How-To NOT DIE | Fermenting Sauerkraut 101 - 5 Things That Make It Impossible

[@Hangs4Fun]

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!

[@FermentedHomestead]

Wow, thank you! I’m glad you enjoyed it!

[@aydonblumoon7766]

You took the words out of my fingers! Absolutely Awesome! Exceptionally captivating and entertaining, and so ingeniously informative...

[@elysenapoli6395]

I'm so excited!

[@rebelchildshomestead]

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🤣

[@JESUS.saves.Repent.]

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.

[@ThatsTheSpiritGodCast]

​@@JESUS.saves.Repent.well said ❤

[@BloosSelfReliance]

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

[@BloosSelfReliance]

@Luca Angelo I’m in the UK

[@Homestead.Dreamer]

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 😂

[@angelamorrison2589]

Very cool! I have some cabbage I need to do something with. I should try this :)

[@jreneewolf885]

I love the humor you use while informing, encouraging, and explaining fermenting! Thanks for the info.

[@juliewestron5260]

Enjoying the humor. Was just looking for help fermenting cabbage, but got the added bonus of the comedy. 😅

[@ashleyantunez1353]

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.

[@patriciawoodward2566]

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.

[@COWELLGIRL]

🤣

[@FermentedHomestead]

A risk I was willing to take 😂

[@louisesiberry6289]

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

[@ElCapitanKG]

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!

[@TheWaldHaven]

I fell in love when you said "lemon scented poision" you know that feeling you get when you meet lost family 💛

[@FermentedHomestead]

I sure do!

[@rockyhillshome1513]

Thanks, Anna, for hosting this collaboration for us. I look forward to expanding my fermenting knowledge.

[@lorimiller2010]

Love your energy and thank you for the information

[@lorimiller2010]

@Luca Angelo I am good from Oregon

[@cynthiahumphrey1718]

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!

[@diannahoagland9229]

Anna, You’ve encouraged me to try fermenting again! Thx

[@tagalonggal]

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!

[@thill9245]

Thanks, Anna, for hosting this collaboration

[@katiedenessen829]

I’m super excited to learn more about fermentation! 🙌🏻🙌🏻🙌🏻 Thank you for everyone who is participating in putting this collaboration together for our benefit.

[@Michelle_Myers]

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!

[@ritasanderson614]

Thank you for hosting Fermented February ❤️❤️❤️

[@amosfamilyhomestead]

Thank you for hosting this series and for your awesome sense of humor! I can’t wait to try new ferments this month.

[@susiewietelman9321]

I am excited about this. I am determined to learn how to ferment.

[@juliezaro8104]

I’m so happy you started this. I thought I’d feel lost without Canuary, but the fun continues! Thank you Anna!

[@FermentedHomestead]

Right?! And then there’s Make It March!

[@juliezaro8104]

@@FermentedHomestead whaaat??

[@kimberlyblake8705]

I'm excited to get more ideas for fermenting. Just put some jars of fermented lemons and limes in the fridge yesterday.

[@AmandajHolt]

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!!!

[@suesweetpea7]

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.

[@juanitariverarepollet5977]

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]

I’m happy you found us at the right time!

[@karenmck9901]

Newbie here also.... super excited!

[@1truthseeking8]

​@@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...??

[@raegolematis5281]

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.

[@unleashedpatriot1802]

I’ve e been fermenting a long time and STILL learned something! Thanks, Anna♥️

[@sherryd112]

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.

[@FermentedHomestead]

Thank you! I’m so happy that comes across!

[@blackrock5749]

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. 😊

[@richlaue]

Are you hooked on fermenting? What type of failures.

[@blackrock5749]

@@richlaue mainly mold 🙄

[@richlaue]

@@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.

[@richlaue]

@@blackrock5749 white fuzz if Kahm yeast. It needs O2 but is safe, to stir in or remove.

[@jozycatt1]

Thank you for hosting!

[@marking-time-gardens]

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]

I just started and have not died yet.

[@redknight3439]

@@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

[@briankerr4512]

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.

[@vickyford7232]

Thanks for hosting this collaboration. Sometimes you just need a little hand- holding to get started on something new. 👏🏼👏🏼

[@laurarochester3054]

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!

[@Mindy56743]

I hope my garden does better this year so that I can try some of these recipes.

[@trulylynn9941]

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 👍🏼😊💋

[@Nebx1989]

This comment gave me AIDS.

[@clancycreations]

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)

[@susan-almosta_farm8823]

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!

[@thevillagecannery6083]

Thank you for sharing all you all

[@libbyleatherwood6940]

I am so excited for this collaboration! Thank you Anna!

[@katielin2379]

Thanks for hosting and great laughs.

[@TheSpottedBoot]

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!

[@tabbyhamrick]

Thanks for hosting this so we can all learn more about fermentation!

[@k.p.1139]

Good afternoon! I have once again taken the dive into fermenting. I ditched it some years back when it just didn't work for me. After reading Klaus Kaufmann's Sauerkraut book...The AH-HA hit me. I live in the DEEEEP south. No wonder we didn't grow up on fermented foods! I had it all right, except understanding the Florida weather, cost of electric, and we aint made for 59 to 65 temps- INSIDE that is. I realized my answer was sitting on the spare counter, the whole time. My VINE cooler. It happens to hold the exact temps needed for making ferments, and I won't have to destroy my checkbook by freezing out my family, and wasting good veggies. That baby will keep me in check for my correct temps. Oh, and of course, the best organic veggies 😊I'll be back! Gotta go put up my pickled beets.

[@cathywhittemore2647]

Thank you for all the information. Thanks for hosting this collaboration.

[@lynne_c]

Thanks so much for doing this video and for hosting Fermented Feb! I'm hoping to get some Fermented success.

[@longarmsupplies]

Great informative video. I'm excited about the collab!

[@DeeMc54]

Thanks so much for this presentation on sauerkraut.

[@beckyp1958]

I love how you teach with so much humor!

[@gailneedham9930]

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!

[@auntdayskitchen6315]

I love the style of your video, and the humor you lay down plenty of knowledge, and with the humor will make it easier to remember. Thanks.

[@pjshaw8608]

Off to a great start, thank you! Anna! Also a big thanks to Heidi from Rain Country who sent me your way, she is the reason I get to enjoy a whole month of fermentation tips and wisdom from all who will be participating, I look forward to watching and learning more about fermentation! ☺️

[@jannyjoslater]

Thanks for hosting this collaboration again! I looking forward to new ferments to try.

[@mybelovedchaos]

I love how full of information your videos are, thanks!

[@janna1878]

I appreciated your good information, which started about half way through.

[@FermentedHomestead]

Glad you enjoyed most of it, it was the first of a month long collaboration I was hosting

[@imjusthereforthecomments4920]

This collaboration is the only thing that will make February in northern MI bearable👍

[@FermentedHomestead]

Yes!!!!!

[@lindachandler2293]

Another video of yours I absolutely love! I've preached this stuff for decades. People that do it love it and introducing it to someone new is almost impossible. I've done this stuff since the 50s. Pickles were the first thing I learned; I saw them made and helped make them several times a summer; and kraut; I could probably make them in my sleep, but it's not something I can just tell people how to do. Love weights and measurements and ph strips. I always teach by using a 'real' recipe.

[@goodinthewoods6845]

Thank you! You’re positive attitude is fun to watch.

[@joankelley3772]

I'm and absolute virgin at fermenting. I asked for a small kit for Christmas because I really want to try it! Bring on the Ferments! Let's do this thing!

[@carolynsinyard1306]

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.

[@Arx9845]

I love Anna's compelling presentation and terrific sense of humor. Thanks Anna!

[@bonniefillmore9684]

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.

[@jhunt6510]

Hooray for #fermentedfebruary2023 !! Great introductory video! Thank you! I am excited for this collaboration, and am looking forward to each video. Bravo!

[@corrycole3510]

Thank you for giving us the facts on fermenting. Have a blessed day.

[@laurieshatney9279]

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.

[@FermentedHomestead]

Welcome! I’m happy you enjoy!

[@FunWithAuntieK]

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.

[@tempoartworksYT2024]

Ferment Your Vegetables is my all time favorite fermenting book!!!

[@TheTinkerersWife]

Great kickoff video Anna. Loved the Princess Bride references...but loved the fact checking more. Looking forward to getting back to fermenting.

[@MKReny]

I am SOOO excited! Woot! Thanks Anna, and to all of the other channels XO

[@dberger1010]

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.

[@pattigsbh4392]

I've been anxiously awaiting for Fermented February. The weather put me behind(ice storm, power out🤪) but I'm here now!! Great job Anna. I'm ready to try more ferments and support you and the others this month. ❤🙏 I've lived in the south so long now(western born and raised) that I've embraced the slow pace too much that you sound to me to be on high speed. I chuckle through the first watch thinking "what did she say" and have to go back and watch again. No criticism here it's all me and I love watching you. You make me smile! 😁 Your hair looks beautiful too!

[@Heartofahomesteader]

I love the bubble stage! Truly satisfying!

[@gantsfamily3217]

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.

[@marthastewart8924]

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!

[@amyfilak5818]

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!

[@jozycatt1]

Thank you for all your hard work towards helping us!

[@littletawelan443]

Excellent start to fermenting February, thank you xx

[@angusskids6314]

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!

[@marthaweir545]

So excited about Fermented February!!!

[@shawndrabland8596]

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!!!!

[@MyParamedicAfterLife]

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. 👍👍

[@RustonRed]

I love your videos! They are funny, well-constructed, and informative. Thank you for your offering.

[@bevzemaitis134]

Thanks Anna for hosting this collaboration of fermented February! Looking forward to learning a lot this month in fermenting

[@cindylopez4883]

thanks for the collab. I just love you. I am a nurse close to retirement. I'm impressed with your courage.

[@annasauln]

Never knew how good sauerkraut was for me! Thanks for telling me how much good I was doing for me and my hubby.

[@geno5360]

Cool stuff! Thanks for hosting this!

[@JohnTheRevelator11]

I’m going to cry, someone gets me 😭 New sub and so glad to be here. Been fermenting a while now, canning, still scary. But fermenting ❤❤❤❤ it’s like a whole new level of understanding watching these though even though I’ve been doing it a while!

[@diannemiller4754]

My family loves Princess Bride! THIS VIDEO IS SO FUN! Thank you for sharing.

[@dep164]

I just started dabbing in fermentation by making my New Years day sauerkraut, but my husband has been making wine for years. I learned a lot from this video but definitely the one that was an aha was to cut the cabbage leaves with the canning ring!

[@redlanternhomesteadcathym105]

Hooray! Fermented February is my absolute favorite!!!!!!!!!! Thanks Anna!

[@love2can]

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🤪

[@debblackburn7276]

Thank you for hosting this collaboration! Looking forward to watching all the collaborators and learning much more about fermentation

[@TeresaY56]

A fermentation collab! I've been waiting for this one so I can learn more about fermentation. Thanks, Anna, for putting this on.

[@user-dy5ho4sj2w]

You have the best explanation of why not to use iodized salt of anyone. Everyone says “don’t use it or else!” But not why. You explained why. This video rules 🙏 thank you for alleviating my fears in this process

[@damom001]

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.

[@BetsyL-cq6wx]

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.

[@AndreasCreations]

Great way to start a fabulous Fermented February 🥰

[@ridingtheroad185]

Gosh I just LOVE your videos!! Thank you for being here!!

[@lavendermills8815]

Looking forward to learning more about fabulous ferments!

[@janetbednarski3517]

I love the Princess Bride references. Thanks for sharing the info, experience, and smiles.