EASY Spicy Sauerkraut 4 Ways! | Homemade Spicy Sauerkraut with a Kimchi Vibe!
ฝัง
- เผยแพร่เมื่อ 31 พ.ค. 2024
- Learn how to make spicy sauerkraut 4 ways! I've got two that are more a neutral flavor with jalapeno or crushed red pepper flakes, and two that have more of a "kraut-chi" or kimchi vibe with garlic and ginger added. These fermented veggies are packed with gut-healthy probiotics!
READ THE BLOG POST: www.butteredsideupblog.com/ea...
FOLLOW ME ON SOCIAL:
Instagram: / butteredsideupblog
Twitter: / ericaleaphotos
Facebook: / butteredsideupblog
Pinterest: / ericalea
FILMING EQUIPMENT:
(some links affiliate)
Camera: amzn.to/3rhyZZY
Lens: amzn.to/3rdDTHk
Voiceover mic: amzn.to/2MAqfzj
The music I use in pretty much all of my videos: share.epidemicsound.com/sxoviu
Note: Some links are affiliate. All opinions are my own. If you click a link and make a purchase, I will earn a small commission. This has zero impact on the price you pay, and it helps Buttered Side Up out!
TIME STAMPS:
0:00 Intro
0:13 Prepping the Cabbage
0:56 Salting and Massaging
1:22 Different Flavor Profiles
2:30 Packing Into Jars
3:21 Fermenting
3:56 Outro
4:15 Bloopers - แนวปฏิบัติและการใช้ชีวิต
Hey, friends! Make sure to read the blog post: www.butteredsideupblog.com/easy-spicy-sauerkraut-recipe/
Best video on sauerkraut! Short, to the point and informative. Thanks💕
I’m so glad it was helpful to you! ✨
I really enjoyed your presentation. Fact filled, no chatter.
I can't wait to make these!
Definitely my fav sauerkraut recipe
Love your videos, thank you for teaching me such a great lesson :)
Great thanks for sharing
You look beautiful, healthy & full of energy.
Thank you so much.
Great video thank you! 😊
Awesome video last night I made my sauerkraut I wish I saw this video before👍👍😋😋👌👌🙏💃🏼
Like Kim Chi, Sauerkraut, fermented cabbage with seasonings😊
nice, another variant of fermentation.
Thank you for a concise video. I will definitely try. Can these be stored longterm ?
A general consensus seems to be that fermented sauerkraut can last in the fridge for up to 4-6 months. But if it smells off or grows mold/bacteria, definitely throw it out. I would personally try to eat it up in a month or two.
@@ButteredSideUp just enough time for your new batch to be ready 👍
Are you mincing the garlic clove or do you leave it whole? Thanks for the video!
Yes, I mince it, but you could also leave it whole. There will probably be less garlic flavor throughout though.
Great video, I was wondering if you could help, could I use smoked sea salt in stead 🤔🤔🤔🤔🤔
That should work as long as it’s non-iodized and doesn’t contain any additives.
@@ButteredSideUp thank you for replying, it's just natural smoked sea salt, so no additives, just thought it might give it a nice flavour
Hi , after the sauerkraut is ready, do you remove all the water in the bottle?
No, you want that brine to help preserve the vegetables!
2% solution of water and salt but 2% of weight of the water or volume?
Does onion in this will cause bloating?
I don't add anything to my
Your beautiful
stop flirting with me I need to focus on the recipe!
Why would you weigh this before removing multiple leaves and a core, thats not an accurate measurement.