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How-To NOT DIE | Fermenting Sauerkraut 101 - 5 Things That Make It Impossible #fermentedfebruary2023

234K views · Feb 1, 2023 · People & Blogs

Comments · 1.5K

  • @Mindy56743 · 3 years ago

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

    6

  • @Pam12969 · 3 years ago

    My son 34 years old, actually sat through this entire video and laughed so hard! More importantly he said “we should do this”!  Yes we will!

    30

  • @christineBry · 3 years ago

    Came from Canuary, stayed cause you just talk my language!! 😍🤩

    3

  • @Hangs4Fun · 3 years ago

    Outstanding, I can not believe I just watched 22 minutes of sauerkraut making tips.  You are captivating and entertaining, and your humor is fantabulous!  Have a great day!

    143

  • @elysenapoli6395 · 3 years ago

    I'm so excited!

    4

  • @lorimiller2010 · 3 years ago

    Love your energy and thank you for the information

    12

  • @TheWaldHaven · 3 years ago

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

    28

  • @angelamorrison2589 · 3 years ago

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

    15

  • @rebelchildshomestead · 3 years ago

    My 3 year old turned on this video and watched it intently.... I asked if he was enjoying the video, he said, "Yeah, I love Anna!" I think he has a crush on you! Or he really likes ferments🤣

    120

  • @kimberlyblake8705 · 3 years ago

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

    3

  • @louisesiberry6289 · 3 years ago

    Been fermenting for years. This is the best explanation for beginners I have seen. If your new watch this video again and again. <br>Thanks for sharing

    33

  • @BloosSelfReliance · 3 years ago

    YUS!!!! OMG !!!! I did that for here in the UK and honestly in the time they&apos;ve been recording it less than 100 cases ... some from before we had fridges so things like &quot;jugged hare&quot; and some granny sent their grandchildren a salami from Italy and the biggest one from Hazelnut yogurt made in a factory when I was a kid ... NONE from home preserved foods. We don&apos;t do pressure canning here ( I mean some people do if they can afford a months income to buy a pressure canner and get the stuff) but we use fermenting, vinegar based pickling, &nbsp;water bathing, alcohol, air drying and salting. <br>Great video Thankyou so much for making this video xox

    10

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