENTS

6 to 8 medium-sized carrots, or enough to fill your mason jar
2 cups, room temperature, un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
1.5 tbsp unrefined sea salt
A one-inch (or more) chunk of ginger, peeled and cut into pieces
A slice of lemon (optional)
One or two grape or oak leaves (optional – they will help keep the carrots crunchy)

INSTRUCTIONS

STEP 1

Wash and dry your mason jar.

STEP 2

Make the brine by dissolving the salt in the water. Note: You want to ensure your water is free from chlorine. Chlorinated water for fermentation will slow or prevent the growth of the beneficial lacto-bacteria and yeasts.

STEP 3

Wash and peel your carrots. Slice off the stem ends and put aside any bruised or questionable looking specimens. Cut the carrots lengthwise into quarters and then short enough to fit into your jar with a little headspace above the carrots.

STEP 4

Pack the carrots, ginger, and oak or grape leaf (if you are using one) so tightly into your jars that you can not even squeeze in one more carrot. This is important because the vegetables will shrink as they ferment. This will help ensure they will stay immersed in the brine. Place the slice of lemon on top and cover with brine, leaving about one inch of headspace so your bottles don’t explode when the brine begins to bubble up.

To keep the vegetables submerged, I placed a slice of carrot lengthwise on top. You could also use a cabbage leaf or a piece of cheesecloth, for example, followed by some type of weight. Check out this post for some creative weight ideas. You can also buy fermentation weights.

STEP 5

STEP 6

Over time, the mixture will become cloudy and start to develop a pleasantly sour smell. Lactobacillus species are most abundant during this time. Now, you can start to taste test the carrots.

But here is the tricky part. There doesn’t seem to be a cut and dry date for when fermented carrots are done. It seems to depend on the temperature of your home and how sour you like them. It should take a week or two. Remember: Fermented carrots should smell pleasantly sour. Never eat fermented vegetables that smell bad. You may also want to avoid ferments that smell like alcohol (unless you want to get a bit tipsy).

Once the carrots are done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.

Now, who is ready to sneak fermented ginger carrots into their kids’ lunches?

Enjoyed this post? Check out the others in the 12-month Fermentation Challenge series:

Month #3 – LACTO FERMENTED GINGER CARROTS
Month #2 – ZUCCHINI
Month #1 – WATER KEFIR

Fermented Lemon Ginger Carrots

Fermented ginger carrots are tasty and oh-so-simple to make. Here is a step-by-step guide to help you ferment the perfect crunchy carrots.

Equipment

1-quart mason jar

Ingredients

6 to 8 medium-sized carrots or enough to fill your mason jar
2 cups room temperature, un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
1.5 tbsp unrefined sea salt
One-inch (or more) chunk of ginger, peeled and cut into pieces
slice of lemon (optional)
1 or 2 grape or oak leaves (optional – they will help keep your carrots crunchy)

Instructions

Wash and dry your mason jar.
Make the brine by dissolving the salt in the water. Note: You want to ensure your water is free from chlorine. Chlorinated water for fermentation will slow or prevent the growth of the beneficial lacto-bacteria and yeasts.
Wash and peel your carrots. Slice off the stem ends and put aside any bruised or questionable looking specimens. Cut the carrots lengthwise into quarters and then short enough to fit into your jar with a little headspace above the carrots.
Pack the carrots, ginger and leaves (if you are using) so tightly into your jars that you can not even squeeze in one more carrot. This is important because the vegetables will shrink as they ferment. This will help ensure they will stay immersed in the brine. Place the slice of lemon top and cover with brine, leaving about 1 inch of headspace so your bottles don’t explode when the brine begins to bubble up.
Now, this is really important – the brine should cover the vegetables at all times or else they will start developing mold and your ferment may be ruined. So long as they remain under the anaerobic safety of the brine, they’ll be fine.
To keep the vegetables submerged, I placed a slice of carrot lengthwise on top. You could also use a cabbage leaf or a piece of cheesecloth, for example, followed by some type of weight. Check out this post for some creative weight ideas. You can also buy fermentation weights.
Screw on the lids (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.
Over time, the mixture will become cloudy and start to develop a pleasantly sour smell. Lactobacillus species are most abundant during this time. Now, you can start to taste test the carrots.
But here is the tricky part. There doesn’t seem to be a cut and dry date for when fermented carrots are done. It seems to depend on the temperature of your home and how sour you like them. It should take a week or two. Remember: Fermented carrots should smell pleasantly sour. Never eat fermented vegetables that smell bad. You may also want to avoid ferments that smell like alcohol (unless you want to get a bit tipsy).
Once the carrots are done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.

Notes

PIN IT FOR LATER!

How to ferment zucchini – a step-by-step guide

12-MONTH FERMENTATION CHALLENGE
Month #2 – FERMENTED ZUCCHINI
Month #1 – WATER KEFIR

If you’re a gardener, you’ve likely experienced the stress of having an overabundance of zucchini and not knowing what the heck to do with it all. You may have found yourself up late at night making zucchini bread, cakes, noodles, chips, and art (Oh, wait. Maybe that last one is just me. Don’t judge. Zucchini art is a real thing, ok?).

And still…I have had several, sad-looking monster zucchinis lingering on my countertop for months. That’s how I found myself wondering if I could, in fact, ferment those pitiful zucchinis as part of this challenge.

It turns out you can! I never would have guessed that fermented zucchini could be just as delicious as fermented pickles. In fact, in my humble opinion, they are equally as good and just as crunchy and satisfying. Add some garlic and fresh herbs and you have yourself a tasty, gut-healthy treat.

WHAT THE HECK IS LACTO-FERMENTATION AND WHY SHOULD I EAT IT?

Fermented zucchini in particular contains more than 15 beneficial, gut-health promoting species of Lactobacillus bacteria.

One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system to detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating one of these fermented zucchinis. I think you will too!

A Miracle Food?

Helps prevent cancer? Check.
Helps protect against diabetes? Check.
Reduces your risk of developing cataracts? Check.

WebMD has nothing but amazing things to say about zucchini. It is packed with folate, potassium, and Vitamin A as well as many antioxidants such as lutein and zeaxanthin (I had to google this. Apparently, zeaxanthin protects the eyes from the harmful effects of oxidation and light-induced damage. Aren’t you so glad you follow my blog so you know about things like zeaxanthin? I thought so.).

Did you know zucchini is actually a fruit masquerading as a vegetable?

Fermentation makes every food more nutritious

I’m not sure about candy bars. but any other whole food that you ferment will be more nutritious than its former self.

Fermented pickles and fermented zucchini kraut — *`I tried two ways of fermenting zucchini - kraut and pickles. The latter turned out great, but the zucchini kraut was a complete failure. Even my chickens were suspicious of the mushy mess.`*

Fermented Zucchini Kraut or Pickles?

I tried two methods of fermenting zucchini. First, I made the most terrible zucchini kraut. It was horrible. I gave it to the chickens and even they weren’t sure what to make of the mushy stuff. Maybe I didn’t prepare it correctly. One site suggested using only the smaller, daintier zucchinis for kraut as the larger specimens are much juicier. This was likely the problem.

The second method I experimented with was zucchini “pickles”, which I prepared similarly to my fermented pickles. It turns out you can prepare zucchini similarly to lacto-fermented cucumber pickles.

I much prefer to make zucchini pickles (or cubes in my case) as I am only left with large zucchinis at the end of the harvest season.

SUPPLIES

2 1-quart pickling jars
Fermentation weights – something to hold your ferment (zucchini) below the brine (liquid). Check out this post for some creative weight ideas. You can also buy fermentation weights.

INGREDIENTS

4 cups, or enough to fill your jars, chopped zucchini (I left the skin on, but I cut out the seeded middle)
4 cups, room temperature, un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
2 tbsp unrefined sea salt
6 to 8 sprigs of fresh parsley, dill, or basil (have fun experimenting!)
2 cloves garlic, halved

INSTRUCTIONS

STEP 1

Wash and dry your pickling jars.

STEP 2

STEP 3

Wash your zucchini and put aside any bruised or questionable looking specimens.

STEP 4

Pack the herbs, garlic, and zucchini tightly into your jars and cover with brine, leaving about 1 inch of headspace so your bottles don’t explode when the brine begins to bubble up.

To keep the vegetables submerged, you could use a cabbage leaf or a piece of cheesecloth, for example, followed by some type of weight. Check out this post for some creative weight ideas. You can also buy fermentation weights.

STEP 7

STEP 8

Over time, the mixture will become cloudy and start to develop a pleasantly sour smell. Lactobacillus species are most abundant during this time. Now, you can start to taste test the zucchini.

But here is the tricky part. There doesn’t seem to be a cut and dry date for when fermented zucchinis are done. It seems to depend on the temperature of your home and how sour you like them. It may take a week or two. Remember: Fermented zucchini should smell pleasantly sour. Never eat fermented vegetables that smell bad. You may also want to avoid ferments that smell like alcohol (unless you want to get a bit tipsy).

Once the zucchini is done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.

Why do I need to use so much salt?

I’ve heard salt is bad for me.

Should I leave the zucchini peel on?

I didn’t peel my zucchini. I just chopped it into 1-inch cubes (approximately) and added the brine with some parsley and garlic. Simple! One week later, they were ready to eat. I was expecting another mushy disaster but was pleasantly surprised to find they were salty and scrumptious.

Should I use small or large zucchini?

I used giant zucchini to make pickles and I was surprised to find that my fermented zucchini was not soggy. However, if you are making kraut or want really crunchy fermented zucchini, choose the smaller, thinner zucchini.

What temperature should I keep my fermented foods at?

Most recommendations are to ferment between 55°F and 75°F, which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book, Fermented Vegetables.

Now, are you ready to try fermented zucchini? If not, you can always make zucchini art. I hear it’s a really cool thing to do.

Fermented Zucchini with Dill & Garlic

Equipment

2 1-quart pickling jars
Fermentation weights – something to hold your ferment (zucchini) below the brine (liquid). See the recipe notes for more information.

Ingredients

4 cups, or enough to fill your jars, chopped zucchini (I left the skin on, but I cut out the seeded middle)
4 cups room temperature, un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
2 tbsp unrefined sea salt
6 to 8 sprigs fresh parsley, dill, or basil (have fun experimenting!)
2 cloves garlic, halved

Instructions

Wash and dry your pickling jars.
Make the brine by dissolving the salt in the water. Note: You want to ensure your water is free from chlorine. Chlorinated water for fermentation will slow or prevent the growth of the beneficial lacto-bacteria and yeasts.
Wash your zucchini and put aside any bruised or questionable looking specimens.
Pack the herbs, garlic, and zucchini tightly into your jars and cover with brine, leaving about 1 inch of headspace so your bottles don’t explode when the brine begins to bubble up.
Now, this is really important – the brine should cover the vegetables at all times or else they will start developing mould and your ferment may be ruined. So long as they remain under the anaerobic safety of the brine, they’ll be fine.
To keep the vegetables submerged, you could use a cabbage leaf or a piece of cheesecloth, for example, followed by a fermentation weight.
Screw on the lids (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to "burp" your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Over time, the mixture will become cloudy and start to develop a pleasantly sour smell. Lactobacillus species are most abundant during this time. Now, you can start to taste test the zucchini.
But here is the tricky part. There doesn’t seem to be a cut and dry date for when fermented zucchinis are done. It seems to depend on the temperature of your home and how sour you like them. It may take a week or two. Remember: Fermented zucchini should smell pleasantly sour. Never eat fermented vegetables that smell bad. You may also want to avoid ferments that smell like alcohol (unless you want to get a bit tipsy).
Once the zucchini is done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.

Notes

If you’re looking for some creative fermentation weight ideas, check out this post for some creative weight ideas. You can also buy fermentation weights.

PIN IT FOR LATER!

12-MONTH FERMENTATION CHALLENGE
Month #1 – WATER KEFIR
Month #2 – FERMENTED ZUCCHINI

Other ferments I’ve tried:
HOW TO MAKE DELICIOUSLY CRUNCHY LACTO-FERMENTED PICKLES
HOMEMADE YOGURT – SO EASY MY 3-YEAR-OLD CAN MAKE IT.

Why Your Homesteading Resolutions Fail (and what to do instead)

I didn’t picture my life looking like this.

My tax filing system is a plastic grocery bag I dump all our receipts into. I have random paper lists of things I need to get done scattered everywhere. I feel like my house is a dumping ground for “all the things” instead of an actual functioning space. And there are so many homesteading projects that have to get done and yet I don’t have one system in place to make sure they do.

***`My tax filing system - a plastic grocery bag.`***

And 2020 has only made things worse. Anxiety, fear, uncertainty, stress…those feelings don’t exactly go hand in hand with getting your life together. And, P.S., my decision to stock up on chocolate instead of toilet paper didn’t turn out to be the best. Shocker! It turns out you can eat an unlimited amount of chocolate during a pandemic.

So, in the hopes that “the disease who must not be named” (COVID-19 feels like saying Voldemort in Harry Potter) is going to wind down as the first vaccines are being doled out, I feel a glimmer of hope.

First, I must confess that although I have set many goals in the past (52 homesteading skills in one year), I don’t normally set homesteading resolutions. But this year I have admitted to myself that I have to get organized if I want to be a more productive homesteader. Not because I want to run around being productive every single minute of the day. Absolutely not! In fact, I want the opposite. I want to feel relaxed and have more energy. I would like to get more done with less effort. I’d like to know that what I happen to be doing at any moment is what I’m supposed to be doing and that I shouldn’t be off picking up more chicken feed or getting our taxes done.

So, I know what you’re thinking. Sounds wonderful, Kimberlee. In fact, it sounds kinda like an unrealistic dream? Yeah, I know. I’ll be frank. I haven’t figured it out, but I have a stack of productivity and organizational books with a tonne of ideas that I’m going to test out.

What’s the point of New Year’s Resolutions?

It may seem pointless to set a goal because once you achieve it, you just set a new one. And if you don’t achieve it, you feel like a failure. But if you don’t set any homesteading resolutions there is a good chance you stay exactly where you are right now without learning anything new, improving your life, or having any new experiences.

Yes, I think we should be grateful for what we have and where we are right now but I don’t think there is anything wrong with setting a few goals in the attempt to grow and improve ourselves. Do you agree?

Why your Homesteading Resolutions Fail

YOU SET TOO MANY GOALS

Did you know there is actually a limit to what you can do and that you are only supposed to choose to work on ONE goal at a time? ONE!

Apparently, this is a well-known fact because it says so in almost all the books I have read so far. Studies show that people who try to accomplish more than one goal are less likely to succeed than those who focus on a single goal. (Here is a great post on the subject from James Clear, author of Atomic Habits.)

Insert long pause. I don’t like this advice. So, after much arguing and shouting at the productivity experts, I’ve come to a compromise. I’m going to have one main homesteading resolution and two mini “nice to have” goals that are not all-encompassing. I’m also going to be following the advice from the book “The 12 Week Year” and divide up the year into four. Sounds doable, right? Still with me?

YOU DON’T PRIORITIZE

If you’re like me, there are probably a tonne of things you could focus on that would improve your homesteading life, but I’m told you should choose to prioritize the goal that would make all your other goals easier to achieve and for me, that is simply getting organized so I can be more productive.

For you, that may be finding new ways to save money around the homestead or ways to make more money. Perhaps you want to grow more of your own food? Or maybe you want to learn a new skill? Or simply get up earlier in the morning?

Brainstorm away while asking yourself: What is the one thing that would most improve your life right now or help make all your other goals easier to achieve?

YOU DON’T KNOW YOUR “WHY”

It’s hard to get motivated or even be successful if you don’t know the purpose of what you are trying to achieve, according to David Allen in his book, Getting Things Done. So, take a few moments and ask yourself:

Why do I want to achieve this goal? What is the purpose? Do you have a strong reason behind what you want to do?
How do you want to feel next year? You may want to add more livestock to your homestead but you may also want to feel calmer and more at peace in 2021? Will adding more responsibilities help you feel that way?
What would your life look like one year from now if you achieved this goal?
What would your life look like one year from now if you didn’t make any changes?

YOUR GOAL ISN’T ACHIEVEABLE

Is your goal actually achievable? For example, I may want to grow and eat all of my own tomatoes, but I have no control over the weather or pests. A more realistic goal may be to “plant X number of tomatoes”.

Or, I may want to increase the number of subscribers to my homesteading blog, but I have no control over how many people sign up. A better goal may be to “post once a week”.

YOUR GOAL ISN’T SPECIFIC

“I always wanted to be somebody. I should have been more specific.”
– Lily Tomlin

My goal of simply “getting organized” is way too wishy-washy. My goal is to instead first read three books about getting organized and then to come up with a plan based on what I’ve read. I will need to break “getting organized” down into specific organizing projects and then action steps for each one, which brings me to our next point.

YOU DON’T KNOW HOW TO ACHIEVE YOUR GOAL

Make sure you have clearly identified the next steps you need to take. You will be much less likely to procrastinate if your to-dos are clear, according to David Allen, author of Getting Things Done.

For example, I want to grow all my own salad greens. Great! What’s the next action step? Maybe it’s to calculate how much our family eats and then find out how much we’d need to plant. Write out ALL the steps.

If you need some inspiration, here are my homesteading resolutions for the first 12 weeks of the year:

My Homesteading Resolutions – 12 Week Goals:

My One Big Goal

I tried to think of the ONE thing I could do that would make all my other goals easier and this is it – Become more productive so I can slow down and do LESS, not more. There are so many things to do as a homesteader. I need a better system to help manage it all. HELP! Does anyone else feel this way?

I have several productivity books on my reading list but, sadly, Tim Ferriss hasn’t written “The Four Hour Homesteader”. Hey! This could be our next experiment. Grow and preserve all your food in only four hours a week. Are you with me? I can see my next book now…”The Happy Homesteader” – 52 Productivity Hacks so You Can Homestead AND Have Fun”.

The first step of this plan is to read and take a copious amount of notes from “The 12 Week Year” and “Make Time“. I have already finished “Getting Things Done” and am excited to try out David Allen’s methods. Once I have all the information gathered, I will update you with my projects and next action steps.

Mini Goal #1 – Grow All Our Leafy Greens Year Round

When thinking about my homesteading resolutions, I spent a lot of time considering what makes the most sense for us to grow based not only on cost and time but what we eat most of and I think I figured it out.

The chickens provide us with all the eggs we need for breakfast. For lunch, we eat salad. I dish my salad up in a large serving bowl that you would bring to a party. It includes over 9 cups of greens. With the addition of chicken or turkey, this monster salad keeps me full until supper. So, I could potentially grow half the food I eat (minus the meat) just by growing our own salad greens (along with a few sprouts, herbs, and cucumbers) year-round.

`My lunch. This salad is made up of more than 9 cups of leafy greens and keeps me full until supper. Between the eggs from our chickens for breakfast and growing our own salad for lunch, we could produce half of our food.`

Why didn’t I realize this before? This is a no-brainer and yet I’ve never done this ALL YEAR LONG. I’ve already done the calculations as to how much and what we need to plant.

My next step is to get set up with planters and lights. We have already begun to build a shelf similar to the one you see below (but larger) for the kitchen.

Note: Previously, I tried growing microgreens in our bedroom. I’m sure you are very surprised to hear that that didn’t work out as well as I hoped. The bedroom was just too far away from where I was prepping food.

I would also like a long planter for our kitchen table:

And a hanging shelf for our herbs:

On my reading list is the Year-Round Indoor Salad Gardening. I also own and recommend The Year-Round Vegetable Gardener and The Indoor Edible Garden.

Stay tuned for part one of this series.

Mini Goal #2 – Preserve Something New Every Month

I want to get better at preserving foods and stop buying expensive probiotic pills and fancy (pricey) bottles of kombucha. This is why I’ve decided to challenge myself to ferment something new every month. Thank you for holding me accountable. Although I have good intentions (don’t we all!) sometimes I need a little push to try new things. I’ve already begun this challenge. If you missed the first post, here it is.

So, what are your homesteading resolutions for 2021? Are you planning to learn something new? Do you have a list of the skills you want to tackle? Do you have a list of books you want to read? Let me know in the comments.

PIN IT FOR LATER!

10 books that’ll make you a better homesteader

I couldn’t have taken on 52 homestead skills in a year and the myriad of skills I’ve learned since without the help of a few amazing, informative, and entertaining homesteading books.

No one knows all there is to know about starting a farm or a homestead. No one! But that hasn’t stopped any of us homesteaders from giving it a try. Often whatever knowledge we are lacking can be found inside a good, old-fashioned book.

Yes, you could search online for information or watch a Youtube video, but behind every book are hundreds and hundreds of hours and research and writing sweat. Yes, we sweat with mental exertion! Authors pour their very souls and hearts and tears into their books and they often contain much more well-researched and thought-out information than what you can find online.

So, every week our family goes to the library to peruse the new and old titles – sometimes for knowledge and sometimes just for inspiration and motivation. And then I purchase a few special books that I especially enjoy or regularly refer to.

Yes, I do own a Kobo (and it does come in very handy when I’m traveling and can’t cram six books into my bag), but isn’t there something magical about holding a book in your hands and flipping through its well-worn pages? Yes, I thought so.

Now, before you skip down to the list of homesteading books, I would like to point out that this is not a compendium of all the greatest homesteading books in the world. These are simply the titles that have found their way onto my bookshelf. They are the homesteading books that I love and reference on an ongoing basis.

So, are you ready? Let’s grab a cup of tea and talk about some incredible homesteading books!

Outdoor Gardening

The Year Round Vegetable Gardener - Homesteading Books

The Year-Round Vegetable Gardener by Niki Jabbour

If you’re planning a garden this year (especially in our Canadian climate), I can’t recommend this book enough. Niki Jabbour, fellow Canadian from Halifax, Nova Scotia, will teach you how to grow your own food 365 days of the year. #homesteadinggoals Be sure to check out her garden plans and the many interesting and unique varieties of plants she recommends.

Indoor Gardening

Indoor Edible Garden - Homesteading Books

Indoor edible garden by Zia Allaway

This book will inspire you to turn your entire home into a sumptuous food production empire. Cucamelons hanging from your ceiling? Oh yes! Cute peppers growing in colourful pots along your windowsill? Most definitely! A beautiful chile and herb ball thriving in your sunny kitchen? Of course!

This book is ridiculously tantalizing. So many great ideas and step-by-step projects. I also really like that everything is organized by zones based on lighting conditions so you know exactly where to grow everything. I love this book. Can you tell? ALL THE STARS!!!!

Chickens

Gardening with Chickens by Lisa Steele

How do you keep your chickens out of your garden and incorporate them in it? Lisa has all the answers to how chickens and gardens can not only coexist but benefit each other. This is truly a beautiful book. The photos alone will inspire you to add a few hens to your yard if you don’t already have some. Also, Lisa’s chicken chunnels inspired our own, which you can see here. But we took it one step further and made one in the air.

Chicken chunnel — *`How did the chicken cross the driveway?`*

Beekeeping

The Backyard Beekeeper by Kim Flottum

Out of all the beekeeping books I’ve read, Kim’s are my favourites. No, not because we share the same name. Because he is not only incredibly knowledgeable, but he includes the wisdom of many, many other beekeepers making his books a real treasure trove of information. Check out his many titles starting with “The Backyard Beekeeper” if you are a beginner. I own “The Beekeeper’s Journal” and I just bought “In Business with Bees“.

Preserving

Fermented Vegetables by Kristen K. Shockey and Christopher Shockey

“The Fermenting Bible” is what this book should really be called. Just a suggestion Kristen! I actually had the honour of sitting next to her at lunch at the 2018 Texas Mother Earth News Fair and attend some of her talks. She literally blew me away. Attendees threw all sorts of fermenting questions at her and she answered them all without blinking an eye. She knows her fermenting stuff and spreads her wisdom not just around the United States but across the world at many different events.

Kristen and Christopher sell a tonne of books and there is a very good reason for that. They are filled with detailed information and creative, delicious recipes. I own Fermented Vegetables as well as Fiery Ferments. My goal this year is to get better at preserving food and to stop buying expensive probiotic pills. Instead, I want to get my nutrition and a probiotic boost from fermented foods. So, this year, I will be fermenting something new every month. Check out the first post in the series if you want to follow along.

Soapmaking

The Natural Soapmaking Book for Beginners by Kelly Cable

After taking a workshop on making my own bar soap, I couldn’t wait to mix up another batch. This is an excellent book for beginners like myself with clear, step-by-step directions and more than 55 all-natural recipes from a “bug away camping soap” to an “anti-aging face bar”.

DIY Natural Beauty

Natural Beauty from the Garden by Janice Cox

This book may not make you a better homesteader in the traditional sense. But what’s the point of homesteading if you can’t take time to have some creative fun and indulge in a few relaxing herbal remedies? In fact, I think incorporating self-care into your homesteading routine is crucial for your mental health. Which, of course, means you’ll be a better homesteader!

Inside this book, you’ll find more than 200 DIY beauty recipes that use ingredients from your garden. So, for example, you could use fresh mint leaves to whip up my favourite “raspberry chocolate mint mouthwash” or “fresh peppermint toothpaste”. Or you can use pumpkin to make a “Jack-O-Lantern Body Mask”. Or how about using fresh marjoram and eucalyptus to make a shower gel? And what homesteader couldn’t use a recipe for a garden boot bath or garden stained hands? There are also special ideas for the kids such as Garden Fairy Bath and Sun Perfume.

All of the recipes are tested and written by Janice, an incredibly talented and exceptionally kind woman whom I’ve had the pleasure of meeting at The Mother Earth News Fair where I bought my own autographed copy. I secretly want to be Janice when I grow up. Follow her on Instagram to see what I mean. Creativity oozes out of every part of her body.

Productivity

Getting Things Done – The Art of Stress-Free Productivity

What the heck, Kimberlee? This is not a homesteading book. Yeah, I know. As a reader of this blog you probably already know that farm life is for those who want to live the most complicated and challenging life possible.

So, this past year, I finally admitted to myself that I needed some kind of system. Thanks to David Allen I have started to grow a second brain. Yes, you read that right. I recently set up a Notion account that I use as my second brain to capture important thoughts and store them. I’ve also begun to implement a project list, a weekly review and so much more. I’m not where I want to be yet, but this book was a great place to start. Now, I’m reading “Make Time” and “The 12 Week Year“. If you’re interested in becoming a more productive homesteader, I will share some of the lessons I’ve learned in the New Year.

Money

Quit Like A Millionnaire: No Gimmicks, Luck, or Trust Fund Required by Kristy Shen and Bryce Leung

Oh no! What’s this? Another “not” homesteading book? Yuppers! Because guess what? No money. No homestead. Money is so important and not talked about enough especially on this blog. Homesteaders have to be smarter with money than most of the rest of the population or we won’t be homesteaders for very long. Money is also the question I get asked most about when speaking about homesteading.

Although there are farmers who make a living from farming, as a homesteader, I’m producing for my own family so, in our case, our animals, for example, have to pay for themselves. This year, for the first time, our Babydoll Southdown Sheep earned their keep. We sold just enough roving and dryer balls. And hopefully this spring we will have a better lambing season and can actually earn a little extra – if we are really lucky.

As you can see, our homestead isn’t exactly a money-making machine. Instead, we have become master budgeters and savvy investors. I love the FIRE (financial independence retire early) movement BUT my husband and I have no desire to EVER retire. But FIRE allows you to “work” on whatever you love doing without having to worry about making money from it. Now that is FREEDOM. I will keep homesteading for as long as I can and blogging as long as there is someone who wants to read my words. Thank YOU!

Homesteading with Kids

Square Foot Gardening With Kids by Mel Bartholomew

If you’re homesteading with kids, I think they should have their own gardening space so they don’t mess up yours….whoops…I mean…where they can experiment and have fun learning about growing their own food.

Although my kids help out in the garden, they prefer and get more pride from growing in their own little space where they can plant as they see fit without worrying about mom screaming at them when they trample something. Yeah, it happens. Maybe I should add a book on patience to my 2021 New Year’s book reading list.

Gardening with Emma: Grow and Have Fun: A Kid-to-Kid Guide

I had to share this book because it is written by a 14-year-old gardener from Canada. I’m so inspired by this young woman who raised more than 130 tomato varieties in her Toronto garden in 2019. Way to go Emma Biggs! You rock!

Emma gardened in containers, in straw bales on a driveway, in a neighbor’s yard, in wicking beds under a walnut tree, and on the garage roof. She gives talks at libraries, seed exchanges, garden clubs, and garden shows. She’s also the co-host of The Garage Gardeners Radio Show and kids gardening videos on the From Dirt to Dishes gardening channel on YouTube. If that wasn’t enough, she wrote this book that will inspire all the little ones in your family to get growing.

Special mention: 52 Homestead Skills by me

52 Homestead Skills - Homesteading Books

If you enjoy this blog and would like to support our farm, consider purchasing a copy of my book, which you can read more about here. Perhaps your New Year’s resolution will be to learn 52 Homestead Skills next year.

Don’t like to read books?

If you prefer blogs to books, you can find new and interesting homesteading blogs to follow at https://blog.feedspot.com/homesteading_blogs/.

So, what homesteading books will you be reading next year? What are you planning to learn in the New Year? Do you have a list of the skills you want to learn and the homesteading books that might help you? Let me know if you have a title that I should read.

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How to make water kefir: in 4 easy steps!

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A Healthier You: 12-MONTH FERMENTATION CHALLENGE #1. Water kefir

My kids have entire sets of sweet teeth. I don’t think they possess even ONE sour tooth. So, enticing them to eat fermented foods will be the challenging part of this 12-month fermentation challenge.

But I hit the fermentation jackpot with our first experiment – water kefir. Shhhh….it’s actually healthy soda pop. This sweet, bubbly, probiotic-rich drink can be flavoured to everyone’s taste buds – even those with the sweetest teeth.

Cue the music. “Just a spoonful of sugar helps the medicine go down.”

Boy enjoying a glass of water kefir — *This sweet, bubbly, probiotic-rich drink can be flavoured to everyone’s taste buds – even those with the sweetest teeth* ***such as my son. Here he is enjoying a glass of mixed berry water kefir.***

Of course, water kefir is not only delicious, this low sugar beverage is packed with probiotics.

“Probiotics contain “good bacteria” that both support gut health and influence the function and regulation of the immune system. They also can decrease the number of respiratory infections, especially in children.”
– Chris D’Adamo, PHD, director of the Center for Integrative Medicine at the University of Maryland School of Medicine

From clearing skin to preventing cancer, probiotics have been touted to have tonnes of health benefits – some of which may even be true. I don’t actually know. But, according to Harvard Health Publishing, probiotics can be helpful in the treatment or prevention of:

diarrhea
irritable bowel syndrome
ulcerative colitis
Crohn’s disease
vaginal infections
urinary tract infections
recurrence of bladder cancer
eczema in children

Although I’ve tried making kombucha (another fermented drink made with tea) in the past, my enthusiasm fizzled over time. Water kefir is not only just as tasty as kombucha (in my humble opinion), it’s easier and quicker to make. You can also ferment smaller batches.

*Water kefir is immune-boosting and delicious. Doesn’t that bring a smile to your face?* I thought so. PS. *This is me enjoying a glass of water kefir flavoured with 1/4 cup of freshly squeezed orange juice and slices of orange rind.*

What is water kefir?

Water kefir (also known as tibicos or Japanese Water Crystals) is made with what are called kefir grains. It’s a strange name because these “grains” are not grains. They are actually a symbiotic culture of bacteria and yeast that look like translucent caviar.

Kefir grains may have originated centuries ago in Mexico where the grains “tibicos” were harvested from the paddles of the prickly pear cactus and later used to create this fruit-infused drink.

Although kefir can be made from milk, water kefir, as the name suggests, is completely dairy-free! It’s made with water and sugar. When you add the magic grains to the sugar water mixture and let it sit for 24 to 48 hours, the grains consume the sugar. You are left with a low-sugar, carbonated beverage filled with beneficial bacteria.

***Water kefir grains are not grains. They are actually a symbiotic culture of bacteria and yeast, which is gluten and dairy-free.***

What’s so great about water kefir?

Instead of popping expensive probiotic pills, pour a glass of this probiotic sparkling drink, which may actually contain more beneficial bacteria than a pill. In fact, some research shows that kefir grains may contain up to 56 different bacterial and yeast strains.

How to make water kefir

Step 1 – Order water kefir grains

I bought mine on Amazon from Happy Gut.

Step 2 – Feed Your Grains

Mix 4 cups of warm, chlorine-free water with ¼ cup of sugar. Stir to ensure the sugar dissolves. Then add 2 tbsp of water kefir grains. Cover with a kitchen cloth (so the grains can still breathe) and let sit for a day or two.

Water kefir prefers temperatures of 68-78°F (20-26°C). I place my kefir in the oven with the light on during the winter to keep it at optimal temperature.

Water kefir keeping warm in the oven — ***Water kefir prefers temperatures of 68-78°F (20-26°C). I place my kefir in the oven with the light on during the winter to keep it at optimal temperature.***

What type of water should I use to make water kefir?

It is not recommended to use chlorinated, filtered, or bottled water. Without enough minerals, your kefir grains could die. Instead, use mineral-rich tap or well water, which is nourishing to your grains. If your water isn’t rich in minerals, try adding a couple of raisins, molasses, or a dash of sea salt to your kefir.

What type of sugar should I use to make water kefir?

I use plain white sugar, which is easy for the grains to consume. You can also try sugars with higher mineral content such as rapadura, piloncillo or turbinado, which will help the grains reproduce. You can also use molasses but avoid raw honey. Raw honey has its own bacteria that can compete with water kefir grains. For more information on kefir and sugar, check out this post from Cultures for Health.

How much sugar is in water kefir?

The amount of sugar remaining at the end of a water kefir ferment will depend on the ingredients used and the length of culturing time. According to this study, all of the sucrose is converted after 24 hours. There will still be some fructose and glucose left in your beverage, which is why it has a sweet taste. However, the longer you ferment your kefir, the more the sugar will be reduced.

Lemon and ginger — ***Lemon ginger is our family’s favourite water kefir flavour.***

Step 3 – Spice it up!

Your water kefir should have fermented by now. Taste it and if it is overly sweet, it may not be ready. Leave it for another day and taste it again. It should still be sweet but with a slight tang. However, the longer you leave it sit, the tangier it will become as the kefir consumes more of the sugar.

Once you are satisfied with the taste, filter your kefir grains and add 1/4 cup of your favourite flavourings to the liquid. Our hands-down favourite was 1/4 cup freshly squeezed lemon juice mixed with a teaspoon of fresh ginger.

Bottle and let sit for another day. You’ll notice that your kefir will start bubbling. The bacteria and yeast are converting some of the sugar into carbon dioxide and as it continues to ferment, more and more gas and pressure are created. Note: The tighter you place the lid, the more carbonation. Of course, you do not want your kefir to explode.

It is recommended to burp (opening the bottle to release pressure) once a day unless the temperatures are over 75°F/24°C. Then you may have to burp your bottles more frequently. Once refrigerated, you only have to burp your kefir weekly.

Step 4 – Repeat

You will need to keep feeding your kefir grains every day. If left longer than 72 hours, your grains can starve and disappear. If you want to take a break from feeding them, store them in the fridge in sugar water and change it out every 7 days to keep them fresh.

THE TASTE TEST

Over the past few weeks, we experimented with different flavourings including fresh berries, lemon-lime and pomegranate blueberry. They were all tasty but our favourite was lemon ginger – 1/4 cup freshly squeezed lemon juice mixed with a teaspoon of fresh ginger. Here are some other ideas from Cultures for Health.

What do you do with extra kefir grains?

Over time your grains will grow and you can spread the kefir love and share them with friends and family.

How do I keep my kefir grains healthy?

Keep feeding them! The more you strain and feed your little friends fresh sugar water to culture, the healthier they will become.

So, who is ready to add more probiotics to their diet and boost their health? Are you in? Will you try making water kefir? Let me know in the comments.

PIN IT FOR LATER!

Want to make more fermented foods?

Check out my previous post on fermenting pickles.

Water Kefir

Sweet, fizzy and probiotic-rich, this refreshing and energizing beverage is the perfect way to kick start your day.

5 from 1 vote

Servings 4

Equipment

a mason jar or wide mouth container to hold your kefir grains
Strainer
Wooden spoon
Kitchen towel
Glass bottles

Ingredients

4 cups chlorine-free water
1/4 cup plain white sugar
2 tbsp water kefir grains
a few raisins, a date, or a dash of sea salt (optional). If your grains fail to reproduce, they may need additional nutrition. Try adding a few of these optional ingredients.

Instructions

Order water kefir grains
Find a source of water kefir grains. I bought mine online from Happy Gut.
Feed Your Grains
Mix 4 cups of chlorine-free, warm water with ¼ cup of sugar. Stir to ensure the sugar dissolves. Then add 2 tbsp of water kefir grains. Cover with a kitchen cloth (so the grains can still breathe) and let sit for a day or two.
Water kefir prefers temperatures of 68-78°F (20-26°C). I place my kefir in the oven with the light on during the winter to keep it at optimal temperature.
Spice it up!
Your water kefir should have fermented by now. Taste it and if it is overly sweet, it may not be ready. Leave it for another day and taste it again. It should still be sweet but with a slight tang. However, the longer you leave it sit, the tangier it will become as the kefir consumes more of the sugar.
Once you are satisfied with the taste, filter your water kefir grains and add 1/4 cup of your favourite flavourings to the liquid. Our hands-down favourite is 1/4 cup freshly squeezed lemon juice mixed with a teaspoon of fresh ginger.
Bottle and let sit for another day or two. You'll notice that your kefir will start bubbling. The bacteria and yeast are converting some of the sugar into carbon dioxide and as it continues to ferment, more and more gas and pressure are created. Note: The tighter you place the lid, the more carbonation. But you do not want your kefir to explode. It is recommended to burp (opening the bottle to release pressure) once a day unless the temperatures are over 75°F/24°C. Then you may have to burp your bottles more frequently. Once refrigerated, you only have to burp your kefir weekly.
Repeat
You will need to keep feeding your water kefir grains every day. If left longer than 72 hours, your grains can starve and may disappear. If you want to take a break from feeding them, store them in the fridge in sugar water and change it out every 7 days to keep them fresh.

Notes

You will need 2 tablespoons of water kefir grains to ferment 4 cups of water kefir. You may scale the ratio depending on what size batch of water kefir you want to make.
It is not recommended to use chlorinated, filtered, or bottled water. Without enough minerals, your kefir grains could die. Instead, use mineral-rich tap or well water, which is nourishing to the water kefir grains. If your water isn’t rich in minerals, try adding a couple of raisins, molasses, or a dash of sea salt to your kefir.
I use plain, white sugar. However, you can also try sugars with higher mineral content such as rapadura, piloncillo or turbinado, which will help the grains reproduce. You can also use molasses but avoid raw honey. Raw honey has its own bacteria that can compete with water kefir grains. For more information on kefir and sugar, check out this post from Cultures for Health.

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