The Ferment Farm

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Institute of Natural Fermentation

2025

  • Vlog 25: Krauting with Ostriches at Farm Aid weekend. IONF (Institute of Natural Fermentation) business, proudly supported by Moonstone Ferments product line. Notes: * Karen (ostrich provider) OKed my veggie scrap offerings to the ostriches * 1 tbsp salt per 2 lbs veggies (about 2%) * After adding salt, mix, then wait. The membranes in the veggies bleed out without needing to be pounded * Removing brine whilst jar stuffing. Much easier for packing down a wet sponge, without it being submerged! * Cheesecloth holds the substrate together so weights keep it down. And “floaties” do not form which may provide “islands” for fungeses to form on the brine. Using a small jar pressed down in the Fido works as well. * Fido stuffing with marbles & quartz crystals. After extensive scrubbing & high pressure water cleaning, all weights, airlocks, and interiors of fermentation vessels have a layer of salt applied to let dry. This seals the micropores found on all surfaces, making dry storage smrter. Evidence of microbial memories have been found in old crocks. I would rather have those, than residues of potentially toxic anti microbial soaps. The old crocks are magical containers where Universes of enzyme life came into being. * Fidos are self burping. All the CO2 fart and pushed out bring can escape, without O2 & outside air entering back in. Crocks and jars should always have 1/5 to 1/4 “headspace” to allow brine to get forced up into. And your basic wine airlocks work perfectly. All these jars will be slowly gushing for up to a week, so put them in a tray/pan/dish. * Click here to see actual working Wizards Magic Wand [https://www.instagram.com/p/Bnj-QIalZoc/?igsh=NTc4MTIwNjQ2YQ==]. It shows the CO2 being released from deep in the finished ferment, so brine can penetrate for making jar stuffing easier. This is the ONLY video of a working magic wand. SBO Mix Ingredients: * SBOs (Soil Based Organisms): turmeric, beet, carrot, celery (4 different kinds), onion, dill * Cucumbers The ferment consists of 1/3 SBO mix, 2/3 cabbage -------------------------------------------------------------------------------- The typical airlock shows activity that will gradually slow down. The last clip is day 5. The most farting has occurred through this “Whoop It Up” phase, as i like to call it. This is where most of the readily available oxygen and sugars get eaten by the big partying lactic acid bacterias. The pH drops (less number=more acid) low enough to be considered “safe” by Health Authorities within the first 2-3 days (4.3pH i believe. My kraut dropped to 3.8pH in less than 3 days). Pathogens dont like acid, and they love oxygen. So this natural acidification (fermentation) made food safe, and preserved it since we crawled outa caves. By 2 months, the fermented veggies basically stop farting. They are as acidic as they can get. IONF [/the-ferment-farm/posts/categories/ionf] Guides [/the-ferment-farm/posts/categories/guides] Fermenting [/the-ferment-farm/posts/categories/fermenting]

    Vlog 25: Krauting with Ostriches at Farm Aid weekend. IONF (Institute of Natural Fermentation) business, proudly supported by Moonstone Ferments product line.

    Notes:

    • Karen (ostrich provider) OKed my veggie scrap offerings to the ostriches
    • 1 tbsp salt per 2 lbs veggies (about 2%)
    • After adding salt, mix, then wait. The membranes in the veggies bleed out without needing to be pounded
    • Removing brine whilst jar stuffing. Much easier for packing down a wet sponge, without it being submerged!
    • Cheesecloth holds the substrate together so weights keep it down. And “floaties” do not form which may provide “islands” for fungeses to form on the brine. Using a small jar pressed down in the Fido works as well.
    • Fido stuffing with marbles & quartz crystals. After extensive scrubbing & high pressure water cleaning, all weights, airlocks, and interiors of fermentation vessels have a layer of salt applied to let dry. This seals the micropores found on all surfaces, making dry storage smrter. Evidence of microbial memories have been found in old crocks. I would rather have those, than residues of potentially toxic anti microbial soaps. The old crocks are magical containers where Universes of enzyme life came into being.
    • Fidos are self burping. All the CO2 fart and pushed out bring can escape, without O2 & outside air entering back in. Crocks and jars should always have 1/5 to 1/4 “headspace” to allow brine to get forced up into. And your basic wine airlocks work perfectly. All these jars will be slowly gushing for up to a week, so put them in a tray/pan/dish.
    • Click here to see actual working Wizards Magic Wand. It shows the CO2 being released from deep in the finished ferment, so brine can penetrate for making jar stuffing easier. This is the ONLY video of a working magic wand.

    SBO Mix Ingredients:

    • SBOs (Soil Based Organisms): turmeric, beet, carrot, celery (4 different kinds), onion, dill
    • Cucumbers

    The ferment consists of 1/3 SBO mix, 2/3 cabbage

    The typical airlock shows activity that will gradually slow down. The last clip is day 5. The most farting has occurred through this “Whoop It Up” phase, as i like to call it. This is where most of the readily available oxygen and sugars get eaten by the big partying lactic acid bacterias. The pH drops (less number=more acid) low enough to be considered “safe” by Health Authorities within the first 2-3 days (4.3pH i believe. My kraut dropped to 3.8pH in less than 3 days).

    Pathogens dont like acid, and they love oxygen. So this natural acidification (fermentation) made food safe, and preserved it since we crawled outa caves.

    By 2 months, the fermented veggies basically stop farting. They are as acidic as they can get.

    Vlog 25: Krauting with Ostriches at Farm Aid weekend. IONF (Institute of Natural Fermentation) business, proudly supported by Moonstone Ferments product line.

    Notes:

    • Karen (ostrich provider) OKed my veggie scrap offerings to the ostriches
    • 1 tbsp salt per 2 lbs veggies (about 2%)
    • After adding salt, mix, then wait. The membranes in the veggies bleed out without needing to be pounded
    • Removing brine whilst jar stuffing. Much easier for packing down a wet sponge, without it being submerged!
    • Cheesecloth holds the substrate together so weights keep it down. And “floaties” do not form which may provide “islands” for fungeses to form on the brine. Using a small jar pressed down in the Fido works as well.
    • Fido stuffing with marbles & quartz crystals. After extensive scrubbing & high pressure water cleaning, all weights, airlocks, and interiors of fermentation vessels have a layer of salt applied to let dry. This seals the micropores found on all surfaces, making dry storage smrter. Evidence of microbial memories have been found in old crocks. I would rather have those, than residues of potentially toxic anti microbial soaps. The old crocks are magical containers where Universes of enzyme life came into being.
    • Fidos are self burping. All the CO2 fart and pushed out bring can escape, without O2 & outside air entering back in. Crocks and jars should always have 1/5 to 1/4 “headspace” to allow brine to get forced up into. And your basic wine airlocks work perfectly. All these jars will be slowly gushing for up to a week, so put them in a tray/pan/dish.
    • Click here to see actual working Wizards Magic Wand. It shows the CO2 being released from deep in the finished ferment, so brine can penetrate for making jar stuffing easier. This is the ONLY video of a working magic wand.

    SBO Mix Ingredients:

    • SBOs (Soil Based Organisms): turmeric, beet, carrot, celery (4 different kinds), onion, dill
    • Cucumbers

    The ferment consists of 1/3 SBO mix, 2/3 cabbage

    The typical airlock shows activity that will gradually slow down. The last clip is day 5. The most farting has occurred through this “Whoop It Up” phase, as i like to call it. This is where most of the readily available oxygen and sugars get eaten by the big partying lactic acid bacterias. The pH drops (less number=more acid) low enough to be considered “safe” by Health Authorities within the first 2-3 days (4.3pH i believe. My kraut dropped to 3.8pH in less than 3 days).

    Pathogens dont like acid, and they love oxygen. So this natural acidification (fermentation) made food safe, and preserved it since we crawled outa caves.

    By 2 months, the fermented veggies basically stop farting. They are as acidic as they can get.

  • Vlog 24 First Ferment Video of the year. Fermenting Garlic Scapes! Notes: * One tablespoon salt in one litre of water makes a 2% brine * Natural enzymes in the vegetables, create lactic acid bacteria, thus making their own “vinegar” to stay fermented safely. Just gotta keep oxygen away from the process. * Fido jars make fermenting easy! Salted marbles and quartz crystals are nice weights. * This is a relatively shorter ferment (can be eaten within a year or so) IONF [/the-ferment-farm/posts/categories/ionf] Guides [/the-ferment-farm/posts/categories/guides] Fermenting [/the-ferment-farm/posts/categories/fermenting]

    Vlog 24 First Ferment Video of the year. Fermenting Garlic Scapes!

    Notes:

    • One tablespoon salt in one litre of water makes a 2% brine
    • Natural enzymes in the vegetables, create lactic acid bacteria, thus making their own “vinegar” to stay fermented safely. Just gotta keep oxygen away from the process.
    • Fido jars make fermenting easy! Salted marbles and quartz crystals are nice weights.
    • This is a relatively shorter ferment (can be eaten within a year or so)

    Vlog 24 First Ferment Video of the year. Fermenting Garlic Scapes!

    Notes:

    • One tablespoon salt in one litre of water makes a 2% brine
    • Natural enzymes in the vegetables, create lactic acid bacteria, thus making their own “vinegar” to stay fermented safely. Just gotta keep oxygen away from the process.
    • Fido jars make fermenting easy! Salted marbles and quartz crystals are nice weights.
    • This is a relatively shorter ferment (can be eaten within a year or so)

2024

  • SNOWKRAUT 2023: How to make sauerkraut in the field at the first snowfall. Just like what our Ancients did at the end of the season as if their life depended on it. I have done this at Ferment Farm #4 on October 5th, 2020, and the first Snow Krauting at Ferment Farm #3 on Nov 3rd, 2017 (The Great Canadian Kimchi Movie). Those are still waiting for editing. As well as a bilingual krauting vidio done in Lima, Peru, on Oc8, 2019. So much great vid content…. Not enough spare time for editing…. The time clipping the Snowkraut 23 vids was to prep for World Fermie Day 2024 uncrocking of that very same kraut. [/the-ferment-farm/posts/year/2024#&pid=world_fermie_day_2024_on_how_to__190] IONF [/the-ferment-farm/posts/categories/ionf] Guides [/the-ferment-farm/posts/categories/guides] Fermenting [/the-ferment-farm/posts/categories/fermenting]

    SNOWKRAUT 2023: How to make sauerkraut in the field at the first snowfall. Just like what our Ancients did at the end of the season as if their life depended on it.

    I have done this at Ferment Farm #4 on October 5th, 2020, and the first Snow Krauting at Ferment Farm #3 on Nov 3rd, 2017 (The Great Canadian Kimchi Movie). Those are still waiting for editing. As well as a bilingual krauting vidio done in Lima, Peru, on Oc8, 2019. So much great vid content…. Not enough spare time for editing….

    The time clipping the Snowkraut 23 vids was to prep for World Fermie Day 2024 uncrocking of that very same kraut.

    SNOWKRAUT 2023: How to make sauerkraut in the field at the first snowfall. Just like what our Ancients did at the end of the season as if their life depended on it.

    I have done this at Ferment Farm #4 on October 5th, 2020, and the first Snow Krauting at Ferment Farm #3 on Nov 3rd, 2017 (The Great Canadian Kimchi Movie). Those are still waiting for editing. As well as a bilingual krauting vidio done in Lima, Peru, on Oc8, 2019. So much great vid content…. Not enough spare time for editing….

    The time clipping the Snowkraut 23 vids was to prep for World Fermie Day 2024 uncrocking of that very same kraut.

2023

  • World Fermie Day Ferment Farm Krauting (Mini-Documentary). Disclaimer: All Institute of Natural Fermentation (IONF) content are for informational purposes only and is not how Moonstone Ferments performs its commercial production. Proceeds from Moonstone Ferments help support creating IONF content. Fermenting [/the-ferment-farm/posts/categories/fermenting] World Fermie Day [/the-ferment-farm/posts/categories/world-fermie-day] IONF [/the-ferment-farm/posts/categories/ionf]

    World Fermie Day Ferment Farm Krauting (Mini-Documentary).

    Disclaimer: All Institute of Natural Fermentation (IONF) content are for informational purposes only and is not how Moonstone Ferments performs its commercial production. Proceeds from Moonstone Ferments help support creating IONF content.

    World Fermie Day Ferment Farm Krauting (Mini-Documentary).

    Disclaimer: All Institute of Natural Fermentation (IONF) content are for informational purposes only and is not how Moonstone Ferments performs its commercial production. Proceeds from Moonstone Ferments help support creating IONF content.