Welcome to FERMENTED FEBRUARY! I'm glad you're here, it's going to be an awesome month! To check out the items I mentioned in the video: Fermentation Shirts: fermented-homestead.myspreadshop.com/ The Art of Fermentation by Sandor Katz: amzn.to/3KH2Yox The Farmhouse Culture Guide to Fermenting by Kathryn Lukas: amzn.to/347rUol Fermentation Journeys: amzn.to/4bemuX3 MasonTops Fermenting kit: amzn.to/3g7GC1D Hot Sauce Bottles: amzn.to/4bm4EkU
I’ve followed Leisa for almost 2 years, Darcy for almost as long. Lots of tricks to learn for this old dog… turning 75 in a couple of months. Now, my dear, you get the distinct honor of teaching me how to ferment! Well, not me… I’m probably as fermented as I’m gonna get… yeah, you guessed it, I’m one of them… we folks with what “normal” folks call a “weird sense of humor”. The humor that gets you through the massive amount of work it takes to follow yourself around! Love your presentation skills, your natural ease in front of the camera. Adore and appreciate that you bring us right along for your trials as well as your successes… so encouraging! Ok.. sleeves rolled up.. who am I kidding… it’s February in South Louisiana … who’s wearing sleeves? Missed the first few days so, let’s Sriracha!🎶
I made fermented sriracha last fall for the very first time. I used red serrano peppers I grew. OH. MY. GOODNESS. It was the best sriracha I have ever had. I gave each of my 3 girls a bottle and they loved it and said it was the best ever too and they eat sriracha on everything. I was so nervous. All I had ever fermented before was sauerkraut. Now with all the Napa cabbage coming out of the garden, I've made jar after jar of Kimchi. Again, a huge hit with everyone who tried it. I have 4 qts in the fridge now finishing up their fermentation. And for years, I've made sour dough bread. But silly me, I never thought of it as fermenting until I heard you say it a couple of years ago.🤭 I can't wait to learn more fermenting ideas from this collaboration. I am so excited!!! Thank you for hosting this!
So excited for this month. I have only made fermented carrots, which were delicious. So I have lots to learn. Thank you for bringing this to us. Thank you to all the contributors for sharing your knowledge and passion. Blessings to you Anna!
My husband is the hot sauce lover. He will love this. Don’t know why I thought it the more complicated. Thank you. And thanks for bringing us fermented February.
YES!! It’s finally here! So excited to see what everyone makes for this year’s Fermented February. Thank you to you, and everyone contributing in this special collaboration 🙃
Good morning Anna! I can't do the heat but I have a lot of people in my family who do, I think this would make awesome birthday gifts, Christmas presents and just because presents 💕 Thank you for those of us who are new to fermenting. I love your energy, your encouragement and the fact that you keep it real. Much appreciated ❤
My wife no longer can handle the heat we both used to love. For her I do take some of the hot peppers but 75% of the peppers are now red and orange bell peppers. This simple adjustment has made a giant difference for her. That is a good option for many folks.
My adult kids love sriracha sauce and these recipes just went on my make-for-Christmas-gifts list! Thank you Anna for Fermented February! Blessings on your day Kiddo!🌻🐛Carolyn in Ohio 🌿
Oh, I so want to learn fermenting for gut health. And thank you for Fermenting February and to all the other collaborators that will be sharing their recipes also
I am so excited for "Fermented February". I have even created a "Wish List" to place the items that I will see used at Amazon. I can't wait to be able to start fermenting foods for my little family. Thank you for putting this together.
WOOHOO FERMENTED FEBRUARY IS HERE!! THANK YOU, ANNA, FOR HOSTING IT AGAIN THIS YEAR AND I CAN'T WAIT TO SEE WHAT EVERYONE WHO PARTICIPATES BRING TO THE COLLAB. FERMENTING IS THE ONE THING I WANT TO LEARN MORE ABOUT, I HAVE TRIED SOURDOUGH WITH SOME SUCCESS BUT HAVE A LONG WAY TO GO AND I WANT TO ADD MORE FERMENTED VEGGIES AND SUCH TO MY DIET.
I have just started last year doing some fermenting. I’ve done mostly sauerkraut, pickles and some fermented curry cauliflower. I’m really excited to learn more about fermenting different things. Thank you for this Fermentation February collaboration.
The look on your face when you tasted the first sriracha was priceless! I bet you broke out in a sweat. Thanks for hosting this. I’m looking forward to new fermenting recipes.
I love the fact that the very first fermentation video in this collection is on Sriracha! Sriracha is one of the main things I miss most from buying at the store. The fact they don’t make the original has set me in a mission to find my new favorite and I still have not. I am so excited to try these 2 recipes and see if I like either of those . Thank you. Cannot wait to watch all this month’s collaboration videos!❤
This is my first year watching this collaboration - I'm new to fermenting! So excited for the opportunity to learn from all the participants! Loved your video - and I loved those little hot sauce jars too! Appreciate you making all this info available to viewers!
I have never had Sriracha, in any form, but I'll be trying this recipe as soon as I get to the grocery store. Sounds yummy! Thank you for doing FERMENTED FEBRUARY,
And we're off! Wooohoo, I love Fermented February! So many great videos and recipes and channels! Thank you Anna, super excited. This looks like a very tasty sauce, I think my brother would love it. 💚
I’m excited for Fermented February! We have been branching out into fermenting and are looking forward to learning new things! Thank you for putting this collaboration together!
YAAAAY!!! 🎉 FERMENTED FEBRUARY!!! *happy dance!* I didn't realize that Sriracha was just garlic and jalapenos, pretty much. Last year I took a few of my green jalapenos and some garlic and fermented them together to make a hot sauce. It turned out great!! It has the perfect amount of heat and it turned out super garlicky! I definitely want to make more next year. Thanks for sharing and thanks for organizing Fermented February again!
I am so excited to be part of Fermented February! I appreciate you explaining about the mold. Your Fermented Sriracha looked so yummy! Hubby is so ready for us to make some. I will definitely be planting more peppers this year. Thank you for hosting this collaboration!!
So happy Fermented February is here! Thank you so much for all you do to make this possible. I love learning with you and the wonderful list of presenter you have chosen!
I made hot sauce on the stove and refrigerated it, it was pretty good. Back when I first was married,y husband challenged me that I couldn't make his wings hot enough for him. Well, you know I went shopping for hot sauces, and he never doubted me again on cooking. Anyway, thank you.
Sugar tames the heat! My Mom made a chow chow using kraut, onions, bell peppers, brown sugar, and vinegar. When she passed my Dad started taking it and he subbed jalapenos for the bell peppers to get heat but the sugar never allowed a strong heat to come through. Best stuff ever added to a bowl of pintos!
So excited! This is my first Fermented February!!! Learning everything as a total newbie! Thank you for putting this all together for the month! Take care! 🌞
The Fiery Ferment book introduced me to fermented hot sauce. I started making it yearly since I grow lots of hot peppers. I introduced my granddaughter to it and she loves it. My husband says he cannot eat eggs without it!
I’m so excited about Fermented February! I want to learn all the things! I’ve actually made sauerkraut already, but can’t wait to see everyone’s contributions to the month.
Happy to have this Collab going again. I am still fermenting as you so inspired me from last years Collab! I had done some over the years but got more focused after 2023 edition!
Yay! My first fermented February! This was a great first video because I have all kinds of pepper goals this gardening season and hot sauce was on the list! I'm so excited to add this fermented hot sauce!
I have never made anything that was fermented before, so I am so so so excited about this collaboration. I bought some Sriracha sauce about a month ago and I had no idea what I was buying. But I’m going to try it now. I’m sure it’s not as good as homemade, but now you’ve got my mind stirring up. Also, didn’t know that sauerkraut was fermented and I love sauerkraut, so this is going to be so interesting to me from beginning to end. Can hardly wait for the ones on the sourdough bread. I am getting so excited. Thank you ladies so much for doing this for us that are new to this type ofcooking or making all these things that you all are teaching us thank you.
I made some fermented hot sauce with habaneros last year for my husband and he LOVED it. Still has some bottles left 😉. Sriracha 🤔 my daughters love that stuff. I just might make some this year. So excited for Fermented February. Thank you for hosting it.
I've already started all my hot pepper seeds here in Northern Indiana. I have been making hot sauces for a few years now. This year, I WILL accomplish some fermented sauces. Thanks for the collaboration!
I do love me some Sriracha...Last year I made some really nice Golden Jalapeno Pepper Jelly and what was left of my pepper harvest got turned into a really tasty Hotsauce by my wifey. Not sure if any of it was fermented, but it will be this year. Oh, and I'm growing several HOT Peppers this year, not just Jalapenos. Thanks for bringing back Fermented February again this year and hosting it again. Looking forward to all the great ideas.
This sounds pretty simple. Make it, let it sit for 2 weeks to 2 months and blend. Thank you. This is my 2nd year watching and I've done a few things but I'm super excited to learn more. Happy fermented February!!!
I’m so new to fermentation, this is going to be a master class in how it works. Thanks for hosting and getting us newbies on the trail of fermentation. I love a good hot sauce, but my family are nuts about it.
Thank you for showing Sriracha two ways. We love non-vinegary hot sauces and look forward to learning even more fermented recipes this month. Yay for Fermented February!
Hi newbie here to this Fermented February collaboration. I have never fermented anything so this is all new to me. Excited to watch and see what I can learn about fermenting.
I love this collab!! I've only been fermenting for a couple of years, mostly thanks to this collaboration. We love hot stuff here in Louisiana. I bet we will love this sriracha!
I just came across your channel. My body loves fermented foods. I make sauerkraut and kimchi. Dealing with alot of health issues due to exposer to mold and chemicals from my former employment. Thank you for showing all the amazing things that can be fermented. My daughter gave me the book the art of fermentation. Its wonderful.
My husband and I were going to try to make some Sriracha as Christmas gifts. But we could not find any jalapeños or even habaneros in the grocery stores that were red. But then I Had watched a video where she was never able to get anything store-bought to ferment except cabbage. So we are hoping our jalapeño plants do well this summer so we can try it. We are just learning and trying fermentation. So excited to watch all the videos this month thank you.
