Outstanding, I can not believe I just watched 22 minutes of sauerkraut making tips. You are captivating and entertaining, and your humor is fantabulous! Have a great day!
My 3 year old turned on this video and watched it intently.... I asked if he was enjoying the video, he said, "Yeah, I love Anna!" I think he has a crush on you! Or he really likes ferments🤣
It's probably just because she sounds and appears friendly and is happy about her fermenting. Children don't think the same way men and teens do. Be careful not to project that way of thinking onto him.
Younger viewers won't get the analogy of Archie, Veronica and Betty--but I loved it!!! Thank you for sharing this. We love kraut here on The Hill but have yet to be successful with it.
I worked at the book company that made that book. I helped work on putting it together and in turn, received a copy of it before it left the factory. I absolutely love it and live by it 🥰
Thanks Anna. I have not fermented anything in my life, yet. I’m excited to gain all the knowledge from this collaboration so I can give it a whirl. Your videos are not only educational, but funny as heck 😂
I’m ready to learn how to ferment all the things! This was a great overview and introduction to fermenting cabbage. Thanks for making it fun, esp all the Princess Bride references!
You crack me up! But very informative. I was laughing before I even started the video just because of the title. I’m just now watching some of the videos from some time ago. Thank you for your efforts in teaching the skills and techniques and educating us! I have been thinking of doing this for some time now but have been very intimidated to get started for fear of what could go wrong or making someone else sick, etc… So you put this altogether very well. It is a serious topic, but you made it all fun. I laughed so hard. Thank you for all you do!
I really appreciate you and the other collaborators taking the time to teach this valuable part of food preservation. I am a complete newbie so am really looking forward to all the new recipes for a healthier gut.
@@FermentedHomestead how does fermenting affect oxalate content? .... Is there a reason why calcium chloride is used in commercial pickling - such as adding calcium to bind up oxalates in our overly vegetable oxalate diet eating OUT OF SEASON and NOT LOCAL...??
I'm so glad you're doing this collaboration!! I've made sauerkraut, yogurt and have kept sourdough going for years, BUT, I haven't fermented anything else and I have wanted to so badly because I know how good it is for your gut. And my husband and I are trying to work on our gut health. So thank you so much for putting this together!
Thank you for doing this series. I’ve been fermenting foods for years and I find so many people are afraid of it. I get it. A big ole Scoby looks like something you should not go near!😂. I have someone coming today and I’m helping her get started with fermentation. I’ll direct her to this video!
I just started fermenting last summer with the veggies from my garden. I’ve had some success and some failures. I’m so excited for this collaboration! I plan on learning so much and having many of my questions answered. Thank you for doing this. 😊
@@blackrock5749 not the white fuzz? Mold will be colored and will only start growing on the vegetables. Keep the veggies under the brine, and mild can not grow.
I’m super excited to learn more about fermentation! 🙌🏻🙌🏻🙌🏻 Thank you for everyone who is participating in putting this collaboration together for our benefit.
February is going to be an amazing month! I’m so excited to learn more about fermentation so I can get the courage to jump in and start fermenting foods! Thank you Anna for hosting such a great collaboration!
Omg! You are awesome! I have the best time watching your videos! You found my learning style and i'm loving it! Looking forward to learning more about fermenting foods. Thanks so much!
I have always wanted to learn how to ferment foods safely. Thank you Anna for taking the fear out of fermentation and making it so fun! Looking forward to all of the great contributions in this collaboration. Blessings on your day Kiddo!🥰🌻🐛💕
@@briankerr4512 depending on how active ur ferment is, it might pay to keep an eye on the jars and Lids, not uncommon for beer to xplode, guessing this could take place here as well if u over do the ferment activity
Yay! Fermented February is here! Thank you so much for hosting this, Anna! Also thank you for sharing so much great info. I ain’t gonna lie I’m kinda scared to start but I did get a kit for Christmas and really want to learn!
YUS!!!! OMG !!!! I did that for here in the UK and honestly in the time they've been recording it less than 100 cases ... some from before we had fridges so things like "jugged hare" and some granny sent their grandchildren a salami from Italy and the biggest one from Hazelnut yogurt made in a factory when I was a kid ... NONE from home preserved foods. We don't do pressure canning here ( I mean some people do if they can afford a months income to buy a pressure canner and get the stuff) but we use fermenting, vinegar based pickling, water bathing, alcohol, air drying and salting. Great video Thankyou so much for making this video xox
Agreed! I grew up being raised by my Grandma and she was very “old school,” born in 1915. We had a root cellar and canned everything! She taught me early just to scrape mold from top of jelly if it got in, wipe the rim of had and I was never sick. We kept jars of everything for years! She made her own wine in huge Rubbermaid trash cans with a boat or, too 🥰🤣 She could do anything! My point is…. I grew up healthier than my friends! (80’s kid here lol)
The timing of this Collab is perfect for me, just started my first ferments today! Glad that Heidi over at Rain Country mentioned it in one of her videos I was watching.
Thank you- I have watched a ton of videos on sauerkraut and decided a few weeks ago it was just time to try so I have 2 gallon jars of kraut fermenting in my cantry right now. I had gotten scared since I saw no more bubbles but guess I’m in stage 3 now- this video has been amazingly helpful and I cannot wait to watch all the videos throughout the month! Thanks again - I am so excited!!!!
I received my fermenting set yesterday and I have already made some sauerkraut and it is so very pretty just sitting in it's jar and doing its thing. Thank you for teaching me how to ferment, next on my list carrots. Have a blessed day.
I just found your channel, have just started fermenting and want to learn. Thanks for the book referral, and I can't tell you how much I laughed and enjoyed the Princess Bride references. Thanks and I'll be catching up on your channel. 👍👍
Hooray for #fermentedfebruary2023 !! Great introductory video! Thank you! I am excited for this collaboration, and am looking forward to each video. Bravo!
Anna, I have been watching your videos for a while now and thoroughly enjoy them! You give a lot of good information without telling people "you have to do it this way!" You show where leeway is possible within safe guidelines. You are so real and honest! I think I'm going to LOVE Fermented February.
Anna, you crack me up. You have absolutely blossomed in youtublandia. Your first videos when I found you were very quiet and reserved. Since you met the other three homesteaders, Constance, Julie and Tangi at HSA, you're a riot. I can't keep up with your side cracks. Loved today's Princess Bride references 😍 Happy fermenting!
Just love your UA-cam. Thank you. Just wanted some tips as It's this time of the year again when I pickle and Ferment. I live in the UK and at Christmas my local super market slashes the price of some foods to the point of madness. Generally French Shallots are £1 for 300 grams so rather expensive to pickle. But every year, dear old Lidl price French banana shallots to £0.08/ per 300 grams so I get pickling. 3 Kilos for the silly price of £1.60, about $1.00!!!! they last me the year. Combining Vinegars is the most important and expensive thing. I love to use last years vinegar from the batch before and combine it with balsamic, malt and sweeten with Mulberry molasses and ginger wine. I Pasteurise the lot to 70 degrees just to make it good for another year Sorry, old man waffling. What I came on here to say was that, last year, as Brussels sprouts were even cheaper at 8pence for 500grams I thought I would try to preserve them, so I thought "Kim-chi". So Gochujang is needed. I tried it last year. Making sauerkraut with Gochujang, fennel, salt, black pepper and some smoked paprika/cayenne pepper was worth a try. Brussels sprouts don't have much moisture so I salted and worked it all together and packed it into a 5L preserving jar as tightly as possible. It is very slow to release any moisture as the sprouts don't have much. So I topped up the space with a really good Somerset apple cider and waited. Super slow ferment! It stopped producing CO2 after about 3 months!!! But OH Lordy Me~~~~~ 6 months later and the taste is just perfect and no mushy nothing, crisp and SO Yummy. This year, doubling up on volume as I want more of these flavour bombs. Sorry a terribly long waffle but thought I should. Guess in North America you can't get hold of Somerset Cider, but I'm guessing you have your own? Seasons Greetings and Thank You for such an amazing educational resource. x
I just found your channel thanks to the Happy Homestead. Love, love, love your humor and enthusiasm. I love fermenting. I've been doing it now for about a year. Thank you for your time to share with us.
Thank you for this collaboration!! It is so nice to have a learning experience with humor. This makes the information stick, whereas, a monotone speech becomes so dull my mind thinks it is trash and it doesn't find the memory file. I never realized that fermented foods were so beneficial. I thought it was just a taste preference. You have opened a whole new line of thinking for me and I can't wait to begin. Thank you again.
I share your video with my friends who want to know how to make kraut. Yours was the one video that helped me most. Now I'm in a kraut fermenting frenzy and LOVING it. I can honestly say that it's one of my favorite foods. I eat it daily for SO many reasons--one of which is cancer. The purple kraut is rich in nutrients and simply delicious. Keep up the great fermenting, Anna!
WOOHOO ANNA, LET THE FUN BEGIN!! I AM SO EXCITED OVER THIS COLLAB TO LEARN AND GAIN NEW RECIPES I CAN DO. I LOVE HOSS TOOLS THEY ARE AN AWESOME COMPANY.
Thanks so much Anna. Watching you brings great joy to my heart. Love that you and I share the continuous learning gene. And love your sense of humor! Very excited to learn more about fermenting.
I have never fermented anything and have been thinking about trying it. I just bought some cabbage and salt to give it a go. I will be looking forward to watching these videos for inspiration and knowledge. Thank you.
I plan on starting my first fermenting project tomorrow and I'm starting with sauerkraut. I'm really glad I caught your video for a little added confidence. Thanks!
Great introduction video Anna. I do my own ferments but I am soooo looking forward to learning more. I have noticed your new style of instruction/presentation. I am enjoying the style and want to recognize the difficulty of it. Don’t feel like you constantly have to do it because your former presentation style was great too. Don’t get burned out! We NEED you too much! Above all, You do you Boo🤪
I started fermenting with Heidi, then Stacy, mostly sauerkraut. So great for my ibs! But recently read a lot about high histamine foods, and with many symptoms, thought to take a break from kraut. But I am glad to be here, learning, thanks for this collaboration.
I "met" you last week, sadly missing most of Canuary. And now I discover I can't even drown my sorrow in prison hooch. Or stinky fish. Thanks for that one, by the way! Wuw, true wuv, heals all, however, and I love your teaching style! Keep it coming!
Thanks for the great information. Also thank you to Hoss tools for sponsoring this collaboration. I can hardly wait to try my hand at fermentation again.
Wow, I need to listen to this a couple times so that all the information will soak in! Even with all the information, you make it sound simple and delicious. Thank you
Hi Anna, Got my fermenting kit two days ago and have been waiting for this video! Got my Sauerkraut in the jars with the use of my great kit.....will be watching my jars like a hawk! Thanks.
First….LOVE your videos! Second….You must be reading my mind! I’ve just started with sourdough and really wanted to get into other fermented foods, but didn’t know where to start. Now I do. Thank you! Just finished Canuary and learned so much. Now I’m super excited for Fermented February 2023!
I'm so excited for this month! I've been wanting to teach my fiance more about ferments but having him watch your videos is way easier lol thanks for making it so fun we love your energy. Can;t wait to see what everyone comes up with.
LOL. I absolutely LOVE your channel. I can't wait to learn more about fermenting from you. I started fermenting cabbage a couple of years ago. YUM. Then Kombucha last year.
My absolute favorite thing to ferment I have so many of my friends and family begging for more ❤️ thanks for the video and organizing fermented February.
Hi sweet lady, I'm so excited about this collaboration!!! I found you on the canuarary collaboration 2023. I started fermenting by helping my mom make large batches of her traditional German sauerkraut and quark cheese. I was probably 10 or 11 yrs old. My fermentations expanded after subscribing to Rain Country and Mary's nest.
I realised the weight of cabbage to salt changed when I removed the core, I reweighed then calculated, I hadn’t considered fine chopping. Thanks for the tip.
I love your videos and your funny personality! I learned a few things even though I have been fermenting Sauerkraut, milk kefir for years. My most recent ferment is water kefir. Water kefir can be fickle but not for me. I must have a fermenting gene, lol. I make Sauerkraut in a crock with a well on top to prevent any uninvited guests from entering the crock. Plus I have a few hand made crocks that are so very beautiful. About those floaters... It seems that I always have them. Those little boogers always seem to slip by to the top. Lucky for me none of them have been taken over by any molds. This Fermenting Collaboration is going to broaden my fermenting skills for sure and I cant wait to see all that the other channels have for us.
I learn so much from listening to you. I LOVE sauerkraut....But have been afraid to make it. until now. You have filled me with such confidence that I am going out Cabbage hunting. Reuben sandwiches and sauerkraut, sausage and potatoes look out. I'm making some sauerkraut. Good luck and much success with your Fermented February. Ferment on :)
Outstanding, I can not believe I just watched 22 minutes of sauerkraut making tips. You are captivating and entertaining, and your humor is fantabulous! Have a great day!
Wow, thank you! I’m glad you enjoyed it!
You took the words out of my fingers! Absolutely Awesome! Exceptionally captivating and entertaining, and so ingeniously informative...
Very cool! I have some cabbage I need to do something with. I should try this :)
My 3 year old turned on this video and watched it intently.... I asked if he was enjoying the video, he said, "Yeah, I love Anna!" I think he has a crush on you! Or he really likes ferments🤣
It's probably just because she sounds and appears friendly and is happy about her fermenting. Children don't think the same way men and teens do. Be careful not to project that way of thinking onto him.
@@BeepBeepImASheep1230well said ❤
I'm so excited!
Younger viewers won't get the analogy of Archie, Veronica and Betty--but I loved it!!! Thank you for sharing this. We love kraut here on The Hill but have yet to be successful with it.
🤣
A risk I was willing to take 😂
I worked at the book company that made that book. I helped work on putting it together and in turn, received a copy of it before it left the factory. I absolutely love it and live by it 🥰
I love the humor you use while informing, encouraging, and explaining fermenting! Thanks for the info.
Enjoying the humor. Was just looking for help fermenting cabbage, but got the added bonus of the comedy. 😅
Love your energy and thank you for the information
@Luca Angelo I am good from Oregon
I loved Fermented February last year so I’m looking forward to this one. I’m also loving the Princess Bride references in this video.
Been fermenting for years. This is the best explanation for beginners I have seen. If your new watch this video again and again.
Thanks for sharing
Thanks Anna. I have not fermented anything in my life, yet. I’m excited to gain all the knowledge from this collaboration so I can give it a whirl. Your videos are not only educational, but funny as heck 😂
I'm excited to get more ideas for fermenting. Just put some jars of fermented lemons and limes in the fridge yesterday.
Thank you for being our fearless leader!! Brand new to fermenting, sitting with a notebook like I'm in school taking notes and ready to learn!!!
Anna, You’ve encouraged me to try fermenting again! Thx
I’m ready to learn how to ferment all the things! This was a great overview and introduction to fermenting cabbage. Thanks for making it fun, esp all the Princess Bride references!
Can't wait for this. So happy to have found your page during Canuary. The only thing that I've fermented so far is sauerkraut.
Thanks, Anna, for hosting this collaboration for us. I look forward to expanding my fermenting knowledge.
This was a joy to watch! I loved rhe faster pace, love the info, really enoyed the comedy! Well done!🌸
Oh my word! I love the way you’ve been doing your “science geek” videos! Can’t wait for this whole series! Thank you for putting it together!
I fell in love when you said "lemon scented poision" you know that feeling you get when you meet lost family 💛
I sure do!
I’m so happy you started this. I thought I’d feel lost without Canuary, but the fun continues! Thank you Anna!
Right?! And then there’s Make It March!
@@FermentedHomestead whaaat??
You crack me up! But very informative. I was laughing before I even started the video just because of the title.
I’m just now watching some of the videos from some time ago.
Thank you for your efforts in teaching the skills and techniques and educating us!
I have been thinking of doing this for some time now but have been very intimidated to get started for fear of what could go wrong or making someone else sick, etc…
So you put this altogether very well. It is a serious topic, but you made it all fun. I laughed so hard.
Thank you for all you do!
I really appreciate you and the other collaborators taking the time to teach this valuable part of food preservation. I am a complete newbie so am really looking forward to all the new recipes for a healthier gut.
I’m happy you found us at the right time!
Newbie here also.... super excited!
@@FermentedHomestead how does fermenting affect oxalate content? .... Is there a reason why calcium chloride is used in commercial pickling - such as adding calcium to bind up oxalates in our overly vegetable oxalate diet eating OUT OF SEASON and NOT LOCAL...??
I'm so glad you're doing this collaboration!! I've made sauerkraut, yogurt and have kept sourdough going for years, BUT, I haven't fermented anything else and I have wanted to so badly because I know how good it is for your gut. And my husband and I are trying to work on our gut health. So thank you so much for putting this together!
Thank you for doing this series. I’ve been fermenting foods for years and I find so many people are afraid of it. I get it. A big ole Scoby looks like something you should not go near!😂. I have someone coming today and I’m helping her get started with fermentation. I’ll direct her to this video!
Thanks so much for this presentation on sauerkraut.
I just started fermenting last summer with the veggies from my garden. I’ve had some success and some failures. I’m so excited for this collaboration! I plan on learning so much and having many of my questions answered. Thank you for doing this. 😊
Are you hooked on fermenting?
What type of failures.
@@richlaue mainly mold 🙄
@@blackrock5749 not the white fuzz?
Mold will be colored and will only start growing on the vegetables. Keep the veggies under the brine, and mild can not grow.
@@blackrock5749 white fuzz if Kahm yeast. It needs O2 but is safe, to stir in or remove.
Thanks so much for doing this video and for hosting Fermented Feb! I'm hoping to get some Fermented success.
Thank you for hosting this series and for your awesome sense of humor! I can’t wait to try new ferments this month.
Great informative video. I'm excited about the collab!
I’ve e been fermenting a long time and STILL learned something! Thanks, Anna♥️
It's been awhile since I've watched one of your videos, I LOVED this!
I’m super excited to learn more about fermentation! 🙌🏻🙌🏻🙌🏻 Thank you for everyone who is participating in putting this collaboration together for our benefit.
February is going to be an amazing month! I’m so excited to learn more about fermentation so I can get the courage to jump in and start fermenting foods! Thank you Anna for hosting such a great collaboration!
Omg! You are awesome! I have the best time watching your videos! You found my learning style and i'm loving it! Looking forward to learning more about fermenting foods. Thanks so much!
I have always wanted to learn how to ferment foods safely. Thank you Anna for taking the fear out of fermentation and making it so fun! Looking forward to all of the great contributions in this collaboration. Blessings on your day Kiddo!🥰🌻🐛💕
I just started and have not died yet.
@@briankerr4512 depending on how active ur ferment is, it might pay to keep an eye on the jars and Lids, not uncommon for beer to xplode, guessing this could take place here as well if u over do the ferment activity
I am making fuzzy probiotic drinks using a ginger bug starter and I always use a plastic tester bottle to tell the pressure in the glass bottles.
Never knew how good sauerkraut was for me! Thanks for telling me how much good I was doing for me and my hubby.
Yay! Fermented February is here! Thank you so much for hosting this, Anna! Also thank you for sharing so much great info. I ain’t gonna lie I’m kinda scared to start but I did get a kit for Christmas and really want to learn!
YUS!!!! OMG !!!! I did that for here in the UK and honestly in the time they've been recording it less than 100 cases ... some from before we had fridges so things like "jugged hare" and some granny sent their grandchildren a salami from Italy and the biggest one from Hazelnut yogurt made in a factory when I was a kid ... NONE from home preserved foods. We don't do pressure canning here ( I mean some people do if they can afford a months income to buy a pressure canner and get the stuff) but we use fermenting, vinegar based pickling, water bathing, alcohol, air drying and salting.
Great video Thankyou so much for making this video xox
@Luca Angelo I’m in the UK
It's called fear: False Evidence Appearing Real! We all know they don't want us knowing we can take care of ourselves. Just saying kitten 👍🏼😊💋
This comment gave me AIDS.
Agreed! I grew up being raised by my Grandma and she was very “old school,” born in 1915. We had a root cellar and canned everything! She taught me early just to scrape mold from top of jelly if it got in, wipe the rim of had and I was never sick. We kept jars of everything for years! She made her own wine in huge Rubbermaid trash cans with a boat or, too 🥰🤣 She could do anything!
My point is…. I grew up healthier than my friends! (80’s kid here lol)
The timing of this Collab is perfect for me, just started my first ferments today! Glad that Heidi over at Rain Country mentioned it in one of her videos I was watching.
Thank you- I have watched a ton of videos on sauerkraut and decided a few weeks ago it was just time to try so I have 2 gallon jars of kraut fermenting in my cantry right now. I had gotten scared since I saw no more bubbles but guess I’m in stage 3 now- this video has been amazingly helpful and I cannot wait to watch all the videos throughout the month! Thanks again - I am so excited!!!!
I received my fermenting set yesterday and I have already made some sauerkraut and it is so very pretty just sitting in it's jar and doing its thing. Thank you for teaching me how to ferment, next on my list carrots. Have a blessed day.
Great video!
Thanks!
I just found your channel, have just started fermenting and want to learn. Thanks for the book referral, and I can't tell you how much I laughed and enjoyed the Princess Bride references. Thanks and I'll be catching up on your channel. 👍👍
I am excited about this. I am determined to learn how to ferment.
I love how full of information your videos are, thanks!
Hooray for #fermentedfebruary2023 !!
Great introductory video! Thank you! I am excited for this collaboration, and am looking forward to each video. Bravo!
Anna, I have been watching your videos for a while now and thoroughly enjoy them! You give a lot of good information without telling people "you have to do it this way!" You show where leeway is possible within safe guidelines. You are so real and honest! I think I'm going to LOVE Fermented February.
Thank you! I’m so happy that comes across!
Anna, you crack me up. You have absolutely blossomed in youtublandia. Your first videos when I found you were very quiet and reserved. Since you met the other three homesteaders, Constance, Julie and Tangi at HSA, you're a riot. I can't keep up with your side cracks. Loved today's Princess Bride references 😍
Happy fermenting!
thanks for the collab. I just love you. I am a nurse close to retirement. I'm impressed with your courage.
Just love your UA-cam. Thank you. Just wanted some tips as It's this time of the year again when I pickle and Ferment.
I live in the UK and at Christmas my local super market slashes the price of some foods to the point of madness. Generally French Shallots are £1 for 300 grams so rather expensive to pickle. But every year, dear old Lidl price French banana shallots to £0.08/ per 300 grams so I get pickling. 3 Kilos for the silly price of £1.60, about $1.00!!!! they last me the year. Combining Vinegars is the most important and expensive thing.
I love to use last years vinegar from the batch before and combine it with balsamic, malt and sweeten with Mulberry molasses and ginger wine.
I Pasteurise the lot to 70 degrees just to make it good for another year
Sorry, old man waffling.
What I came on here to say was that, last year, as Brussels sprouts were even cheaper at 8pence for 500grams I thought I would try to preserve them, so I thought "Kim-chi". So Gochujang is needed. I tried it last year. Making sauerkraut with Gochujang, fennel, salt, black pepper and some smoked paprika/cayenne pepper was worth a try. Brussels sprouts don't have much moisture so I salted and worked it all together and packed it into a 5L preserving jar as tightly as possible. It is very slow to release any moisture as the sprouts don't have much. So I topped up the space with a really good Somerset apple cider and waited.
Super slow ferment! It stopped producing CO2 after about 3 months!!! But OH Lordy Me~~~~~ 6 months later and the taste is just perfect and no mushy nothing, crisp and SO Yummy.
This year, doubling up on volume as I want more of these flavour bombs.
Sorry a terribly long waffle but thought I should. Guess in North America you can't get hold of Somerset Cider, but I'm guessing you have your own?
Seasons Greetings and Thank You for such an amazing educational resource.
x
I just found your channel thanks to the Happy Homestead. Love, love, love your humor and enthusiasm. I love fermenting. I've been doing it now for about a year. Thank you for your time to share with us.
Welcome! I’m happy you enjoy!
Thank you for this collaboration!! It is so nice to have a learning experience with humor. This makes the information stick, whereas, a monotone speech becomes so dull my mind thinks it is trash and it doesn't find the memory file. I never realized that fermented foods were so beneficial. I thought it was just a taste preference. You have opened a whole new line of thinking for me and I can't wait to begin. Thank you again.
That was fun to watch! Good job!
I share your video with my friends who want to know how to make kraut. Yours was the one video that helped me most. Now I'm in a kraut fermenting frenzy and LOVING it. I can honestly say that it's one of my favorite foods. I eat it daily for SO many reasons--one of which is cancer. The purple kraut is rich in nutrients and simply delicious. Keep up the great fermenting, Anna!
Thank you! You’re positive attitude is fun to watch.
Thanks for hosting this collaboration again! I looking forward to new ferments to try.
Gosh I just LOVE your videos!! Thank you for being here!!
I am so excited for this collaboration! Thank you Anna!
I love how you teach with so much humor!
Thanks for hosting this collaboration. Sometimes you just need a little hand- holding to get started on something new. 👏🏼👏🏼
Thanks for hosting and great laughs.
WOOHOO ANNA, LET THE FUN BEGIN!! I AM SO EXCITED OVER THIS COLLAB TO LEARN AND GAIN NEW RECIPES I CAN DO. I LOVE HOSS TOOLS THEY ARE AN AWESOME COMPANY.
Thank you for giving us the facts on fermenting. Have a blessed day.
Thanks so much Anna. Watching you brings great joy to my heart. Love that you and I share the continuous learning gene. And love your sense of humor! Very excited to learn more about fermenting.
I have never fermented anything and have been thinking about trying it. I just bought some cabbage and salt to give it a go. I will be looking forward to watching these videos for inspiration and knowledge. Thank you.
Cool! I like the presentation! - Regards from a german guy in Indonesia.
I love that you left bloopers in. You are so funny and relatable! And I’m so excited about Hoss Tools. I love them! Fantastic customer service!
Thanks for hosting this so we can all learn more about fermentation!
I plan on starting my first fermenting project tomorrow and I'm starting with sauerkraut. I'm really glad I caught your video for a little added confidence. Thanks!
I am SOOO excited! Woot! Thanks Anna, and to all of the other channels XO
Great introduction video Anna. I do my own ferments but I am soooo looking forward to learning more. I have noticed your new style of instruction/presentation. I am enjoying the style and want to recognize the difficulty of it. Don’t feel like you constantly have to do it because your former presentation style was great too. Don’t get burned out! We NEED you too much! Above all, You do you Boo🤪
Haven't done to much fermenting so look forward to learning more. Anna your a Hoot!
I started fermenting with Heidi, then Stacy, mostly sauerkraut. So great for my ibs! But recently read a lot about high histamine foods, and with many symptoms, thought to take a break from kraut. But I am glad to be here, learning, thanks for this collaboration.
I "met" you last week, sadly missing most of Canuary. And now I discover I can't even drown my sorrow in prison hooch. Or stinky fish. Thanks for that one, by the way! Wuw, true wuv, heals all, however, and I love your teaching style! Keep it coming!
Thank you for hosting!
My family loves Princess Bride! THIS VIDEO IS SO FUN! Thank you for sharing.
I love Anna's compelling presentation and terrific sense of humor. Thanks Anna!
Thanks for the great information. Also thank you to Hoss tools for sponsoring this collaboration. I can hardly wait to try my hand at fermentation again.
Wow, I need to listen to this a couple times so that all the information will soak in! Even with all the information, you make it sound simple and delicious. Thank you
Thank you for all the information. Thanks for hosting this collaboration.
Hi Anna, Got my fermenting kit two days ago and have been waiting for this video! Got my Sauerkraut in the jars with the use of my great kit.....will be watching my jars like a hawk! Thanks.
First….LOVE your videos! Second….You must be reading my mind!
I’ve just started with sourdough and really wanted to get into other fermented foods, but didn’t know where to start. Now I do. Thank you!
Just finished Canuary and learned so much. Now I’m super excited for Fermented February 2023!
I'm so excited for this month! I've been wanting to teach my fiance more about ferments but having him watch your videos is way easier lol thanks for making it so fun we love your energy. Can;t wait to see what everyone comes up with.
LOL. I absolutely LOVE your channel. I can't wait to learn more about fermenting from you. I started fermenting cabbage a couple of years ago. YUM. Then Kombucha last year.
My absolute favorite thing to ferment I have so many of my friends and family begging for more ❤️ thanks for the video and organizing fermented February.
Thanks Anna for hosting this collaboration of fermented February! Looking forward to learning a lot this month in fermenting
Hi sweet lady, I'm so excited about this collaboration!!! I found you on the canuarary collaboration 2023. I started fermenting by helping my mom make large batches of her traditional German sauerkraut and quark cheese. I was probably 10 or 11 yrs old. My fermentations expanded after subscribing to Rain Country and Mary's nest.
Excellent guidance! Thank you!
Cool stuff! Thanks for hosting this!
I realised the weight of cabbage to salt changed when I removed the core, I reweighed then calculated, I hadn’t considered fine chopping. Thanks for the tip.
I appreciated your good information, which started about half way through.
Glad you enjoyed most of it, it was the first of a month long collaboration I was hosting
I love your videos and your funny personality! I learned a few things even though I have been fermenting Sauerkraut, milk kefir for years. My most recent ferment is water kefir. Water kefir can be fickle but not for me. I must have a fermenting gene, lol. I make Sauerkraut in a crock with a well on top to prevent any uninvited guests from entering the crock. Plus I have a few hand made crocks that are so very beautiful. About those floaters... It seems that I always have them. Those little boogers always seem to slip by to the top. Lucky for me none of them have been taken over by any molds. This Fermenting Collaboration is going to broaden my fermenting skills for sure and I cant wait to see all that the other channels have for us.
I learn so much from listening to you. I LOVE sauerkraut....But have been afraid to make it. until now. You have filled me with such confidence that I am going out Cabbage hunting. Reuben sandwiches and sauerkraut, sausage and potatoes look out. I'm making some sauerkraut. Good luck and much success with your Fermented February. Ferment on :)
Great kickoff video Anna. Loved the Princess Bride references...but loved the fact checking more. Looking forward to getting back to fermenting.
A fermentation collab! I've been waiting for this one so I can learn more about fermentation. Thanks, Anna, for putting this on.
Girl, you are so fun and informative. My husband was even appreciative. Thank you and watch out for the ROUS’s.
Yaaaassssss! I had a joke about them but I had to cut it
I love the bubble stage! Truly satisfying!
I hope my garden does better this year so that I can try some of these recipes.
Wow! I've been waiting for a whole year for this to start again!! Thank you Anna!