I use 2% non iodized Pink Salt🧂. I'm sure your ratio is fine. I made about 12 Ibs of it in a 1 gallon Mason Jar 4 1/2 hours ago(3:20am Eastern Time Zone). Does your Sauerkraut have a plastic pail taste?
@@nuttygnomehomestead So, how about if the kitchen gets the sun lancing in during the summer and it gets too hot for the kraut. What about using a reptile incubator that I found that will cool to the right temperature and warm the temperature to the right one if it gets too cool? - because I've just found one that will do that. Everywhere else in the house - that faces west and burns at the rear in the morning - is just too variable. The only places that don't have these swings is the television room and library and the downstairs toilet beneath the stairs! I really don't want to keep paying for the sauerkraut and the incubator is around £200.
We test our sauerkraut after 3 days. It can be used at this point. However, we like to let ours go about 14 days. You can jar it up and can it, or put it in the refrigerator.
@@alicianneboyle2443 yes, we check it to make sure it is fermenting, or at least starting to ferment. You can taste it at this time. It will have a cabbage flavor with a slight sourness. The cabbage will still have a crunch. After 2 weeks it will taste more like sauerkraut. The cabbage will still have a bit of texture to it, but not like fresh cabbage.
@@nuttygnomehomestead how can I tell if it's fermenting? I currently have it in a large plastic bowl is that okay or should I switch it to a glass crock pot?
We eat it raw mostly, plenty of probiotics for a healthy digestive system. You can definitely cook with it as well. We often make sauerkraut and kielbasa or Bigos (Polish sauerkraut stew).
Absolutely, definitely have to be careful when using a mandolin. These cabbage can get up to 70 lb. However, I have only seen them get up to about 30 lb in my area.
@@nuttygnomehomestead I'm too dyspraxic to use one of those. Whenever I shred cabbage, i go to a knife and then, if I want it finer, I go with some scissors. I'd rather be safe - and look stupid - rather than sorry.
Thank you for a great andd simple recipe. 🙏
Thank you for your way to keep it simple to understand. Southern Appalachian Mountains
You're very welcome
I use 2% non iodized Pink Salt🧂. I'm sure your ratio is fine. I made about 12 Ibs of it in a 1 gallon Mason Jar 4 1/2 hours ago(3:20am Eastern Time Zone). Does your Sauerkraut have a plastic pail taste?
No, It does not have a plastic taste. With early wash and then sanitize our buckets. If we make smaller batches, we prefer half gallon glass jars.
That looks awesome!! Thank you for your video.
You're welcome! It's very delicious!
@@nuttygnomehomestead So, how about if the kitchen gets the sun lancing in during the summer and it gets too hot for the kraut. What about using a reptile incubator that I found that will cool to the right temperature and warm the temperature to the right one if it gets too cool? - because I've just found one that will do that. Everywhere else in the house - that faces west and burns at the rear in the morning - is just too variable. The only places that don't have these swings is the television room and library and the downstairs toilet beneath the stairs! I really don't want to keep paying for the sauerkraut and the incubator is around £200.
I will have to try this! Thank you for the video
Love sauerkraut, it's the best!! 😄
Good information keep up the good work
Will do!
Wow thank you for your video.
Thanks for watching!
Very nice explanation. Cheers
Have tried putting the outer leaves on top and then weighing it down.?
Yes, it works well.
How do i know how much salt to use if i don't have a weigh scale? Tia😊
If a scale is not handy, then figure on about 3 tablespoons of kosher salt for 5 pounds of cabbage.
@nuttygnomehomestead ok thank you 😊
Hi. Once the sauerkraut is done after 3 days. What do I do from there? This is my 1st time of making.
We test our sauerkraut after 3 days. It can be used at this point. However, we like to let ours go about 14 days. You can jar it up and can it, or put it in the refrigerator.
@@nuttygnomehomestead did you check on it after 3 days? Please excuse me this is my 1st.
@@alicianneboyle2443 yes, we check it to make sure it is fermenting, or at least starting to ferment. You can taste it at this time. It will have a cabbage flavor with a slight sourness. The cabbage will still have a crunch. After 2 weeks it will taste more like sauerkraut. The cabbage will still have a bit of texture to it, but not like fresh cabbage.
@@nuttygnomehomestead oh good thank you. I love sauerkraut 🤗 if I have any more questions I will sure ask you!!
@@nuttygnomehomestead how can I tell if it's fermenting? I currently have it in a large plastic bowl is that okay or should I switch it to a glass crock pot?
How do you use this in cooking?
We eat it raw mostly, plenty of probiotics for a healthy digestive system. You can definitely cook with it as well. We often make sauerkraut and kielbasa or Bigos (Polish sauerkraut stew).
@@nuttygnomehomestead it's best raw 😋 cooking it takes the taste away. That's my opinion
Raw sauerkraut is a natural cancer killer....especially colon cancer....super high vit K2
@marlenepopos12,
Its really good to make a grilled Rueben sandwich with it. In winter it is good with country style ribs and potatoes in a crock pot.
@@bunkyman8097 hhmmmmm rueben, yum
The kraut in the mason jar looks like it’s gone bad
Not bad at all. Various cabbage varieties have been used to fill the jars. Some variation of color is to be expected.
One way of putting a hand out of business is with a mandolin like that. 25 lb head of cabbage? Wow. The biggest I've seen is about 10 pounds.
Absolutely, definitely have to be careful when using a mandolin. These cabbage can get up to 70 lb. However, I have only seen them get up to about 30 lb in my area.
@@nuttygnomehomestead I'm too dyspraxic to use one of those. Whenever I shred cabbage, i go to a knife and then, if I want it finer, I go with some scissors. I'd rather be safe - and look stupid - rather than sorry.
Mmm, hairy sauerkraut