Better Than Store-Bought Probiotics: Lacto-Fermenting Our Alaskan Garden Harvest

Preserving the harvest the traditional way; with lacto-fermenting! Lacto Fermentation is a time tested preservation method that keeps the garden through the winter, increases nutrients, bio-availability, and converts veggies into a probiotic rich food. We harvest from the garden, show you how to make a lacto fermented sauerkraut, and a jar of beet kvass! Thank you for following out life on the last frontier! -Dennis, Amy & Lena End Music By: @HawkenHorse, who wrote us "Holdfast". Frontier music and history. Become a Channel Member for exclusive videos, sneak peaks, and behind the scenes. Get in Touch with Us: Westerlind Family P.O Box 906, Slana, AK 99586 We are also on Instagram @holdfastalaska https://www.paypal.com/donate/?hosted... HOMESTEAD RECIPES Sauerkraut 2.5lb head cabbage 2 tbsp salt -Shred cabbage, sprinkle with salt, mix to combine. Let sit 15 min. Massage cabbage to release juices, stuff into glass jars. Make sure brine goes over top of the cabbage, weight down, cap tight. Let ferment 3 days or more, taste, store in cold storage. Burp jars every day or so. BEET KVASS quart mason 1 tbsp salt beets, chopped in 1/2'' -Chop beets, put in a jar, sprinkle with salt. Top with water. Cap tight, ferment 3 days or more. Transfer to cold storage.