I agree. This made about 3/4 of the quart jar full. And the actual weight of the cabbage is 1 -1/4 pound. I try to make videos that will help you in gardening, canning, cooking and some videos on how to have a better health. I appreciate you watching my videos. Thanks for stopping by. OAG
You are welcome. I try to make videos that will help you in gardening, canning, cooking and some videos on how to have a better health. I appreciate you watching my videos. Thanks for stopping by. OAG
I discover your video today, I am in live with the way your are doing it. I am a natural home made food lover. Thanks Grandpa 😊. Make more!! If only we had a way to keep these human library for ever...
In Alabama right now (11/2021) we just followed your excellent instructions. Can’t wait to see what happens. Didn’t have the same type jar. Used the German style water seal crock.. Thank you for the video!
Glad you talked about sanitizing. People forget that step! I usually make it in mason jars with airlocks. When I make in a bowl or crock, it always gets moldy! And when I put the whole cabbage leaves on top, they get slimy and moldy too! I can’t figure it out.
It is important to have the cabbage under the brine, that includes the whole cabbage leaves. Try not filling the jar so full and bring the brine up and over any cabbage in the jar.
@@OldAlabamaGardener yes, that may be my mistake. I also don’t want to buy those pricey weights and I can’t find something heavy to fit in the jars to cover and weigh it down.
Love Kraut and that looks really good, and easy to make! Will give it a go. Thanks OAG , so glad you share so much with us, and yes , we saw the Mrs trying to sneak in and out Haha.
Hello J, I am sure she didn't want to interrupt me making the video. She didn't realize that the camera caught her in it. I could have edited her out but I thought it was nice so I left it in. OAG
Thank you. I try to make videos that will help you in gardening, canning, cooking and some videos on how to have a better health. I appreciate you watching my videos. Thanks for stopping by. OAG
Love watching your videos. I’m going to try your method I do want to share mine with you that has been handed down for generations. Select cabbage heads cut into quarters and wash. Set aside. Gather together large bowl, large cooker, canning salt, vinegar, gallon of distilled water., knife cutting board and desired number of sanitized canning jars. Cut cabbage into thin slices place in bowl set aside. On stove bring distilled water to boil. Cram cabbage into canning jars. Pack very tight stoping ever so often to mash out air and pack. Fill one jar at a time. When filled to within 2 inches head space. Turn to drain any liquid out of jar. Next measure and put on top of cabbage 1 tablespoon canning salt and 1 tablespoon vinegar. Then finish topping off with boiling water to cover cabbage about 1 inch head space. Seal with canning lid tighten to hand tight. Wipe off jar place into a box lined with newspaper. Cover with lid. Then cover with an old towel so no light can get into jars. Place in a cool dark place. Allow to sit a week then burp the jars by opening lid. Try not to disturb to much. Reseal hand tight. Wait another week. It’s should be finished krout. Enjoy.
I had a lot of failures, but this time it came out great. It was a little too salty, so, with my next batch I will reduce the salt to 1-1/2 tablespoons. OAG
You made this look so much easier than I thought it would be... Now I'll have to give it a try. I always look forward to your taste tests too! Thanks for sharing!!!
KATHYS TUBE: It is easy, the fermenting time will vary depending on the temperature. But this is so good for our health. I try to make videos that will help you in gardening, canning, cooking and some videos on how to have a better health. I appreciate you watching my videos. Thanks for stopping by. OAG
@@OldAlabamaGardener I just got finish making a big batch of peach wine and jelly YUM ! Its the space it takes, what holds me back. My freezer was full of peaches ! Had to make room for VENISON
@@OldAlabamaGardener Don't for get to set your clocks back 1 hour tomorrow night ! > I hope i don't have to get rid of all the ground up tomato's that i froze for the venison ! tomato's goes fast around here
So when I did some research I found the following: white vinegar is more effective to use as a disinfectant because it’s more acidic than apple cider vinegar or wine vinegar. Thanks for the small batch video OAG 💕✌️🌱
Wonderful! I've made kimchi, but have been wanting to make saurkraut and just haven't tried yet. So glad to have a video to reference when I do. I've got two small heads of cabbage left in the garden, that might just become their purpose! I also love that you're beautiful wife made an appearance on this video!
Yes, I just re-watched this video. I sent you an email about my experience following your steps on this red cabbage today. And your cabbage did not foam up like mine did. Might be because yours was organic and home grown, while mine was store bought and not organic. I used sea salt, as I didn't have any canning salt. There was no iodine in the sea salt. Well sir, I'll just have to see how it turns out. I'm about to put it into the Mason jar and put the weight on it, and the silicone lid with the hole in it, and see what happens. I'll update you when it's ready to eat.
The foaming is ok. You may see bubbles. Ask if you used a canning jar lid, you’ll see more bubbles. I’ve had equal success with organic and conventional cabbage.
I have made kraut many times before but I have never used the apple cider vinegar before. It makes sense to use it though. I can see that it introduces the right kind of bacteria while eliminating the bad bacteria. Thanks so much for the tip. I am planning on making kraut soon.
This was my first time using Apple Cider Vinegar also. My kraut certainly did turn out great. I appreciate you watching my videos. Thanks for stopping by. OAG
Thank you. . I make videos that will help you in gardening, canning, cooking and some videos on how to have a better health. I appreciate you watching my videos. Thanks for stopping by. Please subscribe if you haven't yet. OAG
Hello and welcome to my videos. I am happy to share my experiences with you.. I try to make videos that will help you with gardening, canning, cooking and health. Please subscribe to my channel. OAG
Hi OAG, Im Emmanuel Arce the creator and owner of Ultimate Gardening! I heard of you by Kaye from the Late Bloomer Garden Show! Great work keep it up!🌱🌟🌟
@@judyhulsey6014 Thank you for your encouraging comments. I try to make videos that will help you in gardening, canning, cooking and some videos on how to have a better health. I appreciate you watching my videos. Thanks for stopping by. OAG
Looks like I just found the answer to my question in an earlier of your videos today Mr OAG! That creativity may have to become a winter's project and healthy treat. Was great to see Ms OAG video bombing you towards the end, but doesnt she ever sample your good dishes on camera with you? Hope you both Stay Healthy and Stay Well! -Bob...
I flat dab love cabbage! red or green. Boil, fried, into slaw, or Kraut > i haven't ever made sauerkraut either👻 I can't get pass making it boiled, fried and into slaw 😆 i guess those are the main reason and the killer is : 🧛♂️ time it Ferments YUM ~ thanks for sharing 👩🎓~ Cheers To Good Health 💪💪💪💪💪
I haven't heard that term in a long time (flat dab). True it does take time to slice cabbage and to let it ferment, but it is so good for our health. I appreciate you watching my videos. Thanks for stopping by. OAG
I will try it! And I’ll have to thank Karen AND you 😉. You mentioned the cap you used was not the best, what would have been better? I’m thinking to make a whole head of cabbage in a half gallon mason jar.
Carlota: I am going to use an "Air Lock" cap for future kraut making. See the Air Lock cap at: www.amazon.com/gp/product/B01H7G1NF0/ref=ppx_yo_dt_b_asin_image_o00_s01?ie=UTF8&psc=1 OAG
New subscriber here!! I just had to say that I already love you!!!!! I made mine back on the 4th and I wish I had seen your video back then but that’s okay, I’m hoping mine came out alright but if not I will try this way 😊
Hello Florida Girl and welcome to my videos. Kraut is one of the most beneficial foods we can eat. I like to help you with your gardening, canning the garden produce, cooking the garden produce, and improving your health, I have videos on all this. When I upload new videos you don't want to miss it, so, *_please subscribe and click the "Bell" icon_* , clicking the bell icon turns on notifications that will let you know I have a new video Thank you for watching my videos. OAG
@@floridagirltalk I appreciate you watching my videos. If you have questions, please ask, if I know I will reply and if I don't know I will say that also. I am 81 years old and still growing a big garden each year. I used to live at Auburndale, FL OAG
@@OldAlabamaGardener Oh how awesome!!!! I’m in central Florida. You are inspiring me to want to learn to garden better. I’ve tried and not much success but did get a few things going. Thank You for replying 😊
I pray that I see your numbers! I am 63 years old and so thankful. Professional career and educated..now retired 2 years. Proud mother of good Professional women and 1 very good grandson. God has been good to me through it all! I am making the best next part of life retired and enjoying sharing through TH-cam and Facebook. Thank you for communicating and sharing! Always...God bless you
@@mommajscountrygardening Make your good health a high priority and you will get there. Stop eating any junk food and never drink colas or fruit drinks. OAG
I never was successful making homemade saurkraut. I don't know what I did wrong. I will try one more time doing what you did. We'll see if it taste good. Thank you.😋
I also had not been successful in making to before this. This turned out so good that I have ate almost all of it already. Thank you for watching my videos. If you haven't yet, please subscribe. OAG
There is a fine line between putting enough salt and getting too much salt. salt is needed in the early days of thekraut making to prevent mold and bad bacteria from forming. Once the fermentation gets going then the salt isn't as important. OAG
I think Apple Cider Vinegar (ACV) has different good bacteria in it as compared to white vinegar. I appreciate you watching my videos. Thanks for stopping by. OAG
I am joy your videos so much thank you for sharing all of them I was wondering if there was any possibility for me to get some of your comfrey salve, of course I will pay !! I am a quadriplegic, C4 neck injury and I constantly have Terrible aches and pains especially my knees and my back
This was a red cabbage, so, no, it wasn't from my farm. I don't grow red cabbage. Thank you for watching my videos and for commenting. If you haven't yet, please subscribe. OAG
Eek, Mr Charles, don’t use a plastic container! Also, why do you use the whole leaves if you are using the glass weights? I thought it was either or on that…IE, if you didn’t have a weight, use the leaves to keep out the air. Anyway, I said elsewhere that my whole leaves ALWAYS ALWAYS GO slimy. I’ll check out Karen’s link!
That is what I had not been doing either. And most of the time my kraut went bad. This time it turned out great. I have already eaten most of it. Thanks for watching my videos. If you haven't yet, please subscribe. OAG
I have not used Savoy cabbage nor white vinegar, so I don't have any experience with those. Apple Cider Vinegar does have beneficial properties that white vinegar doesn't have. I appreciate you watching my videos. If you haven't yet, please subscribe to my channel. OAG
@@OldAlabamaGardener so I used apple cider vinegar with the savoy and I can say using savoy takes 3 times longer and i had to massage the cabbage for 5 minutes around the 45 min mark because there wasn't enough brine..it did produce brine but I think standard red or green cabbage is probably the better choice as I think they have a higher water content
Yes, sauerkraut is good homemade! But I think for small batch like yours you only need 1-1 1/2 Tblspns of the salt, as when I make a large batch I use the 3 Tblspns of salt...! I also as I am cutting the cabbage I sprinkle a tspn salt as I go, and at the end I massage the cabbage for a few minutes, cover for 45 minutes then jar/crock it up. In summer mine only takes 4-7 days and its done, but in cooler weather it will take longer, you can do a taste test, (and being careful not to contaminate it if it's not done yet....! You could have just replaced the air lock with a solid lid/plastic lids, instead of transfering to another jar, just an FYI.
Thank you. I am learning as I go. I will try your recipe when I make it again. Thank you for watching my videos. If you haven't yet, please subscribe. OAG
For half head of cabbage that is way too much salt...I've been making kraut for years..that's way too much , the salt is used to extract the juice from the cabbage to begin it's own fermentation..way to much have you added..
![SQUASH - SEED TO TABLE **SECRET** [GROWING, COOKING, EATING] (OAG)](http://i.ytimg.com/vi/Xa44yLzIh_w/mqdefault.jpg)
![🎤 จับฉลากร้องเพลง x P’ #XXSIVK [EP.1] (2/2) เพื่อนจับได้คำไหน..ต้องร้องคำนั้น เริ่ม! 💓🎶 #MXFRUIT](http://i.ytimg.com/vi/1bJvMJXmeS4/mqdefault.jpg)
Thank you, this sauerkraut method is the easiest I've seen.
And it can be done pretty quickly. I need to make some more, as this is almost gone. If you haven't yet, please subscribe.
OAG
Thank you for your teaching I love it 😊
OMG this man is adorable. I LOVE learning all these wonderful recipes!
I appreciate you making a small amount, for other recipes are usually too large. Thank you I look forward to making some.
I agree. This made about 3/4 of the quart jar full. And the actual weight of the cabbage is 1 -1/4 pound. I try to make videos that will help you in gardening, canning, cooking and some videos on how to have a better health. I appreciate you watching my videos. Thanks for stopping by.
OAG
Awesome OAG and Karen! Excellent partnering
God bless
Thank you Momma J. This did really good.
OAG
I’m in Alabama for Thanksgiving 2021. My daughter and I just followed your excellent instructions
This is great! Thank you so much for sharing.
You are welcome. I try to make videos that will help you in gardening, canning, cooking and some videos on how to have a better health. I appreciate you watching my videos. Thanks for stopping by.
OAG
I discover your video today, I am in live with the way your are doing it. I am a natural home made food lover. Thanks Grandpa 😊. Make more!! If only we had a way to keep these human library for ever...
Mrs. OAG is adorable!
In Alabama right now (11/2021) we just followed your excellent instructions. Can’t wait to see what happens. Didn’t have the same type jar. Used the German style water seal crock.. Thank you for the video!
Glad you talked about sanitizing. People forget that step! I usually make it in mason jars with airlocks. When I make in a bowl or crock, it always gets moldy! And when I put the whole cabbage leaves on top, they get slimy and moldy too! I can’t figure it out.
It is important to have the cabbage under the brine, that includes the whole cabbage leaves. Try not filling the jar so full and bring the brine up and over any cabbage in the jar.
@@OldAlabamaGardener yes, that may be my mistake. I also don’t want to buy those pricey weights and I can’t find something heavy to fit in the jars to cover and weigh it down.
Use something made out of glasse. I used a small candle holder from IKEA. Or a little jar filled with water, sand or stones. Greeting from Germany
Love Kraut and that looks really good, and easy to make! Will give it a go. Thanks OAG , so glad you share so much with us, and yes , we saw the Mrs trying to sneak in and out Haha.
Hello J, I am sure she didn't want to interrupt me making the video. She didn't realize that the camera caught her in it. I could have edited her out but I thought it was nice so I left it in.
OAG
@@OldAlabamaGardener it is nice to see her now and then, glad you left it in.
Good job!! Beautiful kraut. 😊
God Bless!
Thank you. I try to make videos that will help you in gardening, canning, cooking and some videos on how to have a better health. I appreciate you watching my videos. Thanks for stopping by.
OAG
Love watching your videos.
I’m going to try your method
I do want to share mine with you that has been handed down for generations.
Select cabbage heads cut into quarters and wash. Set aside. Gather together large bowl, large cooker, canning salt, vinegar, gallon of distilled water., knife cutting board and desired number of sanitized canning jars.
Cut cabbage into thin slices place in bowl set aside. On stove bring distilled water to boil. Cram cabbage into canning jars. Pack very tight stoping ever so often to mash out air and pack.
Fill one jar at a time. When filled to within 2 inches head space. Turn to drain any liquid out of jar. Next measure and put on top of cabbage 1 tablespoon canning salt and 1 tablespoon vinegar. Then finish topping off with boiling water to cover cabbage about 1 inch head space. Seal with canning lid tighten to hand tight. Wipe off jar place into a box lined with newspaper. Cover with lid. Then cover with an old towel so no light can get into jars. Place in a cool dark place. Allow to sit a week then burp the jars by opening lid. Try not to disturb to much. Reseal hand tight. Wait another week. It’s should be finished krout. Enjoy.
Thank you. I will try making it your way. Thank you for watching my videos. Please subscribe.
OAG
Thank you! I’m going to try making it again.
I had a lot of failures, but this time it came out great. It was a little too salty, so, with my next batch I will reduce the salt to 1-1/2 tablespoons.
OAG
My favorite gardener!
Thank you
Well done Charles, love that sauerkraut!
Thank you. I am happy to finally have success in making it. Thanks for stopping by.
C.
That looks good and yes you can here it crunch.
I like my kraut to be crunchy, that is what I think is best. I appreciate you watching my videos. Thanks for stopping by.
OAG
You made this look so much easier than I thought it would be... Now I'll have to give it a try. I always look forward to your taste tests too! Thanks for sharing!!!
its the waiting what keeps me from making it
KATHYS TUBE: It is easy, the fermenting time will vary depending on the temperature. But this is so good for our health. I try to make videos that will help you in gardening, canning, cooking and some videos on how to have a better health. I appreciate you watching my videos. Thanks for stopping by.
OAG
@@OldAlabamaGardener I just got finish making a big batch of peach wine and jelly YUM ! Its the space it takes, what holds me back. My freezer was full of peaches ! Had to make room for VENISON
@@426superbee4 I fully understand. That is why I can more than I freeze, even though I have two freezers. Right now both freezers are full.
OAG
@@OldAlabamaGardener Don't for get to set your clocks back 1 hour tomorrow night ! > I hope i don't have to get rid of all the ground up tomato's that i froze for the venison ! tomato's goes fast around here
Kraut turned out great that I spoke of in a previous post 3 months ago.
I made it last year and it was easy and GOOD! I used regular cabbage, but the purple cabbage is very pretty! Love the crunch. My mouth is watering.
regular cabbage is also good. I appreciate you watching my videos. Thanks for stopping by.
OAG
So when I did some research I found the following: white vinegar is more effective to use as a disinfectant because it’s more acidic than apple cider vinegar or wine vinegar. Thanks for the small batch video OAG 💕✌️🌱
You are welcome.
OAG
Love your taste testing! Looks good.
Thank you. I appreciate you watching my videos. Thanks for stopping by.
OAG
Thanks so much, love my Kraut that way, did some 3 weeks ago like that. yummm. ;)
Yep, I have eaten almost all of this. I need to make some more. Thanks for stopping by.
OAG
Wonderful! I've made kimchi, but have been wanting to make saurkraut and just haven't tried yet. So glad to have a video to reference when I do. I've got two small heads of cabbage left in the garden, that might just become their purpose!
I also love that you're beautiful wife made an appearance on this video!
I think I used too much salt in this one. Others are telling me for this much cabbage (1 - 1/4 pound), I should use 1 -1/2 tablespoons of salt.
OAG
Yes, I just re-watched this video. I sent you an email about my experience following your steps on this red cabbage today. And your cabbage did not foam up like mine did. Might be because yours was organic and home grown, while mine was store bought and not organic. I used sea salt, as I didn't have any canning salt. There was no iodine in the sea salt. Well sir, I'll just have to see how it turns out. I'm about to put it into the Mason jar and put the weight on it, and the silicone lid with the hole in it, and see what happens. I'll update you when it's ready to eat.
It will probably be okay.
The foaming is ok. You may see bubbles. Ask if you used a canning jar lid, you’ll see more bubbles. I’ve had equal success with organic and conventional cabbage.
Another great video Thanks!!!
I have made kraut many times before but I have never used the apple cider vinegar before. It makes sense to use it though. I can see that it introduces the right kind of bacteria while eliminating the bad bacteria. Thanks so much for the tip. I am planning on making kraut soon.
This was my first time using Apple Cider Vinegar also. My kraut certainly did turn out great. I appreciate you watching my videos. Thanks for stopping by.
OAG
This answered my question about whether or not the mother in the ACV would actually be beneficial.
Great video Mr. OAG!! I love homemade sauerkraut
Me too and I had never been successful at making it. I was/am so happy this turned out good. Thanks for stopping by.
OAG
Thanks to Karen too!!
Excellent boss
Thank you. . I make videos that will help you in gardening, canning, cooking and some videos on how to have a better health. I appreciate you watching my videos. Thanks for stopping by. Please subscribe if you haven't yet.
OAG
thank you for sharing.. Blessings 🥰
Hello and welcome to my videos. I am happy to share my experiences with you.. I try to make videos that will help you with gardening, canning, cooking and health. Please subscribe to my channel.
OAG
She is sooooo cute! Mrs OSG secretly stole the show ❤️❤️❤️
Yes, and she doesn't want to be in my videos.
OAG
Hi OAG, Im Emmanuel Arce the creator and owner of Ultimate Gardening! I heard of you by Kaye from the Late Bloomer Garden Show! Great work keep it up!🌱🌟🌟
Hello and welcome to my videos. I will check your channel out. I subscribed.
OAG
Looks good!! Never tried it with red cabbage! Looks beautiful!! Thanks for sharing your knowledge!! Gotta try it! ☺
Let me know how it turns out for you. Red cabbage is reported to be healthier for us. Thanks for stopping by.
OAG
@@OldAlabamaGardener I will! I love red cabbage! Love your channel!
@@judyhulsey6014 Thank you for your encouraging comments. I try to make videos that will help you in gardening, canning, cooking and some videos on how to have a better health. I appreciate you watching my videos. Thanks for stopping by.
OAG
My dad used to make kraut in a 5 gallon ceramic crock in the garage.
David
Yep, that is another way to do it. No one here eats it except me, so smaller batches are better. Thanks for watching my videos.
OAG
I absolutely love sauerkraut
Me too. I try to eat some every day, it is so good for our intestinal health.
OAG
Thankyou sir! So good! 🌱
You are welcome. May I ask about where you are located?
OAG
@@OldAlabamaGardener ~ I live in the Upstate of South Carolina ~ Dbirdey
Looks like I just found the answer to my question in an earlier of your videos today Mr OAG! That creativity may have to become a winter's project and healthy treat. Was great to see Ms OAG video bombing you towards the end, but doesnt she ever sample your good dishes on camera with you? Hope you both Stay Healthy and Stay Well! -Bob...
She doesn't want to be in my videos. Yes, stay as safe as you can with the COVID virus.
I flat dab love cabbage! red or green. Boil, fried, into slaw, or Kraut > i haven't ever made sauerkraut either👻 I can't get pass making it boiled, fried and into slaw 😆 i guess those are the main reason and the killer is : 🧛♂️ time it Ferments YUM ~ thanks for sharing 👩🎓~ Cheers To Good Health 💪💪💪💪💪
I haven't heard that term in a long time (flat dab). True it does take time to slice cabbage and to let it ferment, but it is so good for our health. I appreciate you watching my videos. Thanks for stopping by.
OAG
😆 Why i don't make to much wine also. the time it takes to ferment ~ Unless its a big batch ~ I DO LOVE KRAUT AND WINE YUM ~ Home made is the BEST
I will try it! And I’ll have to thank Karen AND you 😉. You mentioned the cap you used was not the best, what would have been better? I’m thinking to make a whole head of cabbage in a half gallon mason jar.
Carlota: I am going to use an "Air Lock" cap for future kraut making. See the Air Lock cap at: www.amazon.com/gp/product/B01H7G1NF0/ref=ppx_yo_dt_b_asin_image_o00_s01?ie=UTF8&psc=1
OAG
Good 🙏🙏🙏
Thanks
Yummy 😋
Yep. Thank you for watching my videos.
OAG
New subscriber here!!
I just had to say that I already love you!!!!!
I made mine back on the 4th and I wish I had seen your video back then but that’s okay, I’m hoping mine came out alright but if not I will try this way 😊
Hello Florida Girl and welcome to my videos. Kraut is one of the most beneficial foods we can eat. I like to help you with your gardening, canning the garden produce, cooking the garden produce, and improving your health, I have videos on all this. When I upload new videos you don't want to miss it, so, *_please subscribe and click the "Bell" icon_* , clicking the bell icon turns on notifications that will let you know I have a new video Thank you for watching my videos.
OAG
@@OldAlabamaGardener I already clicked the notification bell last night as well, I will be binge watching your videos, Thank You ❤️🙏🏽
@@floridagirltalk I appreciate you watching my videos. If you have questions, please ask, if I know I will reply and if I don't know I will say that also. I am 81 years old and still growing a big garden each year. I used to live at Auburndale, FL
OAG
@@OldAlabamaGardener Oh how awesome!!!! I’m in central Florida.
You are inspiring me to want to learn to garden better. I’ve tried and not much success but did get a few things going.
Thank You for replying 😊
@@floridagirltalk Considering all that is going on with the virus, growing as much of our own food as we can is a good thing to do.
OAG
👋 Mrs OAG! She looks great!
She is 84 years old.
OAG
A good man deserves a good woman! Good diets with love and respect! Keep 😃
God bless you both
I pray that I see your numbers! I am 63 years old and so thankful. Professional career and educated..now retired 2 years. Proud mother of good Professional women and 1 very good grandson. God has been good to me through it all! I am making the best next part of life retired and enjoying sharing through TH-cam and Facebook. Thank you for communicating and sharing!
Always...God bless you
@@mommajscountrygardening Make your good health a high priority and you will get there. Stop eating any junk food and never drink colas or fruit drinks.
OAG
Yum Yum I love 'kraut just cabbage any 'ol way Will try this recipie I was taught add little vinegar to mayo, sugar for slaw
Yes, I also like cabbage slaw. I appreciate you watching my videos. Thanks for stopping by.
OAG
I never was successful making homemade saurkraut. I don't know what I did wrong. I will try one more time doing what you did. We'll see if it taste good. Thank you.😋
I also had not been successful in making to before this. This turned out so good that I have ate almost all of it already. Thank you for watching my videos. If you haven't yet, please subscribe.
OAG
There is a fine line between putting enough salt and getting too much salt. salt is needed in the early days of thekraut making to prevent mold and bad bacteria from forming. Once the fermentation gets going then the salt isn't as important.
OAG
your wife - "this taste very nice, but can you taste apple cider vinegar?" :D
I don't taste it.
yay thank you Karen!
Yes, I agree. I appreciate you watching my videos. Thanks for stopping by.
OAG
Thank you for your videos.
You are welcome. Thank you for watching my videos. If you haven't yet, please subscribe.
OAG
@@OldAlabamaGardener I have been subscribed for quite a while. I bought my first bag of Azomite after seeing you use it.
@@lauraskorczewski5813 Thank you for being a subscriber. I think Azomite is good and I am still using it.
OAG
I'll try this. Hope the cheap vinegar is OK.
I think Apple Cider Vinegar (ACV) has different good bacteria in it as compared to white vinegar. I appreciate you watching my videos. Thanks for stopping by.
OAG
I agree with this. We make kraut, yogurt, and natto, and sterilization is crucial to maintain the culture.
Thanks. Sterilization is an area I did not pay enough attention to. I appreciate you watching my videos. Thanks for stopping by.
OAG
I am joy your videos so much thank you for sharing all of them I was wondering if there was any possibility for me to get some of your comfrey salve, of course I will pay !! I am a quadriplegic, C4 neck injury and I constantly have Terrible aches and pains especially my knees and my back
I will contact you.
OAG
Nice recipe will try. Is the cabbage from your farm sir?
This was a red cabbage, so, no, it wasn't from my farm. I don't grow red cabbage. Thank you for watching my videos and for commenting. If you haven't yet, please subscribe.
OAG
Eek, Mr Charles, don’t use a plastic container! Also, why do you use the whole leaves if you are using the glass weights? I thought it was either or on that…IE, if you didn’t have a weight, use the leaves to keep out the air. Anyway, I said elsewhere that my whole leaves ALWAYS ALWAYS GO slimy. I’ll check out Karen’s link!
You need to do everything you can to keep the cabbage under the brine, that is why I use both leaves and glass weights.
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Now I know what I did wrong! This subscriber says "Thank, you, thank Karen!"
Okay, what did you do wrong? I am asking so I won't do the same thing.
OAG
Thank you for sharing you make it look verry easy but how about the amount of salt as consume salt is very bad
I did not sanitize with vinegar! Got great rotten cabbage for my compost, though. 😂
That is what I had not been doing either. And most of the time my kraut went bad. This time it turned out great. I have already eaten most of it. Thanks for watching my videos. If you haven't yet, please subscribe.
OAG
You don’t need that much salt for 1/2 head of cabbage
1/2 Tablespoon fine grain salt per pound of cabbage
Yes, it was too salty. I will adjust it. Thank you.
OAG
I imagine this recipe could work with savoy cabbage and pure white vinegar as well?
I have not used Savoy cabbage nor white vinegar, so I don't have any experience with those. Apple Cider Vinegar does have beneficial properties that white vinegar doesn't have. I appreciate you watching my videos. If you haven't yet, please subscribe to my channel.
OAG
@@OldAlabamaGardener I watch all your videos over and over..love your accent too..
@@OldAlabamaGardener so I used apple cider vinegar with the savoy and I can say using savoy takes 3 times longer and i had to massage the cabbage for 5 minutes around the 45 min mark because there wasn't enough brine..it did produce brine but I think standard red or green cabbage is probably the better choice as I think they have a higher water content
@@mareshields9 One other thought: If the cabbage is a week or two old, it will have less water content.
OAG
@@OldAlabamaGardener it had been picked 2 days earlier but hadn't been watered for a few days..hard to keep track of watering in fall..
Yes, sauerkraut is good homemade! But I think for small batch like yours you only need 1-1 1/2 Tblspns of the salt, as when I make a large batch I use the 3 Tblspns of salt...!
I also as I am cutting the cabbage I sprinkle a tspn salt as I go, and at the end I massage the cabbage for a few minutes, cover for 45 minutes then jar/crock it up. In summer mine only takes 4-7 days and its done, but in cooler weather it will take longer, you can do a taste test, (and being careful not to contaminate it if it's not done yet....!
You could have just replaced the air lock with a solid lid/plastic lids, instead of transfering to another jar, just an FYI.
Thank you. I am learning as I go. I will try your recipe when I make it again. Thank you for watching my videos. If you haven't yet, please subscribe.
OAG
Why is it necessary to sterilize everything?
Love your taste time! Give your wife a taste!
Thank you. And I will. I appreciate you watching my videos. Thanks for stopping by.
OAG
For half head of cabbage that is way too much salt...I've been making kraut for years..that's way too much , the salt is used to extract the juice from the cabbage to begin it's own fermentation..way to much have you added..
I have adjusted the salt down as I made more kraut.
OAG
How much do you use?