My grandma is 86y.old she does sauerkraut every year...like ton wise in huge metal containers in her garden shed?😅 it's like an art to look at..I love to help her and it's super tasty! I love her 💙 she does her sauerkraut with shredded carrots in it, super tasty!! I hope it's understandable..I'm from Germany :)
Ich bin geboren auf Deutschland. My paraten moved to the USA when I was 18 months old. Fermented cabbage is very healthy because of the fermentation. The USA allows the food industry to tinker with foods too much, the laws are so much better in Europe.BTW Your English is excellent.
After several batches, I find at 3 days it still taste more like cabbage than sauerkraut. At about 14 day it really starts to pick up the flavor, but I find the 3 week mark seems to have the best flavor balance for me (some will let it go a month or more). When the sauerkraut is at the sour level you prefer, place it in cold storage to slow/stop the fermenting. While it can be eaten immediately (hard to stay out of), the flavor will develop after a few weeks in the refrigerator and it will be so much better an anything store bought. For a little extra flavor throw in some shredded carrot or a few cloves of garlic.
I do it simpler than that, and it's great, in only a few days, even during winter in San Diego, in an unheated cold house: Chop up Cabbage as desired. Put in container, such as mason jar. Start mashing/crushing the cut up cabbage with some sort of workable tool or piece of wood to fit through the jar top. Add salt to taste. Continue mashing to cause the cabbage juice, which occurs, and which the salt helps bring out plentifully more, to adequately cover the mash. Cover the jar just so stuff doesn't go in. The mash liquid makes the 'seal' for the fermentation to occur, - no 'fermentation lid' needed, the liquid is the 'fermentation lid'. Although I put the jar lid on the top of the jar, but I keep it a bit 'ajar',.. so there is some air exchange. Makes perfection in a few days, in 50F to 60F, minus and plus,… in San Diego near the ocean.
@@peggyphillips2828 The lactobacillus is already there. What you're doing is creating an ideal environment for the bacteria to flourish without competition. Salt and an oxygen-free environment makes it inhospitable for other organisms, but the lactobacillus survives just fine and is able to go to work on the cabbage.
@@teamdishman7051 Yes, I put everything in the bowl (Salt and cabbage). You should see the amount of juice that comes out of it!!! Volume will cut in half in about a minute or so. without damaging the cabbage. Then do the rest like the video.
My favorite pounder for sauerkraut and all fermented veggies is a straight rolling pin. It also fits well into wide mouth mason jars to help in packing.
The kraut was used originally as a preservation method over the time it could not be grown/ obtained. So many months later of fermentation became the “norm” before eating. Newer generations found it too sour, so started eating sooner. My suggestion is make several batches from same 1st process... label ea to try after 6wks, 10wks, 14wks etc & document who likes which sample best... so next batch made... you will KNOW approx the best time to eat your favorite !
I did this exact method, only with 3 jars labeled 1 week, 2 weeks, and 3 weeks. I liked it so much after 2 weeks that I fridged the last 2 jars, and they still seem to be fermenting slowly after many more weeks in the fridge, and they all still taste great!
Back as early as the Revolutionary War they knew that kraut had great dietary health benefits, like preventing scurvy, although they didn't yet have the scientific knowledge of exactly why. General George Washington requested a large order for barrels of sauerkraut to be sent to Valley Forge for this reason.
Hey there. I am from Germany, checking out videos on Sauerkraut because it's the time of the year again to make some for the winter. I'm very impressed how well you make that Sauerkraut and how much you know about the whole process. Especially talking about all the possible mistakes you can make during the whole process really sets you apart from most german videos I've seen on youtube. Most people don't talk about the mold-part and how safe fermenting really is. Your video was quite encouraging! You have so much great advice in here, thank you for posting. Again, I'm very impressed! You do it better than most Germans, seriously. Have a great day and stay safe and healthy!
I’m from another country and we made a lot of sour kraut when I was a child. We usually add one shredded carrot and instead of pounding cabbage, we massage it pretty intense. So no need for any spoons at all. I have my sour kraut in the kitchen in the big pan under some weight. Will taste it tomorrow!
@@vaccinefraud5570 I have seen a lot of your comments on here. Just where do you find anaerobic fermentation instructions? I have looked and do not see any.
@@lindavid794 The absolute pioneer in anaerobic fermentation was Kathleen of Pickl-It but her system and materials were pirated using her own trade name that was not trademarked but was still valid under Prior Art, yet she disappeared from the web. You have to have: borosilicate glass vessels or the soda ash crap glass will leach toxins into your ferments. The jars like a Fido jar has to have a lid drilled to accept a grommet with an AIRLOCK otherwise it will be a leaky mess that is still aerobic no matter what the idiot hacks pretend. The grommets and gaskets have to be pure enough to not leach toxins into the product that might remain in there for a year or more. The weights have to be borosilicate glass so that they don't leach either. This is a tall order that only Kathleen provided before she disappeared. There are those who offer stainless steel cups to keep produce below the brine but those leach the lovely allergy and breast cancer causing NICKEL into the mix. So much for modern anaerobic fermentation given that no one has the serotonin left to surmount these obstacles on their own. In the olden days they used crocks but either sealed them with clay (anaerobic) or buried them in the backyard (anaerobic). Those traditions are lost too because the hacks merely use a stone (horrors of unknown microbes) to weight things below the brine in an unsealed ceramic container that is still open to the air. Of important note is that you CANNOT SAFELY MAKE SAUERKRAUT IN THREE DAYS IT TAKES THREE MONTHS under strict NO AIR conditions. Only then will the histamine be gone and the vitamin C RETURN (the bugs were using it). So everything is backwards on purpose because this modern aerobic fermenting craze with no roots in history was meant to make people ill. The USDA and industry have full knowledge of anaerobic fermentation and there are industrial food texts that cover it so it is out there but no one in this movement writes about it except for Kim Chi: www.lulu.com/shop/kim-chi/anaerobic-food-fermentation-for-the-home/paperback/product-22815402.html problem is: Even if you learned the process, unless you had the safe materials it would not be prudent to start it.
@vaccinefraud Thanks for your comments. I am making some ceramic crocks with a moat on top for making it air locked with the lid sitting in water in the moat. Your comment about the stone weight concerns me. Is there an issue with using fired, unglazed stone as a weight in the brine?
I have never heard of sauer kraut being ready in 3-days!! I'm from the old school and we always made s.k. by the signs(moon points turned up) & let it ferment 14 days exactly. In fact just had some for breakfast with a farm rich fried egg and 1 min pressure cooked Kale with bacon in it for flavor. Talk abt eating Good food... That kind of eating will take care of what ails a body... Not pop tarts, cereal, added sugars, hydrogenated, partially hydrogenated, refined, modified and all this processed stuff bought in stores today that they call food. : /
I do it simpler than that, and it's great, in only a few days, even during winter in San Diego, in an unheated cold house: Chop up Cabbage as desired. Put in container, such as mason jar. Start mashing/crushing the cut up cabbage with some sort of workable tool or piece of wood to fit through the jar top. Add salt to taste. Continue mashing to cause the cabbage juice, which occurs, and which the salt helps bring out plentifully more, to adequately cover the mash. Cover the jar just so stuff doesn't go in. The mash liquid makes the 'seal' for the fermentation to occur, - no 'fermentation lid' needed, the liquid is the 'fermentation lid'. Although I put the jar lid on the top of the jar, but I keep it a bit 'ajar',.. so there is some air exchange. Makes perfection in a few days, in 50F to 60F, minus and plus,… in San Diego near the ocean.
It takes THREE MONTHS under airlocked anaerobic conditions for lactic acid microbes to break down the histamine and then release the vitamin C back into the brine. Anyone who eats it earlier than this does so at their own risk and at the risk of spreading whatever yeasty bugs they are brewing on their counter tops.
If you take the cabbage leaf and put the jar on top of it and trace around with your knife you will have a perfect circular piece to put over the ferment😊
My neighbors husband is a genius. They have 16 kids so they are preserving food on a small country scale. Her husband spoke with the fire chief and asked about purchasing a chest compression device when they were ready to replace one, as long as the actual compression disc operated. They got one, he modified it to fit one of her crocks, now she can pound 5 gallons of whatever at a time. Genius!
I love this! Kraut has the really good bacteria for your gut when eaten raw. It is so expensive when you buy it raw in the health food stores. I eat about a 1/2 cup raw daily. Thanks for this video!
I had a tomato plant this season who struggled with blossom rot so I harvested the good ones green, and yellow and a few turning red with out any signs of end rot! I made a brine with garlic, red pepper flakes and some dill weed. They turned out very well.
How much did you make? No salt? How long did you let them sit before you ate them? Surely you didn't refrigerate homegrown tomatoes since that's a high crime to tomato lovers, like me. I was just thinking that this would be great for green cherry or paste tomatoes, too, which we always have ample harvest.
Fabulous presentation Carolyn as always. You have a genuine talent - why not do a DVD? I'm so glad I've stumbled across your channel. Greetings from Australia :-)
I can't help but snicker looking at your kitchen. Those canning jars look like they have the shelf as overloaded as when my moms collection of dishes collapsed the kitchen cabinets off the wall. Thank you for the memory of goog times, everyone falling over laughing. And Thank you for the sauerkraut video. I am making it now.
Love your videos. Have learned a lot in my old age (70). Years ago, got a way to make this. It said put cabbage in quart jars, pushed down well. Add 2 tsps salt. Put lid & band. Put in sunny window for 2 weeks. It always came out goid. But haven't made intil 10 days ago. Seems it is working. Seeing how its turns out this time. Again, love all your videos. Have learned much from you.
I'm new to fermenting. I have tried a few things already, and now I'm ready to make some sauerkraut. I have been watching "how to make sauerkraut" videos for days and they've all left me wondering and unsure. Your video was so clear and your instructions easy to follow. Thank you so much!
I made this a little over a month now....i love it as I do not like sauerkraut. However my hubby does and is not crazy about this one. So I will make the traditional for him in a couple of weeks. I eat it with just about anything. I love it on the side with my meals. My body is starting to crave the fermented foods. I love pickled food and that is also next...big vinegar lover here!!!
You might want to revise this to mention that when using salt, one should use kosher, sea, or mineral salt but NOT iodized. Also, a proper sauerkraut should ferment for at least 2 weeks. Two-three days is definitely not enough.
I made some good sauerkraut last year. My dilemma is I am the only one in my house that eats it. Can i can it in half pint containers instead of pints. I know times will be the same as a pint but wondering if they can be canned in the half pints. Thank you for your time and wisdom I really appreciate it.
I just made my first quart of saurkraut. Well... salty cabbage that is. LOL! I am storing it in a dark cool closet. I was told 2 weeks depending on how sour we like it? Is that okay or do I run the risk of bacteria that i don't want, to start growing?
I add cubes beets in about a 2 or 3 to 1 ratio and it’s amazing. My kids love the change in texture. I also do 3.5% of the weight of the produce in salt (I use Celtic and because it’s wet I do the high side).
Hi Carolyn My favorite fermented vegetable is sweet onions Wow I eat those throughout the day, also I will add 1/2 apple & or Garlic or 1/2 pear I cant eat enough sometimes Lol Its so addicting Thank you God bless you 🙏🙏🙏 Linda from Ct
Well, I went according to your recipe with a medium cabbage and 2 TBSP salt. I have it in my bathroom shower as it is the coolest part of my house right now. I am glad I put it into bowl, because even though I have a fermenting top on it, it is spitting out liquid. I checked the temperature of it last night and it was 73 degrees. So the liquid tastes fine and it looks good. I am on day 2. Hoping it comes out good! Thanks for the video!
How did it turn out? By the way, typically you use 2% of the weight of the sliced cabbage in your bowl. You can use up to 10% but the more you use, the less good bacteria will survive and the less healthy it becomes (also too much salt is not good for your health). 2 TBSP is kinda like 2-3% which is good.
I just started some sauerkraut on Oct. 29th! My son picked up a large crock at a flea market some time ago and I love making kraut in it. We're trying to get more lacto-fermented foods into our diet so my 8yo and I have fermented ketchup, 2 mustards, and mayo. We've done pickles too but haven't liked either recipe we've used but we will probably try them again eventually. Great video! We found your channel recently and are loving your videos.
This is a pickle recipe I like. You might try it and see if you like it too. Garlic-‐Dill Pickles Three to five days before ‣Start ferment (see recipe). The day of ‣Transfer to cold storage. Garlic-‐Dill Pickles ‣6 tablespoons sea salt ‣6 cups water ‣2 medium-‐large cucumbers, washed and cut into spears ‣6 cloves garlic ‣2 teaspoons dill seed ‣1 teaspoon black tea or a few fresh oak or grape leaves Yields 1/2 gallon. Dissolve the water in salt. This is the brine. Put the cucumber spears, garlic, dill seed and black tea (or oak/ grape leaves) in a half-‐gallon jar. Fill to cover with the salt brine, leaving 1 inch of space at the top of the jar. Cover and let ferment at room temperature for three to five days, or un5l pickles are soWened, but crunchy and oh, so tasty. Chill. Keeps a few months in cold storage.
@Rough-HewnHomestead ....Heads up!!! Some of those old crocks were lead glazed on the inside. The salt will draw that lead into your kraut slowly poisoning you.
The heart is the best part for starting your fermentation, grind it into tiny bits add a little water and a spoon of sugar set aside before doing everything else. It should be bubbling even before you finish.
Thanks so much for this video. I have made sauerkraut several times over the years and sometimes it comes out and sometimes it doesn’t . Your video was so much more thorough than any other I’ve seen. I never have seen people “pounding” the cabbage. I’ve always seen it recommended to squeeze it with your hands . Talk about a workout for your fingers.
Silly question. I assume the off-gassing lid is only needed for the few days on the counter? You can then close it up in the fridge without that special lid? Thx
Thanks for being thorough, friendly and easy going. It is a pleasure to learn from someone who is plesant and polite. I followed your instructions exactly and my ferment looks just like yours. Thanks again for your help and expertice in staying properly fed and healthy>
I got a couple really dense heads today. I have gallon jars so going to hopefully get some good kraut for winter. My wood shop is well insulated so that’s where I keep my fermented foods…summer and winter.. I made four quarts of ferment pickles a few weeks back, along with spears done with a hot bath. One didn’t seal so I refrigerated it. Got hungry at tonight and went out to eat one. Ended up eating four, so crunchy and enjoyable.
LOL! I guess I should have watched the whole video before I started asking questions? Because you have answered my question about the glass jar and sanitizing it. Thank you ( JW Wichita, Kansas USA)
I really do appreciate you and your husband sharing what you know. Ive recently done a Viome test and it said I need to have fermented vegetables and also probiotics too. For me it'll be a two fer☺.
I finally got to make the Lacto-Fermented Sauerkraut. I can't remember how long I was supposed to wait but I just finished eating my quart of sauerkraut. I Think it made it a week and a half. I really liked it and I can't wait to make more.
At last I have made my first successful batch of sauerkraut, it tastes great! I didn’t end up with quite as much liquid as you so maybe I need to pound a little longer next time?
This video is my first discovery of your youtube channel, and I am so grateful to have found you. You give exactly the right amount of detail and instruction for me, while answering all the questions that worry me about trying something new that feels a bit dangerous when one doesn't know what one is doing. Thank you!!!
I've watched this video 2xs now a ? I have is after the fermentation do I put sealed lids on before I put in my cold pantry? I don't have special lids yet and using my canning lids and rings.
In your next video ,please show what the sauerkraut looks like in the jar after 3 days and what it looks like out of the jar. Thanks. Seems like a really easy way to make sauerkrout
A quick warning to Krout lovers....do not can it....the heating process will kill al, the amazingly good probiotics. Follow the directions in this video and your storage of it in a cool place is enough to protect it. Raw, uncooked, in canned Krout is the ticket!
@@andreaarnold6962 Are you certain? Natto can be frozen, and small chunks of it used as starter for new batches of natto, but it's also fermented with a different bacterium (bacillus subtilis). I was really hoping that Lactobacillus would be just as hearty, so I can preserve large amounts harvested from a garden, then preserved in the freezer for extended periods of time. I heard that brine fermented foods only last 3 to 6 months in a fridge. ):
Funny enough however, it can be beneficial to boil sauerkraut, depending on the usage, because its the one of the only foods which increases in bioavailable vitamin c when boiled. But yeah, you shouldn't heat it long before usage.
Hello, love your videos im learning so much. I just started fermenting so 1 question, after this has set for a few days can you can it in a water bath?
I just read your email about the benefits of S.K. vitamin C and K, warding off illness and inflammation. I came straight here to watch the instruction. Thank you. 1 question. I have grown cabbage before, and have had trouble with cabbage worms. Your cabbage looks perfect. Do you have a remedy for the pests that ruin cabbage while its growning?
I’ve had success using BT (Bacillus thuringiensis). I use it on kale too. It’s very effective and I only use it a couple of times during the growing season in Ohio zone 6.
After fermenting pole beans or making sauerkraut, do I put rubber sealing under the plastic caps for long term storage? Also should I top off the beans to the head space? How can I tell if the beans ae not spoiled too? Are the cabbage leaves suppose to turn brown, should the leaves be removed after the active fermenting has finished? Sorry new at fermenting, and I am just not sure.
For what fermenting processes do you use Redmond Real Salt. I ordered some thinking I needed it for sauerkraut not realizing it was full of what seem to be tiny little rocks.
I had my kraut on the counter for 3 days. I took the cabbage leaf out of the jar, and discarded it. Then I put the jar in the refrigerator. I have a quart mason jar with the normal steel lid. Should I tighten the lid down?
If you don’t have whey and are a bit scared of just relying on bacteria floating around (what you’re doing with the salt, really) can you start it with a bit of probiotics powder or something?
I’m just getting started with sauerkraut, after success with preserved lemons. I ordered “Mason Tops,” similar to your airlock tops. Here in Las Vegas, the temperature in my house is about 78 deg F. Is this too warm for successful fermentation projects?
Eating our first batch and loving it. I saved about a 1/2 cup of brine for the next batch to cut down the salt, at what point should I add it to the cabbage?
Can you do this wilt organic cabbage bought at the store? I don't have access to fresh home raised cabbage right now but would love to make some sauerkraut. Could I buy lactobacillis at the health food store and add that to the organic cabbage? My husband is eating sauerkraut every day because he must be on the AIP diet of his food allergies. I would rather have him eating homemade kraut than store bought. I am planning on having a crock of it going all the time.
Do you usually prepare more than one jar at a time to have enough through the winter? I'm new to this, so I'm wondering if the older jars would be too sour to eat before the next Spring.(?)
After reading the comments I’m confused about how long you should let it ferment. I’m interested in the digestive benefits and I don’t think you get them with just 2 days of fermenting.
Everyone should try kombucha as well. It is just fermented sweet tea. The first ferment length can vary depending on the ambient temperature. K seems to do a first ferment for me best at about 84 d Fahrenheit. I wonder how it would work if you might put a small amount of plain kombucha at the top of the kraut. It tends to go acidic if you let it go for too long, and you can use it in place of apple cider vinegar.
I have the Fowler jars with the stainless steel lids that have a snap on clip to close them tightly onto the rubber seal. This is my first ferment. I left the snap on clip off on one side of the lid to prevent the lid from completely sealing, hoping this would allow gas to escape but not let in any dust or other nasties. Once the fermenting stage is done on the counter, how do I store it in the fridge? Do I seal completely or still allow some way for the gas to escape in the fridge? How do I know it's done fermenting?
My dear, I'm old enough to be your grandmother, but I've learned so much today. THANK YOU, Sweetheart!!!
My mammaw used to put split the core and stuck it in the center of each jar.... All the grandkids would about fight for the core... Lol
My grandma is 86y.old she does sauerkraut every year...like ton wise in huge metal containers in her garden shed?😅 it's like an art to look at..I love to help her and it's super tasty! I love her 💙 she does her sauerkraut with shredded carrots in it, super tasty!!
I hope it's understandable..I'm from Germany :)
You're more coherent than most Americans. Shredded carrots? Good idea. I add sliced jalapenos, caraway seed and brown sugar. Thanks for sharing
My grandmother used to add apples to hers.
Ch Ju Guten tag! Yah. Sie Amerikanische "sprechen" sehr gut ist!
Your English is great! Your grandmother sounds amazing! You're lucky to have gotten to do that with her.
Ich bin geboren auf Deutschland. My paraten moved to the USA when I was 18 months old. Fermented cabbage is very healthy because of the fermentation. The USA allows the food industry to tinker with foods too much, the laws are so much better in Europe.BTW Your English is excellent.
After several batches, I find at 3 days it still taste more like cabbage than sauerkraut. At about 14 day it really starts to pick up the flavor, but I find the 3 week mark seems to have the best flavor balance for me (some will let it go a month or more). When the sauerkraut is at the sour level you prefer, place it in cold storage to slow/stop the fermenting. While it can be eaten immediately (hard to stay out of), the flavor will develop after a few weeks in the refrigerator and it will be so much better an anything store bought. For a little extra flavor throw in some shredded carrot or a few cloves of garlic.
I do it simpler than that, and it's great, in only a few days, even during winter in San Diego, in an unheated cold house:
Chop up Cabbage as desired.
Put in container, such as mason jar.
Start mashing/crushing the cut up cabbage with some sort of workable tool or piece of wood to fit through the jar top.
Add salt to taste.
Continue mashing to cause the cabbage juice, which occurs, and which the salt helps bring out plentifully more, to adequately cover the mash.
Cover the jar just so stuff doesn't go in.
The mash liquid makes the 'seal' for the fermentation to occur, - no 'fermentation lid' needed, the liquid is the 'fermentation lid'.
Although I put the jar lid on the top of the jar, but I keep it a bit 'ajar',.. so there is some air exchange.
Makes perfection in a few days, in 50F to 60F, minus and plus,… in San Diego near the ocean.
60/90 day is perfect!
Scott Upton ¥¥¥¥¥
Is there something else added to make it lactobacillus? Is this just cabbage and salt?
@@peggyphillips2828 The lactobacillus is already there. What you're doing is creating an ideal environment for the bacteria to flourish without competition. Salt and an oxygen-free environment makes it inhospitable for other organisms, but the lactobacillus survives just fine and is able to go to work on the cabbage.
I made the most "Awesomest" discovery! I used my Kitchenaid mixer with the breadhook. It works perfectly. Reduces to 1/2 in about 1 minute.
Do you use the bread hook to mix the salt in or to do something else?
@@teamdishman7051 Yes, I put everything in the bowl (Salt and cabbage). You should see the amount of juice that comes out of it!!! Volume will cut in half in about a minute or so. without damaging the cabbage. Then do the rest like the video.
Sounds good. I made a wonderful wood stomper but if that makes the brine, I’m all for it. Got 2 big heads to work on tomorrow.
I just happen to have one of those! Thanks for the suggestion!
I know this video is a few years old but I'm just starting to ferment. Your knowledge and bubbly personality has me hooked. Thank you & God bless.
My favorite pounder for sauerkraut and all fermented veggies is a straight rolling pin. It also fits well into wide mouth mason jars to help in packing.
I just don’t want the cultures getting in my wooden dough pin
So I have a separate packer so worth having
@@YeshuaKingMessiah😁😊😉😅☺️🙂😅😗😆😚😗😛no ..■7■6|🎉●|`°•~ 1:51
The kraut was used originally as a preservation method over the time it could not be grown/ obtained. So many months later of fermentation became the “norm” before eating. Newer generations found it too sour, so started eating sooner. My suggestion is make several batches from same 1st process... label ea to try after 6wks, 10wks, 14wks etc & document who likes which sample best... so next batch made... you will KNOW approx the best time to eat your favorite !
I did this exact method, only with 3 jars labeled 1 week, 2 weeks, and 3 weeks. I liked it so much after 2 weeks that I fridged the last 2 jars, and they still seem to be fermenting slowly after many more weeks in the fridge, and they all still taste great!
Back as early as the Revolutionary War they knew that kraut had great dietary health benefits, like preventing scurvy, although they didn't yet have the scientific knowledge of exactly why. General George Washington requested a large order for barrels of sauerkraut to be sent to Valley Forge for this reason.
Thank you!
Hey there. I am from Germany, checking out videos on Sauerkraut because it's the time of the year again to make some for the winter.
I'm very impressed how well you make that Sauerkraut and how much you know about the whole process. Especially talking about all the possible mistakes you can make during the whole process really sets you apart from most german videos I've seen on youtube. Most people don't talk about the mold-part and how safe fermenting really is. Your video was quite encouraging!
You have so much great advice in here, thank you for posting. Again, I'm very impressed! You do it better than most Germans, seriously.
Have a great day and stay safe and healthy!
I’m from another country and we made a lot of sour kraut when I was a child. We usually add one shredded carrot and instead of pounding cabbage, we massage it pretty intense. So no need for any spoons at all. I have my sour kraut in the kitchen in the big pan under some weight. Will taste it tomorrow!
I've been looking for people like you all my life
Keep looking. Aerobic brewing is NOT anaerobic fermentation.
@@vaccinefraud5570 I have seen a lot of your comments on here. Just where do you find anaerobic fermentation instructions? I have looked and do not see any.
@@lindavid794 The absolute pioneer in anaerobic fermentation was Kathleen of Pickl-It but her system and materials were pirated using her own trade name that was not trademarked but was still valid under Prior Art, yet she disappeared from the web. You have to have:
borosilicate glass vessels or the soda ash crap glass will leach toxins into your ferments.
The jars like a Fido jar has to have a lid drilled to accept a grommet with an AIRLOCK otherwise it will be a leaky mess that is still aerobic no matter what the idiot hacks pretend. The grommets and gaskets have to be pure enough to not leach toxins into the product that might remain in there for a year or more. The weights have to be borosilicate glass so that they don't leach either.
This is a tall order that only Kathleen provided before she disappeared. There are those who offer stainless steel cups to keep produce below the brine but those leach the lovely allergy and breast cancer causing NICKEL into the mix. So much for modern anaerobic fermentation given that no one has the serotonin left to surmount these obstacles on their own.
In the olden days they used crocks but either sealed them with clay (anaerobic) or buried them in the backyard (anaerobic). Those traditions are lost too because the hacks merely use a stone (horrors of unknown microbes) to weight things below the brine in an unsealed ceramic container that is still open to the air.
Of important note is that you CANNOT SAFELY MAKE SAUERKRAUT IN THREE DAYS IT TAKES THREE MONTHS under strict NO AIR conditions. Only then will the histamine be gone and the vitamin C RETURN (the bugs were using it). So everything is backwards on purpose because this modern aerobic fermenting craze with no roots in history was meant to make people ill. The USDA and industry have full knowledge of anaerobic fermentation and there are industrial food texts that cover it so it is out there but no one in this movement writes about it except for Kim Chi:
www.lulu.com/shop/kim-chi/anaerobic-food-fermentation-for-the-home/paperback/product-22815402.html
problem is: Even if you learned the process, unless you had the safe materials it would not be prudent to start it.
@@vaccinefraud5570 That was what I was thinking, that's why I get my sour-crout out of the store in a tin can so I know it be safe and processed.
@vaccinefraud
Thanks for your comments.
I am making some ceramic crocks with a moat on top for making it air locked with the lid sitting in water in the moat.
Your comment about the stone weight concerns me.
Is there an issue with using fired, unglazed stone as a weight in the brine?
I love making the homemade sauerkraut when I do my sauerkraut, I actually have a meat slicer and I use that to slice my cabbage thinly
Thanks for caring about others enough to help teaching them things you need to know to survive have a blessed day.
I have never heard of sauer kraut being ready in 3-days!! I'm from the old school and we always made s.k. by the signs(moon points turned up) & let it ferment 14 days exactly. In fact just had some for breakfast with a farm rich fried egg and 1 min pressure cooked Kale with bacon in it for flavor. Talk abt eating Good food... That kind of eating will take care of what ails a body... Not pop tarts, cereal, added sugars, hydrogenated, partially hydrogenated, refined, modified and all this processed stuff bought in stores today that they call food. : /
Mine usually takes about 5 days.
I do it simpler than that, and it's great, in only a few days, even during winter in San Diego, in an unheated cold house:
Chop up Cabbage as desired.
Put in container, such as mason jar.
Start mashing/crushing the cut up cabbage with some sort of workable tool or piece of wood to fit through the jar top.
Add salt to taste.
Continue mashing to cause the cabbage juice, which occurs, and which the salt helps bring out plentifully more, to adequately cover the mash.
Cover the jar just so stuff doesn't go in.
The mash liquid makes the 'seal' for the fermentation to occur, - no 'fermentation lid' needed, the liquid is the 'fermentation lid'.
Although I put the jar lid on the top of the jar, but I keep it a bit 'ajar',.. so there is some air exchange.
Makes perfection in a few days, in 50F to 60F, minus and plus,… in San Diego near the ocean.
It takes THREE MONTHS under airlocked anaerobic conditions for lactic acid microbes to break down the histamine and then release the vitamin C back into the brine. Anyone who eats it earlier than this does so at their own risk and at the risk of spreading whatever yeasty bugs they are brewing on their counter tops.
As long as I remember we stared to eat it 3 days later. No issues whatsoever
@@vaccinefraud5570do you have a link to this info?
I tried this recipe with the addition of a red cabbage I had on hand, ended up with a half gallon. It is absolutely wonderful, thanks for sharing it.
Don't throw away the core! It's a real treat to eat; slightly sweet and crunchy. It's my favorite part of the cabbage.
Put the core in the kraut or cook it in a meal?
Do you mean to add it in kraut ?
@@paramj4287 Well, I suppose you could, but I like to eat it raw while I cook. ~ Lisa
Me too! I dip it in salt. I do the same with raw potatoes.
I used to love eating the core when my Gramma made sauerkraut years ago. Good memories
If you take the cabbage leaf and put the jar on top of it and trace around with your knife you will have a perfect circular piece to put over the ferment😊
My neighbors husband is a genius. They have 16 kids so they are preserving food on a small country scale. Her husband spoke with the fire chief and asked about purchasing a chest compression device when they were ready to replace one, as long as the actual compression disc operated. They got one, he modified it to fit one of her crocks, now she can pound 5 gallons of whatever at a time. Genius!
You are a natural teacher! Very well paced and well explained tutorial ! Thank you so much, going to make my first jar right now 🙂
I love this! Kraut has the really good bacteria for your gut when eaten raw. It is so expensive when you buy it raw in the health food stores. I eat about a 1/2 cup raw daily. Thanks for this video!
I love your videos! Because you're knowledgeable and easy to listen to:) Keep up the great work!
Thank you for this Video - i have a cabbage in the kitchen right now and feel well prepared to tackle this Sauerkraut Experiment!
I had a tomato plant this season who struggled with blossom rot so I harvested the good ones green, and yellow and a few turning red with out any signs of end rot! I made a brine with garlic, red pepper flakes and some dill weed. They turned out very well.
How much did you make? No salt? How long did you let them sit before you ate them? Surely you didn't refrigerate homegrown tomatoes since that's a high crime to tomato lovers, like me. I was just thinking that this would be great for green cherry or paste tomatoes, too, which we always have ample harvest.
“Go ahead”. LOL. SO adorable!❤️
Fabulous presentation Carolyn as always. You have a genuine talent - why not do a DVD? I'm so glad I've stumbled across your channel. Greetings from Australia :-)
IF you'd like to offer all your vids on a DVD ... I can help with that
Yes DvDs please! Some of us dont get internet often enough to satisfy our "homesteading family" needs 😂
OMG, now I recall my grandmother telling me that very same tail. Thank you for your time!
I can't help but snicker looking at your kitchen. Those canning jars look like they have the shelf as overloaded as when my moms collection of dishes collapsed the kitchen cabinets off the wall. Thank you for the memory of goog times, everyone falling over laughing.
And Thank you for the sauerkraut video. I am making it now.
Love your videos. Have learned a lot in my old age (70).
Years ago, got a way to make this.
It said put cabbage in quart jars, pushed down well. Add 2 tsps salt. Put lid & band. Put in sunny window for 2 weeks. It always came out goid.
But haven't made intil 10 days ago. Seems it is working. Seeing how its turns out this time.
Again, love all your videos. Have learned much from you.
I never ate this growing up, but I am going to try it at age 78. Love your videos. You are amazing!
Very well explained and taught. Good instruction good verbal communication easily understood. Thank you so much
Glad it was helpful!
The cabbage core is usually very, very sweet and tasty. It's a great snack, like munching an apple.
thank you i'm trying this today... i trust you and enjoy all your videos
I'm new to fermenting. I have tried a few things already, and now I'm ready to make some sauerkraut. I have been watching "how to make sauerkraut" videos for days and they've all left me wondering and unsure. Your video was so clear and your instructions easy to follow. Thank you so much!
I made this a little over a month now....i love it as I do not like sauerkraut. However my hubby does and is not crazy about this one. So I will make the traditional for him in a couple of weeks. I eat it with just about anything. I love it on the side with my meals. My body is starting to crave the fermented foods. I love pickled food and that is also next...big vinegar lover here!!!
Uncomplicated, to the point, no gimmicks. Subscribed! x
You might want to revise this to mention that when using salt, one should use kosher, sea, or mineral salt but NOT iodized. Also, a proper sauerkraut should ferment for at least 2 weeks. Two-three days is definitely not enough.
I made some good sauerkraut last year. My dilemma is I am the only one in my house that eats it. Can i can it in half pint containers instead of pints. I know times will be the same as a pint but wondering if they can be canned in the half pints. Thank you for your time and wisdom I really appreciate it.
Yes!
I just made my first quart of saurkraut. Well... salty cabbage that is. LOL! I am storing it in a dark cool closet. I was told 2 weeks depending on how sour we like it? Is that okay or do I run the risk of bacteria that i don't want, to start growing?
I add cubes beets in about a 2 or 3 to 1 ratio and it’s amazing. My kids love the change in texture. I also do 3.5% of the weight of the produce in salt (I use Celtic and because it’s wet I do the high side).
Hmm interesting, are they cooked or raw beets? And what is the ratio, beets to cabbage?
Thank you for a beautiful video, so easy to follow what you are explaining. I will make the saerkraut the recipe tmrw.
Hi Carolyn
My favorite fermented vegetable is sweet onions
Wow I eat those throughout
the day, also I will add 1/2 apple & or Garlic or 1/2 pear
I cant eat enough sometimes
Lol
Its so addicting
Thank you
God bless you 🙏🙏🙏
Linda from Ct
Your such a great teacher. 😊
Well, I went according to your recipe with a medium cabbage and 2 TBSP salt. I have it in my bathroom shower as it is the coolest part of my house right now. I am glad I put it into bowl, because even though I have a fermenting top on it, it is spitting out liquid. I checked the temperature of it last night and it was 73 degrees. So the liquid tastes fine and it looks good. I am on day 2. Hoping it comes out good! Thanks for the video!
How did it turn out?
By the way, typically you use 2% of the weight of the sliced cabbage in your bowl. You can use up to 10% but the more you use, the less good bacteria will survive and the less healthy it becomes (also too much salt is not good for your health). 2 TBSP is kinda like 2-3% which is good.
I just started some sauerkraut on Oct. 29th! My son picked up a large crock at a flea market some time ago and I love making kraut in it. We're trying to get more lacto-fermented foods into our diet so my 8yo and I have fermented ketchup, 2 mustards, and mayo. We've done pickles too but haven't liked either recipe we've used but we will probably try them again eventually. Great video! We found your channel recently and are loving your videos.
+Rough-Hewn Homestead Great work!
This is a pickle recipe I like. You might try it and see if you like it too. Garlic-‐Dill
Pickles
Three
to
five
days
before ‣Start
ferment
(see
recipe). The
day
of
‣Transfer
to
cold
storage.
Garlic-‐Dill
Pickles ‣6
tablespoons
sea
salt ‣6
cups
water ‣2
medium-‐large
cucumbers,
washed
and
cut
into
spears ‣6
cloves
garlic ‣2
teaspoons
dill
seed ‣1
teaspoon
black
tea
or
a
few
fresh
oak
or
grape
leaves Yields
1/2
gallon.
Dissolve
the
water
in
salt.
This
is
the
brine.
Put
the
cucumber
spears,
garlic,
dill
seed
and
black
tea
(or
oak/ grape
leaves)
in
a
half-‐gallon
jar.
Fill
to
cover
with
the
salt
brine,
leaving
1
inch
of
space
at
the
top
of
the
jar.
Cover
and
let
ferment
at
room
temperature
for
three
to
five
days,
or
un5l
pickles
are
soWened,
but
crunchy
and
oh,
so
tasty.
Chill.
Keeps
a
few
months
in
cold
storage.
Sorry the recipe turned out this way.
@Rough-HewnHomestead ....Heads up!!! Some of those old crocks were lead glazed on the inside. The salt will draw that lead into your kraut slowly poisoning you.
Rose Felton sounds like a kosher dill Amish recipe. Lol
The heart is the best part for starting your fermentation, grind it into tiny bits add a little water and a spoon of sugar set aside before doing everything else. It should be bubbling even before you finish.
Thanks so much for this video. I have made sauerkraut several times over the years and sometimes it comes out and sometimes it doesn’t . Your video was so much more thorough than any other I’ve seen. I never have seen people “pounding” the cabbage. I’ve always seen it recommended to squeeze it with your hands . Talk about a workout for your fingers.
Silly question. I assume the off-gassing lid is only needed for the few days on the counter? You can then close it up in the fridge without that special lid? Thx
Thanks a lot. Do you have to remove little floating elements to avoid them to mold ? thanks
Thanks for being thorough, friendly and easy going. It is a pleasure to learn from someone who is plesant and polite. I followed your instructions exactly and my ferment looks just like yours. Thanks again for your help and expertice in staying properly fed and healthy>
Very helpful and simple! Thank you.💚🌿
Very thorough. Thanks
I got a couple really dense heads today. I have gallon jars so going to hopefully get some good kraut for winter. My wood shop is well insulated so that’s where I keep my fermented foods…summer and winter..
I made four quarts of ferment pickles a few weeks back, along with spears done with a hot bath. One didn’t seal so I refrigerated it. Got hungry at tonight and went out to eat one. Ended up eating four, so crunchy and enjoyable.
You also can freeze it. Tastes great
LOL! I guess I should have watched the whole video before I started asking questions? Because you have answered my question about the glass jar and sanitizing it. Thank you ( JW Wichita, Kansas USA)
Your a pleasure to watch and learn. Many Blessings!🥰
You seem like a professional speaker! PBS watchout!
I really do appreciate you and your husband sharing what you know. Ive recently done a Viome test and it said I need to have fermented vegetables and also probiotics too. For me it'll be a two fer☺.
I finally got to make the Lacto-Fermented Sauerkraut. I can't remember how long I was supposed to wait but I just finished eating my quart of sauerkraut. I Think it made it a week and a half. I really liked it and I can't wait to make more.
Three months for it to even be safe to eat for humans under anaerobic conditions.
That was a fabulous video. I have seen this demonstrated before, and after watching your video I will give it a try. Hugs to you❤️
At last I have made my first successful batch of sauerkraut, it tastes great!
I didn’t end up with quite as much liquid as you so maybe I need to pound a little longer next time?
Wish I watched this before I tried fermenting. So much detail. Thank you!
I've been making my own kraut for about 6 months now but you have the best technique for how to put the leaf on top and adding liquid! Thank you!!
Thank you I will make it. Just one question, two spoons of salt is not to much? Won't it be to salty?
I love how thorough and well paced your video is. Thank you!💕
This video is my first discovery of your youtube channel, and I am so grateful to have found you. You give exactly the right amount of detail and instruction for me, while answering all the questions that worry me about trying something new that feels a bit dangerous when one doesn't know what one is doing. Thank you!!!
I've watched this video 2xs now a ? I have is after the fermentation do I put sealed lids on before I put in my cold pantry?
I don't have special lids yet and using my canning lids and rings.
In your next video ,please show what the sauerkraut looks like in the jar after 3 days and what it looks like out of the jar. Thanks. Seems like a really easy way to make sauerkrout
A quick warning to Krout lovers....do not can it....the heating process will kill al, the amazingly good probiotics. Follow the directions in this video and your storage of it in a cool place is enough to protect it. Raw, uncooked, in canned Krout is the ticket!
Robert Evras thanks 👍🏼
Make good sense but what about freezing it
Freezing also kills probiotics in kraut but not in kefir
@@andreaarnold6962 Are you certain? Natto can be frozen, and small chunks of it used as starter for new batches of natto, but it's also fermented with a different bacterium (bacillus subtilis). I was really hoping that Lactobacillus would be just as hearty, so I can preserve large amounts harvested from a garden, then preserved in the freezer for extended periods of time. I heard that brine fermented foods only last 3 to 6 months in a fridge. ):
Funny enough however, it can be beneficial to boil sauerkraut, depending on the usage, because its the one of the only foods which increases in bioavailable vitamin c when boiled. But yeah, you shouldn't heat it long before usage.
Excellent information. Simple and very well explained. Thank you
I use my used pressure canning lids and repurpose them for fermenting. Leave them loose.
Hello, love your videos im learning so much. I just started fermenting so 1 question, after this has set for a few days can you can it in a water bath?
I just read your email about the benefits of S.K. vitamin C and K, warding off illness and inflammation. I came straight here to watch the instruction. Thank you. 1 question. I have grown cabbage before, and have had trouble with cabbage worms. Your cabbage looks perfect. Do you have a remedy for the pests that ruin cabbage while its growning?
I’ve had success using BT (Bacillus thuringiensis). I use it on kale too. It’s very effective and I only use it a couple of times during the growing season in Ohio zone 6.
You can rice the core for bread dumplings pizza crust or fine shred core, dehydrate and grind into gluten free flour.
After fermenting pole beans or making sauerkraut, do I put rubber sealing under the plastic caps for long term storage? Also should I top off the beans to the head space? How can I tell if the beans ae not spoiled too? Are the cabbage leaves suppose to turn brown, should the leaves be removed after the active fermenting has finished? Sorry new at fermenting, and I am just not sure.
For what fermenting processes do you use Redmond Real Salt. I ordered some thinking I needed it for sauerkraut not realizing it was full of what seem to be tiny little rocks.
Ive had no luck with this in the passed but going to give this a shot your way wish me luck God Bless
I had my kraut on the counter for 3 days. I took the cabbage leaf out of the jar, and discarded it. Then I put the jar in the refrigerator. I have a quart mason jar with the normal steel lid. Should I tighten the lid down?
If you don’t have whey and are a bit scared of just relying on bacteria floating around (what you’re doing with the salt, really) can you start it with a bit of probiotics powder or something?
I’m just getting started with sauerkraut, after success with preserved lemons. I ordered “Mason Tops,” similar to your airlock tops. Here in Las Vegas, the temperature in my house is about 78 deg F. Is this too warm for successful fermentation projects?
Not too warm… I think you’ll be just right for a good ferment!
Eating our first batch and loving it. I saved about a 1/2 cup of brine for the next batch to cut down the salt, at what point should I add it to the cabbage?
John Herbin same as in this recipe.
I made it like my grandma did. Salt on shredded cabage. No pounding. Just jar it up. It makes juice in the jar. In a month you have kraut.
Nice video. Beautiful flow to it.
Can you do this wilt organic cabbage bought at the store? I don't have access to fresh home raised cabbage right now but would love to make some sauerkraut. Could I buy lactobacillis at the health food store and add that to the organic cabbage? My husband is eating sauerkraut every day because he must be on the AIP diet of his food allergies. I would rather have him eating homemade kraut than store bought. I am planning on having a crock of it going all the time.
Hi Carolyn. What kind of salt to use in this recipe? Sea- salt or table salt?
Riya Mitra kosher salt is what my German grandmother always told me to use.
Never use table salt. It has iodine in it
Always use kosher or pickling salt, pink salt also works well.
Before you put it in cold storage, do you change the lid to a regular mason jar lid or do you leave the fermenting lid on the entire time?
How would you can this for long term shelf storage once it’s ready? Is that possible?
I have been collecting glass gallon jars with this in mind. (I could easily eat kraut 3 times a week!)
Thank you for this very helpful and informative video.
I'm going to make my first batch next week. I'm wondering if I can cover it with a cheesecloth while fermenting?
Really nice video. Easy to understand directions. Look forward to making some tomorrow. Thank you
I realize that it would kill the lacto properties, but could you use this to make cooked sauerkraut dishes?
Oh I am so doing this! Thank you!
Do you usually prepare more than one jar at a time to have enough through the winter? I'm new to this, so I'm wondering if the older jars would be too sour to eat before the next Spring.(?)
Lisa Moseley no. She said in vid it will last till the next harvest.
After reading the comments I’m confused about how long you should let it ferment. I’m interested in the digestive benefits and I don’t think you get them with just 2 days of fermenting.
Everyone should try kombucha as well. It is just fermented sweet tea. The first ferment length can vary depending on the ambient temperature. K seems to do a first ferment for me best at about 84 d Fahrenheit. I wonder how it would work if you might put a small amount of plain kombucha at the top of the kraut. It tends to go acidic if you let it go for too long, and you can use it in place of apple cider vinegar.
Kraut is so easy,mine is ready to can tomorrow plus keeping some alive in fridge.Nice video,enjoying them.
mightyspuds canning destroys the fermented goodness in it.
I have the Fowler jars with the stainless steel lids that have a snap on clip to close them tightly onto the rubber seal. This is my first ferment. I left the snap on clip off on one side of the lid to prevent the lid from completely sealing, hoping this would allow gas to escape but not let in any dust or other nasties. Once the fermenting stage is done on the counter, how do I store it in the fridge? Do I seal completely or still allow some way for the gas to escape in the fridge? How do I know it's done fermenting?
I love sauerkraut!!! My parents used to make it.
Does it have to been fine kosher salt? Would coarse salt work? Also can you add peppercorns at this stage?
What lid do you use for long term storage after the 3 days of fermentation?