Preservation 101: Intro to Fermentation

Lacto Fermentation...It’s one of the safest and easiest preservation methods, plus it’s also a great way to boost your immune system and can take your veggies to a whole new level! 

In this episode of the Pantry Chat, Josh and Carolyn continue with their series on preservation methods with an introduction to fermentation. They cover the different types of fermentation, its numerous health benefits, the six steps you need to follow to get started, as well as other helpful tips you can use to make sure you’re getting the most long-term value from your preservation efforts.   

In this Episode: 

• Why fermentation is one of the safest preservation methods and can be a great alternative to canning.  
• What are the 4 different types of fermentation? 
• What is “lacto-fermentation” and what are the six steps in the process?  
• What are the pros and cons of lacto-fermentation and how does it benefit your immune system?  
• Why batches can go bad and what are the warning signs?  
• What is that white mold that covers the top and is it safe?  
• Carolyn shares her master brine recipe. 
• How do you know when the fermentation process is complete before you can move it to cold storage and what are the acceptable cold temperatures?   
• What’s the best way to introduce fermented vegetables to your family?
• What is Carolyn’s #1 tip when it comes to fermentation? 
• Why there could be shortages on some fall produce like canned pumpkin due to COVID.  
• Question of the week: Should you ask about mineral rights when buying homestead property? 

Resources: 

• MadeOn skincare products (use code “homesteadingfamily” for 15% off your purchase) 
• Homesteading Family How-To Videos
• Fearless Fermenting Mini Course 
• Follow Homesteading Family on Instagram
• Follow Homesteading Family on Facebook
• Year of Plenty (for fermentation products) 

If you have a gluten sensitivity, this is for you! When one of my kids got serious food restrictions I made it my mission to bake gluten free bread, muffins, cinnamon rolls and more that tasted just as good (if not better than) my original recipes. I put it all into my book, the Art of Gluten Free Homemade Bread, and we have a few physical copies left right now! Grab yours today.