Preserving Your Harvest with Emily Jacobs

It's the season of beans here in the Northern Hemisphere, which means it's the perfect time to preserve them. In this workshop, Emily Jacobs, registered dietitian and nutrition educator with Virginia Cooperative Extension in Loudoun County, walks us through the art of home fermentation, and we ferment a batch of pickled green beans together, start to finish. Emily covers what's actually happening inside that jar (the bacteria, yeast, and acids doing the work), the difference between spontaneous fermentation and back-slopping, why fermented foods are so good for your gut, and the simple food-safety basics that keep a ferment safe instead of spoiled. Then we get hands-on with the beans. 0:00 Welcome & introduction 1:27 Meet Emily & what we're making 2:54 The science of fermentation 6:15 Gut health benefits 10:15 Fermentation methods: spontaneous vs. back-slopping 21:50 Equipment, jars & covering your ferment 31:07 Live demo: making pickled green beans 32:13 Q&A while we ferment 51:05 More classes with Emily & closing 🌻 We help families grow their own food, and medicine and find God in the garden at Permaculture Gardens https://permaculturegardens.org 👉 Learn more about our garden planning tools here: 1️⃣ Simplify Your Garden: We know that growing your own food is often complicated – but it doesn't have to be. Test drive our permaculture garden app called, SAGE! https://permaculturegardens.org/sage-app 2️⃣ Like learning gardening 'old-school' style? Get our new Permaculture Gardening book! https://store.motherearthnews.com/pro... 3️⃣ Start a garden from kitchen scraps. Join the Plant Your Pantry Challenge! https://permaculturegardens.vipmember...