This easy, beginner-friendly fermented radishes recipe will help you turn regular boring radishes into a delicious, tangy, gut-healthy snack. With optional dill and garlic, they’re reminiscent to pickled radishes… but better! We’ve been making fermented radishes well over a decade. In fact, they were one of the very first homegrown foods we ever fermented! Now this our go-to way to preserve fresh radishes from the garden. I love to eat fermented radishes with salads, sandwiches, tacos, charcuterie boards and more (though you can also catch me snacking on them straight out of the jar). Plus, I think they’re beautiful. Note: This post was originally published in February 2019 but has been significantly updated. RELATED: Want to make it homegrown? Don’t miss our top tips on growing radishes! And if you enjoy fermented foods, come learn how to make apple cider vinegar, fermented hot sauce, or lacto fermented pickles. How are Fermented Radishes Made? Fermented radishes are sliced radishes that have been preserved in a salt water brine (as opposed to vinegar-pickled radishes). As they ferment, natural lactobacillus bacteria converts starches in the radishes into lactic acid and carbon dioxide, lowering the pH to prevent harmful bacterial growth and effectively preserve them. The process also increases their nutritional value by adding gut-healthy probiotics to the mix. What Do They Taste Like? Fermented radishes are tangy, crisp, and salty – and our recipe adds a little dill and garlic kick too. As they ferment, the usual sharp and spicy bite of raw radishes is transformed into much more mellow, zesty and pleasant flavors while retaining a perfect amount of crunch. That means you don’t have be a big radish fan to enjoy this recipe! Honestly, I didn’t used to like radishes until we started to grow and ferment them ourselves. One of our early batches of fermented radishes, back in 2014! Supplies Needed A glass jar or other non-reactive fermentation vessel (I don’t suggest using plastic). A wide-mouth pint or quart size jar is perfect to make a modest batch of fermented radishes, though I’ve also used half-gallon mason jars to preserve a lot of radishes at once! Fermenting weight* such as these glass weights Recommended: an airlock fermentation lid that fits your jar or vessel like this one or this other option. If you don’t have an air lock, you can lightly screw on a regular non-reactive lid instead (with a weight below), but make sure to “burp” (quickly open) your jars every day to release the built up carbon dioxide. I recommend these BPA-free plastic lids as metal may corrode. *NOTE: A separate weight isn’t needed if your fermentation lid includes a weight or springs, like our Kraut Source lid or these airlock lids that come with a spring weight. Ingredients Organic radishes, sliced – enough to fill your chosen jar or container almost all the way. For reference, I’ve found that 1 average bunch should fill a quart jar. You can use any kind of radish you grow or prefer: classic red round radishes, daikon radishes, or fun colorful varieties! Salt – sea salt, pickling salt or other kosher salt is best for fermenting vegetables. (Avoid using iodized table salt.) We like to use Redmond real salt. For a basic ferment brine, you’ll need 1 Tbsp of sea salt per 2 cups of water. Fresh Dill – several sprigs or up to 1 bunch (depending on size of jar). Or, you can use 1 fresh dill head or about 1-2 tsp dried dill per quart jar. Garlic – I recommend 1 to 2 fresh cloves (lightly crushed) per quart jar Filtered water Optional: If you like your fermented radishes with a little kick, feel free to add a few peppercorns, 1 or 2 sliced fresh chili peppers, and/or a pinch of red chili flakes. Expert Tip: Cleaning Fermentation Supplies It’s important to start with a clean jar and supplies when fermenting radishes (or other veggies), but they don’t need to be sterile as they do for canning. Also, it’s best to avoid bleach or scented dish soap to clean your fermentation supplies since leftover residue will negatively impact the flavor! Instead, we spray ours with plain white vinegar, and then rinse well with very hot water. Instructions 1) Make a Brine First, make a salt water brine by combining 1 Tbsp of salt per 2 cups of filtered water in a small saucepan. (2 cups of brine will be plenty to fill a pint or quart jar). Gently heat the water and salt together on the stovetop, just until the salt dissolves. There’s no need to boil it! Set the brine aside to cool to lukewarm or room temperature before pouring it over the radishes. 2) Prep Radishes Wash your radishes well to remove any dirt or debris, and cut off the green tops. Cut the radishes into bite-size pieces, about 1/8 inch thick. I find this size keeps the fermented radishes plenty crunchy and more enjoyable to eat than extra-thick chunks. You may cut small radishes into whole round slices. For larger radish varieties, I often cut them in half or even into quarter slices. 3) Pack the Jar In the bottom of a clean jar, add the seasonings: the dill, garlic, and optional spices or chili pepper. Next, add the sliced radishes to the jar. Try to pack them in neat and tight, fitting in as many radishes as possible while minimizing empty air space in the jar. Leave enough room at the top of your jar for your chosen fermentation weight. When I’m filling a large container (e.g. a quart or half gallon jar) I usually fill half the jar with the sliced radishes, then add another little layer of dill and a clove of garlic about halfway through, then continue layering with more radishes until the jar is totally full. 4) Add the Brine, Weight and Lid Now, pour the saltwater brine into the jar until the radishes are completely submerged and covered with brine. To remove trapped air pockets, give the jar a little tap and wiggle. I usually use a large spoon or wooden kraut tamper to press the radishes down to help expel air too. Next, add a fermentation weight to keep the radishes submerged below the brine. This part is essential, as any “floaters” will be more prone to mold! If your airlock lid includes spring to hold everything down, you don’t need an additional weight. Finally, add the airlock lid to the jar. Depending on your lid, the jar may overflow or leak when it starts to ferment and bubble, so we often set ours on top of a plate to catch any runoff.  TIP: When the jar is fully packed with radishes, you should have more than enough brine. However, if you happen to run out, mix a mini batch of brine by dissolving 1 tsp of salt in ½ cup of water to top off the jar. 5) Ferment Set the jar of radishes in a relatively cool location (65-75°F is ideal) such as the kitchen counter, or in a cool cabinet or spare room. Fermenting radishes in moderate temperatures yields the best flavor and texture, while warm conditions will make them ferment faster. Allow the radishes to ferment for 4 to 10 days, or up to two weeks or longer. Do a taste-test after 4 or 5 days to see how you like them. The longer radishes ferment, the more tangy yet mild the flavor becomes (the natural spice level decreases). During fermentation, you should start to notice bubbles in the jar within the first 48 hours. Also, the brine will turn cloudy (and pink) after a couple days – this is normal and good! The radishes themselves will change from white with red skin to light pink all over. Honestly, radishes smell a little funky while they’re fermenting too – but I promise they taste better than they smell! Once they’re fermented to your liking, remove the airlock lid and weight (replace with a standard lid) and move them to the refrigerator. See more storage and shelf life tips below. Storage and Shelf Life Once they’re fermented to your liking, store fermented radishes in the refrigerator where they will stay good for several months. Technically, radishes that have been properly fermented will be safe to eat for up to a year or longer (as long as mold doesn’t develop) though the flavor and texture will change over time as they continue to slowly ferment. I usually like them best within the first few of months. Since they’re acidic, it’s best to store fermented radishes in a glass container with a non-reactive lid, such as these BPA-free mason jar lids or rustproof stainless steel lids. Or you can place a piece of parchment paper below a standard metal lid to prevent corrosion. Ways to Eat Fermented Radishes Now it’s time to enjoy your delicious, healthy creation! Fermented radishes add a fantastic pop of flavor, color and probiotics to salads, sandwiches, tacos, cheese platters, and more. I sometimes add them on top of sautéed garden veggies, in egg salad, or simply snack on them plain like a pickle. Also, don’t waste the brine. The liquid is full of probiotics and beneficial enzymes too. In face, you can often find leftover ferment brine (marketed as “gut shots”) sold at natural food stores – and they aren’t cheap! We like to drizzle some on top of salads with olive oil as a dressing, or even take little shots of it straight. A batch of fermented radishes made with purple ‘Bravo’ daikon radishes. Look at that gorgeous color! I hope you all enjoy this easy fermented radishes recipe a much as we do! Please let us knowif you have any questions in the comments below, and come back to leave a review once you give them a try. Happy fermenting! You may also enjoy: Easy Fire Cider Recipe: How to Make Homemade Fire Cider How to Make Kombucha 101: Kombucha Recipe and Brewing Basics Easy Fermented Garlic Honey Recipe + Benefits and Uses Simple Fermented “Pickled” Beets Recipe with Dill and Garlic Easy Hot Pepper Honey Recipe (Fermented Jalapeño Honey) Print Easy Fermented Radishes with Garlic and Dill Learn how to make fermented radishes with our easy step-by-step recipe. Similar to picked radishes (but better) lacto-fermented radishes are tangy, crisp, and full of gut-healthy probiotics! They're a delicious addition to salads, sandwiches, tacos, charcuterie boards and more. Course Fermented Foods, Preserved Food, Side Dish, SnackKeyword Fermented Radishes, Lacto fermented radishes Prep Time 20 minutes minutesFermentation Time 7 days days Servings 1 quart EquipmentA glass container, such as a pint or quart size mason jarFermentation weight, like these glass weights (separate weight not needed if your airlock lid comes with a weight or spring)Recommended: an airlock fermentation lid that fits your chosen jar like this one or this other option. (If you don't have an airlock lid, you can lightly screw on a regular non-reactive lid like these BPA-free plastic lids instead (with a weight below), but you'll need to “burp” (quickly open) your jars every day to release the built up carbon dioxide) Ingredients1 bunch organic radishes, sliced (for a quart jar batch) or enough to fill your chosen jar size1 tbsp kosher or pickling sea salt (not iodized table salt) per 2 cups of water used 2 cups filtered water (per quart jar)1 bunch fresh dill1-2 cloves fresh garlic, peeled and lightly crushed (per quart jar)Optional: black peppercorns, red chili flakes, fresh hot chili peppers – if you like them with a kick! InstructionsOn the stovetop on medium low heat, combine the called-for salt and filtered water to create a salt water brine. Heat only until salt dissolves. Do not add hot brine to the radishes! Allow to cool to room temperature/lukewarm as needed. Wash the radishes well, and cut away the green tops or tough portion near the stem.Cut the radishes into bite-size slices, approximately 1/8-inch thick Add one lightly crushed clove of garlic along with a small handful (few sprigs) of washed fresh dill in the bottom of a clean jar, along with an optional pinch of peppercorns or chili flakes. Pack the sliced radishes into the container until completely full – layering them neatly to minimize empty air space as you go. Sometimes I add another small layer of dill halfway between the radishes. Leave enough room at the top of your jar for your chosen fermentation weight.Pour the cooled brine into the jar until the radishes are fully submerged. Carefully tap and wiggle the jar (or use a large spoon to press down) to release any trapped air pockets. Add a fermentation weight to keep the radishes submerged below the brine. This part is essential, as any “floaters” will be more prone to mold! If your fermentation lid includes a weight or spring, you don’t need an additional weight.Finally, add the airlock lid to the jar. Depending on your lid, the jar may overflow or leak when it starts to ferment and bubble, so we often set ours on top of a plate to catch any runoff. Set the jar of radishes in a relatively cool location (65-75°F is ideal) such as the kitchen counter, or in a cool cabinet or spare room. Allow the radishes to ferment for 4 to 10 days, or up to two weeks or longer. Taste-test after 4 or 5 days to see how you like them. The longer radishes ferment, the more tangy yet mild the flavor becomes (the natural spice level decreases).Once they’re fermented to your liking, remove the airlock lid and weight and move them to the refrigerator for storage.Since they’re acidic, it’s best to use a non-reactive lid such as these BPA-free mason jar lids or rustproof stainless steel lids. Or place a piece of parchment/wax paper below a standard metal lid to prevent corrosion. Store fermented radishes in the refrigerator where they will stay good for several months. As long as mold doesn't develop, they'll be safe to eat for a year or longer though the flavor and texture will change over time. Did you enjoy this article? Want to hear more? Stay in touch! Sign up below to receive weekly updates on new posts from Homestead and Chill. The post Easy Fermented Radishes Recipe with Dill and Garlic appeared first on Homestead and Chill.

You’re going to love this delicious creamy broccoli soup recipe! It’s fairly quick and easy to make, full of satisfying savory flavors, and includes gluten-free and vegan options. This isn’t like your grandma’s old-school cream of broccoli soup… I think it’s even better! (No offense, grandmas.) Our recipe is a bit lighter but packed with even more broccoli, nutrients, and comforting rustic ingredients. Since this recipe freezes incredibly well, making creamy broccoli soup is one of my favorite ways to use and preserve homegrown broccoli from our garden too. We harvested SO much broccoli over the last month – more than we can eat fresh! So I adapted our creamy roasted cauliflower soup (one of my favorites) to create this creamy broccoli soup recipe as a way to preserve excess homegrown broccoli too. I love grabbing a quart of garden soup from the freezer for a quick, easy, comforting meal! Why You’ll Love This Creamy Broccoli Soup You don’t have to fuss with making a roux, and only need one pot. Since it’s made without flour, this recipe is easier than your average cream of broccoli soup – and also naturally gluten-free! Potatoes, mushrooms and coconut milk (or heavy cream) makes the soup plenty rich, thick and creamy without flour. It’s delicious, rustic and flavorful. The addition of garlic, mushrooms (hello umami!), plus a little thyme and cumin make our creamy broccoli soup more elevated and unique compared to other recipes. Plus, when topped with a generous handful of cheese at serving, it’s quite similar to cheddar broccoli soup… and who doesn’t love that?! YUM. It’s easy to customize. Choose between coconut milk to make it vegan or use dairy if you prefer. You can fully blend the soup to make it smooth and creamy, or blend just a portion if you prefer your soup with more texture. You don’t have to worry about curdling. Since our recipe doesn’t call for regular milk or half-and-half (both are prone to curdling when boiled), there’s no need to wait for it to cool down before adding the cream component. That also means it’s perfect to freeze and reheat! Supplies Needed medium to large stock pot or Dutch oven immersion blender or regular blender various measuring cups Ingredients  This recipe makes about 1.5 to 2 quarts (6 to 8 cups), or about 4 bowls of creamy broccoli soup. 5 cups broccoli florets, roughly chopped or cut into small bite-size pieces (about 2 pounds, or 2 medium-to-large broccoli crowns) 1 cup yellow creamer potatoes, measured once cut into small bite-size pieces (about 1/2 pound, or 2-3 small to medium potatoes) 1 yellow onion (medium), diced 2-3 celery stalks (2 large or 3 medium), chopped 4 ounces cremini (brown) mushrooms, chopped (1/2 a standard 8 oz package) 3 garlic cloves, peeled and minced 3 cups vegetable broth or chicken stock, low-sodium 3/4 cup coconut milk (unsweetened, canned, full-fat). You can also sub with heavy cream or crème fraîche, which are far less likely to curdle than regular milk or half-and-half when heated. 3 Tbsp unsalted butter, plant-based butter, or olive oil 1 tsp fresh thyme leaves (or 1/3 tsp dried) 1/4 tsp cumin 1 tsp lemon juice, after removing from heat salt and pepper, to taste Optional: sourdough bread, croutons, grated cheese, a dash of paprika, red pepper flakes, or fresh chopped chives at the time of serving. 1) Prep and Saute Begin by dicing the onion, mushroom, and celery. Next, chop the potatoes into small bite-size pieces (less than 1-inch cubes so they’ll cook faster). I don’t bother peeling our creamer potatoes; the tender skin adds much-welcome nutrients and fiber! Add 3 Tbsp of butter (or olive oil) to a medium saucepan or stock pot along with the diced onions, celery, mushrooms, potatoes, and a sprinkle of salt and pepper (to taste). Sauté over medium-high heat (covered) until the onions are translucent and the potatoes become slightly fork-tender, about 10 minutes. 2) Add Broccoli While the onion and potato mixture is cooking, prepare the broccoli, garlic and herbs. Roughly chop or cut the broccoli florets into small bite-size pieces, and mince the garlic and herbs. Once the potatoes begin to soften, add the broccoli, garlic, and thyme to the pot and sauté for another 5 minutes (covered) stirring occasionally. I usually add another little sprinkle of salt here too. 3) Add Broth and Simmer Next, add the vegetable broth and cumin to the pot. Bring everything to a light boil, then reduce the heat, cover with a lid, and simmer for 10 to 15 minutes, until the broccoli and potatoes are very soft and tender. Once the broccoli and potatoes are very soft and tender, turn the heat to the lowest setting. 4) Blend Smooth Add the called-for coconut milk, heavy cream, or crème fraîche. Use an immersion or stick blender to blend the soup right in the pot, or carefully transfer the soup to a standard blender (in batches if necessary). Blend until it’s smooth and creamy. If you prefer your creamy broccoli soup with a little extra texture, you can simply blend only a portion and leave it partially chunky. Add the lemon juice to the pot before serving, once it’s removed from the heat. Finally, give it a taste and add more salt and pepper if desired. Serve and Enjoy Serve warm and enjoy! Creamy broccoli soup pairs exceptionally well with a crusty, chewy piece of fresh homemade sourdough bread or fluffy sourdough focaccia. I also enjoy adding croutons, fresh chopped chives, roasted pumpkin seeds, cracked black pepper, and/or a dash of paprika on top. A handful of grated cheese is always welcome too! See storage, freezing, and re-heating tips below. Storage and Shelf Life Creamy broccoli soup is good for about 5 to 7 days in the refrigerator. Once cooled, store in an air-tight container with a lid for maximum freshness. Or, freeze your leftover soup to enjoy for many months to come! Freezing Tips We love keeping our freezer stocked with homemade soup for future easy meals! Creamy broccoli soup is good for up to a year in the freezer, though it will be the best quality within 6 months.  To preserve and freeze broccoli soup, first allow the soup to fully cool. (We usually let it cool overnight in the fridge, without a lid.) Once cool, transfer it into freezer-safe containers of choice. We love these durable, reusable BPA-free quart freezer containers. They’re the perfect size for soup for two! Fill containers to the “fill line” near the top, leaving about 1/2 to 1-inch of headroom for expansion. The less air inside the container, the less chances of freezer burn. Don’t forget to date and label! Defrost frozen soup in the refrigerator overnight, or leave out on the counter for no more than 4 hours. Re-heat leftovers on the stovetop to 165°F. We love to use thick creamy soups like this as a “base”, first sautéing some fresh seasonal garden veggies in the pan before adding the soup to re-heat. I often add a can of white beans for some extra protein too! I hope you all love this recipe as much as we do. Please leave a review below once you give it a try! Thank you so much for tuning in today. Enjoy! You may also like: Easy Vegan No-Chicken Noodle Soup Recipe (With Protein!) Creamy Roasted Tomato Basil Soup with Fresh Tomatoes (Vegan) Hearty Green Lentil Vegetable Soup Recipe (Vegan) Creamy Roasted Butternut Squash and Sage Soup Recipe Print Easy Creamy Broccoli Soup (GF and Vegan Options) Please enjoy our creamy broccoli soup recipe! It's delicious, fairly quick and easy to make, and full of satisfying savory flavors. It's also easy to make vegan or gluten-free, and freezes well as a way to preserve fresh broccoli from the garden. Course Main Course, Side Dish, SoupKeyword cream of broccoli soup, creamy broccoli soup recipe Prep Time 20 minutes minutesCook Time 35 minutes minutes Servings 4 bowls EquipmentMedium saucepan or stock potimmersion blender or regular blender Ingredients5 cups broccoli florets, roughly chopped or cut into small bite-size pieces (about 2 pounds, or 2 medium-to-large broccoli crowns)1 cup yellow creamer potatoes, cut into 1-inch cubes or smaller (about 1/2 pound, or 2-3 small to medium potatoes)1 yellow onion (medium), diced2-3 celery stalks, chopped4 ounces cremini brown mushrooms, chopped (1/2 a standard 8 oz package)3 cloves garlic, peeled and minced3 Tbsp unsalted butter, planted-based butter, or olive oil (plus extra olive oil for drizzling)3 cups vegetable broth or chicken stock, low-sodium 3/4 cup unsweetened, full-fat canned coconut milk (can sub with heavy cream or crème fraîche, which will not curdle when heated)1 tsp fresh thyme leaves (or 1/3 tsp dried)1/4 tsp cumin1 tsp lemon juice, after removing from heatsalt and pepper, to tasteOptional: grated cheese, a dash of paprika, red pepper flakes, fresh chives, and/or dill to garnish at the time of serving InstructionsDice the onion, mushroom, and celery, and cut the potatoes into 1" pieces or smaller. (We don't bother peeling creamer potatoes.)Add 3 Tbsp of butter (or olive oil) to a medium saucepan or stock pot along with the diced onions, celery, mushrooms, potatoes, and a sprinkle of salt and pepper (to taste). Sauté over medium-high heat (covered) until the onions are translucent and the potatoes become slightly fork-tender, about 10 minutes. While the onion and potato mixture is cooking, prepare the broccoli, garlic and herbs. Roughly chop or cut the broccoli florets into small bite-size pieces, and mince the garlic and herbs.Once the potatoes begin to soften, add the broccoli, garlic, and thyme to the pot and sauté for another 5 minutes (covered) stirring occasionally. I usually add another little sprinkle of salt here too. Next, add the vegetable broth and cumin to the pot. Bring everything to a light boil, then reduce the heat, cover with a lid, and simmer for 10 to 15 minutes, until the broccoli and potatoes are very soft and tender, then reduce heat to low. Add the coconut milk, heavy cream, or crème fraîche.Use an immersion blender to blend the soup right in the pot, or carefully transfer the soup to a standard blender (in batches if necessary). Blend until it’s smooth and creamy. Finally, add the lemon juice to the pot before serving, once it’s removed from the heat. Taste-test and add more salt and pepper if desired.Serve warm and enjoy! Creamy broccoli soup pairs exceptionally well with homemade sourdough bread or sourdough focaccia. I also enjoy adding croutons, grated cheese, fresh chopped chives, roasted pumpkin seeds, cracked black pepper, and/or a dash of paprika on top. Store in the refrigerator and use within 5 to 7 days, or transfer to freezer-safe containers (once fully cooled) and store in the freezer for up to one year. Defrost frozen broccoli soup in the refrigerator overnight, or leave out on the counter for no more than 4 hours. Reheat on the stovetop to 165°F. The post Easy Creamy Broccoli Soup (Gluten Free + Vegan Options)  appeared first on Homestead and Chill.

Every homesteader eventually encounters a problem with no one to ask. Your pressure canner gauge is reading off, and you need to know if that batch of sauce is safe to eat. The tomatoes you were counting on for winter salsa got hit with blight three weeks before harvest. When you scour the internet for help, you mostly find uninformative articles and advice from people with no experience in the craft. If this sounds familiar, Homesteading.com is the hub you’ve been looking for. It caters to people who are serious about growing and preserving their own food and building self-sufficient systems. At a Glance This guide covers five types of homesteading resources on the site: How-to guides for learning skills like canning, animal husbandry, seed saving, and solar installation Product reviews for tools and equipment that hold up for years and save you money. Seasonal checklists for knowing when to start seeds or winterize coops. Free downloads for planning garden beds and tracking livestock health. Community forum for specific questions that only experienced homesteaders can answer. Learning Through How-To Guides Most of us didn’t grow up learning how to butcher a chicken or build a fence that keeps goats contained. A generation ago, you’d learn by working alongside your grandmother, showing you how to plant green beans or a neighbor explaining which apple varieties to store for winter. That kind of mentorship is rare nowadays. How-to guides fill the gap by walking you through each step and warning you where things typically go wrong. Homesteading Guides for Beginners: Where to Start The right starting point depends on where you are in your homesteading journey.  If you’re brand new to homesteading: The first year is about developing skills and habits to prevent repeated mistakes. Start by keeping a detailed journal to track planting dates, frost observations, and gardening techniques you’ve learned so far.  If you’re planning to raise livestock: Most homesteaders start with raising chickens, as it teaches the basic routines of animal care. Our guide to raising a backyard flock covers breeding and feeding essentials to keep the birds healthy through molting and winter.  If you’re focused on growing food: Planting crops starts with learning the soil basics. Building compost from kitchen scraps and bedding fertilizes your beds without ongoing costs. Saving seeds from your best plants will provide you with varieties that can adapt to different conditions.  If you’re building homestead infrastructure: When building self-sustaining systems, prioritize water first, then power structures. Collecting rainwater can supply gardens, livestock, and household use with proper filtration. Once water is handled, setting up solar lets you run chest freezers and well pumps without grid dependence. Frequently Asked Question What are the best homesteading guides for beginners? Start with the practical skills you’ll use constantly, then build the habit of tracking your progress so each year improves on the last. Making Smart Purchases With Product Reviews Homesteading tools often take a beating. Getting a bargain hoe will most likely snap when you hit clay soil. A pressure canner with an unreliable gauge may put your entire winter food supply at risk.  Knowing what supplies to buy and what to skip altogether will help save you money and avoid headaches down the road. How to Evaluate Homesteading Equipment Here’s how to think through major purchases by category: Tools and hand equipment Prioritize getting tools that you’ll most likely reach for daily. Our overview of essential homesteading tools breaks down which items are worth paying more for based on actual frequency of use. If you’re scaling beyond a kitchen garden into market production, consider buying larger implements like scythes and broadforks. Garden infrastructure Some homestead essentials cost a fraction when you build them yourself. Manufactured compost tumblers speed up decomposition if your back can’t handle turning piles with a pitchfork anymore, but building your own three-bin system works just as well, using materials you probably already have. Livestock equipment The proper livestock setup can help reduce your daily chores in half. For instance, a well-designed chicken watering setup stays clean and unfrozen, so you won’t need to haul buckets twice daily in January. Energy and water systems Research the real costs before committing to solar and rainwater systems as they require upfront investments and sometimes hidden expenses. Owner-installed solar systems can run your chest freezer, well pump, and lights if sized realistically. For water, simple rain barrel collection works for gardens, but you’ll need cisterns for serious household use. When to Buy and When to Build Homesteading Tools Before you buy anything, research the product and don’t judge the quality based on a photo alone. Here’s how to decide which items to buy and build: Buy quality versions of tools you’ll use daily. Invest in a heavy-duty shovel for digging garden beds and fence post holes. Get a stainless steel canning pot that won’t warp after dozens of batches.  Build items that are expensive to buy. A chicken tractor for rotating your flock across pasture costs a fraction of retail if you make it from lumber and hardware cloth. Borrow before buying. Use a neighbor’s tools and test them out before investing in specialized equipment. Staying on Track With Seasonal Homesteading Checklists Homesteaders rely on seasonal checklists to manage everything from planting schedules to livestock health checks. Otherwise, critical tasks slip through the cracks. Plant your garlic two weeks late, and you’ll be looking at undersized bulbs next summer. Miss the window for putting up tomatoes, and you’ll be buying canned goods all winter. The mental load of tracking everything in your garden or with your animals is one of the biggest stresses for homesteaders. That’s why making a checklist helps. Spring: When the Year’s Work Takes Shape Everything you plant during spring will determine what you harvest for the rest of the year. The seeds you start indoors become the tomatoes you’ll can in September. Garden prep and planting. Work beds as soon as the soil’s ready and plant seeds indoors under lights. Harden off transplants before moving them out, and direct sow cold-tolerant crops like peas and lettuce early. Livestock births and brooding. When it comes to breeding goats, sheep, or rabbits, spring means watching for and assisting with animal births. When expecting the arrival of chicks, you should have a draft-free brooder set up and ready. Equipment servicing. The rototiller that worked in October might not function come spring. Drip irrigation lines may have cracked over winter, so check and maintain the tools every now and then. If you’re behind or working with poor soil, straw bale gardening lets you grow this season while your soil continues to improve beneath you. Summer: Peak Production and the Preservation Push Summer is the most demanding season on a homestead because most crops grow fast, and so does your to-do list.  Daily garden maintenance. Weeding, watering, and trellising can’t wait in July. Skip a week, and you’ll find cucumber vines tangled around your tomato cages and hornworm damage on your peppers. Harvest on time. Zucchini doubles in size while green beans get tough in days after reaching their peak ripeness. Check the garden daily and pick before things go past their prime. Preserve while produce is at its best. Canning and dehydrating happen constantly during the summer. Picking tomatoes, pickles, salsa, and peaches at the right time means better flavor and texture. Keep livestock cool. Extreme summer temperatures place immediate stress on livestock. Make sure to refill water troughs and chicken waterers several times a day. Provide shade for goats and pastured poultry, and ensure coops have adequate airflow.  Gather wild foods while they’re available. Late summer foraging helps you identify what’s ready in your area and when to pick it before wildlife does. Elderberries, wild plums, blackberries, and black walnuts ripen for only a few weeks. Fall: The Final Push Before Rest Fall is a race against frost. Everything you do this season determines how full the root cellar will be and whether the coops will be ready for winter. Complete the harvest. Dig potatoes before the ground freezes, pick winter squash after vines die back but before a hard frost, and pull root vegetables for storage. Process and store. What doesn’t get canned, frozen, or cellared in the fall will turn into compost by December. Building proper root storage lets you preserve potatoes, carrots, beets, and apples properly. Winterize infrastructure. Drain irrigation lines, insulate exposed pipes, add coop ventilation without creating drafts, and check heat lamp setups for fire safety. Put the garden to bed. Plant garlic and cover crops, pull spent plants, and add compost or mulch to resting beds. Service and store equipment. Change oil, sharpen blades, grease fittings, and store under cover.  Winter: Rest, Repair, and Planning Winter is the only season when there are fewer tasks to do due to extreme temperatures. Here’s what to do to maximize this slow season: Review the past year. What worked? What failed? Which tomato variety actually produced, and which one got blight every season? Jot down the details in your journal. Plan the following year. Sketch crop rotations, order seeds before favorites sell out, and research new varieties or techniques you want to try next season. Indoor garden projects. Repair tools, sharpen everything that cuts, reorganize the seed collection, and build next year’s seed starting shelves. Skill building. Use the time to learn a new craft such as cheesemaking, soapmaking, and hide tanning.  Rest. You’ve earned it. Spring will come faster than you think. Building Your Own Checklist System Pre-made checklists are fine to use when you’re just starting. However, every homestead is different, so you’ll eventually need a tailored to-do list. Here’s how to create a system that fits your land: Start with a template, then customize. Use a standard seasonal checklist as your foundation, then add tasks specific to your situation. It may be fixing that low spot that floods every April or spraying the apple tree at a particular stage. Add new tasks as you discover them. Every missed garlic planting window or forgotten coop winterization teaches you a lesson. Write it down so you’ll remember it next year. Post the checklist where you’ll actually see it. Stick it on the kitchen wall or the barn door you walk through every morning. Revise each year. Update your lists based on what you learned. After a few seasons, you’ll have a checklist built specifically for your land and your homestead goals. Frequently Asked Question What should I do on my homestead each month? Use seasonal checklists organized by time of year, then adjust for your climate zone and setup. What matters in Zone 5 in March looks different from Zone 8. Planning and Tracking With Free Downloads It’s easier to track planting dates and seasonal tasks on paper than on your phone due to the small screen. Also, the phone’s battery might die, or the cell signal might drop in the barn.  What Makes a Homesteading Printable Useful Not all printables can withstand daily homestead use. Here’s what to look for: Choose function over decoration. Those watercolor vegetable planners from Pinterest look nice, but fall apart after one trip to the garden. You need pages you can scribble on and are accessible when you’re in the field. Match the printable to how you actually work. If you track specific symptoms in your goats or egg production by hen, you need livestock logs with room for detailed notes Pick formats that survive daily use. Laminate charts you’ll hang near the canning station. Print checklists on cardstock so they can last when displayed on the barn door.  Planners and Logs Tracking your observations over time is how you stop repeating mistakes and start accelerating your homesteading journey. Farmer’s journal. The single most valuable document on any homestead. Track planting dates, frost observations, weather patterns, and harvest timing. Garden planner. Map your beds, note what you planted where for rotation, schedule succession plantings, and record yields. Livestock log. Note health observations of your livestock so in case you need to consult a vet, you’ll have accurate records. Preservation tracker. What you canned, how many jars, which batches turned out well. Next August, you’ll know exactly how much salsa you’re producing per year.  Reference Charts Some planting computations and harvest times are so hard to remember that it’s better to pin a guide on the wall to ensure accuracy. Seed saving guide. A quick reference to the seed-saving and harvest timing chart will save you time and prevent mistakes. Canning processing times.  A chart on water bath versus pressure canning, times by altitude, and headspace requirements helps ensure accurate timing and avoid spoilage risks. Companion planting. Learn what plants grow well together, what competes, and what repels pests.  Frequently Asked Question Where can I download free homesteading printables? Check our downloads section for planners, logs, checklists, and reference charts. They’re all free to print and use. Finding Your People in the Community Forum Homesteading is hard to explain to people not familiar with the craft. Some might think you’re eccentric for raising meat birds, or your family might wonder why you’re working so hard when you could just buy groceries. But in homesteading community forums, you’ll find hundreds of homesteaders who can help you troubleshoot your sick chickens and who’ll celebrate your first canned tomatoes. Here’s what a good homesteading community offers: Answers from experience. You’ll obtain actual solutions from people who’ve dealt with the same problem before. Regional knowledge. Connecting with homesteaders in your climate zone means relevant recommendations. For example, advice from the Pacific Northwest doesn’t always apply in Texas.  Perspective when things go wrong. Every homesteader has once lost animals, failed crops, and made expensive mistakes. Hearing from others will help you learn without shame and motivate you to keep going. Community Norms Worth Following Ask specific questions. “My chickens aren’t laying” gets generic answers. “My 18-month-old Barred Rocks stopped laying three weeks ago, they’re molting, eating layer feed, Zone 6” gets functional responses from people who’ve experienced the same situation. Include what you’ve already tried. Saves everyone time and shows you’ve done your homework. Search before posting. Your question has probably been asked multiple times. Reading old threads often answers it faster and surfaces related information. Be helpful, not judgmental. Someone doing things differently isn’t doing them wrong. For example, Arizona and Vermont homesteaders raise chickens completely differently due to varying climates and resources. Share failures as openly as successes. Your mushy pickles or flat sourdough posts might teach more insights than perfect harvest pictures. Connecting Beyond the Forum The homesteading community extends beyond any single website. These trusted homesteading blogs and websites curate creators worth following. To get more accurate information, look for regional groups specific to your state or climate zone. And don’t overlook in-person connections: farmer’s markets, feed stores, extension office workshops. An online community is valuable, but a neighbor who can come look at your sick goat is irreplaceable. Frequently Asked Questions Is there a homesteading forum I can join? Yes, create a free account and start browsing, asking questions, or sharing what you’ve learned. No experience level required. How do I find homesteaders in my area? Start with regional groups in the forum organized by climate zone. For local connections, try farmers’ markets, feed stores, and extension events. Our list of trusted homesteading websites includes resources with active communities. Quick-Reference: Resource Finder Not sure where to start? Use this table to find the right resource for what you need right now. What You Need Where to Go What You’ll Find Learn a new skill from scratch How-To Guides Step-by-step instructions for everything from raising chickens to building a root cellar. Decide what equipment to buy Product Reviews Honest assessments based on actual homestead use, not unboxing videos. Know what to focus on this month Seasonal Checklists Task lists are organized by season, so nothing gets forgotten. Print a planner or reference chart Free Downloads Functional tools for tracking, planning, and quick reference in the field. Get advice on a specific problem Community Forum Real answers from homesteaders who’ve already figured it out. Start With What You Need Right Now You don’t need everything on this homesteading resource hub today. Pick a section that matches where you are in the self-reliant journey right now. If you’re brand new, start with the core skills every homesteader should know. If you’re deciding between purchases, browse the product reviews first. If you’re losing track of what needs doing, download a seasonal checklist and tape it to the kitchen wall. If you’re stuck on a problem nobody around you understands, post it in the social forum. Bookmark this page, as you’ll need it again when the season shifts or something breaks. Homesteading is built one skill at a time, one season at a time. We’re here when you need us. Frequently Asked Questions Are the downloads really free? Yes. Planners, logs, checklists, and reference charts are all free to print.  How do I find guides for my specific situation? Browse by topic: getting started, livestock, gardening, food preservation, homestead skills, or self-sufficient living. Use the search bar for something specific, like pressure canning green beans or building a gravity-fed water system. What if I can’t find an answer in the guides? Post in the community forum. Include your setup, location, and what solutions you’ve tried. Someone who’s dealt with the same issue usually responds within a day. How do I know which products are worth buying? Check the product reviews for honest assessments based on long-term use. Look for durability details, limitations, and comparisons, including building it yourself.

A homestead’s water supply often faces pressure during dry seasons. Without careful use, wells will drop, and storage tanks can empty faster than expected. Many homesteads operate without backup water systems, making every gallon of water even more valuable during hot weather. Water conservation on homesteads supports healthy crop growth and protects soil by keeping moisture in place. Why Do You Need to Conserve Water in Your Homestead Homesteads that waste water often face weaker plants and soil erosion. Overwatering encourages shallow root systems, which leave the soil vulnerable. Dry winds and high heat then remove moisture even faster when water is mismanaged. Conservation steps protect wells and help plants survive hot spells without daily watering. With better water use, gardens, orchards, and pastures stay productive while using fewer gallons each week. There are several simple ways to conserve water on the homestead. Each method focuses on keeping moisture where plants need it most while reducing waste. Drip Irrigation: Deliver Water at the Right Spot Drip irrigation delivers water directly to the plant’s roots. The system uses tubes and emitters to release steady water along rows or around trees. Key benefits include: Water stays low at the soil level Leaves remain dry, lowering disease risk Water doesn’t pool or run off Drip systems work in gardens, berry rows, and orchards. Simple kits include tubing, emitters, filters, and timers. With careful setup, each plant receives steady water without flooding nearby soil. Mulching: Hold Moisture in the Soil Mulch shields the soil from wind and sun, slowing evaporation after each rain or watering. The barrier also reduces weeds that compete for moisture. Effective mulch choices: Straw or shredded grass for vegetable beds Wood chips under trees and bushes Leaves spread in perennial beds Apply mulch 2 to 4 inches deep. This depth keeps moisture in the root zone and allows rain to pass through. Keep mulch clear of plant stems to prevent mold and insect problems. Rainwater Harvesting: Store Water for Dry Days Rainwater harvesting collects runoff during storms. The water can supply gardens, animals, and outdoor cleaning during dry spells. Simple harvesting systems use: Gutters to channel roof runoff into barrels or tanks Filters to block leaves and debris Covered tanks that limit algae growth Collected rainwater works for irrigation and livestock. Use filters and tests before using rainwater for household drinking. The EPA’s Rainwater Harvesting Guide provides clear setup options. Smart Watering Habits The timing and method of watering affect how well plants absorb moisture. Simple changes in watering habits often save more water than new equipment. Helpful habits include: Water early in the morning Water deeply and less often Use soaker hoses for long rows Plant together based on water needs Shallow watering keeps roots close to the surface. Deep watering pushes roots downward where moisture remains longer. Monitoring Soil Moisture Many homesteaders water too often by following a set schedule rather than checking soil conditions. Watching soil moisture helps prevent waste. Simple tools include: Finger tests a few inches below the surface Moisture meters for deeper readings Rain gauges to track total rainfall Water only when plants need it. Cooler weeks may allow longer breaks between watering cycles. Preventing Runoff and Soil Loss Water conservation includes protecting the soil. Bare ground loses moisture quickly and leads to runoff after storms. Prevention steps include: Build rows along natural slopes to slow runoff Plant cover crops to hold soil Mulch bare areas heavily Keeping water in place allows it to soak into the ground instead of carrying soil away. Homestead Water Conservation: Building Lasting Systems Homestead water conservation supports healthy soil and stable harvests. Drip irrigation, mulching, rainwater collection, and improved watering habits conserve water where it matters most. These methods protect wells, stretch stored supplies, and reduce daily workloads during periods of high temperatures. Start with one system that fits your homestead. Over time, better water habits strengthen both your land and your harvests. Share your water-saving ideas or questions in the comments. FAQs How much water do vegetable gardens need each week? Most vegetables need 1 to 1.5 inches of water weekly based on soil type and weather. Is rainwater safe for garden use? Yes. Filter collected rainwater to remove debris before use. How thick should mulch be? Apply 2 to 4 inches of mulch to hold moisture and block weeds. Can drip irrigation work for trees? Yes. Place emitters along the dripline where feeder roots grow. How often should I check soil moisture? Check soil weekly and adjust watering based on recent rain and plant growth.

Fermentation basics allow homesteaders to preserve food using natural processes. Before the advent of freezers and canning, fermentation provided a reliable method for storing fresh harvests for months. The method remains simple, affordable, and easy to apply at home. This guide explains how to ferment foods, with beginner recipes and clear explanations of their benefits. What Is Fermentation? Fermentation relies on beneficial bacteria to break down sugars in fresh produce. As they work, these microbes produce acids that preserve food and create distinct flavors. This process requires no special equipment or external energy beyond their natural action. During fermentation: Salt draws liquid from the food. Friendly bacteria multiply as harmful ones decline. The food develops a tart, tangy flavor while staying safe to eat. Once fermentation is complete, foods can be stored well in cool or refrigerated conditions for extended periods. Why Add Fermented Foods to Your Homestead Fermented foods preserve nutrition while extending shelf life. Many homesteaders use fermentation to manage surplus harvests and add a wider range of flavors to their meals. Key benefits include: Preservation without heat or pressure processing Retention of enzymes, vitamins, and nutrients Gut support through live bacteria Starting with small batches makes learning simple while providing steady additions to pantry storage. The University of Wisconsin Extension offers detailed fermentation guides for beginners. Tools You Need to Start Fermenting Fermentation does not require complex equipment. Most tools are common household kitchen items. Avoid metal containers, as fermentation acids can corrode some metals. Here are the basic supplies you’ll need to start fermenting successfully: Glass jars or ceramic crocks Sharp knives or shredders Fermentation weights to keep vegetables submerged Cloth covers or airlock lids for ventilation Essential ingredient: Non-iodized salt How to Make Sauerkraut Sauerkraut is a traditional fermented cabbage dish with a tangy flavor and long shelf life. It uses minimal ingredients, making it an ideal first project for home fermenters. This simple recipe teaches essential fermentation skills, including proper salt concentration, submersion, and timing. Steps: Remove the outer cabbage leaves and slice the cabbage thinly. Weigh the cabbage and add 2% salt by weight. Massage until liquid is released. Pack tightly into jars, pressing the cabbage below the brine. Place fermentation weights to keep it submerged. Cover with a breathable lid. Store at room temperature and begin tasting after one week. Once the flavor develops, move to cold storage. Once the flavor develops, move the sauerkraut to cold storage. How to Make Kimchi Kimchi is a traditional Korean fermented vegetable dish, known for its bold, spicy flavor and cultural importance as a staple side dish in Korean cuisine. Unlike sauerkraut, kimchi uses a wider range of vegetables and seasonings, creating complex layers of taste. The process is similar but incorporates a seasoning paste to enhance fermentation. Use this method to create traditional-style kimchi: Cut napa cabbage and soak in salted water. Rinse and drain. Mix garlic, ginger, fish sauce or soy sauce, red pepper flakes, and chopped vegetables. Combine with cabbage and pack into jars. Press the mixture to release liquid. Submerge contents fully. Cover with a breathable lid and ferment for up to ten days. Once fermentation is complete, store the kimchi in the refrigerator. Other Vegetables You Can Ferment Beyond cabbage, many vegetables respond well to salt or brine fermentation. These options give you variety in flavor, texture, and nutrient content. Try fermenting any of the following vegetables using a basic salt brine: Cucumbers Green beans Carrots Radishes Garlic cloves Most ferments develop their desired flavor within one to three weeks, depending on temperature and personal taste. For additional vegetable options, Cultures for Health provides recipe variations and troubleshooting tips. Safe Fermentation Practices Successful fermentation depends on clean equipment and fresh ingredients, along with proper handling techniques such as maintaining correct salt levels and keeping vegetables submerged. Good habits reduce the risk of contamination and help each batch ferment safely. To maintain safe fermentation practices: Use fresh, undamaged produce. Clean all tools before each batch. Keep vegetables submerged to block mold growth. Store finished ferments in cool spaces. Discard batches that develop mold, foul smells, or slimy textures. Fermentation Basics: A Skill That Builds Food Security Fermentation basics give homesteaders a simple way to turn fresh harvests into shelf-stable foods. Each small batch helps you build skill while expanding your pantry. With a few tools and steady practice, fermentation becomes a reliable part of your food preservation routine. Try your first batch this season. Once you see how simple fermentation can be, feel free to share your results in the comments. If you have questions, post those as well to help others build their skills. FAQs How long does fermentation take? Ferments usually reach the desired flavor within one to four weeks based on temperature and taste preference. Do I need special equipment? No. Glass jars, salt, weights, and clean utensils are enough for small batches. Can I ferment mixed vegetables? Yes. Many vegetables combine well as long as they stay submerged under brine. How do I know when fermentation is done? Taste regularly. When the flavor reaches your preference, transfer to cold storage. Are fermented foods safe for everyone? Most people tolerate fermented foods well. Those with specific health issues should consult a healthcare provider.