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!

[@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!!

[@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.

[@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

[@angelaforsyth1092]

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

[@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?

[@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!

[@ritabaker3113]

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

[@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.

[@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.

[@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. 🥰

[@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.

[@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

[@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!!

[@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

[@ElizabethBarber-tu9ey]

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

[@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

[@butterflylady5568]

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

[@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! ❤

[@carolynhowe9223]

Look at that GORGEOUS garden!

[@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!

[@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!

[@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.

[@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!

[@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 😂

[@Ann-pn9or]

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

[@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!

[@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!

[@marking-time-gardens]

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

[@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.

[@rachaelharms]

I use a coffee filter and a rubber band on my fermenting jars. Cheap and simple solution!

[@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!

[@user-zi2fj3hz2o]

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 :)

[@deannaspencer7147]

I love how your kids will try new things. ❤️

[@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 ❤

[@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!

[@wandakelly2173]

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

[@user-vl4iu6ps3s]

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.❤️

[@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.😁

[@Elizabeth-mo3fv]

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

[@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!

[@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 😂😂

[@ellie7922]

I agree. My mom allowed us to get dirty, go barefoot, and she didn’t sanitize our home. We were never sick. I’m still rarely sick - now that I’m 72 I only have to fight arthritis.

[@cherylkygirl7181]

We took our shoes off as soon as we were home from school daily. After school ended for summer, we didn't wear shoes until school started in fall (unless we were going somewhere). Our feet look like asphalt!!

[@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.

[@agreenerme3372]

this video is a sense of calm

[@lisamarieb3853]

lol you are anything but sour and salty!!! You are so sweet and kind. ❤

[@HeidiLilley]

I can't thank you enough for this video. I have known since I was in my early 20's about probiotics {now in my 60's}. I have never been a big fan of the commercialization of the form of taking pills in order to get what I need. I have always wanted to try my hand at fermenting but have been quite intimidated by the process. I am thrilled to see this as I think you have convinced me to give it a try. I am thinking of doing sourkraut as I absolutely love it I will let you know how it works out for me.

[@gaardengrl]

You should definitely try sauerkraut. It is very simple and it will be the best sauerkraut you have ever eaten in your life.

[@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]

🥰🥰

[@sherryturner4745]

You’ve inspired me. I’m gonna try the beets first and probably mix it like you did for the boys 🤦🏻‍♀️ lol, baby steps.

[@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!

[@justjules-pourlyequipped9303]

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

[@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.

[@itcouldbeanyone]

I make fermented mayonnaise its my new favorite recipe and it lasts much longer than regular mayonnaise.

[@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

[@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!

[@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

[@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.

[@mylightofhope]

I 100% agree from what I have seen over many years, with mlm companies that a few years ago I decided I wanted no part of buying products through them for the same reason! I just don't trust them!

[@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!

[@tamararobinson2069]

Adrienne from Clean Food Living is a Fabulous teacher for fermenting.

[@oudogs]

Yes could you show is all your fermented stuff I watch Mary's nest she's a traditional ytuber I love her. She helps me all the time watching her stuff

[@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.

[@terrialdridge2424]

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

[@kathylungren9951]

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

[@karenhightower4022]

I love how real you are! Thank you for all the info and I have a few cucumbers to ferment today. I think I'll add some onions and garlic too. Have a Blessed Day! ❤

[@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😊

[@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.

[@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!

[@victoriatraylor5634]

I just recently found you! Love every show I've watch and am going to try fermenting. You are truly knowledgeable and explain everything that inspires me.

[@heidihulsebus8819]

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

[@renestewart604]

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

[@eudorasalih4004]

I love this video I learn something every time that i watch your videos and the boys are growing up so fast from Philadelphia

[@marthadueck6461]

I’m learning so much from you and other peoples comments. 😊

[@shirleybaker6780]

Y aunts and grandma's and my mom all canned and fermented food all my life and I am so glad I learned from them

[@blondy4550]

I also love your big backyard and patio!

[@robindanza7758]

My second comment, sorry. Fermented green tomatoes are exquisite. Great way to preserve those unripened tomatoes, too. We used to be able to buy them in jars, but I've the years they slowly disappeared. I taught myself how to ferment just so I can taste these again after decades of unavailability. Now I ferment a lot of things. In my opinion, fermented vegetables are far better in taste and texture than pickled veggies. It is so easy to make, I hope many of your viewers try this

[@susandavey3312]

I've been looking for something to do with every years left on the vine green cherry tomatoes! Great idea!

[@tinyacres2827]

Oh! I just picked two green tomatoes. What a great idea for them!

[@Scarfire1977]

Good morning from Eastern Tennessee! We so look forward to our Saturday morning's with you and your family, we wouldn't miss it for the world! We've been dragging our feet for a bit now about getting into fermenting, but you've talked me into it... yay!! We are making pickles today anyway so since I was already slichere we g

[@cindyflinchbaugh7155]

Thank you for this encouraging instructional video. I loved it.

[@suzysuzy7569]

I love all the fermented foods. Thank you for sharing on how to make it yourself.

[@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. 🐐😁🌹

[@nicsadagger9966]

Thanks so mucho for teaching us useful techniques.

[@lilliemaeeismeier5774]

Gonna try the beet kvass, I already do kefir and do it everyday, I love it in my smoothie!

[@conniefisk2791]

Ruthann I’ve heard of kvass but hadn’t tried it before. You made it look so easy that I gave it a go. I LOVE KVASS!!! Didn’t sweeten, but then I like beets and eat them often, just diluted a little and over ice. Thank you so much! You’re right God is good. May He continue to bless you sister

[@justpassinthru]

Substitute for grape leaves-couple Bay leaves or a black tea bag.

[@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

[@shirleymurphy1958]

Grape leaves are just one option Raspberry leaves can be used also. Both have tannins. Love this fermenting additions too watch . I am trying it all. 😊

[@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.😍

[@christinesherry3442]

I ferment peppers. 2-3 T Redman salt, 2-3 sprigs of dill weed ( on the bottom) cut up banana and bell pepper. Ferment for 5-7 days. Still crispy and delicious

[@christinegipe9796]

Good morning 😊❤ Ruthanne. Thank you once again for your wonderful video. I look forward to visiting with you every Saturday. Thank you for teaching us how to ferment. Can you ferment any kinds of fruits to make drinks?

[@Ruthannzimm]

I don’t have a lot of experience with fermenting fruits, just veggies. But I believe that would be more like vinegar then?? Someone correct me if I’m wrong.

[@ymrelang]

Green or black bags and raspberry leaves could also be used if there are not grape leaves available. I also use a River stone over the leaves to keep the vegetables under the brine and close the jars with a coffee filter and secure it with the ring of the jar or a rubber band works too. Good luck!

[@melissastrent9612]

Hi Ruth Ann! Because of this video I started the fermented cucumbers on Sunday and the Beet juice today! (Monday) Thank you for the tutorial!

[@PattyM52]

I want to THANK YOU for this video on fermenting cucumbers and beets. We love the cucumbers and they have helped our digestive system a lot. (I no long have my gallbladder). I understand what you mean by craving them! We will try the kvass next. Headed out to plant more beets today. Keep up the great videos and blessings to your family.

[@edd482]

Beet kwas…kwas buraczany In Polish…i love it and do often …also pickled cucumbers and sauerkraut

[@mlang3066]

You can also place some small heavy rocks in a zip lock bag and set it on top to act just like the glass weights to keep your ferment under the liquid.😊

[@danadockery8905]

If you don't have grape leaves, you can also use oak, bay or blackberry leaves or organic black tea (loose tea, don't use tea bags) for the tannins to help keep the veggies from going soft.