How to Make Homemade Sauerkraut with Caraway seeds in a Mason Jar / Fermented Vegetable
Check out All my Lacto-Fermented Vegetable Recipes:
Important Notes:
For the Sauerkraut:
0. You can mince the cabbage with a mandoline, it is easier than cutting it with a knife.
1. For the water in the brine, if it's chlorinated, boil it then cool it before using it for the brine recipe.
2. Gray sea salt can replace pink salt, but no matter what salt you use, it should be iodine-free and without anti-caking agent. 5 g of fine pink salt is a little less than a teaspoon.
3. Make sure to pack the vegetables well because the fermentation takes place in an anaerobic environment, therefore without air. And the vegetables must be submerged at all times.
4. I use organic ingredients as much as possible and especially fresh vegetables without bruising.
6. I use 500ml wide mouth Mason jars.
7. For the pestle, the weight and the fermentation airlock lid, there are several choices available on the market, but they must be suitable for 500 ml jars with wide mouth. I use Masontops brand products and I'm very satisfied.
8. When making the recipe, be sure to always use clean utensils and a clean jar. When serving it, always use a clean utensil that has only touched the carrots (no double dip) to avoid contamination.
9. What is the best temperature:
Lactic acid bacteria prefer a cooler temperature than us. Slower fermentation between 15.5 and 21 °C (60-70 °F) will give a better result than fermentation at a warmer or colder temperature. A warmer temperature will speed up fermentation and the vegetables will go soft quickly. And do not expose the jar to the sun.
10. To be sure your fermentation is ready and OK, trust your nose: If it has a bad smell, then it's no good. If you are worried you can also take the pH. It should be less than 4.5, no pathogenic bacteria survive in such a pH.
11. Before serving the Sauerkraut, mix it well with a fork to taste all the flavors.
How to serve the Sauerkraut:
You can serve it as a vegetable side dish. Use fermented vegetables as you would for fresh vegetables or vegetables marinated in vinegar: in a raw vegetable platter, in a salad, in a wrap, a spring roll, a sandwich, a couscous, a pasta...
What are the benefits of eating lacto-fermented vegetables:
They are rich in nutrients, they are easier to digest and above all, they are good for the intestinal flora and by the same token, they strengthen the immune system and improve the general health of the body. Not to mention that they create new flavors and that they are delicious. Lacto-fermented vegetables are therefore an excellent source of enzymes, prebiotics, probiotics, vitamins, minerals and trace elements. The fermentation of vegetables (or lactic acid fermentation) is a way of preserving vegetables and increasing their nutritional power at the same time.
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Dinner Table Talks 3.35: That's What An Insanity Loop Is - Pasta Primavera
Aislynn's second viewing of 'Everything Everywhere All at Once' gets her thinking about Insanity Loops, and we have plenty to talk about.
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An explosion of produce leads to two pasta dishes in one week (rare), Squash and Corn Pasta and Pasta Primavera. Our talks about Blue Zones expand into Sardinia, the chicken-naming finals begin, and we're NOT having spinach balls at this Friday's Dinner Table Talks Salon.
Unanswered Questions:
--How to pronounce 'Ovo.' (This is boring)
--A deeper dive into another Blue Zone - Sardinia, Italy
Random Question of the Week:
--Would you rather time travel to the 1860s or the 3000s?
Links/Recipes:
Name the Chicken Poll:
Farm events, Long Lunch Club, our Farm-to-Table Dinners:
Squash and Corn Pasta:
Pasta Primavera:
This was the base recipe but there was plenty of improvisation. We replaced produce we didn't have (asparagus) with things we did have (snow peas).
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Carolyn's Favorite Preserved Lemon Recipe (SUPER EASY)
Lemons are in season for much of the southern part of the country. But they only last so long...
So check out these Lacto-Fermented Preserved Lemons! Even if you don’t have your own trees, it’s a great time to buy lemons, organic of course, in the store and preserve some for the year to come.
These tangy, salty, sour treats should be on everyone’s shelf to brighten up any meal. They turn pasta, chicken, fish, salads and other meals into a gourmet treat.
In this video, Carolyn shows you how to turn some simple lemons and salt into a gourmet seasoning in the kitchen, while in the process preserving your lemons for the year.
Check out the blog post for step-by-step instructions on how to preserve lemons here:
And be sure to see me use these preserved lemons in this roasted chicken with lemon and thyme reduction:
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We are Josh and Carolyn Thomas. Together with our eleven children, we are The Homesteading Family where we’re living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here:
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Healthy Healing at Home- Free 4 video workshop leads to a sale on our herb course Herbal Medicine Cabinet: Colds
Bread Making workshop- Free 4 video workshop that leads to a sale on our masterclass, The Art of Homemade Bread
#preservedlemons #lactofermentedlemons #fermentedlemons
Meals on Your Shelf- Free 4 video workshop on canning that leads to a sale on our masterclass, The Abundant Pantry: Canning
Click any of the links below for instant access to these free downloadable PDFs:
5 Steps to a More Self Sufficient Life- Simple PDF download on 5 steps anyone can take where ever they are to start a more self-sufficient lifestyle.
Thrive Wellness Checklist- A simple PDF download for healthy living.
Permaculture for Your Homestead- PDF download that is an introduction to permaculture with some strategies for applying it to one’s homestead and garden.
Carolyn’s Cottage Garden herb list- PDF with Carolyn’s favorite herbs for growing at home.
Carolyn’s Make-Ahead Breakfast Casseroles- Carolyn’s favorite make-ahead breakfast casseroles.
Your FREE Guide to Preserving Eggs- PDF download with multiple ways to preserve eggs.
5 Steps to a Healthy Garden- PDF download with an explanation of what makes healthy soil and 5 steps you can take to improve your garden
Save the Crumbs- Several Recipes for using bread leftovers, a less committal entry to bread than the workshop.
Fearless Fermenting- A PDF on basic lacto-ferments.
Fermenting Tomatoes- PDF download on fermenting tomatoes
Preserving Culinary Herbs- Downloadable, step by step directions to drying, freezing and salting culinary herbs.
Render Your Own Lard- PDF with instructions on how to render your own lard.
#preservedlemons #fermentedlemons #lactofermentedlemons
How to Be a Lacto Ovo Vegetarian - Expanding your Menu Options - Part 3 of 3
How to Be a Lacto Ovo Vegetarian.
Part 3: Expanding your Menu Options.
Make an attempt to step out of your comfort zone. Switching to a lacto-ovo vegetarian diet can be a major change, and sticking to it can feel difficult if you only focus on what you can’t eat. However, your diet can also be a way of opening up to new and exciting possibilities. Trying new things helps ensure that you are eating a varied diet and getting all of the nutrients you need.
Try a variety of cuisines. Many cuisines are rich in options for lacto-ovo vegetarians. Dining out at a variety of restaurants can be a great way to try new foods and get ideas for dishes.
Asian cuisines (including Chinese, Japanese, Thai, and Vietnamese) often have meatless options, based on vegetables and/or tofu. Some of these dishes are prepared using fish sauces, so ask if you are unsure.
South Asian cuisines (Indian, Pakistani, Nepali, etc.) often offer meatless dishes based on lentils, rice, curried vegetables, yogurts, and other foods that are permissible in a lacto-ovo vegetarian diet.
It is not too difficult to find meatless options in Mediterranean cuisines (Italian, Greek, Middle Eastern). Look for dishes incorporating falafel (chicken peas balls), couscous, eggplant, tabbouleh, feta, and other foods. Many specific dishes and sauces are explicitly meatless, such as pasta primavera (with veggies) and pesto (marinara contains fish).
Options for lacto-ovo vegetarians in Mexican cuisine include bean-based burritos, vegetable fajitas and nachos, cheese or bean enchiladas, quesadillas, tamales, rice dishes, huevos rancheros, guacamole, salsas, refried beans, and more. Ask if you want to make sure that any of these dishes are not made with lard or other animal products.
Look for substitutions. If you have a recipe or dish that traditionally requires meat, there are ways to substitute it with lacto-ovo vegetarian approved options. Meat substitutes include:
Tempeh is made from fermented soybeans. It can be sliced or processed like meat to be fried, baked, roasted, etc.
Seitan is processed from wheat gluten. It has a mild flavor and a texture similar to meat. It can be used in strips, chunks, etc. in many recipes instead of meat.
Tofu is coagulated soy milk that has been pressed into blocks. Soft tofu can range from creamy to crumbly, while firm tofu can be sliced into strips or pieces to be grilled, marinated, baked, etc.
Textured vegetable protein is produced from soy, and comes in a variety of forms (flakes, chunks, etc.). These can be added to dishes to increase their protein content, or can be used as a ground meat substitute in chili, spaghetti, burgers, and practically any other dish.
Beans are rich and protein and can be used as a meat substitute. For example, vegetarian chili can be made by substituting more beans instead of beef.
Vegetarian or vegan alternatives have been developed for many animal products. Many supermarkets carry now items such as bean-based “hamburgers,” soy “hot dogs,” and tofu “turkey,” and “bacon” made from ingredients like tempeh and seitan.
Although cheese is permissible in a lacto-ovo vegetarian diet, you can also choose vegan soy “cheese” as an option.
Quorn is a good substitute
Use cookbooks and recipe sites to find ideas. You can easily research lacto-ovo vegetarian recipes. These will give you lots of ideas for dishes to try, and new or different foods to incorporate into your diet.
The USDA and other organizations maintain lists of resources, and internet search engines will also reveal lots of possibilities.
All Health Tips and Information here
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The information on this channel is designed for educational purposes only. It is not intended to be a substitute for informed medical advice or care.You should not use this information to diagnose or treat any health problems.Please consult a doctor with any questions or concerns you might have regarding your or your child's condition.
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How to make egg noodles for the pantry; Preserving Eggs
Turn your extra eggs into homemade dry pasta for the pantry!
Ever end up with too many fresh eggs in the spring and not enough in the winter? Preserve your eggs while they are abundant by making egg noodles that store in your pantry for the winter!
In this video Carolyn shows you exactly how she makes egg noodles from her fresh eggs to use throughout the year.
Grab the full written directions and printable recipe card here:
And grab your free guide to Preserving Eggs here:
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SHOP THIS POST:
- Check out the KitchenAid Pasta Roller Attachement:
- Check out the hand-crank Pasta Roller:
- Check out the pasta drying rack:
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MORE ABOUT US!
WELCOME! We're so glad you're here! We are Josh and Carolyn Thomas. Together with our eleven children, we are The Homesteading Family where we’re living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here:
Grow, Preserve & Thrive with us!
Visit us on our blog:
Facebook at
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Rumble:
A few highlights you don't want to miss are our FREEBIES!!
Healthy Healing at Home – Learn how to confidently use herbal medicine in your home with this FREE 4 video workshop:
Your Best Loaf – A Free 4 video workshop teaching you how to make great bread at home, every time, regardless of the recipe you are using:
Meals on Your Shelf – Can along with me! Learn to can and put jars of a delicious meal on your pantry shelf with this FREE video series:
FREE PDF DOWNLOADS:
- Homesteading Family's Favorite Holiday Recipes - Grab all of our family’s favorite holiday recipes.
- 5 Steps to a More Self-Sufficient Life - Simple steps anyone can take wherever they are to start a more self-sufficient lifestyle.
- Thrive Wellness Checklist - A simple guide for healthy living:
- Permaculture for Your Homestead- An introduction to permaculture with some strategies for applying it to one’s homestead and garden.
- Carolyn’s Cottage Garden herb list - Carolyn’s favorite herbs for growing at home.
- Carolyn’s Make-Ahead Breakfast Casseroles - These easy casseroles are a life-saver for busy weeks!
- Your FREE Guide to Preserving Eggs - Grab your guide to preserving eggs with multiple methods.
- 5 Steps to a Healthy Garden - Get an explanation of what makes healthy soil and 5 steps you can take to improve your garden.
- Save the Crumbs- Several Recipes for using bread leftovers, a less committal entry to bread than the workshop.
- Fearless Fermenting- A simple guide on basic lacto-ferments.
- Fermenting Tomatoes - Easiest and fastest tomato preservation:
- Preserving Culinary Herbs - Downloadable, step-by-step directions to drying, freezing, and salting culinary herbs.
- Render Your Own Lard - Grab these easy instructions on how to render your own lard.
- Grandma Lynn's Blueberry Buckle - A delicious dessert anytime of year:
PESCATARIAN | What I Eat In A Day | Lacto-Ovo-Vegetarian | Weight Loss
I have been working on my lifestyle and incorporating many different, more healthy alternatives into my diet. I wanted to share with you what I've changed in my pescatarian diet since I am on a weight loss journey. I've watched many Pescatarian, weight loss, Lacto -ovo - vegetarian videos and I always seem to find some Inspo! I hope you enjoy :)
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