We Don’t Buy This — We Make It Instead

The first 500 to use this link will get a 1-month free trial of Skillshare: https://skl.sh/whisperingwillowfarm12251 A Taste of Sourdough Cookbook: https://thewhisperingwillowfarm.com/p... Want to Go Deeper? If you’d like step-by-step guidance, troubleshooting help, and a deeper understanding of fermentation, I teach all of that in my fermentation course. Because you’re watching this video, you can join for $37 (exclusive discount) here: https://thewhisperingwillowfarm.com/d... Winter Crunch Ferment — Half Gallon Batch A Carrot • Cabbage • Beet • Radish Slaw with Garlic & Ginger Ingredients (Half-Gallon) 8 cups shredded cabbage 4 cups grated carrots 2 cup thin-sliced radish 2 cup grated or matchstick beet 8 cloves garlic, minced 4 tsp fresh grated ginger 2 Tbsp sea salt — or use 2% salt by weight Optional: pinch of chili flakes, black pepper, or both Method (Simple, No Stress) 1. Add all veggies, garlic, and ginger to a large bowl. 2. Sprinkle salt evenly over the top. 3. Massage until the veggies release enough juice to pool at the bottom (about 2–3 minutes). 4. Pack tightly into a half-gallon jar, pressing down so the brine rises over the veg. 5. Make sure everything stays submerged (weight optional but helpful). 6. Cover loosely and let it ferment 5–10 days, checking daily. 7. Taste and pop it in the fridge when it’s exactly how you like it — bright, crunchy, tangy. We still go to the grocery store — but there are a few things we don’t buy anymore. This is one of them. In this video, I’m harvesting winter vegetables from our high tunnel and showing how we turn them into a simple, beginner-friendly fermented recipe we rely on all winter long. Fermentation is one of the easiest ways to preserve food, support gut health, and bring real life back into winter meals — and it’s something anyone can learn to do at home. You’ll see: What we’re still harvesting in winter Why we choose to ferment instead of buying store-bought A brand-new, colorful winter vegetable ferment recipe How we use fermented foods in everyday meals How you can start fermenting at home with confidence If fermentation feels intimidating, it doesn’t have to be. Once you understand the basics, it becomes second nature — and honestly, kind of fun.