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So ... theres still same amount of liquid in my jar. its been a week. Shall i fill up with mineral water to cover the contents? I put the outer layers ontop of the jar pushed it down. I didn't use a shot glass though. Ive burped it every day but im conscious that air may still have got to it. Can you advise?

We never use salt. Organic Celery juice is good for a salty taste but Cabbage ferments easily with just cabbage juice or with just pure water. Organic Red Kraut is a very powerful health food🥬

I've tried this but the mixture of salt with the cabbage did not create much liquid. only part of it is submerged. Is this a problem? Thanks!

8 years since you started, how's it going 😂

Bit of custard with that,lovely

It needs 21 days for the three fermentation processes to complete.

You don't need to burp a fido jar.

I was hoping for a proper recipe but this is just from the supplied booklet.

Super

This is THE best video I have seen on fermenting, short and concise but absolutely perfect, thank you so much, Carol in Australia

Hello! I am trying this recipe, thank you for posting it. But I have a question: is it ok if there are air pockets in the jar (the cabbage is packed so tight that the brine does not fill it - this is deep towards the bottom for example).

I made this today following your instructions. I'm worried about the core going rotten/moldy and affecting the rest. Does that happen?

it says 0.1 g yeast not 1g... why?

weighs the cabbage but then uses a volumetric measure of salt. Suggestion: Use a weight for both since different kinds of salt have different densities. Like course salt and fine crystal salt.

Hi, question: do you wash the cabbage before fermenting?

Opening the jar is not a good idea it can ruin the whole thing

Hello Mike, I've been following this recipe for a whille now, but I have one question: when it's finished fermenting, should it be rinsed in cold water? I didn't want to remove any of the good elements, but I'm finding it rather salty....thanks for being so clear, I like the no-nonsense approach!

I have both, great find on other smaller jar , I have kilner ones. The German crock was really challenging to use.

Great recipe and very easy to make. I made it today! I mixed it lightly and let it rest and excrete it's liquids, occasionally stirring with my hands. I then transferred to a sealed jar👍🏻

Short and sweet demonstration! Thanks you soooo much. I'm going to try it 😁

wonderful video!

Will an old pickle jar work?

Looks yummy!

Have you tried using coffee percolator as the container? It works well

Thank you.

Omg delicious

How mich salt pös??

Great video, Mike. Thanks a lot!

احسن فيديو يشرح طريقة تخمير الملفوف شكرا

I'd like to see a fermentation video..kimchi especially! 😋

and you need a dishwasher to clean this shid up before you use it and gloves fu

Should I take out the water when it's done fermenting?

Which is more nutrients the red one or the white one? I know the dark color has the high antioxidants.

So what’s it’s suppose to taste like when it’s ready? I’ve fermented mine 2 weeks and it tastes like salted cabbage. No tangy taste to it. Only sauerkraut I’ve had is the stuff you buy in a store that is not fermented but just uses vinegar.

I appreciate how straight forward this has been presented.

Thank you.

Thanks 👍👍

Super easy and simple, thank you so much! Going to try this for the first time!

I did this. It's been put in the fridge now. I'm unsure how to tell if it's safe to eat. It's about 2 months old. Doesn't really smell. No mould. Tastes ok, but a bit salty. I ate a tablespoon and haven't died. Is it fermented or just being preserved by salt. Is it safe to eat.

Thank you I’m gonna try it today

Thank you for your effort, I really appreciate it, I also still have to struggle to use my bread machine😭

Good stuff.

Love how many people are ripping into this guy and telling him to educate himself on Sour Dough. Take it up with Panasonic’s recipe book and get a grip 🤣 Thanks for the video. I’ll give this a go with white flour and enjoy my good enough version of sour dough a week earlier than these purists

does it have to rest in the dark while fermenting?

Do you take out the cabbage leaves after it stops bubbling? And what happens if it's not making enough water?

thats not sourdough :)))

Lovely man, however, I hope he hasn't given up his day job just yet.

I liked your video ,you made me smile . You also made it look easy to try so I’m going to have a go, thanks.

Your Saurkraut salad looks lovely and made my mouth salivate for it!!! Mike...plz review on the Internet how to bruise up the cabbage much more to get lots of natural juices out of the cabbage for making really tasty Saurkraut!!! Also if you add 1T of sugar and 1/2 T Pickling salt to your same amount of cabbage next time...simply sprinkle in and let the cabbage start lettinG its' own juices run!!! Let sit for about a half an hour with a tea towel over top!!! Then come back to it and mash it with a potato masher!!! It iS best if you can grate the cabbage with a grater to ensure lots of juices for your brine!!! Very best wishes fellow Saurkraut maker!!!✌😇🌎🌻😍🌻🌹

why did I follow all your instructions and yet on day 3 still have almost no liquid in the container? Help?