Learn to Ferment with me!

[@rebeccapitschmann5427]

I will never forget your comment in another video, "I may not be educated, but I am skilled". You educate us, and we have much to learn. Thank you.

[@firstaozlastaoz8212]

She is highly educated in my.opinion !!

[@dr.lattenliterature]

I remember her saying that and I still disagree with it. Wisdom shows through everything you do. God bless you

[@jenniferpepler5843]

She is educated, but just not in schools of indoctrination! Her skills are far more useful in everyday life!

[@traciwhiting2545]

For sure. Formal education is not always the most useful! She's crazy smart!

[@chellewine5093]

ME TOO!! I had to replay that part of her video and said out loud (to an empty room) I wish I could live for just one week with her and learn as much as I could! I am SO IMPRESSED with Ruthann!! Nothing but LOVE for her and her family!!

[@elenagimbert3535]

You have been an inspiration ! I am a 74 year old widow who has found it difficult to motivate myself. After watching your videos, I am inspired to get up and do the work around the house that I need to do. Thank you!

[@NancyMiller-q3e]

A glass of wine will

[@lindastamper3822]

Ruthann I have chlorine water , so should I use spring water or filtered water?

[@Pam12969]

My husband’s 98 year old Aunt, just yesterday,asked me if i ferment my garden veggies. I told her only sauerkraut. She said no wonder you’re always sick! lol. So I’m excited to learn and share with her.

[@bushpushersdaughter]

"Sour and a bit salty, just like me." You made me laugh right out loud!

[@Ruthannzimm]

Lol

[@dawnworrill5950]

I said to my hubby, "No, she's like a sweet pickle". 😊

[@fourdayhomestead2839]

❤😂

[@bushpushersdaughter]

@@dawnworrill5950 lol

[@dianeroome972]

You forgot to add that she is also a little bit sweet...

[@1954mill]

It’s so sad 😢when you finish each episode. I could listen to you for hours! A person could go back and rewatch all of your vids and shorts from the beginning. My husband sort of knows not to expect much of me on Saturday mornings early😅

[@Ruthannzimm]

Awe thank you for this!!!

[@PlainDistain]

Lol this person does😂

[@gaby2107]

Me tooooo ❤

[@CountessKek]

I agree!

[@wendybethel8479]

I feel the same!! ❤ I love your videos!!

[@michiganhighfiveliving]

My beautiful Granndmother was raised in Iowa. Her parents came here from Germany just before WWI. She married my Grandpa there. My dad was the second born and was born in Zwingle and then moved to Michigan (Northern) where I was born. Grandma taught me so much. She was my hero. She fermented all kinds of all things. She always used a couples grape leaves to "hold down " the dill. She taught me to make sauerkraut and I have her small "Kraut " Cutter. She also canned her potatoes the same way you do. We loved them. I can't wait to try the Kavass. I love this fermenting series. Thank you for all you do. 😍

[@FoundThingsandFamilyLegacies]

My grandmother as well but grew up in Michigan - coming from Iowa! one of my siblings, at their wedding reception, had an entire appetizer table of goodies fermented or pickled.

[@cherylkygirl7181]

Can you share the sauerkraut recipe & procedure?

[@KathyPowell-e4i]

​@@cherylkygirl7181 ❤I would love it too😊

[@dianelyons3033]

YOU ARE 100% CORRECT ABOUT BUILDING OUR IMMUNE SYSTEM.

[@LoganStyles21]

I suffered from a skin condition all over my body for 7 years tried all kinds of toxic creams and pills nothing worked. I started eating fermented foods and ut cleared up in 2 weeks

[@Elizabeth-mo3fv]

no one could ever argue with Ruthann's knowledge as her Mennonite community never stopped living the right way.

[@angelaforsyth1092]

I love watching you be a mom. You are really good at it.

[@yvonnegillan3004]

Oh, Ruth Ann - you are a wealth of knowledge! I so appreciate your commitment to practicality, good common sense (which isn't all that common anymore) and your obvious joy of life. Thank you so much for sharing it all with us!

[@jeas4980]

I started my fermentation journey (beyond dairy... been doing yogurt for 24 years) about 2 years ago. Now I keep 9 2qrt jars in my refrigerator at all times with fermentation going. Kvass, 2 jars of Kraut, salsa, relish, pickles, yogurt, and fermented hot sauce with sausage and one with eggs (which is almost gone). I also make vinegar with nearly all my scraps. For pickles, I like to use dill weed but I get frustrated when I lose a batch because a mold develops where the spices work around the weight and float to the top (I have a gallon jar with a breathable lid that I keep on the counter).. so I have started using empty teabags that you can buy (unbleached) for spice bags to keep them from floating up. I am very happy with this method. The spice bags go in the bottom. Edit: I need to clarify... I do not ferment the eggs or sausages.. I add hard boiled eggs and cooked sausages to fermented hot sauces and Sriracha and home fermented vinegars at 5% acidity (which I measure) to make pickled eggs and pickled wieners. Thank you so much Ruth Anne. Your encouragement is inspiring!

[@cynthiadale4234]

I have a question. I fermented cabbage carrots and green apples together. After I finished the fermentation and put the jar in the refrigerator all the juices disappeared from my jar. I don't know if this was common. So after a week or so I threw it away because I was worried it would go bad. Can anyone tell me about what happened and how to avoid losing the juice? Thank you

[@jeas4980]

@@cynthiadale4234 It's common. I take the juice out and save it as a fermentation starter for my next batch of ferment... not even the same one. I just started that gallon of fermented dill garlic pickles and used my sauerkraut juices (about 1/4 cup) as the starter. It's not necessary to do that... the fermentation will start without the starter... I just like to give it a jump start. Your fermentation was fine as long as it smelled okay and you don't see any mold. The science (if I remember correctly has to do with the salt impact on the cell wall. Eventually, it stops pulling fluid and returns to an equilibrium. Mine.do the same thing. Hope this helps.

[@allisonb.8356]

Agreed on your outlook of bacteria! I also Love how you told us that when something has gone bad, YOU WILL KNOW IT! Great advise!

[@lindasummer2343]

That’s a big thing I love about fermenting, there’s no doubt if something is bad. Then there is the plus side that fermenting actually makes our food more nutritious and bio available to us.

[@debbiecastaneda5763]

I love learning new things that improve my health. I wish I could spend a day with you and pick at your brain. It would be like the greastest learning experience. Plus, seeing everything in person. I am a 73-year-old woman , I have 6 grown children and have 9 grandchildren. I was raised on a farm. I miss those days. My Grandma and Mother taught me many things about food and nutrition. But, I am learning even more from you. I am so glad you are sharing a bit of your life and knowledge. Thank you. Debbie

[@tracysmith7935]

Here here 👏😅

[@michellegoodman165]

Me too, the edit RuthAnne dose on water bath canning made total sense and resonated. I watch some that say you have to submerge but you say not necessary which resonates for me. So in your opin😢 it's say èither way?

[@lindachandler2293]

I love finding younger people keeping old ways alive.

[@ritabaker3113]

You’re such a great teacher. Blessings to your dear family

[@dagunnaswife]

Don't throw the beet leafy greens. They cook up so yummy. I sauté mine with a touch of butter in a very hot pan with garlic, spinach, salt pepper and a piece of cooked bacon crumbled in. Just delicious.

[@dawnworrill5950]

Excellent idea!

[@ssamuel408]

Yep. Never threw them away. Saute or juice.

[@OnaMuir]

I make kraut all the time, all different ways / ingredients. All think I am crazy - siblings are denying their German / Scottish heritage. Good for me and my 94 yr young Mom. 🥰

[@ghislainemarchand6843]

You have no idea the joy your videos bring to me. You have truly found your purpose in life, being a wonderful mother, gardener and fantastic teacher. Thank you! ❤

[@tommorse7613]

Ruthann, you amaze me with your knowledge. I know the recipes you share have been in use for years and are proven many times over. Thank you so much for sharing.You will be rewarded in heaven.

[@ljslittle]

I just love you Ruth Ann. You’re so real and honest and sweet. I wish we were neighbors. We’d have such a great time canning and freezing and cooking, all the rest except for the cow.😁

[@debbiefranzoi5252]

My husband loves sauerkraut and goes through a lot of it. I started making it myself last year. It is so easy and tasty. Much better for him than the store bought. #meantotferment

[@ciaohoney54]

BEST KVASS I'VE EVER HAD, I AM ADDICTED DAILY. GROWING BEETS JUST FOR KVASS AND PICKLING. LOVE YOU. THANK YOU. GOD IS GOOD ❤

[@coreyn]

Beautiful family, beautiful garden, what a beautiful life! Thank you for all that you teach. You truly teach about the beauty of Life! So grateful.

[@Ruthannzimm]

You are so welcome

[@ElizabethBarber-tu9ey]

You are definitely neither sour nor salty! Thanks for the encouragement to ferment!

[@Ann-pn9or]

so glad there is very little background music, that detracts from your message. Thank you!

[@butterflylady5568]

I am 71 i love you and your family always learning thanks so much

[@wandakelly2173]

What a joyful laugh when you found the cucumber! The joy of gardening…

[@carolynhowe9223]

Look at that GORGEOUS garden!

[@mariaesparza8525]

Oh my goodness So excited ;) I Love watching your family .I'm old and miss the years with my young family. watching your family brings back soooo many memories..... Love from Kentucky. oh p.s Just gave My 30 year old the need to nurish my sour dough starter even when I'm gone...Told him he better or I May just Haunt him hahahahaha

[@Ruthannzimm]

lol. I love this!!

[@naomihartman6623]

I could listen to u all day u are a very interesting woman u are giving your boys bodies stronger and better life

[@Ruthannzimm]

Thank you!!! Comments like this mean so much!!

[@naomihartman6623]

@@Ruthannzimm your welcome from down under

[@stargaiz111]

I just moved from San Diego California to Northampton Massachusetts. I plan to start fermenting when we move into our forever home and am grateful for you Ruth Ann and your beautiful family. Sending love to ONENESS. God is good!

[@marking-time-gardens]

Thank you Ruthanne for sharing your fermentation experiences with us! Blessings on your family and your growing season Kiddo!🌻🐛🌿💚🙏💕

[@PeepingEars]

Happy Saturday!! So good to hear from you. I feel like you do them just for me and we are old friends. I know it sounds simple but the joy I get when a tomato ripens on the vine is all from you. Thank you Ruthann and God Bless you are your awesome family.

[@WillowsGarden]

Good morning RuthAnn and sweet family! I have a jar of fermented pickles and kraut in my refrigerator right now. I will have to try the beets. I have been wanting to do more fermentation too. I use a coffee filter with a canning band sometimes for my lid. Thank you for sharing your recipes with us. I hope everyone has a very blessed weekend!

[@lotofhankins1]

You made me cry I was laughing so hard at your like me sour and a little bit salty! 🤣 if you lived in NC I would adopt you as my best friend 😂

[@susanguzek766]

Ruthann I can't THANK YOU enough for the videos you make and share with us. You share so much of your time and knowledge, even though you have so many responsibilities with the farm and family. You are a true blessing. I feel so grateful to be able to spend time in the afternoon watching (visiting) and learning. I feel so energized and happy after watching. Actually feel like you are in person, and I find myself laughing out loud at you comments! I'm going to try fermenting beets and cucumbers. My Polish grandparents ate fermented pickled beets and eggs, and passed down that palate to us. When we moved from Pennsylvania to Washington state I was surprised to learn, no one ate pickled beets, eggs, or sausage here! Our Pennsylvania settlers ancestors passed down many foods that were fermented, and listening to your videos has brought to my mind the importance of what YOU are sharing. Thank you so much!

[@jamiej4976]

The garden is good. Greenbeans canned look yummy. I love sourkraut, pickles of course, but i also love hot and spicy carrots that have jalapeños, onions, carrots. Another good fermented food is carrot, cauliflower, onion and garlic. Once you start snacking on them you realize they are delicious but also gone. Good thing only takes a short time to prepare. Good food for the soul. Thanks for another educational video on preparing food.

[@julieobrien4056]

I would love to know more about fermenting the carrot, cauliflower, onion and garlic mix, like how you cut the carrots and the amounts and such. That sounds delicious!

[@jamiej4976]

@julieobrien4056 Sorry for the delay. I had to find the recipe. We used a pickeling brine but did not do the pickeling process. We left in refrigerator for 3-4 days and ate like candy. Here's the recipe we used.

[@jamiej4976]

kzbin.info/www/bejne/pZDHiHdvrZtjoZIsi=Cl1p49apYuJsiLSz.

[@jamiej4976]

kzbin.info/www/bejne/pGaQp4qBrtCdqdEsi=aLL3pabUoGNdQNNV This is how to cut the vegetables.

[@jamiej4976]

kzbin.info/www/bejne/pZDHiHdvrZtjoZIsi=LM4ghCQhvYRD0pqW This is the recipe we used. Sorry here and there with reply.

[@marywesley316]

Mitchell is just the sweetest. I do believe Harrison is still thinking about it. Precious boys💙 Blessings from TN.❤️

[@ginahutton4376]

Good morning summer been family. Thank you for your diligence and posting your videos. Always love your content. Thank you for teaching me so many of your wonderful traditions and sharing your knowledge and experience.

[@Ruthannzimm]

Good morning!

[@agreenerme3372]

this video is a sense of calm

[@daphneseruntine3530]

Timely appearance of this video for me today. I have a few beets in my fridge waiting for use and i was reminded they can be fermented too! I really enjoy your take on the simple intentional lifestyle. Thank you!

[@jewelleryaddict]

My father from Poland made these things from our backyard garden. Were so good he canned and made the same as you do plenty dill. Onions. Everything was so good. Better then the store.

[@dragoncarver287]

Going to try the kvass. I add cucumbers to cabbage when making kraut. Add a lot of oregano and garlic and it smells like an Italian salad. Doesn't even need oil. 3 tablespoons of salt... sounds like a LOT of salt... to me. I agree you need to make sure your ferment is successful. However, if you use some brine from another batch and innoculate the new batch, you can cut down the amount of salt, plus your ferment will be active in hours instead of days. I do this making kraut and fermenting tomatoes for sauce. I've been making kombucha from my grapejuice and one capsule of some probiotic. I've kept this going for a year and a half so far. I cut down some cottage cheese container lids to fit below the shoulder of the jar. Easily bent to stuff into the jar and won't be lifted up by the floating ferment.

[@chiarad4080]

Genius idea to use cut down containers to keep stuff from floating up !! Thank you !

[@Chrisflowgrows]

Your video came right on time! I was gifted some beets that I had no idea what to do with….TO THE KITCHEN!! LOL Cheers to you and your family!

[@conniebranham-b9x]

I’m going to LOVE the fermentation segment in each video. I’ve just recently learned from you and a few others about how healthful fermenting is, so I will be brand new to learning how to do all of this. I’m super excited, thank you so much for everything that you bring to us.❤️

[@Scarfire1977]

.....PART 2, I fat fingered it ...already slicing cucumbers we're going for it! My wife makes great pickled beets so I'm hopefully going to talk her into trying the beet phase also. Thanks for all you do to teach us all Ruthann, may God continue to richly bless and keep you and yours, and yas...God is good, everyday! ❤

[@ariekeim8992]

Amen,God is good all the time!

[@allisonb.8356]

I am so Excited you are doing this! I have a friend who ferments all the time and I am so so timid about it as I don’t want to hurt my family! With your videos, I can really learn! I am trust you and that is why I am willing to do this with you. That says a lot for who you are and your family! Thank You So Much for All You Do and Teach Us! May Our Lord Jesus Christ, Bless You and Your Family Immensely!

[@jjjjj-y2d]

I ferment a lot! Doing my own Onyx Pepper which is green pepper, black garlic, cucumber, Kimchi, Natto, Tempeh, Sauerkraut, Topinambur (Jerusalem Plant), Kvass and also Beet, my own black tea from leaves like fruit trees and Berry leaves... Actually I eather ferment, dry or cook everything plane or with some sugar or Salt. Preserving is so easy. My own Limonade fermented is the best for everyday refrehment. Just some juice or sirup filled with water, some sugar and sometimes some rasins and a pinch of Salt :)

[@LD-ey9hk]

Amen RuthAnne! Probiotics are grown in the garden, fermented and consumed without being processed, additives of synthetics etc… Yum!

[@deannaspencer7147]

I love how your kids will try new things. ❤️

[@DM-kt8rd]

Water kefir soda is a favorite, especially with kiddos, because you can flavor it with different fruit and finish it in growler bottles to create its own eppervesence. Really good and refreshing!

[@DIYAlex]

Before I saw this video I bought the things I need to ferment onions this week, so perfect timing! Can’t wait to try this!

[@iluvmysix]

We had an abundance of radishes so I decided to try fermenting some. They are really tasty!! I put out a bowl at every meal and encourage the family to have a couple.

[@beckycracraft3438]

Oh my you are such a blessing to the world! I too was raised on raw milk etc and the importance of keeping my microbiome diverse! I am a bit of a sugar addict and found when I made kombucha or havass I would leave it too sweet which was counter😂😂 To help discipline myself and to get the different strains of microbes needed to combat whatever I am trying to combat physically I currently make different types of yogurt along with the fermented vegetables. We are located in southern Iowa and have Amish friends! Since the yogurt takes 36 hours at a certain temp I gift them some of the yogurt, especially for a nursing momma ! Keep Shining, the world needs your light

[@beckycracraft3438]

lol was suppose to say counterintuitive 😂😂

[@asdfklo]

We use young horseradish leaves in our pickles, it does the same thing as grape leaves and imparts a little bit of flavor too!

[@roxannern9393]

I've been fermenting for a few years regularly. Some of my ferments using distilled water and Redmond's Real Salt quart jars as you have are as follows: Cucumbers with 3-4 sprigs of dill (1-2 tsp dried), 1-2 cloves garlic and 1 grape leaf (not a necessity/used for tanins) : carrots with 2 pieces 1" ginger : cabbage ; cabbage with thinly sliced (use a potato peeler) carrots : cabbage with caraway seeds : beets : tomatoes with basil : tomatoes with basil and oregano : tomatoes with onions and peppers. I want to try radish. I also ferment garlic cloves in raw honey. My favorite ferments are the ones with cabbage. I appreciate your educating on healthy foods and implementation into diet. Fermenting is so easy. Anyone can do it!

[@justjules-pourlyequipped9303]

You are a natural born teacher. Thanking you. I wish you all well. ❤💖❤

[@billsink5575]

Live your videos. I ferment many veggies. My favorite is pickled corn. We love it . And you can fry it in bacon and bacon grease and it's a great new meal.

[@sueyates3555]

Thank you, Ruth Ann for showing us how to Fermat beets and cucumbers. I am definitely going to try this.. I always learn and enjoy watching your videos. God bless you and your family.

[@thomashubbell8612]

My grandmother used it as her Spring tonic, but she used the beet juice out of the canned beets jar. And we DID live on pickles of all kinds.

[@Tia-vj9ox]

My mom always made refrigerate pickle salad with cucumbers, onions vinegar, water, salt and sugar. I do a twist with yellow squash and cubes or zukes, onions and rice wine vinegar then add a bunch of herbs and salt. Love, love listening to your wisdom. I’m a grandma but always love to learn! Ty❤

[@Tia-vj9ox]

I now see that these weren’t really fermented.

[@dianesmith9380]

You are absolutely right about the bacteria!! Great job!!!

[@terrifox5073]

I’ve never made beet kvass, can’t wait to try this. I learned that the blossom end of the cucumbers has more of the enzyme that causes the pickles to be become soft so trimming off a 1/4” or so helps. Oak leaves can be used to like the grape leaves to help with crispness of the pickles. I love to ferment beets, apples and cabbage together(ABC) also ginger carrots.

[@reginasandlin429]

I love all of your videos. This is my first year canning on my own. I grew up on a small farm where we grew, canned and raised animals. I like your style of teaching. You have become a friend to me. Birmingham, AL.

[@class1188]

Love ALL your Videos, Mrs., Zimmerman your wavy hair and smile are so beautiful your a wonderful family, and so smart on life, and living skills. Amazing Videos ❤❤❤

[@Ruthannzimm]

Thank you so much!

[@missiewiles]

Thank you for this video. I wanted to make fermented foods for Daughter but did not know how. I have been watching videos on it. You are the first person that has suggested alternatives to buying expensive equipment.

[@gravityfalls784]

Hello from a new Romanian follower! 🙂 We absolutely love fermented veggies, and make a LOT of them, even crazy things like green tomatoes, quince or watermelons. To keep them crispy, we add slices of horseradish. You may look for "romanian pickles" or "muraturi in saramura" here on YT. Bless you ❤

[@robingirven4570]

I’m so glad the little boys liked it! Gradually you’ll be able to ween them off the bubbly and stevia.

[@elainebuchka6533]

I So Enjoyed Learning these things about Fermenting. I Guess My Momma & Grandma Knew these things But I Never knew Why!! ❤Thank You RuthAnn and look Forward to Learning more, even If I have No Way to Do..I LOVE LEARNING ❤️ Those Little Boys Loved it!! Especially if it Builds BIG Muscles 😂😊

[@Ruthannzimm]

🥰🥰

[@RCa6532]

Ruth Ann.. You are so refreshing on youtube.. I love beet tops.. Wish you had a courses to go to.. you are a fabulous teacher.. ❤

[@2SkyesMama]

I love your videos, Ruth Ann. If envy weren’t a sin, I’d envy your beautiful, picturesque outdoors. 😊 I’ve been fermenting for about a year. In addition to the benefits of probiotics in fermented foods, the process also retains the nutrients better than canning. I love fermenting my garden tomatoes with garlic, basil and parsley for pasta sauce. And fermented salsa is absolutely the BEST!

[@AmyWatson-fy2hc]

You have prettiest sounding wind chimes. I love listening to them.

[@tautchiaterrycoleman8892]

Ruthann, I just wanted to say you are such a blessing to me. I love watching your sweet boys helping you around the homestead and your wonderful was of simply explaining the old ways. I am learning so much! I am certainly going to give fermenting a try. The very first video of yours I ever saw was the one where you and your husband made the cast iron pan non stick for you daughters wedding gift. I’ve been hooked ever since. God bless you and yours!

[@terifrank7393]

So love having your videos on while I'm in the kitchen! Made apple butter/jelly this am. So mice having you in the kitchen with me!! So fun and love sseeing your new grandson and growing family! God Bless and cant wait for your book! Congratulations on it!

[@candacemeifert-polk7383]

Thank you for this video! I just made your sourdough sandwich bread. This was the best bread I have ever made. My starter was so successful. I am going to try fermenting next. Your farm is absolutely beautiful. Your family too. You are such an inspiration to everyone, at least to me for sure.

[@kathylungren9951]

My favorite is fermented carrots. They were my first try at fermentation and my family loves them

[@cwcolletti7163]

I came up with a recipe a couple of years ago. Fill a clean quart jar 3/4 full with 2" long peeled carrot sticks or baby carrots from grocery store. Add one smashed peeled garlic clove, 1 tsp. salt and a sprig or two of dill(per your preference). Fill with water leaving 1" head space, lid it with a plastic lid or canning ring and flat. Add a weight to hold veggies under the brine. Screw lid on loosely. Taste after 3 or 4 days to see if it is to your liking. Tighten lid and shake daily for the first two days. This makes sure salt dissolves. Make sure to loosen it again after shaking so it won't burst while fermenting. I keep it by the sink on the counter so I see it every day. The carrots soften some while retaining some crunch. Enjoy! Love your videos! Lovely sliced into salads or eaten straight out of the jar. Refrigerate when you like the taste. #meanttoferment. You can do this! With encouragement, CW!

[@stellaunger8568]

Thank you- my neighbors just gave me some beets. I don’t like them but know how healthy they are for me. I’ll definitely be making the juice with the stevia and carbonated water. Thank you so very much. 🐐😁🌹

[@Joe-ew5rt]

As always, a beautiful video. I don't think I'm quite ready for the beet drink but will share this idea with my sons. The views in your video are so classic middle American. They just make my heart happy. Lov

[@makinchanges272]

I don’t watch like I use too.. life-but I still need to see you guys.. that grand babe is just soft and pliable all squishes goes to him ❤❤❤❤🎉 love you kind spirit Ruth

[@CarlynBosworth]

Always enjoyable to see what is happening around your place. Thank you! I have tried Beet Kvass and had a hard time with it. I WILL try it again the way you started in hopes it will train my palate😊

[@wendyzimmerman6002]

I ferment my own sauerkraut for over 4 years it’s absolutely delicious I gag on store bought now !

[@juliapearce4380]

What is your recipe?

[@wendyzimmerman6002]

@@juliapearce4380 just cabbage and salt tamped down hard in quart jars I add hot water to cover

[@TheTamrock2007]

I am going to try the fermented beets 😮. And the other recipes as well Years ago when I started trying to learn how to heal my body and rid myself of high blood pressure meds. Beets were an early ally. Problem was I hated the taste. I ended up blending them with pineapple and mango to make it palatable. The beets were very helpful in lowering my blood pressure but all that sugar wasn't helping me fix the the root cause, or helping my waist line. So nearly ten years later, and no medications I now am trying to have some fermented food each day. And trying to garden as well. Great post. Thank you ❤

[@nutricoach7947]

Ruth Ann, your videos always give a sense of calm and beauty in our turbulent world. I truly enjoy everything about them and can hardly wait for the fermented salsa recipe. 😋 With appreciation from here in Colorado.😍

[@janenefollmer801]

A beautiful and very practical pitcher! One with measurements is definitely a plus. Stemware for serving evokes a party atmosphere. No wonder the boys are interested!

[@lindatech5720]

Love your videos. I have fermented cabbage, but this is my first time doing pickles. I let them ferment for 5 days. It was the correct sourness for us. Our son ferments all sorts of things. He does a lot of cabbage and salsa. He also makes his own kombucha. Gods blessings to you and your family.

[@lindastamper3822]

I watch one of you videos everyday. Love to watch this.

[@jenniferpepler5843]

So I have been fermenting beets and cucumbers since Sat Sept 7. The pickles are really good!! I am glad I decided to do a huge jar of them! The beet kvass I like better as is, without the stevia and carbonated water. So that is great! As always, thanks so much RuthAnn! I am not on any social media otherwise I would use your #!

[@karenjacquin280]

You have an amazing knack for growing plants of any kind. So very talented!

[@heidihulsebus8819]

I have that cookbook and have used it some But you’re encouraging me to pull it out and ferment more!

[@juliapearce4380]

Ruthann, the one thing I’m wondering about is why only 1 tsp of salt to a qt of water for the beets and 3 Tablespoons of salt for the cucumbers? Sorry if you explained it and I missed it.. Love and appreciate you

[@renestewart604]

I just love your Hollyhocks. Reminds me of my granny.

[@robindanza7758]

I love to ferment. We enjoy fermented dilly beans. Great way to use up some fresh green beans, too. I only use garlic cloves, dill, and crushed red pepper flakes in mine. Of course, brine, too. I love your content and your family. Please keep doing what you're doing

[@lindasummer2343]

Fermented dills are my favorite pickle. I cannot find my cook books from a lady named Donna in California whose mission was to promote fermented foods and also Sandor Katz has written The Art of Fermentation which is so fascinating for those that want to kick things up a notch. I love so many fermented foods, thanks for sharing this. I have a Mennonite farm close by that I will be picking up some cucumbers for dills and tomatoes for the fermented salsa. I have recently made kimchi from the Napa cabbage, onions and garlic that I grew this year. I need to buy some beets to make that kvass. Have an awesome week, I look forward to seeing all of your ferments.

[@marcialittle7893]

God I wish you would have been my mother. You are so wise! Thank you for all you do for us, and the wisdom you share with us. God bless you.

[@marcialittle7893]

The baggie full of water trick is brilliant!

[@janetbrowning6602]

You can also use oak leaves and horseradish leaved on top of your ferments. I ferment my garlic scapes. I cut 5hem into 1 inch piece 😊❤

[@terrialdridge2424]

That is so cool. I have the same pitcher. I got it from my grandmother!

[@leonastutzman6190]

I would like to see a video on fermenting cabbage for sauerkraut. I have done cucumbers and also did beet kavass. It true what you said your body will start to crave it! You have inspired me! I have cabbage fermenting but am not happy with how it's smelling. I don't mind you mixing your fermenting videos in with regular videos but just fermenting videos is a nice way for reference sake😊. It's needs to fit in your schedule! Just know I so appreciate you and all I am learning. God Bless!!

[@bethford2334]

I will follow your learning process with the fermenting. This is something my husband would probably like to experiment with, so maybe we will give it a try. I am one of those "picky eaters", so I am dragging my feet a little. I am willing to give it a try and expand my taste buds a little. Wish me luck - I think we will start with the cucumbers first and see how that goes. Thanks for sharing!

[@robincarrico2007]

I love how you were honest with your boys and it inspired me to try small batches with my family . I love your approach and content Thank you Ruthanne you are awesome.