fermenting

These fermented tomatoes are a great way to preserve your harvest to use into the fall and winter.

Fermented Tomatoes

tomatoes

Tbs salt ((good quality sea salt))

water ((filtered))

basil and garlic, or other herbs and spices ((optional))

Gently wash tomatoes to remove any dirt or particles and stem.

Start with clean glass jars (or other non-porous non-metal fermenting vessel).

Pour salt and a little water into your fermenting vessel, stir to begin dissolving salt.

Add several garlic cloves, herbs or spices to the jar, if using.

Pack vessel full of tomatoes.

Pour more water to cover.

Cap jar with lid.

Leave out at room temperature for 3-4 weeks.

Move to cold storage.

If you're new to our channel, WELCOME! We're so glad you're here! Click “SHOW MORE” to start growing, preserving & THRIVING! And read "MORE ABOUT US" for some free goodies!
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Get step by step directions for this project here:  https://www.schooloftraditionalskills.com/FermentingTomatoes

Stop making this so HARD!  Food preservation doesn’t have to take a long time, turn out bland food or be hard work…. Check out these super simple, incredibly fast, amazingly healthy and Oh So Delicious Fermented Tomatoes…. Once you try them, you may never go back. 

In this video, Carolyn from Homesteading Family shows you step by step how to fermented tomatoes for winter storage. 

MORE ABOUT US!

We are Josh and Carolyn Thomas. Together with our nine 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: http://bit.ly/HFWelcomeVideo 

Visit our blog: https://www.homesteadingfamily.com
Follow us on Pinterest: https://www.pinterest.com/homesteadingfamily/
Facebook: https://www.facebook.com/homesteadingfamily 
Instagram: https://www.instagram.com/homesteadingfamily/ 

A few highlights you don't want to miss are our FREEBIES!! 

Click any of the links below for instant access to free video training resources:

Healthy Healing at Home- Free 4 video workshop leads to a sale on our herb course Herbal Medicine Cabinet: Colds
https://www.schooloftraditionalskills.com/healthy-healing-at-home

Bread Making workshop- Free 4 video workshop that leads to a sale on our masterclass, The Art of Homemade Bread
https://www.schooloftraditionalskills.com/opt-in-bread

Meals on Your Shelf- Free 4 video workshop on canning that leads to a sale on our masterclass, The Abundant Pantry: Canning
https://www.schooloftraditionalskills.com/meals_on_your_shelf_sign_up

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.
https://www.schooloftraditionalskills.com/pl/112866

Thrive Wellness Checklist- A simple PDF download for healthy living.
https://www.schooloftraditionalskills.com/pl/112562

Permaculture for Your Homestead- PDF download that is an introduction to permaculture with some strategies for applying it to one’s homestead and garden.
https://www.schooloftraditionalskills.com/pl/103198

Carolyn’s Cottage Garden herb list- PDF with Carolyn’s favorite herbs for growing at home.
https://www.schooloftraditionalskills.com/pl/90493

Carolyn’s Make-Ahead Breakfast Casseroles- Carolyn’s favorite make-ahead breakfast casseroles.
https://www.schooloftraditionalskills.com/pl/85784

Your FREE Guide to Preserving Eggs- PDF download with multiple ways to preserve eggs.
https://www.schooloftraditionalskills.com/pl/78748

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
https://www.schooloftraditionalskills.com/pl/69112

Save the Crumbs- Several Recipes for using bread leftovers, a less committal entry to bread than the workshop.
https://www.schooloftraditionalskills.com/pl/64301

Fearless Fermenting- A PDF on basic lacto-ferments.
https://www.schooloftraditionalskills.com/fearlessfermenting

Fermenting Tomatoes- PDF download on fermenting tomatoes
https://www.schooloftraditionalskills.com/FermentingTomatoes

Preserving Culinary Herbs- Downloadable, step by step directions to drying, freezing and salting culinary herbs.
https://www.schooloftraditionalskills.com/Preserving-herbs

Render Your Own Lard- PDF with instructions on how to render your own lard.
https://www.schooloftraditionalskills.com/render-your-own-lard

EASIEST EVER Tomato Preservation

Super easy to make in the Thermomix no matter what TM model you have! The TM6 is literally set &amp; forget! Even the TM5 &amp; TM31 can make delicious, pot set Greek yoghurt using this recipe.

Thermomix Greek Yoghurt Natural

1000 g Full Cream UHT Milk (at room temp)

80 g Full Cream Milk Powder

water

TBS white vinegar (used to clean the bowl as it steams)

Place the milk in the TM Bowl. Heat 6 min/70 degrees/Speed 2.

Turn off the TM and remove the lid. Allow the milk to cool to 37 degrees. Approx 45 min.

Add the milk powder to the cooled milk. Combine 10 sec/Speed 7.

Add the yoghurt to the milk. Combine 10 sec/Speed 7.

Pour the yoghurt mixture into 8 mini glass pots, add the lids to the pots.

Place the yoghurt pots into the deep Varoma dish and add the lid.

Wash the TM Bowl and add the hot tap water and vinegar to the TM bowl.

Place the Varoma dish on the TM Bowl. Ferment Mode /70 degrees/10 hours.

Once complete, refrigerate the yoghurt until required.

Fermenting Yoghurt TM6

Wash and submerge the Thermoserver and lid in boiling water to heat the dish.

Heat 550g water in the TM Bowl. 6 min/90/Speed 1

Pour water into the pre-heated Thermoserver.

Add the prepared yoghurt pots to the ThermoServer. Leave covered for 5 hours.

Heat 150g water in TM bowl. 3 min/70 degree/Speed 1

Replenish the ThermoServer with additional 150g of heated water. (Leave the original water in the ThermoServer.) Allow the yoghurt to ferment for another 5 hours.

Bench Top Yoghurt Culturing - Fermenting TM5 &amp; TM31

https://embed.mediavine.com/videos/r8pgcaiudhla2rwpn6dm

How to make thick, creamy Greek yoghurt.  This super easy recipe and my tips make a beautiful pot set yoghurt every time. Made in the TM6, a warm spot on the bench, Thermomix or Yoghurt Maker. Tips & Tricks given for all methods.

Creamy Homemade Greek Yoghurt

Craft the classic crunch of your favorite deli pickles right in your own home. Making your&nbsp;own half sour pickles is easy and requires minimal ingredients.

Half Sour Pickles

Pickling Salt

Quart Non-Chlorinated Water

Pickling Cucumbers ((or as many as will fit))

Garlic ((smashed))

Pickling Spice ((Or substitute 1-2 heads of fresh dill))

Pickling Crisp ((or substitute 1 grape leaf))

Wash cucumbers and trim off the blossom&nbsp;end of the cucumber.

Stir salt and water together in a quart jar, then add cucumbers and seasonings leaving at least 2&quot; of headspace.

Keep produce submerged in brine with a food safe weight such as wax paper or submerged cabbage leaf.

Cover loosely with lid (airlock not needed) and let sit in a cool dark place for 7-10 days, or until it reaches your desired sourness, then refrigerate to slow fermentation and store.

Pickles will become more sour each day they ferment and the brine will turn cloudy.

Lacto-fermented green beans make a fantastic healthy snack. They&#039;re tangy, flavorful and crunchy and can be flavored up countless ways.

Lacto-Fermented Green Beans (aka "Pizza Beans")

tsp dried oregano (or 1 tablespoon fresh oregano)

garlic (large cloves)

beans

tomatoes (diced)

tbsp sea salt

Gather all ingredients and supplies.

Add garlic and oregano to the bottom of a clean mason jar or fermenting crock.

Pack your green beans into the jar until about 1/3 full.

Add half of the diced tomatoes to the jar.

Pack in more green beans until the jar is about 2/3 to 3/4 full.

Add remaining tomatoes then top the jar off with as many beans as you can until filled to the shoulder of the jar (remember to really pack them in tightly!).

Sprinkle the sea salt into the jar then fill with water up to the first ring on the neck of the jar.

If using a fermenting weight, add it now so all food is completely submerged below the brine.

Using a two-part canning lid, place the lid onto the jar and gently screw down just until you feel resistance, then turn backward a half turn.

Allow the beans to sit at room temperature for two weeks.

Tighten lid down to fingertip tight, then move to cold storage. This could be a refrigerator, root cellar or cold storage (ideally, below 55 degrees).

https://www.youtube.com/watch?v=Bs2Vvi-kPzk

Traditional Skills Summit - 12 expert speakers. 4 info-packed days. 1 great outcome. September 12-15, this is THE online summit of 2022 to help you cultivate traditional homesteading skills with confidence... and it's FREE! Grab your seat here: https://homesteadingfamily.com/STS_HF
Garlic, tomatoes, green beans, oregano, and tomatoes come together to make the best snack!
Never miss a new video! Subscribe to our channel to be notified whenever we publish a new video!
Click "SHOW MORE" if you're new to our channel and "MORE ABOUT US" for some freebies! 
~~~~~~~~~~~~~~~
Fermentation is a wonderful preservation method that allows you to put up a large amount of food in a very short period of time. Because we experienced a hard freeze a bit early this year, we needed to preserve a LOT of green beans all at once! 

In this video, Carolyn shares our favorite fermented pickled green bean recipe that we call "Pizza Beans". By adding ingredients like garlic, oregano, and diced tomatoes, our pickled green beans have a slightly "pizza-like" flavor that we all love!

For the full recipe, visit our blog: homesteadingfamily.com/lacto-fermented-green-beans

Grab our favorite fermenting weights here: https://www.amazon.com/gp/mpc/A3GLGJ303TMM8D
~~~~~~~~~~~~~~~
MORE ABOUT US!

WELCOME! We're so glad you're here! We are Josh and Carolyn Thomas. Together with our nine 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: http://bit.ly/HFWelcomeVideo 

Grow, Preserve & Thrive with us!  
Visit us at https://www.homesteadingfamily.com and on Facebook at https://www.facebook.com/homesteadingfamily 

A few highlights you don't want to miss are our FREEBIES!! 

Click any of the links below for instant access to free video training resources:

- Healthy Healing at Home- Free 4 video workshop on our herb course Herbal Medicine Cabinet: Colds
https://homesteadingfamily.com/HHHyt
- Bread Making workshop- Free 4 video workshop on our masterclass, The Art of Homemade Bread
https://homesteadingfamily.com/free-bread-workshop
- Meals on Your Shelf- Free 4 video workshop on canning. The Abundant Pantry: Canning
https://homesteadingfamily.com/MOYS-free-workshop

Click any of the links below for instant access to these free downloadable PDFs:

- Homesteading Family's Favorite Holiday Recipes - A PDF download filled with our family’s favorite holiday recipe.
https://classes.homesteadingfamily.com/favorite_holiday_recipes
- 5 Steps to a More Self Sufficient Life- Simple PDF download on 5 steps anyone can take wherever they are to start a more self-sufficient lifestyle.
https://classes.homesteadingfamily.com/5_steps_to_a_more_sufficient_life
- Thrive Wellness Checklist- A simple PDF download for healthy living.
https://homesteadingfamily.com/TWC_YT
- Permaculture for Your Homestead- PDF download that is an introduction to permaculture with some strategies for applying it to one’s homestead and garden.
https://homesteadingfamily.com/PFYH_YT
- Carolyn’s Cottage Garden herb list- PDF with Carolyn’s favorite herbs for growing at home.
https://homesteadingfamily.com/CGHL_YT
- Carolyn’s Make-Ahead Breakfast Casseroles- Carolyn’s favorite make-ahead breakfast casseroles.
https://homesteadingfamily.com/MABC_YT
- Your FREE Guide to Preserving Eggs- PDF download with multiple ways to preserve eggs.
https://homesteadingfamily.com/Eggs_YT
- 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
https://homesteadingfamily.com/5StepsGardenYT
- Save the Crumbs- Several Recipes for using bread leftovers, a less committal entry to bread than the workshop.
https://homesteadingfamily.com/STC_YT
- Fearless Fermenting- A PDF on basic lacto-ferments.
https://homesteadingfamily.com/FF_YT
- Fermenting Tomatoes- PDF download on fermenting tomatoes
https://homesteadingfamily.com/FT_YT
- Preserving Culinary Herbs- Downloadable, step by step directions to drying, freezing and salting culinary herbs.
https://homesteadingfamily.com/PCH_YT
- Render Your Own Lard- PDF with instructions on how to render your own lard.
https://homesteadingfamily.com/RYL_YT

SUPER FAST AND EASY GREEN BEAN PRESERVATION (Immune Boosting!)

This recipe for how to make sauerkraut in a crock is easy enough for beginners and yields the most delicious homemade sauerkraut!

Homemade Sauerkraut in a Crock

cabbage (approximately 2kg or 4.4lbs)

unrefined salt (approximately 6-8 ½ teaspoons)

Water

Weigh your cabbages to get an exact weight...

Weigh your cabbages to get an exact weight in grams (2kg=2000 grams). Multiply the total weight by 2% to get the minimal salt in grams, and 3% for the upper range of salt in grams. For 2000 grams of cabbage (4.4 lbs) this will equal 40-60 grams but will vary greatly based on the actual weight of your cabbages.

Use the upper range of salt if your...

Use the upper range of salt if your cabbages are dry or you are a beginner. Use the lower range if you are using a starter culture and are comfortable with fermentation.

Remove the outer leaves of your cabbage(s) and...

Remove the outer leaves of your cabbage(s) and cut them in half. Then use a sharp knife to remove the core from the middle and discard it.

Slice the cabbage halves into thin slices, anywhere...

Slice the cabbage halves into thin slices, anywhere from 1/8 - 1/4" thick. You could also use a food processor or box grater to shred the cabbage, but in my opinion, this style of sauerkraut ferments too quickly and has a less crisp texture.

Add the cabbage shreds to a very large...

Add the cabbage shreds to a very large bowl (or several bowls) and sprinkle the required amount of salt all over the surface.

Use your hands to gently massage the salt...

Use your hands to gently massage the salt into all of the shredded cabbage leaves. Then, use a kraut pounder to begin to "bruise" the cabbage, helping to release some juices.

Once the salt has thoroughly been worked into...

Once the salt has thoroughly been worked into the cabbage, cover it with a lid or damp tea towel and allow it to rest for at least 30 minutes and up to 1 hour. This will give the salt a chance to work and pull any liquid from the shredded purple cabbage.

After the cabbage has rested check to see...

After the cabbage has rested check to see the amount of liquid that was produced - if it was a mere few tablespoons, you're going to need to add water or brine to get an adequate amount of liquid.

Add a few handfuls of cabbage to the...

Add a few handfuls of cabbage to the crock, packing it down tightly after each layer with a kraut pounder. This will also help release additional liquid if there is any remaining in the cabbage.

Repeat until all of the cabbage has been...

Repeat until all of the cabbage has been packed into the crock (or it reaches about 2" from the top), packing it down as you go. Some brine should rise up to cover the cabbage.

If the liquid level is not high enough...

If the liquid level is not high enough to submerge the cabbage, either add a small amount of water (if you’re using a 3% salt solution and/or a starter culture), OR prepare a fermentation brine (*See notes).

Pour the water or brine into the crock...

Pour the water or brine into the crock just enough to submerge the shredded cabbage.

Once you have enough liquid in the crock,...

Once you have enough liquid in the crock, add a fermentation weight on top of the cabbage and press down. This will hold your cabbage under the brine, bringing the liquid level up. If you don’t have a fermentation weight, check the notes** for an alternative.

Place the lid on the crock, adding water...

Place the lid on the crock, adding water to the lip if you are using a fermentation crock with a water seal.

Place your sauerkraut in a room temperature (around...

Place your sauerkraut in a room temperature (around 68ºF or 20ºC) place in your kitchen and ferment for 4-8+ weeks, or until the bubbling and activity have reduced and the sauerkraut tastes and smells pleasantly sour.

Once your sauerkraut is fermented to your liking,...

Once your sauerkraut is fermented to your liking, you're ready to transfer it to storage. Pack it into jars, topping it off with the brine to cover. Place a lid on the jar and transfer it to the fridge or cold storage.

Store for several months, or up to a...

Store for several months, or up to a year so long as the quality is good. Signs of spoilage include mold, an off smell, or a slimy texture. Discard if any of it has gone bad and start a new batch.

Fermented onions are made using brine (water and salt) and time. Fermenting onions is easy and worth the effort.  The best part is that the health benefits are enormous!  Fermented onions are more digestible and higher in nutrients than raw, fresh onions. Fermented vegetables are rich in enzymes and probiotics.

Lacto Fermented Onions

onion

water (weight to be determined)

sea salt (weight

Choose a mason jar that is the appropriate size to fit the sliced onion. I used a 16 oz wide mouth style mason jar. Place the mason jar on your kitchen scale and press tare to zero out the weight of the jar.

 Fit the sliced onion into the mason jar and pour in enough water to cover the onions. Take note of the total weight in grams of the onion and water combined. To determine the amount of salt you need to add in grams, multiply that number by .02.

For example If the weight of the onion and water combined is 800 grams then you will multiply 800 by .02 and get 16. I would add 16 grams of salt to my jar.

Tare the scale again and add the amount of salt in grams that you determined in the above step.  Put on the lid and shake well to dissolve the salt.

It’s very important to keep the onions submerged. To do this you can use fermentation weights, pinch bowls, small mason jar or a plastic sandwich bag filled with a little water.  (See photos for examples.)

Leave your ferment at room temperature away from sunlight for 4-7 days. Check it once a day to make sure the onions are submerged.   Open the lid slightly on a daily basis to prevent pressure from building up in the jar.  Close it again tightly.

Once your fermented onions have reached the desired flavour, place the jar in the fridge.  This will halt the fermentation process.  Your fermented onions will now keep for a very long time. Enjoy!

Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard

How to make sauerkraut

2kg very firm, pale green

tsp caraway seeds

tsp peppercorns

Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It’s wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.

Shred the cabbage thinly – a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.

Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).

Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It’s important to keep it at an even, cool room temperature – too cool and the ferment will take longer than you’d like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.

The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.

Top 7 fermenting recipes from across the web

The most viewed fermenting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fermented Tomatoes

Thermomix Greek Yoghurt Natural

Half Sour Pickles

Lacto-Fermented Green Beans (aka "P...

Homemade Sauerkraut in a Crock

Lacto Fermented Onions

How to make sauerkraut

Top 7 fermenting recipes from across the web

The most viewed fermenting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fermented Tomatoes

Thermomix Greek Yoghurt Natural

Half Sour Pickles

Lacto-Fermented Green Beans (aka "P...

Homemade Sauerkraut in a Crock

Lacto Fermented Onions

How to make sauerkraut

The most viewed fermenting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine