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I make kraut the same way omitting the sugar. I got this from my eastern Kentucky German grandmother. Such fond memories of her making it. I’m 72 and I lived with her and never recall her not making it. She would make dozens of quarts the set them on the top of two dog houses in the orchard under an apple tree. Sorry to ramble but the memory of those days are so special. Thanks for conjuring them up since I have no one to share with. Just a note, as a retired chemistry teacher I found that adding sugar makes for a more sour kraut. Again, sorry for rambling. Praying for your family.
So happy you shared this. Sharing memories helps keep our loved ones alive and their influence continues. I miss my grandmother so much too, she used to play the organ and sing old time music to me and my siblings. I miss her singing. Steph, Australia ❤
My grandmother used to have her three daughters and granddaughters come over when it was time to make Kraut. The first thing she did was ask if anybody was on their monthly cycle????? She would not allow any female to touch the cabbage or anything else that had to do with the Kraut, not even a jar unless they were NOT having their cycle. You know what I mean... If it was even during that week we couldn’t touch anything. Not even a glass jar. She said there’s an adverse chemical reaction during that particular time and if a woman’s skin so much as touches the cabbage it will ruin, literally every jar. She followed the signs too, but she made sure everybody that was working in it could work in it by her standards. She never lost a jar of Kraut that I know of. But I do know of other people that didn’t take heed to her advice and they did lose their Kraut and all their hard work because they didn’t listen.
Hello I'm back, 8 weeks ago I put up 6 Mason canning jars of saurkruat and it's a success. My wife and I had a jar o f the kruat with pork chops, mashed potatoes and corn. Thank you so much for the recipe ❤
I just made some, it been 4-5 days , I tasted , it is soooooo good just like (granny) said. Tell her I love her recipe for sauerkraut. Best I’ve ever tasted. I live in south Mississippi, Poplarville, I remember my mom making kraut when I was very young. It was in a crock. Thankful to have your recipe. I love the mountains, we use to go when we were younger, we are older now 70yo, and don’t travel that far now. I would love to live in the mountains, also like going to Mountain View Arkansas, they teach and show how to do the older ways. They have a center u can visit. They also have singing on the courthouse square on weekends.
My wife’s Granny always made it in a big crock and just left I’m in there and get it out as they needed it. I like the way you do it.They would take the horse and dig a long Farrow and pull up the late cabbage pull the leaves up around it tight and with the root sticking up they would pull the dirt up around it and they had cabbage all winter to eat I learned a lot from them
Wow, Good survival technique if our electricity grid goes down, but also just good common sense wisdom of letting nature's way preserve for the unexpected tomorrow's.
Yes!! Finally found a video similar to how my mom makes kraut (except without the sugar). Soooo many videos have the fiddly fermenting covers or weights that have to be removed. She would massage the salt into the cabbage and pack the jars, screw the lids, let it "work" until it stops bubbling and put it on the shelf. You can definitely tell if it goes bad, because it turns brown instead of the nice kraut color. Easy peasy!!
This is basically how my mother-in-law showed us how to do kraut. She did one teaspoon of salt in the bottom of the jar, cabbage, one teaspoon of salt on top(no sugar) and covered it with boiling water. Then seal and let process for at least 2 weeks. The longer it sits the better. Will be doing this soon. Thanks for showing us how to do it!!
Sometimes you just need a "Granny" to work alongside you in the kitchen. I fear alot of people today won't ever get that blessing; all of the stories, all of the ways of doing things, all of the joy that comes along with that. Thank you again, Tipper, for sharing your methods and your Granny with us. ❤
Always loved kraut with several recipes. I know Granny's Kraut is SO GOOD! Prayers and loving thoughts to you, Granny. All of your sweet family. ❤ Thank you Tipper.
So… my hubby and I made this the day after you posted this video. We used 1 head of cabbage and got 3 jars. We waited patiently. And yesterday it was ready🎉🎉🎉. Took a jar to our son in law. He and our 6 year old granddaughter ate ALL of it last night(hope her tummy didn’t hurt today)! So good!!! Thank-you, A fellow Appalachian 🙂
This is how I've made kraut. I have left out the sugar and it's still delicious. Continuing to pray for Granny and all of you as well. God bless you all.
I just made 12 jars Thursday, an I went by the Farmers Almanac signs for best days. I put tsp. Salt ( unidionize) and half tsp.sugar pour boiling water over an put my lids on but leave them loose. I tightened the lids my first time I ever made it an had a jar build up pressure an the flat part of the lid split. I heard it fizzing 😂😂 it was about to blow up,.so I leave my lids loose untill it finishes working off then I wipe down and tighten the rims. Sho is some good eating..😏❤
Dad and mom made kraut in a very large crock. After he salted it down he’d lay large grape leaves on top, then a plate with a big rock on top of the plate. Then they’d can it. Dad would put the stalks in the very middle of the jar. Whichever of us kids was standing by Mom or Dad when they opened a jar and a stalk was in it, we got it.☺️ Funny how these little memories pop up.🌻
I’ve never seen kraut made this way, my mom and grandma both used crocks. This really appeals to me, it seems easier. I pray Granny is going to be doing better and blessings to all of you.
My mother made kraut very similar to your mom's method. When I was a small child my grandmother made kraut in a churn chopping and salting it down put whole cabbage leaves on top then wrap a clean flat rock in a cloth and lay on top of that as a weight. Finally cover the churn mouth with another cloth tied around the churn and put it in a cool dry place to work.
My mom is Japanese and she would take cabbage, daikon radish all shredded & put in a funny press jar contraption with salt. Turning the knob every day that would bring the juice to the top. It sat on the counter and be ready in about a week. Makes me homesick thinking about it! 💖💖
I’m coming back to this video to tell you that I’m doing this again for a second year because I did it last year and it made the best krout I’ve ever made! This is how I’ll be doing my krout from now on! Not only is it the easiest method I’ve ever done but it tastes the absolute best! Thank you for sharing!!❤ Edit to add: I did use ferment lids while it was working because I was a bit worried it would explode 😂 when it was done working I’d change the lids to a regular lid and tighten well and put down in my pantry where it’s rather cool.
This is how my Grandma made it except I think she used a swig of vinegar too. She put hers into a big crock. She had a room off from the kitchen that you stepped down a couple of steps that she kept her kraut crock in, & shelves full of all her canned foods. I loved the kraut, but I remember she kept a heavy drapery hanging in front of the steps, not a door,& when I would pull it back to go get whatever she sent me to get, the smell of that kraut was strong.❤ Praying 🙏🏻 for Granny
What a lovely tribute to Granny and her kraut recipe! Can’t wait to make some. Well wishes for all of you. Your hearts are heavy these days and it’s beautiful to see your faith and love for each other carry you.
My mom and both grandmas made cabbage this same way. My mom would make herself a hotdog and put her kraut on the hot dog. It was really good. God Bless to all.
My dad said in the Netherlands they fermented with buttermilk/I use Kefir and I like dill and red peppers in it /I also cook black eyed peas or beens or potatoes and add them when the ferment is done and it lasts for months in the fridge /so when im busy working around my place I have some nutritious food ready/I put some mayonnaise on some homemade sorghum bread and add the fermented veggies on top/lol
This is how our family made kraut when I was younger only we didn't use any sugar. Kraut is so good with pinto beans 🙂 Love and prayers for Granny and you!!
I think you made Granny proud today with your kraut jars. What an easy way to make it. Many, many prayers for Granny as she faces the unknown right now. She is a strong, sweet lady & I know she will accept whatever comes her way. Hugs!
Thank you for sharing! This is very much the way my mother made kraut in the Ozarks. She didn't follow the moon phases nor add sugar. After jarred we put them in the cellar to ferment. I'm not sure where she learned how to do it like this. Prayers for Grannie.
Thank you for sharing Grannie's method for making kraut - it looks so easy. My mom made it in a crock, covered it with the leaves, and weighted it down with a plate & brick. She did can hers. After eating homemade kraut i would not buy any for about 15 years. My prayers are with you all, especially Grannie, knowing the Lord's hand is with you. 🙏🛐✝️🙏
Both my parents and grandparents on both sides cooked and ate just like yall. All of them were from Texas. Good food. I cooked like this for my children. They liked the food, they just don't want to go to the trouble to make it. They like to eat out. They say no mess, no fuss. I say no good food unless cooked the old timey way. Lol
Cole slaw in the jar is wonderful. In the winter and spring it's great being able to have cabbage with sandwiches, as a side to pork, etc. Y'all will love it!
The cold slaw is good Tipper . I will try Granny's sour kraut method . I think the reason way Granny wants the lids really tight is so the gnat's can't get inside the jar . Burping the jars each day keeps the pressure down inside the jar. Compassion for all . Thank you .
We never grew up eating kraut. My family used cabbage for Chow Chow. Have you had that before? Our tradition was to eat it with butterbeans or peas. It’s fixed with a vinegar base and canned similar to pickles. I love it. I’m anxious to see the recipe Matt likes so good with I believe corn & is it beans? Having a senior moment & can’t remember. Love your videos and am praying for Granny. I know exactly how you feel as we went thru that unknown period with my mother in law and I’m not good at waiting for tests. We just have to lay it all at God’s feet and know that it’s all in His hands. I think it’s normal for us to struggle with that when it comes to our loved ones. Thank you for sharing your sweet mama with us. She’s just precious!!! Sending thoughts and prayers for peace, comfort and understanding.
OMG TkU! I got a little choked up, missing my Granny and our time canning together! But they are awesome memories and I am Blessed! So, thank you so very much!! I'm gonna try this recipe for sure!!🙏💜🥰🤗
My mom made her kraut in a big crock. I've never seen it made the way you made yours/ Granny's. I'll be making mine this way now. Thank you Tipper, for sharing this recipe.
Mom made it with salt and warm water. No sugar. Just salt, then we carried them to their own shelf in the "grainery" until we wanted them. Love shelly beans, kraut and cornbread.
Sorry to hear that Granny is poorly. I'll keep her and you in my prayers. As for making kraut, I don't have any personal memories of it, but when I told my Mom that I was looking up recipes for it last year, she asked me, "Don't you remember your grandpa Grandpa Fleury making sauerkraut?" She went on to tell about how Grandma and Grandpa Fleury had bought an old farmhouse in the 1950s, and it still had an outhouse. Yes, we're getting to the part about kraut 😂 Grandpa took space from one of the three bedrooms upstairs to put in a full bathroom. Then he was going to put in a half bath off the kitchen. This is where I don't remember anything about it. Mom described it as a closet of some kind, that was partially plumbed for the bathroom. I guess it just had the lavatory sink. That's when Grandpa changed his mind about putting in a toilet. Instead, he put in some kind of bench, and he set a washtub on the bench. An old-fashioned metal washtub. Great big. And that's what he used to make up his sauerkraut. He put everything into that washtub and let it sit with the door closed. Mom was amazed that I didn't remember how awful it smelled. Well, I was knee high to a grasshopper, and I wasn't allowed to stay in the kitchen ever. Us grandkids were only allowed to walk through the kitchen when we came in the backdoor. No looking around, either. To be fair, it was a small kitchen, and there were at least 20 grandchildren there on any given Sunday. I don't even remember seeing any closet door in the kitchen. So it was all happening in secret as far as I was concerned. I know at some point Grandpa put the kraut into jars and stored them in the basement, because I do remember having the jars on the dining room table at Sunday dinner, and sometimes Grandpa or one of my uncles or Dad would be sent down to the basement to bring up jars of preserved vegetables and fruits. I wish I had Grandpa's recipe, but he died when I was 19, before I was thinking about things like that. I didn't start enjoying sauerkraut until my digestion needed the help of fermented and pickled foods. And now I'm learning that vitamin K2 is extremely important for calcium to be put into bones and taken out of tissues and blood vessels. If you eat fermented, not pasteurized sauerkraut, it actually cleans out your arteries, because all that blockage is calcium that calcifies right on the walls of the blood vessel. The only way to get vitamin K2 is by eating fermented foods like sauerkraut, and beef, chicken or eggs that come from grass fed animals without much supplementation of food besides grass. Factory farms barely feed hay grass to their animals, so we're seeing a lot of health problems from that. I don't have to tell you that your way of eating is the healthy way! Wishing y'all good health and long contented lives!
I have made fermented kraut before, but always kept it in the fridge while fermenting in the jars, but that takes up too much room. So my question is if you waterbath it wouldn't that destroy the k12?
My mom made it very similar, she learned from my Appalachian grandmother. She used boiling water, 2 teaspoons of salt and sugar. She also used spring water. My dad always used the term “working off” when he was talking about his mash for his moonshine 🤷♂️😂
My mother always made kraut this way in KY growing up, she would always put it under the house to work. I would love to see a video on how you prepare it for a meal. Thank you Tipper.
I'll have to try this method of making sauerkraut as a tribute to Granny. I'm a country girl from Wisconsin. When you mentioned "fruit" meaning apple sauce, my mom would tell me to go get some "sauce" from the cellar. What she meant was any fruit that we had canned that I decided to bring up. Thanks for that memory!❤
Thank you Tipper! You make canning look so easy & not complicated at all ! Praying for Granny. Can you imagine how many jars she has put up in her lifetime & still going strong!😳🤯
Thank you and your family for sharing with us.... Some of us didn't pay attention growing up like we shoulda😢 now we can learn from you. RIP to my momma, gran, and aunts that tried 😢 I'm so very sorry
That recipe is/looked so easy. Thanks to food processors and fermenting. Prayers for granny and to your family. Thank you once again for sharing this recipe!
Law! Yuns doing it up right. Both my papaw's taught us this kraut method. We also did pickled beans and pickled sweet corn, the men folk always did the fermented foods in our families. The main rule was do it when the signs were in the upper third of the body.
My Mother and Grandmaw use to make kraut in a 5 gal. crock when I was little. I tried it about 10 years ago in that same crock. Well, it did not make and I chalked it up to the sign. I do not remember the sign and my Mother can't either. So when I saw you make it I had just picked my spring cabbage and I made it and put it on my back porch. And I must tell you it is Wonderful! So I found myself with all my winter cabbage picked due to the low temps they are calling for looking in my liked videos and couldn't find it. So off I went going through your videos! I knew it was easy, but exactly, No! I put up another 10 qts.. My mother came in and saw what I was doing and she said she put the core in hers. So I opted to put the cores in a jar cut up like steak fries with some of our garlic. I am going to surprise her when it's done. Thanks for sharing. You ( Tipper ) are Inspiring!! Praying for Granny!
My grandmaw would make her kraut each year just like you have demonstrated here. I do not recall her adding any sugar to her jars. She would store the jars on a shelf on her back porch and leave them alone until the stopped “working.” She would fry that kraut with some cut up Oscar Mayer hotdog wieners. It was so good. A meal all by itself. Today, I still love kraut and wieners or smoke sausage. Thanks for sharing your kraut recipe.
My mother always made kraut that way except she didn't put in the sugar. It was so delicious, she would just sit the jars in a back dining room window. Also she always made apple sauce, but she didn't call it applesauce, she called it cooked apples. You make me think about my sometimes forgotten memories. Still thinking of Granny and remembering her in prayer.
I helped my granny make this recipe minus the sugar every year when we harvested our cabbages. Before my granny passed away i had my wife learn it from my granny as well. This stuff can last a very very long time. My granny had jars were the lids were almost rusted shut and she would just spoon out the top layer then cook the rest and to me the older it was the more oomph it has. We always had kraut and weinies. Nowadays i make it with conecuh or royal smoked sausage thats made in Alabama
Here in eastern Kentucky, my mommy makes hers the same way except without the sugar. She always puts hers in the crawl space under the house. She says it needs to be somewhere dark and cool to keep from turning brown. She put it in her pantry one year and every jar turned brown. We love watching your videos. God bless you and your family!
Praying for Granny. I make kraut in a half gallon Mason jar. Cabbage and 2 1/2% pickling salt by weight. I eat it cold never heat to preserve to healthy bacteria for my gut. Thanks for sharing!
Prayers for you, Granny, and all of your family, I can tell all of the sickness has taken its toll on you. I can’t help but to feel your pain. But know that God has a plan and all things will work for his glory. My family is sending love and prayers your way.
Praying for Granny and really looking forward to trying her recipe for kraut. I haven't liked other recipes so I'm hoping Granny's recipe will be the winner! Steph, Australia ❤
I wanna thank you for preserving this way of making kraut in Appalachia. My family is part of the Texas Germans and I grew up eating sauerkraut. It's one of my favorite things to eat with sausage.
I have chopped enough cabbage for kraut that I get tired thinking about it. We had a little hand held chopper with six blades. I did this with my granny (no sugar) and she never had a jar turn brown. I love it!
My dad would have loved your channel. He made kraut in crocks (they were old Heinz pickle crocks) and ferment them. I still have the crocks but I don't make kraut. You made me tear up when you said Granny was sick. Praying her better. I miss Mom and Dad.
@@Mamaw65 I haven't done research in that but the cabbage is still crunchy and taste like kraut. Our main purpose for canning is to put it on shelf til we want it. We do alot of cabbage and I don't want it spoiling or moldy😉
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I make kraut the same way omitting the sugar. I got this from my eastern Kentucky German grandmother. Such fond memories of her making it. I’m 72 and I lived with her and never recall her not making it. She would make dozens of quarts the set them on the top of two dog houses in the orchard under an apple tree. Sorry to ramble but the memory of those days are so special. Thanks for conjuring them up since I have no one to share with. Just a note, as a retired chemistry teacher I found that adding sugar makes for a more sour kraut. Again, sorry for rambling. Praying for your family.
I enjoyed hearing your story. I am glad you commented.
Love those memories! Thank you 😀
What a precious memory ❤
I enjoyed your story. You weren't rambling at all!
So happy you shared this. Sharing memories helps keep our loved ones alive and their influence continues.
I miss my grandmother so much too, she used to play the organ and sing old time music to me and my siblings. I miss her singing.
Steph, Australia ❤
My grandmother used to have her three daughters and granddaughters come over when it was time to make Kraut. The first thing she did was ask if anybody was on their monthly cycle????? She would not allow any female to touch the cabbage or anything else that had to do with the Kraut, not even a jar unless they were NOT having their cycle. You know what I mean... If it was even during that week we couldn’t touch anything. Not even a glass jar. She said there’s an adverse chemical reaction during that particular time and if a woman’s skin so much as touches the cabbage it will ruin, literally every jar. She followed the signs too, but she made sure everybody that was working in it could work in it by her standards. She never lost a jar of Kraut that I know of. But I do know of other people that didn’t take heed to her advice and they did lose their Kraut and all their hard work because they didn’t listen.
Hello I'm back, 8 weeks ago I put up 6 Mason canning jars of saurkruat and it's a success. My wife and I had a jar o f the kruat with pork chops, mashed potatoes and corn. Thank you so much for the recipe ❤
Wonderful 😀
I made 6 quarts and 2 pints. cant wait to taste it. Thank you for sharing
I just made some, it been 4-5 days , I tasted , it is soooooo good just like (granny) said. Tell her I love her recipe for sauerkraut. Best I’ve ever tasted. I live in south Mississippi, Poplarville, I remember my mom making kraut when I was very young. It was in a crock. Thankful to have your recipe.
I love the mountains, we use to go when we were younger, we are older now 70yo, and don’t travel that far now. I would love to live in the mountains, also like going to Mountain View Arkansas, they teach and show how to do the older ways. They have a center u can visit. They also have singing on the courthouse square on weekends.
Wonderful 😀
I love kraut, so I'm definitely making this, and I'll think of Granny. My thoughts and prayers are with all of you, especially Granny.
My wife’s Granny always made it in a big crock and just left I’m in there and get it out as they needed it. I like the way you do it.They would take the horse and dig a long Farrow and pull up the late cabbage pull the leaves up around it tight and with the root sticking up they would pull the dirt up around it and they had cabbage all winter to eat I learned a lot from them
Wow, Good survival technique if our electricity grid goes down, but also just good common sense wisdom of letting nature's way preserve for the unexpected tomorrow's.
Yes!! Finally found a video similar to how my mom makes kraut (except without the sugar). Soooo many videos have the fiddly fermenting covers or weights that have to be removed. She would massage the salt into the cabbage and pack the jars, screw the lids, let it "work" until it stops bubbling and put it on the shelf. You can definitely tell if it goes bad, because it turns brown instead of the nice kraut color. Easy peasy!!
This is basically how my mother-in-law showed us how to do kraut.
She did one teaspoon of salt in the bottom of the jar, cabbage, one teaspoon of salt on top(no sugar) and covered it with boiling water. Then seal and let process for at least 2 weeks. The longer it sits the better.
Will be doing this soon.
Thanks for showing us how to do it!!
Sometimes you just need a "Granny" to work alongside you in the kitchen. I fear alot of people today won't ever get that blessing; all of the stories, all of the ways of doing things, all of the joy that comes along with that. Thank you again, Tipper, for sharing your methods and your Granny with us. ❤
God bless our granny's, mommas, and their teachings that they passed on to their future generations ❤❤❤❤❤❤
Always loved kraut with several recipes. I know Granny's Kraut is SO GOOD! Prayers and loving thoughts to you, Granny. All of your sweet family. ❤ Thank you Tipper.
So… my hubby and I made this the day after you posted this video. We used 1 head of cabbage and got 3 jars.
We waited patiently. And yesterday it was ready🎉🎉🎉.
Took a jar to our son in law. He and our 6 year old granddaughter ate ALL of it last night(hope her tummy didn’t hurt today)!
So good!!!
Thank-you,
A fellow Appalachian 🙂
Wonderful!! 😀
This is how I've made kraut. I have left out the sugar and it's still delicious. Continuing to pray for Granny and all of you as well. God bless you all.
I just made 12 jars Thursday, an I went by the Farmers Almanac signs for best days. I put tsp. Salt ( unidionize) and half tsp.sugar pour boiling water over an put my lids on but leave them loose. I tightened the lids my first time I ever made it an had a jar build up pressure an the flat part of the lid split. I heard it fizzing 😂😂 it was about to blow up,.so I leave my lids loose untill it finishes working off then I wipe down and tighten the rims. Sho is some good eating..😏❤
Looks great Tipper. I know your heart is heavy with concern you all are still on my prayer list. 🙏🙏
Much appreciated 😀
Granny knows best! Best recipe ever for kraut and it’s good for you.
Dad and mom made kraut in a very large crock. After he salted it down he’d lay large grape leaves on top, then a plate with a big rock on top of the plate. Then they’d can it. Dad would put the stalks in the very middle of the jar. Whichever of us kids was standing by Mom or Dad when they opened a jar and a stalk was in it, we got it.☺️ Funny how these little memories pop up.🌻
I’ve never seen kraut made this way, my mom and grandma both used crocks. This really appeals to me, it seems easier. I pray Granny is going to be doing better and blessings to all of you.
My mother made kraut very similar to your mom's method. When I was a small child my grandmother made kraut in a churn chopping and salting it down put whole cabbage leaves on top then wrap a clean flat rock in a cloth and lay on top of that as a weight. Finally cover the churn mouth with another cloth tied around the churn and put it in a cool dry place to work.
My mom is Japanese and she would take cabbage, daikon radish all shredded & put in a funny press jar contraption with salt. Turning the knob every day that would bring the juice to the top. It sat on the counter and be ready in about a week. Makes me homesick thinking about it! 💖💖
I’m coming back to this video to tell you that I’m doing this again for a second year because I did it last year and it made the best krout I’ve ever made! This is how I’ll be doing my krout from now on! Not only is it the easiest method I’ve ever done but it tastes the absolute best! Thank you for sharing!!❤
Edit to add: I did use ferment lids while it was working because I was a bit worried it would explode 😂 when it was done working I’d change the lids to a regular lid and tighten well and put down in my pantry where it’s rather cool.
Wonderful 😀
This is how my Grandma made it except I think she used a swig of vinegar too. She put hers into a big crock. She had a room off from the kitchen that you stepped down a couple of steps that she kept her kraut crock in, & shelves full of all her canned foods. I loved the kraut, but I remember she kept a heavy drapery hanging in front of the steps, not a door,& when I would pull it back to go get whatever she sent me to get, the smell of that kraut was strong.❤ Praying 🙏🏻 for Granny
What a lovely tribute to Granny and her kraut recipe! Can’t wait to make some. Well wishes for all of you. Your hearts are heavy these days and it’s beautiful to see your faith and love for each other carry you.
I love kraut and weenies. Also kraut and great northern beans 🤗 Continued prayers 🙏 for you all, especially Granny 💕
We had Kraut and weenies a lot in the fall when I was a kid. I always loved it
Bless your heart Tipper. Kraut is so good. Praying for grannie. Thank you for sharing how granny makes her kraut.
My mom and both grandmas made cabbage this same way. My mom would make herself a hotdog and put her kraut on the hot dog. It was really good. God Bless to all.
God bless Granny.
Enjoyed this very much! We are gettin ready to make Kraut. Thank you for sharing! We are continually praying for Granny and you all.
Thank you Justin 😀
Praying for sweet Granny! Let her know we love her.
My dad said in the Netherlands they fermented with buttermilk/I use Kefir and I like dill and red peppers in it /I also cook black eyed peas or beens or potatoes and add them when the ferment is done and it lasts for months in the fridge /so when im busy working around my place I have some nutritious food ready/I put some mayonnaise on some homemade sorghum bread and add the fermented veggies on top/lol
This is how our family made kraut when I was younger only we didn't use any sugar. Kraut is so good with pinto beans 🙂 Love and prayers for Granny and you!!
So we don’t use any salt either? So nothing just the kraut? Thanks
@@helennelmes7560 My family used salt but they didn't use sugar. I'm pretty sure the salt is needed so I wouldn't leave it out.
I think you made Granny proud today with your kraut jars. What an easy way to make it. Many, many prayers for Granny as she faces the unknown right now. She is a strong, sweet lady & I know she will accept whatever comes her way. Hugs!
Prayers for Granny 💖💖💖💖🙏🙏
That’s the way we made kraut. Mom always put a teaspoon of vinegar in the kraut. We used boiling water. Prayers for Granny.
We also put a piece of the stalk in each jar. We loved the stalk.
@@wg146what is stalk? Maybe celery?
@@lrk7dakit’s the middle of the cabbage, the hard part inside you cut around. 😊
Sending prayers for Granny, tell her I’m lifting her up, prayers for the family also, God bless
Thanks for sharing yours and Granny’s recipe. Prayers for her health.
Thank you for sharing! This is very much the way my mother made kraut in the Ozarks. She didn't follow the moon phases nor add sugar. After jarred we put them in the cellar to ferment. I'm not sure where she learned how to do it like this. Prayers for Grannie.
My husband ‘s Aunt made a freezer coleslaw. He loves it. Continued prayers for Grannies.
Thank you for sharing Grannie's method for making kraut - it looks so easy. My mom made it in a crock, covered it with the leaves, and weighted it down with a plate & brick. She did can hers. After eating homemade kraut i would not buy any for about 15 years.
My prayers are with you all, especially Grannie, knowing the Lord's hand is with you. 🙏🛐✝️🙏
Both my parents and grandparents on both sides cooked and ate just like yall. All of them were from Texas. Good food. I cooked like this for my children. They liked the food, they just don't want to go to the trouble to make it. They like to eat out. They say no mess, no fuss. I say no good food unless cooked the old timey way. Lol
Kraut I love, Never seen made like this way but it all ways good hearing a new way! May Granny heal and Your family have a lovely evening! ❤️☺️🇺🇸
Praying for you guys❤. Thanks for sharing Granny’s recipe.
Cole slaw in the jar is wonderful. In the winter and spring it's great being able to have cabbage with sandwiches, as a side to pork, etc. Y'all will love it!
The cold slaw is good Tipper . I will try Granny's sour kraut method . I think the reason way Granny wants the lids really tight is so the gnat's can't get inside the jar . Burping the jars each day keeps the pressure down inside the jar. Compassion for all . Thank you .
We never grew up eating kraut. My family used cabbage for Chow Chow. Have you had that before? Our tradition was to eat it with butterbeans or peas. It’s fixed with a vinegar base and canned similar to pickles. I love it. I’m anxious to see the recipe Matt likes so good with I believe corn & is it beans? Having a senior moment & can’t remember. Love your videos and am praying for Granny. I know exactly how you feel as we went thru that unknown period with my mother in law and I’m not good at waiting for tests. We just have to lay it all at God’s feet and know that it’s all in His hands. I think it’s normal for us to struggle with that when it comes to our loved ones. Thank you for sharing your sweet mama with us. She’s just precious!!! Sending thoughts and prayers for peace, comfort and understanding.
Thank you! We love chow chow 😀
OMG TkU! I got a little choked up, missing my Granny and our time canning together!
But they are awesome memories and I am Blessed!
So, thank you so very much!!
I'm gonna try this recipe for sure!!🙏💜🥰🤗
My mom made her kraut in a big crock. I've never seen it made the way you made yours/ Granny's. I'll be making mine this way now. Thank you Tipper, for sharing this recipe.
Praying for Granny 🙏
God Bless Y’all 🙏
Mom made it with salt and warm water. No sugar. Just salt, then we carried them to their own shelf in the "grainery" until we wanted them. Love shelly beans, kraut and cornbread.
Sorry to hear that Granny is poorly. I'll keep her and you in my prayers. As for making kraut, I don't have any personal memories of it, but when I told my Mom that I was looking up recipes for it last year, she asked me, "Don't you remember your grandpa Grandpa Fleury making sauerkraut?" She went on to tell about how Grandma and Grandpa Fleury had bought an old farmhouse in the 1950s, and it still had an outhouse. Yes, we're getting to the part about kraut 😂 Grandpa took space from one of the three bedrooms upstairs to put in a full bathroom. Then he was going to put in a half bath off the kitchen. This is where I don't remember anything about it. Mom described it as a closet of some kind, that was partially plumbed for the bathroom. I guess it just had the lavatory sink. That's when Grandpa changed his mind about putting in a toilet. Instead, he put in some kind of bench, and he set a washtub on the bench. An old-fashioned metal washtub. Great big. And that's what he used to make up his sauerkraut. He put everything into that washtub and let it sit with the door closed. Mom was amazed that I didn't remember how awful it smelled. Well, I was knee high to a grasshopper, and I wasn't allowed to stay in the kitchen ever. Us grandkids were only allowed to walk through the kitchen when we came in the backdoor. No looking around, either. To be fair, it was a small kitchen, and there were at least 20 grandchildren there on any given Sunday. I don't even remember seeing any closet door in the kitchen. So it was all happening in secret as far as I was concerned. I know at some point Grandpa put the kraut into jars and stored them in the basement, because I do remember having the jars on the dining room table at Sunday dinner, and sometimes Grandpa or one of my uncles or Dad would be sent down to the basement to bring up jars of preserved vegetables and fruits. I wish I had Grandpa's recipe, but he died when I was 19, before I was thinking about things like that. I didn't start enjoying sauerkraut until my digestion needed the help of fermented and pickled foods. And now I'm learning that vitamin K2 is extremely important for calcium to be put into bones and taken out of tissues and blood vessels. If you eat fermented, not pasteurized sauerkraut, it actually cleans out your arteries, because all that blockage is calcium that calcifies right on the walls of the blood vessel. The only way to get vitamin K2 is by eating fermented foods like sauerkraut, and beef, chicken or eggs that come from grass fed animals without much supplementation of food besides grass. Factory farms barely feed hay grass to their animals, so we're seeing a lot of health problems from that. I don't have to tell you that your way of eating is the healthy way! Wishing y'all good health and long contented lives!
I have made fermented kraut before, but always kept it in the fridge while fermenting in the jars, but that takes up too much room. So my question is if you waterbath it wouldn't that destroy the k12?
Love those memories! Thank you 😀
I love kraut and I love easy so I’ll surely give this a go. Keeping Granny in my prayers🙏🏻🥰
Beautiful tribute to Granny, continuing to pray for her.
Thank you so much , Tipper, for sharing Granny's kraut recipe. Keeping Granny & the family in my prayers.
You are so welcome 😀
My mom made it very similar, she learned from my Appalachian grandmother. She used boiling water, 2 teaspoons of salt and sugar. She also used spring water.
My dad always used the term “working off” when he was talking about his mash for his moonshine 🤷♂️😂
Prayers for Granny and all of your family
My mother always made kraut this way in KY growing up, she would always put it under the house to work. I would love to see a video on how you prepare it for a meal. Thank you Tipper.
I'll have to try this method of making sauerkraut as a tribute to Granny. I'm a country girl from Wisconsin. When you mentioned "fruit" meaning apple sauce, my mom would tell me to go get some "sauce" from the cellar. What she meant was any fruit that we had canned that I decided to bring up. Thanks for that memory!❤
Thank you Tipper! You make canning look so easy & not complicated at all ! Praying for Granny. Can you imagine how many jars she has put up in her lifetime & still going strong!😳🤯
Thank you and your family for sharing with us.... Some of us didn't pay attention growing up like we shoulda😢 now we can learn from you. RIP to my momma, gran, and aunts that tried 😢 I'm so very sorry
My mom always made it like this, it turned out great.
Thinking and praying for granny as well.
That recipe is/looked so easy. Thanks to food processors and fermenting. Prayers for granny and to your family.
Thank you once again for sharing this recipe!
Prayers for sweet granny. ❤
I've never seen it done that way...
Keeping Granny and you all in prayer 🤗❤️
Law! Yuns doing it up right. Both my papaw's taught us this kraut method. We also did pickled beans and pickled sweet corn, the men folk always did the fermented foods in our families. The main rule was do it when the signs were in the upper third of the body.
Still continuing prayers for Grannie and your family and 🙏🙏🙏🙏🙏
Sending prayers for your grannie ❤
Thank you 😀
My Mother and Grandmaw use to make kraut in a 5 gal. crock when I was little. I tried it about 10 years ago in that same crock. Well, it did not make and I chalked it up to the sign. I do not remember the sign and my Mother can't either. So when I saw you make it I had just picked my spring cabbage and I made it and put it on my back porch. And I must tell you it is Wonderful! So I found myself with all my winter cabbage picked due to the low temps they are calling for looking in my liked videos and couldn't find it. So off I went going through your videos! I knew it was easy, but exactly, No! I put up another 10 qts.. My mother came in and saw what I was doing and she said she put the core in hers. So I opted to put the cores in a jar cut up like steak fries with some of our garlic. I am going to
surprise her when it's done. Thanks for sharing. You ( Tipper ) are Inspiring!!
Praying for Granny!
Wonderful! Thank you 😊
I do love fermented kraut and dill pickles too. Your big glass kraut crock is the one that we use for pickles.
My grandmaw would make her kraut each year just like you have demonstrated here. I do not recall her adding any sugar to her jars. She would store the jars on a shelf on her back porch and leave them alone until the stopped “working.” She would fry that kraut with some cut up Oscar Mayer hotdog wieners. It was so good. A meal all by itself. Today, I still love kraut and wieners or smoke sausage. Thanks for sharing your kraut recipe.
I’m praying for Grannie! 🙏🙏
Tipper I've never heard of this method. Sure is easy. Thanks for sharing Granny's recipe! Love and prayers for Granny an you all!
Last year, I made kraut by your video in a large glass container. This year, I made it Granny’s way. I pray for Granny everyday.❤️
What's wrong with granny? I hadn't heard🙏
😇❤️To Granny and Thanks for sharing.
My mother always made kraut that way except she didn't put in the sugar. It was so delicious, she would just sit the jars in a back dining room window. Also she always made apple sauce, but she didn't call it applesauce, she called it cooked apples. You make me think about my sometimes forgotten memories. Still thinking of Granny and remembering her in prayer.
That looks delicious Tipper! Looking forward to how your coleslaw in a jar turns out. Thank you for sharing.
I helped my granny make this recipe minus the sugar every year when we harvested our cabbages. Before my granny passed away i had my wife learn it from my granny as well. This stuff can last a very very long time. My granny had jars were the lids were almost rusted shut and she would just spoon out the top layer then cook the rest and to me the older it was the more oomph it has. We always had kraut and weinies. Nowadays i make it with conecuh or royal smoked sausage thats made in Alabama
I have never seen this but looks good! God bless Granny!
Here in eastern Kentucky, my mommy makes hers the same way except without the sugar. She always puts hers in the crawl space under the house. She says it needs to be somewhere dark and cool to keep from turning brown. She put it in her pantry one year and every jar turned brown. We love watching your videos. God bless you and your family!
Praying for Granny. I make kraut in a half gallon Mason jar. Cabbage and 2 1/2% pickling salt by weight. I eat it cold never heat to preserve to healthy bacteria for my gut. Thanks for sharing!
We like to eat our kraut with smoked sausage in it over a bed of homemade mashed potatoes.😊 so good.
Ah Tipper my heart hurts for you .praying God will give you strength during Granny s illness.
Thank you!
I look forward to trying Granny's kraut recipe. Keeping Granny and the family in prayer. 🙏❤
Prayers for you, Granny, and all of your family, I can tell all of the sickness has taken its toll on you. I can’t help but to feel your pain. But know that God has a plan and all things will work for his glory. My family is sending love and prayers your way.
Praying for Granny and really looking forward to trying her recipe for kraut. I haven't liked other recipes so I'm hoping Granny's recipe will be the winner!
Steph, Australia ❤
Thanks so much Tipper and granny, I learned so much. You made it look so simple.
That Kraut Looks So Good.Praying 🙏 For Sweet Granny...
Plan to try this with my red cabbage. Thank you for sharing.
The sugar is a great idea. Gives the bacteria something to feed on. Similar to wine making.
Amazing!
I thought of a word that I say and people often get a kick out of! Rurnt, like the milk is rurnt or that child is rurnt!
😀
I wanna thank you for preserving this way of making kraut in Appalachia. My family is part of the Texas Germans and I grew up eating sauerkraut. It's one of my favorite things to eat with sausage.
Feel better Granny!🥰✌🏼🇺🇸
I have chopped enough cabbage for kraut that I get tired thinking about it. We had a little hand held chopper with six blades. I did this with my granny (no sugar) and she never had a jar turn brown. I love it!
Prayers for Granny and all of your family
My dad would have loved your channel. He made kraut in crocks (they were old Heinz pickle crocks) and ferment them. I still have the crocks but I don't make kraut. You made me tear up when you said Granny was sick. Praying her better. I miss Mom and Dad.
Prayers continue for you all and especially Granny 💛🙏🏻
Thank you for sharing your knowledge.
This is how I make ours. I let if ferment for 7 to 14 days then wb for 20 mins.
Please share more of granny's canning methods 😊
@@Mamaw65 I haven't done research in that but the cabbage is still crunchy and taste like kraut. Our main purpose for canning is to put it on shelf til we want it. We do alot of cabbage and I don't want it spoiling or moldy😉
Canning does kill the enzymes in veggies & fruit,(heat) , that's why putting it in a fridge or cool area is best.