Like Anna, I have always enjoyed sour. And when I started fermenting veggies, I used my nose a lot. It really helped. There's a good sour smell. I like the way Anna encouraged folks who aren't found of sour to keep acclimating to it because of the gut microbiome is what sends out the "craving" signals... "More Priobiotics please"
I absolutely love your videos. You explain things even I can understand. I definitely want to try this one. I like pickled beets, never thought of combining it with kraut. Thank you Anna. Pulled pork and this ferment sound like a winner to me. Love this collaboration 😊
I love all the information you pack into your videos. You are the one that got me started on fermenting and I really enjoy it. And I'm no longer afraid to try it all! Thank you for the inspiration and for starting Fermented February. Looking forward to more fermenting videos.
You unlocked a childhood memory. This is what my grandfather loved to eat. I remember him eating beets. I remember grandma always cutting cabbage, but she never cooked cabbage. Thank you for sharing your knowledge and time with us!
You're such an excellent teacher. Clear, concise and light hearted all the same time. As for tasting...my hubby has an iron stomach and eats pretty much anything. He randomly saw my sourdough discard crackers on the counter the other day. My son and I snack on them regularly. He grabbed one, crunch, gagged and stood over the garbage can spitting it out. I nearly died laughing. Can't say I've seen him do that in over 35 years of marriage. I've started the starter with rye flour and it sure adds a different flavor.
This is the best explanation I've seen, period. I'm an intermediate level fermenter and I've always heard not to shred your beets. I'm definitely going to try this. Thanks so much!!
Good Thursday morning, Anna. I hope u & yours are well. Thank you so much for learning these things so easy & interesting for us newbies! Have a beautiful day. LUCRETIA 🎉
Have never tried beet kraut but it is now on my to-do list! Yum! (Along with so many other great recipe ideas from this collab LOL!) Thank you Anna! Blessings on your day Kiddo! 🌻🐛Carolyn in Ohio 🌿
Oh Girl, I felt so bad for you! I know I’m a colossal wus but I am certain my hubby would thoroughly enjoy your hot sauce recipe. Thanks for sharing. It was fun!
Anna, you are a rock star to me. I think this is one that will be a regular rotation once done. Super easy. I just want to share how much your genuine honesty on your views and sharing of uses of your ferments that you do is so intriguing. So many don't share fears or mistakes. Being so honest about being afraid helps so many. I am newer to food fermenting to eat but have done wine and beer. I didn't much success before, so I am a restarting as a newbie. :) Things are now looking up. You and the others involved in your collaboration are inspiring me to just keep trying and learning. Wine and beer was that way for me to learn. Very scary, didn't want to waste and then, its done, then you have to try and use it. Thank you so much for bringing all these great people together to keep it easy to refresh ideas, learn and grow with confidence and be able to come back and re-watch and learn more.
Anna, I have town water which IS chlorinated. Can I use my tap water for washing the beets, should I be washing my beets in water that has sat overnight or should I just use bottled water? Can I use rubber gloves for the massaging portion (just to protect my hand a bit)? I am so excited by all the recipes that I'm collecting through Fermented February! I do intend to try (almost) all of them. I'm very much a newbie when it comes to fermenting so I will be starting with small batches of things (the garlic and ALL the krauts jump to mind🤩) I've been watching your channel since Canuary of 2023. I love your energy and the fact that you keep it REAL if something doesn't work out the way you expected it to. I hope the ducks and the roosters are behaving themselves! Thank you for putting this together for all of us ❤❤❤
Finally a recipe that completely inspires me to ferment. Have watched a million videos I'm just so frightened to try it I have no clue why . I guess I'm just fearful of abject failure. But this one got me off the couch it sounds amazing . Love the earrings girlfriend🌿💛🌿
I struggle trying to find ways to eat beets. Roasted beet pesto and a roasted beet salad with peaches are two ways that work for me. Beets are so good for you that I refuse to quit trying to find ways to eat them.
My parents made and canned both pickled beets and sauerkraut. I never thought of combining these ingredients and fermenting them. But then, there are lots of things that I've never heard or thought about, like fermenting. Thanks for the godsend recipe ideas.
I had a few of my homegrown beets left, and half a head of cabbage. Followed your recipe, and now I have a jar of beet kraut fermenting on my counter. Can't wait to try it in a couple of weeks. Thanks, Anna!
Hi Anna! I was a little late with the videos but have loved and been inspired by catching up. Love meeting the channels as well. Thanks for the collaboration. I am in the process of fermenting carrots and Beet Kvass again. Hope to try some of the ones introduced this month. Blessings to you and Robert!!
I really like beets, this will be my next batch of Fermented February must do’s! Good morning Anna, thank you for this collaboration it has been so much fun as well as interesting 👏
Looks so delicious! Thank you for sharing this recipe with us, Anna! Lots of great information and you present it all very well and make fermenting truly accessible. 💚
This recipe sounds amazing but just for the fun of it I think I'll add some celery and see what happens. Fermented February is the happiest time of the year! Blessings 💜🙏💜
Thank you for this great video and the time you spent educating us on how simple and not scary fermenting should be, it is greatly helpful to someone considering dipping their toes into the realm of fermentation. So thank you!!
We love pickled beets. Both the sweet and sour kind. This looks like a combination of the two and sounds wonderful. Thank you for putting together this collaboration of fermenting videos. I so look forward to each of them.
I don’t even like beets but you make me want to try this recipe! Thank you for sharing your story about learning to ferment. I haven’t succeeded yet but I’m not going to give up.
Love this!! My Polish grandma used to make fermented beet slaw but she did not write anything down and she's been gone since 1980. So thank you for reviving this recipe.
Tomorrow and I will up beets and cabbage from my farmer, and they will be my next ferment. I love beets in just about anything, so this one really floats my boat.
I am a newbie to fermentation, but I love beets and I love cabbage, so this looks like a good place to start. Thankyou for this video and this collaboration!
Love ferments and loving Fermented February. A tip I was told, that works great, so I'm sharing. If there is a layer of kahm yeast starting up, gently lay a single layer of plastic wrap on it and pick it up. If some is left, use a new piece of plastic wrap and repeat until it's all picked up.
We like beets in this house and I’m looking forward to trying them fermented! I’m binge watching the collaboration to catch up. What great variety! Thanks for such an interesting collab!
I never thought to add cabbage to the beets. The beets I grow never get very big, so this is one way I can use them. I love sauerkraut and will be trying this when I get beets this year. Thank you so much for this recipe and for putting on this collaboration. Take care.
Oh my goodness. Now I’m needing to go get some beets because I am really going to have to make this! Thank you Anna for all your tips, tricks, and know how.
Loving Fermented February, this looks like an easy enough recipe for me to start with! I’m sure my mom and son will love it! I’m not fond of beets, but I am trying new ideas, maybe I will end up liking one of them!! 🤣
i am watching, but i simply cant keep up with all these videos!! it's breaking my heart! heck, i cant keep up with the water kefir i started with!! still love watching YOURS Anna!! in particular! i actually UNDERSTOOD the salt ratio!!! you are genius!
Hi Anna, I'm a newbie and learning so much from you and all the ladies in this collaboration. Thank you so much for sponsoring Fermented February 2024! Ohhh, and beets are one of my favorite vegetables!! YUM! ❤
I always love to watch you when you show how to ferment things, You bring the steps and explanations down to a level that I can understand.. i could watch your channel all day long......Thank you for making Fermenting a thing not to be afraid of.
What I love most about your videos is that, along with a great recipe, you provide a ton of education and encouragement. The kraut sounds REALLY Yummy! I’ll definately try this one! ❤️
I am so glad that I had found you in the Canuary collaboration this year! I have learned a lot about fermenting (as was my goal this year!). Thank you for sharing!
I appreciate how thoroughly you explain this recipe and the ferment process. Thanks for the tips on how to use the beet kraut. Definitely sounds delicious on the meats you mentioned! This is a must try. Thank you for hosting such a wonderful, Fermented February 2024 collaboration!! Peace out!
I'm working up the courage to make something fremented.😄 I have everything ready. It's just, I'm so nervous about it.😬 So, I thank you for these encouraging videos!😊 Hopefully, soon, I'll dive in. I really love the idea of using beets, I've not seen that yet.
OKAY ANNA, YOU HAD ME AT BEET AND CABBAGE I AM GOING TO TRY MY HAND AT STARTING THIS FERMENT THIS WEEKEND IF I CAN GET TO THE FARMERS MARKET OR STORE FOR THE BEETS AND CABBAGE. THANK YOU AGAIN FOR DOING THIS FERMENTED FEBRUARY I JUST MAY GET OVER MY FEAR OF RUININ IT ALL THIS YEAR 😂
I have fermented a few things but this series has really given me some great ideas of what to do to get more into our eating habits. Thanks for the video
Fear is definitely a factor with me. I made sauerkraut, but really haven't eaten any other than a small taste at the end of the fermenting to check the flavor. It's really delicious, but it's been a bit of a personal struggle to actually consume it in a larger quantity. I love cabbage and beets. What a fabulous combination! Thank you for sharing!
I'm so glad you mentioned being afraid to try any of it when you started out, because that's exactly what's been holding me back.
Its a big one! But you can overcome it! If it passes the tests it’s safe to consume
I was worried as well. Now I ferment everything lol. It’s addicting and tastes so good. Now if only I could master fermented pickles.
Me too but this recipe has got me🌿💛🌿
@@FermentedHomesteadthank you Anna, THANK you!!!
Like Anna, I have always enjoyed sour. And when I started fermenting veggies, I used my nose a lot. It really helped. There's a good sour smell. I like the way Anna encouraged folks who aren't found of sour to keep acclimating to it because of the gut microbiome is what sends out the "craving" signals... "More Priobiotics please"
You should have a million subscribers!❤
I absolutely love your videos. You explain things even I can understand. I definitely want to try this one. I like pickled beets, never thought of combining it with kraut. Thank you Anna. Pulled pork and this ferment sound like a winner to me. Love this collaboration 😊
It would be delicious on a pulled pork!
my favorite foods in one jar. YUM!
Just received a couple of those airlock lids. Now I know how they work. Had not thought of putting beets and cabbage together. Very nice.
🤜🤛
I love all the information you pack into your videos. You are the one that got me started on fermenting and I really enjoy it. And I'm no longer afraid to try it all! Thank you for the inspiration and for starting Fermented February. Looking forward to more fermenting videos.
I’m so glad you were able to get started! I think that can be the hardest part!
I am with you, the more complicated something is, the less likely I am to keep up with it. Thank you for the beet kraut video.
Wow! Have pickled beets and never created a ferment. Thank you Anna for sharing this recipe and the Fermented February 2024 collaboration.
You unlocked a childhood memory. This is what my grandfather loved to eat. I remember him eating beets. I remember grandma always cutting cabbage, but she never cooked cabbage. Thank you for sharing your knowledge and time with us!
You're such an excellent teacher. Clear, concise and light hearted all the same time. As for tasting...my hubby has an iron stomach and eats pretty much anything. He randomly saw my sourdough discard crackers on the counter the other day. My son and I snack on them regularly. He grabbed one, crunch, gagged and stood over the garbage can spitting it out. I nearly died laughing. Can't say I've seen him do that in over 35 years of marriage. I've started the starter with rye flour and it sure adds a different flavor.
Looks delicious. Definitely trying beet krout. Thanks for sharing.
I absolutely love your videos!! You are a hoot!! I get my laugh time in your videos!! Thanks for sharing!!
This is the best explanation I've seen, period. I'm an intermediate level fermenter and I've always heard not to shred your beets. I'm definitely going to try this. Thanks so much!!
Good Thursday morning, Anna. I hope u & yours are well. Thank you so much for learning these things so easy & interesting for us newbies! Have a beautiful day. LUCRETIA 🎉
Thank you! You too!
Have never tried beet kraut but it is now on my to-do list! Yum! (Along with so many other great recipe ideas from this collab LOL!) Thank you Anna! Blessings on your day Kiddo! 🌻🐛Carolyn in Ohio 🌿
Loving this year’s Fermented February! Lot’s of great inspiration! I am all about these beets!
Oh Girl, I felt so bad for you! I know I’m a colossal wus but I am certain my hubby would thoroughly enjoy your hot sauce recipe. Thanks for sharing. It was fun!
Anna, you are a rock star to me. I think this is one that will be a regular rotation once done. Super easy. I just want to share how much your genuine honesty on your views and sharing of uses of your ferments that you do is so intriguing. So many don't share fears or mistakes. Being so honest about being afraid helps so many. I am newer to food fermenting to eat but have done wine and beer. I didn't much success before, so I am a restarting as a newbie. :) Things are now looking up. You and the others involved in your collaboration are inspiring me to just keep trying and learning. Wine and beer was that way for me to learn. Very scary, didn't want to waste and then, its done, then you have to try and use it. Thank you so much for bringing all these great people together to keep it easy to refresh ideas, learn and grow with confidence and be able to come back and re-watch and learn more.
Looks like fantastically messy ferment to try! I love beets and cabbage. It will be a beautiful ferment. Thanks for sharing.
Anna, I have town water which IS chlorinated. Can I use my tap water for washing the beets, should I be washing my beets in water that has sat overnight or should I just use bottled water? Can I use rubber gloves for the massaging portion (just to protect my hand a bit)? I am so excited by all the recipes that I'm collecting through Fermented February! I do intend to try (almost) all of them. I'm very much a newbie when it comes to fermenting so I will be starting with small batches of things (the garlic and ALL the krauts jump to mind🤩) I've been watching your channel since Canuary of 2023. I love your energy and the fact that you keep it REAL if something doesn't work out the way you expected it to. I hope the ducks and the roosters are behaving themselves! Thank you for putting this together for all of us ❤❤❤
I am really enjoying Fermented February! This kraut looks delicious 😋
Finally a recipe that completely inspires me to ferment. Have watched a million videos I'm just so frightened to try it I have no clue why . I guess I'm just fearful of abject failure. But this one got me off the couch it sounds amazing . Love the earrings girlfriend🌿💛🌿
I struggle trying to find ways to eat beets. Roasted beet pesto and a roasted beet salad with peaches are two ways that work for me. Beets are so good for you that I refuse to quit trying to find ways to eat them.
My parents made and canned both pickled beets and sauerkraut. I never thought of combining these ingredients and fermenting them. But then, there are lots of things that I've never heard or thought about, like fermenting. Thanks for the godsend recipe ideas.
You are such a good teacher. I have learned so much from these videos. Thank you.
Thanks for posting a beet recipe. This is an absolute must try ferment!
I had a few of my homegrown beets left, and half a head of cabbage. Followed your recipe, and now I have a jar of beet kraut fermenting on my counter. Can't wait to try it in a couple of weeks. Thanks, Anna!
Hi Anna! I was a little late with the videos but have loved and been inspired by catching up. Love meeting the channels as well. Thanks for the collaboration. I am in the process of fermenting carrots and Beet Kvass again. Hope to try some of the ones introduced this month. Blessings to you and Robert!!
I need to try this. I love making sauerkraut. I enjoy Beets. The combination sounds great. Thank you for this collaboration.
I am so excited to try this ferment. I am beginning to look like a scientist!! Thank you for all you do Ana.
I really like beets, this will be my next batch of Fermented February must do’s! Good morning Anna, thank you for this collaboration it has been so much fun as well as interesting 👏
You are so welcome! I love seeing all the new ideas too 😊
Looks so delicious! Thank you for sharing this recipe with us, Anna! Lots of great information and you present it all very well and make fermenting truly accessible. 💚
This recipe sounds amazing but just for the fun of it I think I'll add some celery and see what happens. Fermented February is the happiest time of the year! Blessings 💜🙏💜
I’m loving all these fermented videos. Thanks for sharing your knowledge with us Anna.
Thanks for mentioning that you were afraid to try your first ferment, I thought I was the only one.
Thank you for this great video and the time you spent educating us on how simple and not scary fermenting should be, it is greatly helpful to someone considering dipping their toes into the realm of fermentation. So thank you!!
You made my saliva glands go crazy when you tasted it. Looks delicious. Thanks
Love learning fermentation from you and the others during Fermented February.
We love pickled beets. Both the sweet and sour kind. This looks like a combination of the two and sounds wonderful. Thank you for putting together this collaboration of fermenting videos. I so look forward to each of them.
Love this version of kraut! Thank you for this and the collab!
This sweet and sour combo sounds like a party in my mouth! Thanks for sharing. Looking forward to making this ferment.
I'm not too much on beets but my wife lives them, so this may make it onto our shelves shortly. Keep the videos coming we love them.
I love fermented February. The green cabbage and beet ferment sounds amazing. Thanks.
I don’t even like beets but you make me want to try this recipe! Thank you for sharing your story about learning to ferment. I haven’t succeeded yet but I’m not going to give up.
Love this!! My Polish grandma used to make fermented beet slaw but she did not write anything down and she's been gone since 1980. So thank you for reviving this recipe.
Tomorrow and I will up beets and cabbage from my farmer, and they will be my next ferment. I love beets in just about anything, so this one really floats my boat.
Thank you so much for sharing your secret recipe with us! Now it's off to the store to buy some ingredients!
I'm still trying to perfect sauerkraut, now I want beet kraut! Beautiful in the jar!!
Thank you for doing Fermented February. Learning so much.
I am a newbie to fermentation, but I love beets and I love cabbage, so this looks like a good place to start. Thankyou for this video and this collaboration!
I just opened my beet kraut and tasted it. Oh. My. Goodness. I wanted to eat the whole quart. Definitely will make again.
I enjoy all the tidbits you include in your videos. I like the geeky information 🙂 I like simple, less to go mess up.
Hi Anna 👋🏻 Happy Fermented February 🥳
Can you imagine the bazillion good bacteria you are spreading with this collaboration? 🤩 Thank you! 💕
Fingers crossed!
You are an amazing teacher. Such a wealth of knowledge and knowing how to share it for the newbies.
Love ferments and loving Fermented February. A tip I was told, that works great, so I'm sharing. If there is a layer of kahm yeast starting up, gently lay a single layer of plastic wrap on it and pick it up. If some is left, use a new piece of plastic wrap and repeat until it's all picked up.
I love your videos and how much you teach and talk about your experiences. This looks amazing!
We like beets in this house and I’m looking forward to trying them fermented! I’m binge watching the collaboration to catch up. What great variety! Thanks for such an interesting collab!
Yay! I’m glad you found it in time!
This looks delicious! I’m glad to hear about your fear too😁. Thank you for creating FF!
I never thought to add cabbage to the beets. The beets I grow never get very big, so this is one way I can use them. I love sauerkraut and will be trying this when I get beets this year. Thank you so much for this recipe and for putting on this collaboration. Take care.
We love pickled beets, as well as just roasting them. This could be a fun different recipe for beets!
Cabbage and beets together 💜 can't wait to try it. Thank you for sharing and for all the tips on eating fermented foods.
I’ve always loved pickled beets, but have never tried fermented. The color alone makes it very appealing to me.❤
Love this. Love that you included ways to use it and what not to do to ferments.
Thank you for sharing your experience starting to ferment. Very relatable! Thank you for all of the helpful information!
Oh my goodness. Now I’m needing to go get some beets because I am really going to have to make this! Thank you Anna for all your tips, tricks, and know how.
Great explanation of packing your vessel! This is one I might have to try! Thanks.
Sounds like a great combo ferment! When I have beets, I’m trying this one! Thanks for sharing & showing! 🤗🇨🇦
Thank you! Learning all the benefits and different things I can ferment.
Never thought of fermenting beets and cabbage together. Looks delicious. Cant wait to try it.
Loving Fermented February, this looks like an easy enough recipe for me to start with! I’m sure my mom and son will love it! I’m not fond of beets, but I am trying new ideas, maybe I will end up liking one of them!! 🤣
This is a fantastic video for beginners (like me), I appreciate your delivery and how thorough you are. Thank you!
Beeeeets are my favorite!! Thank you so much for all the learning ❤
Thank you again for a great, educational and entertaining video. I absolutely love your sense of humor!
i am watching, but i simply cant keep up with all these videos!! it's breaking my heart! heck, i cant keep up with the water kefir i started with!! still love watching YOURS Anna!! in particular! i actually UNDERSTOOD the salt ratio!!! you are genius!
Hi Anna, I'm a newbie and learning so much from you and all the ladies in this collaboration. Thank you so much for sponsoring Fermented February 2024! Ohhh, and beets are one of my favorite vegetables!! YUM! ❤
I always love to watch you when you show how to ferment things, You bring the steps and explanations down to a level that I can understand.. i could watch your channel all day long......Thank you for making Fermenting a thing not to be afraid of.
What I love most about your videos is that, along with a great recipe, you provide a ton of education and encouragement.
The kraut sounds REALLY Yummy! I’ll definately try this one! ❤️
Thank you ☺️
Thank you for being so thorough!
I am so glad that I had found you in the Canuary collaboration this year! I have learned a lot about fermenting (as was my goal this year!). Thank you for sharing!
Welcome aboard!
I have beets I never dug up in the fall that I may have to dig up to try this recipe. I love sauerkraut!
I'm intrigued! I love beets and I love sauerkraut! Yum!
I appreciate how thoroughly you explain this recipe and the ferment process. Thanks for the tips on how to use the beet kraut. Definitely sounds delicious on the meats you mentioned! This is a must try. Thank you for hosting such a wonderful, Fermented February 2024 collaboration!! Peace out!
I'm working up the courage to make something fremented.😄
I have everything ready. It's just, I'm so nervous about it.😬
So, I thank you for these encouraging videos!😊
Hopefully, soon, I'll dive in. I really love the idea of using beets, I've not seen that yet.
I love this! Thank you for sharing this! I would have never thought about adding those spice profiles to beets! Happy Fermenting!
OKAY ANNA, YOU HAD ME AT BEET AND CABBAGE I AM GOING TO TRY MY HAND AT STARTING THIS FERMENT THIS WEEKEND IF I CAN GET TO THE FARMERS MARKET OR STORE FOR THE BEETS AND CABBAGE. THANK YOU AGAIN FOR DOING THIS FERMENTED FEBRUARY I JUST MAY GET OVER MY FEAR OF RUININ IT ALL THIS YEAR 😂
I have fermented a few things but this series has really given me some great ideas of what to do to get more into our eating habits. Thanks for the video
My middle daughter is obsessed with beets! I will definitely try this! ❤
A multitude of info in this video! Thank you!
Fear is definitely a factor with me. I made sauerkraut, but really haven't eaten any other than a small taste at the end of the fermenting to check the flavor. It's really delicious, but it's been a bit of a personal struggle to actually consume it in a larger quantity. I love cabbage and beets. What a fabulous combination! Thank you for sharing!
Thank you for fermented February. I'm excited to try this.
Now I know what to do with some of the beets my husband likes to grow. Thank you for sharing! 😊
I can't wait to give this a try. Thank you for sharing with us. Happy Fermenting!!!!
I love beets and sour stuff! I can't wait to try this ferment!
Ooh that sounds wonderful. I love the sweetness of beets and absolutely love cabbage. You are giving me a lot of new things to make. Thank you Anna.
Me too! It’s the perfect combo
I love beets and kraut. Never thought to combine the two. Thanks for another great video and all the info.
Thank you for giving us beginners so much great info and your insights. Fermented February is slowly making me confident to ferment.
Im glad it’s being helpful 😊 you can do it!
This sounds amazing. I imagine adding a little chopped apple would have an amazing result. Thank you for sharing.
Thank you for explaining about not removing all of the skin of the beet....Also, thank you for explaining the salt ratio......Math for yummier living
I love sauerkraut! I love pickled beets! I cannot wait to try this, I know it's gonna be great!!!