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!!

[@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.

[@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!!

[@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...

[@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.

[@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😊

[@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!

[@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

[@ritabaker3113]

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

[@lindachandler2293]

I love finding younger people keeping old ways alive.

[@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.

[@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.

[@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. 🥰

[@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?

[@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

[@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.😁

[@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

[@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

[@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.

[@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! ❤

[@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 ❤

[@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.

[@carolynhowe9223]

Look at that GORGEOUS garden!

[@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.

[@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!!

[@butterflylady5568]

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

[@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

[@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 😂

[@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

[@Ann-pn9or]

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

[@ElizabethBarber-tu9ey]

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

[@lisamarieb3853]

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

[@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!

[@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!

[@wandakelly2173]

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

[@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!

[@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.

[@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!

[@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!

[@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 !

[@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.

[@marywesley316]

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

[@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!

[@justpassinthru]

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

[@deannaspencer7147]

I love how your kids will try new things. ❤️

[@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.

[@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 :)

[@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.. ❤

[@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 😂😂

[@agreenerme3372]

this video is a sense of calm

[@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.❤️

[@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.

[@nordwest23]

I love that glass pitcher bowl... That is very nice I have never seen 1 like that before I will have to look out for 1!😎✌🐧

[@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!

[@bethbohnert7966]

Try zucchini instead of cucumbers for your fermented pickles. We like them better! Great video, as usual! 😊

[@rachaelharms]

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

[@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!

[@tamararobinson2069]

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

[@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!

[@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.

[@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!

[@Margo5050]

Purslane is extremely nutritious and delicious.

[@bonniesheen2851]

I have read that Purslane is one of the most nutritious weeds on our planet. I had LOTS of it in Michigan, but now in Florida, I never see it. I'm thinking of getting some seed and see if I can grow it here! I love it in salads!

[@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!

[@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 ❤

[@lindatipton2390]

You are so right only time we would wear shoes is when we went bak to school or winter time that's what's wrong in today's world everyone wants to run to stores to get everything Love all your videos even re-watch them

[@deewaring]

You are a GEM! Fooling the kids like that is so funny!

[@jenniferpepler5843]

I am looking forward to the salsa recipe!!

[@LD-ey9hk]

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

[@megangurwell364]

Maxwell's face when you 1st asked him to try the beet drink..he wasnt so sure 😅 thanks for all the great info RuthAnn!! Ive got beets i think are just about ready..ill have to try this out.

[@debrad5783]

I want to be your neighbor! 😊 Iowa looks so pretty. You are one of my favorite KZbinr's...so genuine. My daughter and family were in Indianola for the hot air balloon classic but I didn't get to go with them...bummer.

[@marthadueck6461]

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

[@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.

[@Grrlpwr77]

Amazing videos, I'm hooked! You are such a fountain of knowledge! Thank you for sharing your wisdom with the world ❤

[@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

[@gabrielleduncan-reynolds5440]

A tip on using the ziplock bag of water as a follower: fill the bag with brine instead of plain water. That way if the bag leaks, it won’t dilute your brine in the jar.

[@Ruthannzimm]

Great idea!!! Thank you!!

[@justjules-pourlyequipped9303]

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

[@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.

[@bervabeemer8812]

Love your videos. Question is can you use straw in the garden in place of grass. From Ontario Canada.a big hello to Ohio from canada

[@cherylkygirl7181]

Can you do a carrot fermenting video?

[@mycozygardencottage]

I love your channel, Ruth Ann! I've been making fermented dill Pickles for a few years now. I'm sure someone has probably said this in the comments, but you can use a teabag of black tea, a horseradish leaf, or an oak leaf in your ferment to add the tannins if you don't have a grape leaf. I also heard that it's good to trim a thin slice of the ends of the cucumbers to help prevent this enzymes from softening the pickles.

[@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 😊❤

[@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!

[@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

[@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!

[@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.

[@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]

🥰🥰

[@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

[@suzysuzy7569]

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

[@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.

[@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.

[@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 #!

[@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!

[@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

[@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. 😊

[@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.

[@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.

[@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!