Like Anna, I have always enjoyed sour. And when I started fermenting veggies, I used my nose a lot. It really helped. There's a good sour smell. I like the way Anna encouraged folks who aren't found of sour to keep acclimating to it because of the gut microbiome is what sends out the "craving" signals... "More Priobiotics please"
I absolutely love your videos. You explain things even I can understand. I definitely want to try this one. I like pickled beets, never thought of combining it with kraut. Thank you Anna. Pulled pork and this ferment sound like a winner to me. Love this collaboration 😊
I love all the information you pack into your videos. You are the one that got me started on fermenting and I really enjoy it. And I'm no longer afraid to try it all! Thank you for the inspiration and for starting Fermented February. Looking forward to more fermenting videos.
You're such an excellent teacher. Clear, concise and light hearted all the same time. As for tasting...my hubby has an iron stomach and eats pretty much anything. He randomly saw my sourdough discard crackers on the counter the other day. My son and I snack on them regularly. He grabbed one, crunch, gagged and stood over the garbage can spitting it out. I nearly died laughing. Can't say I've seen him do that in over 35 years of marriage. I've started the starter with rye flour and it sure adds a different flavor.
You unlocked a childhood memory. This is what my grandfather loved to eat. I remember him eating beets. I remember grandma always cutting cabbage, but she never cooked cabbage. Thank you for sharing your knowledge and time with us!
This is the best explanation I've seen, period. I'm an intermediate level fermenter and I've always heard not to shred your beets. I'm definitely going to try this. Thanks so much!!
Anna, you are a rock star to me. I think this is one that will be a regular rotation once done. Super easy. I just want to share how much your genuine honesty on your views and sharing of uses of your ferments that you do is so intriguing. So many don't share fears or mistakes. Being so honest about being afraid helps so many. I am newer to food fermenting to eat but have done wine and beer. I didn't much success before, so I am a restarting as a newbie. :) Things are now looking up. You and the others involved in your collaboration are inspiring me to just keep trying and learning. Wine and beer was that way for me to learn. Very scary, didn't want to waste and then, its done, then you have to try and use it. Thank you so much for bringing all these great people together to keep it easy to refresh ideas, learn and grow with confidence and be able to come back and re-watch and learn more.
Anna, I have town water which IS chlorinated. Can I use my tap water for washing the beets, should I be washing my beets in water that has sat overnight or should I just use bottled water? Can I use rubber gloves for the massaging portion (just to protect my hand a bit)? I am so excited by all the recipes that I'm collecting through Fermented February! I do intend to try (almost) all of them. I'm very much a newbie when it comes to fermenting so I will be starting with small batches of things (the garlic and ALL the krauts jump to mind🤩) I've been watching your channel since Canuary of 2023. I love your energy and the fact that you keep it REAL if something doesn't work out the way you expected it to. I hope the ducks and the roosters are behaving themselves! Thank you for putting this together for all of us ❤❤❤
Love ferments and loving Fermented February. A tip I was told, that works great, so I'm sharing. If there is a layer of kahm yeast starting up, gently lay a single layer of plastic wrap on it and pick it up. If some is left, use a new piece of plastic wrap and repeat until it's all picked up.
My parents made and canned both pickled beets and sauerkraut. I never thought of combining these ingredients and fermenting them. But then, there are lots of things that I've never heard or thought about, like fermenting. Thanks for the godsend recipe ideas.
I struggle trying to find ways to eat beets. Roasted beet pesto and a roasted beet salad with peaches are two ways that work for me. Beets are so good for you that I refuse to quit trying to find ways to eat them.
Love this!! My Polish grandma used to make fermented beet slaw but she did not write anything down and she's been gone since 1980. So thank you for reviving this recipe.
Oh Girl, I felt so bad for you! I know I’m a colossal wus but I am certain my hubby would thoroughly enjoy your hot sauce recipe. Thanks for sharing. It was fun!
Tomorrow and I will up beets and cabbage from my farmer, and they will be my next ferment. I love beets in just about anything, so this one really floats my boat.
I always love to watch you when you show how to ferment things, You bring the steps and explanations down to a level that I can understand.. i could watch your channel all day long......Thank you for making Fermenting a thing not to be afraid of.
Thank you for this great video and the time you spent educating us on how simple and not scary fermenting should be, it is greatly helpful to someone considering dipping their toes into the realm of fermentation. So thank you!!
I had a few of my homegrown beets left, and half a head of cabbage. Followed your recipe, and now I have a jar of beet kraut fermenting on my counter. Can't wait to try it in a couple of weeks. Thanks, Anna!
We love pickled beets. Both the sweet and sour kind. This looks like a combination of the two and sounds wonderful. Thank you for putting together this collaboration of fermenting videos. I so look forward to each of them.
Finally a recipe that completely inspires me to ferment. Have watched a million videos I'm just so frightened to try it I have no clue why . I guess I'm just fearful of abject failure. But this one got me off the couch it sounds amazing . Love the earrings girlfriend🌿💛🌿
Have never tried beet kraut but it is now on my to-do list! Yum! (Along with so many other great recipe ideas from this collab LOL!) Thank you Anna! Blessings on your day Kiddo! 🌻🐛Carolyn in Ohio 🌿
I appreciate how thoroughly you explain this recipe and the ferment process. Thanks for the tips on how to use the beet kraut. Definitely sounds delicious on the meats you mentioned! This is a must try. Thank you for hosting such a wonderful, Fermented February 2024 collaboration!! Peace out!
I am a newbie to fermentation, but I love beets and I love cabbage, so this looks like a good place to start. Thankyou for this video and this collaboration!
This recipe sounds amazing but just for the fun of it I think I'll add some celery and see what happens. Fermented February is the happiest time of the year! Blessings 💜🙏💜
I never thought to add cabbage to the beets. The beets I grow never get very big, so this is one way I can use them. I love sauerkraut and will be trying this when I get beets this year. Thank you so much for this recipe and for putting on this collaboration. Take care.
I don’t even like beets but you make me want to try this recipe! Thank you for sharing your story about learning to ferment. I haven’t succeeded yet but I’m not going to give up.
Hi Anna, I'm a newbie and learning so much from you and all the ladies in this collaboration. Thank you so much for sponsoring Fermented February 2024! Ohhh, and beets are one of my favorite vegetables!! YUM! ❤
Looks so delicious! Thank you for sharing this recipe with us, Anna! Lots of great information and you present it all very well and make fermenting truly accessible. 💚
I have fermented a few things but this series has really given me some great ideas of what to do to get more into our eating habits. Thanks for the video
i am watching, but i simply cant keep up with all these videos!! it's breaking my heart! heck, i cant keep up with the water kefir i started with!! still love watching YOURS Anna!! in particular! i actually UNDERSTOOD the salt ratio!!! you are genius!
Good Thursday morning, Anna. I hope u & yours are well. Thank you so much for learning these things so easy & interesting for us newbies! Have a beautiful day. LUCRETIA 🎉
Fear is definitely a factor with me. I made sauerkraut, but really haven't eaten any other than a small taste at the end of the fermenting to check the flavor. It's really delicious, but it's been a bit of a personal struggle to actually consume it in a larger quantity. I love cabbage and beets. What a fabulous combination! Thank you for sharing!
Hi Anna! Your having a Tiffany talking moment, she is so sweet and your son looks like you. Your beet kraut looks delicious. My grandmother was German and my momma would make fried potatoes, onions and smoked sausage or polish sausage with kraut added at the end just to warm up and the seasoning was caraway seed and fennel seeds, so delicious. Have a blessed day!
I love how detailed you are in explaining all the fermentation processes. Gives me so much confidence in trying different ferments. Doing more. Thank you and thank you for hosting this collaboration! I've enjoyed it so much!
Oh my goodness. Now I’m needing to go get some beets because I am really going to have to make this! Thank you Anna for all your tips, tricks, and know how.
I love beets so what a great idea to add them to cabbage and the other ingredients. I am going to add this one to my other krauts I have started since this collab began.
Hi Anna! I was a little late with the videos but have loved and been inspired by catching up. Love meeting the channels as well. Thanks for the collaboration. I am in the process of fermenting carrots and Beet Kvass again. Hope to try some of the ones introduced this month. Blessings to you and Robert!!
I'm so glad you mentioned being afraid to try any of it when you started out, because that's exactly what's been holding me back.
Its a big one! But you can overcome it! If it passes the tests it’s safe to consume
I was worried as well. Now I ferment everything lol. It’s addicting and tastes so good. Now if only I could master fermented pickles.
Me too but this recipe has got me🌿💛🌿
@@FermentedHomesteadthank you Anna, THANK you!!!
Like Anna, I have always enjoyed sour. And when I started fermenting veggies, I used my nose a lot. It really helped. There's a good sour smell. I like the way Anna encouraged folks who aren't found of sour to keep acclimating to it because of the gut microbiome is what sends out the "craving" signals... "More Priobiotics please"
🤜🤛
my favorite foods in one jar. YUM!
You should have a million subscribers!❤
I absolutely love your videos. You explain things even I can understand. I definitely want to try this one. I like pickled beets, never thought of combining it with kraut. Thank you Anna. Pulled pork and this ferment sound like a winner to me. Love this collaboration 😊
It would be delicious on a pulled pork!
I love all the information you pack into your videos. You are the one that got me started on fermenting and I really enjoy it. And I'm no longer afraid to try it all! Thank you for the inspiration and for starting Fermented February. Looking forward to more fermenting videos.
I’m so glad you were able to get started! I think that can be the hardest part!
Just received a couple of those airlock lids. Now I know how they work. Had not thought of putting beets and cabbage together. Very nice.
I am with you, the more complicated something is, the less likely I am to keep up with it. Thank you for the beet kraut video.
You're such an excellent teacher. Clear, concise and light hearted all the same time. As for tasting...my hubby has an iron stomach and eats pretty much anything. He randomly saw my sourdough discard crackers on the counter the other day. My son and I snack on them regularly. He grabbed one, crunch, gagged and stood over the garbage can spitting it out. I nearly died laughing. Can't say I've seen him do that in over 35 years of marriage. I've started the starter with rye flour and it sure adds a different flavor.
You unlocked a childhood memory. This is what my grandfather loved to eat. I remember him eating beets. I remember grandma always cutting cabbage, but she never cooked cabbage. Thank you for sharing your knowledge and time with us!
Wow! Have pickled beets and never created a ferment. Thank you Anna for sharing this recipe and the Fermented February 2024 collaboration.
Looks delicious. Definitely trying beet krout. Thanks for sharing.
Looks like fantastically messy ferment to try! I love beets and cabbage. It will be a beautiful ferment. Thanks for sharing.
This is the best explanation I've seen, period. I'm an intermediate level fermenter and I've always heard not to shred your beets. I'm definitely going to try this. Thanks so much!!
I am really enjoying Fermented February! This kraut looks delicious 😋
I absolutely love your videos!! You are a hoot!! I get my laugh time in your videos!! Thanks for sharing!!
You are such a good teacher. I have learned so much from these videos. Thank you.
Anna, you are a rock star to me. I think this is one that will be a regular rotation once done. Super easy. I just want to share how much your genuine honesty on your views and sharing of uses of your ferments that you do is so intriguing. So many don't share fears or mistakes. Being so honest about being afraid helps so many. I am newer to food fermenting to eat but have done wine and beer. I didn't much success before, so I am a restarting as a newbie. :) Things are now looking up. You and the others involved in your collaboration are inspiring me to just keep trying and learning. Wine and beer was that way for me to learn. Very scary, didn't want to waste and then, its done, then you have to try and use it. Thank you so much for bringing all these great people together to keep it easy to refresh ideas, learn and grow with confidence and be able to come back and re-watch and learn more.
Anna, I have town water which IS chlorinated. Can I use my tap water for washing the beets, should I be washing my beets in water that has sat overnight or should I just use bottled water? Can I use rubber gloves for the massaging portion (just to protect my hand a bit)? I am so excited by all the recipes that I'm collecting through Fermented February! I do intend to try (almost) all of them. I'm very much a newbie when it comes to fermenting so I will be starting with small batches of things (the garlic and ALL the krauts jump to mind🤩) I've been watching your channel since Canuary of 2023. I love your energy and the fact that you keep it REAL if something doesn't work out the way you expected it to. I hope the ducks and the roosters are behaving themselves! Thank you for putting this together for all of us ❤❤❤
Love ferments and loving Fermented February. A tip I was told, that works great, so I'm sharing. If there is a layer of kahm yeast starting up, gently lay a single layer of plastic wrap on it and pick it up. If some is left, use a new piece of plastic wrap and repeat until it's all picked up.
My parents made and canned both pickled beets and sauerkraut. I never thought of combining these ingredients and fermenting them. But then, there are lots of things that I've never heard or thought about, like fermenting. Thanks for the godsend recipe ideas.
Thanks for posting a beet recipe. This is an absolute must try ferment!
Loving this year’s Fermented February! Lot’s of great inspiration! I am all about these beets!
Love learning fermentation from you and the others during Fermented February.
Love this. Love that you included ways to use it and what not to do to ferments.
Yum!
I struggle trying to find ways to eat beets. Roasted beet pesto and a roasted beet salad with peaches are two ways that work for me. Beets are so good for you that I refuse to quit trying to find ways to eat them.
Love this!! My Polish grandma used to make fermented beet slaw but she did not write anything down and she's been gone since 1980. So thank you for reviving this recipe.
Oh Girl, I felt so bad for you! I know I’m a colossal wus but I am certain my hubby would thoroughly enjoy your hot sauce recipe. Thanks for sharing. It was fun!
Tomorrow and I will up beets and cabbage from my farmer, and they will be my next ferment. I love beets in just about anything, so this one really floats my boat.
I am so excited to try this ferment. I am beginning to look like a scientist!! Thank you for all you do Ana.
I need to try this. I love making sauerkraut. I enjoy Beets. The combination sounds great. Thank you for this collaboration.
I always love to watch you when you show how to ferment things, You bring the steps and explanations down to a level that I can understand.. i could watch your channel all day long......Thank you for making Fermenting a thing not to be afraid of.
Thank you for this great video and the time you spent educating us on how simple and not scary fermenting should be, it is greatly helpful to someone considering dipping their toes into the realm of fermentation. So thank you!!
I love fermented February. The green cabbage and beet ferment sounds amazing. Thanks.
I enjoy all the tidbits you include in your videos. I like the geeky information 🙂 I like simple, less to go mess up.
You are an amazing teacher. Such a wealth of knowledge and knowing how to share it for the newbies.
I had a few of my homegrown beets left, and half a head of cabbage. Followed your recipe, and now I have a jar of beet kraut fermenting on my counter. Can't wait to try it in a couple of weeks. Thanks, Anna!
Love this version of kraut! Thank you for this and the collab!
We love pickled beets, as well as just roasting them. This could be a fun different recipe for beets!
I’m loving all these fermented videos. Thanks for sharing your knowledge with us Anna.
We love pickled beets. Both the sweet and sour kind. This looks like a combination of the two and sounds wonderful. Thank you for putting together this collaboration of fermenting videos. I so look forward to each of them.
Finally a recipe that completely inspires me to ferment. Have watched a million videos I'm just so frightened to try it I have no clue why . I guess I'm just fearful of abject failure. But this one got me off the couch it sounds amazing . Love the earrings girlfriend🌿💛🌿
Thank you! Learning all the benefits and different things I can ferment.
Have never tried beet kraut but it is now on my to-do list! Yum! (Along with so many other great recipe ideas from this collab LOL!) Thank you Anna! Blessings on your day Kiddo! 🌻🐛Carolyn in Ohio 🌿
I'm intrigued! I love beets and I love sauerkraut! Yum!
I appreciate how thoroughly you explain this recipe and the ferment process. Thanks for the tips on how to use the beet kraut. Definitely sounds delicious on the meats you mentioned! This is a must try. Thank you for hosting such a wonderful, Fermented February 2024 collaboration!! Peace out!
Thank you for doing Fermented February. Learning so much.
Thank you so much for sharing your secret recipe with us! Now it's off to the store to buy some ingredients!
I am a newbie to fermentation, but I love beets and I love cabbage, so this looks like a good place to start. Thankyou for this video and this collaboration!
I love beets and sour stuff! I can't wait to try this ferment!
This recipe sounds amazing but just for the fun of it I think I'll add some celery and see what happens. Fermented February is the happiest time of the year! Blessings 💜🙏💜
I never thought to add cabbage to the beets. The beets I grow never get very big, so this is one way I can use them. I love sauerkraut and will be trying this when I get beets this year. Thank you so much for this recipe and for putting on this collaboration. Take care.
Thank you again for a great, educational and entertaining video. I absolutely love your sense of humor!
You made my saliva glands go crazy when you tasted it. Looks delicious. Thanks
I'm still trying to perfect sauerkraut, now I want beet kraut! Beautiful in the jar!!
I'm not too much on beets but my wife lives them, so this may make it onto our shelves shortly. Keep the videos coming we love them.
Great explanation of packing your vessel! This is one I might have to try! Thanks.
I don’t even like beets but you make me want to try this recipe! Thank you for sharing your story about learning to ferment. I haven’t succeeded yet but I’m not going to give up.
"Keep it simple"! Excellent advise. Cabbage & beet kraut is my favorite
This sweet and sour combo sounds like a party in my mouth! Thanks for sharing. Looking forward to making this ferment.
Hi Anna, I'm a newbie and learning so much from you and all the ladies in this collaboration. Thank you so much for sponsoring Fermented February 2024! Ohhh, and beets are one of my favorite vegetables!! YUM! ❤
I agree. Keep it simple. Love this and will definitely try it.
Naturral teacher! you make it look so easy!
A multitude of info in this video! Thank you!
Thank you for sharing your experience starting to ferment. Very relatable! Thank you for all of the helpful information!
I just opened my beet kraut and tasted it. Oh. My. Goodness. I wanted to eat the whole quart. Definitely will make again.
This is a fantastic video for beginners (like me), I appreciate your delivery and how thorough you are. Thank you!
I have beets I never dug up in the fall that I may have to dig up to try this recipe. I love sauerkraut!
Beeeeets are my favorite!! Thank you so much for all the learning ❤
Never thought of fermenting beets and cabbage together. Looks delicious. Cant wait to try it.
This looks delicious! I’m glad to hear about your fear too😁. Thank you for creating FF!
Looks so delicious! Thank you for sharing this recipe with us, Anna! Lots of great information and you present it all very well and make fermenting truly accessible. 💚
I love both beets and cabbage and cannot wait to do this!!
I have fermented a few things but this series has really given me some great ideas of what to do to get more into our eating habits. Thanks for the video
I love your videos and how much you teach and talk about your experiences. This looks amazing!
THANKS FOR THE PERCENT INFO!
Cabbage and beets together 💜 can't wait to try it. Thank you for sharing and for all the tips on eating fermented foods.
i am watching, but i simply cant keep up with all these videos!! it's breaking my heart! heck, i cant keep up with the water kefir i started with!! still love watching YOURS Anna!! in particular! i actually UNDERSTOOD the salt ratio!!! you are genius!
Good Thursday morning, Anna. I hope u & yours are well. Thank you so much for learning these things so easy & interesting for us newbies! Have a beautiful day. LUCRETIA 🎉
Thank you! You too!
Fear is definitely a factor with me. I made sauerkraut, but really haven't eaten any other than a small taste at the end of the fermenting to check the flavor. It's really delicious, but it's been a bit of a personal struggle to actually consume it in a larger quantity. I love cabbage and beets. What a fabulous combination! Thank you for sharing!
I love sauerkraut! I love pickled beets! I cannot wait to try this, I know it's gonna be great!!!
Thank you for calculations. That makes it super easy.
This video is full of great information on growing bacteria/mold. Very helpful Anna!
I’ve always loved pickled beets, but have never tried fermented. The color alone makes it very appealing to me.❤
Hi Anna! Your having a Tiffany talking moment, she is so sweet and your son looks like you.
Your beet kraut looks delicious.
My grandmother was German and my momma would make fried potatoes, onions and smoked sausage or polish sausage with kraut added at the end just to warm up and the seasoning was caraway seed and fennel seeds, so delicious.
Have a blessed day!
I love how you always give all of us newbies encouragement and reassurance. Thanks for sharing this video with us
Thank you for going into detail on how to make the beet kraut. It sounds really good.
Thanks for mentioning that you were afraid to try your first ferment, I thought I was the only one.
I have the beets and the cabbage, so it's time to get busy. Thank you for the instructions!
God Bless! Carmen
Perfect timing
I love how detailed you are in explaining all the fermentation processes. Gives me so much confidence in trying different ferments. Doing more. Thank you and thank you for hosting this collaboration! I've enjoyed it so much!
Oh my goodness. Now I’m needing to go get some beets because I am really going to have to make this! Thank you Anna for all your tips, tricks, and know how.
I love beets so what a great idea to add them to cabbage and the other ingredients. I am going to add this one to my other krauts I have started since this collab began.
I LOVE CABBAGE AND BEETS SO I WILL HAVE TO GIVE THIS ONE A TRY
This sounds amazing. I imagine adding a little chopped apple would have an amazing result. Thank you for sharing.
Hi Anna! I was a little late with the videos but have loved and been inspired by catching up. Love meeting the channels as well. Thanks for the collaboration. I am in the process of fermenting carrots and Beet Kvass again. Hope to try some of the ones introduced this month. Blessings to you and Robert!!
Thank you for fermented February. I'm excited to try this.
I love the beet and cabbage idea! I usually use cabbage and apples, but I am definitely going to add beets next time around! GOD bless
I love beets and kraut. Never thought to combine the two. Thanks for another great video and all the info.