Ferment Chicken Feed Safely With These Strategies!

Ferment Chicken Feed Safely With These Strategies!

With these tips, you can ferment chick starter feed safely!

 

Chickens need feed. That is an unavoidable fact. With the right feed, chickens will grow up big and healthy, and then your darling feathery friends will give you all the love that they have. 

 

While all feed is good, there are easy adjustments that you can make to improve the quality of the feed, which will, in turn, improve the quality of life for your chickens!

 

In this article, I’ll answer the simple question: “Is fermented feed good for baby chicks?” We’ll also talk about how you can ferment chick starter easily at your own home!

 

 

Is Fermented Feed Good For Baby Chicks?

 

In short, yes, fermented feed is good for baby chicks. 

 

When it is done correctly, it has a lot of beneficial bacteria in it that, like apple cider vinegar, can help your chicks develop really good gut flora and avoid pasty butt.

 

Fermenting Chick Feed

 

Fermenting your chick starter is a little bit different from fermenting alcohol for beer, right? The goal is quite different. 

 

To ferment chick starter, the basic idea is to submerge your chick starter under water for up to 72 hours. During this time, it’ll develop the beneficial bacteria you’re looking for. 

 

If you’re not sure how these beneficial bacteria develop, it’s simple. They’re everywhere naturally – in the air, in nature, and on food.

 

Yep, they’re right there on your chick starter! So don’t worry – you already have everything you need to get started.

 

You don’t necessarily need to add any starters to your chicken feed in order to kickstart the fermenting process. 

 

However, if you do want to add beneficial bacteria to your ferment, some good options are to use something like whey or apple cider vinegar. You can just splash about a tablespoon into the ferment.

 

How Long To Ferment Chick Starter

 

If you are planning on fermenting your chick feed, all you need to do is just make sure that the chick starter stays submerged and underwater for a 72-hour period. 

 

I personally don’t ferment chicken feed longer than that. It’s not really necessary, and after 72 hours, it starts to get a little trickier to make sure that it’s actually is full of beneficial bacteria and not harmful bacteria. 

 

There are some people out there who will ferment chick starter for longer than that, and that’s fine. My personal threshold for fermenting chicken feed is 72 hours, however.

 

 

Avoid Floating Feed

Now one question that you might have is, “Since chick starter is basically a crumble or a mash, what’s to stop it from floating up in my water?” 

 

The answer is that you can use a weight. Sometimes when we ferment vegetables, we’ll use a glass weight – which often comes with a lot of fermenting kits. 

 

For fermenting chick starter, you can easily replicate this process.

 

Follow these steps:

 

  1. Put your chick starter in the water – we use five-gallon buckets or two and a half gallon buckets, which you can get at any sort of big box store. 
  2. Put the feed in that.
  3. Pour water until there’s about a 1 inch space between the water and the top of the bucket.
  4. Put a plastic bag over the top of the water, and then put a plate on top of the water. That effectively acts as a weight and creates a vacuum where the chick starter can’t really float up above the water line. 

 

It is really, really important to make sure that your chick starter doesn’t go above the waterline.

 

The reason is because the beneficial bacteria that we want for our chicks only grow in anaerobic environments, which occur under water. 

 

If the chick starter is above the water at any point, there’s a chance that it will develop bad bacteria that rots food or that causes mold or other issues. So it’s important just to make sure that you’re keeping your chick starter feed below the water line. (You can click here for a detailed article about fermenting chicken feed)

 

What If The Feed Texture Changes?

Something to keep in mind with fermented chick starter is that the texture will change as the fermentation process goes on. The harder bits of food will break down and the food will be more of a liquid or more of an oatmeal type consistency. 

 

Day old chicks don’t really mind that, but older chickens might, if you try to transition to the fermented feed from a pellet. They often don’t like the texture, and don’t know how to eat it. 

 

They’re used to the harder pellets or a more solid feed. If you want to give your flock fermented chicken feed throughout their entire lives, it’s better to start as day-olds and baby chicks. 

 

It is also important to remember that this is a wet food, so it is more likely to get stuck to your chicks’ down. When it gets stuck to their down, it makes them colder and dirty, and it makes it harder for them to maintain the correct temperature for their body. 

 

If you’re going to feed the fermented feed, I would go with a long chick feeder or mason jar chicken feeders. I stick to these kinds of feeders just to make sure my birds are cleaner. 

 

What If My Chickens Won’t Eat It?

If your chicks object to the texture, or if you’re not too sure about the texture yourself, you can mix dry chick starter with the fermented chick starter. Your chicks will still get the same benefit, but the texture is a little bit more welcoming. 

 

You can do this with older chickens as well – mix their pelleted feed or mash with the fermented feed in a 1:1 ratio. 

 

So, what do you think? Is fermenting chicken feed a good idea for your flock? Leave a comment below!

 

10+ Ways to Preserve Your Harvest Without Canning!

10+ Ways to Preserve Your Harvest Without Canning!

On our farm, we preserve a lot of food without canning – and often, it’s easier, faster, and better to leave the canning jars on the shelf.

 

Particularly if you’re not familiar with pressure canning, or if you’re unsure about starting, you might be wondering how you can preserve meat, fruit, or dairy.

 

(You might have heard about some ways to can things like dairy – but we debunk those myths in this article).

 

In this article, I’m going to show you some ancient ways our ancestors used to preserve fruit, vegetables, meat, dairy, and eggs – and you can use these same tactics in your own home!

How to preserve food without canning

 

Preserving Fruit

Preserving fruit without canning includes the obvious choices of fermenting and drying, but had you thought of preserving fresh fruit in honey or sugar? 

 

Apples

To preserve the flavor of apples, people would wrap the fruit in paper, straw, or cloth soaked with grease such as oil or fat. Apples were then stacked in a wooden crate and placed in cool area such as a root cellar.

 

A favorite of colonial Americans was cider molasses, which is boiled from fresh apple cider, and used to flavor desserts or breakfasts. You can learn to make it here.

 

The leftover peels from making cider were then fermented to make apple cider vinegar – nothing went to waste!

 

You CAN preserve food without canning - here's 10+ ways to do it!

 

Berries

Like apples, berries were preserved by fermenting them into wine or vinegars. During winter, wine could keep for months – even years, and was safer to drink than water.

 

Berries were dried and used in desserts and main courses, either by reconstituting them in water or used as dried fruit, or eaten plain like we do nowadays.

 

Fruit could also be preserved in honey by dropping the fruit into a jar filled with honey. Since honey is naturally antiseptic, the fruit wouldn’t rot, and would even impart their flavor on honey.  

 

The fruit would then be pulled from the honey as needed and used in desserts or flavored mead would be made from the honey.

 

 

Preserving Vegetables & Legumes

Vegetables traditionally have been preserved by fermenting, drying, keeping in a cool place by packing them with wet leaves or sand, or keeping them in the ground before hard frosts hit.

 

Onions

Onions were pulled from the ground when the stalks browned, and were ripened by laying them on their sides to dry. To store them, the green stalks were intact and braided to store onions easily-circulating air.

 

 

Cabbage

Cabbage was dried and often used in soups and stews, but the most traditional way to preserve cabbage was by fermenting it in crocks like this one. Nowadays, you can also use kits that make it easy like this one. To learn how to ferment veggies, click here.

 

 

Beans

Beans were dried on the bush or vines and then strung up to continue drying and to store them. Families then strung them in their homes where they would be in easy reach. The dried beans then were soaked overnight to soften before being cooked and eaten.

 

 

Corn

To preserve it, corn kernels were dried then soaked and added to stews and soups or ground into meal, but more interestingly, our ancestors also dried corn into hominy, which was then turned into grits.

 

To harvest hominy, after corn on the cob was eaten, the remaining kernels and bits were cut from the cob and dried. To make grits, the dried hominy was soaked in water until soft.

 

You CAN preserve food without canning - here's 10+ ways to do it!

Salted vegetables

Fresh vegetables were also sometimes preserved in dry salt (as opposed to brine) in a crock, although this depended on your access to salt (during medieval times, only the very wealthy had access to a lot of salt).

 

Nowadays, we have easy access to salt, so you can preserve your veggies in a salt concentration between 20 to 25 percent of the weight of your harvest (so 20 to 25 pounds salt per 100 pounds of food).

 

While this definitely prevents microbial growth, it also makes your vegetables very salty – if you preserve your harvest this way, be sure to soak the food in water before eating and adjust your recipe to make up for the extra salt in your vegetables.

 

To save their taste buds and make salt (which could be very expensive) last longer, people would instead preserve food in brine. The traditional ratio of salt to water to make a brine is 1 cup of salt to 1 gallon of water.

 

But the strength of this ratio depends on which salt you use – kosher is not equal to table salt in this case, and our ancestors didn’t have iodized salt to confuse the ratio.

 

It’s better to go with a strict weight – 10 ounces of salt per gallon of water.

 

Preserving Meat

 

Salt pork

Salting pork and other meats is an old fashioned method that’s not used today – and that’s a shame, because it works well to preserve AND season meat.

 

Using sugar, salt, and spices, pork could be submerged in the mixture and kept in a cool area for months – keeping the family fed while other sources of nutrition were scarce.

 

Cold Smoke

Cold smoking meat is a way of curing and preserving that we still use today – we’ve smoked many a slab of beef on our farm, and it’s delicious.

 

We’ve found that smoked meats take a lot longer to turn rancid or grow mold – but you need to COLD smoke (under 150 degrees, preferably around 100).

 

This is much easier achieved during the cool days of winter – which is why meat is traditionally harvested during fall and early winter.

 

Meat also should be first submerged in brine to help preserve it, help get moisture out of the cuts, and inhibit bacterial growth.

 

You can smoke meat, fish, cheese, vegetables, pretty much anything you can think of.

 

Using Fat to Store Meat

This process is called a confit, and has been used since ancient times to preserve fatty cuts of meat. When salted meat was cooked slowly in a large pot and at a low temperature for a long time, the meat would eventually give out the fat.

 

The meat/fat mixture was allowed to cool in a crock – the fat would rise to the top, creating a barrier between the meat and the outside world. Stored in a cool area, the food could be preserved for months during the winter.

 

Dry Salting Meat

Like vegetables, meat can be preserved simply by surrounding it in salt. Our ancestors would slice meat into strips, then stack them between layers of salt, like lasagna.

 

The crock or barrel was then kept in a cool area, and meat removed as the family needed it. The salt kept moisture, bacteria, and bugs away.  

 

Preserving Dairy

Dairy was (and is) most commonly preserved by fermenting into cheeses or yogurt. Yogurt would be consumed fairly quickly, while cheeses could be wrapped or preserved in wax, and kept in a cool area.

 

When making cheese, salt is added to the curds to reduce moisture and then the curds pressed. After waxing, cheese could be stored for years.

 

Soft cheeses such as feta could be stored and preserved in oil for months – as long as the cheese was submerged, bacterial growth is slowed down.

 

Preserving Eggs

Eggs would be preserved by waterglassing or by putting fats or mineral oils on the eggshells. In this article, we show you how to preserve eggs!

100+ Crazy Delicious Pickle Recipes You Can Make Practically For Free

100+ Crazy Delicious Pickle Recipes You Can Make Practically For Free

When your garden is in full swing, and you’re harvesting more than you can eat, what do you do?

 

Preserve your hard won vegetables of course!

 

Even if you shop at the farmer’s market, chances are, you won’t be able to pass up that great deal on cauliflower, radishes, and more, right?

 

Pickling your veggies is a way to preserve them that happens to also be crazy delicious. To help you out, here’s 101 pickle recipes for every vegetable from beats to watermelon rinds!

Beets

Pickled Beets

Quick Pickled Beets

Pickled Beets With Apple Cider Vinegar & Honey

Roasted Pickled Beets

Pickled Beets With Caraway

Pickled Beets With Dill

Paleo Pickled Beets

Pickled Beets with Cloves and Cumin

Pickled Beets with Red Wine

Pickled Beets & Fennel

Brussels Sprouts

Pickled Brussels Sprouts

Traditional Quick Pickled Brussels Sprouts

Refrigerator Brussels Sprouts Pickles

Hot Pickled Brussels Sprouts

Brine Pickled Brussels Sprouts

Zesty Pickled Brussels Sprouts

Pickled Sweet Brussels Sprouts

 

Carrots

Pickled Dilly Carrots

Quick Pickled Carrots

Vinegar Pickled Carrots

Mexican Pickled Carrots

Vietnamese Pickled Carrots

Moroccan Style Pickled Carrots

Vietnamese Daikon Pickled Carrots

Spicy Garlic Carrot Pickles

Lacto Fermented Carrots

Canning Pickled Carrots

Mint Pickled Carrots

Pickled Carrots & Radishes

Ginger Pickled Carrots

Black Pepper & Cumin Pickled Carrots

Pickled Carrots With Garlic & Cumin

Five Spice Pickled Carrots

Spicy Pickled Carrots With Honey

Pickled Carrots With Dill & Serrano

Lemony Pickled Carrots

 

Cauliflower

Pickled cauliflower

Curry Pickled Cauliflower

Lemony Pickled Cauliflower

Spicy Quick Pickled Cauliflower

Pickled Cauliflower With Hot Pepper & Cumin

Turmeric Ginger Pickled Cauliflower

Quick Pickled Purple Cauliflower

 

Celery

Quick pickled celery

Spicy pickled celery

Brine pickled celery

Super spicy pickled celery

 

Eggs

Chipotle Pickled Eggs

 

Green Beans

Pickled Green Beans

Homemade Pickled Green Beans & Carrots

Spicy Pickled Green Beans

Hot & Quick Pickled Green Beans

Overnight Pickled Green Beans

Spicy Pickled Dilly Beans

Sweet Pickled Green Beans

Lemon Rosemary Pickled Green Beans

Dill & Garlic Green Bean Pickles

Bloody Mary Pickled Green Beans

Spicy Cajun Pickled Green Beans & Carrots

Garlic Pickled Dilly Beans

Tarragon Pickled Green Beans

 

Jalapenos

Pickled Jalapenos

 

Onions

Quick Pickled Onions

Yucatan Style Quick Pickled Onions

Old Fashioned Pickled Onions

Instant Pickled Onions

Lacto Fermented Onions

Citrus Pickled Onions

Traditional British Pub Style Pickled Onions

Italian Roasted Pickled Onions

Balsamic Vinegar Pickled Onions

Asian-Style Pickled Onions

Grandma’s Pickled Onions

Wine Pickled Onions

English Pickled Onions

10 Minute Red Pickled Onions

Pickled Onions With Lime Juice

 

Peas

Sugar Snap Pea Pickles

 

Peppers

Sweet Pickled Peppers

Sweet Pickled Banana Peppers

Whole Pickled Snacking Peppers

Pickled Garlicky Red Peppers

Sweet & Spicy Pickled Peppers

Mildly Spicy Pickled Peppers

Jamaican Hot Pickled Peppers

Char Roasted Pickled Peppers

Pa’s Pickled Pepper Recipe

Hot Pickled Pepper Relish

 

Radishes

Spicy Quick Pickled Radishes

Fermented Pickled Radishes

Bread & Butter Pickled Radishes

Pickled Korean Radishes

Sugar Free Pickled Radishes

 

Tomatillos

Mexican Pickled Tomatillos

 

Watermelon

Russian Pickled Watermelon Rinds

Pickled Watermelons

Pickled Watermelon Rind with Jalapenos and Ginger

Pickled Watermelon Radishes

Quick Pickled Watermelon

Vinegar Pickled Watermelon Rind

 

I’d like to hear from you!

What’s your favorite pickle recipe? Leave a comment below!

Backyard Chickens & Apple Cider Vinegar: A Marriage Made In Heaven [Podcast]

Backyard Chickens & Apple Cider Vinegar: A Marriage Made In Heaven [Podcast]

You probably hear that apple cider vinegar is healthy for your backyard flock. But do you know why?

 

We rely on apple cider vinegar on our farm. Buuuttt…I have some hard and fast rules when it comes to this magic liquid. 

 

 

I’ll tell you one right now: I think homemade apple cider vinegar is the best there is.

 

So, in this episode we get down and dirty about ACV.

You’ll learn:

 

  • Why ACV is so healthy for your hens
  • How to make it at home
  • Where to score my instructional video
  • What the studies tell us about its impact on your flock’s health

 

 

Links we discuss:

Manna Pro Poultry

Where to get my instructional apple cider vinegar video

Where to buy Bragg’s Organic Apple Cider Vinegar

Where to buy my favorite fermenting kit

 

I’d like to hear from you!

Do you feed your chickens apple cider vinegar? Leave a comment below!

Fermenting Vegetables Demystified: The Basics of Fermenting Vegetables

Fermenting Vegetables Demystified: The Basics of Fermenting Vegetables

(This fermenting article is sponsored by Fermentools. They sent me their fermenting tools to test out for this post. Of course, I only promote products I trust and use myself, so rest assured the opinions I express are my honest opinions. Don’t fret over the whole sponsored post thing – you’ll have a much better experience fermenting if you use the right tools anyway.)

Fermenting is one of those homesteading skills that intimidates people, but it’s probably one of the easiest things you’ll learn.

 

We ferment frequently on our homestead, not just our food, but also our livestock’s feed

 

 

But we weren’t always so fermenting friendly. Before starting the homestead, I thought fermenting was just making fruit into wine. 

 

But it’s more than that. It’s a way to make your food more nutritious and flavorful.

 

My first attempt at fermenting sauerkraut was embarrassing. I used way too much salt and it never really fermented – nothing could grow in all that salt.

 

But I refined my skills by reading about fermenting and trying.

 

Fermenting used to mystify me too, and it’s one of those skills that’s best learned by doing.  

 

Now, I’m no microbiologist, but I’ve managed to learn to ferment without killing myself (I’ve never once gotten sick), and I’ve even gained enough knowledge to impart some of it to you.

 

I’m a regular person, and if I can do it, you can learn it too.

 

This is something you can try at home.

 

Want to try fermenting vegetables but afraid or confused where to begin? Learn to ferment veggies in this step-by-step system. From FrugalChicken

So, let’s take a look at fermenting vegetables and why you should try it.

 

The science behind fermenting

 

I’m going to get nerdy on you for a minute.

 

The main idea behind fermenting is to discourage bad bacteria from growing and to create an environment for good bacteria to proliferate. 

 

In the days before refrigeration, fermenting was a common method to preserving foods for months. 

 

And I can tell you it works. 

 

I’ve tested it with produce in 80 degree heat outside, and the fermenting vegetables still looked fresh and smelled fresh after 4 days while their non-fermented counterparts were nasty and rapidly decaying.

 

Seriously. So it works.

 

Here’s the deal:

 

Besides preserving the harvest, fermenting creates an environment in which Lactobacillus, the good bacteria, can proliferate.

 

Why?

 

Because you’re creating an anerobic environment in which most of the bad bacteria that decompose food can’t survive.

 

But Lactobacillus can.

 

The science of fermenting vegetables is really as simple as that.
And when that happens, your vegetables transform into a different sort of food. 

 

They’re more nutritious because Lactobacillus is known for being great for intestinal health and for making vegetables easier to digest.


 

To break it down:

 

When you ferment something, you submerge it in water or some other fluid which creates an anerobic (without oxygen) environment – bad bacteria can’t grow as well but the good bacteria can, fermenting your vegetables.

 

And similar to pulling weeds, as the good bacteria grow, and as the underwater environment weeds out the bad bacteria, your good bacteria “garden” prospers.

 

Probably the best known ferments are pickles, apple cider vinegar, yogurt (yup, yogurt), sourdough, and sauerkraut.

 

Want to try fermenting vegetables but afraid or confused where to begin? Learn to ferment veggies in this step-by-step system. From FrugalChicken

So, what’s the deal with this “good bacteria?”

 

Lactobacillus occurs naturally on fruits and vegetables, and it’s already found naturally in our body – our digestive system included.

 

Lactobacillus is a good thing – it increases our gut health, studies have shown. 

 

So, when it comes to fermenting, all you’re doing is creating an environment that allows the good bacteria to grow.

 

The introduction of good bacteria makes the food easier for you to digest – which means your body can easily absorb the nutrients (in other words, you consume more of the nutrients).

 

A recent study published by researchers at the University College Cork, in Cork, Ireland, showed there’s a large connection between the health of your brain and the overall health of your gut. 

 

It’s great for skin too. A study performed at Kyung Hee University in South Korea showed Lactobacillus, taken as a probiotic (in the form of fermented vegetables, for example), increases skin health, and boosts your immune system.

 

Pretty powerful stuff.

 

So, what are the basics of fermenting?

 

Water and other liquids

There’s no real magic to fermenting – for the simplest ferments, you’re submerging your chosen vegetables under water and allowing a naturally-occurring process to take place.

 

You can make it more complicated than that by introducing starters such as salt, whey, sugar and honey, but submerging in water or other liquid (such as a vegetable’s own juices) is the first step.

 

Salt, whey, sugar, and honey

 

When fermenting vegetables, you can add salt (e.g., create a brine) which further reduces the growth of bad bacteria (because they have a harder time living in a salty environment) or something like whey, which has a large amount of lactobacillus in it.

 

Want to try fermenting vegetables but afraid or confused where to begin? Learn to ferment veggies in this step-by-step system. From FrugalChicken

 

The salt also reduces the liquid in the vegetables you’re fermenting, making them crunchier and easier to chew.

 

If you do use salt, I suggest using the salt Fermentools sends with their starter kit. You know you’re using the right stuff, since some salts aren’t the best options for fermenting.

 

The salt that comes with your Fermentools kit still contains minerals that are good for your body – other salts on the market might still retain minerals, while others won’t. 

Want to try fermenting vegetables but afraid or confused where to begin? Learn to ferment veggies in this step-by-step system. From FrugalChicken

 

Make life easy on yourself and use the Himalayan salt that comes with your kit.

 

For a ferment like apple cider vinegar, you can use sugar or honey in your ferment.

 

How long should I let my vegetables ferment?

 

You can ferment for a few days to about 6 months as a very general rule of thumb (some ferments might not last 6 months, it simply depends.)

 

Initially, the vegetables will just soften and the taste will alter a bit. 

 

It will taste good, and how the fermenting vegetables will taste depends on whatever your fermenting.

 

After a week or so, however, you’ll begin to notice bubbles forming inside your mason jar. These bubbles are a second transformation, and a very pleasant one.

 

Your vegetables begin to take on a fizzy quality – a sensation similar to the carbonation in very cold soda. 

 

You can continue to ferment, which will increase the “fizzy” quality. It’s up to you.

 

Want to try fermenting vegetables but afraid or confused where to begin? Learn to ferment veggies in this step-by-step system. From FrugalChicken

 

White vs. Black or Green

 

At some point, your fermenting veggies might get white “floaties” in it – in all probability, that’s the good bacteria doing its thing.

 

If you see black or green mold or floaties, or smell something off, just dump it. It’s not worth the risk.

 

How to store your fermenting vegetables

 

While I’m fermenting my vegetables, I keep the mason jar in a cool, dark place out of sunlight. 

 

A shelf in my kitchen suffices, and I keep it there until the veggies are done fermenting.

 

After, I personally keep the jar in my fridge, where the fermenting can continue (albeit at a slower pace).

 

In the days before refrigeration, people used to store them in cool areas of the house or a root cellar.

 

If you’re lucky enough to have a root cellar, you can store it there, making sure it’s covered and kept away from dust and hungry critters.

 

 

When are my fermenting vegetables “done?”

 

It’s not that easy to answer this question about fermenting.

 

“Done” is a relative term. 

 

Your fermenting vegetables might be “done” in a week or in 6 months. It just depends on how you want it to taste.

 

The #1 rule with fermenting is if your vegetables smell bad or rotten or taste funky, toss ’em.

 

Personally, I’ve not had anything go rancid. 

 

But I always smell my ferment and taste a tiny bit before just diving in.

 

I personally prefer to wait between 1 week and a month before eating my fermented vegetables, but you can wait as short or as long (although it’s not recommended to wait longer than 6 months).

 

Some veggies, like peppers, do better fermenting for just a week or so, while others, like sauerkraut, will do better fermenting for a month or so.

 

It’s okay to open the fermenting jar up and peek inside to test for “doneness.”

 

Test it out, play with it, and see what you prefer. Part of the homesteading journey is seeing what works best for you and having fun developing a new skill.

 

What tools are needed for fermenting?

 

To begin fermenting, you will need:

 

  • A vessel for your veggies. (A ceramic crock is traditional. Glass and food-grade plastic work well too. Avoid metal.)
  • A way to weigh down the vegetables so they remain under water
  • A top to keep bugs and other stuff out of your ferment

 

Want to try fermenting vegetables but afraid or confused where to begin? Learn to ferment veggies in this step-by-step system. From FrugalChicken

 

Why I like Fermentools

All that being said, here’s why I suggest you use the Fermentools kit.

 

Here’s what you get in the kit:

 

  • An airlock
  • A rubber stopper
  • A mason jar lid (without the ring) crafted to fit the rubber stopper
  • A rubber ring (keeps the air out of the fermenting jar)
  • A glass weight to keep your veggies submerged
  • A large bag of Himalayan salt 
  • Directions for assembly (although it’s straight forward)
  • Recipes

 

The kit attaches to a mason jar, so you can easily use glass to begin fermenting at home.

 

The kit comes with a glass weight, which means you don’t have to search for a weight, then wonder if it’s actually working to keep your veggies submerged.

 

The airlock assures you that air can escape your ferment (essential to creating that anerobic environment) and that air cannot get in.

 

You will have a better experience and worry less using Fermentools. I know I do.

 

I’ve tried fermenting without Fermentools and it’s not as tidy.

 

In one instance, my apple cider vinegar was invaded by fruit flies, and I had to toss 3 weeks worth of work.

 

If I had used the airlock that came with my Fermentools kit, the flies would not have been able to get near my fermenting vinegar.

 

Where to buy Fermentools?

You can buy Fermentools on their website (www.fermentools.com) or on Amazon.

While you can buy these tools for a single mason jar, I suggest you buy the six pack Fermentools.

 

Once you start fermenting, and gain confidence, you will want to try it with multiple veggies at the same time.

 

Trust me on this.

 

I hope this article has piqued your curiosity about fermenting, and given you the confidence to try it out!

 

Want to try fermenting vegetables but afraid or confused where to begin? Learn to ferment veggies in this step-by-step system. From FrugalChicken

Your life will be changed.

 

Here’s a recipe to get you started.

 

Fermented Red Peppers
Ingredients:

1 red bell pepper

1/8 tsp Fermentools Himalayan salt
Filtered water

 

Tools:

Fermentools Kit 

Wide-mouth quart size Mason Jar

Mason jar ring

 

Cut your bell pepper into 1/4″ strips lengthwise

Pack into a clean, wide-mouth mason jar

In a separate bowl or jar, mix the salt with the filtered water.

Add to the mason jar with peppers, and fill until the peppers are covered, leaving a 1″ space between the top of the water and the lip of the mason jar.

Submerge the peppers under water using the glass weight in your Fermentools kit, pressing down if necessary. All the peppers need to be submerged!

Use the directions in your Fermentools kit to assemble the airlock and seal the mason jar.

I’d like to hear from you!

Do you think you’ll try fermenting? Why or why not? Email me at [email protected] or comment below!